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Roast Duck 1 Pekin duckling (Long Island), about 5 pounds Six 1 by 3-inch strips orange zest 1 small onion, halved Kosher salt and freshly ground black pepper 1 1/2 tablespoons unsulfured molasses 1 1/2 tablespoons honey 1/4 teaspoon coriander seeds, lightly crushed 8 whole black peppercorns, lightly crushed 2 tablespoons fresh orange juice 2 tablespoons balsamic vinegar 2 large garlic cloves, crushed and peeled Instructions: A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours. Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks. Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
Butternut Squash Pasta Casserole 1 pound short pasta, such as penne, gemelli or trofie 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 cups frozen diced butternut squash Kosher salt and freshly ground black pepper 1 quart chicken or vegetable stock 1 cup frozen peas 1 jarred roasted red pepper, finely chopped One 4-ounce log fresh goat cheese, broken into small pieces 1 small head cauliflower, grated on the large holes of a box grater 1 cup shredded mozzarella 1/4 cup grated Parmesan 3 tablespoons minced fresh parsley Instructions: Preheat the oven to 375 degrees F. Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish. Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender. Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley. Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley.
Grilled Pimento Mac n Cheese 1 clove garlic, smashed and chopped 1 teaspoon paprika 1 teaspoon hot sauce, such as Frank's Red Hot 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 cup mayonnaise 4 ounces shredded Cheddar 4 ounces shredded smoked Cheddar 1 cup macaroni pasta, cooked and cooled 1 roasted bell pepper, cut into small diced Butter, for spreading 8 pieces country white bread 8 thick slices tomato 4 piece bacon, diced and cooke 4 slices mild Cheddar Instructions: In a food processor, blend together the garlic, paprika, hot sauce, cayenne, 1 teaspoon salt and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put the mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper. To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and mild Cheddar, and top with another slice of bread. Grill on both sides until golden brown. Repeat with the remaining ingredients to make 3 more sandwiches.
Roasted Rack of Lamb Grated zest of 2 lemons 2 tablespoons chopped fresh rosemary 1/4 cup kosher salt Pinch of sugar 2 8-bone racks of lamb, chine bone removed, frenched 1/4 cup canola oil Instructions: Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked. Preheat the oven to 300 degrees F. Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack. Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving.
Korean BBQ Kimchi Fries 3 pounds thinly sliced beef (top sirloin, strip loin or rib-eye) 2 cups brown sugar 1 cup sliced yellow onions 1 cup soy sauce 1/2 cup thinly sliced green onions 1/4 cup finely chopped garlic 1/4 cup sesame oil 1/8 cup black pepper 1/8 cup granulated sugar 3 tablespoons vegetable oil 5 pounds frozen French fries 16 ounces shredded Colby-Jack cheese One 16-ounce jar store-bought kimchi, at room temperature Sriracha mayonnaise, for drizzling Sriracha, for drizzling 1 1/2 cups thinly sliced green onions Instructions: For the BBQ beef: Mix the beef, brown sugar, yellow onions, soy sauce, green onions, garlic, sesame oil, pepper and granulated sugar in a large mixing bowl. Cover and refrigerate for 24 hours. Heat the vegetable oil in a large skillet or wok over high heat. In three batches, cook the marinated beef until browned and cooked through, keeping the beef moving in the skillet and allowing it to sit undisturbed for no more than 5 to 10 seconds, 4 to 6 minutes. For the kimchi fries: Fry the French fries according to package instructions until crispy and golden brown. Drain and spread out on a baking sheet. Sprinkle the cheese evenly over the hot fries. Distribute the BBQ beef over the cheese and top with the kimchi. Drizzle over the desired amount of sriracha mayonnaise and sriracha in thin ribbons. Garnish with green onions and serve.
One-Pot Chicken Teriyaki Nonstick cooking spray, for the baking dish 2 cups low-sodium chicken broth 3/4 cup teriyaki sauce 1/4 cup low-sodium soy sauce 2 tablespoons sesame oil 2 teaspoons grated ginger 3 cloves garlic, grated Kosher salt 1 pound boneless, skinless chicken breast, diced 1 1/2 cups raw jasmine rice 1 red onion, sliced 1 medium bunch broccoli, cut into florets (about 2 1/2 cups) 1 red bell pepper, sliced 3 scallions, sliced Instructions: Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray. Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat. Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top. Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Top with sliced scallions.
Moscow Mule Cocktail 1 1/2 ounces vodka Lime wedge Ginger Ice Cubes (see Cook's Note) 3 ounces ginger beer Instructions: Put the vodka in a copper mug. Squeeze the lime over the vodka. Add some Ginger Ice Cubes and top with the ginger beer.
Sausage and Egg JeffMuffins Nonstick cooking spray, for spraying pan 1/4 cup heavy cream 12 large eggs 1 1/2 teaspoons sea salt 1/2 teaspoon black pepper 1 cup grated aged Cheddar 1 package cylindrical pork breakfast sausage, cut into 12 patties 12 English muffins, lightly toasted Instructions: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking or jelly roll pan generously with nonstick cooking spray. Combine the cream and eggs in a large bowl and whisk until thoroughly combined. Whisk in some salt and pepper. Pour the egg mixture onto the prepared pan and carefully place in the oven. Cook for 6 to 7 minutes, and then sprinkle with the cheese and cook until the eggs are set but not browned, another 6 to 7 minutes. Cut into 12 equal squares. Set aside. Meanwhile, in a 12-inch skillet set over medium heat, add the sausage patties and press down until \smashed.\ Cook until slightly charred and no longer pink in the middle, about 5 minutes per side. Remove the patties and let drain on a paper towel-lined plate. To build the sandwiches, layer the bottom of each English muffin with a piece of egg and sausage and cover with the English muffin top. Repeat with the remaining ingredients. Individually wrap each sandwich tightly in plastic wrap, place in a resealable bag and freeze. To reheat, remove the plastic from the sandwich, wrap in a paper towel and heat in a microwave until totally defrosted and hot, about 2 minutes!
Chicken With Sun-Dried Tomato, Eggplant and Basil 4 tablespoons extra-virgin olive oil 1 baby eggplant, halved Kosher salt 1 tablespoon pine nuts 4 thin chicken cutlets (about 1 pound total) Freshly ground pepper All-purpose flour, for dredging 3 cloves garlic, sliced 1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped 1/4 cup fresh basil leaves, torn 1/2 cup low-sodium chicken broth 1/4 cup ricotta cheese Rustic bread, for serving Instructions: Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes. Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer. Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.
Grilled Giant Porterhouse (or T-bone) with Grilled Exotic Mushrooms 2 giant (2 to 2 1/2-inch thick) porterhouse (or T-bone) steaks, about 2 pounds each 1/2 cup olive oil (1/4 cup for steak, 1/4 cup for mushrooms) Salt and freshly ground black pepper 1 1/2 pounds mixed large mushrooms (portobellos, shiitake, creminis, chanterelles, oyster, or other kinds), trimmed 1 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 1/3 cup roughly chopped fresh flat leaf parsley 3 tablespoons dry sherry Instructions: Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature is hot (Hold hand about 5-inches above grill grid, over the area where coals are deepest, for 2 seconds or less), the grill is ready to cook. Pat the steaks dry with paper towels, then rub them all over with 1/4 cup of the olive oil and sprinkle generously with salt and pepper. Place the steaks over the hottest part of the fire and cook until well seared on 1 side, 6 to 8 minutes. Then move them to the medium hot part of the grill and cook, turning once, until they are done the way you like them, 10 to 15 minutes more for rare. Check for doneness. Make mushrooms while grilling steaks: Combine the mushrooms, the remaining 1/4 cup of olive oil, and the teaspoon of pepper in a large bowl. Toss gently until the mushrooms are well coated and all the oil is absorbed. When steaks are done, transfer them to a serving platter, cover loosely with foil, and let them rest while grilling mushrooms. Put the mushrooms on the medium-hot part of the grill and cook, turning occasionally, until they are golden brown and moist all the way through, about 8 to 10 minutes. Slice the cooked mushrooms and put them back in the bowl along with the butter, parsley, and sherry, season with salt and pepper, to taste, and toss gently to coat. To serve, cut the meat away from the bone, then cut it into thick slices. Divide them among 4 serving plates and spoon mushrooms over the top.
Saffron Rice with Currants 2 cups low-sodium chicken broth 2 cups instant rice 1/4 teaspoon salt 1 pinch saffron threads 2 tablespoons currants Instructions: In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron. Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.
Barcelona Potatoes 1/2 cup mayonnaise 2 tablespoons tomato paste 2 teaspoons hot sauce 1/2 teaspoon red pepper flakes 1 teaspoon paprika Pinch salt and freshly ground black pepper 3 large russet potatoes 2 cups canola oil 1 teaspoon salt Instructions: Spicy Dipping Sauce: In a small bowl mix together all of the ingredients until well combined. Set aside. Peel and cut the potatoes into 1/2-inch cubes. Add the potatoes and salt to a large pot of cold water over medium heat. Bring to a boil, then add the potatoes and cook for 5 minutes. Remove from the heat and drain in a colander. Let sit out on the counter for 20 minutes to allow to thoroughly dry. Heat the oil in a high sided skillet over medium-high heat to about 350 degrees F. Fry the potatoes until golden brown on all sides. (Reserve 1 cup potatoes for Round 2 Spanish Tortilla recipe.) Transfer the potatoes to a serving bowl and serve with the spicy dipping sauce.
Greek Yogurt Fudge Pops 8 ounces semisweet chocolate chips 1 1/2 cups 1-percent milk 1/3 cup unsweetened cocoa powder 2 tablespoons sugar 1 teaspoon vanilla Kosher salt 1 cup 2-percent Greek yogurt Instructions: Put the chocolate chips into a medium glass mixing bowl. Set aside. Combine the milk, cocoa powder, sugar, vanilla and 1/4 teaspoon salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Remove from the heat and pour the milk mixture over the chocolate. Let stand for 5 minutes, then whisk gently until all the chocolate is melted. Whisk in the yogurt until smooth and blended, then cool completely. Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours. (They'll keep up to a month.) Just before serving, briefly run the molds under hot water to release the pops.
Lighter Fried Pork Chop 1 1/2 teaspoons olive oil 1 tablespoon all-purpose flour One 6-ounce bone-in center-cut pork chop Kosher salt and freshly ground black pepper 1 lemon, cut in half, 1 half cut into wedges One 14.5-ounce can cannellini beans, drained and rinsed 10 ounces baby spinach Instructions: Heat the oil in a medium skillet over medium-high heat. Put the flour in a shallow dish. Season the pork chop with salt and pepper. Dredge in the flour and add to the skillet. Cook until golden, about 5 minutes, then flip and cook to desired doneness, about 3 minutes more. Give the lemon half a good squeeze over the chop. Next, add the cannellini beans and spinach to a medium skillet set over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the beans are warmed through and the spinach is just wilted, 3 to 4 minutes. Give the beans and spinach a good squeeze of the lemon half. Serve the beans and spinach alongside the pork chop with the lemon wedges for squeezing over.
Smoked Paprika Pumpkin Seeds 1 pumpkin Olive oil, for tossing Kosher salt Smoked paprika Slivered almonds Instructions: Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt and smoked paprika. Return to the oven and bake until crisp and golden, about 20 more minutes. Mix with the almonds before serving.
Cucumber Snackers You'll never miss that cracker! 18 slices, 1/4-inch thick, English or seedless cucumber, about 1/2 a whole cucumber 2 or 3 pinches salt 6 ounces herb cheese (recommended: Boursin) 1/4 pound smoked Norwegian salmon Black pepper Instructions: Set cucumber slices on paper towels to drain and dry. Season lightly with salt. Spread each slice of cucumber with a little cheese. Arrange cucumbers on a serving plate. Top each snacker with a small piece of salmon. Crack a little black pepper over the snackers and serve or chill.
Moroccan Crusted Lamb Racks with Grilled Apricots 2 lamb racks, chine bone removed, trimmed 2 tablespoons olive oil 2 large clove garlic, minced 1/4 cup chopped fresh parsley 1 tablespoon whole cumin seed, crushed 2 teaspoons whole coriander seed, crushed 1 small chile, finely chopped 1/2 teaspoon ground cinnamon Pinch ground cardamom 1 teaspoon cracked black pepper Salt, to taste Olive oil, to taste 2 tablespoons pomegranate molasses 1/2 cup chopped fresh mint 1/2 cup plain yogurt 1 teaspoon honey 2 tablespoons fresh chopped mint 1/2 teaspoon toasted, ground cumin seeds 1 lime, grated zest Pinch ground cinnamon Instructions: In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt. Preheat oven to 375 degrees. In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes. Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees). Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture. For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve. Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.
Housemade Chorizo Breakfast Burritos 2 tablespoons lard 2 teaspoons achiote 1 teaspoon chili powder 1 teaspoon cumin seeds, toasted 1 jalapeno, seeded and chopped Leaves from 1 bunch fresh oregano 1 pound ground pork 1 red onion, sliced thin 8 large eggs 1 pound shredded Cheddar 1 pound tomatillos, diced Cloves from 2 heads garlic 1 red onion, sliced 1 1/2 ounces lime juice 4 tablespoons extra-virgin olive oil Kosher salt 2 tablespoons white vinegar 2 russet potatoes Kosher salt About 2 1/2 cups vegetable oil One 15.5-ounce can black beans, rinsed and drained 2 tablespoons lard Four 12-inch flour tortillas Instructions: For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well. Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet. Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the \chorizo,\ then add the cheese and mix thoroughly until melted. Set aside. For the tomatillo sauce: Preheat the oven to 450 degrees F. Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside. For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly. Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F. Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm. Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.
Roasted Brussels Sprouts with Bacon 2 ounces slab bacon, cut into 3/4 inch cubes 1/2 cup walnut pieces 2 (10-ounce) packages fresh Brussels sprouts, trimmed and halved Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: 1. Preheat oven to 375 degrees F. 2. Cook bacon and walnuts in a large oven-proof skillet over medium heat until bacon begins to crisp and walnuts are toasted, about 4 minutes. Transfer bacon and walnuts to a bowl using a slotted spoon; set aside. 3. Add Brussels sprouts to skillet and season with 1/2 teaspoon salt and pepper. Transfer pan to oven and roast for 30 minutes. Add bacon and walnuts and continue to roast until sprouts are cooked through and golden, about 10 to 15 minutes more.
Buche de Noel (Yule Log) 4 large eggs, separated, plus 2 egg whites, at room temperature 1/2 cup granulated sugar 1 tablespoon vanilla 1/8 teaspoon salt 1/4 teaspoon cream of tartar 1/2 cup sifted all-purpose flour 1/4 cup sifted unsweetened cocoa powder plus additional sifted cocoa powder for dusting the cake 6 egg yolks 2/3 cup granulated sugar 1/4 cup water 3 sticks (1 1/2 cups) unsalted butter, softened 6 ounces semisweet chocolate, melted and cooled 1 tablespoon eau-de-vie de framboise Meringue Mushrooms (recipe follows) 2 tablespoons almond paste tinted with green food coloring Confectioners' sugar for sprinkling 1 cup plus 1 tablespoon sugar 1/4 cup water 2 large egg whites Pinch salt 1/8 teaspoon cream of tartar Unsweetened cocoa powder for sprinkling if desired Instructions: Make the cake: Preheat oven to 425 degrees. Butter the jelly-roll pan and line it with wax paper, leaving a 2-inch overhang on each of the short ends. Butter the paper and dust it with flour, shaking out the excess. In the large bowl of the upright mixer beat the egg yolks until smooth. Add 6 tablespoons of the granulated sugar, a little at a time, and beat the batter at medium speed for 3-4 minutes, or until creamy and light. Beat in the framboise. In another bowl with the hand-held mixer beat the egg whites with 1/8 teaspoon of the salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 2 tablespoons sugar, a little at a time, and beat the whites until they hold stiff peaks. Fold the whites into the batter gently but thoroughly. Sift the flour, the 1/4 cup cocoa powder, and the remaining 1/8 teaspoon salt over the batter, one third at a time, and fold in each addition until batter is smooth. Pour the batter into the jelly-roll pan, spread it evenly with a spatula, and bake the cake in the middle of the oven for 8-10 minutes, or until it pulls away from the sides of the pan and a cake tester inserted in the center comes out clean. Dust the cake lightly with cocoa powder, cover it with wax paper, and let it cool to warm. Pull the edges of the wax paper away from the pan, invert the cake onto a baking sheet and carefully peel off the paper. Dust the cake lightly with the remaining cocoa powder, cover it with wax paper, and roll it up. Let the cake cool completely. Make the chocolate butter cream: In the bowl of the upright mixer beat the egg yolks until light and creamy. In a small heavy saucepan combine the sugar with the water. Bring the mixture to a boil and cook it over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, until the syrup reaches the soft-ball stage, or the candy thermometer registers 238 degrees. With the mixer running, add the hot syrup to the yolks in a stream, beating, and beat the mixture until completely cool. Beat in the butter and the chocolate, a little at a time. Pour the buttercream into a bowl, beat in the framboise, and chill the buttercream, covered, until the cake is ready to be frosted. To assemble the cake: Cut a 2-inch piece diagonally from each end of the cake and set the pieces aside. Transfer the cake to a serving tray and arrange the reserved end pieces on top of the cake to stimulate sawed-off branches. Beat the chilled buttercream until smooth and with a spatula spread it over the cake. Gently pull the tines of a fork lengthwise over the buttercream to simulate bark and garnish the log with the meringue mushrooms and chocolate leaves. Force the green almond paste through a medium sieve and with the tip of a small knife attach it to the log around the mushrooms to simulate moss. Gently dust the log with sifted confectioners' sugar, simulating snow. Let the cake come to room temperature before serving. Cut the cake with a sharp serrated knife. In a heavy saucepan combine the 1 cup sugar with the water and bring the mixture to a boil over low heat, washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water until the sugar is dissolved. Boil the syrup until it reaches the soft-ball stage, or until the candy thermometer registers 240 degrees. While the syrup is cooking, in a bowl with the mixer beat the egg whites with the salt until foamy. Add the cream of tartar and beat the whites for 30 seconds. Sprinkle in the remaining 1 tablespoon sugar and beat the meringue for 10 minutes, or until cool. Preheat the oven to 200 degrees. Line baking sheets with the parchment paper. Fill the pastry bag fitted with the plain tip with the meringue and pipe out 66 mounds, each about 1-inch in diameter, 1-inch apart onto the baking sheets. Sift a bit of the cocoa over each cap, if desired, to simulate sand. Holding the pastry bag straight up, pipe out 66 medium-wide lengths onto the baking sheets, to resemble mushroom stems. Bake the meringues in the middle of the oven for 2 hours. Remove the baking sheet from the oven and with your finger tip push in the underside of each mushroom cap. Return the meringues to the oven and bake them for 30 minutes more. Turn off the oven and let the meringues stand in the oven overnight. Push a stem into each cap and chill.
Cosmopolitan 1.25 oz. Smirnoff No.21 Vodka .25 oz. triple sec 1 oz. cranberry juice 1 twist lemon Instructions: In a shaker with ice, add Smirnoff No.21 Vodka, triple sec, and cranberry juice Shake and strain into a martini glass Garnish with lemon twist
Shrimp and Avocado Salad with Frico Chips Frico Chips: 1/2 cup grated Parmigiano-Reggiano cheese 1 medium zucchini, halved lengthwise 1 teaspoon extra-virgin olive oil 1/8 teaspoon kosher salt 1/4 cup extra-virgin olive oil 2 tablespoons soy sauce 1 clove garlic, minced Zest of 1 large lemon 3 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 12 jumbo shrimp, peeled and deveined 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon agave 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 medium avocado, peeled seeded and diced into 1/2-inch pieces Instructions: For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes. For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces. For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth. In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve.
Mini Blitz Burgers 1 pound Italian sausage 1 pound ground beef Salt and freshly ground black pepper Olive oil, as needed 2 red peppers 2 medium sweet onions 2 ripe tomatoes 8 slices provolone cheese 16 mini Italian rolls Garlic clove, cut in 1/2 Instructions: Preheat grill over medium-high heat. Remove sausage from casing and combine with the beef. Portion to 2 ounces each and shape to small patty. Season with salt and pepper. Oil peppers and grill to charred. Place in plastic bag to steam off skin. When cool, scrape off skin, remove seed and cut into thin strips, set aside. Cut onion and tomatoes in half. Brush with olive oil and season with salt and pepper. Grill to soft and charred, cool slightly. Puree in a blender. Thin with olive oil and adjust seasoning, set aside. Grill burgers, when almost completely cooked place 1 tablespoon red pepper strips on top, top with 1 tablespoon tomato sauce, a half slice of provolone cheese and cook until cheese is melted. Brush bun with olive oil, toast rolls on grill. Once toasted, rub with garlic clove. Put burger on rolls and serve.
Hot Vanilla Malted 4 cups whole milk 1 vanilla bean, seeds scraped 2/3 cup malted milk powder 1/4 cup packed light brown sugar Ground cinnamon, for garnish Instructions: Bring the milk and vanilla seeds to a simmer in a heavy medium saucepan. Add the malted milk powder and brown sugar to the hot milk, whisking until dissolved. Remove 1 cup milk mixture and puree in a blender, about 2 minutes. Divide the milk among 4 mugs and top with the pureed milk and a sprinkle of cinnamon. BYOC: This is a perfect drink for after spending some time out in the cold. Make this for the kids and add a little light rum for the adults.
Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus 1 tablespoon salted butter, plus 1 stick slightly softened 1 shallot, minced 1 cup heavy cream 1/4 pound gorgonzola cheese, crumbled Kosher salt and freshly ground pepper 1 1/2 pounds flank steak 2 tablespoons olive oil 1 tablespoon sugar 1/4 cup paprika 1/4 teaspoon onion powder 2 pounds large asparagus, trimmed Instructions: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm. Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing. Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate. Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use. Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.
How to Roast Acorn Squash \| Maple-Roasted Acorn Squash 3 acorn squash, unpeeled, halved through the stem, and seeded 3 tablespoons unsalted butter, diced 3 tablespoons pure maple syrup, plus extra for serving Good olive oil Kosher salt and freshly ground black pepper Flaked sea salt, such as Maldon, for serving Instructions: Preheat the oven to 350 degrees F. Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife. Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
Turkey Meatloaf 2 tablespoons olive oil 1/2 cup diced yellow onion (about 1 small onion) 2 pounds ground turkey (dark meat preferred) 1 1/2 cups rolled oats 2 large eggs, lightly beaten 3/4 cup ketchup 1/4 cup Worcestershire sauce 1 1/2 teaspoons tomato paste 2 teaspoons kosher salt 1/2 teaspoon ground black pepper Hot sauce Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a saute pan over medium heat. Add the onions and saute until softened, 8 to 10 minutes. Let cool. In a mixing bowl, combine the ground turkey, rolled oats, eggs, 1/2 cup of the ketchup, Worcestershire sauce, tomato paste, salt, pepper and some hot sauce. Add the cooled onions. Mix together with your hands. Place the meatloaf mixture in an 8-by-4-inch loaf pan, pressing down until flat and level. Spread the top with the remaining 1/4 cup ketchup. Bake until the meatloaf reaches an internal temperature of 165 degrees F, 50 to 60 minutes. Let cool for 5 minutes before serving.
Blueberry Yogurt Pops 1/2 cup blueberry preserves 1 1/2 cups lowfat plain Greek yogurt Instructions: Put the blueberry preserves into a quart-size heavy resealable plastic food bag and squeeze it into one corner. Put the yogurt into the bag and squeeze it gently with your hands to lightly mix; swirls of blueberry throughout the yogurt are fine. Arrange 6 mini paper drink cups on a small baking sheet. Using scissors, cut about 1/2 inch off the corner of the bag and squeeze the swirled yogurt mixture into the cups, filling them about two-thirds full. Gently insert a 6-inch lollipop stick into each cup. The thickness of the yogurt should help the sticks stand upright. Freeze for at least 2 hours before peeling off the paper cups and serving.
Black Forbidden Rice with Peaches and Snap Peas 3 1/2 cups water 2 cups black forbidden rice (recommended: Lotus Foods) 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped 2 teaspoons kosher salt 1 tablespoon vegetable oil 2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces 2 peaches, pitted and sliced 1/4 cup seasoned rice vinegar 1/4 cup grapeseed oil 3 tablespoons honey 1 tablespoon soy sauce Instructions: For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl. In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl. For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth. Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.
Red Cabbage-Citrus Slaw 1/4 cup lemon juice 1/4 cup orange juice 2 tablespoons clover honey 2 tablespoons Dijon mustard 1/4 cup fresh basil leaves, chopped Salt and freshly ground black pepper 1/2 cup canola oil 2 cups thinly sliced Napa cabbage 2 cups thinly sliced red cabbage 1 large carrot, peeled and grated on the large holes of a box grater Instructions: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed.
Mashed Potatoes with Roasted Garlic and Mascarpone Cheese 3 pounds Idaho potatoes, peeled and cut into large dice Kosher salt 1 1/2 cups whole milk 6 cloves roasted garlic cloves, pureed 1/2 stick unsalted butter 8 ounces mascarpone cheese Freshly ground black pepper Instructions: Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl. While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.
Catalan Chicken Stew 1/4 cup dry unsalted Marcona almonds or blanched almonds 2 tablespoons EVOO 2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving) 1/3 cup fresh flat-leaf parsley leaves 1 tablespoon fresh lemon juice 2 cloves garlic, grated or finely chopped 3 tablespoons EVOO 2 to 3 tablespoons chopped fresh thyme 2 rounded tablespoons paprika 2 to 3 stalks celery with leafy tops, peeled and chopped 2 bay leaves 2 medium carrots, chopped 2 medium onions, chopped 1 red bell pepper, chopped 1 Fresno or other red chile pepper, finely chopped Pinch saffron threads Kosher salt and freshly ground pepper One 32-ounce can whole peeled tomatoes 4 cups chicken stock 3 to 4 cups shredded Poached Chicken Breasts, recipe follows 1 cup Spanish green olives, coarsely chopped Bread, for serving 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat) 1 tablespoon whole black peppercorns 8 cloves garlic, smashed 4 large bay leaves 4 carrots, coarsely chopped 4 stalks celery, coarsely chopped 2 lemons, sliced 2 onions, quartered Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string Kosher salt Instructions: For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop the bread and add to a food processor along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve. For the stew: Heat the EVOO in a Dutch oven over medium-high heat. Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes. Ladle the stew into shallow bowls and serve with warm bread for mopping. Cook's Note: The stew and the picada can be refrigerated in separate containers in the refrigerator for a make-ahead meal. Reheat the stew over medium heat, adding the picada and olives. Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
Pumpkin Spice Oatmeal One 15-ounce can pure pumpkin puree 2 cups milk, plus more for serving 1/2 cup dried cranberries or raisins 1/4 cup light brown sugar (packed), plus more for sprinkling 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract Kosher salt 2 cups old-fashioned rolled oats Pepitas (toasted pumpkin seeds), for serving Instructions: Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal). Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.
Basic Chicken Stock 2 pounds chicken thighs and legs, skins removed Extra-virgin olive oil 1 large onion, cut into 1-inch dice 2 ribs celery, cut into 1-inch dice 2 carrots, peeled and cut into 1-inch dice 3 cloves garlic, smashed 2 bay leaves 10 sprigs thyme Instructions: Preheat oven to 425 degrees F. Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes. Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes. Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates. Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use.
Buttermilk Peanut Butter Fudge 2 cups sugar 1 cup buttermilk Pinch salt 1/2 teaspoon vanilla 1/2 cup creamy natural peanut butter Instructions: Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting.
Sangria 2 cups Burgundy wine 2 cups club soda or seltzer water 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 1/2 cup sugar substitute (recommended: Splenda) 1 lemon, sliced into circles 1 lime, sliced into circles 1/4 cup diet Tang or any Crystal light fruit drink, optional Instructions: Mix all ingredients together in a punch bowl. Refrigerate until ready to serve. To serve, pour into glasses over ice.
Pasta with Clams, White Wine and Spicy Italian Sausage 36 littleneck clams 2 tablespoons extra-virgin olive oil 1/2 yellow onion, diced 2 cloves garlic, minced 1 medium red chile, such as red jalapeno or red Fresno, finely sliced 2 teaspoons fennel seeds 1/2 pound spicy Italian sausage, casings removed 1 cup dry white wine 1 1/2 cups grape tomatoes 3 sprigs fresh thyme, leaves picked 1 pound linguine Kosher salt and freshly ground black pepper 3 tablespoons butter, cold, cubed Zest and juice of 1/2 lemon 1/4 cup fresh flat-leaf parsley, chopped Pecorino Romano, grated, for serving, optional Instructions: Preheat the oven to 350 degrees F. Place the clams in a large bowl and cover with cool tap water. Salt the water well and let the clams sit for 20 minutes to an hour to purge them of sand and grit. Drain and scrub the shells well under cold running water. Set a large roasting pan across two burners. Heat the olive oil over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, or until softened. Add the chile, fennel and sausage, and cook for 3 to 4 minutes, stirring occasionally to break up the sausage. Once the sausage is nicely browned, deglaze the pan with the white wine. Add the clams and stir everything together until well combined. Arrange the tomatoes on top, add the thyme, and sprinkle with salt and pepper. Transfer the pan to the oven and cook until the clams pop open and the cherry tomatoes are roasted and juicy, 10 to 12 minutes. Meanwhile, in a large pot of boiling, salted water, cook the linguine until al dente. When the clams are done, return the roasting pan to the stovetop over high heat. Simmer to reduce excess liquid and to open any clams that are still closed (stirring vigorously with a wooden spoon also helps). Taste sauce and season with salt as needed. Drain the pasta and transfer it directly into the roasting pan. Add the butter, lemon zest and juice, and the parsley. With tongs, toss everything together to coat the pasta in the sauce. Serve topped with plenty of grated pecorino if using.
Garlic and Chile Roasted Dungeness Crabs 1 1/2 teaspoons salt, plus more for cooking the crabs 1 lemon, thinly sliced 1 head garlic, minced, peels reserved 1 onion, minced, peel reserved 4 large Dungeness crabs*, 1 1/4 to 1 1/2 pounds each 1 cup (2 sticks) unsalted butter 1 cup olive oil 2 teaspoons crushed red pepper, or 6 to 8 fresh red chiles, such as serrano, minced and seeded, or to taste 1/2 teaspoon ground black pepper 3/4 cup chopped fresh parsley or cilantro leaves Instructions: Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle. Preheat the oven to 450 degrees F. When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife. Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.
Dali-Side Up \Egg\ Dessert 4 slices store-bought New York-style cheesecake 1 tin apricot halves in syrup (Remove from the tin and keep in refrigerator) Find the smallest, most symmetrical halves. 4 sprigs parsley Instructions: Cut the crust off the cheesecake. Then use a dinner knife to sculpt each slice into an egg white shape. Top each egg white with an apricot yolk. Garnish with parsley.
Accidental Turkey Kosher salt 1 tablespoon minced fresh rosemary Grated zest of 1 lemon One 12- to 14-pound fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Freshly ground black pepper Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450 degrees F. Be sure your oven is very clean! Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until an instant-read thermometer reads 165 degrees F in the breast and 180 degrees F in the thigh. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.
Grillades and Grits 4 cups water 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup quick grits Cayenne pepper 1 pound round steak, cut into strips Creole Seasoning, for seasoning steak strips Flour, for dredging 5 strips bacon 1 small onion, chopped 1 small bell pepper, sliced in 1/4-inch rounds Water, to make gravy Instructions: Grits: Boil 4 cups water and add salt and pepper. Add quick grits, stirring until mixed well. Reduce heat and cook about 5 minutes stirring occasionally. Remove from heat. Place in a greased casserole dish. Top with cayenne pepper, if desired. Grillades: Season steak strips. Dredge in flour. Fry bacon in heavy skillet. When browned, remove bacon strips from skillet and saute onions and bell pepper in bacon drippings. Fry floured beef strips until brown. Remove strips from pan. Add water to make gravy. Return strips to gravy and heat through, Serve the grillades over the grits.
Tartar Sauce 1 cup mayonnaise 2 teaspoons Dijon or Creole style mustard 1 Kosher dill pickle (4 ounces), finely chopped 2 tablespoons chopped capers 1/4 cup each packed fresh dill and parsley leaves 1/4 cup chopped fresh chives Salt and Tabasco sauce Instructions: Whisk the mayonnaise and mustard together and blend in the pickle and capers. Finely chop the herbs and add them to the mayonnaise and season with salt and Tabasco to taste.
Shrimp on Wonton Crackers with Slaw 3 (16-ounce) packages wonton skins, thawed 2 tablespoons sesame oil Salt 1/2 pound snow peas 1/2 pound radishes 1/2 pound carrots 3 tablespoons black sesame seeds 1/4 cup mint leaves 3 tablespoons grated fresh ginger 1/2 cup orange juice 1/2 cup rice vinegar 2 teaspoons grated fresh ginger 2 teaspoons black sesame seeds 1 tablespoon mint leaves 1/4 cup peanut oil 2 tablespoons sesame oil 60 large shrimp, peeled, deveined, and cooked (about 3 pounds) Instructions: Preheat oven to 350 degrees F. Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season, to taste, with salt. Bake until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container. Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process. Julienne the snow peas, radishes, and carrots, place them in a large bowl. Add sesame seeds, mint, and ginger. Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat. Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp. To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving.
Lamb Sausage in Puff Pastry 1 pound fresh lamb sausage, 1/2-inch thick 2 sheets commercial puff pastry, thawed 2 tablespoons Dijon mustard, plus extra for serving 1 egg, beaten with 1 tablespoon water or milk, for egg wash Instructions: Preheat the oven to 400 degrees F. Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake for 5 to 10 minutes more, until it's fully cooked. Cool to room temperature. Unfold the puff pastry on a lightly floured board. Cut each piece in 1/2 lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2-inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve hot with mustard.
Lomi Salmon Salad 2 cups kosher salt or Hawaiian salt 1/2 cup sugar 4 (6-ounce) sushi-quality salmon fillets 3 fresh limes 1 large red onion, diced find 2 large tomatoes, seeds removed and diced fine 4 scallions, tender green and white parts only sliced on the diagonal into very thin slices 2 tablespoons minced fresh dill leaves Instructions: Please note that this recipe takes 36 hours to complete. Begin curing the salmon the day before. Combine the salt and sugar and mix well. In a shallow nonreactive container which is large enough to accommodate the salmon fillets in a single layer, spread half the salt/sugar mixture, reserving the balance. Lay the salmon fillets on top of the mixture and use the rest of the salt/sugar mixture to completely cover the fish fillets. Cover and refrigerate for 24 hours to salt-cure. Early the next day, microwave the limes in a small bowl to release the essential oils, and set aside until they are just cool enough to handle. Soak the salmon fillets in cold water to remove most of the salt. Rinse and dry the same non-reactive container in which you cured the salmon. Place the fillets in the container and squeeze the lime juice over, cover and refrigerate for 6 to 8 hours to allow the acids in the lime juice to chemically cure the fish. Dice the lime cured salmon into small cubes, keeping in mind that the completed salad will resemble the texture of salsa. Add red onion, scallions, and tomato and gently fold in. Season, to taste, with black pepper and chill. Transfer salad to serving dish and sprinkle with fresh dill.
Curried Potatoes and Chickpeas 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks Kosher salt 3 tablespoons unsalted butter 1 1/2 teaspoons curry powder 1/4 teaspoon cayenne pepper 1 15-ounce can chickpeas, drained and rinsed 2 cups fried onions (one 2.8-ounce can) 1/2 cup plain Greek yogurt 1/4 cup chopped fresh cilantro, plus leaves for topping 2 tablespoons fresh lime juice 1 jalapeno pepper, thinly sliced (remove seeds for less heat) Instructions: 1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes. 2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds. 3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt. 4. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.
Dark Chocolate Filled Angel Food Cupcakes 1/2 cup cake flour 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 2/3 cup powdered sugar 6 large egg whites (1 cup total), at room temperature (see Cook's Note) 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1 cup heavy whipping cream 1 cup dark chocolate chips 1/2 teaspoon cayenne pepper 2 large egg whites (1/3 cup total; see Cook's Note) 1 cup granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon cream of tartar Red cinnamon jelly beans, for garnish Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners. Sift the cake flour, cinnamon, salt and 1/3 cup powdered sugar into a bowl. Place the remaining 1/3 cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and cream of tartar and beat on low speed until frothy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, 5 to 6 minutes more. Pour in the vanilla and mix for 30 seconds more. Spoon the sifted ingredients into the egg mixture and whisk to combine. Spoon the batter into the lined cupcake pan, creating a heaping mound of batter in each cup. Bake the cupcakes until lightly golden, about 20 minutes. Allow to cool 10 minutes before removing from the pan, then let cool completely. For the dark chocolate filling: Place the heavy whipping cream in a medium mixing bowl and whip until soft peaks are formed, 2 to 3 minutes. Melt the chocolate in a microwave or over a double boiler, then allow the chocolate to cool for 2 minutes. Scrape the chocolate into the whipped cream and whisk to form a thick ganache. Remove 1/2 cup chocolate ganache and place in a small mixing bowl. Add the cayenne pepper to this mixture and whisk it in. Place the regular and the spicy ganache into separate piping bags fitted with medium round tips. Use a small knife to make an X on the surface of each cooled cupcake. Pipe the regular ganache into 9 of the cupcakes, pushing the tip of the pastry bag gently into the center of each. Pipe the spicy ganache into 3 of the cupcakes in the same manner. For the 15-minute meringue frosting: Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment, and beat until foamy. Add the vanilla extract and cream of tartar and whip the mixture at medium speed until glossy, about 2 minutes. Reduce the speed to low and slowly pour in 1/2 cup boiling water. Increase the speed to medium-high and whip until stiff peaks form, 12 to 15 minutes. Generously top each cupcake with the meringue frosting. Use an offset spatula to create peaks in the mounds of meringue. Top each cupcake with a red cinnamon jelly bean and serve immediately.
Pistachio Pinwheels 1 1/4 cups all-purpose flour, plus more for dusting 1/4 teaspoon baking powder 1/4 teaspoon plus 1 pinch of salt 1 stick unsalted butter, at room temperature 2/3 cup sugar 2 large eggs 1/2 teaspoon pure vanilla extract 2/3 cup unsalted raw pistachios 1/4 teaspoon pure almond extract 3 drops green food coloring Instructions: Whisk the flour, baking powder and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and 1/3 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1 egg and the vanilla (don?t worry if the mixture looks separated). Reduce the mixer speed to low; mix in the flour mixture until combined. Turn out the dough onto a piece of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour. Meanwhile, make the filling: Pulse the pistachios and remaining 1/3 cup sugar in a food processor until very finely ground. Mix in the remaining egg, 2 tablespoons butter, the almond extract, pinch of salt and food coloring. Process, scraping the bowl occasionally, until a thick paste forms. Refrigerate until firm, about 30 minutes. Roll out the dough into a 10-by-11-inch rectangle on a floured surface. Spread the pistachio filling over the dough almost all the way to the edges. Starting with a short side, roll up the dough into a tight spiral. Wrap in plastic wrap and refrigerate, reshaping the log after 1 hour, until firm, at least 3 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 1 1/2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
Pasta Fina 1 pound fresh linguine 1 to 2 ounces olive oil 12 ounces salted butter 3 cups clam juice 3 cups diced tomatoes 2 cups chopped green onions 1 pound baby shrimp 1/2 cup white wine 1 cup black olives Instructions: Cook linguine in boiling salted water until al dente. Drain and stir 1 to 2 ounces of olive oil into linguine to help prevent pasta from sticking together and set aside. In a large saute pan, combine the butter, clam juice, tomatoes, green onions, baby shrimp, white wine, and black olives. Place on high heat, and cook, stirring occasionally. When butter melts, cook for 5 more minutes. Add the pasta to the mixture and toss to heat through.
Fish and Lobster Cakes 8 tablespoons (1 stick) unsalted butter, divided 1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion 1 cup (1/4- to 1/2-inch-diced) celery 1 large Holland red bell pepper, cored, seeded and 1/4- to 1/2-inch-diced 1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces 1/2 cup heavy cream Kosher salt and freshly ground black pepper 4 cups panko (Japanese bread flakes), divided 3 tablespoons minced fresh dill 2 tablespoons good mayonnaise, such as Hellmann?s 1 tablespoon Dijon mustard 1 teaspoon grated lemon zest 2 extra-large eggs, lightly beaten 1/2 pound cooked lobster meat, 1/2-inch-diced Good olive oil 1 1/2 cups good mayonnaise, such as Hellmann's 6 tablespoons minced cornichons 1 tablespoon whole-grain mustard 3 tablespoons Champagne or white wine vinegar Instructions: Preheat the oven to 200 degrees F. Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork. Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently. Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce. Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.
Muffuletta Calzone 1 cup warm water (110 to 115 degrees) 1 package active dry yeast Pinch sugar 2 1/2 cups all-purpose flour, plus additional as needed 1/2 teaspoon salt 2 tablespoons olive oil 1 pound provolone, cut into thin strips 4 ounces mortadella, cut into thin strips 4 ounces Genoa salami, cut into thin strips 1 large egg, lightly beaten with 2 teaspoons water 2 2/3 cups Jimmy's Olive Salad, recipe follows 1 cup coarsely chopped, pitted, large green Greek olives (with herbs and marinated in oil) 1 cup coarsely chopped queen size Manzanilla olives with pimentos 1 (15 1/2-ounce) jar marinated vegetables (in vinegar), drained and chopped into small pieces 1 tablespoon minced fresh parsley 1 tablespoon Roasted-Garlic Puree, recipe follows 2 teaspoons capers, drained and rinsed 1/4 teaspoon dried oregano 1/2 cup plus 1 tablespoon extra virgin olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground white pepper 1/8 teaspoon crushed red pepper flakes 1 cup peeled garlic cloves 1 cup extra virgin or regular olive oil Instructions: To prepare the dough, pour warm water in a small bowl. Sprinkle the yeast and sugar onto the top of the water. Briefly let the water absorb the yeast, then stir to dissolve it. Let stand for 15 minutes until the mixture is foamy. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour and the salt on low speed. Add the yeast mixture and oil, and beat until smooth, about 1 minute. Add the remaining 1 cup of flour and beat for 1 minute, until the dough just clears the sides of the bowl. Turn the dough out on a lightly floured work surface and knead for 2 to 3 minutes, until dough is smooth and elastic. The dough should be soft, but use additional flour as needed, 1 tablespoon at a time. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rest in a warm place until tripled in bulk, about 1 1/2 hours. Cut the dough into 8 pieces and roll each into a ball. Using a rolling pin or your hand, flatten into 6-inch circles on a lightly floured surface. Preheat oven to 425 degrees F. To fill calzones, distribute the cheese and meat equally among the 8 circles of dough, placing the fillings on the lower 1/3 of each circle. Moisten the edges of each dough circle with water. Fold the top 1/2 of the dough over the bottom 1/2 to form a half moon, and seal the edges by crimping with a fork. Lightly brush the top and edges of each calzone with egg wash. Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 minutes. Serve each calzone on top of a small mound of Jimmy's Olive Salad. To prepare the olive salad, combine all ingredients thoroughly. Cover and refrigerate for at least 4 hours to allow the salad to marinate. Store in container with a tight-fitting lid. Yield: 8 servings Preheat the oven to300 degrees. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. Yield: 1 cup
Charcuterie Lunch Board Olive oil, for the skillet 1 large shallot, sliced Kosher salt and freshly cracked black pepper One 15-ounce can chickpeas, rinsed and drained 4 teaspoons Dijon mustard, plus more for serving 1/2 teaspoon garlic powder Pinch cayenne 1 1/2 cups chopped kale leaves Coarsely chopped fresh parsley, for topping 4 slices crusty French bread 4 ounces thinly sliced roast beef 4 ounces thinly sliced Swiss cheese 1/3 cup sweet piquante peppers, such as Peppadews 12 to 16 peppery crackers Instructions: For the Dijon chickpeas: Heat a 12-inch skillet over medium-high heat and drizzle with olive oil. Add the shallots and a pinch of salt and cook until softened, adjusting the heat to medium if the shallots begin to char, 3 to 4 minutes. Add the chickpeas and lower the heat to medium. Add the Dijon mustard, garlic powder, cayenne and a pinch of salt. Mix with a wooden spoon until the chickpeas are fully coated in the mustard mixture. Sauté until the chickpeas develop a light golden brown crust, about 5 minutes. Adjust the heat to low and add the kale and a small splash of olive oil for moisture, if necessary. Cook, tossing, until the kale is wilted but still bright green, 1 to 2 minutes. Remove from the heat immediately. Transfer to a plate and top with cracked pepper and parsley. For the charcuterie lunch board: Put half of the Dijon chickpeas in a small bowl and smash with a fork. Transfer some to a bento-style lunchbox. Put some of the remaining whole Dijon chickpeas in a second bento-style lunchbox. (Reserve the remaining chickpeas for future meals.) Arrange the bread, roast beef and half of the Swiss cheese and piquante peppers with the smashed chickpeas. Arrange the crackers and remaining Swiss cheese and piquante peppers with the whole chickpeas. Add some Dijon mustard to 2 small serving bowls and place one in each box.
Hawaiian Loco Moco Burgers 1 1/2 pounds ground beef 1 tablespoon plus 2 teaspoons teriyaki sauce Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 6 ounces cremini mushrooms, sliced 1 tablespoon all-purpose flour 1 cup low-sodium beef broth 1 tablespoon minced peeled fresh ginger 4 large eggs 4 Hawaiian hamburger buns, toasted Sriracha, for topping Pasta salad and pickles, for serving Instructions: Gently mix the ground beef, 1 tablespoon teriyaki sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Form into four 4 1/2-inch patties. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium. Transfer to a platter. Add the mushrooms to the skillet and cook until browned, about 3 minutes. Sprinkle in the flour and stir until lightly toasted, about 1 minute. Whisk in the beef broth, ginger and remaining 2 teaspoons teriyaki sauce. Simmer over medium-high heat until reduced to a thick gravy, 3 to 5 minutes. Meanwhile, heat the remaining 1 tablespoon butter in another large nonstick skillet over medium-high heat. Crack the eggs into the skillet, reduce the heat to medium and partially cover. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper. Serve the burgers on the buns; top with the mushroom gravy and fried eggs; drizzle with Sriracha. Serve with pasta salad and pickles.
Crispy Chicken Under a Brick 1 whole (3 pound) chicken 3/4 cup olive oil 2 oranges, juiced and zested 2 teaspoons cumin seed, toasted 1 teaspoon curry powder 1 tablespoon brown sugar 1 teaspoon minced garlic 2 tablespoons chopped parsley Salt and freshly ground black pepper, to taste Instructions: Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator. Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up. Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin. Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.
Jicama Slaw 3 tablespoons fresh lime juice 1/2 teaspoon red pepper flakes 1/2 teaspoon chili powder 6 tablespoons rice wine vinegar 1 teaspoon sugar 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 medium jicama, peeled and julienned (about 3 cups) 4 medium carrots, peeled and julienned (about 2 cups) 1/2 small Napa cabbage, shredded (about 2 cups) 1 small red onion, thinly sliced (about 1 cup) 1 English cucumber, julienned (about 2 cups) 1 red bell pepper, julienned (about 1 cup) 2 tablespoons chopped fresh cilantro Instructions: In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine. Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss. Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.
Spiced Pecans Nonstick cooking spray or vegetable oil 2 tablespoons egg white (1 extra-large egg) 1/2 cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon chile powder 1/4 teaspoon ground cloves Kosher salt and freshly ground black pepper 2 cups whole pecan halves (8 ounces) 1/2 teaspoon fleur de sel Instructions: Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil. Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they\u2019re done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.
Baked Aubergines in Chocolate 12 finger aubergines, washed 5 tablespoons brandy 17 ounces (500ml) double cream 8 ounces (200 grams) best-quality cooking chocolate (70 percent cocoa solids), finely chopped 3 tablespoons sugar 8 ounces (225 grams) ricotta cheese 4 ounces (115 grams) candied fruits, roughly chopped 1 tablespoon sugar 4 ounces (115 grams) best-quality cooking chocolate (70 percent cocoa solids), chopped Fresh raspberries, to serve Instructions: Fill a saucepan with boiling water and place a bamboo steamer over it. Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened. Remove from the heat and allow to cool. To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat. Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted. Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate. Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta. Fill each aubergine and arrange in a serving dish with the stalks sticking out. Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours. To serve, spoon onto a plate and serve with fresh raspberries. (c) Jamie Oliver 2003
Sausage Cornbread Stuffing Extra-virgin olive oil 1 large onion, finely diced 3 ribs celery, finely diced Kosher salt 3 cloves garlic, smashed and finely diced 1 pound spicy sausage, casing removed, broken up into bite-size chunks 10 sage leaves, finely chopped 3 sprigs rosemary, leaves chopped 10 cups stale cornbread, cut into 1-inch cubes 3 to 4 cups chicken stock 3/4 cup coarsely chopped walnuts 2 cups dried cranberries Instructions: Preheat the oven to 350 degrees F. Coat a large saute pan over medium heat, with olive oil and add the onions and celery. Season with salt and cook the vegetables until they start to become soft and are very aromatic. Add the garlic and cook for 1 to 2 minutes. Stir in the sausage and cook until the sausage browns. Sprinkle in the sage and rosemary and remove from the heat. In a large bowl add the cornbread cubes and toss in the/sausage mixture. Add the chicken stock and knead with your hands until the bread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Stir in the walnuts and the dried cranberries. Transfer to an ovenproof serving dish. Roast until the stuffing is hot all the way through and it is crusty on top. Remove from the oven and serve. MMMMM...stuffing!
White Pizza with Chicken, Pesto and Pine Nuts 1 store bought pizza crust 1 cup prepared basil pesto 1 cup cooked diced chicken 1 cup shredded part-skim mozzarella cheese 2 tablespoons pine nuts Instructions: Preheat oven to 450 degrees F. Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.
Creamy Ranch Pasta Salad Kosher salt and freshly ground black pepper 16 ounces fusilli pasta 3/4 cup finely chopped carrot (from about 1 large carrot) 1 cup mayonnaise 1 cup sour cream 3 tablespoons finely chopped fresh chives, plus more for serving 3 tablespoons finely chopped celery leaves 2 tablespoons fresh lemon juice 4 teaspoons Worcestershire sauce 1 teaspoon onion powder 1 clove garlic, grated 1/2 cup finely grated Parmesan (about 1 ounce) Instructions: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again. Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day. Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.
Grapefruit and Honey Salmon 2 ruby red grapefruit 1 1/2 tablespoons honey Kosher salt and finely ground black pepper 1 large shallot, finely chopped 2 tablespoons extra-virgin olive oil 3 cups fresh flat-leaf parsley leaves Four 6-ounce skinless salmon fillets Instructions: Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments. Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes. Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes. Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad.
Fudge Nut Bars 1 cup butter 2 cups brown sugar 2 eggs 2 tsp. vanilla extract 2-1/2 cups unsifted flour 1 tsp. baking soda 1 tsp. salt 3 cups uncooked oatmeal (whole, not \quick\) 12-oz. package of semisweet chocolate chips (preferably not generic) 1 can sweetened condensed milk 2 Tbs. butter 2 tsp. vanilla extract 1/2 tsp. salt 1 cup chopped walnuts Instructions: Cream butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, sift flour, baking soda and salt together. Stir in oats. Add creamed mix to dry ingredients. Stir well and set aside. Melt chocolate chips in saucepan. Over low heat, stir in condensed milk, butter and salt. Add walnuts and vanilla. Spread 2/3 of oat mix in 9\x13\ pan. Cover with chocolate mix. Dot with remaining oat mix and swirl. (Chocolate will not all be covered.) Bake at 350 degrees for 25 min. until top is browned. Let cool and cut into bars.
Ciabatta Stuffing with Chestnuts and Pancetta 6 tablespoons (3/4 stick) butter 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 celery stalks, finely chopped 2 tablespoons chopped fresh rosemary leaves 3 garlic cloves, chopped 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken 1/4 cup chopped fresh Italian parsley leaves 1 pound day-old ciabatta bread, cut into 3/4-inch cubes 2/3 cup freshly grated Parmesan 1 cup (or more) canned low-salt chicken broth Salt and freshly ground black pepper 2 large eggs, beaten to blend Instructions: Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Trufas de Chocolate Negro (Dark Chocolate Truffles) 8 ounces high-quality dark chocolate, melted 1 1/2 cups whipping cream, whipped 6 ounces high-quality dark chocolate, shaved or very finely chopped Instructions: In a bowl, slowly pour the melted chocolate into the whipped cream, while gently folding to incorporate the chocolate, until the mixture is one homogenous color. Put the shaved chocolate in a shallow tray to get ready for dredging. Drop 1 tablespoon of the whipped cream-chocolate mixture into the shaved chocolate and coat in the chocolate shavings. Once it is lightly coated, gently roll between your hands to shape into a ball. Set aside and repeat until all of the truffles have been rolled. Refrigerate the chocolate truffles for a minimum of 4 to 6 hours before serving. The truffles can also be stored and served direct from the freezer for a surprising and decadent treat.
\Mock\ Fettuccini Primavera 1/2 medium spaghetti squash Primavera Sauce, recipe follows 4 tablespoons unsalted butter (1/2 stick) 1/2 cup small broccoli florets, lightly blanched 1 cup heavy cream 1 egg yolk 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan 1/4 cup chopped fresh parsley leaves Salt and pepper Fresh basil leaves, for garnish Grape tomatoes, sliced in half, for garnish Instructions: Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Primavera Sauce. Melt 2 tablespoons butter in a medium saucepan over medium high-heat. Add broccoli and saute for about 1 minute. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and stir in the rest of the butter and the parsley. Pour over or toss with the hot spaghetti squash. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes.
New York Strip Steak with Red Wine Mushroom Sauce 2 tablespoons olive oil 2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick Kosher salt and freshly ground pepper 8 ounces cremini mushrooms, sliced 1 shallot, finely chopped 2 teaspoons chopped fresh thyme leaves 1 cup dry red wine 3 tablespoons butter Instructions: Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot. Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil. Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
Quail 4 cups buttermilk 1/4 cup hot sauce 2 teaspoons chopped garlic 2 teaspoons black peppercorns 1 teaspoon cayenne pepper 4 whole quails, boneless and butterflied Oil, for frying 2 cups all-purpose flour 2 cups self-rising flour 1 1/2 tablespoons kosher salt 1 tablespoon black pepper 1 tablespoon white pepper Instructions: For the brine: Combine the buttermilk, hot sauce, garlic, peppercorns and cayenne pepper in a large bowl. Submerge the quails in the brine and refrigerate for 12 hours. Heat the oil to 300 degrees F in a deep pot. Combine the flours, salt, black pepper, white pepper and cayenne pepper in a large bowl. Remove the quail from the brine and coat in the flour mixture. Fry the quail, 4 to 5 minutes.
Slow-Cooker Mole Pork 3 white corn tortillas, plus more for serving 4 dried ancho chile peppers, stemmed, seeded and cut into 2-inch pieces 1/3 cup sesame seeds, plus more for topping 1/4 cup raisins 1/2 onion, diced 2 cloves garlic, smashed 2 teaspoons Chinese five-spice powder 1 14.5-ounce can crushed fire-roasted tomatoes 1 cup roughly chopped fresh cilantro, plus more for topping 1 3-pound bone-in pork butt, trimmed of skin and excess fat Kosher salt and freshly ground pepper 4 sweet potatoes Instructions: Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes. Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker. Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours. Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.
Arroz con Pollo (Rice with Chicken) 1/4 cup olive oil 12 bone-in, skin-on chicken pieces (6 drumsticks and 6 thighs) Kosher salt and freshly ground black pepper 1 large onion, chopped 1 red bell pepper, chopped 4 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon saffron threads 3 bay leaves 1/2 cup diced tomato 4 cups chicken stock One 12-ounce bottle lager beer 2 cups arborio rice 1 cup frozen peas, thawed 1 pimiento, chopped Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs. Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer. Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
Brussels Sprouts with Brown Butter and Grain Mustard 2 pounds Brussels sprouts 1/4 cup butter 3 heaping tablespoons of whole grain mustard 2 tablespoons banyuls vinegar, red wine vinegar can substitute 1/4 cup roughly chopped flat leaf parsley Instructions: Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool. To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.
Cherry-Lemon Meringue Mini Pies Cooking spray 1 5-ounce container vanilla meringue cookies (about 24 cookies) 6 tablespoons cake flour 1 stick unsalted butter, melted 1 4-serving package lemon pudding and pie filling mix 1/2 cup sugar 2 1/4 cups prepared lemonade 2 large egg yolks 1 cup prepared cherry pie filling Whipped cream, for topping (optional) Instructions: Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside. Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs. Add the melted butter and pulse until combined. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups. Bake for 8 to 10 minutes, or until just starting to brown. Remove from the oven and immediately press each cup with the back of the tablespoon. Cool the cups in the pan on a rack. Make the filling: Combine the pudding mix and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Continue to whisk over medium-high heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes. Spoon 2 tablespoons lemon filling into each cooled meringue cup. Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature. Photograph by Antonis Achilleos
Smores Granola Bites Nonstick cooking spray, for greasing the baking sheet 1 pound semisweet chocolate chips or coarsely chopped bars 1/2 teaspoon coarse sea salt, such as Light Grey Celtic 8 ounces your favorite store-bought granola 2 cups cinnamon graham cereal, such as Golden Grahams, lightly crushed 1/2 cup toffee bits, such as Heath Toffee Bits 10 marshmallows, cut into thirds to create 3 rounds Instructions: Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray. Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt. Mix the granola, graham cereal and toffee bits in a shallow dish. Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.
Torta Milanesa Four 4-ounce chicken cutlets (about 1/4-inch thick) Salt and freshly ground black pepper 1 cup all-purpose flour 1 cup plain breadcrumbs 2 large eggs, beaten Vegetable oil, for frying 4 bolillo or telera rolls or French bread Mayonnaise, optional Twelve 1/4-inch slices avocado 12 slices pickled jalapeno or 4 canned chipotles in adobo 12 thin slices white onion Eight 1/4-inch slices tomato 4 leaves iceberg lettuce 8 lime wedges, for garnish Instructions: Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat. Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain. To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges.
Nye's Polonaise Room Cabbage Rolls 1 to 2 heads white cabbage, cored 1 gallon water, or enough to cover 2 teaspoons salt 1/4 cup white rice 2 tablespoons finely diced green bell pepper 2 tablespoons finely diced onion 3/4 pounds ground beef 3/4 pounds ground pork 1/2 pound mild pork sausage 1/2 pounds cooked smoked bacon, finely diced 2 tablespoons minced garlic 6 ounces tomato ketchup 1 teaspoon freshly ground black pepper 2 teaspoons fine salt 4 ounces grated Parmesan 2 eggs Instructions: Preheat oven to 300 degrees F. Place the cabbage in a stockpot and cover with water. Add salt, bring to a boil, and reduce to a simmer. Cook the cabbage until tender, about 1 hour. When the cabbage is done remove from the pot and cool in an ice water bath. Drain. Gently separate the leaves from the head of the cabbage, trying to keep them whole. Keep the inner white leaves for the cabbage rolls themselves and reserve the big outer green leaves to line the bottom of the baking dish. Mix all of the remaining ingredients together. Line the bottom of a glass 13 by 9 baking dish with some large green leaves. Place 1 white leaf on a cutting board with the stem towards you. Place 4 ounces of meat filling on top of the leaf and fold up stem end first. Fold the sides and the top of the leaf over to form a roll. Place the roll, seam side down, in the baking dish. Continue filling, rolling, and placing the rolls side by side until all the meat filling is used. If you have any leftover cabbage leaves place them on top of your rolls to protect them during cooking. Add 1 cup of water to the pan and cover with aluminum foil. Bake for 1 1/2 hours.
Kale and Pine Nut Salad 1 bunch Tuscan kale, stems removed, cut into chiffonade 1/4 cup extra-virgin olive oil 1/2 lemon, juiced Kosher salt Pinch of red pepper flakes 1/2 cup pine nuts, toasted Instructions: Place the kale in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice and some salt. Toss the kale in the dressing and let sit at room temperature to soften. Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts.
Herb Encrusted Rack of Lamb with Port Demi-Glace 2 (8 bone) lamb racks 1 tablespoon olive oil 2 tablespoons Dijon mustard 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh oregano Salt and pepper Salt and pepper Potatoes, recipe follows Port Wine Demi-Glace, recipe follows 4 potatoes, peeled 1 bulb garlic, roasted Salt and pepper 1 cup port wine 2 cups veal stock Salt and pepper Instructions: Preheat the oven to 450 degrees F. Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare. Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace. Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper. In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.
Breakfast Grits 4 cups chicken stock 4 tablespoons butter 1 cup stone-ground grits 1 cup heavy cream 7 slices cooked bacon, crumbled 1/2 jalapeno, finely diced 4 ounces mascarpone cheese, softened 1 cup grated Cheddar Instructions: Put the chicken stock and butter in a medium pot over medium-high heat and bring to a boil. Add the grits, stir, cover and reduce the heat to low. Cook for 15 minutes, then add the cream. Stir and cook for 10 more minutes. Stir in the bacon and jalapenos. Simmer until the grits are done, about 10 minutes more. Stir in the mascarpone and Cheddar.
Mixed Berry Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 cup old-fashioned rolled oats 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 2 cups frozen mixed berries, thawed Instructions: Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
Mushroom Mayonnaise 1/2 cup dried Chinese black mushrooms 1 tablespoon chopped parsley 2 tablespoons lemon juice 1 1/2 cups prepared mayonnaise Salt and pepper Instructions: Soak mushrooms in enough boiling water to cover them for about 20 minutes or until they have rehydrated. Squeeze out excess water and chop mushrooms fine. Fold mushrooms into mayonnaise until they are well blended. Season with salt and pepper to taste. Serve with grilled vegetables.
Steak Oscar 3 egg yolks Juice of 2 lemons 2 sticks butter, melted and slightly cooled Dash of kosher salt Cayenne pepper, as needed 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon Kosher salt and freshly ground black pepper Four 2-inch-thick beef filet steaks (about 10 ounces each) 1 tablespoon butter 1 tablespoon olive oil 1 bunch medium-sized asparagus, ends trimmed if woody 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 tablespoons butter 8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Chopped fresh parsley, for garnish Instructions: Preheat the oven to 450 degrees F. For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside. For the steak: Generously salt and pepper both sides of the steaks. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side. Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes. For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes. For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside. Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.
Hazelnut Tea Cookies 2 cups all-purpose flour 1/2 teaspoon table salt 2 sticks butter, softened 1 cup powdered sugar, plus additional for coating 1 tablespoon vanilla extract 1 3/4 cups hazelnuts, toasted and finely chopped Instructions: Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside. Put butter in the bowl of a stand mixer fitted with the paddle attachment and mix over medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes. Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts. Shape dough into 1-tablespoon balls and place on parchment-lined baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets. Meanwhile, put some powdered sugar in a medium bowl. After 5 minutes, roll the cookies in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
Strawberry, Fig, and Goat Cheese Tarts 2 to 3 sheets puff pastry dough 40 whole fresh figs 2 large eggs 2 tablespoons sugar 1 cup goat cheese 1 cup fresh strawberries 1 vanilla bean 1 tablespoon balsamic vinegar 1 pinch ground clove 1 cup micro greens Instructions: Preheat the oven to 375 degrees F. Using a small ring mold just a little bit larger than the size of the figs, cut the pastry into 40 individual portions. Line up the puff pastry pieces on a baking sheet. Slice off the base end of the figs. Arrange a fig base in the center of each puff pastry round and reserve the remaining fig tops. In a small bowl, beat the eggs with a fork to make an egg wash. Brush the pastry with the egg wash and sprinkle with 1 tablespoon of the sugar. Bake until the puff pastry is crisp and golden brown, approximately 10 to 12 minutes. Remove the tarts from the oven and immediately put a teaspoon of goat cheese into the center of each tart to soften. Remove the stems from the fig tops. Cut the figs and strawberries into small slices, put them into a medium saucepan, and sprinkle with the remaining tablespoon of sugar. Cut the vanilla bean in half lengthwise. Using the back of a paring knife, scrape the seeds out of each half of the vanilla bean and add the seeds and the vanilla bean to the fig and strawberry mixture. Add the vinegar and clove. Put the pan over medium-low heat and cook until the fruit is warmed through. Remove the vanilla bean and discard. Arrange the tarts on serving platters and spoon a small amount of warm fruit compote over each tart. Garnish with micro greens and serve.
Poppy Seed Dressing 1 cup (240 ml) cold water 1/3 cup (80 ml) apple cider vinegar 1 thin slice onion, peeled or approximately 1 tablespoon chopped ¾ cup (150 g) granulated sugar 1 teaspoon dry mustard 1 teaspoon salt 2 tablespoons (16 g) cornstarch 1 tablespoon poppy seeds Instructions: 1. Place all ingredients into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 10, then to High. 4. Blend for 1 minute, then reduce speed to Variable 3. Remove the lid plug. 5. Add poppy seeds through the lid plug opening. Continue to blend for 5 more seconds. 6. Pour into one-quart microwaveable bowl. Cook for 2 minutes on High. Whisk to keep mixture smooth. 7. Microwave an additional 2 minutes. Refrigerate in an airtight container.
Blue Cheese-Aged Rib-Eye Steak 2 rib-eye steaks (about 1 inch thick and 1/2 to 1 pound each) 5 ounces crumbled blue cheese Kosher salt and coarsely ground black pepper 2 tablespoons canola oil 3 tablespoons unsalted butter, at room temperature 3 sprigs fresh thyme 2 sprigs fresh rosemary 2 cloves garlic, slightly smashed 1 tablespoon unsalted butter 1 shallot, sliced 3/4 cup heavy cream 2 tablespoons Worcestershire sauce 1/2 teaspoon kosher salt 1/4 teaspoon coarsely ground black pepper Instructions: For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight. Let the steaks sit at room temperature for 20 minutes. Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels. Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes. For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks.
Pat's Smoked Pork Chops 4 tablespoon salt 2 tablespoons freshly ground black pepper 2 tablespoons dark brown sugar 2 tablespoons ground thyme 2 tablespoons onion powder 1 tablespoon cayenne pepper 4 center cut, bone-in pork chops 1 cup apple cider 1 tablespoon brown sugar 1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce 1 tablespoon buttermilk Instructions: Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours. Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals. Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce. In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.
New England Pot Roast and Gravy 2 Fresh raw Briskets** (about 22 pounds) preferably Certified Black Angus Beef (they come about 11 pounds each) 2 1/2 pounds onions 2 1/2 pounds carrots 2 pounds celery 3 gallons beef stock, approximately 2 teaspoons herb de Provence, seasoning blend 1 teaspoon dry thyme, or fresh if available 3 bay leaves Salt and black pepper (sprinkle generously unless using some form of bouillon for stock that is already salty) 1 gallon pot roast stock 1 cup beef fat 1 cup all-purpose flour 1/4 cup cornstarch, for shine Instructions: Method: With a hot broiler, grill or frying pan, sear the briskets until they're well browned and crispy. Wash and cut the vegetables into a large, rough dice and place in the bottom of a large covered pan (squarehead). Add the beef, seasonings and stock. Cover and place in a preheated 375 to 400 degree oven and bake for about 6 hours. Check the meat with a meat fork. The briskets should be extremely fork tender (practically falling apart). When done lift from the stock with a fork and a spatula underneath to a holding pan to cool slightly. Meanwhile -- into a large plastic food bucket, strain the vegetables and stock through a medium hole china cap (sieve). Using a mallet or ladle squeeze some of the vegetable pulp through into the stock for flavor and texture. Discard the squeezed veggies. Cool the stock so the fat will rise to the top. While the meat is still warm cut out the large pieces of meat separating it from the fat layer in the middle. Scrape off any excess soft fat and discard it. Keep the meat pieces (pot roast) to eat soon or refrigerate them. To Make Gravy: Heat the Pot Roast Stock separately. In a large heavy saucepan heat the beef fat, boiling out any water particles (takes a couple minutes). Make a roux by whisking in the flour and cornstarch stirring constantly -- cooking a few minutes. Continue stirring (it could burn) browning slightly is okay. It adds color to the gravy. Add some of the hot stock gradually. Stir swiftly to break up lumps and make a smooth paste. Add more stock to thin to the desired consistency. Let simmer 20 to 25 minutes, stirring occasionally. Check for color, taste and thickness. Adjust color if desired with a few drops of Gravy Master or Kitchen Bouquet. Add salt and pepper and more stock if needed. Slowly reheat Pot Roast in hot stock. Remove from stock to a cutting board. Slice the meat thinly on the bias against the grain of the meat. Arrange on the plate, ladle on the gravy and garnish with the julienne vegetables, if desired. Serve with fresh mashed potatoes and a vegetable. This is a meal to enjoy. Garnish: Julienne carrots, celery and onion (just a few for pretty). Then simmer them in a little stock to soften slightly. Cool until needed. Dip in stock to reheat and arrange on top of gravy on the meat.
Cheesy Curry Veggie Turnovers 2 tablespoons unsalted butter 3 medium cremini mushrooms, cut into 1/4-inch pieces 1/2 cup diced leeks, white and light green parts (about 1/2 medium leek) Kosher salt 1 tablespoon Madras curry powder 1 cup 1-inch cauliflower florets 1 plum tomato, cored and diced 1/3 cup frozen peas, thawed 1 sheet puff pastry, thawed according to package instructions All-purpose flour, for dusting 1 1/2 cups Sargento Fine Cut Shredded Sharp Cheddar (6 ounces) 1 large egg, beaten Mango chutney, for serving, optional Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Melt the butter in a large saucepan over medium-high heat. When it begins to foam, add the mushrooms, leeks and 1/4 teaspoon salt, and cook, stirring, until well browned, 2 to 3 minutes. Add the curry powder, and cook for 30 seconds, stirring. Add the cauliflower, tomatoes, 1/2 cup water and 1/2 teaspoon salt, and stir, scraping up the spice paste from the bottom of the pan. Bring to a simmer, cover, reduce the heat to low and cook until the sauce has thickened and the cauliflower is tender, about 4 minutes. Remove the lid and, if necessary, continue to cook until the sauce is a thick, almost paste-like consistency and coats the vegetables, about 1 minute more. Transfer the filling to a medium bowl, and let cool completely. Stir in the peas. Unfold the puff pastry onto a lightly floured surface, and roll it out into a 12-inch square. Quarter the dough to make 4 equal squares. Put a quarter of the filling in the center of each square. Sprinkle 1/4 cup of the Cheddar on the top of each mound. Brush the edges of each square with the beaten egg, then fold 1 corner on top of the opposite corner, making a triangle. Transfer to the prepared baking sheet. Press along the edges with the back of a fork to create a pattern and seal the turnover. Brush each turnover with egg, and make 3 small slits on the top. Sprinkle each with 2 tablespoons of the remaining Cheddar. Bake until the turnovers are golden brown and bubbly, 30 to 35 minutes. Serve hot with mango chutney if using.
Ginger Negroni 1/2 inch piece ginger, minced 1 1/2 ounces sweet vermouth Ice 1 1/2 ounces gin 1 1/2 ounces Campari Orange slices Instructions: Add the ginger, 1/2 ounce sweet vermouth and ice to a cocktail shaker and muddle. Add more ice, more sweet vermouth, gin and the Campari. Shake to combine. Pour over an ice filled rocks glass. Top off with water and garnish with orange slices.
Apple Cinnamon Layer Cake with Gooey Caramel Drizzle Nonstick baking spray 2/3 cup brown sugar 2 teaspoons ground cinnamon 1 cup (2 sticks) butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs 3 teaspoons vanilla extract 3 cups all-purpose flour 3 1/2 teaspoons baking powder 1 cup milk, at room temperature 2 apples, peeled and finely chopped 1/4 cup (4 tablespoons) unsalted butter, at room temperature 1 cup confectioners' sugar 2 teaspoons ground cinnamon 1/4 teaspoon vanilla extract 1 to 2 tablespoons heavy whipping cream Caramel, for drizzling (about 6 tablespoons) Instructions: For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment. Mix the brown sugar and cinnamon together in a bowl. Set aside. Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated. Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer. Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter. Repeat with the remaining cake pan, batter, apples and brown sugar mixture. Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely. For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.) To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately. The cake keeps, covered in the refrigerator, for up to 3 days.
Spicy Game Day Dip 2 tablespoons lemon juice 2 cloves garlic, smashed Kosher salt 1 cup full-fat Greek yogurt 1/2 cup tahini 1 tablespoon zaatar spice 1/2 teaspoon red pepper flakes 1 tablespoon fresh thyme leaves Serving suggestions: crumbled halva, extra-virgin olive oil and flaky sea salt Instructions: Place the lemon juice, garlic and 3/4 teaspoon salt in a food processor and pulse until the garlic is finely minced. Add the yogurt, tahini, zaatar, red pepper flakes and thyme; puree until smooth. Transfer the dip to a bowl and, if desired, serve garnished with halva, a drizzle of olive oil and some flaky sea salt.
DIY Instant Minestrone Soup 1/2 cup plain kale chips 1/3 cup freeze-dried mixed vegetables 2 tablespoons quick-cooking pasta or grains, such as ditalini, minute rice or couscous 1 tablespoon tomato powder 2 teaspoons vegetable bouillon granules 1/4 teaspoon Italian seasoning Freshly ground black pepper Instructions: Add the kale chips, vegetables, pasta, tomato powder, bouillon granules, Italian seasoning and 1/8 teaspoon pepper to a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.) To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
Pan Fried Buttermilk Chicken with Gravy 1 frying chicken, about 4 1/2 pounds 1 quart buttermilk 2 cups flour 1 tablespoon paprika 1 tablespoon cayenne pepper 1 tablespoon dried ground oregano 1 tablespoon dried ground thyme 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoon salt 1 teaspoon ground black pepper Oil for pan frying 1 cup hot milk 1 large bunch collard greens, about 2 pounds 3 tablespoons olive oil 2 tablespoons chopped garlic 1 cup water 1 teaspoon salt 1 teaspoon ground black pepper Instructions: Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour. In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken. After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread. Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes. Yield: 6 to 8 portions
Herbed Chicken in Pastry 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water Ground black pepper (optional) 4 skinless, boneless chicken breast halves (about 1 pound) 2 tablespoons butter 1 container (4 ounces) garlic & herb spreadable cheese 1/4 cup chopped fresh parsley Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture. Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes. Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream.
Rosemary-Salted Standing Rib Roast 1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher 3 cloves garlic, thinly sliced Kosher salt 1 tablespoon black peppercorns 3 sprigs rosemary, leaves stripped (about 1/3 cup leaves) 2 bay leaves 3 tablespoons extra-virgin olive oil Instructions: Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast. Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.
Gangnam Bowls 4 cucumbers, chopped 2 cloves garlic, minced 3/4 cup soy sauce 1/2 cup julienned carrots 1/4 cup sesame oil 2 tablespoons white vinegar 4 1/2 teaspoons sugar 1 tablespoon sesame seeds 1 tablespoon Korean chile paste 1 tablespoon Korean red chile flakes 2 to 3 Asian pears, chopped 1 cup soy sauce 1/2 cup sesame oil 6 cloves garlic, minced 1/2 cup sliced scallions 1/4 cup julienned carrots 1/4 cup julienned red bell peppers 1/4 cup chopped fresh ginger 1/4 cup brown sugar 1/4 cup fresh cilantro, chopped Six 6-ounce rib-eye steaks 6 cups Jasmine rice 2 to 3 heads butter or iceberg lettuce 2 tablespoons canola oil Sesame seeds, for garnish Fresh cilantro, for garnish Scallions, chopped, for garnish Instructions: For the cucumber kimchi: Combine the cucumbers, garlic, soy sauce, carrots, sesame oil, vinegar, sugar, sesame seeds, chile paste and chile flakes in an airtight container. Cover and refrigerate for at least 2 hours and up to 24 hours. For the marinade: Combine the Asian pears, soy sauce, sesame oil, garlic, scallions, carrots, bell peppers, ginger, brown sugar and cilantro in a baking dish or large shallow bowl. Add the steak and refrigerate for at least 2 hours and up to 12 hours. Cook the rice according to the package directions. Keep covered to retain heat and set aside. Cut each lettuce head in half and remove the root end. Pick off several leaves and stack them to form a bowl. Set 12 portions aside. Heat the canola oil in a frying pan or flat top grill to medium high heat. Remove the steaks from the marinade and, cooking in batches if necessary and turning once, sear until thoroughly cooked and the meat reaches an internal temperature of 145 degrees F. Set the steaks aside to rest before slicing very thin. To serve: Scoop some rice into a lettuce bowl. Top with some sliced steak and cucumber kimchi. Garnish with some sesame seeds, cilantro and scallions. Repeat with the remaining ingredients to make a total of 12 bowls.
Chicken Chilaquiles with Salsa Verde 6 tomatillos, husked and halved 1 large onion, cut into 8 pieces 1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat) 1 large clove garlic, peeled 2 tablespoons vegetable oil, plus more for frying Kosher salt and freshly ground black pepper 1/2 cup chicken broth 10 corn tortillas, each cut into 1/2-inch strips 1 1/2 cups shredded cooked chicken 1/4 cup crumbled queso fresco cheese 1/4 cup roughly chopped fresh cilantro, for serving Dollop sour cream, optional Instructions: Preheat the oven to 400 degrees F. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt. Heat 1/2 inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch. Drain on paper towels and season with salt. Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.
Sweet and Savory Holiday Pie Spiced Nuts with Bacon Iced Tea: 4 teabags Sugar or sweetener, optional Holiday Pie Spice Blend: 6 tablespoons sugar 1 1/2 teaspoons ground cinnamon Kosher salt 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg Nuts: Vegetable oil, for oiling the baking sheet 1 large egg white 1 cup unsalted raw almonds 1 cup unsalted raw hazelnuts 1 cup unsalted raw peanuts 1 cup unsalted raw pecans 1 cup chopped cooked bacon Instructions: For the iced tea: Pour 8 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste if using. Stir in 12 cups ice cubes until melted. Keep refrigerated until ready to use. For the holiday pie spice blend: Mix together the sugar, cinnamon, 1 1/2 teaspoons salt, allspice, ginger, cloves and nutmeg in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the almonds, hazelnuts, peanuts and pecans and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly out on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the bacon and transfer to a large bowl. Serve with iced tea.
Grilled Ponzu Jerk Yellow Tail Snapper with Ginger Slaw and Shoestring Potatoes 2 goat peppers, stemmed and minced 1 tablespoon Bahamian thyme, chopped 1 tablespoon allspice 3 bay leaves 1 tablespoon cinnamon 1 1/2 cups ginger beer 1 1/2 cups ponzu juice (may substitute mixed fresh lemon and lime juice) 4 shallots, peeled and chopped 1 tablespoon minced ginger 2 oranges, zested and juiced 2 tablespoons soy sauce 2 (2 1/2 pound) whole yellow tail snapper Salt and pepper Nonstick cooking spray Shoestring Potatoes with Thyme Salt, recipe follows Ginger Slaw, recipe follows 4 large baking potatoes, like russets, peeled, and cut into shoestrings (1/4 by 3 to 4 inches) 1 large bowl ice water Canola oil, for deep frying Thyme salt (4 tablespoons salt, 1 tablespoon sugar, 1 tablespoon Bahamian thyme) 3/4 cup grape seed oil 1/4 cup rice vinegar 1/2-cup scallions, green parts only, cut 1/8-inch thick 2 tablespoons Creole mustard may substitute Pommery 1 tablespoon ginger, chopped 3 cups cabbage cut into 1/8-inch ribbons 1 cup shredded carrots Salt and pepper Instructions: In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, ponzu, shallots, ginger, orange juice, orange zest, and soy sauce. Stir to blend, add the snapper, and turn to coat. Allow the snapper to marinate for 20 minutes. Prepare an outdoor grill. Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes. Rotate the fish and grill for 5 minutes more. Turn the fish and grill on the second side just until done, about 5 minutes. Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil. Grill the fillets as above, rotating and turning the fish once, 15 minutes. Fillet the fish. Divide the Ginger Slaw among 4 plates and top each portion with a snapper fillet. Garnish with the Shoestring Potatoes with Thyme Salt, and serve. Place the cut potatoes in the water and let sit refrigerated for 1 hour or overnight. Fill a small heavy pot 1/3 full with the oil, and heat to 275 degrees F. Add the potatoes and fry until light tan, about 5 to 7 minutes. Remove the potatoes, drain, and dry. Heat the oil to 475 degrees F, add the potatoes, and fry until golden brown, about 4 to 5 minutes. Remove the shoestrings and drain on paper towels. Season with the thyme salt, to taste, while hot. In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and, whisk to blend. Add the cabbage and carrots and mix to coat. Season with the salt and pepper, and allow to rest to flavor, about 20 minutes.
Smashed Sausage and Pepper Burgers 4 pounds sweet or hot Italian bulk sausage 1 tablespoon vegetable oil Sweet Peppers, recipe follows 8 slices whole-milk mozzarella 8 bakery hamburger buns, buttered and griddled Your favorite red sauce, for serving 4 green bell peppers, seeded and cut into strips 1/4 cup olive oil 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Instructions: Form the Italian sausage in 4-ounce patties a little bit wider than the buns you are using. Heat the oil in a cast-iron skillet over medium heat. In batches, cook each side of the patties until crisp and golden and no longer pink in the center, about 8 minutes a side. Line the cooked sausage patties on a parchment-lined baking sheet. Place some Sweet Peppers on top, then a slice of cheese. Broil in the oven until the cheese is melty and golden brown. Place on the griddled buns and serve with red sauce. Preheat the oven to 350 degrees F. Toss the pepper strips with the oil, garlic and some salt and pepper, and place in a 9-by-14-inch baking dish. Bake, stirring halfway through, until the peppers become lighter in color and soft, about 20 minutes.
Pork Chops with Mustard and Cream 3 tablespoons olive oil 4 pork chops (1-inch thick; about 10-ounces each) 2 tablespoons unsalted butter 2 tablespoons chopped shallots 1 small clove garlic, minced 2 tablespoons brandy 1 cup heavy cream 1/4 cup Dijon mustard Squeeze of fresh lemon juice Kosher salt and freshly ground black pepper, to taste 2 teaspoons mixed chopped fresh herbs, such as chives, flat-leaf parsley, tarragon, and/or chervil leaves Instructions: In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke. Add the chops and saute until well browned on each side, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm. Discard the oil in the skillet, then wipe out the skillet with a paper towel. Set over medium heat and add the butter. When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute. Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite. Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high. Bring the mixture to a boil, then reduce the heat to low. Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes. Turn the chops in the sauce once as they cook. Remove the skillet from the heat and season the chops with lemon juice and salt and pepper. Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs.

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