Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Hand Pulled Pan Fried Noodles 25 pounds all-purpose wheat flour 2 eggs 2 teaspoons soy sauce 1 teaspoon soybean oil 1/2 teaspoon garlic 1/2 teaspoon hon dashi 3 stalks celery, chopped 3 white onions, chopped 3 green bell peppers, chopped 3 red bell peppers, chopped 1 head cabbage, shredded Instructions: Mix together the flour, eggs and 2 gallons water. Chill the dough. Cut into 6-ounce portions, in long strips. Stretch the dough with both hands using your fingers, similar to a cat's cradle technique. Have water boiling in a large pot. Drop the noodles briefly into the boiling water, about 1 minute. Heat a wok or skillet to 150 degrees F. Add the soy sauce, oil, garlic and hon dashi and mix together. Add the celery, onion, bell peppers and cabbage. Stir vigorously for 50 to 60 seconds. Add the noodles and stir fry 20 to 30 seconds longer.
Italian 75 2 ounces gin 1 ounce freshly squeezed lemon juice 1 ounce agave syrup 3 ounces Italian Prosecco Instructions: Fill a cocktail shaker with ice cubes and add the gin, lemon juice and agave syrup. Shake vigorously until chilled, about 10 seconds. Strain into a champagne glass or coupe and top with Prosecco.
Beef Tenderloin Crostini with Garlicky Herb Sauce 1 baguette, cut into 1/4-inch thick slices 8 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1/2 cup fresh flat-leaf parsley leaves 1/4 cup fresh cilantro leaves 2 tablespoons fresh chopped chives 2 tablespoons fresh tarragon leaves 2 tablespoons white wine vinegar 1 large shallot, sliced 1 garlic clove 1 pound filet mignon, cut into 1-inch medallions Instructions: Preheat oven to 350 degrees F. Arrange the baguette slices on a baking sheet, lightly drizzle with olive oil and season with salt and pepper. Toast in the oven until crisp and golden at the edges, about 5 minutes. Meanwhile, put the parsley, cilantro, chives, tarragon, vinegar, shallot and garlic in a food processor and pulse until the herbs are minced, with the motor running slowly drizzle in 6 tablespoons of the olive oil until you have a thick sauce. Season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet (cast-iron works great) over medium-high heat until it shimmers. Working in batches, sprinkle the beef medallions with salt and pepper and sear until deep golden brown and cooked to medium-rare, about 3 minutes per side. Transfer to a cutting board to rest for 5 to 10 minutes. Slice the beef against the grain. Top each baguette slice with a piece of beef and a spoonful of salsa verde.
Strawberry, Cucumber and Melon Salad 1/4 small red onion, thinly sliced 1 pound strawberries, hulled and quartered 1 English cucumber, chopped 1/2 small cantaloupe, peeled and chopped (about 2 1/2 cups) 2/3 cup fresh dill, chopped Kosher salt and freshly ground pepper 4 cups baby spinach (about 4 ounces) 1/3 cup mustard vinaigrette (see directions) Soak the red onion in cold water, 10 minutes; drain and pat dry. Instructions: Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes. Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat. Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)
Charcuterie Board with Dutch Influences 8 ounces cured sausage, such as truffle, chile, or cacciatore (hard dried small Italian salami), thinly sliced into rounds 8 ounces prosciutto, thinly sliced One 8-ounce package duck liver pate flavored with apricots and brandy One 8-ounce package chicken liver pate with Cointreau and orange 1 1/2 pounds mild cow's milk cheese, such as Gouda Two 8-ounce logs fresh goat cheese 1 1/2 pounds semi-hard cheese such as Edam cheese, cut into half-moons Two 8-ounce wheels soft cow's milk cheese such as Epoisses, cut into half-moons 1 1/2 pounds hard, pungent sheep's milk cheese such as Pecorino Nero, cut into chunks Serving suggestions: quince jam, black currant jam, chickpea hummus, olives stuffed with peppers, red onion chutney, bittersweet chocolate, whole-grain mustard, breadsticks, crackers, crisp toasts, local honey Instructions: Arrange the meats and cheeses on a large cutting board, cutting some cheeses down into smaller pieces but leaving some blocks larger so the guests may identify them. Arrange piles of the condiments around the meats and cheeses, using bowls when necessary to contain sauces or spreads. Serve the breadsticks within the board but the crisps on the side.
Soy Ginger Dipping Sauce 1/2 cup low-sodium soy sauce 1/4 cup rice wine vinegar 2 tablespoons finely grated ginger 2 tablespoons chopped green onion 2 medium cloves garlic, minced 2 teaspoons sugar 1 teaspoon sesame oil Instructions: Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.
Pulled Pork Pancakes with JD Syrup 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 large eggs 2 cups buttermilk Canola oil, for cooking the pancakes Pulled pork, recipe follows JD Syrup, recipe follows Salted butter, for serving 1 tablespoon ground black pepper 2 teaspoons cayenne pepper 2 tablespoons chile powder 3 tablespoons ground coriander 1 tablespoon dark brown sugar 1 tablespoon dried oregano 13 cup paprika 13 cup kosher salt 2 tablespoons ground white pepper 1 boneless pork butt, about 3 pounds 2 bottles or cans of your favorite beer Your favorite BBQ sauce One 12-ounce bottle pure maple syrup Whiskey, such as Jack Daniel's Instructions: 1. Blend the flour, baking soda, and salt in a bowl. In a separate, larger bowl, blend the egg and buttermilk. Fold the dry ingredients into the wet, taking care not to overmix. Leave the batter slightly lumpy. 2. Heat some oil in a large nonstick pan over medium heat. Ladle about 1/4 cup pancake batter into the pan for each pancake, cooking 3 at a time. Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top. 3. To serve, layer hot pulled pork between the 3 pancakes. Cover with JD Syrup and top with a pat of salted butter. Repeat! 1. Combine all the rub spices in a bowl and rub the pork butt with 1/4 cup of the spice mixture. Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight. 2. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer's instructions or use an outdoor smoker.) 3. Preheat the oven to 225degreesF. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours. 4. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste. In a medium saucepan, heat the maple syrup over medium heat. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator.
Ginger and Coconut Crusted Jumbo Shrimp Peanut oil, for frying 1 cup coconut milk 1 egg 3 tablespoons grated ginger 1 cup all-purpose flour 1 cup unsweetened shredded coconut 8 to 10 jumbo shrimp, peeled and deveined Salt and freshly cracked black pepper 3 tablespoons chopped cilantro leaves 1 lime, juiced 1 1/2 cups mango chutney, store-bought 1/4 cup coconut milk 2 limes, 1 zested and both juiced 1/2 teaspoon sugar 1/2 teaspoon cayenne pepper 1/4 teaspoon ground ginger Pinch salt Chopped cilantro leaves, as needed Instructions: In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F. In a large and shallow dish, whisk together the coconut milk, egg, grated ginger and flour to form a thick batter. To a second shallow dish, add in the shredded coconut. Dip the prawns in the batter, then roll them thoroughly in the coconut shreds. Drop them, in batches, into the peanut oil and fry until their exteriors are golden brown and crisp, about 4 to 5 minutes. Transfer them from the fryer to a platter lined with paper towels and immediately season them with salt and black pepper. Transfer the prawns to a serving platter and sprinkle with cilantro and lime juice. Serve them with the dipping sauce. Sauce: In a small saucepan over medium heat, warm the mango chutney over low heat. Add the coconut milk and stir well to combine. Stir in the zest, lime juice, sugar, cayenne, ginger and salt. Continue cooking until the ingredients are fully incorporated and the sauce has warmed through. Add some chopped cilantro and remove the saucepan from the heat. Transfer the sauce to a serving bowl and serve with the Ginger and Coconut Crusted Jumbo Shrimp.
Pastelitode de Queso: Cuban Puff Pastry With Cream Cheese 5 pounds high-gluten flour (bread flour), plus more for dusting 1 1/2 liters water 4 ounces pork lard 1 1/2 ounces salt 2 1/2 pounds margarine, cut into 1-inch cubes 1 cup sugar 13 1/4 ounces cream cheese Cafe con leche, for serving Instructions: Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes. Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.
Tea Cake Cookies 1 cup unsalted butter, softened 2 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour, plus more for rolling dough 1 teaspoon baking soda 1/2 teaspoon fine sea salt Instructions: Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended. Combine the flour, baking soda and salt; gradually add the flour mixture to the butter mixture, beating at low speed until blended. Divide the dough in half; wrap each portion in plastic wrap and refrigerate 1 hour. Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll half of the dough out to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on the prepared baking sheets. Bake until the edges begin to brown, 10 to 12 minutes, rotating the sheets and switching their positions halfway through baking time. Let cookies stand on baking sheets 5 minutes. Transfer to wire racks to cool. Repeat procedure with remaining dough.
Roasted Redbor Kale Salad 4 large bunches redbor kale (about 3 pounds), stems removed and discarded (1 1/2 pounds for regular kale) 1/3 cup extra-virgin olive oil 5 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 8 slices bacon, cut in to 1/2-inch pieces 4 cloves garlic, minced Pinch crushed red pepper flakes 2 tablespoons pure maple syrup One 15.5-ounce can black-eyed peas, drained and rinsed 1/2 cup slivered almonds, toasted 1 large shallot, thinly sliced Instructions: Preheat the oven to 300 degrees F with a rack set on the middle shelf. Reserve 6 cups of the smaller kale leaves (2 inches or smaller). Thinly slice the remaining kale and place in a large mixing bowl. Add 1 tablespoon of the oil, 1 tablespoon of the vinegar and 1/4 teaspoon salt. Use your fingers to gently massage the kale until it starts to slightly wilt, 1 to 2 minutes. Place the reserved kale leaves on a baking sheet and toss with 1 tablespoon of the oil. Season very lightly with salt and pepper. Bake until the kale starts to crisp and the edges on some leaves just start to brown, 12 to 15 minutes, gently flipping the kale halfway through. Meanwhile, cook the bacon in a large saute pan over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes. Transfer to a paper-towel-lined. Turn off the heat and remove all but 2 tablespoons of the fat from the pan. Add the garlic and red pepper flakes and cook in the residual heat until the garlic has softened, about 2 minutes, stirring constantly. Whisk in the remaining vinegar and the maple syrup. Slowly whisk in the remaining oil. Season with salt. Remove the kale from the oven and let sit for at least 5 minutes so that it continues to crisp as it cools. To assemble, gently toss the wilted kale, black-eyed peas, almonds, shallots and crisped bacon with the vinaigrette. Top with the crispy kale. Serve immediately.
Coconut Chia Banana Pudding Parfait 1 1/2 cups canned light coconut milk 1 1/2 cups unsweetened soy milk 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 1/8 teaspoon salt 7 peeled bananas 3/4 cup chia seeds 1 1/2 cups vanilla Greek yogurt (see Cook's Note) 3 tablespoons shredded unsweetened coconut Instructions: Combine the coconut milk, soy milk, pumpkin pie spice, vanilla extract, salt and 4 of the bananas (broken in half) in a blender. Blend on high speed until smooth. Put the chia seeds in a medium mixing bowl or a large glass jar and pour the banana mixture on top. Stir well to combine, and put the mixture in the refrigerator for 4 hours or up to overnight to thicken. (Stir the mixture after 1 hour, to ensure no chia seeds settle to the bottom of the bowl or jar.) Slice the remaining bananas. Spoon 3/4 cup chia pudding into each of 6 bowls, jars or parfait glasses, and top each serving with 1/4 cup yogurt, a sixth of the banana slices and 1/2 tablespoon coconut. Serve.
Squid Ink Pasta with Shrimp and Cherry Tomato Sauce 5 shrimp, sliced in half lengthwise, peeled and deveined, reserving shrimp shells for sauce 3 tablespoons olive oil, plus more for garnish 1/2 fennel, sliced (save fronds for garnish) 1/2 red onion, sliced Kosher salt Pinch crushed red pepper flakes 10 heirloom cherry tomatoes, sliced in half 2 large cloves garlic, smashed 2 sprigs oregano, leaves chopped finely 1/2 cup white wine 4 squid, cut in half lengthwise for 2 sets of 4 legs 1/2 bunch parsley, leaves chopped finely Grated Parmesan, for garnish Squid Ink Pasta, recipe follows 3 cups flour 5 large eggs (heirloom or organic) 1 large egg yolk 1/4 cup extra-virgin olive oil 1/4 cup squid ink Kosher salt Instructions: Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use. Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley. Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan. Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt. Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading. When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate. Roll and cut the pasta into the desired shape. How smooth and supple!
Super-Stuffed Baked Potatoes 4 russet potatoes (about 8 ounces each) 6 tablespoons unsalted butter 1 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise 2 leeks (white and light green parts only), halved and thinly sliced 1/2 small head Savoy or green cabbage, thinly sliced Kosher salt and freshly ground pepper 1 cup shredded Gruyere cheese (about 4 ounces) 2 tablespoons chopped fresh parsley Spicy brown or whole-grain mustard, for serving Instructions: Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes. Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm. Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes. Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.
Italian Nachos 1 baguette, sliced into roughly 1/2-inch-thick slices 1/4 cup olive oil 2 cups shredded Italian cheese blend 1 cup chopped cured meats, such as salami, soppressata, capicola and pepperoni One 15-ounce can cannellini beans, drained and rinsed 1/2 cup pearl-sized mozzarella balls or chopped fresh mozzarella 1 1/2 cups diced Roma tomatoes 1/4 cup chopped fresh basil, plus more for garnish 1 tablespoon olive oil 1 teaspoon balsamic vinegar Kosher salt and freshly ground black pepper 2 teaspoons fig jam or honey 2 teaspoons balsamic vinegar 1/2 cup sour cream Kosher salt and freshly ground black pepper 1/2 cup chopped giardiniera 1/3 cup chopped pepperoncini 1/3 cup sliced black olives Instructions: For the nachos: Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet fitted with a rack. Brush the slices with the olive oil. Toast until crisp on the outside but still slightly tender on the inside, 6 to 8 minutes. On an ovensafe platter or a baking sheet lined with aluminum foil or parchment paper, alternate layers of baguette slices, shredded Italian cheese blend, chopped cured meats, beans and pearl mozzarella, ending with a layer of shredded cheese. Bake until the shredded cheese is melted,10 to 12 minutes. For the salsa: While the nachos are baking, in a medium bowl, combine the tomatoes, basil, olive oil, balsamic vinegar and salt and pepper to taste. Toss to coat. For the crema: In a small bowl, whisk together the fig jam (or honey) and balsamic vinegar. Add the sour cream and salt and pepper to taste and whisk until completely blended. Transfer to a ziptop bag and store in the fridge until ready to use. For the toppings: Top the nachos with the giardiniera, pepperoncini, black olives and salsa. Slice the corner of the ziptop bag with the crema and drizzle it over the nachos. Finish with more chopped basil. Serve immediately.
Spanish Chicken with Spicy Lemon Rice 3 tablespoons flour 2 tablespoons paprika 1 tablespoon garlic powder Salt and freshly ground pepper 6 chicken thighs (about 1 1/2 pounds) 1/4 cup canola oil One 14.5-ounce can diced tomatoes 2 green bell peppers, diced into 2-inch pieces 1 onion, sliced into thick pieces 2 tablespoons tomato paste 2 cups chicken broth 1 cup rice 1/2 teaspoon crushed red pepper flakes Zest and juice from 1 lemon 1/2 cup pitted green olives (with pimientos) Special equipment: slow cooker Instructions: In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely. In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs. In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender. In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid. To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.
Spinach-Artichoke Pasta Bites 1 tablespoon extra-virgin olive oil, plus more for the pan Kosher salt 1 1/4 cups small pasta shells 4 ounces cream cheese, at room temperature 1 large egg 2 cloves garlic, grated 1 1/2 cups chopped baby spinach 1 cup frozen artichoke hearts, thawed and chopped 1 cup shredded fontina cheese 1/2 cup shredded mozzarella cheese Freshly ground pepper 1/3 cup panko Instructions: Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain. Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined. Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta. Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.
Ratatouille with Feta, Green Olives, and Almonds 1 cup whole almonds 6 tablespoons extra-virgin olive oil, plus more as needed 1 teaspoon red chili flakes 3 cloves garlic, chopped Sea salt and freshly ground black pepper 1 pound feta cheese, crumbled 1 cup pitted green olives 1 bunch fresh basil, leaves hand-torn 1 medium onion, chopped 5 medium Japanese eggplant, chopped 3 medium zucchini, chopped 3 tomatoes, seeded and chopped 1 tablespoon capers, drained 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed 1 tablespoon balsamic vinegar Instructions: Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients. Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool. To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.
Lemon Layer Cake 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, slightly softened 1 1/2 cups granulated sugar 2 large whole eggs, at room temperature 3 large egg yolks, at room temperature 2 teaspoons vanilla extract 1 teaspoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup whole milk 2 large egg yolks 1/3 cup granulated sugar 1/4 cup fresh lemon juice 2 tablespoons unsalted butter, slightly softened Pinch of salt 1 teaspoon finely grated lemon zest 1/2 cup heavy cream 3/4 cup (1 1/2 sticks) unsalted butter, softened 3 1/2 cups confectioners' sugar 2 tablespoons heavy cream 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla extract 1 teaspoon finely grated lemon zest Instructions: 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess. 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside. 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl. 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans. 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely. 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool. 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled. 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake. 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy. 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.
Korean BBQ Burrito 1/2 cup soy sauce 1/2 cup sugar 1/4 cup rice vinegar 3 tablespoons fish sauce 3 tablespoons chopped garlic 3 tablespoons chopped ginger (skin on) 1 chopped jalapeño 2 pounds grass-fed ground beef 1 cup rice wine vinegar 1/2 cup sugar 3 carrots, peeled and julienned on a mandoline One 4- to 5-inch piece daikon, peeled and julienned on a mandoline 3 tablespoons chopped garlic 3 tablespoons chopped ginger 2 chopped jalapeños 1/4 cup vegetable oil 1 cup gochujang 2 cups sugar 2 cups rice wine vinegar 1 cup soy sauce 3 tablespoons sesame oil 2 cups steamed brown rice Four 14-inch flour tortillas 2 avocados Kimchi, for topping Fresh mint and cilantro, for topping Instructions: For the beef: Combine the soy sauce, sugar, vinegar, fish sauce, garlic, ginger and jalapeño in a bowl and mix well to dissolve the sugar. Add the beef and mix well. Chill and reserve until ready to cook the beef. For the pickled daikon and carrots: Combine the vinegar, sugar, carrots and daikon. Chill and reserve. For the Korean BBQ sauce: In a deep saucepot, sauté garlic, ginger and jalapeño in oil until fragrant. Add gochujang and toast, stirring frequently, 1 to 2 more minutes. Add sugar, vinegar, soy sauce and 2 cups water. Bring to a boil and turn down to a simmer. Let simmer about 10 minutes. Remove from heat and add sesame oil. Reserve and chill. For the burritos: Heat a large heavy frying pan and add ground beef. Flatten with a spatula and let meat get charred on 1 side. Flip and cook on the other side, breaking up meat with spatula. Add the cooked brown rice and fry with meat and all its fat. Remove from heat and reserve. Spoon beef and rice mixture over tortillas. Add half a sliced avocado to each burrito, layer on pickled daikon and carrots, kimchi, fresh torn mint and cilantro and a generous bit of BBQ sauce. Wrap and enjoy.
Sweet and Spicy Shrimp and Broccolini Stir-Fry 1 large egg white 3 tablespoons Shaoxing rice wine, mirin or dry sherry 3 tablespoons soy sauce 2 tablespoons cornstarch, plus more for coating (about 3/4 cup) 1 pound large shrimp, peeled and deveined (tails intact) 1/3 cup Thai-style sweet chili sauce 3 tablespoons vegetable or peanut oil, plus more for deep-frying 2 bunches broccolini, trimmed 1 bunch scallions, cut into 1 1/2-inch pieces 2 cloves garlic, minced 1/2 to 1 teaspoon red pepper flakes 4 cups cooked white rice, for serving Instructions: Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside. Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside. Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.
Hashed Brown Potatoes 1 1/2 pounds potatoes, about 4 cups, peeled 1/4 cup minced onion 1 teaspoon salt 1/8 teaspoon pepper 3 tablespoons bacon drippings, butter, or cooking oil Instructions: Using the food processor, grate the potatoes and place in a large bowl. Toss with the onion, salt and pepper. In a large skillet, heat the bacon drippings. Place the potato mixture in the pan, press down, cover, and cook for 10 minutes. As the potatoes cook, give the pan a gentle shake to make sure they do not stick. Using a spatula, turn the cake over. Continue to cook until golden brown.
Spatchcock Ranch Turkey One 12 to 14-pound turkey (neck and giblets removed) Two 1-ounce packets ranch seasoning 10 tablespoons unsalted butter, softened 3 carrots, cut into thirds 3 stalks celery, cut into thirds 1 medium onion, cut into 8 wedges Kosher salt and freshly cracked black pepper 2 tablespoons maple syrup 3 cups low-sodium chicken stock 3 tablespoons all-purpose flour Instructions: Place the turkey on a cutting board with the backbone facing up. Using kitchen shears, cut along both sides of the backbone to release it from the bird. Remove the backbone and discard. Flip the turkey over and use your palms to press against the turkey breasts and thighs until the bird is slightly flattened. Allow the turkey to come up to temperature for 2 hours. Preheat the oven to 425 degrees F. Remove 2 tablespoons of ranch seasoning from 1 packet and reserve. Mix together 8 tablespoons of the butter with the remaining ranch seasoning (from both packets) in a small bowl until well incorporated. Line a rimmed baking sheet with aluminum foil. Place the carrots, celery and onions over the baking sheet. Lay the turkey on top of the vegetables, breast-side up. Spread the ranch butter all over and underneath the skin. Sprinkle generously with salt and pepper. Reduce the oven temperature to 350 degrees F and put the turkey inside to roast. In the meantime, add the maple syrup and 1 cup of the chicken stock to a saucepan, then stir in the reserved 2 tablespoons ranch seasoning. Bring to a simmer just to warm through and incorporate the seasoning. Baste the turkey with this liquid every 20 minutes. (Allow 30 to 40 minutes of cooking time for every 3 pounds of turkey). If the skin turns golden brown before the turkey is completely cooked through, tent with aluminum foil until an instant-read thermometer inserted into the thickest part of the thigh reads 160 degrees F. Remove from the oven and tent the whole turkey with aluminum foil. Let rest 30 minutes. (There will be carryover cooking and the temperature will rise to 165 degrees F while resting). For the gravy, strain the juices left in the bottom of the roasting pan into a fat separator and pour the fat off the top. Place the saucepan used to make the basting liquid back on the stove over medium heat. Add the remaining 2 tablespoons butter and whisk in the flour, cooking for a minute. Slowly whisk in the remaining 2 cups chicken stock along with the juices from the pan. Season with salt and pepper and serve alongside the turkey.
Fava Bean and Pecorino Salad Kosher salt 3 cups shelled fava beans 1 small red onion, thinly sliced 2 cups roughly chopped escarole 3/4 cup shaved aged pecorino Red wine vinegar Good quality extra-virgin olive oil Instructions: Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean. Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing. Arrange the salad on serving plates and top with the reserved shaved cheese. Springtime on a plate!!!!
Chow Mein-Noodle Haystacks 2 ounces spaghetti, or 5 ounces packaged fried chow mein noodles 1 tablespoon vegetable oil, plus oil for frying 5 ounces semisweet or bittersweet chocolate 1/4 cup unsweetened coconut flakes, toasted 1/2 cup unsalted roasted peanuts, coarsely chopped 1 recipe chow mein-noodle haystacks 3/4 cup marshmallows, cut into 1/4-inch pieces 2 ounces spaghetti, or 5 ounces packaged fried chow mein noodles 5 ounces white chocolate 1/4 cup unsweetened coconut flakes, toasted 1/2 cup pecans, chopped Instructions: Chow Mein-Noodle Haystacks: In a large pot of boiling water, cook the spaghetti until tender. Drain well, then toss with 1 teaspoon of vegetable oil to prevent sticking. In a skillet or electric fryer, heat 1-inch of oil to 365 degrees. Working in batches of 3 or 4 tangled strands, fry the spaghetti until golden brown. Let the spaghetti intertwine to form interesting shapes. Drain on paper towels. Break the spaghetti or chow mein noodles into pieces no larger than 1-inch long. In a completely dry bowl or in the top of a double boiler set over barely simmering water, melt the chocolate. Mix in the noodles, coconut, and peanuts. Drop walnut size haystacks of the mixture on a cookie sheet and refrigerate for 30 minutes to set. Serve chilled. Rocky Road Haystacks: Stir in chopped marshmallows to the chow mein-noodle haystack recipe. White-Chocolate Chow Mein-Noodle Haystacks: Substitute white chocolate for the semisweet chocolate and chopped pecans for the peanuts in the original chow mein-noodle haystacks recipe.
Ribs with Big Daddy Rub 5 pounds St. Louis style ribs 2 cups Big Daddy Rub, recipe follows 2 liters cola (recommended: Coca-Cola) 4 cups water Apple Cider Buttermilk Dipping Sauce, recipe follows 3 cups brown sugar 1/4 cup kosher salt 1/4 cup smoked paprika 2 tablespoons ground cumin 2 tablespoons hot chili powder 2 tablespoons cayenne 2 tablespoons freshly ground black pepper 2 tablespoons red pepper flakes 2 cups apple cider 1/4 cup granulated sugar 1 tablespoon red pepper flakes 2 tablespoons buttermilk 1 teaspoon lemon juice 1 teaspoon lemon zest Instructions: Preheat oven to 350 degrees F. Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes. Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces. Preheat grill over medium-high heat. Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes. In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized. Serve alongside Apple Cider Buttermilk Sauce, chipotle aioli, or harissa rouille. In a medium sized bowl, mix all ingredients until well combined. In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.
Eggplant with Minty Sauce and Yogurt 1 1/4 pounds eggplant 1 1/4 teaspoons salt 1/4 cup peanut or canola oil 1 medium onion, very finely chopped 3 garlic cloves, peeled and very finely chopped 8 canned plum tomatoes, finely chopped, plus 1/4 cup of the can liquid 3 tablespoons chopped fresh mint leaves 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/2 cup plain yogurt Peanut or canola oil, for deep-frying Mint sprigs or leaves,for garnishing Instructions: Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick slices. Put the slices in a single layer in a large platter or lasagna-type dish. Sprinkle the salt over both sides, rubbing it in well. Set aside for 1 hour. Meanwhile, make the tomato sauce. Put the oil a large, nonstick frying pan set over medium-high heat. When hot, add onion. Stir-fry for 2 to 3 minutes, or until the onion pieces begin to brown at the edges. Put in the garlic. Stir for a few seconds. Then put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce. Stir to mix. Cover, turn the heat to low, and cook gently for 10 minutes. Set aside in a warm place. Yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork. Just before you eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium heat. Take the eggplant slices from the platter and dry them off well with paper towels. When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until both sides are a medium brown color. Drain well on paper towels. To serve, arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce and then with a tablespoon of the yogurt. Garnish with the mint sprigs or leaves. Serve immediately.
Scaccia 2 tablespoons olive oil 1/2 teaspoon red pepper flakes 3 cloves garlic, grated One 28-ounce can crushed tomatoes 1/2 teaspoon Italian seasoning 1 sprig fresh basil Kosher salt 3 1/4 cups durum semolina flour, plus more for dusting (see Cook's Note) Kosher salt 2 tablespoons olive oil, plus more for brushing 1 1/4 cups shredded provolone (about 5 ounces) 1 1/4 cups grated Parmesan (about 6 ounces), plus more for sprinkling 1/3 cup packed fresh basil leaves, torn Italian seasoning, for sprinkling Red pepper flakes, for sprinkling Instructions: For the sauce: Heat the oil in a medium saucepan over medium heat. Add the red pepper flakes and garlic and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the crushed tomatoes, Italian seasoning, basil and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened and the flavors are melded together, about 15 minutes. Discard the basil and let cool while you make the dough. For the dough: Add the flour and 1 teaspoon salt to a large bowl and whisk to combine. Add the oil and 1 cup of lukewarm water and mix until a sticky dough forms. If the dough doesn't hold together when squeezed, add more water 1 tablespoon at a time. Transfer the dough to a work surface and knead until smooth and springy, 5 to 7 minutes. Wrap tightly in plastic wrap and let sit at room temperature for 30 minutes. Put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. For the filling and topping: On a lightly floured surface, roll out the dough into a 20-by-27-inch rectangle with a long side facing you. (Add more flour as needed to keep the dough from sticking.) Mix together the provolone and Parmesan in a bowl. Spread 1 cup of the sauce over the dough, leaving a 1-inch border all around. Top with 1 1/2 cups of the cheese and 3 tablespoons of the torn basil. Fold the left and right sides of the dough into the center so they meet in the middle like a book (it's ok if they overlap slightly). Spread 1/2 cup of sauce over the dough, leaving a 1-inch border all around. Top with 3/4 cup of cheese and 2 tablespoons torn basil. Fold the top and bottom of the dough into the center. Spread 2 tablespoons of the sauce over the bottom half of the dough. Top with the remaining 1/4 cup cheese and remaining torn basil. Fold the top of the dough over the bottom to so that the top hangs just slightly over the bottom. Carefully transfer the dough to a sheet of parchment and prick the top all over with a fork. Brush with olive oil and sprinkle with Parmesan, Italian seasoning and red pepper flakes. Slide the dough (on the parchment) onto the hot stone. Bake until the bread is deep brown and crusty, about 1 hour. Let cool for 10 minutes. Meanwhile, reheat the remaining tomato sauce. Slice the lasagna bread into wedges and serve with the tomato sauce for dipping.
Stewed Rabbit and Biscuits 1/2 pound plus 1 ounce cold small-cubed butter 4 ounces sugar 1/8 cup plus 1/2 teaspoon baking powder 1/2 tablespoon salt 1 1/2 pounds plus 1 1/2 ounces all-purpose flour 1/2 cup fresh tarragon leaves, chopped 1/2 teaspoon freshly ground black pepper 1 1/8 cup buttermilk 3 eggs 2 whole rabbits (2 1/2 to 3 pounds each) 2 tablespoons all-purpose flour Salt and freshly ground black pepper 2 tablespoons olive oil 2 shallots, cut into medium dice 10 baby carrots, halved 2 large sprigs rosemary 1/2 head spring garlic Crushed red pepper 1 1/2 quarts chicken stock, hot 1 cup white wine 8 morels (or other seasonal mushrooms), quartered 1/2 cups fresh peas 2 sprigs fresh tarragon, leaves chopped Instructions: For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated. For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper. In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low. Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes. Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes. Top with the tarragon and serve.
Ancho Chile Mayonnaise 4 ancho chiles, wiped clean, toasted (see Note) stemmed, seeded, and finely chopped 3 tablespoons white wine vinegar 1 tablespoon vegetable oil 1/2 small onion, finely chopped 3 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 large egg yolks 1 1/4 cups olive oil Instructions: In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.
\u201cReuben\u201d BBQ Sauce 1 cup store-bought barbecue sauce 1/2 cup mayonnaise 1/2 cup finely chopped pickles 2 tablespoons grated white onion 1 tablespoon Worcestershire sauce 2 teaspoons hot sauce 1 teaspoon smoked paprika Instructions: Mix together the barbecue sauce, mayonnaise, pickles, onion, Worcestershire, hot sauce and smoked paprika in a bowl.
Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing 1-ounce dried shiitake mushrooms 1 tablespoon hazelnut oil 1 tablespoon walnut oil 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 1 shallot clove, minced 1 tablespoon minced fresh chives Salt and freshly ground black pepper 3 large beefsteak tomatoes, cut into 1/2-inch thick slices 2 cups mixed fresh greens such as frisee and red leaf lettuce, soaked in salt water to remove grit, dried in a salad spinner and torn into small pieces 2 romaine hearts, leaves separated Instructions: Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat. Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify. Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
Crispy Salmon with Mushroom Orzo and Red Wine Sauce 7 tablespoons olive oil, divided 1 large onion, sliced 2 cups dry red wine 2 cups canned beef broth 8 fresh thyme sprigs 2 bay leaves 1 pound orzo 6 shallots, minced 1 pound mushrooms, sliced 5 cups canned low-sodium chicken broth 1/2 cup whipping cream 2 tablespoons chopped fresh tarragon leaves Salt and freshly ground black pepper 6 (5-ounce) skinless boneless salmon fillets 1/4 cup unsalted butter, cut into pieces Instructions: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add onions and saute for 5 minutes. Add wine, beef broth, thyme and 1bay leaf. Boil until liquid is reduced by 1 cup, about 35 minutes. Strain sauce into a small saucepan. Preheat oven to 350 degrees F. Place orzo on a rimmed baking sheet. Bake until golden brown, for about 20 minutes. Heat 2 tablespoons of oil in another heavy large saucepan over medium-high heat. Add shallots. Saute for 4 minutes. Add mushrooms. Saute until golden, about 10 minutes. Add orzo, chicken broth, and 1 bay leaf. Bring to a boil. Reduce heat to medium-low. Cook uncovered until orzo is tender and broth is absorbed, while stirring often, about 20 minutes. Add cream and tarragon. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper. Heat 3 tablespoons oil in a heavy large nonstick skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Bring sauce to simmer. Add butter, whisk just until melted. Season with pepper. Spoon orzo onto 6 plates. Place salmon fillets on top of orzo. Serve with sauce.
House Smoked Salmon, Potato, Grilled Stack, with Chive Mousse, garnished with Vegetable Ceviche 12 ounces smoked salmon 1 bunch chives, sliced in half 1/2 cup cream cheese 1/2 cup jicama, cut in a fine brunoise 1 cup corn 2 red peppers, cut in a fine brunoise 1 red onion, cut in a fine brunoise Juice of 1 lemon, 1 orange, 1 lime 3 Idaho potatoes 2 tablespoons olive oil 1 roasted red pepper 1 tablespoon olive oil Dill, for garnish Instructions: Slice smoked salmon, lay it in parchment paper. Make a mousse with cream cheese and chives: blend in a food processor 1/2 cup cream cheese and 2 ounces chives until well blended, then refrigerate. Slice potatoes, with skin on, horizontally and toss in olive oil, grill until cooled, reserve on plate and let cool at room temperature. Mix ceviche ingredients and let rest for ten minutes. Put one roasted red pepper cleaned in blender with olive oil, and puree for one minute. Assemble on the bottom of the plate. Put one tablespoon chive mousse, 2 pieces of potato, cooled on top and then place a slice of smoked salmon on top, repeat one more time, then top with salmon rosette. Garnish the plate with a spoonful of ceviche, red pepper coulis and dill.
Thanksgiving Turkeys 1 cup semisweet chocolate chips 30 candy corn candies, plus 6 white tips of candy corn 6 chocolate sandwich cookies 6 mini peanut butter cups 6 malt balls 1 cup Red Frosting, recipe follows 6 chocolate sandwich cookies with top cookies removed 1/2 stick (1/4 cup) unsalted butter, at room temperature 1 1/2 cups powdered sugar 1/2 teaspoon pure vanilla extract 2 tablespoons whole milk Red food coloring, as needed Instructions: Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly. For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface. Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie. Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey. Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes. Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard. Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients. In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and milk. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth. Color the frosting by mixing in 1 drop of red food coloring at a time until the desired color is reached.
Spicy Beef Wrap 1/2 cup minced ham 2 scallions chopped 3 tablespoons chopped flat-leaf parsley 1 chopped red pepper 1/4 teaspoon allspice 1-cup bread crumbs 1 egg 12 peeled seeded and diced tomatoes Instructions: Pound out flank steak with meat mallet until 1/4-inch thick and roll up. Mix remaining ingredients and pour over steak in non-reactive dish. Refrigerate and let marinate for 8 hours. While beef is marinating mix all ingredients in filling except for tomatoes. Remove beef from marinade and shake off any excess liquid. Lay beef out flat and place 2 tablespoons of filling in the center of each piece. Roll each piece of beef tightly and secure with skewer. Heat large roasting pan on stove and put in 2 tablespoons of olive oil brown beef on all side and pour off excess fat. Pour the marinade over the beef and add chopped tomatoes. Simmer for 25 minutes making sure to turn beef if necessary. Remove from pan and cover with 2 tablespoons of sauce.
Penne with Asparagus and White Beans Kosher salt and freshly ground black pepper 12 ounces dried penne 1 pound asparagus, trimmed and cut into 1-inch-long pieces 1/2 small red onion, thinly sliced 1/4 cup extra-virgin olive oil Zest and juice of 1 lemon 1 cup crumbled feta cheese (about 4 ounces) One 15-ounce can cannellini beans, rinsed and drained 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh dill Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well. Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes. Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.
Texas Style Bacon, Beans and Eggs: Black Bean Chilaquiles 12 corn or flour tortillas, cut into strips Cooking spray 1 tablespoon vegetable oil 8 slices smoky lean bacon, sliced across the strips 1/2-inch long 1 red onion, peeled, quartered and sliced 2 Fresno or jalapeno chiles, sliced 4 cloves garlic, chopped 1 (28-ounce) can black beans 1 tablespoon cumin (a scant palmful) 1 rounded tablespoon chile powder (a healthy palmful) Salt and freshly ground black pepper 1 cup beer (recommended: Negra Modelo) 1 (14-ounce) can diced fire-roasted tomatoes Small handful fresh cilantro leaves, chopped 1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese 4 eggs, to prepare any style (1 per person) Ripe avocado, halved, pitted and diced Lime, cut into wedges Instructions: Preheat oven to 425 degrees F. Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish. Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes. Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese. Cool and store for make-ahead meal. Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.
No Bake Orange Cheesecake with Toasted Almonds Crust: 7 oz. butter cookies to make 1½ cups crumbs, about 32 round, thin flower shaped cookies 1 cup Fisher® Sliced Almonds, toasted, divided ½ tsp. cinnamon ¼ cup melted unsalted butter Filling: 1 lb. cream cheese, softened 1 envelope (.25 oz.) unflavored gelatin ½ cup store-bought orange juice 1 can (14 oz.) sweetened condensed milk 1 seedless navel orange Instructions: 1. Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate. 2. Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set. 3. Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.
Roasted Carrots and Parsnips with Cumin 1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal 1 pound parsnips, peeled and cut into 1/4-inch slices on the diagonal 3 garlic cloves, thinly sliced 2 tablespoons toasted cumin seeds 3 tablespoons honey 1/2 cup olive oil 1/3 cup water 1/2 tablespoon freshly ground black pepper Juice of 2 limes 1/2 bunch mint, leaves only, chopped Instructions: Preheat the oven to 350 degrees F. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold.
Spicy Spring Rolls 3 tablespoons chopped ginger 2 tablespoons chopped garlic 3 tablespoons chopped green onion 1 tablespoon hot bean paste or red chili paste 1 tablespoon vegetable oil 1 cup fresh bean sprouts 1 cup grated carrot 1 cup finely sliced savoy cabbage 1 red pepper, julienned 5 shiitake mushrooms, julienned 3 tablespoons mirin (Japanese rice wine) 1 tablespoon hoisin sauce 1/4 cup soy sauce 12 spring roll wrappers 1 cup peeled, grated cucumber 3 tablespoons chopped cilantro Oil, for frying Instructions: In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro. Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.
Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing 1 1/4 cups tri-colored quinoa Kosher salt 1 pound sweet potato, peeled and cut into 1/2-inch pieces 1 tablespoon olive oil 1/2 teaspoon ground coriander One 15-ounce can black beans, rinsed and drained 1 teaspoon soy sauce 1/2 teaspoon chipotle hot sauce (or your favorite hot sauce) 1 large avocado, seeded, peeled and diced 1/4 cup pepitas, chopped pistachios, almonds or your favorite nut Yogurt Dressing (see recipe below) 3/4 cup plain yogurt (not Greek) 1/4 cup finely chopped fresh flat-leaf parsley or cilantro 1 tablespoon fresh lime juice 1 small garlic clove, finely grated Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly. Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix. Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing. Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.
Stuffed Pork Loin with Butternut Squash and Blue Cheese Cooking spray 2 slices bacon 2 cups diced butternut squash 1/2 cup diced onion 1/2 cup seasoned dry bread crumbs 1/2 cup plus 2 tablespoons crumbed blue cheese, divided 3 tablespoons freshly chopped sage leaves, divided Salt and freshly ground black pepper 1 (4-pound) boneless pork loin 1 cup reduced-sodium chicken broth, divided 1/4 cup dry sherry 1 tablespoon cornstarch Instructions: Preheat oven to 450 degrees F. Coat a roasting pan with cooking spray. Cook bacon in a large skillet over medium-high heat until crisp. Remove from pan, reserving fat in pan, and crumble into small pieces. To the same pan, add squash and onion and cook 3 minutes, until onion is soft. Remove from heat, add to a large bowl with the crumbled bacon, bread crumbs, 1/2 cup of the blue cheese, 2 tablespoons of the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Butterfly pork on a flat surface and spread stuffing evenly over meat. Roll up pork and tie with kitchen twine at 2-inch intervals. Season pork all over with salt and black pepper and transfer to prepared pan. Roast 15 minutes. Reduce oven temperature to 325 degrees F and bake 45 more minutes, until an instant-read thermometer registers 160 degrees F for medium-well. Let pork rest 10 minutes before cutting crosswise into 1-inch thick slices. In a small saucepan, whisk together chicken broth, sherry and cornstarch. Set pan over medium heat and bring to a simmer. Add remaining 2 tablespoons blue cheese and tablespoon of sage and simmer 1 minute, until sauce thickens. Remove from heat and season, to taste, with salt and black pepper. Serve 1/2 of the pork with all of the sauce spooned over top. Reserve remaining pork for quesadillas.
Roasted Corn Chowder with Country Cheddar Cheese 6 ears fresh sweet corn, brushed lightly with butter and grilled or broiled until toasted on all sides (about 3 cups cut corn) 2 tablespoons unsalted butter 1 large onion, peeled and diced (about 1 cup) 2 celery stalks, diced 1 leek, split, cleaned and diced 1 large sweet red pepper, diced 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 2 quarts chicken stock 8 ounces white or yellow cheddar cheese, preferable extra-sharp, grated Instructions: Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;
Mini Corn Dogs with Sweet and Spicy Pepper Relish 3/4 cup ketchup 1/4 cup pickled hot peppers, diced 1/4 cup pickled sweet peppers, diced 1 egg 1 (8.5-ounce) package corn muffin mix 2 teaspoons garlic powder 2 teaspoon onion powder 3/4 cup milk 1/2 cup all-purpose flour 1 package cocktail franks Vegetable oil, for frying 20 (6-inch) wooden skewers Instructions: In a small bowl combine ketchup and pickled peppers. Mix well and set aside. In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks. Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.
Tempura Crawfish 8 cups vegetable oil 1 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon corn starch 1 teaspoon salt 1 large egg 1/2 cup soda water 1 teaspoon rice wine vinegar 1/2 cup roasted corn kernels 2 tablespoons light mayonnaise Juice of 1 lime 1 tablespoon green onions Kosher salt and freshly ground black pepper Cayenne pepper 1 pound crayfish, peeled and deveined 1 lemon, cut into wedges Instructions: To begin, preheat the oil in a large pot or deep fryer to 375 degrees F for frying the crayfish. For the batter: In mixing bowl, mix the flour, baking powder, corn starch and salt together, blending well. Next, add the egg and mix to incorporate. Then stir in the soda water and mix for a final time. Keep the batter cold until ready to use and stir again before each use. For the sauce: In a bowl, using a hand whisk, blend the corn, mayonnaise and lime juice, whisk together well to evenly mix sauce. Then add the onions, and some salt, black pepper and cayenne to taste. For the crayfish: Evenly split the crayfish into two portions. Coat the first half with the batter, and place in the preheated oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove from the fryer and repeat the process with the remaining crayfish. Serve with lemon wedges and prepared sauce.
Spinach Fettuccine with Caramelized Onions and Lemon Thyme 1 pound fresh spinach fettuccine, cooked 6 large Spanish onions, thinly sliced 1 teaspoon butter 3 teaspoons olive oil 1/4 cup fresh lemon thyme, chopped Additional water or vegetable stock Instructions: Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve.
Merry Mulled Wine 2 bottles red wine of choice Rind from 2 oranges 1 cup honey 15 cloves 5 cinnamon sticks 1 vanilla bean, split (or 1/2 teaspoon vanilla extract) 1 (2-inch) piece ginger, sliced Instructions: Combine all the ingredients in a large pot or a slow cooker. Warm over medium heat stirring occasionally to dissolve the honey; do not bring to a boil. Cook over low heat to infuse the spices, about 25 to 30 minutes. Strain and ladle into mugs. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Halibut Crudo 4 sheets dashi kombu, such as Shirakiku 3 fresh shiso leaves 1/2 fresh mango 3 ounces halibut Sea salt 1 sheet dashi kombu, such as Shirakiku, softened with a damp cloth 5 teaspoons ponzu sauce White truffle oil, for serving Wasabi tobiko, for serving Black caviar, for serving Instructions: For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside. For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate. Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve.
Sweetie Spiders 2 tablespoons confectioners' sugar Few drops of water 48 thin black licorice strings, each 6 inches long 12 chocolate cream sandwiches 24 small red cinnamon candies, such as Red-Hots Instructions: In a small bowl, stir together the confectioners' sugar and enough water, 3 to 4 drops, to form a thick paste; reserve. Cut the licorice strings in half. Stick 4 halves into the cream on each side of the cookie to form the legs. Using the confectioners' sugar paste as glue, adhere 2 cinnamon candies on the top of the cookies to form the eyes. Eat-if you dare!
Strawberries in Natural Sauce Strawberries Sugar Instructions: Mix your strawberries with enough sugar to cover. Let sit for a few hours or long enough for the sugar to draw out the strawberries' natural juices.
Kids Can Bake: Mini Morning Glory Loaves Cooking spray 1/2 cup pecan halves 1/2 cup unsweetened shredded coconut 1 1/2 cups whole wheat pastry flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly 1 cup sour cream 2/3 cup packed light brown sugar 1 teaspoon pure vanilla extract 3 large eggs 2 cups shredded carrots (about 1/2 pound carrots) 1 1/4 cups confectioners' sugar 1/2 cup whipped cream cheese 1 tablespoon lemon juice Pinch fine salt Instructions: For the cakes: Preheat the oven to 350 degrees F. Spray a 12-cup mini loaf pan with cooking spray. Spread the pecans out on 1 side of a rimmed baking sheet, the coconut on the other, and bake until both are toasted, 5 to 7 minutes. Let cool, then finely chop the pecans. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together the butter, sour cream, brown sugar, vanilla and eggs in another large bowl. Stir the carrots, pecans and coconut into the egg mixture. Fold the flour mixture into the carrot-egg mixture until just combined. Divide evenly among the prepared pans (about 3 heaping tablespoons of batter per loaf). (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.) Bake until the center of a cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pan for a few minutes, then transfer to a rack to cool completely. For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice and salt in a medium bowl. Top each loaf with about 1 tablespoon of the glaze, and spread evenly with the back of the spoon.
Bill Boggs Spritz Cookies 2 1/4 cups sifted all-purpose flour 1/4 teaspoon salt 2 sticks butter 1/2 cup firmly packed dark brown sugar 1 egg 1 teaspoon vanilla extract Instructions: Preheat oven to 375 degrees F. Sift together flour and salt. In an electric mixer cream butter and gradually add brown sugar. Beat until lighter and fluffy. Add egg and vanilla and beat well. Add the dry ingredients gradually. Do not over mix. Press dough, using a cookie press, onto ungreased cookie sheets. Decorate if desired. Bake for 7 to 9 minutes until they are light golden brown.;
Black Eyed-Pea Salad with Fried Kalamata Olives and Parsnip 1 cup dried black-eyed peas 1 bay leaf 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1/2 cup kalamata olives, pitted and halved 1/2 bunch fresh parsley, chopped (about 1/4 cup) 1 parsnip, peeled and shredded 3 green onions, light and dark green parts sliced on the bias, whites reserved for another use 1 lemon, juiced Instructions: The night before, pick over the peas and discard any stones. Place in a large pot or bowl, cover with water and let soak overnight. Drain and rinse. Combine the peas, bay leaf, cumin and 3 cups water in a saucepan over medium-high heat and bring to a rapid simmer. Cook for 5 minutes, then reduce the heat to low and cook, uncovered, until tender, 25 to 30 minutes. If the water gets low, add more to just cover the peas. Strain the peas and remove the bay leaf. Combine the cooked peas and 1/2 teaspoon salt in a medium bowl. Let stand while you fry the olives. Heat the oil in a medium cast-iron skillet over medium heat until hot. Add the olives and cook until fragrant and the outsides blister, 3 to 5 minutes. Pour the olives and oil over the peas. Add the parsley, parsnip, green onions and lemon juice and toss to combine. Season to taste with freshly ground black pepper and 1/2 teaspoon salt. Refrigerate until ready to serve.
The Italian Elvis 12 slices bacon 2 bananas 1 cup mascarpone cheese 6 tablespoons chocolate-hazelnut spread 8 thick slices crusty white bread Salted butter, for the bread Instructions: Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet; bake until crisp, 15 to 18 minutes. Drain on paper towels. Meanwhile, place the bananas in a small bowl and mash with a fork until smooth. Fold in the mascarpone until combined. Spread a thick layer of chocolate-hazelnut spread on 4 bread slices, then top each with 3 bacon slices. Spread the banana-mascarpone mixture on the remaining 4 bread slices, then place on top to make 4 sandwiches. Spread butter on both sides of the sandwiches. Heat a large skillet over medium-high heat. Working in batches if necessary, cook the sandwiches on each side until GBD-golden brown and delicious. Photography by Johnny Miller
Almost-Famous Cheesecake Pancakes 1 1/2 cups strawberries, hulled and sliced 2 tablespoons seedless strawberry jam 1 1/4 cups all-purpose flour 1 1/4 cups buttermilk 1 large egg 1/4 cup vegetable oil 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda Pinch of salt 2 cups chopped frozen cheesecake Cooking spray Butter, confectioners' sugar or whipped cream, for topping (optional) Instructions: Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F. Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole. Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.
Homemade Chicken Nuggets 1/2 cup all-purpose flour 1 teaspoon granulated garlic Kosher salt and ground black pepper 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1 cup prepared breadcrumbs 1 large egg 1 cup vegetable oil Instructions: Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside. Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken. Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.
Breakfast in Bread All-purpose flour, for dusting 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed 2 strips bacon 1 1/2 cups shredded havarti cheese 3 tablespoons shredded parmesan cheese 4 large eggs Kosher salt and freshly ground pepper Chopped fresh chives, for topping Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.
Icebreaker Mojitos Fresh mint sprigs, plus more for garnish 1/4 cup seedless watermelon cubes (1/2 inch) 1/4 cup pineapple cubes (1/2 inch) 1 lime, quartered into wedges, plus more wedges for garnish Ice cubes, as needed 3 ounces or 3 shots white rum 1/2 cup pineapple juice Dash sugar cane syrup or simple syrup Instructions: Using a mortar and pestle, crush or muddle some fresh mint. Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing. Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine. Divide between 2 hefty glasses garnished with lime wedges and mint sprigs.
Canard Roti avec Gold Leaf (Roasted Duckling) 5 pounds whole fresh duckling 1/4 cup fresh lemon juice 1 tablespoon salt 2 tablespoons sugar 1/3 cup red wine (cabernet sauvignon) Instructions: Preheat oven to 375 degrees F. Clean the whole duck and marinate with fresh lemon juice, salt and sugar mixture for 20 minutes, refrigerated. Place duck in a roasting pan with breast up. Bake for 45 minutes. Remove from oven and drain fat from the duck. Brush the duck with a half portion of red wine and roast the duck for 30 minutes. Drain the fat again and brush the rest of the red wine on the duck. Continue roasting the duck for another 30 minutes until the skin of the duck turns brown and crispy. Remove the duck from the oven, and remove the bones from the duck. Slice the duck into pieces and set it aside.
Spring Asparagus Tart 1 tablespoon all-purpose flour, plus more for dusting 1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package) 1 cup mascarpone 1 1/2 teaspoons kosher salt 1 large egg, beaten 1 lemon, zest finely grated (about 1 tablespoon) 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 pound pencil asparagus, woody bottoms trimmed off 1 tablespoon olive oil Freshly ground black pepper Lightly dressed greens, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife. Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve. Serve with lightly dressed greens.
Barbecue-Spice Nuts 1 1/2 cups pecans 1 1/2 cups honey-roasted peanuts 1 cup salted roasted almonds 1/4 cup packed light brown sugar 1 tablespoon sweet paprika 1 tablespoon smoked paprika 1 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon mustard powder 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes. Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.
Petite Steaks with Wild Rice Baby Peppers 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each), trimmed and cut in half 1 teaspoon steak seasoning Stuffed Peppers: 8 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 6 ounces) 1 package (8.8 ounces) herb-seasoned ready-to-serve long grain and wild rice blend 1/2 cup chopped green onions 1/2 cup frozen thawed chopped spinach, squeezed dry 2 tablespoons grated Parmesan cheese Pan Sauce: 3/4 cup vegetable broth 1/4 cup balsamic vinegar 1 tablespoon butter Instructions: 1. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate. Combine rice, spinach, green onions and cheese in large bowl. Spoon mixture into pepper halves. Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot. Let stand 2 minutes. Keep warm. 2. Meanwhile, press steak seasoning evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145 degrees F) for medium (160 degrees F) doneness, turning occasionally. Remove to platter; keep warm. 3. Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved. Increase heat; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup. Remove from heat. Stir in butter; whisk until melted. 4. Serve steaks with sauce and peppers. Nutrition information per serving, using beef top loin steaks: 535 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 1484 mg sodium; 63 g carbohydrate; 6.6 g fiber; 41 g protein; 12.5 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 8.2 mg iron; 36.5 mcg selenium; 5.9 mg zinc; 119.7 mg choline. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline. Nutrition information per serving, using beef tenderloin steaks: 580 calories; 15 g fat (6 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 1494 mg sodium; 63 g carbohydrate; 6.6 g fiber; 46 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.1 mcg vitamin B12; 8.5 mg iron; 42.6 mcg selenium; 6.8 mg zinc; 136.6 mg choline. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Pretzel Dogs Nonstick cooking spray, for the baking sheet 6 frozen dinner roll dough balls, thawed according to package instructions 6 hot dogs 1/4 cup baking soda 1 large egg, beaten 1 teaspoon pretzel salt 1 cup spicy mustard Pickles, for serving Instructions: Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside. Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose. Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack. When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt. Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles.
Crispy Oysters on Yucca Root Chips with Habanero Honey Aioli 2 tablespoons Dijon Mustard 2 tablespoons honey 1/2 cup washed and chopped cilantro leaves 1 habanero chile, seeded and chopped 1 tablespoon lemon juice 4 egg yolks 1 cup salad oil 1/2 teaspoon salt 1 large yucca root, peeled and thinly sliced Soybean oil 1/2 cup fine sea salt 4 lemons, zested 1 cup buttermilk 1 cup all-purpose flour, for dredging 20 fresh plump oysters 1/2 cup pico de gallo Instructions: To make the Habanero Honey Aioli: In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.; To make the Yucca Root Chips: Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.; To make the Crispy Oysters: Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper. To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.
Cava Cocktail 2 blood oranges, plus 1 thin slice, for garnish Splash of fresh lemon juice Splash of bitters 1/2 cup chilled cava Instructions: Using a reamer, juice the blood oranges into a strainer placed over a bowl. With the back of the spoon work the pulp against the strainer to extract all of the juice, about 1/4 cup. In a small pitcher combine the blood orange juice, lemon juice, bitters, and the chilled cava. Give it a little stir. Pour into a chilled champagne flute. Garnish with a thin slice of blood orange.
Cinnamon Honey Butter 1/4 pound unsalted butter, at room temperature 3 tablespoons good honey 1/4 teaspoon ground cinnamon 1/8 teaspoon kosher salt Instructions: Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
Orange and Almond Salad 2 hearts romaine lettuce, chopped 3 navel oranges 2 ounces, 1/4 cup, sliced almonds or slivered almonds, available on the baking aisle, toasted 2 tablespoons chopped fresh tarragon, 2 or 3 sprigs Splash orange juice 2 rounded teaspoons honey 2 tablespoons tarragon vinegar 1/4 teaspoon dry mustard, a couple of pinches 1/3 cup olive oil, eye ball it Salt and pepper Instructions: Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon. In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.
Slow Cooker Pork Roast 3 tablespoons fresh rosemary leaves 3 tablespoons fresh sage leaves 1 tablespoon fresh thyme leaves 5 tablespoons olive oil One 5- to 6-pound boneless pork shoulder with a fat cap Kosher salt and freshly ground black pepper 1/2 cup dry white wine 2 large cloves garlic, finely chopped 1/4 teaspoon ground allspice 4 large carrots, cut into rough 1-inch chunks 4 celery ribs, cut into 2-inch-long pieces 1 large onion, trimmed but left intact at the root end, cut into eighths 2 bay leaves 1 cup low-sodium chicken broth 3 to 4 teaspoons cornstarch 1/4 cup chopped fresh parsley Buttered egg noodles, for serving Instructions: Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine. Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper. Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate. Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside. Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours. Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil. While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary. Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
Chipotle Mayonnaise 1 cup good mayonnaise, such as Hellmann\u2019s 1 canned chipotle pepper in adobo sauce 2 teaspoons adobo sauce (from the can of chipotles) 1 teaspoon freshly squeezed lime juice Kosher salt Instructions: Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.
Western Hash Brown Omelet 8 large eggs 2 tablespoons extra-virgin olive oil 4 ounces thickly sliced deli ham, diced 2 bell peppers (1 red, 1 green), diced 1 onion, diced Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 3 cups frozen shredded hash browns (from a 1-pound bag; do not thaw) 4 ounces smoked gouda cheese, grated (about 1 1/2 cups) 1 bunch scallions, chopped Instructions: Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs. Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes. Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes. Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.
Chocolate Cake with Raspberry Meringue Buttercream 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup good-quality cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 2 eggs 1 cup egg whites (8 large eggs) 1 cup granulated sugar Pinch salt 6 sticks (3 cups) unsalted butter, softened 1 cup confectioners' sugar 2 tablespoons pure vanilla extract 3 tablespoons raspberry paste extract Instructions: For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes. Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely. For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves. Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes. Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix. Fold in the raspberry paste extract right before icing the cake. To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked.
Shrimp on Sugarcane with Rum Glaze 2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers 24 jumbo or extra-large shrimp, peeled and deveined 1/2 cup firmly packed brown sugar 8 tablespoons butter, cut into 1-inch cubes 1/2 cup dark rum, (recommended: Mount Gay Rum) 3 tablespoons Dijon mustard 1 tablespoon distilled white vinegar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon black pepper, or more to taste Pinch kosher salt, or more to taste Instructions: Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane. Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature. Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.
Rigatoni With Braised Giblet Sauce 1/2 cup diced pancetta (about 6 ounces) Giblets and neck from your turkey 1 medium onion, chopped 1/2 to 1 teaspoon red pepper flakes 2 tablespoons tomato paste 6 cloves garlic, sliced 3 bay leaves 1 teaspoon chopped fresh rosemary Kosher salt 1 cup dry white wine 2 28-ounce cans whole San Marzano tomatoes 1 piece parmesan rind (optional), plus shaved cheese for topping 1/2 cup chopped fresh parsley Freshly ground pepper 1 pound rigatoni Instructions: Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes. Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces. Add the giblets and neck to the pot; cook until browned, about 5 minutes. Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes. Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes. Add the wine and cook until slightly reduced, about 5 minutes. Crush the tomatoes into the pot with your hands and pour in the juice from the cans. Add 3 cups water and the parmesan rind, if using. Increase the heat to high, bring to a boil and cook 5 minutes. Stir, then reduce the heat to low. Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours. Remove the neck; pull the meat off the bone, shred and return the meat to the sauce. Remove the bay leaves. Stir in the parsley; season with salt and pepper. Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with the sauce. Top with shaved parmesan.
Aleppo Popcorn with Parmesan and Herbs 3 tablespoons plus 1/2 cup vegetable oil 1 cup popcorn kernels 1/2 cup mixed fresh herbs (such as sage, rosemary and parsley) 1/2 cup mixed fresh herbs (such as sage, rosemary and parsley) 4 tablespoons unsalted butter 2 teaspoons Aleppo pepper flakes 3 tablespoons grated parmesan cheese Flaky sea salt Instructions: Heat 3 tablespoons vegetable oil and a few popcorn kernels in a large pot or Dutch oven over medium heat until 1 kernel pops. Add the rest of the kernels, cover the pot and cook, shaking the pot occasionally, until the popping subsides. Transfer the popcorn to a large bowl. Wipe out the pot and add 1/2 cup vegetable oil. Add the herbs and fry, stirring, until crisp, about 1 minute. Remove with a slotted spoon and add to the popcorn. Put the butter and Aleppo pepper in a microwave-safe bowl; microwave until melted. Drizzle over the popcorn, sprinkle with the parmesan and toss together. Season with salt.
Pan-Seared Tempeh with Peanut Sauce 2/3 cup peanut butter, at room temperature 1/2 cup coconut milk 1/4 cup fresh lime juice 2 tablespoons honey One 4-inch piece fresh ginger, peeled and minced 1 cup warm water 1/4 cup canola oil Two 8-ounce blocks tempeh, cut into 1/2-inch-thick strips Kosher salt 4 cups mesclun greens 2 cups mung bean sprouts (about 4 ounces) Instructions: Whisk the peanut butter, coconut milk, lime juice, honey, ginger and water in a medium bowl. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes. Add the peanut sauce to the skillet and heat until bubbling. Season with salt. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts.
Chicken Parmesan 2 quarts oil, for deep-frying 1 tablespoon kosher salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon cracked black pepper Four 6-ounce pieces boneless, skinless chicken breast (pounded thin) 3 tablespoons freshly chopped parsley leaves 2 cups panko bread crumbs 1/4 cup all-purpose flour 2 eggs, slightly beaten 1 quart favorite store-bought marinara sauce White Sauce, recipe follows 8 slices mozzarella cheese 1 teaspoon chopped fresh garlic 1 cup heavy cream 1/4 cup butter 1 tablespoon chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: Heat oil to 350 degrees F. Mix all seasonings together then divide into 2 parts. Season chicken breast with half of the seasoning on both sides. Add half of remaining seasoning and 3 tablespoons of chopped fresh parsley to bread crumbs and mix. Dip chicken in flour, then in eggs, then in bread crumbs. Fry chicken until golden brown, about 3 to 5 minutes). Simmer the marinara sauce in saucepan over medium heat. Place 2 slices of mozzarella cheese on each breast. Pour the warmed marinara sauce over the cheese, drizzle with White Sauce and serve. Heat the garlic and heavy cream in a medium saucepan, until simmering. Turn off heat, add butter, and whisk vigorously until fully incorporated. Add 1 tablespoon fresh parsley and season with salt and pepper.
Bacon Cheesecake Bites 20 gingersnap cookies, finely crushed to yield 1 1/4 cups, or 1 1/4 cups graham-cracker crumbs 1/2 stick unsalted butter 2 strips thick-cut bacon, chopped into 1/2-inch pieces One 8-ounce package cream cheese, at room temperature 1/4 cup canned pumpkin 1/4 cup maple syrup 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon fine salt Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners. For the crust: In a small saucepan, melt the butter over low heat. Add the crumbs and stir until the mixture forms clumps. For the filling: Heat a medium nonstick skillet over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. In a stand mixer fitted with a whisk attachment, beat the cream cheese, pumpkin, maple syrup, egg, vanilla, cinnamon, ginger, nutmeg and salt together until smooth. Mix in the cooked bacon. Using the bottom of a shot glass or a small glass bottle, press 1 teaspoon of crust mixture into the bottom of each muffin cup. Using a small ice-cream scoop, scoop 2 tablespoons of filling batter on top of each crust and bake for 10 to 12 minutes. Cool for 20 minutes and refrigerate for at least 1 hour before serving.
English Roast Chicken 1 (5 to 6 pound) free-range chicken (including neck and giblets, for gravy) 1 tablespoon butter 1/2 lemon sliced Stuffing, recipe follows 6 slices streaky smoked bacon Salt and freshly ground pepper 2 tablespoons sunflower oil 1 medium onion peeled Chicken neck and giblets 1 bay leaf 1 small onion 1 carrot, cut into pieces 8 peppercorns 2 tablespoons all-purpose flour Splash white wine, if desired Roast Potatoes, recipe follows Serving suggestion: gravy, stuffing and roast potatoes 1 -ounce butter 1 small onion finely chopped 1 tablespoon fresh sage finely chopped 1 small bunch parsley, leaves finely chopped 2 ounces fresh bread crumbs 1 egg, beaten 1/2 lemon, juiced Lemon rind, grated Salt and freshly ground black pepper 12 potatoes, peeled Flour, for coating 2 tablespoons sunflower oil, for roasting Instructions: Position an oven rack in the middle of the oven and preheat to 425 degrees F. To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast. Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes. While the Chicken is cooking, start the gravy: To make stock, combine the giblets with a bay leaf and an onion in a saucepan. Cover with water and bring to a boil. Add carrot and peppercorns. When the chicken is cooked, transfer it to a plate and keep warm. Put the roasting tin on heat and drain off fat with a spoon. Add 2 tablespoons of flour to the juice. Keep stirring. When the juice is brown add the stock. Sieve the gravy to remove any lumps. Add a splash of white wine if desired. In a medium saucepan melt the butter and sweat the onions until translucent. Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl. Add onions and mix thoroughly. Preheat oven to 425 degrees F. Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes.
Gin Rickey 1.25 oz. Tanqueray London Dry Gin .25 oz. lime juice 1 oz. soda water Instructions: Add Tanqueray London Dry Gin and lime juice Serve over ice in highball glass Top with soda water
Six Foot Sundae 1 quart vanilla ice cream 1 quart mint chip ice cream 1 quart strawberry ice cream 2 recipes Dark Chocolate Brownie Bites, recipe follows Strawberry Sauce, recipe follows, for drizzling Hot Fudge Sauce, recipe follows, for drizzling Rainbow sprinkles, for sprinkling Canned whipped cream, for topping Maraschino cherries, for topping Nonstick cooking spray, for greasing the pan 4 sticks (2 cups) salted butter 10 ounces unsweetened chocolate, chopped 1/2 cup unsweetened cocoa powder 4 cups sugar 2 tablespoons vanilla 6 large eggs 2 1/2 cups all-purpose flour 1 1/2 cups semisweet chocolate chips 4 pounds strawberries, hulled 2 cups sugar 2 teaspoons vanilla 1 lemon, juiced 2 cups sugar 2 cups heavy cream 2 cups dark cocoa powder 2 sticks (1 cup) salted butter Instructions: Several hours before you're ready to assemble the sundae, portion out 12 scoops of each type of ice cream--vanilla, mint chip and strawberry--onto baking sheets (36 scoops total) and freeze them. This will make it much easier to handle. Line the guttering with heavy-duty aluminum foil. To assemble, place a layer of Dark Chocolate Brownie Bites in the bottom of the guttering. Top with the ice cream scoops and scatter over more brownie bites. Drizzle with Strawberry Sauce and Hot Fudge Sauce. Sprinkle with rainbow sprinkles. Squirt mounds of whipped cream across the sundae and top each mound with a cherry. Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray. In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes. Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares. Place the strawberries, sugar, vanilla and lemon juice in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring constantly, and cook until the strawberries are very soft, a good 5 minutes. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine-mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until almost all of the liquid is in the bowl. Set the pulp aside. Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan, add 1/4 cup of the pulp back in and boil again for 3 minutes over medium-high heat. Skim off any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Refrigerate it to thicken and serve it cold. Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes. Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
Chocolate Pretzel Crisps Nachos 1 bag Original Pretzel Crisps® Semi-Sweet Chocolate Chips Mini Marshmallows Chocolate Fudge Sauce, Warmed Butterscotch or Caramel Sauce, Warmed Sprinkles Instructions: Toss together your desired amount of Pretzel Crisps®, chocolate chips and mini marshmallows in a large bowl. Turn them out onto your serving dish. Then drizzle with warmed fudge and butterscotch (or caramel) sauce. Top immediately with sprinkles. Serve chocolate Pretzel Crisps® nachos on their own, or with a side of ice cream.
Pumpkin Caramels 1/2 cup toasted pumpkin seeds or sunflower seeds 1 cup maple syrup 3/4 cup light brown sugar 1/2 cup heavy cream 1/4 cup dark corn syrup 1 teaspoon pumpkin or apple pie spice 1 teaspoon fresh lemon juice 1/2 teaspoon fine salt 2/3 cup canned pumpkin puree, room temperature 1 tablespoon unsalted butter, room temperature 1 teaspoon pure vanilla extract Instructions: Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom. Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes. Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla. Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature. When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.
Beef Short Rib and Egg Yolk Raviolo 2 cups Braised Short Ribs, recipe follows 1/2 cup thawed frozen spinach or blanched fresh spinach, squeezed to remove liquid Kosher salt and freshly ground black pepper Fresh Pasta Dough, recipe follows All-purpose flour, as needed 4 egg yolks 4 tablespoons butter 1/2 cup grated Parmigiano-Reggiano 1 lemon, zested and juiced 2 cups 00 flour 1 1/4 cups egg yolks 2 tablespoons milk 2 tablespoons extra-virgin olive oil Heavy pinch of salt 3 pounds bone-in beef short ribs Kosher salt and freshly ground black pepper Canola oil, for searing and sauteing 1 medium carrot, diced 1 stalk celery, diced 1 head garlic, halved horizontally 1 small knob ginger, sliced 1 sweet onion, diced 4 Roma tomatoes, diced 2 star anise 1 stick cinnamon 2 cups red wine Instructions: Combine the Braised Short Ribs and spinach in a bowl and season with salt and pepper. Set aside. Bring a large pot of water to a boil and season with salt. Using a rolling pin and pasta machine, roll out the Fresh Pasta Dough into a long sheet about 1/16 inch thick. Use flour as necessary to keep the surfaces from sticking. With a knife, cut the long sheet into 2 equal sheets. Cut each sheet into 4 equal squares, about 4 inches per side (don't worry if they're slightly rectangular). Divide the meat mixture among 4 of the pasta squares; the filling should come 1/2 inch from the edges. On each raviolo, press a small hole into the center of the filling and top with an egg yolk. Brush the edges of the pasta with a small amount of water, and top each with another square of pasta. Carefully seal the edges, making sure no air pockets are present. Blanch the raviolo in the boiling water for 2 minutes, just to cook the pasta and warm the filling through. Transfer to a large saute pan and add the butter, a small amount of the pasta water, the Parmigiano-Reggiano and lemon zest and juice. Reduce the liquid until the pasta is glazed. Serve hot. In a mixer with a paddle attachment, combine the flour, egg yolks, milk, olive oil and salt and mix until the dough begins to clump. Empty the contents of the bowl onto a clean surface and knead until the pasta dough is a smooth yellow and has become elastic, about 2 minutes. If the dough is under-kneaded it will crack when you are rolling it out. Wrap in plastic wrap and let rest 10 minutes before rolling out. One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight. The next day, preheat the oven to 250 degrees F. Pat the short ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add enough canola oil to coat the bottom of the pot and sear the short ribs until they are brown and crusty. Remove the short ribs from the pot and let them rest. Drain the scorched oil from the pot and add a thin film of fresh canola oil. Add the carrots, celery, garlic, ginger and onions. Reduce the heat to medium and sweat the vegetables until they're translucent. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to saute until the tomatoes begin to soften and break down. Add the star anise and cinnamon. Add the red wine and let it reduce by half. Add the short ribs back to the pot and add enough cold water to just cover the ribs. Bring the liquid to a simmer; skim off the scum and then cover the pot. Transfer to the oven and let the short ribs braise until they're nearly falling apart, perhaps 3 hours. Remove the short ribs from the liquid and let them rest. Strain the braising liquid and then return it to the pot. Discard the solids, except the garlic. Reduce the braising liquid over medium-high heat until it starts to thicken. Remove the bones and excess fat from the ribs and pull the meat. Add enough of the liquid to the shredded meat to moisten the mixture. Add the braised garlic cloves, mashing them with a fork. Season with salt and pepper as needed. Yield: 6 to 8 servings
Celery & Parmesan Salad 1/2 cup good olive oil 2 teaspoons grated lemon zest 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons) 2 tablespoons minced shallots 1 teaspoon celery seed 1/2 teaspoon celery salt 1/2 teaspoon anchovy paste Kosher salt and freshly ground black pepper 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks) 4-ounce chunk aged Parmesan cheese 2/3 cup toasted walnuts, coarsely chopped Whole flat-leaf parsley leaves Instructions: At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me?this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop. When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
Tomato Cucumber Salad with Cumin Vinaigrette 3 tablespoons olive oil 1/2 teaspoon whole cumin seeds, lightly crushed with the side of a knife 1 medium shallot, finely chopped 2 tablespoons lemon juice Kosher salt 4 medium vine-ripe tomatoes, chopped 1 seedless cucumber, chopped 1/2 cup chopped fresh cilantro Instructions: Heat the olive oil in a small skillet over medium heat. Add the cumin and cook, stirring, until fragrant, about 2 minutes. Pour the cumin oil into a large bowl and add the shallot, lemon juice and 1/2 teaspoon salt; cool slightly. Add the tomatoes, cucumber and cilantro and serve immediately.
Hoppy Hush Puppies 1 (8.5 ounce) package cornbread mix 1 Anaheim pepper, roasted, peeled, seeded and diced 1 serrano pepper, roasted, seeded, peeled and diced 1/2 cup grilled or roasted fresh corn kernels 1 egg, slightly beaten 1/2 cup pilsner-style beer, room temperature 1/4 cup grated pepper jack cheese 1 quart corn oil, for frying 1 teaspoon sea salt Agave Butter, recipe follows 1/2 cup unsalted butter, softened 1/8 teaspoon sea salt 1/4 teaspoon lime zest 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 1/3 cup agave syrup Instructions: Preheat the oven to 300 degrees F. In a medium bowl, add the cornbread mix, peppers, corn kernels, the egg, beer and cheese. Stir with a fork to just combine and let sit for 7 minutes. Heat the oil, (3 to 4 inches deep), in a heavy pan or Dutch oven to 365 degrees F. Using 2 large soupspoons, drop the mixture, in batches into the hot oil and cook for 3 to 4 minutes. Carefully turn and cook for an additional 2 to 3 minutes. Remove to a wire rack lined baking sheet. Sprinkle with salt when still hot. Put the baking sheet in a warm oven, if not serving right away, or serve immediately with Spicy Agave Butter. In a small bowl, add the butter and mix with a fork until light and fluffy. Stir in the spices and the agave syrup. Stir well to combine and refrigerate until firm, about 20 minutes.
Thai Green Curry with Red Snapper, Jumbo Prawns and Coconut Rice 2 cups long grain rice, rinsed under cold water until water runs clear 1 tablespoon coconut oil One 13-ounce can full fat coconut milk, well shaken 2 cups water 2 teaspoons kosher salt 1 teaspoon granulated sugar 1/4 cup unsweetened shredded coconut 1 tablespoon coconut oil 2 tablespoons green curry paste Two 13-ounce cans coconut milk 2 tablespoons brown sugar 1 teaspoon fish sauce 8 ounces cremini or shiitake mushrooms, stems removed and sliced 8 ounces sugar snap peas 1 red bell pepper, seeded and julienned 1/2 bunch Tuscan kale, stem removed and sliced 8 jumbo prawns or jumbo shrimp, peeled and deveined Kosher salt and freshly ground black pepper Four 5-ounce red snapper fillets, skin on 2 tablespoons vegetable oil Fresh mint, for garnish Thai basil, for garnish Lime wedges, for garnish Instructions: Preheat the oven to 350 degrees F. For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes. For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown. Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary. Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes. Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.
Caprese Burger 1/3 cup fresh basil leaves 1 teaspoon balsamic vinegar 1 Morningstar Farms® Garden Veggie Patties™ Veggie Burger 1/2 ounce fresh mozzarella cheese, thinly sliced 1 Italian roll or hamburger bun, split (about 1 1/2 oz.) 1 thin tomato slice Coarsely ground black pepper (optional) Instructions: Getting its inspiration from classic caprese salad, this sandwich showcases the fresh flavors of basil, tomato and mozzarella cheese. 1. In small bowl toss together basil leaves and vinegar. Set aside. 2. Micro-cook veggie patty according to package directions, except after turning patty place mozzarella slices on top. Continue micro-cooking according to package directions. 3. Top roll bottom with veggie patty, basil leaves and tomato. Lightly sprinkle with pepper (if desired). Add roll top. Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.
Pecan Pie Breakfast Smoothie 1 cup pecan halves 1/2 cup pitted dates 1 cup plain yogurt 1/2 cup almond milk 3 tablespoons maple syrup 1 tablespoon instant espresso powder 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 2 cups ice Instructions: Add the pecans and dates to a blender and blend on high until finely ground, about 30 seconds. Add the yogurt, almond milk, maple syrup, espresso powder, vanilla, cinnamon and ice to the blender and blend on high until completely blended and smooth. Pour and serve immediately.
Affogato Sundae 1 1/2 tablespoons amaretto liqueur 1 pint espresso gelato 1/4 cup sliced almonds, toasted 2 amaretti cookies (I love the cute wrapped Lazzaroni kind) 1 pint heavy whipping cream Instructions: With a whisk or hand-held mixer, whip the cream in a bowl until very thick but still liquid. Add the amaretto and whip until soft peaks form. Put 2 scoops of gelato into a serving dish. Sprinkle a tablespoon of the almonds over the gelato and top with a dollop of the flavored whipped cream. Rub 1/2 an amaretti cookie along a fine grater over the whipped cream to garnish. Repeat with remaining ingredients and serve immediately.
Sunny's Easy Cheesy Meatball Sub Casserole Nonstick cooking spray, for the baking dish 3 tablespoons olive oil 1/2 onion, diced 1 green bell pepper, cored, seeded and diced Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 teaspoon Italian seasoning Half a 32-ounce bag frozen store-bought meatballs, defrosted and sliced in half One 32-ounce jar marinara sauce Two 8-ounce bags Italian cheese blend One 5-ounce bag garlic croutons, crushed Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Heat the olive oil in a medium skillet over medium heat. Add the onion and green pepper, then sprinkle with salt and pepper and saute until tender, about 5 minutes. Add the garlic and Italian seasoning and cook for another 1 to 2 minutes. Remove from the heat and set aside. In a large bowl, combine the meatballs, marinara sauce and cheese. Add the cooked onion and pepper mixture. Mix to combine, then transfer to the prepared baking dish. Top with the crushed croutons. Bake until the cheese is melted and bubbling, 30 to 35 minutes. (If the topping starts to get too brown, loosely cover with foil toward the end of the bake.)
Escarole with Lemon Bread Crumbs 3 tablespoons extra-virgin olive oil 3 tablespoons butter 1 cup bread crumbs 2 finely chopped green onions 2 lemons, zested, plus 1/2 lemon 2 escarole, thinly sliced Salt and freshly ground black pepper A few grates nutmeg 1/2 cup chicken stock A drizzle honey Instructions: Heat 1 tablespoon olive oil and the butter in a skillet over medium heat, when butter melts add bread crumbs, onions and lemon zest. Toast the bread crumbs until golden, transfer to a bowl and return pan to heat. Add remaining 2 tablespoons olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the bread crumb mixture and serve.
Creamy Cashew Jalapeño Dip 2 cups raw cashews 1 bunch fresh cilantro, bottom stems trimmed 1 to 2 jalapeño peppers, stems removed 3 cloves garlic 2 tablespoons fresh lemon juice, plus more as needed Kosher salt Crudités and/or tortilla chips, for serving Instructions: Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse. Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary. Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!
Red Rooster 1 1/2 quarts cranberry juice cocktail 1 (6-ounce) can frozen orange juice concentrate, defrosted 2 cups vodka Instructions: Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.
Simple Creamy Mashed Potatoes 5 pounds Yukon gold or russet potatoes 1 1/2 sticks softened butter, plus more for baking 1 1/2 (8-ounce) packages cream cheese, softened 1/2 cup half-and-half 1/2 cup cream Salt and freshly ground black pepper Milk, if needed, for thinning Instructions: Preheat the oven to 350 degrees F. Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner. Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste. Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
Broccoli Stir Fry with Noodles 2 quarts water 1/4 pound rice sticks 2 tablespoons ketchup 2 tablespoons oyster sauce 1/4 cup lime juice 1 teaspoon dried red pepper flakes 1 tablespoon sugar 1/2 cup chicken broth 1/3 cup vegetable oil 2 cloves garlic, minced Florets from small head of broccoli, chopped 1/2 cup cilantro leaves 1/2 cup roasted peanuts, chopped 1 lime, cut into wedges Instructions: Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside. In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth. Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes. Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges.
Chicken and Dumpling Soup with Quinoa 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tablespoons red wine vinegar 1 teaspoon dried thyme 3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons 2 celery stalks, thinly sliced Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 2 small bone-in, skin-on chicken breasts (about 1 pound) One 15-ounce can cannellini beans, strained and rinsed 1/2 cup quinoa, rinsed well 1 cup frozen, chopped green beans 1/2 cup white whole-wheat flour 1/2 cup loosely packed parsley leaves, finely chopped 2 large eggs, lightly beaten 1 tablespoon milk 1/2 teaspoon baking powder Instructions: Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes. Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes. Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes. Carefully remove the cooked chicken and set aside until cool enough to handle. Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes. Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup. Add the frozen beans. Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.
Beach Pub Oysters Rockafellar 4 tablespoons olive oil 1/3 cup freshly chopped garlic 1 pound fresh baby spinach 1 cup chopped freshly cooked bacon 1/2 cup crumbled feta cheese 1/2 cup grated Parmesan, plus more for sprinkling 1/4 cup heavy whipping cream 18 half-shell oysters Instructions: Preheat the broiler. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and stir 1 minute, then add the spinach, stirring constantly until the spinach has cooked (do not overcook!). Make sure to mix the garlic and do not let it burn on the bottom of the pan. Place the garlic and spinach in a strainer and let the liquid strain 1 to 2 minutes. Transfer to a mixing bowl and add the bacon, feta, Parmesan and whipping cream and mix well. Place 1 heaping tablespoon of the mixture onto each opened oyster and sprinkle each with grated Parmesan. Place under the broiler until golden brown, about 2 minutes. Ready to serve!
Open-Faced Omelet With Arugula Salad 3 to 4 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar Kosher salt and freshly ground pepper 5 cups baby arugula 1/4 cup pitted kalamata olives, halved 1/2 cup torn roasted red peppers 8 large eggs 2 tablespoons milk 4 ounces feta cheese, crumbled 2 ounces thinly sliced prosciutto, pulled apart into thin strips Instructions: Whisk 2 tablespoons olive oil, the vinegar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Add the arugula, olives and roasted red peppers but don't toss yet (you don't want the arugula to wilt). Set aside while you prepare the omelets. Whisk the eggs, milk and a pinch of salt in a bowl. Heat a medium nonstick skillet over medium heat. Add about 1 teaspoon olive oil, then pour in 1/2 cup of the egg mixture and stir gently with a rubber spatula to distribute the egg in the bottom of the pan. Cook until the eggs are just set but the underside is not brown, about 4 minutes, then slide the omelet onto a plate. Repeat to make 3 more omelets, adding about 1 more teaspoon oil to the skillet between each. Toss the arugula salad, then pile on top of the omelets. Scatter the feta and prosciutto on top.

Subsets and Splits

No saved queries yet

Save your SQL queries to embed, download, and access them later. Queries will appear here once saved.