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Carne Asada with Divorced Enchiladas Tampiquenas 4 tablespoons Canola Oil 8 ounces HERDEZ® Salsa Verde 8 ounces HERDEZ® Salsa Casera, Medium 1 (16-ounce) package of queso fresco, crumbled 8 corn tortillas 12 ounces skirt steak Salt and pepper, to taste Instructions: In 12-inch skillet over low heat, place 4 tablespoons oil to cover bottom evenly. Dip tortillas in oil a few seconds per side until pliable. Drain excess oil and place pliable tortilla on sheet pan. Working one at a time, place 2 ounces queso fresco in center of tortilla. Roll tortilla and place into one small skillet, making 4 enchiladas total. Repeat process making 4 more enchiladas in a second pan. Meantime, season steak with salt and pepper and cook to desired degree of doneness. Pour HERDEZ® Salsa Verde over tops of one pan of enchiladas and sprinkle with cheese. In other skillet pour HERDEZ® Salsa Casera over tops of enchiladas and sprinkle with cheese. Cover and cook over medium heat for 3-5 minutes. Transfer to plate and serve steak between one HERDEZ® Salsa Verde Enchilada and one HERDEZ® Salsa Casera Enchilada.
Smoked Paprika Potato Wedges 18 small white potatoes, cut into wedges Salt 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons grill seasoning or lots of salt and pepper 2 teaspoons smoked sweet paprika, abut 2/3 palmful 1 cup sour cream 1 clove garlic, grated or crushed into paste 3 tablespoons chives, finely chopped 2 teaspoons hot sauce Instructions: Preheat the oven to 450 degrees F. Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes. Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside.
Oysters, Caviar and Bubbles 1 1/2 tablespoons lemon juice 1 teaspoon minced shallot (1 small shallot) 1/2 teaspoon pink peppercorns, crushed 2 tablespoons chilled prosecco Pinch salt 12 oysters on the half shell 2 ounces hackleback, paddlefish or tobiko caviar Instructions: Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry. Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.
Fish and Fennel Stew 3 tablespoons olive oil 1 cup chopped onion 1 fennel bulb, stalks trimmed, core removed and thinly sliced 1 bay leaf Kosher salt and freshly ground black pepper 1 lemon, thinly sliced 2 cloves garlic, grated on a rasp or minced 2 tablespoons tomato paste 4 Roma tomatoes, sliced 1/4-inch thick 2 cups dry white wine with citrus floral notes 2 cups fish stock 1 1/2 pounds skinless, boneless cod or pollock filets, cut into 8 chunks Curly parsley, chopped for garnish Instructions: In a stock pot over medium heat, add the olive oil, onions, fennel, bay leaf and season with a pinch of salt and a grind or two of pepper. Cook, stirring, until both the fennel and the onions are very tender, but not browned, 6 to 8 minutes. Cook's Note: Be careful to not break up the bay leaf during this process. Add the lemon slices, garlic, and tomato paste stirring to combine. Cook until the tomato paste turns a deep reddish brown, then add the tomato slices and season with another pinch of salt. Allow to sit and bubble a bit, then stir, repeating until the tomatoes are completely broken down and some moisture has evaporated from the pot, about 10 minutes. Add the wine and scrape up any bits on the bottom of the pan and bring to a simmer. Simmer uncovered until most of the wine has evaporated, about 10 minutes. Add the fish stock, raise to a simmer and nuzzle the fish into the pot, and simmer until fish is cooked through, 6 to 8 minutes. Serve warm with a sprinkle of chopped parsley.
Baked Cedar Board Salmon over Chard and Bean Saute in Saffron Orange Beurre Blanc 1/4 cup four 1/8 cup achiote paste 1/4 teaspoon salt 1/4 teaspoon white pepper 3 cedar boards (16 3/4 by 3 3/4-inch) 2 tablespoons olive oil, plus 2 tablespoons 6 (4 to 6-ounce) salmon fillets 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup annatto flour 3 bunches chard 2 shallots, finely chopped 2 tablespoons olive oil 2 tablespoons olive oil 2 shallots, chopped 1 cup flageolet beans 1 cup cannelloni beans 1 cup christmas limas Pinch salt Pinch pepper 1/4 cup white wine 1/8 cup minced shallot 1/8 cup rice wine vinegar 2 cups sweet butter 4 strands saffron 1 teaspoon orange zest Citrus zest and capers, for garnish Instructions: Annatto Flour: Combine all ingredients in a bowl and mix well. Pass through strainer and sift until no lumps exist. Salmon: Preheat the oven to 350 degrees F. Place the cedar boards tightly together on a 1/4 sheet pan or large jellyroll pan. Moisten the boards with water to saturate. Rub the boards with 2 tablespoons olive oil. Rub each salmon fillet with salt and pepper. Lightly coat with the annatto flour mixture. Place the remaining 2 tablespoons olive oil in hot saute pan. Pan sear the fillets until golden. Remove from pan and place on cedar boards. Place in the oven and cook for 7 minutes. Chard: Wash the chard thoroughly and towel dry. Chop coarsely and set aside. In hot saute pan, add 2 tablespoons olive oil and the shallots. Saute until the shallots are soft, then add the chard. Cook until chard begins to soften, approximately 2 minutes. Remove from heat. Bean Saute: In a hot saute pan, add the olive oil and heat. When the oil is hot, add the shallots and saute for 1 minute. Add the beans, salt, and pepper, and saute for 3 minutes. Remove from heat. Saffron Orange Beurre Blanc: Combine white wine, minced shallot, and rice wine vinegar in saucepot. Reduce on medium heat until reduced by 50 percent. Slowly whisk in butter over very low heat until blended. Add saffron and orange zest and whisk in until blended thoroughly. Keep warm until service. Best to make last minute as it can separate. This dish presents itself best if served in bistro bowls. Layer bottom of each bowl with equal amounts of Sauteed chard. Add 1/2 cup sauteed beans, and top with salmon fillet. Drizzle beurre blanc along the outside of chard. Garnish with citrus zest and capers, if desired. Wine Recommendation: Chardonnay
Zingertini 1 tangerine-orange flavored tea bag (recommended: Celestial Seasonings Tangerine Orange Zinger tea) 3 ounces premium vodka Ice cubes 1-ounce orange liqueur 1 orange or tangerine slice, for garnish Instructions: Steep the tea bag in the vodka for 5 minutes. After steeping, remove tea bag and squeeze. Discard tea bag. In a shaker filled with ice, combine vodka mixture and orange liqueur. Shake well and strain into a martini glass. Garnish with an orange or tangerine slice and serve cold.
Cheddar & Chutney Grilled Cheese 12 (1/4-inch-thick) slices good bakery white bread 1/4 pound (1 stick) unsalted butter, melted 1 (8.5-ounce) jar mango chutney, such as Stonewall Kitchen 3 cups grated extra-sharp white Cheddar (8 ounces) (see Cook's Note) Instructions: Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter. Heat a panini press (see Cook's Note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the Cheddar is starting to melt. Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.
Chewy Chocolate Espresso Cookies 3 1/4 cups semisweet chocolate chips 1/2 cup butter 1/2 cup flour 1/2 teaspoon baking powder 1/2 teaspoon salt 4 eggs 1 1/2 cups sugar 2 teaspoons vanilla 1 1/2 teaspoons instant espresso 1 1/2 cups chocolate chips Instructions: In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together. Meanwhile, in another bowl, mix together the flour, baking powder, and salt. In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up. Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.
Molten Chocolate Puffs with Raspberry Cream 1/3 cup heavy cream 1 tablespoon confectioners' sugar 10 thawed frozen raspberries in syrup 2 ounces semi sweet chocolate 1 ounces unsweetened chocolate 1/4 cup milk 2 egg yolks 3 egg whites 1 1/2 tablespoons sugar 4 (1/2 cup capacity) ramekins, buttered and dusted with additional granulated sugar Instructions: Whip cream with confectioners' sugar and refrigerate. Drain raspberries from their syrup and puree until smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; refrigerate. In a saucepan, melt 2 kinds of chocolate and milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cool slightly. Whisk egg yolks into chocolate, one at a time, working fast so that they do not curdle. Beat egg whites to soft peak stage. Add sugar and beat until stiff but not dry. Fold a quarter of whites into chocolate mixture to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake at 350 degrees for about 10 to 12 minutes; molten puffs should remain moist in center. To serve: bring them to the table; break each one open with a spoon and add raspberry cream in the center of each puff.
Smoked Cod Rillettes 1 shallot, finely chopped Canola oil, for cooking 1 quart cold-smoked cod 1 cup sour cream 1/2 cup mayonnaise 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped scallion 1 tablespoon hot sauce 1 tablespoon freshly ground black pepper 1 tablespoon salt, or more as needed 1 teaspoon fermented Fresno powder (sub cayenne if unavailable) 1 teaspoon MSG, optional Juice and zest of 2 limes, or more as needed Juice and zest of 1 lemon, or more as needed 1/2 preserved lemon, finely diced Toasted crostini, for serving Instructions: Sautee the shallots in a pan in some oil until softened. Set aside. With clean hands, break apart smoked cod into bite-size pieces. In a large bowl combine sour cream, mayonnaise, dill, parsley, scallion, hot sauce, pepper, salt, Fresno, MSG if using, lime juice and zest, lemon juice and zest, preserved lemon and shallots. Taste for salt and citrus. Add more if needed. Add smoked fish pieces. Chill and serve with toasted crostini.
Chicken in Mustard 1 1/2 to 2 pounds chicken thighs, skin removed Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, divided 1 onion, chopped 1/4 pound white button mushrooms, quartered 3 cloves garlic, minced 1 tomato, chopped 1 tablespoon flour 1 teaspoon dried tarragon 1/2 cup white wine 1 cup chicken stock, plus more if needed 1/4 cup Dijon mustard 2 tablespoons sour cream Super Buttered Noodles, recipe follows 2 chicken bouillon cubes 1 pound egg noodles 3 tablespoons butter, softened 1 tablespoon sour cream Chopped fresh parsley, for garnish Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Rinse and dry the chicken thighs and season with salt and pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside. Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through. When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles. In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
Red Velvet Cupcakes 15 1/2 ounces all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons unsweetened cocoa powder 1 1/2 cups vegetable oil 13 ounces granulated sugar 1 1/4 cups buttermilk 3 eggs 2 tablespoons, plus 2 teaspoons red food coloring 1 1/4 teaspoons vinegar (white or apple cider can both work) 1 1/4 teaspoons vanilla extract 1/8 cup water 1 1/2 pounds cream cheese, room temperature 1 pound butter, room temperature 2 pounds powdered sugar, sifted 1 tablespoon vanilla extract Instructions: For the cupcakes: Preheat oven 350 degrees F. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough. Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool. For the cream cheese frosting: Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. The frosting can be used right away, or stored in the refrigerator up to a week. Frost cooled cupcakes with the cream cheese frosting.
Soft-Shell Crab Club Sandwich 4 medium soft-shell crabs 2 tablespoons chili powder 2 tablespoons vegetable oil 4 soft buns, such as brioche, croissant, or other good-quality soft dinner bun 1 sliced tomato 1/2 cup alfalfa sprouts 2 avocados, peeled, pitted and cut into 1/4-inch slices Several leaves of red-leaf lettuce 1/2 cup mayonnaise 2 tablespoons pureed ancho chili peppers, rehydrated Instructions: Season the crabs with salt and pepper, and sprinkle both sides with the chili powder. Preheat a pan with the oil until nearly smoking. Add the crabs, belly-side down. Cook for 5 minutes before turning. Lower the heat and cook for another 5 minutes on the second side. Remove from the pan and pat dry with paper towels to remove any excess oil. Build your sandwich with lettuce, tomato, sprouts, and avocado, topped off with the crab and chili mayonnaise.
John Spencer's Bolognese Sauce 4 tablespoons extra-virgin olive oil 8 large cloves of garlic, finely chopped 4 (28-ounce) cans whole peeled Italian tomatoes, undrained 1 green bell pepper, coarsely chopped 1 yellow bell pepper, coarsely chopped 1 medium red onion, finely chopped 1 medium white onion, finely chopped 1/2 bunch Italian parsley, leaves chopped 1 package mushrooms, chopped 4 large fresh oregano, chopped 1 teaspoon fresh leaves of basil, chopped 1 large stalk celery, chopped 1-cup chianti or good Italian red wine 2 (16-ounce) cans tomato sauce Salt Pepper 1/2 pound lean premium ground beef 1/2 pound ground pork Olive oil 2 tablespoons granulated sugar 1 hot sausage link (optional) 1 mild sausage (optional) 2 tablespoons butter 3 pounds pasta of your choice, cooked al dente Instructions: In a large cast iron skillet, place the olive oil and cloves of garlic. Cook for about 2 minutes over medium heat until garlic gets light tan but not brown. Add the tomatoes into the oil and garlic and scald tomatoes for about 5 minutes, stirring occasionally, and breaking up with wooden spoon. Transfer tomato mixture to a large saucepan and keep on low heat. Clean out cast iron skillet for upcoming use. Mix chopped vegetables and herbs together in a big bowl. Take 1/3 of mixture and set aside. Put the remaining 2/3 into saucepan with tomato mixture. Add 1 cup of good Italian red wine, such as Chianti (do not use cooking wine) to tomato mixture. Add 2 (16-ounce) cans of tomato sauce to tomato mixture. Add 1 teaspoon salt to taste, and freshly ground pepper (as such as you like). Let the tomato sauce cook uncovered simmering for 1hour. Put about 1 tablespoon of olive oil in bottom of cast iron skillet. Add ground beef, ground pork, and remaining 1/3 vegetable mixture. Cook until meat is medium well and then add mixture to tomato sauce. Add 2 tablespoons of sugar to pot. Simmer tomato sauce partially covered for another 1 to 1 1/2 hours. When tomato sauce is about 15 minutes away from being done, take the 2 sausage links, make a slit down the middle, but do not cut in half. Put the water on to a boil for pasta. Cook Pasta. Place the sausage links in the cast-iron skillet and cook until browned all the way through. Slice sausage into chunks. Either add sausage to tomato sauce or use as suggested below. Place pasta in large serving bowl, add butter, mix, add enough sauce to coat, and as much fresh grated Parmigiano-Reggiano cheese as you like. Serve pasta from the big bowl into individual servings with a few sausage chunks and more if desired. Bon Appetit!
Elizabetta's Biscotti 3 3/4 cups flour 2 cups plus 2 tablespoons sugar 1 cup almonds 1 teaspoon baking powder Pinch salt Pinch saffron, optional 3 eggs 2 yolks 1 egg white, slightly beaten with a fork 1/4 cup sugar Instructions: Preheat oven to 375 degrees F. In a mixing bowl fitted with a paddle attachment, stir together the dry ingredients. In a small bowl, whisk together the eggs and the yolks. Add them to the dry ingredients and mix on low until moistened and combined. Flour your hands slightly and roll the dough into log 2-inches in diameter. Place on a sheet pan and brush with the beaten egg white. Sprinkle with sugar and bake until golden brown, about 10-15 to minutes. Lower oven temperature to 325 degrees F. Let cool for 5 minutes, then, cut on a bias with a serrated knife. Lay the slices out on a sheet pan and return them to the oven to dry out. Let cool, then store in an airtight container. Dip in Vin Santo. Serving suggestion: Vin Santo .
Bittersweet Chocolate Chip-Mango Cookies 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour (see Cook?s Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup bittersweet chocolate chips 1/2 cup roughly chopped dried mango Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine. Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and dried mango. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Mexican Quiche 1 8 or 9 inch deep dish pastry crust 1-lb lean ground beef 3 large eggs, beaten 1 cup salsa 2 cups shredded cheese, your choice 1 small onion, finely diced 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder salt to taste sour cream cilantro, chopped diced tomatoes black olives Instructions: Preheat oven to 350 degrees. Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes. Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.
Peanut Butter \Corn\ Dog One 6-inch whole-wheat tortilla 1 tablespoon peanut butter 1 tablespoon granola 1/2 tablespoon mini chocolate chips 1 banana, peeled Honey, for serving Instructions: Lay the tortilla out flat. Spread with the peanut butter to the edges. Sprinkle with the granola and chocolate chips. Lay the banana on one edge and roll up. Cut the banana in half and insert a stick into each half. Dip in the honey.
Spice Rubbed Pork Tenderloin with Asian Cole Slaw 2 pork tenderloins, each about 12 ounces, silver skin removed 1 tablespoon peanut oil 2 teaspoons Chinese five spice Kosher salt and freshly ground pepper 1 1/2 tablespoons rice vinegar 1 1/2 teaspoon soy sauce 1 1/2 teaspoons mirin Juice 1 lime 1 1/2 teaspoons finely grated peeled fresh ginger 1 1/2 teaspoons peanut oil 1 1/2 teaspoons toasted sesame oil 1/4 head Napa cabbage, (about 1/2 pound,) thinly sliced crosswise, 1/2 large head radicchio, thinly sliced, (about 2 cups) 4 scallions (white and green parts), thinly sliced 1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced 1 red apple, such as Macoun, Cortland, or Pink Lady Instructions: Position a rack closest to broiler and preheat to high. Brush tenderloins with oil and rub all over with five spice. Season with salt and pepper to taste. Lay pork on a broiler pan and, broil turning once, until golden and an instant read thermometer, inserted into the thickest part of meat registers about 150 degrees F. Set meat aside for 5 minutes before slicing about 1/3-inch thick. Whisk vinegar with soy sauce, mirin, lime juice, and ginger in a medium bowl. Gradually whisk in peanut and sesame oils. Toss cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup vinaigrette. Grate apple (with skin but not seeds) directly into slaw, and toss again. Season, to taste, with salt and pepper. Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette. Serve.
Fettuccine Alfredo Kosher salt 1 pound fettuccine 1 1/2 cups heavy cream 6 tablespoons unsalted butter, cut into cubes 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 1 cup grated parmesan cheese (about 2 ounces), plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat. Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan.
Chimichuri Sauce for Steaks 1 bunch parsley, leaves coarsely chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 teaspoon cayenne, or to taste Instructions: 1 bunch parsley, leaves coarsely chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 teaspoon cayenne, or to taste.
Crab and Shrimp Boil with New Potatoes 8 quarts water 1/4 cup Old Bay seasoning 1/4 cup kosher salt 1 head garlic, halved through the equator 1 tablespoon chile flakes 1 bunch parsley, tied 1 1/2 pounds new potatoes, cleaned 8 to 10 large blue crabs, cleaned 2 pounds (about 2 dozen) jumbo shrimp, heads removed, shell-on Melted butter, to serve Toasted bread, to serve Lemon wedges, to serve Instructions: Bring the water to a boil in a very large stockpot. Add the Old Bay, salt, garlic, chile flakes and parsley and boil for 10 minutes to infuse. Add the potatoes and cook another 10 minutes. Add the crabs; cook 10 minutes more, or until the crabs are cooked through. Carefully remove the crabs with tongs; then add the shrimp and cook for 2 to 3 minutes, or until just opaque. Drain immediately. Serve the crab, shrimp and potatoes with melted butter, toasted bread and lemon wedges.
Asian Lettuce Wraps 2 teaspoons vegetable oil 1 pound ground beef 2-inch piece ginger, peeled and finely grated 2 scallions, chopped 2 cloves garlic, minced 2 tablespoons soy sauce 1 teaspoon red pepper flakes 1/4 cup hoisin sauce 1/4 cup chopped peanuts Salt and freshly ground black pepper Instructions: 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
Weak in the Knees Sausage Saute 1 cup slivered almonds 1 pound bulk sage sausage 2 tablespoons butter 3 tablespoons minced garlic 1 red onion, sliced in half moons 1 large butternut squash, peeled and diced into 1/2-inch cubes 1/4 cup chicken stock 4 cups baby spinach leaves 1 cup dried cranberries 1 tablespoon chopped parsley leaves 1 teaspoon kosher salt 1 teaspoon cracked black pepper Instructions: In a large deep saute pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside. In the same pan, add the sausage. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Remove the sausage to a paper towel lined plate to drain. Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 10 to 12 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve.
BBQ Burger with Pork 2 pounds ground beef (80/20 blend) Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil 1/2 cup barbecue sauce of choice 10 ounces homemade or prepared pulled pork, recipe follows Four 4 1/2-inch brioche buns 2 tablespoons unsalted butter, softened 3 pounds bone-out Boston butt 1 tablespoon Cajun spice 1 tablespoon salt 1 teaspoon freshly ground black pepper 3 cups medium-dice mixed carrots, celery and onions 2 bay leaves Chicken stock, for covering pork Instructions: For the burgers: In a bowl, blend the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper. Remove a small portion, about 1 ounce, and cook to check the level of seasoning. Add additional salt and pepper if needed. Using about 8 ounces for each burger, form the meat into even-sized patties and flatten slightly (do not over-mix during the process). Warm a griddle or pan over medium-high heat until hot, 2 to 3 minutes. Add the oil and patties and reduce the heat to medium. Cook on the first side until browned, 3 minutes, and then flip and repeat the process to the desired doneness. Remove and let rest. For the pork: In a saucepan, warm the barbecue sauce over medium-low heat. Add the pulled pork and mix with the sauce until warm. For the buns: In a flat pan, warm the buns over medium heat for 2 minutes. Butter the interior portion of the buns and cook until nicely toasted, 1 to 2 minutes. To build the burgers, place the patties on the bottom buns. Top with the sauced pork and bun tops and serve. Preheat the oven to 325 degrees F. Sprinkle the Boston butt with the Cajun spice, salt and pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours. Remove the pork from the stock and let cool. Shred with two forks.
Slightly Pickled Honeydew with Herbs 1 large, ripe green honeydew (about 6 pounds) 1 cup distilled white vinegar 1/2 cup sugar 1 to 2 hot red chile peppers, seeded and finely chopped Suggested toppings: chopped salted peanuts and torn fresh cilantro, basil or mint leaves, or a mix Instructions: Cut the honeydew into half. Save half for another use. Remove the rind. Cut into 3 wedges and then slice across to make 1/2-inch-thick triangles. You should have about 6 cups. Put the fruit in a resealable plastic bag. Put the vinegar, sugar and chiles in a small saucepan. Bring to a boil, stirring occasionally, and boil for about 30 seconds. Transfer to a small bowl and stir in 1 cup of ice. When the mixture is tepid, pour it over the melon, and seal, pressing out the air. Lay the bag flat in a shallow dish and chill for at least 4 hours and up to overnight, flipping the bag after about 2 hours. Remove the melon from the brine, shake off excess liquid, and place on a platter. Sprinkle some peanuts and herbs over the top, if using, and serve.
Savory Garlic Scones with Cheesy Herb Spread 1 whole head garlic 1 tablespoon olive oil 2 large eggs 1/4 cup milk, plus 1 to 2 tablespoons if needed 2 cups all-purpose flour, plus more for dusting work surface 1 tablespoon baking powder 1 teaspoon ground black pepper 1 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 3 scallions, green parts only, thinly sliced Cheesy Herb Spread, recipe follows 8 ounces cream cheese, softened 2 ounces Gorgonzola cheese, softened 4 tablespoons (1/2 stick) unsalted butter, softened 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon kosher salt Pinch cayenne pepper, optional 1/4 cup chopped mixed herbs (parsley, chives, tarragon, dill) Instructions: Preheat the oven to 375 degrees F; position a rack in the center of the oven. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside. With a serrated knife, cut the top quarter off the garlic head to expose the tops of the cloves. Place the garlic, cut side up, on a sheet of foil large enough to enclose it; drizzle with olive oil. Close the foil completely around garlic, crimping the sides and top so no steam can escape. Roast the garlic in the oven until softened and cooked through, about 30 minutes. Carefully remove the garlic from the foil and, squeezing from the bottom, release the roasted cloves into a medium bowl. Add the eggs and milk, stir to combine, and set aside. In a large bowl, whisk to combine the flour, baking powder, pepper and salt. Use a pastry blender, two knives or your fingers to combine the butter to make the mixture crumbly. Add the wet garlic mixture to the dry flour mixture and gently stir. Add the scallions; gently combine to evenly distribute. If the dough seems too dry, add more milk, a tablespoon at a time. Turn the dough out onto a well-floured work surface. With your hands, pat into a 6-by-9-inch rectangle. Cut into 6 squares and then cut the squares in half diagonally. Place the scones on prepared baking sheet, spaced 1-inch apart. Bake until golden and cooked through, 25 minutes. Serve with the Cheesy Herb Spread. Place the cream cheese, Gorgonzola, butter, garlic powder, onion powder, salt and cayenne in a food processor and pulse until well blended. Add the herbs and pulse until combined. (Alternatively, mix all ingredients with a spoon in a large bowl until combined.) Chill in refrigerator until ready to use. Yield: 1 1/2 cups
Bourbon Barbecued Pork Chops Kosher salt 1/2 cup packed dark brown sugar 4 8-to-10-ounce bone-in pork loin chops, trimmed of excess fat 1/2 cup bourbon or apple cider 1/4 cup apple cider vinegar 2 teaspoons Worcestershire sauce 3 cloves garlic, minced 1 tablespoon minced peeled ginger 1 medium onion, cut into 1/2-inch-thick rounds 2 medium beefsteak tomatoes, halved crosswise 1 tablespoon vegetable oil Instructions: Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill. Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes. Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.
Grilled Flank Steak with Gorgonzola Cream Sauce 1 1/2-pound flank steak Salt and freshly ground black pepper Gorgonzola Cream Sauce, recipe follows 1 tablespoon butter 1 shallot, minced 1 cup heavy cream 1/4 pound Gorgonzola Salt and freshly ground black pepper Instructions: Heat a grill pan to medium heat. Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare. Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce. Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.
Couscous-Parsley Salad with Preserved Lemon 1/4 cup couscous 1/4 cup water 2 tablespoons fresh lemon juice 2 teaspoons olive oil 40 sprigs fresh flat-leaf parsley, finely chopped (about 1/4 cup) 30 fresh mint leaves, finely chopped (about 2 tablespoons) 2 teaspoons finely diced Moroccan Preserved Lemon rind, recipe follows 1 tablespoon pine nuts, toasted 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 small tomato, peeled, seeded and diced 2 Belgian endives, separated into leaves, for scooping 12 unblemished lemons of equal size Sea salt or table salt Instructions: In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour. To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature. Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/4 of the way through the fruit, leaving the 2 halves attached. Turn the lemon upside down, rotate 90 degrees, and make a second vertical cut, again 3/4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1-quart size, wide-mouth canning jar. Proceed in this manner for the remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juices should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon juice mixed with 1 teaspoon of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. Refrigerate. Use within 6 months. Yield: 1 quart
Monday to Friday Pecan and Sour Cream Noodle Pudding 4 cups cooked medium size egg noodles 3 eggs, lightly beaten 1 teaspoon vanilla 1/4 cup dark brown sugar 1/4 cup sour cream 1 cup cottage cheese, smoothed in a food processor 2 tablespoons unsalted butter, melted 1 cup (1/4 pound) toasted pecans, chopped 1 cup golden raisins Instructions: Preheat oven to 350 degrees. Cook noodles for 5 minutes, then drain, rinse under cold water and drain again. Lightly butter a 9-inch square pan. In a bowl whisk the eggs and vanilla together. Add the sugar, sour cream, cottage cheese, whisk in melted butter and raisins. Fold in cooked noodles and turn into prepared baking pan Bake for about 30 minutes or until eggs have set. Let stand for 5 minutes before serving. Dust with cinnamon if you wish.
Pumpkin-Walnut Cake 1 3/4 cups (9 ounces) all-purpose flour 1 1/2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3/4 teaspoon kosher salt 4 large eggs 1 2/3 cups (12 ounces) sugar 1 cup vegetable oil 1 3/4 cups homemade pumpkin puree or one 14-ounce can pure solid-pack pumpkin mixed with 1/4 cup water 1 cup (3 1/2 ounces) small walnut pieces, toasted 1/4 cup chocolate ganache (optional) Instructions: Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree. Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the \MDC\ in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.
Butterfly Cupcakes 1 1/4 cups sifted cake flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup plus 2 tablespoons sugar 1 egg yolk 1 egg 1 teaspoon pure vanilla extract 1/2 cup sour cream Rainbow sprinkles White Frosting, recipe follows 36 (2-inch length) red licorice whips 12 (1 1/2-inch length) black licorice whips, cut into thin tapered strips 1 tube black icing (the supermarket kind with a small writing tip) 2 tablespoons flour 1 cup milk 1 cup (2 sticks) unsalted butter 1 cup confectioners' sugar 1 teaspoon vanilla extract Instructions: Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the already sifted cake flour with the baking soda, baking powder and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the yolk, the egg and the vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool. To make the butterflies, spread a thick layer of rainbow sprinkles on a plate. Cut off the top rounded \cap\ (like the cap of a mushroom or a muffin) of each cupcake. Spread the flat top of each \beheaded\ cupcake with frosting. Cut a \V\ shape wedges out of the center of each cap, creating 2 semicircles that will serve as the butterfly wings. Spread the flat cut side of the 2 semicircles with frosting, then dip in rainbow sprinkles to coat. Place the 2 wings on top of each cupcake, sprinkles side up, so that the curved sides meet in the middle. Lay 3 strands of red licorice down the center of each one to make the body. Use two pieces of black licorice to make the antennae. Pipe 2 black dots for the eyes, placing one white sprinkle in the center of each eye. Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Turkey and Poblano Red Eye Stew 6 poblano peppers 4 cups turkey or chicken stock 2 tablespoons olive or canola oil 2 large starchy potatoes, peeled and cut to 1-inch dice Salt and freshly ground black pepper 2 tablespoons ancho chile powder or mild chili powder blend 4 cloves garlic, chopped 2 onions, chopped 1 cup strong coffee About 3 tablespoons Worcestershire sauce 2 tablespoons light brown sugar 1 large fresh bay leaf 1 small cinnamon stick 1 cup boiling water 1/2 cup masa or corn meal 1 to 1 1/2 pounds Buttermilk Brined Turkey Breast, recipe below, or roast turkey breast, cut to 1-inch dice Sour cream, for passing 4 cups buttermilk 1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot 2 round tablespoons kosher salt 6 to 8 peppercorns 2 to 3 cloves garlic, crushed 1 lemon, sliced A few sprigs chives, coarsely chopped A few sprigs dill, coarsely chopped A few sprigs parsley, coarsely chopped 3 boneless turkey breasts (about 2 1/2 pounds) Olive or canola oil Poultry seasoning Instructions: Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use. Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers. Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken. Serve the stew in shallow bowls. Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight. Preheat the oven to 325 degrees F. Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
Crudites Wreath 1 tablespoon olive oil 2 large shallots, finely chopped (about 1 cup) Kosher salt and freshly ground black pepper 1 teaspoon balsamic vinegar 1 cup 2-percent Greek yogurt 1/4 cup whole milk 1/4 cup finely chopped fresh chives 6 cups broccoli florets and/or broccolini stalks 3 cups green beans, ends trimmed (about 12 ounces) 2 heads Romanesco cauliflower cut into florets (about 6 1/2 cups) 12 shishito peppers 9 red cherry or grape tomatoes Kosher salt 1 teaspoon olive oil Instructions: Make the dip: Heat the olive oil in a small saute pan over medium-high heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly. Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until well blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight if you want to make ahead of time. While the dip chills, bring a large pot of water to a boil over high heat and season generously with salt. Fill a large bowl with ice and cold water. Set aside. Carefully place the broccoli or broccolini into the boiling water, and cook just until the florets turn bright green and are crisp-tender, about 1 minute. Use a slotted spoon to transfer the broccoli to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the broccoli to a paper towel-lined plate to dry. Place the green beans in the boiling water and cook just until the beans turn bright green, about 1 minute. Use a slotted spoon or tongs to transfer the green beans to the ice-water bath to stop the cooking and to preserve the bright green color. Once cool, transfer the green beans to a paper towel-lined plate to dry. Add the Romanesco cauliflower to the boiling water and cook just until the cauliflower turns bright green and is crisp-tender, about 3 minutes. Transfer the cauliflower to the ice-water bath to cool, then to a paper towel-lined plate to dry. Heat a medium saute pan over medium-high heat. When the pan is hot, add the olive oil, shishito peppers and 1/4 teaspoon salt and cook, tossing, until they begin to blister in spots, about 2 minutes. (Do not overcook the peppers or they will lose their color and become too soft.) Remove the peppers from the pan and set aside to cool. On a round platter 18 inches in diameter, arrange the broccoli, green beans, cauliflower and shishito peppers into a large ring with a hole in the center to create a ¿wreath¿ shape, making sure to alternate the vegetables throughout. Add three clusters of cherry tomatoes (three tomatoes per cluster) to create accent \ornaments.\ Serve with the onion dip.
Chocolate Malt Sandwiches 1 1/2 cups all-purpose flour 1/2 cup Dutch-process cocoa powder, plus more for dusting (optional) 1/2 cup sugar 1/2 cup malted milk powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 12 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature 4 ounces white chocolate, coarsely chopped 2 tablespoons malted milk powder Pinch of salt 1/2 teaspoon vanilla extract 1/2 cup heavy cream Instructions: Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl. With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes. Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round. Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes. Roll out the dough between the parchment sheets to 1/4 inch thick. Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters. Reroll the scraps and repeat. (Refrigerate the dough if it gets too soft.) Place the cookies 1 inch apart on the prepared baking sheets. Bake until the cookies are set and no longer shiny, 8 to 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl. Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth. Refrigerate until cold, about 25 minutes. Beat with a mixer until thick and spreadable, about 1 minute. Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies. Dust with cocoa powder, if desired. Store in the refrigerator up to 5 days.
Curried Potatoes and Chickpeas 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks Kosher salt 3 tablespoons unsalted butter 1 1/2 teaspoons curry powder 1/4 teaspoon cayenne pepper 1 15-ounce can chickpeas, drained and rinsed 2 cups fried onions (one 2.8-ounce can) 1/2 cup plain Greek yogurt 1/4 cup chopped fresh cilantro, plus leaves for topping 2 tablespoons fresh lime juice 1 jalapeno pepper, thinly sliced (remove seeds for less heat) Instructions: Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
BBQ Potato Chip-Crusted Salmon with Watercress Salad 1 1/2 pounds skin-on center-cut salmon Kosher salt and freshly ground black pepper 2 tablespoons Dijon mustard 1 cup crushed BBQ chips 1/4 cup dark brown sugar 1 tablespoon chili powder 6 scallions, white and light green parts only, chopped 1 clove garlic Zest of 1 lime (reserve the juice for the salad) 2 teaspoons honey 1 teaspoon white wine vinegar Juice of 1 lime 1/2 jalapeno, diced 1/3 cup olive oil 5 cups watercress 1 cup diced mango 1/2 cup thinly sliced red onions Kosher salt and freshly ground black pepper 1/4 cup toasted sliced almonds Instructions: For the salmon: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon. In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon. Bake until the chip mixture is golden brown and crunchy, about 15 minutes. For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat. Place the salad on a plate with the salmon and garnish the salad with the almonds.
Fresh Walleye with Garlic Wine Sauce 1 (6 to 8-ounce) walleye fillet Salt and freshly ground black pepper Flour, for dredging 2 tablespoons butter 1-ounce sliced white mushrooms 1-ounce diced tomatoes Garlic Wine Sauce, recipe follows 6 ounces linguini, cooked Lemon wedges, for garnish 1 tablespoon butter 4 ounces chopped garlic 6 cups hot water 2 ounces clam base (bouillon) 1/4 cup white wine 3 tablespoons lemon pepper Instructions: Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge. Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.
Garlic and Cheese Popovers 1/2 cup (1 stick) unsalted butter, at room temperature 2 tablespoons anchovy paste 1 tablespoon chopped chives 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon lemon zest Kosher salt and freshly ground black pepper, optional Vegetable oil cooking spray 6 large eggs, at room temperature 5 cloves garlic, minced 2 cups whole milk, at room temperature 1 1/4 cups (3 ounces) finely grated Asiago cheese 1/4 cup (1-ounce) shredded sharp Provolone cheese 1 1/2 cups all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped flat-leaf parsley Instructions: Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste. Popovers: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count muffin or popover pan with vegetable oil cooking spray. Set aside. In a blender, add the eggs and garlic. Blend on medium speed until frothy, about 15 seconds. Add the milk and the cheeses and blend until smooth. Add the flour, salt, pepper and parsley. Blend on medium speed until incorporated. Pour the batter into the muffin cups, filling each cup to within 1/4-inch of the top. Bake, without opening the oven door, until puffed and golden, about 30 to 35 minutes. Remove the popovers from the oven and serve with the anchovy butter.
Roast Duck 1 (5 1/2-pound) duckling 1 teaspoon salt 1/4 teaspoon pepper 1 onion, sliced 1 cup red currant jelly 1 tablespoon lemon juice Instructions: Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly. Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster. The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow. Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving. In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.
Slow-Cooker Mediterranean Lentil Soup Two 32-ounce boxes chicken stock (8 cups) 1 cup diced carrots 1 cup green lentils, rinsed 1/2 cup jarred marinated artichokes, drained 1/2 cup diced celery 1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar 1 teaspoon vegetable bouillon paste 3 sprigs fresh oregano 1 onion, diced 2 cups escarole, julienned Zest and juice of 1 lemon Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.
Family Favorite Salad with Homemade Ranch Dressing and Croutons 1 head butter lettuce, washed, spun dry and torn or cut into bite-size pieces 1/2 head red leaf lettuce, washed, spun dry and torn or cut into bite-size pieces 3/4 cup Ranch Dressing, recipe follows 1 cup Croutons, recipe follows 1 pint cherry or grape tomatoes, cut in 1/2 2 ripe avocados, halved, pitted and flesh diced 2 pieces bacon, cooked until crisp and crumbled 1/3 cup sour cream 1/2 cup mayonnaise 1 cup buttermilk 3 tablespoons freshly chopped chives 2 tablespoons freshly chopped Italian parsley leaves 1/2 teaspoon dried dill 1 teaspoon salt, divided 1 teaspoon freshly cracked black pepper 1 tablespoon white vinegar 1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste) 1/2 teaspoon salt, plus more for sprinkling 1 teaspoon freshly cracked black pepper 1/4 teaspoon cayenne 1/2 teaspoon paprika 2 teaspoons dried parsley 1 teaspoon dried basil 2 teaspoons garlic paste, (2 cloves garlic smashed with the flat side of a knife and a sprinkle of salt, to make paste) 1/3 cup extra-virgin olive oil 4 cups cubed stale Italian bread, cut into 3/4-inch cubes Instructions: In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately. In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving. Preheat the oven to 325 degrees F. In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.
Deconstructed Arrabbiata One 28-ounce can whole San Marzano tomatoes 1/2 onion Pinch sugar 3 to 4 fresh basil leaves, torn 2 cloves garlic, grated or made into a paste EVOO, for drizzling Sea salt and freshly ground pepper 2 or 3 Italian cherry peppers or Fresno chile peppers Sea salt 1 clove garlic, very finely chopped 4 tablespoons harissa 1/4 cup chopped pine nuts 1 cup fresh basil leaves 1 cup fresh flat-leaf parsley leaves 1/3 to 1/2 cup EVOO 1/3 cup grated Parmigiano-Reggiano 1 clove garlic, finely grated or made into a paste Salt and freshly ground pepper Freshly grated nutmeg Salt 1 pound spaghetti Shaved or grated Parmigiano-Reggiano EVOO, for drizzling Instructions: For the tomato sauce: Put the tomatoes and their juice in the bowl of a food processor. Grate 3 to 4 tablespoons of the onion directly into the food processor so the juice falls into the tomatoes. Add the sugar, basil, garlic and a liberal drizzle of EVOO (about 1 tablespoon), and season with sea salt and pepper. Whizz the mixture up until it's pureed, then transfer it to a small pot. Bring to a simmer over medium-low heat and cook 20 to 30 minutes. (If you're not serving the sauce immediately, cool and then refrigerate it. Any leftovers are delicious on spaghetti with butter and cheese for a more simple supper another night. It also freezes well if you want to make a double or triple batch.) Rinse out the food processor and return the bowl to the base. For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harissa in a small container. Cover and store in the refrigerator. For the pesto: Lightly toast the pine nuts in a small skillet. Let cool completely. Combine the pine nuts, basil, parsley, EVOO, cheese and garlic in the food processor. Season with salt, pepper and a few grates of nutmeg. Pulse until the mixture is well blended, then transfer to a small container. Cover and store in the refrigerator. (The pesto freezes well, so double or triple the batch if you like.) To serve, bring the sauces to room temperature. Reserve one-third of the chile for other uses. Bring a pot of salted water to a boil, then cook the spaghetti until al dente. Reserve 1 cup cooking liquid, then drain the pasta. Meanwhile, reheat the tomato sauce in a small pot over medium-low heat. Put the pasta in a serving bowl, douse with the reserved cooking water and stir in all of the tomato sauce and half of the pesto. Drizzle with EVOO and add 1 tablespoon of the chile sauce at a time, adjusting it to your preferred level of heat. Toss vigorously to combine. Serve with lots of cheese and the remaining chile paste and pesto sauce for stirring in to each person's taste. Finish with another drizzle of EVOO.
Grilled Hawaiian Pita Pizzas with Spiced Pork, Charred Broccoli and Cheddar 2 cups cherry tomatoes 4 tablespoons olive oil, plus more for oiling the grill grates and brushing the pitas 4 tablespoons olive oil, plus more for oiling the grill grates and brushing the pitas 2 teaspoons red wine vinegar 7 leaves fresh basil, torn 3 teaspoons dark brown sugar Kosher salt 1 teaspoon smoked paprika Pinch ground cloves Freshly ground black pepper 8 ounces pork tenderloin, trimmed and cut into 2-inch pieces (about half a tenderloin) 1 1/2 cups 1-inch broccoli florets Four 1/4- to 1/2-inch-thick pineapple rings (about 1/2 pineapple) Six 6- to 8-inch pocketless pitas 3 cups Sargento Chef Blends Shredded 4 State Cheddar (12 ounces) Instructions: Prepare an outdoor grill for medium-high heat, leaving 1 burner off (for indirect heat to finish the pork). Put the tomatoes in the center of a large sheet of foil, drizzle with 2 tablespoons of the oil, gather the edges up to the center and fold over to form a purse. Grill for 20 minutes. Remove from the heat, and, being careful of the steam, open the pouch. Pour the tomatoes and their juices into a medium bowl, mash with a fork to make a chunky sauce and stir in the vinegar, basil, 1 teaspoon of the brown sugar and 1 teaspoon salt. While the tomatoes are cooking, combine 1 tablespoon of the remaining oil, the remaining 2 teaspoons brown sugar, the paprika, cloves, 1 teaspoon salt and a few grinds of black pepper in a small bowl to make a paste. Coat the pork generously with the paste. Oil the grill grates, and grill the pork over direct heat for 6 minutes, turning occasionally. Move the pork to indirect heat, cover and cook until a thermometer inserted in the thickest part of each piece registers 145 degrees F, about 10 minutes more. Transfer the pork to a baking sheet, and let rest for 10 minutes, then cut into 1/2-inch chunks. Toss the broccoli with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Place a grill basket on the grill, add the broccoli and grill, turning frequently, until the edges are charred and the insides are tender, about 6 minutes; transfer to the baking sheet. Brush the pineapple slices with oil, sprinkle with salt and pepper and grill until lightly charred, about 3 minutes on each side. Cut into 1/2-inch chunks, and transfer to the baking sheet. Brush both sides of the pitas with oil, and grill until marked, about 1 minute per side. Top the pitas with about 1/4 cup of the tomato sauce, then top with the pork, broccoli, pineapple and Cheddar, dividing evenly among them. Grill, covered, until the cheese melts, about 5 minutes.
Duck Breast with Berry Sauce 6 large boneless duck breast fillets, skin on Salt and freshly ground black pepper 2 tablespoons oil 1/4 cup balsamic vinegar 1 cup red wine 1 cup chicken or duck stock 1/3 cup brown sugar 3 sprigs fresh rosemary 2 cups berries: blueberries, raspberries, or blackberries 2 tablespoons butter Instructions: Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary. To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
Cod Goujonettes with Salt and Malt Vinegar Aioli Peanut or canola oil, for frying 4 pounds skinless cod fillets 2 cups all-purpose flour 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon baking soda Kosher salt 1 bottle lager, cold, such as Harp Salt and Malt Vinegar Aioli, for serving, recipe follows 2 cups mayonnaise 1/2 cup malt vinegar 2 tablespoons parsley, chopped 1 clove garlic, finely minced 1 tablespoon kosher salt Instructions: Fill the fryer with oil and heat to 375 degrees F. Preheat the oven to 200 degrees F. Cut the cod into 1-by-3-inch strips, using a sharp knife. Combine the flour, seafood seasoning, baking soda and a pinch salt in a medium bowl. Make a well in the center and gently pour in the beer. Mix until just combined. Working in batches, coat the fish generously in the batter. Fry the fish in batches until golden brown and crispy, turning the fish over to make sure they fry evenly, about 5 minutes. Transfer immediately to paper towels to blot the excess oil. Season with salt while the fish are still very hot. Arrange the fish on a baking sheet lined with a cooling rack, and insert a cocktail toothpicks into each piece. Hold in the oven until ready to serve. Serve with a small dollop of the Salt and Malt Vinegar Aioli on top of the fried cod. Whisk together the mayonnaise, vinegar, parsley and garlic in a medium bowl until combined. Stir in the salt, adding more to taste, if needed. Reserve until ready to use.
White Bean and Escarole Soup 2 tablespoons olive oil 2 ounces pancetta or prosciutto, diced 1/2 cup diced onion 4 cloves garlic, minced 1 teaspoon minced fresh rosemary or thyme leaves 1/4 teaspoon red pepper flakes 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped Two 15 ounce cans cannellini beans, rinsed and drained 1 cup chopped canned whole tomatoes 5 cups homemade or canned low-sodium chicken broth 1 teaspoon kosher salt plus more to taste Freshly ground black pepper to taste Instructions: Serving suggestions: Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread. In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove the meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring until wilted, about 2 minutes more. Add the beans, tomato, broth, and salt; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper. Serve immediately with the oil and/or cheese and the crusty bread.
Candy Cane Ice Cream Pops 4 candy canes broken into small pieces 1 cup cranberry juice 1/4 cup champagne 2 teaspoons super fine sugar 2 tablespoons vanilla yogurt 10 candy canes Instructions: Break 4 candy canes into small pieces and set aside. Mix together the cranberry juice, champagne, sugar and yogurt in a bowl. Fold in the candy cane pieces and pour into a mold. Put the whole candy cane into the liquid and set in freezer.;
Greek Meatballs with Lemon and Arugula 1/3 cup converted rice 3 large eggs 1/2 pound lean ground lamb 1/2 pound lean ground beef 1/2 cup chopped deli-sliced provolone cheese (about 2 ounces) 1 small onion, finely chopped 1/3 cup chopped fresh mint 1/4 cup chopped fresh parsley 1 teaspoon finely chopped fresh marjoram (or 1/2 teaspoon dried) 2 cloves garlic, minced 1/4 teaspoon ground allspice Kosher salt and freshly ground pepper 3 cups low-sodium chicken broth 1/3 cup fresh lemon juice (from about 3 lemons) 3 cups baby arugula Extra-virgin olive oil, for drizzling Instructions: Place the rice in a large microwave-safe bowl and add 1 cup water. Cover with plastic wrap, pierce with a knife a few times to vent, then microwave until the water is almost absorbed, 10 minutes. Uncover and fluff the rice with a fork; let cool completely. Lightly beat 1 egg in a small bowl. Add to the bowl with the rice along with the lamb, beef, provolone, onion, half each of the mint and parsley, the marjoram, garlic, allspice, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until just combined (do not overmix); cover and refrigerate 30 minutes. Dampen your hands and form the meat into 18 balls (about 1 1/2 inches each). Bring the chicken broth to a boil in a large pot or Dutch oven. Add the meatballs, cover and cook over medium heat until tender, about 30 minutes, turning halfway through. Whisk the remaining 2 eggs and the lemon juice in a small bowl until frothy. Remove 1 cup broth from the pot and gradually whisk it into the egg mixture. Push the meatballs to one side of the pot; reduce the heat to low and pour the egg mixture into the other side. Cook, stirring gently, until the sauce thickens slightly, about 4 minutes. Remove from the heat and stir in the remaining mint and parsley; season with salt and pepper. Serve the meatballs and sauce in shallow bowls. Top with arugula, drizzle with olive oil and season with salt and pepper.
Creamy Ranch Mashed Potatoes 2 cups milk ¾ cup water 2 tablespoons butter or margarine 1 package (1 oz) ranch salad dressing and seasoning mix (milk recipe) 1 cup sour cream 1 box (7.2 oz) Betty Crocker® homestyle creamy butter mashed potatoes 4 slices bacon, cooked, crumbled 2 tablespoons thinly sliced green onions Instructions: 1.) In 3-quart saucepan, heat milk, water and butter to boiling. Stir in ranch dressing mix and sour cream; beat until smooth. Stir in 3 slices of the bacon and both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth. 2.) Spoon potatoes into serving dish. Top with remaining crumbled bacon and the green onions. * Make potatoes your way! Toss in your favorite shredded cheese.
One-Pot Chicken 2 tablespoons oil 2 pounds cut-up chicken (any variety of parts) Salt and pepper 1 medium onion, sliced 2 cloves garlic, minced 1 medium carrot, sliced into disks 1 celery stalk, sliced 1 cup water, wine or stock 2 cups crushed tomatoes One 16-ounce can beans, drained 1 cup fresh greens or herbs (if you have them) Instructions: Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done. Add the onions and a pinch of salt to the pot and saute about 2 minutes. Add the garlic, carrot and celery and saute about 2 minutes. Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer. Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through. Remove the pot from the heat and stir in the greens if you have them.
Kale and Persimmon Salad with Pecan Vinaigrette 1/2 cup pecan halves 2/3 cup apple cider vinegar 1 1/2 teaspoon honey Kosher salt 1 medium shallot, thinly sliced 1 1/2 teaspoons Dijon mustard Freshly ground black pepper 1/3 cup extra-virgin olive oil 10 ounces baby kale (about 16 cups) 3 ripe Fuyu persimmons, peeled and cut into thin wedges 1/2 cup crumbled Gorgonzola Instructions: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop. Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid). Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans. Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.
Chicken With Red Pepper Aioli and Shaved Fennel Salad 2 1/2 pounds skinless, boneless chicken breasts (4 to 6 breasts) 2 cups low-sodium chicken broth 1/3 cup extra-virgin olive oil 2 bulbs fennel, trimmed and quartered lengthwise, plus 1 cup fronds 2 sprigs thyme 4 cloves garlic Kosher salt and freshly ground pepper 2 red bell peppers 1/3 cup mayonnaise 3 tablespoons fresh lemon juice 1 cup fresh parsley Instructions: Put the chicken in a wide pot. Add the broth, olive oil, fennel fronds, thyme, garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then add enough water to cover the chicken and turn the heat to medium low. Poach the chicken, turning occasionally and keeping the liquid just below a simmer, until just cooked through, about 30 minutes (a thermometer inserted into the center of a chicken breast should register 155 degrees F to 160 degrees F). Remove the chicken to a plate with a slotted spoon and let cool to room temperature. Increase the heat to medium high and simmer the cooking liquid until the garlic is tender, about 5 more minutes; remove the garlic and set aside. Strain the cooking liquid; reserve 1/4 cup and set aside. While the chicken is cooking, place the red peppers directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 10 minutes. (If you don't have a gas stove, char the peppers on a baking sheet under the broiler, turning occasionally, about 12 minutes.) Transfer to a bowl, cover with plastic wrap and set aside, 20 minutes. Peel the skin off the peppers with your fingers; discard the stems and seeds and chop. Make the aioli: Puree about three-quarters of the roasted red peppers in a blender with the mayonnaise, reserved garlic and 1 tablespoon lemon juice until smooth. Season with salt and pepper. Make the salad: Thinly slice the fennel bulbs (use a mandoline if you have one) and transfer to a large bowl. Finely chop the remaining roasted red peppers, then add to the bowl along with the parsley, the remaining 2 tablespoons lemon juice and the reserved 1/4 cup cooking liquid; toss. Season with salt and pepper. Slice the chicken; top with the aioli and serve with the fennel salad. Photograph by Anna Williams
Whiskey Glazed Flat Iron Steaks and Grilled Potatoes 1/2 cup whiskey, such as Jack Daniels 1 tablespoon brown sugar Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/4 cup olive oil 4 cloves garlic, smashed Four 8-ounce flat iron steaks or filet mignon steaks 1 1/2 pounds Yukon gold potatoes 2 tablespoons chopped fresh chives 1 teaspoon white wine vinegar Instructions: Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes. Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl. Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
Tuscan Bean Soup 1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed 1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed 3 tablespoons olive oil, plus more for drizzling on bread 1/2 pound diced pancetta 2 cups diced yellow onions 1 cup diced celery 1 cup diced carrots 4 cloves garlic, sliced Salt and freshly ground black pepper 1 (14-ounce) can diced tomatoes 1 (14-ounce) can chick peas, drained and rinsed 2 quarts chicken stock, plus extra water if needed 2 sprigs rosemary 3 sprigs thyme 1 sprig oregano 1 bay leaf 1 teaspoon red chili flakes 2 heads Lacinata kale, stems removed and cut into bite size pieces 1 loaf Italian peasant bread, cut into thick slices Parmigiano-Reggiano, grated, for serving Instructions: Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans. In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender. Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.
Cheesy Polenta 1/4 cup olive oil 6 tablespoons unsalted butter 1 clove garlic, chopped finely 2 cups vegetable stock 2 cups half and half 1/2 teaspoon crushed red pepper flakes 3/4 cup yellow cornmeal Salt and pepper to taste 1/2 cup grated Parmesan 1/2 cup grated mozzarella Instructions: In a large saucepan heat oil and butter. Add garlic and saute just until golden. Add stock, half and half and red pepper. Bring to a boil. Add cornmeal slowly, stirring continuously. Reduce heat and bring to a gentle simmer. Let simmer for about 20 minutes while stirring regularly. Mixture will become creamy and thick. Remove from heat and add salt and pepper to taste. Stir in cheeses and serve immediately
Turkey-Bacon Monte Cristo Sandwiches 8 slices bacon Eight 1/2-inch-thick slices challah bread or brioche 3 tablespoons Dijon mustard 6 ounces smoked Gouda or Cheddar, shredded 12 ounces thinly sliced leftover turkey breast Kosher salt and freshly ground pepper 1/2 cup leftover cranberry sauce or relish 1/3 cup milk 1/4 teaspoon freshly grated nutmeg 3 large eggs 2 tablespoons unsalted butter 2 tablespoons vegetable oil Instructions: Preheat the oven to 350 degrees F. Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain. Lay 4 slices of the bread on a work surface. Spread one side of each slice with some mustard and top each with 2 slices of bacon. Evenly divide half of the Gouda and then half of the turkey among the sandwiches and season lightly with salt and pepper. Evenly spread the cranberry sauce over the top of each and top with the remaining turkey. Season lightly with salt and pepper. Top with the remaining Gouda and remaining 4 slices of bread to make 4 sandwiches total. Press down slightly on each sandwich. Whisk together the milk, nutmeg and eggs in a medium bowl; season with salt and pepper. Heat 2 large skillets over medium-low heat and add 1 tablespoon each of the butter and oil to each skillet. Dip each sandwich in the egg mixture to coat all over and lay them in the skillets. Cook, turning once, until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.
Viennese Crescents 1 cup butter 3/4 cup sugar 1 1/2 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1 cup ground pecans Confectioners' sugar Instructions: Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking. Preheat oven to 350 degrees F. Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes. Let cool 5 minutes. Dredge them in confectioners' sugar.
Chicken Pot Pie 15 chicken thighs, roasted with skin on 2 quarts chicken stock 1 1/2 cups flour 1 stick butter 1 tablespoon garlic, chopped 3 cups carrots, chopped and cooked 3 cups peas, blanched 3 cups pearl onions, cooked 1/4 cup parsley, chopped 2 sprigs fresh thyme Salt and flesh ground pepper Instructions: Heat butter and garlic in a 4-quart stock pot over medium heat. Saute garlic until golden then incorporate flour. Work it together with a wire wisk in order to create a paste, or roux. When fully combined, add chicken stock, stirring constantly to avoid lumps. Once the base of the sauce is finished, simmer on medium heat for 15 minutes to allow for sauce to thicken. Once the sauce has come to a gravy-like consistency, season with salt and freshly ground pepper and set aside. Remove the skin from the chicken thighs and carefully shred the meat into bitesized pieces. Fold the chicken, garlic and vegetables into the chicken \gravy\ and finish with chopped herbs. Season the mixture once again with salt and pepper, and hold in a warm place until ready to serve. For the crust, preheat the oven to 375 degrees. The crust is a commercial puffed pastry cut to the size of the bowl you wish to use. To cut the pastry, simply turn the bowl upside down onto the puffed pastry and cut along the edge of the bowl with a sharp knife. Place 4 round crusts on a cookie sheet and bake for 8 to 10 minutes or until the dough puffs up and has a golden brown color. When ready to serve, fill each bowl with the pot pie mix and garnish with a puffed pastry crust and fresh herbs.
Eggs in a Basket 2 tablespoons butter, melted 24 wonton squares 6 slices shaved prosciutto, chopped 12 large eggs 6 tablespoons grated Parmesan 1 roasted red pepper, cut into thin strips 6 slices Brie cheese 12 fresh tarragon leaves Salt and pepper Instructions: Preheat the oven to 375 degrees F. Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an \X\ on top of each egg. Top the other 6 eggs with the brie and form an \X\ on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.
Crystallized Ginger Olive Oil Cupcakes with Lime Buttercream, Opal Basil, Mint, and Lime Zest 1 1/2 cups plus 1/8 cup olive oil 2 cups superfine sugar 1 1/2 cups crystallized ginger, run through food processor 8 egg whites 3 cups cake flour 3 teaspoons baking powder 2 tablespoons ground ginger 1 teaspoon salt 1 cup whole milk 3 teaspoons vanilla Lime Buttercream, recipe follows Micro opal basil, for garnish Micro mint, for garnish Lime zest, for garnish 1 1/4 cups fresh lime juice 2 tablespoons cornstarch 1 pound unsalted butter 1 teaspoon salt 6 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners. In the bowl of a stand mixer with the paddle attachment, mix the oil and sugar on high speed until creamy and fully incorporated. Mix in the crystallized ginger until fully incorporated. Add the egg whites and mix well. Sift together the flour, baking powder, ground ginger, and salt in a large bowl. On medium speed, add the flour mixture alternately with the milk and vanilla mixture until combined. Do not over-mix. Fill the cupcake liners three-quarters of the way and bake for 15 minutes. To assemble: Using a pastry bag fitted with a small round tip, pipe the top of the cupcakes in a dot pattern with Lime Buttercream, creating 6 dots to cover the tops of the cakes. Snip a small cluster from the stem of each branch of the micro herbs. Place the bunches in the center of the icing. Zest fresh lime zest over the cakes to finish off the garnish. Place the lime juice and cornstarch in a small pan on the stove. Cook over medium heat, whisking, until the mixture thickens. Transfer the lime curd to a silicone mat and refrigerate until cool, about 5 minutes. In the bowl of a stand mixer with the paddle attachment, cream the butter and salt. Add the cooled lime curd. Add the confectioners' sugar and beat until light and fluffy.
Sunny's Nunya Business Instant Rice and Pesto 1 tablespoon olive oil 1 red bell pepper, seeded and cut into small dice Kosher salt and freshly ground black pepper 4 cups prepared ready-to-eat instant rice, such as Uncle Ben's Ready Rice (from about three 8.5-ounce packages) 1/2 cup store-bought basil and pine nut pesto 1/4 cup pine nuts, toasted Instructions: In a pan over medium heat, add the olive oil, bell peppers, a pinch of salt and a few grinds of black pepper. Saute until the peppers are just slightly tender, about 4 minutes. In a large bowl, toss together the rice, bell peppers, pesto and pine nuts. Serve warm.
Caramelized Brussels Sprouts with Cranberries and Bacon Salt 16 Brussels sprouts, trimmed and sliced in half lengthwise 2 slices bacon 1/2 red onion, diced 2 tablespoons unsalted butter, divided 1/2 cup cranberries 3 tablespoons red wine vinegar 1 teaspoon brown sugar Freshly ground black pepper Instructions: Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add the Brussels sprouts. Simmer the sprouts until just tender, about 5 minutes. Do not overcook. Drain the sprouts well. Heat a large skillet over medium heat and saute the bacon until browned and crisp, stirring occasionally. Remove the bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside. Leave the bacon fat in the pan and add the red onions and 1 tablespoon of butter. Saute until the onions are translucent, 2 to 3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes. Add the sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining 1 tablespoon butter. Stir in the reserved bacon. Season with salt and freshly ground black pepper, to taste, and transfer to a bowl to serve.
Round 2 Recipe - Pork Parmesan 2 tablespoons olive oil 2 teaspoons minced garlic 1 teaspoon Italian seasoning 1/4 teaspoon each salt and freshly ground black pepper 1 (15-ounce) can tomato sauce 1 tablespoon chopped fresh basil leaves 2 leftover pork chops from Fried Pork Chops recipe 2 hoagie rolls, toasted 2 tablespoons grated Parmesan 1/2 cup grated mozzarella Instructions: Preheat the oven to 425 degrees F. Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil. Remove the pork meat from the bone and slice into large strips. Spoon a layer of tomato sauce on each roll and top with sliced pork meat. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes. Remove from the broiler, arrange on serving plates and serve.
Chicken-Corn Chili 1 tablespoon extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat) 1 4-ounce can chopped green chiles, drained 1 teaspoon ground cumin 2 cups low-sodium chicken broth 2 cups shredded rotisserie chicken 2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed) 1 cup frozen corn, thawed 1/2 cup chopped fresh cilantro 1 cup shredded monterey jack or white cheddar cheese Sour cream and cornbread, for serving (optional) Instructions: Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes. Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.
Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish 4 (2 pound) lobsters, steamed 3 tablespoons unsalted butter 1 large Spanish onion, finely chopped 3 cloves garlic, finely chopped 1 cup dry white wine 3 cups roasted corn kernels, cobs reserved *see Cook's note 4 to 5 cups lobster stock 3 poblano chiles, roasted, peeled, seeded and diced 3 cups heavy cream Salt and freshly ground black pepper Salt and freshly ground black pepper 1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish Roasted Corn and Green Chile Relish, recipe follows 4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes 1 large poblano chile, roasted, peeled, seeded and finely diced 1 lime, juiced 2 tablespoons canola oil Salt and freshly ground black pepper 1 small red onion, finely diced Instructions: Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells. Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs. Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes. Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves. Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.
South African Mango Rooibos Mint Punch 12 oz. dark rum 32 oz. rooibos tea* (4 to 5 tea bags) 8 oz. mango juice 16 oz. fresh mango, cut into cubes Fresh mint leaves, for garnish Instructions: Make rooibos tea the night before the party by soaking 4-5 tea bags in 32 oz. of warm water. Refrigerate overnight. The day of the party, discard tea bags and combine the rest of the ingredients in a punch bowl or pitcher. Serve over ice and garnish each drink with a mint leaf.
Tom's Espresso Rib-Eye One 1 1/2- to 2-pound boneless rib-eye steak (about 1 1/2 inches thick) 1 1/2 tablespoons canola oil 1 1/2 teaspoons flaky sea salt 1 teaspoon freshly ground black pepper 1/3 cup instant espresso granules 2 teaspoons ancho chile powder 1 tablespoon salted butter Instructions: Preheat the oven to 450 degrees F. Rub both sides of the steak with 1/2 tablespoon oil, and sprinkle with the salt and pepper. Stir together the espresso granules and ancho chile powder in a small bowl. Rub both sides of the steak with the espresso mixture, pressing to adhere. Let stand at room temperature for about 30 minutes. Place a large cast-iron skillet in the preheated oven until hot, about 10 minutes. Remove the hot skillet from the oven; add the remaining 1 tablespoon oil and place over high heat on the stovetop. Add the steak to the skillet and cook, undisturbed, until a crust has formed, 2 1/2 to 3 minutes. Flip the steak and cook, undisturbed, for another 2 1/2 to 3 minutes. Using tongs, hold the steak upright to brown the edges and cook, turning occasionally, until the edges are browned, about 6 minutes. Return the skillet to the oven and bake until a meat thermometer inserted in the thickest portion registers 145 degrees F, 6 to 8 minutes for medium-rare, or to the desired degree of doneness. Remove the steak from the skillet; top with the butter and let rest for about 10 minutes before slicing.
Cherry Pie 1 1/2 sticks (12 tablespoons) salted butter, cold and cut into pieces 3/4 cup vegetable shortening, cold and cut into pieces 3 cups all-purpose flour, plus more for rolling the dough 2 large eggs 5 tablespoons cold water 2 tablespoons sugar, plus more for sprinkling 1 tablespoon white vinegar 1 teaspoon kosher salt 6 cups frozen tart cherries 2/3 cup sugar 2 tablespoons balsamic vinegar 1/4 cup cornstarch 1/4 cup lemon juice (from about 2 lemons) Vanilla ice cream, for serving Instructions: For the sweet pie crust: In a large bowl using a pastry cutter, gradually work the butter and shortening into the flour until it resembles coarse meal, for 3 or 4 minutes. In a small bowl, beat one of the eggs with a fork and pour it into the flour mixture. Add the cold water, sugar, white vinegar and salt. Stir gently to combine. Form the dough into 2 evenly sized balls and place each ball into a gallon resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Stir together the cornstarch and lemon juice in a small bowl until combined and add to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use. When you are ready to make the crust, remove the dough from the freezer and let thaw for 15 minutes. Preheat the oven to 375 degrees F. On a floured surface, roll out one piece of dough starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over, then continue rolling until it's about 1/2 inch larger in diameter than your pie pan. With a spatula, lift the dough into the pie pan. Gently press the dough against the edges of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Fill with the cooled cherry mixture. Roll out the second dough the same size and place it over the pie. Trim off the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top. Beat the remaining egg in a small bowl for the egg wash. Brush the top with the egg wash and sprinkle with sugar Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. If the crust is getting too brown before the pie is finished, cover with foil and continue baking. Serve with vanilla ice cream.
Spicy Tom Yam Zuppe di Pesce 1 pound whole shrimp 1/4 cup fresh lime juice 3 tablespoons fish sauce 1 tablespoon hot chili paste 1 tablespoon raw sugar 4 kaffir lime leaves 3 red Thai chiles 3 stalks lemongrass, tough outer layers removed, cut into 1-inch pieces One 2-inch piece galangal, peeled 1 pint cherry tomatoes, halved 2 cups straw mushrooms 8 ounces tilapia or other white fish, cut into 1-inch chunks 20 manila clams Instructions: Bring 6 cups water to a boil in a pot. Meanwhile, peel and devein the shrimp, reserving the heads and shells. Throw the heads and shells into the boiling water and set the meat aside. Simmer over medium-low heat for 20 minutes. Remove from the heat and let sit and stew for another 20 minutes. Strain the broth into a clean pot lined with cheesecloth. Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal. Divide the soup among bowls and enjoy.
Baby Back Ribs 2 racks baby back ribs (about 2 1/2 pounds) 1 recipe Bourbon Barbecue Sauce, recipe follows 1/2 cup steak sauce 1/2 cup bourbon or good dark beer 2 tablespoons Worcestershire sauce 1/4 cup packed dark brown sugar 1 teaspoon regular or grainy Dijon mustard 2 pinches red pepper flakes Kosher salt Instructions: Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them. Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.
Roasted Brussels Sprouts and Kale 1 1/2 pounds Brussels sprouts, trimmed 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan, plus a chunk of Parmesan, for shaving 1 bunch curly kale, torn into large pieces Zest of 1 lemon 1/2 cup pecan halves, toasted and chopped Instructions: Preheat the oven to 400 degrees F. Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside. Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.
Tomato-Potato Salad with Olive Vinaigrette 2 pounds small Yukon Gold or red-skinned potatoes Kosher salt 1/2 cup extra-virgin olive oil 1/4 cup white wine vinegar Freshly ground pepper 1/3 cup pitted nicoise olives 2 stalks celery, diced, plus 1/4 cup roughly chopped celery leaves 2 pounds beefsteak tomatoes, chopped 1/4 cup fresh basil, torn 1/4 cup chopped fresh chives Instructions: Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes. Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.
Chocolate Tangerine Cannoli Cupcakes 2 cups all-purpose flour 2 teaspoons baking soda 3/4 teaspoon salt 1 cup hot water 3/4 cup mayonnaise 1/3 cup cocoa powder 1 cup granulated sugar 1/2 cup chocolate chips 3 cups ricotta cheese 3/4 cup powdered sugar 3 tangerines, zested 1 cup heavy whipping cream 1 1/4 cups chocolate chips 3 tangerines Granulated sugar Tuile Cookie, recipe follows 1 stick butter 1 cup powdered sugar 4 egg whites 1/2 teaspoon vanilla extract 1 cup all-purpose flour Purple food coloring Vodka Cornstarch Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners. Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips. Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely. For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined. For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process. For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs. To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine. Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper. In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined. With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely. Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces).
Peach Cobbler Dump Cake Nonstick cooking spray Two 15-ounce cans sliced peaches 1 teaspoon cinnamon Kosher salt Two 8.5-ounce boxes corn muffin mix, such as Jiffy 3 tablespoons light-brown sugar 1 1/2 sticks (3/4 cup) unsalted butter, diced and chilled 1/2 cup toasted pecans, chopped Vanilla ice cream, for serving Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Add the peaches with their juices, the cinnamon and 1 teaspoon salt to the baking dish. Stir to combine. Top evenly with the corn muffin mix and then the brown sugar. Dot evenly with the butter. Bake until golden brown and set, about 45 minutes. Let cool for 20 minutes. Top with the pecans and serve with ice cream.
Homemade Pomegranate-Lime Lollipops 1 1/2 pounds powdered sugar 1/2 cup pomegranate juice 1 cup granulated sugar 1/4 cup corn syrup Zest of 2 limes Instructions: Fill a half sheet pan with an even 1/2-inch-deep layer of the powdered sugar. Press the back of a mold or shape of your choice (like a tablespoon measuring spoon) firmly into the sugar to create an impression as the mold for your lollipops The impression should be at least 1/4-inch deep. Make sure none of the sheet tray shows through the sugar in your mold, otherwise the lollipops will stick to it. Place a lollipop stick with 1/4-inch of the stick inside the impression. Make a dam with the powdered sugar to close the opening in the mold that the stick made, so no sugar syrup can escape. Repeat the process to make 4 rows of 3 molds each. Reduce the pomegranate juice in a small saucepot over high heat until it's thick and syrupy and there are about 2 tablespoons left, 2 to 3 minutes. (You will only use half of this, but reducing further will not allow for enough liquid enough to pour.) Combine the granulated sugar, corn syrup and 1/4 cup water in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Heat until a candy thermometer reads 300 degrees F, 10 to 12 minutes (it will just start to caramelize). Remove from the heat and carefully add 1 tablespoon of the pomegranate juice and the lime zest with a heatproof rubber spatula. Carefully transfer the candy mixture to a liquid measuring cup. Working carefully but swiftly, pour the mixture into the lollipop molds. Allow the candy to cool and harden at room temperature, 15 to 20 minutes. You may dust off any residual powdered sugar with a pastry brush, but it's not necessary. I love that one side is glossy and one side is coated in sugar, it lends itself to the artisanal nature of the pop.
Pepper-Crusted Filet and Shrimp 4 tablespoons of butter 1 teaspoon of smoked paprika 1 tablespoon of shallots, diced 2 teaspoon of chopped garlic 2 teaspoon of chopped fresh flat-leaf parsley 1/4 teaspoon red chili flakes 1/4 teaspoon of kosher salt 1/4 teaspoon of cracked pepper 1 cup of corn, grilled and cut off the cob (can substitute canned corn, if preferred) 1 tablespoon of capers, diced 1/4 cup of red wine vinegar 4 (6-oz.) filet mignon steaks 16 peeled shrimp 3 tablespoons of kosher salt 1 tablespoon of cracked black pepper 1 tablespoon of granulated onion powder 1 tablespoon of granulated garlic powder Instructions: Corn Relish: Combine corn, capers and red wine vinegar, and mix. Set aside. Smoky Paprika Butter: Heat smoked paprika and butter in saute pan for 30 seconds, then let sit for 30 minutes. Add shallots, garlic, parsley, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks and shrimp are ready. Steaks and Shrimp: Clean and oil your grill grates, heat to 550° F. Season filets and shrimp with salt, pepper, onion powder and garlic powder. Place seasoned steaks and shrimp on grill. Shrimp should cook for approximately 3-4 minutes on each side, or until completely cooked through. Grill steak to your desired degree of doneness (see table below). Remove steaks and shrimp from grill when ready. Plate shrimp on top of each steak. Finish with smoky paprika butter and corn relish. Enjoy!
Catalan \Surf and Turf\ (Sopa de Langosta con Pollo) 1 -1 1/4 pound lobster 6 tablespoons olive oil 1 cup chopped onions 3 chicken breast halves, bone in 1/2 cup dry (Fino) sherry 2 tablespoons Spanish brandy 3 cups fish stock 1 1/2 cups dry white wine 1 cup peeled, seeded and chopped fresh or canned tomatoes 1 bay leaf 1/2 teaspoon dried thyme 1 tablespoon chopped parsley, plus additional for garnish 16 blanched almonds 10 hazelnuts 1 large clove garlic 1 1/2 teaspoons grated unsweetened chocolate 1/8 teaspoon sugar Pinch saffron dissolved in 2 to 3 tablespoons hot fish stock 2 tablespoons arrowroot, dissolved in 3 to 4 tablespoons cold water Instructions: Prepare lobster: Place live lobster on its stomach and drive a sharp knife into point where tail meets head to kill lobster. Halve crosswise where tail meets chest cavity. Drain liquids from both halves into a small bowl, and spoon tomalley (and coral, if lobster is female) into another small bowl (tomalley is a dark gray-green mass in the head section or upper tail; coral will appear as dark red or black roe). Twist off claws close to lobster body, split again at elbow and crack each piece with a heavy knife. Discard head. Split tail in half, lengthwise, and remove brown intestinal vein. Halve each piece crosswise. You will have 8 pieces in all. Alternatively, lightly steam lobster and cool before cutting in 8 pieces. In a large, heavy saucepan, heat oil over medium heat. Add onions and cook until wilted. Turn heat to high and add lobster pieces to saucepan as soon as they are ready. saute, shaking pan, 4 to 5 minutes until shells turn bright red. Push lobster to sides and add chicken breasts, skin side down. Cover and cook 5 to 6 minutes, until just cooked through. Using a slotted spoon, remove lobster and chicken pieces. When cool enough to handle, remove meat from lobster and chicken pieces and return shells and bones to saucepan. Meanwhile, deglaze pan with sherry and brandy, scraping bottom of pan to incorporate all browned bits. Add fish stock, white wine, reserved lobster liquids, chopped tomatoes and herbs; bring to a boil, partially cover and reduce heat to simmering. Prepare the sauce: In a food processor, process nuts to a fine powder. Add reserved lobster tomalley (and coral), garlic, chocolate, sugar and saffron. Process until smooth. Strain lobster stock into a bowl and discard shells and bones. If desired, chill stock and remove any fat that accumulates on top; reheat before continuing. Transfer sauce to a saucepan and beat in hot stock, whisking well to combine. Simmer 15 minutes, stirring occasionally. For smoothest texture, strain soup again into cleaned saucepan and return to a simmer. Stir in arrowroot in a thin stream, whisking until soup thickens slightly. Slice reserved lobster and chicken meat, add to soup and warm for 5 minutes. Serve sprinkled with parsley.
Duck and Andouille Sausage Gumbo 1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog) 6 cups dark chicken stock, or chicken stock or water 1 teaspoon dried thyme 1 (4 to 5-pound) duck 4 teaspoons salt 1/2 teaspoon fresh cracked black pepper 1/4 cup vegetable oil 1 cup all-purpose flour 1 1/2 cups small dice onion 3/4 cup small dice celery 3/4 cup small dice green, red and/or yellow bell peppers 2 tablespoons minced garlic 2 bay leaves 5 teaspoons Essence, recipe follows 1/4 teaspoon cayenne pepper 1 1/2 pounds andouille sausage (or other smoked sausage), cut into 1/2-inch rounds Steamed white rice, for serving 1 cup chopped green onions 1/2 cup chopped parsley leaves 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: Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first 2 digits of the wings. Set the legs aside, and cut the breasts in half horizontally. Season the duck with 2 teaspoons of Essence. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux. Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 2 teaspoons of salt. Add the sausage. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam and fat that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary. To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Fresh Pea Soup 2 tablespoons unsalted butter 2 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped yellow onion 4 cups chicken stock, preferably homemade 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas 2/3 cup chopped fresh mint leaves, loosely packed 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup creme fraiche 1/2 cup freshly chopped chives Garlic croutons, for serving Instructions: Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper. *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
Lena's Swedish Meatballs with Lingonberry Sauce 4 tablespoons butter 1 small onion, minced 1 pound each ground beef, pork, and veal (or all beef if you prefer) 2 egg yolks 1/2 cup heavy cream 2 tablespoons salt Few grinds black pepper 2 teaspoons ground allspice 3 pieces white bread, crust removed, torn and soaked in whole milk 2 tablespoons butter 2 tablespoons all-purpose flour 3 cups chicken stock Salt and freshly ground black pepper 1/2 cup heavy cream 1 to 2 tablespoons black currant jam 1/4 cup chopped parsley leaves Lingonberry jam, for serving Instructions: Preheat the oven to 325 degrees F. Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel. In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon. With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands. Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them. To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley. To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.
Caramel Apple Salad 3 Granny Smith apples, sliced into wedges 1 head butter lettuce, cored and separated into leaves 3/4 cup caramel ice cream topping 1 cup walnuts Instructions: Place butter lettuce on a platter. Top with apples. Drizzle with ice cream topping. Top with walnuts.
Mini Meatball Sandies 1/4 cup finely crushed corn cereal (such as Corn Flakes) 1 tablespoon chopped fresh flat-leaf parsley 1 large egg, lightly beaten 1/2 tablespoon olive oil 1 tablespoon ketchup, plus more for serving 2 tablespoons grated Romano cheese 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 8 ounces 96-percent lean ground beef Twelve 2 1/2-inch diameter sweet dinner rolls, halved, such as King's Hawaiian Instructions: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes. Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling. Arrange the sandies on a platter and serve.
Poppy Seed Crackers with Egg Mousse and Caviar 1 cup all-purpose flour, plus more for dusting 1 tablespoon poppy seeds 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 1/4 cup plus 1 tablespoon half-and-half About 1/4 teaspoon flaky sea salt, for topping 4 hard-boiled eggs 3 tablespoons mayonnaise 1 teaspoon fresh lemon juice Kosher salt 1 tablespoon finely chopped fresh chives 1 ounce caviar Fresh chives, cut into 1/2-inch pieces Instructions: For the poppy seed crackers: Preheat the oven to 300 degrees F. Pulse the flour, poppy seeds, onion powder and kosher salt together in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 1/4 cup of the half-and-half and process until the dough begins to clump together. Lay out a large piece of parchment paper and dust it with flour. Turn the dough out onto the parchment, form it into a flat rectangle and then roll it out to approximately 10 by 17 inches. Freeze until firm, about 10 minutes. Trim the dough to straighten the edges, then cut into 2-by-1-inch rectangles. Brush the tops with the remaining tablespoon of half-and-half and sprinkle with the flaky sea salt. Transfer the crackers on the parchment to a baking sheet and bake until crisp and light golden brown, about 30 minutes. Cool on a rack. (The crackers can be made up to 1 day ahead and stored in an airtight container at room temperature.) For the egg mousse: Pulse the eggs, mayonnaise, lemon juice and some kosher salt in a food processor until very smooth. Add the chives and pulse to combine. Transfer to a pastry bag fitted with a medium tip and refrigerate until ready to use. To assemble: Pipe the mousse onto the crackers. Top with a small dollop of caviar and some chives. Serve immediately.
Cajun Turkey Burgers with Cayenne Curly Fries 1 (28-ounce) bag curly fries (recommended: Ore-Ida) 1 tablespoon olive oil 1 tablespoon Cajun seasoning 1/2 teaspoon cayenne pepper 1 1/4 pounds ground turkey 1 cup frozen chopped onions and bell peppers, thawed 1/4 cup real bacon pieces 2 teaspoons Cajun seasoning 1/2 teaspoon hot sauce 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 onion buns 4 leaves butter lettuce 4 slices tomato 4 slices red onion 1/2 cup ranch dressing 1 tablespoon hot sauce 1 scallion, finely chopped Instructions: Preheat oven to 400 degrees F. In large bowl combine all ingredients and toss until fries are well coated. Transfer to a baking sheet and bake for 20 minutes or until crispy. In small bowl combine all ingredients and mix until blended. Set aside.; Preheat a grill pan over medium-high heat. In a bowl mix together the ground turkey, onions and bell peppers, bacon pieces, Cajun seasoning, hot sauce, salt, and ground black pepper. Wet hands to prevent sticking, and form 4 patties of equal size. Spray grill pan with cooking spray. Reduce heat to medium and cook patties for 5 to 7 minutes per side or until cooked through. Place all the ingredients into a small serving bowl and stir until combined. Place the cooked burgers on the buns and serve with lettuce, tomato, onion and ranch dressing.
Jerk Marinade 3/4 pounds scotch bonnets, remove stem, roughly chopped 1/2 pound thyme, leaves removed 6 ounces freshly ground allspice 1/2 cup minced fresh ginger 1 large onion, rough diced 4 bunches scallions, white and green parts only 6 cloves garlic, minced Salt and freshly ground black pepper 1 cup soy sauce 1/2 cup olive oil Instructions: Place all ingredients in food processor except soy sauce and olive oil. After finely minced or pureed, place in mixing bowl and add soy sauce and oil. You may use immediately or can be stored, covered and refrigerated, for up to a week before use.
Enchilada Skillet 2 tablespoons salted butter 1 red onion, chopped 2 Roma tomatoes, diced 4 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon kosher salt One 15-ounce can black beans, drained One 15-ounce can red enchilada sauce 3 cups shredded rotisserie chicken 10 corn tortillas, cut into fourths 2 cups grated Cheddar-jack cheese 1/2 cup sour cream 1/2 cup chopped fresh cilantro 1/2 cup sliced black olives 1 avocado, diced 2 limes, cut into wedges Instructions: Preheat the oven to 450 degrees F. Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese. Bake until the cheese has melted, 15 to 18 minutes. Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.
Pan Roasted Pork Chops 2 tablespoons olive oil 4 double cut pork chops Salt and freshly ground black pepper Essence, recipe follows Sauteed Cabbage, recipe follows 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 2 tablespoons olive oil 2 cups diced bacon 2 shallots, thinly sliced 1 head green cabbage, cored and thinly sliced 1/4 cup sherry Instructions: Preheat an oven to 375 degrees F. In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.
Glazed Baby Carrots Kosher salt 1 pound baby carrots, tops removed but with a little green left attached (it's cute) 4 tablespoons butter 3 tablespoons brown sugar 1/2 lemon, juiced 1 clove garlic, smashed 3 sprigs thyme, picked Pinch cayenne pepper Instructions: Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve. To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot. So good for my eyes!
Ohio Chicken Meatballs with Sesame-Ginger Sauce 1 large egg 2 tablespoons bottled teriyaki glaze 2 tablespoons sweet chili sauce (see Cook's Note) 1 pound ground chicken 1/2 teaspoon ground ginger Salt and black pepper 2 tablespoons plus 2 teaspoons minced fresh cilantro 2 tablespoons plus 2 teaspoons minced green onion 1 cup panko breadcrumbs Sesame-Ginger Sauce, for serving, recipe follows 1 1/3 cups sweet chili sauce 1 cup bottled teriyaki glaze 2 tablespoons lime juice 1 tablespoon sesame oil 1/4 teaspoon toasted sesame seeds (see Cook's Note) 1/8 teaspoon granulated garlic 1/8 teaspoon ground ginger Salt Instructions: Preheat the oven to 350 degrees F. Lightly whisk the egg in a medium bowl. Add the teriyaki glaze and sweet chili sauce, and whisk until incorporated. Place the ground chicken in a large bowl. Add the egg mixture, then sprinkle in the ground ginger, 1/4 teaspoon salt and a pinch of black pepper. Add the cilantro and green onions. Gently mix together by hand to avoid slopping over the side of the bowl. (Using kitchen gloves is more sanitary and less freaky.) Add the breadcrumbs and gently fold in by hand just until thoroughly incorporated; don't overmix (see Cook's Note). Using a small squeeze-handle scoop (see Cook's Note), scoop out meatballs and place them on a nonstick or parchment-lined baking sheet. Bake they reach an internal temperature of 165 degrees F, about 8 minutes. Serve with warm Sesame-Ginger Sauce as a party snack, an entree or on a sandwich. Add the sweet chili sauce, teriyaki glaze, lime juice, sesame oil, sesame seeds, granulated garlic and ground ginger to a bowl; blend with a stick blender until thoroughly combined. Add a pinch of salt. (If you don't have a stick blender, whisk aggressively until the ingredients are well blended.)
Meatloaf Patties, Smashed Potatoes, and Pan Gravy 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice 1 rounded tablespoon tomato paste* 1 medium onion, finely chopped, reserve 1/4 amount 2 pounds small red potatoes 2 tablespoons butter 2 tablespoons sour cream 2 scallions, chopped, whites and greens 1/2 cup milk 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour 1 to 1 1/2 cups beef stock 1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce Serving Suggestions: Baby Carrots, recipe follows Dressed Tossed Salad Instructions: Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.
The Ultimate Filet O Fish Sammie 1 whole tail piece fresh halibut (1 1/4 inches thick, by about 1 foot long) 1 cup all-purpose flour 1 egg, beaten 1 cup milk 1 1/2 cups panko bread crumbs Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 cup mayonnaise, store-bought 1 lemon, juiced 1 handful fresh parsley leaves, finely chopped 1 handful fresh basil leaves, finely chopped 1 handful chives, finely chopped 2 tablespoons olive oil 1 foot long sourdough baguette 1 cup lightly packed hydroponic arugula (leafy variety, with stems) 1 ripe avocado, cut in thick slices 1 beefsteak tomato, cut in thick slices Instructions: Preheat oven to 350 degrees F. Put a large sheet tray in oven and heat it for 1/2 hour. Begin by patting the halibut fillet dry. If you have a tail end piece cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangular shape that matches the bread. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt and pepper. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set. Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray. Sprinkle with olive oil. Bake for 30 minutes or until golden brown. Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt and pepper, to taste. Split the baguette in half horizontally. Open it up and toast it in a hot oven until just warmed through. Smear each half with lemon herb mayonnaise and stack up arugula, tomato and avocado on 1 half. Top with crispy panko fish fillets and top with the other half of bread. Skewer in 2 places and cut across the middle. Serve with more lemon-herb mayonnaise on the side.
Pistachio Pineapple Dessert 2 cups shortbread cookie crumbs (about 30 cookies) or vanilla wafer crumbs (about 50 wafers) 1/4 cup butter, melted 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1/4 cup lime juice 1 (4-serving size) package instant pistachio flavor pudding mix 1 (8 oz.) can crushed pineapple, undrained 1 cup (1/2 pt.) heavy cream, whipped Instructions: HEAT oven to 350 degrees F. Combine cookie crumbs and butter. Press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan. Bake 8 to 10 minutes. Cool. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lime juice and pudding mix until smooth. Stir in pineapple. Fold in whipped cream. Pour into prepared pan. CHILL 6 hours or overnight. Garnish as desired.
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.;
Wilted Greens 2 1/2 pounds mixed greens, such as collard, mustard, kale, turnip, chard, or escarole 4 ounces sliced bacon, cut into 1-inch pieces 6 scallions, cut into 1/4-inch slices, or 1 cup sliced spring onions 1 garlic clove, minced 3 tablespoons cider vinegar, plus more to taste Kosher salt and freshly ground black pepper Instructions: Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside. In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
Quahog Stuffies 12 quahogs, washed well 1/4 cup white wine (or water) 2 tablespoons olive oil 1/2 pound Italian sausage (sweet or hot), removed from casing and crumbled 4 cups coarsely chopped stale bread (crusts removed) 1/2 cup minced onion 1/2 cup minced fennel 1/4 cup minced sweet red pepper 1/4 cup minced green pepper 1/4 cup minced celery 3 tablespoons fresh parsley 1 teaspoon dried thyme 1 teaspoon crushed red pepper Salt and pepper, to taste Instructions: Preheat oven to 350 degrees. Combine quahogs and wine in a large pot, bring to boil, cover and cook until clams are just open. Cool, drain, reserving broth. Remove clams from shells, saving 12 shell halves. Chop clams coarsely and set aside. Strain broth through coffee filter and set aside. Heat the olive oil in a saute pan and brown sausage. In a food processor, combine the clams, broth, and sausage with remaining ingredients and process until well blended. Taste to check seasonings. Divide mixture and scoop into the 12 shell halves. Bake for approximately 30 minutes. Yield: 12 servings How to Shuck a Quahog: Place quahogs in a large pot over medium heat with water just covering them. As quahogs slowly open, remove them from the water. Allow to cool. Using a knife, slit the sides to fully open the clam. Scoop out the insides and reserve with juice in a separate bowl.
Blueberry Lemonade 3 cups blueberries 3/4 cups sugar 2 cups freshly squeezed lemon juice 3 cups cold water Ice cubes Instructions: Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses
Fried Chicken Sandwiches Classic Fried Chicken ( use 8 skinless, boneless chicken thighs, trimmed of excess fat) 3/4 cup mayonnaise 1/4 cup sour cream 3 tablespoons apple cider vinegar 1 teaspoon sugar Kosher salt 8 cups shredded red and/or green cabbage (about 1/2 head) 8 hamburger buns, toasted Chipotle mayonnaise, for spreading 3 pounds skin-on, bone-in chicken parts (breasts halved crosswise) Kosher salt and freshly ground pepper 3 1/3 cups buttermilk 2 tablespoons hot sauce 2 teaspoons yellow mustard 6 cloves garlic, smashed 1 onion, sliced into 1/2-inch rings 3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon sweet paprika 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper Vegetable oil, for frying (4 to 5 cups) Instructions: Prepare the chicken, marinating for up to 2 hours. Make the coleslaw: Whisk the mayonnaise, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while you fry the chicken. Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes. Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns. Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor. Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours. Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps. One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet. Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken. After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt. We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter.
Lowest Fat Chocolate and Grand Marnier Souffle Butter or margarine Granulated sugar 4 egg yolks 5 egg whites 1/2 teaspoon cream of tartar 1/3 cup granulated sugar 1/3 cup unsweetened cocoa 1/4 cup all purpose flour 1/8 teaspoon salt 3/4 cup no-fat (skim) milk 1/4 cup Grand Marnier 1/2 teaspoon vanilla 1 tablespoon grated orange peel Instructions: Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with sugar. Put egg whites in mixer bowl with cream of tartar. In a medium saucepan, stir together sugar, cocoa, flour, and salt. Stir in milk and Grand Marnier and cook over medium heat, stirring constantly until mixture boils and is smooth and thickened. Stir in the vanilla and orange peel. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you tilt it. Stir the yolks into the sauce. Mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour the mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

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