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Homemade Grilled Pizza Dough One .25-ounce packet active dry yeast 2 teaspoons sugar 1 cup all-purpose flour, plus more for flouring the work surface 1 cup whole-wheat flour 1 teaspoon kosher salt 2 tablespoons olive oil, plus more for coating the bowl Instructions: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients into the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat in oil. Cover and set in a warm place until doubled in size, about 1 hour. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F. Punch down the dough and divide it into 2 pieces. Working with one piece at a time, stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 minutes more. Transfer the crusts to baking sheets and load with desired toppings. Add the loaded pizzas to the oven and cook until the cheese melts (this will vary depending on the type of cheese), about 6 minutes.
Sangria 2 cups pineapple chunks 2 Granny Smith apples, cored and cut into cubes 2 unpeeled lemons, thinly sliced 2 unpeeled limes, thinly sliced 1 cup green seedless grapes 1 cup red seedless grapes 1 small unpeeled orange, thinly sliced 1.5 liter red wine, such as cabernet sauvignon, merlot or pinot noir, chilled 1.5 liter dry white wine, such as chardonnay, sauvignon blanc or pinot grigio, chilled 1 cup orange or citrus flavored rum 1 cup orange or citrus flavored vodka 1 cup sugar Ice, for serving Instructions: Place the fruit in a large vat. Pour in the red wine, white wine, citrus rum and citrus vodka. Next, to add a subtle sweetness, dissolve the sugar in 1 cup water and add it to the mix. Stir well, then cover and refrigerate for several hours, giving the fruit and liquids time to meld. Serve in glasses over ice, and have tongs nearby so guests can help themselves to the fruit. Designated drivers are recommended!
Creamy Cauliflower Alfredo 2 cups cauliflower florets, about 8-ounces 1 cup low-sodium chicken broth 8 ounces whole grain fettuccine pasta 1 teaspoon extra-virgin olive oil 2 cloves garlic, minced 1/2 cup low-fat evaporated milk Kosher salt and freshly ground pepper 3/4 cup frozen petite peas, thawed, (4 ounces) 1/4 cup grated Parmesan cheese 1 tablespoon unsalted butter 1 tablespoon chopped fresh parsley, plus extra for garnish 1 1/2 teaspoons finely grated lemon zest Instructions: 1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside. 2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water. 3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.
Sweet Sesame Hoisin Meatballs 1/2 cup hoisin sauce 1/2 cup honey 3 tablespoons seasoned rice wine vinegar 2 teaspoons toasted sesame oil 2 teaspoons sesame seeds, plus extra for garnish 2 cloves garlic, minced 1-inch piece ginger, minced One 32-ounce package frozen meatballs, cooked according to package instructions Instructions: Whisk together the hoisin, honey, vinegar, sesame oil, sesame seeds, garlic and ginger in a small saucepan over medium heat. Bring to a low simmer for about 1 minute, then remove from heat. Toss cooked meatballs with sauce in a large bowl. Garnish with additional sesame seeds.
Horchata 1 cup uncooked long grain white rice 1 quart warm water 1/2 cup whole milk 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 1/2 teaspoon ground cinnamon 1/4 cup sugar Whole cinnamon sticks, optional, for serving Instructions: In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight. Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids. Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.
Pepper Crusted London Broil 1 (1-pound) piece of London Broil 1 cup dry red wine 3 cloves garlic, mashed 1 tablespoon tellicherry peppercorns 2 tablespoons Lawry's lemon pepper 2 teaspoons freeze-dried green peppercorns 2 teaspoons allspice berries 2 teaspoons cubebs 1 teaspoon melegueta pepper Instructions: Wipe the London Broil with a damp paper towel and pat it dry. Place the meat in a dish and cover it with a marinade prepared from the red wine and the garlic, and allow it to sit for 2 hours. Preheat the broiler. Place the remaining ingredients in a spice mill and process until they are coarse powder. Remove the London broil from the marinade, sprinkle it with the powder on all sides until it is well coated, place it in a broiler-proof pan and cook for 5 to 7 minutes on each side, or until it is medium rare. Slice diagonally and serve.
Mojo Moulies 2 tablespoons minced garlic 1 large leek, cleaned, trimmed, and chopped Pinch kosher salt 3 tablespoons olive oil 20 mussels 1 ripe tomato, seeded and chopped 1 1/2 cups white wine Chopped parsley Instructions: In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers. Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer. Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds. Discard any unopened mussels. Place the mussels in a serving bowl. Remove 10 mussels from their shells and add them to the stockpot. Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency. Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread.
Mummy Boome's Traditional Shepherds Pie 1 tablespoon butter 1 tablespoon olive oil 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, crushed Salt and freshly ground black pepper 1 tablespoon tomato paste 2 pounds lean ground beef or lamb 2 tablespoons Worcestershire sauce 1/2 cup beef stock 1 1/2 cups garden peas Cheesy Mashed Potatoes, recipe follows 4 pounds Yukon gold potatoes, peeled, quartered 4 tablespoons butter 1/4 cup heavy cream 1 cup grated mature white Cheddar Salt and freshly ground black pepper Instructions: Preheat oven at 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve. Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.
Piggy Rolls Nonstick cooking spray 1 pound frozen white bread dough, thawed, such as Bridgford Frozen White Ready Dough 2 tablespoons milk 1 large egg Pinch kosher salt 16 black sesame seeds Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray. For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart. Beat together the milk, egg and salt in a small bowl. Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears. Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.
Spicy Squid Salad 4 small squid, cleaned 1 tablespoon roasted chili paste 1 teaspoon sunflower oil 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 teaspoon honey 1 lime, juiced 1 tablespoon fish sauce 2 tablespoons sunflower oil 1 teaspoon sesame oil 1 cucumber 1 medium pepper, deseeded and sliced lengthwise 4 spring onions 1 red Thai chili 3 cups mixed salad leaves 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh cilantro leaves Sesame seeds Instructions: Preheat a grill to high. Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy. In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil. Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander. Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.
Miso Salmon Grain Bowls 1/4 cup (60 grams) unseasoned rice vinegar 2 tablespoons (42 grams) honey 2 tablespoons (36 grams) light miso 2 tablespoons (32 grams) soy sauce 2 teaspoons toasted sesame oil 1 teaspoon sriracha 1 pound (454 grams) boneless, skin-on salmon fillet, cut into 4 pieces 1 tablespoon neutral oil Farro (recipe follows) Pickled Vegetables (recipe follows) Japanese mayo, preferred brand, Kewpie, for serving Sriracha, for serving Coarsely crushed arare rice crackers, soy sauce-flavored Japanese rice crackers, for serving Cilantro leaves, for serving Sliced scallions, for serving Toasted sesame seeds, for serving Lemon wedges, for serving 1 teaspoon kosher salt, plus more for seasoning 2 cups (360 grams) farro 1/4 cup extra-virgin olive oil 2 teaspoons toasted sesame oil 2 Persian cucumbers (8 ounces/226 grams), sliced into half moons 4 radishes (3 ounces/85 grams), thinly sliced Half a small red onion (2 ounces/57 grams) 1 1/3 cups (159 grams) unseasoned rice vinegar 3 tablespoons (36 grams) sugar 2 tablespoons (10 grams) kosher salt One 2-inch piece fresh ginger, peeled and thinly sliced 4 garlic cloves, peeled and smashed 1 cup ice cubes Instructions: For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator. To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.) To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side. Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.) Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)
Veggie-Loaded Tangy Tuna Salad 1 (12-ounce) can or pouch albacore tuna packed in water, drained and flaked 1 cup finely chopped red and yellow bell peppers 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2/3 cup fat-free mayonnaise 1 tablespoon plus 1 teaspoon honey mustard 2 teaspoons sweet relish 1/8 teaspoon salt 1/8 teaspoon black pepper Cut bell peppers (for scooping) Lettuce leaf \cups\ Instructions: Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!
Broccoli Balls with Harissa-Yogurt Sauce 5 cups broccoli florets (about 12 ounces; see Cook's Note) One 15-ounce can chickpeas 1 cup roughly chopped fresh parsley leaves and stems 1 cup roughly chopped fresh cilantro leaves and stems 1 tablespoon fresh lemon juice 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon baking powder 3 cloves garlic 1 small onion, diced Kosher salt and freshly ground black pepper 3/4 cup panko breadcrumbs 3/4 cup full-fat plain Greek yogurt 1 tablespoon extra-virgin olive oil 3 to 6 teaspoons harissa paste Olive oil cooking spray, for coating the broccoli balls Instructions: Pour about 1 inch of water into a large skillet and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket in an even layer. Set the steamer basket over the boiling water and cook until crisp-tender, about 8 minutes (depending on the size of the florets). Transfer the broccoli to a large plate to cool slightly. Line a baking sheet with paper towels. Making sure to reserve the liquid, drain the chickpeas and rinse thoroughly under cold water. Spread the chickpeas evenly on one half of the prepared baking sheet and the broccoli florets on the other half. Pat the chickpeas and broccoli with additional paper towels to remove excess liquid. Put the parsley, cilantro, lemon juice, cumin, coriander, baking powder, garlic, onion, 1 teaspoon salt, several grinds of pepper and 3 tablespoons of the reserved chickpea liquid into a food processor. Pulse the ingredients until finely chopped, about 30 seconds. Add the chickpeas and broccoli and pulse again, stopping and scraping down the sides as needed, until the chickpeas and broccoli are finely minced, about 2 minutes. Transfer the mixture to a medium bowl and stir in the panko. Cover and refrigerate for 30 minutes. Meanwhile, combine the yogurt, olive oil, harissa (to preferred spice level), 2 teaspoons water, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Refrigerate to chill. Preheat the oven to 375 degrees F; set a wire rack inside a baking sheet. Using a tablespoon or medium scoop, form the chickpea-broccoli mixture into 1 1/2-inch balls, each about 1 heaping tablespoon. Evenly space the balls on the wire rack and spray generously with olive oil spray. Bake, rotating the baking sheet halfway through and coating the balls again with olive oil spray, until deep golden and crisp, about 45 minutes. Serve warm with the yogurt sauce.
Hot Buttered Rum 2/3 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Pinch salt 3/4 cup spiced rum 2 cups boiling water 4 sticks cinnamon, for garnish Instructions: Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
Grilled Romaine 4 large heads romaine lettuce, halved lengthwise 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Juice of 3 lemons Instructions: Preheat a grill to medium high. Drizzle the lettuce with the olive oil and season with salt and pepper. Place the lettuce cut-side down on the grill and cook until grill marks appear, about 2 minutes. Rotate 45 degrees and cook until crosshatch marks appear, about 2 more minutes. Transfer to a platter, drizzle with the lemon juice and serve immediately.
Slow Cooker Pot Roast One 4-pound beef chuck roast Kosher salt and freshly ground black pepper 1/3 cup all-purpose flour, plus more for coating 3 tablespoons olive oil 4 medium carrots, cut into 2-inch pieces 3 stalks celery, peeled and cut into 2-inch pieces 1 medium onion, cut into 1/2-inch wedges 3 cloves garlic, mashed 3 tablespoons tomato paste 1 cup red wine 3 cups low-sodium beef broth 3 bay leaves 2 sprigs fresh thyme 1/2 teaspoon ground allspice 1/2 cup loosely packed parsley leaves, chopped Instructions: Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
The Noteworthy Ice 1 1/2 shots Sambuca 1 1/2 shots coffee liqueur (recommended: Starbucks) 1 1/2 shots heavy cream Whole coffee beans, for garnish Instructions: In a cocktail shaker filled with ice cubes, add Sambuca, coffee liqueur, and heavy cream. Stir and strain into highball glass filled with ice. Garnish with whole coffee beans.
Basic Tempura 2 cups rice flour Soda water Instructions: In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved. Batter is then used for dipping vegetables and shrimp in prior to placing in 350-degree oil. Cook until they turn golden brown and float.
Pepperoni Potato Salad 4 pounds baby Yukon gold potatoes Kosher salt 1 cup mayonnaise 3/4 cup marinara sauce 1/4 cup grated Parmesan cheese 8 scallions, green and white parts, chopped 24 ounces mozzarella pearls, drained 7 ounces pepperoni, quartered 2 cups pitted green olives, halved 1/2 cup fresh basil, cut into chiffonade 1/2 teaspoon freshly ground black pepper 1/2 cup fresh parsley, chopped Instructions: Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl. For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir. Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.
Steamed Fish with Seasoned Soy Sauce and Scallion 2 tablespoons Shaoxing wine 1 cup chicken stock 7 tablespoons light soy sauce 2 tablespoons sugar 1 quarter-sized slice peeled ginger 1 quarter-sized piece dried tangerine peel One 3-pound whole fish, such as sea bass or snapper, cleaned (see Cook's Note) Two 2-by-1-inch slices peeled ginger, cut into julienne strips 5 stalks scallion, cut into julienne strips 1/3 cup canola oil 5 sprigs fresh cilantro, for garnish Instructions: For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use. For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish. Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish. Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions. Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately.
Grilled Pimento Mac n Cheese 1 clove garlic, smashed and chopped 1 teaspoon paprika 1 teaspoon hot sauce, such as Frank's Red Hot 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 cup mayonnaise 4 ounces shredded Cheddar 4 ounces shredded smoked Cheddar 1 cup macaroni pasta, cooked and cooled 1 roasted bell pepper, cut into small diced Butter, for spreading 8 pieces country white bread 8 thick slices tomato 4 piece bacon, diced and cooke 4 slices mild Cheddar Instructions: In a food processor, blend together the garlic, paprika, hot sauce, cayenne, 1 teaspoon salt and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put the mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper. To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and mild Cheddar, and top with another slice of bread. Grill on both sides until golden brown. Repeat with the remaining ingredients to make 3 more sandwiches.
Lighter Smoky New Potato Salad 1 1/2 pounds small red new potatoes, scrubbed 1/4 cup light or reduced-calorie mayonnaise 1 large clove garlic, minced Kosher salt and freshly ground black pepper 1 tablespoon finely chopped shallot 2 teaspoons lime juice 1 teaspoon smoked sweet paprika 2 teaspoons olive oil 1 tablespoon chopped fresh cilantro Instructions: Place the potatoes in a large saucepan and cover by 2 inches with cold salted water. Bring to a boil, lower the heat and simmer until just tender when pierced with the tip of a paring knife, 15 to 20 minutes. Meanwhile, whisk together the mayonnaise, shallot, lime juice and paprika in a medium bowl. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Set aside. Drain the potatoes and let them sit until cool enough to handle but still very warm, 3 to 4 minutes. Cut the potatoes into wedges and add to the mayonnaise mixture. Toss to combine, season with salt and pepper and drizzle with the olive oil and garlic mixture. Sprinkle with the cilantro and serve warm or room temperature.
Quick BBQ Sauce 3 tablespoons vegetable oil 1 large onion, chopped 12 cloves garlic (about 1 head), peeled and finely chopped 2 tablespoons tomato paste 1/4 teaspoon red pepper flakes 2 ham hocks 2 (28-ounce) cans crushed tomatoes 1 3/4 cups red wine vinegar 1 1/2 cups firmly packed light brown sugar 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes. Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
Oven-dried Tomato Snacks 12 plum tomatoes, cored and halved lengthwise 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons kosher salt Crab boil seasoning (recommended: Old Bay) or celery salt (if using celery salt, use half the kosher salt) Instructions: Preheat the oven to 250 degrees F. Toss the tomatoes in bowl with the olive oil. Arrange the tomatoes, cut side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with the salt and the crab boil seasoning or celery salt. Bake until slightly shriveled but still plump, 5 to 6 hours. If not using immediately, refrigerate the dried tomatoes in a sealed container for up to 4 days.
Grilled Hearts of Palm and Crab Salad with Mango 2 (14-ounce) cans hearts of palm, drained Canola oil, or olive oil Salt and pepper, plus 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper 2 cups unsweetened coconut milk 3 tablespoons habanero hot sauce, plus more for drizzling 2 limes, juiced 2 tablespoons honey 1/4 cup chopped fresh cilantro leaves, plus more for garnish 1/2 red onion, thinly sliced 1 1/2 pounds lump crabmeat, picked over 1 mango, peeled, pitted, and diced 2 to 3 cups mesclun, washed and dried Instructions: Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat. Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve.
\Say Cheese\ Mashed Potatoes 1/2 cup butter (8 tablespoons or 1 (4-ounce) stick 6 scallions, white parts only (use tender green parts for garnish below), finely sliced 6 large potatoes, peeled and cut into chunks Salt White pepper 2 cups sharp shredded Cheddar Tender green parts from scallions above, finely chopped or 1/4 cup chopped fresh chives Instructions: Take 1 tablespoon of the butter and add to a small fry pan, then saute the white parts of the scallions until soft. In a large sauce pot, boil the potatoes until they are tender. Drain the potatoes well, add the sauteed scallions, then mash and whip in butter, salt and white pepper, to taste, with a beater. Fold the cheese into the potatoes and allow it to melt. Stir to evenly distribute cheese, transfer to a serving dish and garnish with finely chopped tender green parts of scallions or fresh chives.
Creole Bread Pudding with Whiskey Sauce 1 tablespoon butter 12 medium eggs, beaten 2 cups heavy cream 2 tablespoons pure vanilla extract 2 cups sugar 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 4 ounces day-old French bread, sliced 1 inch thick (see Note) Whiskey Sauce (see below) 1 1/2 cups heavy cream 2 teaspoons cornstarch 2 tablespoons cold water 1/3 cup sugar 1/3 cup bourbon Instructions: Preheat the oven to 250 degrees F. Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly. Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce. Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
Charcuterie and Cheese Fondue 1 tablespoon unsalted butter 1 medium shallot, grated 1 clove garlic, grated One 15-ounce can fire-roasted tomatoes, very well drained 1 chipotle in adobo, minced 16 ounces processed cheese, preferably Velveeta, chopped 1 cup shredded pepper jack cheese 1/2 cup whole milk Charcuterie board for dipping: sliced baguette, assorted cheeses, crackers, assorted veggies, sliced prosciutto, sliced black pepper salami, sliced cured chorizo, nuts, mustard, jam, etc. Instructions: Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute. Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.
Cheese Straws 1 package Pie crust mix 1 1/2 cups grated extra sharp cheddar cheese Cayenne pepper, to taste Salt to taste Instructions: Preheat oven to 375 degrees F. Add grated cheese to pie mix. Blend and add cayenne to taste. Roll out on lightly floured surface and cut in strips. The thinner you roll the dough the better. Put on cookie sheet and bake until slightly brown. Remove from oven and sprinkle with salt before removing from pan. Remove to racks and allow cooling. Store in covered container.
Apple Tart Tatin 1 stick butter, cut into pea size pieces 1 cup all-purpose flour, plus extra for rolling 1/4 cup sugar Pinch salt 1 lemon, zested 1 egg yolk 2 to 3 tablespoons ice water 1 cup sugar 1/4 cup apple cider 1/2 lemon, juiced 1 vanilla bean, seeds scraped 1 stick butter, cut into pats 6 apples, such as Golden Delicious, Granny Smith, McIntosh or your favorite baking apple, peeled, cored and quartered Mascarpone cheese mixed with 2 tablespoon sugar, for garnish Instructions: To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap. Preheat the oven to 425 degrees F. To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top! Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat. Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan. Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.
Mater's Mississippi Tuna Melt 1 fresh lemon 1 fresh lime 2 large egg yolks 1/4 teaspoon dry mustard 1/4 teaspoon salt Pinch (1/16 teaspoon) white pepper 3/4 cup canola oil (must be room temperature) 4 (6-to-8 ounce) tuna steaks Salt and freshly ground black pepper, to taste 3 tablespoons (or enough as needed) extra virgin olive oil (approximately 1 tablespoon to brush on the fish and 2 for the bread) 1 loaf Italian bread, sliced in 1/2 lengthwise 6 scallions, white and tender green parts only 4 stalks fennel, thinly sliced 1 tablespoon balsamic vinegar 1/4 pound American artisanal Cheddar (such as Grafton Village Classic Reserve), sliced 1/8-inch thick with a cheese plane 1 tablespoon minced fresh dill Tomato soup, as an accompaniment Instructions: Make the aioli and begin marinating the tuna early in the day. Microwave the lemon and lime in a small bowl to release the essential oils and set aside just long enough to be able to handle. Meanwhile, through the feed tube of a running blender, add 1 at a time, the egg yolks, dry mustard, salt, and white pepper. By this time, the micro-waved lemon and lime should be cool enough to handle. Leaving the blender running, squeeze the juice from half of 1 lemon through the feed opening, then add the oil in a slow stream. Remove to a bowl and refrigerate. Season the tuna steaks with salt and pepper, place them in a nonreactive container and squeeze the rest of the lemon and the lime over them. Cover and refrigerate for 2 hours. Heat the grill or preheat the broiler in the oven. Brush the marinated tuna with 1 tablespoon or so of olive oil. Cook until browned, until fish flakes with a fork, 3 to 6 minutes per side, and then let rest. Leave grill hot or oven on to toast bread. Brush olive oil (about 1 tablespoon per half) on Italian bread and toast lightly, either on the grill or under broiler. Flake the tuna, place in a bowl with scallions and fennel and fold in the aioli. Spoon tuna mixture onto the toasted Italian bread, drizzle a small amount of balsamic vinegar over, and top with Cheddar. Heat briefly in the oven to melt cheese. Garnish with fresh dill. This is great served with fresh tomato soup, if desired.
Strawberry Pudding Macerated Strawberries, recipe follows 16 slices stale potato bread 1 tablespoon butter, room temperature 1 pint medium size strawberries, hulled and sliced 1/2 (325 milliliters) bottle red wine 1/8 cup orange blossom honey 1/2 teaspoon finely chopped lemon zest 1/2 teaspoon ground black pepper 1/4 cup sugar Instructions: Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out. Butter 1 side of 4 of the bread rounds. Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread. Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream. In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Yield: 4 servings Preparation: 15 minutes Marinating time: 2 hours Ease of preparation: easy
Nebraska Handheld Meat Pies 1/2 cup warm water (110 to 115 degrees F) One 1/4-ounce packet active dry yeast 1/4 cup sugar 3/4 cup milk 6 tablespoons unsalted butter 4 1/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons kosher salt 3 tablespoons vegetable oil 1 pound ground beef 2 1/2 teaspoons Kosher salt 3 cups chopped green cabbage (about 1/2 large head) 2 cups chopped onion (about 1 large onion) 1 teaspoon ground white pepper 2 tablespoons unsalted butter, melted, for brushing Ketchup, for serving Instructions: For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes. Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F. Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours. For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes. While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup.
Easy Santa Cookies 1 roll (16.5 oz) Pillsbury®refrigerated sugar cookies 2 cups powdered sugar 2 tablespoons butter or margarine, softened 2 to 3 tablespoons milk 2 to 3 drops red food color 68 semisweet chocolate chips (about 1/4 cup) 34 cinnamon candies 2/3 cup coconut 34 miniature marshmallows Instructions: Freeze cookie dough at least 1 hour. Heat oven to 350degreesF. Cut chilled dough into 1/4-inch slices. (Return dough to freezer if it becomes too soft to cut.) On ungreased cookie sheet, place slices 3 inches apart. Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes. In small bowl, beat powdered sugar, butter and enough milk until smooth and desired spreading consistency. In small bowl, place half of frosting. Add red food color; stir until blended. Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container.
Blood Orange and Red Onion Salad 3 blood oranges 1 ruby red grapefruit 1/2 small red onion, julienned 1 Thai bird's eye chile, thinly sliced Kosher salt 1 tablespoon high-quality extra-virgin olive oil 3 sprigs fresh mint, cut into a chiffonade Instructions: Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a \skeleton\ of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments. Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.
Mashed Potatoes with Shallots 2 sticks butter, softened, plus more for the baking dish 5 pounds russet or Yukon gold potatoes Vegetable oil, for frying 2 pounds shallots, thinly sliced into rings 8 ounces cream cheese, softened 1 cup heavy cream 1/2 to 1 teaspoon seasoned salt Kosher salt and freshly ground pepper Instructions: Generously butter a 4-quart baking dish. Peel the potatoes and cut into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Heat 1/2 inch vegetable oil in a large pot over medium-high heat. Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper. Mash to combine. Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish. Scoop the mashed potatoes on top and spread them over the shallots. Sprinkle the remaining shallots on top of the potatoes. Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes. Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes. The potatoes can be made a day ahead through the end of step 4; cover and refrigerate. Before serving, dot with butter and bake for an hour.
Truffle Brownies 2 eggs 1/2 teaspoon salt 1 cup sugar 1 tablespoon pure vanilla extract 1 stick margarine 3 ounces unsweetened chocolate chopped 1/2 cup all-purpose flour Chocolate ganache for topping, recipe follows 1/2 cup (4 ounces) semisweet chocolate chips 1/4 cup heavy cream Instructions: Preheat oven to 350 degrees F. Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds. Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed. With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds. Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour. To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving. Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.
Chicken Salad Sandwiches 4 split (2 whole) chicken breasts, bone-in, skin on Good olive oil Kosher salt and freshly ground black pepper 3/4 cup good mayonnaise, plus more for the bread 1 1/2 tablespoons chopped fresh tarragon leaves 1 cup small-diced celery (2 stalks) 8 to 10 slices health or seven-grain bread 1 package mesclun salad mix Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool. When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well. To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
Brussels Sprouts with Butternut Squash and Pomegranate Seeds 1 large butternut squash (about 2 1/2 pounds) 2 pounds Brussels sprouts (about 5 cups) 4 red onions, quartered 1/2 cup olive oil Kosher salt and freshly ground pepper 2 teaspoons chili powder 1/4 cup pomegranate molasses 1 cup pomegranate seeds Instructions: Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets. Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets. Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned. Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes Peanut oil or canola oil, for frying 2 cups rice flour Salt and freshly ground pepper 4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry 1/2 to 3/4 cup water 8 tomatillos, husked and washed 4 tablespoons olive oil 1 large red onion, finely diced 2 cloves garlic, finely chopped 1/2 habanero chile, coarsely chopped 3 tablespoons New Mexico chile powder 1/4 cup red wine vinegar 2 tablespoons honey 3 tablespoons chopped cilantro Salt and freshly ground pepper 12 new potatoes, cut in half or quartered depending on size 3 tablespoons olive oil 2 cloves garlic, coarsely chopped Salt and freshly ground pepper 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped flat leaf parsley 1 tablespoon finely chopped chives Instructions: Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F. Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has 360 degrees. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and arrange the Roasted New Herb Potatoes around the plate. Red Tomatillo Sauce: Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes. Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the chile powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper. Roasted New Herbed Potatoes: Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs.
Chocolate Sheet Cake with Coconut Frosting One-Bowl Chocolate Cake Batter (see related recipe below) 3/4 cup sugar 2 large egg whites, at room temperature 3 tablespoons cold water 2 teaspoons pure vanilla extract 1/4 teaspoon coconut extract 1/4 teaspoon cream of tartar Pinch of salt Toasted coconut flakes, for topping Instructions: Make One-Bowl Chocolate Cake Batter and bake following the sheet cake instructions. Make the frosting: Whisk the sugar, egg whites, water, vanilla and coconut extracts, cream of tartar and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Keeping the bowl over the simmering water, beat with a hand mixer on medium-high speed until thick, glossy stiff peaks form, about 7 minutes. Remove the bowl from the pan and beat until slightly cooled, about 30 seconds. Assemble the cake: Spread the frosting on the cake, making peaks with the back of a spoon. Toast the frosting with a kitchen torch until lightly browned. Top with toasted coconut flakes.
Leftovers for Brunch: Chicken Frittata with Boston Salad Olive oil, to cook 1 cup chicken and vegetables, cut up a little, recipe above 1 large tomato, diced 1/4 cup sliced scallions 6 large eggs 1/4 cup cream 1/2 cup shredded Gruyere cheese 1 minced shallot 1/2 tablespoon Dijon mustard 1 tablespoon rice vinegar 1/4 cup olive oil 1 large head Boston bibb lettuce, cleaned, de-cored and separated into leaves 1 tablespoon chopped chives Salt and black pepper, to taste Instructions: Preheat oven to 375 degrees. In a large, hot nonstick pan (oven-proof), coat with olive oil and saute chicken/vegetable mix, tomatoes and scallions. Lightly mix eggs and cream together and add to pan. Season and stir once to get eggs cooking. Top with cheese and place in oven, 20 minutes until it puffs up. If necessary, turn broiler on and brown the top. Let stand 5 minutes, then slice and serve. For the salad, whisk together shallots, mustard and vinegar. Drizzle in oil and season. Add bibb and toss lightly. Check for seasoning. PLATING: Place slice of frittata on plate next to the salad. Garnish with chives. Wine Recommendation: Robert Ampea
Creamy Mashed Potatoes with Crispy Brown Onions 2 1/2 pounds Yukon gold or other yellow-fleshed potatoes Salt Vegetable oil, for frying 1/2 pound onions, cut crosswise into thin slices and separated into rings All-purpose flour Pinch freshly grated nutmeg 12 tablespoons (6 ounces) unsalted butter, cut into small pieces, at room temperature 1/2 cup heavy cream, brought to a boil Freshly ground white pepper Fresh parsley leaves, for garnish Instructions: Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any \eyes,\ then cut it in quarters with a sharp knife and put in the bowl of water. Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip. While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm. When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper. Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes. Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.
Home Fries with Burnt Ends, Pickled Chiles and Red Onions 4 tablespoons unsalted butter 3 large Russet potatoes, boiled until almost tender, peeled and diced 2 green onions, green and pale-green parts only, thinly sliced 1 large roasted red pepper, finely diced 1 teaspoon paprika Kosher salt and freshly ground black pepper 2 cups burnt ends, chopped 1/4 cup pickled chiles 1/4 cup pickled red onions 1/4 cup chopped fresh cilantro Instructions: Heat the butter in a large cast-iron skillet over medium-high heat. Add the potatoes, green onions, roasted red pepper, paprika and some salt and pepper; stir and then press everything with a spatula to smash it into an even layer. Cook until it starts to crisp and brown on the bottom, 4 to 5 minutes. Add the burnt ends and use the spatula to fold them into the potatoes, turning everything so that lots of the crispy bits are on top; smash again with the spatula to brown the second side, 4 to 5 minutes more. Top with the pickled chiles and onions. Sprinkle with the cilantro and serve from the skillet.
Homemade Potato Chips Peanut oil, for frying 1 1/2 pounds Yukon gold potatoes Salt and freshly ground black pepper Neely's BBQ Seasoning, recipe follows 1 1/2 cups paprika 3/4 cup white sugar 3 3/4 tablespoons onion powder Instructions: Preheat peanut oil in deep-fryer to 375 degrees F. Peel potatoes and then slice into very thin 1/8-inch slices using a mandoline with a straight blade attachment. Keep potatoes in very cold water until ready to fry after cutting. Drain potatoes in a colander and blot dry with paper towels. Fry potatoes in batches, only a few at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove chips from the fryer and drain on a pepper towel lined sheet tray. Dust immediately with salt, pepper and Neely's BBQ seasoning, to taste. Combine ingredients and mix well.
Whole Roasted Turkey 1 (20 pound) fresh turkey 1/2 pound sweet butter 3 tablespoons chopped fresh rosemary, leaves Salt and black pepper 2 yellow onions, cut into 1-inch sections 3 carrots, cut into 1-inch sections 4 celery stalks, cut into 1-inch sections 4 cloves garlic 1 cup olive oil Chicken stock 1 cup pomegranate juice 1 cup pomegranate seeds Wild Mushroom Stuffing, recipe follows, optional 1/4 pound foie gras or chicken liver 2 loaves dried bread, crusts removed and cubed 1/2-ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 1/2 pound pancetta, chopped 4 stalks celery and leaves chopped 3 cups sliced mushrooms 1 cup chicken stock 1 tablespoon chopped parsley 1 tablespoon chopped sage 1 tablespoon chopped rosemary 3 beaten eggs Salt and pepper Instructions: Preheat oven to 350 degrees F. Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry. Mix 1/2 pound of butter with the chopped rosemary, salt and pepper. With your hands, carefully separate breast skin from the meat and spread rosemary butter in between. Rub turkey inside and outside with salt and black pepper. (If desired, stuff with mushroom stuffing) Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with 1 cup of olive oil and transfer to preheated oven. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so that the vegetables don't burn. Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F. in the thickest part of the thigh. Remove and let rest in warm place before serving. Add the pomegranate juice to the roasting pan and simmer for 10 minutes. Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened. Place turkey on serving platter. Sprinkle with pomegranate seeds. Spoon tablespoons of sauce over turkey. Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter). Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid. Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside. Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated. Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).
Lemon and Oregano Chicken One 4- to 4 1/2-pound chicken, cut into 10 pieces Kosher salt and ground black pepper 2 tablespoons olive oil 3 shallots, cut into 1-inch-thick pieces through the stem 2 cloves garlic, smashed and roughly chopped 2 medium leeks, white part only, sliced into 1 1/2-inch rounds and rinsed One 14-ounce can whole artichoke hearts in water, drained 5 tablespoons fresh oregano leaves 3 tablespoons unsalted butter, cut into pieces 1/3 cup dry white wine 1 1/2 cups chicken broth or stock 1/2 lemon, thinly sliced into rounds Instructions: Preheat the oven to 350 degrees F. Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside. Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve.
Burrito Bowl 3 cups cooked white rice 2 tablespoons chopped fresh cilantro 1 tablespoon orange zest 2 cups cooked black beans 1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows 2 cups Pork Carnitas, recipe follows 1 cup shredded Cheddar 1/2 cup sour cream 2 green onions, chopped Salt Pinch of sugar 2 medium tomatoes, seeds removed, and chopped 1/2 medium sweet onion, finely chopped 1 jalapeno, ribs and seeds removed, finely chopped 1 avocado, halved, pitted, peeled and cut into small cubes 1 lime, juiced 3 tablespoons chopped fresh cilantro 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in) Salt and freshly ground black pepper 2 teaspoons dried oregano 1 teaspoon ground cumin 1 tablespoon olive oil 1 onion, coarsely chopped 4 cloves garlic, minced 1 jalapeno, seeded and ribs removed, chopped 1 orange, cut in half 3 tablespoons vegetable oil Instructions: In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions. In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve. Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Roasted Corn Chowder with Lobster 2 lobster tails, split in half Generous squeeze lime juice Pinch cayenne 1/2 teaspoon seafood seasoning (recommended: Old Bay) 2 tablespoons mascarpone cheese Salt Fresh corn kernels, from 6 ears of corn Canola oil Salt 1 cup chopped bacon 1 small yellow onion, diced 3 stalks celery, diced 1/2 red bell pepper, cut into small dice 1/2 green bell pepper, cut into small dice 3 cloves garlic 1/2 cup all-purpose flour 6 cups chicken stock 3 Yukon gold potatoes, peeled and cut into small dice 2 cups heavy cream 1/2 cup scallions, sliced thinly on diagonal, for garnish Instructions: Preheat the oven to 375 degrees F. For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool. Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed. For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes. In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan. Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes. Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer. Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder. Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Keep warm on low heat. To plate: Ladle the chowder into bowls and top each with a mound of lobster. Garnish with sliced scallions.
Chocolate Whoopie Pies with Raspberry Buttercream Cooking spray 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder (not Dutch process) 1 teaspoon baking soda 1 teaspoon fine salt 1 1/4 cups packed light brown sugar 10 tablespoons unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 large egg 1 cup well-shaken buttermilk 1 1/2 pounds confectioners' sugar (about 6 cups) 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/4 cup seedless raspberry jam 1 teaspoon vanilla extract 2 tablespoons milk Chopped toasted almonds, for coating the edges Instructions: Line 2 baking sheets with parchment and lightly coat with cooking spray. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated. Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich. Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.
Veal Marsala 8 veal cutlets (about 3 ounces each) Salt and freshly ground black pepper 2 to 3 tablespoons unsalted butter 2 to 4 tablespoons olive oil 1 large shallot, finely chopped 2 to 4 garlic cloves, smashed 2 ounces assorted mushrooms, sliced 1/2 cup sweet Marsala 3/4 cup low-salt chicken broth Leaves from 1 fresh rosemary sprig Instructions: Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside. Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste. Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
Sweet and Savory Italian Sausage with Peppers 2 pounds hot sausage 2 pounds sweet sausage 1/2 cup olive oil 8 red onions, cut julienne 6 garlic cloves, chopped 4 red bell peppers, cut julienne 4 green bell peppers, cut julienne 1/2 bunch basil leaves, chopped 1 bunch scallions, chopped Instructions: Place sausage on a hot grill and cook until done. This may take about 45 minutes. Heat oil in a saute pan placed on grill. Add red onions, garlic, red bell peppers, and green bell peppers and cook until translucent. Add basil and scallions and cook for a few minutes. Once cooked, cut sausage into 2-inch long pieces, and arrange on serving platter with pepper and onion mixture. Serve with crusty bread or rolls.
Spicy Garlic Bread Sloppy Joes 1 tablespoon olive oil 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 1/2 medium onion, chopped 1 jalapeño, seeded and diced small 1 Fresno chile, seeded and diced small 1 serrano chile, seeded and diced small 3 cloves garlic, minced 2 tablespoons tomato paste 1 cup beef stock or water 3/4 cup ketchup 2 tablespoons balsamic glaze 1 tablespoon brown sugar 1 tablespoon chili powder 1 teaspoon dry mustard 4 slices frozen garlic bread 8 slices provolone cheese 2 tablespoons chopped parsley Instructions: Heat the olive oil in a large pot over medium-high heat. Add the beef and brown, seasoning with a pinch of salt and pepper, 8 to 10 minutes. Drain off all but a couple tablespoons of the fat. Add the onion, chiles, garlic and tomato paste to the pot. Stir and cook for a minute to combine and cook the tomato paste slightly. Add the stock, ketchup, balsamic glaze, brown sugar, chili powder and mustard. Season with another pinch of salt and pepper. Stir to combine, cover and simmer over medium-low heat for 10 to 12 minutes to deepen the flavor. Meanwhile, bake the garlic bread according to the package instructions on a sheet pan lined with foil. Remove from the oven then preheat the broiler. Taste the meat mixture and adjust seasoning as needed. Divide the meat mixture over the top of the baked garlic bread. Next, top each with two slices of the provolone. Broil until the cheese has melted and browned, about 2 minutes. Garnish with the chopped parsley and serve.
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.
Tuscan Bean Soup with Greens 1/4 cup olive oil 1 medium onion, diced 2 cloves garlic, diced fine 3 1/2 cups chicken stock 3 cups torn broccoli rabe 3 cups torn kale 2 cans cannellini beans 1 large can whole tomatoes 3 sprigs fresh thyme or 1 teaspoon dried thyme Salt and pepper to taste Instructions: In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.
Tropical Granita 1 (20-ounce) can crushed pineapple (recommended: Dole) 1 (11.5-ounce) can papaya nectar (recommended: Kerns) 2 tablespoons frozen limeade concentrate 1 teaspoon coconut extract (recommended: McCormick's) Sprigs of mint Instructions: Mix together all ingredients in a 9 by 13-inch glass baking dish. Freeze overnight (or at least 6 to 8 hours). With a fork, scrape frozen mixture until it reaches shaved ice consistency. Scoop into bowls and serve garnished with a sprig of mint.
Ready-to-Go Chili Packets 4 pounds ground beef 6 cloves garlic, minced Two 8-ounce cans tomato sauce One 6-ounce can tomato paste 1/4 cup chili powder, or more as desired 2 teaspoons ground cumin 2 teaspoons dried oregano 2 teaspoons kosher salt 1/2 teaspoon cayenne pepper, or more as desired Two 15-ounce cans kidney beans, drained and rinsed Two 15-ounce cans pinto beans, drained and rinsed 1/2 cup masa harina (corn flour) or regular cornmeal Instructions: In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning. After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool. Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers). Thaw and use the chili packets in your favorite chili dog, chili cheeseburger or chili nacho recipes.
Peanut Butter and Jam Pinwheels 1/2 cup Crisco® Butter Shortening 1/2 cup Jif® Creamy Peanut Butter 3/4 cup sugar 1 large egg 2 tablespoons milk 1 teaspoon vanilla extract 2 cups Pillsbury BEST® All Purpose Flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup Smucker's® Seedless Red Raspberry Jam 1 teaspoon cornstarch Crisco® Original No-Stick Cooking Spray Instructions: BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla. COMBINE flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. CUT two pieces of wax paper to a size of 15 x 10 inches. Place dough on one sheet, top with second sheet, then roll dough to the edges. Mix jam with cornstarch until dissolved and smooth. Remove top piece of wax paper. Spread jam mixture on dough evenly to within 1/2-inch of edges. LIFT up long side of wax paper. Loosen dough with spatula. Using the wax paper, roll up dough jelly-roll fashion. Seal seam. Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight. HEAT oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Unwrap dough. Cut into 3/8-inch slices. Place 2-inches apart on prepared baking sheet. Return dough to freezer until all cookies are sliced. BAKE 11 to 12 minutes or until set. Cool 1 minute on baking sheet before removing to cooling rack. TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies.
Spanish Chorizo Burger 12 ounces beef chuck, coarsely ground 12 ounces beef sirloin, coarsely ground 2 teaspoons smoked paprika 1 teaspoon lightly crushed coriander seed 1 teaspoon granulated garlic 1 teaspoon brown sugar 1/4 teaspoon crushed red pepper Kosher salt and freshly ground black pepper Sliced roasted red peppers, for serving Instructions: Heat a large cast-iron skillet over medium-high heat for 20 minutes. Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper. Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare. Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
Easy Gingerbread Friends 1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies 1/2 cup ready-to-spread frosting 100 red cinnamon candies or other small red candies Instructions: 1. Heat oven to 350 degrees F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. 2. Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking. With floured 2 1/2- to 3-inch gingerbread boy or girl cutter, cut out dough boys or girls. Gently brush excess flour from shapes; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough. 3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely. Place icing in piping bag, decorate with icing and candies for eyes and buttons, as desired.
Pastelles 1 pound precooked fine cornmeal (such as Promasa or P.A.N.) 3/4 tablespoon blonde granulated coconut sugar 1/2 tablespoon sea salt 1 stick unsalted butter, melted 2 tablespoons vegetable oil, plus more for the banana leaves and foil 1 pound lean ground beef 1 pound lean ground pork 2 cups diced white onion 5 cloves garlic, minced into a paste 1 tablespoon dried thyme 1 tablespoon dried oregano 10 green Thai chile peppers, chopped 1 cup chopped pitted kalamata olives 1 cup raisins 2/3 cup chicken stock 1/2 cup tomato paste 1/4 cup chopped capers 2 tablespoons Worcestershire sauce Kosher salt 1 package banana leaves, cut into 12-inch lengths (about 24 pieces) 1 Hass avocado, peeled and pitted Juice of 1 lemon 1 tablespoon chopped, cleaned cilantro root (white parts only) Kosher salt and freshly ground pepper Instructions: Make the corn dough: Combine the cornmeal, coconut sugar and sea salt in a stand mixer with the paddle attachment. Turn the mixer speed to low and pour in 3 1/2 cups water, then the melted butter. Once the mixture starts to come together, increase the speed to medium and mix 5 minutes. Cover with plastic wrap, touching the surface of the dough, and set aside, 1 hour. Turn out the dough onto a work surface and divide into 24 equal-size balls, around the size of an ice cream scoop. Place the dough balls on a baking sheet; cover with a damp towel to prevent them from drying out. Make the filling: While the dough rests, heat a large rondeau pan or large pot over high heat. Add the vegetable oil, then the beef and pork. Cook until half-cooked, finely breaking up the meat with a potato masher, about 3 minutes. Reduce the heat to medium high, then add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute. Add the thyme, oregano and Thai chiles and cook 1 minute. Add the olives, raisins, chicken stock, tomato paste, capers and Worcestershire sauce; simmer over medium heat until almost fully reduced and the meat is a paste-like consistency. Season with salt and let cool completely. Assemble the pastelles: Cover your prep surface with several layers of newspaper (this can be a messy job). Using an 8-inch pastelle/tortilla press, place a 16-inch-long piece of foil on the bottom of the press. Place a banana leaf on the foil and lightly coat with vegetable oil. Place a dough ball on top, rolling the ball over the leaf to coat it in oil. Brush another square of foil with vegetable oil and place on top of the dough ball. Press the dough using the pastelle/tortilla press until flat. Remove the top square of foil and save it to reuse. Transfer the bottom piece of foil, banana leaf and flattened dough to a work surface. Place 2 heaping tablespoons of the filling on half of the dough, making sure to leave a 1/2-inch border of dough. Fold the uncovered dough over the meat into a half-moon using the banana leaf and foil. Press the edges to seal. Wrap in the banana leaf, then the foil, to seal into a rectangular package. Repeat with the rest of the dough and filling. Bring a large pot of water to a boil. Add as many pastelles as you want to the water. Boil until fully cooked, about 20 minutes. Remove from the water with tongs and set aside until cool enough to handle, about 2 minutes. Make the avocado\u2013cilantro root puree: Put the avocado, lemon juice and cilantro root in a food processor and pulse until very smooth. Season with salt and pepper. Transfer to a nonreactive bowl. Cover and refrigerate until ready to serve. Serve the pastelles hot with the avocado\u2013cilantro root puree.
Sauteed Broccoli 1 head broccoli 3 tablespoons butter Salt and pepper Instructions: Bring a large pot of salted water to a boil. Remove the broccoli florets. Trim the stalk and cut it into pieces. Blanch the broccoli for 3 to 7 minutes. Test to see if it is done after 3 minutes. Shock broccoli in ice water when it is done. Heat a skillet and add the butter. Add broccoli. Toss to coat and heat, then season with salt and pepper to taste.
Sauteed Veal Cutlets with Sun-Dried Tomato Puree 4 veal cutlets Flour for dredging Salt and pepper to taste 4 fresh sage leaves, minced 2 tablespoons olive oil 1 tablespoon butter 1/2 cup dry white wine 2/3 cup beef broth 1/2 cup sun-dried tomato puree Fresh sage leaves for garnish Instructions: Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.
Turkey Croquettes 6 tablespoons butter 1/2 cup flour 1 cup milk 1 cup chicken broth 2 teaspoons lemon juice 2 tablespoons snipped parsley 2 teaspoons grated onion 1/2 teaspoon celery salt Dash each pepper, paprika, and nutmeg 4 cups ground, cooked turkey 3/4 cup fine bread crumbs 2 eggs mixed with water Flour, for dredging Instructions: In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more. Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool. In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly. With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs. Lightly shape balls into cones. For each croquette, dip it into the mixture of egg and water, then roll in bread crumbs. Again, dip croquette in egg/flour and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.
Mascarpone-Filled Watermelon 1 medium seedless watermelon, cut into 1-inch cubes 1 cup heavy cream, chilled 1 cup (8 ounces) mascarpone cheese, chilled 1/8 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1 teaspoon agave syrup Zest of 1 lime 1 lime, halved 1/3 cup mini chocolate chips Instructions: With a 1/2-teaspoon measuring spoon, scoop out the center of each watermelon cube. Set the cubes scooped-side-down on a paper-towel-lined baking sheet. Set aside. In a medium bowl, combine the cream, mascarpone, cinnamon, vanilla, agave, lime zest and the juice of one of the lime halves. Beat until nice and thick using a hand mixer. Set aside. Squeeze the remaining lime half over the watermelon. Flip the watermelon cubes over and fill each with 1 teaspoon of the mascarpone filling. Top with chocolate chips and serve.
Grilled Yellowfin Tuna with Oven-Roasted Peppers Four 6- to 8-ounce yellowfin tuna steaks 2 tablespoons extra-virgin olive oil Salt and fresh ground black pepper Oven-Roasted Peppers, recipe follows 2 green bell peppers 2 red bell peppers 2 yellow bell peppers 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh oregano leaves 1 teaspoon chopped fresh basil leaves 1 tablespoon minced shallots 1 clove garlic, minced 2/3 cup extra-virgin olive oil 1 tablespoon balsamic vinegar Instructions: Preheat grill to high heat. Rub olive oil over each steak and season with salt and pepper. Transfer steaks to grill and cook for 2 to 3 minutes per side for rare. Place in the refrigerator to make the slicing easier. Serve with Oven-Roasted Peppers. Over a gas flame, or under the broiler, roast peppers until the skin blisters and turns black, turning with tongs so they get evenly charred. Place the peppers in a bowl and cover with plastic for 15 to 20 minutes. Uncover, peel off the blackened skin, remove the core, and discard the seeds and ribs. Cut the peppers into thin strips and place in a clean bowl. Add the fresh herbs, shallots, garlic, olive oil, and balsamic vinegar and toss to combine.
Salted Caramel Pots de Creme 2 cups heavy cream 1/2 cup whole milk 1/2 teaspoon vanilla extract 1/2 teaspoon sea salt, plus more for sprinkling 1 cup sugar 1 ounce milk chocolate, finely chopped 6 large egg yolks Instructions: Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm. Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth. Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup. Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes. Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.
BBQ Potato Salad 3 pounds baby Yukon gold potatoes 2 tablespoons kosher salt 8 slices thick-cut bacon 1/2 cup red wine vinegar 1 to 2 tablespoons honey 1 teaspoon red chile flakes 1 teaspoon dried dill 1 small red onion, thinly sliced 3/4 cup mayonnaise 1/4 cup BBQ sauce 2 tablespoons whole-grain mustard 1 to 2 tablespoons apple cider vinegar 1 teaspoon freshly ground black pepper 3 dashes Worcestershire sauce 1 pinch of kosher salt 1/2 cup fresh parsley leaves Instructions: For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl. Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve. For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days. For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined. Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.
How to Make Marinara Sauce \| Marinara Sauce 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Black Bean Soup 1/4 cup lard or butter 5 cloves garlic, minced 1 yellow onion, diced 1 red bell pepper, diced 1 jalapeno, thinly sliced 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons kosher salt 2 cup dried black beans 5 cups chicken or vegetable broth, plus more to thin as needed 2 limes, juiced, plus lime wedges, for serving 1/2 cup diced red onion, for garnish 1/2 cup fresh cilantro leaves, for garnish 1/2 cup diced tomato, for garnish 1/2 cup sour cream, for garnish 2 avocados, diced, for garnish Instructions: Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth. Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes. Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release. Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it. Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.
Fried Chicken Sandwiches with Waffle Fries 1/3 cup buttermilk 1 tablespoon habanero hot sauce Kosher salt and freshly ground pepper 1/3 cup mayonnaise 4 skinless, boneless chicken thighs (about 1 1/4 pounds total) 1 22-ounce bag frozen waffle fries 1 cup cake flour (see Cook's Note for substitute) Vegetable oil, for frying 4 potato rolls, split Iceberg lettuce and dill pickle slices, for topping Instructions: Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside. Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain. Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.
Peppermint Hot Chocolate 1 1/2 cups heavy cream 1 1/2 cups milk 1/4 cup sugar 1/8 teaspoon salt 6 ounces bittersweet chocolate, chopped 3 drops peppermint oil Sweetened whipped cream, for garnish Chocolate shavings, for garnish Instructions: In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.
Classic American Grilled Cheese 4 slices white American cheese 8 slices country white bread 4 slices yellow American cheese Salted butter, softened Instructions: Preheat the griddle to medium heat. Build the sandwiches with 1 slice of white cheese on 4 pieces of bread and 1 slice of yellow cheese on the other 4 slices of bread. Close the sandwiches and butter both sides. Place on the griddle; cover with a metal bowl and let the sandwiches get a nice golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes.
Baked Oysters With Wild Mushroom Ragout 2 dozen oysters 2 cloves garlic, chopped 2 large egg yolks 2 tablespoons fresh lemon juice Kosher salt 1 cup extra-virgin olive oil 1 cup diced thick-sliced hickory-smoked bacon 1 or 2 shallots, minced 1 cup wild mushrooms, cleaned and sliced 2 cloves garlic, minced 2 tablespoons cold butter, cut into small pieces Leaves of 1 sprig fresh thyme Kosher salt and freshly ground pepper Instructions: Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped. Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well). Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell. Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate. Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper. Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual flameproof baking dishes or one large flameproof dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout. Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
Chicken Breast with Garlic and Parsley 7 medium, ripe tomatoes 1/2 cup extra virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 heads garlic, peeled and thinly sliced 3 boneless, whole double chicken breasts, with skin Salt and freshly ground black pepper 2 bunches Italian parsley, stems trimmed and roughly chopped 3 tablespoons chicken fat or vegetable oil Instructions: Preheat oven to 250 degrees F. Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time. Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool. Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper. In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place. Heat chicken fat or oil in a large, ovenproof skillet over medium high heat. Saute chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving. Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve.
Pasta with Corn and Kale 6 ears of corn Kosher salt 1 pound campanelle or fusilli pasta 5 tablespoons extra-virgin olive oil 2 1/2 pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced 3 cloves garlic, sliced 1/2 teaspoon red pepper flakes 2 bunches Tuscan kale, stems removed, leaves cut into strips 2 bunches scallions (white and light green parts), chopped 4 tablespoons unsalted butter, cubed Freshly ground pepper Instructions: Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot and fill with water; season with salt. Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain. Discard the cobs. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl. Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes. Add the pasta and 1/2 cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce. Season with salt and pepper.
Moroccan Eggs with Flatbread and Goat Cheese 4 to 6 pieces flatbread, such as pita, naan or lavash 3 to 4 tablespoons canola oil 12 ounces merguez sausage, casings removed 1 medium Spanish onion, halved and thinly sliced 2 cloves garlic, minced One 28-ounce can plum tomatoes, coarsely crushed 1 to 2 tablespoons harissa, depending on how spicy you want it 1 tablespoon ras el hanout (Moroccan spice blend) 1 teaspoon Spanish sweet smoked paprika Kosher salt and freshly ground black pepper Honey, as needed, optional 8 large eggs 4 ounces soft goat cheese, crumbled 1/4 cup coarsely chopped fresh cilantro 1/4 cup coarsely chopped fresh flat-leaf parsley Instructions: Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs. Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed. Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes. Serve the eggs and sauce in the pan with the warm flatbread on the side.
Curried Chicken 1 tablespoons curry powder 3 cloves garlic 1 small onion, sliced 2 tablespoons water 2 tablespoons oil 1 (3- pound) chicken, cut into 10 pieces Small piece scotch bonnet pepper 2 tablespoons chives, minced 1 tomato diced 1/4 cup coconut milk 1 cup water Sprinkle with ground cumin Instructions: Mix curry, garlic and onion with water. Add to pot with hot oil. Fry for about 2 minutes, then add meat. Fry for a little while. Then add pepper, chives and 1 tomato diced. Fry for a little while again and then add coconut milk. Simmer for about 20 minutes. Keep turning. Have a kettle of boiling water, and add some to pot to make gravy. Sprinkle with ground cumin. This meal is usually served with white rice or roti skins.
Easy BBQ Short Ribs 4 pounds boneless beef short ribs, cut into 3-inch long pieces Kosher salt and freshly ground black pepper 2/3 cup light brown sugar 1 teaspoon Hungarian paprika 1/2 teaspoon garlic powder 1 tablespoon white vinegar 1/2 teaspoon dried ground thyme 2/3 cup ketchup 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce Instructions: Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.
Virgin Mary 3 stalks celery, including leaves, plus extra for serving 2 teaspoons prepared horseradish 1 teaspoon chopped shallot Juice of two limes Dash Worcestershire sauce 3 dashes Tabasco sauce, or to taste 1 teaspoon celery salt 1 teaspoon kosher salt 1 (36-ounce) bottle tomato juice, preferably Sacramento Instructions: Cut the celery into large dice and place in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, lime juice, Worcestershire sauce, Tabasco, celery salt, and kosher salt, and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir. Pour into glasses and serve with the top half of a celery stalk including leaves.
Corn Tortillas 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
Sweet Potato Gnocchi 3 large sweet potatoes 1 cup plus 1/4 cup finely grated Parmesan 2 tablespoons extra-virgin olive oil 2 tablespoons light brown sugar 1 tablespoon fresh thyme, finely minced 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 2 to 3 cups all-purpose flour, plus for dusting the work surface 2 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Using a fork, lightly prick holes all over the sweet potatoes. Set the sweet potatoes on a foil-lined roasting tray and bake until fork tender, 30 minutes. While still hot, cut the sweet potatoes in half and scoop the flesh into the bowl of a stand mixer fitted with the whisk attachment. Add the 1 cup Parmesan, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt and 1 teaspoon pepper. Beat on medium speed until the ingredients come together. Increase the speed to high and mix until light and airy, scraping down the sides of the bowl as needed. Dump the sweet potato mixture onto a lightly floured work surface and gently knead, adding small amounts of flour at a time, until the dough comes together and holds as a single mass. When done, the dough should be light and tender to the touch. Place in a floured bowl, cover and let rest in the refrigerator for 30 minutes. Divide the dough in half on a lightly floured work surface. Roll each half into a 3/4-inch-thick rope. With a sharp knife, cut the ropes into 1-inch \pillows.\ Bring a medium saucepot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes. While the gnocchi are cooking, set a large nonstick saute pan over medium-high heat. Add the butter and melt until frothy and nutty-smelling. Drain the gnocchi, reserving some of the cooking water; add the gnocchi straight to the saute pan. Toss to brown lightly, then season with salt and pepper. Once browned, you can add a little of the pasta water to make a light sauce. Divide among serving plates and shower with the remaining 1/4 cup Parmesan.
Olive Oil Cake with Honeyed Apples 2 cups crisp dry white wine (such as dry Riesling or sauvignon blanc) 1 cup water 1/2 cup granulated sugar 1/2 cup honey (any kind) 2 wide strips lemon zest 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons pure vanilla extract) 2 Granny Smith apples, peeled and cut into 1/2-inch wedges 1 cup extra-virgin olive oil, plus more for the pan 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup granulated sugar 2 tablespoons finely grated lemon zest plus 2 tablespoons lemon juice (from about 2 lemons) 1/4 cup honey (any kind) 1 1/2 teaspoons pure vanilla extract 3 large eggs Confectioners' sugar, for serving Instructions: Prepare the apples: Combine the wine, water, granulated sugar, honey, lemon zest and vanilla bean and seeds in a wide medium saucepan. Bring to a boil, then reduce to a steady simmer and cook, stirring to dissolve the sugar, about 5 minutes. Add the apples, stir to combine and simmer until tender, 10 to 12 minutes. Carefully remove the apples with a slotted spoon to a large plate or small rimmed baking sheet. Continue to rapidly simmer the syrup until slightly thickened and reduced to about 1 cup, 10 to 12 minutes. Remove from the heat and let cool to room temperature. Remove the vanilla bean. Transfer the apples and syrup to a shallow bowl and refrigerate until cold. Meanwhile, make the cake: Preheat the oven to 325˚ F. Brush a 9-inch round cake pan with olive oil; line the bottom with parchment paper and brush the parchment with olive oil. Whisk the flour, baking powder and salt in a medium bowl. Put the granulated sugar and lemon zest in a large bowl and beat with a mixer on medium-high speed until fully combined, about 1 minute. Add the olive oil and beat until combined, about 1 minute. Beat in the lemon juice, honey and vanilla extract. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low; beat in the flour mixture in two additions until smooth. Pour the batter into the pan and tap against the counter once or twice to remove any air bubbles. Bake until the top of the cake is golden brown and the center springs back when gently pressed, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pan, then turn out the cake onto the rack, remove the parchment and let cool completely. Transfer the cake to a platter and dust with confectioners' sugar. Cut into wedges and serve with the apples and syrup.
Sesame Chicken 3 boneless chicken breasts (about 1 1/2 pounds total) 6 tablespoons low-sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon kosher salt 4 tablespoons all-purpose flour 4 tablespoons cornstarch 4 tablespoons water 1 teaspoon baking powder 3 tablespoons toasted sesame oil 1 teaspoon ginger, minced 1 clove garlic, minced 1 teaspoon chili paste (recommended: Sambal Oelek) 2 cups low-sodium chicken broth 1/4 cup cornstarch 2 tablespoons sherry vinegar 1/2 cup sugar 2 tablespoons soy sauce Peanut oil, for deep-frying Salt 3 tablespoons toasted sesame seeds, for garnish 2 to 3 tablespoons finely chopped scallions, for garnish 5 to 6 cilantro sprigs, for garnish Instructions: Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce. To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat. In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.
Tequila Lime Marinated Prawns and Black Bean Annato Amaranth with Sweet Red Pepper Oil and Roasted Poblano Cream 1 cup canola oil 1/4 cup chopped fresh garlic 1 bunch cilantro 1/4 cup lime juice 1 jalapeno, stemmed 1/4 cup tequila Salt and freshly ground black pepper 12 prawns, with heads removed and reserved, see Cook's Note 3 tablespoons olive oil 4 red bell peppers, stemmed, seeded, and diced 1 lime, juiced 1 cup olive oil Kosher salt 2 1/2 cups chicken stock 1 tablespoon annatto paste 1 cup amaranth * 1 cup black beans, cooked al dente 1/4 cup butter Kosher salt and freshly ground black pepper 3 garlic cloves, crushed Reserved shrimp shells 1/4 cup tequila 1 quart heavy cream 1/2 bunch cilantro 4 poblano peppers, roasted, peeled and seeded 1 tablespoon vegetable oil Kosher salt and fresh ground black pepper Instructions: To marinate the shrimp: Combine the oil, garlic, cilantro, lime, jalapeno, and tequila in a blender or food processor and blend on high speed until thoroughly mixed. Season with salt and pepper and reserve. Peel the prawns, leaving the tails on. Reserve the shells to make the Poblano cream (recipe below). Extract the 'veins' then lace the prawns onto 3 bamboo skewers (4 per skewer). Pour the reserved marinade into a shallow dish (or plastic bag). Add the shrimp and marinate in the refrigerator for 1 1/2 to 2 hours, turning the shrimp once or twice. To make the red pepper oil: Bring a medium pot of water to a boil over high heat. Add the peppers and cook until they are tender, about 12 minutes. Drain the peppers and put them in a blender or food processor. Puree the peppers at high speed then transfer to a medium skillet. Cook the puree over medium-high heat until it has reduced to a thick paste. Press the paste though a fine sieve, then return it to the blender or processor. Add the lime juice, then gradually incorporate the olive oil. Season the puree with salt and reserve. To make the black bean-annatto amaranth: Bring the chicken stock to a boil in a large pot over high heat. Stir in the annatto paste and the amaranth. Reduce the heat to medium and simmer until the liquid has been absorbed and the amaranth is tender, about 20 minutes. Fold in the black beans and butter, then season, to taste, with salt and pepper. Keep warm over low heat or in a low oven. To make the roasted Poblano cream: Heat the oil in a saucepan over medium-high heat until just smoking. Add the garlic and reserved shrimp shells. Cook, stirring, until aromatic, 3 to 5 minutes. Carefully add the tequila (if the pan is very hot it may flare up). Simmer for about 5 minutes then add the heavy cream and cilantro. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced by half. Meanwhile, puree the Poblano peppers in a blender or food processor. Add the puree to the reduced cream mixture then simmer gently until the flavors blend. Strain the sauce through a fine sieve into a clean saucepan. Keep warm over very low heat. To cook the prawns: Heat the oil in a large skillet over medium-high heat. Carefully place the skewered prawns in the pan and cook until almost done, about 3 minutes per side. Remove the pan from the heat and carefully add the tequila. Return the pan to the heat and cook for about 3 minutes more, then season with salt and pepper. Spoon poblano cream into 3 shallow bowls. Mound amaranth over the cream (use a ring mold for a neater presentation). Take the shrimp from the skewers and arrange 4 on each portion. Drizzle pepper oil over each bowl and serve.
Dark Chocolate Fondue 1 cup heavy cream 1/2 stick unsalted butter 1 (12-ounce) package semisweet chocolate morsels 1 (12-ounce) package milk chocolate morsels For dipping: sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed pound cake. Instructions: In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add semisweet and milk chocolate morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.
The Ultimate Grilled Shrimp Oil 1 cup (2 sticks) unsalted butter, softened 1 bunch fresh basil leaves 2 lemons, divided Kosher salt and freshly ground black pepper 16 large head-on jumbo shrimp in the shell, shells split down the back Instructions: Put a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. If you're using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. Meanwhile, add the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of 1 of the lemons, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook. To serve, put the shrimp on plates and dot with the remaining basil butter. Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves.
Parmesan Peas 2 tablespoons unsalted butter 3 small shallots, sliced One 14-ounce bag frozen peas, thawed 1/2 teaspoon kosher salt, plus a pinch 2 tablespoons freshly squeezed lemon juice 1/4 cup grated Parmesan cheese Freshly ground black pepper Instructions: Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes. Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.
Barbecued Baby Back Ribs 6 pounds pork baby back ribs 4 ounces tap water 1 1/2 pints Barbecue Sauce, recipe follows 1 1/2 tablespoons pomace oil 2 ounces Spanish onion 1 ounce scallion 2 ounces fresh green pepper 1/4 tablespoon peeled garlic 1 1/4 ounces brown sugar 2 teaspoons chili powder 2 teaspoons dried oregano 1 teaspoon ground cloves 1 teaspoon cayenne pepper 1 1/2 ounces ground paprika 1 teaspoon dry mustard 2 ounces lemon juice 3 ounces Worcestershire sauce 3 ounces red wine vinegar 1 /2 cup crushed tomatoes 4 1/2 ounces chili sauce 1 1/2 cups ketchup 3 ounces grandma molasses 1 1/2 ounces honey 1 1/2 ounces crystal hot Louisiana sauce Instructions: Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly. Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste.
Sambhar 27 ounces coconut milk (2 tins) 3 cups water, plus 4 cups 4 ounces tamarind pulp Pinch saffron 1/4 cup unsalted butter 2 medium onions, sliced (about 1/2 pound) 3 Thai chiles, chopped 2 tablespoons Sambhar Spice Mix, recipe follows 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons curry powder 1 teaspoon turmeric powder 2 cups channa dal, see Cook's Note* 2 Yukon gold potatoes, cubed 3 tomatoes, diced 2 tablespoons chopped fresh cilantro leaves Serving suggestions: String Hoppers, recipe follows 2 teaspoons channa dal, see Cook's Note* 2 teaspoons urad dal, see Cook's Note* 4 tablespoons coriander seeds 2 teaspoons cumin seeds 2 teaspoons black peppercorns 1 teaspoon fenugreek seeds 8 dried chilies 1/2 teaspoon turmeric powder 2 1/2 cups all-purpose flour 1/2 cup toasted rice flour* 1 teaspoon kosher salt 2 cups hot water Instructions: In a large stainless steel pot combine the coconut milk and 3 cups water. Whisk in the tamarind pulp. Over high heat, bring the mixture to a boil, then remove from the heat. Add the saffron and steep for 15 minutes. Strain the mixture and reserve liquid for later. Melt the unsalted butter in a large pot over medium heat. Add the onions and saute for 5 minutes until soft and just beginning to brown. Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder. Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices. Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes. Add the reserved coconut/tamarind liquid and simmer for 5 minutes. Serve warm and garnish with the cilantro leaves. In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes. See Cook's Note**. Remove the dal from skillet and set aside to cool. Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly. Toast the spices until they release their aroma, about 3 minutes. Grind the dal to a powder in a spice grinder or coffee grinder. Grind the toasted spices to a powder. Combine the dal, ground spices and turmeric powder. Store in a tightly sealed jar. Line a steamer with several layers of cheesecloth and fill with the all-purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool. Combine the steamed flour, rice flour, and salt in a large bowl. Make a well in the center of the flour and add the hot water. Mix with a spoon until you can gather the dough together into a ball. On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu. Place 6 filled thatu in the steamer and steam for 5 to 8 minutes. While they are steaming fill the remaining thatu with dough, then steam.
Dallas Burger 2 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 1 cup ketchup 2 tablespoons ancho chile powder 2 tablespoons dark brown sugar 1 heaping tablespoon Dijon mustard 1 tablespoon paprika 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon honey 1 tablespoon molasses 1/2 teaspoon chile de arbol or cayenne chile powder 1 canned chipotle chile in adobo, chopped Kosher salt and freshly ground black pepper 3/4 cup mayonnaise 3 tablespoons apple cider vinegar 2 tablespoons granulated sugar 2 teaspoons celery salt 1/2 small white onion, grated Kosher salt and freshly ground black pepper 1/2 small head of cabbage, cored and finely shredded 1 large carrot, finely shredded 2 tablespoons canola oil, plus more for brushing 1 tablespoon ancho chile powder 2 teaspoons paprika 1 teaspoon dry mustard 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon chile de arbol powder or cayenne powder Kosher salt and freshly ground black pepper 1 1/2 pounds ground chuck (80/20) 4 slices Monterey Jack cheese 4 sesame seed buns, such as Martin's, halved and lightly toasted Sliced dill pickles, for topping Potato chips, such as Lay's, for topping, optional Instructions: For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/2 cup water, bring to a boil and simmer for 5 minutes. Add the ancho chile powder, brown sugar, mustard, paprika, vinegar, Worcestershire, honey, molasses, chile de arbol and chipotle chile and simmer, stirring occasionally, until thickened, an additional 10 minutes. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a medium bowl and allow to cool to room temperature. Put about 1/3 cup of the BBQ sauce in a small bowl; reserve the remaining BBQ sauce in the medium bowl for spooning on top and serving. For the coleslaw: Whisk together the mayonnaise, vinegar, granulated sugar, celery salt, onion and some salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine; season with more salt and pepper if needed. Let sit at least 15 minutes before serving. For the burger: Heat a grill, grill pan or cast-iron griddle to high heat. Brush the grill grates, pan or griddle with the oil. Whisk together the ancho, paprika, mustard powder, coriander, cumin, oregano, chile de arbol, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Form the meat into four 6-ounce burgers. Brush the burgers with oil, season with some of the rub and sprinkle with salt and pepper on both sides. Grill until the burgers are golden brown and slightly charred on the bottoms, 3 to 4 minutes. Brush with the BBQ sauce from the small bowl (discard any unused sauce). Flip the burgers and continue to cook to medium doneness, about 4 minutes longer. Spoon a little of the reserved BBQ sauce on each burger and top each with a slice of cheese. If using a grill pan or griddle, fill a squeeze bottle with water and squirt the pan. Cover the burgers with a grill lid, large domed lid or large metal bowl and count to 10 -- until the cheese is melted Place the burgers on the bun bottoms and spoon some more of the BBQ sauce on top. Top with some of the coleslaw and a few pickles. Top with a few potato chips, if desired. Put the bun tops on and stick a 6-inch wooden skewer through each.
Watermelon Shandy 2 cups diced seedless watermelon 1/4 cup Simple Syrup, recipe follows Juice of 1/2 lime 1 mini watermelon About 2 cups lemonade 1 mini bottle of beer (7 to 8 ounces) 1 cup sugar Instructions: For the watermelon ice cubes: In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours. For the shandy: When the ice cubes are ready, cut a slight slice off the bottom of the watermelon so it sits upright. Carefully cut across the top quarter of the watermelon, leaving three-quarters left. Scoop out the watermelon with an ice cream scoop, reserving the insides for another use (or use to make the watermelon ice cubes). Cut a V-shaped notch in one side of the watermelon. Put 4 watermelon ice cubes in the hollowed-out melon. Pour in the lemonade until it fills it about three-quarters full. Quickly immerse the beer bottle into the lemonade, leaning it in the notch and making sure the opening of the bottle hits the watermelon floor. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Mixed Berry Creme Fraiche Crumble 4 cups mixed berries (blueberries, raspberries, blackberries, huckleberries, loganberries) 1/2 cup flour 1/4 cup sugar 1 cup creme fraiche 1/2 cup brown sugar 1 1/2 cups flour 1 teaspoon salt 3/4 cup melted butter Instructions: Preheat the oven to 375 degrees F. Mix together the berries, flour and sugar and pour into a 8 by 8-inch baking dish. Spread the creme fraiche over the top of the berries evenly. Mix together the brown sugar, flour and salt. Mix in the melted butter. Top the creme fraiche with this mixture. Place in the oven and bake for 25 minutes, or until the topping is golden brown.
Thai Green Papaya Salad (Som Tum) with Grilled Thai Shrimp 1 large or 2 medium green papaya (see Cook's Note) 1/2 pound green string beans 4 tablespoons freshly squeezed lime juice 4 tablespoons Thai fish sauce, nam pla 4 tablespoons palm sugar, available in most Mexican, Latin or Asian supermarkets, or substitute brown sugar, or white sugar 2 large carrots (peeled and shredded to the same strip-size as papaya) 1/4 cup loosely chopped cilantro leaves 1/4 cup loosely chopped mint 4 tablespoons dried Thai shrimp, optional 2 to 4 Thai chiles also called prik chiles, minced 1/4 cup unsalted peanuts, toasted and lightly crushed Jeff's Thai Grilled Shrimp, recipe follows Jasmine sticky rice, or steamed vermicelli rice noodles, optional, as an accompaniment 1/2 cup Thai sweet chili and garlic sauce (recommended: Mae Ploy now available in most grocery stores) 1/4 cup hoisin sauce 2 cloves garlic, finely minced 1/4 cup ponzu sauce, or substitute the juice of 1 lime 1 1/2 teaspoons soy sauce Splash Thai fish sauce, nam pla 1 teaspoon sriracha sauce 1 teaspoon curry powder 1 teaspoon ground ginger 4 or 5 sprigs mint, leaves removed and finely chopped, or substitute Thai basil Handful cilantro leaves, finely chopped 3 pounds large shrimp Instructions: Peel the papaya (I use a standard vegetable peeler), then slice papaya in half and scoop out black, slippery round seeds and some of the stringy flesh, but be careful not to scoop into good, firm flesh for the salad. Shred the papaya on a mandoline or a box grater. Set aside. Snip off the tips of the green beans. Bring a large pot of water to a boil over medium heat and add the beans. Cook until crisp tender, about 3 to 4 minutes. Drain and quickly add the beans to ice water. Cut the beans in half, about 2-inches in length and add them to a large bowl. In a large mixing bowl whisk the lime juice, fish sauce, and sugar, until the sugar is dissolved. Mix in the shredded papaya, green beans and carrots until well coated (I like to use tongs for this). Toss in the cilantro, mint, and dried shrimp. Then mix in the hot chiles, to taste. Let salad stand for 20 minutes or up to 2 hours, covered in the refrigerator. Before serving, mix in most of the crushed peanuts, reserving a few tablespoons for garnish. When serving, mound the salad in center of a plate and sprinkle the remaining peanuts on top. The dish can be served on its own, or with Thai Grilled Shrimp and Thai jasmine or sticky rice, or with steamed vermicelli-rice noodles. Preheat grill to medium heat. In a large bowl whisk all the marinade ingredients together. Add the shrimp and let marinate for up to 1 hour. Grill the shrimp 4 to 6 minutes each side until they begin to curl, get pink in color and firm up. Do not over cook or they will get rubbery. Brush the shrimp with the marinade during grilling. Put the remaining marinade in a small saucepan and bring to boil over high heat. Cook the marinade for at least 2 minutes and serve it as a sauce on the side. Serve the shrimp with the papaya salad. Cook's Note: This marinade/sauce is great with chicken thighs and pork tenderloin. If using chicken or pork then double the marinade recipe, marinate for 4 hours, and grill accordingly.
Emeril's Homemade Barbecue Sauce 1 onion, minced 2 to 3 jalapeno peppers, minced 3 tablespoons vegetable oil 2 garlic cloves, minced 1 cup water 2 cups ketchup 2 cups brown sugar 2 tablespoons Worcestershire sauce Salt and black pepper Instructions: In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.
Black and White Stout Milkshake 4 scoops good quality vanilla ice cream 1/2 cup whole milk, chilled 4 tablespoons chocolate syrup 18 ounces chocolate stout beer (recommended: Brooklyn Brewery Black Chocolate Stout), chilled Pinch salt 4 mini salted pretzels Instructions: Take the vanilla ice cream out of the freezer for 10 minutes or so to soften. Once barely softened, add to the blender 4 scoops of vanilla ice cream, the milk, chocolate syrup, and the chilled stout, pouring slowly so as not to generate lots of beer foam. Add the pinch of salt and blend to a smooth consistency. For a thicker consistency, add more vanilla ice cream. Pour the milkshake into 4 glasses and float 1 mini pretzel on top of each glass.
Stout Shake 3 scoops high quality vanilla ice cream 1 (22-ounce) bottle chocolate stout beer 2 shots butterscotch schnapps Marshmallows, for topping Instructions: Add the first 3 ingredients to a blender and blend until smooth. Add to large milkshake glasses and top with marshmallows. Use a creme brulee torch to caramelize the tops of the marshmallows and serve immediately.
Berry Strip 1/2 batch Quickest Puff Pastry 1 cup milk 3 tablespoons sugar 3 egg yolks 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 tablespoon unsalted butter 3 to 4 cups raspberries, sliced strawberries or a mixture of berries, such as raspberries, sliced strawberries, blueberries and blackberries Confectioners' sugar for finishing One jelly roll pan or cookie sheet covered with parchment or foil Instructions: For the crust, set a rack in the middle level of the oven and preheat the oven to 350 degrees. On a floured surface, pound the dough gently to soften it and roll it into a rectangle about 7 inches wide and 12 to 15 inches long. Trim edges and arrange on baking pan. Cut two 1-inch strips from the length of the dough, leaving a 5-inch wide rectangle. Pierce the large rectangle well with a fork and wet the long ends with water, using a pastry brush. Apply the strips of dough to the moistened edges and press down well with fingertips to make the strips adhere to the base. Indent the sides of the strips with the back of a paring knife and pierce the narrow strips at 1/2-inch intervals with the point of a paring knife. Chill the tart crust for an hour. For the pastry cream, bring milk to a boil with half the sugar in a small saucepan. Whisk yolks in a bowl and whisk in remaining sugar and flour. Whisk the milk into the yolk mixture, then return mixture to the pan over the heat and whisk constantly until the custard boils and thickens. Remove from heat and whisk in vanilla and butter. Scrape the filling into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold. To bake the tart crust, place it in the oven and bake for about 30 minutes, until well risen and deep golden. Cool in the pan on a rack. To finish, spread the pastry cream in the cooled crust and scatter the berries over the pastry cream, covering it entirely. Dust with confectioners' sugar immediately before serving.
Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette 1/4 cup baby spinach 1/4 cup basil 1 teaspoon tarragon leaves 1 teaspoon balsamic vinegar 1 teaspoon capers 2 garlic cloves, roasted 2 tablespoons extra virgin olive oil 4 portobello mushrooms 2 tablespoons olive oil Salt and pepper, to taste 8 ounces goat cheese, sliced thin 2 large eggplants, sliced crosswise, 3/4-inch thick 2 medium zucchini, sliced lengthwise, 1/4-inch thick 1 large red onion, sliced thin 1 large tomato, sliced 1-inch thick 1 large red pepper, roasted, peeled, seeded and julienned 1 large green pepper, roasted, peeled, seeded and julienned 1/2 pound spicy Monterey Jack cheese, grated 1/2 pound goat cheese, thinly sliced 1/2 bunch basil, chiffonade (save 4 leaves for garnish) Olive oil Salt and pepper, to taste 3 large tomatoes, halved, cored and seeded 2 ounces 2 year old balsamic vinegar 1 tablespoon minced basil 1 tablespoon minced shallots 1/2 teaspoon thyme leaves 1 teaspoon cracked black pepper 1 tablespoon honey 1 teaspoon salt Instructions: Puree all the ingredients to form a sauce. Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more. Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil. Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.
Roasted Brussels Sprouts with Bacon 12 Brussels sprouts Extra-virgin olive oil Kosher salt Pinch crushed red pepper flakes 1/4 cup pine nuts 2 slices slab bacon, cut into lardons 1 block Parmigiano-Reggiano Instructions: Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes. Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan. Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.

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