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Strawberry Shortcake Soup 1 quart fresh strawberries, hulled and quartered 1/4 cup granulated sugar 2 teaspoons fresh lemon juice (from 1/2 small lemon) 1/2 teaspoon grated lemon zest 1/2 teaspoon pure vanilla extract 1/8 teaspoon kosher salt 3 tablespoons sweet dessert wine or apple juice Butter, for greasing the baking sheet 3 slices pound cake, cut in 1/2-inch cubes (about 1 cup) 1/2 cup heavy cream, chilled 1/4 cup mascarpone, at room temperature 1 1/2 teaspoons powdered sugar Instructions: In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight. Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve. Preheat the oven to 375 degrees F. Lightly grease a baking sheet. For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool. In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat. To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately.
Roasted Carrots and Parsnips with Thyme 1 pound carrots 1 pound parsnips 3 tablespoons extra-virgin olive oil 2 tablespoons honey Coarse salt and freshly ground black pepper 6 sprigs fresh thyme Instructions: Preheat the oven to 350 degrees F. Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet. Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven. After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
John Villa's Beefsteak Tomato Salad 6 leaves of basil (rinsed in cold water and patted dry) 2 ripe red beefsteak tomatoes 2 ripe yellow beefsteak tomatoes 2 ripe orange beefsteak tomatoes 1 tablespoon coriander seeds 2 ounces crumbled ricotta cheese 1 1/2 tablespoons extra virgin olive oil Salt and fresh ground black pepper to taste Instructions: Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.
Fresh Whiskey Sours 3/4 cup whiskey (recommended: Jack Daniel's Tennessee Whiskey) 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 cup freshly squeezed lime juice (4 limes) 2/3 cup sugar syrup (see note) Ice cubes Maraschino cherries Instructions: Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice and pour in the drink mix 2/3 full. Shake for 15 seconds and pour into glasses. Add a maraschino cherry and serve ice cold. Note: To make the sugar syrup, bring 1 cup of water and 1 cup of sugar to a boil, and simmer until the sugar is completely dissolved. Chill before using.
Grilled Yellow Tomato Salad 1 pint yellow cherry tomatoes 1/4 cup French Vinaigrette dressing 1/4 cup feta cheese, crumbled 2 green onions, sliced 1 head endive, lettuce or 8 Romaine lettuce leaves from the hearts Instructions: Preheat grill to medium-high. Thread tomatoes onto bamboo skewers that have been soaked in water for at least 30 minutes. Brush with vinaigrette and place on grill. Cook 5 to 7 minutes or until some begin to burst and get charred. In a medium bowl, combine tomatoes, feta cheese, green onion and remaining dressing. Arrange endive leaves around serving platter, like flower petals, touching in the center. Mound the tomato mixture in the center of the plate.
Almost-Famous Chicken Lettuce Wraps 1 large egg white 1 tablespoon cornstarch 1 tablespoon Chinese rice wine or dry sherry 1 1/2 pounds skinless, boneless chicken breasts, diced 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon low-sodium soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon toasted sesame oil 2 teaspoons cornstarch 2 bundles cellophane noodles Peanut oil, for frying 4 tablespoons peanut oil 3 cloves garlic, minced 1 teaspoon minced peeled ginger 1 jalapeno pepper, seeded and minced 4 scallions; 2 minced, 2 cut into 1-inch pieces Kosher salt 1/4 teaspoon sugar 1/2 pound shiitake mushrooms, stemmed and diced 3/4 cup diced water chestnuts Small lettuce leaves, for serving Soy sauce, chili paste and/or hot mustard, for serving Instructions: Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved. Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels. Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.
Lavender Mustard 1 cup chopped fresh lavender 1/4 cup honey 1/4 cup balsamic vinegar 1/4 cup Dijon mustard 1/4 cup grain mustard Salt and freshly ground black pepper Instructions: Combine all ingredients in a mixing bowl and season with salt and pepper.
Barbecue-Spiced Spatchcocked Turkey 2 tablespoons packed light brown sugar 2 teaspoons ground cumin 2 teaspoons smoked paprika 2 teaspoons sweet paprika 1 teaspoon mustard powder 1 teaspoon ground coriander 1/2 teaspoon granulated garlic 1/4 teaspoon cayenne pepper 1 12- to 14-pound turkey, spatchcocked by your butcher, wing tips removed and reserved Kosher salt 4 tablespoons unsalted butter, melted, plus 2 tablespoons cold butter, cut into pieces 1 12-ounce bottle pilsner 1 tablespoon Dijon mustard Instructions: Preheat the oven to 450 degrees F. Combine the brown sugar, cumin, smoked paprika, sweet paprika, mustard powder, coriander, granulated garlic and cayenne in a bowl. Pat the turkey dry with paper towels and put breast-side up on a rack set on a rimmed baking sheet. Season the turkey with 1 tablespoon salt and rub with the spice mixture. Brush the turkey with the melted butter. Tuck the reserved wing tips under the rack and pour the beer into the baking sheet. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 hour to 1 hour 10 minutes. (Tent the turkey with foil if the skin gets too dark.) Let rest 30 minutes on the baking sheet, then transfer to a cutting board to carve. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Pour the defatted drippings into a large skillet. Bring to a boil over high heat and cook until reduced by half, 6 to 7 minutes. Remove from the heat and whisk in the 2 tablespoons cold butter and the mustard. Serve the turkey with the pan sauce.
Roasted Pork Loin with Apple and Caraway Stuffing 2 tablespoons butter 2 tablespoons chopped onion 1 cup fresh bread crumbs 2 Granny Smith apples, cored, peeled, and chopped 1/2 cup golden raisins 1 orange, zested 1 tablespoon caraway seeds Salt and pepper 4 pound boned pork loin 1 cup apple cider 1 cup sour cream 2 ounces white wine Instructions: Melt the butter over low heat and cook onions until translucent, and then remove the onions from heat. Fold in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper. Preheat oven to 400 degrees F. Cut a pocket into the pork loin between the meat and outer layer of fat, the pocket should be shy of reaching each end of the loin by one inch. Fill the pocket with the stuffing. Roll loin up lengthways closing the stuffed pocket and tie with a string. Score the rind of pork with a sharp knife. Whisk together cider and sour cream and place in a casserole equal to the size of the pork. Place pork in casserole rind side down and bake for 30 minutes. After 30 minutes turn pork over and cook, rind side up, for another 30 minutes. Reduce heat to 350 degrees F and cook for another hour (baste every 20 minutes with the pan juices) or until you reach a internal temperature of 150 degrees F. Let rest for 20 minutes. Deglaze the roasting pan with 2 ounces white wine and season. Slice the meat and serve with the jus.
Flag Cake Nonstick cooking spray, for the pan 2 1/2 cups all-purpose flour 1/3 cup stone-ground white cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 cups granulated sugar 2 sticks (1 cup) unsalted butter, at room temperature 5 large eggs, at room temperature 1 tablespoon pure vanilla extract 1 cup buttermilk 3 tablespoons rainbow or red, white and blue sprinkles 3 sticks (1 1/2 cups) unsalted butter, at room temperature 1/4 teaspoon kosher salt 3 ounces chopped white chocolate, melted and cooled slightly 6 cups confectioners' sugar 1 1/2 teaspoons pure vanilla extract 1 cup blueberries One 16-ounce container strawberries 1 tablespoon apple jelly or apricot jam, melted Instructions: For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray. Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside. Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan. Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting. For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy. Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting. For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.
Roasted Garlic and Caramelized Onion Jam 1 large head garlic 2 tablespoons olive oil Kosher salt and freshly cracked black pepper 1 large Spanish onion, julienned 2 tablespoons sherry vinegar 2 tablespoons dry white wine 1/2 teaspoon crumbled saffron threads Instructions: Preheat the oven to 375 degrees F. Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins. Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour. Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.) Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.
Instant Pot Soy-Ginger Salmon 3 tablespoons soy sauce 1 teaspoon finely grated lime zest and 3 tablespoons fresh lime juice, plus lime wedges for serving 3 tablespoons packed brown sugar 2 tablespoons sesame oil 1 teaspoon finely grated peeled fresh ginger 1/4 teaspoon freshly ground black pepper 4 frozen skinless salmon fillets, preferably thick center-cut pieces (about 6 ounces each) 2 tablespoons finely chopped scallions 3 tablespoons cilantro leaves Cooked rice, for serving Instructions: Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot®. Set to high saute for 3 minutes (see Cook\u2019s Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap). Follow the manufacturer\u2019s guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting. Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.
Salsa Roja: Red Chile-Tomatillo Salsa 1/2 ounce small hot dried chiles, stemmed 6 large garlic cloves, unpeeled 1 pound (10 to 12 medium-size) tomatillos, husked and rinsed Salt Sugar, about 1/2 teaspoon (optional) Instructions: Toasting and roasting. Preheat a broiler. In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes. In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor. Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.
Chow-Chow 2 cups shredded red cabbage (about 1/4 head) 1 red bell pepper, small dice (about 1 cup) 1 medium onion, small dice 6 radishes, thinly sliced (about 3/4 cup) 2 tablespoons kosher salt 1/2 cup rice wine vinegar 1/3 to 1/2 cup honey 1/2 teaspoon mustard powder 1/2 teaspoon turmeric 1/2 teaspoon prepared horseradish 1/4 teaspoon ground cloves 1 bay leaf 1 Thai chili, quartered if fresh and left whole if dried Instructions: Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight. Press out as much liquid as possible from the vegetables. Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.
Carrot Cake Nest Cookies 1 1/3 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger Pinch of ground cloves 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/3 cup granulated sugar 1/3 cup packed dark brown sugar 1 large egg yolk, at room temperature 2 teaspoons pure vanilla extract 3/4 cup finely grated carrots (about 2) 1/4 cup finely chopped toasted walnuts 1 3/4 cups shredded sweetened coconut 2 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 1/8 teaspoon pure vanilla extract 1/2 cup confectioners' sugar Blue and white jelly beans, for topping Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, cinnamon, ginger, cloves and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined, then beat in the carrots and walnuts. Reduce the mixer speed to low and beat in the flour mixture until just combined. Roll tablespoonfuls of dough into balls, then roll in the coconut. Arrange 1 inch apart on the prepared baking sheets. Make a deep indentation in the centers with the handle of a wooden spoon. Bake, switching the pans halfway through, until the cookies are set and the coconut is golden brown, 22 to 25 minutes. Let cool completely on the pans. Meanwhile, make the filling: Beat the cream cheese, butter and vanilla in a medium bowl with a whisk until light and fluffy. Mix in the confectioners' sugar until fluffy. Refrigerate until ready to use. Transfer the filling to a resealable plastic bag. Snip a corner and pipe the filling into the indentation of each cookie. Top with jelly beans.
Cabot Cheddar Cream Biscuits 2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 4 ounces Cabot Sharp Cheddar, finely diced (about 1 cup) 1 1/2 cups heavy cream Instructions: Place rack in upper third of oven and preheat oven to 450 degrees F. Butter baking sheet and set aside. Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream). Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges. Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.
Vanilla Wafer Cake Butter, for greasing pan Flour, for dusting pan 6 eggs 2 cups sugar One 12-ounce box vanilla wafers, crushed 1 cup sweetened flaked coconut 1 cup chopped pecans, or your favorite nut 1/2 cup milk Butter, optional Whipped cream, optional Berries, optional Caramel sauce, optional Instructions: Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan. In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs. Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely. If desired, heat 1 tablespoon butter in a small saute pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices.
Shrimp Scampi Stuffed Shells Kosher salt 40 jumbo pasta shells 1/4 cup olive oil 4 tablespoons salted butter 1 teaspoon crushed red pepper flakes 6 cloves garlic, minced 1 medium yellow onion, finely diced 2 pounds peeled and deveined shrimp (21/25 count), chopped Splash of white wine 1 lemon, juiced Freshly ground black pepper Two 8-ounce packages cream cheese, at room temperature 2 cups whole-milk ricotta 1 cup grated Parmesan 2 tablespoons chopped fresh parsley 1 large egg 3 cups grated fresh mozzarella 8 tablespoons (1 stick) salted butter 1/4 cup all-purpose flour 4 cups whole milk 2 cups heavy cream 4 cloves garlic, minced Kosher salt and freshly ground black pepper 2 tablespoons minced fresh parsley Instructions: For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside. Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely. Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce. Preheat the oven to 375 degrees F. For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside. To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes. For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.
Spicy Beef and Horseradish Bites 1 (2-pound) flank steak 1 (8-ounce) package cream cheese, softened 2 scallions, minced 2 teaspoons horseradish 1½ teaspoons TABASCO® brand Chipotle Pepper Sauce ¼ teaspoon garlic powder ¼ teaspoon salt Toasted French bread rounds Sliced scallions for garnish Instructions: 1. Preheat grill or broiler. 2. Grill steak for 15 minutes or until desired tenderness. 3. Let stand for 5 minutes and thinly slice. 4. Meanwhile, combine cream cheese, scallions, horseradish,TABASCO® Chipotle Sauce, garlic powder and salt in medium sized bowl; stir to mix well. 5. To serve, spoon some cream cheese mixture onto each bread round. Top with sliced steak. Garnish with scallions.
Bangin' Bacon and Cheddar Scones 3 cups self-rising flour, plus more for work surface 1 teaspoon salt 1 tablespoon cracked black pepper 1/2 cup cold butter 1 1/2 cups grated sharp Cheddar 4 green onions, thinly sliced 10 slices bacon, cooked crisp and crumbled 1 1/4 cups buttermilk 1 large egg, for egg wash 1 tablespoon coarse sea salt Instructions: Preheat the oven to 425 degrees F. Add the flour, salt, and pepper to a large bowl. With a box grater, grate the butter into the flour. Mix the butter into flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough. Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper. In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter.
Pimiento Cheese-Bacon Burger 1 cup mayonnaise 1/2 teaspoon cayenne powder Kosher salt and freshly ground black pepper 1 cup drained and finely diced roasted red peppers 12 ounces extra-sharp white Cheddar, coarsely grated 12 ounces extra-sharp yellow Cheddar, coarsely grated 1 1/2 pounds ground chuck (80/20 percent) 2 tablespoons canola oil 4 hamburger buns, split and toasted 8 slices double-smoked bacon, cooked until crisp 4 slices Vidalia or other sweet onion, grilled 4 thin slices ripe beefsteak tomato 1 large dill pickle, thinly sliced Romaine lettuce leaves, optional Instructions: Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using. Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute. Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.
Baltimore Beef Bad Boy 2 tablespoons seasoned salt Freshly ground black pepper 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons dried oregano 1 tablespoon paprika 1 teaspoon chili powder 4 pounds top round, cut in 2-equal pieces 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon lemon juice 1/2 cup horseradish 1 teaspoon garlic, minced 1/2 teaspoon sea salt 16 slices Rye bread, lightly toasted Instructions: Combine seasoned salt, 1 tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag. Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator. Remove meat from refrigerator at least 20 minutes, prior to grilling. In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours. Set grill or large grilling pan to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. Best served medium-rare. Slice cooked and rested steaks paper thin using either a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.
Ice Cream Cone Pull-Apart Cupcake Cake 6 1/2 cups white buttercream or frosting Ivory gel food coloring Brown gel food coloring Red gel food coloring 23 of your favorite cupcakes 1 large red gumdrop Multi-colored sprinkles, for decorating Instructions: Reserve about 1 cup white buttercream and transfer to a piping bag fitted with a large star tip. Color about 2 cups buttercream dark tan/light brown (for the cone) using ivory food coloring with a few drops of brown. Color about 3 1/2 cups buttercream a medium pink (for the ice cream) using red food coloring. Assemble the ice cream cone: Arrange 8 cupcakes as follows to make the cone: one row of 3, two rows of 2 and 1 cupcake at the bottom. Use an ice cream scoop or large spoon to dollop about 1/4 cup of the tan/brown frosting on each cupcake and smooth over the top and sides of the cupcakes (but not the liners) to make a cone shape, smoothing to a point at the bottom. With the back of a butter knife, drag through the buttercream in a crosshatch pattern to resemble the lines on an ice cream cone. Wash and dry the ice cream scoop and offset spatula. Arrange 15 cupcakes above the cone to make a scoop of ice cream with a flat-ish bottom and a domed top. Use the ice cream scoop or large spoon to dollop about 1/4 cup of the pink frosting on each of the 15 cupcakes and spread with the offset spatula, making swirls in the frosting so it resembles a scoop of ice cream. Pipe a freeform pattern of white buttercream stars on the top of the scoop to resemble whipped cream. Place a large red gumdrop on the top cupcake for the cherry. Sprinkle the white buttercream with multi-colored sprinkles.
Turkey Wet Rub 1 cup mayonnaise, such as Hellmann's 1 cup fresh tarragon leaves, finely minced 2 tablespoons honey 2 tablespoons Dijon mustard Zest and juice of 1 lemon Kosher salt and freshly cracked black pepper Instructions: In a bowl, whisk together the mayonnaise, tarragon, honey, mustard and lemon zest and juice; season with salt and pepper. Rub the mayonnaise mixture all over a 12- to 14-pound turkey before roasting.
Quick BBQ Sauce 3 tablespoons vegetable oil 1 large onion, chopped 12 cloves garlic (about 1 head), peeled and finely chopped 2 tablespoons tomato paste 1/4 teaspoon red pepper flakes 2 ham hocks 2 (28-ounce) cans crushed tomatoes 1 3/4 cups red wine vinegar 1 1/2 cups firmly packed light brown sugar 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes. Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
Oven Roasted Whole Sockeye Salmon 3 pound whole Atlantic or Pacific salmon 1 handful fresh thyme 1 handful fresh oregano 6 cloves, fresh garlic, smashed open 1 teaspoon sea salt 1/2 teaspoon crab boil seasoning (recommended: Old Bay) 1/4 cup olive oil Heavy duty aluminum foil Cooling rack Instructions: Preheat the oven to 400 degrees F. With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated. Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes. Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil. To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve.
Chili Pie Burritos 2 tablespoons olive oil 2 pounds ground beef 3 cloves garlic, minced 2 tablespoons tomato paste Two 14-ounce cans kidney beans, drained and rinsed One 14-ounce can tomato sauce One 10-ounce can diced tomatoes and green chiles 1/4 cup chili powder Kosher salt and freshly ground black pepper 8 large flour tortillas, lightly warmed 2 cups grated Cheddar 1 yellow onion, diced small 2 cups corn chips 1/2 cup sour cream Olive oil, for toasting Instructions: For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes. For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas. Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.
Crispy Whole Striped Bass with Red Tomatillo Sauce Peanut oil or canola oil, for frying 2 cups rice flour Salt and freshly ground pepper 1/2 to 3/4 cup water 4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry 8 tomatillos, husked and washed 4 tablespoons olive oil 1 large red onion, finely diced 2 cloves garlic, finely chopped 1/2 habanero chile, coarsely chopped 3 tablespoons New Mexico chile powder 1/4 cup red wine vinegar 2 tablespoons honey 3 tablespoons chopped cilantro leaves Salt and freshly ground pepper Instructions: Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F. Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve. Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes. Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper.
Family Fresh Green Bean Casserole Kosher salt 1 1/2 pounds fresh French green beans, ends trimmed 4 tablespoons butter, divided 2 tablespoons finely chopped Vidalia onion 4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons) 2 tablespoons all-purpose flour 1 cup (8 ounces) sour cream Freshly ground black pepper 1 1/2 cups corn cereal (recommended: Corn Flakes) 1/2 pound grated mozzarella cheese Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning. Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
Sophia's Place - Blue Corn Pancakes 2 1/2 cups all-purpose flour 2 cups blue corn flour 3/4 tablespoons salt 4 tablespoons sugar 4 tablespoons baking powder 4 cups milk 1/2 pound butter, melted 4 eggs Instructions: Mix dry ingredients - flours, salt, sugar, and baking powder. Mix wet ingredients - milk, butter and eggs. Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.
Triple Pastry Cream Croquembouche 16 tablespoons (2 sticks) unsalted butter 3 teaspoons sugar 1 teaspoon salt 2 cups flour 9 eggs 4 cups whole milk 1 1/3 cups sugar 12 egg yolks 1/2 cup cornstarch 2 tablespoons unsalted butter 2 teaspoons vanilla extract 1 1/2 ounces 80-percent dark chocolate, chopped 1 drop mint extract 2 drops orange extract 3 caramel squares, microwaved for 10 seconds to melt 1 teaspoon ground cinnamon 2 1/2 cups sugar 1/4 cup corn syrup Instructions: For the puffs: Preheat the oven to 425 degrees F. In a large saucepan set over medium-high heat, bring 2 cups water, the butter, sugar and salt to a rolling boil, then immediately remove the pan from the heat. Stirring with a wooden spoon, add the flour all at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, to cook off some of the moisture, 30 seconds. Scrape the mixture into a bowl. Using a hand mixer set on low to medium speed, add 8 of the eggs, one at a time, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. Transfer the mixture to a pastry bag fitted with a large plain round tip. Pipe the dough in big dollops onto a parchment-lined baking sheet. Whisk the remaining 1 egg with 1 tablespoon water. Brush the surface of the dough with the egg wash to push down any points. Bake for 15 minutes, then reduce the heat to 375 degrees F, and bake until puffed up and light golden brown, about 20 minutes more. The puffs should have a crust, but also still be soft. Avoid opening the oven door while the puffs bake. Cool the puffs on the baking sheet. For the fillings: In a medium saucepan set over medium heat, cook the milk until it just begins to bubble along the edges. In a bowl, whisk the sugar and yolks until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk until incorporated, being careful to avoid scrambling the eggs. Whisk in the remaining hot milk mixture, reserving the empty saucepan for a later use. Pour the pastry cream through a fine mesh strainer back into the saucepan and cook over medium-high heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat and stir in the butter and vanilla extract. Remove one-third of the pastry cream to a bowl. Then add the chocolate into the larger batch of pastry cream and stir until the chocolate is completely incorporated. Divide the chocolate cream into two bowls, adding the mint to one batch and the orange to the other. Add the melted caramel and cinnamon to the plain pastry cream, stirring to combine. Cover all three creams with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve. Use a plain pastry tip to poke a hole in the bottom of each puff. Place each of the pastry creams into a piping bag fitted with a small tip. Separate the puffs into three equal piles and fill each pile with one of the pastry creams. For the caramel: Place the sugar, corn syrup and 2/3 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until the mixture reaches a deep amber color, the thermometer will read about 350 degrees F. Remove from the heat. Then quickly but carefully, dip the bottom and sides of the puffs in the caramel to start building the tower. Create a large circle of puffs as the base, then a second, slightly smaller circle on top of the first to draw the circle in and create a tower of cream puffs. Repeat for the remaining puffs. Check it from all sides occasionally to make sure it's straight. When the tower is finished, drizzle the remaining caramel all over and then decorate as desired.
Baby Back Ribs 2 full racks (quartered) baby back ribs 1-quart beef broth 2 cups barbeque sauce (recommended: Bullseye Original Barbeque Sauce) 1 cup honey Instructions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.
Golden White Bean Dip Two 15-ounce cans cannellini beans, drained but liquid reserved 2 teaspoons grated fresh ginger 1/2 teaspoon ground turmeric 2 cloves garlic, chopped 1/4 cup good-quality extra-virgin olive oil, plus more for garnish Kosher salt and freshly ground black pepper Pita chips and crudites, for serving Instructions: In a food processor, combine the beans, ginger, turmeric, garlic and 2 tablespoons of the reserved bean liquid and process until the mixture begins to get smooth. With the motor running, drizzle in the olive oil and process until smooth. If the mixture is too thick, add more bean liquid. Season with salt and pepper. Garnish with a drizzle of olive oil and serve with pita chips and crudites.
Beet Reuben 3 tablespoons mayonnaise 2 tablespoons chopped dill pickle 1 tablespoon ketchup Dash of hot sauce 2 teaspoons ground coriander 2 teaspoons smoked paprika 1 teaspoon ground allspice 1 teaspoon ground mustard Kosher salt and freshly ground black pepper 2 large cooked beets, peeled 4 slices rye bread 4 thick slices Swiss cheese 1 cup drained sauerkraut 2 tablespoons unsalted butter Instructions: Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick. Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand. Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.
Rice and Beans 1 cup quick-cooking rice 1 (15-ounce) can pink beans, rinsed and drained 1 teaspoon chili powder Salt and ground black pepper Instructions: Cook rice according to package directions, adding beans and chili powder at the same time as the rice is added. Season, to taste, with salt and black pepper.
Caribbean Beef Burgers with Mango Salsa 1-1/2 pounds Ground Beef 2 tablespoons Caribbean jerk seasoning Salt 1 large mango, peeled, coarsely chopped (about 1 cup) 1 tablespoon chopped fresh cilantro 1 tablespoon chopped green onion 1 tablespoon finely chopped seeded jalapeno pepper 1 tablespoon fresh lime juice Instructions: 1)Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. 2)Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. Season with salt, as desired. 3)Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Bumped-Up Brussels Sprouts 6 ounces pancetta, big dice 4 tablespoons capers, drained 2 pints Brussels sprouts, trimmed and halved 1 1/2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/3 cup pine nuts 1/4 cup currants 1/4 cup raisins Instructions: Preheat the oven to 350 degrees F. In a medium pan over medium heat, cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes. Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 to 4 minutes. Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.
Strawberry Kiwi Quinoa Breakfast Parfait 2 cups (480 ml) plain Greek yogurt (I use 2%, but you can use any kind you like) 1 tablespoon honey Finely grated zest of 1/2 lime 1 cup (185 g) cooked quinoa, cooled 8 large strawberries, diced 2 kiwi fruit, peeled and diced Instructions: In a small bowl, whisk together the yogurt, honey, and lime zest. Place 4 small (6-ounce/180-ml) juice glasses on a work surface and put 2 tablespoons of the quinoa in the bottom of each glass. Add 1/4 cup (60 ml) of the yogurt to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately.
Herb and Lemon Butter Mussels 1 tablespoon extra-virgin olive oil 1 tablespoon vegetable oil Salt 1 1/2 tablespoons chopped sweet onions, such as Vidalia 2 teaspoons chopped garlic 2 tablespoons diced fresh tomatoes 1 tablespoon finely sliced scallions 3 large leaves fresh basil, sliced chiffonade-style 2 cups Prince Edward Island (P.E.I.) mussels Juice of 1 lemon 2 ounces fruity Chardonnay wine, plus more if needed 1 tablespoon chopped fresh parsley 2 tablespoons butter Toasted bread, for serving Instructions: Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more. Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam. Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open. Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted. Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread.
Roasted Tomato, Arugula and Mozzarella Salad 4 plum tomatoes, cut in 1/2 and seeded 3 tablespoons olive oil Kosher salt and freshly ground black pepper One 5-ounce box baby arugula One 8-ounce package baby mozzarella balls, drained 1/4 cup chiffonade basil leaves Balsamic vinegar Instructions: Preheat the oven to 450 degrees F. Add the tomatoes to a shallow 2-quart casserole dish in a single layer. Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm. In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.
Lobster and Macaroni Gratin 2 tablespoons unsalted butter 4 pounds lobster, claw and tail meat removed, and set aside, discard the shell and reserve the coral and tomalley 1/4 cup Cognac 1/4 cup small diced carrot 2 tablespoons small diced celery 3 tablespoons minced shallots 1 teaspoon minced garlic 2 tablespoons finely chopped parsley 1/2 cup port wine 1 bouquet garni 3 cups plus 2 tablespoons creme fraiche 7 ounces tiny macaroni, cooked al denta and tossed with olive oil 1 egg yolk 3 tablespoons shredded Gruyere cheese, plus 1 tablespoon Salt and pepper 2 cooked whole lobster claws Long chives 1 tablespoon chopped chives Instructions: Preheat oven to 400 degrees. In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat. Remove the lobster meat. Chop the claw and tail meat into 1/4 inch slices. Whisk in the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins. In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8-10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives.
Prosciutto and Melon Soup 10 slices prosciutto slices 1 cantaloupe melon, cut into chunks (about 5 cups) 1 (14-ounce) can tomatoes (recommended: San Marzano) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 fresh basil leaves, very thinly sliced Instructions: Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper. Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve.
Hand Rolled Sushi (Temaki) Sushi rice Nori Avocado Carrot Eggplant (grilled Japanese) Tofu (made crisp by frying) Tomato Cucumber (Chinese-without seeds, or regular is also ok) Asparagus Aburage (inari tofu skins) Wilted spinach Bell peppers, julienned Scallions, julienned Snow peas, julienned Black sesame seeds White sesame seeds Black sesame seeds/salt combination 3 1/3 cups short grain rice 4 cups water, plus 1/4 cup water 6 tablespoons rice vinegar 5 tablespoons sugar 3 teaspoons salt Instructions: Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed. Serve with pickled ginger, wasabi and soy sauce as condiments. Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes. While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures. Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.
Eggless Salad 2 pounds soft tofu 1/2 cup soy-based mayonnaise 3 tablespoons Dijon mustard 1 teaspoon cayenne 1/2 teaspoon turmeric 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped fresh dill 1/2 cup diced green onions Salt and pepper Instructions: Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.
Lamb, Olive and Caramelised Onion Tagine 2 1/4 pounds diced leg of lamb 1 head garlic, separated into cloves 12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups 1/2 cup caramelized onions from a jar 4 tablespoons capers 2 teaspoons ground cumin 2 teaspoons ground ginger 1 bottle red wine Instructions: Preheat the oven to 150C/300 degrees F. Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir. Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.
Ozoni 4 pieces kiri mochi (hard rectangular blocks of Japanese rice cake), each about 1 1/2 by 2 1/2 inches 4 ounces spinach (about 4 large handfuls) 1 large boneless, skinless chicken thigh (about 6 ounces), cut into bite-size pieces 3 tablespoons sake Kosher salt 4 cups Dashi (recipe follows) or 1 tablespoon plus 1 teaspoon instant dashi powder, such as Ajinomoto Hondashi, dissolved in 4 cups water 4 thick slices peeled daikon (each about 1/3 inch thick; see Cook\u2019s Note) 4 shiitakes, stemmed 1/2 carrot, sliced (see Cook\u2019s Note) 1 tablespoon soy sauce 4 slices of naruto kamaboko (Japanese white fish cake with a pink swirl in the center; optional) Grated yuzu or lemon zest, for serving (optional) Two 4-inch squares kombu (dried kelp; about 20 grams) 1 1/2 packed cups katsuobushi (dried bonito flakes; about 30 grams) Instructions: Preheat a toaster oven (or regular oven) to 450 degrees F. Place the mochi on a small baking sheet, spacing the pieces at least 2 inches apart, and bake until lightly golden and puffed up, about 12 minutes. Meanwhile, bring a medium saucepan of water to a boil and prepare a large bowl of ice water. Add the spinach to the boiling water and cook just until wilted, about 1 minute. Using a spider or tongs, transfer the spinach to the ice bath just until cooled, then drain. Squeeze any excess liquid from the spinach. Form into a tight \u201clog\u201d about 5 inches long, then cut crosswise into 4 equal pieces and set aside. Combine the chicken, 2 tablespoons of the sake and 1/2 teaspoon salt in a very small saucepan. Add 3/4 cup water (or enough to just cover the chicken). Bring to a boil over high heat, then reduce the heat and gently simmer, stirring once or twice, until the chicken is just cooked through, 3 to 5 minutes. Remove from the heat and set aside. Meanwhile, bring the dashi to a simmer in a small saucepan over medium heat. Add the daikon, shiitakes and carrot and cook until the vegetables are tender, about 4 minutes. Stir in the soy sauce, remaining 1 tablespoon sake and 1 teaspoon salt. Taste and adjust the seasonings if necessary. Drain the chicken and divide it among 4 soup bowls (preferably narrow and deep). Place a piece of mochi and fish cake, if using, in each bowl. Top with the broth and vegetables, followed by a parcel of spinach. Sprinkle with yuzu or lemon zest, if using, and serve. Combine the kombu and 6 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you\u2019re short on time, but it does lend a little extra flavor.) Heat over medium heat just until the water comes to a near boil, but doesn\u2019t actually boil, about 5 minutes. Discard the kombu. Scatter the katsuobushi evenly over the water, bring to a boil over high heat, then immediately remove from the heat. Let steep, undisturbed, for about 10 minutes. Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter. Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 5 cups
Summer Vibes Cocktail 12 ounces store-bought limeade 4 ounces your favorite light rum Limeade Ice Cubes, recipe follows, for serving Soda water, for topping Fresh mint sprigs, for garnish Pineapple wedges, for garnish Cucumber blossoms, for garnish 12 to 14 ounces store-bought limeade Instructions: To a cocktail shaker filled with regular ice, add the limeade and rum. Shake vigorously to chill, then strain into 2 cocktail glasses filled with Limeade Ice Cubes. Top with soda water and garnish each with a mint sprig, pineapple wedge and cucumber blossom. Fill an ice tray with the limeade and freeze until frozen, preferably overnight.
Hot Buttered Rum 1 cup unsweetened pineapple juice 1 1/2 ounces dark rum Sugar to taste 1 stick cinnamon Pat of butter Instructions: Heat the pineapple juice until it steams, don't boil it. In a large mug with the cinnamon stick, stir together the rum and sugar. Pour the hot pineapple juice over rum. Float pat of butter on top. Serve immediately.
BLD 1 cup packed fresh flat-leaf parsley leaves 1/2 cup loosely packed fresh basil leaves 1/4 cup EVOO 1/4 cup grated Parmigiano-Reggiano 3 tablespoons pine nuts 2 cloves garlic, grated 1 Fresno or Italian cherry chile pepper Kosher salt and freshly ground pepper 1 large red bell pepper 2 pounds hot Italian sausages EVOO, for drizzling Kosher salt 12 ounces haricots verts 4 ounces bacon or pancetta, chopped 1 red onion, quartered and thinly sliced Freshly ground pepper 4 thick slabs Italian peasant bread or semolina bread Softened butter 4 large organic eggs Instructions: For the pesto: Toast the pine nuts in a pan or in the oven, then let cool. Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and chile pepper in a food processor and pulse until smooth. Season with salt and pepper. Char the bell pepper under a broiler or over a gas flame, turning occasionally. Place the pepper in a bowl, cover with plastic wrap and let cool. Peel off the charred skin, remove the seeds and slice. Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top. Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high. Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil. Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil. Salt the water and add the haricots verts. Boil for 2 to 3 minutes, then drain. Return the skillet to the heat and add a drizzle of EVOO over medium-high heat. Add the bacon and cook until browned and crisp. Add the onions and cook until tender-crisp, 3 to 4 minutes more. Add the haricots verts and toss to combine. Season with salt and pepper. Heat a griddle over medium-high heat. Spread the bread with a thin layer of butter on one side. Toast each piece, buttered-side down, then flip and toast the other side. Remove the bread and slather the grilled buttered tops with some of the pesto. Rub the griddle with a bit of butter and cook the eggs over easy. Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg. Serve with the sausages and haricots verts.
Old Virginia Chicken and Peanut Pie 1 small fowl (chicken, duck, Cornish hen - your favorite) 2 bay leaves 1/4 teaspoon rosemary leaves 2 stalks celery, sliced 2 medium carrots, sliced 8 to 12 pearl onions or 1 large onion, diced large 1/2 cup green peas or 12 snow peas 1/4 cup sliced mushrooms 1/2 cup dry roasted unsalted peanuts 2 1/2 to 3 cups Cream Sauce, recipe follows Pastry Crust, recipe follows 1 egg, beaten Nutmeg, for sprinkling 1 cup cream (cold) 4 tablespoons all-purpose flour 1/4 tablespoon poultry seasoning or sage 1/2 tablespoon roasted garlic powder 1 tablespoon Dijon mustard 3 cups stock, hot (from recipe above) 1/4 cup peanut butter 1/4 cup Marsala wine or sweet sherry wine White pepper and salt 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1/3 cup shortening (lard or solid shortening) 3 tablespoons ice water Instructions: In a stockpot, cover fowl with water. Add bay leaves and rosemary, bring to a boil, and then simmer until tender. Remove fowl from pot and set aside to cool. Reserve stock in pan. Bone fowl, saving the skin and bones to add back to stock later. Place meat in each of 4 (2-cup) serving bowls. Add celery, carrots, and onions to stock and simmer until tender. Strain, reserving the stock, and divide into bowls with fowl. Add peas, mushrooms and peanuts to bowl with fowl and vegetables. Preheat oven to 350 degrees F. Divide sauce evenly among bowls. Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg. Prick crust with fork to vent. Bake until crust is golden brown. In a saucepan, stir together cream, flour, seasonings, and mustard until smooth. Add 3 cups hot stock and simmer until a medium thickness. Add peanut butter and wine, stirring to blend. Add salt and white pepper, to taste. Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface. Stir with a fork until all dry ingredients are moistened. Divide dough into 4 pieces. On a lightly floured surface, roll dough out to fit over bowl tops.
Watermelon Salsa 1 1/2 teaspoons lime zest (from about 1 lime) plus 1/4 cup fresh lime juice (from about 3 limes) 1 tablespoon sugar 3/4 teaspoon pepper 3 cups finely chopped seeded watermelon 8 fresh basil leaves, finely chopped 1 cucumber, peeled, seeded and diced 1 jalapeno pepper, seeded and minced 1 small red onion, finely chopped 1/2 teaspoon garlic salt Tortilla or pita chips, for serving Instructions: Stir together the lime zest and juice, sugar and pepper. Add the watermelon, basil, cucumber, jalapeno and onion and toss gently. Chill the salsa until ready to serve. Add the garlic salt just before serving. Serve with tortilla or pita chips.
Chocolate Whoopie Pies with Fresh Strawberries and Bruleed Marshmallows 1 stick butter, softened 1 1/2 cups light brown sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 3/4 cup Dutch process cocoa powder 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 cup milk 1/2 cup sour cream 25 strawberries, hulled and sliced 2 tablespoons granulated sugar 1 bag large marshmallows Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside. For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla until just incorporated. Scrape down the sides of the bowl. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder. In a third bowl, combine the milk and sour cream. Add half of the milk mixture to butter mixture while mixing on low speed. Then add half of the flour mixture and mix until incorporated. Repeat the process. With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart. You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop. Bake until the tops lightly spring back when touched, 8 to 10 minutes. Remove from the oven and allow to cool completely. For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes. Preheat the oven to a broil and set a rack 6 inches from the broiler. When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries. Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies. Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes. Keep an eye on them as they can burn quickly. For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation.
Whiskey Hot and Sour 2 ounces bourbon 1-ounce fresh lemon juice 1/2-ounce simple syrup or agave syrup 1 teaspoon egg white Crushed ice 1/4 teaspoon hot sauce Orange slice and halved serrano pepper, for garnish Instructions: Pour the bourbon, lemon juice, syrup and egg white into a cocktail shaker and shake well so the egg white can emulsify. Add crushed ice and hot sauce, continue shaking to chill. Strain into a cocktail glass and garnish with a slice of orange and a pepper half.
Poached Salmon with Lemon Mint Tzatziki 2 cups dry white wine 2 cups water 2 bay leaves 2 sprigs flat-leaf parsley 2 lemons, unpeeled, sliced 1 (2 pound) salmon fillet with skin 1 scallion, top only, thinly sliced 1 cup Lemon Mint Tzatziki, recipe follows 1 cup non-fat yogurt 1 English cucumber 1 teaspoon olive oil 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/4 teaspoon lemon zest 1 tablespoon finely chopped mint leaves Salt and pepper Instructions: Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer. Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours. To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki. Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours. Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.
Grilled Cheese with Olivada 2 slices white or egg bread (Challah) Green or black olivada Small amount of mayonnaise Swiss cheese Thin slices of ripe tomato Salt and pepper Instructions: Spread each slice of bread with olivada, and a little bit of mayonnaise. Sandwich a slice or two of cheese in between the bread, with or without a slice of tomato. Saute or grill sandwich on each side until cheese has melted.
Sesame-Lemon Chicken 1 tablespoon toasted sesame seeds 1 tablespoon finely grated lemon zest 2 teaspoons dried thyme 1/2 teaspoon sugar Kosher salt and freshly ground pepper 8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 pounds) 1 tablespoon fresh lemon juice 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 2 romaine lettuce hearts, chopped (about 8 cups) 1 cucumber, chopped 1 tomato, chopped 2 cups lightly salted pita chips, crushed Instructions: Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.
Crystals, Rubies, Pearls 1 Maine lobster, cooked 1/4 cup sliced scallions Salt and pepper 8 ounces wheat starch 1 1/2 ounces tapioca starch 1 1/2 ounces potato starch 1 pint boiling water 1 tablespoon vegetable oil 4 ounces blue fin tuna 1 tablespoon truffle salt 1/2 cup truffle oil Salt and freshly ground black pepper 1 tablespoon Sriracha Garnish: caviar Instructions: Dumplings: Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. In a seperate bowl, mix wheat starch, tapioca starch and potato starch. Add boiling water, mix in a stand mixer. Add 1 tablespoon oil. Mix well, pinch small pieces of dough, flatten with cleaver, fill with lobster, fold and press edges to seal. This should make about 12 dumplings (3 per serving). Place in steamer basket and steam for 3 to 4 minutes. Tuna: Sear tuna, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside. Foam: Mix all ingredients except caviar in blender, insert into foamer and shake to combine. Plate: Lay scallions across each plate. Place tuna and steamed dumplings next to each other. Top dumplings with osetra caviar, spray foam into ramekins for dipping. Serve.
Ron's Gluten-Free Chocolate Meringue Cookies 12 ounces bittersweet chocolate, broken into pieces for melting, plus 2 ounces chopped 1/2 teaspoon vanilla extract Pinch salt 1 tablespoon white vinegar or lemon juice 4 large egg whites 1 cup granulated sugar 1/2 cup chopped walnuts Instructions: Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla. Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper. Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential. Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts. Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets. Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside. Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.
Grilled Mozzarella and Gorgonzola Pizza 1 pound pizza dough 1/3 cup coarsely chopped fresh mozzarella 1/3 cup coarsely chopped Gorgonzola cheese Fresh ground black pepper Extra-virgin olive oil Instructions: Use a charcoal or gas grill with a cover. Pile the coals or lava rocks high on one side of grill and place them sparsely on other side. Top with grate. Light grill and let coals heat up. Divide dough into 8 pieces and stretch each piece by hand until 3 to 4 inches in diameter. Let rise a second time, covered, on a baking sheet. Place as many rounds as you can fit without crowding on hot side of grill. Grill for 1 to 2 minutes or until bottoms are light brown. Flip over and grill for 30 seconds to 1 minute, or until top sides are colored. Flip again and place pizzas on cool side of fire. Top with cheeses, sprinkle with pepper and drizzle with oil. Cover grill and cook for 3 to 5 minutes, or just until cheese melts and browns slightly. Check once or twice to make sure underside is not getting burned; if it is, push coals away from the cool side of the fire. If cheese doesn't brown, you can run it under a hot broiler for a minute. Serve immediately.
Charred Corn Guacamole with Chips 2 ears corn 2 tablespoons vegetable oil Salt and freshly ground pepper 2 ripe avocados, peeled, pitted and diced 1 serrano chile, finely chopped 1 red onion finely diced 1 lime, juiced 1/4 cup chopped cilantro leaves Blue, yellow and white corn chips, as accompaniment Instructions: Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.
Braised Oxtail 6 pounds oxtails (1-inch cut) 2 tablespoons olive oil, not extra virgin 3 cups onions, medium dice 1 cup scallions, sliced 1/2 cup garlic, sliced 1/2 cup olive oil 2 teaspoons fresh ground pepper 8 sprigs thyme Water 1 1/2 teaspoon cloves, whole 1 1/2 teaspoon allspice, whole 2 cups tomatoes, seeded and chopped 1 1/2 cups red peppers, chopped Salt 1 Scotch Bonnet pepper, seeded and chopped Instructions: Toss the ingredients together in a large bowl, cover, and refrigerate overnight. Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.
Affogato Sundaes 1 pint hazelnut gelato or hazelnut ice cream 1 pint vanilla gelato or vanilla ice cream 8 tablespoons Tia Maria or Kahlua liqueur 8 tablespoons freshly brewed hot espresso Sweetened Whipped Cream Chocolate-covered espresso beans, chopped or whole Instructions: Place one scoop each of hazelnut and vanilla gelato in each of 4 dessert or cafe au lait bowls. Spoon 2 tablespoons of Tia Maria and 2 tablespoons of hot espresso over each serving. Dollop some whipped cream onto each serving and garnish with a handful of chocolate-covered espresso beans. Serve immediately.
Love Cake Vegetable spray, for greasing baking pan All-purpose flour, for dusting baking pan 8 large eggs 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 1 1/4 cups water 1 package fudge marble cake mix (or plain vanilla) 1/2 cup cocoa powder 2 pounds whole milk ricotta cheese 3/4 cup granulated sugar 1 tablespoon vanilla extract 1/2 cup chocolate chips 1 package instant chocolate pudding 1 1/4 cups cold whole milk 4 cups prepared whipped cream Instructions: Preheat oven to 350 degrees F. Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside. In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix. Reserve the fudge package for another use. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes. Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes. Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked. Remove cake from oven and set aside to completely cool. To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined. When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve. Store leftovers in the refrigerator.
Ricotta Gnocchi with Delta Asparagus and Meyer Lemon 16 ounces ricotta Kosher salt and freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano 2 large eggs 1 cup all-purpose flour 3 tablespoons olive oil 1 bunch medium asparagus, woody stems removed 2 tablespoons extra-virgin olive oil 1 Meyer lemon, zested 1/4 cup chicken stock (vegetable stock or water may be substituted) 3 tablespoons unsalted butter (olive oil may be substituted) Instructions: Line a colander with 4 layers of cheesecloth, then add the ricotta. Tie the corners shut. Let sit over a bowl so that the liquid can run out, refrigerated, 8 hours or overnight. Place a large pot of water on the stove; salt as you would for pasta and bring to a boil. Place the drained ricotta and 1/4 cup Parmesan in a large bowl. Add the eggs and whisk vigorously for a minute or two. Add a pinch of salt, a little pepper, and fold in the flour, a couple tablespoons at a time, just until incorporated. Turn the water down to a gentle boil, and with two spoons, form the batter into football shapes, then drop directly into the boiling water. (You will have to process the batter in two to three batches as you can cook about 12 gnocchi at a time.) Cook, stirring to flip them over, until the gnocchi float to the top and are firm to the touch, about 2 minutes. The gnocchi are delicate, so gently remove from the water and place on a sheet tray or baking dish. Drizzle with olive oil and set aside. Peel the ends of the asparagus, then thinly slice. Place 2 tablespoons extra-virgin olive oil in a large saute pan over medium heat and add the asparagus. Sweat until tender, about 2 minutes. Add the zest, chicken stock and butter, then season to taste with salt and pepper. Reheat the gnocchi by carefully adding to the asparagus mixture and let heat for a minute or 2. Place in a large serving bowl and top with the remaining 1/4 cup Parmesan.
Pittsburgh Cheese Steak 1/4 cup cider vinegar 1/4 cup superfine sugar 1 tablespoon grated Spanish onion 1 teaspoon dry mustard 1/2 teaspoon celery seeds 1/2 teaspoon celery salt Kosher salt and freshly ground black pepper 1/2 cup canola oil 1/2 medium head cabbage, finely shredded 1 large carrot, shredded 1 pint cherry tomatoes Canola oil Salt and freshly ground black pepper 1 clove garlic, finely chopped 1/2 small red onion, thinly sliced 2 tablespoons extra-virgin olive oil 1 teaspoon finely chopped fresh thyme leaves 2 Yukon gold potatoes, parcooked and sliced crosswise (1/4-inch thick) Canola oil Salt and freshly ground black pepper 2 boneless rib-eye, 1 1/2-inches thick (at least 1 pound each) 8 slices thinly sliced aged provolone 1 large loaf Italian bread, split in 1/2 Instructions: Whisk together the vinegar and sugar, in a large bowl, until the sugar dissolves. Add the onion, mustard, celery seed, celery salt and salt and pepper, to taste. Slowly whisk in the oil until emulsified. Add the cabbage and carrot and toss to combine. Let sit at room temperature for 15 minutes before serving. Heat a grill to high. In a medium bowl toss the tomatoes in canola oil and season with salt and pepper, to taste. Grill until charred and softened. Remove them to a bowl, and add the garlic, onion, olive oil and thyme and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving. Heat a grill to high. Brush the potato slices with oil on both sides and season with salt and pepper, to taste. Grill on both sides until lightly golden brown and just cooked through. Brush the steak on both sides with oil and season with salt and pepper, to tastes. Grill until golden brown and charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove the steaks from grill to a cutting board and let rest 10 minutes before cutting into thin slices. Put the sliced meat on aluminum foil and top with slices of the cheese. Put back on the grill, close the cover and cook until the cheese just begins to melt, about 45 seconds. Mound meat on the bottom of the bread and top with potatoes, tomato relish and coleslaw. Cover with the top of the bread and serve.
Spicy Pork Lettuce Wraps 2 tablespoons soy sauce 1 teaspoon grated fresh ginger (from about 1/2-inch piece) 1 teaspoon sesame oil 1 medium carrot, grated or julienned 1 bunch scallions, thinly sliced Juice of 1 lime 1 tablespoon vegetable oil 1 pound ground pork 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt 4 cloves garlic, minced One 1 1/2-inch piece ginger, peeled and finely grated (about 1 tablespoon) 1 shallot, minced 2 tablespoons hoisin sauce 2 tablespoons soy sauce 1 head Bibb, butter or iceberg lettuce, separated into leaves Fresh cilantro leaves, for serving Fresh mint leaves, for serving 1/2 cup roasted salted peanuts, chopped Sriracha, for serving Instructions: For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve. For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl. Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.
Sweet Garlic and Goat Cheese Penne 2 tablespoons olive oil, divided 1 whole head garlic 1 pound penne pasta 1 cup milk 1 shallot, minced 1/2 cup white wine 3 ounces goat cheese, crumbled 1/3 cup grated Parmesan Salt and freshly ground black pepper 6 small parsley sprigs Instructions: Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrapping it in aluminum foil and molding the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon of the olive oil on the garlic (reserving the other tablespoon) so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle. Bring a large pot of water to boiling for the pasta. Salt the water and boil until al dente. Drain and set aside. Heat the milk in a small saucepot and keep warm. Squeeze the garlic cloves into a small bowl and mash them. Add a small amount of the warm milk to this bowl and whisk until smooth. In a separate large saute pan, heat the remaining tablespoon of olive oil over medium high heat and saute the shallot until translucent. Deglaze the pan with the white wine and allow most of the wine to evaporate, then reduce heat to low, and add the garlic mixture. Whisk the goat cheese and Parmesan into the remaining hot milk, and add this to the pan with the garlic and wine sauce and season, to taste, with salt and pepper. Fold the drained pasta into the pan of sauce, transfer to serving dish and garnish with parsley sprigs.
Crayfish in a Jar 1 tablespoon sugar 2 sprigs dill 4 white peppercorn 1 cup beer 2 cups water 1 pound crayfish 1/2 cup salt Instructions: In a small saucepan bring the sugar, dill, white peppercorn, beer to a boil in 2 cups of water, add the crayfish let cook for 2 minutes, season with salt and pour into the jar and close lid. Serve warm.
Red Hot Shot 16 whole cinnamon sucking candies, divided 2 teaspoons kosher salt 1 lemon wedge 1/2 cup cinnamon schnapps 1/2 cup silver tequila Hot sauce Instructions: Place 8 cinnamon candies in a food processor and pulse until finely ground. Place the cinnamon dust on a small plate and stir in the salt. Run the lemon wedge around the edge of 8 shot glasses and dip them into the cinnamon-salt mixture. In a cocktail shaker filled 1/2 way with ice, add the cinnamon schnapps and tequila. Shake well and pour into the prepared shot glasses. Top off with a dash of hot sauce and enjoy! Use the remaining cinnamon candies as a chaser.
Dragon's Breath Chiller 10 ounces Pisco 2/3 cup orange cognac liqueur (recommended: Grand Marnier) 2 1/2 cups freshly squeezed blood orange juice 1/3 cup fresh lime juice 5 to 6 cups ice 2 blood oranges, sliced Instructions: In a big pitcher mix together all the ingredients but the blood oranges. Pour into glasses and garnish with a few slices of blood orange.
Healthy Grilled Shrimp Fajita Foil Pack 2 large bell peppers, sliced 1/2-inch thick 1 large onion, sliced 1/2-inch thick 1 bunch scallions, quartered crosswise 2 tablespoons olive oil 1/2 teaspoon chipotle chile powder 1/2 teaspoon ground cumin Kosher salt 1 1/4 pounds extra-large peeled and deveined shrimp, tails removed 2 limes, halved Twelve 6-inch flour tortillas 1/2 cup loosely packed cilantro leaves and tender stems 1/2 cup loosely packed cilantro leaves and tender stems Salsa and chopped avocado for serving, optional Instructions: Prepare a grill for medium-high heat. Toss together the bell pepper, onion, scallions, oil, chile powder, cumin and 1/4 teaspoon salt in a very large bowl. Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable mixture on one piece of foil, leaving a few inches of exposed foil as a border. Arrange the shrimp on top of the vegetables in a single layer. Squeeze the limes over the mixture. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet. Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet. Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should puff up and look like a pillow. Slide from the grill onto a baking sheet using tongs. Set aside and let rest while you heat up the tortillas. Put the tortilla pack on the grill and cook until warm, about 2 minutes per side. Carefully open the shrimp packet (hot steam will escape). The shrimp should be pink and cooked through and the onions and peppers just tender. Scatter the cilantro over the shrimp. Serve with the warm tortillas and salsa and avocado, if desired.
Margarita 2 ounces 100 percent agave silver/blanco tequila, divided 1 tablespoon kosher salt 4 limes, divided 1/2 small Hamlin or Valencia orange 2 tablespoons light agave nectar 3/4 cup ice cubes, about 3 to 4 Instructions: Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside. Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids. Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.
Grouper with Fennel and Olive Relish 1/2 cup olive oil 1 large red onion, diced 3 fennel bulbs, trimmed, washed and thinly sliced 1 teaspoon coarse salt 2 jalapeno chiles, stemmed, seeded and minced 1/2 cup pitted black olives, roughly chopped 3 tablespoons balsamic vinegar 1/2 bunch parsley, chopped 4 to 6 (6ounce) grouper fillets, skinned Olive oil for brushing fish Coarse salt and freshly ground black pepper Instructions: Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, place fish on a serving platter or individual plates and top with relish.
Apple Tart Tatin 2 cups (4 sticks) butter 2 cups sugar 1 vanilla bean split 1 cinnamon stick 2 tablespoons vanilla brandy 2 tablespoons orange juice 12 green apples, peeled, halved and cored 12 puff pastry disks Instructions: Preheat oven 425 degrees F. In a saucepan, melt the butter until slightly bubbly. Add the sugar and stir in with a wooden spoon. Once blended, add the vanilla and cinnamon stick and stir to combine and bring out the vanilla caviar. Continue simmering to make a caramel. Stir in the brandy and orange juice to deglaze the pan and continue cooking until it becomes a smooth caramel. Pour 2 ounces into the bottom of each of 6 ramekins, then place 4 pieces of apple in each 8-ounce ramekin. Top off with a little more caramel and bake 15 to 20 minutes until almost tender. Top with rounds of puff pastry and bake another 10 to 15 minutes or until the pastry is golden brown. Let cool and turn upside down onto a plate to remove from ramekins.
Ratatouille with Poached Eggs and Garlic Croutons 4 tablespoons butter 4 cloves garlic, 2 cloves finely chopped, 2 thinly sliced 8 (1-inch) thick round slices baguette 2 teaspoons dried herbes de Provence or dried thyme leaves 1/2 cup shredded or grated Parmigiano-Reggiano Salt 1 1/2 pounds eggplant, 1/2-inch dice 2 red bell peppers 2 tablespoons extra-virgin olive oil 1 pound firm, small zucchini, 1/2-inch dice 2 medium onion, 1/2-inch dice 2 sprigs fresh rosemary, finely chopped Freshly ground black pepper 1 (28-ounce) can San Marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew 1 tablespoon aged balsamic vinegar 4 extra-large or jumbo eggs A handful fresh basil leaves, torn Instructions: Heat the oven to 375 degrees F. Melt the butter in small pot over low heat, then add the 2 cloves of chopped garlic. Let the garlic bubble for 2 minutes. In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place. Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant. Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers. While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal. To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.
Lemon Cupcakes with Blueberry Compote Filling and Cream Cheese Frosting 1 1/2 cups granulated sugar 1 stick (1/2 cup) unsalted butter 4 egg whites Zest of 2 lemons Juice of 2 lemons 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup buttermilk 2 cups blueberries 1/3 cup granulated sugar Cream Cheese Frosting: 1 cup (2 sticks) unsalted butter 8 ounces cream cheese 7 1/2 cups powdered sugar 1 tablespoon vanilla extract 1/2 teaspoon salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners. Beat the granulated sugar and butter until light and fluffy in a standing mixer. Beat in the eggs. Add the lemon zest and juice and beat until combined. Sift the flour, baking powder, baking soda and salt in a separate bowl. Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition. Fill the cupcake liners two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes. Refrigerate the cupcakes until they are completely cooled. For the filling: Cook 1/3 cup water, 1 cup of the blueberries and granulated sugar over medium heat for 10 minutes, stirring frequently. Once the blueberries begin to burst, add the remaining 1 cup blueberries and cook on medium heat, 8 to 10 minutes. The filling is done when it coats the back of a metal spoon. For the frosting: Beat the butter and cream cheese until light and fluffy in a standing mixer. Add the powdered sugar, vanilla and salt. Beat until light and fluffy. Core the cupcakes using an apple corer. Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting.
His and Hers Tuxedo Cupcake 1 cup all-purpose flour 1 cup granulated sugar 1/2 cup cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup whole milk 6 tablespoons vegetable oil 1 teaspoon pure vanilla extract 1 egg 3/4 cup granulated sugar 1/2 teaspoon salt 3 egg whites 18 tablespoons (2 1/4 sticks) salted butter, softened and cut into pieces 1 tablespoon vanilla bean paste 2/3 cup confectioners' sugar 1/2 cup strongly brewed espresso coffee, cooled 12 ounces semisweet chocolate, broken into pieces 2 tablespoons vegetable oil Instructions: For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined. Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine. Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated. Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting. For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water. Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes. Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Separate out 1 cup of the buttercream and add the vanilla bean paste. Set aside for filling the cupcakes. For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth. For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil. Microwave on medium heat for 1 1/2 minutes, stirring halfway through. Cool completely before using. To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling. Frost each cupcake with some espresso buttercream. Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell. Refrigerate again for about 10 minutes.
Deep-Dish Vegan Apple Pie 3 cups all-purpose flour, plus more for rolling 2 tablespoons vegan granulated sugar 2 tablespoons white vinegar Fine salt 1 cup unrefined virgin or extra-virgin coconut oil 8 to 10 tablespoons ice water 4 pounds mixed apples (8 or 9), such as Golden Delicious, Granny Smith and McIntosh 2/3 cup vegan granulated sugar, plus more for sprinkling 2 tablespoons fresh lemon juice 4 tablespoons unrefined virgin or extra-virgin coconut oil 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon or apple-pie spice 1/4 teaspoon fine salt 2 tablespoons unsweetened almond or soy milk Instructions: Special equipment: a 9 1/2-inch deep-dish pie pan For the dough: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight. For the filling: Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.) To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center. Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour. Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425 degrees F; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.
Red Velvet Cupcakes 1 1/2 cups sugar 2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder, such as Pernigotti 2 extra-large eggs, at room temperature 1 teaspoon baking powder Red Velvet Frosting, recipe follows 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, shaken 1 tablespoon liquid red food coloring 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1/4 pound (1 stick) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 3 1/2 cups sifted confectioners' sugar (3/4 pound) Instructions: Preheat the oven to 350 degrees F. Line muffin tins with paper liners. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed. Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting. Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
Potluck Potsticker Salad 3 cups (375 grams) all-purpose flour, plus more for rolling 1 1/2 teaspoons kosher salt 1/2 cup boiling water 1/2 cup cold water 1 cup (60 grams) shredded green cabbage 1 teaspoon kosher salt 12 ounces (336 grams) ground pork 1/4 cup (10 grams) chopped chives 2 teaspoons grated fresh ginger 2 teaspoons unseasoned rice vinegar 2 teaspoons toasted sesame oil 2 teaspoons sugar 2 teaspoons soy sauce Neutral oil, for cooking 1/4 cup soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 2 teaspoons grated ginger 1 lime, juiced 2 tablespoons toasted sesame oil 2 tablespoons neutral oil 1/4 cup (10 grams) chopped chives Sambal, to taste, plus more for drizzling 1 head romaine lettuce, chopped 1/4 green cabbage, shredded 1 cup (57 grams) shredded carrots (about 1 small carrot) 1 cup (50 grams) snow peas, sliced on the bias 4 baby bell peppers (95 grams), thinly sliced 1/3 cup (30 grams) sesame sticks (regular, garlic or everything flavor) Instructions: To make the dough: In a large, heat-safe bowl, whisk together the flour and salt. Slowly pour in the boiling water, while stirring, until you have a coarse meal mixture. Stir in the cold water to form a dough. (The addition of some hot water breaks down and inhibits the formation of gluten so you can roll thin wrappers.) Lightly flour a clean work surface and knead the dough for 10 minutes, until the dough is smooth and slightly sticky. Lightly cover with a damp towel or plastic wrap. Allow the dough to rest for 20 minutes. To make the pork filling: In a large bowl, combine the cabbage and salt. Massage the salt into the cabbage for a minute or so until it begins to wilt. Squeeze excess water from the cabbage into the sink and return the cabbage to the bowl. Add the pork, chives, ginger, vinegar, sesame oil, sugar and soy sauce. Mix well to distribute the seasoning. To assemble the dumplings: Divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place about 1 tablespoon filling in the center of each. Fold the two sides up to meet in the middle. Pinch the wrapper together at the center and pleat from the center outward to the bottom corners. (The dumplings can be made ahead at this point and frozen on a baking sheet. Once frozen, transfer to a plastic bag for storage in the freezer. Frozen dumplings will keep for up to a month in the freezer. Add 1 to 2 minutes to total cooking time if cooking from frozen.) When you are ready to cook the dumplings, heat a 12-inch nonstick, lidded skillet over medium heat. Add enough neutral oil to just coat the bottom of the pan in a thin layer. Add half of the dumplings, flat side down, leaving a little room around each. Let cook until golden brown on the underside, about 2 minutes. Add 1/3 cup water, cover and cook for 8 to 10 minutes. Uncover and cook for a few more minutes until the water evaporates (a meat thermometer carefully inserted into the potstickers should read 160 degrees F). Remove onto a plate or baking sheet and set aside while you make the salad. For the salad, whisk together the soy sauce, rice vinegar, honey, ginger and lime juice. Add the sesame oil and neutral oil and whisk until emulsified. Stir in 2 tablespoons of the chives. Add a small amount of sambal. Whisk together. Taste and add more sambal, if desired. Set aside. Combine the romaine, cabbage, carrots, snow peas and peppers in a large shallow serving bowl. Drizzle with about a third of the dressing and toss well. Top with the potstickers. Coarsely crumble the sesame sticks over top. Drizzle sambal over the top, to taste. Garnish with the remaining 2 tablespoons chives. Serve the remaining dressing on the side for dipping extra potstickers. This salad is best eaten as soon as it is made, but leftover cooked dumplings will keep in a covered container in the fridge for a day or two. Or uncooked dumplings can be frozen, as described above.
Gina's Turnip Greens 1 tablespoon olive oil 1 shallot, chopped 1 clove garlic, chopped 1 teaspoon red pepper flakes 1 1/2 pounds turnip greens, washed, stemmed, and chopped Freshly ground black pepper 2 tablespoons Dijon mustard 1 cup chicken stock 1/2 cup chopped pecans, toasted Instructions: Heat olive oil in Dutch oven over medium heat. Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.
Crosshatched Baked Brie 2 large eggs 1 cup panko 2 teaspoons thyme leaves, chopped 1 teaspoon kosher salt One 8-ounce Brie wheel 2 tablespoons unsalted butter 2 tablespoons olive oil, plus more for brushing 12 ounces sliced bread, such as baguette, nut and fruit bread or sourdough (or a combination) Honey, for serving Instructions: Beat the eggs in a shallow bowl or pie plate. Combine the panko, thyme and salt on a plate. Dip the Brie in the eggs to coat then press firmly into the panko. Dip into the eggs then the panko once more. Place on a baking sheet and freeze until firm, about 30 minutes. Remove the Brie from the freezer and use a sharp knife to cut parallel lines 1/4 inch deep and 1/2 inch apart across the top. Give the cheese a quarter turn and repeat cutting the lines to create a diamond pattern. Return to the freezer until solid, about 8 hours. Preheat the oven to 350 degrees. Remove the Brie from the freezer and rescore the lines to make sure they didn\u2019t seal back together from the eggs. Heat the butter with 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat until the butter is foamy and just starting to brown. Add the Brie cut-side down and cook until dark golden and crisp, 3 to 4 minutes. Carefully flip the Brie with tongs and transfer the skillet to the oven. Bake until the crust is golden all over and the Brie is hot throughout, 15 to 20 minutes. Meanwhile, arrange the bread on a baking sheet and brush generously with olive oil. Bake until toasted and golden about 12 minutes. Serve the baked brie with the bread and honey for drizzling.
Pickled Cucumber Salad 1 medium red onion, thinly sliced 1/2 cup white vinegar 1 teaspoon chopped garlic 1/4 teaspoon red pepper flakes 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cucumbers, thinly sliced Instructions: Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature. Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.
Potato Cakes with Fried Eggs and Turkey-Red Pepper Hash 1 cup leftover mashed potatoes, at room temperature 1 large egg, plus 4 for frying 1/4 cup milk 1/3 cup all-purpose flour 1/2 teaspoon finely chopped sage Coarse salt and freshly ground black pepper, to taste 5 teaspoons extra-virgin olive oil 1/2 small onion, chopped 1 clove garlic, finely chopped 1 small red bell pepper, stemmed, seeded, and chopped 8 ounces diced leftover turkey meat, about 2 cups 1/2 cup leftover turkey gravy 1/4 cup leftover cooked corn kernels 1 teaspoon chopped fresh parsley Instructions: Preheat the oven to 200 degrees F. In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4\ wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter. Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat. Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.
String Beans and Tomatoes 1 small onion, finely chopped 1 red bell pepper, finely chopped 2 cloves garlic, minced 1 tablespoon butter 1/3 cup ketchup 1/2 cup grated carrot 1 teaspoon dried basil 2 large tomatoes, diced One 10-ounce can tomatoes with chiles, such as Rotel 3 cups sliced fresh string beans, in 1/2-inch pieces Salt and pepper Salt and pepper Rice, for serving Instructions: In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.
Braised Collard Greens and Butternut Squash 2 tablespoons olive oil 1 small shallot, chopped Kosher salt 1 clove garlic, smashed 1 tablespoon grated ginger Freshly ground black pepper 10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces 10 ounces frozen cubed butternut squash 2 tablespoons unsalted butter Fresh lemon juice or hot sauce, optional Instructions: Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes. Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined. Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes. Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes. Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
4th of July Berry Tart 1/4 cup almond meal 1 1/4 cups all-purpose flour 1/2 cup confectioners' sugar 1/4 teaspoon salt 9 tablespoons unsalted butter, at room temperature 1 large egg yolk 3 tablespoons cornstarch 1/2 cup sugar 4 large egg yolks 1 1/2 cups whole milk 1/2 vanilla bean Pinch salt 1 tablespoon unsalted butter 2 1/2 ounces white chocolate, finely chopped 1 1/2 cups fresh blueberries 2 cups fresh raspberries Confectioners' sugar for dusting the top Instructions: To make the tart dough: In a food processor combine the almond meal, flour, confectioners' sugar and salt. Pulse several times to combine. Add the butter and egg yolk, process just until the dough comes together. Distribute the dough into the 13-by-4-inch tart pan (or 10-inch round). Lay plastic wrap over the dough and press it into the pan so that it is an even thickness. Remove the plastic and freeze the dough until it is firm, about 20 minutes. Preheat the oven to 350 degrees F. Cover the dough with foil and fill with pie weights or beans. This will keep the dough from slouching in the pan. Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color. Allow to cool to room temperature. Prepare the pastry cream: Whisk together the cornstarch and 1/4 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste. Set aside. Bring the milk, remaining 1/4 cup of the sugar, vanilla bean, and salt to a gentle simmer in a medium saucepan. Slowly, and in small amounts, whisk the hot milk into the egg mixture. Once the egg mixture is warm to the touch, pour it back into the milk in the pan. Bring the custard to a gentle boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately, but it is important to cook the starch until it isn't grainy. When the pastry cream is done it will be smooth and glossy. Remove from the heat and add the butter and white chocolate to the pastry cream. Allow to sit for 3 minutes, then gently whisk them together. Pour the pastry cream into a shallow container. Cover with plastic wrap, pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days. Fill the cooled tart shell with the pastry cream. Decorate the top with the berries and refrigerate until ready to serve. Dust with confectioners' sugar right before slicing and serving.
Molten Lava Cake with Whipped Cream 2 tablespoons plus 1 stick (8 tablespoons) unsalted butter Granulated sugar, for coating the ramekins 3 ounces semisweet chocolate chips 1 1/2 cups confectioners' sugar, plus a little more for dusting 1 teaspoon vanilla extract 3 large eggs, plus 3 yolks 1/2 cup all-purpose flour 2 cups heavy whipping cream, cold Instructions: Preheat the oven to 425 degrees F. Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar. Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat. Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes. Whip the cream in a bowl with an electric mixer until it holds soft peaks. Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream.
Beignet Doughnut 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar, plus 1 teaspoon 2 teaspoons active dry yeast 2 eggs 3 1/2 ounces blonde beer 3 1/2 tablespoons water 2 egg whites 1 Granny Smith or other tart firm apple, peeled and cored 1/2 teaspoon ground cinnamon Vegetable oil, for frying Confectioners' sugar, for dusting Instructions: Mound the flour in a large mixing bowl. Combine the salt and 1 teaspoon of sugar and place them at 1 edge of the bowl. Put the yeast on the other side. (Do not mix the yeast and the salt yet; the salt will soak up the moisture in the yeast, killing it.) Stir first the eggs, and then the beer into the flour. Mix in 3 1/2 tablespoons water, incorporating the sugar, salt and yeast as you go and working until the batter is smooth. Cover the batter with plastic and set it aside in the refrigerator to relax for at least 1 hour. Whip the egg whites until they hold soft peaks. Fold the whipped whites into the batter (this makes for lighter beignet). Heat about 2-inches of oil in a deep pot over medium-high heat until the oil reaches 350 degrees F. Slice the apple into 8 (1/2-inch) thick slices. Mix the remaining 1 teaspoon of sugar with the cinnamon. Dust the apple slices with cinnamon-sugar. Working in batches of 2 or 3, dip slices of apple into the batter then carefully drop the beignet into the hot oil. Fry the beignet until crisp and uniformly golden brown, about 4 minutes per side then drain on a plate lined with paper towels. Allow the beignet to cool for a few minutes then sprinkle with confectioners' sugar and serve.
Town House® Crackers with Avocado and Mango Salsa 1 1/2 cups finely chopped mango or fresh pineapple 1 large avocado, halved, seeded, peeled and finely chopped 1 small onion, finely chopped 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice or lime juice 1 tablespoon finely chopped jalapeno pepper (optional) 1/8 teaspoon salt 1/8 teaspoon pepper 40 Keebler® Town House® Original crackers Instructions: 1. In small bowl toss together mango, avocado, onion, cilantro, lemon juice, jalapeno pepper (if desired), salt and pepper. 2. Spoon mango mixture on top of KEEBLER TOWN HOUSE ORIGINAL crackers. Serve immediately. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co.
Cheesy Polenta 9 cups water 1 tablespoon salt, plus extra for seasoning 2 1/2 cups yellow cornmeal or polenta 1 1/2 cups freshly grated Parmesan 1 1/2 cups whole milk, at room temperature 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces 1/3 cup chopped fresh flat-leaf parsley Freshly ground black pepper Instructions: Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
Sweet Potato Praline Souffle 6 pounds sweet potatoes 1 tablespoon cane syrup 1/3 cup non-fat sweetened condensed milk 2 sticks butter, softened 2 tablespoons light brown sugar 1/2 orange, juiced 1 lemon, zested 1/2 lemon, juiced 1/4 teaspoon cinnamon sugar Pinch ground nutmeg 1 cup raisins 2 cups pecans, chopped 8 ounces (about 6) large pralines, broken Italian Meringue, recipe above Instructions: Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture. Transfer mixture to a 2 1/2 quart flameproof baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.
Spiced Beef Stir-Fry Topped with Spring Onion and Coriander 1/2 tablespoon wasabi powder or creamed horseradish 4 teaspoons water 3 tablespoons mayonnaise Pinch caster sugar (superfine) 2 tablespoons freshly ground cumin 2 tablespoons dried chile flakes 1 teaspoon freshly ground black pepper 1/2 teaspoon sea salt 1 pound beef fillet (tenderloin) 2 tablespoons groundnut oil 1 teaspoon Shaohsing rice wine or dry sherry 1 tablespoon light soy sauce 1 pinch sea salt 1 large handful fresh cilantro leaves and stalks, roughly chopped 1 spring onion, finely sliced Serving suggestion: Wheat flour pancakes, flatbreads or tortillas, for serving Instructions: To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and mayonnaise together. Season with some sugar, and set aside. To make the spicy coating: Mix all the ground cumin, dried chile flakes, black pepper, and salt, on a plate. To make the beef: Prepare the fillet by hammering it with a meat mallet, or the side of a Chinese cleaver. Slice the beef into wafer-thin slices, and coat the pieces in the spice mix. Heat a wok or pan over high heat and add the groundnut oil. Add the beef and stir-fry for less than 1 minute until browned and tender. As the beef starts to cook, pour in the rice wine or sherry, and season with the soy sauce, and a pinch of salt. Remove the wok from the heat and stir in the cilantro, and spring onions. Serve immediately. You can serve the spiced beef in steamed thin wheat flour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla wraps topped with plenty of wasabi mayo.
Basic Sweet-Roll Dough 1/2 cup whole milk 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
Orecchiette with Lamb and Asparagus Kosher salt 1 pound orecchiette pasta 1/4 cup olive oil 2 cloves garlic, smashed and peeled 1 pound lamb sausage or sweet Italian sausage, casing removed 1 cup frozen peas, thawed 1 bunch asparagus, cut into 1/2-inch pieces One 14-ounce can cherry tomatoes, drained 2 cups freshly grated Parmesan cheese 1 teaspoon chopped fresh thyme Instructions: Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water. Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.
Nantucket Bay Scallops in Tequila, Citrus, and Chile Dressing 1 pound Nantucket bay scallops, roughly diced 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon lemon zest 1/4 cup tequila 1 teaspoon hot pepper sauce 1 tablespoon honey 1/2 red bell pepper, minced 1 serrano chile, minced 1/8 cup fresh lime juice 1/8 cup extra-virgin olive oil 3 tablespoons roughly chopped mint 4 tablespoons roughly chopped cilantro Salt and pepper Scallop shells Seaweed Lime wedges Sea salt Instructions: Clean the mussels off the scallops and reserve in the refrigerator on ice until needed. Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve. To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.
Peas and Pasta Salad 1 pound cavatappi pasta Kosher salt and freshly ground black pepper 1/4 cup finely chopped red onion 1 (15-ounce) jar salad dressing (recommended: Miracle Whip) 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons sugar 10 ounces frozen peas, thawed 1/2 cup shredded sharp Cheddar cheese 6 slices bacon, cooked until crisp and crumbled Instructions: Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible. To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.
Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame 4 portions, 6 to 8 ounces each, mahi mahi fillets Salt and pepper 2 limes, juiced 3 tablespoons dark tamari soy sauce 2 inches fresh ginger root, grated, about 1 1/2 tablespoons 1 tablespoon vegetable or canola oil 20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish 1 to 1 1/4 pounds thin asparagus spears 2 navel oranges 1-inch fresh ginger root 2 tablespoons toasted sesame seeds Instructions: Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque. Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.
Pizzaiola-Style Flank Steak Pinwheels 1/2 cup fresh flat-leaf parsley leaves 1 cup arugula or baby spinach, packed 3/4 to 1 pound flank steak 1/4 pound spicy Italian salumi, such as Calabrese salami, sliced and finely chopped 1 cup shredded sharp provolone cheese 1/2 cup shredded pecorino cheese Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus some for drizzling 4 cloves garlic, thinly sliced or finely chopped 1 small chile pepper, seeded and finely chopped, optional 3 to 4 tablespoons grated onion 1 teaspoon dried oregano or marjoram, scant 1/3 palmful 2 tablespoons double-concentrate tomato paste 1/2 cup dry white or red wine 1 (28-ounce) can Italian plum tomatoes 2 tablespoons butter 4 slices good quality Italian or peasant style bread Chopped or torn basil, for garnish Giardiniera hot pickled vegetable salad, for garnish, optional Instructions: Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 degrees F. Heat a griddle pan or large cast iron skillet to medium-high heat. Place the parsley and arugula in a food processor and pulse into a finely chopped mixture. Prepare the steak by cutting it nearly in half horizontally and spread it open like a book. Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with extra-virgin olive oil. Brown the meat all over in the hot griddle pan, 5 to 6 minutes, and then transfer to the hot rack-topped baking sheet and finish cooking the steak in the oven, 10 to 12 minutes more for medium-rare to medium. While the meat cooks, in a saucepot over medium-high heat, add the extra-virgin olive oil. Add 1/2 the garlic, chile, onion, and oregano and saute for 2 minutes. Stir in the tomato paste for 30 seconds, and then add the wine. Puree the tomatoes in the food processor and add to the sauce. Bring to a boil, and then reduce heat to simmer until thickened, 10 more minutes. Season with salt and pepper. Melt the butter over low heat in a small saucepan with the remaining garlic. Toast the bread and brush liberally with garlic butter. Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil. Serve a little pickled giardiniera salad along side in ramekins, as a garnish.
Fettuccine Alfredo 4 tablespoons softened butter 3 ounces freshly-grated Parmesan cheese 4 ounces fresh fettucine Fresh ground pepper Instructions: Put butter and cheese in a warmed pasta serving bowl. In a large pot of boiling, salted water cook fettuccine just until tender, 2 to 4 minutes, depending on freshness. Drain well in a colander and immediately add to bowl with butter and cheese. Grind fresh pepper over and toss until fettuccine is coated.;

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