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New York Strip Steak with Brandied Mushrooms and Fresh Thyme 4 New York strip steaks, each about 1 1/2 inches thick Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole Leaves from 2 sprigs fresh thyme 2 cloves garlic, chopped 1/4 cup brandy 1/2 cup heavy cream Instructions: Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce. Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper. Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.
Grilled Gaucho Steak with Chimichurri Sauce 3 red onions, peeled and sliced 1/2-inch thick 1/4 cup extra-virgin olive oil, for brushing 3 pounds skirt steak Chili Water, recipe follows 8 fresh pita breads 4 vine-ripened tomatoes 1/2 pound blue cheese 1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows 1 tablespoon smoked paprika 2 tablespoons salt 1 cup warm water 1 bunch fresh flat-leaf parsley, finely chopped 2 bay leaves 6 cloves garlic, minced 1 1/2 teaspoons smoked paprika 1 tablespoon fresh oregano leaves, finely chopped 1/2 cup red wine vinegar 1 1/2 cups extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Prepare a medium-hot fire in the grill. Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter. Lightly brush the pita bread with olive oil and grill for 1 minute to heat through. Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve. Mix all ingredients together. Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
Chickpea and Roast Pumpkin Soup 4 lbs pumpkin 6 cups vegetable or chicken stock 1 tablespoon oil 2 onions, finely chopped 1 teaspoon ground cumin 2 tablespoons Dijon mustard 2 tablespoons honey 1 14-ounce can chickpeas, drained and rinsed 1/2 cup shredded basil Instructions: Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.
Turk-Eye Meatloaves with Bloody Sauce 1/2 pound ground turkey 1/2 pound chicken sausage, removed from casings (about 2 links) 1 small zucchini, grated 1 cup fresh pomegranate seeds 3/4 cup bread crumbs 1 shallot, minced 1 egg 2 cloves garlic, chopped 2 teaspoons ground cumin 2 teaspoons ground sumac Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Olive oil, for baking 1 small white onion, peeled, for garnish 1 black olive, for garnish 1 (6-ounce) can tomato paste 1 cup red wine 1/2 cup water 1 bay leaf 1 teaspoon dried thyme Kale, recipe follows 2 teaspoons olive oil 1 clove garlic, minced 1 bunch black or green kale, trimmed and sliced 1/2 cup water 1 date, minced Instructions: Preheat the oven to 375 degrees F. In a large bowl, combine the ground turkey, chicken sausage, zucchini, pomegranate seeds, bread crumbs, shallots, egg, garlic, cumin, and sumac. Season the mixture with plenty of salt, and pepper. Combine lightly, do not over mix. Line a small baking sheet with foil and drizzle with oil. Split turkey mixture into four equal portions. Take each portion and shape into an eye shape that's long, flat and about 1-inch high. Place on the prepared sheet pan. Cut the onion in half and pick out 2 \leaves\ from the center of each half. Place one \leaf\ in the center of each turkey \eye\ so it looks like the white of an eye. Then slice the olive in half and place each in the center of each turkey eye. Bake the meatloaves in the oven, about 20 to 25 minutes, or until a thermometer inserted in the middle of the loaves reads 160 degrees F. Remove and set aside. Cover with foil and keep warm. While the turkey is baking, make the tomato sauce. To make the tomato sauce: Stir the tomato paste, wine, water, bay leaf, and thyme together in a small saucepan. Bring the mixture to a boil, then lower to a simmer and cook for 20 minutes, seasoning with salt, and pepper along the way. To make the kale: Heat the olive oil in a large saute pan over medium-high heat until shimmering. Add the garlic and cook 30 seconds. Add the kale and cook 1 minute, then add the water and dates. Lower the heat to medium, cover and cook 5 minutes, or until the kale has softened but still has a bite. To serve, divide the kale among 4 plates, top each with a turkey meatloaf \eye\ and top with tomato sauce around the \white\ of the eye.
Pork Schnitzel Sandwich 1 cup all-purpose flour 1 tablespoon seasoning salt Kosher salt and freshly ground black pepper 2 tablespoons whole milk 2 large eggs, beaten 1 cup seasoned breadcrumbs 1 tablespoon chopped fresh parsley 1/4 cup olive oil 2 tablespoons salted butter 4 boneless pork chops, pounded flat 1 lemon, halved 2 tablespoons olive oil 1 small red onion, sliced 1 teaspoon fennel seeds 1 teaspoon brown mustard seeds One 10-ounce bag shredded red cabbage 1/4 cup apple cider 1 tablespoon apple cider vinegar 1 tablespoon honey 1/4 cup mayonnaise 1/4 cup grainy mustard 4 potato rolls, split 8 butter lettuce leaves 1 Gala or Fuji apple, very thinly sliced 1 large bag salt and vinegar potato chips, for serving Instructions: For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish. Heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying. Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon. For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes. For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.
Hurricane Cocktails 10 ounces fresh orange juice 10 ounces sour mix, or fresh lime juice 3 tablespoons superfine sugar, or more to taste 1 large orange, cut into 1/4-inch thick slices 12 ounces light rum 12 ounces dark rum 10 ounces grenadine, or passion fruit syrup Instructions: Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws.
Salt and Pepper Caramels Nonstick cooking spray 1 cup heavy cream 4 tablespoons unsalted butter 2 teaspoons flaky salt 1 1/2 cups granulated sugar 1/4 cup corn syrup 1/2 teaspoon vanilla extract 4 teaspoons mixed peppercorns, coarsely crushed Instructions: Line an 8-inch square baking dish with parchment paper, leaving some paper hanging over the edges of the dish. Spray the parchment and the exposed sides of the dish with cooking spray. Combine the cream, butter and 1 1/2 teaspoons salt in a small saucepan and cook over medium heat until the butter melts; remove from the heat and set aside. Combine the sugar, corn syrup and 1/4 cup water in a large saucepan over medium heat and cook, swirling occasionally, until the syrup is medium-amber colored and registers 310 to 320 degrees F on a candy thermometer. Remove from the heat and slowly whisk in the cream mixture. Return to medium heat and cook until the caramel reaches 245 degrees F. Remove from the heat and whisk in the vanilla and 2 teaspoons peppercorns. Pour the caramel into the prepared dish and tap it against the counter a few times to help get rid of air bubbles. Sprinkle the top with the remaining 1/2 teaspoon salt and 2 teaspoons peppercorns. Let cool to room temperature. Cover the baking dish and let set completely, 4 hours or up to overnight. Lift the caramel out of the pan using the parchment paper overhang and transfer on the paper to a cutting board. Cut the caramels into candies with a very sharp knife. (If the caramels stick to your knife, spray your knife with nonstick cooking spray.) Cut squares of wax paper a little bigger than your caramels. Wrap each caramel in a piece of wax paper and twist the ends closed. Caramels will keep at room temperature for about 2 weeks.
Lavender Lemonade with Cava 1 cup sugar 1 heaping tablespoon food-grade dried lavender 1 cup fresh lemon juice (6 to 8 lemons), plus lemon slices, for garnish 1 bottle chilled cava or other sparkling white wine such as prosecco or champagne Instructions: Put the sugar and 1 cup of water in a small pot and bring just to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat, stir in the dried lavender, cover and let steep for at least 20 minutes. Pour the lavender syrup through a fine-mesh strainer. The syrup can be made up to 3 days in advance and kept cold in the refrigerator. In a large pitcher, add the lemon juice, lavender syrup, 2 cups of water and ice and stir to combine. Taste, adding more water to reach the desired sweetness. Pour the lavender lemonade into individual glasses with ice, top with chilled cava and garnish with lemon slices. Enjoy!
You Won't Be Single For Long Vodka Cream Pasta 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Crusty bread, for passing Instructions: Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Toasted Barley with Mushrooms 1 tablespoon olive oil 3 tablespoons unsalted butter 1 cup pearled barley 1 strip fresh lemon zest 6 sprigs fresh thyme 2 1/4 cups chicken stock 3 tablespoons chopped fresh flat-leaf parsley, plus whole leaves, for garnish 1 small yellow onion, diced 8 ounces any combination of cremini, shiitake, or oyster mushrooms (about 4 cups) 4 tablespoons grated Parmesan (about 3/4 ounce) Kosher salt Instructions: 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes. 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley. 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes. 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.
Crab Cake Mixture 1-ounce olive oil 1/2 Medium yellow onion, small dice 1 stalk celery, small dice 2 pounds crab meat 1/2 cup mayonnaise (recipe to follow) 2 tablespoons parsley, chopped 1 1/2 ounces Japanese bread crumbs Instructions: In saute pan, add olive oil. Sweat onions and celery in oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.
No-Bake Oreo Truffle Snowmen 1 pound chocolate sandwich cookies, such as Oreo® (about 36 cookies) 4 ounces cream cheese, at room temperature 2 cups white melting wafers 2 to 3 teaspoons coconut oil 16 small orange sprinkles or other tiny orange candies, such as Tic Tac® 32 mini candy-coated chocolates in assorted colors 8 red or green sour gummy belt candies, cut into 5 1/2-inch strips, then cut in half lengthwise 1/4 cup semisweet chocolate chips Black gel food coloring Instructions: Line a baking sheet with parchment paper. Process the cookies in a food processor to fine crumbs. Transfer to a medium bowl and add the cream cheese. Stir and work with a wooden spoon until smooth and completely combined. Roll about two-thirds of the mixture into 16 balls (about 1 tablespoon each) and put on the prepared baking sheet. Roll the remaining mixture into 16 smaller balls (about 1 teaspoon each). Freeze until just beginning to firm up, about 15 minutes. Press a small truffle onto each large truffle to make snowmen, then press a lollipop stick through the top of each snowman so that it sits up with the stick coming out of the head (it's ok if the truffles crack during this step; just form them back together with your fingers). Put the baking sheet in the freezer while you heat the melting wafers. Microwave the melting wafers and 1 teaspoon coconut oil in a microwave-safe bowl on 50 percent power in 30-second intervals, stirring between each, until melted. (Alternatively, melt in a double boiler.) Add another teaspoon of coconut oil if the mixture is too thick. Holding a snowman by the stick, dip it into the white coating mixture to coat completely, letting as much excess drip off as possible. Return to the baking sheet. While the coating is still wet, press an orange candy onto the head for a nose. Press 2 mini candy-coated chocolates onto the sides of the head for earmuffs. Repeat with the remaining snowmen. Refrigerate until the coating is set, about 5 minutes. Wrap a sour belt strip around the neck of each snowman, using a dot of the coating mixture as glue to secure it. Combine the chocolate chips, 1 teaspoon coconut oil and 1/2 teaspoon black food coloring in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted. Transfer to a piping bag or a resealable plastic bag and snip off the corner. Pipe on the eyes and a band connecting the earmuffs over the top of each head. Pipe 3 buttons down the front of each snowman's body. Refrigerate until completely set, about 10 minutes.
Barbecue-Roasted Salmon Nonstick cooking spray 1/4 cup orange juice 2 tablespoons fresh lemon juice 2 tablespoons light brown sugar 4 teaspoons chili powder 2 teaspoons finely grated lemon zest 1 teaspoon ground cumin 1/2 teaspoon salt Pinch cayenne pepper 4 (6-ounce) salmon fillets, about 1-inch thick Instructions: Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray. In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until a fork can be easily inserted into the salmon.
Saffron Rice Pilaf 2 tablespoons butter 1/2 cup broken thin spaghetti 1 3/4 cups chicken stock 1 cup long-grain rice 1/4 cup chopped golden raisins 1 Fresno chile pepper, halved 1 large bay leaf 1 cinnamon stick Generous pinch saffron Salt Instructions: Melt the butter in a saucepot over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.
Grilled Buffalo Ribs with Pineapple-Moonshine BBQ Sauce 1 cup diced yellow onion 1 tablespoon chopped garlic 1 tablespoon chopped horseradish 1/2 cup 100-proof Vodka (recommended: Moon Shine) 4 cups diced pineapple 4 cups diced tomatoes 1/4 cup molasses 1/2 cup cider vinegar 1/4 cup honey 1/2 cup brown sugar 1 tablespoon dried mustard powder 2 tablespoons dried oregano 3 bay leaves 1/2 cup Worcestershire sauce 4 cups ketchup 8 Buffalo ribs, about 3 pounds Salt and freshly ground black pepper Olive oil 1 cup water Grilled pineapple, for garnish Lime slices, for garnish Instructions: Preheat oven to 350 degrees F and grill to medium-high. In a large saucepan, saute the onion, garlic, and horseradish over medium-high heat. Add the vodka and scrape the bottom of the pan with your wooden spoon or rubber spatula to deglaze the yummy bits off the bottom. Add the pineapple and tomatoes and bring to a simmer. Let it simmer for 10 minutes. Add the molasses, vinegar, honey, sugar, mustard powder, oregano, bay leaves, Worcestershire sauce, and ketchup. Allow it to simmer for 2 hours. Season the ribs with salt and freshly ground black pepper and rub with a little olive oil. Grill the ribs for about 5 minutes per side. In a braising pan, place the ribs and 1/2 of the sauce over the ribs and cover the pan with a lid. Save the other 1/2 of the sauce for the final plating. Add 1 cup of water to the ribs and let it simmer for 3 1/2 to 4 hours, until the meat is tender but is still on the bone. Remove the ribs from the liquid. Serving Suggestions: Place 2 ribs on each plate. Generously ladle the hot BBQ sauce over the ribs and top with grilled pineapple and sliced limes.
Killer Inside Out Burger with Worcestershire Tomato Ketchup 1/4 pound bacon, chopped 1/2 cup minced red onions 3 tablespoons fresh uncooked chorizo, out of casing Salt and freshly ground black pepper 2 pounds ground chuck, 80/20 mix 1/2 pound Swiss cheese, thinly sliced, about 8 slices 4 kaiser rolls, split and toasted 3 tablespoons olive oil 1/4 cup diced red onion 8 Roma tomatoes, skinned, seeded, cut into 1/4-inch pieces 1 tablespoon chopped garlic 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar 2 tablespoons sugar 1/2 teaspoon chopped fresh dill Salt and freshly ground black pepper Pinch allspice Pinch celery salt Pinch mustard seed Instructions: In a medium pan over medium to high heat, add bacon and onions, cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Remove the bacon mixture to a paper towel-lined plate to drain and cool. Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties. Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in a 250 degree F oven for 10 minutes. Remove from oven, place onto rolls and serve with Worcestershire Tomato Ketchup. In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes. You can either serve the ketchup chunky or puree it in a blender first and serve it smooth.
Roasted Beet Salad 1 1/2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 shallot, minced 1 beet, about 4 ounces 1/3 cup quinoa 4 ounces poached chicken, shredded 1 cup spinach Kosher salt and freshly ground black pepper 2 ounces crumbled goat cheese Instructions: For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside. For the roasted beet salad: Preheat the oven to 350 degrees F. Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside. Cook the quinoa according to the package instructions. Cool and set aside. Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.
Vanilla Vodka and Cola 1.5 oz. Smirnoff Vanilla Flavored Vodka 3 oz. cola Instructions: Fill glass with ice. Add Smirnoff Vanilla Flavored Vodka and cola. Stir well and garnish with lime.;
Jazzed-Up Tomato Soup 4 cups prepared tomato soup (from can or jar) 1/2 cup prepared salsa 12 cup tortilla strips or chips, divided 4 tablespoon sour cream 2 teaspoons sliced scallions Instructions: In a small saucepan, combine soup and salsa. Set pan over medium heat and bring to a simmer. Remove from heat and ladle soup into 4 bowls. Top with tortilla chips, sour cream, and scallions just before serving.
Simple Short-Grain Brown Rice 1 cup short grain brown rice 2 cups water or vegetable broth, canned or homemade 2 tablespoons unsalted butter 1 (2-inch) strip lemon or orange zest Kosher salt Instructions: Combine all ingredients in a medium sauce pan with a tight fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
Instant Pot Shrimp Risotto 1 shallot 2 cloves garlic 4 tablespoons unsalted butter Kosher salt and freshly ground pepper 1 1/2 cups arborio rice 3 sprigs fresh thyme 1/3 cup dry white wine 1 8-ounce bottle clam juice 1 pound peeled and deveined large shrimp 1/2 cup frozen peas 2 tablespoons grated parmesan cheese 1/2 teaspoon finely grated lemon zest, plus more for topping Lemon wedges, for serving Instructions: Set an Instant Pot® to saute on the medium setting (see Cook's Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the saute function. Stir the clam juice and 3 cups hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid. Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes. Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges.
Oyster House Clam Chowder 2 pounds potatoes, diced 64 ounces clam juice 4 pounds freshly cooked or frozen clams, diced 4 ounces salt pork 2 small onions, diced 8 ounces butter 2 ounces flour 32 ounces half-and-half, scalded Salt Pepper Hot pepper sauce Worcestershire Oyster or Pilot crackers, for garnish Instructions: Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside. Skin the salt pork, dice it, and saute in a pan. Cook until rendered. Add onions and saute until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored. Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce. Serve with Oyster or Pilot crackers.
Fresh Pea Ravioli with Crispy Prosciutto 2 tablespoons lemon infused olive oil, plus more for drizzling 4 slices prosciutto, cut into thin strips 12 ounces fresh whole milk ricotta 1 1/2 cups fresh shelled English peas, plus more for garnish Kosher salt and freshly cracked black pepper 24 to 36 square wonton wrappers Instructions: Preheat the oven to 250 degrees F. Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside. Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve. Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes. Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli. Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling. Bring the pot of hot water to a boil over medium heat. Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
Pasta Fagioli 4 tablespoons olive oil 1 1/2 cups chopped onions 1 cup sliced carrots (1/4-inch half-moon shape) 1 cup large-diced celery 12 cups chicken stock 4 cups canned cannellini beans, drained and rinsed 1 cup diced roasted red pepper 1/2 cup minced garlic Salt and freshly ground black pepper 5 cups cooked and pulled pork 4 cups rough chopped red tomatoes 1/4 cup fresh parsley leaves, minced 3 cups cooked fusilli 1 cup grated Parmesan 2 tablespoons fresh oregano leaves, minced 6 fresh basil leaves, rolled and sliced Instructions: In a heavy-bottomed soup pot, heat the olive oil over medium heat until hot, but not smoking. Add the onions, carrots and celery, searing the vegetables until the carrots have browned, 2 to 3 minutes. Reduce the heat to medium-low, then add the stock, beans, red pepper, garlic, and salt and pepper to taste. Simmer until the vegetables and beans soften, about 20 minutes. Then add the pork, tomatoes and parsley and allow the soup to cook until the tomatoes have softened, an additional 10 minutes. Finally, reduce the heat to low and add the pasta, cheese, oregano and basil to the soup to finish for 20 to 30 minutes.
Grilled Yellow Fin Tuna with Grilled Pineapple Salsa 1 pineapple, peeled and cut crosswise into 1/2-inch slices 6 tablespoons olive oil 1/4 cup finely chopped red onion 1/4 cup minced red bell pepper 1/4 cup rice wine vinegar 2 jalapeno peppers, seeded and minced 2 tablespoons lime juice 1 tablespoon finely chopped fresh cilantro leaves 1 1/2 teaspoons minced garlic 1/2 teaspoon salt, plus 1 teaspoon 4 (6-ounce) tuna steaks 1 tablespoon Essence, recipe follows Fresh cilantro sprigs, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna. Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
Coquilles St. Jacques 1 pound bay scallops 1 small onion, sliced 1/2 lemon, sliced 1 bay leaf 1/2 cup dry white wine 1/2 cup water 3 tablespoons unsalted butter 2 tablespoons minced shallots 1/2 teaspoon minced garlic Pinch cayenne 2 tablespoons minced parsley 2 tablespoons minced green onions 1/2 cup heavy cream 1/2 cup shredded Gruyere 1/2 cup fine dry bread crumbs 1 tablespoon melted butter 1 teaspoon Essence, recipe follows 1/4 cup grated Parmesan 6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean 2 tablespoons all-purpose flour 1/2 cup milk 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate. In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon. Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins. In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Tequila Lime Chicken 1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 whole (6 split) boneless chicken breasts, skin-on Instructions: Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
The Big Dipper: Simple Marinara Dipping Sauce 1 tablespoon extra-virgin olive oil 3 cloves garlic, finely chopped 1 teaspoon hot red pepper flakes 1 tablespoon anchovy paste, optional but recommended 1 tablespoon chopped flat-leaf parsley 1 (15-ounce) can crushed tomatoes Salt and pepper Instructions: Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.
Casa Marina Jerk Wet Rub 1/2 cup ground allspice 1/4 cup ground cinnamon 1/4 cup ground nutmeg 1/2 pound ginger, peeled 1 large yellow onion 1/2 cup minced garlic 1/2 cup key lime juice 1 cup olive oil 1/2 cup chopped fresh thyme 3 ounces chipotle puree 3/4 cup kosher salt 6 cups chopped scallions Instructions: In a blender, puree all ingredients except for the scallions. Once the mixture is smooth, add it to a large mixing bowl then fold in the scallions. This wet rub is best used with fish or chicken. Add rub with hands then roast or bake fish or meat.
Grandma's Onion Dip for Chips One 1-ounce packet onion soup mix (recommended: Lipton) One 16-ounce container sour cream One 12-ounce bag potato chips Instructions: In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips.
Sweet Fruit Salsa with Cinnamon Chips 2 tart green apples 1 kiwi fruit 1/2 cup red seedless grapes 1 cup fresh strawberries 1 small orange 2 tablespoons brown sugar 1 teaspoon Spice Islands® Ground Saigon Cinnamon 1/8 teaspoon Spice Islands® Ground Nutmeg 2 tablespoons apple jelly 1/4 cup sugar 2 teaspoons Spice Islands® Ground Saigon Cinnamon 10 (8-inch) flour tortillas 1 tablespoon melted butter OR margarine Instructions: To prepare salsa: Finely chop apples, kiwi, grapes and strawberries and place in medium bowl. Grate orange peel to measure 1 teaspoon. Squeeze juice from orange. Add juice and grated peel to chopped fruit. Stir together brown sugar, cinnamon, nutmeg and apple jelly in small bowl. Add to fruit; toss gently to mix. Refrigerate 1 hour to mix flavors. To make cinnamon chips: Preheat oven to 400°F. Mix sugar and cinnamon in small bowl. Brush one side of tortillas with melted butter. Sprinkle cinnamon sugar mixture on tortillas. Cut each tortilla into 8 wedges (as you would a pie) and place on ungreased cookie sheet. Bake for 5 minutes, or until golden. Cool. Recipe Tip: substitute 1-¼ teaspoons Jamaican jerk seasoning for cinnamon and nutmeg in the salsa.
Ron's Cheddar, Cranberry & Pistachio Cookies 4 ounces unsalted butter (1 stick), at room-temperature 2 tablespoons granulated sugar 1 cup finely shredded Cheddar 1 large egg 1cup all-purpose flour (scooped and leveled) 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup toasted chopped pistachios 1/3 cup finely chopped dried cranberries Instructions: Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated. In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries. On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between. Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks. Preheat the oven to 350 degrees F. Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.
Succotash Salad 2 cups 1-inch-sliced green beans One 16-ounce package frozen lima beans, thawed 1 cup grape tomatoes, sliced lengthwise 1/2 cup minced red onions 10 fresh basil leaves, cut into chiffonade 6 ears corn, kernels removed (about 4 cups) 1 avocado, cut into chunks 1 jalapeno, seeded and minced 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 teaspoon honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Bring a large pot of water to a boil; prepare an ice water bath. Blanch the green beans in the boiling water until bright green and crisp-tender. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly. In a large bowl, combine the green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos. In a separate bowl, whisk the oil, vinegar, honey, salt and pepper. Add the vinaigrette to the salad and toss to coat.
Baked Artichokes with Olives and Ricotta Cheese 1/4 cup extra-virgin olive oil 4 shallots, thinly sliced 4 cloves garlic, finely minced 1 cup Nicoise olives, pitted 1 cup white wine 1/4 cup Spanish capers 8 globe artichokes, cleaned and stored in a bowl of water mixed with juice of 1 lemon One 14-ounce can peeled San Marzano tomatoes, broken apart with your hands Kosher salt and freshly ground black pepper 1 cup ricotta cheese 1/2 cup grated Pecorino Romano Canola oil, for frying 1/4 cup fresh tarragon, chopped Instructions: In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes. Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes. Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes. In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes. Top the baked artichoke with the fried artichoke slices and tarragon serve.
Sesame-Ginger Salmon en Papillote Zest of 1/2 an orange 1 teaspoon peeled, minced fresh ginger 3 tablespoons soy sauce 1 tablespoon fresh orange juice 2 teaspoons rice vinegar 2 teaspoons toasted sesame oil 2 heads baby bok choy, ends trimmed and cut into thirds through the stem 1 red bell pepper, seeded and thinly sliced 1/2 cup bean sprouts 4 (6-ounce) salmon fillets Freshly ground black pepper Olive oil, for brushing packets 1/3 cup diagonally thinly sliced scallions, for garnish Instructions: Preheat the oven to 425 degrees F. Combine the orange zest, ginger, soy sauce, orange juice, vinegar, sesame oil and honey together in a small bowl; set aside. Fold 4 (16 by-12-inch) parchment paper squares in 1/2 lengthwise. Evenly divide the bok choy, bell peppers, and bean sprouts among the 4 parchment packets. Season the vegetables with 1 tablespoon sesame-ginger marinade. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade. Fold the top half of the parchment over the fish, and overlap small folds along the open edge to seal. Brush each packet with olive oil. Bake for 8 to 10 minutes, until the parchment paper puffs up. Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve. Per serving (includes scallion garnish): Calories 348; Total Fat 14 grams; Saturated Fat 2 grams; Protein 42 grams; Total Carbohydrate 16 grams; Sugar: 10 grams; Fiber 5 grams; Cholesterol 94 milligrams; Sodium 1338 milligrams
Lobster Cocktail 2 cups dry white wine 2 sticks unsalted butter Kosher salt and freshly ground black pepper Two 3-pound whole Maine lobsters 1/2 cup mayonnaise 1 teaspoon granulated sugar 2 stalks celery, finely chopped 2 Meyer lemons, juiced 2 sprigs fresh tarragon, leaves stripped from the stems and chopped, plus more for garnish 4 brioche rolls, cut into large pieces 4 ounces micro cilantro Instructions: Preheat the oven to 500 degrees F. Have a large ice water bath standing by. In a shallow saucepan, add the white wine, butter and 2 cups water, along with a pinch of salt. Turn the heat on to medium-high. Once the liquid comes to a low simmer, add the lobsters and cook for about 8 minutes. Carefully remove the lobsters from the water and immediately plunge into the ice water bath; let sit until cool to the touch. Remove the lobster meat from the claws and tails and roughly chop. Keep chilled until ready to use. In a large mixing bowl, add the mayonnaise, sugar, celery, lemon juice, tarragon, salt and pepper, and stir to thoroughly combine. Add the chopped lobster meat and stir to combine. Place the brioche pieces on a sheet tray and put in the oven to toast, tossing every minute or so to toast evenly, about 5 minutes total. Evenly divide the bread pieces in the bottom of stemless cocktail glasses. Top with the lobster salad, tarragon and micro cilantro.
Pickled Corn Relish on a House Smoked Trout and Crabmeat Cake 1 yellow onion, diced 2 tablespoons minced garlic Olive oil, to saute 1 green pepper, diced 1 red pepper, diced 1 pound smoked trout, flaked 1 pound jumbo lump crab 1 cup Cajun Remoulade, recipe follows 2 egg whites 1/4 cup thinly sliced green onions 1 cup panko bread crumbs, (Japanese) Salt and pepper Corn Relish, recipe follows 1 cup mayonnaise 1 tablespoon lemon juice 2 tablespoons Dijon mustard 2 tablespoons blackening seasoning 1/2 tablespoon hot red pepper sauce 1/2 tablespoon celery salt 2 tablespoons Worcestershire 5 ears sweet corn 1/4 cup small diced green peppers 1/4 cup small diced red pepper 1/4 cup small diced red onion 1/4 cup small diced yellow onion 1/4 cup small diced celery 1/4 cup sugar 1 teaspoon mustard seeds 1/4 teaspoon celery seeds 1 cup apple cider vinegar 1 cup water 6 cloves garlic, minced 2 chipotles, pureed Instructions: Saute yellow onion and garlic in olive oil until soft. Add green and red peppers and saute for another 3 minutes, then remove from heat and allow to cool. In a medium mixing bowl, add smoked trout, crabmeat, and chilled pepper and onion mix. Fold in remoulade, egg whites, green onions, and 1/2 of the panko bread crumbs. Season, to taste, with salt and pepper. Mold to desired size and roll into remaining bread crumbs. Pan fry in olive oil, 2 minutes per side. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. Mix together in mixing bowl. Refrigerate. Husk the corn and cut the kernels off the cob. Combine all ingredients, except the corn, in a pan and simmer for 15 minutes. Add the corn and simmer for 5 more minutes. Cool and serve.
Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette 1 package triple-washed spinach 3 to 4 handfuls pecan halves 2 tablespoons vegetable oil A few pinches sugar A few pinches salt 1/2 cup olive oil 1/4 cup sherry vinegar 2 small shallots, minced Kosher salt and freshly ground black pepper 1 small wedge Gorgonzola, crumbled (about 2 ounces) Instructions: Preheat oven to 400 degrees F. Place spinach in serving bowl. Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake. Toss spinach with dressing, Gorgonzola and pecans.
Pork and Scalloped Potato Stew 700 grams (about 1 1/2 pounds) trimmed pork shoulder, cut into 1-inch cubes Kosher salt Freshly ground black pepper 2 tablespoons plus 1 teaspoon flour 1 tablespoon olive oil 1 tablespoon unsalted butter 1 red onion, peeled and cut into 8 wedges 1 large carrot, cut diagonally into 3/4-inch slices 1 leek, white and light green parts only, washed and cut into 1-inch slices 4 garlic cloves, roughly chopped 1 cup (250 milliliters) dry cider 1 cup (250 milliliters) low-sodium chicken stock 2 sprigs fresh sage, leaves picked and chopped and reserved for the topping 1 bay leaf, optional 1 firm sweet apple, such as Gala 1 tablespoon lemon juice 2 handfuls (about 2 cups) roughly chopped hearty greens, such as green kale, black kale, or collards 1/3 cup (85 milliliters) 35% cream Kosher salt, to taste Freshly ground black pepper, to taste Freshly grated nutmeg 1 tablespoon finely chopped sage, plus more for serving 2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick 2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick 1 small red onion, thinly sliced rounds Sour cream, for serving Instructions: For the pork stew: Place a large cast-iron skillet or oven-proof pan over medium-high heat. Season the pork in a large mixing bowl with salt and pepper. Scatter with 2 tablespoons flour and toss to coat. Add the olive oil to the pan and sear the pork in batches until golden brown. Transfer to a plate. Add the butter to the pan along with the onions, carrot and leek and cook just until they begin to develop a little color, 5 to 8 minutes. Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute. Add the pork and any juices back into the pan. Add the cider, scraping the bottom of the pan to release any brown bits. Stir in the stock, sage sprigs and bay leaf. Bring to a boil. Cover the pot, reduce the heat to low and simmer for 45 minutes. Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens. For the scalloped potato topping: In a liquid measuring glass or small bowl, combine the cream with salt, pepper, a pinch of nutmeg and chopped sage. Preheat the oven to 400 degrees F (200 degrees C). Remove the bay leaf and sage sprigs from the simmered stew and stir in the apples and greens. Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there. Brush the topping with the cream mixture and transfer the pan to the oven. Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top. Cool for 10 minutes before serving with sour cream and a sprinkling of sage.
Lemon-Ginger Molasses Cake with Whipped Cream 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 cup light brown sugar, lightly packed 2 extra-large eggs, at room temperature 1/2 cup unsulphured molasses 2 teaspoons grated lemon zest, plus extra for serving 1 1/2 cups all-purpose flour 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup whole milk 1/3 cup small-diced crystallized ginger, plus extra for serving Whipped Cream, for serving 1 1/2 cups cold heavy cream 1/4 cup confectioners' sugar 2 tablespoons granulated sugar 2 tablespoons creme fraiche 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.) Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger. Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest. Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving.
Sausage Chili 1 tablespoon vegetable oil 2 pounds Andouille, or other spicy, smoked link sausage, cut into 1/2-inch pieces 2 cups chopped yellow onions 1 tablespoon minced garlic 2 tablespoons chili powder 1 tablespoon Essence, recipe follows 2 teaspoons ground cumin 1 (12-ounce) bottle dark beer 1 (28-ounce) can whole tomatoes, crushed, and their juices 1 (28-ounce) can whole tomatoes, crushed, and their juices 3 tablespoons tomato paste 1 teaspoon sugar 6 cups cooked red kidney beans, drained and rinsed Salt and freshly ground black pepper 1 cup grated cheddar cheese, garnish 1 cup finely chopped green onions, garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large heavy pot, heat the oil over medium-high heat. Add the sausage and brown on all sides, about 5 minutes. Add the onions, garlic, chili powder, Essence, and cumin and cook, stirring often, until soft, about 4 minutes. Deglaze the pan with the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, sugar, and kidney beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste. Remove from the heat and transfer to a thermos. To serve, ladle into bowls or thick cups. Sprinkle each serving with grated cheese and green onions, and serve hot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Pumpkin Pie in a Sheet Pan Cooking spray 1 pound (4 sticks) unsalted butter, at room temperature 1 1/4 cups confectioners' sugar 1 teaspoon kosher salt 5 cups all-purpose flour, plus more for dusting 1 large egg Two 15-ounce cans pumpkin puree 2 1/2 cups heavy cream 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 2 teaspoons ground cinnamon 1 teaspoon grated nutmeg 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Whipped cream, for serving Instructions: Position an oven rack in the bottom of the oven, and preheat to 350 degrees F. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10-by-15-inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray. For the dough: Beat the butter, confectioners' sugar and salt in a large bowl with an electric mixer on medium-high until smooth, about 1 minute. Add half the flour, and beat to incorporate; add the remaining flour, and beat until the dough just starts to come together in large, soft clumps. (It should hold together when squeezed.) Set aside 1/3 of the dough (for decorating the edges). Press half the remaining dough into the bottom of the baking sheet until it is completely covered, with no gaps, about 1/4 inch thick. (The dough won't be completely smooth.) Press the remaining dough into and about 1 inch up the sides of the foil wall until the dough is about 1/4 inch thick and there are no gaps where the sides and bottom meet. Bake until the dough is light golden, 20 to 25 minutes. Let cool completely on a rack. Meanwhile, knead the reserved dough a few times to bring it together. Put it between 2 pieces of flour-dusted parchment; pat it into a disk, and roll it out to about 1/8 inch thick. Cut out about 50 rounds with a 1-inch round cookie cutter, gathering scraps and rerolling as needed. Lay all the rounds out on a parchment-lined baking sheet or platter, beat the egg with a little water and brush the tops of each round with the egg wash. Refrigerate until ready to use. For the filling: Gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until blended well. Pour the filling into the cooled pie shell. Press the rounds in a single line all around the edges of the crust. (It's OK if part of the round sinks into the filling slightly.) Bake until the filling is only slightly wiggly when shaken, 50 minutes to 1 hour. Let cool completely. Wrap and refrigerate overnight. Cut into squares, and serve with whipped cream.
Floral Sugar Squares 2 cups all-purpose flour 3/4 cup plus 2 tablespoons cold unsalted butter, cubed 1 cup plus 1 1/2 tablespoons powdered sugar 1/2 orange, zested Pinch baking powder Pinch salt 4 large egg yolks Edible flowers Scant 5 cups or 1 kilo sugar 1 1/4 cups or 400 grams corn syrup 1 cup and 2 tablespoons or 250 grams water Instructions: Place the butter and flour in the bowl of an electric mixer, mix with paddle attachment the mixture resembles small peas. Add powdered sugar, orange zest, baking powder and salt, mix to combine. Add egg yolks and mix jut enough to make a smooth dough. Do not over mix the dough or it will become tough. Remove the dough from the bowl. If your butter was very cold, you will be able to roll the dough immediately. If not, place it in the refrigerator. Preheat the oven to 350 degrees F. If necessary, remove the dough from the refrigerator. The dough will be hard when it comes out of the refrigerator and you will need to give it a few quick raps with a rolling pin to make it easier to roll. Lightly flour the dough and roll out into a 5 by 10-inch rectangle about 1/4-inch thick. Cut 1-inch square cookies and place them on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack. Arrange the cookies on a silicone mat covered baking sheet. Cut the stems from the edible flowers and place 1 flower on top of each cookie. Place the sugar, corn syrup and water in a large saucepan and cook to 320 degrees F. Pour a small amount of cooked sugar on the short side of a silicone baking mat placed over marble or granite. Use an offset spatula to spread the sugar evenly over the entire mat until it is about 1/16-inch thick. The spread sugar will cool very quickly but you want to use it while it is still warm. Overturn the sugar layer onto the cookies and remove the silicone mat from the thin sugar sheet. Use a mini-torch or heat gun and melt the sugar until it melds into the flower and coats the cookie. Use the heat of the torch to \cut\ the cookies from the sugar. Move the finished cookie to a platter.
Stewed Rabbit 2 rabbits 2 tablespoons cooking oil 2 tablespoons all-purpose flour 1 clove garlic, chopped 1 herb bouquet, chopped 1 large onion, finely chopped 1/2 cup mushrooms, chopped 1 cup wine 1 cup boiling water Kosher salt and freshly ground black pepper Serving suggestions: rice or mashed potatoes Instructions: Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper. Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside. Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.
Chicken in Milk 4 ounces (115 grams) or 1 stick butter 1/2 cinnamon stick 1 good handful fresh sage, leaves picked 2 lemons, zested 6 garlic cloves, skin left on 1 pint (565 milliliters) milk 1 (3 pound/ 1.5 kilogram) organic chicken Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Breakfast Garbage Bread 2 1/2 cups frozen potato tots One 12-ounce package pork breakfast sausage 10 strips bacon (8 ounces) 5 large eggs 2 cups grated American cheese (6 ounces) 2 cups grated white Cheddar (6 ounces) All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough (see Cook's Note) Ketchup and/or hot sauce, for serving Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F. Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces. Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces. Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise. Toss the American cheese and Cheddar together in a small bowl until evenly combined. Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log. Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes. Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.
Fava Bean Soup Kosher salt 2 pounds shelled fava beans Extra-virgin olive oil 1/4 pound bacon, cut into lardons, optional (but I highly recommend it) 1 large onion, cut into 1/2-inch dice 2 ribs celery, cut onto 1/2-inch dice Pinch crushed red pepper flakes 3 cloves garlic, 2 smashed, 1 reserved whole 1 large Yukon gold potato, peeled and cut into 1/2-inch dice 4 to 5 cups vegetable or chicken stock 2 to 3 tablespoons grated Parmesan High quality extra-virgin olive oil Instructions: Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies. Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes. When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed. Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil. Fava beany-weany delicious!
Chicken and Dumpling Soup One 3 1/2-pound whole chicken 1 teaspoon whole black peppercorns plus freshly ground black pepper 2 bay leaves 2 cloves garlic, crushed and peeled 2 sprigs fresh thyme 3 large carrots, 1 cut into large chunks and 2 thinly sliced 3 large celery stalks, 1 cut into large chunks and 2 thinly sliced 2 medium yellow onions, 1 quartered and 1 chopped 2 medium parsnips, 1 cut into large chunks and 1 thinly sliced 6 sprigs fresh dill, 3 left whole and 3 chopped 6 sprigs fresh flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving 1 tablespoon kosher salt, plus more as needed 6 tablespoons unsalted butter 1 1/2 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 1/2 teaspoons sugar A few fresh grinds whole nutmeg 3 large eggs Instructions: For the soup stock: Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks, 3 sprigs dill and 3 sprigs parsley in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a boil, then reduce to a simmer. Simmer, uncovered, until the chicken is very tender, for at least 1 1/2 hours (or up to 2 hours if you have the time. The longer the better!) Add more water, as needed, skimming off scum (there won\u2019t be much) and, if desired, some fat. Carefully strain the stock, discarding everything except for the chicken. (You should have 3 1/2 to 4 1/2 quarts of stock.) Set the chicken aside to cool briefly while you put together the rest of the soup. Return the strained stock to the pot and bring it to a simmer. Add the sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped dill, chopped parsley and the salt. Bring to a boil and reduce to a simmer. Simmer, covered, for 20 minutes. Meanwhile, prepare the dumplings: In a small saucepan, bring the butter and 3/4 cup water to a boil. Remove from the heat and stir in the flour. Let cool for a few minutes so it\u2019s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It\u2019ll take a little work to whisk in the eggs.) Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes. Pull the chicken meat off the bones and chop into bite-sized pieces. Season it with salt, then add it to the soup along with the ground black pepper. Taste and add more salt as needed. This is important: The amount of salt in a chicken soup can mean the difference between unappetizing chicken tea and the elixir of bubble love that it should be. So don\u2019t skip this step, and don\u2019t rush it, either. Taste your soup, and if it doesn\u2019t make you smile reflexively, add more salt, about a 1/2 teaspoon of it, and give it a few good stirs so it can dissolve. Taste and repeat, as needed, until it tastes good. Serve, garnishing with fresh parsley.
Stuffed Tomatoes 8 large tomatoes 8 ounces ground veal or pork A knob of butter 4 slices hard toast, crumbled 1 to 2 eggs, beaten 3 tablespoons chopped parsley 1 clove garlic, chopped Freshly grated nutmeg Salt Black pepper, freshly ground Oil Instructions: Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour. Preheat the oven to 350 degrees. Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, nutmeg, salt and pepper to taste. Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomatoes. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in the oven for 30 minutes.
House Smoked Salmon with Fresh Dill and Capers 1 yellow onion, diced 1 tablespoon pureed garlic 1 yellow pepper, diced 1/2 cup white wine 2 cups bechamel, recipe follows 1 cup cream 8 ounces smoked salmon 4 tablespoon capers, plus 2 tablespoons, for garnish Salt and pepper 1 1/2 limes, juiced 1 tablespoon fresh chopped dill 6 ounces cooked pasta 3 tablespoons butter 3 tablespoons flour 1 quart half-and-half, warmed 1 onion, halved 2 cloves 1 bay leaf Instructions: Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine. Add the bechamel and cream, along with the smoked salmon and 4 tablespoons capers. Slowly bring to a boil. Season, add the lime juice and fresh dill, and serve over 6 ounces cooked pasta of choice. Garnish with 2 tablespoons deep fried capers. Melt the butter. Add all the flour at once and cook until the texture is sandy. Slowly add the half-and-half, mixing well. Add the onion, cloves, and bay leaf. Simmer for approximately 45 minutes, until the floury taste is cooked out and the sauce evenly and thickly coats the back of a spoon.
Mushroom Mac and Cheese 1/2 cup panko breadcrumbs 1/4 cup grated Parmesan 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Salt 1 pound penne pasta 3 tablespoons olive oil 10 ounces assorted mushrooms, such as cremini, oyster, trumpet or buttons, sliced or torn into bite-size pieces (about 4 cups sliced) 2 teaspoons fresh thyme leaves, chopped 1 large or 2 small shallots, minced 1 teaspoon white truffle oil 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 4 cups whole milk, at room temperature 1 1/2 cups shredded gruyere (about 5 ounces) 1 cup shredded Italian fontina (about 4 ounces) 1/2 cup grated Parmesan 1/4 teaspoon freshly ground black pepper 2 teaspoons olive oil, for drizzling 2 teaspoons white truffle oil, for drizzling Instructions: For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside. For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water. While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil. Preheat the broiler to high. Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated. Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes. Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.
Apple Fritters 4 cups all-purpose flour, plus more for dusting 1/2 cup granulated sugar 2 tablespoons baking powder 1 tablespoon ground cinnamon 1 cup milk 1/4-ounce dry active yeast 1 cup medium-diced apples 1/2 cup powdered sugar 1/4 cup caramel 1/4 cup maple syrup 1 tablespoon lemon juice 1/2 gallon vegetable oil 1/2 cup powdered sugar, for dusting Instructions: For the fritters: To prepare the dough, stir together the flour, granulated sugar, baking powder, cinnamon, milk and yeast in a bowl, mixing and folding until smooth and well incorporated. Next, add the apples and again stir to mix thoroughly. After mixing, place on a floured counter and cover with a damp towel or wax paper for 30 minutes, allowing the dough to rest. For the glaze: During the rest period for the dough, whisk together the powdered sugar, caramel, maple syrup, lemon juice and 1 tablespoon water in a bowl, stirring well. Preheat the fryer or a 2-gallon pot with the vegetable oil to 350 degrees F. Once the oil is heated and the dough has rested, portion out the dough to 3-ounce portions and fry until golden brown, flipping once during cooking to ensure even cooking. Once cooked for 5 minutes, remove and place on a plate with a paper towel covering. Repeat the process, and then finish with the glaze and dust with powdered sugar.
Cornbread Salad 4 plum tomatoes, chopped 1 green bell pepper, chopped 1/4 cup chopped fresh cilantro Kosher salt 1 cup sour cream 1/4 cup mayonnaise 2 scallions, minced Juice of 1/2 lime 1/4 teaspoon chili powder 2 cups crumbled cornbread 2 15-ounce cans black-eyed peas, drained and rinsed 1 cup frozen corn, thawed 1 cup shredded cheddar or Mexican-blend cheese Instructions: Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl. Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Apple-Sausage Mac and Cheese 4 tablespoons unsalted butter, plus more for the dish Kosher salt 3/4 pound medium pasta shells 1/2 cup diced onion 6 ounces chicken-apple sausage, sliced 1/2 inch thick 1 tablespoon mustard powder 1/4 teaspoon cayenne pepper 1/4 cup all-purpose flour 3 cups apple juice 1 pound monterey jack cheese, shredded (4 cups) 1/2 pound extra-sharp cheddar cheese, shredded (2 cups) 1/2 cup sour cream 35 small butter crackers (1 sleeve Ritz), crushed Instructions: Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside. Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes. Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.
Apricot Rice Pudding 1 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear 4 1/2 cups milk 1/4 cup diced dried apricots 1/4 vanilla bean, split lengthwise and soft insides scraped out and reserved 1/2 teaspoon freshly grated lemon zest 4 egg yolks 1/2 cup sugar Instructions: Bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer in a covered heavy saucepan over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Spoon the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours.;
Grilled Mortadella and Salami Sliders One 3-ounce 1/4-inch-thick slice genoa salami One 3-ounce 1/4-inch-thick slice mortadella 2 to 4 thick slices muenster 8 mini slider buns 1/2 cup yellow mustard One 8 1/2-ounce bag kettle potato chips Instructions: Preheat a grill pan or outdoor grill over medium-high heat. Lightly make diagonal cuts both ways on the salami and mortadella, making sure not to cut completely through each slice. Grill the salami until it begins to get crisp and render some fat, 2 to 3 minutes. Then flip and top with a slice or 2 of muenster to fit. Grill until the muenster melts, 2 to 3 minutes. Remove from the pan and slice into 4 pieces to fit 4 slider buns. Repeat the process with the mortadella. Smear the buns with the mustard. Top 4 of the buns with 1 slice grilled salami and a few chips. Repeat with the mortadella and remaining buns. Serve to the kids but watch the adults try and eat them all.
Leftover Turkey and Stuffing Casserole Cooking spray, for greasing the casserole dish 9 large eggs, beaten 2/3 cup whole milk Kosher salt and freshly ground black pepper 1/3 cup leftover Turkey Gravy, recipe follows 2 teaspoons hot sauce 5 cups leftover Cornbread Stuffing, recipe follows 2 cups leftover Roasted Vegetables, recipe follows 2 cups 1/2-inch-diced leftover Roasted Turkey Breast, recipe follows, or your favorite recipe 1/2 cup cranberry sauce, optional 4 tablespoons unsalted butter 6 tablespoons all-purpose flour 4 cups turkey stock, warmed 1/4 cup white wine Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 4 tablespoons coconut oil 1 large yellow onion, small diced 1 cup small-diced celery 1 cup small-diced carrots 4 cups homemade Cornbread Croutons, recipe follows or store-bought 4 cups store-bought seasoned croutons 1 tablespoon fresh thyme, chopped 2 teaspoons fresh rosemary, chopped 1 teaspoon fresh sage, chopped 1 teaspoon cayenne pepper, optional 1 quart chicken stock Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 large eggs, beaten 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces 1 pound red beets, peeled and cut into 1-inch pieces 2 yellow onions, large diced (about 4 cups) 1 tablespoon fresh thyme, chopped Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 5 tablespoons coconut oil plus more for greasing the baking sheet, melted 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder Kosher salt and freshly ground white pepper 1 cup almond milk or regular milk, at room temperature 1/4 cup applesauce, at room temperature 1/4 cup sorghum (see Cook's Note) 1 large egg, at room temperature Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Whisk together the eggs, milk, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Stir in the Turkey Gravy and hot sauce. Spread the Cornbread Stuffing in the prepared baking dish, then sprinkle over the Roasted Vegetables and Roasted Turkey Breast. Pour the egg mixture over the top. Bake until golden brown and set, 35 to 40 minutes. Let cool for 5 minutes before slicing. Garnish with the cranberry sauce, if using. Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper. Preheat the oven to 350 degrees F. Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes. Preheat the oven to 400 degrees F. Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes. Preheat the oven to 375 degrees F. Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes. Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine. Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups). Reduce the oven to 350 degrees F. Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you dont want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.
Broiled Strawberry and Peach Kebabs 4 large peaches (1 pound) 12 large strawberries 3 tablespoons melted butter 1/2 cup sugar Instructions: Heat broiler. Put skewers in a dish of cold water to soak so they do not burn during broiling. Cut peaches in half, using indentation on one side as a guide. With both hands, give a quick, sharp twist to halves to loosen them from the stones then cut in quarters. Hull strawberries, washing them first only if sandy. Drain skewers. Thread 3 strawberries and 4 peach quarters alternately onto each skewer. Brush kebabs generously with melted butter and roll in sugar so fruit is thoroughly covered. Arrange kebabs on a broiler rack lined with foil. Broil about 3 inches from the heat until fruit is tender and caramelized, turning once, 4 to 6 minutes on each side. Serve hot or warm with the accompaniment of your choice.
Scones 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1/3 cup sugar 4 tablespoons butter 2 tablespoons shortening 3/4 cup cream 1 egg Handful dried currants or dried cranberries Instructions: Heat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Fish Mousseline with Sauce Nantua 2 tablespoons butter 1 carrot, finely chopped 1 onion or 2 shallots, very finely sliced 8 ounces/250 g raw shrimp or crayfish with shells and heads on 2 tablespoons Cognac 1/2 cup/125 ml dry white wine 1 1/2 cups/375 ml fish stock 2 teaspoons tomato paste Pinch cayenne pepper Pinch paprika 1 bay leaf 1 fresh thyme sprig 1 1/4 cups/300 ml heavy cream Salt and pepper 12 ounces/330 g pike fillets, scallops or other light fish like sole or haddock, chilled 1 cup/250 heavy cream, chilled 1 egg 2 generous handfuls finely chopped fresh parsley or tarragon Salt and pepper Instructions: For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper. For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes. Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes. Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.
Steamed Fish and Vegetables in Stove-Top Papillotte 1 cup sugar snap peas, blanched for 10 seconds 2 boneless pieces of halibut (6 to 8 ounces each), 3/4-inch thick Extra virgin olive oil Juice of 1 lemon 4 small vine ripened tomatoes, halved Basil leaves cut with scissors Instructions: Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer. Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish. Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through. While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates. When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.
Grilled Tuna Over Jasmine Rice with a Wasabi and Thai Vinaigrette 1/2 cup wasabi 1 tablespoon honey 2 cups orange juice 1/2 cup vegetable stock 2 tablespoons red curry paste 1/2 cup white wine 1 shallot chopped 2 cloves garlic 1/3 cup rice wine vinegar 1/2 cup safflower oil or vegetable oil Kosher salt and pepper to taste 4 (6-ounce) tuna fillets Butter and water 2 cups Jasmine rice, cooked 1 tablespoon vegetable oil 1 cup canned whole straw mushrooms, drained 1 cup lychee nuts, quartered 1 cup wakame seaweed (rehydrated) 2 carrots, peeled and shaved into strips with peeler Instructions: Garnish: long chives In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside. In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside. Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness. In a saute pan emulsify butter and water, add jasmine rice and heat. In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.
Hummingbird IPA Cake with Caramel Buttercream 1 cup granulated sugar 1 cup heavy cream, at room temperature 2 sticks (1 cup) unsalted butter, softened 2 cups confectioners' sugar 1 tablespoon poppy seeds, lightly toasted and cooled 1 teaspoon vanilla extract 1/2 teaspoon kosher salt Unsalted butter, for greasing the pans 2 1/2 cups all-purpose flour, plus more for pan (see Cook's Note) 1 1/4 teaspoons ground cinnamon 3/4 teaspoon baking soda 3/4 teaspoon kosher salt 1 cup sweetened shredded coconut 2/3 cup finely chopped walnuts 1 cup mashed ripe banana (from about 3 medium bananas) 2/3 cup canola oil 2/3 cup granulated sugar 2/3 cup packed dark brown sugar 1 1/4 teaspoons vanilla extract 2 large eggs One 12-ounce bottle IPA Instructions: For the frosting: Combine the granulated sugar and 1/4 cup water in a small saucepan and bring to a boil. Cook, swirling the skillet, until the syrup turns deep amber brown (don't stir!). Remove the pan from the heat and pour in the cream. Once the bubbling subsides, stir the cream until the caramel dissolves and you have a thick caramel sauce. Refrigerate until chilled, at least 1 hour. For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter two 9-inch round cake pans then line the bottoms with parchment paper. Butter and flour the paper. Whisk the flour, cinnamon, baking soda and salt in a bowl until evenly combined, then add the coconut and walnuts and toss again. In another bowl, whisk the bananas, oil, both sugars, vanilla, eggs and beer until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Divide the batter between the prepared pans, then bake until a cake tester inserted in the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes in their pans for 30 minutes, then invert them onto a cooling rack and remove the parchment paper to let them cool completely. Remove the caramel sauce from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add the confectioners' sugar, poppy seeds, vanilla and salt and beat until evenly incorporated. Add the caramel sauce and beat until the frosting is fluffy and light, about 3 minutes. Put a cake layer on a cake plate, then spread about 1 cup of the frosting over it with an offset spatula or butter knife. Top with the second cake layer, then scrape the remaining frosting on top. Spread it evenly over the top and sides. Refrigerate the cake until the frosting has firmed, at least 30 minutes or up to overnight, before serving.
Strawberry Prosecco Floats 1 pint strawberries, quartered 1 tablespoon sugar 1 pint high-quality vanilla ice cream 1 750-ml bottle prosecco, chilled Instructions: Toss the strawberries and sugar in a medium bowl and let sit 30 minutes. Divide the strawberries among 4 wine glasses; put 1 scoop of ice cream in each. Fill with prosecco.
Red Rocker Margarita Chicken 2 jalapenos, thinly sliced rounds 3 tablespoons fresh cilantro leaves 4 tablespoons tequila (recommended: Cabo Wabo Reposado) 1 tablespoon garlic, minced 1 teaspoon red chili flakes 1 teaspoon ground cumin 1 tablespoon dried oregano 2 limes, juiced 2 teaspoons salt, divided 4 boneless skinless chicken breasts 2 red bell peppers, roasted, skinned, seeded, julienne 1 cup all-purpose flour 1 teaspoon granulated garlic 2 cups canola oil 4 Kaiser rolls 4 tablespoons mayonnaise 1/4 green cabbage, thinly sliced 1/4 red onion, thinly sliced 4 ounces provolone cheese, sliced Instructions: In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours. Heat grill to high. Remove chicken from marinade, and add chicken to the grill. In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic. Heat the canola oil to 350 degrees F. Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels. Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred. Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.
Moscato Poached Fruit 1 (750 ml) bottle Moscato d'Asti Italian sparkling white wine 1 1/2 cups sugar 1 (6-inch) cinnamon stick (or two 3-inch sticks) 1 vanilla bean, split lengthwise 8 whole cloves, wrapped in cheesecloth and tied with kitchen string Zest of 2 large oranges, zested with a strip zester Zest of 1 lemon, zested with a strip zester 2 cups large dried Calimyrna figs, hard stems removed (12 ounces) 2 cups large dried apricots (12 ounces) 1 cup large pitted prunes (6 ounces) 1 cup large dried peaches, halved (6 ounces) 3/4 cup dried cherries (5 ounces) Crème fraiche, for serving Instructions: Combine the wine, sugar, cinnamon, vanilla bean, cloves, orange zest, and lemon zest in a large (10 to 11-inch diameter) pot or Dutch oven, such as Le Creuset. Add 2 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 15 minutes. Add the figs, apricots, prunes, and peaches to the simmering liquid and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally, until all the fruit is tender and the liquid is reduced. (Not to worry if the figs are less tender; you don't want to overcook the rest of the fruit.) Remove and discard the cloves. Off the heat, stir in the cherries and allow the fruit to cool to room temperature in the poaching liquid. Refrigerate for at least 4 hours. Reheat and serve warm or at room temperature with poaching liquid and a dollop of crème fraiche.
Frittata and Tomato Sandwich 1 pound small zucchini 1 1/2 tablespoons extra-virgin olive oil, plus extra for brushing Salt and freshly ground black pepper 1/4 cup fresh basil leaves, roughly chopped 7 eggs, lightly beaten 1/2 cup fontina or provolone cheese, grated 8 slices country-style bread Red pepper flakes, to taste, optional 2 vine ripe tomatoes Instructions: Preheat broiler. Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick. Stir the zucchini and basil into the beaten eggs. Season with salt and pepper. Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature. Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp. Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve.
Korean BBQ Beef Skewers 1 (3 pound) beef tenderloin trimmed and sliced to 1/2-inch thickness 1/4 cup hoisin sauce 1/4 cup ketchup 1/4 cup prepared barbecue sauce 1 tablespoons nam pla 1/4 cup soy sauce 1 (2-inch) piece ginger, grated 1 tablespoon vegetable oil 1 tablespoon chopped scallion 1 tablespoon chopped cilantro leaves, plus more for garnish Instructions: Heat a grill pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend. Remove from the refrigerator and thread one piece of beef onto a 6\ bamboo skewer. Repeat with the remaining beef, set onto a decorative platter and garnish with chopped cilantro.
Balloon Cup Tiramisu 12 lady fingers 10 ounces coverture chocolate (minimum 54 percent cocoa) 6 small balloons 2 egg yolks 3 1/2 ounces sugar 2 egg whites 1 pound mascarpone cheese 1/4 zest of a lemon 3 1/2 ounces espresso coffee 1-ounce sugar 1-ounce Amaretto Instructions: Tempering chocolate: Chop the chocolate very fine. Melt 6 ounces of chocolate in a water bath, approximately 120 degrees F, and remove from heat. Add the rest of the chocolate, 4 ounces, and stir slowly until all the chocolate is melted (the approximate temperature should be 90 degrees F). Blow up the balloons, tie them and then dip them in the chocolate half way up the sides. Set them on a sheet pan with parchment paper and put in the refrigerator. After 30 minutes, take them out of the refrigerator, pop and peel out the balloons. With an electric mixer, whip yolks and sugar until silky. Add Mascarpone Cheese slowly with lemon zest. Whip egg whites to firm peak and fold in by hand. Add sugar and Amaretto to freshly brewed espresso coffee. Assembling Tiramisu Pipe a little of the Mascarpone Cream mixture into the balloon cups. Cut the lady fingers in half and dip them into the coffee syrup. Place two ladyfingers into a balloon cup. Finish piping the rest of the cream mixture into the cup. Garnish with cocoa powder dust.
Easy As Can Be Pasticcio 1 pound penne, mostaccioli, or ziti 2 cups finely grated Parmesan 1 cup whole milk 2 large eggs 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium yellow onion, finely chopped 3 medium garlic cloves, thinly sliced Salt and freshly ground black pepper 1 pound lean ground turkey 1/2 pound ground pork 28-ounce can crushed tomatoes, with juices 1/2 teaspoon ground cinnamon Instructions: Heat the oven to 375 degrees F and arrange a rack in the middle. Bring a large pot of heavily salted water to a boil, over medium-high heat, and cook pasta according to package directions. When pasta is done, drain, and run under cold water to cease the cooking. For the sauce: Heat the oil and butter in a large frying pan over medium-high heat. When the butter foams, add the onion and garlic and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes. Add the meat and break it up with a spoon. Cook, stirring frequently, until browned, about 5 minutes. Stir in the tomatoes and cinnamon and season, to taste, with salt and pepper. Cook until slightly thickened, about 5 minutes more, then remove from the heat. Butter a 2 1/2 to 3-quart baking dish. Spread half of the pasta evenly in the bottom of lightly buttered glass baking dish. Sprinkle half of the cheese over the top, add all the meat sauce, the remaining pasta, and the remaining cheese. In a small bowl, whisk together the milk and the eggs until evenly combined. Slowly pour it over the entire dish; (the liquid should completely cover the noodles). Cover and bake until bubbly, about 40 to 45 minutes. Uncover and bake until bubbling and browned, about 10 to 15 minutes more. Let it sit for 10 minutes before serving.
Spinach-Artichoke Panini Bites 4 ounces cream cheese 1 tablespoon sour cream 1 clove garlic, smashed 1/2 teaspoon grated lemon zest (from 1/2 lemon) 1/4 teaspoon kosher salt One 10-ounce package frozen spinach, thawed and squeezed dry 1/2 cup marinated artichoke hearts, drained 1/2 cup grated mozzarella 1/4 cup freshly grated Parmesan 1/2 cup mayonnaise 12 slices white bread Instructions: Put a rimmed baking sheet in the oven and preheat to 450 degrees F. Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine. Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes. Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.
How to Make Homemade Chicken Pot Pie | Chicken Pot Pie 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups yellow onions, chopped (2 onions) 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley leaves 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Grape Leaves 2 pounds ground beef 2 pounds ground pork 2 cups white rice 1 cup chopped fresh dill 1 cup chopped white onion 1 cup chopped spring onion 2 tablespoons garlic powder 2 tablespoons salt 2 tablespoons ground pepper Tomato puree Butter Olive oil 1 jar preserved grape leaves in brine Lemon juice Instructions: Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix. Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes. Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.
Oven-Style Barbequed Chicken 2 tablespoons vegetable oil 1 tablespoon plus 1 teaspoon chili powder 3/4 teaspoon paprika 3/4 teaspoon rubbed sage 1/2 teaspoon dry mustard 1/2 teaspoon ground ginger Pinch of cayenne pepper 3 1/2 pounds mixed chicken parts- legs, thighs, and breast (skin-on), about 8 pieces Kosher salt and freshly ground black pepper 1 cup QUICK BARBEQUE SAUCE, recipe follows 2 tablespoons vegetable oil, like soy, corn or peanut 1/2 medium Spanish onion, chopped 6 cloves garlic, minced Pinch of crushed red pepper 1 tablespoon tomato paste 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed 1 cup plus 2 tablespoons red wine vinegar 1 cup firmly packed light brown sugar 1 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed. Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours. Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
Hashbrown Breakfast Bake 5 cups frozen shredded hashbrowns, thawed 3 cups chopped cooked ham 1 chopped green bell pepper 3 cups shredded Mexican cheese blend 5 eggs 1¼ cups Daisy Brand Sour Cream 1 cup milk 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon chili powder ½ teaspoon onion powder ¾ cup Pico de Gallo Instructions: 1.Heat the oven to 350°F. 2.Grease a 13x9-inch baking dish or spray with cooking spray. 3.Mix the hashbrowns with the ham, bell pepper, and 2 cups cheese in a medium bowl. 4.In another medium bowl, whisk together the eggs, 1 cup of sour cream, milk, oregano, salt, chili powder, and onion powder. 5.Combine the hashbrown mixture with the egg mixture; pour into the baking dish. 6.Bake for 35 minutes; remove the casserole from the oven and sprinkle with the remaining cheese. 7.Return the casserole to the oven and bake for 15 to 20 minutes or until the hashbrowns are tender and knife inserted in the center comes out clean. 8.Top each slice of casserole with servings with Pico de Gallo and a dollop of sour cream.
Mexican Punch 1/2 cup simple syrup 1/4 cup grenadine Juice of 2 oranges One 12-ounce container frozen limeade Two 2-liter bottles lemon-lime soda, such as 7-Up Ice 4 limes, cut into slices Instructions: Combine the simple syrup, grenadine, orange juice and frozen limeade in a large container. Add the lemon-lime soda, fill the container with ice and top with lime slices.
Roasted Corn Abdi 1 teaspoon oregano, dried 1/3 tablespoon ground allspice 1/4 bunch cilantro, minced 1 red onion, 1/4-inch dice 1 tablespoon carrot, 1/4-inch dice 1 ear corn, kernels removed and roasted until some of the kernels start to brown 4 to 6 kumquats, sliced 1 cucumber, seeded and 1/4-inch dice 1 lime, juiced 1/2 habanero, seeds removed 1 avocado, peeled and cubed Salt, to taste Instructions: Toast together oregano, allspice and cilantro then mix together with the remaining ingredients. Blend lime juice and chili with 1/4 cup of the salsa mixture and add back to salsa. Add the avocado and salt to taste.
Savory Galette 3 tablespoons olive oil 1 medium sweet potato, peeled and diced into 1/2-inch cubes 6 cups Swiss chard leaves, cut into 1-inch wide strips, plus 1/2 cup Swiss chard stems, sliced across into 1/4-inch-wide pieces 1 clove garlic, thinly sliced 1/2 small onion, sliced 1/3 cup roughly chopped toasted walnuts 1/4 cup roughly chopped kalamata olives 4 ounces feta cheese, crumbled 4 sun-dried tomatoes, cut into thin strips Kosher salt and freshly ground black pepper 12 sheets frozen phyllo dough, thawed in the refrigerator overnight 1 stick (8 tablespoons) unsalted butter, melted 2 tablespoons olive oil 1 teaspoon crushed red pepper flakes 1 clove garlic, minced 1/3 cup red wine vinegar 2/3 cup honey 2 tablespoons minced toasted walnuts 1 tablespoon minced kalamata olives Kosher salt and freshly ground black pepper, optional Instructions: For the galette: Preheat the oven to 375 degrees F. In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool. Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper. Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes. For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving. Serve the galette with the sauce on the side.
Irish Soda Bread 5 cups sifted all-purpose unbleached flour 3/4 cup sugar 2 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 1/4 pound (1 stick) butter 2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained 3 tablespoons caraway seeds 2 1/2 cups buttermilk 1 large egg, slightly beaten Instructions: Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans. Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds. Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans. Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
Gnocchi 6 large Idaho or Russet potatoes 2 tablespoons plus 1 teaspoon salt Dash of freshly ground white pepper 2 eggs, beaten 4 cups unbleached flour Grated Parmigiano for serving Instructions: Boil the potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool enough to handle, peel and rice the potatoes, and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air. (The reason for this is to allow as much evaporation of moisture as possible to avoid the need of additional flour, therefore keeping the gnocchi light.) Before proceeding further, bring 6 quarts of water and 2 tablespoons of the salt to a boil. On a cool, preferably marble work surface, gather the cold riced potatoes into a mound, forming a well in the center. Stir the remaining 1 teaspoon salt and the white pepper into the beaten eggs and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a knife as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become.) Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal parts. Continue to dust dough, hands, and surface as long as the dough feels sticky. Using both hands, roll each piece of dough into a rope 1/2-inch thick, then slice the ropes at 1/2 inch intervals. Indent each dumpling with a thumb, or use the tines of a fork to produce a ribbed effect. (This facilitates adhesion of the sauce.) Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden spoon, and cook for 2 to 3 minutes, until they rise to the surface. Remove the gnocchi from the water with a slotted spoon or skimmer, transfer them to a warm platter, adding a little sauce of choice, and boil the remaining pieces in batches until all are done. Sauce as desired, add freshly ground white pepper to taste and, if appropriate, grated cheese, and serve immediately.
Roquefort Butter 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 ounces good Roquefort cheese 1 tablespoon chopped scallions Instructions: Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
Berry Soda 1/2 cup strained Cranberry Concord Syrup, recipe follows One 1-liter bottle chilled sparkling water 1 pound frozen cranberries 1 1/4 cups concord grape jam 3/4 cup concord grape juice 1/3 cup sugar One 3-inch strip orange zest Instructions: Add some ice to 4 glasses. Pour 2 to 3 tablespoons of the Cranberry Concord Syrup into the glasses and top with sparkling water. Stir gently and serve. Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher.
Seafood Gumbo 2/3 cup oil 2/3 cup flour 1 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped fresh parsley 1/2 cup chopped sweet bell pepper 1/2 cup chopped green onions (scallions) 1 pound cleaned shrimp 1 pint oysters and liquid 1 pound crabmeat 4 quarts water Salt and freshly ground black pepper Cooked white rice, as an accompaniment Instructions: Make a roux by combining the oil and flour in a deep pot and cooking over medium low heat until dark brown in color, about 12 minutes. Add the onions and mix well. Then, add the celery, parsley, sweet pepper, and green onions and mix well and cook for about 25 minutes. Add the shrimp, oysters, oyster liquid, and crabmeat and mix together well. Add water, and cook for 1 hour. Add salt and pepper, to taste. Serve over rice.
Braised \Adobo Style\ Oxtail 10 pounds oxtail 4 ounces salt 4 ounces lard 2 sliced onions 1 cup minced garlic 12 bay leaves Sprinkle cracked pepper 1 gallon soy sauce 1 quart vinegar 2 ounces achiote powder Garlic Rice, recipe follows Kimchee Cucumbers, recipe follows Chili Peppah Watah, recipe follows Sliced scallion greens, fried garlic and chicharrons, for garnish 2 ounces soybean oil 4 cups cooked rice 3 ounces minced garlic Garlic salt and ground black pepper, for sprinkling 8 ounces kimchee base 3 ounces rice vinegar 1 ounce sesame seed oil Pinch Hawaiian rock salt 2 cucumbers, cut into bite-size pieces 1 gallon vinegar 12 ounces sweet chile sauce 12 ounces sriracha Pinch Hawaiian rock salt 3 Hawaiian chile peppers Instructions: Grill oxtail over medium-high heat until charred on all sides, for smoky essence. Bring 3 gallons water to a boil in a large pot with the salt, then add the oxtail. Boil in brine for 1 hour 30 minutes. In a large roasting pan, render lard with onions, garlic, bay leaves and cracked pepper. Add oxtail to pan, then add soy sauce, vinegar and achiote powder. Give it a nice stir together. Bring to a vigorous boil then braise/simmer, slow and low until tender, an additional 45 minutes. Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons. In a fry pan on medium heat, add oil, rice and garlic. Cook until rice is a little crispy and golden brown in color, 3 to 4 minutes. Sprinkle garlic salt and black pepper. Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers. Combine vinegar, chile sauce, sriracha, rock salt and chile peppers, then whisk together. Chill for 1 hour.
Herbed Chicken Marsala Four 4-ounce boneless, skinless chicken breast cutlets Kosher salt and freshly ground black pepper 1/3 cup whole wheat flour 1 1/2 tablespoons extra-virgin olive oil 3/4 cup low-sodium chicken broth 1/3 cup sun-dried tomatoes (not packed in oil; not rehydrated), finely chopped or very thinly sliced 1/2 teaspoon finely chopped rosemary 10 ounces white button or cremini (baby bella) mushrooms, sliced 1/3 cup sweet marsala wine 2 teaspoons unsalted butter 1 to 2 tablespoons roughly chopped flat-leaf parsley Instructions: Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm. Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds. Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.
Valerie's Italian Veggie Pie 3 tablespoons olive oil 8 ounces white button mushrooms, sliced 2 shallots, chopped One 5-ounce bag baby spinach, washed and dried 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8-ounce tube refrigerated crescent rolls 4 cups shredded mozzarella 3 tablespoons grated Parmesan or Pecorino-Romano 3 eggs, beaten Instructions: Preheat the oven to 350 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool. Pat the crescent roll dough into a 9-by-13-inch casserole dish. In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough. Bake until golden brown, 30 to 40 minutes.
Meatball Sliders with a Twist 1 cup toasted almonds or walnuts 2 cloves garlic 1 cup panko breadcrumbs or matzo meal 1 cup shredded Parmesan, plus more for serving 2 tablespoons dried parsley Kosher salt and freshly ground black pepper 2 large eggs 3 1/2 cups (28 ounces) tomato sauce of your choice Flavorless oil, like canola or vegetable, for frying 12 ounces fresh mozzarella, sliced 1/4 inch thick 1 bunch fresh basil leaves 6 slider rolls, toasted Chopped fresh parsley or basil, for serving Instructions: In a food processor, combine the nuts and garlic and pulse to a coarse crumb. Add the breadcrumbs, Parmesan, parsley, salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll 1 1/2 tablespoon-sized balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper. Warm the tomato sauce in a large pot over medium heat. Heat 1/4 inch of oil in a skillet over medium-high heat and cook the balls in batches, turning until they're golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep fry the suckers if that's what you're into.) Add the balls to the tomato sauce. Put 1 slice of mozzarella, 2 balls and 1 basil leaf on the bottom of each roll. Top with the top of the slider bun and serve with additional marinara sauce and chopped parsley or basil on the side.
Lamb Chops with Lemon Potatoes and Minty Peas 2 russet potatoes, peeled, each cut lengthwise into 8 wedges 3 cloves garlic, smashed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Juice of 1 lemon, plus wedges for serving 3/4 cup low-sodium chicken broth 12 lamb rib chops (about 2 pounds) 1 1/2 teaspoons dried oregano 3 tablespoons unsalted butter 1 10-ounce bag frozen peas 2 tablespoons finely chopped fresh mint Instructions: Preheat the oven to 425˚ F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes. Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil. Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint. Divide the lamb chops, potatoes and peas among plates. Serve with lemon wedges.
Cali Burger 1/4 cup mayonnaise 2 tablespoons chipotle adobo sauce 2 tablespoons ketchup 1 tablespoon sweet pickle relish 1/4 teaspoon Worcestershire sauce Canola or peanut oil, for frying 1/4 cup all-purpose flour 1 large egg, lightly beaten 1 cup panko breadcrumbs 2 large avocados, sliced Kosher salt and coarsely ground black pepper 1 pound ground chuck Kosher salt and coarsely ground black pepper 4 slices American cheese, optional 4 sesame burger buns, lightly toasted 1 large beefsteak tomato, thinly sliced into 8 slices 4 large iceberg lettuce leaves 4 thin slices white onion Instructions: For the chipotle secret spread: Stir the mayonnaise, adobo sauce, ketchup, relish and Worcestershire together in a bowl to make the spread. Set aside. For the panko-crusted avocados: In a medium pan over medium-high heat, add enough canola oil for deep-frying the avocado slices and heat until very hot. Put the flour in one shallow bowl, the egg in a second shallow bowl and the breadcrumbs in a third. Season the avocado slices with salt and pepper. Dredge the slices first in the flour, then dip in the egg and coat with the breadcrumbs. Fry the avocado in batches until the panko turns golden brown, 3 to 5 minutes. Set aside on a plate lined with paper towels. For the burgers: Mix the ground chuck and some salt and pepper together in a bowl with your hands. Form the meat into 4 thin 1/4-pound patties, each about 4 inches in diameter and 1/2 inch thick. Heat a large cast-iron skillet or griddle over medium-high heat until very hot, at least 5 minutes. Add as many patties as will fit comfortably--do not crowd--and cook until the sides of the patties are opaque, 2 to 3 minutes. Flip each patty and top with a slice of American cheese if desired. Cook until the cheese begins to droop and melt at the corners and edges. Repeat with the remaining burgers and cheese. Slather the bottom half of each bun with the chipotle spread, then top with 2 tomato slices, 3 fried avocado slices, 1 lettuce leaf, a cooked burger and 1 slice of onion. Finish with a top bun. Serve immediately.
Awesome Pretzel Chicken Tenders with Spicy Honey Dijon Sauce 3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips 2 cups buttermilk 2 tablespoons dried basil 2 tablespoons dried oregano 2 tablespoons granulated garlic 3/4 teaspoon salt 2 teaspoons pepper 3/4 teaspoon red pepper flakes 1 1/2 cup smoked almonds 12 large sourdough hard pretzels Canola oil, for frying Spicy Honey Dijon Sauce, recipe follows large resealable plastic bag 1/2 cup Dijon mustard 1/4 cup honey 1 chipotle peppers in adobo sauce 2 teaspoons adobo sauce (optional) 1 teaspoon cider vinegar Instructions: In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix. Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine. In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees. Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven. In a small food processor, combine all ingredients. Refrigerate until ready to use.
Sambal Sweet Potato Puree 2 cups heavy cream 6 garlic cloves, peeled 5 large sweet potatoes, baked until a easily pierced with a knife 1 tablespoon sambal 2 to 4 ounces of butter Salt and black pepper, to taste Instructions: Place cream and garlic in saucepan and on low heat, reduce the cream to 1 cup. Scoop out potato into a food processor. Puree and add cream, sambal, butter, salt and pepper. Check for seasoning. Keep warm for serving.
Pumpkin-Spiced Mini \Cake\ Balls 1 pkg. (3oz.) JELL-O Vanilla Flavor Instant Pudding 1 tsp. pumpkin pie spice 1/3 cup cold milk 1 cup thawed COOL WHIP Whipped Topping 3 doz. vanilla cake donut holes (1-1/2 inch) 1/4 cup chocolate syrup Instructions: 1. Beat pudding mix, spice and milk with whisk in medium bowl for 2 min. Stir in COOL WHIP. 2. Cut a thin slice off each donut hole; discard. Cut donuts in half; fill with pudding mixture. Press each together gently to secure. 3. Place cut-sides down on plate. Drizzle with chocolate. Variation: Do not cut slices off bottoms of donut holes. Prepare recipe as directed. Insert lollipop stick into center of each donut hole to serve.
Sausage and Clams With Polenta 1 cup instant polenta 2 tablespoons extra-virgin olive oil 4 cloves garlic, sliced 1 bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped Kosher salt and freshly ground pepper 3/4 pound hot or sweet Italian sausages, cut into chunks 1 pint grape tomatoes, halved 3/4 cup dry white wine 16 littleneck clams, scrubbed Chopped fresh parsley, for topping (optional) Instructions: Cook the polenta as the label directs; keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes. Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.
Hopple Popple with Crispixandtrade;-Potato Pancake 2 tablespoons olive oil 1 small red pepper, seeded and diced 1 small onion, diced 2 Italian sausages, removed from casings Kosher salt and freshly ground black pepper 6 eggs, beaten 1/2 cup Cheddar cheese, grated 3 tablespoons olive oil, divided 1 tablespoon butter 1 cup sliced onions 2 cups KELLOGG'S® CRISPIX® cereal 1/2 cup milk 1 egg, lightly beaten 1/2 cup grated potato (about 1 large potato) Kosher salt Instructions: Preheat the oven to 350 degrees F. To make the Hopple Popple: In a large, deep, oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add the pepper and onion to the pan and saute for 4 minutes. Crumble the sausage into the pan and saute until the sausage is cooked through, stirring occasionally, about 6 to 7 minutes. Season the mixture with salt, and pepper, to taste. Pour the beaten eggs over the sausage mixture, top with grated cheese and transfer to the oven. Bake until the eggs are just firmed up, about 15 minutes. To make the CRISPIX™-Potato Cakes: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat and saute the onions for 5 minutes, stirring occasionally. Remove from the heat and set aside to cool. Pour the cereal into a large bowl and pour the milk over top. Allow the mixture to sit for 3 minutes so the cereal will moisten, then drain out the milk. Stir together the moistened cereal, cooked onions, beaten egg, grated potato, salt and pepper. Stir the mixture to combine well. In a large nonstick pan, heat 2 tablespoons olive oil over medium-high heat. When the oil is hot, drop 1/2 cup portions of the cereal mixture into the pan. Cook the cakes until golden brown and crispy, about 2 to 3 minutes per side. Cook's Note: Be sure to flip them over and cook both sides. Transfer the cakes to a paper towel to drain the excess oil and then season lightly with salt. Serve the CRISPIX™ cakes alongside the Hopple Popple.
Chocolate Chip Walnut Cupcakes 1/2 cup finely chopped walnuts 1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge) 2 eggs, at room temperature 1/2 cup vegetable oil 1/4 cup water 4 ounces mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 3 cups powdered sugar, sifted Instructions: Special equipment: 12 paper cupcake liners, a 12-cup muffin pan For the cupcakes: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside. In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan (cupcake liners will be full). Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs. Cool the cupcakes in the pan for 10 minutes. Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes. For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use. Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature.
Chive and Cheddar Cheese Puffs 1/2 cup whole milk 1/2 cup water 5 tablespoons unsalted butter 1 teaspoon Kosher salt 1/4 teaspoon cayenne pepper 1 1/4 cups all-purpose flour 5 large eggs 4 ounces extra-sharp aged cheddar cheese, shredded (1 cup) 1/3 cup minced fresh chives Instructions: 1. Arrange one oven rack in the top third of the oven and the other in the bottom third. Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper. 2. In a large saucepan, heat the milk, water, butter, salt, and cayenne over medium heat to a simmer, stirring to melt the butter. Turn off the heat and add the flour all at once. Stir vigorously until smooth and a thin film of dough sticks to the bottom of the pan. Transfer the dough to a mixing bowl. 3. Using an electric mixer, beat the dough on low speed for 1 minute to cool it down. Raise the speed to medium and add the eggs, one at a time, beating very well after each addition. Continue beating, scraping down the bowl occasionally, until the batter is shiny, smooth, and elastic. Reduce the speed to low and beat in the cheese and chives. 4. Drop the batter by teaspoons onto the prepared baking sheets, spacing the mounds 1 inch apart. Bake for 15 minutes, switch the positions of the baking sheets, and bake for 12 to 15 minutes longer or until golden brown, domed, and firm to the touch. Serve warm.
Chocolate Cornpone with Hot Mexican Chocolate Sauce 1 tablespoon unsalted butter 3 ounces semisweet chocolate, coarsely chopped 1/2 cup all-purpose flour 1/2 cup white cornmeal 1/4 cup sugar 1 tablespoon ancho chili powder 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs, lightly beaten 1/2 cup buttermilk 1/2 cup sugar 6 large egg yolks 4 ounces semisweet chocolate, melted 2 cups whole milk 1 cup heavy cream 1/2 teaspoon vanilla extract Hot Mexican Chocolate Sauce, recipe follows 1 1/2 cups heavy cream 2 cinnamon sticks 8 ounces bittersweet chocolate, coarsely chopped 1 tablespoon sugar 2 tablespoons ground toasted almonds Instructions: Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper. Place chocolate in a double boiler over simmering water and stir until melted. Remove from heat and let cool slightly. Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and then stir in the melted chocolate. Scrape batter into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack. Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish. Whisk together the sugar and yolks in a large bowl until pale. Whisk in the melted chocolate, milk, cream, and vanilla extract until combined. Using a fine sieve, strain the custard over the bread chunks. Press on the bread chunks so that they are soaked in the custard mixture. Place the pan in a roasting pan and fill the roasting pan halfway with hot water. Bake for 40 minutes or until the custard is set. Remove and let cool on a rack for 30 minutes before serving. This is best served warm. Spoon into bowls and drizzle with the Hot Mexican Chocolate Sauce. Bring heavy cream and cinnamon sticks to a simmer in a small saucepan. Remove from the heat and let steep for 15 minutes. Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted. Stir in the almonds and transfer to a small pitcher. Keep hot.;
Lobster Roll 1/2 cup nonfat plain Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt 3 tablespoons mayonnaise 1 stalk celery, finely chopped 1 tablespoon chopped scallion greens (about 1 scallion) 1 tablespoon fresh lemon juice 1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups) Salt and freshly ground black pepper 4 whole-wheat hot dog buns 1 tablespoon extra-virgin olive oil Instructions: If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately. Excellent source of: Protein, Niacin, Vitamin B12, Copper, Magnesium, Manganese, Phosphorus, Selenium, Zinc Good source of: Fiber, Vitamin B6, Calcium, Iron, Potassium
Eggplant Parm Soup 8 cups (2 quarts) prepared tomato soup 1 Parmesan rind 1 1/3 cups all-purpose flour 2 large eggs, beaten 2 cups Italian-style breadcrumbs Salt and freshly ground black pepper 1 medium eggplant, peeled and cut into 1-inch cubes Vegetable oil, for frying 8 slices whole milk mozzarella 2 tablespoons fresh basil, cut into chiffonade Instructions: Put the soup in a medium pot, add in the Parmesan rind and bring to a slight simmer. Set up a standard breading station with the flour, eggs and breadcrumbs in separate shallow bowls. Lightly season each station with salt and pepper. In batches and using a spider or slotted spoon, dredge each eggplant cube in flour and shake off the excess; dip in egg and let the excess drip off; and then coat in breadcrumbs. Set aside on a wire rack. Heat 1/2 inch of oil in 2 large straight-sided saute pans over medium heat. Working in small batches, fry the eggplant pieces, turning once, until golden brown, about 4 to 5 minutes a side. Preheat the oven to broil. Ladle the soup into individual ovenproof crocks on a parchment-lined baking sheet. Cover each crock with 2 slices of mozzarella. Broil until golden brown and bubbly. Top each crock with several fried eggplant cubes and some basil chiffonade.
Ciabatta Pizza with Squash Caponata 1/4 cup extra-virgin olive oil 1 1/2 pounds yellow squash and/or zucchini, small dice 1 medium onion, red or yellow, chopped 4 cloves garlic, thinly sliced 1 small red chile, Fresno or Holland, chopped or thinly sliced 2 ribs celery, finely chopped 1 cubanelle pepper, chopped 1 small red bell or sweet red frying pepper, seeded and chopped Kosher salt and freshly ground black pepper 1/2 cup Sicilian green olives, chopped 2 to 3 tablespoons golden raisins 2 to 3 tablespoons capote capers, drained and chopped 1 tablespoon white balsamic vinegar, or a splash of dry wine 1 (14-ounce) can tomato sauce A handful flat-leaf parsley, finely chopped A few leaves fresh basil, torn 1 large loaf ciabatta bread, split horizontally 2 1/2 cups (10-ounce package) shredded provolone, or 1/2 pound caciocavallo cheese, shredded Instructions: Preheat the oven to 450 degrees F. Heat the extra-virgin olive oil in a pot over medium-high heat. Add the zucchini, onions, garlic, chile, celery, cubanelle pepper, red bell pepper, and salt and pepper, to taste. Cook about 10 to 12 minutes to soften vegetables. Add in the olives, raisins, and capers once the veggies start to give off their juice. Add the vinegar, then tomato sauce. Reduce heat to a simmer. Stir in the parsley and basil to finish. Arrange bread on a large baking sheet and top with an even, thick layer of caponata. Then top that with an even layer of cheese and bake for 5 minutes to brown and melt the cheese. Cut each 1/2 loaf into 3 large squares of bread pizza.