Datasets:
Thefoodprocessor
/
recipes

Dataset card Data Studio Files Community
recipe
stringlengths
8
15.5k
Farmers' Market Roasted Vegetable Salad-Stuffed Avocados 4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2 1 medium zucchini cut into 1/2-inch dice 1 medium yellow squash, cut into 1/2-inch pieces 1 medium red pepper, cut into 1/2-inch dice 3 tablespoons olive oil, divided Coarse salt and freshly ground black pepper 2 ripe avocados 1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest) 1 ear fresh corn, husk and silk removed 1 1/2 tablespoons chopped fresh parsley leaves 1 1/2 tablespoons chopped chives 1 tablespoon chopped dill Mixed greens or arugula, optional Instructions: Preheat oven to 450 degrees F. In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool. Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob. Slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside. Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring. In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed. Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.
Tomato-Peanut Soup 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 1 green bell pepper, finely chopped 1 stalk celery, finely chopped, plus leaves for topping 1 clove garlic, finely chopped 1/2 teaspoon Madras-style curry powder 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper Kosher salt 1 15-ounce can crushed tomatoes 4 cups low-sodium chicken broth 1 teaspoon packed light brown sugar 1/3 cup smooth peanut butter Freshly ground black pepper Creme fraiche, fresh cilantro and chopped peanuts, for topping Instructions: Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes. Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper. Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos
Posh Jasmine Iced Tea 4 jasmine tea bags 3 cups boiling water 2 sticks cinnamon bark 2 star anise 2 tablespoons good honey 3 cups organic apple juice, chilled Ice cubes Strawberries Raspberries Sorbets (such as blood orange, peach, mango) Fresh mint sprigs Lemon slices Instructions: In a large, glass heatproof pitcher, steep the tea bags in the boiling water. Add the cinnamon bark and star anise and let it infuse for 5 minutes. Strain the steeped tea, and then stir in the honey and mix well. Cool the tea to room temperature, and then chill in the refrigerator for 1 hour. When ready to serve, stir in the apple juice. Pour into glasses topped with some ice cubes, or pour over scoops of sorbet. Tumble in the fresh fruit and garnish with mint sprigs and lemon slices. Serve with fun straws.
Summer Fruit Crostata 2 cups all-purpose flour 1/4 cup granulated or superfine sugar 1/2 teaspoon kosher salt 1/2 pound (2 sticks) cold unsalted butter, diced 6 tablespoons (3 ounces) ice water 1 pound firm ripe peaches, peeled 1/2 pound firm ripe black plums, unpeeled 1/2 pint fresh blueberries 1 tablespoon plus 1/4 cup all-purpose flour, divided 1 tablespoon plus 1/4 cup granulated sugar, divided 1/4 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 1/4 teaspoon kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, diced Instructions: For the pastry: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. For the pastry (makes 2 crostatas) . For the filling: Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge. Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
Mascarpone and Lemon Gnocchi with Butter Thyme Sauce 1 cup (8 ounces) mascarpone cheese, at room temperature 1 cup (4 ounces) grated Parmesan 1 teaspoon kosher salt 1/4 teaspoon ground nutmeg Zest of 2 large lemons 1 large egg, at room temperature 1 large egg yolk, at room temperature 3/4 cup all-purpose flour, plus extra for forming the gnocchi 1/2 cup unsalted butter 1 teaspoon kosher salt 1 tablespoon fresh thyme leaves 1/4 cup shaved Pecorino Romano cheese Instructions: For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough. Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes. Bring a large saucepan of salted water to a simmer. For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside. Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat. Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.
Arctic Char with Mushrooms 4 6-ounce skinless arctic char fillets (about 1 inch thick) Kosher salt and freshly ground pepper 4 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces white button mushrooms, sliced 2 shallots, finely chopped 2 tablespoons red wine vinegar, plus more for drizzling 2 teaspoons whole-grain mustard 1 tablespoon chopped chives 1 tablespoon chopped fresh parsley 2 bunches arugula, trimmed Instructions: Preheat the oven to 350 degrees. Season the fish with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes. Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes. Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley. Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.
Tortilla Soup Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted 1 red bell pepper, split and seeded 1 pound chicken breast tenders 1 teaspoon poultry seasoning, 1/3 palm full 1 teaspoon ground cumin, 1/3 palm full Salt and pepper 1 small to medium zucchini, small dice 1 medium yellow skinned onion, chopped 3 cloves garlic, chopped 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market 1 (28-ounce) can stewed tomatoes 1 (8-ounce) can tomato sauce 3 cups chicken stock, available in re-sealable paper containers on soup aisle 4 cups blue corn tortilla chips, broken up into large pieces 1 cup shredded Cheddar or pepper jack cheese 1/2 cup sour cream 1/4 red raw onion, chopped 2 to 3 tablespoons chopped cilantro or parsley leaves 1 ripe avocado, diced and dressed with the juice of 1/2 lemon Instructions: Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Sift the flour, salt, baking powder and baking soda together into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Raclette Ramen 1 pound yellow onions, halved but skin still on 1/3 cup garlic cloves 1 knob fresh ginger about 2 inches long, halved lengthwise 2 pounds pigs' feet 1 pound chicken feet (substitute chicken necks and backs if needed) 1/4 pound char siu ends or bacon 1 cup cream cheese 1/2 cup mushroom salt 1/2 cup light soy sauce 1/4 cup sesame oil 1 teaspoon ground white pepper 6 to 8 slices raclette cheese 1/2 slab skin-on pork belly (see Cook's Note) 1/4 cup minced garlic 1/4 cup minced fresh ginger 3 tablespoons sugar 1 cup soy sauce 1/2 cup mirin 8 ounces fresh ramen, preferably Sun brand Suggested toppings: chopped green onions, corn, pickled radish, kimchi, soft-boiled eggs Instructions: For the tonkotsu stock: Place the onions, garlic and ginger in a large, heavy-bottomed stockpot. Turn the heat to high and begin to sear until the edges are nice and charred, 4 to 5 minutes. Toss in the pigs' feet, chicken feet and char siu ends and fill with water. Bring to a rolling boil, then cover. Let boil for 6 hours, checking the water level periodically and adding more if needed. (Having a rolling boil is important, as it will emulsify the fats and gelatin, resulting in a creamier broth.) Strain the stock. Whisk in the cream cheese, mushroom salt, soy sauce, sesame oil and white pepper. For the char siu: Meanwhile, preheat the oven to 350 degrees F. On a cutting board, place the pork belly skin-side down and rub the garlic, ginger and sugar evenly on the surface. Roll the pork belly into a spiral shape, then truss the belly like you would porchetta. In a braising pan, pour the soy sauce, mirin and 4 cups water. Add the pork belly, then cover and bake for 2 hours. Flip the belly, then re-cover and continue to bake for another 2 hours. Transfer the char siu to a baking sheet and let cool completely in the fridge. (Char siu needs to be chilled to slice; otherwise it will fall apart.) Slice. To serve: Boil the ramen noodles for 1 to 1 1/2 minutes. Place the noodles in bowls and garnish with green onions, char siu, corn, pickled radish, kimchi, soft-boiled egg (be creative; the sky is the limit). Ladle in the broth and top each with a slice of raclette cheese. If you have a kitchen torch, broil the cheese until nice and toasty.
Razzle Dazzle French Toast 12 slices pepper bacon 1 cup whole milk 1 tablespoon brown sugar 1/4 teaspoon kosher salt 4 large egg yolks 1/2 vanilla bean, seeds scraped 4 tablespoons unsalted butter 8 hand-cut 1/2-inch slices from a thick and wide Cuban loaf, preferrably hardened overnight Mascarpone Cream, for filling, recipe follows 3 half pints raspberries Maple syrup, for dunking 8 ounces mascarpone cheese 3 tablespoons malt powder 1 tablespoon maple syrup 1 teaspoon kosher salt 1/2 vanilla bean, seeds scraped Instructions: Preheat the oven to 400 degrees F. Spread the bacon on a wire rack fitted over a baking sheet. Bake until nice and crispy, 12 to 15 minutes. Mix the milk, brown sugar, salt, egg yolks and vanilla bean seeds in a baking dish to make the batter. Heat 1 tablespoon of the butter in a large nonstick skillet to medium. Dunk each side of the bread into the batter for a few seconds a side. Fry 2 slices of the battered bread until golden brown, 4 to 5 minutes per side. Repeat the process, wiping the skillet clean between each fry, until you have perfectly golden brown and delicious French toast. (You can hold the French toast in a 200 degree oven on a wire rack set in a baking tray to keep warm if need be.) When the French toast is done, schmear each piece with some Mascarpone Cream. Then top with a pile of raspberries and 3 slices bacon. Close, cut in half and serve with maple syrup for dunking. Mix together the mascarpone, malt powder, maple syrup, salt and vanilla bean seeds in a bowl, and then set aside until ready to use.
Ceviche 2 pounds sea bass or red snapper fillet 7 limes 1 medium onion 8 fluid ounces tomato juice 10 ounces tomatoes 1-ounce serrano chili pepper 1 level tablespoon cilantro 1 clove garlic 1 tablespoon vegetable 4 cloves 1/2 teaspoon oregano Salt White pepper Instructions: Descale the fish under water, using the back edge of the knife. Then, with a sharp knife, slit down the back of the fish and carefully remove the fillets! No bones allowed!! Squeeze the juice from the limes. Slice the onion and then dice it. Blanch the tomatoes in boiling water - cool and then peel off the skin and remove the pips. Measure the tomato juice and oil. Wash, dry and finely chop the cilantro. Smash the clove of garlic. Carefully remove the pips from the pepper. Place the fillets of fish into a mincer and when minced pour the lime juice over it and season with salt and pepper- set aside in a large bowl and refrigerate for up to 2 hours or until opaque. Before serving, toss with the remainder of the ingredients and serve immediately.;
Sauteed Bread with Onion and Tomato from Lefkada (Panada) 6 tablespoons extra-virgin olive oil 2 cups 1-inch bread cubes without crusts 1 medium red onion, coarsely chopped 3 tablespoons tomato paste Salt to taste Freshly ground black pepper to taste Instructions: Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat and saute the bread until golden and crisp. Remove bread and set aside. Add 2 more tablespoons of olive oil and cook the onion, stirring, just until the onion begins to color, about 10 minutes. Add the tomato paste and swirl around with the onion. Season with a little salt. Add the bread and toss all together in the skillet until the bread is warmed through. Remove from the heat, drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and serve.
Skirt Steak Tacos with Shallot Rings 24 ounces skirt steak (do not trim too much!) 1 tablespoon fino sherry, such as Tio Pepe 1 tablespoon soy sauce 1 teaspoon grated fresh garlic 1 teaspoon grated fresh ginger Sea salt and freshly ground black pepper Twelve 5-inch fresh corn tortillas Avocado Salsa, recipe follows Shallot Rings, recipe follows Fresh cilantro leaves, for garnish 3 tablespoons finely chopped fresh cilantro leaves 1 clove garlic, deveined (halved and any green center removed) and minced 1 jalapeno, seeded and finely chopped 1 small onion, minced 2 key limes, juiced Kosher salt 2 avocados, halved and pitted 4 shallots, peeled and cut into rings 1 cup buttermilk 1 quart neutral cooking oil, for frying 1 cup fine South Carolina grits Kosher salt Instructions: Add the skirt steak to a shallow dish. Add the sherry, soy sauce, garlic, ginger, salt and pepper. Carefully toss to combine, then marinate the skirt steak for 30 to 45 minutes at room temperature. (Optional: Use a fork to prick the steak many times to help the marinade do its job.) Prepare a gas or charcoal grill for cooking over direct medium-high heat. Remove the steak from the marinade and pat dry. Grill on one side for about 5 minutes, then flip and continue to grill until medium-rare, another 3 minutes. Let rest 5 minutes before slicing. Preheat the oven to 250 degrees F. Heat the tortillas over a direct flame until the desired char is reached on both sides. Place in a covered pan and keep warm in the oven. Slice the skirt steak against the grain. Make tacos with the steak and Avocado Salsa, then garnish each with Shallot Rings and cilantro leaves. Mix together the cilantro, garlic, jalapeno and onion on a cutting board. Add the lime juice and salt and continue mincing until combined. Add this mixture to the halved avocado flesh in a bowl and mash with a fork until the avocados are broken down and everything is combined. Soak the shallots in the buttermilk in a bowl for up to 30 minutes. Preheat 3 inches oil in a large Dutch oven to 375 degrees F. Place the grits in a large paper bag. Pour off the buttermilk from the shallots, then add the shallots to the bag and shake to coat. Add the coated shallots to the oil in batches and fry until crispy, about 2 minutes. Drain on a paper towel-lined plate and season with salt.
Beet Negroni 4 ounces Beet-Carrot-Apple Juice, recipe follows 2 ounces gin 1 ounce Campari Apple slice, for garnish 2 medium beets, trimmed and scrubbed 1 Granny Smith apple, peeled and cored 3 medium carrots, peeled Instructions: Combine the Beet-Carrot-Apple Juice, gin and Campari in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a tall glass filled with ice. Garnish with the apple slice. Juice, in this order, the beets, apple and carrots, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.
Jalapeno Corn Muffins 2 tablespoons unsalted butter 1/3 cup finely chopped onions 1 cup fresh corn kernels 3/4 teaspoon plus pinch salt 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon baking powder Pinch cayenne pepper 1/3 cup shredded Cheddar 1 cup buttermilk 1/4 cup vegetable oil 2 large eggs, lightly beaten 1 tablespoon minced seeded green jalapenos 1 tablespoon minced seeded red jalapenos 3 tablespoons honey Instructions: Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups. In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn. Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.
Gravy 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour 3 to 4 cups chicken or turkey stock Turkey pan drippings, fat skimmed off, optional 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper Instructions: Melt the butter in a medium heavy-bottomed Dutch oven or pot over medium heat. When the butter has begun to bubble, sprinkle in the flour and whisk continuously until fully mixed. Continue to cook, whisking often, until the roux smells toasty and is the color of peanut butter, 4 to 6 minutes. Carefully pour in 3 cups stock, whisking constantly, until fully incorporated, making sure to whisk in the corners of the pot. Raise the heat slightly and bring to a boil, whisking often, about 3 minutes. Lower the heat and simmer, uncovered, whisking occasionally, until thick and glossy, 10 to 15 minutes. (The gravy will be very thick at this point.) Set aside until ready to use, up to 4 hours, or refrigerate overnight. To reheat: Heat the gravy in a heavy-bottomed pot over medium heat, whisking often, until warm. Whisk in 1 cup of additional liquid, using drippings, stock or a combination of the two, until the desired consistency is reached. Whisk in the additional liquid gradually, stirring after each addition. To finish: Whisk in the mustard and taste for seasoning. Add salt and pepper to taste, being careful to avoid oversalting.
Toasted Spice Salmon Burgers with Orange-Apricot Glaze and Curried Mustard Mayo 1 1/2 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 cup chopped fresh cilantro leaves 1 bunch scallions, trimmed and minced 1 egg, lightly beaten 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds skinless salmon fillets (wild caught preferred), finely chopped 3/4 cup panko bread crumbs 2 teaspoons canola oil 2 teaspoons minced fresh ginger 1 tablespoon minced fresh garlic 1 teaspoon sweet curry powder 1/3 cup mayonnaise 1 1/2 tablespoons honey Dijon mustard 3 tablespoons minced fresh cilantro leaves Sea salt and freshly ground black pepper 4 tablespoons apricot preserves, chopped 2 1/2 tablespoons unsalted butter 1 1/2 tablespoons orange juice concentrate, thawed 1/4 teaspoon cayenne pepper Canola oil 6 poppy seed or sesame seed hamburger buns, split 3 cups really fresh, crisp watercress leaves Cilantro and watercress sprigs for garnish, optional Instructions: Prepare gas or charcoal grill to medium-high heat for direct-heat cooking. Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind. Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill. Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed. Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside. Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute. Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.
Whole-Wheat Linguine with Shrimp, Asparagus, and Cherry Tomatoes 1 pound whole-wheat linguine 2 tablespoons extra-virgin olive oil 3 large garlic cloves, chopped 1/2 teaspoon crushed red pepper flakes 2 pints cherry tomatoes, stemmed and halved 1/2 cup dry white wine, such as pinot grigio 1 pound asparagus, stalks cut on the diagonal into 1- to 1 1/2-inch pieces 1 pound large shrimp, peeled and deveined 1/2 cup chopped fresh mint leaves 1/2 cup chopped fresh basil leaves 2 teaspoons chopped fresh oregano leaves 1/2 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl. Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper. Pour the sauce over the pasta and toss to combine. Serve immediately.
Cranberry Almond Chocolate Bars with Tangerine Zest 1/2 cup slivered almonds 3 cups chocolate morsels, (about 1 1/2 (12-ounce) bags) 1/2 cup dried cranberries 1/2 tangerine, zested Instructions: Preheat oven to 400 degrees F. Line a 13 by 9-inch baking pan with aluminum foil. Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes. Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest. Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars.
Arugula-Citrus Salad with Pork Kosher salt and freshly ground pepper 4 boneless center-cut pork loin chops (about 1 pound), trimmed 5 tablespoons light mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon honey mustard 3/4 cup fat-free croutons (any flavor), crushed 3 tablespoons grated parmesan cheese 1/4 cup all-purpose flour 5 large navel oranges 1 5-ounce package baby arugula (about 8 cups) 1 red onion, thinly sliced 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 450 degrees F. Combine 1/4 cup cold water, 1 teaspoon salt and a few grinds of pepper in a small baking dish. Pierce the pork chops all over with a fork; add to the brine. Let sit, flipping once, 10 minutes. Meanwhile, whisk the mayonnaise, Worcestershire sauce and honey mustard in a shallow dish. Combine the crushed croutons and parmesan in another shallow dish. Put the flour on a plate. Remove the pork from the brine; pat dry. Dredge in the flour, then the mayonnaise mixture, and then the crouton mixture, pressing to coat. Transfer to a rack set on a baking sheet. Bake until golden and cooked through, about 20 minutes. Slice off the top and bottom of 3 oranges with a paring knife, then cut off the peel and pith. Slice into rounds, discard any seeds and transfer to a large bowl. Squeeze the juice of the remaining 2 oranges into the bowl. Cut the pork chops into 1/2-inch pieces. Add the pork, arugula, onion and olive oil to the bowl; toss. Season with salt and pepper.
Christmas Queso 2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes 2 cans diced tomatoes and green chiles, such as Rotel 1 jar diced pimientos 2 jalapenos, seeded and chopped finely Tortilla chips, for serving Instructions: Add the cheese to a saucepan and melt over medium heat. Add the diced tomatoes and chiles, pimientos and jalapenos and mix. Pour into a chafing dish to keep warm. Serve with tortilla chips.
Ouzotini 8 ounces ouzo 2 ounces dry vermouth 2 fresh mint leaves Thinly sliced cucumber, for serving Lemon peel, for serving Instructions: To a cocktail shaker filled with ice, add the ouzo and vermouth. Give the mint leaves a twist and add them. Vigorously shake to chill, then strain into martini glasses. Garnish with the cucumber slices and lemon peel and serve.
Best Lasagna Recipe with Beef and Sausage 3 tablespoons extra-virgin olive oil 1 yellow onion, finely chopped 2 cloves garlic, pushed through a press 1 pound ground beef 2 links sweet Italian sausage, casings removed 2 links hot Italian sausage, casings removed 2 teaspoons kosher salt 1 teaspoon dried basil 1 teaspoon Italian seasoning 1 teaspoon dried oregano Freshly ground black pepper Three 26.5-ounce boxes strained tomatoes, such as Pomi 1 cup dry red wine 3 cups whole milk 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour 1/8 teaspoon ground nutmeg Kosher salt and freshly ground white pepper 1 pound no-cook lasagna noodles, such as Barilla 2 1/4 cups finely grated Parmigiano-Reggiano cheese One 8-ounce package part-skim low-moisture shredded mozzarella Instructions: To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper. To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately. To make the lasagna: Preheat the oven to 350 degrees F. Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu. Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.
Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts 1 demi baguette, thinly sliced on the bias 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1/3 cup marinated artichoke hearts, chopped 1/3 cup sundried tomatoes, chopped 3 tablespoons store-bought basil pesto 1 large egg All-purpose flour, for dusting One sheet frozen puff pastry (from a 17.3-ounce box), thawed One 8-ounce wheel of brie Crackers, sliced red bell peppers and endive, for serving Instructions: Preheat an air fryer to 350°F. Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes. Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside. Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating. Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down. Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes. Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes. Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.
Garlic Mashed Potatoes 4 large russet potatoes (about 2 pounds), peeled and cut into 2-inch pieces 1 teaspoon salt 2 to 3 teaspoons warm low-fat milk 2 tablespoons Roasted Garlic Cloves, recipe follows 2 tablespoons extra-virgin olive oil Freshly ground black pepper Unpeeled garlic cloves, as needed Instructions: Put the potatoes in a medium saucepan and add just enough water to cover them. Add 1 teaspoon salt and bring to a simmer over medium heat. Do not boil. Cook for 12 to 15 minutes or until the potatoes are just tender enough to slide off a paring knife when pierced. Drain well and return to the pan. Set the pan over low heat and cook for 1 to 2 minutes to dry the potatoes out. Remove from the heat and lightly mash the potatoes with a fork just to break them up. Stir in the milk, mashed garlic and olive oil. Run the potatoes through a food mill or mash them with a potato masher to the desired consistency. Season with salt and pepper, to taste, and serve immediately. Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.
Sesame Cauliflower 1 cup rice flour or all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup 2 percent milk 1 head cauliflower, cut into bite-size pieces Nonstick cooking spray, for the baking sheet 1/3 cup low-sodium soy sauce 2 tablespoons honey 2 tablespoons toasted sesame oil 2 tablespoons rice wine vinegar or apple cider vinegar 1 tablespoon cornstarch 1 tablespoon sesame seeds, plus more for garnish 2 teaspoons grated fresh ginger 1 teaspoon sriracha 3 cloves garlic, minced Sliced scallions, for garnish Instructions: For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.) Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes. For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately.
Strawberries in Balsamic Pepper Syrup 5 tablespoons honey 3 tablespoons balsamic vinegar 1/4 teaspoon coarsely ground black pepper 1 pint strawberries, hulled and halved 1 banana, sliced Instructions: In a mixing bowl, whisk the honey and vinegar until well-blended. Stir in the pepper. Add the strawberries and stir gently to coat with the syrup. Let stand for 5 to 10 minutes at room temperature. Stir in the banana. Serve the fruit and syrup in shallow dessert bowls or stemmed goblets.
Pomegranate Lemonade 1.5 oz. Smirnoff Pomegranate Vodka 3 oz. Lemonade Instructions: Fill glass with ice. Add Smirnoff Pomegranate Flavored Vodka and lemonade.;
Pesto Chicken and Potato Patties 4 Cups Ore-Ida® Country Style Hash Browns 2 Pounds Ground chicken 10 Tablespoons Classico® Traditional Basil Pesto Sauce & Spread, divided ½ Cup Chopped roasted red pepper ½ Cup Shredded Romano cheese * 1 Teaspoon Salt 1 Cup Sour cream br em * TIP: If desired, substitute shredded Romano cheese with shredded Parmesan cheese. /em Instructions: 1. Preheat oven to 350°F. Coat two large, shallow baking sheets with nonstick cooking spray. 2. In a large bowl, mix together hash browns, chicken, 6 Tbsp. of pesto sauce, red pepper, cheese and salt. Season with black pepper if desired. Shape into 18 patties, about 1/3 cup each, and place on baking sheets. 3. Bake uncovered for 10 to 15 minutes, or until internal temperature reaches 165°F. In a small bowl, mix together sour cream and remaining 1/4 cup of pesto sauce. Serve warm patties with dollop of pesto sour cream sauce.
Pepper Crusted Bone in Rib-Eye with Tomato-Cilantro Relish and Bbq Red Onions and Texas Toast 4 bone-in rib eye steaks (13 ounces each), at room temperature Olive oil Salt 1/4 cup ancho chile powder 1/4 cup coarsely ground black peppercorns 1 cup cilantro leaves, chopped 1/4 cup spinach leaves 1 tablespoon pine nuts 3 tablespoons grated Parmesan cheese 1/2 cup olive oil 4 plum tomatoes, diced 1/4 cup balsamic vinegar Salt and pepper 2 red onions, peeled and sliced 1/2-inch thick 1 cup BBQ sauce Salt and pepper 2 sticks unsalted butter, softened 4 cloves roasted garlic, mashed to a paste Salt and pepper 1 loaf good white bread, sliced 1-inch thick Instructions: For the Rib Eye: Preheat grill pan. Brush steaks on both sides with olive oil and season with salt. Mix ancho and black pepper together. Dredge 1 side of the steaks in the pepper mixture and sear the steaks pepper-side down for 4 to 5 minutes until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare doneness. For the Tomato-Cilantro Relish: Place cilantro, spinach, pine nuts, cheese and oil in a bowl and blend until combined. Place tomatoes in a bowl, add balsamic vinegar, mix well and season with salt and pepper to taste. For the BBQ Red Onions: Brush onions with BBQ sauce and season with salt and pepper. Grill on both sides until caramelized and almost cooked through. For the Texas Toast: Preheat grill or grill pan. Mix together the butter and roasted garlic and season with salt and pepper to taste. Spread the butter on one side of the bread and grill, butter side down until lightly golden brown.
Cocktail Grace Rose petal jelly 1 teaspoon rose liqueur 1 glass very cold Champagne Instructions: Spread some rose petal jelly on the inside of a beautiful Champagne glass, ideally cone-shaped, using a fork. Frost the glass in the freezer for 1 hour, and then pour in the rose liqueur. Top off with the Champagne.
BBQ Burger Pocket 1 medium tomato stem removed, sliced 1 pound 90 percent lean ground beef 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1½ tablespoons barbecue sauce 1½ tablespoons chili powder 2 cups shredded Romaine lettuce 2 tablespoons dijon mustard 2 tablespoons Hidden Valley® Original Ranch® Light Dressing 4 whole wheat pitas split Instructions: 1. Preheat the grill or broiler. 2. In a large bowl, combine the beef, barbecue sauce, chili powder, cumin, garlic powder and onion powder, and mix with clean hands until well blended. 3. In a small bowl, mix the dressing and mustard together until smooth. 4. Divide the beef mixture evenly into four ¼-pound burgers. Grill the burgers for 5 minutes on each side over medium coals for medium doneness. 5. Place the pitas on the grill for 2 minutes or just until warmed through. 6. Serve the burgers tucked inside each pita and topped with the tomato, lettuce and a generous serving of the dressing.
Oven Roasted Turkey Legs Wrapped in a Collard Green Leaf 2 tablespoons freshly minced garlic 1 tablespoon sea salt 1 tablespoon seasoned salt 1 teaspoon cracked black pepper Olive oil 6 (12-ounce) turkey legs 6 large collard green leaves Fistful fresh sage leaves 2 cups water Instructions: Preheat the oven to 400 degrees F. Preheat the grill to high heat. In a small mixing bowl, add the minced garlic, sea salt, seasoned salt, and pepper. Mix with your hands until incorporated. Rub olive oil over each turkey leg and then rub with the garlic mixture. Put the turkey legs on the grill and cook until slightly charred, about 4 to 6 minutes on each side. Cut 6 medium-sized pieces of foil and lay them flat on your counter. Put a collard green leaf on each piece of foil and top each with fresh sage leaf. Put a turkey leg on each collard green leaf and wrap it up in the foil. Line a roasting pan with foil. Arrange the turkey legs in roasting pan and pour in 2 cups of water. Put the roasting pan in the oven and cook for 1 hour and 45 minutes. Remove the pan from the oven, discard the foil and transfer the turkey legs to a serving platter. Serve hot.
Microwave Brownies 1/2 cup (1 stick) unsalted butter 3 ounces unsweetened chocolate 2 large eggs 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup chocolate chunks or chips Nonstick cooking spray Instructions: Put the butter and chocolate into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside. In another bowl, whisk together the eggs and sugar. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Spray an 8 by 8 by-2-inch microwave safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chunks on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.
Silver Jubilee and Three Wise Men Shooters gin creme de banane cream 1/3 ounce Johnny Walker 1/3 ounce Jim Beam 1/3 ounce Jack Daniels Instructions: Shake together two parts gin, one part creme de banane and one part cream. In a shaker filled with ice, mix 1/3 ounce each of the following: Johnny Walker, Jim Beam and Jack Daniels. Shake and strain into a shot glass.
Apple Cinnamon Creme Brulee 3 Granny Smith apples 1 tablespoon cinnamon 1/4 cup sugar, plus 6 tablespoons 1/4 cup water 6 egg yolks 1 teaspoon vanilla 1 1/2 cups heavy whipping cream Instructions: Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool. Preheat oven to 325 degrees F. Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream. Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes. Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator. Sprinkle sugar on top of creme and then torch until golden brown.
Fresh Coconut Pie 1 cup sugar 1/2 stick melted butter 2 tablespoons flour 3 eggs, beaten 1 teaspoon vanilla 1 cup buttermilk 1 cup coconut, grated 1 9-inch pie crust, fluted and unbaked Instructions: Mix all the ingredients together. Pour into pie crust and bake in a preheated 300 degree oven for one hour. Cool before serving
Online Round 2 Recipe - Cajun Red Bean and Rice Soup 4 cups chicken broth 1 teaspoon Cajun seasoning 1 teaspoon hot sauce Reserved 1 1/2 cups Chicken Jambalaya 1 (15-ounce) can red kidney beans, drained and rinsed Kosher salt and freshly ground black pepper 2 scallions, sliced Instructions: In a medium saucepan over medium heat, add the broth, Cajun seasoning, and hot sauce and bring to a simmer. Stir in the jambalaya and beans and cook until hot, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Serve, garnished with scallions.
Mini Corn Dogs with Homemade Mustard 8 cups canola oil 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder Kosher salt 2 large eggs, lightly beaten 3/4 cup buttermilk 8 hot dogs, cut in half Homemade Mustard, recipe follows, or store-bought, for serving 1 cup mustard powder, such as Colman's 1/2 cup honey 2 tablespoons cider vinegar 1/2 cup brown mustard seeds, toasted Instructions: Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine. Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain. Serve with mustard. Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month.
Escarole or Radicchio Braised with Mint 8 ounces escarole or radicchio, well washed and roughly chopped, rinsed with water left on that clings to leaves Olive oil Minced garlic Fresh mint or basil, cut into chiffonade Some prosciutto, cut into chiffonade Salt and crushed red pepper Instructions: In a skillet heat some olive oil. Add minced garlic and escarole and saute, stirring constantly until the leaves just wilt. Remove from heat, stir in basil and prosciutto, salt and crushed red pepper.
Jerk Ketchup 1 cup ketchup Juice of 1 lime 1 teaspoon packed light brown sugar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground allspice 1 teaspoon cayenne pepper 1 teaspoon red pepper flakes 1/2 teaspoon kosher salt Instructions: In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, red pepper flakes and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.
The Idol 1 1/2 ounces silver tequila, such as Patron 1/2 ounce orange-flavored liqueur, such as Triple Sec 3/4 ounce Sweetened Lime Juice, recipe follows 1/2 ounce mango syrup, such as Monin 1/2 ounce fresh lime juice 1/2 ounce simple syrup Instructions: Fill a cocktail shaker halfway with ice. Add the tequila, orange-flavored liqueur, Sweetened Lime Juice and mango syrup. Shake for 8 to 10 seconds. Strain into a rocks glass filled with ice. Combine the lime juice and simple syrup in a glass. Stir to blend.
Pumpkin Spice Latte Sweet Dip 1 cup ricotta 7 tablespoons Pumpkin Spice Latte Base, recipe follows 2 tablespoons confectioners' sugar Large pinch kosher salt Butter wafer cookies, for dipping One 15-ounce can pumpkin puree 1/2 cup packed brown sugar 2 tablespoons espresso powder 2 tablespoons maple syrup 2 teaspoons pumpkin pie spice 1 teaspoon vanilla Pinch kosher salt Instructions: Combine the ricotta, Pumpkin Spice Latte Base, confectioners' sugar and salt in a bowl. Serve with butter wafer cookies or your cookie of choice! Combine the pumpkin, brown sugar, espresso powder, maple syrup, pumpkin pie spice, vanilla and salt in a mixing bowl and mix until completely combined. Transfer to a resealable container and store in the refrigerator for up to 2 weeks.
Cinnamon Sugar Madeleines 4 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan 1/2 cup all-purpose flour, plus more for dusting the pan 1/8 teaspoon baking powder Pinch kosher salt 1 teaspoon ground cinnamon 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 2 large eggs, room temperature 1 tablespoon confectioners' sugar 1/2 teaspoon ground cinnamon Instructions: Adjust the racks to the center of the oven and preheat to 350 degrees F. Butter and flour a madeleine pan. Add the flour, baking powder, salt and 1/2 teaspoon of the cinnamon to a medium bowl, and whisk to combine. Add the granulated sugar, vanilla and eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat until the eggs are pale, thick and light yellow, about 5 minutes. Pour in the 4 tablespoons melted butter and mix until just combined. Turn off the mixer and stir in the dry ingredients. Fill the madeleine pan three-quarters of the way to the top of the molds and bake for 10 to 11 minutes. Cool slightly on a wire rack, 10 minutes, then remove the cookies from the molds. Combine the confectioners' sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Place the cinnamon sugar in a fine-mesh sieve and dust the cookies before serving.
Black Eyed Peas with Rice 1 teaspoon vegetable oil 1 red onion core, finely diced 3 cloves garlic, minced Kosher salt and freshly ground black pepper 1 1/4 cups parboiled (long grain) rice 2 1/4 cups water 1 (15-ounce) can black eyed peas, rinsed and drained Bunch fresh mint, stemmed Instructions: Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes. Add the black eyed peas to the pot 5 minutes before the end of the cooking process. Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint.
Cookie and Caramel Chocolate Bars 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1 stick (1/2 cup) unsalted butter, at room temperature 1/3 cup sugar 1 large egg 20 ounces milk chocolate, chopped 2 tablespoons canola oil 2 cups soft caramel candies, unwrapped (54 pieces) 2 tablespoons heavy cream Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment. Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes. Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet. Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack. Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over. Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes. Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
Petite Pain au Chocolat 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 1 1/2 cups Ghirardelli® semi-sweet chocolate chips 1 egg, beaten 2 tablespoons butter 1 cup confectioners' sugar 2 tablespoons hot water Instructions: Heat the oven to 350 degrees F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all. Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes. Remove the pastries from the baking sheets and let cool completely on wire racks. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners' sugar. Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries
Millionaire Brisket with Coffee and Beer Mop Sauce 1/4 cup kosher or sea salt 1/4 cup firmly packed light brown sugar 1/4 cup sweet paprika 2 tablespoons pure chili powder 2 tablespoons freshly ground black pepper 1 tablespoon onion powder 1/2 teaspoon dried oregano 1 (5 to 6-pound) center-cut piece of brisket 6 slices bacon Coffee and Beer Mop Sauce, recipe follows Jim's Really Easy and Really Good Barbecue Sauce, recipe follows 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained 1 cup beer 1 cup apple cider 1 cup cider vinegar 1 cup coffee 1 cup beef or chicken stock 1/4 cup vegetable oil 1/4 cup Worcestershire sauce 2 tablespoons hot sauce, (recommended: Tabasco sauce) 2 teaspoons kosher or sea salt 1 teaspoon freshly ground black pepper 2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull's Eye) 1 to 2 cups your favorite mild or hot salsa 1/4 cup cider vinegar, or more to taste Kosher or sea salt Freshly ground black pepper Instructions: Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix. If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side. Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side. Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary. Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.
Chocolate Malt Nest Cake 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans 1 3/4 cups all-purpose flour, plus more for the pans 1 cup malted milk powder (such as Carnation Original) 3/4 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups sugar 3 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups buttermilk 1 1/2 cups whole milk 1 cup malted milk powder (such as Carnation Original) 1/3 cup all-purpose flour 2 tablespoons unsweetened Dutch-process cocoa powder Pinch of salt 3 sticks unsalted butter, at room temperature 1 1/3 cups sugar 4 large shredded wheat biscuits, crushed (about 1 1/2 cups) 4 tablespoons unsalted butter, melted 1/4 cup sugar 3 ounces milk chocolate, chopped Candy eggs, for topping Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the parchment. Dust the pans with flour and tap out any excess. Whisk the flour, malted milk powder, cocoa powder, baking powder, baking soda and salt in a large bowl. Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk. Beat until smooth, about 1 more minute. Divide the batter between the prepared pans; tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers of the cakes comes out clean, 30 to 35 minutes. Transfer to a rack; run a knife around the edges of the cakes and let cool 10 minutes, then turn out the cakes onto the rack to cool completely. Discard the parchment. Meanwhile, make the frosting: Whisk the milk, malted milk powder, flour, cocoa powder and salt in a small saucepan until combined. Bring to a boil over medium-high heat, whisking, until the mixture is thick like pudding, 1 to 2 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate until completely cool, about 11/2 hours. When you¿re ready to assemble the cake, finish the frosting: Remove the malted mixture from the refrigerator and whisk until creamy. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 8 minutes. Add large spoonfuls of the malted mixture, beating 1 to 2 minutes after each addition and scraping down the bowl as needed (the frosting will look separated). Continue beating until the frosting comes together and is light and fluffy, about 3 more minutes. (Do not chill!) Assemble the cake: Place 1 cake layer on a platter. Spread with 1 heaping cup of the frosting. Top with the second cake layer. Cover the top and side with more frosting, then build up a ring around the top of the cake with the remaining frosting to create a nest. Refrigerate the cake until the frosting firms up, about 30 minutes. Meanwhile, make the topping: Toss the shredded wheat in a large bowl with the melted butter, then add the sugar and toss again. Spread in a single layer on a baking sheet and bake at 350 degrees F until lightly browned, about 15 minutes. Melt the chocolate in a large microwave-safe bowl in 20-second intervals, stirring, until smooth, 1 to 2 minutes. Let cool slightly, then stir in the shredded wheat mixture until completely coated. Press the topping all over the top and side of the cake. Refrigerate until set, at least 30 minutes or overnight. Fill the nest with candy eggs.
Muffuletta 6 ounces Greek mix pitted olives 3 sun-dried tomatoes 2 cloves garlic 2 tablespoons extra-virgin olive oil 2 tablespoons white balsamic vinegar Kosher salt Freshly ground black pepper 6 sesame seed buns 12 ounces sliced mortadella 12 ounces sliced salami 6 ounces giardiniera, chopped 12 ounces sliced black forest ham 6 ounces sliced provolone 6 leaves green leaf lettuce 12 slices tomato Instructions: For the tapenade: Combine the olives, tomatoes, garlic, olive oil and vinegar in a food processor and pulse until the mixture is chopped but not pureed. Season with salt and pepper. For the sandwich: Spread some tapenade on both sides of the buns. Build each sandwich as follows: 2 ounces of mortadella, 2 ounces of salami, 1 ounce of chopped giardiniera, 2 ounces ham, 1 ounce of provolone, 1 lettuce leaf, 2 slices of tomato and top with the other half of the bun.
Dijon Scotch Eggs 9 large eggs Canola oil, for deep-frying One 1-pound package bulk pork sausage meat 1/2 cup Dijon mustard, plus more for serving 1/3 cup fresh parsley leaves, chopped 1/2 cup all-purpose flour 1 cup panko breadcrumbs Kosher salt and freshly ground black pepper Instructions: Bring a medium saucepan of water to a boil over high heat. Carefully lower 8 of the eggs into the boiling water one-by-one with a spoon and cook for 6 minutes. Prepare a bowl of ice water, then transfer the eggs to the bowl to stop the cooking process; let sit for at least 5 minutes. Carefully peel the eggs and set aside. Meanwhile, fill a large Dutch oven or heavy pot halfway with canola oil and heat over medium-high heat to 350 degrees F. Combine the sausage, 1/4 cup of the mustard and half the parsley in a medium bowl and mix well. Divide the sausage mixture into 8 even balls. Flatten each ball into an oval in your hand, put a peeled egg in the middle of each and wrap the sausage mixture around to completely cover. Put the flour in a shallow dish. Crack the remaining egg into another shallow dish, add the remaining 1/4 cup mustard and beat with a fork until well combined. Put the breadcrumbs in a third shallow dish. Dip the sausage-covered eggs first in the flour, then in the egg mixture, then in the breadcrumbs to coat. Carefully lower the coated eggs one-by-one into the hot oil with a slotted spoon (the oil temperature will drop to around 300 degrees F). Cook, adjusting the heat as needed to remain around 300 degrees F and turning the eggs to ensure even cooking, until golden brown all over and the sausage is cooked through, about 10 minutes. Transfer the eggs to a paper-towel-lined plate. Sprinkle with salt, pepper and the remaining parsley and gently roll the eggs a few times to coat. Cut each egg in half lengthwise and serve immediately with extra mustard.
Chicken Salad Pita with Baba Ghanoush 1 tablespoon red wine vinegar 3 teaspoons dried mint, crumbled 3/4 teaspoon red pepper flakes 2 cloves garlic, finely minced Kosher salt 4 tablespoons extra-virgin olive oil, plus more for drizzling 4 chicken scallopine (4 to 5 ounces each) 1 cup grape or cherry tomatoes, halved 1 unpeeled kirby cucumber, chopped Freshly ground pepper 4 pocketless pitas 1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section) 2 cups chopped romaine lettuce Instructions: Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.
Neely's Twice Baked Potatoes 4 (3/4-pound) russet potatoes, scrubbed 3 tablespoons olive oil, divided Kosher salt and freshly cracked black pepper 1 tablespoon butter, plus extra for serving, softened 3 cloves garlic, minced 1 teaspoon red pepper flakes 1 bunch Swiss chard, stems discarded and leaves finely chopped 1/2 cup part-skim ricotta cheese 1/2 cup shredded smoked mozzarella, plus extra for topping 1/4 cup grated Parmesan, plus extra for topping Instructions: Preheat the oven to 400 degrees F. Pierce around the potatoes with a fork and put them on a sheet tray. Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper. Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly. Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl. Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin. In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute. Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated. Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl. Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste. Mash until the filling is creamy, then fold in the Swiss chard. Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure. Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet. Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter. Serve with softened butter, if desired.
Accidental Turkey Kosher salt 1 tablespoon minced fresh rosemary leaves Grated zest of 1 lemon 1 (12- to 14-pound) fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Freshly ground black pepper Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450 degrees F. Be sure your oven is very clean! Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.
Cherry Bomb 2 limes, cut into 8 wedges and halved 4 to 5 sprigs mint, leaves only 2 cups black cherry juice 8 ounces London dry gin 1 cup seltzer Instructions: Muddle lime and mint leaves in a shaker or serving pitcher (if the pitcher is sturdy enough). Add cherry juice, gin, and seltzer and stir to incorporate. Serve over ice-filled glasses.
Xacutti 2 cloves garlic, peeled and left whole 1 (3/4-inch) piece fresh ginger, peeled and chopped 2 tablespoons chopped fresh cilantro leaves 1 tablespoon tamarind concentrate* 1/2 teaspoon ground turmeric 1/2 teaspoon red chile powder 1 whole chicken, skin removed, cut into pieces 1 tablespoon sesame seeds 1/2 tablespoon poppy seeds 6 whole Kashmiri chiles * 1 teaspoon cloves 1 teaspoon freshly ground black pepper 1 tablespoon fennel seeds 1 cinnamon stick 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon chopped unsalted peanuts 5 tablespoons vegetable oil, divided 3 onions, finely chopped 2 tablespoons freshly grated coconut, plus extra for garnish Kosher salt 1 tablespoon tomato puree 4 ounces boiling water For service: 4 tablespoons chopped fresh cilantro leaves 1 lime, cut into wedges Instructions: For the marinade: In a food processor, blend the garlic cloves, ginger, and cilantro to a paste consistency. Add the tamarind concentrate, ground turmeric, and chile powder to the paste, and stir well to combine. Rub the chicken pieces all over with the spice mixture. For the xacutti masala: Heat a frying pan over a medium heat, add the sesame seeds, poppy seeds, chiles, cloves, pepper, fennel seeds, cinnamon stick, coriander seeds, cumin seeds, and unsalted peanuts, and dry fry for 30 to 45 seconds, or until the spices are fragrant. Using a spice grinder, transfer the mixture and grind the roasted spices to a fine powder. For the sauce base: In a separate frying pan, heat 2 tablespoons oil over a medium heat. When the oil is hot, add half of the chopped onions, and fry for 4 to 5 minutes, or until the onions are golden brown. Add the grated coconut, and fry for another 3 to 4 minutes, stirring well. Remove the pan from the heat, and set aside. In a separate pan, heat 3 tablespoons oil, add the remaining chopped onions and fry for 4 to 5 minutes, or until golden brown. Add the marinated chicken pieces, and any remaining marinade left in the bowl, and fry for 4 to 5 minutes, stirring continuously, or until the chicken is golden brown. Add the reserved coconut and onion mixture to the chicken mixture and stir well. Continue to cook the mixture for 3 to 4 minutes. Add the xacutti masala mixture and stir until well combined. Bring the mixture to a simmer and simmer for 4 to 5 minutes, or until the oil separates from the rest of the mixture. Season the mixture with salt, to taste. Add the tomato puree and the boiling water, and bring to a boil, stirring well. Reduce the heat to low, and simmer the mixture for 20 to 30 minutes, stirring frequently, until the chicken is tender, and the sauce has thickened. To serve the dish, spoon the xacutti onto serving plates. Garnish with the chopped fresh cilantro, grated coconut, and lime wedges.
Fried Potato Peels About 2 cups neutral oil, such as canola oil Peels from 5 potatoes, dried well with paper towels Kosher salt and freshly cracked black pepper 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 cloves garlic, minced 2 tablespoons chopped fresh parsley Instructions: In a Dutch oven or a large, wide pot, add the oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F. Fry the potato skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a plate lined with clean paper towels to drain the excess oil. Sprinkle on some salt and pepper. Melt the butter in a pan over medium-low heat. Add the garlic and cook until aromatic, 1 to 2 minutes. In a large bowl, combine the skins, garlic butter and fresh parsley and toss to coat. Season with a little more salt and pepper. Serve warm.
Strawberry Chocolate Bark 1 pound semisweet chocolate, chopped One 1.2-ounce bag freeze-dried strawberries Instructions: Line a baking sheet with parchment paper. Put three-quarters of the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Stir in the remaining chocolate until smooth. Spread the chocolate 1/4 inch thick on the prepared baking sheet; top with the freeze-dried strawberries. Chill until set, then break into pieces.
Incorrect Steak with Dixon Red Chili Sauce 1 (10 to 12-ounce) New York steak, prepared medium-rare Dixon red chili sauce, recipe follows White cheddar, fine quality, grated, to taste 1 egg, fried, sunny side up 3 ounces canola or other vegetable oil 4 tablespoons flour 1 cup red chili puree, recipe follows 1/2 teaspoon salt 1 cup chicken broth 12 dried New Mexican red chiles, lightly oven roasted, stems broken off, and seeds shaken out or 1/2 cup pure New Mexican red chile powder (medium to mild; Medium Dixon is best) 1 clove garlic 1/2 teaspoon salt 1/2 teaspoon dry Mexican leaf oregano 1/2 cup hot water Instructions: Top steak with a ladle of Dixon red chili sauce. Sprinkle with shredded cheddar cheese and top with fried egg. The heat from the sizzling steak, warm chili sauce and egg will melt the cheese. Heat oil in saute pan. Stir in the flour and cook to a golden brown. Add the red chili puree and salt, and cook another 30 seconds, stirring constantly. Add the broth little by little, whisking it smooth. Add enough broth to make a medium-thin red sauce. Place all ingredients in a blender and zap into a smooth puree. Be sure to blend long enough to completely puree the garlic. The mixture should be loose enough to pour. If necessary, add a bit more water.
Sweet Sausage and Three Cheese Lasagna 2 tablespoons olive oil 4 medium garlic cloves, thinly sliced 1/2 medium yellow onion, finely chopped (about 1 cup) Kosher salt and freshly ground black pepper 1 pound sweet Italian sausage, removed from casings and crumbled 8 ounces lean ground pork 1/3 cup dry white wine Two 28-ounce containers crushed tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano 2 medium dried bay leaves One 9-ounce box no-boil lasagna noodles 24 ounces ricotta cheese 1 pound mozzarella cheese, low-moisture or fresh, thinly sliced 2 cups finely grated Parmigiano-Reggiano (about 2 ounces) Instructions: For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour. For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F. Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers. Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
Key Lime Pie Fizz 5 ounces Lime-Mint Simple Syrup, recipe follows 1/4 cup crushed graham crackers 3 scoops lime sorbet or sherbet 24 ounces seltzer 3/4 cup fresh whipped cream Zest of 1 lime 1 cup sugar Zest and juice of 1 lime 10 large fresh mint leaves Instructions: Put a splash of the Lime-Mint Simple Syrup in one saucer and the crushed graham crackers in a second saucer. Dip each highball glass first into the syrup and then into the graham crackers. Add a scoop of the lime sorbet to each glass. Add the remaining Lime-Mint Simple Syrup to a pitcher with the seltzer. Slowly fill each glass with the seltzer mixture to within 1 inch from the top. Top each with 1/4 cup of the whipped cream and some lime zest. Serve with a straw. Combine the sugar and 1 cup water in a small pot and cook over medium heat until the sugar is dissolved, a few minutes. Stir in the lime zest and juice and remove from the heat. Add the mint leaves and let steep for 10 minutes. Strain to remove the mint leaves and refrigerate until ready to use. Keep any remaining syrup covered in the refrigerator for up to 2 weeks.
Tempura Coconut Shrimp 1 cup rice flour 1 quart soda water 1/2 cup fresh coconut flakes (unsweetened) 1 pound shrimp (U-15) Instructions: Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350 degree oil. Lenswood Sauvignon Blanc:
Cardamom-Semolina Shortbread Cookies 3 1/4 cups all-purpose flour 3/4 cup semolina flour 2 1/4 teaspoons ground cardamom 4 sticks unsalted butter, softened 1 3/4 cups sugar 1/4 teaspoon salt 2 large egg yolks 1 teaspoon orange-flower water, available at gourmet markets, or substitute orange extract or liqueur Instructions: Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside. Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water. Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour. Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough.
Turkey Roulade with Cranberry-Apricot Stuffing 1/2 cup whole almonds 2 teaspoons fennel seeds 1/3 cup Cognac or other brandy 1/4 cup water 2/3 cup dried cranberries 2/3 cup dried apricots (about 8 medium), coarsely chopped 2 medium shallots, minced 4 tablespoons unsalted butter, softened 2 teaspoons kosher salt, plus additional for seasoning Freshly ground black pepper 2 tablespoons fresh parsley leaves 2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds) 2 tablespoons vegetable oil 3 cups white wine 1/2 cup chicken broth Instructions: Preheat the oven to 400 degrees F. Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature. Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more. Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border. Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine. Season generously with salt and pepper. Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes. Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees F, about 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce. Put the roasting pan over medium heat on the stovetop. Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Carve the turkey into 1-inch thick slices and serve with the pan sauce.
Whole Baked Fish Cuban-Style 2 (3-pound) whole fish, such as striped bass, tilapia, flounder, or sole, cleaned and scaled 2 limes, juiced 3/4 cup Spanish olive oil, divided 2 onions, peeled and thinly sliced, divided 1 large green bell pepper, cored, seeded, and thinly sliced, divided 3 bay leaves Salt and freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1 tablespoon minced garlic 2 1/4 teaspoons kosher salt 1 teaspoon dried oregano, crumbled 1 cup tomato puree 2 tablespoons white wine vinegar 1 cup dry white wine Chopped fresh parsley leaves, for garnish Instructions: Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity. Make several slits about 1/3-inch deep on both sides of the fish. Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish. Set aside while you continue with the preparations. Preheat the oven to 375 degrees F. Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil. Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish. Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables. Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes. Place the fish on top of the sliced vegetables. Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. Spread the garlic paste inside the cavity of the fish and into the slits on top. Place the remaining bay leaf inside the cavity of the fish. In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine. Pour this tomato mixture all over the fish. Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top. Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes. Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.
Buffalo Chicken Meatballs with Blue Cheese Sauce 1/2 cup mayonnaise 1/3 cup crumbled blue cheese 1/4 cup sour cream 2 tablespoons buttermilk 1 teaspoon honey 1/2 teaspoon garlic powder 3 tablespoons olive oil 1 small yellow onion, cut into medium dice 2 tablespoons buttermilk 1 slice white or wheat bread, torn into small pieces 1 cup plus 2 tablespoons hot sauce, such as Frank's 1 pound ground chicken 1/2 cup plain breadcrumbs 1 package ranch dressing mix 1 large egg 3/4 cup diced celery Nonstick cooking spray, for spraying the aluminum foil 4 ounces blue cheese, cut into 1/2-inch cubes 5 tablespoons unsalted butter 2 tablespoons honey Instructions: For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside. For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool. In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray. Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes. While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through. Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.
Roasted Red-Pepper Soup 2 tablespoons extra-virgin olive oil 2 large potatoes, peeled and cut into small pieces 2 stalks celery, chopped 2 shallots or 1/2 red onion, chopped Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1 12-ounce jar roasted red peppers, drained and rinsed 4 to 5 sun-dried tomatoes 4 cups low-sodium chicken or vegetable broth 2/3 cup sour cream 1/4 cup chopped fresh cilantro 1/3 cup shredded pepper jack cheese 4 sourdough dinner rolls Instructions: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes. Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
Pleasant Ridge Reserve And Warm Arugula Salad 2 cups apple cider 2 ounces (1/2 cup) apple cider vinegar 1 tablespoon Dijon mustard 1 1/2 tablespoons shallots, briefly sautéed and cooled 1 1/2 tablespoons fresh chopped chervil 3 ounces walnut oil 3 ounces vegetable oil Sea salt, to taste Freshly ground pepper, to taste 6 baby beets, sliced paper-thin Oil for frying (heated to 375 degrees F), as needed Sea salt, to taste 4 cups (12 ounces) baby arugula 2 cups (6 ounces) baby spinach 1 cups dried cranberries, plumped in port wine 3 Granny Smith apples, sliced thinly 1 bunches green onions, roasted and diced 1 1/2 cups (6 ounces) grated Pleasant Ridge Reserve cheese Instructions: For the vinaigrette, reduce the cider in a sauté pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve. For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly. For the salad, combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad. Recipe by Chef Todd Downs
Spicy Mint Chicken 3 tablespoons oil 5 Thai chiles, chopped 2 cloves garlic, chopped 1 cup ground chicken 2 tablespoons oyster sauce 1 teaspoon fish sauce 1 teaspoon light soy sauce 1 teaspoon dark mushroom soy sauce 1 teaspoon sugar 3 serrano chiles, sliced Pinch ground black pepper 2 cups Thai holy basil leaves (can substitute Thai sweet basil or Italian basil) Cooked rice, for serving 1 cup mixed thinly sliced green and red bell peppers Instructions: Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.
Grilled Beef Sirloin & Famer's Market Skewers 1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1-1/4 pounds) 1 medium yellow squash, sliced (1/2-inch) 1 medium zucchini, sliced (1/2-inch) 1 small red onion, cut into 1/2-inch thick wedges 8 medium mushrooms 1 tablespoon Dijon-style mustard 1 tablespoon olive oil 2 tablespoons Dijon-style mustard 2 tablespoons apricot preserves 1 teaspoon lemon juice 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper Instructions: 1)Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak. 2)Alternately thread vegetables onto four 12-inch metal skewers. Combine mustard and oil; brush on vegetables. 3)Place steak and skewers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally. 4)Carve steak; season with salt. Serve with vegetables.
Kuku Sabzi 2 tablespoons canola oil 1 leek, cut into quarters lengthwise and sliced 1/4 inch thick 1 1/2 bunches fresh parsley, leaves finely chopped (about 1 1/2 cups) 1 1/2 bunches fresh cilantro, leaves finely chopped (about 1 cup) 1 bunch fresh dill, fronds finely chopped (about 1 cup) 1 teaspoon baking powder 1/2 teaspoon ground turmeric 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 6 large eggs Kosher salt and freshly ground black pepper 1/4 cup coarsely chopped toasted walnuts, optional 1/4 cup coarsely chopped dried cranberries, optional Instructions: Heat 1 tablespoon oil in a 10-inch oven-safe nonstick skillet over medium-low heat. Swirl the oil to coat the pan. Add the leeks and cook, stirring occasionally, until very soft and translucent, about 10 minutes, then remove from the heat. Preheat the broiler. Stir together the parsley, cilantro, dill, baking powder, turmeric, cardamom, cinnamon, cumin, eggs, 1/2 teaspoon salt and few grinds of pepper in a large bowl. Mix well until the eggs are incorporated (the mixture will be very dense and green). Stir in the leeks. Wipe out the skillet and heat the remaining tablespoon oil over medium-low heat. Swirl to coat the bottom and sides of the skillet, then add the herb and egg mixture, pressing it into an even layer with a rubber spatula. Cover the skillet with a lid and cook until set on the bottom and about 2 inches in from the sides, 10 to 12 minutes. Remove the lid and transfer the skillet to the broiler. Broil the kuku, keeping an eye on it, until set completely in the center, 1 to 2 minutes. Using a rubber spatula, loosen the kuku from the bottom of the skillet and slide it onto a plate. Sprinkle with the walnuts and cranberries if using, then cut into 8 wedges and serve.
Sweet Plantain and Pepper Stuffed Chicken 2 fresh lemons, juiced 4 garlic cloves, minced 1 tablespoon dried Mexican oregano, crushed 2 tablespoons olive oil Salt and freshly ground pepper 1 whole 3 to 31/2 pound chicken 4 slices bacon, diced 1 large ripe plantain, peeled and cut into 1/2-inch cubes 2 garlic cloves, peeled and chopped 1 small red pepper, seeded and chopped 1 Anaheim chile, seeded and chopped 1/2 bunch oregano, chopped 1/2 cup chicken stock 2 slices country bread, diced and dried 1 teaspoon salt 1/2 teaspoon freshly ground pepper Instructions: To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.
Chipotle Mayo with Oregano-Panko Grilled Corn 4 ears corn, husked 1/2 cup mayonnaise 1/4 cup sour cream 2 teaspoons fresh lime juice 2 canned chipotle chiles in adobo, coarsely chopped Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter 2 cups panko breadcrumbs 1 tablespoon crushed dried oregano 2 tablespoons chopped fresh cilantro Instructions: Preheat a grill or grill pan to high heat. Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Meanwhile, in a small bowl, mash together the mayo, sour cream, lime juice and chipotle chiles. Season with salt and pepper. In a medium saucepan over medium-low heat, melt the butter. Add the panko and oregano and season with salt. Toast in the pan for a few minutes, tossing to combine. Smear the chipotle mayo on the grilled corn and coat with the panko mixture. Garnish with the chopped cilantro.
Spicy Chicken Curry 1 medium onion, chopped 6 cloves garlic, chopped 1 jalapeno, chopped 1 tablespoon garam masala 1/2 teaspoon ground cumin 2 to 4 cloves 2 tablespoons vegetable oil 2 tablespoons curry powder 1/14 cup water 1 chicken, cut into 8 pieces 4 medium potatoes, peeled and diced Kosher salt Steamed white rice, for serving Instructions: In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste. Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes. Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.
Star Anise Blackberries with Lemon Sorbet 3/4 cup water 1/4 cup sugar 2 star anise 1 teaspoon lemon juice, juice of 1 wedge 1 pint blackberries 1 pint lemon sorbet 8 Piroline cookies or other wafer style dessert cookie Instructions: In a small saucepan placed over moderate heat, combine water, sugar, star anise and lemon juice. Stir and cook until sugar dissolves and water comes to a bubble. Add blackberries and cook 30 seconds. Remove pan from heat and let stand a 1 or 2 minutes, stirring occasionally. Remove star anise. Scoop lemon sorbet into 4 small dessert cups. Top lemon sorbet with star anise and blackberries and garnish desserts with 2 Piroline cookies or dessert wafers.
Round 2 Recipe - Pork Hash 1 tablespoon canola oil 1 medium onion, chopped 1 green bell pepper, chopped 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 tablespoon chopped garlic Reserved potatoes, from Mixed Roasted Potatoes, chopped Reserved pork, from Roast Bone-in Pork Loin, chopped Reserved herb butter, from Mixed Roasted Potatoes 4 eggs, poached, for serving Instructions: Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.
Roasted Pork Loin with Almond Pesto 1 1/4 cup toasted slivered or whole almonds (save 1/4 cup for garnish) 3 serrano chiles Juice of one lime 6 cloves of garlic 1 tablespoon minced ginger 2 cups picked thai basil leaves 1 cup picked mint leaves 3/4 cup peanut oil 3 to 4 pound pork loin, cut into at least 4 (2-inch) pieces, pounded flat Salt and black pepper to taste 1/4 cup sliced green scallions for garnish Canola oil to cook Instructions: In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing. Add a little oil to thin out the remaining pesto.
Croquettes Mexicano 1 tablespoon lard 1 ancho chile, stemmed and seeded 1/2 teaspoon black peppercorns 1 teaspoon salt 2/3 cup water 1 cup masa harina 6 ounces Manchego cheese, cut into 2 1/2-inch batons Vegetables oil for frying 1/2 small head cabbage, shredded Chipotle Salsa, for serving (preferably in a squirt bottle) Crema, for serving (preferably in a squirt bottle) 2 limes, quartered Instructions: To make the dough: in a small skillet, heat the lard over low heat. Saute the ancho for 1 to 2 minutes, to until slightly softened. With a slotted spoon, transfer the chile to a blender and add the peppercorns, salt, and water. Blend to a smooth puree. In a large mixing bowl, combine the masa with the chile puree. Knead the dough together well. To test the consistency, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop. Pull off a ball of dough about 2 inches in diameter. Push a piece of the cheese into the dough and form the dough around it into a football shaped croquette, encasing the cheese completely. Finish making the croquettes and heat about 1 inch of vegetable oil to 375 degrees. Fry the croquettes in the hot oil, burning them over when golden, for about 3 to 4 minutes. Drain briefly on a double thickness of paper towels and transfer to a warmed platter. Scatter the shredded cabbage in a thin layer over the top and squeeze a little lime juice over. Serve with the remaining limes, drizzled with a little chipotle salsa and crema.
Spanish Chicken with Chorizo and Potatoes 2 tablespoons regular olive oil 12 chicken thighs (bone in, with skin) 1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized 1 1/4 pounds baby white-skinned potatoes, halved 2 red onions, peeled and roughly chopped 2 teaspoons dried oregano 1 orange Instructions: Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a \tray-bake\ is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta. Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan. Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans. Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve. Making Leftovers Right Chicken Quesadillas: You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.
Wolfgang Puck's Recipe for Pizza Dough 1 package active dry or fresh yeast 1 teaspoon honey or sugar 3/4 cup warm water (105 to 115 degrees F) 2 3/4 cups all-purpose flour 1 teaspoon salt 2 tablespoons olive oil Tomato sauce and cheese Cheese, tomatoes, olives Salmon, sour cream mixed with chopped dill Cheese, chili oil, pesto Instructions: In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil, and when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup of water and knead on low speed about 5 minutes. Turn out onto a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will stretch when lightly pulled.) Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days. Preheat the oven to 525 degrees F. Place a pizza stone in the oven. To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough or roll into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle. Arrange the pizza on the baking stone and bake at 610 degrees for about 15 to 20 minutes, or until the pizza is nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.
Fairfield Flounder Fillets and Legal Sauce 1 1/2 cups bread crumbs Corn oil, for frying 1/4 cup dry white wine 1 cup large mushrooms 1/2 lemon, juiced Salt, to taste Cayenne pepper, to taste 1 egg yolk 8 pitted black olives 1/2 cup peeled shrimp 1 tablespoon minced dill 1/2 cup mayonnaise Black pepper, to taste 4 flounder fillets Flour, to dust 1/4 cup grated cheddar cheese Instructions: Heat oil in deep fryer to 350 degrees F. Reduce wine in saucepan over high heat. Mash mushrooms into a paste, add to wine reduction. Add lemon juice and season with salt and cayenne. Fry for 1 minute and add egg yolk. Stir together well. Combine olives, shrimp, dill and mayonnaise. Season with pepper. Dry fish fillets, season with salt and pepper, dip in flour and spread with mushroom paste. Coat fillets lightly with grated cheese and finally with bread crumbs. Deep fry fish for 2 1/2 minutes. Serve with shrimp sauce.
Chicken Empanadas 1 tablespoon olive oil 1/2 cup chopped onions Salt Crushed red pepper 1/2 pound skinless chicken breast, finely chopped 1 teaspoon chopped garlic 1/4 cup sliced green onions 1/4 cup chopped black olives 1/2 cup chopped green pimento stuffed olives 3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained 2 hard boiled eggs, finely chopped Empanada dough, recipe follows 1 cup masa harina 1/2 cup flour 1/2 cup yellow cornmeal 1 tablespoon lard 1 cup warm water 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon fresh ground black pepper Instructions: In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. Difficulty: Intermediate
Checkerboard Cookies 2 cups unsalted butter (1 pound) 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 5 cups unbleached allpurpose flour 1/2 cup cocoa Instructions: Cream butter and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly. Wrap in plastic wrap and chill at least 1/2 hour. Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden.
Mussels Charmoula 15 cloves garlic, chopped 1 medium yellow onion, chopped 2 ounces olive oil 2 sticks (1 cup) butter 10 sprigs fresh cilantro, chopped 8 Roma tomatoes, chopped 2 red chiles, seeded and chopped 1 teaspoon saffron, soaked in ice water Pinch toasted cumin Pinch smoked paprika 2 cups vegetable stock 1 cup heavy cream 2 tablespoons minced shallots 2 tablespoons olive oil 1 1/2 pounds mussels 3 tablespoons butter 1 teaspoon sambal oelek Salt and pepper 10 sprigs fresh cilantro, chopped Grilled bread with harissa aioli, for serving Instructions: For the chermoula sauce: Saute the garlic and onions in the olive oil in a saute pan on medium heat. Cook until they begin to caramelize, then add the butter, cilantro, tomatoes, red chiles, saffron, cumin and paprika. Cook for 5 minutes, stirring. Reduce the heat to low. Add the stock and cream, then cook, stirring occasionally, until reduced by half, about 30 minutes. Remove from the heat. Puree with an immersion blender. Set aside. For the mussels chermoula: In a medium pot over high heat, saute the shallots in the olive oil for about 1 minute. Add the mussels and stir for one minute. Cover with 2 cups chermoula sauce (save any remaining sauce for another use). Add the butter and sambal. Cover and continue to cook for 5 minutes. Adjust the seasoning. Place in a serving bowl, then top with the cilantro and serve with grilled bread slathered in harissa aioli.
Peach-Coconut Panna Cotta 1 1/4 -ounce packet unflavored gelatin powder 1 cup milk 3 peaches, pitted, plus finely chopped peaches, for topping 1/3 cup coconut water Juice of 1 lime 1 cup heavy cream 1/3 cup sugar Instructions: Sprinkle the gelatin over the milk; let bloom 5 minutes. Puree the peaches with the coconut water and lime juice in a blender until smooth. Strain through a fine-mesh sieve into a medium saucepan and cook over medium heat until slightly thickened, about 8 minutes. Add the milk-gelatin mixture, heavy cream and sugar and cook, stirring, until smooth. Let cool slightly. Divide among 6 to 8 ramekins. Refrigerate until set, at least 6 hours or overnight. Top with finely chopped peaches.
Coconut Panna Cotta with Tropical Fruit 1 tablespoon powdered gelatin 1 (15-ounce) can coconut cream (recommended: Coco Loco) 1 (13.5-ounce) can coconut milk 2 cups chilled heavy cream 1/4 cup confectioners' sugar Assorted tropical fruits, such as: kiwi, mango, and papaya, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total) Instructions: Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften. In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved. Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately. Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours. To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.
Triple Orange Angel Food Cake 1 (15-ounce) can mandarin oranges in light syrup 1 (16-ounce) box angel food cake mix 1 teaspoon orange extract 1 tablespoon orange zest 1 (8-ounce) container whipped topping Instructions: Preheat the oven to 350 degrees F. Move a rack to the bottom position. Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish. In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky. Remove cake from oven and invert onto glass bottle to cool. Frost cake with whipped topping and garnish with reserved orange segments. Cook's Note: Excessive stirring will cause whipped topping to become watery.
Papaya-Banana Smoothie 1 cup milk 1/4 cup Greek yogurt 1 teaspoon pure vanilla extract 1 small ripe banana, peeled and sliced 1/2 large, ripe papaya, peeled, seeded and chopped 1 cup ice cubes Instructions: Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.
Crayfish Salad with French Cocktail Sauce 1 pink grapefruit 2 ripe avocados 1/2 lemon 1 head Boston lettuce, washed, dried, and cut into thin strips 4 plum tomatoes, peeled, seeded, and finely chopped 12 leaves tarragon, finely sliced The reserved grapefruit rind (see method) 1/2 bunch tarragon, leaves and stems 1/4 cup salt 1 teaspoon cracked peppercorns Pinch of cayenne pepper 3 pounds crayfish, preferably live, rinsed under cold running water, or 1 pound peeled cooked crayfish The reserved grapefruit juice (see method) 1 large egg yolk 1 tablespoon Dijon mustard Salt and freshly ground white pepper Small pinch of cayenne pepper 1/4 cup vegetable oil, preferably grapeseed or safflower oil 2 1/2 tablespoons ketchup 1 teaspoon white wine vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon Cognac or Armagnac 2 tablespoons sliced blanched almonds, toasted, for serving Instructions: 1. Peel the grapefruit, reserving the rind for cooking the crayfish. Using a small knife, slice away the bitter pith and with it the thinnest possible layer of fruit. Cutting against the membranes, release each section of grapefruit intact; remove any seeds. Set the sections aside for the moment and, working over a bowl, squeeze as much juice from the membranes as you can, to use in the cocktail sauce; discard the membranes. 2. Halve, pit and peel the avocados, then rub the exposed fruit with the cut lemon to keep it from darkening. Slice each avocado half into 3 wedges and give the wedges a squirt of lemon juice. 3. Arrange the lettuce in an even layer in the bottom of a large shallow bowl. Mound the tomatoes in the center of the bowl and surround them with alternating slices of grapefruit and avocado. Sprinkle the tarragon over the tomatoes. Cover the salad and keep it refrigerated until serving time. (The salad can be made a couple of hours ahead of time and kept tightly covered and chilled.) The Crayfish: 1. If the crayfish are cooked and peeled, move on to the cocktail sauce. If they're live, bring 1 gallon of water to a boil in a stockpot. Add all the ingredients, return to the boil, and simmer, uncovered, for 2 minutes. Remove the pot from the heat and cool the crayfish in the water for 10 minutes. Drain and discard the cooking liquid. 2. To peel crayfish, twist off and discard the head. Peel off the upper three sections of shell, then, holding the meat in one hand and the tip of the tail in the other, squeeze the tail while pulling the meat out of the shell. The vein in the center of the crayfish should come off with the shell. If it doesn't, remove it by hand, then use your finger to rub off any yellow coral that clings to the meat. Set the crayfish aside. The Cocktail Sauce: 1. Boil the grapefruit juice until it is reduced to 2 teaspoons; cool. 2. Whisk the yolk, mustard, salt and pepper to taste, and cayenne together in a medium bowl. Whisking constantly, add the oil in a slow stream. When the mixture is emulsified, like mayonnaise, whisk in all the other ingredients, including the cooled grapefruit juice. Taste and adjust the seasonings if necessary. (The sauce can be kept in a tightly covered container in the refrigerator for 2 to 3 days.) To serve: Arrange the crayfish on the tomatoes sprinkle with almonds, and serve the sauce on the side. To drink: A light, dry Alsatian Gewurtztraminer or, perhaps, a Muscat Sec.
Cajun Cabbage Skillet 2 tablespoons canola oil 8 ounces chicken andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup) 1 small yellow onion, thinly sliced (about 2 scant cups) Kosher salt 1/2 small head green cabbage, cored, halved crosswise and sliced 1/4-inch thick (about 6 cups) 1/4 teaspoon crushed red pepper 2 cloves garlic, minced 3 tablespoons apple cider vinegar 1 tablespoon unsalted butter 1/2 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8-inch thick (about 3/4 cup) 1 large scallion, thinly sliced (about 1/4 cup) Hot sauce, for serving Instructions: Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside. Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water. Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally. Sprinkle with the scallion and serve immediately with hot sauce alongside.
Lower East Side Nut Cake 1/4 cup cake flour 1 teaspoon baking powder 1/4 teaspoon salt, plus a pinch for the egg whites 1/2 cup sugar, plus 1/2 cup 1/2 cup matzo meal 1 cup finely chopped, roasted hazelnuts 1/2 cup vegetable oil 4 eggs, separated 1/4 cup cream 2 tablespoons hazelnut liqueur 2 tablespoons melted butter Pinch cream tartar 1/4 cup spreadable seedless raspberry jam Ganache frosting, recipe follows 1 pint strawberries or raspberries, for garnish 4 ounces bittersweet chocolate, coarsely chopped 1/2 cup heavy cream Instructions: Cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat 2 (9-inch) square cake pans with nonstick vegetable spray. Line the bottoms with baking parchment. In a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon salt, and 1/2 cup of the sugar together 3 times. Stir in the matzo meal and chopped hazelnuts. Form a well in the center and add the oil, egg yolks, cream, hazelnut liqueur, and butter. Mix until just blended. In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy and barely able to hold peaks. While sprinkling on the remaining cup of sugar whisk until the consistency of stiff shaving cream. Fold 1/3 of the egg whites into the yolk mixture, then fold in the remainder of the whites. Spread the batter in the prepared pans and bake for 20 minutes or lightly tanned, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. This cake is very delicate. Remove from the pans, and trim even. Place the cake onto a plate, parchment side up, and spread a layer of raspberry jam on the cut side of one layer. Flip the other layer on top and spread more jam on top. Ganache Frosting: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Let cool for 30 minutes until spreadable Frost the cake and comb the top decoratively.
Chicken Parmesan 2 links mild Italian sausage 2 tablespoons olive oil 1 small onion, chopped 1 clove garlic, finely chopped One 32-ounce can tomato puree 1/3 cup tomato paste 2 teaspoons sugar 2 teaspoons salt 1/3 cup fresh basil leaves One 1-pound loaf fresh Italian bread 1/2 cup fresh parsley leaves, chopped 2 tablespoons grated Romano cheese 1 cup all-purpose flour 3 large eggs A pinch salt and pepper Four 6-ounce boneless, skinless chicken breasts Olive oil, for frying 1/2 cup shredded mozzarella Instructions: For the sauce: Preheat the oven to 350 F. Put the sausages in a small baking pan and poke each a couple times with a fork. Roast until cooked through, 12 to 15 minutes. Let cool and chop the sausages, reserve the pan drippings. Set aside. Heat the oil in a large pot over medium heat, add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Add the tomato puree, 2 1/2 cups water, tomato paste, sugar and salt. Bring to a simmer, adjust to a low simmer and cook for 10 minutes. Add the sausage and reserved drippings. Continue simmering until thickened, 20 to 25 minutes more. Stir in the basil. Keep warm. For the cutlets: Cut the bread into pieces and pulse batches in a food processer until fine breadcrumbs. Mix together the breadcrumbs, parsley and Parmesan in a shallow bowl. Beat the eggs with the salt and pepper in another shallow bowl. Put the flour in a third shallow bowl. Pound out the chicken breasts between two pieces of plastic wrap or wax paper until just less than a 1/4-inch-thick. Sprinkle each with salt and pepper. Bread the chicken: Coat each breast in flour, shake off the excess. Then dip in the egg, letting excess drip off. Finely coat completely in the breadcrumbs. Set aside on a plate. Coat the bottom of a large skillet in about a 1/4-inch layer of oil. Heat over medium. Once the oil is hot and shimmering, add the breaded chicken and fry until the cutlets are golden brown and completely cooked through, 3 to 4 minutes per side. Ladle half the tomato sauce in a baking dish, top with the chicken cutlets and cover with the remining sauce and sprinkle the cheese over top. Bake until the cheese melts, 2 to 3 minutes.
Green Beans with Warm Bacon Vinaigrette 1 1/4 pounds green beans, trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 slices bacon, chopped 1 tablespoon whole-grain mustard 1 tablespoon apple cider vinegar Instructions: Prepare an outdoor grill for medium-high heat. Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water. Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes. While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined. Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.
Asian Lamb Chops 1/2 cup shoyu 3/4 cup minced garlic 1 tablespoon fresh minced ginger 2 cups brown sugar 1/2 teaspoon chili flakes 1/2 cup minced basil leaves 1/2 cup minced cilantro leaves Salt Lamb chops Instructions: Combine all marinade ingredients. Season lamb chops with salt and pepper and massage the marinade into meat for 5 to 10 minutes. Let marinate 4 to 6 hours in refrigerator. Broil to perfection (about 2 to 3 minutes per side for medium rare, or to your liking.)
White Bean and Corn Cannoli 3 tablespoons unsalted butter 2 tablespoons finely chopped yellow onion 2 teaspoons minced garlic 1 tablespoon finely chopped fresh thyme 4 cups corn kernels (from 6 ears) 1 cup heavy cream Finely ground sea salt, preferably gray salt 2 cups rinsed, drained canned white beans or drained home cooked beans 16 cannoli shells, store bought Instructions: In a skillet, combine the butter, onion, and garlic over medium-high heat. Cook, stirring often to prevent browning, until the onion is translucent, about 4 minutes. Add the thyme and cook for 10 seconds to release its fragrance. Add the corn and cook, stirring, for 1 minute. Add the cream and 1 teaspoon salt and bring the mixture to a boil. Reduce the heat to medium and simmer until the corn is tender, 4 to 5 minutes. Remove from the heat. In a food processor, combine 2/3 of the corn mixture with the white beans and puree until smooth. Return the puree to the corn mixture remaining in the skillet, or a bowl, stir to mix and let cool to room temperature. Using a pastry bag fitted with a 1/2-inch plain tip, or a plastic zip-top bag with a corner cut off, fill the cannoli shells by piping the filling into both ends of each shell. Fill the shells no longer than 15 minutes before you are ready to serve them.
40/40 Martini Chocolate syrup, for swirling 2 ounces vanilla vodka, such as Smirnoff 1 1/2 ounces white chocolate liqueur, such as Godiva Maraschino cherry, for garnish Instructions: Swirl the chocolate on the inside of a chilled martini glass. Combine the vanilla vodka and white chocolate liqueur in a cocktail shaker filled with ice. Shake and pour into the prepared martini glass. Garnish with a cherry.
Greek Yogurt Caesar Dressing 3/4 cup 2-percent Greek yogurt 2 tablespoons fresh lemon juice (about 1 lemon) 1/4 cup grated Parmesan 5 anchovies 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 small garlic clove, chopped 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper Instructions: Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic, oregano, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days.
Exie Mae Garner's Sweet Potato Pudding 4 medium sweet potatoes, peeled and quartered 2 1/2 cups sugar 1 1/4 cups milk 1 tablespoon ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 eggs Salt 3 tablespoons butter One 16-ounce bag miniature marshmallows Instructions: Preheat the oven to 350 degrees F. Place the sweet potatoes in a large pot of water, cover the pot and bring to a boil. Remove the lid, lower the heat to medium and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and place them in a large bowl. Using a hand-held electric mixer, break up the potatoes. At low speed add the sugar, milk, cinnamon, allspice, nutmeg, cloves, eggs, salt to taste, and combine. Butter a 9-by-13-inch casserole dish and pour in the mixture. Smooth the top and bake until the pudding is set, 45 minutes to 1 hour. Cover the top of the pudding with marshmallows, change the oven temperature to the broil setting and cook until the marshmallows are brown and fluffy, 3 to 5 minutes.
Texas Strawberry Crunch Sheet Cake Nonstick cooking spray 1 pound strawberries, trimmed 3 cups cake flour, sifted 1 teaspoon baking soda 1 teaspoon fine salt 1 1/4 cups unsalted butter, at room temperature 2 cups granulated sugar 3 large eggs, at room temperature 1 teaspoon pure vanilla extract Pink gel food coloring, optional One 0.25-ounce packet unflavored gelatin (see Cook\u2019s Note) 2 cups heavy whipping cream 2 cups confectioners\u2019 sugar, sifted 1 teaspoon pure vanilla extract 4 ounces spiced biscuit cookies, such as Lotus Biscoff (about 4 cookies) 4 ounces strawberry crème-filled sandwich cookies or shortbread (about 4 cookies) One 2.75-ounce package strawberry-flavored wafer cookies, such as Keebler (about 12 wafers) Instructions: For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the\u202fparchment\u202fto hang over the\u202fsides. Lightly coat the parchment with cooking spray. Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside. Sift the flour, baking soda and salt into a large bowl. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through. Add the eggs, one at the time, beating to blend between additions and occasionally scraping down\u202fthe\u202fsides and bottom of\u202fthe\u202fbowl until\u202fthe batter is\u202fcompletely combined, smooth and creamy.\u202f With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients. Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter. Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook\u2019s Note). Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes. For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners\u2019 sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined. For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs. Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook\u2019s Note). Slice and serve.
Almejas a la Marinera (Sailor's Clams) 2 pounds small littleneck clams Coarse salt, for soaking the clams 3 tablespoons olive oil 1/2 an onion, finely chopped 4 cloves garlic, finely chopped 1 teaspoon Spanish paprika (pimenton) 1 tablespoon fresh breadcrumbs 1/2 glass Spanish white wine, such as Albarino 1/4 cup clam broth or natural clam juice 2 tablespoons fresh flat-leaf parsley, finely chopped Crusty sourdough bread, for serving 1 lemon, cut into wedges, optional Instructions: Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, a handful of coarse salt and enough water to cover the clams. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain and set aside the clams. Then, in a deep skillet, heat the olive oil over medium-high heat. Add the onions and garlic and saute, stirring often, until golden, about 1 minute. Sprinkle in the paprika and breadcrumbs and saute a couple of minutes longer, until the ingredients are very fragrant and golden. Add the clams, white wine and clam broth. Cover and let steam for a few minutes, just until the clams open. Discard any clams that don't open. Check the broth for seasoning. Sprinkle with the parsley and serve the clams with their broth and some crusty sourdough bread on the side. Lemon wedges are optional.