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Sopes with Shredded Beef 3 pounds boneless beef chuck, cut into 2-inch pieces 1/2 cup lime juice, freshly squeezed 1/4 cup orange juice, freshly squeezed 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon kosher salt 2 teaspoons ground coriander 3 cloves garlic, crushed 3/4 cup coarsely chopped fresh cilantro 6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces) 2 cloves garlic, smashed, peeled and quartered 1 avocado, halved, pitted, peeled and diced 1/2 jalapeno, coarsely chopped with seeds 1/2 onion, coarsely chopped Juice of 1 lime 1 teaspoon ground cumin 1 teaspoon salt 3 cups masa harina 1/4 cup all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon salt, plus more for finishing 2 cups warm water Vegetable oil, for frying 2 tablespoons unsalted butter 1 can refried beans 1/2 cup pickled jalapenos, chopped 2 to 4 Roma tomatoes, diced 1/2 head green cabbage, shredded 1 cup Mexican crema 1 cup crumbled cotija cheese 1 cup fresh cilantro leaves Instructions: For the shredded beef: Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally. Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce. For the tomatillo guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. For the sopes: Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes. Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried. Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil. For the toppings: Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside. Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro.
Meatloaf Panini Sandwich 2 1/2 pounds organic or grass-fed beef (80/20) 2 pounds Italian sausage 1/2 cup fresh Italian parsley, chopped 2 yellow onions, chopped 3 tablespoons minced garlic 4 farm-fresh eggs, organic eggs or at the very least cage-free eggs 3 tablespoons organic Italian seasoning 1 tablespoon Himalayan salt or sea salt 1 tablespoon fresh coarse-ground pepper 1 cup organic ketchup 2 cups fresh breadcrumbs (I use gluten-free) 1 tablespoon olive oil 3 yellow onions, peeled and cut in half, then sliced into half-moons 1/4 inch thick 1 tablespoon red balsamic vinegar 1 teaspoon organic sugar 2 fresh garlic cloves 1/4 cup grated mix of Parmesan, Asiago and Romano cheeses or just a good Parmesan will do 1/4 teaspoon Himalayan salt or sea salt 1 cup fresh basil leaves 1 cup stemmed kale leaves of choice (any variety will do) 1/4 cup olive oil Mayonnaise, for spreading 24 to 28 slices dense bread or French bread Marinara or meat sauce of your choice, for topping 24 to 28 slices Havarti cheese Instructions: For the mini meatloaves: Preheat the oven to 350 degrees F. Line baking sheets with parchment or silicone pads. In a large bowl, mix together the beef, sausage, parsley, onions, garlic, eggs, Italian seasoning, salt, pepper, ketchup and breadcrumbs with your hands. Yep, they are the best utensils for the job! Form the meat mixture into approximately 12 to 14 mini loaves (6 to 8 ounces each) on the baking sheets. Bake for 16 to 18 minutes until they reach 165 degrees F. Remove from the oven and let cool slightly before slicing. For the caramelized onions: Heat a saute pan over medium-high heat. Pour in the olive oil, add the onions and then reduce the heat to low. Cook the onions until translucent, stirring occasionally. Add the balsamic and sugar and continue cooking until soft, approximately 2 hours low and slow. For Joy's basil kale pesto: In a food processor, add the garlic, cheese, and salt. Process until almost smooth. Add the basil, kale and olive oil and process until combined. Taste and make any adjustment you may like. Ah, yum! Set aside if you can until ready to use. For the sandwiches: Spread some mayo on each slice of bread. On half of the slices, spread on marinara or meat sauce of your choice. On the other slices, spread on the pesto. Slice the mini meatloaves and layer on the pesto slices. Top with the caramelized onions. Finish with the cheese slices. Close the sandwiches and place on a panini grill until browned and toasty! Slice in half on an angle and enjoy!
Easy Salad with Creamy Roasted Tomatillo Dressing 6 tomatillos, rinsed and halved 1 jalapeno, halved 1 red onion, quartered 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 teaspoon ground cumin 1 cup Mexican crema 2 tablespoons fresh lime juice 1 head iceberg lettuce, shredded 4 Roma tomatoes, seeded and chopped 4 radishes, thinly sliced Instructions: Preheat the oven to 400 degrees F. Place the tomatillos, jalapeno, and red onions on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and a grind of black pepper. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving. Immediately before serving, toss the dressing with the lettuce, tomatoes, and radishes.
Pasta with Citrus-Herb Sauce 6 tablespoons olive oil 1 medium yellow onion, quartered and very thinly sliced (about 3 cups) Salt and freshly ground black pepper 1/2 cup finely chopped fresh chives 1/4 cup finely chopped fresh Italian parsley leaves 1/4 cup finely chopped fresh tarragon leaves 1 (1-pound) box thin spaghetti 2 lightly packed teaspoons lemon zest (from 1 medium lemon) Instructions: Bring a large pot of heavily salted water to a boil over high heat. Heat 2 tablespoons oil in a large frying over medium-high heat. When it shimmers, add onion, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 to 6 minutes. Remove from heat, stir in half of herbs, and set aside. Cook pasta according to the package directions. When pasta is cooked, reserve 1 1/2 cups pasta water, and drain pasta. Return pot to stove and add in onion mixture, remaining 1/4 cup oil, remaining herbs, reserved pasta water, and zest, and season well with salt and pepper. Stir until evenly combined. Add pasta and toss until pasta is well coated. Taste and adjust seasoning, as necessary.
Chicharron Mofongo 8 ounces boneless, skinless chicken thighs 3 tablespoons olive oil 1 1/2 tablespoons chicken base 1 1/2 tablespoons granulated garlic 1 tablespoon adobo seasoning 1 tablespoon Cajun spice 1 teaspoon granulated onion 1 teaspoon ground black pepper 1/2 packet all-purpose seasoning, such as Goya Sazon Vegetable oil, for frying 3 green plantains Vegetable oil, for frying 2 tablespoons olive oil 1 tablespoon minced garlic 1/2 teaspoon adobo seasoning 1/2 teaspoon Cajun spice 1/2 teaspoon granulated garlic 1/4 teaspoon ground black pepper 1/4 cup Puerto Rican Remoulade, recipe follows 2 cups mayonnaise 1 cup tomato ketchup 1/4 cup granulated garlic 1/4 cup minced garlic 3 tablespoons Sofrito (recipe follows) 2 tablespoons adobo seasoning 2 tablespoons Cajun spice 2 tablespoons granulated onion 1/4 teaspoon cayenne 1/4 teaspoon black pepper 1/2 onion 1 whole onion 1 whole green bell pepper 2 cups sweet mini peppers 1 cup whole or minced garlic 8 bunches cilantro Instructions: For the chicken: Cut the chicken thighs into 1-inch chunks. Combine the olive oil with the chicken base, granulated garlic, adobo seasoning, Cajun spice, granulated onion, black pepper and all-purpose seasoning in a large bowl. Add the chicken and marinate overnight in the refrigerator. Deep-fry the chicken until cooked thoroughly. Drain on paper towels. For the mofongo: Slice the plantains into 1-inch pieces. Lightly fry until golden brown with a slightly crisp outside, 3 to 5 minutes. Combine the olive oil with the minced garlic, adobo seasoning, Cajun spice, granulated garlic and black pepper in a medium bowl. Add the fried plantains to the bowl and mash with a wooden pestle or potato mashing tool. Add half of the fried chicken to the mashed plantain mixture. Form a rounded mound of the mofongo mix in the center of a large plate. Arrange the remaining fried chicken pieces around the mofongo. Drizzle the Puerto Rican Remoulade over top. Combine the mayonnaise, ketchup, granulated garlic, minced garlic, sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend until an even consistency. Peel and slice the onion. Remove the stem and seeds from the bell pepper. Remove the stems from the mini peppers. Combine the onion, peppers, garlic and cilantro in a blender and pulse for 30 seconds, or until an even consistency is achieved.
Sunny's Easy Cheese and Cranberry Stuffed Chicken with Cranberry Glaze 4 ounces goat cheese, at room temperature 4 ounces Italian blend shredded cheese 1/2 cup dried cranberries 1 tablespoon Italian seasoning Kosher salt and freshly ground black pepper 4 chicken breasts, at ROOM TEMPERATURE! Olive oil, for brushing Kosher salt and freshly ground black pepper 1 1/2 cups chicken stock 1/2 cup dried cranberries 1/4 cup honey 1 teaspoon Italian seasoning Kosher salt and freshly ground black pepper Instructions: Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight. Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks. Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates. Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F. Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes. Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.
Quick Asparagus Benedict 2 bunches thick asparagus (about 1 1/2 pounds) 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/3 cup grated Parmesan 2 tablespoons lemon juice 1 tablespoon white vinegar 4 large eggs, at room temperature 1 tablespoon chopped fresh dill, plus a few sprigs for garnish Instructions: Place a rack in the top third of the oven and preheat the oven to broil. Trim off about an inch from the bottom of the asparagus and peel about halfway up. Toss the asparagus with the olive oil on a baking sheet. Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes, stirring occasionally. Remove from the oven and set aside. Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside. Fill a large straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat. Add the vinegar. Crack an egg into a cup and gently slip it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel. To serve, divide the asparagus among 4 plates and sprinkle with the chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill.
Coconut Tres Leches Cake 1 tablespoon butter, for greasing 1 box white cake mix (18 ounces) 1 1/4 cups water 2 tablespoons vegetable oil 3 eggs 1 cup mashed ripe bananas (2 medium bananas) One 14-ounce can sweetened condensed milk 1/2 cup coconut cream 1/2 cup heavy whipping cream 2 cups heavy whipping cream, cold 1/4 cup canned coconut cream 1/2 cup powdered sugar 1 teaspoon pure vanilla extract 1/2 cup coconut chips, toasted Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving about 4 inches of overhang on the long sides. Generously grease the parchment with the butter. In a stand mixer on low speed, beat the cake mix, water, oil, eggs and mashed bananas for 30 seconds. Raise the speed to medium and beat for another 2 minutes, scraping down the bowl as necessary. Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool. Using the parchment \handles,\ remove the cake to platter. With a fork, poke holes every 1/2 inch in the top of the cake. In a large bowl, whisk together the condensed milk, coconut cream and whipping cream and then pour evenly over the top of the cake. Cover and refrigerate until the mixture is absorbed into the cake, at least 2 hours and up to 4 hours. For the frosting: In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Turn off the mixer and add the coconut cream, powdered sugar and vanilla. Whip until stiff peaks form. Spread the frosting over the cake and garnish with the toasted coconut chips. Store loosely covered in the refrigerator.
Grilled Sheet Pan S'mores 30 whole graham crackers One 13-ounce jar chocolate spread 16 ounces marshmallow cream 8 ounces mini marshmallows One 10-ounce bag caramel chips 12 ounces bittersweet chocolate chips 8 ounces toffee bits Instructions: Preheat a gas or charcoal grill to medium heat and line a sheet pan with aluminum foil. Spread 15 graham crackers with chocolate spread and line them up on the prepared sheet pan. These will be the sandwich bases. Using 2 spoons, dollop the marshmallow cream evenly on the chocolate-spread graham crackers. Sprinkle the mini marshmallows evenly across the graham crackers. Do the same with the caramel chips, chocolate chips and toffee bits. Top each bottom cracker with a top cracker to create a sandwich. Place the sheet pan on the grill. If your grill has a lid, close it. If your grill does not have a lid, flip a second sheet pan over and rest on top of the pan of s'mores to create a lid. Cook until everything is deliciously melted, about 25 minutes. Serve warm.
Manguini 1 (750-ml) bottle Cava (Spanish sparkling wine) chilled Mango juice, chilled 1/4 cup small dice mango, divided into 4 equal parts Instructions: Divide the diced mango between 4 chilled champagne flutes. Fill the glasses 1/3 of the way up with mango juice, and top with the Cava.
Affogato 2 scoops vanilla ice cream 1 shot freshly brewed espresso Chocolate-covered almonds, for topping Instructions: Add the ice cream to a glass. Pour over the espresso and top with the chocolate-covered almonds. Serve immediately.
Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs 4 (7 ounce) salmon fillets, skin on Salt and freshly ground pepper 1 cup rice flour 1/2 cup water Olive oil, for searing Herb Caper Sauce, recipe follows 4 lemon wedges, for garnish Asparagus Cheese Puffs, recipe follows 1/2 cup olive oil 1/4 cup finely chopped flat-leaf parsley 1/4 cup capers 3 tablespoons chopped fresh chives 2 cloves garlic, finely chopped 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh rosemary Salt and freshly ground pepper 2 tablespoons fresh lemon juice 1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched 3/4 cup milk 5 tablespoons unsalted butter, cut into small pieces 1/2 teaspoon salt 3/4 cup all-purpose flour 1/4 teaspoon curry powder Pinch cayenne 3 large eggs 1 cup coarsely grated Manchego 1/2 cup finely grated Parmigiano-Reggiano Instructions: Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes. Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge. Serve the salmon with Asparagus Cheese Puffs. Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring milk and butter to a boil in a medium saucepan over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper. Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.
Dalgona Coffee 2 tablespoons hot water 2 tablespoons sugar 1 heaping tablespoon instant coffee granules 1 tablespoon vanilla extract 4 ounces milk Instructions: Add the water, sugar, instant coffee and vanilla to a bowl. Using a hand mixer, whip until light and fluffy, so that the mixture resembles a coffee-colored meringue mixture, about 3 minutes. Fill a 12-ounce glass with ice, then pour in the milk. Add the whipped coffee and stir it into the milk.
Grammy Tabor's Rule For Ham Soufflé 3 tablespoons unsalted butter, plus more for the baking dish 3 tablespoons flour 2 cups milk 3 eggs, separated 1 pound ham, cut into chunks for grinding 1/2 cup dried bread crumbs Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Butter the baking dish. Put 3 tablespoons butter and the flour in a medium saucepan and cook, stirring, until the mixture begins to brown and thicken, about 3 minutes. Remove from the heat and whisk in the milk. Bring the mixture to a simmer over high heat and cook, stirring, until thickened, 5 to 6 minutes. Set aside. Put the egg yolks in a large bowl. Using a 1/2-inch grinder plate attachment, feed the ham through the grinder, allowing it to fall into the bowl with the yolks. Stir in the thickened milk mixture and all but 1 tablespoon of the breadcrumbs until combined. Beat the egg whites to stiff peaks using an electric hand mixer, and then fold them into the ham mixture. Transfer the mixture to the baking dish. Sprinkle the top with the remaining tablespoon of breadcrumbs. Bake until firm and golden brown, about 30 minutes. Serve hot.
Shrimp Scampi Risotto-Stuffed Tomatoes 1/4 cup finely crushed brown rice cereal 2 tablespoons plus 2 teaspoons chopped fresh parsley 2 garlic cloves, finely chopped 4 large ripe tomatoes (about 2 pounds) 1/2 pound medium shrimp, peeled, deveined and chopped into 1/2-inch pieces 1/4 cup uncooked Arborio rice 2 tablespoons dry vermouth, optional 1 teaspoon lemon zest 1 teaspoon olive oil, plus more for drizzling Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic. Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.
Fiery Farfalle 1 pound farfalle (bow-tie) pasta 1 tablespoon olive oil 1 onion, sliced thin 2 each green, red and yellow peppers, thinly sliced 2 large cloves garlic, minced 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled 1/2 teaspoon lemon pepper 1 bay leaf 1/4 teaspoon red pepper flakes, or to taste Salt, to taste 1 chicken bouillon cube, crumbled Freshly grated Parmesan cheese Italian bread Instructions: Fill a large pot or casserole with water and bring it to the boil over moderately high heat. Add salt and the farfalle and cook pasta according to package directions. Meanwhile, in a large nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peppers, garlic, oregano, lemon pepper, bay leaf, dried red pepper flakes and salt, and cook the mixture, stirring frequently, for 5 minutes more. Add 1 1/2 to 2 cups hot water from pasta pot and the bouillon cube to the onion pepper mixture and simmer the sauce, stirring occasionally, for 8 to 10 minutes more, or until sauce is flavorful. Discard the bay leaf. Drain pasta and transfer to a large bowl. Add the sauce and toss to combine. Serve with freshly grated Parmesan and crusty Italian bread.
Chicken With Pickle Sauce 4 6-ounce skinless, boneless chicken breasts Kosher salt and freshly ground pepper All-purpose flour, for dredging 2 tablespoons unsalted butter 1 medium onion, chopped 1 tablespoon chopped fresh thyme 1 cup low-sodium chicken broth 2 large egg yolks 1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar 5 scallions, finely chopped 1/4 cup chopped fresh parsley Pumpernickel bread and jarred pickled beets, for serving (optional) Instructions: Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low. Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.
Orange Coffee Cocktail 1 1/2 shots coffee liqueur (recommended: Kahlua) 1 shot mandarin vodka (recommended: Absolut) Coffee Heavy cream Instructions: Combine coffee liqueur and vodka in a coffee glass. Top off with coffee, float heavy cream on top, and serve hot.
Grilled Eggplant Pizza 3 eggplants, about 3 pounds total, sliced 3/4 inches thick Salt and freshly ground black pepper Extra-virgin olive oil, for brushing on vegetables, plus about 1/4 cup 2 large red or yellow bell peppers 1 recipe Piadine dough (or prepared pizza dough) All-purpose flour, for dusting 1 tablespoon minced garlic 2 tablespoons finely chopped fresh oregano leaves 1 teaspoon red pepper flakes, optional About 1 cup pitted kalamata olives About 1/2 pound buffalo mozzarella cheese or provolone, coarsely shredded About 3 cups packed arugula Balsamic vinegar Instructions: Prepare the grill and let burn down to medium coals or heat gas grill on medium heat. In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry. Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice. Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips. Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick. Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill. Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.
Broad Beans with Dill 2 pounds young fresh broad beans in their pods 1/4 pint (1/2 cup) olive oil 2 onions, chopped 2 cloves garlic, peeled and finely chopped 2 tablespoon lemon juice Salt 2 teaspoons sugar 1/2 pint (1 cup) boiling water 2 tablespoons freshly chopped dill 1/2 pint (1 cup) Greek yogurt Hot pita bread, to serve Instructions: Wash the beans; top, tail and string them where necessary. Heat the oil in a large, heavy, lidded pan. Saute the onions and garlic to soften. Reduce the heat, add the beans in their pods and the lemon juice and season with salt and sugar. Stir, and stew gently for 15 minutes stirring occasionally. Add water and half the dill, adjust to a gentle simmer and cook for 1 hour until the pods are very tender. Leave to cool. Pour the lot into a dish with rest of the dill. Serve with the yogurt and hot pita bread. This dish improves with keeping.
Roasted Chicken 1 (3 1/2 pound) chicken Salt and pepper 1 bunch basil 5 cloves garlic Kitchen twine 2 tablespoons vegetable oil 3 tablespoons butter 1/2 cup white wine 1/2 cup chicken stock Instructions: Preheat oven to 400 degrees. Remove fat from around neck and remove third joint of wing. Season chicken inside and out with salt and pepper. Stuff basil in cavity and under skin. Place garlic in cavity. Truss with twine. Heat oil in heavy oven-proof pan and brown chicken on both sides. Spread butter on breast and place the pan in the oven, breast side toward the back. Bake for 1 hour and 10 minutes, or 20 minutes per pound. Transfer the bird to a cutting board. Place the pan over heat and deglaze pan with the wine and then the stock. Serve with roast summer vegetables or salad.
Antioxidant Salad 6 cups baby spinach 1/2 cup Marie's® Blueberry Pomegranate Vinaigrette 1/4 cup toasted walnuts 1 cup blueberries 1/2 cup pomegranate seeds 1/2 cup carrots, shaved 1/2 cup dried cranberries 1/2 cup goat cheese, crumbled Instructions: Toss spinach with Marie's® Blueberry Pomegranate Vinaigrette. Add in walnuts, blueberries, pomegranate seeds, carrots and cranberries. Top with crumbled goat cheese. Serve immediately.
Snickerdoodle Cookie Thins Nonstick cooking spray, for greasing 2/3 cup whole wheat pastry flour 1/2 teaspoon plus 1/8 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon fine salt Pinch freshly grated nutmeg 1/2 cup packed light brown sugar 1/3 cup vegetable oil 2 tablespoons reduced-fat milk 1 large egg white 1 teaspoon granulated sugar Instructions: Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, 1/2 teaspoon of the cinnamon, the baking soda, salt and nutmeg in a small bowl and set aside. Combine the brown sugar, oil, milk and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated. Mix together the granulated sugar and remaining 1/8 teaspoon cinnamon. Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Bake for 7 minutes, and then remove from the oven. Press the cookies down with a wooden spoon or the bottom of a measuring cup, and sprinkle with the cinnamon sugar. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.
Grilled Avocado with Salsa 4 avocados, sliced in half and pitted 1/4 cup olive oil Kosher salt and freshly cracked black pepper 1/2 cup corn and bean salsa, store-bought or homemade Hot sauce, for garnish Instructions: Preheat a grill on medium heat to 425 degrees F. Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds. Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.
Strawberry Kiwi \Watermelon\ Cookie Wedges 1 3/4 cups all-purpose flour 1/2 teaspoon kosher salt 1/8 teaspoon baking powder 4 ounces unsalted butter, at room temperature 1/2 cup granulated sugar 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 1/4 teaspoon almond extract 2 tablespoons sour cream 12 ice pop sticks 1 1/2 ounces cream cheese 1 1/2 ounces unsalted butter, at room temperature Pinch kosher salt 1 cup confectioners\u2019 sugar, sifted 1 tablespoon strawberry preserves 1/2 teaspoon pure vanilla extract 2 kiwis, peeled, halved lengthwise and sliced into thin half-moons 12 strawberries, chopped 2 teaspoons strawberry preserves 1 tablespoon semi-sweet chocolate chips Instructions: For the sugar cookie: Whisk together the flour, salt and baking powder in a medium bowl. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and almond extracts, then mix on medium-low speed until fully combined. Scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until mostly incorporated. Add the sour cream and mix on low speed until combined, then add the remaining flour mixture. Mix on low speed until just combined, being careful not to overmix. To shape the cookie, draw or trace a circle 9 inches in diameter on a sheet of parchment paper. Place the parchment, drawing-side down, on an inverted baking sheet. Transfer the dough to the parchment and use damp hands to pat the dough into a flat round, using the drawing as a guide. Score the dough into12 wedges and insert an ice pop stick into each wedge at the \u201crind,\u201d leaving a 3- to 4-inch handle. Refrigerate the dough for at least 1 hour or up to overnight. Preheat the oven to 350 degrees F. Bake the cookie until slightly puffed and lightly brown on the edges, about 20 minutes. Let cool completely. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, butter and salt on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners\u2019 sugar and mix on low speed until incorporated, then increase the speed to medium high and mix until fluffy, about 2 minutes. Add the strawberry preserves and vanilla extract and mix for 1 more minute. For the topping: Spread the frosting on the cooled cookie, almost to the edges. Arrange the kiwi slices all around the edge of the cookie, overlapping them slightly. Fill the center with the strawberries. Microwave the strawberry preserves until melted, 15 to 20 seconds, then brush onto the strawberries with a pastry brush. Sprinkle the chocolate chips over the strawberries. Refrigerate for 30 minutes then cut the cookie along the score marks into 12 slices.
Beach Paradise 1 part dark rum 1 part guava juice 1/2 lime, juiced 1/2 orange, juiced 1 teaspoon sugar Dash grenadine Slice mango Maraschino cherry Instructions: Fill a cocktail shaker with ice, add ingredients and shake well. Pour into a highball glass and garnish with a maraschino cherry.
Spice Rubbed Pork Tenderloin with Asian Cole Slaw 2 pork tenderloins, each about 12 ounces, silver skin removed 1 tablespoon peanut oil 2 teaspoons Chinese five-spice powder Kosher salt and freshly ground pepper 1 1/2 tablespoons rice vinegar 1 1/2 teaspoons soy sauce 1 1/2 teaspoons mirin 1 lime, juiced 1 1/2 teaspoons finely grated peeled fresh ginger 1 1/2 teaspoons peanut oil 1 1/2 teaspoons toasted sesame oil 1/4 head Napa cabbage, (about 1/2 pound,) thinly sliced crosswise 1/2 large head radicchio, thinly sliced, (about 2 cups) 4 scallions (white and green parts), thinly sliced 1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced 1 red apple, such as Macoun, Cortland, or Pink Lady Kosher salt and freshly ground black pepper Instructions: Position a rack closest to the broiler and preheat to high. Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing. Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper. Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve.
Butternut Squash, Apple and Cranberry Crisp Nonstick cooking spray, for the baking dish 1/4 cup all-purpose flour 2 tablespoons light brown sugar Pinch kosher salt 1/4 cup (4 tablespoons) unsalted butter, cut into cubes and kept cold 1/4 cup rolled oats 1 pound butternut squash, cut into 3/4-inch chunks 2 apples, cut into 1-inch chunks 1/4 cup dried cranberries 1/2 cup granulated sugar 3 teaspoons cornstarch 2 teaspoons pumpkin pie spice Pinch kosher salt Instructions: For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray. Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside. For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes.
Honey Spritz Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/3 cup granulated sugar 1 large egg 1/4 cup honey 1 teaspoon vanilla extract Coarse sugar and/or nonpareils, for decorating (optional) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg, honey and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated (the dough will be soft). Fill a cookie press with the dough according to the manufacturer's instructions; press out the cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Decorate the cookies with coarse sugar and/or nonpareils. Bake, switching the position of the pans halfway through, until the cookies are just golden, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
Chile Rellenos 4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded 6 tomatoes 2 garlic cloves 1/2 chopped onion Salt Freshly ground black pepper 2 cups fresh Requezon (Mexican) cheese 1 cup finely chopped pecans All-purpose flour, for dusting 8 egg whites 1 1/2 cups vegetable oil Instructions: To roast the chiles: Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.; To make the salsa: Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.; For assembly: Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff. Heat the oil to a temperature of about 360 to 375 degrees F. Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate. To serve, coat the chile in the salsa.
Sunny's Smoky Rosemary Grilled Steak Four 1 1/2-inch-thick, bone-in rib eye steaks Kosher salt and coarsely ground black pepper 1/4 cup extra-virgin olive oil 4 sprigs fresh rosemary, cut in half 6 tablespoons unsalted butter 1 teaspoon smoked paprika Kosher salt 3 sprigs fresh rosemary 2 cloves garlic, grated on a rasp or finely minced Instructions: For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours. For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid. Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.
Forgotten Chocolate Souffle 12 ounces bittersweet chocolate, chopped 1 stick unsalted butter, cut into tablespoon pieces, plus more for greasing 1 vanilla bean, cut lengthwise 1/4 teaspoon salt, plus a pinch for the egg whites 12 tablespoons sugar 5 large eggs, separated into yolks and whites, at room temperature for 30 minutes 1/4 cup all-purpose flour Instructions: Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole. Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely. Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour. Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks. Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly. Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm.
Individual Chocolate Souffles 3 ounces bittersweet chocolate, chopped fine 1/2 cup unsweetened Dutch Process cocoa powder 3/4 cup plus 1/4 cup sugar 1/2 cup boiling water 2 egg yolks 2 teaspoons vanilla extract 3 tablespoons all-purpose flour 8 egg whites, at room temperature 1/2 teaspoon cream of tartar 6 (1/2-ounce) pieces dark chocolate 2 to 3 teaspoons powdered sugar Instructions: Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly. In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar. Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry. Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins. Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking. Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Dig in immediately!
Ganache Frosting 16 ounces bittersweet chocolate, chopped fine 16 ounces (2 cups) heavy cream Instructions: Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
Chicken Thighs with Grapefruit-Fennel Salad 2 teaspoons coriander seeds 2 teaspoons fennel seeds 8 small skinless, boneless chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 8 slices baguette 2 tablespoons plus 2 teaspoons extra-virgin olive oil 2 ruby red grapefruits 1 small bulb fennel 1 cup fresh parsley 1/4 cup crumbled low-fat feta cheese Instructions: Place a baking sheet on the bottom oven rack and preheat to 475 degrees F. Coarsely grind the coriander and fennel seeds in a spice grinder or crush with a heavy skillet. Put the chicken in a large bowl and sprinkle with the spices; season with salt and pepper and toss well. Drizzle the baguette slices with 1 tablespoon olive oil and season with salt and pepper. Set aside. Heat a large skillet over high heat; add 2 teaspoons olive oil. Add the chicken and cook until browned on the bottom, 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Carefully arrange the baguette slices on the hot baking sheet. Put 1 chicken thigh on each baguette slice. Roast on the bottom rack until the chicken is cooked through and the baguette is browned and crisp on the bottom, 15 to 17 minutes. Meanwhile, peel the grapefruits with a paring knife; cut out the segments and transfer to a bowl. Squeeze in the juices from the membranes and add the remaining 1 tablespoon olive oil. Trim and core the fennel; finely chop the fennel bulb and 1/4 cup fronds and add to the bowl along with the parsley. Season with 1/4 teaspoon salt and a few grinds of pepper and toss well. Divide the bread and chicken among plates. Spoon the grapefruit-fennel salad over the chicken and top with the cheese.
Spicy Fries 2 tablespoons taco seasoning 1 teaspoon salt 1 (26-ounce) bag frozen crispy French fries Instructions: Preheat oven to 450 degrees F. Combine taco seasoning and salt; set aside. On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs. Optional: When serving alongside chili dogs, scoop a spoonful of chili and a sprinkle of cheese on the fries for a delicious treat.
Mac's Toad-in-the-Hole (Non-Traditional) 6 fresh large eggs All-purpose flour, equal amount by volume as the eggs Generous pinch kosher salt Whole milk, equal amount by volume as the eggs 3 tablespoons canola oil (or any oil with a high smoke point) 6 medium russet potatoes Kosher salt 1 cup half-and-half 6 tablespoons unsalted butter Freshly ground black pepper Twelve 1/4-pound English-style banger pork sausages (or breakfast sausages or your favorite bratwurst) Instructions: For the giant Yorkshire puddings: In a large mixing bowl, whisk the eggs lightly. Add the flour and salt and whisk to create a paste. Add one-third of the milk and whisk until completely incorporated. Add another third and incorporate fully. Add the remaining third and incorporate completely. The batter should resemble heavy cream in consistency. Add more milk if required. Cover the mixture with plastic wrap and allow to rest in the fridge for at least 30 minutes or up to overnight. Preheat the oven to its highest setting (but no more than 500 degrees F). Put six 6-inch empty round cake pans on a sheet tray and into the hot oven and allow them to heat through for 15 minutes. Working quickly to avoid the pans losing heat, pull them from the oven, split the oil evenly between the 6 pans and return them to the oven for another 15 minutes. Remove the batter from the fridge and stir gently if the mixture has separated. Working extremely quickly to retain the heat in the oiled pans, split the batter mixture evenly among the 6 pans and return them quickly to the oven. Bake until puffed up and golden brown, about 25 minutes. Don't be tempted to sneak a peek for at least 22 minutes, as partially risen puddings will collapse and be ruined. When ready, remove the pans from the oven and allow the puddings to cool slightly to set for a couple of minutes before removing. Serve immediately. Meanwhile, for the mashed potatoes: Peel and dice the russet potatoes into equal pieces about 1-inch square. Put the potatoes into a large pot, cover with cold salted water and bring to a boil on high heat. Once boiling, reduce the heat to a simmer. In a separate pot, gently heat the half-and-half, butter, and some salt and pepper until warmed through. Once the potatoes are tender, drain in a colander, return to the large pot and add the half-and-half mixture. Mash with a potato masher until smooth. Taste for seasoning and adjust the consistency, using more half-and-half if necessary. They should be loose without being runny. Keep warm until serving. For the sausages: Pan-fry the sausages over medium heat, turning frequently to brown evenly. Gravy: Make a brown gravy according to packet instructions or reheat your left-over roast turkey gravy in a pan. Caramelize and add onions if an onion gravy is desired. To assemble: Place the giant Yorkshire pudding in the middle of a large dinner plate, fill with a generous heap of mashed potatoes, top with 2 crossed sausages and flood the entire dish with lashings of gravy. Serve immediately.
No Bake Chocolate Peanut Butter Cookies 1/4 cup unsalted butter (56 grams) 1/4 cup milk (60 milliliters) 1 cup sugar (200 grams) 3 tablespoons cocoa powder (22 grams) 1/2 cup natural peanut butter (140 grams) 1 teaspoon vanilla extract 1 1/2 cups rolled oats (135 grams) 2 tablespoons ground flax seed (12 grams) 1/4 teaspoon kosher salt Instructions: Line two baking sheets with parchment paper and set aside. In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine. Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you\u2019d like a chewier cookie, store in the fridge.
Tom's Classic Dark and Stormy 2 ounces dark rum, such as Gosling's 1 ounce fresh lime juice 1/2 ounce Simple Syrup, recipe follows Ginger beer Lime wedge, for garnish 1 cup granulated sugar Instructions: Fill a Collins glass with ice. Pour in the rum, lime juice and simple syrup. Top off with the ginger beer and garnish with a lime wedge. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. When the sugar is completely dissolved, remove from the heat and cool to room temperature. Refrigerate, covered, for up to 1 week.
Sundried Tomato Anchovies and Capers 40 sundried tomatoes 20 anchovy fillets, halved 40 capers 5 basil leaves, torn 1/2 cup extra-virgin olive oil 1/2 teaspoon oregano, optional Instructions: Lay your sundried tomatoes flat and top each one with an anchovy half and a caper. Fold over the other sides of the tomatoes to cover the anchovies and capers and transfer to a serving dish. Finish with the basil, olive oil and oregano, if using.
Viener Backhendl: Fried Chicken 1 (2 1/2 pound) chickens Salt and pepper Vegetable oil, for frying 2 cups flour 3 eggs 4 cups panko or bread crumbs 1 cup parsley leaves 2 lemons Instructions: Cut each chicken into 8 pieces. Remove the skin but not the bones. Season generously with salt and pepper. Heat vegetable oil to 300 degrees F. On 3 separate soup plates, put the flour, eggs and bread crumbs, and dip all chicken pieces first in flour, then eggs, and finally bread crumbs. Shake off excess crumbs. Fry chicken pieces for about 12 to 14 minutes until nice and brown. Drain on paper towels. Fry the parsley for about 30 seconds. Remove, drain on paper towels, and sprinkle over chicken. Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.
Novelli's Clam Chowder 1/4 cup butter 12 Oz clam juice 4 Oz clam base 1/2 cup chardonnay 1 1/2 pounds russet potatoes (cut in half and julienned) 1 medium yellow onion (cut in half and julienned) 1 Tbs Italian seasoning 3/4 Tbs black pepper 1 half gallon half&half 1 cup of water 3.3 Oz of corn starch or little less than a cup Half pound of Dungeness crab meat (substitute with chopped clams if fresh seafood is unavailable) 8oz sour cream 8oz mayo 1/2 cup butter (melted) 1/2 cup garlic (minced) 6oz shredded parmesan cheese Instructions: Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well. Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable) Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything
Sweet Potato Fritters with Chinese Sausage 2 medium sweet potatoes (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons butter, melted 2 scallions, chopped (about 1/4 cup) 1/3 cup chopped Chinese sausage 1 tablespoon red curry paste 1 large egg 1 cup panko 1/4 cup vegetable oil 1/2 cup mayonnaise 2 tablespoons sambal chili paste Instructions: Preheat the oven to 350 degrees F. Place the sweet potatoes directly on the rack in the oven. Roast until the sweet potatoes are tender, about 1 hour. Let cool completely. When cooled, remove the skin from the potatoes and transfer the flesh to a bowl. Mash with a fork until smooth. Stir in the butter, scallions, sausage and curry paste until combined. Shape the sweet potato mixture into 3-inch cakes (about 1-inch thick). In a large shallow bowl, whisk the egg until lightly beaten; add the panko to another shallow dish. Dip the potato cakes in the egg, and then coat evenly in the panko. Heat the oil in a large skillet over medium heat. In batches, cook the fritters in the hot oil until golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Stir together the mayonnaise and sambal; serve the hot fritters with the chili mayonnaise.
Cold Cauliflower Soup with Bacon and Croutons 1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes 1/4 cup extra-virgin olive oil 1 tablespoon chopped fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper, optional 10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound) 3 tablespoons unsalted butter, at room temperature 2 ribs celery, chopped to yield 3/4 cup 1 large or 2 small shallots, thinly sliced Kosher salt and freshly ground pepper 2 cloves garlic, coarsely chopped 4 cups low-sodium chicken broth 1 tablespoon chopped fresh thyme 1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces Instructions: For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool. For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside. For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes. In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours. Ladle the chilled soup into bowls and garnish with the croutons and bacon. Cook's Note: The soup can also be blended using an immersion blender.
Lamb Sausage 8 cups beef broth 8 cups port wine 7 bay leaves 5 cinnamon sticks 1/4 cup whole peppercorns (mixed colors) 1 onion, halved, skin on 3 tablespoons kosher salt 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cumin 3 pounds ground leg of lamb 6 whole eggs 1 cup heavy cream 1/4 cup extra-virgin olive oil 3 cups chopped pistachios 1/4 cup shallots, minced 1/4 cup garlic, minced 1 cup finely chopped fresh rosemary leaves 1/4 cup port 1 tablespoon ground allspice 1 tablespoon ground cumin 1 teaspoon ground nutmeg 1 tablespoon kosher salt 1 teaspoon coarse ground black pepper Dried bread crumbs Instructions: To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer. To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.
Zucchini Hash 2 large zucchini, grated 1 tablespoon plus 2 teaspoons olive oil 1 garlic clove, thinly sliced 1 tablespoon chopped fresh dill Salt and pepper 1 tablespoon chopped parsley Instructions: Place the grated zucchini in the middle of a kitchen towel. Twist the ends together and squeeze the juices out of the vegetable. In a large skillet over medium-high heat, heat the 1 tablespoon of the oil with garlic. Saute the zucchini, dill and salt and pepper until tender but still crisp. Toss the zucchini with remaining oil and check seasoning. Top with parsley.
Shakshuka with Chickpeas and Swiss Chard 8 large eggs 2 tablespoons extra-virgin olive oil 1 onion, thinly sliced root to tip 2 cloves garlic, finely chopped 3 tablespoons mild harissa, plus more for serving 2 teaspoons ground cumin Kosher salt and freshly ground pepper 1 15-ounce can cherry tomatoes 1 15-ounce can chickpeas, not drained 1/2 bunch Swiss chard, leaves only, chopped (about 2 1/2 cups) 8 slices sourdough bread 1/3 cup chopped fresh parsley Instructions: Preheat the oven to 400˚ F. Add the eggs (in their shells) to a large bowl of warm water and set aside. This will bring the eggs to room temperature and make for more even cooking. Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring, until softened, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the harissa, cumin, 3/4 teaspoon salt and a few grinds of pepper; toss to coat the onion. Add the cherry tomatoes, chickpeas with their liquid and 1/4 cup water. Increase the heat to medium high, stir to combine and bring to a simmer. Add the Swiss chard in batches, stirring until wilted before adding more. Continue cooking until slightly thickened, about 3 minutes. Remove from the heat. Remove the eggs from the water and crack them into a bowl or large spouted measuring cup. Make 8 wells in the tomato mixture and gently slip 1 egg into each well. Transfer the skillet to the oven. Bake until the egg whites are fully set and firm to the touch, 8 to 12 minutes. Meanwhile, put the bread on a baking sheet and toast in the oven until browned, 10 to 12 minutes. Top the shakshuka with the parsley. Divide among shallow bowls or plates; serve with the bread and more harissa.
Esta Loca Margarita 3 parts pomegranate juice 3 parts orange tequila 1 part orange liqueur or Triple Sec (recommended: Cointreau) 1 part sweet and sour mix 1 1/2 cups ice cubes Lime wedge, for garnish Instructions: Combine all ingredients, except lime, in a pitcher. Stir. Pour into a margarita glass and garnish with lime wedge. Can also be served on the rocks.
Broccoli Stem and Carrot Slaw 6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin 4 carrots, peeled and julienned on a mandolin 3 celery ribs, julienned 1 red onion, julienned 1 Granny Smith apple, skin on, julienned 1/2 cup julienned cornichons 1 1/2 cups mayonnaise 1/4 cup Dijon mustard 1/4 cup cider vinegar 1 clove garlic, smashed and finely chopped Kosher salt Instructions: Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.
Slow-Cooker Meatloaf 2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal) 1 cup panko breadcrumbs 2 large eggs 1 1/4 cups ketchup 2 tablespoons Worcestershire sauce 4 scallions, finely chopped 2 tablespoons chopped fresh parsley, plus more for topping 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 12 ounces small fingerling potatoes, halved lengthwise 3 carrots, sliced 1 inch thick 1/4 cup low-sodium chicken broth 2 tablespoons packed light brown sugar Instructions: Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf. Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high. When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes. Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley. Reserve the remaining half for Meatloaf Quesadillas.
Cherry-Cream Cheese Crumb Cake Bombs 2 ounces (from 8-ounce package) cream cheese, softened 2 tablespoons powdered sugar 2 tablespoons butter, melted 5 tablespoons all-purpose flour 1/4 cup granulated sugar One 12.4-ounce can Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls) 3 tablespoons cherry preserves or jam 1 egg 1 teaspoon water Instructions: Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray. In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside. Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups. In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough. Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack. Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.
Pasteles de Guayaba: Guava Pastries 1 pound cream cheese 1 pound butter, softened 1 pound flour 1 1/2 pounds guava paste Sugar, for sprinkling Instructions: Blend the cream cheese, butter and flour until well mixed. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 375 degrees F. Roll out the dough into a 1/4-inch thick square. Cut the rolled dough into 16 to 20 squares. A little off center of each square, place 1 tablespoon guava paste. Fold the dough over the guava paste, forming a triangle. Press the edges shut. Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar. Bake until the pasteles are evenly browned, about 25 minutes.
Mazurkas (Poland) 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup unsalted butter, soft, but still cool 1 cup sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 4 teaspoons cornstarch 4 teaspoons sugar 1 cup orange juice 1/2 cup dried apricots, diced 1/2 cup dried dates, quartered 1/2 cup dried cherries, each halved 1/2 cup dark or golden raisins 3 tablespoons candied orange peel, diced 1/2 cup raw peeled pistachios Finely grated zest of 1/2 lemon Instructions: Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper. For the cookie: Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides. While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended. Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes. Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest. Spread fruit evenly over the top of the cooled crust. Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack. Cut, using an oiled knife, into 24 bars. Serve.
Chocolate Chiffon Cupcake 4 ounces cake flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/4 cup hot water 1 1/4-ounce cocoa powder 5 large egg yolks 6 ounces sugar, divided 1/4 cup vegetable oil 1 teaspoon vanilla extract 4 large egg whites 1/2 teaspoon cream of tartar Instructions: Preheat oven to 325 degrees F. Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside. Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites. Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes. Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
How to Smoke a Turkey on a Grill \| Smoked Whole Turkey Recipe 1 fresh whole turkey (15 to 17 pounds), patted dry with paper towels Canola oil, for brushing Kosher salt and freshly ground black pepper 1 cup chicken stock 2 tablespoons honey 2 tablespoons apple cider vinegar Instructions: Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking. Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking. Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper. Place the turkey in the grill or smoker and cook for 45 minutes. Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird. Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
English Rib Roast 1 (7 to 8-pound) standing rib roast (3 ribs) 1 1/2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper Instructions: Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Place the oven rack on the second lowest position and preheat the oven to 500 degrees F. Place the roast in a pan large enough to hold it comfortably, bone-side down. Brush the top with the mustard and sprinkle with 1 tablespoon salt and 1 1/2 teaspoons pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve.
Grilled Polish Sausage topped with Caramelized Onions, Sweet Potato Mash, and Grilled Tomatoes 6 links polish sausage 1 white onion, quartered and sliced 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper 1/4 cup sugar 2 tablespoons whole, unsalted butter 1/2 cup vegetable oil Sweet Potato Mash, recipe follows Grilled Tomatoes, recipe follows 2 sweet potatoes, medium 1/2 cup milk 2 tablespoons whole, unsalted butter 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon dried ginger 1 teaspoon minced chipotle pepper (optional) 1 sweet potato, medium Vegetable oil, for frying 5 small Roma tomatoes Salt and freshly ground black pepper Instructions: Slice the sausages on the diagonal and cook in a grill pan over medium-high heat, until grill marks form, about 3 minutes on each side. Saute 1 quartered and sliced white onion in a medium pan in extra virgin olive oil until tender. Add a pinch of salt and pepper and 1/4 cup of sugar to the pan and coat the onions evenly. Add 2 tablespoons of butter to the pan and continually stir the onions until they are brown. Top sausages with onions and.serve with Sweet Potato Mash and Grilled Tomatoes. Salt Cut 2 medium sized sweet potatoes into small, 2-inch cubes and boil in salted water, in a large pot, until the cubes are fork tender, about 7 minutes. Once the sweet potatoes are fully cooked, drain the water from the pot and place into a medium sized bowl. Stir in 1/2 cup of milk and 2 tablespoons of butter. Add 1/4 teaspoon each of cumin, cinnamon, and ginger. For added heat, add 1 teaspoon of minced chipotle pepper. Mix together with a masher or wooden spoon until the ingredients are fully integrated, then set aside. Slice the sweet potato into 1/8-inch triangles. Fry the triangles in vegetable oil in a medium sized saute pan until crisp. Use the triangles as a garnish in the sweet potato mash. Place the tomatoes in a large pot of boiling water for approximately 2 minutes. Remove the tomatoes and immediately shock them in ice water. Once the tomatoes are cool, peel away the tomato skins. Cut the tomatoes in 1/2, and season, to taste, with salt and freshly ground black pepper. Place the tomato halves in a grill pan, and cook until each side is seared, roughly 3 minutes per side. Remove the tomato halves from the pan and set aside.
Stuffed Pork Chops with Roasted Vegetables and Soft Polenta 2 cups milk Kosher salt 1 cup quick-cooking polenta 1/2 cup grated Parmesan 1/4 cup mascarpone 2 fresh sage leaves, cut into chiffonade 2 cups Brussels sprouts, trimmed and halved 2 cups cauliflower florets 3 tablespoons olive oil Crushed red pepper Kosher salt Seeds from 1 pomegranate, for garnish 3 pieces bacon, cut into lardons 1/2 Spanish onion, cut into small dice 2 Granny Smith apples, peeled and cut into 1/2-inch dice 1/2 cup Calvados 1 sprig rosemary, leaves finely chopped 1/2 cup golden raisins Kosher salt 1/2 cup breadcrumbs 1 egg, lightly beaten 3 bone-in pork loin chops, 3/4-inch thick Olive oil, for pan 1/2 cup sherry vinegar 1/2 cup maple syrup Instructions: For the polenta: Bring the milk and 2 cups water to a boil in a medium saucepan over medium-high heat. Season generously with salt. Slowly whisk in the polenta; when all of the polenta has been incorporated, reduce the heat to medium and immediately switch to stirring with a wooden spoon. Cook, stirring frequently, until the polenta begins to pull away from the pan; add water if it becomes too thick. When the polenta is thoroughly cooked, it will look creamy and not feel gritty on your tongue. Remove the polenta from the heat and stir in the Parmesan, mascarpone and sage. Cover and keep warm. For the roasted vegetables: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat. Combine the Brussels sprouts and cauliflower florets in a large bowl. Add the olive oil and some crushed red pepper salt; stir to coat. Pour the vegetables onto the prepared baking sheet and spread in a single layer. Roast until tender and golden brown, 20 to 25 minutes, stirring halfway through. Transfer to a serving plate and garnish with pomegranate seeds. For the stuffed pork chops: Adjust the oven to 375 degrees F. Add the bacon to a skillet and cook over medium-high heat until almost crispy. Add the onions and sweat for 4 to 5 minutes. Add the apples and cook for another 3 to 4 minutes. Carefully add the calvados (it may flame) and cook until almost dry. Add the rosemary, raisins and salt to taste. Transfer the mixture to a large bowl, along with the breadcrumbs and the beaten egg; stir to combine. Sprinkle the pork chops with salt. Insert a paring knife into the curved side of each chop to make a deep pocket, about 2 inches wide. Stuff the pockets with the breadcrumb mixture. Heat a large saute pan over medium-high heat and coat the pan with olive oil. Sear the pork chops until golden brown on all sides. Remove the chops to a baking sheet and place in the oven for 15 minutes. Meanwhile, add sherry vinegar and maple syrup to a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half. (Keep an eye on the saucepan, as the mixture can burn quickly.) After 15 minutes in the oven, baste the chops all over with the maple-vinegar reduction. Return to the oven for an additional 5 minutes, or until the pork reaches an internal temperature of 145 degrees F.
Phyllo Tartlets with Smoke Salmon Rillettes 100 phyllo tartlett shells 1 side smoked salmon, minced 1 small red onion, chopped fine 1 bunch chives, chopped very fine 1 cup capers, rough chopped 2 cups aioli 1 jar domestic osetra caviar 2 cups plain yogurt, drained 2 Tbs. fresh dill, chopped fine fresh juice from 2 lemons salt and pepper to taste dill to garnish Instructions: Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool. Mince salmon in a food processor. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon. Season with salt and pepper to taste. Refrigerate until use. In a small bowl, mix yogurt, dill, lemon, salt and pepper. To serve, fill each shell with a spoon of salmon mixture. Top with a refined amount of caviar and tiny dollop of yogurt. Garnish with dainty dill sprig.
Chicken Schnitzel with Mustard Sauce 1/2 cup plain low-fat Greek yogurt 1/4 cup whole-grain mustard 5 slices white bread, torn 3/4 teaspoon dried marjoram Kosher salt and freshly ground pepper 1/2 cup all-purpose flour 1/2 teaspoon paprika Pinch of freshly grated nutmeg 2 large eggs 4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total) Vegetable oil, for frying Applesauce, for serving (optional) Instructions: Whisk the yogurt and mustard in a bowl until smooth; set aside. Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper. Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry. Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired.
Ale-Simmered Chicken with Dried Plums 3 pounds chicken pieces, bone-in and skin on Kosher salt Freshly ground black pepper 3 tablespoons vegetable oil 2 medium onions, medium dice 4 cloves garlic, peeled and roughly chopped 2 (12-ounce) bottles good-quality ale 3 ounces tomato paste (about 1/2 small can) 1 (14.5-ounce) can crushed tomatoes 1/2 pound carrots (about 6 small carrots), peeled and chopped into 3/4 to 1-inch pieces 5 sprigs fresh thyme 8 ounces pitted dried plums Instructions: Trim excess fat from chicken parts and cut breasts in half so that all the pieces will cook in roughly the same amount of time. Season the chicken generously with salt and pepper. Heat vegetable oil in a large, oven-proof pot (such as a Dutch oven) over medium-high heat. Brown chicken on all sides, about 5 minutes per side, then set aside on a plate and reserve. Add the onions and garlic and cook a couple minutes to sweat them down a little. Add the ale and deglaze the bottom of the pot. Add the tomato paste and canned tomatoes and stir well until tomato paste is dissolved. Add carrots, thyme, and plums. Return the chicken to the pot along with any reserved juices. Gently submerge the chicken pieces by nestling them into liquid (this will cook them evenly without drying them out). Return to medium heat and bring to a simmer. Reduce heat to low, cover, and continue to simmer on low for 1 1/2 hours until chicken is cooked through and starting to fall off the bone.
Grilled Shrimp with Mango Salsa 2 (4-ounce) tropical fruit cups, drained (about 1 cup) 1 tablespoon fresh cilantro leaves, finely chopped 1 scallion, finely chopped 1/2 lime, juiced 1 small jalapeno, ribs removed, seeded and minced Kosher salt 24 large shrimp, peeled and deveined Olive oil cooking spray 1 (8-ounce) bag shredded coconut Instructions: Wooden skewers, soaked in water for 30 minutes Preheat oven to 350 degrees F. For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside Spear 3 shrimp on each bamboo skewer. Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut. Place salsa in a decorative bowl and serve with shrimp skewers immediately.
Veggie and Chorizo Quesadillas 1 tablespoon olive oil 8 ounces Mexican chorizo 1 medium red bell pepper, cut into 1/2-inch pieces 3 cups fresh spinach 8 flour tortillas (about 7 inches in diameter) 8 ounces shredded Mexican cheese blend 1 tablespoon butter Salsa, for serving Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring, until aromatic and browned, about 4 minutes. Reduce the heat to medium and add the bell pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and toss until wilted. Cool slightly. Lay out 4 of the tortillas and sprinkle with half of the cheese (about 1/4 cup per tortilla). Divide the chorizo mixture among them, then sprinkle with the remaining cheese. Top with the remaining tortillas. Wipe the skillet clean and melt the butter over medium-high heat. Carefully transfer 2 of the quesadillas to the skillet and cook, flipping once, until golden brown and melty, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 pieces and serve with salsa.
Bittersweet Chocolate Chip Cookies 1 cup plus 6 tablespoons unbleached all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1/2 cup unsalted butter (1 stick), at room temperature 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1 large egg, at room temperature 3/4 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, finely chopped Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats). Whisk the flour, salt, and baking soda together in a medium bowl, and set aside. In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate. To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.
Egg Drop Soup 2 cups vegetable stock 4 shiitake mushrooms, sliced 3 ripe heirloom tomatoes, cored and chopped 2 eggs, lightly beaten 1 tablespoon light soy sauce Sea salt and freshly ground white pepper 1 tablespoon cornstarch blended with 2 tablespoon cold water 1 teaspoon toasted sesame oil 1 scallion, thinly sliced Instructions: Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes. Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.
Veal Marcelle 12 (1 1/2-ounce) veal medallions 1 1/4 teaspoons salt 1 1/8 teaspoons freshly ground white pepper 2/3 cup all-purpose flour About 1/2 cup vegetable oil 2 tablespoons plus 1 teaspoon unsalted butter 1 pound white button mushrooms, stemmed, wiped clean, and sliced 1/2 cup finely chopped green onions (green parts only) 1 pound jumbo lump crabmeat, picked over for shells and cartilage 16 spears blanched asparagus 1 cup Hollandaise Sauce, recipe follows 3 large egg yolks 2 teaspoons water 1/2 cup melted clarified butter or 8 tablespoons (1 stick) unsalted butter, melted 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Instructions: One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until 1/8-inch thick. Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to remove any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add 3 or 4 of the medallions and cook until golden, about 1 minute per side. Remove from the pan. Cook the remaining medallions, adding more oil as needed. Discard any oil remaining in the pan, and melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until wilted, 3 to 5 minutes. Add the crabmeat and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring gently, until warmed through, about 1 minute. Meanwhile, in a large skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the asparagus and toss until heated through, about 1 minute. To serve, shingle 3 medallions alternately with the crabmeat mixture on each of 4 plates. Top each serving with 4 asparagus spears and drizzle with the hollandaise sauce. Serve immediately. In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve. (Or, place in a bowl set over a pot of warm water and cover; stir occasionally.)
Italian 75 1 1/2 ounces chilled limoncello or Homemade Limoncello (recipe follows) 1/2 ounce gin 2 ounces chilled prosecco 1 lemon twist, for garnish 4 organic lemons, thoroughly washed and dried (see Cook's Note) 2 cups 80-proof vodka, such as Tito\u2019s 3/4 cup sugar or 3/4 cup store-bought simple syrup plus more, if desired Instructions: Fill a cocktail shaker with ice. Pour the limoncello and gin over the ice. Shake vigorously for 15 seconds. Strain and pour into a chilled martini glass. Top with the prosecco. Garnish with the lemon twist and serve. Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks. Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest. If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely. Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months. Makes about 3 cups.
Minted Couscous 1 cup couscous 1 clove garlic, minced 1 lemon, zested 1 scallion, finely chopped Salt and freshly ground black pepper 1 cup chicken stock 1 tablespoon butter 8 to 10 fresh mint leaves, chopped 1 teaspoon extra-virgin olive oil Instructions: In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm.
Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream 1 gold pineapple 1/4 cup dark rum 1/4 cup sugar, plus extra for sprinkling, optional 1/2 teaspoon vanilla extract 1 pinch kosher salt 1 cup pecan halves 1 tablespoon unsalted butter 2 tablespoons superfine sugar 1 pinch kosher salt 1 quart vanilla bean ice cream, for serving Instructions: For the pineapple: Preheat the oven to 425 degrees F. Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing. For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool. To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans.
Sweetheart Tarts 1/2 recipe Sugar Cookie Dough, recipe follows, chilled Confectioners' sugar, for rolling 1/2 cup seedless raspberry or cherry jam 36 canned or jarred whole dark cherries in syrup, drained 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Instructions: Preheat the oven to 375 degrees. Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioners' sugar to the work surface and rolling pin as needed. Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula. Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. Recipe courtesy of Alton Brown
Stout Float 1 tablespoon Stout Syrup, recipe follows, or more to taste 1 scoop vanilla ice cream 1 scoop chocolate ice cream 1 (12-ounce) bottle stout (recommended: Guinness) 1 cup sugar 1 (12-ounce) bottle stout (recommended: Guinness) Instructions: Drizzle syrup into a tall glass. Add a scoop each of vanilla and chocolate ice creams. Top with stout and serve immediately, to adults only! Bring sugar and stout to a boil in a saucepan. Reduce heat and simmer until thick, about 5 minutes. Let cool before using.
Crispy Almond Chicken with Apple-Fennel Salad 1 1/2 cups panko breadcrumbs 1/2 cup almond flour Grated zest of 1 lemon, plus 1 tablespoon lemon juice, plus wedges for serving Kosher salt and freshly ground pepper 2 large eggs 8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds) 1/3 cup plus 1 tablespoon olive oil, plus more as needed 4 cups mixed baby greens 1/2 bulb fennel, cored and thinly sliced 1 small crisp red apple, thinly sliced 1/2 cup roughly chopped fresh basil 1/2 small red onion, thinly sliced Instructions: Combine the panko, almond flour, lemon zest and 1/2 teaspoon each salt and pepper in a shallow dish, using your fingers to evenly blend the zest into the crumbs. Lightly beat the eggs in a separate shallow dish and season with salt and pepper. Season the chicken with salt and pepper. Heat about 1/3 cup olive oil in a large nonstick skillet over medium-high heat (it?s hot enough when a pinch of panko sizzles when it hits the oil). Working with 2 or 3 chicken breasts at a time, dip each piece in the beaten egg, letting the excess drip off, then press the chicken into the crumb mixture to coat. Add to the hot oil and cook until browned and cooked through, 1 1/2 to 2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly and add more olive oil as needed between batches. Toss the greens, fennel, apple, basil and red onion with the lemon juice and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Divide the chicken among plates and serve with the salad and lemon wedges.
Pimiento Cheese Stuffed Soft Pretzels 4 ounces yellow Cheddar, grated (1 cup) 2 tablespoons mayonnaise 1 tablespoon jarred pimientos 1/2 teaspoon pickle relish 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper Hot sauce, optional Nonstick cooking spray, for the baking sheet One 13.8-ounce tube refrigerated pizza dough, such as Pillsbury All-purpose flour, for dusting 1 large egg, lightly beaten with 1 tablespoon water 2/3 cup baking soda Kosher salt Spicy mustard, for dipping Instructions: For the pimiento cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper and a few dashes hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use. For the pretzels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray with nonstick cooking spray. Roll out the pizza dough on a lightly floured surface into an approximate 14-by-12-inch rectangle. Using a knife or pizza cutter, cut lengthwise into 2 1/2- to 3-inch strips. Spread about 2 tablespoons of the pimiento cheese down the center of each strip. Brush the strips on both sides of the pimiento cheese with the egg wash. Bring the sides of each strip up around the spread and crimp it closed using the tines of a fork. Tie each strip into a pretzel-shaped knot and place them on a baking sheet. Place in the refrigerator until ready to boil. Fill a large pot halfway with water and bring to a boil over high heat. Very slowly add the baking soda and stir until dissolved. Using a spider or slotted spoon, dip each pretzel in the boiling mixture for about 30 seconds each, then place on the parchment-lined baking sheet. Once all the pretzels are dipped, brush them with the beaten egg and sprinkle them with salt. Bake until the pretzels are a deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard.
Whole Roasted Stuffed Cauliflower 4 slices bacon Kosher salt 1 large head cauliflower 8 ounces kale, stems removed 2 large eggs, beaten to blend 4 scallions, thinly sliced 2 garlic cloves, finely grated 3/4 cup grated Muenster cheese 1/2 cup heavy cream 1/2 cup plus 2 tablespoons panko breadcrumbs 1/4 cup plus 2 tablespoons finely grated Parmesan 3 tablespoons chopped fresh oregano 1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment. Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet. Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.) Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool. Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon. Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor! Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.
24 Inches of Eggplant Kosher salt and freshly cracked black pepper 1 large eggplant, peeled and sliced into 1/2-inch rounds All-purpose flour, for dredging 4 large eggs, beaten 3 cups Italian breadcrumbs 1 cup grated Parmesan Canola oil, for frying 16 ounces burrata cheese One 2-foot Italian bread loaf, sliced in half lengthwise One 12-ounce jar roasted red peppers Balsamic Vinaigrette, recipe follows 3/4 cup balsamic vinegar 2 cloves garlic, smashed and chopped 1/2 shallot, minced 1 tablespoon honey 1 teaspoon dried Italian seasoning Kosher salt and freshly cracked black pepper 1/2 cup olive oil, plus more if needed Instructions: Sprinkle salt on both sides of the eggplant slices and arrange in a single layer on a triple layer of paper towels on a baking sheet. Place another triple layer of paper towels on top. If there are additional slices, arrange them on top of the paper towels in a single layer, then top them with another triple layer of towels. Let the salt do the work for 30 to 45 minutes. Firmly press on the eggplant slices to remove as much liquid as possible, then wipe off any excess salt. Pepper both sides of the eggplant. Preheat the oven to 175 degrees F. Set up a standard breading station with 3 pie plates or small baking dishes. Add some flour to one, the beaten eggs to another and the breadcrumbs stirred together with the Parmesan to the third. Season each station lightly with salt and pepper. Dredge each eggplant slice first in the flour, then shake off the excess. Dip in the egg, letting any excess drip, and then coat in the breadcrumbs. Set aside on a wire rack and repeat with the remaining eggplant slices. Heat 1/2 inch of canola oil in 2 large, straight-sided saute pans over medium heat until hot. Line a baking sheet with paper towels. Working in small batches, fry a few eggplant slices in each pan, turning once, until golden brown, 4 to 5 minutes per side. Using tongs, transfer to the towel-lined baking sheet to drain. Fit another baking sheet with a wire rack to hold the eggplant warm in the oven while you finish frying the remaining slices. To build the sandwich: slice the burrata into disks (try to keep its shape) and arrange in a single layer on the bottom portion of the loaf. Put a single layer of the warm, crispy eggplant on top, then top with the roasted red peppers and drizzle with the Balsamic Vinaigrette. Use toothpicks to secure the top, then slice and serve. Put the vinegar in a small saucepan with the garlic and shallots and bring to a simmer over medium heat. Simmer, uncovered, until the vinegar reduces to about 1/2 cup. Let cool for about 5 minutes. In a blender, pulse together the vinegar mixture, honey, Italian seasoning and some salt and pepper. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
Chorizo Mushroom Queso Dip 1/2 tablespoon extra-virgin olive oil, a drizzle 1/2 pound Spanish or Mexican chorizo, diced or casings removed and crumbled 1/2 pound mushroom caps, quartered 1 pound Mexican melting cheese or Monterey Jack or Pepper Jack cheese, diced 1 bag corn tortillas or blue corn tortillas, any variety 2 scallions, thinly sliced Instructions: Preheat oven 375 degrees F Heat extra-virgin olive oil in small skillet over medium-high heat. Add the chorizo and saute until the brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6 to 7 minutes. Transfer to small casserole or baking dish, top with cheese and bake until bubbly. Remove from the oven, garnish with scallions and serve with chips for dipping.
Jane Fox's Famous Tortilla Soup 12 corn tortillas All-natural vegetable or olive oil cooking spray Kosher salt 3 to 4 tablespoons corn oil 2 tablespoons mild to medium-heat chili powder, such as ancho or a blend (a couple of scant palmfuls) 1 tablespoon ground cumin (about a palmful) 2 to 3 cloves garlic, chopped 2 fresh bay leaves 1 large onion, chopped Handful fresh cilantro leaves, roughly chopped Freshly ground black pepper 1 quart chicken stock One 14-ounce can diced tomatoes with green chiles or 1 can diced tomatoes mixed with one 4-ounce can chopped green chiles 4 pieces boneless, skinless chicken breasts 2 ripe avocados 2 limes 2 large jalapeno peppers, seeded and chopped, for serving 1 small red onion, finely chopped, for serving Queso fresco, crumbled, for serving Sour cream, for serving Instructions: Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until deeply golden, season with salt and reserve. Heat the corn oil in a soup pot or large Dutch oven over medium-high heat. Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute. Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices. Cook until the onions are translucent, 12 to 15 minutes. Pour in the stock with the tomatoes and chiles and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving. To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup. At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream.
Sweet Potato Poutine One 20-ounce bag frozen sweet potato fries 1/3 cup packed light brown sugar 4 tablespoons (1/2 stick) unsalted butter 1 tablespoon heavy cream 3/4 teaspoon pure vanilla extract Kosher salt 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup mini marshmallows Instructions: Prepare the fries according to the package directions. Keep the oven on after they are done baking. Meanwhile, combine the brown sugar, butter, cream, vanilla and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Once the sauce comes to a full and rolling boil, cook for 1 minute more. Remove from the heat and keep the sauce warm. Whisk together the granulated sugar and cinnamon in a large bowl. Toss the hot baked fries in the cinnamon sugar until evenly coated. Pile them into an 8- to 9-inch heatproof serving dish and scatter the marshmallows over the top. Put the serving dish on a baking sheet and return to the oven. Bake until the marshmallows soften and just start to brown on top, about 5 minutes. Drizzle with the warm brown sugar sauce before serving.
Pan Seared Scallops with a Light Plum Tomato Sauce and a Basil Pesto 4 shallots, diced 6 cloves garlic 1 cup white wine Juice of 3 lemons 1/4 pound (or 1 stick) butter cubed 4 ounces of fresh pasta of choice (linguine, fettuccine) 1 bunch of basil, stems removed 1 bunch of parsley, stems removed 1 bunch of watercress, stems removed 1 cup extra virgin olive oil plus 3 tablespoons Kosher salt and freshly ground black pepper 16 (10 to 20 dry pack) sea scallops 1 cup grated Parmesan cheese Sprig of fresh purple basil Olive oil 12 plum tomatoes, diced Instructions: In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste. In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve. In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve. Place 1 saute pan over high heat until it smokes. In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste. In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig.
Maine Lobster Fra Diablo 1 live Maine lobster (2 pounds) 1/3 cup olive oil 2 large garlic cloves, chopped 1/2 cup white wine 1 1/2 cups basic tomato sauce Pinch crushed red pepper flakes 2 tablespoons chopped fresh flat-leaf parsley Salt 1/2 pound linguini, cooked Instructions: Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately.
Crispy Fragrant Duck with Pickled Radish Salad 2 cloves garlic, minced 2 tablespoons Shaohsing rice wine or dry sherry 2 tablespoons honey 1 tablespoon chile sauce 1 tablespoon light soy sauce 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 2 (10 1/2-ounce) skin-on duck legs 3 ounces potato flour or all-purpose flour Groundnut oil (peanut), for deep-frying Salt Pinch crushed dried chiles 3 1/2 ounces red radishes, finely diced 1/2 cucumber, halved lengthwise, seeded and finely diced 1 medium red chile, seeded and finely chopped, optional Handful fresh cilantro leaves, finely chopped 1 tablespoon clear rice vinegar or cider vinegar 1 teaspoon caster sugar (superfine) 1/2 teaspoon salt 1/2 teaspoon Shaohsing rice wine or dry sherry Instructions: To make the marinade: Put the garlic, rice wine, honey, chile sauce, light soy sauce, cinnamon, ginger, and allspice into a bowl or resealable plastic food bag, and set aside. To make the duck: Add the duck legs to the marinade, cover with plastic wrap, and leave in the refrigerator to marinate for as long as possible, preferably overnight. To make the salad: Put the radish, cucumber, chile, if using, cilantro, rice vinegar, sugar, salt, and rice wine, in a bowl and toss to combine. Cover the bowl with plastic wrap, and set aside in the refrigerator for 1 hour. To finish the duck: Preheat an oven to 350 degrees F. Place the duck legs, skin side up, in a roasting pan, and roast for 10 minutes. Then, raise the temperature of the oven to 425 degrees F for 5 minutes to cook the meat to well done. Remove the duck from the oven, and set aside for 2 minutes, to cool slightly. Cut the duck meat into bite-sized slices, and dust the slices in the flour to coat well. Heat a wok or heavy-bottomed pan over a high heat, and fill it to a quarter of its depth with enough groundnut oil. Heat the oil to 350 degrees F, or until a cube of bread dropped in it turns golden brown in 15 seconds. Place the duck pieces in a spider scoop or wire strainer, and lower them into the oil and fry until crispy, and golden brown. Remove the duck from the pan, and drain on an absorbent kitchen towel to remove the excess oil. To serve, spoon some pickled radish salad onto a serving plate and lay some of the crispy duck slices over the top. Sprinkle a pinch of salt, and some dried chile flakes over the duck pieces and serve immediately.
Cheery Cheesecake Santa Hats Nonstick cooking spray, for the pan and parchment Two 14.3-ounce packages vanilla sandwich cookies, such as Golden Oreos (72 cookies) 2 sticks (1 cup) butter, melted 1 tablespoon red gel dye (I use AmeriColor super red 120) Three 8-ounce packages cream cheese, softened 1 1/2 cups granulated sugar 1 1/2 teaspoons vanilla extract 4 large eggs 1/2 cup sour cream 1 cup heavy cream 1 cup mascarpone, at room temperature 1/2 cup confectioners' sugar 15 large plump strawberries, hulled Confectioners' sugar, for sifting Instructions: For the red velvet crust: Adjust the oven racks to the middle and bottom of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Place a double layer of parchment into the pan so that it overhangs the long sides; spray the parchment with cooking spray. Add half of the cookies to the bowl of a food processor and pulse until the cookies resemble crumbs. Drizzle in half of the butter and half of the red dye, pulsing until it's all incorporated. Remove the first batch to a large bowl and repeat the with the remaining cookies, butter and dye. Combine both batches, then pour the cookie mixture into the prepared baking pan, using your hands to press the crust down to make one even layer. Bake for 10 minutes. For the filling: Beat the cream cheese, granulated sugar and vanilla together in a stand mixer using a paddle attachment. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling over the crust and smooth the top. Put a large roasting pan with water on the bottom rack of the oven and put the pan with the cheesecake on the top rack. Bake until the cheesecake is set and no longer jiggly, about 45 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and allow to cool for at least 2 hours. Once cooled at room temperature, refrigerate to chill for another 2 hours. To assemble: Remove the cheesecake from the baking pan. Using a 2-inch round pastry cutter, carefully punch out 15 cheesecake circles. Remove them to a serving platter. Refrigerate while you make the mascarpone cream. For the whipped mascarpone cream: Add the cream to the bowl of a mixer fitted with the whisk attachment and whip to stiff peaks. Add the mascarpone and confectioners' sugar and mix until well combined and smooth. Transfer the mixture to a piping bag fitted with a number 12 pastry tip. For the Santa hats: Pipe a rim of the mascarpone cream around the top of each cheesecake circle. Put an inverted strawberry into the center of each and top with a tiny blob of the mascarpone cream. Chill to set. To assemble the snow scene: Arrange the Santa hats on a cake stand, place the miniature Christmas trees, reindeer and sleigh and cowboy Christmas figurines around and dust with confectioners' sugar snow.
Passion Fruit Cocktail 1 part passion fruit juice 2 parts dry Champagne 1/2-ounce orange liqueur Raspberries, for garnish Instructions: Pour the passion fruit juice into the bottom of a champagne glass. Top with Champagne and a splash of orange liqueur. Garnish with a few raspberries and serve.
Steak Medallions with Potatoes 1 1/2 pounds bite-size potatoes Kosher salt 2 tablespoons olive oil 6 tablespoons salted butter 1 1/2 pounds 1-inch-thick filet steaks, cut into 2-inch medallions 2 tablespoons Montreal steak seasoning 2 tablespoons minced garlic 1 teaspoon minced fresh thyme 1 teaspoon minced fresh oregano 1 large yellow onion, sliced thin 1/4 cup white wine Chopped fresh parsley, to garnish Flaky sea salt, to garnish 1/2 cup bottled horseradish cream, optional Instructions: Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes. Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest. Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt. Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.
Soy Butter Sauce 1 tablespoon oyster sauce 1 tablespoon soy sauce 1 pound butter Instructions: Heat the oyster sauce and soy sauce and bring to a boil, then whisk in butter.
Colette's Chocolate Bourbon Coconut Cake 2 cups sifted all-purpose flour 1 teaspoon baking soda Pinch salt 5 ounces unsweetened chocolate, coarsely chopped 2 sticks unsalted butter, softened 1 3/4 cups hot coffee 1/4 cup bourbon 2 cups sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup shredded coconut 12 ounces semisweet chocolate (either blocks cut into small pieces or chocolate chips) 8 ounces heavy cream 2 teaspoons your favorite liqueur or extract, optional Instructions: Place the sifted flour in a medium bowl and stir in the baking soda and salt; set aside. In a large bowl, place the chocolate and the butter. Pour the hot coffee over the chocolate and butter and then add the bourbon. Cover the bowl with plastic wrap and let stand until chocolate and butter are melted. Remove the cover and whisk to fully incorporate. Set aside until mixture has cooled. Grease and flour 2 (8-inch) round cake pans. Preheat the oven to 275 degrees F. When coffee mixture has cooled, add the sugar and whisk until blended. Add the flour mixture, half at a time and stir until just combined. Add the eggs, vanilla, and coconut and whisk until well blended. Pour batter into prepared pans. Bake for about 45 minutes or until a toothpick comes out clean. Cool cakes in pans for about 10 minutes and then cool completely on a rack before icing. While cakes are cooling, make ganache: Place the chocolate in a large bowl. Heat the cream in a saucepan just until it starts to boil. Immediately pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 minutes. Whisk the chocolate until dark and shiny and then let cool to room temperature. The more you whisk this icing as it cools, the stiffer it will get. If you refrigerate the icing before you put it on the cake, it will get very hard and you will have to microwave it for a few seconds to soften it to a spreadable state. Frost cake: Spread ganache over bottom layer of cake. Place the second cake layer on top of the ganache. Frost the top and sides of the cake with the remaining ganache.
Sauteed Radishes and Watercress 4 bunches radishes, quartered, leaving a bit of the greens on top for decoration 2 1/2 tablespoons unsalted butter 1 teaspoon salt (preferably sea salt) 2 garlic cloves, minced 4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups) Instructions: Trim radishes and cut lengthwise into 1/2-inch wedges. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered. Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.
Virgin Fruit Punch Orange juice Pineapple juice Grenadine syrup Lemon-lime soda Maraschino cherry Instructions: Fill bucket glass with ice. Pour equal parts orange juice and pineapple juice, almost to top. Drizzle grenadine into the juice mixture. Pour into a shaker and shake well. Pour back into bucket and add a splash of lemon-lime soda. Garnish with a maraschino cherry.
Hip-Hip-Hooray Chicken Satay 12 ounces raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness 1/8 teaspoon curry powder 1/8 teaspoon salt 2 dashes black pepper 1/3 cup plain light soymilk 2 tablespoons reduced-fat peanut butter, room temperature 1 1/2 tablespoons reduced-sodium or lite soy sauce 1 teaspoon granulated sugar 1/4 teaspoon crushed garlic 1/4 teaspoon dried minced onion 1/8 teaspoon cayenne pepper 1/4 cup plain fat-free yogurt Instructions: Preheat the oven to 375 degrees F. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.) Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer. Place the skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 to 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.) Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until it's hot and well mixed, about 5 minutes. Remove sauce from the heat and let it cool slightly. Add the yogurt and stir until smooth and blended. Serve the sauce with chicken skewers, spoon it on, and EAT!
Roast Beef Sandwiches 2 slices seeded rye Thinly sliced rare roast beef Good quality prepared mayonnaise Green leaf lettuce 2 good white bread slices from a pullman loaf Rare roast beef, sliced thin Softened butter Worcestershire sauce 2 sourdough bread slices from a round loaf Thinly sliced rare roast beef Creamy horseradish Dijon mustard Sliced swiss cheese 1 small Italian baguette, sliced in half lengthwise Olive oil Vinegar Rare roast beef, thinly sliced Sliced beef salami Sliced tomato Sliced provolone Instructions: Compose the sandwiches using proportions to taste.; Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.;
Slightly Cooked Gazpacho 5 tablespoons extra-virgin olive oil, divided 1 tablespoon minced garlic 1/2 cup finely diced carrots (approximately 2 medium carrots) 2 cans (11.5 ounces each) tomato juice, or 3 cups peeled, seeded, and pureed tomatoes 2 tablespoons fresh lemon juice 1 cup (1/2 bulb) finely diced fennel (can substitute celery) 1 cup (1 medium) peeled, seeded, and finely diced cucumber 1/2 cup (1/2 small) finely diced red onion 1/2 cup (1 small) finely diced zucchini Fine salt Freshly ground coarse black pepper 1 pint tiny, ripe tomatoes (preferably Sweet 100s), each quartered 2 tablespoons finely chopped fresh Italian parsley leaves 2 tablespoons finely chopped fresh basil leaves 1 tablespoon red wine vinegar Instructions: In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. When hot, add the garlic and saute until light brown. Add the carrots and continue to saute for 1 minute. Add the tomato juice and bring up to a boil. Pull mixture off the heat and cool over an ice bath or refrigerate for 1 hour. In a medium bowl, combine the cooled tomato mixture, lemon juice, fennel, cucumber, onion, zucchini, 1 teaspoon salt, and 1 teaspoon pepper. Stir in 1 tablespoon olive oil. Place the bowl in the refrigerator to chill until cold. Just before serving, add the tomatoes, parsley, basil, and vinegar. Serve with a drizzle of olive oil over top.
Barbie's Fresh and Flirty New York Night Out Cupcake 2 2/3 cups sugar 1 1/2 cups gluten-free baking mix 1 cup cocoa powder 1/2 teaspoon salt 3 large eggs 1 cup whole milk 1/2 cup canola oil 2 tablespoons vanilla extract 1 cup heavy whipping cream 2 cups chopped good-quality milk chocolate, such as Callebaut 1 teaspoon gluten-free peppermint extract 1 cup plus 2 tablespoons sugar 4 ounces egg whites (from about 4 large eggs) 1/4 teaspoon cream of tartar 3 sticks (12 ounces) salted butter, at room temperature 1 tablespoon gluten-free peppermint extract Pinch fine sea salt 1/4 cup mini chocolate chips Instructions: For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside. In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter. Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely. For the mint chocolate ganache filling: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil! Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Stir in the peppermint extract, and then set aside to cool and thicken up. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator. For the mint chocolate chip Italian meringue buttercream: Put the sugar and 1/4 cup water in a heavy saucepan and heat over high heat until the sugar mixture registers 250 degrees F on a candy thermometer, 15 to 20 minutes. While the sugar is cooking, whip the egg whites on medium speed in the bowl of a stand mixer to the soft-peak stage (the whites will look foamy and white), being careful not to over-whip. (If the whites start to look clumpy, they've been over-whipped. If this happens, toss them out and start again. If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to.) Add the cream of tartar and continue whipping. While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes. Turn the mixer back to medium and add the butter in small chunks, whipping until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the peppermint extract and sea salt. Turn the mixer back to medium-low speed and mix until the peppermint extract is fully incorporated. Add the mini chocolate chips and stir to combine. Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the buttercream from leaking out. Fold the top of the piping bag over your hand and spoon the buttercream into the bag. To assemble, use an apple corer or knife to core out the center of each cupcake. Fill each cupcake with some of the mint chocolate ganache and frost the top of each with some mint chocolate chip Italian meringue buttercream.
Pineapple Chutney 1 onion, diced 2 tablespoons, ginger diced small 6 jalapenos, diced 1 tablespoon cumin - toasted and ground 1/2 cup rum 1 pineapple- diced 1/2 juice of fresh lime 1/2 cup raw sugar 1/4 cup cilantro chopped Salt and freshly ground pepper Instructions: In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.
Perfect Lentils 1 cup green, French Le Puy, brown or beluga lentils, rinsed and picked over 1/2 small onion 1 clove garlic 1 bay leaf Kosher salt and freshly ground black pepper, optional Instructions: Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook\u2019s Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf. Serving Suggestion: Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt.
Salsa Roja 6 ounces dried guajillo chiles, stems removed 1/2 cup fresh cilantro leaves and stems, roughly chopped 8 cloves garlic 1 medium onion, sliced thin One 14.5-ounce can diced fire-roasted tomatoes 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Juice of 1 lime Yellow and blue tortilla chips, for serving Instructions: Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes. Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds. Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely. Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.
Sweet Cheese Dumplings 3 tablespoons butter 3 eggs, separated 2 cups cheese curd 2 ounces semolina 1 teaspoon chopped lavender 1 tablespoon cream 2 tablespoons flour Instructions: Cream the butter and beat in the yolks 1 at a time. Add the curd, semolina, lavender, cream, flour, and lavender, and let rest for 1 hour, making sure to cover. Bring a medium pot of salted water to boil. Whisk the egg whites until they are stiff and fold into the curd mixture. Using a tablespoon, drop the batter into the water. Boil for 8 minutes.
GZ Long Island Iced Tea 1 ounce Sour Mix, recipe follows 3/4 ounce vodka 3/4 ounce gin 3/4 ounce tequila 3/4 ounce rum 3/4 ounce triple sec Splash of rose champagne Lime or lemon slices, for garnish 1 cup sugar 3/4 cup lemon juice 3/4 cup lime juice Instructions: In a cocktail shaker filled with ice, combine the Sour Mix, vodka, gin, tequila, rum and triple sec. Shake vigorously for 30 seconds and then strain into a highball glass filled with ice. Top with rose champagne, garnish with a lime or lemon slice and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Stir in the lemon and lime juice. Store, covered, in a glass or plastic container in the refrigerator for up to 2 weeks.
Cranberry Vodka Tonics 1 pound fresh cranberries 1 cup sugar 2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise 3 cups vodka 1 liter tonic Lime slices, for garnish Instructions: Combine the cranberries and sugar in a medium saucepan over medium heat. Add the vanilla extract or split vanilla bean and cook, stirring, until the cranberries burst, 5 to 6 minutes. Divide the cranberry mixture between 2 large mason jars. Divide the vodka between the jars. Cover and refrigerate for 1 week. Strain out the cranberries. Store the flavored vodka in a clean jar in the refrigerator. For each drink, pour 2 ounces cranberry vodka over ice in a tall glass; top with tonic. Garnish with a slice of lime.
Pulled Pork Pancake Sliders 3 tablespoons mayonnaise 3 tablespoons prepared yellow mustard 1 1/2 tablespoons apple cider vinegar 8 ounces shredded cabbage or coleslaw mix Kosher salt and freshly ground pepper 1 2/3 cups all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/4 cups milk 3 tablespoons unsalted butter, melted 2 large eggs 3/4 cup barbecue sauce, at room temperature (optional, if pork does not have sauce) 2 1/4 cups store-bought pulled pork, about 1 pound 1 1/2 cups thinly sliced dill pickles, for serving Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Combine the mayonnaise, mustard and vinegar in a medium bowl. Season with salt and pepper and toss with the shredded cabbage. Cover and refrigerate while you make the pancakes. Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes. Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without overcrowding. Cook until pancakes are golden on the bottom and bubbly on top. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter. When ready to serve, briefly rewarm the pulled pork in the microwave. Transfer the pancakes to a serving platter, top each with a small dollop of barbecue sauce, pulled pork, coleslaw and pickle chips.
Spicy Coconut Shrimp 1 cup dry white wine 1 tablespoon tomato paste 4 cups chicken broth 1 bay leaf 1 sprig fresh rosemary 1 sprig fresh thyme 1 tablespoon fennel seeds 2 teaspoons cayenne 1 teaspoon celery seeds 1/2 teaspoon paprika Kosher salt Finely grated zest and juice of 1 small lemon One 15-ounce can coconut milk 1 pound shrimp, peeled and deveined 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons 2 tablespoons chopped fresh parsley Instructions: Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes. Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste. Serve in shallow bowls, topped with parsley.

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