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Snickerdoodle Ice Cream Sandwiches 2 teaspoons granulated sugar 1 1/8 teaspoons ground cinnamon 1 cup all-purpose flour, plus more for flouring hands 1/2 teaspoon baking soda Kosher salt 1/2 cup packed light brown sugar 6 tablespoons unsalted butter, melted 2 tablespoons light corn syrup 1/2 teaspoon pure vanilla extract 1 large egg 2 cups vanilla ice cream, softened slightly Instructions: Position 2 oven racks in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment. Combine the granulated sugar and 1 teaspoon of the cinnamon in a small bowl and set aside. Whisk together the flour, baking soda, 1/4 teaspoon salt and the remaining 1/8 teaspoon cinnamon in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little. Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough to about 1/4 inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it. Bake, switching the sheets halfway through, until the cookies are lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes. To assemble: Turn 6 cookies upside down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie, and spread with a spoon or butter knife to the edge. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks.
Cranberry Walnut Crumb Cakes 8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans 1 cup granulated sugar 3 eggs 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sour cream 1/2 cup dried cranberries, cherries, or raisins 3/4 cup light brown sugar, packed 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons cold unsalted butter, cut into pieces 1 cup coarsely chopped walnuts or pecans Instructions: Make the Cake. Preheat the oven to 350 degrees F. Line the muffin tins with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy. Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full. Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes. Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.
Beef and Ground Pork Sliders 2 ounces butter 1 cup yellow onions, thinly sliced 1 teaspoon white pepper 2 teaspoons kosher salt, divided 12 ounces (80/20) ground beef 12 ounces ground pork 1 teaspoon black pepper 1/4 cup equal parts mayonnaise and mustard 1 teaspoon lemon juice 1 cup thinly shredded romaine hearts 12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester) 12 petit buns (2 to 2 1/2 inches), toasted Instructions: In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes. Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round. Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F. Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.
Creole Bbq Shrimp 4 tablespoons butter unsalted 4 tablespoons peanut oil 2 tablespoons chopped garlic 2 red or green chilies or jalapenos, chopped 2 tablespoons rosemary, chopped 1 tablespoon thyme, chopped 1 tablespoon oregano, chopped 2 tablespoons basil, chiffonade 1 tablespoon paprika 1/4 tablespoon cayenne Salt and freshly ground pepper 1 lemon, juiced 20 pieces shrimp (16/20 size), shells on Instructions: In a saute pan, heat butter and peanut oil. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice, and continue to saute for 2 minutes more. Add shrimps and saute until cooked through, do not overcook.
Peanut Rocky Road Bark 12 ounces bittersweet chocolate, finely chopped 1/3 cup salted peanuts 1/4 cup semisweet chocolate chips 1/2 cup mini marshmallows 2 ounces good white chocolate, finely chopped Instructions: Using a pencil, draw an 8 x 11-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan. Place three-quarters of the bittersweet chocolate in a heatproof glass bowl and put it in the microwave on high for 30 seconds. (Time it carefully.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.) Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the peanuts, chocolate chips and marshmallows. Press them lightly so they will set in the chocolate. Place the white chocolate in a small, heatproof glass bowl and microwave it for 30 seconds. Stir with a rubber spatula and return to the microwave for 15 seconds, then stir again. Continue to heat and stir in 15-second intervals until the chocolate is just melted. Using a spoon, drizzle the white chocolate onto the bark in straight lines. Set aside for at least 3 hours until very firm. Cut or break the bark in 16 pieces and serve at room temperature.
Stuffed Pork Roast 3/4 pound Italian sausage, chopped 1 cup chopped Baldwin apples 2 tablespoons minced shallots 3/4 cup chopped walnuts, toasted 1 tablespoon chopped parsley leaves, plus extra for garnish Salt and freshly ground black pepper 1 (3-pound) boneless pork loin roast 1 tablespoon vegetable oil Instructions: Preheat oven to 400 degrees F. Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing. Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together. Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes. Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
Citrus Shortbreads 3 clementine oranges or small tangerines, washed and dried 3/4 cup sugar 3 cups all-purpose flour 6 tablespoons cornstarch 1/4 teaspoon fine salt 3/4 pound unsalted butter (3 sticks), softened Instructions: Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper. Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes. Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.
Blackberry Grunt 8 cups fresh or IQF frozen blackberries 3/4 cup sugar (or to taste) 1/2 cup red wine or water 1 tablespoon grated lemon zest 1 cup all purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons unsalted butter, melted 1/2 cup buttermilk (or a mixture of plain yogurt and skim milk or water), plus more as needed 2 tablespoons sugar mixed with 1 teaspoon cinnamon Whipped cream, cinnamon ice cream or sweetened yogurt Instructions: Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat. While berries are cooking make the dumpling dough: In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough. Using a soup spoon, spoon the dough over the fruit, forming small dumplings. Sprinkle the dumplings with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam mixture over medium-low heat, without opening lid, until the dumplings set and the surface is dry when touched with a fingertip, about 15 minutes. To serve: Spoon the warm grunt into serving bowls, and top with whipped cream, ice cream or sweetened yogurt.
Lemon-Thyme Chicken with Heirloom Tomato Salad 4 boneless skinless chicken breasts, cut in half crosswise 1 lemon 4 tablespoons extra-virgin olive oil, plus more for frying 4 fresh thyme sprigs 2 garlic cloves, finely chopped 1 pound mixed heirloom tomatoes 2 tablespoons red wine vinegar Kosher salt Freshly ground black pepper Fresh basil leaves Instructions: Put the chicken into a shallow dish. Grate the zest from the lemon over the chicken. Cut the lemon in half and squeeze over the juice. Add 3 tablespoons of the oil along with the thyme, and garlic. Mix everything together so the chicken is well coated with all the flavorings. Cover and let sit for 30 minutes, or refrigerate for up to 4 hours. While the chicken is marinating, prepare the tomato salad: Cut the tomatoes into 1/2-inch pieces and put them into a bowl. Add the vinegar, and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper, tear in the basil leaves, and gently mix to combine. When you are ready to cook, remove the chicken from the marinade, scrape off the herbs, and season with salt and pepper. Heat a large skillet over medium-high heat and put a thin coating of olive oil into it. Cook the chicken, working in batches if necessary, until it is golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. To serve, place 2 pieces of chicken onto a plate, and spoon 1/4 of the tomato salad over the chicken. Spoon on some of the tomato juices as well. Repeat with the remaining chicken and tomatoes and serve.
Creamy Enchiladas Verdes 2 cups cooked chicken(about 8 oz.) 1-1/2 cups shredded manchego cheese 1 cup Hellmann's® or Best Foods® Real Mayonnaise 1/2 cup finely chopped red onion 3 cups salsa verde, pureed until smooth 1/2 tsp. Knorr® Chicken flavor Bouillon(optional) 6 Tbsp. vegetable oil 12 corn tortillas Instructions: 1. Preheat oven to 350 degrees. 2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside. 3. Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm. 4. Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels. 5. Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese. 6. Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.
Spicy Coconut Soup 1 tablespoon vegetable oil 1 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed 1 (3-inch) piece fresh ginger, sliced 1/2-inch thick 1 medium Thai bird chile, Serrano, or jalapeno pepper, end trimmed, halved lengthwise, and seeded 1 quart low-sodium chicken broth 1 (14-ounce) can unsweetened coconut milk 1 tablespoon packed light brown sugar 7 ounces firm tofu, small dice 1 1/2 cups frozen or fresh baby peas 6 ounces snow peas 1/4 cup thinly sliced Thai basil leaves 1/4 cup freshly squeezed lime juice 3 tablespoons fish sauce Instructions: Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and chile and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil. Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes. Remove from heat and stir in basil, lime juice, and fish sauce. Serve.
Southwest Blintz Filling 2 tablespoons vegetable oil 1/2 cup chopped onions 1 teaspoon ground chili or cumin 12 ounces cooked ground meat or chicken Minced fresh seeded jalapeno peppers Salt 1 tablespoon sour cream Instructions: Cook onions in vegetable oil. When tender, add chili or cumin, cooked meat and jalapeno peppers to taste; season with salt and add sour cream.
Halibut Fish Tacos with Cilantro Savoy Slaw 3 limes 2 cloves garlic, quartered 1 small bunch cilantro, leaves and tender stems (about 2 cups packed) 1 small bunch cilantro, leaves and tender stems (about 2 cups packed) 1 bunch scallions, half coarsely chopped and half finely chopped 1 1/2 teaspoons ground cumin Kosher salt 1/4 cup extra-virgin olive oil 1 pound skinless halibut fillets, cut into 1-inch chunks 4 cups packed finely shredded savoy cabbage (about 8 ounces) 2/3 cup sour cream 8 to 12 corn tortillas, warmed Prepared salsa verde, for serving Instructions: Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce. Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream. In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt. Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.
French Country Potato Salad 3 pounds small creamer potatoes (about 30), unpeeled and scrubbed well 4 pieces leek (white part only), split lengthwise and thinly sliced 2 roasted red peppers, jarred or homemade 2 tablespoons chopped fresh thyme leaves 2 teaspoons chopped fresh tarragon leaves 2/3 cup Champagne Vinaigrette, recipe follows 2 tablespoons Dijon mustard 2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1/2 cup Champagne vinegar 1 teaspoon sea salt 1 1/2 cups extra-virgin olive oil Freshly ground black pepper Instructions: In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature. In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside. Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices. Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again. In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.
Mochaccino Latte 2 coffee cups of strong French Roast coffee, 3/4 cup full 2 cups of whole milk 2 tablespoons of good cocoa Cocoa in a clean salt shaker Instructions: You will need a Braunstyle hand blender. Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the \chocolate milk\ has a nice foamy head, carefully pour milk into coffee cup spooning foam on top. Dust with cocoa
Gazpacho 3 cups (720 ml) tomato juice, fresh or canned 1/3 cup (80 ml) red wine vinegar 1/4 cup (60 ml) olive oil 2 large ripe tomatoes, quartered or approximately 2 cups chopped 1 cucumber, peeled, quartered or approximately 1 1/2 cups chopped 1 (70 g) small onion, peeled, quartered or about 1/3 cup chopped 1 sweet green bell pepper, seeded, quartered or 3/4 cup chopped Dash of hot sauce (optional) Salt and pepper, to taste Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 5. 4.Blend for 30-45 seconds. 5.Stop machine, season soup and serve immediately. Serve over additional chopped cucumbers and tomatoes.
Stuffed Crab Claws 1 pound shrimp, shelled, deveined, and chopped 5 ounces bamboo shoots, chopped 1 teaspoon salt 1 teaspoon chicken bouillon powder 1 teaspoon sugar 2 1/2 teaspoons sesame oil 1/2 teaspoon pepper 8 teaspoons cornstarch 10 cocktail crab claws 3/4 cup bread crumbs 6 cups frying oil Instructions: In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste. Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick. Roll the stuffed shrimp ball in the bread crumbs. Deep fry in 350 degree oil for 5 minutes or until golden brown.
Pumpkin Latte 1 cup whole, 2 percent or skim milk 1 or 2 shots hot espresso per latte (depending on your preference) 2 tablespoons Pumpkin Spice Syrup, recipe follows Cinnamon or pumpkin pie spice, for garnish, optional 1/3 cup pumpkin puree 1 tablespoon pumpkin pie spice 1 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon vanilla extract Instructions: Special equipment: a milk frother Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately! Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes. Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes. Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes. Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.
Spiced Eggplant Caviar with Cruditandeacute;s 1 large (1-pound) globe eggplant 3 tablespoons extra-virgin olive oil 1 garlic clove, minced 1/4 teaspoon ground coriander 1/4 teaspoon ground cinnamon Zest and juice of 1 lemon 2 tablespoons finely chopped fresh cilantro, plus more for garnish 2 tablespoons finely chopped red onion Kosher salt and freshly ground black pepper 1/4 cup pomegranate seeds Crudités, for serving Instructions: 1. Pierce the eggplant all over with a fork. Place on a paper towel-lined plate and microwave on High for 10 minutes, turning once. 2. In a large microwave-safe bowl, combine the olive oil, garlic, coriander, and cinnamon. Microwave on High for 1 minute. 3. Cut the eggplant in half lengthwise. Scoop out the flesh and transfer to the bowl with the oil; discard the eggplant skin and stem. Add the lemon zest and juice, cilantro, and onion. With a fork, mash the mixture until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, top with the pomegranate seeds and cilantro and serve with crudités.
Banana, Ginger, and Berry Creme Brulee 2 cups half-and-half 4 egg yolks 1/3 cup sugar 2 large bananas 1 cup berries, your choice 2 teaspoons ground ginger Fresh mint, for garnish Instructions: Preheat oven to 300 degrees F. Warm half-and-half in a saucepan until almost boiling and set aside to cool. In a bowl, beat egg yolks with 1/4 cup sugar until mixture turns pale. Slowly beat in small amounts of warm half-and-half until all is incorporated. Set custard mixture aside. Peel 1 1/2 bananas and slice thin, reserving other 1/2 banana for later. Wash berries. Place some banana slices and a few berries in the bottom of 8 individual ramekins or custard cups. Sprinkle ground ginger evenly over bananas in each cup. Pour custard over fruit in each cup. Place ramekins in baking pan. Add water to about halfway up the sides of ramekins. Bake for 1 hour or until tops are golden. Cool in refrigerator. Top each cooled ramekin with a few slices of the remaining banana. Sprinkle lightly with sugar. Place ramekins under broiler until sugar is melted and brown. Garnish with remaining berries and 1 or 2 leaves of fresh mint.
Chocolate Peanut Butter Cups 10.5 ounces bittersweet chocolate, tempered 5.2 ounces bittersweet chocolate, chopped Generous 2 cups peanut butter Instructions: Prepare the chocolate cups: I cut squares of sponge that measured about 1 1/2-inches square. Wrap each square with plastic wrap. Dip each square into the tempered chocolate. Make sure the chocolate covers at least 1/2-inch up the side of the sponge mold. Set the chocolate square on a parchment paper lined baking sheet. Repeat to make as many chocolate cups as you would like. Wait until the chocolate sets. If necessary, place the chocolate squares in the refrigerator for about 5 minutes. When the chocolate has set, gently squeeze the sponge and lift up to remove it from the chocolate. Do not press or pull too hard or you will break the chocolate. Prepare the filling: Place a 1-quart saucepan half filled with water over high heat and bring to a simmer. Make a double boiler by setting a medium-size mixing bowl over the simmering water. Place the chopped chocolate in the mixing bowl and heat until completely melted. Stir occasionally and keep an eye on the chocolate as it melts so that it doesn\u2019t burn. Once melted, remove the mixing bowl from the heat. Stir the chocolate until smooth and set aside until cool to the touch but not so cold that it begins to harden and set. Place the peanut butter in a medium-size mixing bowl. Add the cooled chocolate and whisk together. This mixture will be stiff and begin to set quickly, so whisk vigorously and thoroughly to combine. Place the chocolate peanut butter in a pastry bag with a medium-sized opening (no tip). Fill each chocolate cup to about 1/8 inch from the top. Let the peanut butter cups set at room temperature for about 1 hour, then serve. If you are in a hurry, you can place the peanut butter cups in the refrigerator for about 15 minutes. They can also be frozen for 2 weeks if well wrapped in plastic wrap. Thaw at room temperature before serving. Jacques\u2019 tip: To make a lighter dessert, add about 1 cup of crispy rice cereal (recommended: Rice Krispies). Sometimes I garnish this tiny treat with a dollop of whipped cream and fresh peanuts.
Pork and Sweet Potato Empanadas 1/4 cup granulated garlic 1/4 cup coarse kosher salt 1/4 cup smoked sweet paprika 1/4 cup cumin powder 1/4 cup onion powder 1/4 cup black pepper 1 pound boneless pork shoulder, cut into large cubes 2 cups all-purpose flour 2 teaspoons baking powder Pinch salt Pinch sugar 1/3 cup shortening 1/3 cup cold water 1 cup cooked and mashed sweet potato, about 1 large 1/2 cup cooked black beans 1/2 cup chopped fresh cilantro 1/2 teaspoon ground cinnamon Salt and freshly ground black pepper Flour, for binding 1 cup diced pineapple 1/4 cup diced red onion 1 jalapeno, seeded and diced 2 limes, zested and juiced 2 tablespoon fresh cilantro leaves, chopped 1/2 cup chipotle pepper puree 1/2 cup honey Oil, for frying Fresh cilantro sprigs, for garnish Instructions: For the pork: Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of the spice mixture with the pork, until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.) In a large pot add the pork and enough water to cover and bring to a boil. Reduce the heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork. For the dough: In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour. After the dough rests, on a floured table roll out the dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling. For the filling: In a large bowl, combine the shredded pork with the sweet potato, black beans, cilantro, cinnamon and some salt and pepper. Mix well. In another bowl, mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying. For the salsa and glaze: In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze. Preheat 3 inches of oil in a large saucepan or Dutch oven to 350 degrees F. In batches, fry the empanadas for 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle-honey glaze and serve on a bed of the salsa. Garnish with fresh cilantro sprigs and some of the glaze.
Shaved Vegetable Salad Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas) Olive oil, for drizzling Chopped fresh dill Zest and juice of 1 lemon, to taste Fleur de sel (sea salt) Freshly ground black pepper Instructions: Choose a selection of colorful vegetables from among, for example: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas. Peel the vegetables that need peeling. Slice the bulb-like vegetables very, very thinly on a mandoline. Use a vegetable peeler for tricky vegetables such as asparagus, and sliver anything like the snow peas with a knife. Toss everything except for the beets in a bowl with olive oil to coat. Add a handful or two of chopped dill and the zest of a lemon. Season with fleur de sel, freshly ground pepper, and lemon juice, to taste. Arrange on a serving platter with the beet slices added in decoratively as you arrange the rest. Serve.
Crunchy Peanut Butter Thins Nonstick baking spray 1/2 cup all-purpose flour 1/2 cup whole wheat or white whole wheat flour 1/4 cup rolled oats 1 tablespoon wheat germ 2 teaspoons chia seeds, optional 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/3 cup creamy natural peanut butter 1/3 cup packed light brown sugar 3 tablespoons vegetable oil 1 large egg white 1 ounce bittersweet chocolate, melted (about 2 small squares) Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray. Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside. Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.
Tropical Fruit-Glazed Ham with Sweet Onions and Yukon Gold Potatoes 4 medium-size Yukon gold potatoes, unpeeled and cut into 2-inch pieces 2 teaspoons peanut oil 1/2 Vidalia or red onion, cut in 1/2 and thinly sliced into half-moons 1 (8-ounce) can tropical fruit salad in passion fruit nectar 1 tablespoon brown sugar 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon freshly ground black pepper 1 pound thick-cut deli ham Instructions: Place the potatoes in a large saucepan and add enough water to cover. Set over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. Drain and set aside. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer, and simmer until the liquid thickens and reduces slightly, about 5 minutes. Add the ham slices and potatoes and simmer for 2 minutes to heat through. Serve.
Vegetarian Skillet Chili Topped with Cornbread 2 tablespoons vegetable oil 1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 3 cloves garlic, thinly sliced 1 medium onion, finely chopped 4 tablespoons chili powder, or to taste 2 teaspoons ground cumin 3 cups low-sodium vegetable stock Two 14.5-ounce cans diced tomatoes with chiles, drained One 14.5-ounce can kidney beans, drained and rinsed 1 tablespoons sugar 5 ounces (about 6 cups lightly packed) baby spinach 3/4 cup fine cornmeal 3/4 cup all-purpose flour 3/4 teaspoon baking soda 3 tablespoons sugar Kosher salt 1/2 cup whole milk 1/4 cup sour cream, plus more for serving 1 large egg 3 tablespoons unsalted butter, melted 3/4 cup shredded Cheddar (about 3 ounces) Pickled jalapenos, for serving Instructions: For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside. Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted. For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.) Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.
Zucchini, Ricotta and Lemon Pizza Nonstick cooking spray 1 zucchini, cut into ribbons using a vegetable peeler (about 3/4 cup ribbons) Kosher salt and freshly ground black pepper Zest of 1 large lemon plus 2 tablespoons lemon juice 3 teaspoons olive oil 1/2 cup thinly sliced tomatoes 1 ball pizza dough (or one 12-inch prepared dough round) 1/2 cup ricotta 1/2 tablespoon finely chopped fresh chives, plus more for garnish 1/4 cup grated Parmesan Instructions: Position an oven rack in the center of the oven and preheat to 475 degrees F. Lightly coat a pizza pan or stone with nonstick cooking spray and put on the rack. (If you don't have a pizza peel or a way to transfer the pizza, skip placing the pan in the oven to preheat and prepare the pizza right on the pan.) Toss the zucchini ribbons with 1/8 teaspoon salt and place in a colander over the sink. Let drain for 15 minutes to remove excess water. Pat the zucchini dry with a paper towel or kitchen towel. Toss with 1 tablespoon lemon juice, half of the zest and 1 teaspoon olive oil and set aside. Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside. Stretch the pizza dough into a round large enough to fit on the pizza pan (or directly on the pan, if not using a pizza peel). Whisk together the ricotta, chives, remaining tablespoon lemon juice, remaining zest and 1/8 teaspoon each salt and pepper. Spread the ricotta over the prepared dough, leaving a small border for the crust. Evenly scatter the tomato slices and zucchini ribbons over the ricotta. Lightly drizzle with the remaining 2 teaspoons olive oil and sprinkle with Parmesan and additional chives. Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve.
Pork Tenderloin with Pomegranate Glaze 1/2 teaspoon ground cinnamon 1/2 teaspoon salt, plus additional as needed 3/4 teaspoon ground coriander 3/4 teaspoon ground cumin 3/4 teaspoon ground black pepper 2 pork tenderloins (each about 3/4 pound) 2 tablespoons olive oil 1 cup plain pomegranate juice, such as POM Wonderful 3/4 teaspoon cornstarch 1 to 2 teaspoons sherry vinegar 1 tablespoon unsalted butter Instructions: Stir together cinnamon, salt, coriander, cumin and pepper in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated. Heat oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into center of each tenderloin registers 145 degrees F, 20 to 25 minutes. Transfer pork with tongs to a cutting board and let stand 10 minutes. Meanwhile, pour off and discard any fat from skillet, then add pomegranate juice and boil over medium-high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to medium). Stir together cornstarch and 1 tablespoon water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes. Remove from heat and add vinegar to taste. Swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.
Sauteed Turkey with Tequila Cream Sauce 4 tablespoons vegetable oil 1 1/2 pounds turkey cutlets, cut into 1/2 inch strips Salt and freshly ground pepper to taste 6 shallots, minced 6 Shiitake or domestic mushrooms, quartered 1 cup gold tequila 4 cups chicken stock 2 cups creme fraiche 1/2 teaspoon salt 1/4 teaspoon ground white pepper 3 dashes Tabasco sauce Spaetzle (see recipe) Chopped epazote leaves Instructions: Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute until brown but still pink inside, about 1 minute per side. Using slotted spoon, transfer turkey to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and mushrooms and saute until brown, about 3 minutes. Add tequila and boil until reduced by half. Add chicken stock and boil until reduced by half. Add creme fraiche and simmer until sauce is reduced to sauce consistency. Return turkey to sauce. Stir in salt, white pepper and Tabasco. Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves.
Cocktail Meatballs 1 pound lean ground beef 1 large egg 1 cup shredded Cheddar cheese (about 4 ounces) 1/2 cup breadcrumbs 1/2 onion, grated 1 clove garlic, grated 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon paprika Kosher salt and freshly ground pepper 1/4 cup ketchup 2 tablespoons packed light brown sugar Sliced scallions, for topping Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the beef, egg, cheese, breadcrumbs, onion, garlic, 2 teaspoons mustard, the Worcestershire sauce, paprika, 1 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24) and arrange on the prepared baking sheet. Mix the ketchup, brown sugar and remaining 1 teaspoon mustard in a small bowl and brush on the meatballs. Bake until lightly browned and cooked through, about 15 minutes. Transfer to a platter and top with scallions.
Gyro Sausage 2 pounds boneless skinless chicken thighs 1 pound bacon ends and pieces 2 tablespoons kosher salt 1 tablespoon plus 1 teaspoon freshly ground black pepper 1 tablespoon dried basil leaves 1 tablespoon ground oregano 1 tablespoon dried oregano leaves 1 tablespoon dried thyme leaves 2/3 cup powdered milk 1/3 cup Kolsch beer 1/3 cup feta 3 tablespoons kalamata olive brine 2 ounces chopped baby spinach Serving suggestions: Greek pita bread, shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce, recipe follows One 16-ounce container whole milk Greek yogurt Zest of 1/2 lemon plus 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh mint 2 teaspoons dry dill 2 cloves garlic, crushed 1/2 grated English cucumber Salt and freshly ground black pepper Instructions: Coarsely grind chicken and bacon through a meat grinder, then add salt, black pepper, basil, ground oregano, dried oregano and thyme to meat mixture. Put the meat mixture through the grinder a second time. Fold in powdered milk, beer, feta, olive brine and baby spinach by hand. Stuff into synthetic casings to make 10 sausages. Preheat the oven to 300 degrees F. Roast sausages until internal temperature reaches 165 degrees F, about 12 minutes. Serve on Greek pita bread with shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce. Stir together yogurt, lemon zest and juice, oil, mint, dill, garlic, cucumber and some salt and pepper in a medium bowl, then place in refrigerator for 8 hours or up to overnight.
Bonilla Vanilla Cake 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon table salt 1 1/2 sticks unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 tablespoon vanilla extract 1 1/3 cups milk Purple, blue, green, yellow, orange and pink gel food coloring, for tinting Cooking spray Magical Frosting 1 3/4 cups assorted rainbow sprinkles, for filling 1 cup rainbow nonpareils, for decorating Instructions: Preheat your oven to 350˚ and put the oven rack in the middle. If you are using a convection oven, set it to 325˚. Combine the flour, baking powder and salt in a large bowl and whisk until they are really mixed together. Set aside. In a separate bowl, use an electric mixer on medium speed to blend the butter and sugar together until they become fluffy. Make sure to scrape the sides of the bowl with a spatula so it\u2019s all mixed in from the sides. Add the eggs, one at a time, to the butter-sugar mixture, with the mixer on medium speed. Again, make sure to scrape the sides of the bowl. Add the vanilla to the milk and set it aside. Mix about one-third of your dry ingredients into the butter mixture, then blend in half of the milk mixture, always mixing on medium speed. Mix in the second third of the dry ingredients, then the remaining milk. Scrape down the bowl, then mix in the last of the flour mixture. You don\u2019t want any lumps, but don\u2019t overmix it\u2014stop the mixer as soon as the batter is smooth. Divide the batter evenly among six small bowls. They don\u2019t have to be exactly identical, but you want them to be close. (It\u2019s about 1 cup of batter per bowl.) Color the batter individually in rainbow colors: We use purple, blue, green, yellow, orange and pink for our six-layer cakes. Start with a tiny drop of food coloring, stir it in completely, then add more until it is your desired color. (The baked cake will come out pretty close to what you see.) Spray six 6-inch round baking pans with cooking spray, then pour in the colored batter. (If you don\u2019t have 6 pans, cool, wash, dry and respray your pans before you refill them with batter.) Bake the cakes two at a time for 8 minutes without opening the oven door, then rotate each pan and bake for another 8 minutes, or until a toothpick comes out clean when you insert it into the middle of the cake. Let the cakes cool in the pans for 5 to 10 minutes, then flip them over onto a baking sheet or cooling rack and let them cool completely before you frost them.
Antipasti 1 (5-ounce) bag salad mix 1 pound mixed sliced deli meats (suggested: salami, mortadella ham, capicola) 1 (8-ounce) container fresh mozzarella bocconcini 1/4 pound provolone, sliced 2 tomatoes, quartered 1 (16-ounce) jar olive antipasta (recommended: Giuliano) 1 cup pepperoncini 1 can garbanzo beans, drained 1/2 bottle balsamic vinaigrette Breadsticks Instructions: Pour salad mix onto a large platter. Arrange deli meats, cheeses, tomatoes, olives, pepperoncini, and garbanzo beans on top of salad. Pour salad dressing over salad. Serve with breadsticks.
Soy Ginger Reduction 1/4 tablespoon light soy sauce 1/2 teaspoon each minced garlic and ginger 2 teaspoons sugar 2 tablespoons rice vinegar salt and pepper Instructions: Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle through a strainer, over tuna.
Lobster Corn Chowder 3 (1 1/2-pound) cooked lobsters, cracked and split 3 ears corn 6 tablespoons (3/4 stick) unsalted butter 1 cup chopped yellow onion 1/4 cup cream sherry 1 teaspoon sweet paprika 4 cups whole milk 2 cups heavy cream 1 cup dry white wine 1 tablespoon good olive oil 1/4 pound bacon, large-diced 2 cups large-diced unpeeled Yukon gold potatoes (2 medium) 1 1/2 cups chopped yellow onions (2 onions) 2 cups diced celery (3 to 4 stalks) 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons chopped fresh chives 1/4 cup cream sherry Instructions: Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately. For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.) Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
Glazed Short Rib Crostini Stack 1 pound boneless beef short ribs, trimmed of excess fat 1/2 teaspoon sweet paprika Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 6 cloves garlic, crushed and peeled 1 medium carrot, cut into large chunks 1 small onion, peeled and quartered 1 sprig fresh thyme 1/2 cup dry red wine 1 1/2 cups low-sodium beef broth 2 tablespoons honey 1 tablespoon balsamic vinegar Twelve 1/2-inch-thick slices baguette 1/4 cup extra-virgin olive oil 2 ounces blue cheese, at room temperature 2 ounces cream cheese, at room temperature 1 tablespoon chopped fresh chives, plus more for garnish Freshly ground black pepper Instructions: For the short ribs: Cut the short ribs into bite-sized chunks (you should have at least 12). Sprinkle with the paprika, 1/2 teaspoon salt and some pepper. Heat the olive oil in a small Dutch oven over medium heat. Add the short rib pieces and brown all over, 4 to 5 minutes total. Remove to a plate. Add the garlic, carrot, onion and thyme to the Dutch oven and cook until the vegetables just begin to brown, about 2 minutes. Add the meat back in and add the wine, then increase the heat to boil the wine down to a glaze, 1 to 2 minutes. Add the broth, honey and vinegar and reduce the heat to low so that the liquid is simmering. Cover and cook until the meat is tender but not falling apart, about 1 hour and 30 minutes. Remove the meat to a plate. Preheat the oven to 400 degrees F. Pick out and discard the vegetables and thyme from the Dutch oven. Increase the heat to high and boil the liquid down to a thin glaze, about 5 minutes. Add the meat back and toss to coat. Remove from the heat and cover to keep warm. For the crostini: Arrange the baguette slices on a sheet tray in a single layer. Drizzle with the olive oil. Toast in the oven until just crisp but not browned, 4 to 5 minutes. In a small bowl, mash together the blue cheese, cream cheese and chives with some pepper. Spread the mixture onto the toasted bread and broil until the cheese just begins to brown, 1 to 2 minutes. Top each cheese toast with 1 to 2 pieces of glazed short rib. Garnish with some chopped chives.
Skillet Eggs With Squash 3 pounds (6 medium) summer squash and/or zucchini Kosher salt 2 tablespoons extra-virgin olive oil 4 scallions, thinly sliced, white and green parts separated 1 jalapeno pepper, seeded and minced 3 tablespoons chopped fresh parsley 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 1 tablespoon unsalted butter 6 large eggs 1/2 cup grated pepper jack or sharp white cheddar cheese Instructions: Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible. Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes. Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.
Couscous-Stuffed Peppers with Basil Sauce 1 cup low-sodium chicken broth 2 teaspoons ground cumin 3/4 cup couscous 1 cup canned garbanzo beans, rinsed and drained 1/4 cup dried currants 1 packed cup chopped baby spinach leaves 1/2 cup (4 ounces) crumbled feta cheese 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 medium red bell peppers 1 medium yellow bell pepper 1 medium orange bell pepper Hot water, as needed 1 packed cup fresh basil leaves 1/2 cup (about 4 ounces) creme fraiche 3 tablespoons extra-virgin olive oil 1 tablespoon water 1 garlic clove, coarsely chopped 2 teaspoons fresh lemon juice 1/4 teaspoon sugar 1/4 teaspoon salt, plus extra, as needed 1/4 teaspoon freshly ground black pepper, plus extra, as needed Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined. Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste. Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.
Double Chocolate Sable Cookies (France) 3 ounces bittersweet chocolate, frozen for 10 minutes 1 1/4 cups all-purpose flour 1/3 cup Dutch-process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 5 1/4 ounces (11 tablespoons) unsalted butter, softened 1 cup sugar 1 large egg yolk Instructions: Grate the chilled chocolate with a fine grater or rasp and set aside. Whisk together the flour, cocoa powder, baking soda and sea salt. Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture. Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.) Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes. Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes. Transfer cookies to a rack to cool completely. Serve. Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks. Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
Chocolate Dessert Salami 1/2 cup slivered almonds (2 1/2 ounces) 1/2 cup chopped walnuts (2 1/2 ounces) Two 5 inch long plain biscotti, coarsely crushed 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature One 12-ounce bag semisweet chocolate chips, such as Ghirardelli 1/4 cup brewed coffee 1 teaspoon grated orange zest (about 1/2 medium orange) 1/2 cup confectioners' sugar Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely. Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours. Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour. Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve. Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.
Cornell Chicken with Grilled Steak Fries 2 cups apple cider vinegar 1/3 cup kosher salt 2 tablespoons sugar 8 whole cloves 8 black peppercorns 8 sprigs fresh rosemary 8 fresh sage leaves 8 sprigs fresh thyme Two 3 1/2-pound chickens, halved, keel bones and wing tips removed Canola oil, for brushing 3 tablespoons dried sage 1 tablespoon dried marjoram 1 tablespoon freshly ground black pepper 1 tablespoon finely chopped fresh rosemary 1 tablespoon dried thyme 1 teaspoon ground celery seeds 1/4 teaspoon ground cloves 1 cup apple cider vinegar 5 tablespoons Dijon mustard 2 teaspoons clover honey 2 teaspoons finely chopped fresh rosemary 2 teaspoons finely chopped fresh thyme 1 teaspoon finely chopped fresh sage Kosher salt and freshly ground black pepper Finely chopped fresh parsley, for garnish Grilled Steak Fries, for serving, recipe follows 5 large Yukon gold or russet potatoes, par cooked in salted water Canola oil Kosher salt and freshly ground black pepper Extra-virgin olive oil Finely chopped fresh chives Instructions: For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down. For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl. For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth. Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper. Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce. Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries. Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.
Fairy Wing Ice Cream One 394-gram (13.9-ounce) can sweetened condensed milk 2 teaspoons pure vanilla extract Pinch fine salt 600 milliliters (2 1/2 cups) heavy cream, cold Pink, purple, blue and yellow gel food coloring 6 waffle ice cream cones 510 grams (18 ounces) candy melts in your favorite colors (we used pink, blue and white), melted Edible glitter or chocolate candy sprinkles, for decorating Edible gold leaf, for decorating, optional Instructions: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside. Whip the cream until soft peaks form. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Divide 3 tablespoons of the mixture among 3 espresso cups. Tint these with pink, blue and purple food coloring. Tint the remaining mixture with yellow food coloring. Pour the yellow-tinted mixture into a chilled 9-by-5-by-3-inch metal loaf pan. Add the pink, blue and purple mixtures and swirl together. Freeze, covered, until solid and scoopable, about 6 hours. Line a baking sheet with parchment. Put the glitter on a small plate or shallow bowl. Dip the rims of the ice cream cones into the candy melts, then dip in the glitter. Allow to set, about 15 minutes. Divide the remaining melted candy into piping bags fitted with small round tips. Pipe 12 wings onto the prepared baking sheet in pairs, one left and one right. Begin by piping an outline, extending the part where the wing will attach to the ice cream. Fill in the outlines with piped candy melts in the colors of your choice, swirling them together with a toothpick once you're done. Chill in the refrigerator to set, about 5 minutes. Scoop a ball of ice cream onto a decorated cone and push 2 wings into opposite sides of the scoop. Add a small piece of gold leaf to the ice cream for shimmer and sparkle if desired. Repeat with the remaining ice cream cones and decorations.
Peanut Butter and Fruit Canapes 6 very thin slices white sandwich bread w/ crusts removed Peanut butter 12 assorted berries Instructions: Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack. Spread each slice of bread with peanut butter and then jelly. Cut into squares or circles (using cookie cutter) and on each canape place a piece of fruit.
Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy 1 1/2 pounds ground veal 1 pound ground beef Salt and pepper 2 cloves garlic, grated or minced 1 large egg, plus 1 egg yolk 2 handfuls grated Parmigiano-Reggiano 2 handfuls plain bread crumbs 3 tablespoons sliced or finely chopped sage leaves 3 tablespoons extra-virgin olive oil 8 ounces Gorgonzola 1 tablespoon butter 2 fresh bay leaves 1 onion, finely chopped 1 cup chicken stock 1 (15-ounce) can crushed tomatoes 1/2 cup cream Instructions: Preheat oven to 400 degrees F. Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes. Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.
Basmati Rice 3 cups basmati rice Cold water Salt Instructions: Wash the rice twice in cold water to remove impurities and drain through a strainer. Add the rice to a large saucepan and cover with cold water until the water reaches about 1/2-inch above the rice. Add a little salt, to taste, and bring the rice and the water to a boil over medium heat. Reduce the heat to low, stir the rice then cover with a tight lid and cook until all the water has been absorbed. The rice normally takes about 15 minutes to cook and should be light and fluffy when cooked. Transfer to a serving bowl and serve.
Scoopable Chicken Salad 1 (16-ounce) package (about 5 1/2 cups) dry broccoli cole slaw 1 (8-ounce) can (about 1 cup) canned sliced water chestnuts, drained 1 cup canned mandarin orange segments packed in juice (or light syrup), drained and chopped 1 cup chopped scallions 12 ounces cooked and chopped skinless lean chicken breast 3/4 cup low-fat sesame ginger dressing (recommended: Newman's Own Lighten Up!) Instructions: In a large bowl, combine slaw, water chestnuts, orange segments, scallions, and chicken. Mix well. Top with dressing and toss to coat. Enjoy!
Grilled Romaine 1/2 cup red wine vinegar 2 hearts of romaine, rinsed and patted dry 1 tablespoon olive oil Freshly ground black pepper 1 cup finely grated Parmesan Vegetable spray, for pan Instructions: Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres. Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.
Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce 1 large green tomato, cored 1 tablespoon fresh lemon juice 1/2 cup diced celery 1 teaspoon lemon zest, minced 3/4 cup sugar Pinch ground cinnamon Pinch ground nutmeg 1/4 cup water 1 pint fresh blackberries Salt and freshly ground black pepper 1/4 cup all-purpose flour 4 rainbow trout fillets Olive oil Instructions: Preheat oven to 450 degrees F. Put the tomato and lemon juice in a food processor or blender and puree it. Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil. Add the celery, lemon zest, sugar, cinnamon, nutmeg, and water. Reduce the heat to low and simmer until the sauce is thick, like a marinara sauce. Remove from the heat and gently mix in the blackberries. Add salt, to taste. Lightly flour both sides of the trout and sprinkle it with salt and pepper. Heat a large skillet over medium-high heat and add enough olive oil to sear the trout. When the oil is hot, add the trout and sear on both sides just until brown. Place the skillet in the oven and continue cooking until the fish is flaky, about 10 minutes. Top with the sauce and serve immediately.
Chorizo Puffs 1/2 cup finely diced chorizo sausage, casing removed 3/4 cup small diced manchego cheese 1/4 cup green onions, white and green parts, thinly sliced 1 cup water 1/4 pound unsalted butter, cut into small cubes 1/4 teaspoon fine salt 1 cup all-purpose flour, plus extra for dusting 4 eggs Vegetable oil, for frying 4 teaspoons Spice Mixture, recipe follows 1/2 cup kosher salt 1/4 cup ground coriander 2 tablespoons ground cumin 2 tablespoons Spanish sweet paprika 2 teaspoons cayenne pepper Instructions: Heat a small saute pan over low heat and lightly cook the chorizo. Remove from the pan and let cool. Combine the chorizo, cheese, and green onion and set aside. Put the water, butter, and salt in a heavy 4-quart saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn Transfer the dough to an electric mixer fitted with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for about 3 to 4 minutes at high speed. Stir the chorizo mixture into the dough until evenly distributed. Transfer to a pastry bag. On a lightly floured work surface, pipe into 1-foot long ropes and cut into 1 1/2-inch pieces. Lightly dust with flour. Pour 2 cups of vegetable oil into a wok and heat to 375 degrees F. Using a metal spoon drop the dough pieces into the hot oil. Fry the chorizo puffs for 2 1/2 minutes on each side or until golden. Take care not to over crowd the oil. Drain on absorbent paper and season immediately with 1 teaspoon of the Spice Mixture. Repeat until all dough has been used. Serve warm. Stir all the ingredients together in a small bowl. Store in a jar with a tight-fitting lid.
Turkey Roulade with Cranberry-Apricot Stuffing 1/2 cup whole almonds 2 teaspoons fennel seeds 1/3 cup cognac or other brandy 1/4 cup water 2/3 cup dried cranberries 2/3 cup dried apricots (about 8 medium), coarsely chopped 2 medium shallots, minced 4 tablespoons unsalted butter, softened 2 teaspoons kosher salt, plus additional for seasoning Freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds) 2 tablespoons vegetable oil 3 cups white wine 1/2 cup chicken broth Instructions: Preheat the oven to 400 degrees F. Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature. Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more. Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border. Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine. Season generously with salt and pepper. Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes. Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees F, about 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce. Put the roasting pan over medium heat on the stovetop. Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Carve the turkey into 1-inch thick slices and serve with the pan sauce.
Chive and Garlic Mashed Potatoes 6 to 8 large Yukon gold potatoes, peeled and quartered 1 tablespoon salt 4 bay leaves 1 cup heavy cream 1/2 stick (1/4 cup) butter 4 cloves garlic, lightly crushed 3 sprigs fresh thyme Kosher salt and freshly ground black pepper 2 tablespoons chopped chives Instructions: Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
Roasted Corn Chowder with Lime Cured Shrimp 1 lime 1 pound baby shrimp, shelled and deveined 2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn) 1/4 cup vegetable oil 1/2 cup chopped raw bacon 1 red onion, diced 1/2 cup celery, finely diced 1 green bell pepper, diced 1 red bell pepper, diced 6 cloves garlic, minced 1/2 cup all-purpose flour 2 cups (1 pint) heavy cream 6 cups chicken stock 1/2 pound red bliss potatoes, diced 3 tablespoons freshly squeezed lime juice 2 tablespoons chopped fresh parsley leaves 1/4 teaspoon cayenne pepper 1 bunch scallions, chopped Oyster crackers, as an accompaniment Instructions: Squeeze lime juice over shrimp placed in a bowl. Add lime skin to bowl, stir to coat, cover and refrigerate for up to 1 hour. Preheat oven to 375 degrees F. On a baking sheet, coat corn kernels with oil and roast for about 5 to 10 minutes. Heat oil in a heavy bottomed pan over low heat, and cook bacon until crisp. Add onions and celery and cook for 5 minutes without browning. Add green bell pepper, red bell pepper, garlic and roasted corn and cook for another 5 minutes. Stir in flour to thicken and cook for 6 to 8 minutes, keeping heat low. Add cream, chicken stock and potatoes and let cook until potatoes are soft, about 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot. Remove shrimp from marinade and discard liquid. When potatoes are soft, stir in shrimp, lime juice, fresh chopped parsley, and cayenne pepper and cook until shrimp are pink and just cooked through. Spoon into soup bowls and top with scallions. Serve with oyster crackers.
Duck Breast with Cherries and Chocolate 6 duck breasts 2 tablespoons grapeseed oil, plus more for sauteeing Salt and freshly ground black pepper 2 tablespoons chopped garlic 1/4 cup chopped onions 4 tablespoons brandy 1 (14-ounce) can cherry pie filling 1/2 cup heavy cream or vanilla yoghurt 1/2 cup semisweet chocolate chips 4 rosemary sprigs, leaves chopped 1 stick unsalted butter, divided 1 head savoy cabbage, shredded Instructions: Preheat the oven to 375 degrees F. Score the duck breast using a crosshatch pattern and season both sides with salt and pepper, to taste. In a large oven proof skillet heat the grapeseed oil, over medium heat, until it begins to smoke, then add the seasoned duck breasts fat side down first. Cook until golden brown on both sides. Remove the duck breasts from the skillet to a baking sheet, and bake for another 10 minutes. Remove the duck to a plate and allow to rest. Remove all but 1 tablespoon of the duck fat in the same skillet, and over medium heat, add the garlic and chopped onion. Saute until translucent. Remove from the heat and add the brandy. Ignite the brandy with a long kitchen match to burn off the alcohol. Return the skillet to the heat and add the can of cherries. Continue to cook for another 4 minutes, then add the heavy cream, chocolate and the fresh chopped rosemary leaves. Add the cooked duck breasts to the sauce, then remove the pan from the heat and let rest for 5 minutes. Meanwhile in another skillet, over medium heat, add 1/2 of the butter and a little oil. When hot, add the cabbage and saute until tender. Season with salt and pepper and remove from the heat. Finish the sauce by adding the remaining butter. Whisk well and adjust seasoning, if necessary. To serve, spoon some of the cabbage in the center of each plate and top with a duck breast. Ladle a little of the sauce on top of the duck and serve.
Egg Fettuccine Rose 2 crabs 1 pound (or 500 grams) egg fettuccine 3 tablespoons unsalted butter 1 clove garlic, minced Pinch hot chile flakes 2 cups sweet cherry tomatoes, halved Pinch sea salt Pinch brown sugar Freshly ground black pepper 2 cups half-and-half 1/2 cup fresh sweet peas 1/2 cup plus a pinch freshly grated Parmesan cheese 1/4 cup minced fresh parsley Instructions: In a large pot, bring enough water to cover two crabs to a boil. Add the crabs and cook for about 10 minutes. Shell the crab and set aside all the crabmeat. Next, in a separate pot, bring water for the pasta to a boil. Add salt. Cook the egg fettuccine according to package directions for al dente. Drain. In a pan, heat the unsalted butter in a pan over medium heat. Add the garlic, and pinch of chile flakes and saute until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan. Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half-and-half and bring to a boil. The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley. Stir and let it thicken for about 8 minutes. Mix in the crabmeat and heat through, about 2 minutes. Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan cheese and minced parsley.
Mixed Salad with Mustard Vinaigrette 3 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1/2 cup salad oil Salt and black pepper 2 heads romaine lettuce 2 tomatoes 1 red onion Instructions: In a bowl, whisk together the vinegar, mustard, oil, salt and pepper and set aside. Chop the romaine lettuce and place in a large bowl. Cut the tomatoes into wedges and the red onion into thin slices and add to the bowl. Just before serving, toss the salad with the mustard vinaigrette.
No-Bake Peaches and Cream Cheesecake Cups 3/4 cup ground amaretti cookies 3 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 cup heavy cream 6 tablespoons confectioners' sugar 4 ounces cream cheese, at room temperature 4 ounces mascarpone cheese, at room temperature 1 teaspoon vanilla extract Zest of 1 lemon 1 1/2 cups small diced jarred or fresh peaches (peeled if using fresh) 1 tablespoon honey 1 1/2 teaspoons lemon juice 1 tablespoon plus 1 1/2 teaspoons thinly sliced fresh mint, for garnish Instructions: For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly. For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator. To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture. Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours. For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine. Before serving, top each cheesecake cup with peach salsa and garnish with mint.
Sushi Rolls 14 ounces (400milliliters) sushi rice 16 ounces (450milliliters) water 6 tablespoons rice wine vinegar 2 tablespoons sugar 2 teaspoons salt 1 pack of nori seaweed sheets, halved Pickled ginger Wasabi Soy sauce Spring onions Enoki mushrooms Raw salmon Raw tuna Cucumber Instructions: Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on. Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon. Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect! Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.
Steak and Eggs Florentine 1 tablespoon vegetable oil 1 pound sirloin steak (1/2 to 1 inch thick) Kosher salt and freshly ground pepper 8 cups baby spinach (about 5 ounces) 4 English muffins, split and toasted 8 large eggs, plus 1 egg yolk 1 stick cold unsalted butter, cut into cubes Juice of 1/2 lemon 1 teaspoon chopped fresh tarragon 2 tablespoons white wine vinegar Instructions: Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest. Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach. Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm. Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins. Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs.
Sunny's Easy Chicken Mac 'n' Cheese with Spicy Ranch Salad Kosher salt 1 cup uncooked elbow macaroni 2 tablespoons unsalted butter 1 red bell pepper, seeded and chopped 1 can (10.75 ounces) condensed cream of chicken soup 4 slices American cheese, torn into shreds 1½ cups chopped rotisserie chicken Black pepper 4 strips bacon, cooked crisp and chopped (optional) 2 scallions, white and green parts, \nely chopped\ (optional) Spicy Ranch Salad ½ cup ranch dressing 1 cup chunky salsa 1 head iceberg lettuce, shredded Instructions: 1. Cook pasta in large saucepan of salted water according to package directions. Drain; reserve pasta water. 2. Melt butter in large saucepan over medium heat. Add bell pepper. Cook until pepper is tender, about 6 minutes. Add soup, 12 soup can of reserved pasta water and cheese. Stir until melted, about 8 minutes. 3. Add chicken, cooked pasta and pepper; stir. Top with bacon and scallions, if desired. 4. Combine ranch dressing and salsa in a large bowl. Toss with lettuce. Serve salad chilled or at room temperature along side of Mac 'n' Cheese.
Chicken Enchilada Skillet PAM® Original No-Stick Cooking Spray 12 corn tortillas, torn into bite-size pieces 3 cups shredded cooked chicken (3 cups = about 12 oz) 1 can (10 oz each) RoTel® Original Diced Tomatoes & Green Chilies, undrained 2 cans (8 oz each) RoTel® Original Tomato & Green Chili Sauce 1 cup shredded Cheddar and Monterey Jack blend cheese, divided Instructions: 1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently. 2. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.
The Scoville Sipper Cocktail 1/2 jalapeno, cut into slices, chopped, seeded and muddled 4 1/2 ounces tequila 1 tablespoon agave 1/2 tablespoon lime juice 2 dashes bitters Ice Splash soda water Fresh cilantro sprig, for garnish Instructions: Divide the muddled jalapeno between 2 glasses. Add the tequila, agave, lime juice and bitters into a shaker full of ice. Shake well, and then pour into the glasses. Top with a splash of soda and garnish with a sprig of cilantro.
Nacho Dog 2 ripe Hass avocados, peeled, pitted and coarsely chopped 1 large jalapeno, finely diced 3 tablespoons finely diced red onion 1 lime, juiced 2 tablespoons canola oil 3 tablespoons chopped fresh cilantro leaves Salt Freshly ground black pepper 4 plum tomatoes 4 tablespoons canola oil Salt Freshly ground black pepper 3 tablespoons red wine vinegar 2 teaspoons chipotle in adobo puree 8 kosher beef, turkey or chicken hot dogs 8 hot dog buns, split 3/4 of the way through 1 1/2 cups grated white Cheddar 8 pickled jalapenos, thinly sliced Fried blue corn tortilla chips, coarsely crumbled Instructions: For the guacamole: Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper. For the grilled tomato-chipotle salsa: Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. Whisk together the remaining 2 tablespoons of oil, vinegar and chipotle puree in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper. For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.
Ed Mitchell's Eastern Carolina Barbecue Sauce 1 1/2 gallons cider vinegar 2 tablespoons salt 5 tablespoons crushed red pepper flakes 1 1/2 tablespoon black pepper 3 tablespoons sugar 2 cups water 2 cups Texas Pete hot sauce Instructions: Combine ingredients in a container. Add to chopped barbecue to taste.
Coconut Chicken 1/4 cup grapeseed oil 1/2 cup diced white onions 2 tablespoons minced garlic 1/4 cup curry powder, or to taste 4 boneless skinless chicken breast, diced into 1-inch cubes 1/2 cup diced carrots 1/2 cup cauliflower florets 1/2 cup diced potatoes 1/2 cup diced celery 1/4 cup tomato paste 1 cup all-purpose flour 2 cups chicken stock 1 (14-ounce) can coconut milk, unsweetened Salt and freshly ground black pepper 3 tablespoons freshly chopped cilantro leaves Cooked rice, for serving, optional Instructions: In a large saucepan over medium heat, add the oil. When the oil is hot add the onions, garlic and curry powder and saute until the onions are translucent. Add the chicken cubes and saute until cooked through. Stir in the carrots, cauliflower, potatoes, and celery and continue cooking for 5 minutes more. Add the tomato paste and flour and stir until incorporated. Pour in the chicken stock and coconut milk and stir until mixed thoroughly. Reduce the heat to a simmer, season with salt and pepper, to taste, and cook for another 30 minutes. At this point, check to see if the vegetables are cooked through and tender. To finish add the cilantro and adjust seasoning with salt and pepper. Transfer to a serving bowl and serve with cooked rice, if desired. Cook's Note: for additional sweetness, shredded coconut can be toasted and served as a garnish. Also, if the curry seems a little thin, it can be thickened with a little cornstarch.
Throwdown's Green Chile Cheeseburgers 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup whole milk 12 ounces Chihuahua or Monterey jack cheese, coarsely grated 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 1 medium poblano chile, roasted, peeled, seeded and thinly sliced 2 Hatch chiles, roasted, peeled, seeded and thinly sliced 1 serrano chile, roasted, peeled, seeded and thinly sliced 1/4 cup red wine vinegar 1 tablespoon honey 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh cilantro leaves Kosher salt and freshly ground black pepper 1 1/2 cups red wine vinegar 1/4 cup water 2 tablespoons sugar 1 tablespoon kosher salt 1 medium red onion, peeled, halved and thinly sliced 1 tablespoon canola oil 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 4 hamburger buns, split and lightly toasted 12 blue or yellow corn tortilla chips, coarsely crushed Instructions: Burgers: For the queso sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm. For the relish: Combine all ingredients in a bowl and season with salt and pepper, to taste. For the pickled red onions: Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving. For the burgers: Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer. Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes. Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.
Camden Yards Crabcakes 1 pound jumbo lump crabmeat 1 pound backfin crabmeat 8 ounces mayonnaise 2 eggs, large 3 ounces Dijon mustard 2 ounces Japanese bread crumbs 1-ounce fresh lemon juice 2 teaspoons Old Bay seasoning 1 tablespoon fresh chopped parsley Instructions: Thoroughly pick crabmeat. Make sure not to mash the crabmeat. Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix crabmeat with mayonnaise mixture and fold gently. Sprinkle mixture with Old Bay seasoning and parsley. Form crab cake mixture into 3.5-ounce balls, and flatten slightly. Bake on lightly oiled baking pan at 375 degrees F for 12 minutes or to light brown in color.
Coconut Tuna Ceviche 10 ounces coconut milk 1 tablespoon chopped ginger 1 tablespoon grated horseradish 12 ounces sashimi quality tuna, cubed into medium pieces 1 tomato, seeded and diced 1 small red onion, julienned 1 scallion, julienned Instructions: In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter. Strain and set aside to cool. In a mixing bowl, combine the tuna, tomato, and coconut sauce. Add salt and pepper, to taste. Place in a serving bowl and garnish with the red onion and scallion.
Exotic Fruit Salad 1 tablespoon poppy seed 1 large mango, peeled, cut into 3/4-inch cubes (about 2 cups) 1 medium papaya, skin and seeds removed, cut into 3/4-inch cubes (about 2 cups) 1 medium pineapple, skin, hard eyes, and central core removed, cut into 3/4-inch cubes (about 4 cups) Flaked coconut or chopped nuts, for garnish 1 (11-ounce can) mandarin oranges, undrained 1/2 cup flat Champagne 1/4 cup sour cream 2 tablespoons honey Instructions: Place the mandarin oranges, with their syrup, in a medium-size saucepan. Add the Champagne and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 1 cup. Remove from the heat and let cool. Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream, honey, and poppy seeds. Toss the prepared fruit together in a large bowl, and pour the dressing over the fruit. Refrigerate for 1 hour. Decorate the fruit salad with flaked coconut or chopped nuts, and serve.
Chicken Thighs with Minty Peas 1 small head cauliflower (preferably purple), trimmed and cut into small florets 1 red onion, cut into 8 wedges 2 tablespoons extra-virgin olive oil 8 small skin-on, bone-in chicken thighs (5 to 6 ounces each) 1 1/2 teaspoons ground coriander 1 teaspoon sweet paprika 3 cloves garlic (1 grated, 2 thinly sliced) Grated zest of 2 lemons, plus lemon wedges for serving Kosher salt and freshly ground pepper 1 10-ounce package frozen peas 2 tablespoons unsalted butter 1/2 cup loosely packed fresh mint Instructions: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil. Toss the cauliflower and red onion with 1 tablespoon olive oil in a large bowl; arrange on one side of the prepared pan. Toss the chicken with the remaining 1 tablespoon olive oil, the coriander, paprika, grated garlic and half of the lemon zest in the same bowl; arrange skin-side up on the other side of the pan. Season the vegetables and chicken with salt and pepper. Roast until the vegetables are browned and the chicken is crisp and cooked through, about 30 minutes. About 10 minutes before the chicken is done, combine the peas, 1/4 cup water and the sliced garlic in a medium microwave-safe bowl; cover with plastic wrap and poke a small hole in the plastic. Microwave until the peas are warmed through, about 5 minutes. Transfer to a food processor and add the butter, mint and the remaining lemon zest; puree, adding more water if needed to loosen. Season with salt and pepper. Serve the chicken with the roasted vegetables, pea puree and lemon wedges.
Spring Celebration Carrot Cake 1 1/2 cups grated fresh carrots (about 2 large) 1 cup walnut pieces 1/2 cup finely chopped fresh pineapple 2 cups all-purpose flour, plus more for dusting 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon fine salt 4 large eggs 1 1/2 cups sugar 1 1/4 cups vegetable oil 2 4-ounce jars pureed carrot baby food 2 8-ounce packages cream cheese (1 pound), at room temperature 12 tablespoons unsalted butter (1 1/2 sticks), cubed, at room temperature 2 cups confectioners' sugar 1 1/2 tablespoons finely grated lemon zest (about 2 lemons) 1 teaspoon pure vanilla extract 1 1/2 cups fresh pineapple Thinly peeled carrot, for garnish Instructions: 1. For Cake: Preheat oven to 350F. Butter two 8-inch round cake pans, line with parchment paper and butter paper. Dust pan with flour. 2. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup flour in a small bowl and set aside. 3. Whisk remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl. 4. Beat eggs and sugar in a large bowl using a mixer until thick and light, about 5 minutes. Gradually add oil, while beating. Beat in pureed carrot. 5. Fold in dry ingredients until a loose batter forms. Fold in nuts, carrots, and pineapple. Pour into prepared pans. Bake until firm to touch and a cake tester, inserted into center, comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn out of pans and cool completely on rack. 6. For Icing: Beat cream cheese in a large bowl, using a mixer until smooth and fluffy. Gradually beat in butter until smooth. Sift sugar over cream cheese mixture; beat until smooth. Add lemon zest and vanilla extract and beat until light and fluffy. Refrigerate icing for about 20 minutes. 7. Place a cake layer on a cake stand or plate. Spread about half icing over top. Sprinkle on half of pineapple and top with remaining cake layer. Spread remaining icing over top and sprinkle with remaining pineapple. Garnish with thin peels of fresh carrot.
Smoked Corn Cakes with Diablo Sauce 1 tablespoon vegetable oil 3 shallots, chopped 3 garlic cloves, chopped 3 habanero chilies, chopped 1 teaspoon cumin seed 1 tablespoon grated ginger 2 red bell peppers, chopped 1/2 mango 1 cup chicken stock Lime juice and salt to taste 1 ear sweet corn 1 small clove garlic, minced 1 serrano chili, seeded, ribs removed, and finely chopped 1 tablespoon finely diced red bell pepper 1 tablespoon finely diced yellow bell pepper 1 tablespoon finely diced green bell pepper 1/2 cup yellow cornmeal 1/2 cup all-purpose flour, sifted 1/2 teaspoon baking powder 1/2 teaspoon salt 1 extra large egg, lightly beaten 1 cup whole milk 1/2 tablespoon bacon grease, melted Few drops lemon juice About 3 tablespoons vegetable oil 8 tablespoons Diablo Sauce Instructions: To make sauce, heat oil in a heavy bottomed skillet until lightly smoking. Saute shallots and garlic until light brown. Add chilies, cumin, ginger, and red peppers. Stir about 30 seconds. Add mango and chicken stock. Simmer about 20 minutes. Puree and season with salt and lime juice. Sauce may be used hot or cold. For pancakes, shuck corn, remove silk, and cut kernels from cob. Place in smoker for 8 minutes. In a medium bowl, combine smoked corn, garlic, serrano chili, and bell peppers. In another bowl, mix cornmeal, flour, baking powder, and salt. Combine egg, milk, and bacon grease. Add vegetables to dry ingredients, then stir in egg mixture. Adjust seasoning with lemon juice. Fold to mix and let rest for 20 minutes. Adjust seasonings, if necessary. Place a large skillet over medium heat. Add just enough oil to coat bottom of skillet. When skillet is hot, pour corn batter, about 1/8 cup per corn cake. Cook on 1 side for about 1 1/2 minutes or until brown. Turn and cook until middles of cakes no longer appear wet. Remove cakes to warm platter and repeat to make 8 cakes. Place 2 cakes, edges overlapping on the center of each 4 warm plates. Spoon 2 tablespoons of Diablo Sauce around cakes and serve immediately.
Boning of Whole Chicken 1 whole chicken, with head and feet Instructions: Boning of chicken: Using a sharp knife, remove the wings, leaving the exposed part of the wing to create airline cut chicken breast. Cut off the nub of the wing and place into the stock pile. Make slits down either side of the breast bone to expose the thighs. Remove the legs with the thighs. Separate the legs from the thighs. Remove the feet from the legs and add to the stock pile. Remove the backbone and add to the stock pile. Remove the neck and add to the stock pile. Remove the excess fat to make schmaltz. Remove the breast from the breast bone, using the tip of your knife. Remove the airline cut breast with part of wing included and tip removed. Remove the other breast using the same process.
Boar's Head Ichiban Teriyaki Style Chicken and Avocado Bites on Rice Crackers 1 ripe avocado, thinly sliced 12 wasabi-flavored rice crackers 1 lime, halved Togarashi seasoning, as desired (see Cook's Note) 3 slices Boar's Head Ichiban Teriyaki¿ Style Chicken 12 slices Japanese pickled ginger, drained 1 cup mizuna greens 2 tablespoons thinly sliced red bell pepper 1 scallion, thinly sliced Instructions: Layer the avocado slices on the rice crackers on a serving tray. Squeeze a little lime juice over the avocado and sprinkle with the togarashi. Cut the Boar's Head Ichiban Teriyaki™ Style Chicken slices into quarters and fold each quarter to fit on top of the crackers and avocado. Top each with a slice of pickled ginger and some mizuna. Sprinkle with the bell pepper and scallions and serve immediately.
Cinnamon Ice Cream 1 quart vanilla ice cream 1 tablespoon ground cinnamon Instructions: Let the ice cream thaw in the refrigerator for 1 hour or stand at room temperature for 10 to 15 minutes to soften. Transfer the ice cream to a large mixing bowl and gently stir in the ground cinnamon until mixed but slightly marbled. Return the ice cream to the original container and freeze.
Cubano 2 tablespoons mayonnaise 2 tablespoons Dijon mustard 1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices 8 slices Swiss cheese 4 to 6 slices deli-style ham 5 to 6 ounces thinly sliced pork (roast, chop or pulled) Quick Garlic Pickles, recipe follows 4 tablespoons butter, softened 1 large cucumber, peeled and sliced thinly 1/4 cup white vinegar 3 tablespoons chopped onion 1 tablespoon salt 1 tablespoon sugar 1 teaspoon red pepper flakes 3 cloves garlic, minced Instructions: Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich. Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted. Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.
Macaroni and Cheese and Sliders Bar 1 pound thick-cut peppered bacon 3 yellow onions, halved and sliced 3 tablespoons butter 8 ounces gorgonzola Cooked sliders and/or macaroni and cheese, for serving Instructions: Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
Dijon Vinaigrette 1/2 cup olive oil 1/4 cup sherry vinegar 2 teaspoons salt, or more if needed 1 pinch sugar, or more if needed Few cracks freshly ground black pepper, or more if needed 1 almost-empty 8-ounce jar Dijon mustard Instructions: Add the olive oil, sherry vinegar, salt, sugar and pepper to the Dijon jar, close with the lid and shake. Taste and season additionally if necessary.
Pomegranate Lemonade Punch 1 oz Smirnoff Tuscan Lemonade 1/2 oz Stirrings Pomegranate Liqueur 1 oz Seltzer Instructions: Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve!
Chicken Kreplach Soup One 3 1/2-pound whole chicken 1 medium onion, quartered 1 large carrot, cut into large chunks, plus 1 medium carrot, diced 1 celery stalk, cut into large chunks, plus 1 celery stalk, diced 1 medium parsnip, cut into large chunks, plus 1 parsnip, diced 2 cloves garlic, crushed and peeled 2 sprigs fresh dill 2 sprigs fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns Lemon slices, for serving 1 3/4 cups all-purpose flour, plus more for working the dough Kosher salt and freshly ground black pepper 2 large eggs 2 tablespoons vegetable oil 3 tablespoons olive oil or unsalted butter 1 medium onion, diced 1/4 cup chopped fresh dill, plus more for garnish 1 teaspoon freshly grated lemon zest Pinch freshly grated nutmeg Instructions: For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.) For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling. For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well. Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!) Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill.
Roasted Shrimp with Toasted Garlic Chips and Chile Oil 1/2 cup pure olive oil 8 cloves garlic, peeled and sliced paper thin Kosher salt 1 cup pure olive oil 6 chile de arbol Kosher salt 6 cloves chopped fresh garlic 48 medium shrimp (21 to 25 count), shelled and deveined (you can use any size shrimp you like) 1/2 cup Red Chile Oil 1 1/2 tablespoons ancho chili powder Salt 2 tablespoons freshly chopped thyme leaves Crusty French bread, for serving Instructions: For the Toasted Garlic Chips: Heat oil over medium heat in a medium skillet. Add the garlic slices and cook until the slices are lightly golden brown. Remove the garlic with a slotted spoon to a dish lined with paper towels and sprinkle with salt. Discard the oil. For the Red Chile Oil: Combine all ingredients in a small saucepan over low heat for 5 minutes. Remove from heat and let oil infuse for 30 minutes. Strain oil into a bowl. For the Shrimp: Preheat oven to 450 degrees F. Place the shrimp in a large oven proof casserole (cazuela), pour the red chile oil over them and season the shrimp with the ancho chili powder and salt. Roast in the oven until pink and just cooked through, about 4 to 5 minutes for small shrimp, 6 to 7 minutes for medium. Remove from the oven and sprinkle with the chopped thyme and Toasted Garlic Chips. Serve immediately with lots of crusty French bread.
Lox and Cream Cheese Stuffed Cucumbers 2 unwaxed cucumbers 1 (8-ounce) container cream cheese, softened 1 (8-ounce) container sour cream 1 (3-ounce) package smoked salmon, chopped into small pieces 1 shallot, diced 1/2 lemon, juiced, seeds removed 1 bunch fresh dill, chopped Pinch salt and fresh ground pepper Instructions: Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.
Squid Ink Spaghetti with Bell Pepper, Calamari, Shrimp, Ricotta and Colonnata Lard 1 red bell peppers 1 yellow bell pepper 3 ounces lardo 2 cloves garlic, thinly sliced 1 fresh chili pepper, chopped Salt and freshly ground black pepper 16 ounces fresh squid ink spaghetti (or dried if fresh is not available) 9 ounces fresh shrimp, peeled 6 ounces fresh calamari, sliced 2 ounces salted ricotta, grated Instructions: Roast the yellow and red bell peppers directly on the flame of a stovetop until the skins char. Remove from the heat and seal in a container to cool. When cool, peel the peppers under cold running water and slice into thin strips. Cut the lardo into small sticks and saute in a large skillet over medium heat. Slowly increase the heat in order to get the lard crispy. Once the lard is crispy, remove from the skillet and reserve. Discard half the melted fat in the skillet. Using the remaining fat, saute the garlic and chili pepper until lightly browned. Add the bell peppers and saute for 5 minutes. Meanwhile, bring a large pot of salted water (about 5 quarts) to a boil. Add the fresh squid ink spaghetti and cook according to the package directions. When the bell pepper, garlic and chili mixture has cooked, add the shrimp and calamari and saute everything together until cooked, a few minutes. Season with salt and pepper to taste. Add the cooked squid ink spaghetti to the skillet and toss together until creamy. Serve topped with the crispy lard and grated salted ricotta.
Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus Four 1.5-inch center-cut filet mignon steaks Kosher salt 1 cup clarified unsalted butter 2 tablespoons white wine vinegar 6 black peppercorns, crushed 3 sprigs thyme 1 bay leaf 1 shallot, finely diced 2 large egg yolks 1/2 lemon, juiced 5 tablespoons extra-virgin olive oil 2 king crab legs, meat removed and diced into 1-inch pieces 1 bunch asparagus, tough ends trimmed 1/2 small bunch chives, thinly sliced Instructions: Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes. Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture. Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they\u2019re in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later. Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest. Discard most of the excess olive oil from the pan, then return to medium heat. Add another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan until just warmed through, 1 to 2 minutes. Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside. Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste. To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.
GZ's Iron Chef Burger 1 1/2 pounds ground beef (equal mix of ground brisket, chuck and rib-eye) Kosher salt and freshly ground black pepper 1 small sweet onion, sliced into thin rings 8 slices Cheddar 4 tablespoons butter, at room temperature 4 English muffins, split 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 2 tablespoons ketchup 2 tablespoons prepared horseradish 2 tablespoons finely diced gherkins 1 tablespoon sliced chives 12 dill pickle slices, if desired 8 Gem lettuce leaves, cut to the size of the English muffins Instructions: Prepare a gas grill with a grill pan for medium heat. Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper. Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature. Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill. In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated. To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin.
Stuffed Baked Pork Chops 1/4 cup golden raisins, roughly chopped 1/2 teaspoon grated lemon peel 2 tablespoons lemon juice 1/2 cup finely diced peeled apple or pear Salt and pepper 4 very thick loin pork chops Flour for dusting chops Vegetable oil for skillet Instructions: Preheat the oven to 325 degrees. Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper. Make a pocket in the side of each pork chop and stuff some of the mixture inside. Close each chop with toothpicks. Season with salt and lightly dust with flour. Heat the oil in an iron skillet. Add the chops and brown them brief on each side. Season with fresh pepper. Cover skillet with foil and bake for 30 to 40 minutes.
Lemon Pepper Pork Loin Sandwiches with Peach Aioli 1 (4-pound) pork loin 2 limes 2 lemons 5 to 6 garlic cloves 1/2 cup Irvine Spices Roasted Garlic Pepper Seasoning, as needed for rub 3 tablespoons grapeseed oil 2 large ripe fresh peaches, peeled, pit removed and sliced, or 1 cup drained canned peaches 1/2 cup mayonnaise 2 tablespoons cilantro, finely chopped, plus 12 small sprigs for garnish Salt and freshly ground white pepper 12 Kaiser rolls, or crispy crusted round rolls Instructions: Early in the day prepare the pork loin and marinade. Rinse pork loin to remove any unwanted smells and pat dry with paper toweling. Remove pork to a nonreactive container. Place the limes and lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Blend the garlic cloves and the garlic pepper seasoning in a blender, then while the blender is still running, squeeze the juice of the limes and lemons through the feed tube to make a paste. With the blender still running, add the oil in a thin stream. Rub the paste into the pork, cover and leave refrigerated for 2 hours. Preheat oven to 350 degrees F. In a large saute pan with an oven safe handle, heat the oil and sear the pork loin on all sides. Roast covered in oven until fork tender, at least 45 minutes. Transfer pork to a utility platter and let rest in a warm place before slicing. The pork can also be cooked on the grill. Heat grill to medium-high heat. Wrap pork in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 1 hour 45 minutes to 2 hours. Let pork rest before slicing. While the pork is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste. Lay slices of pork loin on rolls and spoon peach aioli over. Garnish with cilantro sprigs.
Roasted Beet Salad 4 medium red beets, tops removed and scrubbed Extra-virgin olive oil 2 navel oranges 1/4 cup toasted, peeled hazelnuts, chopped Kosher salt and freshly cracked black pepper 1 small wedge Pecorino Romano, for shaving Instructions: Preheat the oven to 400 degrees F. Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife inserted into the largest beet meets no resistance, about 1 hour to 1 hour and 15 minutes. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.) Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve.
Pawhuska Prohibition Punch 3 oranges, plus 1 orange cut into wedges, for garnish One 750-milliliter bottle whiskey, such as Jack Daniels 2 liters flavored cola, such as Dr. Pepper One 10-ounce jar maraschino cherries and juice Instructions: Squeeze the juice of 1 of the oranges into a large pitcher or punch bowl. Pour in the whiskey, cola and the juice from the cherries. Stir gently. Juice the remaining 2 oranges and add to the pitcher. Serve in glasses filled with ice. Garnish each glass with an orange wedge and a cherry.
Fresh Whiskey Sours 3/4 cup Jack Daniel's Tennessee Whiskey 1/2 cup freshly squeezed lemon juice (3 lemons) 1/2 cup freshly squeezed lime juice (4 limes) 2/3 cup sugar syrup (see below) Maraschino cherries Instructions: Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold. Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.
Tempura Fried Squash Blossoms with Tomato Sauce 1/4 cup rice flour 2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup cornstarch 1 tablespoon salt 1 teaspoon cayenne 3 cups soda water 1 (8-ounce) log mild goat cheese, softened 5 sprigs thyme, leaves removed and chopped 2 tablespoons chopped chervil 2 tablespoons chopped chives 1 teaspoon chopped rosemary leaves Salt Freshly ground black pepper 1 to 2 tablespoons extra-virgin olive oil 16 squash blossoms Tomato Sauce, recipe follows Fried Basil Leaves, recipe follows 3 tablespoons extra-virgin olive oil, plus 2 tablespoons 1/4 cup finely chopped onion 1 tablespoon chopped garlic Pinch chili flakes 2 cups peeled, seeded, and diced tomatoes Salt and pepper 1 teaspoon sugar 4 thyme sprigs, leaves removed and chopped 4 basil leaves, chiffonade Vegetable oil or peanut oil 8 basil leaves Instructions: Tempura Batter: Sift together all of the dry ingredients. Whisk in the soda water, a little at a time, until the right consistency is achieved. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 1 hour before use. Goat Cheese Filling: Combine all of the ingredients and mix well. Shape the mixture into 1 tablespoon balls. Make sure the squash blossoms are well cleaned. Open the flowers and insert 1 goat cheese ball in each flower. Gently press the filling into the base of the flower. Cover with the petals and pinch the top to seal. Refrigerate for 30 minutes. Preheat a fryer or a deep pot halfway filled with peanut oil to 375 degrees F. Hold the squash blossoms by the stem. Dip each into the tempura batter, making sure to coat completely. Let any excess batter drip off. Place the blossom in the oil and fry until golden brown, about 1 to 2 minutes, turning often to brown evenly. Remove to a paper towel lined plate. Place some of the Tomato Sauce on the bottom of a plate. Top with 2 squash blossoms and garnish with Fried Basil leaves. Heat a large saute pan over medium-high heat. When the pan is hot, add 3 tablespoons of the olive oil and heat. Add the onion, garlic, and chili flakes and cook for 1 minute. Add the tomatoes and season with salt and pepper. Add the sugar and stir to combine. Lower the heat and cook until the tomatoes start to disintegrate and mixture is of sauce consistency, about 15 minutes. Add the thyme, basil, and remaining olive oil and mix well. Heat about 1/2-inch of the oil in a steep-sided saute pan to 350 degrees F. Or heat a deep fryer to 350 degrees F. Pat the basil leaves dry to remove any surface water. Carefully drop the basil leaves in the hot oil. The oil will spit and splatter as the moisture in the leaves fries. Fry for 10 seconds or just until the leaves start to become translucent. Remove with a slotted spoon to a paper towel lined plate.
Thai Style Beef Salad 1 cup mung bean sprouts 1 small kohlrabi, peeled and julienned 2 carrots, peeled and julienned 1 pound fresh, raw spinach leaves, well washed and stems discarded 1 pint cherry tomatoes, cut in half 2 tablespoons tamarind paste 4 tablespoons sugar 3 tablespoons rice wine 3 tablespoons peanut oil 1 pound beef flank steak, cut into 1/4 thick strips, sliced against the grain Salt and pepper to taste 2 tablespoons grated ginger 2 tablespoons roasted and ground cumin seed 6 to 8 basil leaves, finely shredded 3 tablespoons Thai fish sauce (nam pla) Instructions: Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking. Cook the beef in two batches so that each batch is well seared and served medium rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together. Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad. Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes.
Asparagus and Chicken Salad with Buttermilk Dressing 1/4 cup fresh parsley 1/4 cup fresh tarragon Juice of 1 lemon 2 teaspoons dijon mustard 1/4 cup buttermilk 1/4 cup mayonnaise 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper Kosher salt 1/4 cup sliced almonds 2 bunches thick asparagus, bottom half peeled and ends trimmed, cut into 2-inch pieces 2 heads Bibb lettuce, roughly chopped 1 large bunch watercress, tough stems trimmed 6 radishes, thinly sliced 8 ounces skinless, boneless smoked chicken, diced 4 ounces goat cheese, crumbled 1/2 cup fresh parsley Freshly ground pepper Instructions: Make the dressing: Pulse the parsley, tarragon, lemon juice and mustard in a mini food processor to make a coarse paste. Add the buttermilk, mayonnaise and olive oil; pulse until smooth. Season with salt and pepper. Refrigerate until ready to use. Make the salad: Prepare a large bowl of salted ice water. Toast the almonds in a small dry skillet over low heat, about 4 minutes; transfer to a plate and let cool. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 4 to 5 minutes. Drain and transfer to the ice water; let cool. Drain again and pat dry; transfer to a large bowl. Add the lettuce, watercress, radishes, chicken, goat cheese, parsley and half of the toasted almonds to the bowl. Drizzle with about half of the dressing and season with salt and pepper; toss. Sprinkle with the remaining toasted almonds and serve with the remaining dressing.
Hiyashi Chuka 1/2 cup soy sauce 1/2 cup rice vinegar 1/4 cup sesame oil 3 tablespoons granulated sugar 2 tablespoons grated peeled fresh ginger 3 large eggs Kosher salt Neutral-flavored oil, such as vegetable or canola oil, for greasing Four 5-ounce packages fresh or five 3-ounce packages dried ramen noodles 4 ounces sliced deli ham, cut into julienne strips 4 sticks surimi (imitation crab meat; about 4 ounces), torn lengthwise into strips 2 small tomatoes, each cut into 8 wedges 1/2 English cucumber, cut into julienne strips 2 tablespoons white sesame seeds Karashi (Japanese hot yellow mustard), for serving, optional Instructions: For the sauce: Whisk together the soy sauce, vinegar, sesame oil, sugar, ginger and 3 tablespoons water in a medium bowl until the sugar dissolves. Cover and refrigerate until needed. For the kinshi tamago (shredded egg crepes): Whisk together the eggs and a pinch of salt in a small bowl. Strain through a fine-mesh strainer into another small bowl. (This isn\u2019t essential but yields a smoother crepe without any pockets of egg white.) Heat an 8-inch nonstick skillet over medium-low heat. Lightly wipe the surface of the skillet with a folded-up paper towel dipped in some oil. Add about 3 tablespoons (see Cook\u2019s Note) of the beaten eggs and immediately and quickly tilt the skillet in all directions until the eggs evenly cover the bottom. Cook until the eggs are just set, about 20 seconds. Carefully flip the sheet of eggs with a spatula, using your fingers as needed, and smooth out any wrinkles. Cook until the bottom of the eggs are just set, about 5 seconds more. Transfer the sheet of eggs to a cutting board. Repeat the process 2 more times, re-oiling the skillet between batches and stacking the sheets on top of each other. Roll the sheets into a log and cut crosswise into 1/8-inch slices. Gently separate the strands with your hands. For the assembly: Bring a large pot of water to a boil over high heat. When the water comes to a boil, boil the noodles according to the package instructions. Drain the noodles, then rinse with cold running water, tossing them with your hands, until completely cool and all the excess starch is removed. Drain thoroughly. (Any excess water will dilute the sauce.) Divide the noodles among 4 shallow bowls. Arrange the ham, surimi, tomatoes, cucumbers and kinshi tamago over the noodles in sections. Sprinkle the sesame seeds on top and place a dollop of karashi, if using, on the side of each bowl. Serve with the chilled sauce to pour over the noodles as desired.
\Ayuh\ Seafood Paella One 4-pound package boneless chicken breasts, cut into 2-inch pieces 8 tablespoons paprika 6 tablespoons olive oil, plus 10 tablespoons 5 tablespoons kosher salt Five 1 1/2-pound lobsters 4 pounds chorizo, cut into chunks 1 heaping cup chopped onion 1 heaping cup minced fresh garlic 4 pounds shrimp, heads off and shells on 5 pounds Maine scallops 3 cups fresh peas 6 dozen Maine mussels 3 green peppers, seeded and cut into strips 2 red peppers, seeded and cut into strips 3 cups seeded, chopped tomatoes 4 quarts broth, from the cooking of the lobsters 6 cups long grain rice 1 1/2 cups brandy 2 teaspoons saffron, ground into a powder with mortar and pestle Freshly ground black pepper 3 lemons Instructions: About 2 hours before cooking, prepare all ingredients. Cut up the chicken breasts and put in a resealable plastic bag with paprika, 6 tablespoons olive oil, and kosher salt. Seal the bag and shake to be sure all of the chicken is well coated. Cook the lobsters, one at a time, in a very large pot in 8 quarts of boiling, salted water for 10 minutes each. Remove the lobsters and reserve 4 quarts of the cooking liquid. Shell the lobsters. Keep the small claws whole, if you can, and cut the rest into large pieces. Return the bodies to the 5 quarts water and continue gently simmering for the broth. In a large, shallow baking pan on a hot stove, add the remaining 10 tablespoons of the olive oil. Saute the chicken in the olive oil until brown. Add the chorizo and cook for 5 minutes. Add the onion and garlic and cook for several minutes longer. Add the shrimp and scallops and cook for 10 minutes. Add the peas, mussels, red and green peppers, tomatoes, and 6 cups of the reserved lobster broth. Add lobster meat and sprinkle the rice evenly overall. In a small bowl, mix together the brandy and the ground saffron. Add 6 more cups of broth and brandy mixed with saffron. Cover pan and cook for 10 to 15 minutes until rice is al dente and all water is absorbed. If you need more broth, add to it. Season with freshly ground black pepper to taste. Before serving squeeze lemon over all. Arrange on platter artfully, with mussels around the sides and shrimp poking out.
Caramel Apple Semifreddo Nonstick cooking spray 9 whole cinnamon graham crackers 6 tablespoons butter, melted 3/4 cup plain apple butter 1/4 teaspoon ground cinnamon 1/4 teaspoon salt One 12.25-ounce jar caramel sauce 1 1/2 quarts vanilla ice cream, softened, such as Edy's 1/3 cup slivered almonds, toasted Chopped chocolate almond toffee, such as Almond Roca, for garnish Instructions: Preheat the oven to 400 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray. In the bowl of a food processor, process the graham crackers until finely crushed. Add the melted butter and process until it resembles wet sand. Press the mixture into the bottom of the prepared pan and bake until golden around the edges and fragrant, 7 minutes. Set aside to cool. In a medium bowl, stir together the apple butter, cinnamon, salt and caramel sauce. Set aside. Place the softened ice cream in a large bowl. Add the caramel mixture and the almonds, and fold everything together with a rubber spatula until completely incorporated. Switch to a whisk if you like. Pour the mixture over the crust. Place a piece of plastic wrap directly on top of the cake. Place in the freezer and freeze at least 8 hours or ideally overnight. To serve, run a thin knife around the edge of the pan, and then release the sides. Sprinkle with the almond toffee, slice and serve.
Apple Pie Cranberry Sauce 1 (12-ounce) bag fresh cranberries 2 Granny Smith apples, peeled, cored, and chopped ¾ cup packed brown sugar ½ cup golden raisins 1 teaspoon apple pie spice ¼ teaspoon salt Instructions: In a large saucepan, combine all of the ingredients with 1 cup water. Bring to a boil over high heat then reduce the heat to simmer, stirring occasionally, just until the cranberries burst, about 8 minutes. Transfer to a bowl and cool to room temperature.
New England Steamed Clams 4 pounds soft-shell clams Cornmeal 1 rib celery 8 sprigs parsley Hot melted butter, for serving Instructions: Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again. Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.) Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.
Soy Glazed Green Beans Kosher salt 2 pounds green beans, ends trimmed 2 tablespoons canola oil 2 tablespoons butter 4 cloves garlic, chopped 1/4 cup soy sauce 2 tablespoons toasted sesame seeds Freshly ground black pepper Instructions: Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain. In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans. Transfer to a serving dish and serve hot.
Seared Beef Tornadoes 2 1/2 cups chicken stock 1 cup cornmeal 1/3 cup goat cheese Salt and ground white pepper 1 tablespoon grapeseed oil Eight 2- to 3-ounce beef tenderloin medallions Salt and ground pepper 3 tablespoons unsalted butter 2 sprigs fresh thyme Instructions: For the polenta: In a small saucepan over medium-high heat, bring the stock to a simmer. Then reduce the heat to medium-low. Next, slowly whisk in the cornmeal and continue whisking during the entire cooking process. Cook until the liquid has been absorbed, 5 to 6 minutes. Then add the cheese, again whisk, and then taste and season with salt and pepper. Hold warm until serving. For the beef: Heat a large saute pan over high heat until the verge of smoking, and then add the oil; reduce the heat to medium. Sprinkle the steaks, both sides, with salt and pepper, and add to the oiled pan. Sear the steaks on the first side for 2 minutes, then flip and repeat cooking for additional 2 minutes. Once cooked, turn the heat off and add the butter and thyme. Allow the butter to brown, turning or spooning the butter over the steaks during the process, for 1 minute. Remove the steaks and allow to rest for 2 minutes. Then portion the prepared polenta to the plates, top with seared tornadoes and then spoon over brown butter and serve.
Sausage and Eggplant Fusilli Kosher salt 1 pound fusilli or cannolicchi pasta 1 medium eggplant, cut into 1/3-inch dice 1/4 cup olive oil 12 ounces sweet Italian sausage, casings removed 1 shallot, diced 1 clove garlic, smashed One 14-ounce can cherry tomatoes, such as Mutti 1 cup freshly grated Parmesan 1 cup grated smoked provolone Instructions: Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water. Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray. Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes. Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

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