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Potato Salad with No Mayo dill2 1/2 pounds russet potatoes, peeled and diced 1 quart pork or chicken stock (recommended: Kitchen Basics) 1 small bunch scallions, finely chopped 3 to 4 ribs celery with leafy tops, chopped 3 tablespoons white wine vinegar 1 rounded tablespoon sugar 2 tablespoons prepared horseradish 1/3 cup extra-virgin olive oil 1 tablespoon celery seed, optional A generous handful dill, chopped Salt and freshly ground black pepper Instructions: Cover potatoes with stock and enough water to cover the potatoes by 1-inch. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Drain potatoes and place back in hot pot. Combine the scallions, celery, vinegar, sugar, horseradish and olive oil in a small bowl. Pour over the hot potatoes to absorb. Season the salad with celery seed, dill, salt and pepper.
Grilled Lamb Chops with Tapenade Butter 8 baby lamb chops, Frenched Olive or canola oil Salt and freshly ground pepper 1 tablespoon herbes de Provence Tapenade Butter, recipe follows Fresh chopped oregano leaves, for garnish, optional 1 1/2 sticks unsalted butter, slightly softened 4 anchovy fillets 3 cloves garlic, coarsely chopped 1 teaspoon chopped lemon zest Pinch red pepper flakes 1 cup Nicoise olives, pitted and coarsely chopped Salt and freshly ground black pepper Instructions: Heat grill to high. Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired. Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly. Yield: about 1 1/2 cups
Grilled Hawaiian Pizza 1 pound prepared pizza dough, at room temperature, halved 3 tablespoons extra-virgin olive oil 1 1/2 cups diced pineapple (from about 1/2 pineapple) 1 bunch scallions, cut into 1-to-2-inch pieces 1/4 pound deli-sliced ham 3/4 cup shredded white cheddar cheese (about 3 ounces) 3/4 cup shredded muenster cheese (about 3 ounces) Instructions: Preheat a grill to medium. Shape each piece of pizza dough into a ball. Drizzle 1 tablespoon olive oil on each of 2 rimmed baking sheets, place 1 dough ball on each baking sheet and turn to coat in the oil. Place a metal cooling rack upside down on the grill perpendicular to the grill grates (or use a grill basket); brush the rack with the remaining 1 tablespoon olive oil. Working in batches, grill the pineapple, scallions and ham, turning as needed, until lightly charred, 5 to 8 minutes per batch; transfer to a plate as each batch is done. Cut the ham slices in half, if desired. Using tongs, remove the cooling rack from the grill. Pat and stretch or roll each dough ball into an approximately 8-by-12-inch oval. Carefully place each piece of dough directly on the grill and cook until marked and golden, about 5 minutes. Flip the crusts and top evenly with the cheese, ham, scallions and pineapple. Continue grilling until the cheese melts and the crust is cooked through, about 6 more minutes. (If the crust is browning too quickly, slide the pizzas to the outer edge of the grill.) Transfer the pizzas to a cutting board and cut into pieces.
Spicy Chicken Empanadas 2 1/2 kilograms (5.51 pounds) all-purpose flour 5 large eggs 2 ounces salt 1/2 cup milk 1 1/2 cups water 8 ounces (2 sticks) unsalted butter 10 pounds boneless skinless chicken breast 1 cup canola oil 5 1/2 pounds chopped onions 1 pound green bell peppers, chopped in food processor 1 pound red bell peppers, chopped in food processor 2 ounces salt 2 ounces freshly ground black pepper 1 ounce paprika 1 ounce garlic powder 1 ounce crushed red pepper flakes 1 ounce dried oregano 1 ounce basil 400 milliliters chipotle sauce 1 liter tomato Large eggs, whisked with 1 tablespoon water per egg, for the egg wash Instructions: For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours. For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool. To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash. Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
Amaretto Chocolate Dip 1/2 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons packed light brown sugar 2 tablespoons corn syrup Pinch of salt 4 ounces semisweet chocolate, chopped 2 tablespoons unsweetened cocoa powder 2 to 3 tablespoons amaretto liqueur 1 teaspoon pure vanilla extract Amaretti or other Italian cookies, for dipping Instructions: Bring the heavy cream, butter, brown sugar, corn syrup and salt to a simmer in a small saucepan over medium heat, whisking occasionally, until the butter melts and the sugar dissolves, about 3 minutes. Whisk in the chocolate and cocoa powder until smooth. Remove from the heat and whisk in the liqueur and vanilla. Transfer the sauce to a small bowl. Serve warm or at room temperature with cookies for dipping.
Cinnamon Hot Chocolate 4 cups whole milk 2 cinnamon sticks 1 disk Mexican chocolate (about 3 ounces), chopped Mini marshmallows, for garnish Instructions: In a medium saucepan, bring the milk to a simmer over medium heat. Reduce the heat to medium low and add the cinnamon sticks and Mexican chocolate. Simmer until fragrant and the chocolate is melted, about 5 minutes; remove the cinnamon sticks. Serve in mugs topped with mini marshmallows.
Sweet Po-Tater Tots 2 large sweet potatoes, peeled and cut into 1-inch cubes 1/4 medium onion, finely diced 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper Oil, preferably peanut or grapeseed, for frying Instructions: Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel. Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine. Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly. Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels. Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm.
Cheese Biscuits 1 3/4 cups all purpose flour 1/4 teaspoon dry mustard 1/2 teaspoon salt 2 teaspoons baking powder 4 tablespoons butter, cut into pieces, chilled 1 cup shredded extra sharp Cheddar cheese About 2/3 cup of milk Instructions: Preheat the oven to 425 degrees. In a food processor mix the flour, mustard, salt and baking powder. Add the butter and process until the butter is pebble in sized pieces. Add the cheese and process. Add almost all of the milk and process until it comes together in a soft dough; do not overprocess. If dough is dry, add more milk. Pat the dough out to 1/2inch thickness. Cut into square shaped biscuits or with a cutter or glass cut into 2 1/2-inch rounds. Set on a baking sheet and bake for 15 to 17 minutes.
Mike's Fried Chicken Breasts, wings, legs and thighs from 2 chickens 2 1/2 pounds all-purpose flour 1 cup seasoned salt (recommended: Season-All) 1/2 cup poultry seasoning 1/2 cup dill weed (for that unexpected flavor) 1/4 cup rubbed sage 1/4 cup garlic powder 1/4 cup ground black pepper Instructions: Preheat enough canola oil to come about 4 inches up the sides of a deep-fryer to 275 degrees F. Combine all of the dry ingredients in a large bowl. Wash and pat dry the chicken parts. Dip the chicken in the dry mixture and shake off the excess. Carefully add the chicken, in batches, to the hot oil and fry until golden brown, about 25 to 35 minutes. Chicken will float when done. Drain on paper towels, then arrange the chicken pieces on a serving platter and serve.
Rhubarb Simple Syrup 2 cups granulated sugar 3 stalks rhubarb, cut into 1-inch pieces Instructions: Add the sugar and rhubarb to a pan with 3 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes. Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). Allow the syrup to cool completely, then pour into an airtight container. Store in the refrigerator for up to 2 weeks.
Neely's Whoopie Pumpkin Pies 1/2 cup butter, room temperature 1 1/4 cups sugar 1 egg 1 cup buttermilk, room temperature 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder Pinch salt 4 ounces cream cheese, room temperature 1/2 stick unsalted butter, room temperature 2/3 cup confectioners' sugar 1/4 cup canned pumpkin puree 1/4 teaspoon ground cinnamon Pinch salt Instructions: Preheat oven to 400 degrees F. Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg, then the buttermilk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined. Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie. Put in the oven and bake for 8 minutes. Remove from oven and let cool on rack. Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed. To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.
GZ's Chicken Stock 1 chicken carcass, cut into medium pieces 1 1/2 cups peeled and sliced carrots 10 sprigs thyme 5 black peppercorns 3 bay leaves 1 leek, split and sliced, rinsed 1 onion, sliced 1 apple, quartered (not peeled or cored) Instructions: Preheat the oven to 450 degrees F. Place the chicken pieces on a sheet tray fitted with a rack and roast until caramelized, about 20 minutes. Put the chicken pieces in a large pot with the carrots, thyme, peppercorns, bay leaves, leeks, onions, apple and 1 gallon water. Bring to a simmer and simmer for 2 to 3 hours (do not let it come to a boil or the stock will become cloudy). Ladle the stock from the top of the pot into a strainer set over a large bowl. Place in an ice bath to cool quickly. Transfer the cooled stock to resealable containers. The stock can be stored in the refrigerator for up to 1 week or frozen for up to 6 months.
Pecorino and Bean Salad 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 teaspoons finely chopped fresh rosemary leaves 2 cups (9 ounces) shelled edamame beans 1 (15-ounce) can cannellini beans, drained and rinsed 5 ounces pecorino, cut into 1/2-inch chunks 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon finely ground black pepper Instructions: In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside. Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.
Smoked Whole Turkey One 12- to 14-pound turkey 2\u202ftablespoons\u202fkosher salt 2\u202ftablespoons paprika 1\u202ftablespoon\u202fbrown sugar 1\u202ftablespoon\u202ffreshly ground black pepper 1\u202ftablespoon\u202fgarlic powder 1\u202ftablespoon\u202fonion powder 1\u202fteaspoon\u202fdried thyme 1/2\u202fteaspoon\u202fdried sage 1/4\u202fteaspoon\u202fcayenne pepper 1 medium onion, quartered 1 head garlic, halved Several sprigs fresh herbs, such as thyme, parsley, rosemary, and sage 2 bay leaves One 32-ounce box low-sodium chicken or turkey broth 1 stick (8 tablespoons) unsalted butter Instructions: Preheat a smoker to 350 degrees F. Remove any turkey parts from the neck and breast cavities and reserve them for other uses if desired. Pat the turkey dry with paper towels, inside and out. Combine the salt, paprika, brown sugar, black pepper, garlic powder, onion powder, dried thyme, dried sage and cayenne together in a medium bowl and mix to combine. Sprinkle the turkey all over, including in the breast cavity, with the spice mixture. Stuff the cavity with the onion, garlic, fresh herbs and bay leaves. Set the bird breast-side up on a roasting rack set in a roasting pan. Pour the broth into the bottom of the pan and add the butter. Transfer the roasting pan to the smoker and cover with the lid. Smoke until the skin is slightly golden, about 1 hour. Baste the turkey with the broth in the pan. Continue smoking the turkey, basting it with broth every 30 minutes, until an instant-read thermometer inserted in the thigh registers 165 degrees F, about 2 hours more. Remove the turkey from the smoker and set aside to rest for 15 minutes. Carve and serve.
Bloody Mary Slushies 6 ripe medium red tomatoes (about 1-1/4 pounds total) Salt Celery salt 1 red bell pepper, seeded and diced 1 to 1 1/2 cups tomato juice or vegetable-tomato juice 1 lemon, halved 1 tablespoon Worcestershire sauce 2 teaspoons prepared horseradish Hot pepper sauce Garnish: celery sticks, trimmed green onions, and skewered cherry tomatoes Vodka, optional Instructions: Peel and seed tomatoes, then chop coarsely. Put chopped tomatoes in a large sealable freezer bag, squeeze out excess air, and freeze tomatoes in a single layer until solid. Mix equal parts salt and celery salt in a saucer. Put cold water in another saucer. Dip rims of large cocktail or highball glasses in water, then in salt mixture to coat. Remove frozen tomato cubes from freezer and let thaw for 1 or 2 minutes so you can break them into manageable size chunks. Put tomato chunks in a blender with red bell pepper, 1 cup tomato juice, and the juice from half the lemon. Season with Worcestershire, horseradish, and hot sauce, to taste. Whirl just until slushy. Taste, and add more lemon juice or tomato juice. as necessary. Pour into prepared glasses, add vodka, if desired, and garnish with celery sticks, green onions, and tomato skewers.
Quick Tagine-Style Chicken 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins 1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces 1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper 2 medium or 1 large yellow skinned onion, quartered and sliced 10 pitted prunes, coarsely chopped 1-ounce box or 1/4 cup golden raisins 2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle 1 1/2 teaspoons ground cumin 1 1/2 teaspoons sweet paprika, eyeball it 1/2 teaspoon ground coriander, eyeball it 1/2 teaspoon tumeric, eyeball it 1/8 teaspoon cinnamon, a couple pinches 1 1/2 cups chicken stock 1 1/2 cups couscous 2 tablespoons extra-virgin olive oil, eyeball it 2 scallions, finely chopped Chopped cilantro leaves or flat-leaf parsley Finely chopped scallions Mango chutney, any variety and brand -- available on the condiment or International food aisles Instructions: Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir. To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork. Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.
Caramel Apple Salad 3 Granny Smith apples, sliced into wedges 1 head butter lettuce, cored and separated into leaves 3/4 cup caramel ice cream topping 1 cup walnuts Instructions: Place butter lettuce on a platter. Top with apples. Drizzle with ice cream topping. Top with walnuts.
Radical Rob's Chocolate Chip Cookies 1/2 cups baker's sugar 1 1/4 cups packed brown sugar 1 cup butter 3 tablespoons pure vanilla extract 2 large eggs, slightly beaten 3 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 bag (2 cups) milk chocolate chips 1 cup chopped toasted walnuts Instructions: Preheat oven to 350 degrees F. In a large bowl, mix sugars until well combined. Melt butter in the microwave and add to sugar mixture. Stir until well combined. Add vanilla and eggs and stir until well mixed. In a separate bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet and stir until just combined and NO MORE! The dough will be stiff. Add chocolate chips and nuts. Stir until just combined. Avoid any extra stirring to avoid tough cookies. Line cookie sheets with parchment or waxed paper. Drop dough onto sheets with a small ice cream scoop. Flatten the dough slightly with your hand and bake 10 to 12 minutes or until edges and tops of cookies are just turning brown. Cool on wire racks.
Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin from Rhodes 1 1/2 cups cracked wheat 4 cups finely chopped green onion 3 large, extra-ripe tomatoes, grated (see Cook's Note) 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste 2 heaping teaspoons ground cumin 1 cup snipped fresh dill 1/2 cup chopped fresh mint One 10-ounce jar grape leaves in brine Juice of 1 large lemon, plus more to taste Instructions: Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint. While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping teaspoon of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve.
Malaysian Satays 1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips 2 stalks lemongrass, smashed and coarsely chopped 1 red onion, quartered 1 cup corn oil 1 (1-inch) piece fresh ginger, finely chopped 1 tablespoon ground turmeric 1 tablespoon ground cumin 1 tablespoon coarse black pepper 1 teaspoon kosher salt 6 tablespoons sugar Peanut Sauce, recipe follows Rice cakes, for serving Sliced cucumbers, for garnish Cubed onions, for garnish 3 tablespoons corn oil 1 white onion, finely chopped 1 teaspoon shrimp paste 1 teaspoon ground turmeric 1 stalk lemongrass, smashed 4 small dried red chiles, crumbled 1/2 cup coconut milk 1/2 cup water 6 tablespoons granulated sugar 1 tablespoon kosher salt 2 cups roasted peanuts, roughly chopped Instructions: Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours. Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through. Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion. Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.
Slightly Sweet Cranberry Cocktail Nuts 3 tablespoons sugar 1 1/2 teaspoons paprika 1 1/2 teaspoons minced fresh thyme 3/4 teaspoon ground mustard 1/4 teaspoon ground cinnamon Kosher salt and freshly ground black pepper Vegetable oil, for oiling the baking sheet 1 large egg white 1 cup unsalted raw cashews 1 cup unsalted raw peanuts 1 cup unsalted raw pecans 1 cup unsalted raw walnuts 1 cup dried cranberries Instructions: For the cocktail spice blend: Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the cashews, peanuts, pecans and walnuts and toss to coat in the egg white. Add the spice blend and toss to coat again. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the cranberries and transfer to a large bowl.
Almighty Chocolate Divinity 1 cup walnuts 3 cups granulated sugar 1/2 cup water 1/3 cup light corn syrup 2 large egg whites 8 ounces chocolate mini morsels Instructions: Preheat the oven to 325 degrees Fahrenheit. Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature. Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds. Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes. As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes. Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container.
Kentucky Mule Ice 1/2 ounce lime juice 2 ounces bourbon 4 to 6 ounces ginger beer Instructions: Fill a Collins glass or Moscow mule mug with ice and add the lime juice. Pour in the bourbon and fill with cold ginger beer. Stir and serve.
Baby Strawberry and Honey Pies Vegetable oil cooking spray 2 unroll-and-bake refrigerated 9-inch pie crusts (recommended: Pillsbury) 2 tablespoons honey 1/2 tablespoon lemon juice 1/2 tablespoon arrowroot 1/2 teaspoon grated orange zest 8 medium strawberries, hulled and cut into 1/4-inch pieces, to yield about 1 1/4 cups 1 egg, beaten Instructions: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray. Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups. For the filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Stir in the strawberries. Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes. Using the overhanging parchment paper as handles, remove the pies from the pan. Remove the parchment paper and serve.
Grilled Vegetable Summer Rolls 1 package rice paper wrappers (about 16) 1 quart hot water 4 cups grilled vegetables (eggplant, zucchini, onions, red bell peppers) coarsely chopped 2 tablespoons sesame oil 2 tablespoons sesame seeds, toasted 1/3 cup pickled ginger 2 cups mixed salad greens 2 ounces fresh mint Sweet Thai chili sauce, recipe follows 2 (1 quart) bottles rice vinegar 3 cups sugar 1 red bell pepper, finely diced 1/2 large red onion, diced 1 1/2 tablespoons ginger 3/4 cup cilantro or mint, finely chopped 1/2 tablespoon garlic chili sauce Instructions: In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce. Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce. In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls. Yield: 1 quart
Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Homemade Grilled Applesauce with Caraway 12 Granny Smith apples cored and peeled 1 ounce olive oil 1 tablespoon of salt 4 ounces apple cider 1 tablespoon of toasted and ground caraway Instructions: Quarter apples, brush with olive oil and sprinkle with salt. Place on grill and cook until tender making sure not to burn. Place apples and remaining ingredients in blender and blend until smooth.
Jumbo Pico 5 whole plum (Roma) tomatoes 1/2 large onion 1 jalapeno, halved, seeded and finely sliced 1/2 cup fresh cilantro leaves 2 limes 1/2 teaspoon salt Instructions: Cut up the tomatoes into quarters and add to a bowl. Cut the onion into large chunks and add to the bowl. Add the jalapeno to the bowl. Add the cilantro leaves to the bowl. Juice the limes and pour over. Sprinkle over the salt. Stir.
Whole-Wheat Pasta Salad with Walnuts and Feta Cheese 1/2 pound whole-wheat fusilli or other spiral shaped pasta 1/2 cup walnuts 1/2 cup crumbled feta cheese 1/2 cup diced red onion 1 1/2 cups chopped baby spinach leaves 2 tablespoons walnut oil 2 tablespoons red wine vinegar 1 clove of garlic, minced (about 1/2 teaspoon) 1/2 teaspoon Dijon mustard Salt Freshly ground black pepper Instructions: Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill. In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely. In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
Salisbury Steak with Brown Gravy 2 tablespoons canola oil 1 medium onion, chopped 1 1/2 pounds 80 percent lean ground beef 1 cup fresh bread crumbs 1 tablespoon grill seasoning 1 tablespoon Worcestershire sauce 1 large egg 1/2 (8-ounce) package sliced baby portobello mushrooms Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 2 (14-ounce) cans beef broth Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.) Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes. Reserve one steak for online round 2 recipe, Beef Empanadas. Serving Yield: 4
Ginger and Cucumber Juice 1-inch piece fresh ginger, peeled and chopped 1 English cucumber, peeled and chopped Ice Lemon wheels, for garnish Cucumber wheels, for garnish Instructions: In a blender or food processor, blend together the ginger, cucumber and 1/2 cup cold water. Strain and press the puree through a mesh sieve. Serve over ice and garnish with a lemon and cucumber wheel. Optional serving: Fill glasses with ice and one-half to two-thirds full with the blended juice. Top with lemonade and/or vodka.
Venison with Chanterelles in Cream Sauce and Braised Red Cabbage 6 (5 ounce) venison fillets, trimmed Game seasoning, recipe follows 1 tablespoon oil Game Sauce, recipe follows 1 cup cream Salt and pepper 2 tablespoons butter 1/4 cup chopped onions 1 pound chanterelles, trimmed Minced parsley Braised Red Cabbage, recipe follows 1 tablespoon salt 1/4 teaspoon ground white peppercorn 1/4 teaspoon minced rosemary 2 fresh bay leaves, minced 1/2 teaspoon juniper berries 1/2 teaspoon minced thyme 1 tablespoon oil 1 pound venison bones 4 ounces venison meat trimmings 1/4 cup chopped carrots 1/4 cup chopped celery 1/4 cup chopped leeks 3 parsley stems 1 teaspoon tomato paste 1 1/4 cups red wine 1 cup water 1 bay leaf 1/2 teaspoon juniper berries 1 sprig thyme 1 ounce wheat bread, cubed 1 teaspoon Dijon mustard 1 large orange, juiced Salt and white pepper 2 tablespoons red currant jelly 3 tablespoons flour 1 teaspoon brandy 1 tablespoon kirsch 1 tablespoon sherry Freshly ground black pepper 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon caraway seeds 2 oranges, juiced 1 teaspoon lemon juice 1 teaspoon apple vinegar 1 apple, peeled, grated 1 pound red cabbage, julienne 2 tablespoons oil 2 tablespoons butter 1/2 cup chopped onions 1 1/2 tablespoons sugar 1/2 cup apple vinegar 1/4 cup red wine Salt and pepper Instructions: Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown. In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper. In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened. To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet. In a small bowl, combine all the ingredients. In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours. Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly. In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste. On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator. On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple vinegar and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered.
Deconstructed Cannoli Chips and Dip Canola oil, for frying 1 package (about 36) square wonton wrappers, cut in half diagonally 2 cups whole-milk ricotta 1/2 cup confectioners' sugar, plus more for dusting 3 tablespoons orange liqueur 1 cup heavy cream 1 cup miniature semisweet chocolate chips 1/2 cup pistachios, coarsely chopped 1/2 cup maraschino cherries, chopped 1/2 orange Instructions: Fill a Dutch oven one-third full with oil and heat to 350 degrees F. Fry the wontons in a single layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a wire rack set over a rimmed baking sheet. Repeat until all the wontons are fried. Place the ricotta, sugar and liqueur in a large bowl and stir until well combined. Whip the cream in a separate bowl with a handheld mixer until soft peaks form. Gently fold the whipped cream and 1/2 cup of the chocolate chips into the ricotta mixture. Transfer the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly. Starting from the left side of bowl, make a row, from top to bottom, of the pistachios, followed by a row of the cherries, then the remaining 1/2 cup chocolate chips. Freshly grate orange zest over the top and plate the wonton chips on the side. Dust the chips with confectioners' sugar and serve.
Stuffed Baked Mussels 2 pounds medium fresh mussels, scrubbed and de-bearded, preferably Green Lipped 3 tablespoons olive oil, divided 2 cloves garlic, roughly chopped 1/4 teaspoon red pepper flakes 1/2 cup dry white wine, such as Sauvignon Blanc 3 sprigs fresh thyme 1 cup finely diced onion 1 cup finely diced red bell peppers 1 teaspoon finely minced serrano chile 1 1/2 cups seeded and finely diced Roma tomatoes (about 4) 2 tablespoons unsalted butter 3 tablespoons flour 1/2 cup whole milk, at room temperature 2 cups panko breadcrumbs, divided 3 cups rock salt 1/8 teaspoon nutmeg, freshly grated 1 teaspoon sea salt 1 teaspoon fresh cracked black pepper 2 tablespoons Italian flat-leaf parsley, for garnish 1 lemon, cut in wedges, for garnish Instructions: Debeard and clean the exterior of the mussel shells very well (they will be used later for service). In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes. Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel. Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes. Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine. Preheat the oven to broil and adjust the rack to 6 inches below the element. Separate, rinse and dry the mussel shells. Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning. Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.
Caprese Burgers 2 1/2 pounds ground sirloin beef 1 cup fresh or store-bought pesto, recipe follows 1/4 cup grated Parmesan 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper One 7 to 8-ounce ball fresh mozzarella, sliced into eight 1/4-inch-thick slices, patted dry with paper towels 1/2 cup mayonnaise 1/4 cup fresh or store-bought pesto Extra-virgin olive oil for drizzling Eight 3-inch-square pieces of tomato or plain focaccia bread, halved, or 8 hamburger buns, halved 4 medium tomatoes, sliced into 1/4-inch-thick rounds (16 slices) 2 packed cups fresh basil leaves 1 cup grated Parmesan 1/4 cup pine nuts, toasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cloves garlic, smashed 1/4 cup extra-virgin olive oil Instructions: For the burgers: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Combine the beef, pesto, Parmesan, salt and pepper in a large bowl. Form the mixture into eight 4-inch-diameter patties, each about 3/4-inch thick. Grill for 5 minutes. Turn the burgers over and place a slice of mozzarella on top. Cook for about 5 minutes longer until the burgers are cooked through and the cheese is slightly melted. Allow the burgers to rest for 5 minutes. For the pesto mayonnaise: In a small bowl, combine the mayonnaise and pesto until smooth. To assemble the burgers: Drizzle the cut side of the bread with olive oil and grill until lightly toasted, 1 to 2 minutes. Spread the pesto mayonnaise over the bottom halves of the grilled bread. Place the burgers on top and add 2 tomato slices. Add the top halves of the bread and serve. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Combine the basil, Parmesan, pine nuts, salt, pepper and garlic in a food processor. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste.
Pork Schnitzel with Chanterelle Mushrooms 2 (3-ounce) pork cutlets, pounded thin Kosher salt and freshly ground black pepper All-purpose flour, for dredging 2 eggs, beaten Bread crumbs, for dredging 2 tablespoons clarified butter 3 slices smoked bacon, roughly chopped 1/2 onion, diced 1 tablespoons Dijon mustard 1 tablespoon capers, drained Butter 3/4 pound chanterelle mushrooms, chopped if large 1/2 cup heavy cream Instructions: Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm. In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed. To serve, spoon sauce over browned schnitzels.
Praline Cheesecake Bars Nonstick cooking spray, for spraying the pan 1 cup graham cracker crumbs 3 tablespoons granulated sugar 3 tablespoons salted butter, melted Three 8-ounce packages cream cheese, softened 1 cup firmly packed dark brown sugar 2 tablespoons all-purpose flour 3 large eggs, at room temperature 1 1/2 teaspoons vanilla extract 1/2 cup finely chopped pecans Instructions: Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray. In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside. Increase the oven temperature to 450 degrees F and make the filling. Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans. Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.
Raspberry Tiramisu 5 whole egg yolks 1/4 cup plus 4 tablespoons sugar 3/4 cup marsala wine 1 pound mascarpone cheese, at room temperature 1 cup whipping (heavy) cream 3 teaspoons vanilla extract 1 1/2 cups brewed espresso Store-bought ladyfingers 2 cups fresh raspberries 1 square semisweet chocolate, for grating Instructions: In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!) Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool. Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours. Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times. Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates. Cook's Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.
Chunky Chili 2 tablespoons butter 1 medium sweet onion, very finely chopped 1 1/2 pounds ground beef 2 cans red kidney beans, drained 1 jar marinara meat sauce (recommended: Paul Newman's) 1 package chili seasoning, minus 1 tablespoon reserved for rolls (recommended: Shilling's) Shredded cheese, for garnish Sour cream, for garnish Minced chives, for garnish Instructions: In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.
Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing 8 large ears corn Kitchen twine 1 small or 1/2 large red onion, finely chopped 2 cups grape tomatoes, quartered lengthwise 4 to 5 large Thai basil leaves, roughly chopped Kosher salt and freshly cracked black pepper 1/2 cup chopped Thai basil leaves 1/2 cup chopped cilantro leaves 1/4 cup lime juice 1/4 cup orange juice 1 tablespoon honey 2 teaspoons freshly grated ginger 1 teaspoon lime zest 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 1/4 cup canola oil Instructions: Preheat a grill to medium-high heat. Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature. Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl. Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.
Chicken Parmesan Six 1/2 inch-thick chicken cutlets, about 2 pounds total Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour, for dredging 1/4 cup extra-virgin olive oil, plus more for the baking dish 4 garlic cloves, sliced 1 teaspoon chopped fresh thyme leaves One 28-ounce can whole San Marzano tomatoes, crushed by hand, reserve the can Pinch sugar Pinch crushed red pepper flakes 1/4 cup loosely-packed fresh basil leaves One 8-ounce ball fresh mozzarella cheese, thinly sliced 1/2 cup grated Parmesan cheese Instructions: Preheat the oven to 425 degrees F. Season the chicken on both sides with some salt and pepper. Spread the flour in a shallow bowl or plate. Season with some salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat. Working with 2 or 3 pieces at a time so as not to crowd the pan, dredge both sides of the chicken cutlets in the seasoned flour and tap off the excess. Cook the chicken until golden brown on both sides, 1 to 2 minutes per side. Remove to a plate and repeat with the remaining cutlets. Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet. Add the garlic and thyme and cook until the garlic is just golden on the edges, about 1 minute. Add the tomatoes, rinse the can with 1/2 cup water and add that to the skillet. Add the sugar, red pepper flakes and 1/2 teaspoon salt. Bring the sauce to a rapid simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Tear the basil into rough shreds with your hands and stir into the sauce. Brush a 9-by-13- inch baking dish with some olive oil and ladle half of the sauce into the dish. Nestle the chicken into the sauce and top with the remaining sauce. Lay the sliced mozzarella over the chicken and sprinkle the Parmesan over all. Bake until the cheese is browned and bubbly, 15 to 20 minutes. Serve hot.
Sausage, Pepper and Potato Skillet 3 tablespoons olive oil 1 pound marble potatoes 1 yellow onion, sliced thin 1 orange bell pepper, sliced thin 1 green bell pepper, sliced thin 1 red bell pepper, sliced thin Kosher salt and freshly ground black pepper 1 pound kielbasa sausage, sliced into 1/2-inch rounds 3 cloves garlic, minced 1 cup amber beer 1 tablespoon grainy mustard 3 cups chopped kale Fresh herbs, to garnish. Instructions: Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes. Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes. Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.
Millionaire's Ham One 8-to-10-pound bone-in fully-cooked ham 3 1/2 cups packed light brown sugar 1 3/4 cups orange juice 1 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan. With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours. Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more. Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.
Esterel Cake 3/4 cup blanched almonds 4 eggs 1 2/3 cups powdered sugar, plus extra for dusting 5 egg whites 2 tablespoons unsalted butter, melted 1/4 cup pastry flour, sifted 1/4 cup red raspberry jam 1/2 cup plus 2 tablespoons heavy cream 7 ounces bittersweet chocolate, finely chopped Fresh raspberries, for decoration Instructions: Preheat the oven to 400 degrees F. Make almond flour by placing the almonds in a clean, dry, blender or food processor and chopping them until they become powder. Place the eggs, 1 1/4 cups of the powdered sugar, and the almond flour in a medium-size mixing bowl. Whip with an electric mixer on medium-high speed until creamy and light, about 1 minute. Place the egg whites in a large mixing bowl and whip with an electric mixer on medium speed until foamy. Make a French meringue by adding the remaining powdered sugar, 1 tablespoon at a time, and whipping to stiff but not dry peaks. Do not overwhip. Use a rubber spatula to fold the almond mixture into the French meringue in two additions, being careful not to deflate the batter. Gently fold in the melted butter, then the sifted flour, just until incorporated. Using an offset spatula, spread about two-thirds of the batter onto a parchment lined sheet pan. Spread the remaining batter onto half of another parchment lined sheet pan. Lightly rest the edge of the spatula on the batter and gently push the excess toward the edges of both baking sheets. Dust the tops of the cake layers with powdered sugar for a nicer crust. Bake until lightly and evenly browned on top, 6 to 8 minutes. Remove the cake layers from the oven and immediately unmold onto a wire rack to keep the heat of the baking sheet from continuing to bake them. To unmold, invert your cooling rack and place it on top of the cake layer then flip it over. Remove the parchment paper when the layers are completely cool. Set aside until ready to use. For the Ganache: Pour the heavy cream into a 1-quart heavy-bottomed saucepan, and cook over medium-high heat until bubbles begin to form around the edges. Place the bittersweet chocolate into a medium-sized bowl. Pour the hot cream over the chocolate and let it sit for about 30 seconds to disperse the heat and melt the chocolate. Gently whisk until smooth and homogenous. Set aside until ready to use. Do not refrigerate. To assemble the cake, cut the large layer in half. You should now have three equally sized pieces of cake. Place 1 layer on a parchment lined sheet pan. Over the top, spread half of the ganache to the edges in an even layer. Cover with another cake layer, then evenly spread the raspberry jam over the top all the way to the edges. Top with the third layer of cake and spread the remaining ganache evenly to the edges. It is very important for this layer to be even as it is the top of the cake. Place the assembled cake in the refrigerator for 1 hour. To serve, decorate with fresh raspberries.
Sea Bass with Cranberry Pineapple Pepper Relish 2 cups fresh or frozen chopped cranberries 1/2 cup finely diced pineapple 1 tablespoon sugar 2 small serrano peppers, seeded and finely chopped 1/2 teaspoon roasted habanero pepper paste 1/4 cup chopped cilantro leaves 1 tablespoon apple cider 1/4 cup peach Schnapps Salt 4 (6-ounce) sea bass fillets 1/2 cup teriyaki 1 teaspoon grated ginger 2 tablespoons sesame oil 1 green onion, finely chopped 1 tablespoon olive oil Instructions: To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside. Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours. Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides. To serve, place on plate and top with the cranberry compote.
Burrer's Peach Cobbler 1/4 pound melted butter 4 to 5 cups tree-ripened peaches, sliced 1 1/2 cups sugar Pinch cinnamon Pinch nutmeg 1 cup flour 2 teaspoon baking powder 1/4 teaspoon salt 1 cup milk Instructions: Preheat oven to 350 degrees. Butter and flour a 9 by 13-inch glass casserole dish. Pour melted butter into the dish. In a saucepan, slowly cook the peaches with 1/2 cup sugar until soft. Add cinnamon and nutmeg to taste. Combine flour with remaining sugar, baking powder, and salt. Whisk in milk and pour mixture into pan over butter. Gently pour cooked peaches evenly over batter. Cook for 45 minutes or until golden brown.
Manhattan 6 ice cubes 1/4 cup sweet vermouth 1 cup bourbon whiskey Cocktail cherries, to decorate Instructions: Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses. Add a cherry, if desired, and serve.
Kids Can Bake: Raspberry and Cream Cheese Brownie Bites Cooking spray 1 stick (8 tablespoons) unsalted butter 4 ounces unsweetened chocolate, broken into chunks 1 1/4 cups granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon fine salt 2 large eggs 1/2 cup all-purpose flour 1/2 cup whipped plain cream cheese 1/4 cup confectioners' sugar 2 tablespoons heavy cream 1/8 teaspoon pure vanilla extract Pinch fine salt 1/4 cup raspberry preserves Instructions: For the brownies: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners, and coat with cooking spray. Microwave the butter and chocolate in a microwave-safe bowl on high in 30-second increments, checking in between, until all the butter is melted and the chocolate is almost all melted, about 2 minutes. Whisk until smooth. Whisk in the granulated sugar, vanilla and salt to combine. Stir in the eggs, 1 at a time, with a wooden spoon. Add the flour, and beat until the batter is shiny, about 1 minute. Divide the batter evenly among the prepared muffin cups. Bake until the top is no longer glossy, about 17 minutes (a toothpick inserted in the center of a muffin will not come out clean). For the topping: Meanwhile, whisk together the cream cheese, confectioners' sugar, cream, vanilla and salt in a bowl; refrigerate until the brownies are ready to top. To assemble: Let the brownies cool for 5 minutes in the pan. Make an indentation in the center of each with the back of a teaspoon. Let them cool for 20 minutes more, then transfer them to a cooling rack. Fill each indentation with 1 teaspoon of the topping. Warm the preserves in the microwave on high until warm and pourable, about 30 seconds. Let sit for 2 minutes, then stir until smooth. Top each filled brownie with 1 teaspoon of the preserves.
Calico Beans 6 slices bacon (about 6 ounces), cut crosswise into 1/4-inch pieces 1 medium yellow onion, diced 1 pound ground beef, 80/20 One 15-ounce can kidney beans, rinsed and drained One 15-ounce can navy beans, rinsed and drained One 11-ounce can pork and beans 1/2 cup ketchup 1/4 cup packed light brown sugar 1 tablespoon dry mustard 1 tablespoon apple cider vinegar 1/2 teaspoon kosher salt Instructions: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Put the bacon in a large skillet and cook over medium heat, stirring occasionally, until crispy, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the onion and ground beef and cook, breaking up the beef, until the onion is softened and the beef is crumbled and fully cooked, about 5 minutes. If necessary, drain any excess moisture released from the meat. Add the cooked bacon, kidney beans, navy beans, pork and beans, ketchup, brown sugar, dry mustard, vinegar and salt. Stir together and then transfer to a 9-by-13-inch baking dish. Bake until bubbling and caramelized on top, 35 to 40 minutes.
Spicy Mocha 4 1/2 cups whole milk 4 small dried red chilies (such as chilies de arbol) 3 cinnamon sticks, broken in half 3 cups espresso 1 1/2 cups sugar 1 1/4 cups unsweetened cocoa powder 1/2 cup powdered sugar 1 cup whipping cream Instructions: Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks. Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick. Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.
Easy Ginger Beer 1 cup peeled and chopped fresh ginger (about 6 ounces) 1 cup turbinado sugar 4 allspice berries 2 cloves 1 tablespoon chopped crystallized ginger 1 liter seltzer 2 tablespoons fresh lime juice, optional Instructions: Combine the ginger, sugar, allspice, cloves spices, and crystallized ginger, and 2 cups of water in a medium saucepan. Bring to a boil. Remove from the heat, cover and let steep for 45 minutes. Prepare a large bowl set over an ice bath. Strain the ginger syrup into the bowl, pressing out all the liquid from the ginger. Cool to room temperature. Just before serving, stir together the ginger syrup and seltzer in a pitcher. Add the lime juice if desired. Serve over ice.
Tex-Mex Lazy Tomato Rice 2 cups long-grain white rice One 1-ounce package taco seasoning Kosher salt One 15.5-ounce can black beans, drained 8 ounces ground beef, cooked and crumbled 1 red bell pepper, diced 1 green bell pepper, diced 1 cup frozen corn, thawed 1 whole tomato, cored 1 lime, halved 1 cup grated Cheddar (4 ounces), for serving, optional Sour cream, for serving, optional 1 avocado, diced, for serving, optional Instructions: Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer\u2019s instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle. Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer\u2019s directions to set to regular white rice. When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.
Pepperoni Pizzagna 3 tablespoons extra-virgin olive oil, plus more for the pan 4 large button mushrooms, sliced Kosher salt and freshly ground pepper 8 ounces sweet Italian sausage, casings removed 1 small red onion, finely chopped 1 small green bell pepper, finely chopped 1 24-ounce jar marinara sauce 1/2 cup roughly chopped deli-sliced ham (about 2 ounces) 1/4 cup pitted black olives, sliced 1 cup sliced pepperoni (about 3 ounces) 16 lasagna noodles 3 cups shredded part-skim mozzarella cheese (about 12 ounces) 1 8-ounce container whole-milk ricotta cheese 1/2 cup grated parmesan cheese (about 1 ounce) 2 large eggs, lightly beaten Instructions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon. Add the sausage to the pot and cook, breaking up the meat, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and pepper and cook, scraping up the browned bits, until the vegetables soften, about 4 minutes. Add the marinara sauce, bring to a simmer and cook 5 minutes. Remove from the heat and stir in the cooked mushrooms, ham, olives and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly. Meanwhile, preheat the oven to 375 degrees F. Brush an 8-inch round springform pan with olive oil and line with foil, leaving an overhang. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs; drain and toss with the remaining 1 tablespoon olive oil. Combine 2 cups mozzarella, the ricotta, parmesan and eggs in a bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Wrap some lasagna noodles around the inside of the pan, overlapping slightly and trimming as needed. Cover the bottom of the pan with more noodles, overlapping slightly and letting them extend up the side of the pan. Spread 2 cups sauce in the pan and top with half of the ricotta mixture; cover with a layer of noodles. Repeat with 2 more cups sauce, the remaining ricotta mixture and another layer of noodles, letting them extend up the side of the pan (you might not use all the noodles). Top with the remaining sauce, 1 cup mozzarella and 1/4 cup pepperoni. Bake until browned and bubbling, about 1 hour (tent with foil if the top is browning too quickly). Let stand 30 minutes to 1 hour, then lift out of the pan using the foil. Remove the foil and slice.
Pringle-Coated Sea Bass on Day-Old Wonder Bread Tuscan Salad 1 can low fat Pringles 3/4 cup grated Parmesan cheese 2 tablespoons all-purpose flour 1 pinch chili powder 2 tablespoons canola oil 4 (8-ounce) fillets of sea bass Tuscan Salad, recipe follows 3 cups wonder bread, ripped into bits 1/2 cup chopped tomato 1 tablespoon sliced basil 1/4 cup minced white onion 1/2 tablespoon minced fresh garlic 1 to 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice Kosher salt to taste Instructions: Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes.; Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley.;
Roasted Sweet Potato Soup with Ham Hocks 2 pounds sweet potatoes 2 cups chicken stock 1 to 2 smoked ham hocks (about 1 pound total) 8 tablespoons (1 stick) unsalted butter, cut into pieces 2 tablespoons dark brown sugar, or more as needed 1/2 teaspoon ground cinnamon 1 orange, zested and juiced, or more as needed One 15.5-ounce can unsweetened coconut milk Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Arrange the sweet potatoes in a single layer on a baking sheet. Place in the center of the oven and bake until fully cooked, 1 to 1 1/2 hours. To check for doneness, pierce one with the tip of a small knife; it should slide in and out easily. Set the potatoes aside until cool enough to handle. Meanwhile, place the chicken stock, ham hock and 1 cup water in a medium pot and bring to a boil. Reduce the heat to medium-low and simmer, adding more water if the liquid runs low, until the tough skin of the ham hock softens, 30 to 45 minutes. Remove the ham hock and transfer to a flat surface. Peel away or use a knife to cut off the tough skin. Discard the skin and cut the meat beneath it into smaller pieces. Put the meat back into the stock and simmer gently over low heat so the meat flakes and flavors the liquid. You want to end up with 1 to 1 1/2 cups meaty, flavorful liquid. Keep warm. In a small saucepan, melt the butter over medium heat until it turns a light brown color, 2 to 3 minutes. Remove from the heat and immediately stir in the brown sugar, cinnamon, orange zest and juice and stir to combine. Set aside. Peel the sweet potatoes and break the flesh into chunks; put the chunks into a large pot. Add the coconut milk and 1 cup water and simmer over medium heat, 5 to 8 minutes. Puree the soup with an immersion blender or in small batches in a blender. Return the soup to the pot and stir in the brown butter and ham and liquid. Taste for seasoning. If the soup needs more flavor, add salt, pepper, a pinch of brown sugar or more orange zest.
Swordfish Provencal 3 tablespoons good olive oil, plus extra for grilling 1 cup chopped yellow onion (1 onion) 1 cup chopped fennel (1 bulb) 1 red bell pepper, julienned 1/2-inch thick 1 yellow bell pepper, julienned 1/2-inch thick 1 teaspoon minced garlic 28 ounces canned plum tomatoes, preferably San Marzano 2 tablespoons chicken stock 2 tablespoons good dry white wine 2 anchovies, minced Kosher salt and freshly ground black pepper 1/2 cup chopped fresh basil leaves 2 tablespoons capers, drained 1 tablespoon unsalted butter 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds) Fresh basil leaves, julienned, for garnish Instructions: For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute. Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.
Now You Sea Salt, Now You Don't Chocolate Sauce 2 cups heavy cream 2 cups sugar 1/2 cup agave 1 cup unsweetened cocoa powder 2 ounces bittersweet chocolate, finely chopped Pinch chili powder 1/2 teaspoon fleur de sel or other flaky sea salt Instructions: Warm the heavy cream in a saucepan over medium-low heat. Stir in the sugar and agave and simmer until the sugar is dissolved. Whisk in the cocoa powder, chocolate, and chili powder and stir until the chocolate is melted and the mixture is smooth. Remove the chocolate sauce from the heat and stir in the salt. Pour into a serving bowl or storage container. Serve warm drizzled over cake, ice cream or donuts.
Round 2 Recipe - Rice Cakes with Creamy Cilantro Sauce 2 cups rice mixture, chilled, reserved from Cuban Chicken and Rice 1 cup breadcrumbs 1 egg Kosher salt and freshly ground black pepper 1/4 cup canola oil, for frying 1/2 cup fresh cilantro leaves 1 tablespoon red wine vinegar 1/2 teaspoon chopped garlic 2 tablespoons sour cream Kosher salt and freshly ground black pepper Instructions: For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper. Mix together until well until incorporated. Take 1/4 cup of the rice mixture and form into 1/2-inch thick patty. Set aside while you form the other 3 patties. In a nonstick skillet over medium heat, add the oil. When it is hot, fry the rice cakes in batches until they are golden brown and crispy, 3 to 4 minutes per side. Drain on a brown paper bag. For the creamy cilantro sauce: In the bowl of a food processor, add the cilantro, vinegar, garlic, and sour cream and process to combine. Taste and adjust the seasoning with salt and pepper. Serve the rice cakes with a dollop of the Creamy Cilantro Sauce.
Tandoori Turkey Cutlets with Lentils 1/2 cup 2% plain Greek yogurt 3 tablespoons extra-virgin olive oil 2 tablespoons tandoori paste 4 turkey cutlets (about 1 1/2 pounds) 1 1-inch piece fresh ginger, peeled and sliced 3 cloves garlic, crushed 2 tablespoons tomato paste 1 to 2 teaspoons garam masala 2 15-ounce cans low-sodium brown lentils, drained and rinsed Kosher salt 1 5-ounce package baby kale (about 4 cups) 1 cup fresh cilantro Instructions: Mix 1/4 cup yogurt, 1 tablespoon olive oil and the tandoori paste in a large resealable plastic bag. Add the turkey and shake to coat. Set aside to marinate, 20 minutes. Meanwhile, pulse the ginger and garlic in a mini food processor to make a paste. Heat a large saucepan over medium heat. Add 1 tablespoon olive oil, then the ginger paste. Cook until the paste sizzles, 1 minute. Add the tomato paste and garam masala and stir until sizzling, 1 minute. Stir in the lentils. Add 1 cup water and season with 1/2 teaspoon salt. Bring to a simmer and cook until thickened, about 7 minutes. Stir in the kale and 3/4 cup cilantro; cook until the kale wilts, about 2 minutes. Keep warm over low heat. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Remove the turkey from the marinade, letting the excess drip off, and add to the skillet. Cook, turning once, until just cooked through, 4 to 5 minutes. Serve over the lentils and top with the remaining 1/4 cup each yogurt and cilantro.
Roasted Chicken Breast with Marmalade 5 airline chicken breasts, skin on Kosher salt Freshly ground black pepper 2 to 3 tablespoons canola oil 12 to 16 ounces Orange Marmalade, recipe follows Wilted romaine, recipe follows 5 oranges or tangerines, washed and dried 1/2 cup honey Kosher salt Freshly ground black pepper 1 lemon, juiced 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract 3 tablespoons butter 5 cloves garlic, peeled and minced 5 heads romaine, washed and dried, leaves picked Kosher salt Freshly ground black pepper 1 lemon, halved Instructions: Preheat the oven to 450 degrees F. Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine. Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are. Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool. In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken.
Pepper Crusted Lamb Loin, Baby Arugula, Roasted Pine Nut Polenta and White Truffle Tomato Demi 1 pound boneless lamb loin, trimmed and cleaned 2 tablespoons olive oil 1 sprig rosemary, chopped 10 cloves garlic, peeled Salt and fresh ground French-style peppercorns 3 cups baby arugula 1 tablespoon olive oil Polenta, recipe follows 1 shallot, diced 1 teaspoon olive oil 4 cups tomato juice 4 cups lamb stock, recipe follows 3 tablespoons white truffle oil 3 pounds lamb trimmings (bones, skin, fat, meat, etc.) 4 quarts water 1 onion, halved 1 carrot, peeled and halved 2 celery stalks, including leaves, cut into sections 3 fresh thyme sprigs, or 1 teaspoon dried thyme 3 fresh parsley sprigs 6 black peppercorns 1 cup pine nuts 6 cups plus 1 teaspoon milk 1/2 pound polenta Salt and pepper Instructions: Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic. Heat an ovenproof saute pan over medium high heat until hot. Add 1 tablespoon of the olive oil from the marinade. Sear the meat on all sides. Cook until just shy of medium rare with an internal temperature of 107 degrees F. To make the sauce, add shallots to a small pot over medium heat with the white truffle oil. Stir until shallots begin to brown. Add tomato juice and reduce by half. Add lamb stock and reduce by 1/2. Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned. Bring water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours. Add additional water if the stock falls below the level of the ingredients. Strain and discard the solids. Let the stock cool to room temperature then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days. Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown. Remove from pan and roughly chop in a food processor and set aside. Bring the milk to a boil in a small pot. Add the polenta to the milk stirring constantly. Add the pine nuts and season with salt ands pepper. Pour polenta into a 2-inch half pan and cool. When cool use a 3-inch circular cutter to portion the polenta.
Chicken Salad Sandwiches 2 cups chopped rotisserie chicken, skin removed 1/2 cup diced celery 1/3 cup diced carrot 1/3 cup diced red onion 1/2 cup mayonnaise with olive oil 2 tablespoons yellow mustard 1 teaspoon celery salt 1 teaspoon granulated garlic Pinch of paprika Freshly ground pepper 6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping Instructions: Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined. Serve the chicken salad on the toasted rolls with lettuce and tomato.
Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette Glaze 1/4 cup pomegranate molasses 1 heaping tablespoon prepared horseradish, drained 1 tablespoon Dijon mustard Salt and pepper Quail 8 quail, deboned Salt and pepper Glaze Spicy Glazed Walnuts 1 cup sugar 1/4 cup water Pinch of cayenne 1/2 cup toasted walnuts Instructions: Combine all ingredients in a small bowl.; Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.; Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper Combine all ingredients in a small bowl and season with salt and pepper to taste. Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
Pork Butt 1 family-size pork butt 2 tablespoons salt 2 tablespoons granulated garlic or garlic powder 1 tablespoon freshly ground black pepper MOGridder's Dry Rub Barbecue Seasoning, recipe follows MOGridder's Barbecue Sauce, for serving, recipe follows 2 1/2 tablespoons paprika 2 tablespoons kosher salt 2 tablespoons granulated sugar 1 tablespoon chili powder 1 tablespoon onion powder 1 tablespoon freshly ground pepper 1 tablespoon raw or granulated brown sugar 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 cup granulated sugar 2 to 3 teaspoons freshly ground black pepper 2 teaspoons kosher salt 1 teaspoon granulated garlic or garlic powder 1 teaspoon ground oregano 1/2 teaspoon dried thyme 1/2 cup white vinegar 1 cup ketchup 1 cup molasses 3/4 cup prepared mustard 1 teaspoon cayenne pepper, optional Instructions: Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning. Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours. Remove from the smoker and chop the meat. Serve with MOGridder's Barbecue Sauce. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl. Store in a glass jar with an airtight seal.; Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat. Stir in enough vinegar to make a loose paste. In a bowl, combine the ketchup, molasses, mustard and cayenne. Incorporate into the paste. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, about 20 minutes.
Butter and Parm Squished Potatoes About 2 pounds baby Yukon gold potatoes 2 to 2 1/2 cups chicken stock 2 tablespoons extra-virgin olive oil Freshly ground black pepper 2 tablespoons butter 1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls Instructions: Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss. Transfer to a serving dish and serve.
\Santa Maria Style BBQ\ Oakwood Grilled Tri-tip 2 (3-pound) tri-tip roasts Basting Sauce, recipe follows Seasoning Salt Mixture, recipe follows 2 teaspoons freshly ground black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper 1 teaspoon onion powder 4 tablespoons granulated garlic 6 tablespoons salt 1/2 cup red wine vinegar 1/2 cup garlic-infused vegetable oil Instructions: Heat a grill to low. Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain. Mix together all ingredients in a small bowl. Whisk together vinegar and oil in a small bowl.
Taleggio Fondue 1 clove garlic 1 whole clove 1 bay leaf 1 cup chicken stock 1 1/2 cups white wine 2 tablespoons cornstarch 2 teaspoons all-purpose flour 1 pound Taleggio cheese with rind, diced 3/4 pound white Cheddar, grated 3/4 pound Gruyere, grated 2 teaspoons vodka Dipper suggestions: baguette cut into bite-size pieces, cauliflower florets, grilled chicken cut into bite-size pieces, cherry tomatoes Instructions: Rub the bottom and sides of a medium heavy pot with the garlic. To the pot, add the garlic, clove, bay leaf, stock and 1 cup wine. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch, flour and remaining 1/2 cup wine. Whisk the slurry into the pot and simmer until slightly thickened, about 2 minutes. Reduce the heat to low and add the cheeses, working in 4 batches, making sure each batch is incorporated before moving onto the next. Whisk in the vodka. Remove the bay leaf. Transfer to a fondue pot and serve with the baguette pieces, cauliflower florets, chicken and cherry tomatoes.
Creamy Mashed Potatoes 4 1/2 to 5 pounds Idaho potatoes, peeled and cut into 1-inch chunks Kosher salt 1 to 1 1/4 cups whole milk Freshly ground white pepper 8 tablespoons (1 stick) unsalted butter, cut into slices 1 cup sour cream 1 cup heavy cream 3/4 cup finely grated Parmesan Instructions: Cook the potatoes: In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes. Drain the potatoes in a colander and, while still hot, put them through a food mill. Mash the potatoes: Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and pepper and gently mix in the butter and sour cream. Do not over mix \u2013 over mixing makes gummy potatoes. Taste for seasoning. Remove from the heat. Finish the potatoes: When ready to serve, use a whisk (or an electric mixer fitted with the whisk attachment) to whip the heavy cream in a medium bowl until fairly firm. With a rubber spatula, gently fold the whipped cream and the Parmesan into the mashed potatoes. Taste for seasoning. Serve immediately.
Mussels Florentine 3 dozen mussels 1/4 cup minced shallots (2 to 3 shallots) 1 1/4 cups dry white 1/4 cup freshly squeezed lemon juice 1 cup (2 sticks) unsalted butter, cut into tablespoon size pieces 1 bunch fresh spinach Thin strips of red pepper for garnish Instructions: In a large, heavy saucepan, bring 1 cup water to a boil. Wash mussel shells and add to boiling water. Cover and cook until mussels open. Discard any mussels that have not opened. Drain the mussels and let cool enough to handle. Pull them out of the shells and snip off the beard with a pair of scissors. Set mussels aside and keep warm. Discard half of the shells and reserve the others. Clean the spinach, trim off any large stems and plunge into a fresh pot of boiling water 3 to 4 minutes. Drain well. When cool enough to handle, chop spinach coarsely. Keep warm. In a small skillet, combine shallots, wine and lemon juice. Reduce over low heat until liquid is nearly gone (watch carefully as the reduction will scorch easily at this point). Remove pan from heat and add one or two pieces of butter. Stir steadily with a whisk until the butter is no longer in a solid form, yet not liquid either. It should resemble the consistency of a thin mayonnaise. Incorporate the rest of the butter, one or two pieces at a time, returning the pan to a low heat as necessary, retaining the same consistency. If butter separates, the heat is too high; remove it from the heat and whisk rapidly to re-emulsify. Set sauce aside and cover to keep warm. To serve, place about 1 teaspoon of the warm spinach in each reserved half -shell and top with mussel. Pour 2 teaspoons warm sauce over each. If desired, garnish with slivers of red pepper.
Horchata 1 cup basmati rice 2 cups blanched almonds 2 cinnamon sticks 1 vanilla bean, split and seeds scraped 1/8 teaspoon ground cinnamon 3/4 cup sugar Instructions: Combine the ground rice, blanched almonds, cinnamon and vanilla bean and seeds with 3 1/2 cups water and let sit overnight, covered, in the refrigerator. The next day, strain the horchata using a strainer and cheesecloth. Press the solids against the cheesecloth-lined strainer to get out all of the liquid and serve over ice. (You could also blend the horchata, strain and serve over ice.)
Champagne Cosmo 1-ounce Belvedere vodka 1 dash Grand Marnier 1 1/2 ounces cranberry juice 1/2-ounce fresh lime juice 1 twist orange 1-ounce Palais sparkling Brut Champagne Instructions: Shake vodka, Grand Marnier, cranberry juice and lime juice over ice. Strain into a chilled Champagne flute. Top with Champagne. Garnish with an orange slice.
Lemon and Mint Roasted Lamb 3 pounds boneless leg of lamb, rinsed and patted dry 12-ounce bottle lemon pepper dressing 2 tablespoons minced garlic 1 tablespoon paprika 1/2 cup mint leaves, chopped 1 onion, thinly sliced Saffron Couscous with Goat Cheese, recipe follows 2 cups low sodium chicken broth 1 pinch saffron threads 1/2 teaspoon salt 1 (10-ounce) box instant couscous 1/2 cup slivered almonds, toasted 1/3 cup dried apricots, chopped 1/3 cup raisins 4 ounces goat cheese, crumbled 1/2 cup nicoise olives, pitted 1/4 cup finely chopped parsley leaves Instructions: In large zip-top bag, add lamb, lemon pepper marinade, minced garlic, paprika, and mint. Squeeze out air and let marinade at room temperature for 30 minutes. Preheat oven to 450 degrees F. Place sliced onions in bottom of roasting pan. Remove lamb from bag and place on top of onions. Pour marinade mixture over lamb. Place in preheated oven and immediately reduce heat to 375 degrees F. Roast for approximately 30 minutes per pound or until a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove from oven and tent with aluminum foil and let rest for 10 minutes before carving. Serve with Saffron Couscous. In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes. Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.
Pickling Liquid 3 cups distilled white vinegar 1 cup water 2 1/2 cups sugar 1/4 cup salt 1 1/2 teaspoons whole allspice 1 (3-inch) cinnamon stick 1 1/2 teaspoons celery seeds 1 1/2 teaspoons mustard seeds 1 1/2 teaspoons whole black peppercorns Instructions: Place all of the ingredients in a nonreactive saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container.
Homemade Chicken Pot Pie 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts Instructions: 1. Preheat oven to 425 degrees F (220 degrees C.) 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. 4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Sunset Sangria 3 tablespoons sugar 3 tablespoons (3 splashes) spiced dark rum 3 tablespoons orange liqueur 1 navel orange, sliced 1 lemon, sliced 2 ripe peaches, cut into wedges 3 ripe plums, cut into wedges 2 cinnamon sticks 1 bottle Rioja Sparkling soda water, for topping off glasses of sangria at table Instructions: Combine sugar, rum, orange liqueur, fruits, and cinnamon sticks in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets and pour over spiced wine. Top glasses of sangria off with a splash of soda water
Crepes with Mascarpone and Cherries 1 pint mascarpone, at room temperature 3/4 cup tiny chocolate chips or finely chopped chocolate 1 1/4 cups sugar Pinch ground cinnamon 1 pound cherries, pitted and halved 1 Meyer lemon, zested and juiced Splash water 1/2 recipe Basic Crepes, recipe follows 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes Instructions: In a small bowl combine the mascarpone, chocolate chips, 1/2 cup sugar and a pinch of cinnamon. Set aside. If making more than 2 hours ahead reserve in the refrigerator but let come to room temperature before serving. In a small saucepan over medium heat, combine the cherries, remaining 3/4 cup sugar, lemon zest and juice and a splash of water. Cook until the cherries have let off their juice and the flavor has concentrated, about 10 to 12 minutes. When done the cherries should be very sweet and the juice should be syrupy. To assemble: Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. To serve, arrange 2 triangles on each serving plate and spoon the stewed cherries over the tops. Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. Crepes: Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will). Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
Peanut Butter Filled Chocolate Cupcake 10 ounces cream cheese, at room temperature 6 ounces peanut butter 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 2 1/4 cups cake flour 1/2 cup cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/4 cups granulated sugar 1/2 cup vegetable oil 1 teaspoon vanilla extract 3 eggs, separated 1 1/3 cups whole milk 4 cups (1 quart) heavy cream 1/2 cup confectioners' sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes). For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside. For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated. In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip. Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts. Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool. For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream. Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.
Curried Chervil Eggs 6 hard boiled eggs, cooled and peeled 1 teaspoon butter 2 teaspoons curry powder 1 teaspoon finely minced chives 2 teaspoons finely minced chervil leaves 1 teaspoon finely minced curly parsley leaves 2 tablespoons lowfat mayonnaise 1 tablespoon lemon juice 1 tablespoon Dijon mustard Parsley, dill sprigs, violas or borage flowers, for garnish Instructions: Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Mash the yolks thoroughly with a fork. Heat the butter in a small skillet and add the curry powder, stirring frequently. Cook over low heat for several minutes until very fragrant. (Curry, like cumin, requires heat to release the full intensity of its flavor. In uncooked recipes like this one, the extra time to toast the curry powder makes an incredible difference in the final flavor.) Add the curry powder with the remaining ingredients and mix thoroughly. Using a spoon or a pastry bag, fill the egg whites with the mixture. Garnish and refrigerate until serving.
Cheesesteak Skillet Pizza 6 tablespoons olive oil 1 small onion, thinly sliced 1 green bell pepper, thinly sliced Kosher salt and freshly ground black pepper 4 cloves garlic, roughly chopped 8 ounces shaved sirloin steak 1 pound pizza dough, rested at room temperature 1/2 cup shredded mozzarella 1/2 cup shredded provolone Pickled cherry or banana peppers, chopped, for garnish, optional Instructions: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over medium-high heat; add 2 tablespoons of the oil. Add the onions, green peppers and some salt and pepper and cook until the onions are browned and the peppers are tender, about 5 minutes. Add the garlic and cook 1 minute more. Remove to a bowl and set aside. Return the skillet to medium-high heat; add 2 tablespoons of oil and the steak. Cook until browned on both sides, about 3 minutes. Remove to a bowl and set aside. Wipe out the skillet and add the remaining 2 tablespoons oil. Place the pizza dough in the skillet and carefully stretch it out until it fills the entire skillet (the skillet will be hot). Add the steak, onion mixture, mozzarella and provolone over the top. Bake until the crust is cooked and the cheese is melted and browned, 15 to 20 minutes. Top with the chopped cherry or banana peppers if using.
Bruschetta 1/4 cup cherry tomatoes, sliced in half 4 basil leaves, thinly sliced 1 teaspoon minced garlic 1 tablespoon olive oil Salt and pepper 2 or 3 baguette slices Grapeseed oil Fresh ricotta, lightly whipped to soften 1 tablespoon aged balsamic vinegar Instructions: Add the tomatoes, basil, garlic, olive oil and some salt and pepper to a bowl. Toss and let marinate for 5 minutes. Toast the baguette slices in a hot pan with grapeseed oil. Remove to a plate and season with salt and pepper. Add a dollop of whipped ricotta to each of the baguettes, then top with the marinated tomatoes and drizzle with balsamic.
Tuscan Bean Soup 2 tablespoons extra-virgin olive oil 2 ounces deli-sliced hot capicola or coppa ham, chopped 1/2 red onion, chopped 5 cloves garlic (4 minced, 1 whole) 2 carrots, halved lengthwise and thinly sliced 2 stalks celery, thinly sliced 1 15-ounce can no-salt-added cannellini beans 1 15-ounce can no-salt-added petite diced tomatoes 2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind Kosher salt and freshly ground pepper 4 thick slices whole-grain bread 1 small head escarole, chopped Instructions: Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind. Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.
Fresh Coriander, Ginger, and Chile Breads 2 cups semolina flour 1 cup plain yogurt 1 fresh red chile (seeds and veins discarded), finely chopped (or 1 jalapeno) 1 tablespoon finely chopped ginger 1 tablespoon curry leaves (if using dried, rehydrate by soaking before using) 2 tablespoons coriander leaves, roughly chopped 1/2 teaspoon salt 2 cups warm water Oil for griddle surface Instructions: You will need a medium-sized mixing bowl, a large castiron or other heavy griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal spatula. In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour. To cook the breads, heat a large castiron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10 inches in diameter. Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side. The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style.
Cauliflower \Potato\ Salad (Low-Carb Potato Salad) Kosher salt and freshly ground black pepper 1 pound cauliflower florets (from about 1 small head cauliflower) 2 tablespoons sour cream 2 tablespoons prepared horseradish 2 tablespoons mayonnaise 2 tablespoons chopped fresh chives 1 tablespoon cider vinegar 2 stalks celery, chopped into 1/4-inch pieces Instructions: Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes. Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.
Dominic's Salsa 5 to 6 Roma tomatoes, diced 8 to 10 scallions, whites and light green parts, chopped 1/2 jalapeno pepper, seeds removed, finely chopped 1 to 2 cloves garlic, finely chopped almost to a paste 1 cup loosely packed cilantro, chopped Juice of 1 to 2 limes 2 teaspoons red wine vinegar 1/2 teaspoon kosher salt 1/2 teaspoon ground white pepper Instructions: Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.
Fennel and Orange Salad with Walnut Pesto 2 bulbs fennel, with tops 2 tablespoons olive oil Kosher salt 1 teaspoon red pepper flakes 1 cup dry white wine 1/2 cup water About 1/4 to 1/2 cup lightly toasted and roughly chopped walnuts 1 lemon, juiced Sea salt 1/4 cup hazelnut oil Splash orange liqueur 2 oranges, peeled and broken into sections 2 cups arugula leaves, washed and dried Instructions: Pick some of the leafy fronds from the tops of the fennel and reserve. Trim and reserve the stalks for plating and for cooking the fish in the Mackerel recipe. If the outer layer of any of the bulbs is bruised or seems somewhat dried out, remove and discard a layer. Cut the bulbs in half, lengthwise, and put them on a flat surface. Cut each half into 3 equal pieces so they look somewhat like sections of an orange wedge. Heat a large pan and add the olive oil. When the oil slightly hot, remove the pan from the heat. Arrange the fennel in a single layer in the bottom of the pan and season with the salt, and red pepper flakes. Return the pan to the heat and cook, undisturbed, until the fennel turns light brown on the first side, 3 to 5 minutes. Use a spatula or tongs to turn the fennel on its other side. When it browns on the second side, remove the pan from the heat and add the white wine. Season with salt, to taste, and return the pan to the heat. Cook over a low flame until all of the wine has reduced. How will you know? You will hear the sizzle of the fennel in the oil when the wine dries up. Insert a knife into a few of the fennel pieces. They should be tender and yielding. If not, add 1/2 cup of the water. Cook until the water evaporates. If necessary, add up to another cup (or maybe more if the fennel bulbs were unusually large), in small increments, to cook the fennel until it is tender. Taste a tiny piece for seasoning. Ideally, there should be very little liquid remaining at the end of the process. Remove the fennel from the pan and set aside to cool to room temperature. Use a mortar and pestle to grind the walnuts. Alternatively, chop them with a large knife. In a small bowl whisk together the walnuts with the lemon juice, a pinch of sea salt, the hazelnut oil and the orange liqueur. Taste for seasoning. Set aside. Transfer the fennel to a serving bowl and toss with some of the walnut pesto. Add the orange sections and arugula leaves with 2 tablespoons fennel stalk slices and toss to blend. Taste for seasoning. Serve immediately.
Grammy's Shepherd's Pie 3 large russet potatoes (about 2 pounds), peeled and coarsely diced Kosher salt 3/4 cup sour cream 1 large egg Freshly ground black pepper 1/2 bunch scallions, green parts only, sliced 4 tablespoons unsalted butter 2 carrots, finely diced 2 ribs celery, finely diced 1 onion, finely diced 1 pound ground beef substitute (such as soy crumbles) 2 tablespoons all-purpose flour 1 cup porter beer, at room temperature 1 cup vegetable stock, warmed 1/2 cup frozen corn 1/2 cup frozen shelled edamame 2 tablespoons vegetarian steak sauce 1 to 2 teaspoons garlic powder 1/4 to 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment. Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside. Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper. Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.
Seared Pork Tenderloin with Pepper Compote 1 yellow bell pepper 1 red bell pepper 1 teaspoon coriander seed 1/4 cup extra-virgin olive oil 1 tablespoon white wine vinegar 2 garlic cloves, smashed 1 tablespoon fresh thyme leaves, chopped Freshly ground black pepper 1 tablespoon ground ginger 4 teaspoons extra-virgin olive oil 2 pork tenderloins (about 14 ounces each), each halved crosswise Salt Freshly ground pepper Instructions: For the Compote: Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Halve the peppers through the stem, and remove the seeds and stems. Lay the peppers, cut side down, on the prepared baking sheet. Broil the peppers, moving as needed, so the skins char evenly, about 8 minutes. Put the peppers in a large bowl, cover, and set aside until just cool enough to handle, about 5 minutes. (Don't leave them for too long, or the peppers will get muddy-looking from the charred skins.) Rub the skins off the peppers with your fingers and lightly rinse with cool water, if necessary, to remove any remaining charred skin. Dice the peppers. Toast the coriander in a dry skillet, and then coarsely crack. Toss the peppers in a bowl along with the olive oil, vinegar, garlic, coriander, thyme and season with salt and pepper, to taste. Set aside for at least 1 hour to let the flavors come together. Preheat the oven to 350 degrees F. For the pork: Combine the ginger and 2 teaspoons of the olive oil to make paste. Heat a skillet over medium-high heat with the rest of the olive oil. Season pork with salt and pepper, and sear the meat on all sides until golden brown, about 2 minutes. Brush each piece of pork with some of the ginger oil. Transfer pan to oven and roast until an instant-read thermometer inserted into the pork registers 150 degrees F, about 8 minutes. Set aside for 5 minutes. Thinly slice the pork, divide among 4 plates and serve with the pepper compote.
Bourbon-Ancho Marinated Top Round with Cape Gooseberry Relish 2 tablespoons olive oil 2 tablespoons Dijon mustard 1/4 cup bourbon whiskey, such as Maker's Mark 1/3 cup soy sauce 2 tablespoons ancho chile puree 2 tablespoons red wine vinegar 1/4 cup light brown sugar 1 small red onion, coarsely chopped 3 cloves garlic, chopped Coarsely ground black pepper 1 (2-inch thick) top round or top sirloin steak, 2 to 3 pounds Salt 1 pound cape gooseberries, sliced in half 1 red onion, grilled and thinly sliced 1 red pepper, grilled, peeled and chopped 1 yellow pepper, grilled, peeled and chopped 1/4 cup rice wine vinegar 2 tablespoons olive oil 1/4 cup chopped cilantro Salt and freshly ground pepper Instructions: Combine the oil, mustard, whiskey, soy, ancho chile, red wine vinegar, brown sugar, onions, garlic and black pepper in a medium bowl. Place the steak in a large baking dish, pour marinade over and turn to coat. Cover and marinate in the refrigerator for 1 to 2 days. Preheat grill to high. Remove steak from marinade, season with salt and grill for 15 to 20 minutes or until medium rare. Remove from the grill and let rest 10 minutes before slicing. Serve with relish on side. Combine all ingredients in a medium bowl. Serve at room temperature.
Ohio Turkey Chili 2 tablespoons vegetable oil 1 yellow onion, finely chopped 2 cloves garlic, minced 1 pound ground turkey (80 percent lean) Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 tablespoon chili powder 1 tablespoon paprika 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground cloves One 15-ounce can diced tomatoes 1 tablespoon cider vinegar 2 teaspoons Worcestershire sauce 1 ounce unsweetened chocolate, finely chopped 12 ounces spaghetti 8 ounces shredded Cheddar Thinly sliced green onions, for topping, optional Instructions: Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the ground turkey, 1 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste, chili powder, paprika, allspice, cinnamon, coriander, cumin and cloves; cook, stirring constantly, for 1 minute. Add the tomatoes and 1 1/2 cups water, and bring to a simmer. Simmer, uncovered, until slightly reduced, about 10 minutes. Add the vinegar, Worcestershire and chocolate, and continue to simmer until the flavors have melded and the chili has thickened a little more, about 10 minutes. Season with salt and pepper. While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Serve the spaghetti topped with chili, Cheddar, and green onions if using.
Risotto Balls with Curry Mayo and Asian Aioli 1 tablespoon sunflower oil 1 tablespoon sesame oil 2 shallots, finely chopped 1 teaspoon finely chopped fresh ginger root I cup Arborio rice 1/2 cup Shao hsing rice wine* 1/2 tablespoon XO sauce (spicy seafood sauce)* 1 quart/1 liter chicken stock 1 tablespoon sunflower oil 2 ounces of chicken thigh 1 tablespoon sesame oil 1 teaspoon finely chopped fresh ginger root 2 ounces rehydrated shrimp (small dried shrimp soaked in warm water for 1/2 hour, then drained) 2 ounces Chinese sausage, finely shopped 2 ounces mustard greens, finely chopped 1 1/2 ounces bamboo shoots, finely chopped 1 1/2 ounces shiitake mushrooms, diced 1 teaspoon Szechuan peppercorns 1/2 teaspoon black sesame seeds 1/2 bunch scallions, finely chopped 1/4 bunch Chinese chives, finely chopped 2 tablespoons soy sauce 2 tablespoons oyster sauce 3 eggs 1/2 cup water 1 cup flour 1 cup breadcrumbs or panko (Japanese breadcrumbs) 8 tablespoons mayonnaise (recommended: Kewpie) 1 tablespoon curry powder (recommended: S and B) 1 tablespoon lemon juice 1 tablespoon teriyaki sauce 1 tablespoon Korean BBQ sauce 1 teaspoon cornstarch 8 tablespoons mayonnaise (recommended: Kewpie) 2 teaspoons Hoisin sauce Instructions: For the risotto: In large rondeau, heat the sunflower and sesame oils. Add the shallots and ginger and cook until translucent. Add the Arborio rice and toast for about 2 minutes. Stir vigorously so as not to get any color on the rice. Deglaze the pan with the rice wine. Stir vigorously until the liquid is evaporated. Add 3 cups hot chicken stock at a time. Stir vigorously and constantly to create starch. Continue adding stock as needed, until the rice is just past al dente. Stir in the XO sauce. Spread on sheet pan to cool. For the rice balls: Heat wok until smoking, add sunflower oil and heat. Add the chicken and stir fry until cooked, then remove. Cool and chop. Wipe the wok clean. Re-heat the wok, add the sesame oil and ginger and stir fry until fragrant. Add the shrimp, sausage, mustard greens, bamboo, mushrooms, peppercorns, and sesame seeds. Stir fry for a couple of minutes until tender and fragrant. Add the scallions, Chinese chives and chopped chicken. Add the soy sauce and oyster sauce and stir-fry until the rice is coated with the sauce. Heat deep fryer to 350 degrees F. Combine mixture with risotto and form into balls approximately 1 ounce each. Using 3 separate bowls, put the flour into one bowl. Next, beat together the eggs and water in the second bowl and then place the panko breadcrumbs in the third bowl. Roll the balls in flour first, egg-water mixture, then coat with panko (Japanese) breadcrumbs. Deep fry until golden brown. For the curry mayo: Combine the mayonnaise, curry powder, and lemon juice and adjust if necessary. Chill. For the Asian Aioli: In a small pot, combine teriyaki and Korean BBQ sauce. Bring to a boil and thicken with cornstarch slurry. Cool and add mayonnaise and hoisin sauce. Adjust if necessary. Chill. Drizzle the rice balls with with Curry Mayonnaise and Asian Aioli.
Chicken Stir-Fry 2 tablespoons dark sesame oil, divided 2 garlic cloves, finely minced 2 pounds chicken breasts, skinless and boneless 1 head broccoli, stems removed 1 dozen mushrooms, sliced 3 carrots, peeled and julienned 1/4 pound green beans, diced 1 head bok choy, chopped 2 to 3 tablespoons teriyaki sauce Instructions: Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside. Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
Steamed Fish with Scallion Soy Sauce One 2-pound whole striped bass, gutted, head and tail on 3 shiitake mushrooms, julienned One 2-ounce piece ginger, peeled and julienned 3 scallions, chopped into 1-inch pieces 1/3 cup light soy sauce 1 teaspoon sugar 1/3 cup peanut oil, heated to a simmer Steamed white rice, for serving Instructions: Fill a wok or large pan with enough water to reach the bottom of a bamboo steamer, and bring the water to a boil over high heat. Place the bamboo steamer in the pan and cover to preheat. Pat the fish dry inside and out with a paper towel and place on a plate. Stuff the cavity and top the fish with all of the mushrooms and half of the ginger and scallions. Carefully lower the plate with the fish into the preheated steamer. Cover and steam the fish until the fish is cooked through and the flesh is opaque, 10 to 15 minutes. Meanwhile, in a small bowl, combine the soy sauce, 2 tablespoons water and the sugar. Set aside. Remove the fish and plate from the steamer and drain any excess liquid. Scatter the fish with the remaining ginger and scallions. Pour the soy sauce mixture over the fish, immediately followed by the hot oil. Serve with steamed white rice.
Italian Fennel Coleslaw 1/3 cup mayonnaise 1/3 cup white wine vinegar 1/4 cup olive oil 1 tablespoon prepared horseradish 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/2 teaspoon Italian Seasoning, recipe follows 10 cups very thinly sliced green cabbage (about 1/2 large head) 4 scallions, thinly sliced 3 medium carrots, grated 1 large bulb fennel, trimmed, halved and sliced paper thin on a mandoline 3 tablespoons chopped fresh flat-leaf parsley 3 tablespoons dried basil 3 tablespoons dried marjoram 3 tablespoons dried oregano 3 tablespoons dried parsley 1 tablespoon granulated garlic 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/4 teaspoon red pepper flakes Instructions: In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.
Gin Rummy Cocktail 3 cups fresh orange juice 1 1/2 cups light rum 3/4 cup gin 1/2 cup brandy 1/2 cup fresh lemon juice 3 tablespoons grenadine 1 orange, quartered and sliced Instructions: Combine orange juice, rum, gin, brandy, lemon juice, grenadine and orange slices in a pitcher and fill the rest with ice. Serve in tumblers over more ice.
Guacamole Salad 3 avocados, diced 2 cloves garlic, chopped 1 English cucumber, seeded and finely diced 1/2 bunch fresh cilantro, chopped 1/2 medium red onion, finely diced 2 tablespoons extra-virgin olive oil 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1 lime, juiced Hot sauce, as desired Kosher salt and freshly ground black pepper Instructions: In a medium bowl, combine the avocado, garlic, cucumber, cilantro and red onion. In a separate small bowl, stir together the olive oil, paprika, oregano, lime juice and some hot sauce, salt and pepper. Drizzle the dressing on top of the vegetables and fold to combine. Taste and adjust the seasoning.
Sheet Pan Trifle Nonstick baking spray, for the baking sheet 4 large eggs, cold (see Cook's Note) 1 cup sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature 1 tablespoon pure vanilla extract 1 1/2 cups all-purpose flour, sifted (see Cook's Note) 2 cups blackberries 2 cups blueberries 2 cups raspberries 2 cups strawberries, trimmed and quartered 2 tablespoons sugar 1 tablespoon finely grated lemon zest plus 1/4 cup lemon juice (from 1 lemon) 4 cups prepared instant lemon pudding 2 cups whipped cream Instructions: For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside. Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with the whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy. Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely. For the assembly: Combine the blackberries, blueberries, raspberries, and strawberries with the sugar and lemon zest and juice in a large bowl and lightly toss with a spoon to combine. Set aside for 15 minutes to allow the berries to release some juice. Use a sharp paring knife to cut out 2 rounds and 2 half-rounds from the sheet cake, using the top of the trifle dish as a guide. The 2 half-circles can be combined to create 1 whole circle. This gives you 3 layers of cake. Reserve all the cake scraps. Spread about 1 1/3 cups of the lemon pudding in the bottom of a 4-quart round trifle dish, then top with a cake round, about 2 cups of berries (including some of the juices) and about 1/2 cup of the whipped cream. Repeat the layers 2 more times. Pile the remaining berries on top in the center and spread the remaining whipped cream around the edges. Crumble there rerved scraps of cake with your fingers and sprinkle over the whipped cream. Keep cold in the refrigerator until ready to serve, up to 12 hours.
Clam Bake on the Beach 2 sticks (1/2 pound) unsalted butter, softened 1/2 cup grated Parmesan, plus more for garnish 1/2 cup finely chopped mixed herbs, such as parsley, chives, and thyme Kosher salt and freshly ground black pepper 4 pounds creamer potatoes 8 ears corn 4 pounds kielbasa, cut into pieces 8 dozen hard-shell clams, such as cherrystone or littleneck Instructions: Dig a shallow pit in the sand and line it with large stones. Pile wood on top of the coals. Burn the wood for 1 to 2 hours until the rocks are red hot; rake off the ashes. Set 1 cinder block on each corner of the pit to form the base; lay a barbecue grate on top to make a table. While the stones are heating prepare the herb butter: Mix the butter with the cheese and herbs; season it with salt and pepper. Refrigerate until ready to use. Place a thick layer of seaweed on the grate. Place a layer of potatoes on the rack and cover them with a thin layer of seaweed. Put the corn on next and then another thin layer of seaweed. Now put on the kielbasa and top it with a thin layer of seaweed. Next mound the clams on top and cover with a thick layer of seaweed. Cover the entire bake with burlap or a tarp soaked in sea water. Keep the tarp wet by pouring sea water over the top if needed. Cook until the clams open and the potatoes are tender, about 1 hour. Pull the husks back from the corn and remove the silk. Brush generously with the herb butter and garnish with grated Parmesan.
Buttery Fingers 3 cups candy corn 1 cup peanut butter 1/2 cup roasted peanuts, finely ground in a food processor 2 cups milk chocolate chips, or chocolate melting wafers Instructions: Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper. Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter. Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.
Beer Battered Cod Oil, for frying 2 eggs 2 teaspoons Essence, recipe follows 1 1/2 cups all-purpose flour 1 tablespoon baking powder 10 ounces beer 4 (6-ounce) fillets fresh cod Salt 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F. Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
Green Smoothie Muffins Nonstick cooking spray, for the pan 2 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups packed baby spinach 1 cup granulated sugar 1/2 cup avocado oil 1/2 cup whole milk (or milk of choice) 1 tablespoon pure vanilla extract 1 small apple (about 6 ounces), cored and roughly chopped 1 small banana (about 6 ounces) One 1-inch piece ginger, roughly chopped 2 large eggs 1/4 cup turbinado sugar Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. Whisk the flour, baking soda and salt in a large bowl. Set aside. Add the spinach, granulated sugar, avocado oil, milk, vanilla, apple, banana and ginger to a blender and blend until completely smooth and a vibrant green. Add the eggs one at a time and pulse 1 to 2 times just to combine (if you blend the eggs too much, the muffins will puff up too quickly in the oven and then deflate while cooling). Pour the spinach mixture into the flour mixture and fold until combined. Divide the batter among the muffin cups, filling each almost all the way to the top. Sprinkle 1 teaspoon turbinado sugar on top of each muffin. Bake until the tops are round and golden and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.