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Grilled Beef Tenderloin 4 beef fillet medallions, (about 6 to 8 ounces each) Olive oil, for brushing 2 teaspoons kosher salt Freshly ground black pepper 3 shallots, sliced 2 cloves garlic 1/4 cup white wine vinegar 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh cilantro leaves 1/4 cup chopped chives 1/4 cup fresh tarragon leaves 3/4 cup extra-virgin olive oil, plus more for brushing steak 1 1/4 teaspoons kosher salt Freshly ground black pepper Instructions: A half-hour before cooking, remove the medallions from refrigerator. Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve. Prepare a grill or a stove top grill pan with a medium-high heat fire. Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving. Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.
Ribs with Peanut Barbeque Sauce 1 cup rice vinegar 1/4 cup soy sauce 2 quarts water 1/4 cup Kosher salt 1/4 cup sugar 2 tablespoons Chinese five spice 2 (3-pound) racks pork ribs, St. Louis style 2 tablespoons creamy peanut butter 3 tablespoons soy sauce 1 tablespoons honey 1/4 cup ketchup 1 tablespoon Chinese five spice 1 teaspoon crushed red pepper 2 tablespoons rice vinegar Instructions: Preheat oven to 275 degrees F. Add all of the ingredients for the brine except for the ribs in a large sauce pot and bring to a boil just to dissolve the sugar and the salt. Remove the brine from the heat and cool. Place the ribs into a plastic zip top bag and pour the cooled brine over the top. Refrigerate for at least 6 hours and up to 12. Remove the ribs from the brine, place on a sheet pan fitted with a rack, and cover with foil. Place in the oven and cook, covered, for 1 hour. In a medium bowl, whisk together all of the Peanut BBQ Sauce ingredients and set aside. Remove the ribs from the oven and discard the foil. Baste with the sauce, place the ribs back into the oven and baste every half hour until the ribs are tender and easily pull apart, about 2 more hours.
Viennese Fried Chicken 2 pounds chicken breasts and thighs, boneless and skinless Salt and freshly ground black pepper Oil, for deep-frying 2 cups flour 3 eggs, beaten 2 cups bread crumbs or ground panko Lemon juice Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem Lemon Rosemary Butter Dipping Sauce, recipe follows Lemon wedges 4 ounces clarified butter 1 sprig rosemary 1 lemon, juiced Instructions: Cut the chicken into 2-inch pieces and season with salt and pepper. Preheat a deep pot of oil or a deep fryer to 365 degrees F. Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice. Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges. In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice.
Cheddar Andouille Cornbread 2 tablespoons olive oil 1 pound andouille sausage, sliced in 1/4-inch half moons 2 cups stone-ground yellow cornmeal 1 cup all-purpose flour 4 teaspoons baking powder 3/4 teaspoon fine salt 6 tablespoons unsalted butter, at room temperature, plus more for preparing the pan 1/4 cup sugar 2 large eggs, at room temperature 1 cup milk 3 cups shredded white sharp Cheddar 2 jalapenos, halved, seeded and sliced thin Instructions: Preheat the oven to 400 degrees F. Heat a medium skillet over medium heat with the oil. Add the andouille and cook, stirring occasionally, to render the fat and brown the sausage, about 12 minutes. Set the sausage and fat aside. Whisk the cornmeal, flour, baking powder and salt in a large bowl. In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix until light and airy. Add the eggs, one at a time, mixing well between each addition. Add the cornmeal mixture to the butter mixture in three parts, alternating with the milk in two parts, until just combined into a thick batter. Fold in 2 cups of the cheese, the jalapenos, andouille and andouille fat. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 1 cup cheese over the top of the batter. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Set aside to cool slightly before serving.
1-Hour Beef Pho 12 ounces flank steak 4 cinnamon sticks 3 star anise pods 3 tablespoons whole black peppercorns 1 tablespoon canola oil 2 large white onions (about 1 pound), halved and sliced 1/2 inch thick One 6-inch piece unpeeled ginger, sliced into1/4-inch-thick coins 3 quarts low-sodium beef broth 6 cloves unpeeled garlic, lightly smashed Half small red onion, thinly sliced 1 jalapeño pepper, sliced into thin rounds 1 lime, cut into wedges 3 cups mung bean sprouts 1 small bunch Thai basil 1/4 cup fish sauce, plus more for serving 1 teaspoon sugar 1 pound fresh rice stick noodles (\u201cbánh phở tươi\u201d on the package; see Cook\u2019s Note) Hoisin sauce and Sriracha, for serving Instructions: Cut the flank steak in half lengthwise and place in the freezer until the steak starts to freeze around the outer edges and is easy to thinly slice, about 30 minutes. Meanwhile, combine the cinnamon sticks, star anise and peppercorns in a large Dutch oven or wide pot. Toast over medium-high heat, stirring occasionally, until the spices are very fragrant, about 3 minutes. Transfer the toasted spices to a small bowl. Increase the heat to high and pour the oil into the Dutch oven. Add the white onions and ginger and cook, stirring occasionally, until deeply browned in spots, about 5 minutes. Carefully pour in the beef broth and stir in the garlic and toasted spices. Bring to a boil then lower the heat to a strong simmer and cook until the broth is deeply flavored and fragrant, about 30 minutes. Meanwhile, fill a large stockpot halfway with water, cover and bring to a boil over high heat. Arrange the red onion, jalapeño, lime, bean sprouts and Thai basil on a small serving plate. Refrigerate until ready to serve. Remove the flank steak from the freezer and slice very thinly on a slight bias against the grain (about 1/8 inch thick). Lay the sliced steak on a large plate and refrigerate until ready to serve. Strain the broth into a large bowl then return to the Dutch oven; discard the solids. Stir in the fish sauce and sugar and bring to a boil. Meanwhile, add the noodles to the boiling water and cook, giving them a quick stir, until they lose their shape and almost wilt down, about 5 seconds. Drain the noodles well. Working quickly, divide the noodles among 4 large serving bowls. If the noodles start to get too sticky, give them a quick rinse under hot water. Shingle the sliced steak on top of the noodles in a single layer. Pour the hot broth over the noodles and steak. Serve immediately with the plate of toppings, hoisin sauce, Sriracha and more fish sauce on the side.
No-Groni 1/2 cup sugar 1/2 cup water 2 wide strips orange zest 1 teaspoon juniper berries 1 teaspoon whole black peppercorns 1 teaspoon coriander seeds 1 small sprig rosemary 2 ounces distilled nonalcoholic spirits (such as Seedlip Grove 42) 2 ounces bitter red Italian soda (such as Sanbittèr) 1 ounce tonic water 1 ounce dry nonalcoholic red wine A few dashes of Peychaud\u2019s bitters (optional) Orange peel, for garnish Instructions: Make the spiced syrup: Combine the sugar, water, orange zest, juniper berries, peppercorns, coriander seeds and rosemary in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Transfer to a container and refrigerate until cool, about 30 minutes. Strain the syrup. Make the drink: Combine the spirits, soda, tonic water, wine and bitters in a liquid measuring cup. Add 1 ounce of the spiced syrup; stir well. Pour the drink into a rocks glass filled with ice. Garnish with orange peel.
Blackened Green Beans 1 teaspoon salt, plus 2 teaspoons sea salt 3 cups green beans, ends cut 2 tablespoons paprika 1 teaspoon cayenne 1 teaspoon chili powder 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon black pepper 2 tablespoons olive oil 3 tablespoons butter 2 tablespoons grated Parmesan Instructions: In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath. In a medium bowl, mix all dry ingredients, including the 2 teaspoons sea salt, thoroughly. Toss green beans in mixture. In a large saute pan, add oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add butter, toss, place on plate, and garnish with Parmesan.
Potato and Zucchini Chips with Gorgonzola Cheese 1 pound large Idaho potatoes, peeled 1/2 pound large zucchini 2 tablespoons all-purpose flour 2 tablespoons. Kosher salt, to taste 3 tablespoons heavy cream 1 cup Gorgonzola cheese, preferably imported 1 cup peanut oil, to fry the chips Instructions: Slice the potatoes into chips either on a mandolin or with a food processor fitted with a slicing blade. Place the chips in a bowl of water. Slice the zucchini the same way as the potatoes but do not place in water. Heat the oil to 325 degrees in a deep fat fryer or a large pot on the stove. Drain the potatoes very well and divide into 3 batches. Sprinkle the chips into the oil so they don't clump. Let the chips fry for 1 minute then gently stir with a spoon. Continue to fry the chips until they are uniformly golden brown. Drain the chips from the oil onto a baking sheet layered with paper towels. Repeat process until all the potatoes are fried. In a large bowl toss the sliced zucchini with the flour making sure the chips are evenly coated. Fry the zucchini chips the same way you fried the potatoes. Place the gorgonzola and the cream in a small saucepan and melt together over very low heat. Mix the chips together and season lightly with salt, mound the chips in a large bowl and drizzle the melted cheese over the chips and serve.;
Herbed Rice Pilaf 1 tablespoon butter 2 tablespoons finely chopped shallots 2 tablespoons finely chopped celery 2 tablespoons finely chopped carrots 1 tablespoon finely chopped fresh flat-leaf parsley 2 cups low-sodium chicken stock or broth 2 cups instant rice (recommended: Uncle Ben's) 2 tablespoons combination freshly chopped marjoram, oregano and thyme leaves Instructions: In a medium saucepan over medium heat, melt the butter. Add the shallots, celery, carrots and 1 tablespoon parsley and saute until tender, about 5 minutes. Add the stock and rice and stir to combine. Cover and bring to a boil. Once the mixture comes to a boil, turn off the heat and let sit for 5 minutes. Fluff the rice with a fork and stir in herbs. Transfer to a serving bowl and serve hot.
Chilled Asparagus Soup with Goat Cheese Extra-virgin olive oil 1 onion, diced 2 ribs celery, diced 3 cloves garlic, smashed and finely chopped Kosher salt 2 bunches asparagus, stems trimmed 2 Idaho potatoes, peeled and diced 2 quarts chicken or vegetable stock 1 (4-ounce) log goat cheese, crumbled Instructions: Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes. Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes. On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve. In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill. Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!
Sardinian Gnocchi with Shrimp and Arugula Kosher salt 1 pound Sardinian Gnocchi, recipe follows 3 tablespoons olive oil 2 cloves garlic, smashed and peeled 1 pound medium shrimp, peeled and deveined 1/2 teaspoon red pepper flakes 1/2 cup dry white wine 1/2 cup freshly grated Parmesan cheese, plus more for topping Half of a 5-ounce container baby arugula, roughly chopped 1 teaspoon grated lemon zest 1 cup semolina flour, such as Caputo 1 cup 00 flour, such as Caputo, plus more for dusting 3/4 cup warm water, plus more if needed 1/4 teaspoon kosher salt Instructions: Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant, about 2 minutes. Add the shrimp, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, until the shrimp is pink and almost completely opaque, about 1 minute. Deglaze with the wine and season with 1/2 teaspoon salt. Simmer for 2 minutes to reduce slightly and finish cooking the shrimp. Add the pasta to the shrimp mixture and sprinkle the bare pasta with the Parmesan. Top with the arugula and lemon zest and toss well to combine, adding pasta water if needed to maintain a sauce, until the arugula is wilted. Serve topped with additional Parmesan if desired. In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet. Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour. Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.
Ham and Leek Mini Quiches Cooking spray, for the muffin tin 1 tablespoon butter 1 leek, sliced and cleaned/soaked thoroughly 1/4 cup half-and-half 6 large eggs Hot sauce, as needed Kosher salt and freshly ground black pepper 4 thin slices deli ham, chopped 1 cup grated pepper Jack cheese 1/3 cup sour cream Thinly sliced chives, for garnish Instructions: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Melt the butter in a small skillet over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups. Whisk together the half-and-half, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin. To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives.
Chocolate Fondue Two 14-ounce cans sweetened condensed milk One 12-ounce package semisweet chocolate chips 1 teaspoon vanilla extract Kosher salt 12 strawberries 12 large marshmallows 1 1/2 cups mini pretzels 8 ounces frozen pound cake, thawed and cubed Instructions: Combine the condensed milk, chocolate chips, vanilla and a pinch of salt in a fondue pot with a lighted burner. Stir until the chocolate is just melted and warm. Place offerings such as strawberries, marshmallows, mini pretzels and pound cake cubes on a platter around the fondue pot for guests to choose from. Have fondue forks available for dipping and plates and flatware available for the dipped items (eating right from the fondue fork is bad fondue party etiquette!).
Thai Green Curry with Shrimp 12 kaffir lime leaves, roughly torn 1/3 cup plus 1/4 cup vegetable oil 1/2 cup packed chopped cilantro stems and leaves, plus whole leaves, for serving 4 serrano chiles, seeded and roughly chopped 4 cloves garlic 2 shallots, quartered One 1-inch-piece fresh ginger, peeled and roughly chopped 1 stalk lemongrass (tender inner core from the bottom third only), roughly chopped Kosher salt 2 tablespoons Asian fish sauce, plus more, optional 2 teaspoons light brown sugar One 13 1/2-ounce can coconut milk 1 pound large head-on shrimp (about 12), peeled and deveined with heads and tails left on Juice of 1 lime 12 small cherry tomatoes, halved 4 ounces snow peas, trimmed Instructions: Put the kaffir lime leaves and 1/3 cup of the oil in a blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to high. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a fine-mesh sieve into a clean small bowl and reserve. Clean the blender carafe. Put the cilantro, chiles, garlic, shallots, ginger, lemongrass, 1/2 teaspoon salt and 1/3 cup water in the blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to medium-high. Blend for 40 seconds to make a fine puree, stopping once to scrape down the sides of the carafe. Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the fish sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a simmer and cook gently for 5 minutes. Turn the heat to medium-low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more. Ladle the curry into 4 soup bowls. Sprinkle with cilantro leaves and drizzle with some of the kaffir lime oil.
Bill's American Scotch Eggs 4 large whole eggs, plus 3 eggs beaten 2 cups fresh basil leaves, plus a few leaves for garnish 1/3 cup whole pine nuts, plus 3 tablespoons finely chopped 1/3 cup grated Parmesan 4 cloves garlic 1 cup olive oil 8 ounces ground turkey 1/4 cup breadcrumbs 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper Pinch garlic salt Instructions: Place the 4 whole eggs in a pot and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse under cold water and peel. Set aside on paper towels to absorb excess water. In a food processor, combine the basil leaves, whole pine nuts, Parmesan, garlic cloves, and 1/2 cup olive oil. Blend until smooth. Set aside. Cover each boiled egg with one-quarter of the turkey by pressing the meat around the eggs. Place the beaten eggs in a bowl. In a separate bowl, combine the breadcrumbs, flour, salt, black pepper, cayenne, garlic salt and chopped pine nuts. Heat the remaining 1/2 cup olive oil over medium-high heat in a large skillet. Dip each turkey-covered egg first in the eggs and then in the breadcrumbs, making sure the entire egg is encrusted with the crumbs. Fry the eggs in the hot oil, cooking 3 to 4 minutes each side, turning them in the pan to make sure the entire egg has been cooked. Once the exterior part of the eggs are brown, place on a paper towel to remove excess fat, and transfer to a plate. Drizzle the eggs with the pesto sauce and garnish with basil leaves. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Meyer Lemon Shake-Up Tarts 15 frozen phyllo tart shells, such as Athens, thawed Nonstick cooking spray 1/2 cup granulated sugar, plus for sprinkling 2 large eggs plus 2 large yolks 2 Meyer lemons, zested and juiced (about 1/3 cup) 4 tablespoons unsalted butter, cut into pats Whipped cream, for garnish Turbinado sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar. Place the shells on a baking sheet and transfer to the oven. Bake until golden brown, 5 to 10 minutes. Set aside and let cool completely. Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy. Add the lemon zest and juice, and stir to combine. Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Pour into a bowl set in an ice bath. Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes). Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling. Pipe the filling into the cooled tart shells, then freeze for 1 hour. Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.
Coconut Peanut Sauce 1 stalk (about 2 feet long) fresh lemon grass, optional 1 cup roasted salted peanuts 2 medium cloves garlic Quarter size slice of fresh ginger 1 inch by 1/4 inch piece fresh lime rind 3 tablespoons fresh lime juice 1 tablespoon anchovy paste 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried red pepper flakes 2 cups (14-ounce can) unsweetened coconut milk 1/2 cup (packed) fresh basil leaves 2 cups (packed) fresh cilantro leaves Instructions: Remove the woody outer leaves of the lemon grass stalk. Finely slice, crosswise, the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime rind, lime juice, anchovy paste, sugar and red pepper flakes. Add coconut milk and puree into a fine puree. Transfer this mixture to a food processor and puree with basil and cilantro. Season to taste with salt. Pack in half or cup portions and freeze.
Watermelon Cosmo Punch 3 cups vodka 3 cups watermelon puree 1 cup fresh lime juice 1/2 cup Simple Syrup, recipe follows Hollowed-out watermelon, for serving, optional Fresh mint, for garnish 1 cup sugar Instructions: Pour the vodka, watermelon puree, lime juice and Simple Syrup into a pitcher. Add to a punch bowl or a hollowed-out watermelon. Serve in punch glasses over ice and garnished with mint. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to 1 month.
Tanzanian Baked Bananas 4 large, ripe, unpeeled bananas 2 tablespoons melted butter 3 tablespoons packed brown sugar 1 teaspoon lemon juice Ice Cream, for serving Instructions: Preheat the oven to 425 degrees F or prepare barbeque grill. Cut off the ends of the bananas. Place the unpeeled bananas on an ungreased cookie sheet or in a baking pan or place the bananas on the lightly oiled rack of barbeque grill. Bake or grill for 15 minutes, or until the skins burst and turn black. Discard the skins and cut the bananas lengthwise. Mix the butter, brown sugar, and lemon and drizzle over the cooked bananas. Serve with ice cream.
Boiled Yuca with Pickled Red Onion and Roasted Garlic 1 pound yuca, peeled, cut into 1-inch pieces 2 medium red onions, sliced 1 cup white vinegar 1/2 cup water 1 tablespoon black peppercorns 1 teaspoon coriander seeds 1 bay leaf Roasted garlic and hot sauce, for garnish Salt and pepper, to taste Instructions: To cook yuca, place pieces in a saucepot and cover with cold water and bring it to a boil over medium-high heat. Once at a boil, lower the temperature and simmer until yuca is tender. Next, place red onion slices in a sauce pot with the vinegar, water, peppercorns, coriander, and 1 bay leaf. Bring the onions to a boil and remove from the heat to cool at room temperature. Once the yuca is tender strain and place in a serving bowl. Spoon the onions over the yuca. Serve with roasted garlic and hot sauce. Season with salt and pepper.
German Potato Salad 2 pounds white new potatoes, cut in half Kosher salt Extra-virgin olive oil 8 bacon slices, cut into lardons 1 onion, cut into 1/4-inch dice 1/2 cup chicken stock 1/4 cup apple cider vinegar 1 bunch fresh chives, finely chopped Instructions: Place the potatoes in a medium saucepan, cover generously with water and season well with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 20 minutes. Drain and reserve. Lightly coat a large straight-sided saute pan with olive oil. Toss in the bacon and bring the pan to medium heat. When the bacon is brown and crispy, toss in the onion and cook until very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes while they are still warm and cook until the liquid is absorbed, about 8 minutes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Roast Rack of Lamb with Rosemary Sauce 1 teaspoon minced garlic 1/2 teaspoon chopped thyme 1/2 teaspoon chopped rosemary 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1-teaspoon bread crumbs 1 rack of lamb, Frenched Rosemary sauce, recipe follows 1 pint vegetable stock 3 sprigs fresh rosemary 1 pint lamb demi-glace 2 tablespoons cornstarch 3 tablespoons port Salt and freshly ground black pepper, to taste Instructions: Preheat oven to 450 degrees F. Mix garlic, herbs, salt, pepper and bread crumbs together in a small bowl. Rub mixture into rack of lamb. Cover bones with foil and roast lamb in the oven for 15 to 20 minutes for medium rare meat, or longer if desired. Let meat rest for 10 minutes before carving. Serve with Rosemary sauce. Bring vegetable stock to a boil over medium high heat. Add rosemary. Reduce heat and simmer reducing liquid to 1/4 cup. Add demi-glace and simmer for 2 minutes. Dissolve the cornstarch in the port. Add to the simmering sauce, stirring until thickened. Serve under and on the side of lamb.
Carrot Soup with Bacon and Dill Dumplings 4 strips bacon, cut in small squares 1 onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1 (6 ounce) boned chicken breast, fat and sinews removed, cut into chunks 1/2 teaspoon ground allspice 1 large potato, peeled, boiled, riced (about 3/4 cup) 1 egg 1/4 cup heavy cream 1/2 cup minced fresh dill 2 tablespoons unsalted butter 1 1/2 onions, sliced 2 teaspoons salt 1/2 teaspoon black pepper 4 cups chicken stock 3/4 pound carrots, peeled (about 4 large) 1 cup milk Instructions: Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve. Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes. Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes. Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes. Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.
Butterfly Martini 2 ounces gin, such as Bombay Sapphire 1 ounce elderflower liqueur, such as St. Germain 1/4 ounce creme de violette liqueur 1/4 ounce simple syrup 1/4 ounce hibiscus rose syrup 1 edible flower, for garnish Instructions: Add the gin, elderflower liqueur, creme de violette liqueur, simple syrup and hibiscus rose syrup to a cocktail shaker with ice. Shake for a minute, then pour into a martini glass. Float an edible flower in the glass and serve.
Toaster Oven Apple Tart 2 teaspoons light brown sugar 1/2 teaspoon ground cinnamon One 6-inch flour tortilla 1 tablespoon unsalted butter, melted 1/2 Honeycrisp apple, sliced into 1/8-inch-thick slices Salt Caramel sauce (store-bought or homemade), optional Instructions: In a small bowl, mix together the sugar and cinnamon. Brush the tortilla with half of the melted butter and sprinkle it with half of the cinnamon sugar. Toast in the toaster oven until slightly toasted but not browned, about 3 minutes. Arrange the apple slices on the tortilla in a fan shape. Brush with the remaining melted butter and sprinkle with the remaining cinnamon sugar. Return to the toaster oven and toast until the apples are soft and the sugar is bubbly, 8 to 10 minutes. Remove and sprinkle with salt to taste. Drizzle with caramel sauce, if using.
Spaghetti with Pinot Grigio and Seafood 1 pound spaghetti pasta 1/4 cup olive oil 3 shallots, chopped 3 cloves garlic, minced 3/4 cup chopped sun-dried tomatoes 1 1/2 cup Pinot Grigio (or other white wine) 1 pound shrimp, peeled and deveined 2 pounds clams, washed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 cups arugula Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes. Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.
Chicken Korma 4 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1/2 teaspoon julienned ginger 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon ground cumin 1 pound chicken, cooked 1 cup water 1 1/2 teaspoons garam masala, or to taste 1/4 pint heavy cream 2 teaspoons finely chopped coriander Instructions: Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin. Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander.
Dijon Turkey Dinner 1 pound Yukon gold potatoes, cut into -inch cubes Kosher salt 3 scallions, chopped 4 turkey cutlets (about 1 pound) 1 1/2 teaspoons smoked paprika Freshly ground pepper 2 tablespoons vegetable oil 1 cup low-sodium chicken broth 1 tablespoon dijon mustard 4 tablespoons cold unsalted butter, diced 2 cups frozen peas (about 10 ounces), thawed 1 lemon (half zested, half cut into wedges) 2 tablespoons chopped fresh parsley Instructions: Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain. Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate. Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside. Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Caramelized Brussels Sprouts with Cranberries and Bacon 10 cups water Salt 4 pounds Brussels sprouts 5 or 6 pieces bacon, minced 1 red onion, medium dice 4 tablespoons butter, divided 1/4 cup red wine vinegar 2 tablespoons brown sugar 1 cup fresh or dried cranberries Freshly ground black pepper Instructions: In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes. In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside. Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes. Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.
Omelette French Toast 12 eggs 1/2 cup whole milk Salt and freshly ground black pepper Olive oil 8 slices provolone cheese 4 Italian sausage links, sweet and cooked 1 onion, caramelized 1 red pepper, chopped and sauteed 12 eggs 1/2 cup milk Salt and freshly ground black pepper Olive oil 1 cup feta cheese 2 fresh tomatoes, chopped Fresh baby spinach, cooked 8 large eggs 1/4 cup milk 1/2 cup imitation vanilla extract 1 tablespoon cinnamon Butter 8 slices Texas style bread 1 cup softened cream cheese 1 cup each fresh strawberries, blueberries, and banana, use thawed frozen berries if fresh is unavailable Powdered sugar Whipped cream Instructions: For the Italian Omelette: Combine eggs, milk, salt, and pepper; beat well. In a saute pan over medium heat coat with olive oil, add 1/4 cup of the egg mixture and cook on one side. Turn an add cheese, sausage, onions and peppers. Fold omelette over once and cook to a golden brown. For the Greek Omelette: Combine eggs, milk, salt, and pepper; beat well. In a saute pan over medium heat coat pan with olive oil, add 1/4 cup of the egg mixture and cook on one side. Turn and add the feta cheese, tomatoes, and spinach. Fold omelette over once, and cook to a golden brown. For the Stuffed French toast: Combine eggs, milk, vanilla, and cinnamon; mix well. In a frying pan over medium heat coat pan with butter. Dip Texas style bread into egg mixture and add to frying pan. Cook until golden brown on both sides. Remove from pan and add softened cream cheese in between the French Toast. Top with fresh fruit and sprinkle with powdered sugar, and whipped cream. Serve French Toast with the Italian Omelette and Green Omelette.
Blender Hollandaise Sauce 1 to 1 1/2 sticks butter 2 egg yolks 1 teaspoon water 1 teaspoon lemon juice Salt and pepper to taste Instructions: In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season. Serve over poached eggs on toast points
Sunny's Sour Cream Swirl Brownies One 18-ounce box brownie mix (plus required ingredients) 1/2 cup sour cream 2 tablespoons light brown sugar 1/2 teaspoon cinnamon sugar 2 drops vanilla extract Instructions: Prepare the brownie batter according to the package instructions, then transfer to a baking dish. Do not bake. In a small bowl, stir together the sour cream, brown sugar, cinnamon sugar and vanilla. Drop the mix randomly around the top of the batter. Drag a skewer through the sour cream areas and batter areas to make random streaks and swirls. Bake and cool according to the package instructions.
Broccoli \Rice\ with Garlic, Lemon and Chile Pepper 3 broccoli stalks 1 tablespoon unsalted butter 1 small clove garlic, minced 1 tablespoon lemon zest Pinch crushed red pepper, optional Kosher salt and freshly ground black pepper 2 tablespoons freshly grated Parmesan Instructions: Cut broccoli stalks into 1/2-inch chunks and put into a food processor. Pulse until stalks resemble rice. Melt butter in a medium skillet over medium-low heat. Add garlic and stir for about 1 minute. Increase heat to medium and add broccoli rice. Cook, stirring often, until tender, 5 to 7 minutes. Turn off heat, stir in lemon zest and red pepper if using and season with salt and pepper. Serve topped with Parmesan.
The No.1 Cold Cut Combo Banh Mi 1 1/2 pounds ground pork shoulder, preferably Niman Ranch Sea salt and black pepper Neutral oil, for cooking 12 ounces chicken livers 1 medium shallot, sliced 3 cloves garlic 1/4 cup rendered pork fat 1 teaspoon five-spice powder 1 pound smoked ham hocks 5 grams gelatin powder 4 cups sugar 4 cups white vinegar 1/4 cup sea salt 1 pound carrots, cut into matchsticks 8 ounces daikon radish, shredded Four 8- to 10-inch French baguettes 1/2 cup mayonnaise 2 small cucumbers, thinly sliced 4 to 8 slices smoked bologna 1/2 bunch cilantro, big stems removed 2 small jalapeño, thinly sliced into rounds Gluten-free soy sauce, preferably Kikkoman Black pepper Instructions: For the pâté: On a hot flat top or griddle, add the ground pork and sprinkle liberally with salt and pepper. Sear until golden brown and fully cooked. Transfer to a big bowl. Grease the flat top with a little bit of oil, then add the chicken livers and sprinkle liberally with more salt and pepper. Sear until medium-rare. Add the chicken livers to the bowl with the pork. Add the shallots, garlic and a little bit of oil to the flat top. Cook until the shallots are soft and translucent. Transfer to the bowl along with the pork fat, five-spice powder, 2 tablespoons salt and 2 tablespoons black pepper. Mix thoroughly. Transfer the mixture to a food processor, then purée until smooth. Stir in 1/2 cup coarsely ground black pepper. Store in a nonreactive container in the refrigerator. For the ham hock terrine: In a large pot, add the ham hocks and 3 gallons water. Bring to a simmer. Cook until the meat is falling off the bone, about 3 hours. Transfer the ham to a large bowl and let cool. Strain and reserve the ham stock. Pick and discard the cartilage, bones and tough meat from the hocks. Dice the fat, then julienne the skin and return to the bowl. Set aside. Stir the gelatin into 15 grams cold water in a bowl and let sit for 5 minutes. In a pot, bring 4 cups reserved ham stock to a simmer. Remove from the heat and stir in the gelatin. Pour the stock over the ham meat, fat and skin. While warm, transfer the meat mixture to a 400-size hotel pan or large roasting pan and press with another pan to weigh down. Refrigerate overnight to set. For the pickled vegetables: In a 12-quart clear container, combine the sugar, vinegar and salt. Whisk to combine until the salt and sugar dissolve. In a large, nonreactive container, mix the carrots and daikon until evenly distributed. Distribute the vegetable mixture into three 12-quart, clear plastic containers. Evenly pour the vinegar mixture over the vegetables. Toss the vegetables and press down so that they are all submerged under the pickling liquid. Pickle, refrigerated, at minimum 30 minutes and at most 1 week. To assemble and serve: Preheat the oven to 375 degrees F. Toast the baguettes until super crispy on the outside and steamy and warm on the inside, 3 to 4 minutes. Split the baguettes, then slather the entire inside with mayonnaise. Spread the bottom of each sandwich with 1 ounce pâté. Start evenly layering from bottom to top of each sandwich in this order: cucumber, 1 to 2 slices bologna, 1 to 2 slices ham hock terrine, 1/2 cup pickled vegetables, cilantro, jalapeño, 3 dashes soy sauce and a few cracks of black pepper. Close the sandwiches, cut in half, and eat right away!
Second Time Around Beef Salad Half of beef fillet, cut into 1/2inch cubes 1/2 cup leftover horseradish mayonnaise or mustard horseradish vinaigrette 1/2 cup each red, green and yellow bell pepper, diced into 1/4inch cubes Salt and freshly ground black pepper Watercress or arugula, washed Olive oil Instructions: Toss the beef with as much horseradish mayonnaise as you like to season and moisten the beef. If you have no mayonnaise leftover, then toss with a vinaigrette to which you add mustard and some horseradish. Fold in the peppers and season to taste with salt and pepper. Center the beef on a bed of watercress or arugula leaves lightly tossed with olive oil.
Tomato and Mozzarella Bruschetta with Basil Oil 1 1/2 pounds Roma tomatoes, seeded and diced salt 5 ounces fresh mozzarella, diced (about 1 cup) 1 tablespoon balsamic vinegar 1 baguette, sliced 1/4-inch thick 2 cloves garlic 3 cups tightly packed basil leaves 1 1/2 cups extra virgin olive oil Instructions: Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA® towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA® towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA® towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days.
Chicken Schnitzel with Sauteed Apples and Escarole 1 cup all-purpose flour 2 large eggs 2 ½ cups panko Four 4-to-5-ounce thin boneless skinless chicken breast cutlets Kosher salt and freshly ground black pepper Canola oil, for frying 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces 1 small red onion, halved and thinly sliced One 10-ounce head of escarole, outer leaves discarded, inner leaves torn into bite-size pieces 3 tablespoons apple cider vinegar Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with paper towels. In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate. In a large skillet, heat ¼ inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm. In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets.
Mascarpone with Raspberry and Pineapple 3 sheets phyllo dough (or 12 store bought phyllo cups) 1/4 cup mascarpone cheese 1/4 cup finely chopped pineapple, canned or fresh 1/4 cup raspberry yogurt Small block chocolate, for garnish Instructions: Preheat the oven to 350 degrees F. Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool. Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.
Caramelized Pears 1/4 cup unsalted butter 1/2 cup sugar 1 tablespoon brandy 1 teaspoon lemon juice 2 pears, peeled, halved, cored, sliced Instructions: In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.
Confetti Mash Potato Flautas with Hot Tomatillo Sauce 1 1/2 tablespoons olive oil, divided 1/2 cup yellow onion, small dice 1 1/2 cups red bell pepper, small dice, divided 1 serrano pepper, small dice 2 tablespoons minced garlic cloves 1 (12-ounce) can low-sodium corn, drained well 3 large russet potatoes, peeled, cubed and boiled 1/2 cup sour cream 6 ounces cream cheese, room temperature 6 ounces pepper jack cheese, grated 1 teaspoon sea salt 1 teaspoon freshly cracked black pepper 1 bunch green onions, sliced, divided 1 (28-ounce) can tomatillos, drained and roughly chopped 2 cups canola oil 8 (8-inch) flour tortillas 1 (12-ounce) can black beans, rinsed and drained well 1 pasilla pepper, large, roasted and peeled, sliced into long, thin strips 1 avocado, halved, pitted and flesh sliced in thin strips Freshly grated Cotija cheese, for garnish 1/3 cup chopped cilantro leaves, for garnish Toothpicks Instructions: In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside. In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm. In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm. Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining. Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado. Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients. When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack. Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients. For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve.
Cubano 1/2 cup kosher salt 1/2 cup brown sugar 2 tablespoons ground cumin 1 tablespoon ground coriander 1 teaspoon ground allspice 1 teaspoon ground mustard seed 1 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/2 teaspoon ground fennel seed 2 bay leaves 3 to 4 pounds pork butt (shoulder) 2 bunches fresh cilantro, roughly chopped 1/4 cup garlic cloves 1 pinch salt 2 bottles beer (Belgian white is best, but German wheat or lager work) Zest and juice of 2 limes Zest and juice of 1 orange 4 tablespoons honey 4 tablespoons Dijon mustard 4 tablespoons brown sugar 2 rings fresh cut pineapple, pureed (or two 6-ounce cans pineapple juice) The smallest bone-in ham available 2 bottles beer (Belgian white is best, but German wheat or lager work) 1 loaf ciabatta Olive oil, for drizzling Swiss cheese slices Pickles, recipe follows Chayote Slaw, for serving, recipe follows Plantain Chips, for serving, recipe follows 12 kirby cucumbers 4 cups white vinegar 3/4 cup fine salt 1 tablespoon mustard seeds 1 tablespoon whole peppercorns 2 teaspoons whole coriander 4 bay leaves 2 cloves garlic, sliced 1/2 bunch fresh dill, chopped 1 pint radishes 2 chayote squash 1/4 cup fresh cilantro leaves Zest and juice of 1 lime Salt 2 green plantains Vegetable oil, for frying 1 pinch salt 1 pinch sugar Instructions: For the pork: Combine the kosher salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel and bay leaves. Then rub over the pork butt and set aside. For the marinade: Add the cilantro, garlic and salt to a food processor with 1/4 cup beer. Puree until the mixture becomes pesto-like. Then add the remaining beer, lime zest and juice and orange zest and juice. Cover the pork butt and marinate in the refrigerator for 48 hours. Preheat the oven to 200 degrees F. Cook the pork until the meat pulls effortlessly off the bone, about 6 hours. Pull the meat and leave in its juices. For the ham: Preheat the oven to 240 degrees F. Whisk the honey, mustard, brown sugar and pineapple puree. Smother over the outside of the ham. Put the ham in a roasting pan and surround with beer. Cover with tin foil. Cook until the meat pulls effortlessly off the bone, 8 to 10 hours. Pull the meat and leave in its juices. For the sandwich: Slice the ciabatta in half, drizzle the bread with olive oil and toast for 8 to 10 minutes. Then let it sit out for 30 minutes; the staleness of the bread will allow it to hold the juices from the pork and ham. To assemble: Preheat the broiler. Layer the bottom half of the bread with the pulled pork and ham. Slice the Pickles lengthwise about 1/8-inch on a mandoline and place on top of the meat. Place the Swiss cheese over the pickles and broil until the cheese is bubbly and golden, about 2 minutes. Top with other half of bread and slice the sandwich in half diagonally on a long bias. Cut into smaller sandwiches and serve with Chayote Slaw and Fried Plantains. Put the cucumbers in an ice bath. Add 12 cups water, the vinegar, fine salt, mustard seeds, peppercorns, coriander, bay leaves, garlic and dill to a large pot and bring to boil. Pull the cucumbers from the ice bath and add to mason jars. Carefully pour the boiling brine over the cucumbers and secure the lids, making sure the cucumbers are fully submerged. Do not refrigerate for 24 hours. Always store the pickles in the brine. Slice the radishes and chayote 1/4-inch thick on a mandoline. Combine with the cilantro, lime zest and lime juice in a mixing bowl and add salt to taste, adjusting the amount of lime juice as necessary. Score the plantains on 2 sides and peel the skin. Thinly slice small circles using a mandoline. Heat the oil in a deep-fryer to 325 degrees F. Add the plantains and fry for 6 to 8 minutes. Remove to a mixing bowl lined with a paper towel to absorb excess oil. Add the salt and sugar and toss.
Sour Cream Coffee Cake 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature 1 1/2 cups granulated sugar 3 extra-large eggs at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/4 cups sour cream 2 1/2 cups cake flour (not self-rising) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 cup light brown sugar, packed 1/2 cup all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into pieces 3/4 cup chopped walnuts, optional 1/2 cup confectioners' sugar 2 tablespoons real maple syrup Instructions: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Frosty Basil Lemonade 3 cups (720 ml) water 1½ lemons, peeled, halved, seeded ¼ cup (50 g) sugar or other sweetener ½ cup (20 g) fresh basil leaves 1 cup (240 ml) ice cubes Instructions: 1. Place all ingredients into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 10, then to High. 4. Blend for 1 minute or until desired consistency is reached.
Earl Grey Shortbread 1/4 cup Earl Grey tea leaves 4 cups all-purpose flour 1/2 teaspoon salt 4 sticks unsalted butter, at room temperature 3 1/2 cups confectioners¿ sugar 2 teaspoons pure vanilla extract 3 tablespoons milk Coarse sugar, for decorating Instructions: Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides. Pulse the tea leaves briefly in a spice grinder until ground but not powdery. Transfer to a medium bowl and whisk in the flour and salt. Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low; add 2 1/2 cups confectioners¿ sugar and the vanilla and beat until incorporated, then increase the speed to medium high and beat until smooth, about 1 more minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium and beat until just combined. Scrape the dough into the prepared pan. Lay a piece of plastic wrap on top and press the dough evenly into the pan; remove the plastic wrap. Bake until the shortbread is firm and the edges are just light golden, 40 to 45 minutes. Transfer to a rack and let cool 20 minutes in the pan. Gently lift the shortbread out of the pan using the foil overhang. Slice into 1 1/2-inch squares. Transfer to racks to cool completely. Make the glaze: Whisk the remaining 1 cup confectioners¿ sugar and the milk in a bowl until smooth; drizzle over the shortbread. Sprinkle with coarse sugar and let set, 20 to 30 minutes.
Sweet Potato Garlic Fries 3 tablespoons olive oil 2 red onions, thinly sliced 1 tablespoon balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 1/2 pounds sweet potatoes or garnet yams (about 3 medium), scrubbed, unpeeled and cut into 1/4-inch-by-4-inch fries, soaked in ice water Canola oil or vegetable oil 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 cup (1/2 stick) unsalted butter, at room temperature 1 tablespoon chopped fresh thyme 3 cloves garlic, minced 8 ounces shredded fontina, for serving Instructions: For the caramelized onions: Heat the oil over medium heat in a large nonstick skillet. Add the onions, vinegar, salt and pepper, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Fries: Drain the potatoes and dry completely on a clean kitchen towel. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 5 minutes.) While the oil is heating, in a large bowl, whisk together the flour, baking powder, baking soda, salt and 2 1/2 cups water until smooth. Coat the potatoes in the batter. Transfer 8 to 10 potatoes to the oil, allowing any excess batter to drip back into the bowl. Fry until golden and crisp, 5 to 6 minutes. Drain on paper towels. Repeat with the remaining potatoes. For the sauce: In a small skillet, melt the butter over low heat. Add the thyme and garlic and cook for 2 minutes. Pour the sauce over the fries and gently toss until coated. Place the fries on a platter and spoon the onions on top. Sprinkle with fontina and serve immediately.
Linzer Heart Sandwich Cookies 2 1/2 sticks butter 3/4 cup granulated sugar 2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies 1/2 cup slivered almonds, ground 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup seedless raspberry jam Powdered sugar, optional Instructions: In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter \sandwiches\. Place 2 of them in the refrigerator and work with 1 at a time. Preheat the oven to 350 degrees F. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough. Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps. Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired. Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well. Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a \top\ heart on each. Dust with powdered sugar, if desired.
Injera 2 cups teff flour 1/8 teaspoon active dry yeast 1 cup self-rising flour Kosher salt Instructions: Combine the teff flour and active dry yeast in a large bowl. Add 2 cups lukewarm water and whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt, 36 to 48 hours. (It will start bubbling and rising in a matter of hours, but it can take anywhere from 36 to 48 hours to achieve a noticeable level of sourness, which is key to the flavor of the injera; see Cook's Note.) After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much. At this point, the batter will look separated and watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again and let sit for 1 hour. Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1 teaspoon salt into the batter (it will bubble up). Pour 1/4 cup of the batter into the skillet, tilting and swirling to coat with a thin layer of batter. The batter should spread quickly and easily. (If it's too thick, whisk in a little more water.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter. You can stack the injera only when they are completely cooled; otherwise, they will stick to each other. Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Serve at room temperature, or microwave for 30 seconds to heat through.
Grilled Spicy Chicken with Sweet Plantains 2/3 cup ketchup Juice of 1 1/2 limes, plus wedges for serving 3 tablespoons jerk seasoning paste 3 tablespoons packed light brown sugar 2 tablespoons vegetable oil, plus more for the grill 4 skinless, boneless chicken breasts (6 to 8 ounces each) 3 semi-ripe sweet plantains (yellow with black spots), peeled 1 bunch scallions Kosher salt and freshly ground pepper Instructions: Preheat a grill to medium. Stir the ketchup and juice of 1 lime in a small bowl; set aside. Mix 2 tablespoons jerk seasoning paste, 2 tablespoons brown sugar and 1 tablespoon vegetable oil in a medium bowl. Add the chicken and turn to coat. Mix the remaining 1 tablespoon seasoning paste, 1 tablespoon brown sugar and juice of 1/2 lime in a small bowl. Microwave 30 seconds to dissolve the sugar; stir and set aside. Cut the plantains in half lengthwise and toss in a bowl with the scallions, remaining 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Lightly oil the grill grates. Grill the chicken, turning once or twice, until charred and cooked through, 10 to 12 minutes. Grill the plantains and scallions, turning, until charred and tender, 4 to 5 minutes. Brush the jerk-lime mixture on the chicken. Roughly chop the plantains and scallions; toss together. Serve the chicken with the plantain mixture, lime ketchup and lime wedges.
Instant Pot Chicken Cacciatore 4 boneless, skinless chicken breasts Salt and pepper, to taste 1 tablespoon oil 1 small yellow onion, finely diced 2 cups sliced mushrooms 2 garlic cloves, minced 1 cup white rice One 15-ounce can diced tomatoes 1 cup low-sodium chicken broth 2 tablespoons Italian seasoning 4 cups baby spinach 2 tablespoons freshly grated Parmesan Instructions: Preheat the \Saute\ function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads \Hot,\ add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside. Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot. Place the lid on the Instant Pot and lock it in place. Set the \Meat & Stews\ function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then. Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the \Meat & Stews\ setting for another 3 to 5 minutes.) Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Honey Sugar Cookies 2 1/2 cups all-purpose flour, plus more for dusting 3/4 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup honey 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons meringue powder 1 1-pound box confectioners' sugar 5 to 6 tablespoons water Instructions: Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the honey, egg and vanilla until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined. Divide the dough in half and shape each piece into a disk; wrap each disk in plastic wrap. Refrigerate until firm, at least 4 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, flour the dough and roll out until 1/8 inch thick on a lightly floured surface. Cut into shapes with 3-inch cookie cutters. Arrange 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies. (If the dough is too soft to work with, refrigerate until firm.) Bake, switching the pans halfway through, until the cookies are lightly browned, 18 to 20 minutes. Let cool on the pans. Meanwhile, make the icing: Whisk the meringue powder and confectioners? sugar in a large bowl. Beat in 5 tablespoons water with a mixer on medium speed until soft glossy peaks form. Beat in up to 1 more tablespoon water to thin the consistency if necessary. Spread or pipe the icing onto the cookies.
Tequila Lime Chicken 4 limes 1 cup tequila 1/4 cup olive oil 2 teaspoons kosher salt 5 cloves garlic 1 jalapeno, sliced 1/2 bunch chopped fresh cilantro 12 boneless, skinless chicken breasts 2 cups grated Monterey Jack Corn tortillas Flour tortillas Grated Monterey Jack Pico de gallo Jalapeno slices Lime wedges Avocado slices Sour cream Instructions: Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight. Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side. Melt the Monterey Jack over the top of the sliced chicken breasts. Slice the chicken and serve it on a plate topped with the sides.
Apple Betty \Granola\ with Banana Creme 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup cold shortening, cut into pieces 2 tablespoons ice water (have a glass of ice water handy) 7 to 8 tart apples 2 tablespoons fresh lemon juice 2 tablespoons cornstarch 1/4 teaspoon salt 3/4 cup sugar, divided 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 6 tablespoons cold butter, cut into pieces 1/2 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups whole milk 1 teaspoon vanilla extract 5 egg yolks 4 bananas 2 tablespoons butter 6 sprigs fresh mint leaves, chiffonnade, for garnish Instructions: Preheat oven to 450 degrees F. Combine the flour and salt in a bowl. Add the shortening, and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out to about 1/8-inch thick. Transfer to a 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. For the filling and topping: Peel, core and slice the apples into a mixing bowl. Add lemon juice and stir to coat apples. In a separate small bowl, mix together the cornstarch, salt, and just 1/3 cup of the sugar (reserving the rest for the topping). Add the sugar mixture to the apples and stir to blend. For the crumb topping, combine the remaining sugar, flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs lightly and evenly over the top. Bake for 10 minutes, then reduce the heat to 350 degrees F. Cover the top of the pie loosely with a sheet of foil, and continue baking until browned, 35 to 40 minutes more. In a large saucepan mix sugar, cornstarch, and salt and blend well, before putting on stovetop. Gradually whisk in milk and vanilla extract until combined, then whisk egg yolks in until no yellow streaks remain. Bring to a simmer over low heat whisking to keep smooth. Remove pan from heat, add bananas, and blend using an immersion blender. Finish by whisking in butter. Serve pie topped with banana creme and garnished with mint chiffonnade.
Lime Tortilla Chips 1/4 cup freshly squeezed lime juice 2 teaspoons kosher salt 10 fresh corn tortillas, cut into quarters 2 quarts peanut oil Instructions: In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips. Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving. *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes.
Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce 3 tablespoons paprika 2 tablespoons light brown sugar 1 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons dry mustard powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Two 2-pound pork tenderloins, patted dry Canola oil Bourbon-Chipotle Sauce, for serving, recipe follows 2 tablespoons olive oil 1 medium red onion, finely chopped 2 cups plus 2 tablespoons bourbon 4 cups homemade chicken stock 1 cup apple juice concentrate, thawed 1/4 cup light brown sugar 8 whole black peppercorns 1 chipotle in adobo sauce,chopped Kosher salt Instructions: Preheat the oven to 400 degrees F. Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl. Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes. Serve with the Bourbon-Chipotle Sauce. Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half. Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.
Perfectly Grilled Corn on the Cob 8 ears corn Kosher salt BBQ Butter, recipe follows Herb Butter, recipe follows 2 tablespoons canola oil 1/2 small red onion, chopped 2 cloves garlic, chopped 2 teaspoons Spanish paprika 1/2 teaspoon cayenne powder 1 teaspoon toasted cumin seeds 1 tablespoon ancho chili powder 1/2 cup water 1 1/2 sticks unsalted butter, slightly softened 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper 2 sticks unsalted butter, at room temperature 1/4 cup chopped fresh herbs (basil, chives or tarragon) 1 teaspoon kosher salt Freshly ground black pepper Instructions: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot. Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving. Combine in a food processor and process until smooth.
Shrimp Cocktail Kosher salt and freshly ground pepper For the shrimp: 2 bay leaves 1 lemon, quartered, plus wedges for serving 1 tablespoon black peppercorns 1 tablespoon coriander seeds Kosher salt 1 pound (about 24) large shrimp, peeled and deveined, tails intact For the cocktail sauce: 1/3 cup sweet chili sauce (such as Heinz) 1/4 cup ketchup Juice of 1 lemon 2 tablespoons horseradish, drained 1 teaspoon hot sauce 1/4 teaspoon Worcestershire sauce Instructions: Make the cocktail sauce: Combine the chili sauce, ketchup, lemon juice, horseradish, hot sauce and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate at least 1 hour before serving. Make the shrimp: Combine 8 cups water, the bay leaves, quartered lemon, peppercorns, coriander seeds and 2 tablespoons salt in a large saucepan. Bring to a boil, then reduce the heat to medium low and add the shrimp. Simmer until the shrimp curl slightly and are just cooked through, about 4 minutes. Remove the shrimp to a plate with a slotted spoon; refrigerate until chilled, about 1 hour. Serve with the cocktail sauce and lemon wedges.
Braised Shortribs with Orange and Olive Salad 4 tablespoons olive oil 6 pounds meaty beef short ribs on the bone Salt and freshly ground black pepper 2 celery ribs, coarsely chopped 1 carrot, coarsely chopped 1 large onion, coarsely chopped 1/2 cup tomato paste 5 fresh thyme sprigs 3 anchovy fillets, chopped 1 bay leaf 1 head garlic, cloves separated 1 quart chicken stock 2 cups dry red wine 1/3 cup red wine vinegar 2 oranges, cut in segments 1 shallot, thinly sliced 1 cup pitted kalamata olives 2 tablespoons capers 1 cup packed parsley leaves 4 ounces olive oil 1 lemon, juiced Instructions: For the short ribs, preheat the oven to 325 degrees F. Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs. Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees F for 1 hour. Drop heat to 225 degrees F and cook for 4 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator. For the salad, place all ingredients in nonreactive mixing bowl and toss together. To serve, skim fat off liquid and reheat ribs in their juice. Remove from pan and reduce liquid by half. Top ribs with liquid and orange salad.
Black Bean Soup 2 stalks celery, chopped 1 carrot, chopped 1 onion, chopped 3 tablespoons olive oil 2 teaspoons dried oregano 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon celery seeds 3 cloves garlic, minced 2 cups cooked black beans (or one 15-ounce can, drained and rinsed) 1 tablespoon vegetarian or chicken bouillon base 1 bay leaf 1 (14-ounce) can diced tomatoes Kosher salt and freshly ground pepper Serving suggestion: Cubano Sandwiches, recipe follows Instructions: Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups). Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper. Serve with Cubano Sandwiches. Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.
Cranberry Almond Crunch Slaw em Dressing: /em 1/4 cup sour cream or plain Greek yogurt 1/4 cup unseasoned rice vinegar 1/4 cup honey 1 teaspoon salt pinch of red chili flakes Salad: 10 cups thinly sliced Napa cabbage (about 1 large head) 4 green onions, thinly sliced 1/2 cup coarsely chopped cilantro 1 package Wonderful Almond Accents Honey Roasted with Cranberries Instructions: 1) In a large bowl, whisk together vinegar, honey, sour cream, salt and red chili flakes. 2) Add cabbage, green onions and cilantro; toss well. Let stand 30 minutes before serving for flavors to blend. If making more than 30 minutes ahead, refrigerate dressing and salad separately. 3) Mix in Wonderful® Almond Accents just before serving.
Twice Baked Potato Casserole 10 large russet baking potatoes (about 7 pounds total) 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature 1 cup sour cream 1/2 cup heavy cream 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 3/4 pound bacon, cooked until crisp and crumbled 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes 3/4 pound mild Cheddar, grated (3 cups) 1/2 cup finely chopped green onions 3 eggs, lightly beaten Instructions: Preheat the oven to 400 degrees F. Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle. When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly. Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F. Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
Heirloom Tomato Salsa 2 pounds heirloom tomatoes all the same color, seeded and cored 2 cloves garlic, chopped 1 red onion, chopped 2 jalapenos, split and seeded 1 cup cilantro leaves 1/2 cup extra-virgin olive oil Salt and pepper Instructions: Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.
Autumn Pumpkin Pisco 2 ounces pisco 1 ounce pumpkin puree 3/4 ounce Cinnamon-Nutmeg Syrup, recipe follows 1/2 ounce lemon juice 1 large egg white 2 cups sugar 1 tablespoon ground cinnamon, toasted 1 tablespoon ground nutmeg, toasted Instructions: To reverse dry shake the cocktail (for optimal froth), add the pisco, pumpkin puree, Cinnamon-Nutmeg Syrup and lemon juice to a cocktail shaker, add ice and shake vigorously. Strain out the ice, add the egg white and dry shake to create a nice egg white froth. Strain into a cocktail glass. Combine the sugar, cinnamon, nutmeg and 2 cups water in a pot and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw One boneless half leg of lamb (about 4 pounds), butterflied Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 4 cloves garlic, thinly sliced 1 cup pomegranate juice 1 cup red wine 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh rosemary 1 Spanish onion, chopped 2 bay leaves Juice of 1 lemon 1 cup pomegranate molasses 2 tablespoons finely chopped fresh mint 2 tablespoons Dijon mustard Juice of 2 lemons 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 2 tablespoons finely chopped fresh dill, plus for garnish 1 teaspoon honey 2 cloves garlic, chopped to a paste Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 cup finely shredded red cabbage 1/2 head green cabbage, shredded 1 large carrot, grated 6 ounces crumbled Greek feta 8 warmed pita breads, with or without pockets, for serving Cherry tomatoes, on soaked skewers, for serving Canola oil, for brushing 2 lemons, for serving Instructions: For the rotisserie lamb with pomegranate and mint: Sprinkle both sides of the lamb with salt and pepper. Roll the lamb and tie with twine. Cut small slits over the entire lamb, using a paring knife. Fill each slit with a slice of the garlic. Put the lamb into a large plastic resealable bag. Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper. Pour the marinade over the lamb, in the bag. Press the air out of the bag and seal tightly. Place the bag into a large bowl. Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time. Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the grill to medium-hot heat. Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper. Skewer the lamb onto the rotisserie and grill until a meat thermometer registers 135 degrees F for medium doneness, 1 1/2 hours to 1 3/4 hours. Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling. Meanwhile for the Greek slaw: Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl. Sprinkle with salt and pepper. Add the red and green cabbage, carrot and feta. Toss to combine. Cover the slaw and refrigerate for at least 30 minutes before serving. Transfer the lamb to a cutting board and loosely tent with foil. Wait 15 minutes before slicing. While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper. Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes. Slice the lamb. Lay the warm pita breads on a large platter. Top with sliced lamb, grilled tomatoes and the Greek slaw. Squeeze the lemons over the top and serve.
Asian Lettuce Wraps 1 pound jumbo lump crabmeat 1 pound cooked peeled and deveined shrimp, chopped 1 cup diced red onion 2 tablespoons torn purple sage or green sage leaves 1/2 cup sliced water chestnuts 1/2 cup fresh bamboo shoots 1/4 cup peeled, seeded and diced English cucumber 1/2 cup seeded diced tomato 2 lemons juiced 1/2 cup peeled, cored and diced green apple, optional 2 teaspoons hot sauce (recommended: Tabasco) 3 tablespoons hoisin sauce 2 tablespoons honey Salt and freshly ground black pepper Instructions: 1 head butter lettuce or Boston Bibb lettuce, leaves separated and soaked in iced water In a large bowl gently mix all the ingredients together except the salt and pepper and the lettuce. Cover and refrigerate for 1 hour. Remove from the refrigerator and adjust the seasoning with salt and pepper, if necessary. To serve, remove the separated lettuce leaves from the iced water, dry well and put on a serving platter. Add a couple of spoonfuls of the crab mixture into the center of the leaves, fold over and eat!
Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis 1 pork tenderloin 1 pack dried mixed fruit, coarsely chopped Olive oil 1 tablespoon coarsely chopped fresh rosemary leaves 1 tablespoon coarsely chopped fresh thyme leaves 4 garlic cloves, finely chopped 1 tablespoon kosher salt 1 tablespoon cracked peppercorns Parsley, for garnish 2 cups water 1 cup grits 1/4 stick butter 1 cup milk, divided 1/2 cup grated Cheddar, plus more if desired Salt and freshly ground black pepper 1 cup all-purpose flour 4 eggs, for egg wash 2 cups panko (Japanese-style bread crumbs) Oil, for frying 1 pint fresh blueberries, plus extra for garnish 1 tablespoon sugar 1 teaspoon grated lemon peel 1 teaspoon grated orange peel Instructions: Preheat oven to 350 degrees F. Rainbow Fruit Stuffed Pork Tenderloin: Trim the tenderloin by cutting off all silverskin. In food processor, coarsely chop mixed dried fruit. Insert metal dowel or tool into the end of the meat to make a pocket through the center. Stuff the chopped fruit inside. Season the tenderloin with the olive oil, herbs, garlic, salt and pepper. Heat a large skillet over a high heat. Sear the tenderloin on all sides until caramel. Cover the meat with aluminum foil and finish cooking it in the oven until the center of the meat reaches 165 degrees F on an instant-read thermometer, about 30 minutes. Let rest for 15 minutes after cooking. Cut tenderloin into medallions. Keep warm until ready to plate. Cheddar Grits: Heat oil in a Dutch oven to 350 degrees F. In a medium pot, heat 2 cups of water until boiling. Add the grits and stir continuously until done, about 5 minutes. Add the butter, 1/2 cup of milk, Cheddar and salt and pepper to taste. Pour the grits into a square pan and chill until set, about 30 minutes. Once set, use a small biscuit cutter to cut out rounds. Crack 4 eggs into a bowl and beat gently with a fork. Carefully dip each round in flour, then egg wash, then breadcrumbs. Fry in hot oil until golden and set aside until ready to serve. Blueberry Coulis: Add the blueberries to a small saucepan with water to cover. Add sugar; cook over medium heat until blueberries are completely cooked, about 7 minutes. Strain, reserving cooked blueberries, and add the lemon and orange peel. Let steep until cool. Plating: Put some of the coulis in the middle of the plate. Place 1 of the round pieces of fried grits in the middle of the coulis. Place 1 pork medallion on top of the grits. Continue the process until satisfied with the look. Place the additional blueberries around as garnish along with the parsley. Plate presentation is up to the discretion of the chef.
Mango Strawberry Snow Cones Ice 2 mangoes, peeled and chopped 1 pint strawberries, hulled and sliced 1 lime juiced, plus wedges for garnish Instructions: Fill a food processor with ice. Process until the ice is very fine, like snow. Add the mangoes and strawberries and pulse to blend. Pile the crushed ice into dessert glasses or dishes and squeeze over the lime juice. Garnish with lime wedges; serve immediately.
Pork Loin, Sauerkraut and Dumplings One 3-pound pork loin 2 tablespoons olive oil Salt and pepper One 3-pound pork loin 3 cloves garlic, sliced Salt and pepper 2 cups beef broth 1/4 cup vermouth 2 tablespoons corn starch 2 cups instant potato flakes 2/3 cup milk 3 tablespoons butter 2 eggs 2 to 3 cups flour, plus more for kneading 1 teaspoon olive oil 1 medium white onion, finely chopped 1 to 2 jars sauerkraut with caraway seeds 1 teaspoon beef bouillon powder or 1/2 cup liquid beef bouillon, or to taste 2 tablespoons vermouth Caraway seeds Salt and pepper Instructions: For the pork loin, pressure cooker method: In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices. For the pork loin, oven method: Preheat the oven to 350 degrees F. Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices. Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.) For the potato dumplings: While the meat is cooking, prepare the dumplings. Place a pot of water to boil. Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool. Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed. Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done. For the sauerkraut: Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork. For serving: This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite. There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!
Penne with Aspargus-Prosciutto Sauce Water, to boil asparagus and penne Salt, to taste 1 pound green asparagus, preferably thick stalks 1 tablespoon unsalted butter 1/4 pound prosciuuto di San Daniele or Parma, cut in bits 2 tablespoons freshly ground Parmigiano-Reggiano 1 1/2 pounds penne 1/4 cup light cream Freshly ground pepper, to taste Instructions: Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil. After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream. Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil. At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl. While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture. Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an
Caesar Salad with \Crusty\ Croutons 1/2 cup garlic-flavored olive oil, divided, plus more as needed 1/2 cup grated Parmesan, divided, plus more as desired 4 ounces frozen pizza crust, thawed 1/2 lemon, juiced 1 medium head romaine, chopped, rinsed, and dried Kosher salt and freshly ground black pepper Instructions: Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside. Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used. When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined. Transfer to a serving platter and top with additional cheese, if desired.
Piggy Pie Spicy Pork Empanadas 1 tablespoon olive oil 1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions 1 serrano chile, minced 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/2 cup golden raisins 1/4 cup fresh lime juice 6 tablespoons chopped toasted almonds 3 tablespoons sour cream 1/2 teaspoon chipotle powder 1 cup all-purpose flour 1 cup masa harina (cornmeal)* 1 teaspoon baking powder 1 teaspoon salt 4 ounces (1 stick) unsalted butter, melted, cooled 1/2 cup plus 1 tablespoon water 2 large eggs Instructions: For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool. For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead. Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.
Cumin Crusted Chicken 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground 1 cup fresh lemon juice 1/2 cup olive oil, plus 3 tablespoons 2 tablespoons honey Freshly ground black pepper 4 (8-ounce) frenched, skin on chicken breasts 1/3 cup grated cotija cheese Salt and freshly ground pepper Instructions: Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator. Preheat oven to 400 degrees F. Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture. Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.
The Best Cauliflower Ever 4 tablespoons olive oil 1/2 large head or 1 small head cauliflower, cut into florets Salt and fresh ground pepper 3 cloves garlic, chopped 1 roasted red pepper, seeded and chopped 2 tablespoons soft tofu 1/2 teaspoon crushed red pepper flakes 2 tablespoons breadcrumbs 1 tablespoon sesame seeds Instructions: Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes. While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth. Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.
Classic Pound Cake 3 1/2 cups all-purpose flour, plus more for the pan 1/2 teaspoon fine salt 8 large eggs, at room temperature 2 large eggs yolks, at room temperature 2 tablespoons milk, at room temperature 4 teaspoons pure vanilla extract 2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan 2 3/4 cups sugar 1 teaspoon lightly packed finely grated lemon zest Instructions: Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice. Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more. Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients. Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans. Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.
Classic Lemon Tart with Coconut-Almond Crust 1/4 cup desiccated coconut 1 1/2 cups all-purpose flour 1/4 cup almond flour 1/2 teaspoon kosher salt 1 stick (1/2 cup) unsalted butter, at room temperature 1/3 cup sugar 1 teaspoon almond extract 1 large egg 1 stick (1/2 cup) unsalted butter 1 cup sugar 1/4 teaspoon salt 3 large eggs plus 1 yolk Zest of 3 lemons plus 1 cup lemon juice 1 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart. Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes. Preheat the oven again to 350 degrees F. Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate. For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick. Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours. For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form. To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
White Bean and Escarole Soup 2 tablespoons olive oil 2 ounces pancetta or prosciutto cut into 1/4-inch cubes 1/2 cup diced onion 4 cloves garlic, minced 1 teaspoon minced rosemary or thyme 1/4 teaspoon red pepper flakes 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped Two 15 ounce cans cannellini beans, rinsed and drained 1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato 5 cups chicken broth, homemade or low-sodium canned 1 teaspoon kosher salt plus more Freshly ground black pepper Instructions: Serving suggestions: Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread. In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.
Corn Dogs 1 1/2 cups fine yellow cornmeal 1 cup all-purpose flour, plus more for dredging 2 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon mustard powder Kosher salt 1 cup milk 2 large eggs 2 tablespoons peanut oil, plus more for frying 8 hot dogs Instructions: Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter. Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess. Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.
Buffalo Chicken Meatloaf 3 tablespoons ketchup 1 tablespoon hot sauce Nonstick cooking spray, for spraying the loaf pan 3 tablespoons unsalted butter 3 stalks celery, small diced (about 1 cup), celery leaves reserved for garnish 1/2 medium onion, small diced (about 1 cup) 3 tablespoons hot sauce 1 1/2 pounds ground chicken, 50/50 light and dark 1 cup blue cheese crumbles 1 1/2 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 2 large eggs 2 1/4 cups panko breadcrumbs 1/4 cup grated Parmesan Instructions: For the sauce: Whisk together the ketchup and hot sauce in a small bowl and set aside. For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with cooking spray and set aside. Melt the butter in a medium saute pan over medium-high heat. Once melted, saute the celery and onion until softened, 3 to 5 minutes. Transfer the mixture, with the drippings, to a large bowl. Add the hot sauce to the bowl and stir to combine. Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined. Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked. Spread the sauce over the top of the meatloaf. Mix the Parmesan with 1/2 cup of the panko and sprinkle the mixture on top of the sauce. Bake until the center is set and the top is golden brown, 45 minutes to an hour. Let rest about 15 minutes before cutting to serve. Meanwhile, toast the remaining 1/4 cup panko in a dry pan until lightly golden and set aside. Garnish the meatloaf slices with the toasted panko and chopped celery leaves.
Grilled Chicken, New Potato, Roasted Garlic and Fresh Thyme Quesadilla 2 boneless chicken breasts 3 tablespoons olive oil 8 small new potatoes, halved Salt and freshly ground pepper 6 cloves roasted garlic Six 6-inch flour tortillas 1/2 cup Monterey Jack cheese, shredded 1/2 cup white Cheddar cheese, shredded 2 tablespoons fresh thyme 2 tablespoons vegetable oil Instructions: Preheat grill. Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill breasts on each side for 4 to 5 minutes, remove and let rest. Toss the potatoes in the remaining olive oil and season with salt and pepper to taste. Grill flesh side down for 2 to 3 minutes until golden brown, turn over and continue cooking until tender. Place 4 tortillas on an ungreased baking sheet. Spread each tortilla with 2 tablespoons of each cheese, 4 slices of chicken, 1 clove of garlic and 4 potato halves. Sprinkle each tortilla with fresh thyme. Stack the 2 layers and cover with the remaining 2 tortillas. Brush the top tortillas with vegetable oil place oilside down on the grill. Cook on one side until golden brown, turn over and continue cooking until the cheese melts. Cut into quarters and serve immediately.
Y2-K-Sadillas 1 large pear, sliced into 1/2 inch thick slices 1 tablespoon canola oil 1/4 cup of red onions, small diced 1 teaspoon garlic, chopped 1 small jalapeno, diced 1 tablespoon fresh oregano, chopped 1 tablespoon lemon juice Salt Freshly ground black pepper 1 1/2 cups shredded duck confit 1/4 cup sliced green onions 3/4 cup shredded Gruyere cheese Salt Freshly ground black pepper 6 six-inch flour tortillas 2 tablespoons butter, melted 1/4 cup creme fraiche Instructions: For the salsa: Toss the pears with canola oil. Place the pears on a hot grill or grill pan. Grill for 3 minutes per side. Remove from the grill and cool. Chop grilled pears into small pieces and place in a small bowl. Add red onions, garlic, jalapeno, oregano and lemon juice. Mix well. Season with salt and pepper. Refrigerate for 30 minutes before serving. For the quesadillas: Preheat the oven to 350 degrees F. Mix together the duck confit, green onions and Gruyere cheese. Season with salt and pepper. Lay 3 of the tortillas on a flat surface. Spread the confit mixture evenly on each tortilla. Top each with another tortilla. Press down firmly. Brush the top of each quesadilla with some of the melted butter. Place the quesadilla on a baking sheet and bake for 10 minutes, or until tortilla is golden brown and the cheese is melted. Remove from the oven and slice into 4 pieces. Garnish each piece with a scant tablespoon of the grilled pear salsa and a dollop of creme fraiche.
Stuffed Mirlitons 4 large mirlitons (also known as chayotes) 3 tablespoons cooking oil 1/2 cup diced onions 1/4 cup chopped celery 1 cup shrimp, cooked and chopped, or 1 pound bulk sausage, cooked and drained 1/2 cup Italian bread crumbs 1 1/2 teaspoons seasoned salt 1/8 teaspoon cayenne pepper 1/2 cup bread crumbs (plain or Italian) Instructions: Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh. Preheat oven to 350 degrees F. Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well.
Fried Calamari with Tuna and Caper Mayonnaise 2 egg yolks* 8 ounces extra-virgin olive oil Salt and pepper Splash white wine vinegar 2 tablespoons rinsed capers 1 can tuna, mashed 2 cups vegetable oil 2 cups all purpose flour Salt Cayenne pepper 1 pound calamari rings Instructions: TUNA AND CAPER MAYONNAISE: In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed. FRIED CALAMARI: In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise.
Fork Steak fork-steak1 medium yellow onion, chopped Extra-virgin olive oil, for drizzling Four 10 to 12-ounce rib eye steaks 1 teaspoon seasoned salt, such as Lawry's Freshly ground black pepper 1/4 cup chopped garlic Balsamic vinegar, for drizzling One 12-ounce can beer (not light beer) 6 button mushrooms 2 red bell peppers, chopped Instructions: Preheat the oven to 400 degrees F. Spread the chopped onions in the bottom of a large baking dish and drizzle with olive oil. Rub the steaks with the seasoned salt, pepper and garlic and place on top of the onions in a single layer. Drizzle the steaks with olive oil and balsamic vinegar. Pour the beer over the steaks and tuck the mushrooms and peppers around the steaks. Roast the steaks in the oven for 30 to 45 minutes.
Cheesy Vegetable-Bacon Panini 8 slices bacon 1 zucchini, cut into 1/4-inch lengthwise slices One 12-ounce jar marinated artichoke hearts, drained and roughly chopped, marinade reserved Kosher salt and freshly ground black pepper 4 ciabatta rolls, halved lengthwise One 6-ounce jar roasted red peppers, drained and roughly chopped 2 cups shredded fontina or mozzarella cheese, or a blend of both 1/2 cup baby arugula Instructions: Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil. Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly. Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves. Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot.
Pineapple Throne Chicken Tacos 2 teaspoons guajillo or ancho chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon garlic powder Pinch ground cloves Kosher salt 1 chicken (about 4 pounds) 1 medium ripe pineapple 2 tablespoons achiote (annatto) paste 4 cloves garlic, sliced 1 teaspoon ground cumin 1 teaspoon dried oregano Pinch ground cloves Kosher salt 1/4 cup distilled white vinegar 2 tablespoons agave or honey 2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 2 ripe plum tomatoes, chopped 1 jalapeno, seeded if desired for less heat, finely chopped 1/2 small red onion, finely chopped Kosher salt 1/2 cup fresh cilantro leaves, roughly chopped Shredded green cabbage, for serving Cubed avocado, for serving Lime wedges, for serving 12 street taco-size corn or flour tortillas, warmed, for serving Instructions: For the chicken: Combine the chile powder, cumin, oregano, garlic powder, cloves and 1 teaspoon salt in a small bowl. Rub all over the outside of the chicken and sprinkle a little in the cavity. Let sit at room temperature 1 hour or refrigerate up to overnight. When you are ready to cook, prepare a grill for medium (350 to 375 degrees F) indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Fold a double thickness of aluminum foil to about 10 inches square and place in the center of the indirect heat (or use a disposable aluminum pan). Cut the top from the pineapple and cut a small slice from the bottom, if needed, so the pineapple stands up firmly on its own. Use a serrated knife to cut down vertically, along the core to make a plank, stopping a little more than an inch from the base of the pineapple. Cut horizontally above the base to remove 1 plank of pineapple. Remove 3 more planks in the same manner--ending up with a firm base holding up the pineapple core. Cut the flesh from the pineapple. Coarsely chop 1 cup and set aside for the sauce. Cube the remaining pineapple for salsa, about 1 1/2 cups, and set aside. Stuff the pineapple core in the cavity of the chicken to make it stand up straight. Place on the foil on the grill and cover the grill. Cook the chicken for 1 hour. For the sauce: Meanwhile, melt the achiote paste in a small skillet over low heat, adding 1 to 2 tablespoons water if it is too thick to melt (different brands have different textures). Once melted, add the garlic and cook until sizzling, about 1 minute. Stir in the cumin, oregano, cloves and 1/2 teaspoon salt and remove from the heat. Transfer to a blender with the reserved 1 cup chopped pineapple, vinegar and agave. Blend to make a smooth sauce about the consistency of BBQ sauce. Season with salt. You will have about 1 1/2 cups. Divide the sauce between 2 bowls, reserving one bowl for basting and one for serving. After 1 hour, brush the chicken with some of the basting sauce and re-cover the grill. Continue to cook, basting every 10 minutes, until the skin is deep golden brown and the chicken is cooked through and tender (an instant-read thermometer should read 165 degrees F in the thickest part of the thigh), 30 to 40 minutes more. Remove the chicken to a cutting board to rest for 10 minutes and remove the pineapple core. For the salsa: While the chicken rests, toss the reserved 1 1/2 cups pineapple cubes in a medium bowl with the lime juice, oil, plum tomato, jalapeno, red onion and 1 teaspoon salt. Toss well. Add the cilantro and toss just to combine. Cut the chicken into pieces, then carve the meat from the bones and chop into bite-size pieces. Serve with the salsa, cabbage, avocado, lime wedges and tortillas on the side. Drizzle the tacos with the reserved pineapple sauce.
Incredible Chocolate Peanut Butter Pie Vegetable oil, for brushing pie plate 1 3/4 cups chocolate wafer crumbs 1/4 cup unsalted roasted peanuts, chopped 6 tablespoons (3/4 stick) unsalted butter, melted 3/4 cup granulated sugar 3 tablespoons cornstarch 2 1/2 cups whole milk 3 large egg yolks 3/4 cup crunchy peanut butter 2 ounces semisweet chocolate, chopped 1 1/2 cups heavy cream 1 cup heavy cream 3 tablespoons granulated sugar 1/4 cup chopped unsalted roasted peanuts Instructions: To make the nutty wafer crust, preheat the oven to 350 degrees. Lightly oil a 9-inch deep dish pie plate. In a medium bowl, stir together the cookie crumbs, peanuts and butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake the crust for 8 to 10 minutes, or until set. Cool on a wire rack. To make the chocolate-peanut butter filling, in a medium saucepan, stir together the sugar and the cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and bring to a gentle boil, whisking constantly. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter. In a small bowl, combine 1 cup of the hot peanut butter mixture with the chopped chocolate and stir until the chocolate in melted, scrape the mixture into the baked crust. Cover with plastic wrap, pressing it directly onto the surface, and chill for 1 hour, or until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill for 45 minutes, or until cool but not set. In a medium bowl, using a handheld electric mixer, beat the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the cooled peanut butter mixture. Remove the plastic wrap from the pie. Scrape the mixture onto the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill for 1 hour, or until set. To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar. Beat until the cream forms soft peaks. Using a rubber spatula, pile the whipped cream evenly over the pie filling. Use the spatula to swirl the cream attractively over the pie. Sprinkle the peanuts over the cream. Chill the pie before serving.
Breakfast of Champions Sandwich 6 whole wheat English muffins 1 stick butter 6 thin slices ham 6 medium eggs Salt and ground pepper 6 slices American cheese Instructions: Separate the halves of the English muffins and spread them with some of the butter. Set them face down on a griddle to lightly brown. Set aside. Add 1 tablespoon of the butter to a skillet over medium heat. Cut the ham into small circles with a biscuit cutter or ring cutter and quickly brown in the skillet. In the same skillet (or a separate one if you run out of room), place 6 egg rings into the pan and brush with butter all over the interior of the rings. Crack an egg into each ring. Sprinkle with salt and pepper and cook. Flip the eggs over when the white is 80 percent set, after 3 or 4 minutes, and cook about 30 seconds to 1 minute more. Lay out the muffins in a row with the bottoms down and the tops ready to go on. Lay a slice of cheese on each. Lay a slice of ham on each. Lay an egg on each. Put the tops on. Immediately wrap them in a foil bag to lock in the heat.
Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts 2 slices white bread, 1-inch thick 1/4 to 1/2 cup milk, to moisten 1/2 seedless cucumber Kosher salt 3 tablespoons EVOO 1 1/2 pounds ground lamb or beef Freshly ground pepper 1/4 cup finely chopped fresh mint 3 tablespoons grated red onion 1 tablespoon finely chopped fresh oregano 2 pinches cinnamon 3 cloves garlic, grated or pasted 1 large egg Zest and juice of 1 lemon 4 pocket-less pitas or flat breads, cut into wedges 1 1/2 cups Greek yogurt 1/4 cup fresh dill 1 teaspoon ground cumin Orzo with Feta and Walnuts, recipe follows Kosher salt 1 1/2 cups orzo 1/2 cup chopped walnuts 1 cup finely chopped flat leaf parsley 1/2 pound Greek feta cheese, crumbled EVOO, for drizzling Freshly ground pepper Instructions: Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita. Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes. Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine. Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side. Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth. Serve the meatballs with the sauce and pitas and alongside the Orzo with Feta and Walnuts. Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat. Combine the orzo with the walnuts, parsley, feta and a drizzle of EVOO and season with pepper.
Berries with Champagne Cream 1 cup light whipped topping (recommended: Cool Whip Lite) 1/4 teaspoon Champagne flavoring (recommended: LorAnn Gourmet) 1 (16-ounce) bag frozen mixed berries, thawed in refrigerator Instructions: In a small bowl, stir together the whipped topping and Champagne flavor. Layer the berries and champagne cream in champagne flutes. Serve immediately.
Pollito Tia Clara 1 (3 pound) roasting chicken, free-range if possible 3 cloves garlic, finely chopped Salt 2 tablespoons paprika 1/4 red wine vinegar 1/3 cup Spanish olive oil 4 plum tomatoes, peeled, seeded, and chopped (or use canned plum tomatoes) 2 medium onions, finely chopped 3 tablespoons unsalted butter, cut into 4 pieces 1/2 teaspoons freshly ground black pepper 2 tablespoons finely chopped parsley, for garnish Instructions: Rinse the chicken, remove any excess fat from around the vent, and pat dry with paper towels. In a small bowl, mix together the garlic, 1 teaspoon salt, paprika, and vinegar. Use this mixture to rub all over and inside the cavity of the chicken. Cover the chicken and let it sit on a platter for 1 hour. Heat a large cast iron skillet over medium high heat and add the olive oil. Shake the chicken from both ends to drain off the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. This will take a good 10 to 15 minutes. Preheat the oven to 350 degrees. In a large enamel and cast iron casserole, combine the tomatoes, onions, butter, 1/2 teaspoon salt and the black pepper. Add 1/2 cup water and set the chicken on top of this mixture. Roast the chicken for 20 minutes per pound, or until the thigh meat is done through with no trace of pink remaining. Transfer the chicken to a warm serving platter and cover loosely with aluminum foil, while you tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces as desired, and serve with some of the vegetables from the pan, sprinkled with the parsley.
Memphis Barbecue Nachos 1 pound smoked pork shoulder, barbecued pork or smoked chicken, chopped 1 (16-ounce) jar spicy nacho cheese sauce 1 pound round tortilla chips 1 (18-ounce) bottle Memphis-style barbeque sauce, see Cook's Note* Dry barbecue spice rub or chili powder, as needed 1 small (6 to 8-ounce) can sliced jalapenos, drained Instructions: In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste.
Peanut Butter Apple Rings 1/3 cup Jif® Natural Creamy Peanut Butter Spread 4 teaspoons honey 1/4 teaspoon ground cinnamon 1 large red delicious apple, cored and cut crosswise into 6 rings 1/2 cup granola cereal with raisins Instructions: 1.STIR peanut butter, honey and cinnamon in small bowl. Arrange apple rings on serving plates. Spread rings evenly with thin layer of peanut butter mixture. 2.LIGHTLY PRESS granola cereal into peanut butter mixture. Serve immediately.
Thai Steak with Noodles 1 1/2 pounds flank steak 5 tablespoons vegetable oil, plus more for the grill 4 tablespoons Thai red curry paste 6 ounces rice vermicelli 2 red bell peppers, sliced into thick strips 12 ounces green beans, trimmed Kosher salt and freshly ground pepper 1/4 cup fresh lime juice (from 2 to 3 limes) 2 tablespoons packed light brown sugar 2 teaspoons fish sauce 1 teaspoon Asian chili-garlic sauce 1 cup fresh basil Instructions: Bring a large pot of water to a boil. Meanwhile, preheat a grill to medium high and line one side with foil. Pound the steak between 2 pieces of plastic wrap until 3/4 inch thick; cut in half lengthwise. Stir 1 tablespoon vegetable oil and the curry paste in a small bowl and spread all over the steak. Add the rice noodles to the boiling water and cook as the label directs. Drain and rinse under cold water; shake off the excess water. Snip the noodles into pieces with kitchen shears. Brush the uncovered side of the grill with vegetable oil. Toss the bell peppers and green beans with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper and place on the foil. Grill the vegetables, stirring, until charred, about 10 minutes. Meanwhile, season the steak with salt and pepper and cook on the other side of the grill until marked, 4 to 5 minutes per side for medium rare; transfer to a cutting board. Chop the vegetables. Whisk the remaining 3 tablespoons vegetable oil with the lime juice, brown sugar, fish sauce, chili-garlic sauce and 2 tablespoons water in a large bowl. Add the rice noodles, vegetables and basil; season with salt and pepper and toss. Divide among plates. Thinly slice the steak and add to the plates.
Minted Couscous 1 cup dried couscous 1 1/4 cups hot boiling chicken broth or water Olive oil 1/2 cup fresh mint leaves, chopped 4 plum tomatoes, seeded and cut into 1/4 inch dice Salt and pepper 1 cup dried couscous 1 1/4 cups hot boiling chicken broth or water Olive oil 1/2 cup fresh mint leaves, chopped 4 plum tomatoes, seeded and cut into 1/4 inch dice Salt and pepper Instructions: Set couscous in a bowl. Pour boiling broth or water over it and let steep for 1/2 hour. Right before eating, heat some olive oil in a skillet. Add couscous and cook, stirring constantly, until couscous is warmed through. Remove it from the heat and add mint and fresh tomatoes; season to taste with salt and pepper. Set couscous in a bowl. Pour boiling broth or water over it and let steep for 1/2 hour. Right before eating, heat some olive oil in a skillet. Add couscous and cook, stirring constantly, until couscous is warmed through. Remove it from the heat and add mint and fresh tomatoes; season to taste with salt and pepper.
Canby Asparagus-Mole 1 pound cut, trimmed asparagus 1 small garlic clove, minced 2 teaspoons lime juice 1/4 cup fresh (or canned) chopped jalapeno chilies 1/2 teaspoon salt 1/2 teaspoon cumin 2 tablespoons finely chopped onion 1/2 cup seeded and chopped tomato Serving suggestions: tortilla chips, cut vegetables, chicken or seafood Instructions: Cook asparagus in small amount of water until tender. Drain well and shock in ice water. In a food processor, process asparagus and next 5 ingredients until smooth (about 30 seconds). Scrape bowl frequently. Remove from food processor and stir in onion and tomato. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or seafood.
Duck and Apple Wontons 2 tablespoons salad oil 4 duck breasts, skinless 3 Granny Smith apples, peeled cored, and diced small 2 tablespoons raisins 1 teaspoon Chinese five-spice powder 1 teaspoon chopped fresh garlic (1 garlic clove) 1 teaspoon chopped red onion 2 teaspoons chopped fresh cilantro leaves Salt and freshly ground black pepper 16 wonton skins 1/2 cup duck sauce, soy sauce, Chinese hot sauce, or your other favorite dipping sauce Instructions: Heat oil in a hot saute pan. Sear duck breasts until medium rare. Remove and let cool. In the same pan, add apples and raisins, five-spice powder, garlic and onion, and saute until tender. Remove, from heat, add cilantro, and season with salt and pepper. When cool enough to handle, dice duck, add to apple mixture and mix well. Lay out the wonton skins. Spoon a little mixture onto each skin, fold over and seal by moistening seams with a little water, making sure that no mixture oozes out. Wontons can be deep-fried or steamed in a steamer basket. Serve with your favorite dipping sauce.
Salad Nicoise 1/2 pound yellow or green wax beans Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more as needed 1/4 cup red wine vinegar 2 tablespoons capers, drained 2 tablespoons chopped jarred pepperoncini 12 ounces high-quality canned or jarred tuna in oil, such as Ortiz 1 head red leaf lettuce, leaves separated 1/2 cup thinly sliced red onion 1 cup cherry tomatoes, halved 1 cucumber, peeled if skin is thick, cut into batonnet (1/4-inch sticks) 2 hard-boiled eggs, peeled and halved 1 cup sliced roasted red peppers, drained 1/4 cup pitted Nicoise or Kalamata olives 1/4 cup fresh basil, torn 1/4 cup fresh dill leaves 1/4 cup fresh parsley leaves Instructions: Blanch the wax beans: Plunge the beans into salted boiling water and let cook, 2 minutes. Remove and plunge into ice water to stop the cooking. Dry off completely. Whisk together the olive oil, vinegar, capers and pepperoncini in a small bowl. Set aside. Drain the tuna. Leave the tuna in big chunks; do not crumble. Place the lettuce on a platter. Arrange the tuna, onions, wax beans, cherry tomatoes, cucumbers, eggs, roasted peppers and olives on top. Drizzle liberally with the dressing. Garnish with the herbs and season with salt and pepper. Serve.
Texas Style Chili 1/4 cup rendered bacon grease or vegetable oil 3 pound tri-tip or boneless sirloin or chuck roast, cubed 1 large white onion, chopped 3 large jalapeno or serrano peppers, stemmed, seeded and chopped 5 cloves garlic, peeled and crushed 5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped 6 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons Mexican oregano 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 large tomatoes, peeled, seeded, and chopped 1 (12-ounce) bottle Lone Star or Shiner Bock beer 2 ounces tequila 3 chipotle chiles in adobo, chopped 4 to 5 cups beef stock 1/4 cup to 6 tablespooons masa harina Chopped fresh cilantro leaves, garnish Finely chopped white onions, garnish Sour cream, garnish Fresh hot cornbread, accompaniment Instructions: In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more. Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface. Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.
Pan-Roasted Chicken with Mushrooms and Rosemary 1 (6-ounce) boneless chicken breast with wing attached, with skin Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 5 fresh white mushrooms, halved 2 shallots, halved 2 sprigs fresh rosemary 1/4 cup water 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F. Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted. The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Mini Meatball Sandwiches 2 pounds ground chuck or ground beef 1/2 cup panko or other breadcrumbs 1/2 cup milk 2 cloves garlic, minced 1/2 teaspoon salt Freshly ground black pepper 2 tablespoons olive oil 1/2 medium onion, diced 1 large jar marinara sauce 12 dinner rolls or slider rolls 2 cups grated mozzarella Instructions: Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands. Roll into heaping tablespoon-sized rolls. Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute. (You might have to do this in two batches, depending on the size of your skillet.) Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes. When ready to serve, cut each dinner roll in half. Place a handful of grated mozzarella on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun. Serve immediately!
Chocolate Mousse Cake 1 tablespoon instant coffee 2 sticks butter melted 8 eggs, separated 1 cup sugar 1 tablespoon brandy 1 teaspoon vanilla 16 ounces semisweet chocolate chips melted 6 tablespoons flour 1 cup chopped walnuts Whipped cream, for garnish Instructions: Preheat the oven to 400 degrees F. Add instant coffee to melted butter. Set aside. Beat the egg whites until stiff, set aside. Beat the egg yolks until lemon colored in an upright mixer. Add the sugar to the egg yolks and beat until combined. Add the brandy, vanilla, melted butter, and chocolate. Add the flour, just to combine. Fold in the egg whites and walnuts. Pour into a greased and floured 9-inch springform pan and bake about 20 minutes. Center will be soft. Serve with whipped cream.