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Orange Marmalade 16 ounces apples, cubed 16 ounces water 16 ounces orange juice 12 ounces sugar 12 ounces water 16 ounces apple pectin liquid 2 pounds sugar 2 lemons, juiced 5 oranges, sliced Instructions: Using a large pot, combine the apples and water and bring to a boil. Cook until apples are soft, about 10 to 15 minutes. Strain through cheesecloth, reserve the liquid, and discard the remaining pulp. Combine the orange juice, sugar, water, and pectin in a large copper pot and bring to a boil. Cook the liquid and reduce to 2/3 of the original volume. Add the second addition of sugar and lemon juice and stir until it dissolves. Finally add the sliced oranges and continue to cook until the mixture reaches 225 degrees F, approximately 25 to 30 minutes. Test the consistency by cooling a small portion of the mixture completely.
Gravy 1-2-3 You'll need 7 to 8 cups hot broth for every 1/2 cup turkey drippings. Instructions: Transfer the turkey drippings to a glass measuring cup. Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings. Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat. Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux. Slowly whisk the hot broth into the roux; bring to a boil. Add drippings and simmer to thicken. Add salt, pepper and chopped giblets, if desired.
Green Bean and Pearl Onion Casserole 1 pound fresh green beans 2 cups pearl onions 2 tablespoons olive oil 2 tablespoons butter 2 garlic cloves, minced 1 shallot, chopped 2 bay leaves 3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake) Salt and pepper, to taste 2 tablespoons fresh thyme leaves 2 tablespoons flour 3 cups milk 1 can fried onions Instructions: Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside. Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken. Place the green beans and pearl onions in a 2-quart casserole dish. Pour the \mushroom soup\ over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.
Chocolate Cake with Salted Caramel and White Chocolate Buttercream Chocolate Cake: 1 teaspoon apple cider vinegar 1 cup milk 3/4 cup granulated sugar 1/3 cup vegetable oil 1 1/2 teaspoons vanilla 1 cup all-purpose flour 1/3 cup cocoa 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon kosher salt Nonstick cooking spray Coffee Simple Syrup, recipe follows White Chocolate Buttercream, recipe follows Caramel Sauce, recipe follows 3 cups granulated sugar 3 1/2 cups brewed coffee 1 tablespoon vanilla extract 1 1/3 pounds white chocolate chips 1 1/3 pounds granulated sugar 1/2 cup cornstarch 2 pounds (8 sticks) unsalted butter, at room temperature 1 teaspoon vanilla 1 cup light brown sugar 8 tablespoons (1 stick) unsalted butter 1/4 cup evaporated milk 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: Preheat a convection oven to 350 degrees F. Whisk the vinegar into the milk in a medium bowl and set it aside to curdle for 5 minutes. Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy. Sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk attachment until no lumps. Grease three 6-inch cake pans with nonstick cooking spray. Divide the batter among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes Let cool slightly, then remove the cakes from the pans. Cool the cakes in the refrigerator for 30 minutes. Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake. To build: Spread the White Chocolate Buttercream on one soaked cake round, then add a heavy drizzle of Caramel Sauce. Add a second layer and repeat. Add the last layer and frost the whole cake with White Chocolate Buttercream. Add the sugar to a small saucepan fitted with a lid. Pour in the coffee and stir. Bring the mixture to a rolling boil over medium heat, stirring constantly, until sugar completely dissolves. Turn off the heat. Cover immediately and let cool for 15 minutes. Put the white chocolate chips in a metal bowl. Bring the granulated sugar and 3 cups water to a boil in a large saucepan. Reduce the heat. Mix the cornstarch with 1 cup of water in a small bowl to combine. Stir it into the sugar mixture. Bring to a boil. Pour the sugar mixture over the white chocolate. Stir by hand with a whisk to combine. As mixture cools, stir 2 more times over the next 40 minutes. Let cool to room temperature. Transfer to the bowl of an electric mixer fitted with a whisk attachment, add the butter and vanilla and mix until light and fluffy. Combine the light brown sugar, butter, evaporated milk, vanilla and salt in a small saucepan over medium heat. Cook, stirring, until thickened.
Jazzy Glaze 1 (15 1/4-ounce) can apricots, drained and finely chopped 1/2 cup honey 1/4 cup seeded and finely chopped jalapenos Jazz apricot can be substituted for the apricots, honey, and jalapenos Instructions: Mix the apricots, honey, and jalapenos together. For the last 5 minutes of roasting turkey or ribs, pour a generous amount of the apricot glaze, or Jazz Apricot, over the entire turkey.
Ready-To-Go Egg Bites 8 ounces Mexican chorizo 1/2 yellow onion, diced 4 large eggs 1/4 cup heavy cream 1/4 cup sour cream 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Nonstick cooking spray, for the mold 1/3 cup grated Monterey Jack cheese Instructions: Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool. Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute. Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top. Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet. Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.) After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly. When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out! Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold. Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer. To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.
Fresh Fruit with Honey Vanilla Yogurt 2 cups plain yogurt 2 tablespoons good honey 1/2 teaspoon pure vanilla extract Seeds scraped from 1/2 vanilla bean (optional) 1 pint fresh strawberries, hulled and cut in half 1/2 pint fresh blueberries 1/2 pint fresh raspberries 1 golden papaya, peeled, cut in half, seeds removed and diced Sprig of mint, for garnish Instructions: Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.
Tre Formaggi Frittata 10 large eggs 1/4 tsp fresh ground pepper 1/4 cup shredded parmesan cheese 1 tsp olive oil 3-4 links Johnsonville® Mild Italian Sausages, (coin sliced) 1 cup thinly sliced green onions 1/4 cup diced red bell pepper 3 cloves garlic, minced 1 tsp chopped fresh thyme (or 1/2 tsp dried thyme) 1/8 pound asiago cheese, cut into 1/2 inch dice 1/4 pound provolone cheese, cut into 1/2 inch dice Instructions: In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside. In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan) warm the olive oil. Add the sausages and cook until browned and cooked through, about 5-7 minutes. Transfer to a cutting board and coin slice. Leaving only 1 tsp of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds. Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes. Continue cooking (untouched) about 4 minutes more. Meanwhile, preheat your oven to 375 degrees F and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes. (If using a Frittata pan set the shallow half of the pan over medium low heat and brush lightly with olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook covered until the frittata is set, about 6 minutes.) Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges. Garnish with fresh thyme.
Mushroom and Grape Crostini 1/2 baguette, cut into twenty-four 1/4-inch slices 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 cup mascarpone cheese, chilled 1 tablespoon chopped chives 1/4 teaspoon kosher salt 1/2 pound assorted mushrooms, torn and cut into bite sized pieces 1 cup red grapes, halved 5 sprigs fresh thyme, leaves removed and stems discarded 2 shallots, sliced into rounds 3 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1 teaspoon sherry vinegar 24 shavings of Parmesan Instructions: Preheat the oven to 400 degrees F. Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool. While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside. Increase the oven temperature to 500 degrees F. On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature. To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.
Broccoli Stuffed Baked Potatoes 2 large russet potatoes, washed and baked until tender 2 tablespoons butter 1 cup steamed broccoli, coarsely 1 scallion, finely chopped 1/2 cup sour cream Paprika 1 cup shredded cheddar cheese Salt pepper Instructions: Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika
Peach Cobbler Granola 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons peach preserves 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 cup pecans, chopped 6 dried peaches, finely chopped 1/2 cup white chocolate chips Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, preserves, vanilla and salt in a large bowl. Add the oats and pecans, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the dried peaches and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
Sugar and Spice Chipotle Whipped Sweet Potatoes 5 pounds sweet potatoes (about 8 large),scrubbed 1 1/2 to 2 canned chipotle chiles in adobo sauce*, minced and mashed to a paste (about 1 tablespoon) 3 tablespoons unsalted butter, cut into pieces and softened 1 teaspoon maple sugar Salt Freshly ground black pepper Instructions: Preheat oven to 450 degrees F and line a baking sheet with foil. Prick potatoes with a fork and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, sugar, and salt and pepper, to taste, just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding. Reduce oven temperature to 350 degrees F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.
Filipino Yellow Rice with Shrimp and Chorizo 1 quart chicken broth 1/4 teaspoon saffron threads 2 Cubanelle peppers, seeded and chopped 1 serrano chile or jalapeño, roughly chopped 1 head garlic, cloves peeled 1 small onion, quartered 1 bunch fresh cilantro, thick stems trimmed, leaves and thinner stems roughly chopped (about 2 lightly packed cups) 3 tablespoons olive oil 1 pound shrimp (16/20), peeled, deveined and tails removed 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1 link Spanish chorizo (7.9 ounces), casing removed, cut into medium dice 4 cups jasmine rice 1 cup dry white wine 1/4 cup drained capers plus 3 tablespoons brine 2 tablespoons sherry vinegar Instructions: Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe. Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook\u2019s Note). Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan. Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan. Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt. Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble \u201cdimples\u201d begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process). Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.
Iced Animal Cookies 1/2 cup (1 stick; 113 grams) unsalted butter, softened 3/4 cup (150 grams) sugar 1 large egg 1/2 teaspoon lemon juice (about 1/4 lemon) 1/2 teaspoon vanilla extract 3/4 teaspoon kosher salt 2 1/4 cups (320 grams) all-purpose flour, plus more for dusting One 12-ounce package pink melting wafers, such as Candy Melts One 12-ounce package white melting wafers, such as Candy Melts Sprinkles, for decorating Instructions: For the animal cookies: In a stand mixer with the paddle, cream together the butter and sugar until just combined; do not incorporate air. Add the egg, lemon juice, vanilla extract and salt and beat to incorporate. Add the flour and mix to form a dryish dough. Turn out onto a piece of plastic wrap and smush the dough together, then flatten into a disc. Wrap tightly and refrigerate for 20 to 30 minutes or until you are ready to roll it out. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the dough on a lightly floured countertop to about 1/4-inch thick. Cut out cookies with your cutter of choice and place on the lined baking sheet. (They will not spread, so you can put them fairly close together.) Bake for 12 minutes, rotating halfway through. They should not really take on any color, just a little bit on the bottom. Let cool completely on the baking sheet. For the icing and decorating: Place the melting wafers in 2 double boilers and gently stir to melt. Drop in each cookie into one of the icings, top-down. Flip over and remove with a fork. Tap off excess and place on parchment paper. Sprinkle with sprinkles immediately, then allow to set at room temperature, about 1 hour. Store in an airtight container at room temperature until you have eaten them all.
Slow Cooked Pork 1 cup Roasted Garlic Rub, recipe follows One 6-pound boneless pork shoulder or butt roast (not tied) 2 cups roasted minced garlic 5 tablespoons salt 1/4 cup coriander seeds, ground and toasted 2 tablespoons mustard powder 4 tablespoons dried chipotle pepper, ground 2 tablespoons dried thyme 5 tablespoons dried rosemary, finely chopped 5 tablespoons lemon zest 2 1/2 teaspoons black pepper Instructions: Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve. Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.
Turkey One 10-pound turkey, neck and gizzards reserved 2 tablespoons kosher salt 4 sprigs fresh oregano 4 sprigs fresh thyme 1 head garlic, halved through its equator 1 lemon, quartered 1 fennel bulb, quartered 1 onion, peeled and quartered 1 stick (8 tablespoons) unsalted butter 1/4 cup picked fennel fronds 1/4 cup chicken or turkey stock (preferably homemade), or water Instructions: The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel and pat dry. Sprinkle the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate, about 24 hours. Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature. Place an oven rack on the lowest rung and preheat the oven to 425 degrees F. Place a few sprigs of the oregano and thyme, a few cloves of the garlic and a quarter of the lemon in the turkey's neck cavity. Wrap the neck skin over and around the cavity to enclose the ingredients. Place half of the remaining oregano, half of the remaining thyme, half of the remaining garlic, 2 lemon quarters, half of the fennel, half of the onion and all the fennel fronds in the turkey's body cavity. Place the turkey, breast-side-up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the turkey. Melt the butter in a saucepan over medium heat, and then let cool. Fill a pot with the stock. Add the remaining oregano, thyme, garlic, 1 quarter lemon, fennel and onions to the pot. Bring the stock mixture to a boil, reduce the heat so that the liquid simmers and continue to cook at a low simmer, about 10 minutes. Remove the pot from the heat and allow to cool slightly. Soak a double layer of cheesecloth big enough to cover the turkey in the cooled butter and drape over the breast and legs of the turkey. Pour the stock mixture over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. Add the reserved neck and gizzards to the bottom of the roasting pan. Place the turkey in the oven and roast, about 45 minutes. (There will be the distinct possibility of smoke depending on how clean your oven is). Turn the temperature down to 375 degrees F, and continue to roast until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F, 15 to 20 minutes (removing the cheesecloth for the final 10 minutes to brown, if needed). Remove the turkey from the oven and allow to rest before carving, about 20 minutes.
Roasted Reds with Peppers and Capers 2 pounds red potatoes (about 8 medium) 3 tablespoons olive oil Kosher salt and freshly cracked black pepper 1/4 cup thinly sliced shallot rings 1/4 cup 1/2-inch diced roasted red bell peppers 1 tablespoon capers, drained and chopped 1/2 cup Gorgonzola or best quality blue cheese, crumbled Instructions: Preheat the oven to 400 degrees F. Cut the potatoes into 8 wedges each and add them to a baking sheet. Toss evenly with the olive oil and 1 teaspoon each salt and pepper and place in the oven. Roast for 25 minutes. Remove from the oven and move the potatoes around a bit in the pan with a spatula. Return to the oven and roast until they are getting some nice color and are fork tender, an additional 20 to 25 minutes. Add the shallots, roasted peppers and capers and return to the oven for 10 minutes. Remove from the oven and toss with the cheese, season with salt and pepper and serve immediately.
Citrus Beer Float 2 scoops citrus sorbet 3/4 cup (180 ml) citrus IPA or witbier (Belgian wheat beer) Instructions: Fill a chilled glass with the scoops of sorbet, then pour the beer over. Serve immediately.
Caramel Peanut Butter Dip and Fuji Apples 24 wrapped caramel candies (recommended: Kraft brand) 1/2 of a 14-ounce bag 2 Fuji apples 2 tablespoons lemon juice 1 cup water plus 1 tablespoon 2 tablespoonfuls creamy peanut butter Pinch ground cinnamon (this is your SECRET ingredient) Instructions: Unwrap candies and place into a bowl. Have your GH cut the Fuji apples into quarters and cut into each quarter to remove the core. The GH should then slice apples into 8 pieces per apple. Count for them and make sure they make even slices. You need 16 slices, total. Squirt some lemon juice into a bowl with 1 cup of water in it. Add the sliced apples and turn them around in the lemon water then drain them in a strainer or colander. Lemon juice is sour, but it's only a tiny bit on lots of apple slices. The apples will still taste sweet and really good. The skin of an apple keeps them from turning brown before you cut them, but apples will turn brown once they are cut up and the air can touch their insides. Lemon juice is acidic. That means that it has special properties in it that can keep apples from turning brown. Add 1 tablespoon water and peanut butter to your caramel candies. Place candies in microwave oven on high for 2 minutes. Stir the dip with a rubber spatula. If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds. Add a pinch of cinnamon to the sauce and stir. DO NOT TELL ANYONE ABOUT THE CINNAMON! Tell your GH not to tell, too. This is your secret ingredient. To serve, place drained, sliced apples next to your caramel and peanut butter dip and start dunking!
General Tso\u2019s Taco Bake 2 tablespoons rice vinegar 2 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid 1 tablespoon soy sauce 1 tablespoon toasted sesame oil 6 cups finely shredded green cabbage 1/2 cup fresh cilantro leaves 4 scallions, thinly sliced 1 Fresno chile, halved, seeded if desired and thinly sliced Kosher salt, if needed 3/4 cup sour cream 2 teaspoons chili-garlic paste Juice of 2 limes Kosher salt 1/4 cup hoisin sauce 1/4 cup apricot jam 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon chili-garlic paste 1 tablespoon toasted sesame oil 2 teaspoons grated fresh ginger 3 cups chopped skinless rotisserie chicken 10 taco shells 1 1/2 cups grated pepper jack cheese Lime wedges Fresh cilantro leaves White sesame seeds Black sesame seeds Instructions: Preheat the oven to 375 degrees F. For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos. For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos. For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce. Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes. Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.
Corn on the Cob with Spicy Cilantro Butter 3 tablespoons unsalted butter, at room temperature 2 tablespoons chopped fresh cilantro 1 teaspoon grated lime zest, plus wedges for serving 1 red jalapeno pepper, seeded and finely chopped Kosher salt and freshly ground pepper 4 ears of corn, husked Instructions: Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside. Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top. We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.
Mediterranean Pasta Shells 2 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend 2 cups pasta shells, medium size, cooked 1/2 cup cherry tomatoes cut in half 2 Tbsp. extra virgin olive oil 1 Tbsp. red wine vinegar 3 oz. low fat ricotta cheese Instructions: Low-Sodium Recipe 1. Preheat oven to 225 degrees F. 2. Sprinkle cherry tomatoes with 1 Tbsp. Mrs. Dash® Garlic and Herb Seasoning Blend. 3. Cook for 30 minutes or until tomatoes are soft. 4. Toss with remaining ingredients.
Chocolate-Banana Ice Cream Pie 60 vanilla wafer cookies (about three-quarters of a 12-ounce box) 1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional) 1 stick unsalted butter, melted 2 medium bananas 1 pint vanilla ice cream 1 pint chocolate ice cream 1 cup heavy cream 2 teaspoons confectioners' sugar Instructions: Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature. Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours. Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.
Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad 4 whole freshwater fish, such as rainbow trout, 4 small fins removed from bottom, eviscerated, and scaled 3 tablespoons olive oil 2 large lemons, thinly sliced 1/2 pound pancetta, sliced into thin strips, like bacon Salt and freshly ground black pepper 1 thick slice ginger Three Cabbage Rice Salad, recipe follows 2 tablespoons Dijon mustard 1/3 cup rice wine vinegar 1 tablespoon minced fresh jalapenos 2 tablespoons cilantro, whole leaves 1/2 cup grapeseed oil 1/2 cup scallions, green parts only, cut 1/8-inch thick 1 cup red cabbage, cut into 1/8-inch ribbons 1 cup green cabbage, cut into 1/8-inch ribbons 1 cup Napa cabbage, cut into 1/8-inch ribbons 2 cups cooked basmati rice, cooked with 1 teaspoon paprika, and cooled to room temperature. Salt and pepper Instructions: Using a sharp knife, score the fish on each side. Season the inside with salt and pepper, and place 2 or 3 lemon slices inside the cavity of the fish. Rub the outside of each fish with the slice of ginger, and season the outside of the fish with salt and pepper. Wrap each fish with enough pancetta to cover the flesh, by laying the pancetta side by side in a shingled rectangle, and rolling the fish up in it. Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the fillets over high heat, turning once, until the pancetta is crispy, about 4 to 6 minutes per side or until the fish is cooked through. Plating: On a large oval plate, place a mound of the Three Cabbage Rice Salad and top with fish. Drizzle with a little reserved vinaigrette and sprinkle a dash of paprika on top. In a large bowl, combine the mustard, vinegar, chiles, cilantro, and whisk in the oil. Put aside a couple of tablespoons, for garnish. Add the cabbage and scallions and toss well. Season with the salt and pepper and allow to rest to flavor, about 3 minutes. Toss with rice and check for seasoning.
Slow-Roasted Garlic Chicken 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 1 (5 pound) chicken 4 heads garlic, top 1-inch cut off 2 tablespoons olive oil 1 medium lemon, halved 1 medium yellow onion, quartered 1 cup low-sodium chicken broth Instructions: Heat the oven to 375 degrees F and arrange a rack in the middle. Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity. Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour. Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more. Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
Air Fryer Stuffed Mushrooms 1/4 cup breadcrumbs 1/4 cup grated Pecorino-Romano 2 tablespoons shredded mozzarella 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh mint 1 clove garlic, minced 4 tablespoons olive oil Kosher salt and freshly ground black pepper 36 white button mushrooms (about 1 1/2 pounds), stemmed Instructions: Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend. Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure. Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.
Stinky's Stew with Mema's Pressed Crab Po Boy 6 ounces onions 4 ounces celery 4 ounces leeks 1 gallon shrimp shells 4 roasted blue crab bodies 3 flounder bones 4 ounces sherry 8 peppercorns 2 bay leaves 8 cups light chicken stock 1 ounce unsalted butter 3/4 cup chopped celery 3/4 cup chopped onions 1 ounce white wine 1/4 teaspoon chicken base 1 bay leaf 1 ounce lemon juice 1 tablespoon mixed salt and freshly ground black pepper 2 to 3 dashes hot sauce, such as Tabasco 1 pound crab claw meat, picked well 2 tablespoons chopped green onions 2 tablespoons chopped fresh parsley 14 crushed butter crackers or wafer crackers, such as Captain's Four 6- to 8-inch soft white rolls 2 tablespoons unsalted butter 3 peeled and deveined (16-20 count) shrimp 2 ounces Gulf fish pieces 2 U-10 sea scallops Salt and freshly ground black pepper 1/4 cup roasted corn kernels 1/4 cup Roma tomatoes, cut into 1/2-inch pieces 1 teaspoon garlic, minced 1/2 teaspoon red pepper flakes 1/4 cup white wine 5 black mussels 5 oysters 1 full snow crab cluster 2 tablespoons basil butter Instructions: For the stock: Lay the onions, celery and leeks in the bottom of a large pot.Lay the shrimp shells, crab bodies and fish bones over the vegetables.Add the sherry, peppercorns and bay leaves and cover and steam Pour in the chicken stock and simmer for 45 minutes. Strain and reserve. For the po boy: Melt the butter, then add the celery and onions and cook for 5 minutes. Add 1 ounce water, the wine, chicken base and bring to simmer. Stir in the lemon juice, salt and black pepper and hot sauce. Add the crab meat and toss together (do not overcook). Fold in the onions, parsley and crackersook for one minute more. Spoon the crab mixture onto the rolls. For the stew and assembly: Place crab po boy on a sandwich press. Reserve the rest to cook and eat separately. Meanwhile, melt butter in a small saucepot over medium heat. Sprinkle the shrimp with salt and black pepper and sear the shrimp, fish. Remove.Add the corn, tomatoes, garlic and red pepper flakes and cook for 3 minutes. Pour in the wine to deglaze, and then add 1 1/2 cups of the crab stock and bring to a simmer.Add for 4 minutes. a large stew bowl. Place crab cluster hanging on edge of bowl. Serve with a pressed po boy on side, a cocktail fork, soup spoon, shell bowl and wet nap on a doilied plate.
Warm Almond Crusted Manchego Cheese with Hot Garlic Vinaigrette and Slivered Almonds 1/4 cup all-purpose flour Salt and freshly ground pepper 1 large egg 1 tablespoon water 1/4 cup panko bread crumbs 2 tablespoons ground almonds 1 (8-ounce) slice manchego cheese, about 1-inch thick 2 tablespoons olive oil Hot Garlic Vinaigrette, recipe follows 1/4 cup slivered almonds, lightly toasted 2 tablespoons coarsely chopped flat-leaf parsley 1/4 cup olive oil 3 cloves garlic, finely chopped 2 tablespoons aged sherry vinegar Salt and freshly ground black pepper Salt and freshly ground black pepper Instructions: Set up 3 bowls: 1 with flour seasoned with salt and pepper, 1 with egg and 1 tablespoon of water and seasoned with salt and pepper, and 1 with the bread crumbs and ground almonds. Preheat oven to 450 degrees F. Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then in the egg wash, and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 5 to 7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread. Heat oil over low heat in small saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.
Pawhuska Cheese Steaks 6 tablespoons butter 1 1/2 pounds thinly shaved good-quality deli roast beef Few dashes Worcestershire sauce 1 yellow onion, sliced thick 1 green bell pepper, sliced thick 1 red bell pepper, sliced thick 1 yellow bell pepper, sliced thick 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz 6 deli rolls, halved Serving suggestions: spicy mustard, horseradish or hot sauce, optional Instructions: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Add a few dashes of Worcestershire sauce and warm for about a minute or so, then remove to a plate and set aside. Add 2 more tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, 8 to 10 minutes. Add the black pepper and cayenne to the processed cheese sauce, then microwave according to the package instructions. Melt the remaining 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately as is, or with a little spicy mustard, horseradish or hot sauce if you like!
Spaghetti Mangiafuoco 2 cups roughly chopped peeled tomatoes 2 tablespoons extra-virgin olive oil 20 cherry tomatoes, halved 6 anchovies 2 cloves garlic, peeled, crushed and chopped 1 sprig fresh basil 1 sprig fresh parsley Small handful of capers Pinch crushed red pepper flakes Salt 1 pound spaghetti Instructions: Combine the chopped tomatoes, olive oil, cherry tomatoes, anchovies, garlic, basil, parsley, capers and red pepper flakes in a saute pan and let simmer for 5 minutes. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta and add it to the pan with the sauce. Toss to combine.
Pink Elephant Cocktail 1 part white cranberry juice 1 part berry vodka 1/2 part raspberry liqueur (recommended: Chambord) 1/2 part Limoncello Instructions: To a shaker full of ice, add all ingredients. Shake well and pour into chilled martini glasses.
Salmon en Papillote with Papaya, Mango, and Avocado Salad 3 salmon fillets Zest and juice of 1 lemon, plus juice of 1 lemon, for dressing Zest and juice of 1 lime Kosher salt, to taste 2 Anaheim pepper, finely chopped, divided 1 bunch fresh cilantro leaves, chopped 2 cups mixed greens 1 avocado, halved, pitted, peeled and cubed 1 small papaya, peeled, pitted and cubed 1 mango, peeled, pitted and cubed 1 fennel bulb, thinly sliced 1/2 cup extra-virgin olive oil 1 tablespoon sesame seeds 1 tablespoon poppy seeds Freshly ground black pepper, to taste Instructions: Preheat the oven to 350 degrees F. In a large bowl, gently toss the salmon fillets with the zest and juice of 1 lemon, lime zest, lime juice, and a pinch of salt. Place 1 salmon fillet in the middle of a piece of parchment paper and top each fillet with equal parts chopped pepper and chopped cilantro. Fold in 2 sides of the parchment paper, then fold in the other sides so that all the edges meet at the top, then twist the edges together to seal. Wrap each piece into a little package. Place the packages onto a sheet pan and cook in the oven for 10 to 15 minutes. Meanwhile, to assemble the salad: In a large bowl, combine the mixed greens, avocado, papaya, mango, and fennel. In a small bowl, whisk together the olive oil, remaining lemon juice, Anaheim pepper, and sesame and poppy seeds. Season the salad with salt, and pepper, to taste. Pour the dressing over the fruit and greens and toss to coat. Remove the salmon filets from the parchment and serve each filet on top of a mound of salad.
Squid Ink Risotto Good extra-virgin olive oil, for cooking and drizzling 1 large onion, cut into 1/4-inch dice Kosher salt 2 cups arborio rice 1 1/2 to 2 cups dry white wine 3 to 4 cups chicken stock, kept HOT 2 tablespoons squid ink 10 ounces calamari tubes and tentacles, cleaned and tubes sliced into long strips 2 tablespoons unsalted butter 1/2 to 3/4 cup grated Parmigiano-Reggiano Fresh chives or micro bull's blood, for garnish, optional Instructions: Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook, letting the rice slightly stick to the bottom of the pan and scraping it off, until it sounds crackly, 3 to 4 minutes. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over medium-high heat, stirring continuously, until the wine has absorbed into the rice. Add the chicken stock to the pan until it covers the rice, about 4 minutes. Cook over medium-high heat, stirring continuously, until the stock has absorbed into the rice, about 6 minutes. Repeat this process two more times with the hot chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to test how it is cooked. Add the squid ink and mix to incorporate. If the rice is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. Add the calamari and allow to cook until tender and the rice is creamy but still flows and holds its own shape, 5 to 7 minutes. When the rice is cooked perfectly, remove it from the heat. Toss in the butter and Parmigiano-Reggiano and fold to combine. Garnish with chives or micro bull's blood if using, and a big glug of good extra-virgin olive oil.
BeeSting Dark beer Freshly-squeezed orange juice Orange slices Instructions: In a glass, add 1/2 beer and 1/2 orange juice. Float the orange slice on top of the drink.
Grilled Strawberry Shortcake with Lemon Cream 1/2 cup heavy cream 3 tablespoons powdered sugar 1/4 teaspoon vanilla extract Zest of 1/2 lemon 1/2 cup sour cream 16 large strawberries, from a 1-pound package, hulled 3/4 cups powdered sugar 1/4 cup lemon juice 1 store-bought pound cake, sliced into 1/2-inch slices Instructions: Preheat a grill to medium-high heat. For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use. For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl. Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on. Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.
Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette 1 pound fresh domestic elk rib-eye 1 minced fresh jalapeno pepper 1 dozen fresh corn tortillas 1 tablespoon good olive oil, plus more for drizzling 1/2 teaspoon fresh lemon juice Kosher salt and fresh ground pepper 1/4 cup freshly grated dry Mexican cheese 2 tablespoons good olive oil 1/2 fresh lemon, juiced 2 dashes green hot sauce (recommended: Tabasco) 1/2 teaspoon finely chopped jalapeno Kosher salt and fresh ground pepper 1 1/4 pounds baby arugula Instructions: Chill the rib-eye in the freezer for 10 minutes to make it easier to slice. Mince 1 fresh jalapeno pepper after removing the seeds and ribs (flavor not heat is important because the domestic elk has such a delicate flavor). Brush the corn tortillas with a little olive oil and place them directly on a hot grill, turn often. You want them crisp and with grill marks. Mix your vinaigrette using a whisk in a small metal bowl. Slice the raw elk as thinly as possible, arrange on a large chilled platter after tossing the baby arugula in the dressing and placing in the middle of the platter. Sprinkle the minced jalapeno on the meat and drizzle with the good olive oil and the lemon juice. Season with salt and pepper and garnish with the cheese. Break up the grilled tortillas by hand and use the pieces to enjoy the elk.
Chimichurri 1 cup red wine vinegar 1/2 cup vegetable oil 1/2 cup peeled, seeded, and diced tomatoes 1/2 cup diced red bell pepper 1/2 cup warm water 4 teaspoons finely chopped fresh Italian parsley leaves 2 teaspoons salt 2 teaspoons finely chopped garlic 1 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon chili flakes 1/2 teaspoon ground black pepper 1 scallion, chopped 1 large bay leaf, broken into small pieces Instructions: Combine all the ingredients in a small bowl, mix together, and cover. Prepare well before the meal is to be served in order to allow flavors to blend.
Foil-Pack Grilled Sweet-and-Spicy Chicken Wings 1/4 cup chili powder 1/4 cup packed light brown sugar 1 teaspoon chipotle chili powder Kosher salt and freshly ground black pepper 4 pounds air-chilled chicken wings (about 24), split at the joint, wingtips removed and discarded 1/4 cup vegetable oil 1/2 cup fresh cilantro, chopped 1 lime, cut into wedges Instructions: Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours. Prepare a grill for high heat. Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges.
Janette's 'Chicken-Fried' Buffalo Steaks 1 1/2 pounds buffalo steak, cut into 4 equal pieces 2 cups plain nonfat yogurt 2 tablespoons hot sauce 1 teaspoon dried thyme 1 1/2 teaspoons salt Freshly ground black pepper 2 cups finely crushed low-fat cereal (recommended: Special K) Nonstick cooking spray Instructions: Preheat the oven to 425 degrees F. Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside. In a shallow bowl, whisk the yogurt with the hot sauce, thyme, salt, and pepper. Spread the crushed cereal on a large plate. Coat a baking sheet with nonstick spray. Dredge the steaks in the cereal, dip them in the yogurt mixture and then back in the cereal to coat. Place on the baking sheet and bake until browned and cooked through, about 10 minutes, turning the steaks over after 5 minutes. Serve immediately. Serving suggestion: Your favorite steak sauce and Janette's Oven-Baked French Fries with Homemade Ketchup.
Rendang (Spicy Beef Indonesian Curry) 4 cups coconut milk 1 cup water 3 tablespoons minced garlic 3 tablespoons minced shallot 1 1/2 tablespoons minced galangal 1 1/2 teaspoons minced fresh turmeric 1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy) 2 teaspoons ground nutmeg 1 teaspoon ground toasted cardamom 1 teaspoon ground toasted coriander 1 teaspoon ground toasted cumin 1 teaspoon minced ginger 2 or 3 Indonesian bay leaves (see Cook's Note) One 2-inch cinnamon stick 1 stalk lemongrass, minced 2 pounds beef chuck, cut into 2-inch cubes 1 tablespoon sugar 1 teaspoon kosher salt Instructions: Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.
Goat Cheese Fondue 20 ounces goat cheese, at room temperature 1/2 cup heavy cream 1/2 cup white wine, such as Pinot Grigio 2 teaspoons fresh thyme leaves Freshly cracked black pepper 2 tablespoons chopped fresh chives 4 teaspoons honey 2 Gala apples, cut into wedges 1/2 pound red seedless grapes 1/2 loaf sourdough bread, cut into 1-inch chunks Instructions: Place the goat cheese in a small saucepan over low heat. Pour in the heavy cream and white wine, then add the thyme leaves and some black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off, 8 to 10 minutes. The fondue will be thick and creamy. Remove from the heat and stir in the chives. Drizzle the honey over the fondue and serve warm with apples, grapes and sourdough bread for dipping.
Silver Sangria 6 cups ice 6 ounces light rum 1 (750-ml) bottle Sauvignon Blanc 3 ounces peach schnapps 3 ounces sour apple liqueur 6 ounces fresh lime juice 4 ounces fresh lemon juice 1/2 cup sugar 6 ounces lemon-lime soda 6 ounces soda water 1 green apple, peeled and cut into small pieces 1 red apple, peeled and cut into small pieces 1 peach, peeled and cut into small pieces 6 fresh lemon wheels, for garnish 6 fresh limes wheels, for garnish Instructions: In a pitcher add ice and stir together all the ingredients except for the garnishes. Serve drinks over ice garnished with lemon and lime wheels.
Jalapeno Cornbread 4 tablespoons unsalted butter 2 large eggs 1 1/2 cups frozen corn, thawed 1 cup yellow cornmeal 1 cup all-purpose flour 1 cup sour cream 1 teaspoon sugar 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 jalapeno pepper, chopped Instructions: Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside. Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter. Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.
Marinara Sauce 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 1 celery stalk, finely chopped 1 carrots, peeled and finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 (32-ounce) cans crushed tomatoes 1 dried bay leaves Instructions: In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Apricot Salad with Orange Flower Water and Pistachios 4 apricots 2 peaches 2 tablespoons sugar 2 tablespoons honey 1 drop orange flower water 2 tablespoons chopped green pistachios Serving suggestion: Creme fraiche Instructions: Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter. Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.
Oyster Orgy Salad 1 quart peanut oil Fish fry, recipe follows 4 eggs 2 cups milk 1 dozen freshly shucked oysters 1 pound bag fresh spinach, stemmed and cleaned 4 ounces Brie 2 ounces Balsamic Vinaigrette, recipe follows 2 ounces pimentos 2 ounces hickory smoked bacon, crumbled 3 ounces croutons 1 cup corn flour 1 cup flour Salt and pepper 1/2 cup olive oil 1/2 cup balsamic vinegar 1/4 tablespoon Italian seasoning 1/4 tablespoon salt 1 teaspoon crushed red pepper 1/4 cup sugar 1/4 cup diced onion Instructions: In large cast iron pot, heat oil to 350 degrees F. Pour fish fry into a mixing bowl. Whisk together eggs and milk to make an egg wash. Dredge oysters in fish fry. Shake off excess batter from oysters. Dip oysters in egg wash and then re-dredge in fish fry. Place oysters into oil individually and fry 1 to 2 minutes, or until golden brown. Drain oysters on paper towels. Place spinach onto 4 salad plates. Slice Brie into 1-ounce portions. Place pats of Brie on the spinach. Arrange oysters evenly on salad. Drizzle dressing to taste and garnish with pimentos, bacon, and croutons. Blend ingredients until texture is even. Season with salt and pepper, to taste. Mix all ingredients in food processor. Place in refrigerator to chill.
Phyllo Wrapped Asparagus and Boursin 5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20) 1 cup melted butter 1/4 cup Parmesan 1 small wheel brie cheese (8 ounces), cut into 16 mini-wedges 16 asparagus tips, blanched Instructions: Preheat oven to 350 degrees F. Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 \folds\ total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
Spinach and Kale Salad 2 tablespoons olive oil 1 red bell pepper, diced 2 garlic cloves, diced 1 bunch of Kale, chopped 1 bunch of spinach, chopped Salt and freshly-ground black pepper to taste 4 tablespoons balsamic vinegar Instructions: Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.
Gingerbread Cake with Snow Sugar 1/3 cup vegetable oil, plus more for the pans 3 large eggs plus 2 yolks, at room temperature 2/3 cup unsulfured molasses 2 teaspoons pure vanilla extract 1/4 cup buttermilk 2 cups sifted cake flour 1 tablespoon baking powder 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon kosher salt 1 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 1/3 cups packed dark brown sugar 6 tablespoons unsalted butter, at room temperature 1/2 cup candied ginger, diced (about 3.75 ounces) 1 cup granulated sugar 3 tablespoons cornstarch 1 ounce refined coconut oil, melted and cooled (about 2 tablespoons plus 1/2 teaspoon when solid) Instructions: Preheat the oven to 375 degrees F. Brush the bottoms and sides of two 9-by-3-inch loaf pans with oil. Line the bottoms with parchment paper leaving a 2-inch overhang on two sides, then brush the paper with oil. In a medium bowl, whisk the whole eggs, egg yolks, molasses and vanilla until smooth. In a small bowl, mix the buttermilk with 1/3 cup of hot water. In a large bowl, whisk the flour with the baking powder, cinnamon, ginger, salt, nutmeg and cloves. Add the brown sugar and mix very well. Add the butter and oil and mix until the mixture resembles coarse meal. Slowly drizzle in the egg mixture and stir until incorporated, then whisk in the buttermilk mixture until smooth, scraping around the sides and bottom of the bowl as necessary. Pour the batter into the prepared loaf pans, then sprinkle half the candied ginger on top of each cake. Bake until the cakes feel bouncy and a tester inserted in the centers comes out clean, 25 to 30 minutes. Transfer the cakes to a rack and let cool for 10 minutes. Unmold the cakes, being sure to peel off the parchment paper, and cool completely on the rack, right-side up. When ready to serve, place a gingerbread cake on a serving platter, then sift 1/2 cup of the Snow Sugar in a sieve over the top of the cake until dusted. Place the sugar and cornstarch in a medium bowl and whisk to combine. Slowly drizzle in the coconut oil while whisking until the mixture comes together; it may clump together slightly but should redistribute fairly evenly to look like coarse breadcrumbs. If you are going to use the snow sugar immediately, place the bowl in the refrigerator for 5 to 10 minutes to allow the coconut oil to solidify; it can also be stored in an airtight container in the refrigerator until ready to use. When you are ready to use, break up any large clumps, then place the snow sugar in a fine sieve and press lightly on the sugar to sift over the top of the cake to create a snowy effect.
Oven \Fries\ 3 large baking potatoes, cut into 1/4-inch-thick matchsticks 2 tablespoons canola oil Salt Cooking spray Instructions: Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.
Thanksgiving Wild Rice 1 1/3 cups wild rice (8 ounces), rinsed and drained 4 3/4 cups homemade turkey or chicken broth, or low-sodium canned Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter One 12-ounce package loose pork sausage meat 12 ounces shiitake mushrooms, stems removed and sliced 1/4-inch thick 3 tablespoons finely chopped flat-leaf parsley leaves 1 cup finely chopped onion 1 tablespoon finely chopped fresh thyme leaves Instructions: 1. In a large sauce pan, combine wild rice, 4 cups of stock and salt, to taste. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook until tender, about 1 hour. Drain and transfer rice to a large bowl. 2. In a medium skillet, heat 1 tablespoon butter over medium heat and add sausage meat. Cook, breaking it up with a wooden spoon, until it is lightly browned, about 10 minutes. Drain off excess fat, and stir sausage into rice. 3. Heat 2 tablespoons of butter in skillet over medium-low heat. Add onions, and cook until golden, about 15 minutes. Add thyme and cook 2 minutes more. Stir into rice mixture. 4. Preheat oven to 350 degrees F. Melt remaining butter in skillet over medium heat and add mushrooms. Cook until wilted and lightly browned, about 10 minutes. Stir into rice with parsley and the remaining 3/4 cup of stock. Season with salt and pepper, to taste. Transfer to a 9- by 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes.
Fresh Pea Soup with Mint 2 tablespoons olive oil 2 medium yellow onions, peeled and diced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 garlic cloves, minced or pureed 2 medium Yukon Gold potatoes, peeled and sliced thin 5 cups chicken stock 16 ounces frozen baby peas 1/3 cup sour cream 3 tablespoons freshly chopped mint Instructions: Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve. In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).
Upside Down Mushroom Gorgonzola Tartlets Nonstick cooking spray, for the mini muffin pan 6 ounces cremini mushrooms, sliced 1/4 cup crumbled Gorgonzola 3 tablespoons all-purpose flour 2 tablespoons panko breadcrumbs 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh basil, chopped 1 teaspoon lemon zest 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper 2 large eggs 1 sheet frozen puff pastry dough, thawed Instructions: Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray. Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more. Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork. Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round. Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.
Martini Dash of French vermouth 2 ounces gin Green olive Instructions: Take a chilled martini glass and add a dash of vermouth. Swirl vermouth around and pour it out. In a separate mixing glass full of ice, put gin. Stir it with a bar spoon and strain into the chilled martini glass and garnish with a fresh olive.
Raspberry Almond Tart 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed 1 egg, beaten to blend 3/4 cup whipping cream 1/4 cup powdered sugar 2 tablespoons amaretto liqueur 1/4 cup sliced almonds, toasted and coarsely crumbled 2 (6-ounce) baskets fresh raspberries Unsweetened cocoa powder, for dusting Instructions: Preheat the oven to 400 degrees F. Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely. Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve. NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.
Trinidadian-Style Chicken 6 cloves garlic, chopped 2 shallots, coarsely chopped Bunch green onions, trimmed and chopped Bunch fresh flat-leaf parsley, leaves and stems coarsely chopped 1/2 cup vegetable oil 1 (3-pound) whole chicken, cut into pieces 1 cup sugar 1/4 cup vegetable oil 1/2 white onion, cut into small dice 1 green chile, seeded and halved lengthwise, optional 1 unripe plantain, halved lengthwise and chopped 4 plum tomatoes, chopped 1/4 cup Worcestershire sauce 1/2 cup chicken stock Kosher salt 1 cup fresh cilantro leaves Instructions: For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.
Grandma's Pizza 2 1/2 cups flour (I'm using bread flour but you could use all-purpose) 1 tablespoon kosher salt 1 teaspoon instant yeast or 1/2 ounce fresh yeast Extra-virgin olive oil, for the baking sheets One 28-ounce can crushed tomatoes (San Marzano if possible) 6 tablespoons extra-virgin olive oil 10 leaves fresh basil 3 cloves garlic Kosher salt 12 ounces mozzarella (fresh if possible), sliced or shredded Cracked black pepper Chile flakes, for sprinkling, optional Grated Parmesan, for sprinkling 12 leaves fresh basil Instructions: For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour. Position an oven rack in the center of the oven and preheat to 450 degrees F. Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days. Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again. For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth. For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.
Chocolate Grits Ice Cream 4 large egg yolks 3/4 cup Dutch-process cocoa powder 1/2 cup sugar 2 tablespoons whole milk 1 1/2 cups half-and-half 1 1/2 cups heavy cream 1 vanilla bean 1/4 cup stone-ground grits, plus more for garnish, optional 1/2 cup chopped (3-ounces) dark semisweet chocolate Shaved chocolate, for garnish, optional Instructions: In a large bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the cocoa, sugar, and 2 tablespoons of the milk and beat until thickened and dark, glossy brown in color, about 3 minutes. In a small saucepan, heat 1 1/2 cups half-and-half and the cream over medium-low heat until a candy thermometer registers150 degrees F. (You may see steam rising from the pan, but the milk and cream should not start to boil.) With a sharp knife, slice the vanilla bean lengthwise, scrape the tiny black seeds into the half-and-half, and add the vanilla bean to the pan. Add the grits and continue to cook, stirring occasionally and maintaining the temperature around 150 degrees F, until the grits swell and the mixture thickens to the consistency of a thin porridge, about 10 to 20 minutes, depending on the freshness of the grits and the coarseness of the grind. Remove the vanilla bean and discard. Whisk 1 cup of the half-and-half and grits mixture slowly into the cocoa mixture, stirring constantly until the liquids are thoroughly incorporated. Add the chopped chocolate to the grits mixture remaining in the saucepan and stir until it dissolves, 2 to 3 minutes. Stir the cocoa mixture into the grits and chocolate mixture and cook over low heat, stirring occasionally to prevent scorching, until the custard thickens to the texture of a thick, liquid pudding, 8 to 12 minutes. Let cool to room temperature and transfer to a container. Press plastic wrap onto the surface of the custard and refrigerate for 4 hours or overnight, until the custard is very cold. Pour the custard into an ice cream maker and churn according to the manufacturer's instructions until the ice cream becomes very thick and holds its shape. Quickly transfer the ice cream to a container with a tight-fitting lid. If there is any space between the surface of the ice cream and the lid, pat a sheet of plastic wrap on the surface. Cover the container. Freeze the ice cream until it has hardened, at least 2 hours. Remove from the freezer 10 minutes before serving and remove the plastic wrap. Serve small scoops of ice cream in bowls, and garnish with shaved chocolate or for fun, a pinch of dry, raw grits.
Crispy Oysters with Chile Dipping Sauce 1 cup rice flour 1/2 cup fine cornmeal 1 tablespoon crab boil seasoning 1 quart iced soda water 1 dozen shucked Chesapeake Bay oysters Salt 1/4 cup rice vinegar 1/4 cup naturally brewed soy sauce 3 Thai bird chiles, minced 1 teaspoon sugar 1 teaspoon sesame oil Mixed greens, for plating Instructions: Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil. PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.
Microwave Caramel and Peanut Popcorn 4 quarts popped popcorn 1 cup brown sugar 1/3 cup unsalted butter 1/4 cup light corn syrup 1 teaspoon vanilla extract 3/4 teaspoon salt 1/2 teaspoon baking soda Instructions: Place the popped popcorn into a large brown paper bag. Set aside. In a 2-quart casserole dish, or other heatproof glass dish, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat at full power for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 minute and 30 seconds more. Remove from the microwave, and stir in the baking soda. Pour the syrup mixture over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the popcorn. Place bag into the microwave, and cook for 1 minute 10 seconds. Remove, shake, flip the bag over and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Serve immediately or store in an airtight container.
Blueberry Buckle Butter or nonstick spray, for pan 1/4 cup all-purpose flour 1/4 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch salt 4 tablespoons unsalted butter, cut into small cubes 1/2 cup chopped pecans 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 stick butter, at room temperature 3/4 cup granulated sugar 2 large eggs, at room temperature 3/4 cup buttermilk, well shaken 1 1/2 teaspoons vanilla extract 2 cups fresh blueberries (thawed, if frozen) Instructions: Heat the oven to 350 degrees F. Coat an 8 by 8-inch baking pan with butter or nonstick spray. Topping: Mix the flour, brown sugar, cinnamon, allspice and salt in large bowl. Blend the butter into the mixture until it forms pea-size lumps. Stir in the pecans. Cakes: In a medium-sized bowl, whisk together the flour, baking powder, and salt. In another bowl, add the butter and sugar and beat with a hand mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, 1 at a time. Stir in the buttermilk and the vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake for 45 to 50 minutes. Remove from oven and let cool for before serving.
Potato Latkes 3 tablespoons vegetable oil 1 egg, lightly beaten 4 russet potatoes, peeled and shredded 2 scallions, sliced Salt Pepper Instructions: Heat oil in nonstick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.
Vanilla Extract 12 vanilla beans Vodka Instructions: Find a tall bottle that will hold at least a dozen vanilla beans. Fill the bottle with vodka. Let the beans marinate in the vodka for at least a month.
Scalded Corn Cakes 1 teaspoon salt 2 cups boiling water 1 1/4 cups white cornmeal Vegetable oil or bacon drippings, enough to fill skillet 1-inch deep Instructions: Add the salt to the boiling water; gradually sift in the cornmeal. Stir to combine. Cool the mixture in the refrigerator for 20 minutes. Shape into balls and then flatten to form patties about 2-inches across. Heat the vegetable oil or bacon drippings in a skillet. Fry patties until golden brown, about 5 minutes. Turn once. Drain and serve hot. Tip: Spray hands with nonstick cooking spray to prevent batter from sticking when shaping the balls.
How to Make Homemade Chicken and Dumplings | Chicken and Dumplings 1 1/2 pounds chicken breast tenders 1 tablespoon olive oil, 1 turn of the pan 2 tablespoons butter 1 russet potato, peeled and diced 2 medium carrots, peeled and diced or thinly sliced 1 medium onion, chopped 1 rib celery, diced 1 bay leaf, fresh or dried Salt and freshly ground black pepper 1 teaspoon poultry seasoning, 1/3 palm full 2 tablespoons flour, a handful 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics 1 small box biscuit mix(preferred brand Jiffy Mix) 1/2 cup warm water 1 cup frozen green peas Handful flat-leaf parsley, chopped Instructions: Dice tenders into bite size pieces and set aside. Wash hands. Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
Wed Wabbit 1 oz. vodka 2 oz. carrot juice 2 oz. tomato juice 1 tsp. agave nectar 1 oz. fresh lemon juice 3 thin slices fresh ginger Dash Worchester sauce Cherry tomato, garnish Thin slice of yellow pepper, garnish Instructions: Muddle ginger slices in the bottom of a shaker glass. Add a dash of lemon juice to help make it easier to muddle. Add all other ingredients. Fill shaker with ice and shake for approximately 5 seconds. Strain into a tall ice-filled glass and garish with a cherry tomato and yellow pepper.
Pumpkin-Yogurt Cheesecake 2 tablespoons unsalted butter, melted, plus more for the pan 8 sheets graham crackers 1/3 cup plus 1 tablespoon granulated sugar 12 ounces cream cheese, at room temperature 1/2 cup packed light brown sugar 1/2 teaspoon kosher salt 2/3 cup plain Greek yogurt 3 large eggs, at room temperature One 15-ounce can pure pumpkin puree 2 tablespoons all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon pure vanilla extract 2 tablespoons confectioners' sugar Instructions: Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside. Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely. Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl. Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving.
Rosemary Marinade for Buffalo Steaks 1/2 cup olive oil 3 tablespoons fresh lemon juice 6 sprigs rosemary, leaves removed and chopped finely Salt and freshly ground black pepper 4 medium sized buffalo steaks, around 6 ounces each Instructions: Whisk together all the marinade ingredients in a small bowl. Arrange the buffalo steaks in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours. The lemon tenderizes the meat, and adds great flavor. Buffalo steaks tend to have a \tang\ to them. The rosemary is so powerful that it infuses a great flavor to the meat. Grill or broil buffalo steaks to desired doneness.;
Pastelles 1 pound precooked fine cornmeal, such as Promasa or PAN brands 3/4 tablespoon blonde granulated coconut sugar 1/2 tablespoon sea salt 2 cups diced white onion 5 cloves garlic, minced into a paste 1 tablespoon dried thyme 1 tablespoon dried oregano 1 stick unsalted butter, melted 2 tablespoons vegetable oil 1 pound lean ground beef 1 pound lean ground pork 10 Thai green chiles, chopped 1 cup chopped pitted kalamata olives 1 cup black raisins 2/3 cup chicken stock 1/2 cup tomato paste 1/4 cup chopped capers 2 tablespoons Worcestershire sauce Kosher salt 1 package banana leaves, cut into 12-inch lengths (about 24 pieces) Vegetable oil Aluminum foil, cut into 16-inch lengths (about 24 pieces) 1 aluminum foil square about the size of the tortilla press 1 Hass avocado, skin removed and pitted 1 lemon, juiced 1 tablespoon cleaned and chopped cilantro root (white parts only) Kosher salt and freshly ground black pepper Instructions: For the corn dough: Add the cornmeal, coconut sugar and sea salt to a stand mixer with a paddle attachment. Turn the stand mixer to a low speed and add 3 1/2 cups water followed by the melted butter. Once it starts to come together, turn the mixer to medium speed and mix for 5 minutes. Cover with plastic wrap touching the dough and allow to rest for 1 hour at room temperature. Once the dough has rested, make 24 equal-size balls, approximately the size of an ice cream scoop. Place all on a tray and cover with a damp towel to prevent drying out. For the filling: While the dough is resting, preheat a large rondeau pan to high heat. Add the vegetable oil and immediately add the ground meats. Saute until half-cooked, breaking up the meat as small as possible using a potato masher. Reduce the heat to medium-high, and then add the onions and saute for a couple of minutes until they start to soften. Add the garlic and continue to cook for another minute. Add the dried herbs and chiles and saute for 1 minute. Add the olives, raisins, chicken stock, tomato paste, capers and Worcestershire, and simmer over medium heat until the liquid is almost fully reduced and the meat comes to a paste-like consistency. Season with salt and then allow to cool fully. For assembly: Cover your prep surface with several layers of newspaper (this can be a messy job). Using an 8-inch pastelle/tortilla press, place a piece of a 16-inch long aluminum foil strip on the bottom of the press and top with a banana leaf. Lightly coat the banana leaf with oil and place a dough ball on top, rolling the ball over the leaf to coat it in oil. Brush a square of aluminum foil liberally with some vegetable oil and place on top of the corn dough ball. Press the dough using the pastelle/tortilla press until it becomes a flat, round piece of dough. Set aside the top square of foil to reuse. Remove the bottom piece of aluminum foil, banana leaf and flattened dough to a flat surface and place approximately 2 heaping tablespoons of the cooled meat filling on half of the dough, starting from the center out towards the edge, making sure to leave about a 1/2-inch rim of dough around the edge. Fold the half-moon of uncovered dough over the meat using the banana leaf and aluminum foil and press the edges together. Fold into a rectangular package, by first rolling it then sealing the ends by folding with the banana leaf and foil. Repeat until all the packages are complete. Bring a large pot of water to the boil and place as many packages as you want in the water until fully cooked and heated through, about 20 minutes. Remove from the water with tongs and place on a tray to cool enough so you can handle it, approximately 2 minutes. For the avocado cilantro root puree: Put the avocado, lemon juice and cilantro root in a food processor and process until very smooth. Season with salt and pepper, and then transfer to a non-reactive bowl. Cover and refrigerate until ready to serve. Serve the pastelles hot with the avocado cilantro root puree.
Strawberry Chocolate Milk 8 ounces milk 2 tablespoons strawberry syrup, or to taste 2 tablespoons chocolate syrup, or to taste Fresh strawberry, for garnish Instructions: Combine all ingredients in a tall glass and stir. Garnish with a fresh strawberry and serve.
Cantaloupe Curls With Spiced Wine 1 cup dry red wine 2 Tbs. sugar 1/2 California bay leaf 1 tsp. mustard seeds 1 tsp. pink peppercorns, crushed 2 ripe cantaloupes, chilled Instructions: To make spiced wine, simmer all ingredients except cantaloupes in a one-quart heavy saucepan until reduced to about 1/4-cup, 10-15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf. Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever) and divide curls among bowls along with any juices. Just before serving, drizzle each serving with about a tablespoon of cooled spiced wine.
Gluten-Free Crispy Oven-Fried Chicken Canola oil, for greasing 2 cups unsweetened cornflakes 6 tablespoons raw almonds 6 tablespoons sesame seeds 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1 teaspoon dried thyme 1/2 teaspoon cumin 3 large eggs, lightly beaten 1/2 cup unsweetened almond or cashew milk 1 cup gluten-free flour blend, for dredging 1 1/2 pounds skinless, boneless chicken tenders Instructions: Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl. In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.
Tomato Slab Pie 3 1/2 cups all-purpose flour, plus more for dusting 1/4 cup grated Parmesan 1 tablespoon sugar 1 teaspoon kosher salt 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch dice and kept very cold, plus more for greasing the baking dish 1 tablespoon white or cider vinegar 1/3 cup ice water, plus more if needed Filling: 3 1/2 pounds tomatoes, sliced 1/4-inch thick 3 teaspoons kosher salt 1 teaspoon light brown sugar 1 tablespoon olive oil 1 large onion, chopped 1 tablespoon fresh thyme leaves 1 cup shredded pepper Jack 1 cup shredded mozzarella 1/2 cup fresh parsley leaves, chopped 3 scallions, sliced 1/4 cup mayonnaise 1/4 cup plus 1 tablespoon breadcrumbs 1 small clove garlic, minced 2 tablespoons unsalted butter, cut into small pieces 1 large egg, beaten Instructions: For the dough: Combine the flour, Parmesan, sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water. Turn the dough out on a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining dough. Wrap each piece tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days. Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish. For the filling: Toss the tomatoes with 2 teaspoons salt in a large colander set over a large bowl. Let stand, gently tossing about every 10 minutes, until the tomatoes release some of their juices, about 30 minutes. Drain the juices from the bowl, add the drained tomatoes and toss with the brown sugar and the remaining 1 teaspoon salt. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 5 minutes. Transfer the onion to a medium bowl, stir in the thyme and let cool. Add the pepper Jack, mozzarella, parsley, scallions, mayonnaise, 1/4 cup of the breadcrumbs and the garlic to the onions and stir to combine. To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment; roll into a rough 14-inch square (if the dough gets too soft, pop it in the fridge to firm up and then continue rolling). Roll the remaining dough into a rough 12-inch square. Transfer the larger piece of dough to the prepared baking dish. Gently press the dough along the bottom and up the sides of the dish. There will be overhang on all sides. Sprinkle the bottom with the remaining 1 tablespoon breadcrumbs; top with the cheese mixture spreading it in an even layer. Then add the tomatoes. Dot with the butter. Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg and cut decorative slits in the top of the pie. Bake until the crust is dark golden brown and the filling bubbles out a little through the slits, 1 hour to 1 hour and 10 minutes. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 2 hours before serving.
Soft-Shell Crab Salad with Green Goddess Dressing 1/2 cup sour cream 1/2 cup mayonnaise 1 lemon, juiced 2 garlic cloves, coarsely chopped 3 anchovy fillets 1 cup coarsely chopped fresh flat-leaf parsley 2 tablespoons chopped fresh tarragon leaves 2 tablespoons chopped fresh chives Sea salt and freshly ground black pepper 2 cups buttermilk 1 tablespoon crab boil seasoning Sea salt and freshly ground black pepper 4 medium soft-shell crabs, cleaned and rinsed Vegetable oil, for frying 2 cups all-purpose flour 2 bunches watercress, trimmed 1 head bibb lettuce, trimmed and hand torn 1/2 red onion, sliced 1 hard boiled egg Lemon wedges, for serving Instructions: To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together. To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off. Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F. Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels. To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.
Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad 4 teaspoons olive oil 4 red bell peppers, seeded and sliced 1 large yellow onion, thinly sliced 4 reserved cooked chicken breast halves, sliced into thin strips 1 cup diced chorizo or andouille sausage 2 tablespoons balsamic vinegar Salt and ground black pepper 4 long rolls (submarine or hoagie rolls) 6 small to medium Yukon gold potatoes, cut into 2-inch pieces 1/2 cup chopped green onions 4 slices turkey bacon, cooked until crisp 3 tablespoons apple cider vinegar 1 tablespoon olive oil Instructions: For the sandwiches: Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside. Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe. For the potato salad: To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.
BBQ Potato Chips 1 tablespoon chili powder 1 tablespoon granulated garlic 1 tablespoon kosher salt 1/2 tablespoon light brown sugar 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon ground black pepper Pinch cayenne Canola oil, for frying 3 pounds russet potatoes, scrubbed 1 cup white vinegar Instructions: For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne. For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel. Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel. Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature.
Bittersweet Chocolate Chip-Peanut Cookies 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup bittersweet chocolate chips 1/2 cup roughly chopped honey-roasted peanuts Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine. Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and honey-roasted peanuts. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
How to Make Russian Pierogi | Vareniki 2 pounds potatoes, cooked and drained (save water from cooked potatoes) 2 onions chopped 1 stick margarine Salt and pepper 2 cups flour, sifted 1/2 teaspoon salt 1/4 cup vegetable water Instructions: Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add 1/2 of the onions to the potatoes and season with salt and pepper. For the pirogi sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 5 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinching ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes. For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi. When all are cooked, drain and serve with the remaining Sauteed onions on top.
Blueberry Malt Milkshake 1 cup vanilla ice cream 1/2 cup fresh or frozen blueberries, plus more for garnish 1/4 cup milk 2 tablespoons malted milk powder 1 shot amaretto liqueur Whipped cream, for garnish Instructions: Blend the ice cream, blueberries, milk, malted milk powder, amaretto and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream and more blueberries.
Teriyaki Pork Tenderloin 2 tablespoons low-sodium soy sauce 1 tablespoon canola oil 1 tablespoon brown sugar 1 tablespoon dry sherry 1 tablespoon rice vinegar 1 garlic clove, crushed with a garlic press or minced 1/2 teaspoon finely grated fresh ginger Pinch red pepper flakes 1 pound pork tenderloin Instructions: Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours. Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.
Pacific Rim Chicken Burgers with Ginger Mayonnaise 1 1/4 pounds ground chicken 2/3 cup panko bread crumbs 1 egg, lightly beaten 2 green onions, thinly sliced 3 tablespoons chopped cilantro leaves, plus extra for garnish 1 clove garlic, minced 1 teaspoon Asian hot chili sauce 1 teaspoon salt 1/2 cup bottled teriyaki glaze 4 teaspoons honey 1 tablespoon vegetable oil, plus extra for hands 4 sesame buns, split and toasted 4 leaves red lettuce 1 cucumber, peeled, seeded, halved, and thinly sliced lengthwise Ginger Mayonnaise, recipe follows 1/2 cup mayonnaise 2 teaspoons sweet pickle relish 2 teaspoons minced fresh ginger 2 teaspoons lime juice 1 clove garlic, minced 1/4 teaspoon salt Instructions: In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices. In a small bowl, mix together all ingredients. Refrigerate until ready to use.
Roast Beef Tenderloin with Remoulade Sauce 1 beef tenderloin (about 2 pounds/1 kg), at room temperature 1 tablespoon olive oil Salt and freshly ground pepper 2 teaspoons Dijon mustard 1 teaspoon anchovy paste 1/2 teaspoon tarragon vinegar 1 egg yolk 1/4 cup/60 ml olive oil 3/4 cup/175 ml peanut or safflower oil 2 to 3 tablespoons chopped gherkins 2 tablespoons capers 2 tablespoons chopped fresh tarragon 1 tablespoon chopped fresh chervil 1 tablespoon chopped fresh parsley Freshly ground pepper Salt Lemon juice Instructions: For the beef: Preheat the oven to 400 degrees F/200 degrees C. Drizzle the beef with the oil and sprinkle with salt and pepper. Weigh the meat and roast it for 12 minutes for the first pound and 10 minutes for each additional pound. (For 2 pounds/1 kg, about 25 minutes.) Remove from the oven and let sit at least 10 minutes before slicing. For the remoulade sauce: Whisk together the mustard, anchovy paste, vinegar and egg yolk in a bowl. Add the olive oil, drop by drop, whisking constantly. Whisk in the peanut oil. The mixture should be very thick. Stir in the gherkins, capers, tarragon, chervil and parsley. Adjust the quantities of any of these to suit your taste. Grind in some pepper. Taste, and adjust the seasonings with salt and squirts of lemon juice. Serve the remoulade sauce spooned over the beef.
Angel Hair Pasta with Caviar and Lemon 1 cup heavy cream 1 cup sour cream Kosher salt and black pepper Grated zest and juice of 1/2 to 1 lemon 4 ounces angel hair pasta 1 1/2 to 2 ounces American caviar or trout roe 1 small bunch chives, minced Instructions: Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta. Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water. Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed. Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.
Frozen Strawberries 1 quart strawberries, de-stemmed 1 (3 pound) block dry ice Instructions: Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours. Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer.
Chocolate-Dipped Banana Sandwich Cookies 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup Dutch-process cocoa powder 1/4 teaspoon baking soda 4 tablespoons unsalted butter, melted 2 tablespoons milk 1 large egg yolk 4 tablespoons unsalted butter, at room temperature 2 tablespoons vegetable shortening 3/4 cup confectioners' sugar 1/2 teaspoon banana extract 1/4 teaspoon pure vanilla extract 1 firm but ripe banana 1 pound bittersweet chocolate chips 3 teaspoons vegetable shortening Instructions: For the cookies: Sift the flour, granulated sugar, cocoa powder and baking soda together in a medium mixing bowl and set aside. Whisk the butter, milk and egg yolk together in a separate bowl until uniform in color and texture. Add the butter mixture to the flour mixture and stir until it forms a dough. Divide the dough in half and place each half onto a sheet of plastic wrap or parchment paper. Form into two logs about 1 to 1 1/2 inches in diameter. Refrigerate for at least 4 hours to overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Remove one dough log at a time from the refrigerator. Slice into 1/4-inch-thick slices and place onto the baking sheets. Bake until firm and set, 8 to 10 minutes. Set aside on a rack to cool. Repeat with the second log. For the banana filling: Add the butter and shortening to a small bowl and beat with an electric mixer on medium speed until combined, about 1 1/2 minutes. Reduce the speed to low and add the confectioners' sugar in two batches. Add the extracts and mix until combined; set aside. Slice the banana into 3 dozen 1/8-inch-thick slices. To assemble the cookies: Place a heaping 1/2 teaspoon filling on each cookie. Place a banana slice on the filling, making sure it does not overlap the edge, and then cover with another cookie and press down gently. For the bittersweet ganache: Pour a couple inches of water into the saucepan and heat over medium-low heat to just below a simmer. Put the chocolate and shortening in a metal bowl and place over the hot water to melt, stirring often. If the water starts to steam too much, remove the bowl from the pan to avoid scorching the chocolate. When fully melted, remove from the heat, leaving the bowl of chocolate over the water. Using two forks, dip the sandwich cookies into the melted chocolate, turning gently to coat, and remove to wax paper. Allow to sit at room temperature until the chocolate is completely set, at least 2 hours. From Food Network Kitchen
Pesto Egg Puff Pastry Squares 1 tablespoon salted butter 7 large eggs 1 cup baby spinach 3 tablespoons prepared pesto Kosher salt and freshly ground black pepper 1 cup grated fontina cheese One 17.3-ounce box frozen puff pastry, thawed 6 slices deli ham 2 tablespoons everything seasoning Instructions: Preheat the oven to 400 degrees F. Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina. Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside. Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes. Serve hot or cold and enjoy.
Funked Out Bloody Mary 4 cups ice 4 cups low-sodium spicy vegetable juice (recommended: V-8) 2 tablespoons freshly grated horseradish 2 tablespoons pickled okra juice, plus whole okra for garnish 2 tablespoons green olive juice, plus whole olives for garnish 2 tablespoons hot sauce, plus more for serving 1 1/2 cups good quality vodka, chilled Pinch of smoked salt Freshly ground black pepper 4 celery sticks, for garnish Whole chives, for garnish Instructions: Fill a large pitcher with the ice. Combine the vegetable juice, horseradish, okra juice, olive juice, hot sauce and vodka. Season with smoked salt and pepper. Fill 4 glasses with the juice. Garnish with a dash of hot sauce, 1 celery stick, some green olives, 1 piece of pickled okra and some chives. Sprinkle with smoked salt, if desired. Serve immediately.
Beer and Sauerkraut Fudge Cupcakes, Beer Frosting 2/3 cup butter 1 1/2 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 cup unsweetened Dutch-process cocoa powder 2 1/4 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon soda 1 cup beer (recommended: Capital Munich Dark) 2/3 cup sauerkraut 1 cup raisins (optional) 1 cup chopped nuts (optional) Beer Frosting, recipe follows 1/2 cup butter, softened 3 1/2 cup confectioners' sugar, divided 1/3 cup unsweetened Dutch-process cocoa powder 1/8 teaspoon salt 1/3 cup beer, divided (recommended: Capital Munich Dark) Instructions: Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes. To assemble: Frost the cooled cupcakes with Beer Frosting. In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar. Add the cocoa, salt, and roughly 1/3 of the beer. Beat until smooth. Alternate adding the remaining sugar with the remaining beer and beat until fluffy.
Orange Cranberry Sauce One 14-ounce can chunky cranberry sauce 1 medium orange, zested and juiced (about 1/4 cup juice) Instructions: Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.
Spinach-Artichoke Pizza Bagels 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 1 10-ounce box frozen artichoke hearts, thawed and squeezed dry 1 8-ounce package cream cheese, at room temperature 1/2 cup grated parmesan cheese, plus more for topping 1/3 cup mayonnaise 1/3 cup sour cream 2 cloves garlic, grated 1 teaspoon grated lemon zest Kosher salt and freshly ground pepper 6 plain or sesame bagels, split 1 cup whole-milk ricotta cheese 2 cups shredded mozzarella cheese (about 8 ounces) Red pepper flakes, for topping Instructions: Preheat the oven to 500˚. Combine the spinach, artichokes, cream cheese, parmesan, mayonnaise, sour cream, garlic, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Puree until very smooth. Put the bagels cut-side up on a rimmed baking sheet. Bake until lightly toasted, about 5 minutes. Spread a heaping 1/4 cup of the spinach mixture on each bagel half. Dot each with 3 small spoonfuls of ricotta, then sprinkle with the mozzarella. Bake until the cheese is melted and bubbling, 10 to 12 minutes. Top the bagels with more parmesan and a pinch of red pepper flakes.
Macaroni and Cheese Pizza 1/2 pound dried rotini pasta Olive oil cooking spray 6 slices thick-cut good quality bacon 2 tablespoons unsalted butter 1 white onion, finely chopped 1 clove garlic, finely chopped Pinch ground nutmeg Salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 cups whole milk 2 cups grated sharp Cheddar 1 cup grated mozzarella 1 cup panko breadcrumbs 1/2 cup Parmesan 3 tablespoons chopped fresh chives 1 tablespoon olive oil 1 store-bought pizza dough, rolled out and spread on a well-oiled baking sheet Instructions: Preheat the oven to 450 degrees F. Bring a large pot of water to a boil and cook the rotini al dente. Drain and spray with olive oil cooking spray, making sure the noodles are coated well. Set aside. In a large saute pan over medium-high heat, cook the bacon until crispy. Remove to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon drippings and add the butter. Add the onions, garlic and nutmeg. Season the vegetables with salt and pepper and saute until the onions wilt and become translucent, about 4 minutes. Reduce the heat to medium-low and sprinkle in the flour, stirring to coat the onions and garlic. Continue to cook until you have a blond roux, about 5 minutes. Whisk in the milk until you have a thick enough sauce that it coats the back of a spoon. Crumble the bacon and add half to the sauce. Mix in the Cheddar and mozzarella. Turn the heat to low. Add the pasta to the cheese sauce and stir to coat. Cover and keep warm. In a small bowl, add the breadcrumbs, Parmesan, chives and olive oil. Add the rest of the crumbled bacon and add it to the bowl, stirring well to combine. Spray the pizza dough with the olive oil spray and place into the oven for 7 minutes. Remove from the oven and set down. Spread the macaroni and cheese on the pizza, being careful to leave a 1-inch border. Sprinkle with the breadcrumb mixture on the macaroni and cheese and bake in the oven for 10 minutes. Remove from the oven and let stand for 10 minutes to set the macaroni and cheese.
Coconut Flan 2 cups white sugar 3 tablespoons water 1/2 teaspoon lemon juice 5 large eggs 1 can sweetened condensed milk 1 can unsweetened coconut milk 1 tablespoon vanilla extract Hot water, for water bath Berries, for garnish Instructions: Preheat oven to 300 degrees F. Place sugar in a small saucepan and gently add the water and lemon juice. Do not stir. Bring the saucepan to a boil over medium-high heat, without stirring, until the mixture turns golden brown. Divide the caramel among 4 ramekins, filling them 1/4 of the way up. Beat the eggs in a large mixing bowl. Add the remaining ingredients and blend until combined. Pour the custard into the ramekins on top of the caramel. Place the ramekins in a large roasting pan or baking dish and carefully pour hot water into the pan around them, 1/2 way up their sides, to make a water bath. Bake in a preheated oven for 20 minutes until the flan starts to wiggle in the ramekins when gently shaken. Remove the ramekins from the water bath and chill them in the refrigerator for 2 hours before serving. Run knife around the edge of the ramekins. Invert on a plate and garnish with berries.
Ceviche Dressing 1/2 cup grated lemon zest 1/2 cup grated lime zest 8 ounces lemon juice 12 ounces orange juice 1 bunch scallion (white and half of the green), minced 3 tablespoons sugar 1 tablespoon shellfish glace 8 ounces red bell pepper, cut into confetti 2 red or orange Scotch bonnet chiles, slivered 1 pint light olive oil Instructions: Whisk together everything but oil. In a thin stream, whisk in oil to form an emulsion. Will keep refrigerated up to 4 days.
Shrimp Mousse Topped Salmon Four 6-ounce salmon fillets 1 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons grapeseed oil 2 egg whites 8 ounces shrimp meat 1 teaspoon minced fresh parsley 1 teaspoon seafood seasoning, such as Old Bay 1/4 cup panko breadcrumbs mixed with 1 teaspoon parsley and thyme Instructions: Preheat the oven to 350 degrees F. To sear the salmon, sprinkle the fillets with the salt and pepper. Heat a pan over high heat with the oil until the pan is smoking hot. Place the salmon into the heated pan, reduce the heat and allow to sear on the first side for 2 to 3 minutes. Then flip and sear the second side, about 2 minutes. Then remove from the pan and allow to cool. To create the mousse topping, first whip the whites until stiff. Next, in a food processor, puree the shrimp, and then add the parsley and seafood seasoning and pulse 7 to 8 times. Next, remove the shrimp and place in a bowl. Add the whipped whites and mix in a folding fashion. After creating the topping, evenly portion about 2 tablespoons of the mousse on top of the cooked salmon fillets. To finish the salmon, evenly spread the seasoned breadcrumbs on top of the mousse. Finish in the oven, cooking for 10 minutes. Then remove and serve.
Beef Short Ribs 4 plate short ribs, bone in (4 ribs) 8 ounces Brown Sugar Rub, recipe follows BBQ sauce, for serving 4 ounces brown sugar 4 ounces superfine sugar 1 ounce kosher salt 1 ounce black pepper, butcher grind 1/2 ounce cayenne pepper Instructions: Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight. Preheat your smoker to 225 degrees F. Add a log of hickory. Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire. Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce. Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.
Mexican Chorizo Meatloaf 2 tablespoons olive oil 1/2 cup finely chopped onion 1 medium carrot, finely chopped 1 rib celery, finely chopped 1 clove garlic, minced 1 pound ground beef 6 ounces soft Mexican chorizo, removed from casing and crumbled Two 4-ounce cans diced roasted green chiles 3/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 2 large eggs, well beaten 1/4 cup ketchup 1/4 cup sour cream or Mexican sour cream 1/2 cup dried breadcrumbs 2 tablespoons chopped fresh cilantro, for garnish, optional 2 tablespoons olive oil 2 cloves garlic, minced 1/4 medium white onion, minced 1 cup tomato puree 1/4 cup brown sugar 1 tablespoon yellow mustard One 4-ounce can diced roasted green chiles 1 canned chipotle chile in adobo sauce, minced Kosher salt Instructions: For the meatloaf: Preheat the oven to 375 degrees F. In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle. In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles. In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands. Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices. For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste. Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.
Piperade Basquaise 4 tablespoons olive oil or 4 tablespoons rendered fresh pork fat or duck or goose fat 1/2 cup onions or scallions, finely chopped 1/2 teaspoon garlic, finely chopped 2 small peppers (preferably 1 green and 1 red or 2 green), seeded and cut into strips 11/2 inches long by 1/8 inch wide (about 3/4 cup) 1 pound fresh ripe tomatoes, peeled, seeded, and coarsely chopped (about 1 1/2 cups) 1 teaspoons dried basil or 1 tablespoons fresh basil, finely chopped 1/2 teaspoon dried pepper flakes or 1/8 teaspoon hot pepper sauce (recommended: Tabasco 1 tablespoon olive oil 1 tablespoon butter 1 cup cooked ham, cut into julienne strips 1 inch long by 1/8 inch wide 5 eggs 1/2 teaspoon salt Freshly ground black pepper 1 tablespoon parsley, finely chopped and/or 1 tablespoons fresh chives, chopped Instructions: Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table. Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown. Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp. Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce. Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated. Be careful that the piperade doesn't burn. Put it aside until you are ready to reheat and serve it. At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through. Remove them at once with a slotted spoon and spread them out on paper toweling to drain. Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper. Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds. Remove them from the heat when they are not quite set and gently spread them over the reheated piperade. Let some of the colorful vegetables show through. Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once.
Parisian Steak and Cheese Croissant Sandwiches 4 (4-ounce) beef fillet steaks Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 4 croissants 6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature 2 cups arugula 1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced Instructions: Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices. Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.
Brined Pork Shoulder Cooked in a Caja China with Sour Orange Dipping Sauce 3 to 4 quarts cold water 1 cup kosher salt 1/2 cup sugar 2 tablespoons whole black peppercorns 1 bone-in pork shoulder, about 7 pounds Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote) Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote) Sour Orange-Habanero Dipping Sauce, recipe follows 1 tablespoon honey 1 cup pure olive oil 4 cups fresh orange juice 1 cup fresh lime juice Salt and freshly ground pepper 1 small red onion, coarsely chopped 4 cloves garlic, chopped 1/2 to 1 whole habanero chile, chopped (depending on how hot you like it) 2 tablespoons rice wine vinegar Instructions: Whisk together the water, salt, sugar, and peppercorns in an extra large stockpot or large plastic container until most of the salt and sugar have dissolved. Place the pork shoulder in the mixture, making sure it is completely submerged, and refrigerate for at least 12 hours and up to 24 hours. Remove pork, rinse well with cold water then pat dry. Season pork with cilantro and achiote seasoning. Prepare a Caja China according to the manufacturer's directions. Place pork, skin side down, in the box and carefully fill tray to its full capacity with lit charcoal. Cook for 1 hour, carefully uncover (you will need to protect yourself from the heat) the Caja China, and turn the meat over. When you turn the pork shoulder, make some small cuts in the skin. Cover the Caja China, add more charcoal as needed, and continue roasting for 2 to 2 1/2 more hours. Do not uncover until pork is done. Alternatively, you can grill the pork; start out on high heat to char it and then reduce the heat, cover, and cook until desired degree of doneness. You can also use a rotisserie. When the pork is done, remove it from the Caja China and let rest for at least 15 minutes before slicing. Slice and serve with the Sour Orange-Habanero Dipping Sauce. Heat grill to high. Bring orange juice and lime juice to a boil in a medium non-reactive saucepan on the grates of the grill and cook until reduced to about 2 cups. Let cool slightly. Transfer the mixture to a blender and add the onion, garlic, habanero, vinegar, and honey and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste. Let cool to room temperature before serving.
Tuna Salad 2 pounds very fresh tuna steak, cut 1-inch thick 4 tablespoons olive oil, plus extra for brushing 2 1/2 teaspoons kosher salt, plus extra for sprinkling 1/2 teaspoon coarsely ground black, plus extra for sprinkling 2 limes, zest grated 1 teaspoon wasabi powder 6 tablespoons freshly squeezed lime juice (3 limes) 2 teaspoons soy sauce 10 dashes hot sauce (recommended: Tabasco) 1 to 2 ripe Hass avocados, medium diced 1/4 cup minced scallions, white and green parts (2 scallions) 1/4 cup red onion, small diced Instructions: Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette. Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.