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Turkey-Avocado Clubs 1/3 cup thinly sliced red onion 2 tablespoons apple cider vinegar 8 slices turkey bacon 1 Hass avocado, halved and pitted 1/2 cup nonfat plain Greek yogurt Kosher salt and freshly ground pepper 8 slices whole-grain bread, lightly toasted 8 small leaves romaine lettuce 1 tomato, cut into 8 slices 12 ounces sliced low-sodium deli turkey breast 1/2 small English cucumber, sliced Instructions: Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.
Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce Mixed herbs (sage, rosemary and thyme) finely chopped 1 tablespoon Dijon mustard Butter 1/2 cup fresh bread crumbs (made from day old white sandwich loaf, discarding the crust) 1 pound celery root, peeled, diced into 1/4-inch pieces Salt 2 cloves garlic, minced 1 sprig thyme 2 tablespoons extra-virgin olive oil Freshly ground black pepper 1/2 Maui onion, minced 2 large eggs 1 Forell pear, peeled, cored and cut into 1/4-inch pieces 2 tablespoons finely chopped Italian parsley leaves 1 cup mashed potatoes Four 3/4-inch cubes fontina 1 medium shallot, finely minced 3/4 cup fresh cherries, pitted and quartered 2 tablespoons molasses 1/2 cup port wine 3 cups veal stock 2 tablespoons unsalted butter 2 (3/4 pound) veal tenderloin Instructions: Preheat oven to 375 degrees F. To make Sformato: Brush 4 (3-inch) ramekins with butter and coat with fresh bread crumbs, tapping out and reserving excess. In a large pot of boiling water, blanch celery root with pinch of salt, garlic and thyme for 5 minutes. Remove from water using slotted spoon. In a large skillet, on medium-high heat, heat 1 tablespoon of olive oil. Add the minced onions and celery root, season with salt and pepper and cook, stirring, until onions are golden. Remove from heat. In a medium bowl, beat eggs and whisk in the pear, chopped parsley, mashed potatoes, celery root mixture and salt and pepper. Fill ramekin half way with celery root mixture. Place 1 fontina cube in the middle, then finish filling ramekin with celery root mixture and cover with reserved bread crumbs. Bake in the oven for 15 minutes. To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat. Add shallots and cook until golden. Add 1/2 cup of the cherries, molasses, port wine, and veal stock. Reduce the sauce to 1 cup. Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish. Season, to taste. Add remaining cherries to sauce. Set aside and keep warm. To make the Veal. Brush veal with Dijon mustard. Season with salt and pepper and roll in mixed herbs. In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides. Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes. Remove meat from skillet and allow to rest. Slice veal right before serving On a large serving platter, arrange celery root sformato on bottom of platter, place sliced veal on top and drizzle with cherries and sauce.
Spiced Beef Pie Nonstick cooking spray, for the pan 2 tablespoons flavorless oil 2 carrots, finely chopped 1 large onion, finely chopped Kosher salt 1 pound ground beef 2 1/2 teaspoons ground cumin 2 teaspoons ground cinnamon 1 teaspoon Aleppo pepper 1/4 teaspoon ground allspice Freshly ground black pepper 5 to 6 sheets matzo 1 large egg lightly beaten with a splash of water, for the egg wash Fresh parsley or micro greens, for serving Instructions: Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with cooking spray and set aside. Heat the oil in a large skillet over medium-high heat. Add the carrots, onions and a pinch of salt and cook, stirring, until the onions are soft and translucent, 5 to 7 minutes. Add the beef, sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1 teaspoon salt and a few turns of black pepper and cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink, 8 to 10 minutes. Taste and adjust the seasoning as desired. Soak the matzo in warm water for a few minutes until it has softened. Line the bottom and sides of the prepared cake pan with the matzo pieces, breaking it up as needed and packing it down firmly. It will look a little rustic which is ok. Use a paper towel to blot away excess moisture once the matzo is in the pan, then pour in the beef mixture and pack it down firmly. Cover the top with soaked matzo, pressing the edges to seal, and then brush it with a healthy coating of egg wash. Bake until browned, about 30 minutes. Let cool in the pan on a rack for 10 minutes, then invert onto a plate. Top with parsley or micro greens and serve.
Spicy Italian Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 1/4 cup extra-virgin olive oil 1/2 cup finely chopped celery 1/2 cup finely chopped onion Kosher salt and freshly ground black pepper 1/2 cup grated mozzarella 1/2 cup cooked, crumbled spicy Italian sausage 2 tablespoons finely chopped fresh basil, plus more for garnish (optional) 2 tablespoons finely chopped pepperoncini 1 cup coarse fresh white breadcrumbs Instructions: Preheat the oven to 425 degrees F. For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.
Mustard Roasted Salmon 1 1/4 pound wild salmon, skin removed, cut into 4 pieces 2 tablespoons whole grain mustard 2 tablespoons 100% pure maple syrup 1 clove garlic, minced Juice of 1/2 a lemon Instructions: Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.
Fig, Prosciutto and Blue Cheese Pizza One .25-ounce packet active dry yeast 2 teaspoons sugar 1 cup all-purpose flour, plus more for flouring the work surface 1 cup whole-wheat flour 1 teaspoon kosher salt 2 tablespoons olive oil, plus more for coating the bowl 4 slices prosciutto 8 fresh figs, cut in half 3 to 4 ounces blue cheese, crumbled Instructions: For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza. For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes. Transfer the crust to a baking sheet. Lay the prosciutto slices over the crust, then top with the figs and blue cheese. Bake until the cheese melts, about 7 minutes. Serve immediately.
Grapefruit and Basil Sugar Cookies 4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon baking soda 1 teaspoon fine salt 2 large eggs 1 teaspoon pure vanilla extract 3 sticks (1 1/2 cups) unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup confectioners' sugar 1 tablespoon plus 1 teaspoon grapefruit zest 2 teaspoon finely chopped basil 3 1/2 cups confectioners' sugar 2 tablespoons meringue powder 1/4 to 1/3 cup grapefruit juice Gel food coloring, for decorating Instructions: For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl. Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Beat in the grapefruit zest and chopped basil until incorporated. Stop and scrape down the sides of the bowl as needed. Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour mixture is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together. Divide into 2 equal pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough at least 1 hour and up to overnight. To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out into a rectangle about 1/4-inch thick (about 11 x 9 inches) and place in the freezer for 5 minutes. From 1 piece of rolled dough, cut out cookies with a 3-inch cutter and arrange cookies on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll and cut any scraps of dough. If the dough becomes very soft and difficult to roll or cut at any point during the process, place on a baking sheet in the freezer for 5 minutes. Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the grapefruit juice and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding more grapefruit juice, 1 teaspoon at a time, if needed. Color icing as desired with gel food coloring. Fit pastry bags with small round tips and fill with the icing. Decorate the cookies as desired and let dry for 30 minutes.
Blueberry Lemonade 4 cups fresh blueberries 1/2 cup sugar 1 lemon, juiced 6 cups sugar 24 lemons, juiced Instructions: For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes. Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast). For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup. Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving.
Homemade Pomegranate Soda Kit 2 cups pomegranate juice 1 1/2 cups sugar 1 tablespoon lemon juice 1 liter seltzer water Pomegranate seeds, for garnish Instructions: For the pomegranate syrup: In a small heavy saucepan, combine the pomegranate juice and sugar and bring to a simmer over medium-high heat. Reduce the heat to medium and cook until the mixture is thick and syrupy, about 30 minutes. Remove from the heat and allow the mixture to cool completely (the syrup will thicken as it cools). Stir in the lemon juice. Transfer the syrup to an 8 1/2-ounce glass jar with a tightly fitting lid. Refrigerate. For the soda kit: Package the syrup with the seltzer and pomegranate seeds and include the following recipe card: Homemade Pomegranate Soda Recipe Place 1 tablespoon pomegranate syrup at the bottom of four 8-ounce drinking glasses. Top glasses off with seltzer water and gently stir. Add ice cubes and garnish with pomegranate seeds.
Roasted Garlic White Pizza with Garlic Sauce 1 cup whole milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/4 teaspoon plus a pinch salt 1/4 teaspoon cayenne pepper 3 to 4 heads Roasted Garlic, recipe follows 2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel 1 recipe Parmesan Pizza Dough, recipe follows 8 ounces fresh mozzarella, sliced 4 ounces grated fontina 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves 3 to 4 heads garlic, upper quarter removed 4 teaspoons olive oil Kosher salt Freshly ground black pepper 1 cup warm water (105 to 115 degrees F) 1 (1/4-ounce) envelope active dry yeast 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 3/4 cups unbleached all-purpose flour 1/2 cup finely grated Parmesan Pinch salt Yellow cornmeal, for sprinkling the baking sheet Instructions: Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface. Place a pizza stone in the oven and preheat to 500 degrees F. Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet. Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately. Preheat the oven to 350 degrees F. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
Deep-Dish Snickers Pie Six 1.56-ounce Snickers® candy bars, roughly chopped (about 2 cups), plus more for garnish 6 tablespoons unsalted butter, cubed One 9-ounce package chocolate wafer cookies 1/2 cup dulce de leche 1/2 cup hot fudge sauce, warmed 1 cup crunchy peanut butter One 8-ounce package cream cheese, at room temperature 1 cup confectioners' sugar 1 cup heavy cream 1/2 cup salted roasted peanuts, chopped Instructions: Preheat the oven to 350 degrees F. For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes. Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside. For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce. Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
Citrus Baked Salmon 4 slices fresh lemon 4 slices fresh orange 4 (6 to 8-ounce) skinless salmon fillets Sea salt and freshly ground black pepper 2 tablespoons freshly chopped dill 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar 2/3 cup white wine Instructions: Preheat the oven to 375 degrees F. In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.
Charcuterie Board Bites 1 small baguette 2 tablespoons salted butter, softened 1/4 cup cherry preserves 5 ounces fontina, shredded 2 ounces thinly sliced spicy salami 1/4 cup mini cornichons Instructions: Position an oven rack in the center of the oven and preheat to broil. Slice the baguette slightly on a bias into 16 crostini. Spread a thin layer of the butter and preserves onto each slice, then place onto a baking sheet. Top each with a good pinch of the fontina and transfer to the oven to broil, about 5 minutes. Carefully remove the baking sheet from the oven and transfer the crostini to a board or platter. Fold the salami into triangles and add one to the top of each slice. Garnish each one with a mini cornichon and serve.
Parisian Margarita 1 1/2 ounces gold tequila 3/4-ounce Triple Sec 3 ounces margarita mix 3/4-ounce Chambord Instructions: Fill cocktail glass with ice and set aside to chill. Pour tequila, Triple Sec, and margarita mix over ice in pint glass and cover. Shake well. Empty ice from cocktail glass. Using the strainer, poor mixture into cocktail glass. Pour Chambord slowly over spoon into cocktail glass.
Caramel Pastry Cream 1/4 cup cornstarch 1/2 cup granulated sugar 4 egg yolks 2 cups milk 2 tablespoons water 1 plump vanilla bean, split lengthwise and seeds scraped out with a small spoon Instructions: Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days.
Butternut Squash Noodles with Mushroom Sauce 1 butternut squash, neck only, peeled Olive oil Salt and pepper 1 cup quartered Brussels sprouts 1 cup chanterelles 1 cup halved king trumpet mushrooms 1 cup oyster mushrooms 4 tablespoons olive oil 8 fresh sage leaves 2 cloves garlic, thinly sliced 1 shallot, thinly sliced 1 cup heavy cream 1/2 cup red wine 1/4 cup freshly grated Parmesan Instructions: Preheat the oven to 400 degrees F. Using a spiralizer, make \buttles\ (butternut squash noodles) from the squash. Heat 2 tablespoons olive oil in a medium saute pan over medium heat until glistening. Add the squash noodles and saute until softened, 7 to 10 minutes. Season with salt and pepper. Pulse 1/2 cup of the chanterelles and 1/2 cup of the king trumpet mushrooms in a food processor until ground. Heat 4 tablespoons olive oil in a medium saute pan over medium heat. Fry the sage until crispy, then transfer to a paper towel-lined plate. Add the garlic and shallots to the pan and sweat until just translucent, about 3 minutes. Add the ground mushrooms and cook until starting to brown, about 7 minutes. Season with salt and pepper. Add the cream and wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, about 10 minutes. On a baking sheet, spread out the remaining 1/2 cup chanterelles, 1/2 cup king trumpets and the Brussels sprouts in a single layer. Drizzle with olive oil to lightly coat; season with salt and pepper. Roast until starting to brown and the Brussels sprouts are tender, about 15 minutes. Toss the noodles in the cream sauce, then divide among four plates. Top with the roasted Brussel sprouts and mushrooms. Sprinkle with the Parmesan and garnish with the crispy sage.
Orange and Almond Couscous 2 ounces (1/4 cup) sliced almonds 1 1/2 cups chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups plain couscous 2 navel oranges, zested 2 tablespoons chopped flat-leaf parsley, a handful Instructions: Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner.
Yellowtail Tartar with Bacon and Tangerine Dressing 3 tangerines, zested and juiced 1 pound sliced bacon, cut into 1/4-inch strips Extra-virgin olive oil 1 teaspoon whole-grain mustard 2 tablespoons fennel seeds 1 baguette, sliced into 1/4-inch-thick slices Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound yellowtail tuna, 1/4-inch dice 1/4 cup fresh flat-leaf parsley, picked and chopped 2 tablespoons capers 1 tablespoon red wine vinegar 1 1/2 teaspoons whole-grain mustard 1 teaspoon chipotle puree 3 scallions, thinly sliced 3 fresh thyme sprigs, leaves picked and finely chopped 1 shallot, brunoised 1/2 lemon, juiced Olive oil, for drizzling Bull's blood, for garnish Chervil, for garnish Instructions: For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool. Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl. Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl. For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve. For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold. Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.
Cream of Celery Soup and Deviled-Ham Toasts 2 full bone-in, skin-on chicken breasts 2 carrots, coarsely chopped 2 ribs celery 1 onion, quartered, root end attached 2 cloves garlic, crushed 1 lemon, sliced Bundle of parsley, thyme, fresh bay leaf A few black peppercorns Salt 1/2 stick butter (4 tablespoons), diced 1 bunch organic celery with leafy tops, chopped (6 cups) 2 onions, chopped 4 cloves garlic, chopped Celery salt Black pepper 1 large fresh bay leaf 2 large russet potatoes, peeled and cubed 2 medium celery roots (celeriac), peeled and cubed 6 cups chicken stock, homemade or store-bought 2 cups heavy whipping cream Deviled-Ham Toasts, recipe follows 1/2 pound prosciutto cotto or boiled ham, coarsely chopped 2 small ribs celery from the heart of the stalk, with leafy tops, coarsely chopped 1 Fresno chile pepper, coarsely chopped (seed it if you don't want it to be too spicy; I leave the seeds in) 1/2 small red onion, coarsely chopped A small handful flat-leaf parsley leaves 2 small cloves garlic, grated or pasted 3 tablespoons yellow mustard, such as French's 2 rounded tablespoons pickle relish 2 teaspoons hot sauce, such as Frank's Red Hot 2 teaspoons Worcestershire sauce Rachael Ray brand Everyday Seasoning 24/7 or coarse black pepper, to taste Toasted white bread or lower-sodium saltines Instructions: For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup. For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally. Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal. Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside. Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.
Blender Cupcakes One 15-ounce can cannellini beans, drained and rinsed One 16-ounce box angel-food cake mix 1 cup pitted dates, chopped (about 20 small or 10 large) 1 cup chopped nuts (optional) Store-bought vanilla frosting Instructions: Preheat the oven to 350 degrees F. Prep a standard muffin tin with paper liners or mist with oil spray. Set aside. Puree the beans and 1 cup water in a high-powdered blender. Add the cake mix and dates to blender and combine until smooth, 1 minute. Stir in the nuts by hand, if using. Pour the batter into the prepared muffin tins about three quarters of the way high and bake for about 18 to 24 minutes or until an inserted toothpick comes out clean. (See Cook's Note.) Let cool completely. To finish: Top each cupcake with 1 to 2 tablespoons frosting.
Jumbo Lump Crab Taco, Pickled Chiles and Avocado 1 pint unpasteurized jumbo lump crabmeat, picked through for shells 1/2 small bunch fresh chives, thinly sliced 2 limes, zested and juiced Freshly cracked black pepper Extra-virgin olive oil 3 to 4 pickled Fresno chiles, minced Kosher salt 2 cloves garlic, smashed and minced Kosher salt Freshly cracked black pepper 1 lime, juiced 1 avocado, halved, pitted and peeled Extra-virgin olive oil Blended oil, for frying 12 wonton wrappers Pickled onions, for garnish Fresh cilantro leaves, for garnish 2 pounds chilies Sherry vinegar Sugar Kosher salt 2 bay leaves 2 tablespoons coriander seeds 2 tablespoons black peppercorns 1 teaspoon cumin seeds 4 sprigs fresh marjoram 3 garlic cloves 2 pounds red onions, sliced White wine vinegar Sugar Kosher salt 2 teaspoons mustard seeds 1 tablespoon crushed red pepper flakes 2 tablespoons coriander seeds 2 tablespoons black peppercorns 4 garlic cloves 2 bay leaves Instructions: In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed. To a bowl, add the garlic, salt and black pepper, to taste, lime juice, avocado, and a little drizzle of extra-virgin olive oil. Lightly mash with a fork, leaving the guacamole a little chunky. Taste and season with more salt and pepper, if needed. Put a little blended oil into a medium pot over medium-high heat and heat to 350 degrees F. Using a thin, wooden rolling pin, put the wonton wrapper around the end of the rolling pin and pinch with tongs. Put the end into the heated oil and allow to fry. Once the taco begins to crisp and hold its shape, remove the rolling pin. Allow to fry until puffy and slightly browned on all sides, about 2 minutes. Repeat with remaining wontons. Drain the shells on paper towels. Put 3 dollops of the guacamole on the plate. This will help hold the tacos upright. Top each mound with a taco shell to hold in place. Fill the taco shells with the crab salad. Top each with a couple pickled onions and freshly picked cilantro leaves. Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid. Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month. Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.
Apple-Apricot-Ginger Buckle 1 1/2 cups water 1 cup dark molasses 1 teaspoon baking soda 1 cup (6-ounce package) dried apricots, julienned 1 1/2 cups apple cider 3/4 cup packed brown sugar 1 tablespoon cornstarch 4 tablespoons unsalted butter 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground cloves 8 Granny Smith, Braeburn, or pippin apples, peeled, cored, and chopped 3 1/4 cups flour 2 teaspoons ground ginger 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 cup packed brown sugar 1/2 cup (1 stick) unsalted butter, at room temperature 1 large egg Whipped cream, for serving Instructions: To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool. In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray. In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside. To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside. In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream.
Cherry Pie 4 cups fresh or frozen tart cherries 1 to 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon almond extract (optional) Your favorite pie crust or pie dough recipe for 2 crust pie 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinkle Instructions: Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch. Preheat the oven to 375 degrees F. Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
Healthy Grilled Chipotle Pork Tacos 1/4 cup fresh cilantro leaves, finely chopped, plus sprigs, for serving 1 tablespoon fresh lime juice, plus lime wedges, for serving 1 tablespoon vegetable oil 1 teaspoon chipotle chile powder 2 cloves garlic, minced One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle Kosher salt 8 corn tortillas 1 small avocado, sliced Reduced-fat sour cream and salsa, for serving Instructions: Combine the cilantro, lime juice, oil, chile powder and garlic in a large dish. Add the pork slices and turn to coat; let sit for 15 minutes at room temperature. Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork all over with 1/2 teaspoon salt. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate. Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Spread each tortilla with some sour cream. Divide the pork and avocado among the tortillas. Top each taco with salsa and sprinkle with cilantro sprigs. Serve with lime wedges.
Poached Salmon with Irish Butter Sauce 2 1/2 pounds (1.12 kilograms) center cut of fresh salmon Water Salt 2 egg yolks 1 dessertspoon cold water 4 ounces (110 grams) butter, diced Approximately 1 teaspoon lemon juice 1/4 ounce (8 grams) butter Salt and freshly ground pepper Sprigs of watercress or flat parsley Instructions: Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes. Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water. To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce.
Tomato Crostini with Whipped Feta 6 ounces good feta, crumbled 2 ounces cream cheese, at room temperature 2/3 cup good olive oil, divided 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 tablespoons minced shallots (2 shallots) 2 teaspoons minced garlic (2 cloves) 2 tablespoons good red wine vinegar 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced 3 tablespoons julienned fresh basil leaves, plus extra for serving 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted 2 tablespoons toasted pine nuts Instructions: For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings. To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
Hershey's Brownie Cemetery Cake 1 package (about 19 ounces) brownie mix 1 can (16 ounces each) vanilla ready-to-spread frosting 1 tablespoon Hershey's cocoa 4 Hershey's Hugs chocolates 4 Hershey's Kisses chocolates 9 Hershey's Cookies 'n' Creme candy bars (1.55 ounces each) divided 5 Kit Kat wafer bars (snack size) 1 tube orange decorator icing 1 cup Mounds sweetened coconut flakes Green food color Reese's Pieces candy Instructions: Line 8-inch square baking pan completely with foil, allowing foil to extend over sides. Grease foil. To prepare, bake and cool brownie mix as directed on package. Invert brownie onto large tray. Remove foil. In small bowl, stir frosting and cocoa until well blended. Frost sides and top of brownie. Press one unwrapped Hug upside down in all 4 corners of brownie. Place Kiss on top of each Hug. Unwrap 2 Cookies 'n' Creme bars. Break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence. Unwrap Kit Kat bars. Holding upright, cut top of each bar at angles on both ends to resemble tombstones. Pipe letters \R. I. P.\ on flat side of each bar with orange icing. In small bawl, combine coconut, 1/2 teaspoon water and a few drops green food color. With fork, toss until evenly tinted. Spread over top of brownie. Press tombstones into brownie. Sprinkle top with Reese's Pieces candy. Unwrap remaining Cookies 'n' Creme bars. Break and arrange to fit around base of brownie, making steps and door to cemetery.
Soft-Shell Crab Basket 2 large soft-shell crabs 2 quarts vegetable oil for frying 2 cups buttermilk Grated zest of 1 lemon Salt and pepper 2 cups flour 1/4 cup Old Bay seasoning Large pot for frying Instructions: Start by cleaning the soft-shell crabs, removing the gills and the skirt flap. Refrigerate until ready to cook. On the stove, over medium heat slowly bring the vegetable oil to 325 degrees. Then lower the heat to hold the temperature. While the oil is heating prepare the buttermilk by mixing the grated lemon zest and season with salt and pepper. Combine Flour with Old Bay Seasoning. The correct way to batter using flour is a method known as dry-wet-dry, so start by coating the crabs with the flour seasoned with Old Bay then dredging them into the buttermilk and then back into the flour. Carefully using tongs drop the crabs into the oil and fry until crisp, when golden brown, remove from oil and drain on a paper towel. Serve the crabs in a basket with french-fries, coleslaw, grilled corn, tartar sauce, and lemon. Another delicious serving suggestion is a simple soft-shell sandwich. To make the sandwich place the fried crab in between 2 slices of lightly toasted white bread with lettuce, tomato, and mayonnaise;
Braised Collard Greens 2 strips bacon, cut into small lardons 1/8 teaspoon red pepper flakes 2 cloves garlic, sliced Juice and zest of 1 lemon Juice and zest of 1 lemon 1 large bunch collard greens, stemmed and sliced into 1-inch strips 1/2 cup chicken stock Salt and freshly ground black pepper Instructions: Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.
Kentucky Lemonade 1 shot whiskey (recommended: Jack Daniels) 2 tablespoons frozen lemonade concentrate, thawed 5 ice cubes 1 cup lemon-lime soda Maraschino cherries, for garnish Instructions: Pour whiskey and lemonade concentrate into a highball glass. Stir. Add ice cubes and fill glass with soda. Garnish with a maraschino cherry.
Shrimp and Avocado Burritos 1 10-ounce package frozen cooked rice (about 2 cups) 1/4 cup sliced pickled jalapenos, plus 1 tablespoon brine 1 16-ounce can mild chili beans, undrained 3/4 cup frozen fire-roasted corn 1/2 cup roasted garlic salsa 12 ounces large shrimp, peeled, deveined and cut into chunks 1/2 cup chopped fresh cilantro 1 ripe avocado Juice of 1 lime, plus wedges for serving Kosher salt and freshly ground pepper 4 burrito-size spinach tortillas Sour cream, for serving Instructions: Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine. Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper. Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up. Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.
Chill-apia Tostada Vegetable oil, for brushing and frying 3 tilapia fillets 1 tablespoon extra-virgin olive oil 2 pinches seafood seasoning, such as Old Bay 1 pinch dried ground cumin 1 pinch dried oregano 8 corn tortillas 1 ripe avocado, flesh scooped out 2 tablespoons low-fat sour cream 1 tablespoon heavy whipping cream, plus more if needed 1 tablespoon chopped fresh cilantro, plus more for garnish 1 tablespoon chopped red onion Salt 1 mango, diced 1/2 teaspoon raw sugar or brown sugar Instructions: Brush some vegetable oil on grill grates or a grill pan and heat the grill over medium-high heat. Brush the tilapia with the olive oil and sprinkle with the seafood seasoning, cumin and oregano. Grill the tilapia for a few minutes on each side until cooked through. Fill a deep, heavy fry pan or cast-iron skillet halfway with vegetable oil. Place over medium-high heat and bring the oil to 350 degrees F. Cut 8 rounds out of the corn tortillas. Fry the tortilla rounds in batches until crisp, and then drain on paper towels. In a food processor, combine the avocado, sour cream and heavy cream. Puree until smooth. Add more heavy cream if needed to make a creamy but not too thin sauce. Transfer the avocado to a bowl and stir in the cilantro and onions. Season with salt. In a bowl, toss the mango with the sugar and a pinch of salt. To serve, top each tortilla with some tilapia, top with avocado sauce and then mango. Garnish with chopped cilantro.
Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa Wooden skewers 4 garlic cloves 1 teaspoon coarse salt 2 teaspoons ground cumin 1 teaspoon dried oregano 2 teaspoons sweet paprika Freshly ground black pepper Pinch cayenne pepper (or more if you're brave!) 1 cup freshly squeezed grapefruit juice 2 limes, juiced 2 tablespoons extra-virgin olive oil 2 pounds jumbo shrimp, peeled and deveined, tails left intact 2 large ripe and firm mangos, peeled, sliced, and cut into long wedges 4 ears corn, husks and corn silk discarded 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 ripe Hass avocados, peeled, pitted, and cubed 1 lime, juiced 1 small red onion, finely chopped 1 red bell pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely minced 3 tablespoons chopped fresh cilantro or basil, plus more for garnish 2 tablespoons red wine vinegar 6 cups mixed salad greens or baby spinach Instructions: Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill. To make the marinade: Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad. Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally. To make the salsa: Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.) Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper. Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side. Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side.
Gorgonzola Crusted Grilled Lamb Chops 1/4 cup extra-virgin olive oil 1 tablespoon freshly cracked black pepper, plus more for bread crumbs 1 tablespoon sea salt 2 tablespoons freshly chopped oregano leaves 2 racks lamb rib chops, frenched 3/4 cup crumbled Gorgonzola 1/2 cup Italian bread crumbs 2 tablespoons minced garlic 1 tablespoon freshly chopped cilantro leaves Instructions: Preheat the grill over medium heat. In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well. In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently. Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve.
Chicken and Sausage Gumbo 2/3 cup canola oil 3/4 cup all-purpose flour 1/4 cup whole-wheat flour 1/4 cup finely chopped onion, plus 2 cups roughly chopped 1 cup low-sodium chicken broth 1 cup chopped celery 1/2 cup chopped green bell pepper 2 teaspoons cayenne pepper 1 teaspoon garlic powder Kosher salt and freshly ground black pepper 1 pound smoked sausage, sliced 8 ounces tasso ham or andouille sausage, diced 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces 3 to 4 scallions, chopped Cooked white rice, for serving (optional) Instructions: Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion. Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour. Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions. Serve over rice.
Sweet and Spicy Shrimp Tacos 2 tablespoons light brown sugar 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika Finely grated zest from 2 limes 1 1/2 pounds medium shrimp peeled, deveined and tails removed 1/4 cup extra-virgin olive oil 1/4 cups sour cream or Mexican crema 1/4 head cabbage, cored and shredded ( about 4 cups) Kosher salt and freshly ground black pepper 12 corn tortillas Fresh cilantro leaves, for serving Lime wedges, for serving Instructions: 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes. 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper. 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm. 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.
Chocolate Fondue 2 cups (12 ounces) semisweet chocolate chips 1 cup heavy cream 3/4 cup mini-marshmallows 1 banana, sliced into 1/2-inch rounds 1 pineapple, peeled, cored and cut into 1-inch chunks 1 pint strawberries, stems removed 1(14-ounce) pound cake cut into 1-inch squares Instructions: In a fondue pot, combine the chocolate chips, heavy cream, and marshmallows. Over medium heat, stir with a wooden spoon until chocolate and marshmallows are melted and the mixture is smooth. Arrange the fruits and cake on a serving platter. Have your guests dip their own servings, using the fruit or cake chunks and long-handled heatproof fondue forks.;
Ingrid's Vegetarian Lasagna 8 cups marinara sauce 14 semolina lasagna noodles, cooked Breaded eggplant 12 to 14 thin slices Provolone cheese Lemon ricotta mixture 12 to 14 thin slices of Mozzarella cheese 1 cup Parmesan cheese, grated 1 cup basil, freshly chopped Instructions: In the bottom of a 9 by 13-inch baking pan, spoon 1/2 cup of marinara sauce. Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the bottom of the pan. Pour 1 cup of marinara sauce over the pasta, followed by 1 layer of breaded eggplant (about 8 slices). Cover the eggplant with a layer of Mozzarella, about 6 to 8 slices, cover with sauce and a layer of semolina lasagna and spread the lemon ricotta mixture evenly over the top. Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of Provolone cheese. Top with Parmesan cheese and fresh basil. Refrigerate the lasagna until ready to bake. Bake for 45 to 55 minutes at 350 degrees until bubbly and golden brown. Allow 15 minutes for the lasagna to set before cutting and serving.
Tex-Mex Green Bean Casserole Kosher salt 2 pounds green beans, trimmed and halved 3 tablespoons unsalted butter 3 poblano chile peppers, seeded and cut into short strips 1 large onion, chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 1/2 cups half-and-half 1 1/2 cups low-sodium chicken broth Pinch of cayenne pepper 2 cups shredded pepper jack cheese (about 8 ounces) 4 cups tortilla chips 1 teaspoon ancho chile powder 1/2 cup crumbled Cotija cheese (about 2 ounces) Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. Melt the butter in a large pot or Dutch oven over medium heat. Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute. Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until thickened, about 5 minutes. Add the pepper jack and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours.) Bake the casserole until bubbling, about 20 minutes. Meanwhile, pulse the tortilla chips with the chile powder in a food processor until coarsely ground. Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes.
Couscous with Vegetables 12 ounces couscous (not instant) 1 large red or green pepper 1 large eggplant sliced 1/4-inch thick 1 large zucchini, sliced 1/4 inch thick Salt Turmeric Cumin Black pepper 2 tomatoes, sliced Instructions: Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy. Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin. Roast the aubergine and zucchini in a preheated 220 degrees F oven. When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve.
Mango Sticky Rice 1 cup jasmine rice 3/4 cup canned coconut milk 1/4 cup brown sugar 1 ripe mango, diced 2 tablespoons finely chopped crystallized ginger Instructions: Cook or steam rice in water according to package directions. Let cool and transfer to a portable bowl. Mix coconut milk and brown sugar; pour over rice. Add mango and mix well. Sprinkle with crystallized ginger and mix again.
General Tso's Gator Alligator and Snap Peas with Kumquat 3-2-1 Sauce Spicy Peanut Rice Peanut oil, to cook 1 pound cleaned alligator meat, 1/2-inch dice 2 tablespoons minced garlic 1 tablespoon minced ginger 8 kumquats, 1/8 inch slices (may sub with 2 zested and sectioned oranges or tangerines) 1/2 cup rice vinegar 1/4 cup naturally brewed soy sauce 2 tablespoons sugar 2 cups snap peas, blanched Salt and freshly ground black peppe,r to taste Peanut oil, for cooking 1 cup whole roasted peanuts, unsalted 5 Thai bird chiles, chopped 1 small yellow onion, minced 4 cups cooked Chinese rice (or other long grain) 1 tablespoon naturally brewed soy sauce Salt and freshly ground black peppe, to taste Instructions: In a large saute pan on high heat, coat well with oil and add alligator. Season and quickly brown meat, 2 to 3 minutes. Remove and set aside on paper towels. Wipe out pan and coat lightly with oil. Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. In a small bowl, mix together the vinegar, soy and sugar until dissloved. Deglaze with mixture and reduce by 50 percent. Add back the alligator and snap peas, check for seasoning. In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color. Add the rice and stir until hot. Add soy sauce and check for seasoning. PLATING On a large round plate, place a small mound of rice in the middles and top with alligator. Ladle a little sauce on top. Enjoy. WINE: Very chilly beer like Foster's or Corona with a lime.
Coconut Cherry Macaroons 2/3 cup sugar 1/2 cup dried cherries, finely chopped Finely grated zest of 1/2 orange 2 teaspoons pure vanilla extract 2 large egg whites, lightly beaten 1/2 teaspoon fine salt 3 cups (about 8 ounces) finely shredded unsweetened coconut Instructions: Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment. Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid. Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.
Chunky Chicken and Chorizo Chili 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3/4 pound chorizo, chopped 2 pounds ground chicken 3 tablespoons chili powder, 3 palm fulls 1 tablespoon ground cumin, a palm full 1 onion, chopped 3 cloves garlic, finely chopped 1 red bell pepper, chopped 1 (15-ounce) can red beans, drained 1 bottle beer 1 (28-ounce) can diced fire roasted tomatoes Salt 6 cups chicken stock 2 cups quick cooking polenta 2 tablespoons butter 2 scallions, finely chopped 2 tablespoons freshly chopped thyme leaves Instructions: Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low. Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste. Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.
Open-Faced NY Strip \Philly Cheese Steaks\ 1 baguette, about 2 feet long, thin ends discarded 1/4 cup extra-virgin olive oil, plus extra for drizzling Kosher salt and freshly ground black pepper 1 medium onion, diced small 1 small red bell pepper, diced small 1 (1-inch thick) NY strip steak, about 1 pound Cheese Sauce, recipe follows Instructions: Preheat oven to 400 degrees F. Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer. Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender. Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak \paper thin\ (a slicer is great for this). Keep warm until ready to assemble. To assemble: Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve. Cheese Sauce: 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups whole milk 1 tablespoon Dijon mustard 1 tablespoon drained prepared horseradish 1 teaspoon kosher salt 1/2 teaspoon sweet paprika 1/4 teaspoon cayenne pepper Freshly ground white pepper Pinch freshly ground nutmeg 1 cup grated yellow Cheddar 1 tablespoon grated Parmigiano-Reggiano Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm. Yield: about 2 cups
Sunny's Cereal Trail Mix 1/2 cup roasted and salted peanuts 3 tablespoons salted butter 2 tablespoons grape jelly or raspberry preserves Freshly ground black pepper 1 cup sweetened crunchy corn cereal 1 cup pretzels or pretzel sticks, broken into large pieces 1/4 cup candy-coated peanut pieces Instructions: In a large pan on medium heat, add the peanuts, butter, jelly and a few grinds of black pepper. Cook, tossing and stirring to coat, until the peanuts are coated and warm throughout, 8 to 10 minutes. Turn off the heat and add the cereal and pretzels to the pan. Toss and transfer the mixture to a parchment-lined baking sheet or the counter. Sprinkle over the peanut candies and let cool. Toss again when cool and serve at room temperature.
Basmati Rice 1 tablespoon unsalted butter or olive oil 1 yellow onion, chopped 1 cup long grain basmati rice 1 3/4 cups water 1 1/2 teaspoons kosher salt 1/4 cup sliced scallions 1 tablespoon minced fresh parsley Instructions: Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
Tropical Fruit and Jerk Chicken Sushi 2 medium chicken breasts, boneless and skinless 2 tablespoons prepared jerk seasoning 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 4 cups sushi rice, prepared according to package directions 4 sheets of nori (seaweed) 2 tablespoons black sesame seeds (or substitute regular sesame seeds) 1/2 mango, sliced into strips 1/2 avocado, sliced into strips 1/4 English cucumber, peeled and sliced into very thin strips 2 tablespoons pickled ginger Jamaican steak sauce (recommended: Pickapeppa Sauce) Instructions: Rub the chicken breasts with the jerk seasoning, salt, and the black pepper. In a medium saute pan, add the olive oil, and place it over high heat. When the oil is almost smoking, add the chicken breasts, turn the heat down to medium-high and continue searing on both sides until the chicken is golden brown and thoroughly cooked, about 4 to 5 minutes per side. Transfer the chicken from the pan to a cutting board and let the chicken cool. When it's cool enough to handle comfortably, slice the chicken breasts into 1/4-inch strips. Cover a bamboo mat or sheet of foil with plastic wrap. Place a sheet of nori on top. With water-moistened hands, spread 1 cup of the cooked rice evenly on top of the seaweed leaving about a 1/4-inch border at the top and bottom edges. Press the rice firmly on the nori. Leaving the plastic wrap in place on the mat, turn the sushi layer over so that the seaweed faces up and the rice faces down. Arrange 1/4 of the chicken strips, mango and avocado slices, and cucumber on top the seaweed so the ingredients form a neat narrow row that aligns with the edge of the nori square closest to you. Roll the bamboo mat forward (making sure the plastic wrap stays with the mat), pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands to shape the sushi, and then remove the mat. Repeat the process with remaining ingredients to make three more rolls. Place the sesame seeds on a plate. Roll the sushi in the sesame seeds until coated. Using a sharp serrated knife, moistened with water, cut the sushi rolls into 1-inch rounds. Serve the rolls with soy sauce and wasabi or with the Avocado Tzatziki. ; Serve with Pickapeppa sauce and pickled ginger. .
Steak and Eggs 1 tablespoon vegetable oil One 1-pound sirloin steak (about 1 inch thick) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 8 large eggs Instructions: Preheat the oven 350 degrees F. Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving. While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates. Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
Grilled Pain Perdu 3 eggs 1/2 cup granulated sugar 1 pinch salt 1/2 teaspoon pure vanilla extract 1 cup half-and-half 1 cup buttermilk 8 thick slices Brioche or bakery challah, or another soft yellow bread 1 pink grapefruit, sectioned 1/2 cup maple syrup 1/2 cup mascarpone Instructions: In a medium bowl, whisk the eggs. Whisk in the sugar, salt, and vanilla. Gradually whisk in the half-and-half and the buttermilk. Pour the mixture into a shallow baking dish. Working in batches, if necessary, place the bread in the dish and let soak, then turn and soak on the other side. Cook the soaked bread on a grill or buttered griddle until golden brown, then turn and repeat on the other side. Meanwhile, prepare the grapefruit sections. In a saute pan, add the maple syrup and bring to a boil. Place the grapefruit sections in the hot syrup and cook on 1 side for 30 seconds, then flip them over to cook and warm through on the other side. Pour the grapefruit and syrup over the French toast then top with dollops of mascarpone.
Potee of Bacon, Beans and Vegetables 1 pound fresh slab bacon 3-pound pork shoulder 3 carrots, quartered 4 turnips, quartered 1 large onion, studded with 3 cloves 1 pound leeks, trimmed, split and cut into 2-inch lengths A cheesecloth bag containing 12 parsley sprigs, 1 bay leaf, 1 sprig fresh thyme or 1 teaspoon dried and 12 peppercorns. 2 ounces soaked white beans 1 pound garlic sausage, pricked 1 head Savoy cabbage, cored and blanched for 10 minutes 1 1/2 pounds boiling potatoes, quartered Instructions: In a large casserole combine bacon, pork shoulder with enough water to cover. Bring to a boil and simmer 5 minutes. Drain. In a \potee\ or casserole combine blanched bacon and pork with carrots, turnips, onion, leek, cheesecloth bag, beans and enough water to cover. Bring to a boil and simmer, covered, 1 1/2 hours. Add sausage, potatoes, cabbage, salt and pepper and simmer, covered, 1 hour more, or until vegetables and meat are tender. Transfer meat and vegetables to a platter. Discard cheesecloth bag. Reduce broth until well flavored and return meat and vegetables to casserole. Bring to a simmer and cook over low heat until heated through. Recommended Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc)
Spiced Sweet Potato and Garlic Soup 4 tablespoons olive oil 1 cup chopped sweet onion 1 cup chopped peeled potato 2 medium cloves garlic, 1 minced and 1 thinly sliced Pinch cayenne pepper Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 3 cups diced peeled sweet potato 1 tablespoon unsalted butter Thinly sliced fresh parsley, for garnish Instructions: Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer. Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full). Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil. Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving. Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.
Banana Protein Pancakes 1 large very ripe banana, mashed (about 1/2 cup) 2 tablespoons unflavored whey protein powder 1/2 teaspoon pure vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 1 large egg plus 1 egg white Coconut oil, for brushing Maple syrup, for serving Instructions: Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined. Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.
Shot Glass Apps: Ranch Sauce 3/4 cup buttermilk 3/4 cup sour cream 1/2 cup mayonnaise 1 1/2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon white wine vinegar 2 teaspoons chopped chives 2 teaspoons chopped fresh parsley 1 teaspoon mustard 1 clove garlic, crushed 1/2 green onion, chopped Carrots, cut into 2-inch strips, for serving Cucumbers, cut into 2-inch strips, for serving Bell peppers, cut into 2-inch strips, for serving Instructions: Combine the buttermilk, sour cream, mayonnaise, Worcestershire, lemon juice, vinegar, chives, parsley, mustard, garlic and green onions in a large bowl and mix thoroughly. Refrigerate for 30 minutes before serving. Spoon the ranch sauce into shot glasses. Artfully place a mixture of the carrots, cucumbers and peppers into the ranch sauce.
Olive Oil Cake 1 cup fresh orange juice 1 teaspoon fine salt 3 large eggs, room temperature 1 1/4 cups whole milk 2 cups sugar 1/4 cup orange liqueur, rum, brandy or whisky 1 1/2 cups extra-virgin olive oil, plus more for oiling pans 1 tablespoon lemon zest 2 teaspoons anise seed 2 teaspoons finely chopped fresh rosemary leaves, divided 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 6 tablespoons lemon or orange marmalade 2 fresh rosemary sprigs, for garnish Instructions: Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans. In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool. Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth. Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve.
Watermelon Cooler 3 cups cut up and seeded watermelon 3 scoops lemon sherbet Juice of 1/2 lemon Instructions: Spread out the watermelon chunks on a cookie sheet and freeze it. Place the watermelon, sherbet and lemon juice in a blender and blend until smooth.
Creamy Dressings 1/2 cup full- fat plain yogurt 1/4 cup mayonnaise 2 tablespoons lemon juice 3/4 teaspoon kosher salt A few grinds black pepper Instructions: For the Base: Whisk together the ingredients. Add one of the combinations below to change it up, then whisk in a little water, a tablespoon at a time, until you\u2019ve reached your desired consistency. Transfer to a resealable jar or container and refrigerate up to 1 week. Ranch: Add 2 scallions, thinly sliced; 1 clove garlic, grated, pressed, or finely chopped; and lots of freshly ground black pepper to the base and whisk to combine. Caesar: Add 2 anchovy fillets, finely chopped; 1 clove garlic, grated; and 1/2 cup grated Parmesan to the base and whisk to combine. Cheese: Add 4 ounces crumbled feta, goat cheese, or mild blue cheese to the base and whisk to combine
Spicy Pork Chili 1 tub of Curly's Sauceless Pork, diced 2 cans of hot chili beans not drained 12oz of tomato paste 2 cans of diced tomatoes with chilis 2 teaspoons of chili powder 1 bottle of chili sauce 2 large onions chopped 2 large green peppers chopped A dash or two of garlic powder 2 tablespoons of crushed red peppers 2 cups of water 1 cup of spicy V-8 or bloody mary mix Tabasco to taste Instructions: Combine all ingredients in a large pot. Cook on medium/high for about 30 minutes and then on simmer for 30 minutes. Serve and enjoy!
Tangyuan with Peanut Filling 1/2 cup plus 1 tablespoon roasted unsalted peanuts (see Cook's Note) 5 tablespoons granulated sugar Pinch of kosher salt 2 1/2 tablespoons cold unsalted butter, cut into 1/2-inch pieces 1 1/4 cups sweet rice flour, plus more if needed for dusting 1/2 cup plus 1 tablespoon boiling water Pink gel food coloring, for tinting the dough (see Cook's Note) Instructions: Lightly toast the peanuts in a small saute pan over medium heat, tossing occasionally, until the peanuts are hot, about 3 minutes. Transfer the peanuts to a food processor, add the sugar and salt and process on high, stopping and scraping down the bowl if necessary, until a paste forms, about 3 minutes. Pulse in the butter until very smooth, about 30 seconds. Transfer to a small bowl and chill in the freezer until firm enough to handle, about 45 minutes. Mix the rice flour and boiling water in a medium bowl until the water has been absorbed and the dough is soft and not sticky. Meanwhile, bring a medium pot of water to a boil over medium-high heat. Remove a small piece of dough (about 1 teaspoon), roll it into a 1/2-inch ball, add it to the pot of water and boil until it floats, about 2 minutes. Drain the ball, then knead it back into the original dough until smooth. If the dough is still sticky, work in a tablespoon of rice flour. Remove three-quarters of the dough with gloved hands and knead with 5 drops of pink gel food color until the dough is evenly pink. Divide the pink dough into 20 pieces, roll into balls and cover with a damp towel. With clean hands, divide the remaining white dough into 4 pieces, roll into balls and cover with another damp towel. Set aside. Divide the chilled peanut filling into 24 portions onto a plate lined with plastic using a heaping 1/2-teaspoon measuring spoon. Freeze until firm, about 15 minutes. Roll each piece into a ball and freeze until firm, about 10 minutes. Flatten each piece of dough into a 2-inch disc and place a ball of peanut filling in the middle. Gently wrap the dough around the filling until completely sealed and roll into a smooth ball. If the peanut filling starts to get too soft, freeze for another 10 minutes. Once all the rice balls have been rolled, place under a damp towel to keep them moist and soft. Bring a large pot of water to a gentle simmer and cook the rice balls in batches, stirring occasionally to prevent sticking, until the balls start to float, 5 to 7 minutes. Serve 1 white ball surround by 5 pink balls in a small bowl with some cooking water to make a flower. Enjoy warm.
Broccoli-Kaffir Lime 'Souffle' with Its Salad 1 tablespoon garlic, minced 1 teaspoon lime zest, minced 1 cup broccoli stems, peeled, finely diced, 1/16-inch 2 cups heavy cream 1 cup milk 12 to 16 kaffir lime leaves, sliced lengthwise to remove stem 8 eggs, separated 1/3 cup cornstarch Salt and black pepper, to taste Canola oil to cook 1/2 cup Parmesan 12 to 16 small broccoli florets, salt blanched and re-freshed 2 limes, juiced 1 shallot, minced 2 teaspoons Dijon mustard 1/4 cup extra virgin olive oil Salt and black pepper to taste 1/4 cup shaved Parmigiano Reggiano Instructions: Preheat an oven to 500 degrees F with a thick (cookie) tray or hotel pan. In a saute pan coated lightly with oil, saute the garlic, zest and minced broccoli for 5 minutes until soft. Season with salt and pepper and set aside to cool completely. In a small saucepan, heat the cream, milk and kaffir lime leaves and bring to a simmer. Let reduce for 20 minutes then turn off heat and let sit an additional 30 minutes. Strain out the kaffir leaves, and bring back to scalding. In a medium bowl, whisk together the egg yolks and cornstarch until smooth. To \temper\ the egg yolks, add the milk to the egg mixture in a slow, steady stream. Put the egg mixture back into the sauce pot and cook over low heat. Whisk until thickened, like stirred yogurt, about 2 to 4 minutes. Transfer to shallow baking dish or soup plate, cover with plastic wrap and store in fridge until cold. Beat the egg whites until soft peaks form. Remove the custard from the refrigerator, whisk until smooth and fold in the chilled broccoli and the cheese. Fold equal parts by volume of the egg whites with the mixture. Ladle into the ramekins, place on tray and bake for 5 to 8 minutes or until golden brown on top. In a salad bowl, whisk together the juice, shallots and Dijon. Drizzle in the oil and season. Toss with florets and check for flavor. Plating: On an oval plate, place each 'souffle' on one side and stack a few florets on the other side. Garnish with Parmigiano Reggiano. Beverage: Herb-y, vegetal Sauvignon Blanc
Hot Buttered Ciders 2 quarts apple cider 1/4 cup brown sugar 1 orange, halved 1/2 cup unsalted butter, softened 1 teaspoon pumpkin pie spice 4 ounces brandy, for adults Instructions: In the sleeve of a slow cooker, combine the cider, brown sugar, and orange halves. Cook on low for 2 hours. Stir together the butter and pumpkin pie spice in a small bowl. Cover and refrigerate until ready to use. Pour the hot cider into mugs and top with a spoonful of the flavored butter. For adults, pour 1 ounce of brandy into each mug.
Kids' Chocolate Chip Sprinkle Cookie Cake 1 cup cake flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 6 tablespoons unsalted butter 6 tablespoons packed light brown sugar 1/3 cup granulated sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 cup semisweet chocolate chips 1 tablespoon multicolored sprinkles Instructions: Position a rack in the center of the oven, and preheat to 375 degrees F. Line 1 large rimmed baking sheet with parchment. Whisk together the flour, baking soda and salt in a small bowl. Microwave the butter in a large microwave-safe bowl on high until completely melted, about 1 minute. Whisk in both sugars, then the egg and vanilla, until incorporated and smooth; let cool for 5 minutes. Stir in the flour mixture with a wooden spoon until just incorporated. Stir in the chocolate chips. Scoop the dough onto the center of the prepared baking sheet. Spread the dough with an offset spatula into an 8-inch circle that's 1/2 inch thick. Sprinkle the top of the cookie with the sprinkles (they'll look crowded but will spread out as the cookie bakes). Bake, rotating the baking sheet from back to front halfway through, until golden but still soft in the center, 22 to 25 minutes (the longer the cook time, the crunchier the cookie). Let cool for a few minutes on the baking sheet, then use a large spatula to transfer the cookie (not the parchment) to a rack to cool. Slice the cookie into wedges, and serve.
Braised Short Ribs with Seared Scallop on Mofongo Cake 3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper, to taste 2 1/2 pounds short ribs, cut in 2 pieces 1 quart Concord grape juice 1 cup red wine 1 green pepper, chopped, divided 1 white onion, chopped, divided 6 cloves garlic, minced, divided 1 bunch fresh cilantro sprigs, divided 4 bay leaves, divided 2 teaspoons ground cumin, divided 2 teaspoons paprika, divided 1 (3-ounce) jar green olives 1 (2-ounce) jar roasted red peppers, sliced 4 green bananas, peeled and chopped 6 pieces bacon, chopped 6 sea scallops Instructions: In a 3-quart heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs for about 6 to 8 minutes per side, or until a nice crust forms. Pour in the grape juice and wine, scraping up any brown bits off the bottom of the pot with a wooden spoon. Add 1/2 of the green peppers, 1/2 onions, 1/2 garlic, 1/2 cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2 1/2 hours. Meanwhile, boil the green bananas until fork tender. Strain and mash until smooth. Let cool. Cook the bacon in a medium skillet over medium heat until crispy. Add the remaining peppers, onion, garlic and 1/2 of the cilantro. Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside. Oil the scallops with the remaining tablespoon of olive oil, and season with salt and pepper. Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side. Use a 3-inch ring mold or circle-shaped cookie cutter and fill with mofongo, to shape on serving plate. Place a seared scallop on top of mofongo cake. Remove the short ribs from the pot and shear with fork. Place the ribs on top of the scallop, then use the sauce from the pan and pour about 2 tablespoons on top of it all and serve.
True Ligurian Pesto with Spaghetti Sea salt 4 cups packed fresh basil tops (2 bunches) 1/2 cup EVOO 1/3 cup grated Parmigiano-Reggiano 1/3 cup grated Pecorino Romano 1/4 cup pine nuts, lightly toasted 1 tablespoon lemon juice 2 large cloves garlic, pasted or grated Pepper 1 pound spaghetti Instructions: Bring a pot of water to boil, season it liberally with sea salt. Fill a large bowl with ice water. Add the basil to the boiling water for 30 seconds or so and transfer to the ice bath. Drain and dry the basil in a salad spinner or on clean kitchen towels. Place the EVOO in the food processor and add the basil, Parmigiano-Reggiano, Pecorino-Romano, pine nuts, lemon juice, garlic and some salt and pepper. Pulse process into a fine sauce. Store in an airtight container. Freeze or refrigerate to store for a make-ahead meal. Bring to room temperature to prepare. To serve, bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Reserve a cup of the salty cooking water just before draining the pasta. Place the pesto in serving bowl. Add the starchy water and stir to combine, then add the pasta and toss 1 to 2 minutes to coat evenly. Adjust the seasoning and serve.
Better Buttermilk Biscuits 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces 3/4 cup buttermilk Instructions: In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms. Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Cheesy Crispixand#153; Crunch Mix 1 cup Kellogg's® Crispix® cereal 1 cup small pretzel twists, broken 1 cup Sunshine® Cheez-It® Original crackers 1 cup popped popcorn 1/2 cup toasted sunflower seeds 1/2 cup slivered almonds, toasted 1/2 teaspoon chili powder 1/2 teaspoon cinnamon 1/4 cup firmly packed brown sugar 2 tablespoons butter Instructions: 1. In large bowl combine KELLOGG'S CRISPIX cereal, pretzels, SUNSHINE CHEEZ-IT ORIGINAL crackers, popcorn, sunflower seeds, almonds, chili powder and cinnamon. 2. In small saucepan cook and stir brown sugar and butter over medium-high heat until sugar dissolves. Pour over cereal mixture. Toss until well coated. Transfer to 15 x 10 x 2-inch baking pan coated with cooking spray. 3. Bake at 350 degrees F for 15 to 20 minutes or until lightly browned, stirring every 5 minutes. Spread on foil. Cool completely. Store in airtight container. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co.
Gingerbread Spice Mix 3 tablespoons ground cinnamon 3 tablespoons ground ginger 1 tablespoon ground allspice 3/4 teaspoon freshly grated nutmeg 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cloves Instructions: Stir together the cinnamon, ginger, allspice, nutmeg, black pepper and ground cloves in a small bowl until thoroughly combined. Use accordingly in your favorite gingerbread-spiced recipes. The spice mix can be stored in an airtight container for up to 6 months.
Artichokes with Butter and Parmigiano Cheese 5 cans quartered artichoke hearts in water, drained 2 tablespoons unsalted butter 1 cup shredded Parmigiano cheese A handful flat-leaf parsley, chopped Instructions: Place drained artichokes near stovetop. Melt butter in skillet over moderate heat. Add artichokes and heat through, 3 to 5 minutes. Season with salt and pepper. Transfer to a serving platter and cover with a blanket of cheese and parsley. Serve hot.
Smoked Cider Brisket Hickory chips, for smoking 4 cups apple cider 12 cups cold water 1/2 cup kosher salt 1/4 cup sugar 1 tablespoon black peppercorns 2 bay leaves 1 (5 to-6 pound) beef brisket, fat cap 1/4 to 1/2-inch thick 1 tablespoon kosher salt 1 tablespoon paprika 1 tablespoon freshly ground black pepper 1 tablespoon sugar 1 tablespoon onion powder 2 tablespoons butter 2 tablespoons whole grain mustard 1/4 cup light molasses 1/4 cup apple cider 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper Instructions: Soak the hickory chips in water for 1 hour before grilling. For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator. For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl. For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry. For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F. Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture. Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F. Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours. Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving.
Pumpkin Caramel Trifle Crisco® Original No-Stick Cooking Spray 1 (14 oz.) pkg. Pillsbury® Pumpkin Quick Bread & Muffin Mix 1 cup water 3 tbsps. Crisco® Pure Vegetable Oil 1 large egg 3 cups milk 2 (3.4 oz.) pkgs. instant cheesecake pudding and pie filling 1 (8 oz.) container frozen extra creamy whipped topping, thawed 1/2 cup Smucker's® Caramel Flavored Topping 1/2 tsp. ground cinnamon 6 tbsps. chopped pecans Instructions: HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray. PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely. CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl. LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers. SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
Double Chocolate Pudding Pie 14 graham cracker squares (7 full sheets) 2 tablespoons butter, melted 1 tablespoon water 1 tablespoon unflavored gelatin 1/3 cup boiling water 2/3 cup sugar, plus 1/2 teaspoon 1/3 cup cocoa 1/4 cup cornstarch 1/8 teaspoon salt 3 cups 1 percent low-fat milk 2 ounces bittersweet chocolate, chopped 2 teaspoons vanilla extract 1/4 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray. In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool. In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside. In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes. Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator. Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.
Sauteed Frog Legs with Tomato Garlic Butter 1/2 cup chopped fresh tomatoes, peeled and seeded Salt, to taste 1 pound large frog legs 1 cup all-purpose flour 1 tablespoon Essence, recipe follows 1/4 cup unsalted butter 1/4 cup minced shallots 1 tablespoon minced garlic Freshly ground black pepper, to taste 1/2 cup dry white wine 1 tablespoon finely chopped fresh parsley leaves Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Skillet Curried Chicken 2 tablespoons vegetable oil 4 (6-ounce) boneless, skinless chicken breast halves 2 1/2 tablespoons Madras curry powder Kosher salt 1 small Spanish onion, chopped 1 Granny Smith apple, cored and chopped 5 tablespoons golden raisins 1 cup low-sodium chicken broth 1/4 cup heavy cream Honey, optional 1/4 cup toasted slivered almonds Instructions: 1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes. 2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer. 3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes. 4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds. Per serving: Calories 469 Total Fat 22 grams Saturated Fat: 5.5 grams Protein: 41 grams Total Carbohydrates: 28 grams Sugar: 18 grams Fiber: 4 grams Cholesterol 129 milligrams Sodium 345 milligrams
Creamy Mashed Potatoes 5 pounds Yukon gold potatoes 8 ounces cream cheese 1/2 cup half-and-half 1/2 cup heavy cream 1 1/2 sticks (12 tablespoons) salted butter, softened, plus 4 tablespoons butter, cubed Kosher salt and freshly ground black pepper Milk, if needed, for thinning Instructions: Peel the potatoes, rinse in cold water and chop into quarters. Put the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner. Add the cream cheese, half-and-half, cream, 1 1/2 sticks (12 tablespoons) butter and salt and pepper to taste; stir to combine. If the mixture needs thinning, add some milk. Check the seasoning, adding more salt and pepper if needed. Transfer the potatoes to a casserole dish. At this point, the potatoes can be cooled, covered and refrigerated for a day or two, or baked right away. If baking right away, preheat the oven to 350 degrees F. Dot the potatoes with the remaining 4 tablespoons cubed butter, cover with foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are heated through, about 10 minutes more. If making ahead: To reheat, bring the potatoes to room temperature. Dot with the remaining 4 tablespoons cubed butter, cover with foil and bake at 350 degrees F until the butter is melted and the potatoes are heated through, about 45 minutes.
Curried Potato and Chickpea Crepes 3 tablespoons extra-virgin olive oil 1 tablespoon Madras curry powder 1 sweet onion, chopped 1 jalapeño pepper, seeded and chopped 4 plum tomatoes, chopped Kosher salt and freshly ground pepper 2 large Yukon Gold potatoes, peeled and diced 1 10-ounce package baby spinach (about 8 cups) 1 15-ounce can chickpeas, drained and rinsed 1/2 cup fresh cilantro, chopped, plus more for topping 4 12-inch prepared crêpes Lime wedges and mango chutney, for serving Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the onion and jalapeño and cook, stirring, until the onion softens, about 5 minutes. Add the tomatoes, 1 teaspoon salt and a few grinds of pepper. Cook until the tomatoes soften and most of the liquid evaporates, about 8 minutes. Reduce the heat to medium. Add the potatoes and 1 cup of water. Cover and simmer until the potatoes are tender but not falling apart, about 15 minutes. Stir in the spinach, chickpeas and cilantro and cook until the spinach is wilted and the chickpeas are warmed through, about 5 minutes. Fold the crêpes in half and top with the potato mixture; fold in the sides to enclose the filling. Serve with lime wedges, chutney and more cilantro.
Maple-Roast Parsnips 2 1/4 pounds parsnips 4 fluid ounces vegetable oil 3 1/2 fluid ounces maple syrup Instructions: Preheat the oven to 400 degrees F. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown. To serve place on a clean serving dish.
Siberian Sling 1 small bunch fresh tarragon leaves 1 ounce fresh lime juice 2 ounces vodka 3/4 ounces honey syrup* 6 ice cubes Soda water or seltzer Instructions: Begin by slapping the fresh tarragon to bring out the aromatics. Drop the tarragon into a cocktail shaker, reserving a few leaves for the garnish. Add the lime juice, vodka, and honey syrup to the shaker. Add 2 ice cubes to the shaker, and short shake to make the liquid cold without diluting it. Strain the mixture into a high ball glass filled with 4 more ice cubes. Top the glass with the soda water, and use the reserved tarragon for the garnish.
Lemon Crinkle Cookies 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder\u202f 1/2 teaspoon kosher salt\u202f 1 1/2 cups granulated sugar\u202f 1 stick (8 tablespoons) unsalted butter, at room temperature\u202f 1 large egg\u202f 2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice\u202f(about 2 medium lemons) 6 to 8 drops yellow food coloring, optional (for brighter yellow color) 1/2 cup confectioners' sugar\u202f Instructions: Whisk together the flour, baking powder and salt in a medium bowl. Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.\u202f Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.\u202f\u202f Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.\u202f Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.\u202f\u202fBake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.\u202f\u202f
Mexican Chopped Salad with Toasted Cumin Vinaigrette Cooking spray 2 ears fresh or frozen cob corn, thawed 4 reserved cooked chicken breast halves, diced 1 (15-ounce) can pinto beans, drained 1 cup Monterey Jack or pepper Jack cheese, shredded 1/2 cup Spanish olives, sliced 1/2 cup tomatoes, diced 1 Granny Smith apple, cored and diced 1/4 cup pickled jalapenos, sliced 2 tablespoons chopped fresh cilantro leaves 2 tablespoons olive oil 1 teaspoon ground cumin 1/4 cup cider vinegar Instructions: Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine. For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
Pecorino Romano Mashed Potatoes 8 medium potatoes, cut, boiled and mashed 3/4 stick of butter 1 cup grated Pecorino Romano cheese 3/4 cup milk 1/4 tablespoon nutmeg Instructions: In a large mixing bowl, mash together the potatoes, butter, Romano cheese, milk and nutmeg.
Melon Juice with Champagne (or Prosecco) 2 ripe cantaloupes, honeydew or other sweet melon 1 tablespoon lime juice Pinch salt 1 bottle Champagne or Prosecco 1 small container blueberries Instructions: Peel and seed melons and chop into 2-inch chunks. Place the melon and lime juice in blender or food processor and blend until smooth. Add pinch of salt, to taste. Chill until ready to serve. Pour mixture half way into champagne flutes. Fill the rest of the glass with Champagne or Prosecco. Drop a few blueberries into the glass.
Apple Tart 1 pack soft taco shells 2 ounces melted butter 1 Granny Smith apple Granulated sugar Instructions: Take 1 taco shell and cut out a circle. Brush it with melted butter. Sprinkle with granulated sugar. Put it between 2 cookie sheets and bake at 275 degrees for about 15 minutes. Cover an oven proof plate with tightly secured plastic wrap. Brush generously with melted butter. Peel the apple and core it. Thinly slice the apple with a mandoline. Fan out the slices on the plastic wrap so it is the same size as the cut taco shell circle. Brush the apple with melted butter. Sprinkle with granulated sugar. Bake at 360 degrees for about 10 minutes. Let it cool, but not completely. Slide the apple over the taco shell making sure it keeps its shape. Serve.
Tiramisu 1/4 cup espresso or very strong coffee 3 tablespoons Kahlua or Tia Maria 3 large eggs, at room temperature, separated* 1 teaspoon vanilla 8 ounces mascarpone 1 (17.5 ounce) package lady fingers Instructions: In a small bowl mix the coffee and Kahlua and set aside. Beat the egg whites until stiff and set aside. In another bowl beat the egg yolks and vanilla until pale and lemon-colored. Add the mascarpone until smooth. Fold the egg whites into the cheese mixture gently. In 4 small glass dessert bowls, place 3 ladyfingers in bottom and generously sprinkle the Kahlua coffee mixture. Drop 1/4-cup dollops of cheese mixture on top of ladyfingers, repeat with the lady fingers again followed with the Kahlua-coffee mixture. Top with cheese mixture. Refrigerate for at least 3 hours or overnight. Before serving top with fresh whipped cream and dust with cocoa, or sprinkle chocolate shavings on top. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Cajun Trail Mix 1/2 cup whole raw almonds 1/2 cup pecan halves 1/2 cup walnut halves 1/4 cup unsalted shelled sunflower seeds 1/4 cup unsalted shelled pumpkin seeds 2 tablespoons canola oil 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 2 pinches cayenne pepper Instructions: Preheat oven to 350 degrees F. In a large bowl, combine all the ingredients and toss well to coat. Spread the nuts in a single layer on a baking sheet and bake, shaking them every few minutes, until toasted and fragrant, about 15 minutes. Let the nuts cool and store in an airtight container.
Clam Bake 10 cherrystone clams 5 pounds soft-shell clams 3 pounds butter 3 cups chopped leeks 5 large chefs potatoes 3 pounds spicy sausage 5 (1 1/2 pound) Maine lobsters 3 Heads Roasted Garlic 10 ears corn, broken in half 5 bunches fresh thyme 1 summer bluefish 4 cups olive oil 5 brown eggs 2 gallons fresh or sea water Instructions: The ingredients listed are suggested. Feel free to use whatever ingredients your party likes and has available. This technique is for an indoor clambake. Optimally, a clambake is held on the beach in a rock lined sand pit in which a fire has been going for hours and the red embers have heated the rocks to over 400 degrees. Placing the large wash tin on a few lit burners on the stovetop can create a similar effect. Place rocks down first. Let heat for 15 minutes. Once rocks are hot, place seaweed on rocks then begin to insert the clams. Place one pie tin above the clams. Place leeks and butter in the tin, cover with the second tin. Continue adding rest of ingredients. Pour 2 gallons of fresh water (or sea water if possible) over entire tub. Cover tightly and let steam and cook for at least 20 minutes. When eggs on top have become hard-boiled, the rest of ingredients should be cooked as well. Plate and eat.
Garlic and Cheese Crack Bread 2 tablespoons butter 1 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper One 1-pound cheese sourdough or plain sourdough loaf of bread, preferably an Asiago cheese loaf 1 cup shredded Wisconsin brick cheese 1 cup shredded Cheddar-Monterey Jack blend 1 teaspoon Italian seasoning Instructions: Preheat oven to 350 degrees F. In a small saucepan on low heat on the stove, melt butter, then add garlic, salt and pepper. Score top of the bread on a diagonal into small diamonds, being sure not to cut all the way through. Using your fingers, pry bread cracks open and stuff with brick cheese, being careful not to rip the bread. Using a basting brush, cover the loaf with the garlic butter. Top with Cheddar-Monterey Jack cheese and sprinkle Italian seasoning on top. Bake until golden brown, 10 to 15 minutes.
Ice Cream Cone Favors 1 bag white chocolate morsels Ice cream cones (flat bottomed) Small chocolate candy toppings (nonpareils and sprinkles) Lollipops Sugar sticks (and other small packaged candies) Instructions: Melt white chocolate chips in a small double-boiler and transfer to small bowl. Dip top and upper side tier of ice cream cone into melted chocolate. Before chocolate dries, roll coated areas of cone in small candy toppings to create a decorative layer. Allow to cool. Fill cone with lollipops and packaged candies. Slip filled cones into cellophane bags and tie with ribbon. Serve as party favors, Halloween treats, or for any special occasion.
Cheesy Poblano Sliders 2 poblano peppers 1 tablespoon vegetable oil 1/2 white onion, thinly sliced 2 cloves garlic, chopped 1/4 cup Mexican crema 4 ounces Oaxaca cheese, cubed Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, melted 1 teaspoon chipotle chile powder One 11-ounce package pretzel slider buns 1 pound ground beef, divided into 9 patties (1.5 to 2 ounces each) 2 plum tomatoes, sliced 1 cup cilantro leaves Instructions: Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside. Set an oven rack as close as possible to the broiler. Heat the broiler to high. Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm. Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter. Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium. Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.
Cinnamon Honey Butter 1/4 pound unsalted butter, at room temperature 3 tablespoons good honey 1/4 teaspoon ground cinnamon 1/8 teaspoon kosher salt Instructions: Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
Earl Grey Creme Brulee Two 3.7-ounce boxes creme brulee mix, such as Dr. Oetker 2 cups heavy cream 2 cups brewed Earl Grey tea, cooled 4 candied lemon slices, for garnish Instructions: Make the creme brulee following the box instructions, using the heavy cream and substituting the Earl Grey tea for the milk. Divide the cooked creme brulee mixture among 4 teacups. Let set according to the box instructions, about 1 hour. Follow the box instruction to brulee the tops with a kitchen blowtorch, using the enclosed caramelizing sugar. Garnish each with a candied lemon slice and serve.
Oysters with an Herbed Crust 6 oysters, cleaned and shucked, bottom shells reserved 2 tablespoons bread crumbs 2 tablespoons finely chopped fresh mint leaves 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh chives 1/3 cup grated fresh Parmesan Pinch salt and freshly ground black pepper Instructions: Preheat oven 500 degrees F. Line a baking sheet with foil. Arrange the oysters in the reserved shells on the baking sheet. In a small bowl mix the bread crumbs, mint, dill, chives, cheese, salt and pepper. Place a tablespoon of bread crumb mixture over each oyster and bake until oysters are just cooked through and the topping is golden, about 4 minutes.
Wasabi Lobster Mash Salt 3 lobster tails, fresh or frozen and thawed 4 pounds russet potatoes, peeled and cut into 2-inch pieces 1/2 cup whole milk, plus more if needed 4 tablespoons unsalted butter 1 tablespoon clam juice 1 tablespoon soy sauce 3 teaspoons wasabi paste 2 teaspoons chopped fresh tarragon Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the lobster tails and simmer until cooked through, about 8 minutes. Remove the tails from the water and let cool. Remove the meat from the shell, discard the shell and chop the meat into bite-size pieces. Bring the water back up to a boil and add the potatoes. Boil the potatoes until very tender, about 30 minutes. Drain the potatoes and put them back into the pot. Add the milk, butter, clam juice, soy sauce and wasabi paste. Mash the potatoes and blend in all the ingredients. Stir in more milk if the potatoes are too dry. Gently stir in the tarragon and lobster meat. Season with salt and pepper. Serve warm. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Dirty Martini About 4 tablespoons gorgonzola dolce or other creamy, mild blue cheese 12 large pitted green olives plus 2 ounces brine from the olives 8 ounces vodka 2 ounces dry vermouth Instructions: Form the blue cheese into 12 narrow tube shapes and stuff them into the pitted olives. Skewer 3 olives on each of 4 cocktail picks. Fill a cocktail shaker with ice and add the vodka, vermouth and olive brine. Shake vigorously, then strain the cocktail into 4 martini glasses. Garnish with the olives and serve immediately.
Chocolate Banana Raspberry \Cockroaches\ 4.1 ounces egg yolks 5.8 ounces sugar 5 ounces egg whites 1.6 ounces cocoa 2 ounces peanuts, finely ground 2 cups heavy cream 2.5 ounces egg yolks 4 ounces sugar 5 ounces banana puree 1 lime, zested 2 teaspoons vanilla extract 2 teaspoons rum 3.8 ounces raspberry puree .4 ounces sugar .5 teaspoons agar Tempered chocolate, for dipping Instructions: For the chocolate flourless cake: Preheat the oven to 350 degrees F. Using a mixer, whip the yolks and half of the sugar until light and frothy. In another bowl, using a mixer, whip together the egg whites and the second half of the sugar until it comes to medium peaks. Fold the meringue into the yolk mixture gently. Fold together the cocoa powder and egg mixture. Spread onto a sheet pan lined with parchment paper. Sprinkle the nuts on top of the cake and bake just until the cake springs back, 6 to 8 minutes. Cool and store in the freezer. For the banana mousse: In a mixer, whip the heavy cream to soft peaks. Reserve in the fridge. In another bowl, whip the yolks until light. Combine the sugar and 1.5 ounces water in a pot and bring to a boil. Using a candy thermometer, bring the syrup to 240 degree F (or soft bubble stage). Immediately add to the yolks and whip together until the mixer is cool. In a bowl, combine the puree, zest and flavorings together. Combine all the mixtures together and hold until use. For the raspberry fluid gel: In a pot, combine the puree and .3 ounces water and bring to a boil. In a bowl, combine the sugar and agar and add to the boiling liquid. Boil together for several seconds. Remove from the heat and pour into a container and cool completely. Once it has cooled, using a hand blender, emulsify the mixture until light and creamy in consistency. Hold until use. To assemble: Cut the chocolate cake into ovals or desired shapes. Slice each cake horizontally into two pieces. Top the bottom pieces with the banana mousse and raspberry fluid gel. Top with the remaining pieces of cake and freeze. Dip the cakes in the tempered chocolate and decorate as desired.
Bourbon Barbecue Pork Ribs 4 to 5 pounds pork ribs Salt and pepper No-Cook Low Carb Bourbon Barbecue Sauce, recipe follows 29 ounces no sugar added tomato sauce 6 ounces no sugar added tomato paste 2 ounces bourbon 2 tablespoons white vinegar 2 tablespoons liquid smoke 1 tablespoon Worcestershire sauce 1/2 tablespoon hot sauce 3/4 cup sugar substitute (recommended: Splenda) 1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand) 2 tablespoons red onion, finely chopped 1 small clove garlic, minced 1/4 teaspoon garlic powder 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon onion powder Instructions: Preheat oven to 290 degrees F. Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan. Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan. Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone. Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce. It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling. Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve. Combine sauce ingredients in a bowl and whisk well to combine. Reserve.
Fresh Fruit with Dipping Sauce 1 cup sour cream 1/4 cup brown sugar 2 teaspoons vanilla 2 pints strawberries, washed and dried 1 bunch green grapes, washed and dried Instructions: Combine sour cream, brown sugar and vanilla. Serve alongside the strawberries and grapes for a dipping sauce.
Sweet and Sour Red Cabbage 1 medium shallot, chopped 1 clove garlic, chopped 2 tablespoons unsalted butter 2 1/2 to 3 pounds red cabbage, shredded (about 10 cups) 1/2 cup red burgundy wine 1 1/4 cups balsamic vinegar 1/2 cup granulated sugar Salt and freshly ground black pepper Instructions: In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4.
Chiles Toreados: Fried Chiles with Lime-Soy Sauce Vegetable oil, for frying 2 pounds yellow chiles 1/2 cup fresh lime juice 1/2 cup soy sauce 2 tablespoons oyster sauce Instructions: Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan. Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Transfer to paper towels to drain. Mix the lime juice, soy sauce and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill until very cold, about 3 hours. The chiles will keep in the refrigerator for up to 1 week.
Wild Dandelion Greens with Shaved Fennel and Lemon-Honey Vinaigrette 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1 heaping tablespoon honey 1/2 cup extra-virgin olive oil 4 ounces wild dandelion greens 1 small head fennel, thinly shaved 1 small red onion, halved and thinly sliced Instructions: Whisk together the lemon zest and juice, vinegar and some salt and pepper in a small bowl until the salt dissolves. Whisk in the honey, then slowly whisk in the oil until emulsified. Combine the dandelion greens, fennel and onion in a large bowl. Drizzle some of the dressing around the sides of the bowl and then gently push and toss the greens to coat. Season with some salt and pepper and toss again gently. Serve immediately.
Fried Calamari with Sweet Orange Sauce 2 cups orange juice 1 1/2 tablespoons honey 2 tablespoons canola oil 1 tablespoon lemon juice 2 teaspoons finely chopped fresh parsley Pinch crushed red pepper flakes Vegetable oil, for frying 1 cup all-purpose flour 1/2 cup cornstarch 1 1/2 teaspoons paprika Kosher salt and freshly ground black pepper 1 pound small squid bodies and tentacles, bodies cut into 1/3-inch-thick rounds 1 jalapeno, thinly sliced 1 Fresno chile, thinly sliced 1 tablespoon finely chopped fresh parsley Orange and lemon wedges, for serving Instructions: For the sweet orange sauce: Combine the orange juice and honey in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and cook at a very brisk simmer until the mixture is syrupy and reduced to a little less than 1/2 cup, 15 to 20 minutes. Remove from the heat. Let cool slightly, then whisk in the oil, lemon juice, parsley and crushed red pepper. Transfer to a ramekin or small bowl. For the fried calamari: Fill a large, wide pot with 1 1/2 inches oil and heat over medium-high heat until it registers 350 degrees F on a deep-frying thermometer. Line a tray with paper towels. Meanwhile, whisk together the flour, cornstarch, paprika, 2 teaspoons salt and 1 teaspoon pepper in a wide, shallow bowl. Toss the squid and chiles with the flour mixture, making sure all the squid rings are separated and everything is thoroughly coated. Transfer about a third of the squid and chile mixture to a kitchen spider or slotted spoon and shake to remove the excess flour. Carefully add the squid and chiles to the hot oil and fry until crisp and just barely golden, 1 to 1 1/2 minutes. Transfer to the prepared tray with a slotted spoon and sprinkle generously with salt. Repeat the sifting and frying process with the remaining squid, making sure to return the oil to 350 degrees F between batches. Transfer to the fried squid to a plate and sprinkle with the parsley. Serve with the lemon and orange wedges and the sweet orange sauce for dipping.

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