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Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta 8 to 12 thin slices pancetta 4 ounces Gorgonzola cheese, crumbled (about 1/2 cup) 3 tablespoons sour cream 1 tablespoon fresh lemon juice 1/3 cup whole milk Kosher salt and freshly ground black pepper 1 head iceberg lettuce, quartered 2 Roma tomatoes, cut into wedges 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain. Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper. Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.
Blood Orange and Basil Ranch Water 2 ounces tequila blanco 2 tablespoons fresh blood orange juice plus 1 blood orange wheel, for serving 2 fresh basil leaves 6 ounces sparkling mineral water Instructions: Add the tequila, blood orange juice and basil to the bottom of a glass. Use the back of a wooden spoon to smash the basil to help release the flavor. Fill the glass half full with crushed ice. Top with the sparkling water. Stir and garnish the glass with the blood orange wheel.
Foil Packet Lemon Shrimp Scampi with Artichokes 2 tablespoons Italian-style breadcrumbs 1/4 cup plus 1 teaspoon extra-virgin olive oil 1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced 5 cloves garlic (1 grated, 4 minced) 2 tablespoons grated parmesan cheese 1 9-ounce package frozen artichoke hearts, thawed Kosher salt 4 sprigs fresh oregano 4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp 1/4 teaspoon red pepper flakes 1/4 cup finely chopped fresh parsley 1/2 cup dry vermouth or dry white wine Instructions: Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside. Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate. Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.
Ranch Chickpea Salad Sandwiches 1/4 cup finely chopped red onion (about 1/2 small red onion) 1 tablespoon plus 2 teaspoons fresh lemon juice 1 15-ounce can chickpeas, drained and rinsed 1/3 cup ranch dressing Kosher salt and freshly ground pepper 1/2 cup finely chopped celery 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill 8 slices multigrain bread, toasted 4 to 8 leaves Bibb or Boston lettuce 1 ripe avocado, thinly sliced Ranch tortilla chips or dill pickle potato chips, for serving Dill pickles, for serving Instructions: Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes. Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine. Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.
Honey Glazed Walnut Cake 1 cup shelled walnuts 1/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup light brown sugar 5 large eggs 1/2 cup honey 1/2 cup fresh orange juice 1 teaspoon vanilla extract Fresh berries to serve on the side Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9 inch round cake pan. Place the walnuts, flour, baking powder, salt, and cinnamon in a food processor and blend until finely chopped. Add the brown sugar and eggs and process until smooth. Pour the batter into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 5 minutes. Turn the cake out of the pan and cool completely on a rack. Combine the honey, orange juice, and vanilla in a small saucepan over medium low heat and bring to a boil. Poke the cooled cake all over with a toothpick and brush liberally with the glaze. Slice the cake and serve fresh berries on the side. Wrap the leftovers tightly in plastic wrap and store in the refrigerator for a day or two.
Tom's Green Beans with Shallots 12 ounces green beans, trimmed 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 shallot, minced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil Instructions: Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes. Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.
Garlic Bread 2 cloves garlic 1/4 cup olive oil 1 loaf garlic bread 1 teaspoon oregano Instructions: Squirt olive oil into a small skillet. Smash the garlic on a cutting board and add it to the olive oil. Heat until the garlic browns, the remove the garlic and pour the oil over the bread. Sprinkle the bread with dried oregano. Place garlic bread on grill and grill until;
Cherry Pie 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 cup vegetable oil 2 tablespoons cold water, plus more as needed 1 large egg, lightly beaten Two 10-ounce bags frozen sour or sweet cherries, defrosted (see Cook's Note) 1 1/2 cups sugar 1/2 cup all-purpose flour 2 tablespoons unsalted butter Vanilla ice cream, for serving Instructions: For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper. Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust). Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even. Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg. For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter. Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg. Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer. Let cool before slicing. Serve with vanilla ice cream.
Lemon-Ginger Zapper 6 large, juicy lemons, peel and pith removed 2 ounces fresh ginger (about a 2-inch piece) 1/8 to 1/4 teaspoon cayenne pepper 1 teaspoon agave syrup 1/2 cup coconut water or tap water 1 tablespoon chia seeds, optional Instructions: Juice the lemons, then the ginger, following your juicer's specific settings for each. Stir in the cayenne, agave syrup and coconut water. Add the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.
Winter Kale Salad 1 small bunch of kale, stems removed, cut or torn into small pieces 1/4 cup pecans, toasted and chopped 1 green onion, chopped 1 pear, peeled and sliced Kosher salt and freshly ground black pepper 2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Crumbled blue cheese, for garnish Instructions: Toss kale, pecans, green onion, and pear together in a medium bowl. Sprinkle with salt and pepper. Drizzle vinegar then oil over the top. Toss and serve with a sprinkling of cheese.
Loaded Double Red Bean Burgers Three 14-ounce cans red kidney beans, drained and rinsed 1/4 cup plus 2 tablespoons olive oil 6 cloves garlic, crushed 3 red bell peppers, finely chopped 1/4 cup plus 2 tablespoons vegan Worcestershire sauce (no anchovies) 1/4 cup plus 2 tablespoons nutritional yeast flakes 3 tablespoons tamari or soy sauce 1/2 cup plus 1 tablespoon all-purpose flour 1/4 cup plus 2 tablespoons milled flaxseed mixed with 3 tablespoons boiling water 6 vegan cheese slices 1/4 cup plus 2 tablespoons tomato ketchup 1/4 cup plus 2 tablespoons vegan mayo 3 tablespoons American (yellow) mustard 6 burger buns, split and toasted 2 tablespoons jarred sliced pickled jalapeños, drained 2 avocados, sliced 2 large tomatoes, sliced 1 red onion, sliced into rounds Mixed salad leaves Instructions: For the red bean burgers: Add the drained red kidney beans to a wide sauté pan and dry-fry for 3 minutes to get rid of some moisture, so the texture of the burger has more bite. Stir in 1/4 cup of olive oil, the crushed garlic and chopped red peppers. Cook 2 to 3 minutes, until softened. Now add the Worcestershire sauce, nutritional yeast flakes and tamari. Mix them in and sauté for 1 or 2 minutes, until the liquid evaporates. Take off the heat and stir in the flour, followed by the flaxseed mixture. Mash until it comes together. Then shape (using hands) to form 12 burger patties; I like them thinner and wider. Add the remaining 2 tablespoons olive oil to a flat griddle and when hot add 4 of the patties and cook for 2 minutes on each side, until crisp and dark brown. Remove from the pan, stack 2 burgers on top of one another with a cheese slice in between. Keep warm whilst you cook the remaining 2 batches. For the assembly: Spread the ketchup, vegan mayo and mustard on the toasted buns, then add burger stacks followed by fixings of your choice.
Grilled Shrimp with Mango, Lime and Radish Salsa 12 large shrimp 1/4 cup extra-virgin olive oil 1 lemon, juiced Kosher salt and freshly ground black pepper 2 limes 2 mangoes, diced 4 to 5 red radishes, diced 1 red onion, diced 1 tablespoon chili powder 1/2 bunch fresh cilantro leaves, chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these \supremes\ into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.
Taffy 2 pounds sugar 4 pounds corn syrup 2 tablespoons butter 3/4 cups milk 3 drops red or peach coloring 2 teaspoons peach flavoring, for taste Cornstarch, for sprinkling on pulling table Instructions: In a saucepan, mix together the sugar, corn syrup and butter, stirring over high heat until mixture reaches 240 degrees F on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 248 degrees F. Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the center to form into a ball. Take all 4 balls and form into 1 large ball. Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier. Place the taffy on your pulling table/slab, add the color and flavoring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the color you want. Now you can lay the taffy on the table that has a small amount of cornstarch to keep it from sticking. While still soft, press into a 3/4-inch thick sheet. Take a yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1/2 to 3/4-inch wide strips. Cut strips into pieces that you want to wrap, about 2-inches. Begin wrapping the pieces in the waxed paper and twisting the ends.
Panroasted Brussels Sprouts with Pancetta 1/2 pound thickly sliced pancetta, cut into 1/4 inch dice 8 large shallots, quartered Salt and freshly ground pepper 2 pounds Brussels sprouts, quartered 1/2 cup white wine vinegar Instructions: In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes. Add the Brussels sprouts and vinegar and bring to a boil. Reduce the heat to low, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and keep warm until serving.
Fried Vermicelli and Green Onions 1 pound vermicelli Salt 3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 tablespoons butter, cut into small pieces 3 cloves garlic, crushed away from skins 6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise Pepper 20 leaves fresh basil (1 cup), shredded into a chiffonade Instructions: Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.
Six Layer Cake 1/2 cup cocoa powder 1 teaspoon espresso powder 2/3 cup hot water One 12-ounce can evaporated milk 2 cups sugar 6 tablespoons unsalted butter 1/2 teaspoon salt 1 teaspoon vanilla bean paste Butter, for greasing Flour, for dusting 1 box vanilla cake mix, such as Betty Crocker Instructions: For the frosting: Mix the cocoa powder, espresso powder and hot water in a saucepan and bring to a boil over medium heat. Add the evaporated milk, sugar, butter and salt and cook until thick, 3 minutes. Remove from heat and stir in the vanilla paste. Let cool completely, then chill in the refrigerator for 15 minutes. For the cake: Preheat the oven to 350 degrees F. Butter and flour six 8-inch round cake pans. Mix the cake batter according to cake mix package instructions. Measure out how much batter you have and then divide it by six. Pour the portioned batter into the cake pans; the layers will be thin, about 1/4-inch in height. Tap the pans on the counter for even baking. Bake for 7 to 10 minutes, keeping a close eye on the cakes, until cooked through. Remove from the oven and cool on a rack in the pan. Assembly: Add a small dollop of frosting to a cake stand or cardboard cake round and then set a cake layer on the stand. With an offset spatula, spread the top of the layer with about 1/4 cup of the frosting. Continue building the cake, spreading frosting between each layer. Once all the layers are assembled, leave the top unfrosted. Refrigerate the cake for 30 minutes to allow the frosting to set. Then frost the top and refrigerate for another 30 minutes to set before serving.
Bacon Chocolate Chip Cookies 9 slices thick-cut bacon, about 3/4 pound 2 1/4 cups all-purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup (1 1/2 sticks) unsalted butter, cubed and at room temperature, plus more melted if needed 1 cup packed dark brown sugar 1/2 cup granulated sugar 1 1/2 teaspoons molasses 1 large egg, at room temperature 1 large egg yolk, at room temperature 2 teaspoons pure vanilla extract 1 1/2 cups semisweet chocolate chips Instructions: Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven. While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside. Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup. Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup. Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don\u2019t have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter. Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute. Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour. Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours. While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces. When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more. Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm! Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook\u2019s Note).
Jerk Meatloaf Balls 4 tablespoons coconut oil 3 green onions, chopped 2 shallots, chopped 1 red bell pepper, chopped 1 Scotch bonnet chile, minced 2 garlic cloves, minced 1/2 teaspoon dark brown sugar 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 pound ground beef 8 ounces ground pork 1 egg, lightly beaten 1/4 cup coconut milk 1/4 cup to 1/3 cup dried breadcrumbs 1 cup ketchup 1/4 cup soy sauce Instructions: Heat 2 tablespoons of coconut oil in a medium skillet over medium heat. Add the green onions, shallots, red pepper and Scotch bonnet and cook, stirring occasionally, until the vegetables are translucent, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, 1 to 2 minutes more. Transfer the mixture to a bowl and refrigerate until cool, about 30 minutes. Meanwhile, combine the brown sugar, allspice, cinnamon, garlic powder, ginger, onion powder, oregano, thyme, salt and pepper in a medium bowl and set aside. Preheat the oven to 350 degrees F. Add the beef and pork to the spice mixture and gently work them together. Gently work in the chilled vegetable mixture along with the egg, coconut milk, and just enough of the breadcrumbs to tighten it all up. Form the mixture into 12 meatballs. Heat the remaining 2 tablespoons coconut oil in a cast-iron skillet over medium-high heat. Add the meatballs and cook until browned on all sides, 1 to 2 minutes per side. Transfer the skillet to the oven and bake 10 minutes. Combine the ketchup and soy sauce in a small bowl. Stir the mixture into the skillet and bake until the meatballs are cooked through, another 10 to 12 minutes.
Savory Goat Cheese and Tomato Bread Pudding 2 tablespoons unsalted butter, at room temperature 12 slices good-quality white sandwich bread, crusts trimmed off (about 8 ounces total) 5 ounces goat cheese, crumbled, or 6 ounces crumbled feta cheese 8 ounces (1 pint basket) red or yellow cherry tomatoes, stemmed, and cut in half if large 6 eggs 2 cups milk 3 tablespoons prepared pesto 1/4 cup freshly grated Parmesan or aged Asiago cheese Instructions: Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan. Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up. In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight. To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes.
Beef Fried Rice 2 tablespoons canola oil, divided 2 egg yolks 1/2 cup leftover broccoli from Crispy Orange Beef with Broccoli, recipe follows 1/2 cup bean sprouts 1/2 cup leftover beef, from Crispy Orange Beef with Broccoli 2 cups leftover cooked rice from Crispy Orange Beef with Broccoli 3 tablespoons soy sauce Freshly ground black pepper 1 scallion, thinly sliced 3 cups white rice 1 1/4 pounds beef chuck steak 1/2 cup canola oil 1/4 cup cornstarch 3/4 cup orange marmalade 1 tablespoon chopped garlic 2 tablespoons white vinegar 1 tablespoon peeled and chopped ginger 2 tablespoons soy sauce 1/2 cup orange juice 1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds Instructions: In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside. Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions. Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice. Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips. Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet. In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.
Sweet Cheese Tarts 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/4 tablespoon salt 2 tablespoons cold unsalted butter, cut into 4 pieces 4 tablespoons cold lard, cut into 8 pieces 1 egg, lightly beaten 1/4 cup cream cheese, softened 3/4 cup farmers cheese, softened 1/2 cup sugar 1 large egg yolk 1 teaspoon ground cinnamon 1/4 teaspoon salt Small bunch red seedless grapes, halved Instructions: In a chilled mixing bowl, combine the flour, sugar, salt, butter, and lard. Rub the flour and fat together with your fingertips until the mixture is flaky and the consistency of coarse bread crumbs. Drizzle half of the beaten egg over and toss until the dough comes together, adding the remaining egg if necessary to bind the dough. Gather the dough into a compact ball and refrigerate for at least 1 hour before rolling out. Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 3 1/2 inch rounds. Gather the scraps into a ball, re-roll them and cut more rounds. Repeat until you have used all the dough. Fit the dough rounds into ungreased 2 1/2 inch tart pans or the cups of a muffin pan, pressing them gently against the bottoms and sides to form deep molds. Place the pan in the freezer for 10 minutes to firm the dough. Place the tins on a baking sheet and bake for about 20 minutes, until the pastry is golden brown. Set the shells aside in their tins to cool. Reduce the oven to 350 degrees. In the bowl of an electric mixer or with a handheld mixer, beat the cream cheese, farmers cheese, and sugar together until light and fluffy. Add the egg yolk, cinnamon, and salt and beat until smooth. Spoon the filling into the tart shells, dividing it evenly, and filling up to within 1/4-inch of the top. Bake in the middle of the oven for 20 minutes, or until the filling is set and doesn't jiggle when shaken. Cool the tarts to room temperature and carefully slip them out of their tins. Serve, garnished with a few grape halves.
Fish Nuggets with Roasted Corn and Tomato Salad with Fire Cracker Sauce 3 cups buttermilk 1/2 cup lemon iced tea 3 eggs 2 teaspoons garlic powder 2 teaspoons onion powder 4 tablespoons hot sauce Salt and pepper 3 pounds halibut fillet, cut in 1-by-2-inch pieces 3 cups yellow cornmeal (not self-rising) 1 teaspoon garlic powder 1 teaspoon onion powder Salt Vegetable oil, for frying 1 cup mayonnaise 3 tablespoons hot sauce 1 teaspoon cayenne pepper Juice of 1/2 lemon 4 ears corn 3 large heirloom tomatoes (yellow, pink or orange), diced 4 Roma tomatoes, diced 1/2 red onion, diced 1 green bell pepper, diced 1/4 cup chopped fresh parsley 1/4 cup vinegar 1/4 cup vegetable oil 3 teaspoons sugar 1/4 cup lemon tea Salt and pepper Instructions: For the fish nuggets: Mix the buttermilk, iced tea, eggs, garlic powder, onion powder, hot sauce and some salt and pepper in a large bowl. Add the halibut and toss to coat. Let stand for 45 minutes. Mix together the cornmeal, garlic powder, onion powder and some salt in a large bowl. Toss the fish nuggets in the breading and then fry in 350-degree oil for 3 to 4 minutes, until golden brown and cooked through. Drain on paper towels. For the firecracker sauce: Combine the mayonnaise, hot sauce, cayenne and lemon juice in a bowl and mix together. For the corn-tomato salad: Roast the corn on a grill. Cut off the kernels and let cool. Place the heirloom and Roma tomatoes, red onions, bell peppers and parsley in a bowl. In a separate bowl, whisk together the vinegar, oil, sugar, lemon tea and some salt and pepper. Add the corn to the tomatoes, pour dressing over and toss. Serve the fish nuggets over the corn-tomato salad. Drizzle with firecracker sauce.
Gingerbread Squares with Cream Cheese Frosting 1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 1/2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup packed light brown sugar 1/2 cup molasses 1/2 cup sour cream 2 large eggs Cream Cheese Frosting, recipe follows Two 8-ounce packages cream cheese, at room temperature 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla extract Pinch salt 2 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies. In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish. Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely. Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts. In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.
Poached Chicken With Garlic-Herb Sauce Kosher salt 1 bulb fennel, trimmed and cut into wedges, plus 1 cup fronds 3 medium carrots, cut into chunks 1 head garlic, cloves separated and peeled 1 bunch scallions (white and light green parts), roughly chopped 1 1/2 pounds skinless, boneless chicken breasts, halved crosswise 1/2 pound green beans, trimmed and cut into small pieces 1/3 cup extra-virgin olive oil 1 1/2 tablespoons white wine vinegar 1 tablespoon dijon mustard 1/2 cup fresh parsley 1/2 cup fresh basil Freshly ground pepper Instructions: Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low. Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board. Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain. Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.
Monday to Friday Turkey Gumbo 1/4 cup olive oil 2 scallions, chopped 1 small onion, finely chopped 1 rib celery, finely sliced 1 red bell pepper, seeded and cut into 1 /2-inch cubes Clove garlic, minced 1/8 to 1/4 teaspoon cayenne or to taste 1 teaspoon dried thyme 2 cups chicken stock 1 6-ounce can small red beans or pink beans 10-ounce pack thawed frozen spinach leaves, squeezed dry 10-ounce package frozen corn kernels, thawed 1 pound boneless skinless turkey breasts, cut into 1 /2-inch cubes 1/2 cup minced parsley Instructions: Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds. Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together. Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice.
Vegan Saffron Risotto 1 large leek 1 small bulb fennel 1 cup dry white wine 2 medium carrots, roughly chopped 1 celery stalk, roughly chopped 3 cloves garlic, smashed Three 3-inch strips of peel from 1 orange 4 sprigs parsley 2 sprigs thyme 1 bay leaf Kosher salt 5 whole black peppercorns Large pinch saffron 2 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon tomato paste 1 tablespoon low-sodium soy sauce 1 clove garlic, finely chopped Pinch cayenne pepper 2 cups Arborio rice 1 cup dry white wine One 14.5-ounce can whole peeled plum tomatoes, drained and roughly chopped 1 cup loosely packed fresh parsley leaves, chopped 4 tablespoons nutritional yeast Instructions: Separate the white and green (light and dark) portions of the leek, and cut each in half lengthwise; rinse well to remove any soil. Roughly chop the green top, and set aside for the stock. Thinly slice the white portion into half circles, and set aside for the risotto. Cut the tops off the fennel, and roughly chop for the stock. Finely chop the fennel bulb, and set aside for the risotto. For the stock: Put the wine, leek greens, fennel tops, carrots, celery, garlic, orange peel, parsley, thyme, bay leaf, 1 teaspoon salt and peppercorns in a large pot. Bring to a simmer, and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes. Add 10 cups of water, and bring to a boil; reduce to a gentle simmer, and cook until the stock has reduced by about one third (7 to 8 cups), about 30 minutes. Strain, then use the back of a ladle to squeeze out any excess liquid from the vegetables; discard the vegetables, and keep the stock warm (or cool the stock and refrigerate for up to 3 days). For the risotto: Add a splash of water to the saffron in a small bowl, and set aside to bloom. Heat the oil in a large saucepan over medium heat. Add the sliced leeks, chopped fennel and a pinch of salt, and cook, stirring frequently with a wooden spoon, until soft, 6 to 7 minutes. Add the tomato paste, soy sauce, garlic, 1 teaspoon salt and cayenne, and stir for 1 minute. Add the rice, and stir until coated. Add the wine, and simmer, stirring constantly, until it is absorbed, about 1 minute. Add 3 cups of the warm stock, the saffron and the blooming water to the rice. Bring to a simmer, and cook, stirring constantly, until most of the liquid is absorbed, 7 to 8 minutes. Add 3 more cups of stock, bring back to a simmer and cook, stirring constantly, until the rice is tender but slightly toothsome, 10 to 12 minutes more. In the last few minutes of cooking, add the tomatoes. Remove the saucepan from the heat. Stir in half the parsley and 3 tablespoons of the nutritional yeast, and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the stock as necessary. Pour into a serving dish, and sprinkle with the remaining parsley and 1 tablespoon nutritional yeast.
Leftover-Brisket Breakfast Tacos 2 plum tomatoes, halved 1/2 white onion, sliced into 4 chunks 1/4 cup olive oil, plus more if needed Kosher salt 2 canned chipotle peppers in adobo sauce, stemmed and seeded, plus 2 teaspoons adobo sauce 2 tablespoons canned diced green chiles (mild or hot) 1 1/2 cups chopped leftover brisket (see Cook's Note) 6 large eggs, lightly beaten 8 taco-sized flour tortillas, warmed 1 small bunch cilantro, roughly chopped 3/4 cup crushed potato chips, optional Instructions: Position an oven rack on the top level (or on a level that can accommodate a skillet) and preheat the broiler. Place the tomatoes, onion, 1 tablespoon of the olive oil and a pinch of salt in a small cast-iron skillet, then toss together and spread evenly. Broil, tossing halfway through, until charred around the edges, about 15 minutes. Watch closely to prevent scorching. Add the tomato mixture to a blender with the chipotles and adobo sauce. Process until chopped, about 10 seconds. Transfer to a medium bowl and stir in the green chiles and 1/2 teaspoon salt. Taste and add more salt if needed. Set aside. Heat a large nonstick skillet over medium-high heat. Add the brisket and cook, adding 1 or 2 teaspoons of olive oil if the pan seems dry, until crisped all over, about 2 minutes. Transfer to a plate. Heat the remaining 3 tablespoons olive oil in the same skillet, swirling to coat. Pour in the eggs and cook, undisturbed, until just set around the edges, about 15 seconds. Using a rubber spatula, pull the set egg from around the edges into the center of the skillet. Continue cooking, drawing the spatula around the edge of the pan every 15 to 20 seconds, until the eggs are softly set, about 3 minutes. Remove from the heat. Fill the warmed tortillas evenly with the scrambled eggs, brisket, tomato salsa, cilantro and crushed potato chips if using.
(Web Exclusive) Round 2 Recipe: Potato Stuffed Onions 4 medium yellow onions, peeled 1/2 cup shredded Cheddar 1 cup leftover Potato Salad 1 pound red potatoes, cut in to 1-inch cubes 1 bunch scallions, washed 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon spicy brown mustard 1 teaspoon chopped garlic 1/2 teaspoon kosher salt Pinch freshly ground black pepper Instructions: Preheat oven to 400 degrees F Slice the top third off each onion and set aside; save tops. Slice an X in the inner 2/3 of each onion. Using a spoon remove the inner 2/3 portion of the onion making a bowl. Dice up the inner section of each onion, on a cutting board, and set aside. Mix the shredded cheese with the potato salad in a small bowl. Evenly divide the potato mixture into each onion bowl and cover with the reserved onion top. Place on a baking sheet and bake for 20 minutes or until onions are tender. Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm. While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside. To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days.
Asian-Marinated Pork Loin with Gingered Sweet Potatoes and Five-Spice Apples 4 cups water 1/3 cup kosher salt 1/3 cup sugar 1 tablespoon dark soy sauce 1 1/2 teaspoons toasted Szechwan peppercorns 1 tablespoon toasted black peppercorns, plus freshly ground black pepper 4 1/4-inch-thick slices fresh ginger 2 star anise 2 bay leaves 1 4-pound pork loin 2 tablespoons canola oil Gingered Sweet Potatoes (recipe follows) Five-Spice Apples (recipe follows) 1/4 cup chives cut into 1-inch lengths, for garnish 2 tablespoons Chile Oil, for garnish (recipe follows) 6 tablespoons butter 6 garlic cloves, peeled 2 tablespoons finely chopped fresh ginger 1 1/2 cups heavy cream 4 medium sweet potatoes, peeled and roughly chopped Salt and freshly ground black pepper 2 tablespoons canola oil 1 small red onion, cut into 1/4-inch dice 1 1/2 teaspoons five-spice powder 1 tablespoon brown sugar, packed 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice 1 cup apple juice Salt and freshly ground black pepper 1 tablespoon butter 1/2 cup chile powder, such as ancho, chimayo, or pasilla 1/2 tablespoon ground cumin 1 teaspoon salt 3 cups canola oil Instructions: One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight. Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste. Heat a large skillet over high heat, add the oil, and swirl to caot the bottom of the pan. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125 degrees F internal temperature), 25 to 30 minutes. The interior of the pork will remain pink. Allow the pork to rest for 10 minutes and cut into 1/4-inch slices. Divide the gingered sweet potatoes among 4 plates, surround with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the chile oil, and serve. Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm. Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and trasnfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve. For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes. Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm. For the Chile Oil: In a medium skillet, combine the chile powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke. Whisk in the oil and remove from the stove. Allow the chile oil to cool, transfer it to a glass jar, and let stand overnight. Cover and use or store. The oil will separate from the solids; use the red oil only.
Baked Rice Pudding with Apricots 3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear 4 cups milk 1/4 cup diced dried apricots 1/4 vanilla bean, split lengthwise and scraped 1/2 teaspoon freshly grated lemon zest 1/2 cup sugar 4 egg yolks Instructions: Preheat the oven to 300 degrees F. In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.
Southern Fried Turkey 8 ounces unsalted butter 2 1/2 ounces red pepper sauce 1/2 cup water 2 garlic cloves 2 bay leaves 12 to 13 pound turkey Approximately 6 gallons peanut oil Instructions: Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying. Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot ? this insures no spill over when working with hot oil. Pour out the water, dry the pot and turkey thoroughly. Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential. Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in. Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.
Ancho Chile-Mexican Chocolate Cookies 1 3/4 cups all purpose flour 1/3 cup good quality unsweetened Dutch-process cocoa powder 2 teaspoons of your favorite ground chile powder, such as ancho chile powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temp 1 cup packed dark brown sugar 1/2 cup granulated sugar 1 large egg 1 1/2 teaspoons vanilla extract 1 cup dark chocolate chunks 1/2 cup unsalted pepitas (shelled pumpkin seeds), lightly toasted Instructions: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined. Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined. Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie. Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.
Melon Madness 2 parts Sauza® Signature Blue Silver Tequila 3 parts honeydew melon puree 1 part agave nectar Honeydew melon garnish Instructions: Add ingredients to blender with ice and blend till smooth. Pour into glass and serve. Garnish with honeydew melon.
Oatmeal Peanut Butter Bars 3/4 cup baking mix (recommended: Bisquick) 2 cups quick oats (recommended: Quaker) 1/2 cup creamy peanut butter 1/2 cup cinnamon applesauce 1/2 cup raisins 1/2 cup chocolate chips 1 egg 1/3 cup honey Instructions: Preheat oven to 350 degrees F. Lightly spray an 11 by 7-inch or 9 by 9-inch baking pan with cooking spray; set aside. In a mixing bowl, stir together baking mix and oats until well blended. Add remaining ingredients and stir until well combined. Press dough into prepared baking pan. Use oven mitts to place pan in oven. Bake for 20 to 25 minutes. Cool completely before cutting into bars.
Robert Ribs 4 racks baby back ribs 1 cup soy sauce 1 cup Worcestershire sauce 2 tablespoons Rib Rub, recipe follows BBQ Sauce, recipe follows 3 tablespoons light brown sugar 2 tablespoons cayenne powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons white pepper 2 tablespoons kosher salt 1 tablespoon dry mustard, such as Coleman's 1 tablespoon course black pepper 5 teaspoons seafood seasoning, such as Old Bay 1 teaspoon ginger powder 3 cups ketchup 1 cup brown sugar 1 cup rice wine vinegar 1/2 cup stone ground mustard 1/3 cup Worcestershire sauce 2 tablespoons cayenne pepper 1 tablespoon sea salt Instructions: Prepare a smoker to high heat, 450 degrees F. To prepare the ribs, remove the silver skin from the back or under rib side. Mix the soy and Worcestershire sauces together. Then on a baking sheet or pan, mop on the basting liquid and sprinkle with the Rib Rub. After basting and seasoning, place the ribs on the rack of the smoker and cook for 1 hour. Mop or baste twice during cooking. Once the ribs have cooked for 1 hour, glaze with BBQ Sauce and finish for a final 10 minutes to allow the sauce to glaze the ribs. Serve and enjoy. Cook's Note: Ribs may require additional cooking time due to size and tenderness. With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage. In a bowl, whisk together the ketchup, sugar, vinegar, mustard, Worcestershire sauce, cayenne and salt in a saucepan over low heat. Cook for 5 to 6 minutes to blend flavors. Remove from the heat and hold until using.
Branzino with Puttanesca 4 piquillo peppers or 1 roasted red bell pepper from jar 1 clove garlic 1/3 cup pitted Kalamata olives, rinsed 2 tablespoons capers, drained and rinsed 1 tablespoon tomato paste 1/2 teaspoon anchovy paste 1/8 teaspoon salt 1/4 cup extra-virgin olive oil 8 branzino fillets, skin on 1 teaspoon salt 1/4 cup olive oil Instructions: For the puttanesca: To the bowl of a food processor, add the peppers, garlic, olives, capers, tomato paste, anchovy paste and salt. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add 1 tablespoon water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve. For the branzino: Dry the branzino fillets well with paper towels. Score the skin of each fillet three times with a sharp knife. Sprinkle with the salt. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish. To serve, spread some sauce on each serving plate and shingle 2 fillets on top. Drizzle with a little more sauce if desired.
Mexican Red Rice 1/3 cup vegetable oil 3 cups long grain rice, rinses 1 medium onion, chopped 5 Serrano chiles, or to taste, stemmed, seeded if desired 2 garlic cloves, chopped 3/4 cup chicken stock, vegetable stock, or water 3 cups Red Tomato Salsa (recipe follows) 2 tablespoons vegetable oil 1 medium onion, thinly sliced 4 cups diced canned Italian plum tomatoes 1 cup tomato juice 2 garlic cloves, peeled 1 large jalopeno chile, stemmed, seeded if desired 1 teaspoon salt Instructions: Preheat the oven to 350 degrees. Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and Serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and the tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30-40 minutes. Stir and serve hot. Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade, or a blender. Add the remaining ingredients except salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust seasoning and serve as dipping sauce for chips or use in other recipes.
Apple Fritters 1/2 cup whole milk 1 3/4 cups all-purpose flour, plus more for kneading and the surface 2 tablespoons granulated sugar 1 3/4 teaspoons active dry yeast 1/2 teaspoon kosher salt 1 large egg 3 tablespoons unsalted butter, at room temperature, plus more for the bowl Oil, for frying 3 small apples, peeled, cored and diced (about 3 cups) 2 teaspoons apple cider vinegar 2 tablespoons unsalted butter 2 tablespoons granulated sugar 1 cup confectioners' sugar 1 to 2 tablespoons whole milk 1/2 teaspoon pure vanilla extract Instructions: For the dough: Heat the milk in a small saucepan over medium heat just until bubbles form around the edge. Transfer the milk to a small bowl and let it cool to about 110 degrees F. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, yeast and salt. Add the egg to the milk and whisk to combine. With a wooden spoon, add the milk mixture to the flour mixture and stir it into a ball. Tip the dough onto a lightly floured surface and knead the dough until it is smooth, about 5 minutes. You can add a little bit more flour at this point if necessary. Next, knead the butter into the dough piece by piece, using a flexible bench scraper to scrape the butter back into the dough as you knead. The dough will seem sticky and buttery, but don't add more flour. Just keep kneading and stretching the dough until the butter is completely absorbed and the dough is smooth. Pop the dough into a buttered bowl, cover tightly with plastic wrap and refrigerate overnight. For the apple mixture: The next day, toss the apples with the cider vinegar in a medium bowl. In a large skillet, melt the butter over medium heat. Sprinkle the granulated sugar over the melted butter and cook, stirring, until the sugar turns deep golden brown, 2 to 3 minutes. (The butter and sugar may separate. Don't worry.) Add the apples and toss to combine. Cook until the apples release some of their juice and are just tender but still hold their shape, 1 to 2 minutes. Use a slotted spoon to transfer the apples to a plate. Cook the remaining liquid down until thick and syrupy, about 3 minutes more. Drizzle the caramel over the apples and toss gently to combine. Let cool to room temperature. Pull the dough out of the fridge. On a lightly floured surface, roll the dough out into a large rectangle, with the short sides at the bottom and the top, about 1/4 inch thick. Use a slotted spoon to transfer half the apples to the bottom half of the rectangle. Leave most of the apple liquid behind. Fold the top half of the dough over the bottom half. Press the dough down to seal in the apples. Spread the rest of the apples, without too much of that liquid, on the right half of the dough square. Then fold the left half of the dough over the apples and press to seal. Roll this into a ball, transfer it to a buttered bowl, cover lightly and set aside to double, about an hour. On a floured surface, tip the doubled dough out and press it into a big square. Use the bench scraper to cut the dough into 12 equal pieces. Shape each piece into a rough ball as best you can. Don't worry if they seem messy or apples pop out. Just smoosh them back together and proceed. Transfer the pieces to well-floured baking sheets. Cover lightly with plastic and let stand until puffed, about an hour. Heat 3 inches of oil in a large, heavy-bottomed pot to 360 degrees F. Line a baking sheet with paper towel. For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a bowl. Add more milk or a little water if necessary. It should be runny. Very carefully transfer a puffed piece of dough to a large spider or spatula and lower it into the oil. Add a few more dough balls, but don't crowd the pan. Cook until they are golden brown and puffed, 2 to 3 minutes, flipping halfway through. Make sure to keep the oil temperature between 350 to 360 degrees F. Lift the fritters out with the spider and set them on the paper towel-lined baking sheet for about 3 minutes. Transfer the fritters to a rack and use a pastry brush to cover them in glaze. Serve hot or at room temperature.
Orzo Salad with Mustard Greens and Dried Cherries 2 cups chicken broth 2 tablespoons unsalted butter 1 small yellow onion, chopped small 2 teaspoons fresh thyme leaves 1 teaspoon ground cumin 1 1/2 cups orzo pasta 1/2 cup dried cherries, roughly chopped 1/2 cup pistachios, toasted and roughly chopped 1 teaspoon lemon zest 1/4 cup extra-virgin olive oil 1 1/2 cups packed mustard greens, cut into thin slices 1/2 cup fresh parsley, roughly chopped, for garnish Instructions: Combine the chicken broth and 1 cup water in a small saucepan and bring to a simmer. Reduce the heat; hold at a gentle simmer. Melt the butter in a medium pot over medium heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Stir in the thyme, cumin and orzo, and toast the pasta for 2 to 3 minutes. Carefully pour in the simmering broth and stir to combine. Bring to a simmer, then cover the pot and reduce the heat to medium low. Cook until all the liquid is absorbed, 20 minutes. Fluff with a fork. Fold in the cherries, pistachios, lemon zest, olive oil and mustard greens. Top with parsley to serve.
Zabaglione with Fresh Strawberries Ice, for chilling 1/3 cup sugar 4 egg yolks, at room temperature 2/3 cup prosecco 3 tablespoons dark rum, optional 1 cup heavy cream 4 cups ripe strawberries, cleaned, hulled and halved Instructions: Prepare an ice bath with a large bowl filled with ice and a little water. Set aside. Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using. Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool. Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals. Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.
Guinness Floats with Whiskey Whipped Cream 1/2 cup cold heavy cream 2 tablespoons Irish whiskey, plus more to taste 2 teaspoons sugar 2 cups vanilla, chocolate or coffee ice cream 1 12-ounce bottle Guinness or other stout, chilled Instructions: Combine the heavy cream, whiskey and sugar in a bowl and whisk until soft peaks form. Taste it, then fold in more whiskey if you want! Divide the ice cream between 2 chilled glasses, then very slowly pour the Guinness into each. (Be careful -- it will bubble over if you pour too fast!) Serve with the whiskey whipped cream.
Chino Chopped Vegetable Salad 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra virgin olive oil 1/2 cup almond or safflower oil Salt Freshly ground white pepper 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms Salt Freshly ground white pepper 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded, and chopped tomato 4 teaspoons grated Parmesan cheese 1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces Instructions: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. Toss the greens with the reserved vinaigrette and season with salt and pepper to taste. Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.
Vegetable Sushi 3 cups short-grain Japanese rice, rinsed 1/3 cup rice vinegar 3 tablespoons sugar Salt 10 nori sheets (dried seaweed), halved Sesame seeds, for sprinkling 1 cucumber 1 avocado 1 plum tomato, seeded 1 small red onion 20 asparagus spears, trimmed and blanched Wasabi paste, for spreading and serving 1 romaine lettuce heart Pickled ginger, for serving Instructions: Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan. Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice. Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds. Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi. Photography by Rick Lew
Super-Stuffed French Toast 6 jumbo eggs, beaten 1/4 cup heavy cream 2 tablespoons vanilla extract 2 tablespoons ground cinnamon, plus more for topping Salt 1/4 cup sugar 12 slices brioche bread, about 1/2-inch thick 6 ounces apple pie filling 6 ounces cherry pie filling Nonstick cooking spray Powdered sugar, for topping Instructions: Preheat indoor grill or griddle. In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined. Lay 6 slices of bread out and lightly brush egg mixture around edges. Press a \pocket\ in the middle of each slice of bread for the filling. Heap 2 teaspoons of apple or cherry pie filling in the middle of each bread pocket. Take remaining 6 slices and brush the edges with egg mixture. Place on top of bread with filling and seal edges with fingers. Dip stuffed bread in the egg mixture and place on sprayed griddle; cook for 6 to 8 minutes, turning once, until lightly browned. Sprinkle with cinnamon and/or powdered sugar.
Chocolate Pretzels 2 cups all-purpose flour 3/4 cup margarine or butter (1 1/2 sticks), softened 3/4 cup sugar 1/3 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon salt 1 large egg 1/4 cup sliced almonds, toasted Instructions: About 2 1/2 hours before serving or early in the day In large bowl, with mixer at low speed, beat all ingredients except almonds until mixture is well blended. With hands, knead until mixture forms a ball and is smooth. (chop toasted almonds: place on plate. Preheat oven to 350 degrees F. Working with half the cookie dough, with hands, on unfloured work surface, roll 1 tablespoon of dough at a time into a 10-inch long rope. Shape rope into a loop-shaped pretzel. Gently press pretzel cookies, top side down, into chopped almonds. Place cookies, almond-side up, about 1/2-inch apart in ungreased large cookie sheet. Bake pretzels cookies, 15 minutes or until cookies begin to brown on bottoms. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container.
Italian Stuffed Jalapenos 15 jalapenos, preferably red, cut in 1/2, seeded and deveined 1 tablespoon canola oil 2 pounds mild Italian sausage, casings removed 1/4 cup minced red onion 1/4 cup minced red bell pepper 3 tablespoons minced garlic 2 cups mascarpone or cream cheese 1/4 cup grated Parmesan, plus more for garnish Salt and pepper 1/2 cup shredded mozzarella cheese Instructions: Preheat oven to 350 degrees F and set a rack in the middle of the oven. Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium. Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese. Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
Grilled Swordfish with Pesto 2 teaspoons minced gingerroot 2 cloves garlic, minced 3 tablespoons fresh lime juice 2 tablespoons olive oil 2 tablespoons minced thyme Salt and pepper 4 swordfish steaks, (about 6 ounces each and 1-inch thick) 1/3 cup olive oil 1/2 cup freshly grated Parmesan cheese 1/3 cup pine nuts Salt and freshly grated black pepper 2 cups coarsely chopped fresh basil leaves Instructions: In a bowl combine the gingerroot, garlic, lime juice, oil, thyme, salt and pepper. Arrange the swordfish steaks in a shallow glass baking dish and spoon the marinade over them. Let the fish marinate, covered and chilled, turning once, for an hour. Meanwhile, make the pesto. In a food processor combine all the ingredients and transfer to a bowl. Place swordfish steaks on your grill. Cook the steaks 4 inches above the coals for 3 to 4 minutes on each side, or until firm to the touch. Alternatively, broil them under a preheated broiler 4 inches from the heat for 3 to 4 minutes on each side. Serve with pesto.
The Dark and Shandy 1 cup sugar 3/4 teaspoon whole black peppercorns 12 whole allspice One 6-inch piece ginger, thinly sliced (about 1 1/2 cups) 6 tablespoons fresh lime juice Ice Six 12-ounce bottles dark lager beer, such as Negra Modelo, chilled 6 tablespoons dark rum Lime wedges, for garnish Instructions: Combine 2 cups water with the sugar, peppercorns, allspice and ginger in a small pot. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Simmer until slightly reduced and a bit syrupy, about 25 minutes. Remove from the heat, cool and then strain. You will have about 1 1/4 cups syrup. Mix the ginger syrup and lime juice together. Fill each pint glass halfway with ice and add 2 to 4 tablespoons of ginger syrup, depending on how gingery you want it, to each glass. Pour a bottle of beer over the syrup, and then slowly pour a tablespoonful of dark rum over the top so it floats. Garnish each glass with a lime wedge.
Eggplant Parmesan 2 eggplants 4 eggs 1 cup olive oil 1 tablespoon chopped garlic 6 leaves chopped fresh basil 1/4 cup white wine 3 cups your favorite marinara sauce 12 slices provolone 12 tablespoon grated Parmesan 1 tablespoon chopped fresh parsley Instructions: Slice the eggplants into twelve 1/2-inch-thick slices (total), then stack them on top of each other and cut off the eggplant skins. (Cut your slices first, then the skin, so that you don't cut too much eggplant flesh off.) Beat the eggs in a bowl and put the eggplant slices in the egg wash. Preheat 2 saute pans over high heat with 1/2 cup olive oil in each pan. Take the eggplant slices from the egg wash and saute 6 slices in each pan until golden brown on each side. Once you flip the slices over, poke a couple of holes with a fork in the eggplant. Then hold the eggplant to one side of the pan and drain the oil out of each pan. Add the garlic and basil to each pan. Add 2 ounces white wine to each pan. Then add 12 ounces marinara sauce to each pan. Turn down the heat to a simmer. Turn the eggplant slices in the saute pans, making sure the sauce is on the bottom and the eggplant remains on top. Top each slice with 1 slice of provolone. Add 1 tablespoon Parmesan to each eggplant slice. Add a pinch of chopped parsley to each pan. Then cover to melt everything together. Then plate. When plating, take the eggplant out first, making sure the cheese stays on top. Surround the plated eggplant with the remaining sauce in the pan.
Casadielles (Walnut Popovers) 4 1/2 cups flour 1 teaspoon salt 1 cup cold butter 1 cup water 7 1/2 cups ground walnuts 2 cups sugar 5 tablespoons honey 2 1/2 teaspoons anise seed, toasted and ground Oil, for frying Confectioners' sugar for decorating Instructions: Make the pastry dough: Combine the flour and the salt. Cut the butter into the flour and salt mixture until it resembles coarse crumbs. Add a cup of water and mix until the dough just comes together and leave it to stand for 30 minutes. In the meantime, mix the ground walnuts, sugar, honey, and anise together well for the filling. Roll out the dough thinly and cut it into 4 by 3-inch rectangular pieces. Place some filling on each piece and wrap the dough around it. Press the long sides of the dough together using a fork. Fry the pastry pockets individually in hot oil. Lift them out of the oil and drain on paper towels. Sprinkle with confectioners' sugar before serving. Variation: The filled pastry pockets can also be coated with beaten egg, placed on a buttered baking sheet and baked in preheated oven at 350
Slow Cooker Pot Roast One 4- to 5-pound beef chuck roast Kosher salt and freshly ground black pepper 2 tablespoons olive oil 4 cloves garlic, coarsely chopped 2 yellow onions, thickly sliced lengthwise 2 tablespoons tomato paste 1/2 cup dry red wine 2 cups reduced-sodium beef broth 2 tablespoons Worcestershire sauce 3 carrots, peeled and chopped 3 sprigs fresh parsley 3 sprigs fresh thyme 2 dried bay leaves 2 stalks celery, sliced Instructions: Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate. Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat. Nestle the beef into the onions and add the broth, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours. Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes. (You can also puree some of the carrots and onions in a food processor and add it to the cooking liquid to thicken it.) Slice the pot roast, ladle the gravy over it, and serve.
Passion Fruit Cupcakes with Avocado Buttercream Frosting Butter, for greasing, optional 3 eggs 3/4 cup oil 3/4 cup granulated sugar 3 teaspoons vanilla extract 1 1/2 cups flour, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon strawberry-flavored gelatin 1/4 teaspoon salt 3/4 cup passion fruit rum 2 cups confectioners' sugar 1 stick (1/2 cup) butter 1 teaspoon meringue powder 1 teaspoon vanilla extract Juice of 1 lime 1/2 ripe avocado Pinch salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin or line with parchment paper. Blend the eggs, oil, granulated sugar and vanilla in a mixer. Add the flour, baking powder, gelatin and salt. Add the rum and blend until smooth. Do not over beat. Fill the tins halfway full with batter and bake until a toothpick inserted comes out clean, 15 to 18 minutes. For the frosting: Cream the confectioners' sugar, butter and meringue powder until creamy and fluffy in a mixer. Add the vanilla and lime juice, cream until well blended. Mix in the avocado until smooth. Do not over beat. Add salt to taste. Frost each cupcake with the frosting.
Grilled Portobello Panini 2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces 1 small red pepper, seeds and ribs removed, quartered Olive oil Kosher salt and freshly ground black pepper 1/2 cup baby arugula Herbed Cream Cheese Spread, recipe follows 1 loaf ciabatta 4 ounces low-fat cream cheese, at room temperature 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh chives 1 clove garlic, peeled and smashed Kosher salt and freshly ground black pepper Instructions: Heat a grill pan to medium-high heat. Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle. Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches. Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve. Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.
Positively Warm Apple Pie 6 oz. apple cider (heated) 2 oz. Tuaca liqueur Whipped cream Pinch cinnamon and nutmeg Pinch cinnamon and nutmeg 1 cinnamon stick Instructions: In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.
Tiramisu 6 extra-large egg yolks, at room temperature* 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners' sugar (optional) Instructions: Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso. You can find savoiardi and mascarpone in an Italian specialty store.
Banana Coconut Cake 7 ounces unsalted butter 1 1/2 cups granulated white sugar 3 large eggs 1/2 cup buttermilk 1 1/3 cups mashed ripe banana 1 1/3 cups sifted cake flour 1 teaspoon baking powder 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 cup finely chopped pecans 1 can (13.5 ounces) unsweetened coconut milk* 1 cup milk 2/3 cup white sugar 5 egg yolks 1/3 cup cornstarch 3 bananas, sliced 1/4 cup lemon juice 2 tablespoons white sugar 1 cup unsweetened coconut flakes, toasted golden brown Instructions: Cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy. Add buttermilk and mashed banana and mix well. In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened. Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack. Assemble when thoroughly cooled. Coconut Custard: Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside. Combine the coconut milk and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil. Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly. Return the mixture to the saucepan over medium flame and continue stirring. Cook until small bubbles start to form on the surface of the custard. Remove from the heat and spread onto the parchment-lined baking sheet. Cover the top of the custard with the other sheet of parchment to prevent a skin from forming. Cool in the refrigerator. To Assemble Cake: In a large bowl, gently toss banana slices with the lemon juice, and sugar. Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard. Place bananas completely over bottom layer, so that no cake is showing. Spread with another layer of coconut custard. Place next cake layer on top of this and spread the top generously with coconut custard. Garnish liberally with toasted coconut flakes.
Cava Gelatin 1/4 cup superfine sugar 3/4 cup boiling water 1 package unflavored gelatin (recommended: Knox) 1 (750 ml.) bottle cava, Spanish sparkling wine, regular or rose 1 package raspberries Instructions: Place sugar in a bowl cover with boiling water and whisk. Sprinkle gelatin over the solution, and whisk lightly to incorporate. Let gelatin mixture cool to room temperature. Pour the gelatin mixture into a large pitcher. Pour out an 8 ounce glass of the cava and pour the rest of the cava, on an angle, into the pitcher to minimize foam. Stir gently with the whisk. Use the reserved 8 ounces of cava for another purpose. Pour into 6 wine glasses and refrigerate immediately. Refrigerate until set, at least 2 hours. Garnish the glasses with a few raspberries.
Mac-O'-Lantern Three 14.5-ounce cans evaporated milk 12 ounces sharp Cheddar, grated 12 ounces American cheese, grated 3 tablespoons cornstarch 1 1/2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper 1 1/2 pounds elbow macaroni, cooked to very very al dente 3 large eggs, lightly beaten Nonstick cooking spray Orange food coloring 1 broccoli stem Instructions: Preheat the oven to 400 degrees F. Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated, then add the mustard. Add the cheese mixture to the simmering evaporated milk and whisk constantly, being careful not to scald or scorch the bottom of the pot, until homogeneous and thickened, about 10 minutes. Season to taste with salt and pepper. Reserve 1 1/2 cups of cheese sauce in a heatproof measuring cup. Add the sauce to the macaroni and season to taste. Reserve 1 cup mac 'n' cheese and stir the remaining mac 'n' cheese with the beaten eggs. Spray the inside of a Bundt pan with a liberal amount of cooking spray. Working quickly, spread the macaroni mixture into the pan and bake until golden brown, about 25 minutes. Let cool 10 minutes. Microwave the reserved cup cheese sauce (or reheat gently on the stovetop) until pourable, 2 to 3 minutes, then add the orange food coloring until the desired orange color is achieved. Using a thin spatula, loosen the mac 'n' cheese from the sides of the Bundt. Turn out on a dish and fill the hole with the reserved cup mac 'n' cheese. Cover with the remaining orange cheese sauce. For extra effect, add the broccoli stem in the center. Serve immediately!
Rumaki 6 chicken livers, quartered 12 slices bacon, halved crosswise 12 water chestnuts, halved 1 cup loosely packed light brown sugar Instructions: Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.
Online Round 2 Recipe - Cheesy Hot Dog Scramble 1 tablespoon unsalted butter Reserved diced 1/2 medium onion from Corn Salsa recipe Reserved 2 hot dogs from Corn Dogs recipe, sliced into 1/2-inch thick slices 4 large eggs Kosher salt and freshly ground black pepper 1/2 cup shredded Cheddar Instructions: In a medium skillet over medium heat, add the butter. When it is melted, add the onions and cook until they begin to soften, about 5 minutes. Add the hot dogs and cook to heat them through. Whisk the eggs and season with salt and pepper. Lower the heat in the skillet, pour in the eggs, and sprinkle the cheese on top. Cook, stirring often, until the eggs are cooked to your liking. Serve hot.
Holiday Cranberry-Orange Pistachio Bars Crust 3 tablespoons unsalted butter 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2/3 cup whole-wheat pastry flour (see Note) 1/3 cup all-purpose flour Pinch of salt Topping 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1 large egg 1 large egg white 1 teaspoon freshly grated orange zest 1/4 cup orange juice 9. 2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip) 1/3 cup pistachios, preferably unsalted, chopped and toasted (see Tip) Instructions: Bright red cranberries and toasted green pistachios stud these tart-and-tangy bar cookies and make them a colorful addition to any cookie platter. They hold well in both the refrigerator and the freezer so they're an excellent make-ahead option. To prepare crust: Position rack in center of oven; preheat to 350degreesF. Coat an 8-inch-square baking pan with cooking spray. Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan. Bake until just barely golden around the edges, 10 to 12 minutes. To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth. Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios. Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares. Recipe Tips & Notes: 1. Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. 2. Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped. 3. To toast chopped pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. . Recipe Nutrition: Per serving: 126 calories; 4 g fat (2 g saturated fat, 1 g mono unsaturated fat); 19 mg cholesterol; 22 g carbohydrates; 2 g protein; 1 g fiber; 44 mg sodium; 58 mg potassium 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 fat To Make Ahead: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month
Sichuan Beef Tenderloin 2 teaspoons corn starch 2 teaspoons egg whites 2 teaspoons Chinese cooking wine 1 teaspoon minced garlic 1 teaspoon garlic powder 1/2 teaspoon ground black pepper Pinch sea salt 8 ounces beef tenderloin, cut into 3/4-inch cubes 3 teaspoons soy sauce 3 teaspoons granulated sugar 3 teaspoons Chinese black vinegar 1 teaspoon corn starch 5 ounces plus 2 teaspoons vegetable oil 1 teaspoon Sichuan pepper oil 6 pieces dried chile de arbol, 1/4-inch dice 2 teaspoons chopped green onions 1 teaspoon minced garlic 1 teaspoon 1/4-inch-cubed ginger Serving suggestions: rice or noodles and seasonal vegetables Instructions: For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together. Add in the cubed beef and set aside to marinate for 15 minutes. For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil. Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry. When the ingredients have come to a boil, whisk in the slurry. Cook the mixture for 1 minute, then remove from the heat and set aside. For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot. Turn the heat down to medium and place the marinated beef into the pan. Cook until just seared, then remove from the pan. Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized. Return the beef to the pan, and then add the sauce. Serve with rice or noodles and seasonal vegetable of choice.
Spanish Chickpea Popcorn 1 15-ounce can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil 6 tablespoons unsalted butter 1 tablespoon smoked paprika 12 to 16 cups popcorn Kosher salt Instructions: Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes. Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.
Strawberries in Orange Juice 2 pounds/1kg strawberries Sugar 3 oranges, juiced Instructions: Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.
Peppermint Hot Chocolate 2 1/2 cups whole milk 2 cups half-and-half 4 ounces semi-sweet chocolate, chopped 4 ounces bittersweet chocolate, chopped 2 tablespoons good cocoa powder, such as Pernigotti 1 tablespoon sugar 1 teaspoon pure vanilla extract 1 teaspoon instant espresso powder (optional) Candy canes Sweetened Whipped Cream (recipe follows) 1 1/2 cups cold heavy cream 1/4 cup sugar 1 1/2 teaspoon pure vanilla extract Instructions: Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add the semi-sweet and bittersweet chocolates. When the chocolates are melted, whisk in the cocoa powder, sugar, vanilla extract, and espresso, if using, and whisk vigorously. Reheat gently and pour into cups or mugs. Crush 4 candy canes (I place them in a plastic bag and break them up with a wooden rolling pin). Stir 1/2 tablespoon of crushed candy cane into each mug, top with a dollop of whipped cream, sprinkle with crushed candy canes, and put a whole candy cane stirrer into each mug. Serve hot. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed only until the cream makes soft peaks. Yield: 1 1/2 cups
Tea Cakes 6 cups flour 1/2 teaspoon baking powder 6 eggs 3 cups sugar 1/2 pound butter, at room temperature 1/2 cup vegetable shortening, at room temperature 1 1/2 tablespoons lemon extract 1 1/2 teaspoons ground nutmeg 1/2 cup water Instructions: Preheat oven to 300 degrees F. In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter. Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges. Serve.
Seared Sea Scallops with Linguini in a Herb and Wine Sauce 1/2 pound linguini 1 pound sea scallops Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, plus some for drizzling 3 tablespoons butter, divided 2 cloves garlic, chopped 1 large shallot, finely chopped 1/2 teaspoon crushed red pepper flakes 4 springs fresh thyme, leaves removed and chopped 1 cup dry white wine 1 cup seafood stock or clam juice 25 leaves fresh basil, shredded or torn 1/2 cup chopped flat-leaf parsley, a handful 1 lemon, zested and juiced 4 cups baby arugula or any mixed greens 1/2 pint grape or cherry tomatoes, cut in 1/2 Drizzle extra-virgin olive oil Splash balsamic vinegar Salt and freshly ground black pepper Strawberries Split of Champagne, perfect for 2 Instructions: Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta. Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper. Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm. Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Divide the pasta between 2 serving plates and top with reserved scallops. For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve. And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
Whole Roasted Trout with Roasted Shallot and Pancetta Vinaigrette 4 ounces pancetta, diced 1 1/2 shallots, sliced 1 garlic clove, sliced 1 cup sherry vinegar 2 cups vegetable stock Salt and pepper, to taste 1-ounce extra virgin olive 1-ounce olive oil 4 whole trout, deboned and scaled 8 each baby carrots, peeled and blanched 8 each baby zucchini, blanched 8 each baby patty pan squash, blanched 8 each roasted shallots, roasted and peeled 4 each red potatoes, boiled and quartered 1-ounce parsley, minced 1-ounce thyme, minced Salt and pepper, to taste Roasted shallot and pancetta vinaigrette (recipe above) Instructions: For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium high heat saute pancetta until golden brown or until the fat is rendered. Remove pancetta from pan and set aside. Saute shallots and garlic until golden brown. Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4. Salt and pepper to taste, add olive oil and reserved pancetta. Reserve. For the Trout: Preheat a medium nonstick saute pan on medium high heat, with 1-ounce olive oil. Place trout skin side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes. In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste. To assemble, place vegetables on a oval plate if you have one or a round one. Then lay the trout over the vegetables, heat shallot sauce and pour over fish.
Biscuits and Chocolate Gravy 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon fine sea salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into bits and chilled 3/4 to 1 cup buttermilk 3/4 cup sugar 3 tablespoons all-purpose flour 1/4 cup cocoa powder 2 cups 2-percent or whole milk 4 tablespoons (1/2 stick) unsalted butter Instructions: For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese. Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm. For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.
Beef Tenderloin Filet with Mushroom Sauce 2 beef tenderloin filets, 6 ounces each Olive oil 1/2 shallot, finely chopped Kosher salt 1 clove garlic, minced 3 cremini mushrooms, thinly sliced 3 oyster mushrooms, thinly sliced 3 shiitake mushrooms, thinly sliced 1/4 cup veal demi-glace 3 sprigs thyme 2 Idaho potatoes, peeled and large-diced Kosher salt 1/4 cup sour cream Splash heavy cream 1/2 cup broccoli florets, blanched, shocked and rough chopped 1/2 cup shredded Cheddar 2 cups green beans 2 tablespoons olive oil Instructions: For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes. For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes. Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes. Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken. Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed. For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed. Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through. Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.
Zucchini Lasagna 4 tablespoons unsalted butter 4 tablespoons flour 2 cups milk, heated Freshly-grated nutmeg Salt and pepper 2 tablespoons unsalted butter Extra-virgin olive oil 2 cups sliced onions 1 tablespoon minced garlic Salt and pepper Minced fresh oregano 6 zucchini, trimmed, cut lengthwise into 1/4-inch slices 4 sheets instant lasagna (such as Delverde Instant Lasagna Ondine) 6 ounces fresh mozzarella, sliced 1 cup grated Parmesan cheese Instructions: Make bechamel: Heat milk just until small bubbles form around edges. In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes. Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes. Season with nutmeg, salt and pepper. Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat , add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper. Preheat oven to 450 degrees. Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 minutes, until soft. In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft. Drain and pat dry. Assemble lasagna: Reduce oven temperature to 375 degrees F. In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 cup bechamel. Layer on one-third each of onion mixture, zucchini slices and mozzarella. Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter. Cover loosely with foil and bake 10 minutes. Uncover and bake 20 minutes more, or until top is golden and filling is bubbling. Let stand 5 minutes before serving.
Sundried Tomato Pesto 1 1/2 pounds vine ripe tomatoes 1/2 teaspoon garlic, roasted 2 teaspoons extra virgin olive oil 1/2 teaspoon fresh oregano 5 to 7 leaves fresh basil Dash salt Instructions: Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor. Process until the mixture is rough-textured, not completely smooth
Hurricane Passion Punch Two 33.4-ounce boxes passion fruit juice (about 8 cups) One 46-ounce can pineapple juice 3 cups light rum 2 cups fresh orange juice 2 cups dark rum 1 cup grenadine 1/2 teaspoon almond extract Orange wedges, for garnish Maraschino cherries, for garnish Instructions: Mix the passion fruit juice, pineapple juice, light rum, orange juice, dark rum, grenadine and almond extract together in a 2-gallon container. Chill until ready to serve. Pour the punch into a large punch bowl for serving. Serve in glasses filled with ice. Garnish with an orange wedge and a maraschino cherry. From Food Network Kitchens
Crispy Fried Chicken and Onions 1 1/2 cups yellow mustard 8 to 10 sprigs thyme 5 1/2 pounds skin-on, bone-in chicken pieces (breasts halved crosswise) 1 small onion, halved and sliced root to tip 1 small onion, halved and sliced root to tip Vegetable or peanut oil, for deep-frying 5 1/2 cups cake flour 2 tablespoons baking powder 1 tablespoon paprika 1 tablespoon dried dill 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours. Fill two 12-inch cast-iron skillets with about 2 1/2 inches oil each. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove 1/3 cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2 1/2 cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet. Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300 degrees F and 325 degrees F. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160 degrees F for breasts and 170 degrees F for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350 degrees F and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter.
Succotash with Grilled Scallops and Parsley Drizzle 2 teaspoons olive oil 1 small onion, diced 2 cloves garlic, minced 4 ears corn, or 2 1/2 cups frozen corn kernels, thawed 1 (10-ounce) package frozen lima beans, thawed 1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced 1 pint grape tomatoes, halved 1 1/4 pounds large sea scallops (about 16) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon cider vinegar 1/4 cup chopped fresh basil leaves Parsley Drizzle, recipe follows 1 cup lightly packed flat-leaf parsley leaves 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons water, as needed to slacken Instructions: If using ears of corn, cut the kernels off and set aside. Discard the cobs. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat. In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once. Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle. Combine all ingredients in a blender and puree.
Chicharron en Salsa (Chicharron in Sauce) 4 cups canola oil or 1 pound lard 3 pounds pork butt or pork belly (thick layer of fat) 2 tablespoons salt 1 pound green tomatillos (about 8 medium) 1/2 cup fresh cilantro 1 tablespoon dried Mexican oregano 1 tablespoon salt 1 teaspoon cumin 2 cloves garlic 1 pickled jalapeño 1 pound fresh tomatoes (around 4 medium) 1 teaspoon dried Mexican oregano 1 teaspoon salt 2 medium cloves garlic 1 pickled jalapeño Canola oil, for cooking 1/2 white onion, thinly chopped 4 stalks fresh green onions, cut into 1-inch dice 3 cloves garlic, crushed Instructions: For the chicharron: Preheat a heavy-bottomed pot over medium heat and add the oil or lard. Cut the pork into even 2 1/2-inch squares to ensure even cooking. Once the oil is hot, slowly add the pork. (You can tell that the oil or lard is ready by adding a small slice of onion. If you see the onion sizzling, then the pot is ready for the meat.) Avoid dropping the meat in; you do not want the oil or lard to splash. If you see it boiling, just slowly stir; you do not want the meat to stick to the pot. Continue to cook until the meat turns a brown caramel color, about 1 hour 30 minutes. Once the fat is gone, add the salt to the pot. Let cook for about 5 minutes more, then take the pork out to a colander to release any extra oils. For the salsa verde: In a small pot, add the tomatillos in 1 cup water. Cook over medium-high heat until they go from a bright green color to a light brownish green color, about 8 minutes. Transfer the tomatillos to a blender and add the cilantro, Mexican oregano, salt, cumin, garlic and pickled jalapeño. Blend together, adding a bit of the water the tomatillos were cooked in. (The sauce should be on the thinner side.) Set aside. For the salsa roja de tomate: In a medium pot, bring to a boil the tomatoes with 2 cups water on medium-high heat. Cook until the tomatoes begin to slightly peel, then take them out and add to a blender with the oregano, salt, garlic and pickled jalapeño. (The sauce should the same consistency as the salsa verde.) Set aside. To assemble the chicharron en salsa: In a large saute pan, add some oil and heat on medium-high heat. Saute the onions, green onions and garlic. Add the chicharrones and mix together. Add equal parts salsa verde and salsa roja de tomate. Reduce the heat and have it simmer for about 3 minutes. Remove from the heat, plate and enjoy.
Candy Cane Kissed Peppermint Patties 14 tablespoons butter, room temperature 1/4 cup brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 egg yolk 1 cup plus 2 tablespoons all-purpose flour 1/4 cup Dutch process cocoa 1 cup confectioners' sugar 1 1/2 teaspoons peppermint extract 3 tablespoons plus 1 teaspoon light cream 1 1/2 cups semisweet chocolate chips 1/2 cup crushed candy canes Instructions: Preheat the oven to 350 degrees F. Cream 10 tablespoons of the butter with the sugars in a medium bowl, and then beat in the vanilla and egg yolk. Add the flour and cocoa and beat until smooth. Transfer the dough to wax paper and roll into a 10-by-2-inch log. Wrap and refrigerate 1 hour. Slice the dough into 1/4-inch rounds and flatten gently on a baking sheet. Bake 7 to 8 minutes, and then let cool 10 minutes. Meanwhile, cream the remaining 4 tablespoons butter with the confectioners' sugar, peppermint extract and 1 teaspoon of the cream until smooth. Spread about 2 teaspoons of peppermint cream each over half of the cookies and close with a plain baked cookie. Melt the chocolate chips with the remaining cream in a small saucepan, adding more cream to make it smooth but not runny. Spread over half of the cookies and top with the candy canes while the chocolate is still wet.
Monument Cafe's Chocolate Pie 1 1/2 cup pecans, roughly chopped 4 tablespoons salted butter 1/4 cup packed light brown sugar 3 cups heavy cream 6 ounces semisweet chocolate chips 6 ounces unsweetened chocolate, grated Pinch of salt 1/4 cup granulated sugar 2 teaspoons pure vanilla extract 1 cup cold heavy cream 1/4 cup granulated sugar 1 teaspoon pure vanilla extract Shaved unsweetened chocolate, for topping Instructions: Preheat the oven to 350 degrees F. Make the crust: Spread the pecans on a baking sheet and bake, stirring once, until lightly browned, about 10 minutes. Let cool. Melt the butter in a medium saucepan, then stir in the brown sugar and toasted pecans. Press the mixture into a 9-inch pie plate. Refrigerate until set, about 1 hour. Make the filling: Bring 1 cup heavy cream to a boil in a medium saucepan. Remove from the heat and add the chocolate chips, unsweetened chocolate and salt. Let sit 5 minutes, then stir until smooth. Transfer to a medium bowl and let cool. Beat the remaining 2 cups heavy cream, the granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Fold into the chocolate mixture. Spread the filling in the crust and refrigerate until set, about 4 hours. Make the topping: Beat the heavy cream, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with chocolate shavings.
Pineapple Clove Lemonade 8 cloves 1 pineapple core (at least 6 inches long) One 1.6-quart container store-bought lemonade Instructions: Insert the cloves in the pineapple core evenly on all sides. Place in large container and cover with the lemonade, making sure the core is submerged. Steep 1 hour in the fridge, then serve over ice.
Spinach Fettuccine with Caramelized Onions and Lemon Thyme 1 pound fresh spinach fettuccine, cooked 6 large Spanish onions, thinly sliced 1 teaspoon butter 3 teaspoons olive oil 1/4 cup fresh lemon thyme, chopped Additional water or vegetable stock Instructions: Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve. Tip: Peeling pearl onions Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 12 minutes. You can peel them easily when slightly cooled.
Orange-Miso Glazed Beets 2 pounds medium beets (about 7), trimmed 3/4 cup fresh orange juice (from 2 to 3 oranges) 2 tablespoons white miso paste 2 1/2 teaspoons sugar 2 1/2 teaspoons soy sauce 4 1/4-inch-thick slices ginger 3 cloves garlic, smashed Kosher salt Sliced scallions, for topping Instructions: Preheat the oven to 400˚ F. Put the beets in a large baking dish and add 1/3 cup water; cover the dish with foil. Roast, adding more water to the pan if needed, until the beets are easily pierced with a knife, 50 to 60 minutes. Uncover and let cool. Rub off the beet skins and cut the beets into 1/2-inch-thick wedges; transfer to a medium bowl. Combine the orange juice, miso paste, sugar, soy sauce, ginger and garlic in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about 1/4 cup, 8 to 10 minutes. Strain through a fine-mesh sieve and pour over the beets. Season with salt and toss. Sprinkle with scallions.
Mango Glaze for Fish, Chicken, or Pork 1 1/2 cups rice wine vinegar 1/2 cup sugar 1 teaspoon minced jalapeno 1 tablespoon minced ginger root 2 ripe mangos, peeled, seeded, and sliced 3 tablespoons lime juice Instructions: Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.
Black and White Mille-Feuille 1 sheet frozen puff pastry, thawed 2/3 cup granulated sugar 1/2 teaspoon kosher salt 1 vanilla bean, split and scraped 3 cups whole milk 1/4 cup cornstarch 1 tablespoon all-purpose flour 4 large eggs 4 tablespoons unsalted butter, cut into pieces 2 tablespoons Scotch whiskey 2 cups heavy cream 1 cup white chocolate chips 2 tablespoons light corn syrup 1 cup semisweet chocolate chips Chocolate cookie crumbs, for topping Sliced almonds, for topping Instructions: Preheat the oven to 400 degrees F. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand. Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a baking rack. Meanwhile, combine the granulated sugar, salt, vanilla and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs and remaining 1/2 cup milk in a large bowl. Temper the egg mixture with the hot milk mixture, adding a ladleful to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat. Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. (Or, if not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.) Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip. Add the white chocolate chips and 1 tablespoon of the corn syrup to a metal bowl set over a pan of simmering water (do not let the bowl touch the water) and heat until melted and smooth; stir to combine. Add the semisweet chocolate chips and remaining 1 tablespoon corn syrup to a separate metal bowl over a pan of simmering water. Heat until melted and smooth, then stir to combine. Trim the cooled puff pastry carefully with a serrated knife to produce three identical pieces. Lay down one piece of pastry on a serving plate and pipe a layer of pastry cream on top. Sprinkle with chocolate crumbs. Top with a second layer of pastry and pipe a layer of whipped cream on top. Sprinkle with sliced almonds. Dip the top of the third layer of pastry in the melted semisweet chocolate, then spread with a knife to smooth the top. Top the whipped cream layer with the chocolate-covered pastry. Drizzle on some of the white chocolate with a spoon and create a swirled pattern with a wooden skewer if desired.
Cornbread Salad with Smoked Chile Vinaigrette 3 cups 1/2-inch diced stale cornbread 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1/4 cup finely diced red onion 1/4 cup finely sliced green onion 2 cloves garlic, finely chopped 1/4 cup rice wine vinegar 1/3 cup olive oil 1 teaspoon pureed canned chipotle pepper 1 tablespoon honey 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine. Let sit 15 minutes at room temperature before serving.
French Toast Croque Madame Casserole 2 tablespoons unsalted butter, plus more for the baking pan 2 cups half-and-half 1 teaspoon vanilla extract 10 large eggs Kosher salt and freshly ground black pepper 14 slices white bread, about 1/2 inch thick 12 ounces Gruyere, grated (about 3 1/2 cups) 14 thin slices Black Forest ham Nonstick cooking spray, for the foil Confectioners' sugar, for dusting Warm maple syrup, for serving, optional Seedless raspberry jam, for serving, optional Instructions: Position an oven rack in the middle of the oven and preheat to 375 degrees F. Lightly butter a 9-by-13-inch metal baking pan. Whisk together the half-and-half, vanilla, 4 eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Lay 7 slices of bread in a single layer on a cutting board. Sprinkle 2 heaping tablespoons Gruyere on top of each slice. Top each with 2 slices of ham, folding the ham as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches and sprinkle the remaining Gruyere on top. Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Switch the oven to broil and broil until the top is light golden brown, another 3 to 5 minutes. Allow to rest for 5 minutes. Meanwhile, heat the butter in a large nonstick pan over medium heat. Crack 3 eggs into the pan (it's okay if they run together) and lightly sprinkle with salt. Cook until the whites start to set, 1 to 2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Transfer to a plate and repeat with the remaining 3 eggs. Divide the casserole among 6 plates, dust with confectioners' sugar, top with the maple syrup or jam if using and finish with a fried egg on top.
Poker Potato Chips 1 cup all-purpose flour 4 packs roasted garlic dressing mix 2 medium sweet potatoes, sliced thinly 2 large red skin potatoes, sliced thinly Vegetable oil, for deep frying Salt and pepper Instructions: Combine flour and garlic dressing mix in a large resealable plastic bag. Set aside. Rinse and dry potatoes. Using a mandoline slicer, cut thinly into round disks. Starting with sweet potatoes, add about half of the slices to the seasoned flour. Shake in bag. Arrange on a sheet pan and repeat with remaining potatoes. Chill seasoned potatoes for about 20 minutes. Pour oil into a large, heavy-bottomed Dutch oven until it is a little less than halfway up the sides of the pot. Heat oil to 375 degrees F. In small batches, fry potatoes until crisp. Drain on paper towels season with salt and pepper, to taste. Repeat with the rest of the potato chips.
Fruit, Yogurt and Granola Parfait 1 1/2 cups old-fashioned rolled oats 1/3 cup sliced almonds 1/3 cup black chia seeds 1/3 cup unsweetened coconut flakes 1/3 cup sunflower seeds 1/3 cup chopped walnuts 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse sea salt 3 cups 2-percent yogurt 3 cups assorted fresh berries, grapes, cut-up bananas or apples Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Stir together the oats, almonds, chia seeds, coconut flakes, sunflower seeds, walnuts, maple syrup, vanilla and cinnamon in a large bowl. Pour the mixture onto the prepared baking sheet and season with the salt. Bake, stirring halfway, until the nuts are golden brown, 20 to 30 minutes. Let cool. The granola will keep in an air-tight container for up to 1 week. Put 1/4 cup yogurt in a juice or parfait glass and top with 1/4 cup fresh fruit and then 1/4 cup granola. Repeat with the remaining ingredients in 5 more glasses and serve.
Lemon Butter Cake 1/2 cup unsalted butter, softened 1/2 cup sugar 2 eggs, slightly beaten 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt Juice and zest of half a lemon Instructions: Preheat the oven to 350 degrees F. Cream the butter and sugar in a medium bowl using a hand mixer until light and fluffy, about 3 minutes. While still mixing, slowly add the eggs, then the vanilla. Whisk together the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix. Then add the lemon juice and zest. Mix, then add the remaining half cup of the flour mixture. Pour into a greased 8-inch square pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
Smoked Salmon Rillettes with Rye Toasts 1 pound smoked salmon 1/2 cup extra-virginolive oil, plus more as needed 15 to 20 heirloom cherry tomatoes in assorted colors, halved 1 cucumber, finely diced 1/2 red onion, thinly sliced 1 teaspoon drained capers 1 lemon, juiced 1/2 loaf crusty rye bread, sliced and cut into crostini 4 bunches scallions, chopped 2 ounces vodka 1 pound cream cheese, at room temperature Parsley or celery leaves, for garnish Instructions: Preheat the oven to 400 degrees F. Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor. Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars. Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes. Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry. Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve.
Flourless Walnut-Date Cake Cooking spray 3 cups walnut halves 3/4 teaspoon ground cinnamon 1/2 cup sugar 4 large eggs, separated 2 teaspoons finely grated orange zest 1 teaspoon vanilla extract (optional) Pinch of kosher salt 3/4 cup chopped pitted dates For the Glaze: 2 ounces bittersweet chocolate, chopped 4 tablespoons unsalted margarine (for kosher) or butter, cut into small pieces 1 teaspoon honey Chopped toasted walnuts, for topping Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter. Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.
Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella 16 ounces rotelle or fusilli pasta 1 tablespoon olive oil 4 scallions, chopped (green and white parts) 2 cloves garlic, minced 2 to 3 carrots, chopped 2 cups broccoli florets Salt and ground black pepper 1 cup reduced-sodium vegetable or chicken broth 1 (14-ounce) can diced tomatoes 2 cups snow peas, ends trimmed 1 cup Sauteed Wild Mushrooms, recipe follows 1/2 cup Greek olives 1/2 cup cubed smoked mozzarella cheese 2 teaspoons olive oil 2 cloves garlic, minced 6 cups mixed wild mushrooms 1 tablespoon chopped fresh thyme, or 1 teaspoon dried Salt and ground black pepper Instructions: Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving. Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.
Ultimate Nachos 80 corn tortilla chips, approximately 8 ounces 3 to 4 jalapenos, thinly sliced* 4 1/2 ounces diced red onion, approximately 1 cup 6 ounces finely grated Cheddar, approximately 2 1/4 cups 6 ounces finely grated Oaxaca cheese, approximately 2 1/4 cups 2 tablespoons finely chopped fresh oregano leaves 2 cups fresh salsa 2 cups sour cream 2 cups guacamole Instructions: *Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact. Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F. Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks. Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole.
Stewed Rhubarb & Red Berries 2 pounds fresh rhubarb cut in 3/4-inch chunks (6 to 8 cups) 1 cup sugar 1/2 teaspoon kosher salt 1 pint fresh or frozen strawberries, hulled and thickly sliced 1/2 pint fresh or frozen raspberries 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup freshly squeezed orange juice (2 oranges) 2 tablespoons orange liqueur (optional) Sweetened whipped cream or vanilla ice cream, for serving Instructions: Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.
Berry Strata 2 tablespoons butter 3 tablespoons honey 4 large eggs 1/2 cup whole milk ricotta 3 tablespoons sugar 1 cup whole milk 1/4 cup orange juice 4 slices of bread, torn into 1-inch pieces (about 4 cups) 1 (10-ounce) bag frozen mixed berries, thawed and drained Instructions: Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine. Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries. Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours. Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve. SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams
Papaya-Tomatillo Salsa 1 large papaya, peeled, seeded and diced 3 tomatillos, husks removed, diced 1/4 cup diced red pepper 1/4 cup diced scallion 1 garlic clove, minced 2 serrano chiles, minced 1/4 cup fresh squeezed lime juice 3 tablespoons olive oil Salt 3 tablespoons chopped cilantro Instructions: Combine ingredients in a bowl and toss. Cover and refrigerate 30 minutes before serving for flavors to me;
Parsley Dumplings 4 cups all-purpose flour 2 teaspoons Kosher salt, plus more to taste 4 large eggs 1/4 cup chopped parsley 3 tablespoons unsalted butter Freshly ground black pepper, to taste Instructions: Bring a large pot of water to a boil. In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes. Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup.) In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.
Chocolate Tapioca Arancini 2 cups/500ml 35-percent cream 2 cups/500ml chopped chocolate 1/2 cup/125ml small pearl tapioca 1 cup/250ml milk 1 cup/250ml sugar Zest from 1 orange 1 vanilla bean, halved lengthwise and seeds scraped Canola oil, for frying 1 cup/250ml all-purpose flour 4 eggs, beaten 2 cups/500ml panko (Japanese breadcrumbs), ground to a fine powder Instructions: Heat 1 cup (250ml) cream in a saucepan until just barely simmering. Add the chocolate and stir until melted. Transfer to a bowl. Press plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate until firm, about 1 hour. Soak the tapioca in 2 cups (500ml) cold water for 30 minutes. Drain. Combine the remaining 1 cup (250ml) cream, the milk, sugar, orange zest and vanilla bean and seeds in a saucepan. Add the tapioca and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes. Transfer to a bowl to cool, then refrigerate until set, about 30 minutes. Using damp hands to prevent the mixture from sticking to them, shape the tapioca into golf-ball-size mounds, then flatten. Insert a spoonful of the chocolate mixture into the center and reshape the ball, enclosing the chocolate. Place on a parchment-lined baking sheet. Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Put the flour, eggs and panko in three separate bowls. Dredge each tapioca ball in flour, then dip in the egg mixture and coat with breadcrumbs. Fry until golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels to drain. Serve hot.
Mummified Beef Wellington One 1 1/2- to 1 3/4-pound beef tenderloin, tail end Kosher salt and freshly ground black pepper 2 tablespoons olive oil 2 pints cremini mushrooms 2 cloves garlic, chopped 1 shallot, roughly chopped 4 tablespoons unsalted butter 1/4 cup dry sherry 1 tablespoon fresh thyme, minced 4 slices prosciutto 1 sheet frozen puff pastry, thawed All-purpose flour, for dusting 1 large green olive stuffed with pimentos, sliced, for the eyes Nonstick cooking spray, for the baking sheet 1 large egg beaten with 1 teaspoon water, for the egg wash 3 tablespoons unsalted butter, at room temperature 1 medium shallot, minced 1 clove garlic, minced 1 1/2 cups red wine 2 cups beef stock 1 tablespoon all-purpose flour Instructions: For the beef wellington: Season the beef with salt and pepper on all sides. Heat a 12-inch skillet over medium-high heat, add the oil and tenderloin and sear 1 to 2 minutes per side. Set aside to cool. For the mushroom duxelles: Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped. Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown, 10 to 12 minutes. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool. Place a piece of plastic wrap on a work surface and lay the prosciutto slices in the middle, overlapping them slightly to create a rectangle. Spread the mushroom mixture evenly over the prosciutto. Place the cooled tenderloin in the middle of the rectangle, then roll the prosciutto over the tenderloin using the plastic wrap until it's wrapped tight. Chill for at least 30 minutes. Preheat the oven to 400 degrees F. Place the puff pastry sheet on a lightly floured surface and roll out into a rectangle large enough to envelop the tenderloin. Using a pizza cutter, make 1/2-inch slices halfway through each side of the rectangle, making sure you do not intersect the cuts. Remove the tenderloin from the plastic and place in the middle of the puff pastry sheet. Start at the bottom (or the \feet\ of the mummy) and wrap the pastry strips around the tenderloin, alternating sides. Make sure to tuck the end of each pastry strip under the tenderloin to secure. No need to be precise--this is a mummy! Continue until you are about 4 inches from the top. Leave a hole for the \face\ about 1 inch thick. Continue wrapping until the \head\ is completely covered. Position the olive \eyes.\ Transfer the mummy to a greased baking sheet and brush the pastry with the egg wash. Bake until golden brown and the internal temperature reaches 125 degrees F, 35 to 40 minutes. For the red wine sauce: Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the shallots and garlic and saute until softened and translucent, 3 to 4 minutes. Deglaze with the red wine, bring to a simmer and simmer for 2 to 3 minutes. Add the beef stock, bring to a simmer and cook until reduced by half, 10 to 15 minutes. Mix the remaining 2 tablespoons butter with the flour in a small bowl with a fork. Reduce the heat under the skillet to low, slowly whisk in the butter and flour mixture and cook until the sauce thickens to the consistency of maple syrup, about 10 minutes. Let the tenderloin rest for 10 minutes, then slice into 2-inch rounds and serve with the sauce.
Gochujang Roasted Butternut Squash 1 large butternut squash (about 3 pounds) 1/4 cup olive oil 1 tablespoon gochujang (Korean red chile paste) Kosher salt Instructions: Preheat the oven to 425 degrees F. Trim both ends off the squash. Remove the skin using a vegetable peeler. Cut the squash in half lengthwise, then scoop the seeds out with a large spoon. Cut the squash into cubes, about 1 inch thick. Combine the olive oil, gochujang, and 1 teaspoon salt in a medium bowl. Add the squash and toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast until the squash is lightly browned and tender, about 40 minutes, turning once with a metal spatula.
Virgin Mango Margaritas Two 20-ounce jars mango chunks, drained Ice, for blending One 250-milliliter bottle lemon-lime soda 2 tablespoons sugar Instructions: Throw the mango chunks into the blender. Top off the blender with ice. Pour in the soda and sugar and blend until completely smooth, adding more ice if necessary to get it the consistency you want. Pour the drinks and serve them immediately.

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