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LaCroix Egg Creams 1/2 cup cold milk 3/4 cup sugar 1/2 cup cocoa powder Tangerine-flavored seltzer, such as LaCroix™ 3/4 cup sugar 1/2 cup raspberries Lemon-flavored seltzer, such as LaCroix™ 3/4 cup sugar 1/2 cup blueberries Berry-flavored seltzer, such as LaCroix™ 3/4 cup sugar 1/2 cup canned crushed pineapple Coconut-flavored seltzer, such as LaCroix™ 3/4 cup sugar 1/4 cup matcha powder Lime-flavored seltzer, such as LaCroix™ Instructions: Freeze a highball glass for 10 minutes. Pour the milk into the chilled glass. While stirring with a long spoon, pour in 1/4 cup of the syrup of your choice (see below). Slowly top off the glass with flavored seltzer; gently stir until frothy on top and combined. Serve immediately. For the chocolate egg cream: Combine the sugar, cocoa powder and 1/2 cup water in a small saucepan. Place over medium heat and whisk. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. For the pink egg cream: Combine the sugar, raspberries and 1/2 cup water in a small saucepan. Place over medium heat and mash the raspberries with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. For the blueberry egg cream: Combine the sugar, blueberries and 1/2 cup water in a small saucepan. Place over medium heat and mash the blueberries with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. For the pina colada egg cream: Combine the sugar, pineapple and 1/2 cup water in a small saucepan. Place over medium heat and mash the pineapple with a wooden spoon or potato masher. Simmer until the sugar is dissolved and the mixture is syrupy. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup. For the matcha egg cream: Combine the sugar, matcha and 1/2 cup water in a small saucepan. Place over medium heat and whisk until sugar and matcha are dissolved. Cool to room temperature; refrigerate up to 2 weeks. Makes about 3/4 cup.
Roasted Lamb with Pomegranate-Tamarind Sauce 3 tablespoons sugar 1 cup pomegranate juice, such as POM brand 1 1/4 cups chicken stock (low-sodium store-bought is fine) 1/4 cup Tamarind-Pasilla Paste, recipe follows One 1 1/2- to 2-pound boneless lamb loin 1 tablespoon olive oil Salt and freshly ground pepper Fresh pomegranate seeds, for garnish 10 whole cloves garlic, peeled 3 tablespoons olive oil 4 plum tomatoes, cored and halved lengthwise 1 large white onion, quartered 4 pasilla chiles, stemmed, seeded and deveined Salt and freshly ground pepper 1 1/2 cups strained tamarind pulp Instructions: Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves. Then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb. While the sauce is cooking, heat a large ovenproof skillet over medium-high heat. Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes. Transfer to a cutting board and let rest for 3 minutes. Cut the lamb crosswise into 1/2-inch-thick slices. Put the slices on the plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away. Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately. Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently and put them in the hot skillet. Cook until they're charred with visible black spots, about 7 minutes on each side. Transfer the vegetables to a clean bowl and let them cool to room temperature. Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth. Store it in an airtight container in the refrigerator for up to a week or in the freezer up to a month.
Coffee Liqueur Ice Cream 3 cups half-and-half 1 cup heavy cream 8 egg yolks 9 ounces sugar 2 ounces coffee liqueur 2 tablespoons instant espresso powder 2 teaspoons vanilla extract Liquid nitrogen Instructions: Combine the half-and-half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside. Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth. Slowly ladle one-third of the hot dairy into the yolk mixture, whisking constantly. Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon and reaches 170 to 175 degrees F. Wash the original mixing bowl. When the custard is ready, transfer to the bowl, whisk in the coffee liqueur, espresso powder and vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40 degrees F, 3 to 4 hours. Liquid nitrogen procedure: Pour the ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen while counting to ten. Increase the speed to medium and mix for 1 minute. Serve immediately or store in freezer. Ice cream maker procedure: Pour into a prepped ice cream maker and process according to the manufacturer's directions. Within 25 to 30 minutes the ice cream will attain a classic soft-serve consistency. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
White Chocolate-Raspberry Cheesecake 1 1/3 cups graham cracker crumbs 1/4 cup sugar 1 tablespoon butter or stick margarine, melted Cooking spray 3 cups fresh raspberries Two 8-ounce blocks fat-free cream cheese, softened One 8-ounce block 1/3-less-fat cream cheese, softened 1 cup sugar 1/4 cup amaretto (almond-flavored liqueur) 2 tablespoons flour 2 teaspoons vanilla extract 1/4 teaspoon salt 3 ounces white chocolate, melted 3 large eggs Fresh raspberries (optional) Instructions: Preheat oven to 325 degrees. Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Wrap outside of pan with foil. Arrange berries in crust; set aside. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients (1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1-inch. Bake at 325 degrees for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional raspberries, if desired.
Eggs in a Nest 1 slice bread 1 teaspoon butter or margarine 1 egg Salt and pepper, to taste Instructions: Use a 3-inch cookie cutter to cut a shape out of the bread. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. Sprinkle the egg with salt and pepper. When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute. Serve with toasted shape.
Chiles en Nogada 1 tablespoon canola oil 2 boneless skinless chicken breasts, diced small 2 teaspoons diced onion 1 teaspoon diced apple 1 teaspoon diced dried apricot 1 teaspoon diced pear 1 teaspoon raisins 1 clove garlic, minced 2 teaspoons tomato paste 1 cup red wine, preferably Cabernet Kosher salt and black pepper 4 poblano peppers, roasted and peeled 1 tablespoon canola oil 1 shallot, minced 1 clove garlic, minced 1 cup white wine, preferably Chardonnay 2 cups heavy cream Kosher salt and black pepper 1/4 cup almonds, roughly chopped Fresh cilantro leaves, for serving Pomegranate seeds, for serving Instructions: For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve. For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds. For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.
Red Wine Sangria 1/2 cup sugar 1 bottle Garnacha or Zinfandel red wine 1 cup pineapple juice 1/2 cup brandy 1 lime, sliced 1 peach, sliced 1 plum, sliced Instructions: In a small saucepan over high heat, combine the sugar with 1/2 cup water and simmer until all the sugar has dissolved, about 3 minutes. Remove from the heat and let cool completely. In a large pitcher, combine the wine, pineapple juice, brandy, lime, peach, plum and 1/2 cup of the simple sugar syrup. (Reserve the remaining syrup for another use.) Stir well. Chill for at least 12 hours.
Vegetable Gratin Olive oil 1 large onion, small diced 1 tablespoon minced garlic 1 1/2 cups peeled, seeded, chopped tomatoes 1 tablespoon minced thyme leaves Salt and freshly ground black pepper 2 teaspoons sugar 3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices 3 small zucchini, ends trimmed, and sliced into 1/4-inch thick rounds 1 cup grated mozzarella 1/4 cup grated Parmesan Instructions: In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat. Preheat the oven to 450 degrees F. Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil. In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels. In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate. In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely. Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.
Roasted Vegetable Tostadas with Chipotle Cream Vegetable oil cooking spray 2 medium zucchini, cut into 1/2-inch cubes 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups) 1/4 cup extra-virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1 teaspoon kosher salt Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas 1/2 cup extra-virgin olive oil 1 canned chipotle pepper, finely diced 1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise 1 tablespoon fresh lime juice 1 teaspoon agave Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper. For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes. For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels. For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl. Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.
Seared Atlantic Salmon Fillets Four 6-ounce salmon fillets 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt 2 teaspoons vegetable oil Sauteed Spinach with Shiitakes and Shallots, recipe follows Sweet Corn Coconut Sauce with Asian Aromatics, recipe follows 2 lemongrass stalks, white parts only, minced 2 kaffir lime leaves, veins removed and minced 1 ounce vegetable oil 3 tablespoons minced shallots 2 cups fresh white corn kernels, cobs reserved, plus 1 cup fresh corn kernels 3 cups unsweetened coconut milk 2 lemongrass stalks, white parts reserved for presentation, stalks bruised with back of a knife 1 inch fresh galangal, peeled and sliced into coins 2 kaffir lime leaves, bruised 1/4 teaspoon ground white pepper 2 tablespoons nam pla (fish sauce) 1 gallon water 3 tablespoons kosher salt 2 pounds fresh spinach, stems removed 2 tablespoons unsalted butter, melted 4 tablespoons minced shallots 8 ounces shiitakes, stemmed and sliced Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side. Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves. Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much. Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth. Heat sauce in a stainless pan. Add the remaining corn to the pan. Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath. Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry. Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.
Farmers' Market Salad With Buttermilk Chive Dressing 1/2 cup/120 ml nonfat buttermilk 1/4 cup/60 ml sour cream or creme fraiche 2 tablespoons good-quality mayonnaise 1 tablespoon freshly squeezed lemon juice 1/4 cup/15 g minced fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 large eggs 8 ounces/225 g baby carrots, peeled and trimmed to leave 1 inch/2.5 cm of stem 1 pound/455 g English peas, shucked 8 ounces/225 g green beans, trimmed and halved crosswise 8 ounces/225 g small Red Bliss potatoes, unpeeled and quartered 8 cups/170 g loosely packed mixed organic lettuces One 6-ounce/170-g bag radishes, trimmed and quartered lengthwise 1 pint/300 g cherry tomatoes Instructions: 1. To make the dressing: In a small bowl, mix together the buttermilk, sour cream, mayonnaise, lemon juice, chives, salt, and pepper until well blended. The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge. 2. Place the eggs in a small saucepan, add cold water to cover, and bring to a boil over high heat. As soon as the water begins to boil, turn off the heat, cover the pan, and let the eggs sit for 15 minutes, or until cool enough to handle. Remove the eggs from the water. Working with one egg at a time, softly and gently crack each eggshell all around and carefully peel it off while holding the egg under running cool water. Pat the eggs dry, halve lengthwise, and set aside. 3. In a large saucepan, bring 3 quarts/2.8 L lightly salted water to a boil over high heat. While waiting for the water to boil, fill a large bowl about half full with ice and then add cold water just to cover the ice. Line the baking sheet with paper towels. 4. Drop the carrots into the boiling water and boil for 3 to 4 minutes. Using the sieve, remove the carrots from the water and plunge them, sieve and all, into the ice bath. Remove the carrots from the ice water, drain, and dump them out onto the prepared baking sheet. This process, called \shocking,\ will halt the cooking so the vegetables retain their bright color and fresh crunch. 5. Bring the water back to a boil and repeat with the peas, leaving them in the boiling water for about 30 seconds, and then with the green beans, leaving them in the boiling water for 2 to 3 minutes, before shocking each of them, in turn, in the ice water and transferring them to the baking sheet. Replenish the ice bath as needed with more ice to keep it ice-cold. 6. Bring the water back to a boil and add the potatoes. Reduce the heat to medium and simmer for 10 to 12 minutes, or until you can pierce them easily with a fork. Shock the potatoes in the ice water, scoop them out, and then dump them onto the baking sheet with the other vegetables. 7. Decoratively arrange the lettuce, radishes, tomatoes, eggs, potatoes, carrots, peas, and green beans in four shallow salad bowls. Serve the dressing on the side.
Pan Roasted Pork Loin with Bourbon-Paprika and Mustard Brine 1/4 cup whisky 1 tablespoon rock salt 2 tablespoons mustard 1 teaspoon paprika 1 /4 cup honey 1 (2-pound) porkloin, cut into 1 1/2-inch thick pieces and 4 inches long Instructions: Preheat oven to 400 degrees. In a shallow bowl, mix together all ingredients. Add the pork loin and let marinate overnight. Transfer the pork to a hot heavy-bottomed skillet and saute until browned, about 5 minutes. Transfer the pan to oven and finish cooking for 4 minutes. Serve with vinegar based cole slaw or honey mustard and crusty rolls.
Bourbon Bean and Chorizo Tacos 3½ ounces chorizo, cut into thin half moons 1 tablespoon vegetable oil 1 medium onion, finely chopped 3 garlic cloves, chopped Kosher salt and freshly ground black pepper ¼ cup Maker's Mark® Bourbon 1 (1 pound 13-ounce) can pinto beans, rinsed and drained 12 fajita-size flour tortillas 3 ounces Monterey jack cheese, grated ¼ cup fresh cilantro, for serving Instructions: 1. In a large, deep skillet, cook the chorizo over low heat, stirring frequently, until lightly browned and curled, about 5 minutes. Transfer to paper towels to drain. 2. To the fat in the skillet, add the oil, onion, and garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. 3. Add the bourbon and beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the beans are hot and almost all of the liquid has evaporated, about 5 minutes. Using a potato masher or large fork, gently mash about half of the beans. Season to taste with salt and pepper. Stir in water if the mixture is too thick. 4. Warm the tortillas according to the package's directions. Divide the beans, chorizo, cheese, and cilantro among the warm tortillas.
Enchilada and Eggs 1 pound dried Anaheim chile 3 1/2 ounces chicken base 6 1/2 ounces cornstarch 12 corn tortillas 1 3/4 cups shredded cheddar cheese 1 3/4 cups shredded Monterey jack 1 cup shortening or vegetable oil 1/2 cup sliced green onion Black beans, recipe follows 8 to 12 eggs, cooked desired style Instructions: Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for awhile, dump out all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds. Preheat the oven to 375 degrees F. In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry. Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1-ounce of sauce. Toll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion. Serve the enchiladas and black beans with 2 eggs cooked any style. Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.
Date Night Chicken Pasta Kosher salt and freshly ground black pepper 8 ounces casarecce pasta 2 boneless, skinless chicken breasts (if breasts are thick, lightly pound to 1-inch thickness) 2 tablespoons olive oil 1/4 cup white wine, such as Pinot Grigio 1 tablespoon salted butter 3 stalks broccolini, cut into 2-inch pieces 10 asparagus spears, cut into 2-inch pieces 2 cloves garlic, minced 1 teaspoon dried oregano 3/4 cup heavy cream 1/3 cup grated Parmesan, plus a piece of Parmesan for shaving Zest and juice of 1/2 lemon 6 fresh basil leaves Instructions: Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions. Sprinkle the chicken on one side with salt and pepper. Heat the olive oil over medium-high heat in a large skillet. When the oil is hot, add the chicken, seasoned-side down, then sprinkle the other side with salt and pepper. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the skillet and set aside. Drain the pasta, reserving 1 cup of the pasta water. Set aside. With the empty chicken skillet over a medium heat, add the white wine, scraping the bottom of the skillet with a wooden spoon, until almost fully reduced, about 30 seconds. Add the butter and melt. Add the broccolini and saute until bright green, about 1 minute. Add the asparagus and saute for 1 minute more. Add the garlic and oregano and stir to combine. Add the cream and bring to a simmer, stirring. Stir in the grated Parmesan, lemon zest and juice. Season with salt and pepper. Add the reserved pasta to the sauce and toss well to coat the pasta, adding the pasta water 1/4 cup at a time, if the sauce is too thick. Slice the chicken breasts thinly and place on top of the pasta, or serve them whole if you prefer. Garnish with the basil leaves and Parmesan shavings.
Bacon Wrapped Scallops with Spicy Mayo 1 1/2 pound large scallops 1/2 pound thin-sliced bacon Extra-virgin olive oil Sea salt and freshly ground black pepper 1 cup good quality mayonnaise 1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste) 1 lime, juiced 2 tablespoons chopped cilantro, plus more for garnish 2 heads Bibb lettuce, washed 3 avocados, sliced Instructions: Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use. To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.
Tomato Cucumber and Feta Salad 2 tomatoes, cored and sliced 1 1/2 cucumbers, peeled, seeded and sliced Salt and pepper 2 tablespoons red wine vinegar 3 tablespoons olive oil 1/2 cup feta cheese, crumbled Instructions: In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.
Dungeness Crab Bisque 4 Dungeness crabs 3 tablespoons olive oil 1 carrot, chopped 2 stalks celery, chopped 3 tomatoes, chopped 5 cloves garlic, chopped 5 shallots, chopped 3 sprigs fresh tarragon leaves, chopped 3 tablespoons Cognac 2 cups dry white wine 2 tablespoons tomato paste 10 cups fish stock or water Salt Freshly ground pepper Cayenne pepper Pinch dried thyme 1 bay leaf 2 cups heavy cream 1 lemon, juiced 1 tablespoon minced chives or parsley leaves Instructions: Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes. In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm. Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.
Marinated Veggie Kebabs with Halloumi Cheese 1/2 cup olive oil 1/2 cup sherry vinegar 3 tablespoons Dijon mustard 2 tablespoons fresh basil, chopped 2 tablespoons honey 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 3 cloves garlic, minced 12 button mushrooms, cleaned and stemmed 12 heirloom cherry tomatoes 1 Anaheim chile pepper, stemmed and seeded, cut into 1/2-inch chunks 1 yellow squash, cut into 1/2-inch chunks 1 zucchini, cut into 1/2-inch chunks 12 ounces halloumi cheese, cut into 1/2-inch chunks Spicy Avocado Dill Dip, for serving, recipe follows 1 medium ripe avocado 1 cup sour cream 1/4 cup fresh dill, chopped, plus a few sprigs for garnish 2 scallions, white and green parts, thinly sliced 1 clove garlic, minced 1/2 medium jalapeno, minced, seeded for milder heat 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Chips, or vegetable crudites, for serving Instructions: Preheat a grill to medium-high heat. For the marinade: Whisk together the oil, vinegar, mustard, basil, honey, salt, pepper and garlic in a small bowl. The marinade can be made 2 days in advance and kept in the refrigerator. For the veggies and cheese: Place the mushrooms, tomatoes, chile pepper, squash and zucchini in a plastic bag and pour the marinade over. Marinate for 3 to 4 hours. Remove the vegetables from the marinade, reserving any leftover marinade. Thread each type of vegetable all onto 1 skewer to ensure proper cooking time for each vegetable. Place the zucchini, squash, pepper and mushroom skewers on the grill first. Grill, turning once, until the vegetables have charred and softened, 8 to 10 minutes. Grill the halloumi and cherry tomatoes, 3 to 4 minutes. Once the vegetables are cooked, transfer them from the skewer to a bowl. Toss with extra marinade. Serve the vegetables with toothpicks and the Spicy Avocado Dill Dip. Mash the avocado with a fork in a medium bowl. Add the sour cream and whisk until well combined. Stir in the dill, scallions, garlic, jalapeno, salt and black pepper. Chill in the refrigerator for about 30 minutes. Serve with chips or vegetable crudites and garnish with a few sprigs of fresh dill.
Roasted Peaches with City Ham, Wild Arugula, Burrata and Sorghum Vinaigrette 3 tablespoons balsamic vinegar 1 tablespoon sorghum syrup 1 tablespoon apple cider vinegar 1/4 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1/2 cup olive oil 4 ripe peaches, halved, pits removed 1 pound burrata, thickly sliced 12 ounces thinly-sliced city ham 3 ounces baby arugula Instructions: Whisk together the balsamic vinegar, sorghum syrup, apple cider vinegar, smoked paprika and some salt and pepper in a medium bowl until smooth. Slowly whisk in the oil until emulsified. Set aside. Heat a medium nonstick skillet over medium heat. Brush some of the sorghum vinaigrette on the cut sides of the peaches and put them, cut-side down, in the hot skillet. Cook just until the vinaigrette caramelizes, about 2 minutes. Transfer the peaches, cut-side up, to a serving platter and arrange slices of burrata around them. Scatter the ham over and around the peaches and burrata, then scatter the arugula on top. Drizzle with a bit more sorghum vinaigrette and grind some black pepper over the top. Serve immediately.
Sauteed Broccoli 3 tablespoons extra-virgin olive oil 3 cloves garlic, roughly chopped Pinch red pepper flakes 1 bunch broccoli, trimmed and cut into bite-size pieces 1/2 cup low-sodium chicken broth 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
Chicken with Pepita Sauce 1 cup unsalted raw pepitas 1/2 teaspoon cumin seeds 1 1/2 cups medium-hot salsa verde 1 cup packed fresh cilantro 1/4 teaspoon ground allspice 1 rotisserie chicken, skin removed, meat shredded (about 4 cups) Kosher salt and freshly ground pepper 1 large red bell pepper, thinly sliced 5 radishes, sliced Juice of 1/2 lime, plus wedges for serving 8 small corn or flour tortillas Instructions: Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed. Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper. Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet. Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.
Skirt Steak With Asian Bruschetta 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 2 Thai chiles, chopped 2 teaspoons grated ginger One 1-pound skirt steak, cut in half 1 tablespoon vegetable oil, for oiling the grill pan 1/2 teaspoon kosher salt 2 cups diced tomatoes (about 3 medium tomatoes) 1/2 teaspoon toasted sesame oil 1 tablespoon olive oil 1 teaspoon rice wine vinegar 2 tablespoons chopped fresh basil 2 teaspoons white sesame seeds, toasted 1/4 teaspoon kosher salt Instructions: For the steak: In a large, resealable plastic bag, mix the soy sauce, sesame oil, chiles and ginger. Add the steak to the marinade, seal the bag, and move the steak around to coat it with marinade. Marinate the steak in the refrigerator for at least 8 hours or ideally overnight. For the bruschetta: In a medium bowl, toss the tomatoes with the sesame oil, olive oil, vinegar, basil, sesame seeds and salt. Set aside. Remove the steak from the refrigerator 30 minutes prior to cooking; preheat a grill pan over high heat. Oil the grill pan with the vegetable oil. Season the steak on both sides with the 1/2 teaspoon salt. Grill over high heat until nicely marked and cooked to the desired doneness, about 3 to 4 minutes per side for medium. Allow the steak to rest for 10 minutes before slicing on an angle, against the grain. Serve topped with the marinated tomatoes.
Jam Cocktails 1 cup seedless raspberry jam 1/4 teaspoon lavender extract or 4 drops lavender bitters 1 bottle prosecco 1 bottle vodka 1 bottle club soda Instructions: In a small bowl, whisk together the jam and the extract. Bubbles and Jam: Place 1 teaspoon of the jam mixture in a champagne flute and top with prosecco. Stir gently to combine. Vodka and Jam Cocktail: Place 1 teaspoon of the jam mixture in a rocks glass and top with 1 1/2 ounces vodka. Fill the glass with ice, then top off with club soda. Stir gently to combine. Bubbles and Jam Mocktail: Combine 2 teaspoons of the jam mixture in a highball glass with club soda and ice. Stir gently. Cook's Note: Present the jam in a pretty bowl with a teaspoon and place all the bottles in an ice bucket for guests to mix their own alcoholic or non-alcoholic beverages. Place a menu on the table with all of the options available as refreshments.
Paneer-Stuffed Peppers 4 large red or green peppers, halved, stems removed, and seeded 4 tablespoons vegetable oil 1 1/4 teaspoons cumin seeds 1 onion, chopped 3 large tomatoes, chopped 2 teaspoons finely chopped fresh ginger 2 handfuls frozen peas 2 1/2 ounces fresh green beans, trimmed and chopped Kosher salt 1/2 teaspoon ground turmeric 1/2 teaspoon red chile powder 2 teaspoons ground coriander 1 1/2 teaspoon garam masala 9 ounces fresh paneer (fresh lacto-vegetarian cheese), crumbled 1/2 cup water 5 tablespoons heavy cream Freshly ground black pepper Handful fresh chopped cilantro leaves Water, as needed 7 ounces basmati rice, cooked according to package instructions, to serve Instructions: Preheat the oven to 375 degrees F. Place the pepper halves onto a sheet pan, and drizzle with 1 tablespoon vegetable oil, and bake in the oven for 20 to 25 minutes, or until softened. Once the peppers are cooked, remove them from the oven, and set aside. Meanwhile, heat the remaining 3 tablespoons oil in a nonstick pan. Add the cumin seeds, and fry for 20 to 30 seconds, or until the seeds are fragrant. Add the chopped onion, and cook for 3 to 4 minutes, or until golden brown. Add the tomatoes, ginger, peas, beans, salt, turmeric, chile powder, coriander, and garam masala, and simmer for 10 to 12 minutes, or until the tomatoes have softened, and reduced to a pulp. Add the crumbled paneer, and the water, and stir until well combined. Bring the mixture to a simmer, and simmer for 2 to 3 minutes. Add the heavy cream, and season well with freshly ground black pepper. Simmer the mixture until heated through. Add the chopped cilantro, and continue to simmer the mixture for 4 to 5 minutes, adding tablespoons of water as necessary to stop the sauce from drying out as the paneer absorbs the liquid. Preheat a grill to its highest setting and lightly oil the grates. While the grill is heating up, fill each of the roasted pepper halves with the paneer mixture. When the grill is hot, grill the stuffed peppers until the paneer mixture is golden brown. To serve the dish, place one or two stuffed pepper halves onto each serving plate, and spoon a portion of basmati rice alongside each.
25-Minute Cheesy Sausage and Butternut Squash Casserole 3 tablespoons extra-virgin olive oil 1 medium red onion 1 pound spicy Italian sausage, casings removed 10 ounces frozen diced butternut squash (about 1 1/2 cups) One 15-ounce can crushed tomatoes Kosher salt and freshly ground black pepper One 16-ounce tube ready-made polenta 1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish 5 ounces fontina cheese, thinly sliced (1 1/4 cups) 1 ounce grated Parmesan (about 1/4 cup) 5 ounces baby spinach (about 6 cups) 2 teaspoons balsamic vinegar Instructions: Position an oven rack about 5 inches from the broiling element, and preheat the broiler. Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad. Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes. Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes. When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes. Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.
Sunny's Change Lanes and Go Dip 1 cup smooth almond butter 1/4 cup maple syrup, plus more for drizzling 1/4 cup strawberry jelly 3 tablespoons toasted slivered almonds 3 tablespoons raisins Pretzel rods or nuggets, for dipping Instructions: In a medium bowl, stir together the almond butter with the maple syrup until incorporated. If you have squeeze bottles, put some of the maple almond butter into one for easy delivery, as well as the jelly. (Refrigerate the leftover maple almond butter to use as a spread.) To assemble the dip for a lunchbox, use a 1-cup, flat resealable container. Squeeze or spread about a 1/4-cup line of strawberry jelly along the left side of the container. Lay the almonds next to the jelly in a line. Next to the almonds, squeeze or spread about a 1/4-cup line of the maple almond butter. Add a line of raisins, leaving a lane on the right of the container for the pretzels. Drizzle the top of the dip with maple syrup.
Wake 'N' Bake Chicken 60 grams (2.1 ounces) granulated onion 60 grams (2.1 ounces) salt 40 grams (1.4 ounces) Hungarian paprika 40 grams (1.4 ounces) sugar 30 grams (1.1 ounces) granulated garlic 20 grams (.7 ounce) celery salt 5 grams (.2 ounce) Spanish paprika 1 egg 100 grams (3.5 ounces) organic sour cream 100 grams (3.5 ounces) organic whole milk 150 grams all-purpose flour 100 grams (3.5 ounces) ground breadcrumbs 100 grams (3.5 ounces) ground cornflakes 10 grams (.4 ounce) sugar 8 grams (.3 ounce) Hungarian paprika 6 grams (.2 ounce) poultry seasoning 3 grams (.1 ounce) ground celery seed Salt and pepper 250 grams (8.8 ounces) ground pork jowl 17 grams (.6 ounce) breadcrumbs 10 grams (.4 ounce) maple syrup 4 grams (.1 ounce) salt 2 grams (.1 ounce) minced fresh ginger 2 grams (.1 ounce) minced fresh sage 1 gram (.04 ounce) ground black pepper 375 milliliters (12.7 ounces) chicken stock 125 (4.2 ounces) milliliters whole milk 50 grams (1.8 ounces) rendered pork lard or bacon fat 1/4 cup finely diced onions 1 garlic clove, crushed 1 sprig fresh thyme 50 grams (1.8 ounces) all-purpose flour Salt and pepper 4 boneless organic chicken breasts 4 tablespoons canola or olive oil Cornflakes, for topping Chopped fresh parsley, for topping Instructions: For the Jackalope's dry rub: Mix together granulated onion, salt, Hungarian paprika, sugar, granulated garlic, celery salt and Spanish paprika in a bowl with a whisk. Keep in an airtight container. For the wet marinade: Whisk together egg, sour cream and milk in a small bowl. For the wake 'n' bake crust: Mix together flour, breadcrumbs, cornflakes, sugar, paprika, poultry seasoning, celery seed and salt and pepper in a bowl with a whisk. Keep in an airtight container. For Jackie's sausage: Combine pork, breadcrumbs, syrup, salt, ginger, sage and pepper together in a bowl and knead for 3 minutes. For the sausage gravy: Brown 250 grams (8.8 ounces) Jackie's sausage in a skillet (save remainder for another use), then set aside. Place stock and milk in a small saucepan and bring up to a simmer. Add pork fat to a skillet over medium heat, along with onions, garlic and thyme and cook until onions go translucent. Add flour to fat along with salt and pepper and stir well to combine, then cook for 2 minutes. (Do not leave it alone or it will burn.) Add hot stock and whisk well until mixture comes to a simmer and thickens. (If too thick, add a bit more milk.) Add cooked sausage and adjust seasoning. For the wake 'n' bake chicken: Sprinkle dry rub evenly on chicken. Rub gently. Cover chicken with wet marinade and refrigerate for 1 hour. Place 2 cups wake 'n' bake crust in a medium paper bag. Take one piece of chicken at a time out of the marinade, letting excess marinade drip off, and shake well in the bag to coat chicken. Place on a sheet pan lined with parchment and let rest for at least another 30 minutes. Preheat oven to 450 degrees F. Drizzle a small amount of oil over the chicken. Bake 6 to 7 minutes, then flip and cook until an instant-read thermometer inserted in the center of a breast registers 160 degrees F, another 6 to 7 minutes. Top with sausage gravy and serve. I like to sprinkle a few cornflakes on top and a small amount of fresh parsley.
Chocolate Sheet Cake 2 cups all-purpose flour 2 cups sugar 1/4 teaspoon salt 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla extract 2 large eggs 2 sticks butter 4 heaping tablespoons cocoa powder 1 3/4 sticks butter 4 heaping tablespoons cocoa powder 6 tablespoons milk 1 teaspoon vanilla extract 1 pound powdered sugar 1/2 cup finely chopped pecans, optional Instructions: For the cake: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes. While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
Boston Brown Bread 1/2 cup rye flour 1/2 cup stone-ground cornmeal 1/4 cup whole wheat flour 1/4 cup white bread flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup dark molasses 1/2 cup buttermilk 1 large egg, beaten Instructions: Place a rack in the bottom third of the oven and preheat to 300 degrees F. In a large bowl, whisk together the rye flour, cornmeal, whole wheat flour, white bread flour, baking powder, salt, and baking soda. In a medium bowl, whisk together the molasses, buttermilk, and egg. Pour the molasses mixture into the flour mixture and mix until a thick batter is just formed. Transfer the batter to the prepared coffee can. Cover tightly with the foil, buttered-side down. Place the coffee can in a pot that is twice the height of the can. Pour enough hot water in the pot to reach halfway up the sides of the can. Bring the water to a boil on top of the stove, before transferring to the oven. Bake the bread, in the water bath, until spongy and a wooden skewer inserted in the center comes out clean, about 3 hours. Remove can from the water bath and set aside to cool completely. Remove the loaf from the can. Slice into rounds and serve.
Sunny's Funky Monkey Waffle Pudding 1 tablespoon salted butter 9 to 12 frozen waffles, thawed and cut into quarters 2 cups chocolate milk, at room temperature 1/2 cup chunky peanut butter, slightly melted to loosen 1/4 cup light or dark brown sugar 2 ripe bananas, mashed Kosher salt 1 large egg 1/2 cup mini marshmallows 1/4 cup semisweet chocolate chips 6 strips crisp-cooked bacon, chopped Warm maple syrup, for serving Instructions: Butter the bottom and sides of an 8-by-8-inch baking dish. Arrange the waffle wedges standing up in rows, alternating every other piece so the curved side faces the opposite direction to create an organized but random top with curved peaks. In a blender, add the chocolate milk, peanut butter, brown sugar and bananas. Add a pinch of salt and blend to taste; it should not be salty, just taste like a hint of salt. Add the egg and blend until smooth. Preheat the oven to 350 degrees F. Slowly pour the custard over the prepared dish of waffle wedges and let rest 10 to 15 minutes to allow it to soak into the waffles. The waffles will crest above the custard line; gently press down to encourage absorption. Bake until the tops are golden and the custard feels set, 50 minutes to 1 hour. Remove and sprinkle the marshmallows, chips and bacon over the top. Put back in the oven and bake until the chocolate is shiny and the marshmallows soften, 5 to 10 minutes more. Serve with warm maple syrup.
Salmon Medallions 4 (3/4-inch thick) salmon steaks, boned and securely tied with butcher's string Alder planks (green or soaked in water for 24 hours) 1 bunch fresh baby dill 8 ounces cream cheese 1 lemon, zested and cut into wedges I pinch paprika Salt Fresh cracked black pepper Fresh herbs, for garnish Instructions: Preheat grill to high. Place tied salmon steaks on the alder planks. Cut 1 1/2-inch hole in center of tied steaks. Finely mince fresh dill and mix with cream cheese. Spoon the mixture into the center of steaks. Season with lemon zest, paprika, salt, and cracked black pepper. Place planks on grill until they begin to smoke, reduce heat to medium low and cover grill. Cook slowly for 15 to 20 minutes or until the fish begins to flake easily. Do not overcook. Garnish with lemon wedges and fresh herbs.
Emeril's Hawaiian-Style Poke 1/2 cup crunchy peanut butter 1/2 cup coconut milk 1 tablespoon soy sauce, plus more for seasoning 2 teaspoons fresh lime juice 2 teaspoons hot pepper sauce (recommended: Emeril's Kick it Up Red Pepper Sauce) 1 teaspoon sesame oil, plus more for seasoning 1 pound sushi grade ahi tuna, cut into large dice 1/4 cup minced red onions 3/4 cup ogo seaweed, rinsed and chopped 5 teaspoons chopped roasted macadamia nuts 3 tablespoons chopped fresh cilantro leaves 1 lime, juiced Hawaiian sea salt Deep-fried wonton wrappers, for serving Butter lettuce leaves, for serving Instructions: In the bowl of a food processor, combine the peanut butter, coconut milk, soy sauce, lime juice, hot sauce, and sesame oil, and process on high speed. Place tuna in a large bowl. Add the red onions, seaweed, macadamia nuts, cilantro, and lime juice. Pour the peanut butter mixture over the tuna and combine. Season with sesame oil, soy sauce, and Hawaiian salt, to taste. Serve on top of wonton chips or wrap in lettuce leaves.
Ty's Thai Salad 1 head Napa cabbage, shredded 1 head red cabbage, shredded 1 large cucumber, julienned One 10-ounce bag shelled edamame, cooked 2 carrots, peeled and grated 2 green onions, finely sliced 2 cups olive oil 1 1/2 cups finely chopped fresh cilantro 1 cup sugar 2 cloves garlic, minced Juice of 2 limes 1/2 teaspoon salt 1/2 teaspoon pepper 1 avocado, peeled and finely sliced Instructions: For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions. For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth. Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
Stuffed Tomatoes 2 vine-ripened tomatoes Salt 1/2 cup bread crumbs 2 tablespoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix 1/2 cup grated Parmesan 1/4 cup olive oil Instructions: Preheat oven to 400 degrees F. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan line with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl mix together bread crumbs, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and 1/4 cup of the Parmesan. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
Meatloaf Quesadillas 1 small head broccoli, cut into small florets, stems reserved 1 carrot, thinly sliced 2 limes (1 juiced, 1 cut into wedges) 1/2 cup fresh cilantro, roughly chopped 1/4 cup chopped pickled jalapeno peppers, plus 3 tablespoons of the brine 1/4 cup extra-virgin olive oil, plus more if needed 3 plum tomatoes, diced 1/4 small white onion, diced 3 cups crumbled cold leftover Slow-Cooker Meatloaf 3 burrito-size flour tortillas 2 cups shredded Mexican cheese blend or sharp cheddar (about 8 ounces) Sour cream, for serving 2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal) 1 cup panko breadcrumbs 2 large eggs 1 1/4 cups ketchup 2 tablespoons Worcestershire sauce 4 scallions, finely chopped 2 tablespoons chopped fresh parsley, plus more for topping 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 12 ounces small fingerling potatoes, halved lengthwise 3 carrots, sliced 1 inch thick 1/4 cup low-sodium chicken broth 2 tablespoons packed light brown sugar Instructions: Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water. Cover with plastic wrap and microwave until tender, about 3 minutes; set aside. Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl. Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss. Drain the florets and rinse under cold water; add to the salad and toss. Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl. Mix half of the salsa with the meatloaf. Divide the meatloaf mixture among the tortillas, spreading it on one side. Top with the cheese, then fold the tortillas in half over the filling. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side. Transfer to a baking sheet and bake until the cheese melts, 5 minutes. Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad. Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf. Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high. When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes. Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley.
Chewy Chocolate Peanut Butter Bars Nonstick cooking spray, for the pan 1 cup sugar 1 cup light corn syrup 1 teaspoon vanilla 1/2 teaspoon kosher salt 1 cup unsweetened peanut butter 7 cups cereal flakes, such as Special K 1 cup dark chocolate chips 1 cup butterscotch chips Flaky salt Sprinkles, for topping, if desired Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch. In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top. Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.
Crab Quiche 1 1/3 cups flour 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes 1 egg 1 teaspoon salt 2 to 3 tablespoons iced water 1 bunch watercress, cleaned and finely chopped 8 ounces cooked crabmeat 1 tablespoon wholegrain mustard 2 eggs 2 yolks 3/4 cup milk 3/4 cup heavy cream 2 tablespoons sherry 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Instructions: In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water. Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days. In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375 degrees and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. fork. Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature.
Bacon, Egg and Cheese on a Hard Roll 3 slices bacon 3 eggs, beaten Salt and pepper Hard roll Cheddar cheese Instructions: Cook bacon in microwave until crisp and set aside on paper towels to drain. Heat a nonstick skillet over medium heat, add eggs and stir just until they are firm. Slice roll in half and toast. Top eggs with cheese and cover until cheese melts. Top roll with eggs and bacon.
Brown Butter Thumbprints 2 sticks unsalted butter, at room temperature 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon ground cardamom 1/4 teaspoon salt 3/4 cup superfine sugar 1 large egg 1/3 to 2/3 cup jam Instructions: Line 2 baking sheets with parchment paper. Melt the butter in a small skillet or saucepan over medium heat. Cook, swirling the pan, until brown flecks appear and the butter smells nutty, about 7 minutes. Pour into a heatproof bowl. Freeze, stirring occasionally, until the butter is spreadable, 35 to 40 minutes. Meanwhile, whisk the flour, baking powder, cardamom and salt in a medium bowl; set aside. Beat the browned butter and 1/2 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together. Roll the dough into 1-inch balls, then roll in the remaining 1/4 cup sugar. Arrange about 1 1/2 inches apart on the prepared baking sheets. Use the handle of a wooden spoon to indent the centers, pinching together any large cracks (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Fill each indentation with 1/2 to 1 teaspoon jam. Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottom, 20-25 minutes. Let cool completely on the baking sheets.
Pumpkin Pie with Bourbon-Maple Whipped Cream and Cinnamon Crunch 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup light muscovado sugar 1 teaspoon ground cinnamon 7 tablespoons cold unsalted butter, cut into small cubes 2 cups graham cracker crumbs 1 stick unsalted butter, melted 1/8 teaspoon ground cinnamon 1 large egg, lightly beaten 3 large eggs, plus 3 egg yolks 3/4 cup dark muscovado sugar 1/4 cup granulated sugar 2 tablespoons molasses 1 1/2 cups canned pumpkin puree 1 1/4 teaspoons ground cinnamon, plus more for the top 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 cup heavy cream 1/2 cup whole milk 1/2 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons pure vanilla extract) 3 tablespoons unsalted butter, melted 1 1/4 cups cold heavy cream 1/2 vanilla bean, split lengthwise, seeds scraped out 2 tablespoons Grade B maple syrup 1 to 2 tablespoons bourbon Instructions: Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on. Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack. Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter. Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours. Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch. Top off your feast with one (or more!) of these tasty pies.
Cod Lyonnaise 3 tablespoons extra-virgin olive oil 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes 1 1/2 pounds sweet onions, diced into 1/2-inch cubes Salt and freshly ground pepper 2 tablespoons red wine vinegar 1 recipe Seared Cod, recipe follows 6 sprigs flat-leaf parsley, leaves finely chopped 1 tablespoon extra-virgin olive oil 4 (6-ounce) center-cut cod fillets, skin left on Salt and freshly ground black pepper 4 cloves garlic, lightly crushed 4 sprigs thyme 1 tablespoon unsalted butter Instructions: Make the Lyonnaise Garnish: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook, tossing, for 10 minutes. Add the onions, season with salt and pepper, and cook until the onions are translucent and the potatoes are tender, 5 to 10 minutes. Pour in the vinegar and cook until it has reduced to a glaze. Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed. Spoon the Lyonnaise garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.
Chocolate Cornucopia 15 pounds bittersweet chocolate, tempered 2 pounds white chocolate, tempered Cocoa butter Sorbet or ice cream, to fill the fruit molds Powdered food coloring, as desired Cocoa butter, for spray painting Instructions: Make the chocolate fruits: Use a ladle to fill a fruit mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. Repeat to make as many fruits as you will need for your centerpiece. For my centerpiece, I used lemons, pears, oranges, bananas, pineapples and apples. When the chocolate has set, remove the fruits from the molds. Make the leaves: Use a pastry brush dipped in white chocolate to coat one side of the plastic leaf. Allow the chocolate to set and then peel off the plastic leaf. Repeat to make as many leaves as you would like. Use the same technique to make smaller leaves for the pineapple stem. Assemble the pineapple stem. I used a plastic dome mold to give my pineapple stem its final shape. You could also use a small glass bowl. Place a small dollop of white chocolate in the bottom of the mold. Add leaves resting the ends in the chocolate and the tops along the side of the bowl. Add another layer. Continue this process to make as big of a stem as you like. When the chocolate has set, pop the stem out of the mold. Paint the fruit and the leaves: If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate as you are inspired. Use an airbrush to paint the pineapple stem and the leaves green. Use tempered chocolate to adhere the stem to the top of the pineapple. Paint each of the fruit, as you are inspired to do so. Make a base: Place metal rulers on a parchment paper lined surface so they form an open space that measures about 24½ by 16 inches. If you don¿t have metal rulers, you could also use modeling clay or wood rulers. Place a very large cake ring or a round of aluminum flashing that is 13½ inches in diameter inside the space. Pour tempered dark chocolate inside the ring and open space to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and the rulers and peel off the parchment paper. The ring is inside but separate from the rest of the base so you can move the finished cornucopia to any position. Make the base supports: Place metal rulers on a parchment paper lined surface so they form an open square that measures about 8 inches. Pour tempered chocolate inside the space to form a 1/2-inch-thick layer. When the chocolate begins to set but is not yet hard, use a knife to cut a line that resembles 3 half circles end to end. The curves in this piece match the curves in the mold of the cornucopia. When we are ready to set the cornucopia in place, it will rest on these triangles. When the chocolate has set, remove the rulers and peel off the parchment paper. Make the chocolate cornucopia: The mold I used was about 12 inches wide and 30 inches long. Use a ladle to pour some chocolate into 1 half of the mold. Use a pastry brush to distribute the chocolate over the entire mold. You may want to repeat this step so the finished piece is about 3/8-inch thick. Repeat with the other half of the mold. Clip the 2 halves of the mold together. Place the mold inside a box and pour chocolate inside of it. Rotate the mold so the chocolate evenly coats the inside. Pour the excess chocolate back into the mold and place the mold upside down on a wire rack placed over a baking sheet. When the chocolate is set, remove the mold. Stand the cornucopia on its open end. Use tempered chocolate to adhere the triangular base pieces to the cornucopia. Position them so they will support the cornucopia when it is standing in its final position. Prepare the paint sprayer: Place equal amounts of dark chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Place the cornucopia in the freezer for about 20 minutes. The surface of the chocolate must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Remove the cornucopia from the freezer and place on a flat surface. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Tip: Cleanup will be easier if you use a cardboard box as a backdrop to the mold when you spray it. Spray the chocolate with the sprayer to give it a chocolate velvet texture. Fill the fruits: Use a piping bag or offset spatula or spoon to fill each fruit mold with the appropriate sorbet flavor. Fill completely and place into the molded chocolate fruit back in the freezer until ready to use. You can also use tempered chocolate to close some of the fruit molds Tip: This process can be done 1 to 2 days in advance. Assembly: Tip: Anything that touches the cornucopia after it has been sprayed will leave a mark. If you have to move it, place your hand well inside the mold and move it by touching only the inside. Transfer the sprayed cornucopia onto the circle of the base. You can touch the base to rotate the presentation into any position. Arrange the frozen chocolate fruits and leaves within the cornucopia. SOURCES Cornucopia mold: Tomric Plastics Fruit molds: Tomric Plastics Plastic fruit: Industrial Plastics Plastic leaves: floral supply store R
Cajun Caviar Marinated Salad 3 cans black-eyed peas, drained and rinsed 2 large onions, diced 1 red bell pepper, seeded and diced 2 diced jalapeno peppers 1 bunch fresh cilantro, leaves chopped 1/2 cup fresh squeezed lime juice 1 1/2 cups salad oil 1-ounce minced garlic 2 ounces honey 1 tablespoon salt 2 tablespoons ground cumin 1 French baguette loaf, cut into croustades Instructions: Combine the black-eyed peas, onions, peppers and 1/2 of the cilantro in a large serving bowl. Add the lime juice, oil, garlic, honey, salt and cumin to blender and blend until emulsified. Add the dressing to the pea mixture and toss gently. Refrigerate overnight. Garnish the salad with the remaining cilantro and serve, cold, with croustades on the side.
Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad 1/4 cup chardonnay vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil, plus more if needed 3 Fresno chiles Canola oil Salt and freshly ground black pepper 2 cups green seedless grapes, roughly chopped 2 cups red seedless grapes, roughly chopped 2 to 3 tablespoons chardonnay vinegar 2 to 3 tablespoons extra-virgin olive oil 3/4 cup apricot jam 3 tablespoons chardonnay vinegar 4 (6-ounce) boneless, skinless chicken breasts, pounded thin Canola oil Salt and freshly ground black pepper 1/4 cup roughly chopped fresh thyme 1 bunch watercress, for serving 1/2 cup sliced skin-on almonds, lightly toasted, for serving Instructions: For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired. For the grape salad: Prepare the grill for direct grilling. Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper. For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper. Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter. To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.
Hibachi Steak 2 tablespoons canola oil 1 large carrot, thinly sliced 1 zucchini, thinly sliced 1 medium onion, thinly sliced 1 (8-ounce) package sliced mushrooms 1 1/2 pounds top round steak 1 pound egg roll wrappers 1/2 cup reduced sodium soy sauce 2 tablespoons cider vinegar 2 teaspoons chopped garlic 1 teaspoon cornstarch 2 tablespoons butter Instructions: Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil. Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes. Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.) In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside. Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl). Top the cooked noodles with the steak and vegetable mixture and serve.
Rolled Fondant 2 pounds confectioner's sugar, sifted 1/4 cup cold water 1 tablespoon unflavored gelatin 1/2 cup glucose (found in cake decorating stores) or white corn syrup 1 1/2 tablespoons glycerine (found in cake decorating stores) 1 teaspoon desired flavoring (vanilla will give the fondant an off-white color) Cornstarch Instructions: In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky. Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate. To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.) Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.
Leafy Greens with Italian-Style Caramelized Vegetables 3/4 cup Hidden Valley® Farmhouse Originals Roasted Onion Parmesan Dressing 1 tablespoon prepared horseradish 1 teaspoon Italian seasoning 4 cups each baby spinach and torn romaine lettuce in bite size pieces 8 cups of multicolored, diced, vegetables (such as carrots, fennel, bell peppers, red onion, fingerling or new potatoes, tomatoes) Instructions: Preheat the oven to 450 degrees F. In a small bowl, add the dressing, horseradish, and italian seasoning and stir until well blended. In a large bowl, toss the vegetables with half of the dressing and season with freshly ground pepper. Roast the vegetables on a parchment lined baking sheet for 15 to 20 minutes or until golden. Remove from the oven and let cool slightly. In another bowl, toss the remaining dressing with both the spinach and romaine until well coated. Arrange the salad on a serving plate or platter and top with the roasted vegetables and serve immediately.
Spring Vegetable-Farro Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces pancetta, diced 3 spring onions or 1 bunch scallions, sliced (dark green parts separated) 3 carrots, cut into 1/2-inch pieces 1 cup quick-cooking farro 4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1/3 cup grated Parmesan cheese, plus 1 small piece rind 1 zucchini, cut into 1/2-inch pieces 1/2 pound sugar snap peas, trimmed and sliced 1/2 inch thick 1/2 cup torn fresh basil Finely grated zest of 1/2 lemon Instructions: Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute. Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the Parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper. Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper.
Fried Mozzarella Balls with Marinara Cream Sauce 1 (8-ounce) container mini mozzarella cheese balls (bocconcini) 1 cup all-purpose flour 2 eggs, beaten 2 cups panko (Japanese breadcrumbs) 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon lemon zest Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 cup red sauce 2 tablespoons heavy whipping cream Pinch of red pepper flakes Instructions: For the mozzarella balls: Preheat a deep fryer to 375 degrees F. Drain the mozzarella and pat dry. Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish. Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce. For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.
Crab Cake Sandwiches with Oyster-Cracker Breading 2 slices white sandwich bread 3 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1 large egg 2 tablespoons mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1/4 teaspoon finely grated lemon zest 1/4 teaspoon paprika Pinch of cayenne pepper 1 pound lump crabmeat, picked over 1 1/4 cups oyster crackers Vegetable oil, for frying 8 hamburger buns, split Bibb lettuce, for serving 1/2 cup mayonnaise 1/2 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 tablespoon finely chopped fresh chives Instructions: Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly. Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour. Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside. Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve. Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.
Quickie Goat Cheese and Pecan Bites 1 lb. soft goat cheese 2 tsp. cracked black pepper ½ cup toasted Fisher® Chef's Naturals Pecan Halves, chopped Zest from 2 lemons 3 tbsp. chopped flat-leaf parsley Instructions: 1.Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 tsp. each and roll into balls. 2.Combine the pecans, lemon zest and parsley in a medium bowl until well blended. Roll the goat cheese balls in the pecan mixture. Arrange on a serving platter. Refrigerate until ready to serve. Take them out 15 minutes before serving so they soften a little and drizzle with a little olive oil, if desired.
Lamb Chops with Mint Almond Pesto 1 1/2 cups packed fresh mint leaves, from about 2 large bunches 1/4 cup sliced almonds, toasted 1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons Kosher salt 1/4 cup extra-virgin olive oil, plus more for grilling 2 tablespoons water Freshly cracked black pepper 12 lamb rib chops, Frenched, about 2 pounds Instructions: Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste. Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving. Serve the grilled chops with mint pesto drizzled over the top.
Sweet and Spicy Skirt Steak with Mango Salsa 2 tablespoons packed light brown sugar Pinch of chipotle chile powder Kosher salt and freshly ground black pepper 1 pound skirt steak, trimmed and cut into 4 equal portions 1 clove garlic 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon olive oil, plus more for oiling the grill grates 1 habanero chile, stemmed, seeded, and finely chopped 1 ripe mango, peeled, seeded and diced (about 1 1/4 cups) 2 limes, 1 juiced and 1 cut into wedges 2 scallions, thinly sliced Instructions: Preheat a grill to high heat. Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes. While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside. Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
Avocado Salad 3 tablespoons olive oil 1 1/2 teaspoons white wine vinegar Kosher salt Freshly ground black pepper 2 ripe avocados, peeled, seeded and cut into chunks 1/2 cup cherry or grape tomatoes, halved 1/4 cup red onions, sliced thinly 1 sprig fresh thyme, leaves picked Instructions: Whisk the oil and vinegar in a bowl, season with salt and pepper, then put the rest of the ingredients in the bowl, and toss to combine. Season again.
Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) 1 cup farro 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped 2 cloves garlic, minced 1 shallot, finely diced 1/2 cup dry white wine 6 cups (1 1/2 quarts) low-sodium chicken stock, warmed 1/2 cup diced rehydrated sun-dried tomatoes Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/2 cup finely grated Parmesan 1/2 cup sour cream 3 tablespoons chopped fresh flat-leaf parsley Instructions: Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside. In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy. Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.
Pecan Pie Brownies 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 2 large eggs Crisco® Original No-Stick Cooking Spray TOPPING: 1/4 cup butter 2 tbsps. Pillsbury BEST® All Purpose Flour 3/4 cup firmly packed light brown sugar 1 tsp. vanilla extract 2 cups chopped pecans BROWNIES: 1 (19.5 oz.) pkg. Pillsbury® Classic Traditional Fudge Brownie Instructions: HEAT oven to 350 degrees F. Spray bottom only of 13 x 9-inch pan with no-stick cooking spray. Melt butter in medium saucepan; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. COOK over medium-low heat 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside. COMBINE all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread in prepared pan. Spoon topping evenly over top. BAKE 30 to 35 minutes or until set. Cool completely. Cut into bars. High Altitude (above 3500 ft.): ADD 1/4 cup flour to dry mix. Bake as directed above.
Lobster Roll Cake 1 cup coarsely chopped strawberries 1 cup mini marshmallows 1/3 cup sweetened shredded coconut 1/2 cup plain Greek yogurt 1/2 cup whipped cream 2 pieces green apple licorice 1 10.75-ounce frozen pound cake, thawed 2 gummy lemon slices Instructions: Combine 1 cup each chopped strawberries and mini marshmallows, 1/3 cup coconut and 1/2 cup each plain Greek yogurt and whipped cream in a large bowl with a rubber spatula. Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces. Fold into the strawberry mixture; cover and refrigerate. Preheat the broiler. Using a serrated knife, shave the edge off both long sides of the pound cake. Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge. Carefully pry out the middle strip. Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides. Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices.
Fried Fish Sandwich Vegetable oil, for frying 1 cup cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon kosher salt One 12-ounce bottle amber beer, such as Dos Equis 2 teaspoons hot sauce, such as Tabasco Two 6-ounce tilapia fillets, cut in half Kosher salt and freshly ground black pepper Lemon Tarragon Tartar Sauce, recipe follows 4 soft potato rolls, such as Martin's 1 head green leaf lettuce 4 slices American cheese (optional) Lemon wedges, for serving 1 cup mayonnaise 2 tablespoons minced bread and butter pickles 2 tablespoons minced scallions 1 tablespoon capers, drained and coarsely chopped 1 tablespoon minced fresh tarragon 1 teaspoon stone ground mustard Zest of 1 lemon Juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Fill a Dutch oven halfway full with oil and heat to 350 degrees F. Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce. Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets. Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges. Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.
Chocolate Chip Ball Surprise 1/2 cup unsalted butter, room temperature 2 cups creamy peanut butter 3 cups confectioners' sugar 3 cups crispy rice cereal, crushed (recommended: Rice Krispies) 1 cup semisweet mini chocolate morsels 2 (12-ounce) packages semisweet chocolate morsels Instructions: In a large mixing bowl, using your hand, combine butter, peanut butter, sugar, rice cereal and mini chocolate morsels. Roll mixture into 1-inch balls and place onto a parchment lined sheet pan in the freezer. In a double boiler, over simmering water, melt semisweet morsels. Stir constantly until melted and smooth. With a fork, dip the frozen balls in melted chocolate. Place on a cool cookie sheet lined with parchment paper. Place in freezer for 5 to10 minutes until the chocolate has set. Store the balls in an airtight container at room temperature.
McAlister Potatoes 1 cup sour cream 1/2 cup peppadew peppers, chopped 1/4 cup white wine 3 pounds baby Yukon potatoes 2 tablespoons kosher salt, plus more for seasoning 3/4 pound bacon, diced 2 yellow onions, diced 4 tablespoons olive oil, divided 2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons grated Parmesan Instructions: In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour. In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender. In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan. When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick. Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy. Top potatoes with Parmesan and then with sour cream mixture.
Crudites with Balsamic Dip 1 tablespoon Dijon mustard 1 tablespoon honey 1 shallot, minced 2 tablespoons balsamic vinegar 1/4 cup olive oil 1 tablespoon freshly squeezed lemon juice 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 carrots, peeled and sliced 2 Belgian endives, separated 1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips 1 fennel bulb, trimmed, cored and sliced into bite-size pieces 1 bunch radishes, trimmed 1 cup teardrop tomatoes, stemmed Instructions: Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.
Tilapia Ceviche 2 pounds tilapia fillets, finely diced* see Cook's Note 1 cup lime juice (about 8 large limes) 1/2 cup seeded chopped tomato 1/2 cucumber, peeled, seeded and finely diced 1/2 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper 1/2 cup clam-tomato juice (recommended: Clamato), optional 1 tablespoon bottled hot sauce (recommended: Huichol), optional 1 serrano chile, optional Grilled Tostadas, recipe follows, or 6 purchased tostadas Mayonnaise, for spreading 1 avocado, halved, pitted, peeled, and thinly sliced 1 lime, cut into wedges 6 corn tortillas Instructions: Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes. Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using. Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside. Heat a grill or grill pan over medium heat. Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.
Roasted Beet Salad 1 pound beets, roots and stems trimmed 1/4 cup plus 3 tablespoons olive oil Salt and freshly ground black pepper 4 shallots, peeled and halved 2 oranges 2 tablespoons balsamic vinegar 1/4 teaspoon sugar 1/2 teaspoon Dijon mustard 12 ounces mixed greens 2 to 3 tablespoons salted sunflower seeds Instructions: Preheat the oven to 450 degrees F. Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour. Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked. Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots. Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside. In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.
Sweet and Sour Sauce 1 tablespoon vegetable oil 1 tablespoon peeled and grated fresh ginger 2 cloves garlic, minced 1 cup pineapple or orange juice 2 tablespoons rice vinegar 1 heaping tablespoon brown sugar 1 tablespoon light soy sauce 1 tablespoon cornstarch blended with 2 tablespoons cold water Instructions: Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
Asparagus and Cheese Tart 1 pound asparagus, trimmed 1 sheet frozen puff pastry (about 1/2 pound), thawed All-purpose flour, for dusting 1 cup grated fontina cheese (about 3 ounces) 1 cup grated comte or gruyere cheese (about 3 ounces) 1 tablespoon minced shallot 2 large egg yolks 3 tablespoons whole milk 1/8 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 2 teaspoons extra-virgin olive oil 1/2 teaspoon finely grated lemon zest Instructions: Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F. Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet. Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds 2 nopal cactus paddles, cleaned 2 tablespoons salad oil 1 small red onion, julienned 3 teaspoons pumpkinseeds, toasted 2 ounces Prickly Pear Vinaigrette, recipe follows 4 lime wedges 1/4 cup red wine vinegar 1 tablespoon raspberry vinegar 1/2 teaspoon Dijon mustard 30 raspberries 2 ounces prickly pear syrup 1/2 cup mango, diced Salt and pepper Instructions: Preheat grill. Place paddles over open grill and cook until just soft. Set aside. Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside. Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate. Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.
Ballpark Bananas Foster 8 tablespoons butter, cut in cubes 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon, plus more for sprinkling, optional 4 ripe bananas, peeled, cut lengthwise and halved 1 cup banana liqueur 1 cup 151 proof rum (recommended: Bacardi 151) 1 pint vanilla ice cream Instructions: Melt the butter in a large saucepan. Stir in the brown sugar and 1/2 teaspoon cinnamon. Add the bananas and cook them in the syrup until they just begin to caramelize, but are not falling apart, about 2 minutes. Remove the pan from the heat and carefully add the banana liqueur and the rum. Place the pan back on the heat. Using a long-handled lighter, ignite the pan contents. Stand back as you ignite the pan, the flames may be quite high. Sprinkle cinnamon into the flames, if desired. Shake the pan until flame dies, constantly basting the bananas with the sauce. Place 2 scoops of ice cream in each bowl. Divide bananas and sauce evenly over ice cream.
Ay! Caramba 1 1/2 ounces blanco tequila, such as Don Julio Blanco 1 ounce fresh lime juice 1 ounce agave nectar 1 pasteurized egg white 1 slice jalapeno with 2 or 3 seeds Lime wedge, for garnish Instructions: Put the tequila, lime juice, agave, egg white and jalapeno in a cocktail shaker and muddle the jalapeno. Add large ice cubes, shake vigorously and single-strain into a rocks glass over fresh ice. Garnish with a lime wedge and serve.
White Chocolate Chip-Blueberry Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup white chocolate chips 1/2 cup dried blueberries Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried blueberries. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Lemon Layer Cake with Lemon Cream Filling and Frosting 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for buttering the pans 2 3/4 cups cake flour (not self-rising), plus more for flouring the pans 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups granulated sugar 4 large eggs 2 teaspoons pure vanilla extract 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice 3/4 cup whole milk 1/2 cup granulated sugar 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice 2 tablespoons unsalted butter, softened 3 large egg yolks Pinch of kosher salt 1/2 cup heavy cream 2 cups fresh raspberries 4 1/2 cups confectioners' sugar 1 cup (2 sticks) unsalted butter, softened 3 tablespoons heavy cream 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice Instructions: For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour. In a medium bowl, stir together the cake flour, baking powder and salt. Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated. Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely. For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week. Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours. For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy. To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting. Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top. Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.
Oven-baked Salmon 12 ounce salmon fillet, cut into 4 pieces Coarse-grained salt Freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
Tomato-Red Onion Salad 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 3 tablespoons olive oil Salt and pepper 2 cups watercress 2 tomatoes, sliced into 1/2-inch slices 1 large red onion, sliced into 1/2-inch slices 1/2 cup crumbled Maytag blue cheese Instructions: Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.
Beach Towel Pull-Apart Cupcake Cake 10 cups white buttercream or frosting Yellow gel food coloring Orange gel food coloring Turquoise gel food coloring 24 of your favorite cupcakes Four 2-inch pieces blue sour gummy candy strips, such as Sour Belts Instructions: Color about 2 cups buttercream yellow. Color about 2 cups buttercream orange. Color about 2 cups buttercream turquoise. Transfer each color as well as the remaining 4 cups white buttercream to pastry bags fitted with large plain round tips. Arrange a 4-by-6 rectangle of cupcakes. Cover all the cupcakes with about half the white buttercream and spread to cover. Chill the cupcakes until the frosting is firm, about 15 minutes. Starting at one of the top corners the rectangle, pipe horizontal lines in different colors and thicknesses, keeping the lines as straight as possible. Reserve about a quarter of each frosting to decorate the top. Use a bench scraper (a flat and rectangular metal baking tool) to flatten and smooth the buttercream: With a gentle amount of pressure, drag the bench scraper along the buttercream in the same direction as the stripes, making sure to clean it after each swipe. Pipe an orange pair of flip flops on the blanket and make the strap with sour belts. Pipe a white outline of sunglasses and fill in the lens with blue. Pipe a white sunscreen bottle on the blanket. Decorate the sunscreen bottle as desired.
Short Rib Gnocchi 3 tablespoons extra-virgin olive oil 2 1/2 pounds bone-in English-cut short ribs, cut into 3-inch lengths Kosher salt 1 large carrot, chopped 2 stalks celery, chopped 1 large onion, chopped 1/3 cup tomato paste 1 teaspoon chopped fresh rosemary 1 teaspoon fresh thyme Pinch crushed red pepper flakes 4 cloves garlic, finely chopped 1 cup red wine 2 bay leaves 3 to 4 cups low-sodium chicken stock 1/2 cup panko 1/4 cup chopped fresh Italian parsley Gnocchi, recipe follows 1 1/2 cup all-purpose flour, plus more for dusting 2 large russet potatoes (1 1/2 pounds) 1 teaspoon kosher salt, plus more for cooking the gnocchi Freshly ground black pepper 1 large egg, beaten Instructions: Preheat the oven to 350 degrees F. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Sprinkle the short ribs all over with 1 teaspoon salt. Brown the short ribs all over, in batches if needed, removing to a plate as they brown, 4 to 5 minutes. When all of the ribs are out, add the carrot, celery and onion. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Make a spot in the center of the pot and add the tomato paste, rosemary, thyme, red pepper flakes and three-quarters of the garlic. Let sizzle for a minute or so, then stir into the vegetables. Add the wine and bring to a boil, then cook until reduced by half, 1 to 2 minutes. Add the bay leaves and 3 cups stock. Return to a simmer and add the short ribs in one layer. Cover and bake, stirring halfway through and adding more stock to keep the ribs almost covered, until the short ribs are very tender and falling from the bone, 1 1/2 to 2 hours. Remove the short ribs from the oven. Use 2 forks to shred the meat, discarding the bones and cartilage. For the crispy panko topping, heat the remaining tablespoon olive oil in a small skillet over medium heat. Add the remaining garlic and cook until sizzling. Add the panko. Cook and stir until the crumbs are coated with the oil. Continue to cook and toss until the crumbs are crisp and golden, about 3 minutes. Remove from the heat, then stir in 2 tablespoons parsley and season with salt. Set aside. Bring a large pot of salted water to boil for the Gnocchi. Return the sauce in the Dutch oven to a simmer. Add the Gnocchi to the boiling water and boil until they float. Simmer until cooked through, 2 to 3 minutes from the time they begin to float. Remove with a large spider to the simmering sauce. Sprinkle with the remaining 2 tablespoons parsley and toss to coat the Gnocchi in the sauce, adding a little of the Gnocchi cooking water if the sauce seems too dry. Serve in pasta bowls, sprinkled with the crispy panko topping. Dust a baking sheet with flour and set aside. Put the whole, unpeeled potatoes in a pot and cover with cold water by about an inch. Bring to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool just enough that you can peel them. (They should still be quite warm.) Use a ricer or food mill to rice the potatoes right onto your work surface in a thin layer. Let cool completely. Sprinkle the salt and some pepper over the cooled potatoes. Drizzle the beaten egg over the potatoes and sprinkle the flour over the egg. Flour your hands and knead the dough until it comes together in a loose clump. Knead just until the dough comes together in a cohesive mass (don't overwork it)\u2014the dough should be a tight ball, not crumbly, but not too moist. You know the dough is right if you cut it in half and it's the texture of chocolate chip cookie dough (without the chips!). Cut the dough into quarters, keeping the others covered as you work. Roll a piece of dough into a long snake about 3/4-inch thick and cut crosswise into 3/4-inch-thick pieces. Dust the pieces well with flour. Hold a fork in your non-dominant hand. Rest a piece of dough at the top of the tines of the fork and roll down with the thumb of your other hand, making a little concave depression in the gnocchi to catch sauce. Repeat with the remaining dough. Transfer the floured gnocchi to the prepared baking sheet. (Gnocchi can also be frozen right on the baking sheet\u2014once they are solid, transfer to a zip-top bag for longer storage. Add a minute or two to the cooking time if cooking from frozen.)
Maple Sage Bacon-Wrapped Turkey Breast with Stuffing Croutons Nonstick cooking spray, for the parchment paper 1/2 pound bacon (about 8 strips) 6 tablespoons unsalted butter, at room temperature Six to eight 2-inch slices baguette 2 tablespoons minced fresh sage 2 tablespoons maple syrup 2 teaspoons kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon freshly ground black pepper One 7- to 8-pound skin-on boneless split turkey breast Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use. Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside. Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin-side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment. Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm.
Pizza Pockets 1 tablespoon olive oil 8 ounces Italian turkey sausage 1 cup tightly-packed arugula (about 1 ounce) 4 ounces cream cheese, room temperature 1/3 cup grated Parmesan, plus 1/4 cup 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury) All-purpose flour, for rolling out pizza dough 1 egg, beaten (for egg wash) 1 1/2 cups marinara sauce, store-bought or homemade Instructions: Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside. Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles. Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes. Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Sesame Chestnut Mountain Cupcakes (Chestnut Caramel Cake with Black Sesame Cream and Chestnut Cream Frosting with Black and White Sesame Chopsticks) 5 ounces unsalted butter, at room temperature 3.5 ounces brown sugar (about 1/2 cup) 3.5 ounces granulated cane sugar (about 1/2 cup) 7.5 ounces all-purpose flour (about 1 3/4 cups) 2 ounces chestnut flour (about 3/4 cup) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla extract 9 ounces Caramel, recipe follows (about 1 cup) 10 ounces sour cream (about 1 1/4 cup) Black Sesame Pastry Cream, recipe follows Chestnut Cream Frosting, recipe follows Black and White Sesame Chopsticks, recipe follows 7 ounces granulated cane sugar (about 1 cup) 1 1/2 cups heavy cream Juice of 1 lemon, optional 1 cup whole milk 3 egg yolks 2 ounces granulated cane sugar (about 1/4 cup) 0.5 ounce cornstarch, sifted (about 2 tablespoons) 1 teaspoon pure vanilla extract 1 ounce butter, at room temperature (about 2 tablespoons) 6 ounces tahini (about 1/2 cup) 2 tablespoons black sesame powder 4 ounces chestnut paste or chestnut cream, such as Clement Faugier (about 3/4 cup) 4 ounces unsweetened chestnut puree, such as Clement Faugier (about 3/4 cup) 8 ounces unsalted butter, softened 4 ounces powdered sugar (about 1 cup) 1 tablespoon dark rum 1 teaspoon vanilla extract Nonstick cooking spray 1/2 cup granulated cane sugar (about 2 ounces) 2 teaspoons white vinegar 3/4 cup white sesame seeds 1/4 cup black sesame seeds Instructions: Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners. In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix. Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely. To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks. In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely. Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely. Cream together the chestnut paste and chestnut puree in a food processor fitted with a metal blade until smooth. Add the softened butter, powdered sugar, rum and vanilla extract, and continue to process until well blended. If chunks remain, press the cream through a fine sieve to remove any large chestnut chunks. Place the cream in a piping bag with a \spaghetti\ tip. Line a half sheet pan with a sheet of parchment paper. Coat the paper with cooking spray. Coat a wide spatula and a rolling pin with cooking spray. In a small, heavy-bottomed saucepan or unlined copper pot, combine the sugar, vinegar and 1 teaspoon water. Cook over low heat until the sugar is melted and the mixture is thick. Stir a little. Cook until the sugar reaches 248 degrees F on a candy thermometer. At this point, add the sesame seeds to the sugar and stir well with a wooden spoon. Quickly scrape the mixture onto the parchment and spread evenly, first with the prepared spatula and next with the rolling pin. The desired thickness is about 1/16-inch thick. Cool at room temperature for about 10 minutes. Cut the candy into 12 chopstick shapes, each about 3 inches long, with the aid of a Chinese cleaver and a heavy pan. This technique makes cutting easier, even when the candy gets a bit hard. Let the candy cool completely.
Warm Garlic & Herb Tortellini Salad 2 bell peppers (1 red, 1 yellow), cut into thick strips 1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds 1 red onion, sliced into 1/4-inch-thick rings 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper One 9-ounce package spinach or cheese tortellini One 5-ounce package baby spinach (about 8 cups) 2 ounces thinly sliced salami, cut into thin strips 1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing 1/2 cup torn basil or flat-leaf parsley leaves Instructions: Preheat the oven to 425 degrees F. Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly. Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.
Chipotle Meatball Burritos 8 to 10 beef meatballs, quartered 1/2 cup chipotle salsa, plus more for serving 1 cup refried beans 1 1/3 cups frozen brown rice 4 10-inch flour tortillas 1 1/2 cups shredded colby jack cheese (about 6 ounces) 1/2 cup pico de gallo or salsa fresca 1/2 avocado, sliced 1 cup shredded iceberg lettuce Kosher salt and freshly ground pepper 1 tablespoon vegetable oil Instructions: Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up. Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.
Cookie and Raspberry Filling 1 package sugar cookie dough 1 cup cream cheese 1 pint whipping cream 1/4 cup confectioners' sugar 1 can apricots 1 can raspberry filling 1 small pack slivered almonds, toasted Instructions: Preheat the oven to 350 degrees F. Roll the cookie dough into small balls and bake for 15 to 20 minutes. In a medium bowl, whip the cream cheese with the whipping cream and sugar. Let the cookies cool and begin piping the cream and the cookies together to form a dome shape. Once shaped, spread the remaining cream all over to completely cover the cookies. Top with the apricots, spoon the raspberry filling around the plate, and sprinkle the almonds over the top.
Chicken Fried Steak 1 egg 1/4 cup milk 1/2 cup all-purpose flour 1/4 cup cornmeal 1 teaspoon paprika 1/2 teaspoon cayenne pepper Salt and freshly cracked black pepper 4 cube steaks, about 1 to 1 1/4-pounds 1/2 cup canola oil Sawmill Gravy, recipe follows 12 ounces breakfast sausage, small diced (patties may be used and broken into small pieces) 3 tablespoons canola oil 3 tablespoons all-purpose flour 2 cups milk 1 tablespoon fresh thyme, chopped Salt and freshly cracked black pepper Instructions: In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste. Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off any excess, then submerge them in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them for the second time. Dust off the excess flour and set aside. Heat the oil in a deep skillet over medium-high heat. Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes. Remove them to a plate lined with a brown paper bag or paper towels to drain. Arrange them on serving plates and serve with the Sawmill Gravy. Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat. When fully cooked, remove the sausage from the pan and set aside. In the same pan, over low heat, add the canola oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the Chicken Fried Steak.
Sherried Black Beans with Saffron Rice 1 pound dried black beans 1/2 cup finely diced salt pork 1 cup chopped onions 1 cup chopped poblano chiles 2 cloves garlic, minced 1 to 2 teaspoons sea salt 3 to 4 tablespoons dry fino sherry Freshly ground black pepper, to taste 2 tablespoons olive oil 2 cups long grain rice, rinsed 1/2 small onion, finely chopped 1 teaspoon sea salt 1/4 teaspoon powdered saffron 4 2/3 cups boiling water Instructions: Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. In a medium size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes. Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan. Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly ground black pepper, and serve with Saffron Rice. Heat the oil in a medium size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes. Set aside, covered, for 5 minutes. Before serving, stir well to make sure the saffron is well mixed throughout the rice.
Fire-Roasted Fieri Lasagna Two 28-ounce cans whole fire-roasted tomatoes, with their juice 1/4 cup extra-virgin olive oil 2 carrots, finely diced 1 medium onion, finely diced 4 garlic cloves, minced 10 ounces ground beef (80 percent lean) 10 ounces bulk sweet Italian pork sausage 6 ounces pepperoni, coarsely ground in a food processor 1 1/2 teaspoons kosher salt 1/2 cup tomato paste 1 1/2 tablespoons all-purpose flour 1 tablespoon julienned basil 1 tablespoon chopped marjoram 1 tablespoon chopped oregano 8 to 10 turns freshly ground black pepper 1/2 teaspoon red chili flakes 2 pounds good-quality lasagna noodles 2 tablespoons plus 1 teaspoon kosher salt 1 pound whole-milk ricotta cheese 1/2 pound Parmesan cheese, grated (about 2 1/2 cups) 1 large egg, beaten 5 or 6 gratings of nutmeg 5 or 6 turns freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 garlic clove, minced 1 1/2 pounds baby spinach leaves 1 pound mozzarella cheese, grated (about 4 cups) 1/4 cup julienned basil 1 tablespoon chopped marjoram 1 tablespoon chopped oregano Instructions: 1.To prepare the ragu, place the tomatoes in a food processor and pulse until chunky. Set aside. 2.In a large Dutch oven over medium-high heat, heat the olive oil. Add the carrots and onion and cook until the onion is translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the ground beef, sausage, and pepperoni and season with the salt. Cook for about 10 minutes, or until the meat is browned all over, using a wooden spoon to break up the meat as it cooks. Add the tomato paste and cook for 4 to 5 minutes, until fragrant. 3.Dust the flour over the mixture and stir well to combine. Stir in the reserved tomatoes, basil, marjoram, oregano, black pepper, and chili flakes. Bring to a boil, then cover and reduce the heat to a simmer. Cook for 45 minutes, stirring occasionally. Remove from the heat and set aside to cool. Using a large spoon, skim off any oil that accumulates on the surface. (The ragu can be prepared 2 to 3 days ahead of time; store it in a covered container in the refrigerator until ready to use.) 4.To prepare the lasagna, in a large stockpot over medium-high heat, bring 2 gallons of water to a boil. Add 2 tablespoons of the salt. Add the lasagna noodles and stir gently to separate. Cook the lasagna noodles until al dente, 8 to 9 minutes. Meanwhile, prepare a large bowl of ice water. When the noodles are done, drain them, then plunge them immediately into the ice water for 30 seconds to stop the cooking process. Drain and spread the noodles on a rack. 5.In a large bowl, combine the ricotta, half of the Parmesan, the egg, nutmeg, and pepper. Mix well to combine and set aside. 6.In a large saute pan over medium-high heat, heat the olive oil. Add the garlic, spinach, and the remaining 1 teaspoon salt. Saute the spinach until tender and wilted, 1 to 2 minutes. Remove the pan from the heat and pour off any liquid. Transfer the spinach to a clean kitchen towel and twist it into a ball to squeeze out any excess moisture. Set aside. 7.Preheat the oven to 350 degrees F. Have ready a heavy 10 x 14 x 3-inch lasagna pan. 8.To assemble the lasagna, ladle 1 cup of the ragu into the bottom and around the sides of the pan. Arrange several lasagna noodles on top of the sauce, slightly overlapping them to create an even layer that completely covers the ragu. Spread 2 cups of the ragu over the lasagna noodles, followed by one-third of the ricotta mixture, one-quarter of the mozzarella, and one-third of the spinach. 9.Arrange more noodles on top, overlapping to cover the spinach. Spread 2 cups ragu over the noodles, followed by half of the remaining ricotta, one-third of the mozzarella, and half of the spinach. Arrange more noodles on top. Spread 2 cups ragu over them, followed by the remaining ricotta, half of the remaining mozzarella, and the remaining spinach. Arrange more noodles on top. Spread the remaining ragu on top and sprinkle with the remaining mozzarella and Parmesan and the basil, marjoram and oregano. 10. Cover the pan with heavy-grade plastic food wrap (or parchment paper), then wrap the whole pan tightly with aluminum foil. Place the pan on a baking sheet (to catch any drips) in the center of the oven. Bake for 1 hour. Remove the foil and plastic food wrap and bake for 20 minutes longer, until well browned around the edges and bubbling. Finish under the broiler if necessary. Cool for 20 minutes before serving.
Pomegranate Lemonade Cupcake 1 1/2 cups gluten-free flour mix 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon xanthan gum 1/2 cup lemon juice 1/2 cup soy milk 1/2 cup canola oil 2 tablespoons lemon zest 1 tablespoon vanilla extract Pomegranate Filling, recipe follows Lemon Frosting, recipe follows Sanding sugar, for garnish 4 cups powdered sugar 4 ounces nondairy margarine 1/4 cup pomegranate juice 2 tablespoons pomegranate concentrate 1 tablespoon pomegranate powder 1/2 teaspoon lemon zest 8 cups powdered sugar 8 ounces nondairy margarine 1/4 cup lemon juice 1/4 cup soy milk 1 tablespoon vanilla extract 2 teaspoons lemon zest Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until integrated. Add in the lemon juice, soy milk, oil, lemon zest and vanilla, and mix until smooth. Fill the cupcake liners three-quarters-full with batter. Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely. To assemble: Pipe the Pomegranate Filling into the center of each cupcake, about 1 tablespoon each. Generously frost each of the cupcakes with Lemon Frosting. Garnish with sanding sugar. Mix the powdered sugar, nondairy margarine, juice, concentrate, powder and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/4-inch off the tip. Mix the powdered sugar, nondairy margarine, lemon juice, soy milk, vanilla and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/2-inch off the tip.
Kumquat Cranberry Sauce 1 tablespoon coriander seeds 1 1/4 cups sugar 1 pound cranberries, thawed if frozen 10 to 12 kumquats, sliced and seeded Kosher salt Instructions: Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan. Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool. Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.
Cheese Strata with Ham and Tomatoes 12 large eggs 1 1/2 cups milk 1/2 cup heavy cream Kosher salt and freshly ground black pepper Pinch freshly grated nutmeg Pinch cayenne pepper 1 cup diced baked ham 1 cup Oven-Dried Tomatoes, chopped, recipe follows 1 tablespoon minced flat-leaf parsley 2 teaspoons thinly sliced fresh chives 2 cups shredded extra-sharp Cheddar cheese (about 8 ounces) 1 pound sourdough bread, crust trimmed, cut into 1-inch cubes 1 tablespoon unsalted butter, melted 2 pounds ripe plum tomatoes, cored and cut in half lengthwise 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram Instructions: Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl. Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese. Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight. Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving. Preheat oven to 250 degrees F. Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours. If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.
Homemade Whitefish Salad 3/4 cup good-quality mayonnaise 1/2 teaspoon finely grated lemon zest 2 tablespoons freshly squeezed lemon juice 2 pounds smoked whitefish, skinned, boned and flaked 1 large stalk celery, finely diced 1/2 small red onion, finely diced Kosher salt and freshly ground black pepper Bagels, for serving Pickled Red Onions, for serving, recipe follows 1 cup red wine vinegar 1/4 cup fresh lime juice 3 tablespoons granulated sugar 1 tablespoon kosher salt 1/4 teaspoon coriander seeds 1/4 teaspoon mustard seeds 1/4 teaspoon black peppercorns 1 medium red onion, halved and thinly sliced Instructions: Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving. Serve with bagels and Pickled Red Onions. Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes. Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
Steamed Vegetables With Roasted Chickpeas 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges 1/2 head cauliflower, sliced into florets 1 2 -inch piece ginger, peeled and thinly sliced Kosher salt 4 cups snow peas (about 8 ounces) 1/2 teaspoon coriander seeds, crushed 2 tablespoons toasted sesame oil 1 15 -ounce can chickpeas, drained and rinsed 3 tablespoons unsalted butter 4 scallions, thinly sliced Freshly ground pepper Cooked brown rice, for serving (optional) 1/4 cup thinly sliced fresh mint Toasted sesame seeds, for garnish Instructions: Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat. Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.
Seafood Hot Dogs with Sweet Mustard Sauerkraut 3 egg whites 1/2 pound scallops, chopped Salt and freshly ground black pepper 2 cups heavy cream 1/2 pound cleaned and deveined shrimp, chopped 1 pound sea bass fillet, cut into 1/4-inch cubes 1 pound salmon fillet, cut into 1/4-inch cubes Cayenne pepper, to taste Pork casings, cleaned and soaked Fish stock or water, for poaching 1/4 cup canola oil 1 medium red onion, diced 2 cups well drained sauerkraut 4 tablespoons sweet mustard 4 teaspoons chopped fresh tarragon leaves Instructions: Cook's Note: all ingredients should be as cold as possible. In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water. Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine. Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings. Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through. In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon. To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.
Fiery Fondue 2 (8-ounce) packages white Cheddar, shredded 2 (8-ounce) packages Monterey Jack, shredded 1/4 cup all-purpose flour 12 ounces light beer 2 cloves garlic, smashed 3 chipotle chiles, minced Vegetables, for dipping Fruit, for dipping 1 loaf bread, cubed, for dipping Instructions: In a large bowl toss together cheeses and flour. To a 4-quart saucepan, add the beer, smashed garlic and chipotle chiles and bring to a simmer for 10 minutes. Whisk in cheese by the handful, making sure each addition melts before you add the next. Keep at a bare simmer. Transfer to a fondue pot and set over a low flame. Serve with fondue accompaniments of fruits, vegetables and bread.
Hummus Two 16-ounce cans garbanzo beans, drained (about 3 cups) 1/2 cup olive oil, plus extra for garnish 2 tablespoons tahini 1 tablespoon fresh lemon juice 1 teaspoon cumin 2 cloves garlic, smashed Kosher salt Paprika, for garnish Za'atar, for garnish Instructions: Put the garbanzo beans in a large bowl and fill with water to cover. Rub the beans between the palms of your hands and against each other to loosen the skins. Continue until all of the skins have been released. Discard the skins. Transfer the skinned garbanzo beans to a food processor. Add the olive oil, tahini, lemon juice, cumin, garlic and 1/4 teaspoon salt. Process until smooth and creamy, 3 to 5 minutes. (If the hummus is not creamy enough, add more olive oil.) To serve, spread the hummus on a round platter, sprinkle with paprika and za'atar, and drizzle with olive oil.
Chocolate Chip and Cinnamon Pizzelles 2/3 cup sugar 4 large egg whites, at room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon fine sea salt 1/2 stick (4 tablespoons) butter, melted, plus extra for greasing the pizzelle iron 2/3 cup flour 1 teaspoon ground cinnamon 1/2 cup mini chocolate chips Instructions: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl until frothy. Whisk in the butter, flour, and cinnamon until blended. Stir in the chocolate chips. Brush the pizzelle cooking surfaces with melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Store the pizzelles airtight at room temperature. Chef's Note: The batter can also be cooked in a preheated and lightly oiled waffle iron. Pour 1/2 cupfuls of batter into the waffle iron and cook for about 3 minutes.
Kalbi (Korean-Style Shortribs) 1 cup soy sauce 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 cup cooking wine 2 tablespoons sesame oil 2 tablespoons vegetable oil 4 cloves garlic, minced 4 to 5 pounds flanken-cut beef short ribs, 1/3-inch thick, well marbled Instructions: Mix together the soy sauce, granulated sugar, brown sugar, wine, sesame oil, vegetable oil and garlic in a large bowl. Add the short ribs and turn to coat. Cover and refrigerate for 3 to 4 hours (over-marinating will make the meat dry). Prepare a grill for high heat. Remove the short ribs from the marinade and grill for 2 to 3 minutes per side (shorter if the short ribs are less than 1/3-inch thick).
Drunken Clams over Cappellini 1 pound capellini or angel hair pasta 1 tablespoon olive oil 1 tablespoon butter 1/2 cup chopped shallots 3/4 cup roasted garlic cloves 1 (12-ounce) beer 36 small clams in shells, scrubbed 1/4 cup freshly chopped parsley leaves 1/4 cup grated Parmesan Mixed green salad and bottled dressing, for serving, optional Instructions: Cook capellini according to package directions. Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to \loosen\ the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.
Maine Lobster Roll with Claw and Knuckle Meat 6 tablespoons butter 6 New England-style hot dog buns 27 ounces lobster knuckles and claw meat 2 ounces lemon juice 1 cup mayonnaise 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 leaves romaine lettuce 6 lemon wedges, for serving Instructions: Heat a griddle or saute pan over high heat until it begins to smoke, and then turn the heat down to medium-high. Spread some butter on both sides of each hot dog bun. Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side depending on the temperature of the griddle. Once toasted, remove from the heat and separate the two sides of the buns and hold for plating. In a bowl, combine the lobster, lemon juice, mayonnaise, salt and pepper, and gently mix to coat the lobster but not break up the meat. To plate the lobster roll, place one piece of the hotdog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of the lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat with the remaining rolls, and serve each with a lemon wedge.
Wolfgang's Beef Goulash 2 tablespoons extra virgin olive oil 4 cups onions, thinly sliced 1 tablespoon sugar 3 garlic cloves, minced 1 tablespoon caraway seeds, toasted and ground 1 1/2 tablespoons sweet paprika 1 teaspoon spicy paprika 2 tablespoons minced fresh marjoram leaves 1 teaspoon minced fresh thyme leaves 1 bay leaf 3 tablespoons tomato paste 2 tablespoons balsamic vinegar 4 cups chicken stock 2 1/2 pounds beef shank, cut into 2-inch cubes 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Spaetzle, recipe follows 4 egg yolks 1 egg 1 3/4 cups milk 1 pound (about 3 cups) all purpose flour 1/4 teaspoon freshly grated nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup peanut oil Salt Pepper 2 ounces unsalted butter 1 tablespoon fresh minced parsley Instructions: In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side. In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour. Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days). Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
Mojo Marinated Pork 4 1/2 cups fresh orange juice, divided 1 1/4 cups fresh lime juice, divided 1 orange, zested 1 lime, zested 1/2 cup finely chopped fresh oregano, divided 12 cloves garlic, coarsely chopped 1/2 cup olive oil 1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat Salt and freshly ground black pepper Mojo Dipping Sauce, recipe follows Plantains with Rum and Brown Sugar, recipe follows 8 cloves garlic 1 serrano chile, chopped 3 tablespoons chopped cilantro leaves Salt 1/2 cup orange juice 1/4 cup lime juice 1/4 cup extra-virgin olive oil 4 tablespoons unsalted butter 1/2 cup light brown muscavado sugar 3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices 1/2 cup dark rum Instructions: Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature. Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours. Preheat the oven to 425 degrees F. Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing. Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar. Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine. Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
Individual Cobb Salads 1 tablespoon fresh lemon juice 1 avocado, cut into 1/3-inch slices 4 cups romaine lettuce, chopped into 1/2-inch thin shreds Blue Cheese Dressing, recipe follows 2 ears corn, shucked, cooked, and kernels cut off the cob (about 1 cup) 1 large tomato, seeded and finely diced 1/3 cup crumbled bacon (from about 4 pieces) 1/4 cup crumbled blue cheese Special equipment: 4 by 3-inch ring mold or tin can with top and bottom removed 1/4 cup mayonnaise 1/3 cup buttermilk 1 tablespoon lemon juice 1/4 teaspoon salt 1/8 teaspoon ground cumin 2 tablespoons crumbled blue cheese 1 tablespoon finely minced chives Instructions: Pour lemon juice over the avocado slices and set aside. Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup. Set aside remaining dressing for another use. To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference. Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold. On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold. Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes. Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon. Garnish with a very thin row of blue cheese crumbles down the center. Carefully remove the mold by lifting straight up (some ingredients will shift). Repeat with remaining ingredients. Serve immediately. Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener. In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth. Fold in the crumbled blue cheese and chives. Refrigerate until ready to use. Yield: 3/4 cup Prep Time: 5 minutes Difficulty: Easy
Spicy Jalapeno Sliders 1 pound ground beef 2 jalapenos, seeded and diced fine, plus whole or sliced, for serving 2 shallots, chopped fine 1/2 cup panko bread crumbs 1/4 cup heavy cream 1/4 cup grated spicy Monterey Jack cheese Pinch garlic powder Kosher salt 1/2 teaspoon cracked black pepper, plus pinch 1 cup creme fraiche 1/4 cup store-bought salsa verde 12 mini dinner rolls Instructions: Preheat oven to 350 degrees F. In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes. In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders. Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

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