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Strawberry Shortcake Sundaes 1 1/2 cups all-purpose flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cinnamon 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes 3/4 cup cold buttermilk 2 quarts fresh strawberries, hulled 1/3 cup honey Vanilla ice cream, for serving Instructions: Make the biscuits: Preheat the oven to 375 ̊ F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough about 1 inch apart onto a baking sheet. Bake until golden brown, about 25 minutes; transfer the pan to a rack and let cool 10 minutes. Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat. Partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices. Top each serving with a warm biscuit and a scoop of vanilla ice cream. Drizzle with the reserved strawberry juices.
Martini Ice Splash Boisserie Vermouth 3 ounces Boodles gin Olives Instructions: In a cocktail shaker add ice and vermouth, strain off. Add gin and stir. Pour into frozen martini glass. Garnish with olives.;
Peanut Butter Balls 18 ounces Peanut Butter, recipe follows One 16-ounce box confectioners' sugar 1 1/3 cups graham cracker crumbs 3/4 cup (1 1/2 sticks) unsalted butter, softened 12 ounces milk chocolate, melted 3 cups peanuts, shelled, unsalted and dry roasted Peanut oil, if necessary Instructions: In a large bowl, combine Peanut Butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving. In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
Cousin Jonnie's Red Velvet Whoopee Pies 3 cups all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 2 teaspoons unsweetened cocoa powder 1/2 cups canola oil 1 teaspoon white vinegar 1 (1-ounce) bottle red food coloring 1/2 teaspoon vanilla extract 1 1/2 cups sugar 2 eggs 1 cup buttermilk 5 tablespoons all-purpose flour 1 cup milk 1 cup sugar 8 tablespoons butter (1 stick), softened 1/2 cup solid vegetable shortening (recommended: Crisco) 1 teaspoon vanilla extract Instructions: Pies: Preheat the oven to 350 degrees F. Lightly grease 2 cookie sheets. Sift the flour, baking soda, and cocoa together in a large bowl. In a separate bowl, combine the oil, vinegar, food coloring, and vanilla. Using an electric mixer, beat the sugar and eggs together in a large bowl until they turn pale and double in volume. Add the oil mixture and beat to combine. Add the flour mixture and buttermilk alternately in 5 small additions, starting and ending with the flour. Drop the batter by teaspoons onto the baking sheets, allowing 1-inch between drops, as the cookies will spread. You'll be making 48 cookies. Bake until the cookies are firm but not crisp, about 8 to 10 minutes. Transfer immediately to racks to cool. Filling: Put the flour into a medium saucepan and slowly add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly with a whisk, until very thick, about 3 minutes. Remove the flour mixture from the heat and allow it to cool completely. Cream the sugar, butter, shortening, and vanilla in a large bowl with an electric mixer. Add the cooled flour mixture and whip until fluffy. Spread some filling onto 1 cookie and top it with another to make a sandwich. Repeat with the remaining cookies and filling. Cover the filled whoopee pies with plastic wrap and store in the refrigerator until ready to serve.
Marinated Venison Loin Steaks with Onions and Sweet Peppers 1/2 cup molasses 1/2 cup balsamic vinegar 1/2 cup Roasted Garlic Cloves, recipe follows 1 branch fresh rosemary 1/2 small Thai chile, thinly sliced or 1 teaspoon red pepper flakes 1 teaspoon freshly cracked pepper 6 (1-pound) venison loin steaks, bone in 6 bell peppers, red and yellow Salt and freshly ground black pepper 3 tablespoons grapeseed oil 1 large Vidalia or other sweet onion, cut into 1/4-inch-thick slices Unpeeled garlic cloves, as needed Instructions: In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature. Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long. Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours. Remove the steaks from the marinade and place them on a double thickness of paper towels to dry. Light a fire in a charcoal grill or preheat a gas grill to medium. Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips. About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate. Transfer the steaks to a warmer platter and remove the twine. Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through. Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible. Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.
Carne Frita Moe'Fongo One 4- to 6-pound pork butt 1/2 cup canola oil 1/2 cup white wine vinegar 5 tablespoons garlic puree 1 tablespoon salt 1 tablespoon pepper 1 teaspoon dried parsley 1 cup melted butter or margarine 3 tablespoons pureed garlic 1 teaspoon granulated garlic 1 large Spanish onion, sliced 10 green plantains 4 cups canola oil Store-bought pork rinds, for mashing Chicken broth, for dipping Instructions: For the pork marinade: Wash pork. In a medium bowl, combine oil, vinegar, garlic, salt, pepper and parsley. Put aside. Using a sharp knive and cutting board, cube pork into 1-inch cubes, removing some of the fat to your liking. Pour marinade over pork in a bowl. Marinade, refrigerated, for at least 24 hours or up to 48. For the moe'foe sauce: Combine butter, garlic and granulated garlic in a bowl. Reserve for later. Saute onion in a small skillet in approximately 1 tablespoon moe'foe sauce until translucent and fork-tender. Peel and cut plantains 1/2-inch thick. In a small fryer or deep pot, heat canola oil to 375 degrees F. Fry plantains until fork-tender, 8 to 10 minutes. Allow to sit and rest for 1 to 2 minutes. Fry pork until golden brown and crispy on the outside and 155 degrees F inside. Meanwhile, using a mortar and pestle, make moe'fongo: Add 12 pieces plantain and 2 tablespoons moe'foe sauce and mash until smooth, leaving some small chunks of plaintain. Add 2 to 3 pieces of pork rinds, and mash until pork rinds are incorporated well. Repeat for each additional moe'fongo. Scoop mashed moe'fongo into a shallow and wide cup to mold, then flip and place on a plate. Add pork and cover with sauteed onion. Serve with your favorite chicken broth for dipping!
Sweet Polenta Crostini with Mascarpone, Raspberries, Pistachios, and Lavendar Honey 3 1/2 cups water, preferably still spring or filtered water 1/2 teaspoon salt 1 cup medium grain yellow cornmeal, preferably stone-ground 4 tablespoons unsalted butter 1 tablespoon mild-flavored vegetable oil, plus extra for greasing the pan 2 to 3 tablespoons granulated sugar 3/4 cup mascarpone 1/2 pint red raspberries 1/3 cup shelled, skinned, pistachio nuts, lightly toasted and coarsely chopped 1/4 cup dark, flavorful honey, such as lavender or wild forest, although preferably not buckwheat Instructions: Prepare the polenta: Line an 8 by 4-inch loaf pan with plastic wrap and set aside. Bring the water to a rolling boil in a large pot. Add the salt, then gradually sprinkle in the cornmeal, stirring constantly to avoid lumps. Keep stirring after the last of the cornmeal has been added: the mixture will begin to thicken quite quickly. Reduce the heat to medium and cook the polenta for about 30 to 40 minutes, stirring frequently. Spoon a little of the polenta onto a plate and taste it: when it is no longer crunchy and granular, it's done. Scrape the polenta into the loaf pan, flattening the top and pressing the mass into a rough rectangle, ending halfway to two-thirds down the length of the pan. This sounds a little confusing, but you should now have a 2-inch-thick rectangle of polenta pressed into the loaf pan. It will be very stiff and have no trouble staying put. Cool the polenta to room temperature, then press a piece of plastic wrap onto the surface and refrigerate until chilled, at least 2 hours, or up to 3 days. No more that 2 or 3 hours before you plan to serve the dessert, remove the loaf pan from the refrigerator and unmold the polenta. With a long, thin-bladed knife, slice the loaf into 1/4-inch thick slices and cut each of these in half. You should end up with about 24 (2-inch) squares, 1/4-inch thick. Heat 2 tablespoons of butter and 1/2 tablespoon of vegetable oil in a large frying pan (non-stick is fine) over medium heat. When the foam subsides, add half of the polenta slices and fry about 4 minutes, turning once, until golden and crisp on both sides. Carefully transfer the slices to a platter lined with paper towels and sprinkle the slices with half of the sugar. Repeat with the remaining butter, oil, polenta, and sugar. Cool the sugared polenta slices to room temperature. To assemble the crostini, spoon the mascarpone into a piping bag fitted with a medium star tip (about 1/2-inch or so). Pipe a generous amount of mascarpone on each polenta square and arrange two or three raspberries on the cheese. Press some pistachio pieces around the berries into the cheese and drizzle the crostini with a little of the honey (a honey dripper or even a teaspoon dipped into the jar then waved over the squares works really well, don't even bother measuring the honey!). The finished crostini should be eaten as soon as possible, but can be kept covered at room temperature for a few hours.
Tartar Sauce 3 egg yolks 1/4 cup malt vinegar 1 1/2 cups peanut or vegetable oil 2 shallots, finely diced 3/4 cup finely chopped cornichons 1/2 cup whole-grain mustard 1 teaspoon celery salt Pinch cayenne pepper Kosher salt Instructions: In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use. Dips away! RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Chicken Chili 2 tablespoons olive oil 1 medium yellow onion, diced 1 pound ground chicken 1 packet taco seasoning One 28-ounce can diced tomatoes One 15.5-ounce jar medium tomato salsa One 15-ounce can pinto beans, drained and rinsed 1 cup frozen corn 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Sour cream, shredded cheese, thinly sliced scallions and pickled jalapenos, for serving Instructions: Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.
Air Fryer Summer Fish Fry 1 pound skinless cod fillets Kosher salt and freshly cracked black pepper 1 cup all-purpose flour 2 large eggs, lightly beaten 2 cups panko breadcrumbs 1 teaspoon paprika 1/2 teaspoon garlic powder 10 ounces frozen French fries 3/4 cup mayonnaise 1 tablespoon finely chopped dill 1 tablespoon finely chopped cornichons 1 tablespoon white wine vinegar 2 teaspoons chopped capers (rinsed and drained) 1 teaspoon Dijon mustard Kosher salt and freshly cracked black pepper Instructions: For the fish and fries: Cut the cod into strips 1 inch wide by 2 inches long. Season with 1/2 teaspoon salt and some pepper. Set up a breading station with three wide shallow bowls or baking dishes, one with the flour, one with the eggs whisked with a splash of water and one with the panko. Whisk the paprika, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper into the flour. Working in small batches, toss the fish in the flour, then dip into the egg and, finally, coat with the panko. Arrange in a single layer in the basket of a 6-quart air fryer as they\u2019re done. Cook in the air fryer at 350 degrees F for 10 minutes, flipping the fish halfway through, until the fish is golden brown and crispy. Transfer to a dish and sprinkle with salt. Add the fries to the air fryer and cook until golden brown and crispy, about 10 minutes. During the last minute of cooking, add the fish on top of the fries to reheat. For the tartar sauce: While the fish is cooking, mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Serve the fish and fries immediately with the tartar sauce.
Arugula-Prosciutto Flatbread Pizzas 2 pieces lavash or other flatbread, halved 1 tablespoon extra-virgin olive oil, plus more for brushing 1/2 cup grated fontina cheese (about 2 ounces) 4 ounces thinly sliced prosciutto, torn 4 cups baby arugula 1 bulb fennel, halved, cored and thinly sliced 2 tablespoons roughly chopped fresh parsley 1/2 red onion, thinly sliced 2 tablespoons balsamic vinegar Kosher salt and freshly ground pepper 1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces) Instructions: Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto. Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola.
Duck and Dogs on a Blanket 2 jalapenos, halved and thinly sliced 1 medium red onion, thinly sliced 3/4 cup red wine vinegar 1/4 cup sugar 1 teaspoon celery seeds 1 teaspoon mustard seeds 1 teaspoon salt 2 slices thick-cut bacon, cut into 1/4-inch dice 1 or 2 legs duck confit 2 large sweet onions, thinly sliced 2 cloves garlic, minced 1/4 cup balsamic vinegar 1 teaspoon sugar 1 sheet frozen puff pastry, thawed Flour, for dusting Whole-grain mustard, for spreading 1/3 pound Gruyere, shredded 2 hot dogs, split lengthwise and cut into fourths Instructions: For the pickled red onions: Put the jalapenos and onions in a heatproof, nonreactive bowl. Combine the vinegar, sugar, celery seeds, mustard seeds, salt and 1/2 cup water in a small saucepot over medium-high heat and simmer until the sugar dissolves. Pour the hot liquid over the jalapenos and onions. Set aside to pickle for 2 hours minimum or refrigerate overnight. For the balsamic onions: Combine the bacon and duck legs in a large saute pan over medium heat. Saute until the bacon and duck skin have rendered their fat and become crispy, 5 to 7 minutes. Remove from the pan and set aside to cool, leaving the rendered fat in the pan; you want about 3 tablespoons of fat. When cool enough to handle, separate and chop up the skin from the duck legs. Combine the duck skin with the bacon and set aside. Shred the duck meat into bite-size pieces and reserve separately. Add the sweet onions to the pan with the rendered fat and cook over medium heat, stirring occasionally, until golden brown and caramelized, 20 to 30 minutes. Add the garlic and cook another 2 minutes. Add the balsamic vinegar and sugar, raise the heat and cook until the onions become jam-like, another 5 to 7 minutes. Add the bacon and duck skin to the onions, mix and set aside. Preheat the oven to 400 degrees F. Lay the puff pastry out on a floured surface. Using a 1 3/4-inch cutter, punch out 16 rounds of puff pastry. Lay the rounds on a baking sheet, then place another clean baking sheet on top of the rounds to keep them flat while baking. Transfer to the oven and bake until golden brown, about 10 minutes. Set aside. Lower the oven temperature to 350 degrees F. Smear each puff pastry round with whole-grain mustard. Add a pile of balsamic onions, some shredded duck meat and a sprinkling of Gruyere, and top it off with a piece of hot dog. Return to the oven to warm everything through and melt the cheese, about 5 minutes. Finish with some pickled red onions and serve ... Oh my!
White Pizza with Everything Bagel Crust 1 pound refrigerated pizza dough 3 tablespoons extra-virgin olive oil 1 shallot, finely chopped 3 cloves garlic (2 finely chopped, 1 grated) Freshly ground pepper 2 tablespoons sesame seeds 1 tablespoon poppy seeds 2 teaspoons coarse sea salt 11/2 teaspoons caraway seeds Coarse cornmeal, for dusting 1/3 cup ricotta cheese 1/4 cup grated parmesan cheese 1/4 teaspoon chopped fresh oregano or rosemary Pinch of red pepper flakes Kosher salt 2 ounces fresh mozzarella, thinly sliced Instructions: Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the shallot and chopped garlic and cook, stirring often, until softened but not browned, 3 to 5 minutes; season with pepper. Transfer to a bowl to cool. Combine the sesame seeds, poppy seeds, coarse salt and caraway seeds in a small bowl. Sprinkle a sheet of parchment paper with cornmeal. Stretch the pizza dough on the parchment into a 12-inch circle, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spread the shallot mixture around the edge of the dough and top with the seed mixture. Combine the ricotta, parmesan, the remaining 2 tablespoons olive oil, the grated garlic, oregano and red pepper flakes in a bowl; season with kosher salt. Spread the ricotta mixture in the middle of the dough. Top with the mozzarella. Slide the parchment onto a pizza peel or another inverted baking sheet, then slide the pizza (on the parchment) onto the hot stone. Bake until the crust is puffed and browned and the cheese is browned, 13 to 15 minutes.
Hot Orange Toddy 3 cups apple cider 2 cups orange juice 1 cup cranberry juice cocktail 1 cup spiced rum, optional 1 cup whiskey 1/2 cup dark brown sugar 1 teaspoon pumpkin pie spice 1 orange, sliced 1 cinnamon stick Instructions: Combine the apple cider, orange juice, cranberry juice, spiced rum, if using, whiskey, sugar, pumpkin pie spice, sugar, orange slices and cinnamon stick into a large pot. Heat on medium-low for 10 minutes. Serve in heat-proof mugs or glasses.
Kitfo 2 pounds lean beef, such as boneless knuckle or top round 1/2 cup kibbeh (seasoned clarified butter) or ghee 2 tablespoons mitmita (Ethiopian spiced chile blend) 1/2 teaspoon ground korerima (black cardamom) 1/4 teaspoon koseret powder (earthy, woodsy dried Ethiopian herb) 1/4 teaspoon fine salt Homemade farmer's or cottage cheese made from low-fat buttermilk, if available, or other cottage cheese, for serving Gomen Kitfo, recipe follows, for serving Injera, for serving Instructions: Cut the beef into thin slices, trim any fat and then mince into very small cubes, preferably by hand, or in a food processor. Set the beef aside, spreading it over a plate. Melt the kibbeh in a medium skillet over very low heat. Add the mitmita, korerima, koseret and salt and stir with the butter. Then, add the minced beef and mash to mix it with the spiced butter; keep mixing until the beef reaches your desired temperature, 3 to 5 minutes for rare. Serve with farmer's or cottage cheese, Gomen Kitfo and injera.
Cranberry Meringue Pie 1 1/2 cups fine vanilla wafer cookie crumbs (from about 40 cookies) 1 stick (8 tablespoons) unsalted butter, melted 1 1/2 teaspoons unflavored gelatin 2 cups Brandied Cranberry Sauce, recipe follows 1/2 cup granulated sugar 1 heaping teaspoon finely grated lime zest 1 tablespoon freshly squeezed orange juice 3 large egg whites, at room temperature 1 cup granulated sugar 1/8 teaspoon fine salt 6 cups fresh cranberries 3 cups granulated sugar 2/3 cups brandy Instructions: Preheat the oven to 350 degrees F. For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling. For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes. Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours. For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks. To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve. Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week.
Raspberry Tiramisu 1 cup seedless raspberry jam 6 tablespoons orange liqueur (recommended: Grand Marnier) 1 pound mascarpone cheese, at room temperature 1 cup whipping cream 1/4 cup sugar 1 teaspoon pure vanilla extract 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total) Confectioners' sugar, for serving Instructions: Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture. Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Dust with the confectioners' sugar and serve.
Pecorino and Honey Dip Pinch red pepper flakes 1/4 cup good quality organic honey 8 ounces dry Pecorino, sliced into finger-size bites (recommended: Sardo or Pienza) Instructions: Add the hot pepper flakes to a small bowl and mix with the honey. Serve with the Pecorino.
Praline Feuillete 1 1/2 ounces cocoa butter, melted 1 1/2 ounces milk chocolate, melted 1 pound praline paste 8 ounces crushed wafers (paillete feuilletine) Tempered dark chocolate Cocoa powder Instructions: Combine the cocoa butter and milk chocolate together. Add the praline paste. Mix well. Stir in the paillete feuilletine. Spread evenly into a 9 by 13-inch pan lined with parchment paper. Chill until set. Remove from pan and into cut squares. Coat squares with chocolate. When chocolate is almost set, dust with cocoa powder.
Pasta Stir-Fry 1 (16-ounce) package whole-wheat linguine Salt 2 tablespoons canola oil 1 medium onion, sliced 1 red bell pepper, sliced 1 (1-inch) piece ginger, peeled and diced 1/2 small eggplant, sliced into small chunks, about 2 cups 2 cloves garlic, finely sliced 1 cup frozen broccoli florets, thawed 1 (15-ounce) can diced tomatoes 2 tablespoons soy sauce 1 chicken breast, cooked and sliced 2 scallions, sliced, for garnish Instructions: Cook the pasta in boiling salted water until al dente. While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute. Transfer to serving bowls and garnish with scallions.
Barcelona-Style Rice 2 chicken thighs 2 chicken legs 1 teaspoon dried oregano 4 tablespoons smoked paprika Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 Spanish chorizo sausage 4 garlic cloves, crushed 1 onion, diced 1 (14-ounce) can whole, peeled tomatoes, drained and hand crushed 1 cup Spanish rice, short to medium grain 1 teaspoon saffron threads 6 littleneck clams, scrubbed 4 jumbo shrimp, peeled 2 lobster tails, split 1/2 cup frozen sweet peas, thawed Fresh flat-leaf parsley leaves, for garnish Lemon wedges, for serving Instructions: Rinse the chicken pieces and pat dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and set aside for 1 to 2 minutes Heat the oil in a paella pan or wide shallow skillet over medium-high heat. When the oil is beginning to smoke, add the chorizo and cook until the oil is a vibrant red color. Remove the chorizo to a paper towel-lined platter, then add the chicken, skin side down, and brown all over, turning with tongs. Remove the chicken to the platter with the chorizo. Return the pan to the stove and lower the heat to medium. Now make a sofrito by sauteing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown. Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Combine saffron with 3 cups warm water or stock and let steep for a few minutes. Add the saffron water to the tomato mixture. Fold the rice into the sofrito, stirring to coat the grains. Add the reserved chicken and chorizo, then the clams. Simmer for about 10 minutes. Add the shrimp and lobster (cut side down). Give the paella a couple of good stirs to tuck in all the pieces, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes. Garnish with parsley and serve with lemon wedges.
Greek Mezze Platter Marinated Herbed Feta, recipe follows 6 roasted red peppers, store-bought 8-10 stuffed grape leaves, store-bought 1 cup hummus, store-bought 1 tablespoon pine nuts, toasted Good olive oil Toasted Pita Chips, for serving, recipe follows 4 sprigs of fresh thyme 1 1/2 teaspoons dried thyme 1/2 teaspoon dried fennel seeds 1/2 teaspoon crushed red pepper flakes 1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick 3 sprigs fresh thyme 1/2 cup green olives with pits, such as Cerignola 1/2 cup good olive oil Kosher salt and freshly ground black pepper 4 loaves pita bread Instructions: Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration. Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate. Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature. \Make It Ahead\ by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved. Preheat the oven to 350 degrees F. Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.
Lomi Tomato Relish 3 pounds tomato, diced small 2 cups yellow onion, diced small 1 1/2 cups green onion, sliced 3 tablespoons Hawaiian salt 1/4 cup Hawaiian chili pepper water Instructions: Combine all ingredients in a large mixing bowl and mix well.
Frozen Iceberg Salad 1 large head iceberg lettuce, outer layer removed, end trimmed 2 tablespoons dijon mustard 2 tablespoons champagne vinegar Kosher salt 1/2 cup extra-virgin olive oil 3 tablespoons chopped fresh tarragon Instructions: Place the head of lettuce on a flat surface and cut in half, then cut each half into 2 wedges. Transfer the lettuce to a small tray and put it in the freezer until just before serving. (It can remain in there for up to 2 hours, if necessary.) Whisk the mustard, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning. When ready to serve, transfer the lettuce to a platter and drizzle with the dressing. Serve immediately.
Muffuletta Garbage Bread 1 cup pimento-stuffed olives, drained, patted dry and chopped 1 cup giardiniera, drained, patted dry and chopped 2 tablespoons chopped fresh Italian parsley 1 1/2 pounds refrigerated pizza dough (see Cook's Note) All-purpose flour, for dusting 6 ounces sliced provolone 6 ounces thinly sliced Genoa salami 6 ounces thinly sliced deli ham 4 ounces thinly sliced mortadella 1 large egg, beaten 1 tablespoon sesame seeds Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Stir the olives, giardiniera and parsley together in a bowl. Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log. Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough. Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.) Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.
Tortilla Soup 2 tablespoons vegetable oil 1 medium onion, chopped 2 cloves garlic, sliced 1 chipotle in adobo sauce, minced 1 tablespoon chili powder Kosher salt 6 cups chicken broth, low-sodium canned 1 cup corn kernels, fresh or frozen and thawed 1 ripe tomato, chopped 1 cup shredded cooked chicken 1/2 cup cilantro 1/4 cup freshly squeezed lime juice (about 2 limes) About a dozen corn tortilla chips, broken Lime wedges (optional) Instructions: 1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more. 2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.
Cajun Veggie Pasta 1 pound fettuccine 3 tablespoons olive oil 3 tablespoons salted butter 1 large green bell pepper, sliced 1 large red bell pepper, sliced 1 pound white mushrooms, quartered 3 cloves garlic, minced 4 teaspoons Cajun seasoning 2 zucchinis, quartered and sliced 2 1/2 cups low-sodium vegetable broth 1 cup heavy cream 4 Roma tomatoes, diced 8 scallions, chopped Kosher salt and freshly ground black pepper Chopped fresh parsley, for garnish Instructions: Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside. Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute. Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes. Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy. Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve.
Dungeness Crab Boil 2 Tablespoons black peppercorns 2 Tablespoons kosher salt 2 cups dry white wine 4 sprigs rosemary Water, as needed 4 live Dungeness crabs, each 1 1/2 to 2 1/2 pounds or 3 pounds Drawn Butter, for serving, recipe follows Tarragon Aioli, for serving, recipe follows Aioli with Piment d'Espelette, for serving, recipe follows 1/2 c. butter 2 small cloves garlic 1/4 c. fresh tarragon leaves, removed from stem 1 egg yolk 1 lemon, juice and zest reserved 3/4 c. plus 2 T. extra-virgin olive oil Water, as needed Kosher salt and black pepper 1 clove garlic, grated on a rasp 2 T. freshly squeezed lemon juice 1 tsp. coarse salt 1 large egg yolk 1/2 c. plus 1 T. olive oil 1/2 c. plus 1 T. canola oil 2 tsp. piment d'Espelette Instructions: In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette. In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan. In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper. Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate.
Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy 16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves 1 1/2 cups dried cranberries 2 tablespoons brown sugar Zest and juice of 2 large oranges Zest of 4 lemons Zest of 2 medium grapefruit 12 tablespoons (1 1/2 sticks) unsalted butter 2 1/2 tablespoons chopped fresh sage 2 tablespoons chopped fresh thyme 2 medium onions, finely chopped 5 stalks celery, finely chopped 3 cloves garlic, minced Kosher salt and freshly ground black pepper 1 1/2 cups chicken or turkey stock 1/4 cup chopped fresh parsley 2 large eggs One 5- to 6-pound boneless whole turkey breast, skin on, butterflied Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, at room temperature, plus more for the baking dish 2 tablespoons unsalted butter 1/4 cup all-purpose flour 1/2 cup white wine 2 cups chicken or turkey stock 1 teaspoon finely chopped fresh sage 1 teaspoon finely chopped fresh thyme 1/4 cup heavy cream Kosher salt and freshly ground black pepper Instructions: For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl. Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests. Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly. For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper. Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine. Butter a 3-quart baking dish and fill it with the remaining stuffing. Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven. When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes. For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.
Mike's Polish Smothered Chicken Italian dressing or marinade, to taste Garlic powder, to taste Oregano, to taste Basil, to taste 4 boneless, skinless chicken breasts 1 medium red onion, sliced Butter 1 package sliced mushrooms 4 large portobello mushroom caps Olive oil Cajun seasoning 4 strips bacon Garden vegetable cream cheese Sliced mozzarella cheese Shredded Monterey Jack Cooked dirty rice, for serving Instructions: Combine Italian dressing, garlic powder, oregano, and basil into a plastic bag. Add the chicken breasts and mix well. Marinate in refrigerator overnight. Preheat grill over medium heat. Make foil pouches of sliced red onion with butter and another pouch of sliced mushrooms with butter. Place onto hot grill and cook until tender. Drizzle portobello caps with olive oil and place on hot grill to soften. Remove chicken from marinade and discard marinade. Grill chicken breasts until cooked throughout, sprinkling with Cajun seasoning and garlic powder, set to side of grill to keep warm. At same time, grill 4 strips of bacon. Spread the cooked portobellos with a thick layer of cream cheese. Place 1 cooked chicken breast onto each, spoon on some of the sliced mushrooms, and finally some of the sliced onions. Place a strip of bacon onto that, and then cover with sliced mozzarella and shredded Monterey Jack cheese, put back on grill to melt cheese, and serve with a side of dirty rice.
Braised Shortribs with Roasted Ribsteak and Horseradish Dressed Frisee Salad 2 (6-ounce) beef shortribs 2 inches in height 2 ounces soy sauce 3 ounces dark beer 2 tablespoons sugar 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/4 inch slice ginger 1 lemon, zested 4 cloves garlic 1 ounce olive oil 3 cups veal stock 3 ounces horseradish, peeled and sliced 4 tablespoon creme fraiche 1 teaspoon lemon juice 1 1/2 cups frissee salad, washed and soaked in ice water 6 ounces boneless ribsteak, all fat removed, trimmed into rectangular shape 1 ounce olive oil 1/4 cup large diced carrots 1/4 cup large diced turnips 1/4 cup large diced zucchini 2 sprigs thyme 1 clove crushed garlic 3 tablespoons olive oil Instructions: Combine all ingredients and marinate the shortribs for 24 hours, turning 2 or 3 times. Remove the ribs from marinade. Sear in 1 ounce olive oil on the 3 sides without the bone. Transfer the shortribs and marinade to a suitable size baking dish and add the veal stock to cover the meat. Cover with aluminum foil and bake in a 325 degree F oven for 3 to 3 1/2 hours or until the meat is tender. Remove the meat from the liquid and strain the sauce, discarding the solids. Reduce the liquid by one third until thickened to a sauce consistency. Hold warm. Pulse the horseradish in a bar blender and add the creme fraiche. Let steep overnight. The next day, pass through a chinois, season with salt and pepper. Discard solids. In a small mixing bowl, combine the creme fraiche with a few drops of the lemon juice. Add the frissee and mix well, season with salt and pepper. Season the steak with salt and pepper. Sear in a hot saute pan in the olive oil for 30 seconds on each of the four sides, until well browned but rare in the middle. Transfer to a wire rack to rest the meat. Cook the vegetables over medium heat in the olive oil, adding the carrots and turnips first, zucchini last. Add the thyme and garlic and cook until the vegetables are lightly caramelized. Remove garlic and thyme and hold warm. Assembly: Slice the ribsteak into fourteen open slices, seven for each plate. Put one shortrib on each plate, discarding any excess fat. Divide the frissee salad between the two plates, and place between the two meats. Sprinkle the root vegetables over the ribs. Sauce both plates using the reduced braising liquid.
Cucumber Tea Sandwich Flowers 1 (8-ounce) container salmon cream cheese spread 2 teaspoons capers, minced 1 tablespoon chives, finely chopped 1/2 teaspoon lemon juice 1/2 cup butter, softened 1 tablespoon finely chopped tarragon 30 slices thinly sliced white bread (recommended: Sara Lee) 1 English cucumber, thinly sliced Instructions: Special equipment: Medium sized star pastry tip In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly. Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use. In a small bowl, blend the butter and tarragon and set aside. To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers. Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.
Better Than Mashed \Potatoes\ Nonstick cooking spray 2 1/2 cups roughly chopped cauliflower Salt and freshly ground black pepper 1/2 cup Greek yogurt Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it with cooking spray. Spread the cauliflower out on the prepared baking sheet. Season with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package. Roast the cauliflower for about 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes. In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, serve.
Bumpin' Chicken and Dumplings Butter, for baking dish 1 (12-ounce) package potato gnocchi 1/4 cup extra-virgin olive oil 4 tablespoons minced garlic 1 tablespoon red pepper flakes 1 (28-ounce) can diced tomatoes, strained 1 1/2 tablespoons kosher salt 1 tablespoon cracked black pepper 1/4 cup chopped fresh parsley leaves 1 (3 to 4 pound) roasted chicken, diced 8 ounces smoked mozzarella, cut in small cubes 4 tablespoons grated Parmesan, divided Basil leaves, chiffonade, to garnish Instructions: Preheat the oven to 400 degrees F. Lightly butter an 8 by 8-inch baking dish. Cook the gnocchi according to package directions. In a large deep saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes. Add the tomatoes, salt, pepper, and parsley. Reduce the heat and bring to a simmer. Add the gnocchi and chicken. Toss well to combine. Mix in the mozzarella and 2 tablespoons of the Parmesan. Pour the mixture into the baking dish and sprinkle with the remaining Parmesan. Bake until the cheese is melted and nicely browned, about 15 to 20 minutes. Remove the dish from the oven, garnish with the basil leaves and serve.
Sheet Pan Tuna Noodle Casserole Nonstick cooking spray Kosher salt One 12-ounce package wide egg noodles 1/4 cup olive oil 8 ounces cremini mushrooms, thinly sliced 2 cups half-and-half 8 ounces cream cheese, cubed and at room temperature 8 ounces mild Cheddar, shredded on the large holes of a box grater 1 tablespoon Dijon mustard 1/4 teaspoon cayenne Two 5-ounce cans white albacore tuna, drained and flaked 1 cup frozen peas, thawed 1 cup crushed butter crackers, such as Ritz (about 26 crackers) 1/2 cup panko bread crumbs Instructions: Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray. Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat. Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet. Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.
Raspberry Lemon Margarita 2 cups ice cubes 1 cup frozen raspberries 1/4 cup club soda 2 tablespoons frozen lemonade mix 2 tablespoons lemon juice, divided 3 ounces tequila Salt, for garnish Instructions: Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds. Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.
The Big Game S'mores 6 ounces heavy cream 8 ounces bittersweet chocolate, chopped 1 cup peanut butter 1/2 cup marshmallow fluff 2 cups rice crispy cereal 8 graham crackers 8 marshmallows Instructions: Heat cream to a boil, pour over chopped chocolate and stir until combined and chocolate is melted. Pour onto plastic lined sheet pan, place in fridge until set, approximately 1 hour. Combine peanut butter, fluff and rice crispy cereal. Press into plastic lined sheet pan. Cut into 2-inch squares. Preheat grill over medium-high heat. Break graham crackers in half, place 1 square of peanut butter crispy on 1 side. Cut the chocolate into 2-inch squares and place 1 square on another graham cracker. Place marshmallows onto skewers and roast on grill. Place on top of peanut butter crispy. Place chocolate graham on top and enjoy.
Black Forest 6 large egg yolks 2 cups heavy cream 1/4 cup plus 1 tablespoon granulated sugar 2 tablespoons pistachio paste 8 ounces cream cheese, softened 1/2 cup plus 1 tablespoon granulated sugar 1/2 cup mascarpone cheese, preferably imported 2 large eggs 2 large egg yolks 3/4 teaspoon pure vanilla extract 2 pounds finely chopped semisweet or bittersweet chocolate Maraschino cherries, for garnish, optional Chopped toasted nuts, for garnish, optional Instructions: Preheat the oven to 300 degrees F. For the pistachio creme brulee: Put the egg yolks in a medium heatproof bowl. In a medium saucepan, combine the heavy cream and sugar and bring to a boil over high heat. At the boil, remove the saucepan from the heat and slowly whisk the hot cream mixture into the egg yolks. Mix the pistachio paste into the hot cream/yolk mixture, blending thoroughly. Strain the mixture. Pour the creme brulee mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until set and no longer liquid in the center, 45 minutes to 1 hour. Check by jiggling the pan very gently; the creme brulee should tremble just slightly. Remove the roasting pan from the oven (but leave the oven on for the cheesecake), remove the cake pan from the water bath, cool the brulee to room temperature and then refrigerate for several hours until cold. For the mascarpone cheesecake: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the mascarpone and beat until smooth. Beat in the whole eggs one at a time, scraping down the bowl and beater between additions. Beat in the egg yolks, followed by the vanilla. Pour the mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until the cheesecake is set and no longer liquid in the center, 30 to 45 minutes. Check by jiggling the pan very gently; the cheesecake should tremble just slightly. Turn off the oven and leave the door open. Cool the cheesecake in the oven for about 30 minutes, then refrigerate until firm--preferably overnight. For the chocolate tree trunks: Cut the 3-foot wooden dowel into twelve 3-inch lengths. Cut twelve 3-inch squares of aluminum foil. Lay a piece of dowel parallel to one of the edges of a foil square and roll the foil around the dowel. Repeat with the remaining dowels and foil. Cut twelve 8-inch squares of plastic wrap. Hold a foil-wrapped dowel by one end. Place the opposite end of the dowel in the center of a square of plastic wrap. Hold the dowel and plastic wrap up so that the plastic drapes over the dowel. Gather the corners of the plastic wrap to enclose the dowel in the plastic. There will be a lot of wrinkles in the plastic. This will give texture to the tree trunks. Twist the ends of the plastic wrap together, or secure the ends of the plastic wrap with tape. Repeat with the remaining dowels and plastic. To temper the chocolate, melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F. Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F. Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding. Use a pastry brush to brush a coating of tempered chocolate onto the bottoms and up the sides of each dowel. Stand the dowels upright on a piece of parchment paper or aluminum foil and allow to stand until the chocolate is just set. Apply a second coating of tempered chocolate for added strength. Set aside for 1 to 2 hours, or overnight. When ready to unmold, place the chocolate-coated dowels in the refrigerator for 10 to 15 minutes. Undo the plastic wrap and remove the dowel from each. Hold each tree trunk securely in one hand (wear gloves to avoid fingerprints) and carefully remove the plastic wrap from the insides of the tree trunks. To assemble: Place the pistachio creme brulee mixture into a disposable pastry bag and snip a small opening. Pipe about a tablespoon of the mixture into the bottom of each hollow tree trunk. Use a spoon to scrape off the top skin of the cheesecake and carefully scoop the soft cheesecake center into a disposable pastry bag and snip a medium-sized opening. Pipe the cheesecake mixture on top of the pistachio creme brulee in the hollow tree trunks, filling as full as desired. Garnish each with a maraschino cherry and chopped toasted nuts if desired.
Glazed Smoked Ham 1 large onion, quartered, root end intact 1 (5 to 7-pound) smoked ham (shank end) 3/4 cup apricot jelly 1/4 cup water 8 sprigs fresh thyme, stripped 3 tablespoons yellow mustard 4 tablespoons cider vinegar 2 teaspoons molasses 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground allspice Pinch ground cloves 1 1/2 cups low-sodium chicken broth 1 tablespoon unsalted butter 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour. Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce. Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste. Thinly slice the ham and serve with the sauce.
25-Minute Cod with Lentils 3 stalks celery, trimmed, peeled and thinly sliced on the bias, plus 1/2 cup loosely packed leaves Kosher salt and freshly ground black pepper Four 6-ounce skinless cod fillets 2 tablespoons olive oil 1 tablespoon unsalted butter 4 slices bacon, cut into matchsticks 1/2 medium red onion, thinly sliced 1 clove garlic, finely chopped 1/2 cup red wine Two 15-ounce cans brown lentils, strained and rinsed 1/2 cup low-sodium chicken broth 1/4 teaspoon red pepper flakes Instructions: Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 2 to 3 minutes. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 1 minute. Stir in the lentils, chicken broth and pepper flakes, and return to a boil. Cover and cook, stirring occasionally and reducing the heat if necessary to maintain a medium boil, until saucy but not watery, about 3 minutes. Remove from the heat, and stir in the celery, celery leaves, 1/2 teaspoon salt and a few grinds of pepper. Season the fillets all over with 1/2 teaspoon each salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the fillets skinned-side down and cook, undisturbed, until crisped and browned, 3 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 1 to 2 minutes. Remove the fillets from the skillet, and turn off the heat. Add the butter to the skillet, and allow it to melt and brown. Divide the lentils among 4 bowls or soup plates, top each with a fillet and drizzle with browned butter.
Mexican Chorizo Pigs in Blankets 4 links fresh Mexican chorizo (about 1 pound) 3 tablespoons vegetable oil 1 ripe avocado 1/4 cup picked fresh cilantro leaves 1/4 cup sour cream Juice of 1 lime Kosher salt and freshly ground black pepper Four 6-inch flour tortillas 1/2 cup canned refried beans 3/4 cup shredded sharp Cheddar Prepared pico de gallo, strained, for serving Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the chorizo with 1 tablespoon of the oil on the prepared baking sheet, and bake, turning the chorizo halfway through, until fully cooked, 25 to 30 minutes. When cool enough to handle, carefully peel off the casing without breaking up the sausage. Meanwhile, cut open the avocado, scoop out the flesh and add it to a food processor. Add the cilantro, sour cream, lime juice, 3/4 teaspoon salt and a few grinds of pepper, and puree until very smooth. Transfer the avocado crema to a small bowl, cover and refrigerate until ready to use. Place a tortilla on a work surface, and spread with 2 tablespoons of the refried beans, leaving a 1/2-inch border. Sprinkle 1/4 of the Cheddar evenly on top, leaving the 1/2-inch border. Place a cooked chorizo link on the bottom edge of the tortilla, and roll up tightly. Skewer the outside edge with a toothpick to keep it closed. Repeat with the remaining tortillas, beans, Cheddar and chorizo. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Place the 4 tortilla rolls in the skillet. If they start browning too quickly, turn the heat down to medium-low. As one side becomes golden brown, turn the rolls a quarter turn. Repeat until the rolls are crisp and golden brown all over, about 5 minutes total. Transfer the rolls to a cutting board, and let cool for 30 seconds. Cut each into 6 even pieces with a serrated knife. Arrange the pieces, cut-side down, on a platter. Top each with a dollop of avocado crema and some pico de gallo.
Spring Celebration Carrot Cake 1 1/2 cups grated fresh carrots (about 2 large) 1/2 cup walnut pieces 1/2 cup finely chopped fresh pineapple (see Cooks Note) 1/4 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon fine salt 4 large eggs 1 1/2 cups sugar 1 1/4 cups vegetable oil 2 (4-ounce) jars pureed carrot baby food 2 (8-ounce) packages cream cheese (1 pound), at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature 2 cups confectioners' sugar 1 1/2 tablespoons finely grated lemon zest (about 2 lemons) 1 teaspoon pure vanilla extract 1 1/2 cups fresh pineapple Instructions: For the cake: Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour. Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside. Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl. In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot. Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack. For the icing: Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes. To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.
Piperrada 6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise 2 cloves garlic, sliced in half crosswise Extra-virgin Spanish olive oil 12 paper thin slices Serrano ham 1 medium Spanish onion, halved and thinly sliced 1 roasted red bell pepper, peeled, seeded and thinly sliced 1 roasted orange bell pepper, peeled, seeded and thinly sliced 2 cloves garlic, finely chopped 1/4 cup aged sherry vinegar 2 teaspoon finely chopped fresh thyme leaves 8 large eggs, lightly beaten Salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil. Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels. Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl. Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter.
Eggs poached in Beaujolais: Ouefs a la Beaujolaise 1 stalk celery 1 sprig thyme 1/4 bay leaf 1 leek, white part only 4 tablespoons softened unsalted butter 2 tablespoons all-purpose flour 12 baby onions, peeled 1 bottle Beaujolais 1 clove garlic, crushed, plus 1 clove, split in 1/2 8 eggs Salt and ground white pepper 4 pieces toast, 3 by 3 inches in size Instructions: Make a bouquet garni by placing the celery, thyme, bay leaf, and leek white together. Tie with twine to form a bundle. Make the beurre manie by placing 2 tablespoons of softened butter in a small bowl with the flour and mix the 2 together with your fingers until smooth. Break the mixture into pea-sized pieces and reserve. Melt the remaining 2 tablespoons of butter in a saucepot. Add the onions and cook to color lightly. Then add the wine, crushed garlic, and bouquet garni. Bring to a boil, lower the heat immediately, and simmer uncovered for 20 minutes. Lift the onions and bouquet garni out with a slotted spoon and discard. Strain the wine through a sieve and return it back to the pan. Heat until simmering. Break an egg into a teacup, and then slide it gently into the hot wine. You can poach up to 4 eggs at 1 time. Poach the eggs for 4 minutes, them lift them out with a slotted spoon. Place them on a plate and cover with aluminum foil to keep warm while poaching the second batch of eggs. Place these eggs on a plate and cover with foil as well. Add the beurre manie to the wine and bring it to a boil, stirring constantly. Season the sauce with salt and pepper. Rub 1 side of each piece of toast with a piece of garlic. Place the toast into the bottom of shallow bowls. Place 2 eggs on top of each piece of toast. Spoon the Beaujolais sauce over the eggs and serve.
Mac-O-Lantern and Cheese Bowls Kosher salt 6 medium orange bell peppers 8 ounces elbow macaroni 1 1/4 cups half-and-half 8 ounces cream cheese, at room temperature 4 ounces mild Cheddar, shredded (about 1 1/2 cups) Instructions: Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water. Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper. Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta). Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth. Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.
Stewed Scallions and Tomatoes 2 tablespoons unsalted butter, cut into pieces, plus more for the baking dish 1 28-ounce can whole San Marzano tomatoes, drained, juice reserved 2 tablespoons packed dark brown sugar 4 cloves garlic, sliced 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh tarragon Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper Pinch of red pepper flakes 6 bunches scallions Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Crush the tomatoes into the dish and add 1 cup of the reserved juice. Sprinkle with the brown sugar, garlic, parsley, tarragon, 1 teaspoon salt, 1/4 teaspoon pepper and the red pepper flakes. Cut the white and light green parts of the scallions into 2-to-3-inch pieces and add to the tomato mixture. Roughly chop about 1 cup of the scallion greens and add to the dish along with 1/4 cup water. Dot with 2 tablespoons butter, cover with foil and bake until the scallions are tender, 35 to 40 minutes. Uncover, increase the oven temperature to 450 degrees F and bake until the sauce is thickened, about 20 more minutes.
Molten Lava Cakes 2 sticks unsalted butter, plus more for the ramekins 4 teaspoons granulated sugar 1/2 teaspoon ground cinnamon Pinch of cayenne pepper Pinch of nutmeg 12 ounces semisweet chocolate, chopped 1 cup all-purpose flour 2 1/2 cups confectioners' sugar, plus more for dusting (optional) 6 large eggs plus 6 egg yolks 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract Instructions: Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar. Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins. Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.
Halibut Fish Tacos with Guacamole Sauce 4 pieces fresh halibut, steak or filets, 6 to 8 ounces each Extra-virgin olive oil, for drizzling Salt and pepper 1 lime, juiced 3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon 1 lemon, juiced 1/2 teaspoon cayenne pepper, eyeball it 1 cup plain yogurt 1 teaspoon coarse salt, eyeball it 2 plum tomatoes, seeded and chopped 2 scallions, thinly sliced on an angle 1 heart Romaine lettuce 12 soft (6-inch) flour tortillas Instructions: Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork. While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve. When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
Iced Brownie Cappuccino 2 shots espresso, or 1/2 cup very strong coffee 1 cup ice cubes 1/2 cup sweetened condensed milk 1/2 cup whipped topping, plus more for topping 2 tablespoons chocolate syrup, plus more for topping 3 tablespoons chocolate chips Instructions: Combine all ingredients in a blender. Blend until smooth. Divide among 2 glasses. Put some whipped topping into a pastry bag or plastic bag fitted with a star tip. Top each drink with a little whipped topping and a drizzle of chocolate syrup.
Irish Soda Bread (with Raisins) 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 1/2 tablespoons sugar 6 tablespoons solid shortening (recommended: Crisco) 2/3 cup raisins, brown or golden or mixed 2 teaspoons caraway seeds 1 cup buttermilk Instructions: Preheat oven to 375 degrees F. In a large bowl sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway and mix to distribute evenly. Gradually stir in the buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1 to 2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack.
Moo Shu Pork Pockets 1 pound ground pork 2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix) A few pinches ground cayenne pepper 2 cloves garlic, minced 8 gingersnap cookies, ground in food processor 1/4 cup aged tamari soy sauce 1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil 6 large (12-inch) flour tortillas 1 cup hoisin sauce Shred up a pile of your favorite raw vegetables or 2 cups shredded cabbage Shredded carrots Fresh bean sprouts Thinly sliced scallions Cooked jasmine rice Water Salt Duck sauce Toasted sesame seeds 1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced 1 small red bell pepper, seeded and thinly sliced 1/4 cup rice wine vinegar or white distilled vinegar 2 rounded teaspoons sugar 1 tablespoon soy sauce Instructions: Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad. Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed \sprinkles\. This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique. Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.
Boston Cream Donuts 2 1/2 teaspoons active dry yeast 2 tablespoons warm water 1/4 cup sugar, plus a pinch 3 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt 1/2 teaspoon grated nutmeg 1 cup buttermilk, at room temperature 1/4 cup shortening, at room temperature 1 large egg 1 teaspoon pure vanilla extract Nonstick cooking spray Vegetable oil, for frying 1 1/2 cups bittersweet chocolate chips 6 tablespoons unsalted butter, cut into pieces 1/8 teaspoon kosher salt 2 tablespoons honey 1/2 teaspoon pure vanilla extract 2 cups instant vanilla pudding made according to the package directions, placed into a piping bag fitted with a Bismarck tip (see Cook\u2019s Note) 4 tablespoons rainbow sprinkles Instructions: For the donuts: Sprinkle the yeast over the 2 tablespoons warm water in a liquid measuring cup. Add the pinch of sugar and set aside until bubbly, about 5 minutes. Combine the remaining 1/4 cup sugar with the flour, salt, nutmeg, buttermilk, shortening, egg, vanilla, 150 grams (2/3 cup) water and yeast mixture in the bowl of a stand mixer fitted with the dough hook. Beat on medium-high speed until a smooth ball of dough forms around the hook and only slightly sticks to the bottom of the bowl, 4 to 6 minutes. Transfer the dough to a large bowl lightly sprayed with cooking spray; cover with a kitchen towel or plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. Line a baking sheet with parchment paper and lightly sprinkle with flour. On a lightly floured surface, roll the dough out to a 9-by-11-inch rectangle that\u2019s 1/2 to 3/4 inch thick. Use a 3 1/2-inch round cutter to cut out 12 donuts. Transfer the donuts to the prepared baking sheet, cover with a towel, wrap with plastic wrap and let rise until they puff slightly, about 20 minutes. For the chocolate glaze: In a double boiler over hot, but not boiling, water, combine the chocolate chips, butter and salt. Let mixture gently heat until the chips are melted. Remove from the heat and whisk in the honey and vanilla until smooth. Set aside. To fry the donuts: Heat 6 inches of oil in a large heavy pot fitted with a candy thermometer over medium-high heat until the oil reaches 350 to 375 degrees. Fry the donuts in batches, flipping halfway through, until golden brown, 1 to 2 minutes per side. Transfer the donuts to a wire rack to cool for 2 minutes. To fill and decorate the donuts: Once the donuts are able to be handled, but still warm, fill them with the vanilla pudding then dip the tops in the chocolate glaze. Sprinkle with the sprinkles and enjoy!
Stuffed Tomatoes 1 cup granulated sugar 1/4 cup water 1 pear, ripe but firm, peeled and diced 3 tablespoons slivered almonds 1 vanilla bean 6 red tomatoes, top removed like a \hat\, the pulp scooped out and reserved 1 lemon, zested 1/2 orange, zested 1/2 teaspoon ground cinnamon 8 mint leaves, stemmed and finely chopped 2 1/2 cups orange juice 1 whole piece star anise 6 generous scoops vanilla ice cream Instructions: In a medium skillet, heat sugar with water. Heat until it melts and becomes a caramel. In a medium bowl, mix together the pears and the almonds. Split the vanilla bean lengthwise and scrape the insides into the bowl with the pears, reserving the pod. Add the orange juice and the vanilla pod to the caramel and bring the mixture to a boil. Add the star anise and reduce for 8 to 10 minutes. Add the reserved tomato pulp, lemon and orange zests, cinnamon and mint to the bowl with the pears and add 1/4 of the caramel mixture. Stir to blend. \Stuff\ the insides of the tomatoes with the mixture and top with the \hats\. Preheat the oven to 350 degrees F. Place the tomatoes into a baking dish and pour the caramel into the base of the dish. Place the pan in the oven and cook, basting from time to time, 8 to 10 minutes. Serve the tomatoes, with the remaining caramel, and vanilla ice cream.
Maple Chicken Cream de Brie Sauce 2 pounds ground chicken 1 teaspoon crushed red pepper 2 ounces freshly chopped sage 2 teaspoons chopped garlic 1/2 cup honey 1/2 cup brown sugar 1/2 cup maple syrup 1 cup bread crumbs 1 teaspoon salt 1 teaspoon black cracked pepper 6 (8-ounce) chicken breasts, with a slit cut on the thick side for stuffing Olive Oil, for sauteing Flour, for dusting Cream de Brie Sauce, recipe follows Chopped parsley, for garnish 1 cup white wine 2 tablespoon chopped garlic 2 teaspoon chopped shallots 4 cups heavy cream 4 ounces Brie, rind removed 4 ounces Dijon mustard Salt and pepper Instructions: Place chicken in large mixing bowl, add red pepper, sage, garlic, honey, brown sugar, and maple syrup, and mix thoroughly. Add bread crumbs, salt, and pepper. Place mixture in refrigerator for 15 minutes to set. Preheat oven to 350 degrees Fahrenheit. Place stuffing in pastry bag with a wide tip. Pipe about 4-ounces of stuffing into the pocket of each chicken breast. In a large saute pan, add enough olive oil to cover the bottom of the pan lightly, and heat. Dust the chicken with flour, and saute to brown all sides, place in oven to finish cooking for 8 to 10 minutes. Ladle 2 ounces of the Cream de Brie Sauce on to each of 6 plates. Slice chicken into 6 to 7 pieces, and lay on top of sauce. Ladle 1-ounce of sauce over chicken. Sprinkle plate with chopped parsley to finish. Reduce wine, garlic, and shallots by 1/2, add cream, and simmer for 10 minutes. Reduce heat, add the Brie and mustard, and mix until smooth. Keep warm until needed.
Quail Eggs Benedict and Caviar 1/4 cup distilled white vinegar 12 quail eggs 12 2-inch round croutons Osetra Caviar Hollandaise sauce (recipe follows) 1 egg yolk 4 ounces clarified butter 1 tablespoon lemon juice dash of Tabasco sauce salt Freshly ground black pepper Instructions: Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar. Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.
Petits Meringues Glace Dali 3 egg whites Freshly ground salt 1 teaspoon cold water 3/4 cup sugar, sifted 5 drops red food coloring 5 teaspoons cocoa 1 vanilla bean or 5 drops extract 3 3/4 cups milk 6 egg yolks 3/8 cup sugar 3/4 cups flour 1/8 cup coffee flavored liqueur 1/8 cup orange flavored liqueur 1/8 cup cherry flavored liqueur 2 pints Neopolitan ice cream Instructions: For Meringues: Preheat oven to 225 degrees F. Grease and flour cookie sheet. Ready 3 piping bags with 1/2-inch nozzle. Whisk egg whites until stiff and peaked. Add good pinch salt and water and continue to whisk. When whisk begins to leave a trail through meringue, gradually add in sugar, folding in last bit with a metal spoon. Meringue should be very stiff and glossy. Place 1/3 mixture into 1 piping bag. Pipe in very small, even round shapes on cookie sheet to make a total of about 10 mini meringues. Mix another 1/3 of meringue with food coloring and pipe second round of meringues in same manner as first. Add cocoa to remaining meringue and repeat piping as before. Place in oven for 2 hours. Remove from oven and chip a small hole in bottom of meringues just big enough to fit small pastry tip. Cool on wire rack. If making meringues a day ahead, store in airtight container. For Creme Patisserie: In small pot, combine vanilla and milk and heat to just before boiling. Place yolks in large bowl. Add sugar and beat briskly until light and creamy. Gently stir in flour, a little at a time. Gradually add heated milk to yolks and combine well. Pour into non-stick pan and cook gently over low heat stirring constantly, then set aside and cool for 2 hours. The cream will continue to thicken as it cools. When cooled, divide custard into 3 bowls and flavor each with a different liqueur. To serve, place ice cream on chilled serving dish. With a small tipped pastry bag, pipe the coffee cream into the chocolate meringues. Pipe the cherry cream into the plain meringues. Finally, pipe the orange cream into the pink ones. Arrange meringues over top and sides of ice cream.
Gingerbread Christmas Tree Sandwich Cookies 3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note) 3 tablespoons ground ginger 1 tablespoon ground cinnamon 1 tablespoon freshly ground black pepper 1 teaspoon fine salt 3/4 teaspoon baking soda 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne 1/4 teaspoon baking powder 3/4 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup molasses 1 large egg 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 1 1/4 cups confectioners' sugar 1/4 teaspoon kosher salt Green and red miniature candy-coated chocolates, such as M and M's, for decorating Pretzel sticks, for decorating Instructions: For the cookie dough: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne and baking powder in a medium bowl. Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture might look curdled). Add the flour mixture and mix on low until the dough comes together. Divide the dough in half, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours and up to overnight. Line 2 baking sheets with parchment. Keeping one dough disk refrigerated, roll the other on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (if the dough looks crackly or breaks apart, press it back together from the outside edge in). Use a 3 1/2-inch-wide by 3 3/4-inch-tall Christmas tree cookie cutter to cut out trees as close together as possible. Pull away the extra dough around each shape, then use a small offset spatula to transfer the trees to the prepared baking sheets, spacing them at least 1/2 inch apart (they will not spread much during baking). Reroll the scraps and cut out more cookies. Repeat this process with the remaining dough disk to make about 22 total. Freeze the cookies until firm, about 15 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are slightly firm to the touch but not browned at the edges, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely, about 20 minutes. The cookies will continue to firm as they cool. For the filling: Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and mix until smooth and creamy. Transfer the frosting to a piping bag fitted with a small round tip (size 6). For the add-ins: Pipe frosting in the style of a garland on half of the cookies. Lightly press the candy-coated chocolates into the frosting garlands. Cut the pretzel sticks to the same length as the cookie tree trunks. Pipe a small amount of frosting onto the trunks, then press pretzel stick pieces into the frosting. Turn the remaining cookies over (bottom-side up) and pipe frosting onto each. Top each with a decorated cookie and serve immediately.
French Country Tart Variations 1 prepared tart shell, Pate Brisee recipe follows 7 eggs 1 cup heavy cream 2 teaspoons salt 1 teaspoon white pepper Pinch ground nutmeg Variation #1 - Lorraine: 1 small onion, sliced 1 tablespoon olive oil 1 teaspoon Dijon mustard 5 slices bacon, cooked crisp 1/2 cup shredded Gruyere Variation #2 \u2013 olives, roasted red pepper and goat cheese 1/2 cup pitted kalamata olives, roughly chopped 2 store bought roasted red peppers, roughly chopped 4 ounces crumbled goat cheese Preheat the oven to 350 degrees F. Pan release spray 2 tablespoons cornmeal 1 1/4 cups all-purpose flour 1/8 teaspoon salt 7 tablespoons butter, chilled and cut into bits 3 tablespoons ice water Instructions: Whisk the eggs and cream together in a large mixing bowl. Add the salt, pepper and nutmeg and whisk to blend. For the Lorraine tart: put the onion into a small skillet with a tablespoon of olive oil. Place the pan over medium heat and cook until the onion is translucent, about 10 to 15 minutes. Brush the bottom of the prepared tart shell with the Dijon and spread the cooked onion, bacon and Gruyere on top. Pour the custard over the filling and place the pan into the bottom half of the preheated oven. Bake the tart until the filling is slightly puffed and golden, about 40 minutes. Remove from the oven and let cool 10 minutes before serving. For the olives, roasted red pepper and goat cheese tart: Put the olives, roasted red pepper and goat cheese into the prepared tart shell and pour the custard over the filling. Bake as above. Prepare the tart pan by spraying it with pan release spray and coating it with the cornmeal. Knock out any excess cornmeal and set the pan aside. Blend the flour and salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture resembles coarse crumbs. Transfer the mix to a large mixing bowl and add the water 1 tablespoon at a time, stirring constantly with a fork. Transfer the dough to a floured surface and knead just until it forms a ball. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate at least one hour. On a floured surface, roll the dough out to a 12-inch circle. Carefully lift it into the prepared pan, pressing into the bottom and up the sides. Leave at least a 1-inch overhang, which will be used to crimp the edges. Prick the bottom of the pan all over and place in the freezer for 15 minutes.
Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa 2 cups all-purpose flour 1/2 cup whole-grain or Dijon mustard 2 tablespoons dry mustard 3 tablespoons grated Parmesan 1 tablespoon kosher salt 2 eggs 1 1/2 cups whole milk 3 tablespoons olive oil 2 tablespoons canola oil 2 boneless pork tenderloins (about 3 to 4 pounds total) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3 Gala apples, small diced 2 tablespoons rice wine vinegar 1 lemon, juiced 1 jalapeno, minced 1/3 cup extra-virgin olive oil 2 tablespoons ground cumin 1 tablespoon ground cinnamon 1 tablespoon kosher salt 1/2 bunch cilantro, leaves chopped Instructions: Spaetzle: Bring a large pot of water to a boil over medium heat. In a large bowl, whisk together the flour, mustard, dry mustard, Parmesan and salt. Then add eggs and milk and stir together using a metal or wooden spoon. The consistency should be a thick batter, a little thicker than pancake batter. When the water comes to a boil put a colander over the pot and pour in the batter. Using a rubber spatula, force the batter through the holes of the colander so it falls in little drops into the water. Cook for just a minute. When the spaetzle float to the surface, they are cooked. Strain and immediately rinse with cold water to cool and stop the cooking process. Lay the spaetzle out on a cookie sheet to dry a little bit. Pork: Preheat the oven to 425 degrees F. Heat a large, oven-proof saute pan over high heat. Add canola oil and when it starts to smoke add the pork. Liberally season the pork with salt and pepper, to taste. Sear the pork on all sides to get a real good deep brown color all over the pork. Transfer the pan to the oven to finish cooking. Roast until an instant-read thermometer inserted into the middle of the pork registers 138 degrees F, about 10 to 15 minutes for medium-well. Remove the pork from the oven to a cutting board and let rest for 10 minutes before slicing. Salsa: While the pork is cooking, make the salsa. In a large bowl, add the apples, the vinegar and lemon juice and toss to coat and to prevent them from turning brown. Add the jalapeno, oil, spices and salt and mix thoroughly. Stir in the cilantro, cover and refrigerate. It will keep up to 1 day. In a large saute pan heat 3 tablespoons of olive oil over high heat. When the oil begins to smoke add the spaetzle and turn the heat to medium-high. Let the spaetzle sit for a minute to get brown, then stir and brown for another minute. You are looking for nice crisp, golden brown pieces of pasta. (They shouldn't stick if you made them right. If they do stick, it means the batter was too loose from the start. If the batter was too loose just add a little more flour the next time.) With a slotted spoon, remove the spaetzle from the oil and to a platter. Top with slices of pork loin and a generous helping of the salsa right over the top. Serve immediately.
Bittersweet Chocolate Cloud Cake 1 1/3 cups sugar, divided 3/4 cup freshly brewed coffee 7 ounces bittersweet chocolate (62 percent) finely chopped 2/3 cup Dutch-processed cocoa powder 1/4 teaspoon salt 1 tablespoon brandy 3 large eggs, separated plus 3 egg whites 1/3 cup cake flour 1/4 teaspoon cream of tartar Chocolate Glaze, recipe follows 6 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons honey Instructions: Preheat oven to 350 degrees F and position rack in the center. Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil. Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture. In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff. Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing. Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving. Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.
Chocolate Covered Almonds 2 cups granulated sugar 1 cup water 3 1/2 cups whole unblanched almonds Bittersweet chocolate, tempered Milk Chocolate, tempered Cocoa Powder Instructions: Place the granulated sugar and water in a large copper pot or 4-quart heavy-bottomed saucepan over medium-high heat and bring the mixture to a boil. Add the almonds and stir to coat them evenly in the sugar syrup. Your goal is to cook the almonds until the sugar crystallizes and caramelizes. When water is added to the sugar, the sugar crystals are dissolved. As it boils, the syrup becomes thicker as the water evaporates and big soap-like bubbles begin to form. Soon, all the moisture evaporates and the mixture becomes sandy. The sandiness is the sugar recrystallizing. It only takes the reformation of one sugar crystal to recrystallize the others. Keep stirring! Next, you see the sugar closest to the heat change from sandy to a clear liquid. The melted sugar clings to the almonds. When the sugar changes from clear to golden brown, the nuts are caramelized. Once this happens, pay close attention; the time it takes to pass from caramelized to burned is only a matter of seconds, especially when making smaller batches. You know the nuts are finished when most of the sandy sugar is gone. The first few times you make these, I suggest you try the following: When the sugar closest to the heat changes from sandy to liquid, remove the pan from the burner and continue to stir. The residual heat in the sugar and nuts will continue to cook the mixture while you stir it. Lower the heat to medium-low and continue to stir the nuts while moving the saucepan on and off the heat at 10-second intervals. This will give you more control as it cooks. When the nuts begin to caramelize, remove them from the heat and finish stirring. Use a wooden spoon to spread the caramelized nuts onto a parchment paper-covered baking sheet. Do not touch the nuts as they are extremely hot. Let the nuts cool completely. If your freezer will accommodate the baking sheet, you can place the nuts in the freezer for about 30 minutes to speed up the cooling process. When completely cooled, break apart any nut clusters that may have formed. At this stage, you can choose to serve the nuts as they are. Place the caramelized nuts in the coating pan attached to the stand mixer. Spin at low speed. Use a ladle to add the chocolate to the spinning nuts. Add 1 ladle at a time until the nuts are coated to the desired thickness. If a thicker coat is desired, use more chocolate. If a thinner coat is desired, decrease the amount of chocolate. Finish by adding cocoa powder to the coating pan. Remove and serve.
Chicken in Peanut Sauce 2 large tomatoes, cored 2 cups roasted, unsalted peanuts 1 tablespoon peanut butter 2 tablespoons adobo sauce from canned chipotles (reserve chipotles for another use) Salt and freshly ground black pepper 2 cups shredded chicken breast meat, from 2 cooked chicken breasts Sesame seeds, for garnish Chopped fresh cilantro, for garnish Warm corn tortillas or white rice, for serving Instructions: Bring a pot of salted water to a boil. Add the tomatoes and cook for 3 minutes. Let cool. Peel and add to a blender. Process the tomatoes, peanuts, peanut butter, and adobo sauce until smooth. Season with salt and freshly ground black pepper, to taste. Add the sauce to a medium skillet and add the chicken. Stir for 3 minutes over medium heat until warm. Transfer to a platter and sprinkle with sesame seeds and chopped cilantro. Serve with warm tortillas or white rice.
Ancho Chili Powder 3 ancho chiles, seeded and hand-torn into pieces 2 tablespoons chili powder 2 tablespoons ground coriander 1 tablespoon ground cumin 1 tablespoon sweet paprika 1 tablespoon dried oregano 1 tablespoon garlic powder 1/4 teaspoon ground cinnamon 1 teaspoon sugar Instructions: This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
Basic Chocolate Cake Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract Instructions: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Shrimp on a Stick 2 cups canola oil 12 (16 to 20 count) shrimp, peeled and deveined 2 tablespoons Jamaican jerk paste 8 ounces cold water 3/4 ounce baking powder 10 ounces flour 1 ounce lemon oil Instructions: In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.;
Potato Latkes 3 potatoes 1 small red onion 2 eggs 1/2 cup flour Salt and pepper, to taste Sour cream and apple sauce (optional) Instructions: Shred potatoes and onions together. Squeeze in a towel until dry. Add eggs, flour, and season to taste. Fry until golden brown. Serve with sour cream and apple sauce, if desired.
Spiced Tea Mojito 1/4 teaspoon cardamom seeds, or 4 pods, smashed 1 cinnamon stick 2 tablespoons sugar 2 bags black tea, such as English breakfast 12 sprigs fresh mint 1 tablespoon fresh lemon juice 6 ounces light rum Sparkling water, for topping Instructions: Combine the cardamom, cinnamon and 3 cups water in a medium saucepan and bring to a bare simmer. Remove from the heat, stir in the sugar, and add the tea bags and 4 sprigs of the mint. Let steep for 6 minutes, then remove the tea bags. Let the tea cool to room temperature. Transfer to the refrigerator to chill. Strain the tea into a measuring cup, discarding the solids. Stir in the lemon juice. Tear the remaining 8 sprigs mint and divide them evenly among 4 rocks glasses. Gently muddle the mint with the back of a spoon. Fill the glasses with ice, then divide the chilled tea evenly among the glasses. Add a shot (1 1/2 ounces) of rum to each glass and top off with a splash of sparkling water. Stir and serve.
Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers 5 ounces mascarpone (about 2/3 cup) 2 tablespoons small brined capers, rinsed 2 tablespoons minced fresh chives 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper 3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine) 48 small tender arugula leaves Instructions: Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper. Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches). Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving. Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.
Enchiladas 1 pound dried Anaheim chile 3 1/2 ounces chicken base 6 1/2 ounces cornstarch 12 corn tortillas 1 3/4 cups shredded cheddar 1 3/4 cups shredded Monterey jack 1 cup shortening or vegetable oil 1/2 cup sliced green onion Black Beans, recipe follows 1 1/2 pounds dried black beans 3 tablespoons salt 1/2 yellow onion 1 gallon water Instructions: Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for a while, dump all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds. Preheat the oven to 375 degrees F. In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry. Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1- ounce of sauce. Roll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and place in the oven and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion and serve the enchiladas and black beans with 2 eggs cooked any style. Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.
Bangin' Blue Olives with Prosciutto 1/4 pound smoked gorgonzola cheese, cut into 1/4-inch cubes 2 to 3 thin slices prosciutto, cut into 1-inch squares 24 large, green pitted olives 1 1/2 cups panko breadcrumbs, pulsed in a food processor 1 teaspoon smoked paprika 1/4 teaspoon cayenne Kosher salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten Canola oil, for deep frying 2 tablespoons roughly chopped fresh parsley (flat-leaf), for garnish 1/4 cup grated Parmesan, for garnish Instructions: Wrap each cube of gorgonzola with a piece of prosciutto, and use to stuff the olives. Combine the panko, smoked paprika, cayenne and some salt and pepper in a bowl. Mix to blend. Prepare three plates for breading the olives: one with the flour, one with the beaten egg, and one with the panko mixture. Lightly coat each olive in flour, then dip in egg, and finally roll in breadcrumbs. Set the breaded olives on a sheet of parchment as you go. In a heavy pot or Dutch oven, heat 2 to 3 inches of oil to 350 degrees F over moderate heat. Working in batches, fry the olives until golden brown, 1 to 2 minutes. (Watch the olives closely; if cooked for too long, the cheese will begin to ooze out.) With a slotted spoon, transfer the fried olives to a paper-towel-lined plate to drain. Let cool slightly before serving. Garnish with the parsley and Parmesan.
Triple Pepperoni Pizza 1 tablespoon olive oil 1/2 recipe Foolproof Pizza Dough, recipe follows 4 tablespoons Pizza Sauce, recipe follows 1 ounce fresh mozzarella, torn 3 ounces mozzarella, shredded 1 ounce provolone, shredded 10 to 15 pepperoni slices 1 teaspoon Garlic Butter, recipe follows 1 teaspoon instant or active dry yeast 4 cups all-purpose flour 1 teaspoon kosher salt 1/3 cup olive oil, plus additional for drizzling One 15-ounce can crushed Italian plum tomatoes in thick puree One 15-ounce can plum tomato strips 1/2 cup basil chiffonade 1/2 cup extra-virgin olive oil 1/2 tablespoon Calabrian chile paste 1 teaspoon flaky sea salt, such as Maldon 1 teaspoon sugar 4 cloves garlic, peeled and roughly chopped 3 1/2 sticks salted butter 16 cloves garlic, finely pressed Coarse sea salt Instructions: Preheat the oven to 500 degrees F. Brush a sheet pan with olive oil. Roll out the dough ball, then transfer to the sheet pan. Spoon on the pizza sauce and spread it around, then top with the fresh mozzarella. Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza. Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve. Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using. Cook's Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better. Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth. Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.
Lamb Sausage in Puff Pastry 1 pound fresh lamb sausage, 1/2 inch thick, in a coil 2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator 2 tablespoons dijon mustard, plus more for dipping 1 egg, beaten with 1 tablespoon water or milk, for egg wash Instructions: Preheat the oven to 400 degrees F. Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature. Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve immediately with mustard.
Crystals, Rubies, Pearls 1 Maine lobster, cooked 1/4 cup sliced scallions Salt and pepper 8 ounces wheat starch 1 1/2 ounces tapioca starch 1 1/2 ounces potato starch 1 pint boiling water 1 tablespoon vegetable oil 4 ounces blue fin tuna 1 tablespoon truffle salt 1/2 cup truffle oil Salt and freshly ground black pepper 1 tablespoon Sriracha Instructions: Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. Mix wheat starch, tapioca starch and potato starch. Add boiling water, mix in a stand mixer/ Add 1 tablespoon oil. Mix well, pinch small pieces of dough, flatten with cleaver, fill with lobster and fold. This should make about 12 pieces (3 per serving). Place in steamer basket and steam for 3 to 4 minutes.; Sear tuna in block, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside.; Mix all ingredients in blender, insert into foamer and shake to combine.; Lay scallions across each plate. Place tuna and steamed dumplings next to each other. Top dumplings with osetra caviar, spray foam into ramekins for dipping. Serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Slow-Cooker Mongolian Skirt Steak Tacos 1/2 cup reduced-sodium soy sauce 1 cup beef or chicken broth, plus more as needed 1/4 cup brown sugar (light or dark), packed 1 tablespoon tahini 4 scallions, finely chopped 4 cloves garlic, crushed One 2-inch piece ginger, thinly sliced 1 pound skirt steak 1 1/2 cups green or purple cabbage, finely shredded 2 tablespoons sour cream Juice of 1 lime 1/2 teaspoon smoked paprika 6 small flour tortillas 1 1/2 cups cooked rice, for serving Instructions: Whisk the soy sauce, broth, brown sugar, tahini, scallions, garlic and ginger together in the insert of your slow cooker until the brown sugar dissolves. Add the skirt steak to the mixture, cutting the steak as necessary to fit into the cooker. Add more broth as needed to cover the steak, depending on the size of your cooker. Cover and cook until the steak is fork-tender, 6 to 8 hours on low. Meanwhile, combine the cabbage, sour cream, lime juice and paprika in a medium bowl. Cover and refrigerate if not serving the slaw immediately. Shred the beef with two forks in the cooker, or remove from the sauce, cut into strips, and return the strips to the sauce. To assemble the tacos, fill each tortilla with steak, rice and cabbage slaw. Enjoy!
Trendy Fried Chicken with Kimchi Slaw 2 quarts safflower or other neutral oil 1/2 cup mayo or aquafaba mayo substitute 1/2 cup gochujang Korean paste, Mother in Law's preferred brand About 1 teaspoon LBS -- light brown sugar, Domino's pourable preferred brand, or honey 1 inch ginger root 1 clove garlic 1 tablespoon toasted sesame oil A few scallions 1/2 head small savoy cabbage 1 small jar kimchi, store-bought, drained, Mother in Law's preferred brand 1 clove garlic, grated or sliced 1 inch ginger root, grated or minced 1/2 cup gochujang Korean paste 1/3 cup chicken stock 1 tablespoon LBS -- light brown sugar About 1 tablespoon toasted sesame oil 2 pounds boneless, skinless chicken thighs and/or chicken tenders or breast Salt and pepper 1/2 cup vodka 1/2 cup cornstarch 1/2 cup AP flour 1 teaspoon baking powder A few thin scallions or bundle of chives Toasted sesame seeds Instructions: Gather your ingredients. For frying: Heat oil in stove-top frying pot or Dutch oven to 350 degrees F or heat over medium to medium-high heat on large burner. Place a rack-lined baking sheet with paper towels or parchment under rack next to oil. For the slaw: In a mixing bowl, whisk up mayo or aquafaba \mayo,\ gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing. For the sauce: Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat. For the chicken: Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper. Pour vodka into a large bowl and whisk in cornstarch, flour and baking powder. Coat chicken in batter and fry half a batch at a time to deep golden and cooked through, 3 to 4 minutes. Transfer to a rack to drain. Toss chicken with sauce and top with scallions and sesame seeds.
Second Time Around Beef Sauce for Pasta 2 tablespoons butter 1/2 cup each finely chopped onion, bell pepper and mushrooms 1 tablespoon paprika About 2 cups cooked diced beef About 1 to 2 cups leftover vegetables, chopped 1 cup chopped canned plum tomatoes or leftover broth Salt and freshly ground black pepper 1/2 cup sour cream 1/4 cup chopped dill Cooked rice or egg noodles Instructions: Heat butter in a skillet. Cook the onion, pepper and mushrooms for about 10 minutes or until tender. Add the paprika, tomatoes or liquid and bring to a simmer; season to taste with salt and pepper. Add beef and vegetables to sauce and gently reheat until ingredients are heated through. Remove from heat, add sour cream if you wish and dill; serve over noodles, boiled potatoes or rice.
Jicama Slaw 1 large jicama peeled and grated or shaved thin on a mandoline 2 to 3 oranges, zest and pith removed and sectioned 1 lemon, zest and pith removed and sectioned, juice reserved 1 cup red cabbage sliced very thin by hand or mandoline 2 large carrots or 4 small curled or grated 1 cup scallions sliced thin 1 to 1/12 tablespoons honey 1 teaspoon of cayenne Instructions: Combine jicama, orange sections, lemon sections, juice, cabbage, carrots, scallions, 1 tablespoon honey and pinch of cayenne and mix together with hands to assure distribution of honey. Taste and adjust if too acidic with remaining 1/2 tablespoon honey.
Arroz con Pollo Borrachera (Drunk Chicken and Rice) 1/2 tablespoon salt 1/2 tablespoon black pepper 3 pounds of chicken, approximately, cut into small pieces 2 cups white rum 1/2 cup lime juice 3/4 cup Spanish olive oil 1 large onion, peeled, sliced 1 large green bell pepper, julienned 1 large red bell pepper, julienned 6 garlic cloves, minced 15 ounces crushed tomatoes 5 cups chicken broth 5 strands saffron or bijol 3 cups arborio rice, uncooked 1 small can young peas 1 small jar pimientos, julienned Chopped parsley, for garnish Instructions: In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside. Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes. Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet. Garnish with peas, pimientos, and parsley and serve.
Grilled Lamb Chops with Toasted Hazelnut Pesto 2 tablespoons hazelnuts 1 spring garlic bulb, chopped, or 1 tablespoon minced garlic 1 bunch basil 1/2 cup extra-virgin olive oil Kosher salt 12 to 18 lamb chops (3 chops per person) Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter Instructions: Preheat the oven to 350 degrees F. For the pesto: Place hazelnuts on sheet tray and toast in the oven for 6 to 8 minutes or until golden. Let cool. Place hazelnuts, garlic, and basil in the bowl of a food processor. With the motor on, add oil in a steady stream and process until smooth. Season to taste with salt. Set aside. For the lamb chops: Season chops generously with salt and pepper. Add the oil to a cast-iron pan set over medium heat. When oil is very warm, but not too hot, add the butter; when foaming, add the chops flat-side down. Cook until chops are brown and crispy, about 3 minutes per side. To serve, top each chop with approximately 1 tablespoon of the pesto.
John Villa's Pineapple Carpaccio with Blueberries, Mint and Fresh Coconut 1/2 pint of blueberries (about 40 to 45 berries) 1/2-ounce sugar 2 ounces water 1 small pineapple 8 to 10 fresh mint leaves, rinsed 3/4 ounces fresh coconut meat, shredded Instructions: Place blueberries, sugar, and water into a bowl. Stir to dissolve sugar and marinate for about 10 minutes (do not refrigerate). Slice pineapple as thinly as possible and place slices on 4 chilled plates covering the entire plate. Pat mint leaves dry, and place on top of one another and roll tightly, then slice across as thin as possible. Top the pineapple with the blueberry mixture. Sprinkle with mint ribbons, coconut and drizzle some of the remaining water mixture over the entire plate.
Florence's Fried Spare Ribs 1 slab spare ribs 2 cups vinegar 2 cups lemon juice 2 teaspoons salt 1 tablespoon coarse ground pepper Florence's Fried Chicken Seasoning, recipe follows 2 cups shortening 2 cups all-purpose flour 2 teaspoons salt 2 teaspoons butcher's grade pepper 1 tablespoon baking powder 1 tablespoon cornstarch Instructions: Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs. Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning. Heat shortening in a skillet over medium-high heat until melted. Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes. Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.
Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute 3 whole jalapenos 3 bell peppers, choose 3 different colors 2 1/2 pounds small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped Salt 4 slices bacon, chopped 2 tablespoons chipotle powder, divided 1 small onion, chopped 1 cup sour cream 1 tablespoon dark chili powder 1 tablespoon ground cumin 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total 3 tablespoons vegetable oil, 3 turns of the pan, divided 1/4 cup bourbon, eyeball it Instructions: Seed and slice the hot and sweet fresh peppers and reserve. Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste. While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks. Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.
Estufado de Codero y Verduras: Farmhouse Stew with Lamb and Vegetables Olive Oil 1 1/2 pounds lamb loin and shin 1 cup peeled and thinly sliced carrots 1 cup celery, chopped with leafy tops 1/2 cup turnips, peeled and diced 1/2 cup peeled and chopped tomatoes (fresh or canned) 5-inch long chorizo sausage, sliced thinly 3-inch long black pudding sausage, sliced thinly 1/2 cup pancetta, sliced (can use fatty smoked bacon as an alternative) 1 glass (about 5 ounces) dry white wine 1 pint fresh stock or water 1 teaspoon of saffron threads soaked in 2 teaspoons of water 8 whole black peppercorns 1 whole bulb garlic, unpeeled Instructions: Place the cazuela over a medium flame. Add the olive oil, enough to coat the bottom of the dish. Add the loin and shin meat and brown. Layer by layer add all the vegetables. Turn and mix ingredients slowly with meat. Add the chorizo, black pudding and pancetta to the ingredients. Add the glass of white wine, saffron, black peppercorns. Add about 2 cups of stock or water and bring to the boil. Once the juices are bubbling turn the heat down to low and allow to simmer. Place the whole bulb of garlic in the center of the dish with all the ingredients surrounding it. The idea is to remove the garlic just before serving. Some chefs choose to keep the garlic in so they can nibble on it with bread as part of the main course. Keep adding the stock or water, keeping the ingredients covered all the time. Simmer on a low heat for 2 1/2 to 3 hours. Serve with a salad and a crusty farmhouse loaf.
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Chicharron de Pollo Recipe \| Dominican Chicken Lollipops 2 shallots, peeled and trimmed 1 onion, cut into large dice 4 garlic cloves 1 bunch cilantro 1 bunch parsley 2 bay leaves 12 peppercorns 1/4 cup dried oregano leaves 3/4 cup white vinegar 1 1/4 cups salad oil Salt 24 chicken wings trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop Flour, for dredging Canola oil, for frying Jalapeno Dipping Sauce, recipe follows 1/2 cup red wine vinegar 2 tablespoons mustard 1 tablespoon honey 1 jalapeno, halved Instructions: In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours. In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeno Dipping Sauce. In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve.
Casamento's - Oyster Stew 1 medium onion, finely chopped 1/2 cup freshly chopped parsley leaves, if desired 1/3 pound butter 4 to 6 dozen raw oysters 1 tablespoon salt 1/3 gallon milk Instructions: Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered. Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow.
Three Mushroom Rigatoni 1 pound rigatoni pasta Salt 1 1/2 ounces dried porcini mushrooms 6 tablespoons extra-virgin olive oil 4 portobello mushroom caps 1/2 pound shiitake mushrooms, stemmed and sliced 4 cloves garlic, sliced 1/2 cup dry Italian red wine 2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons Black pepper 1 (28-ounce) can crushed tomatoes, such as San Marzano Hunk Pecorino Romano, for grating Crusty bread, for mopping Instructions: Heat a grill pan to high. Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente. Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes. While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest. Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more. Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!
Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce with Green Onion Pesto Mashed Potatoes 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground 1 cup fresh lemon juice 1/2 cup olive oil, plus 3 tablespoons 2 tablespoons honey Freshly ground black pepper 4 (8 ounce) frenched, skin on chicken breasts 1/3 cup grated cotija cheese Salt and freshly ground pepper Mango Garlic Sauce, recipe follows Green Onion Pesto Mashed Potatoes, recipe follows 8 cups homemade chicken stock (do not use canned for this recipe) 8 whole black peppercorns 1 head roasted garlic, pureed 3 cups red wine vinegar 1 cup white wine vinegar 1 1/2 cups granulated sugar 3 mangos, peeled, pitted and pureed Salt and freshly ground pepper 4 pounds baking potatoes, like russets, peeled and cut into large cubes 4 tablespoons unsalted butter 1 cup heavy cream, scalded Green Onion Pesto, recipe follows Salt and freshly ground pepper 2 tablespoons pumpkin seeds 2 cloves garlic 6 spinach leaves 3 tablespoons chopped cilantro 6 green onions, coarsely chopped 3 tablespoons fresh lime juice 1/4 cup olive oil 3 tablespoons grated Parmesan 2 tablespoons honey Salt and freshly ground pepper Instructions: Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator. Preheat oven to 400 degrees F. Heat a large ovenproof saute pan over medium high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture. Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through. Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes. Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl. Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly. Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper. Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste. Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth. With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.
Mushroom and Ham Po'Boy 3/4 cup mayonnaise 1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar 1 tablespoon Creole or whole-grain mustard 1 teaspoon minced fresh rosemary Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 4 hero rolls, split and partially hollowed out Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying 1 1/2 cups instant flour (such as Wondra) 4 large eggs 2 medium red onions, very thinly sliced 10 ounces cremini mushrooms, quartered 1/2 pound sliced ham or capicola Instructions: Whisk the mayonnaise, pepper brine, mustard, rosemary and 1 tablespoon water in a small bowl. Season with salt and pepper. Spread evenly on the cut sides of the rolls. Heat 1 1/2 inches olive oil in a pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels. Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk the eggs and 2 tablespoons water in another bowl. Toss the onions in the flour, then fry in the hot oil until crisp, about 1 minute. Transfer to the prepared baking sheet to drain. Toss the mushrooms in the flour, dip in the egg mixture and toss again in the flour; fry in batches until golden, about 2 minutes. Drain on the baking sheet and season with salt and pepper. Fill the rolls with the ham, Peppadew peppers, and fried onions and mushrooms.
Steamed Vegetables with Ginger Miso Dressing 3 tablespoons yellow miso 2 tablespoons water 1 tablespoon rice vinegar 1 teaspoon soy sauce 1-inch piece peeled fresh ginger, grated (about 1 tablespoon) 1/2 to 1 Thai bird chile, minced with seeds 1/2 cup peanut oil 1/2 bunch broccoli, cut in large florets 1/2 bunch cauliflower, cut in large florets 2 carrots, cut in thick slices 1 yellow or zucchini squash, cut in thick rounds 1/2 to 1 head fennel, cut into thin wedges 1 bunch asparagus 8 cloves garlic 1 bunch scallions Instructions: For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and chile, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days. For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.
Basmati Rice Dressing 1/2 teaspoon ground coriander 1/4 cup extra-virgin olive oil 4 large cloves garlic, peeled and minced 3 medium yellow onions, peeled and finely diced Kosher salt 2 teaspoons red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground ginger 3 cups basmati rice, rinsed under cold water 3 cups chicken stock 1/2 cup slivered almonds, lightly toasted 1/2 cup golden raisins 2 Bosc pears, peeled, quartered, cored and each piece cut into thin slices 1 large egg, lightly beaten Instructions: Make the dressing: Heat a large pot with low sides or a large skillet and add the olive oil. Heat the oil and when it begins to smoke lightly, add the garlic and onions. Season with salt and add the red pepper flakes, cumin, ginger and coriander and stir to blend. Cook over medium heat until the garlic and onions become translucent, 5 to 8 minutes. Stir in the rice and stir to blend. Toast the rice with the onions and spices for a minute, and then add the chicken stock. Simmer over low heat until the rice is almost cooked, 16 to 18 minutes. Resist the temptation to stir the rice. Transfer the rice to a large bowl, flake with a fork and allow it to cool at room temperature for a few minutes. Finish the dressing: Preheat the oven to 350 degrees F. Stir in the slivered almonds, golden raisins, pear slices and the egg into the rice. Place into a rectangular baking dish, cover, and bake until golden and cooked through, 45 to 50 minutes.
Mango Wings 12 Chicken wings 1/4 teaspoon turmeric 1/2 teaspoon kosher salt 1/2 teaspoon pepper 1 cup mango chutney 2 tablespoons lemon juice 2 tablespoons yellow mustard Instructions: Toss 12 chicken wings with 1/4 teaspoon turmeric, 1/2 teaspoon kosher salt, and pepper to taste. Spread on an oiled baking sheet; bake at 425 degrees F until golden, about 30 minutes. Whisk 1 cup mango chutney, 2 tablespoons each lemon juice and yellow mustard, and a pinch of salt. Toss the chicken with half of the sauce; return to the baking sheet and bake 5 more minutes. Serve with the remaining sauce.
BLFGT Sandwich 1 quart neutral oil, for frying 2 large green tomatoes, sliced thickly to get 8 slices 1 cup (135 grams) all-purpose flour, divided 2 tablespoons (20 grams) cornstarch 1/4 teaspoon baking powder 1/4 teaspoon baking soda Couple turns of black pepper Kosher salt 1 1/2 cups (120 grams) panko breadcrumbs 1 large egg 3/4 cup (180 grams) buttermilk 1/2 cup (120 grams) mayo 1/4 cup chopped tender herbs such as dill, parsley, chives and basil in any combination, but be sure to include some basil Squeeze of lemon 8 slices of Sourdough or other sturdy/crusty bread 12 slices of thick cut bacon Red leaf lettuce (or romaine or boston) Instructions: Heat neutral oil in a shallow, heavy-bottom fry pan to 360 degrees F. Season both sides of the tomato slices with salt and set them aside on a paper towel lined plate to absorb some of the moisture. Place 1/2 cup flour in a shallow baking dish. In a separate, baking dish, whisk together the cornstarch, baking powder, baking soda, a pinch of salt, a few turns of black pepper, and remaining 1/2 cup flour. Then add the egg and the buttermilk and whisk to combine. In a third baking dish, combine the breadcrumbs with a pinch of salt and a few turns of pepper. Coat the tomato slices first in the plain flour. Then dip them in the batter, allowing any excess batter to drip off. Finally, coat them in the breadcrumbs. Fry the battered and breaded tomatoes for 2 minutes per side, until golden brown. Use a spatula or slotted spoon to transfer them to a cooling rack set over a baking sheet. Season them with salt and reserve. Fry bacon on a griddle until crisp and to desired doneness. Remove from the griddle onto a cooling rack set over a baking sheet. In the same griddle with the bacon fat, toast bread, flipping it over a few times to evenly distribute the bacon fat. Toast until crispy and golden brown. To make the schmear, combine mayo, herbs, salt, pepper, and lemon juice and whisk to combine. (This can be done in advance). Spread 1 tablespoon of mayo on each slice of bread. Top each side with 3 slices bacon, 2 slices tomato, 2 lettuce leaves, and other slice of bread. Slice in half and enjoy right away or wrap up for later. If wrapping, make sure the sandwich is cool before wrapping it up so it doesn\u2019t get soggy.
Fig-Glazed Roast Turkey with Cornbread Stuffing 1 1/2 cups dried California figs, roughly chopped 1/4 cup honey 2 tablespoons lemon juice 3 cups warm water Extra-virgin olive oil 2 large onions, finely chopped 1 tablespoon finely chopped rosemary leaves 1/2 pound sweet Italian sausage, removed from casing and crumbled 10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups) Kosher salt and freshly ground black pepper 2 large eggs, lightly beaten 1/2 cup heavy cream 1/2 to 1 cup chicken or turkey stock, homemade or store-bought 1 (10 to 12 pound) fresh turkey 2 sticks unsalted butter, (1 softened) 1/2 cup balsamic vinegar Instructions: Begin by re-hydrating the figs. In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Pour off the liquid and reserve for the glaze. Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into the bowl with the figs, Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. (Add up to 1/2 cup more stock if the stuffing is dry. ) Stir the stuffing together and set it aside while you work on the turkey. Preheat oven to 350 degrees F. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan, and place in the oven. In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Add the balsamic vinegar; simmer, cook until syrupy. Cut up the remaining stick of butter and whisk it into the balsamic mixture. Use the glaze to baste the turkey. Roast the turkey for 2 hours. About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving.
Chocolate Cake with a Warm Creamy Center, Ice Wine Granite and a Crispy Chocolate Lace Cookie 4 ounces sugar 8 ounces water 8 ounces ice wine 6 ounces butter 6 ounces powdered sugar 1/4 cup corn syrup 1-ounce raspberry puree 8 ounces all-purpose flour 4 ounces pasteurized egg yolks 7 ounces pasteurized egg whites 11 ounces sugar 11 ounces butter 11 ounces semisweet chocolate, chopped 1 1/2 cups all-purpose flour, sifted Instructions: Ice Wine Granite: In a small mixing bowl, dissolve the sugar in the water. Add the ice wine and mix well. Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours. The texture of the finished product should look like coarse snow. When ready to serve, scoop 12 (2-ounce) scoops into 12 tiny serving bowls to be set on the dessert plate. Lace Cookie: Preheat oven to 350 degrees F. In a medium mixing bowl, cream the butter and the powdered sugar together, then add the corn syrup and raspberry puree. Fold in the flour until incorporated. Scoop 12 (2-ounce) scoops of batter onto a parchment paper-lined sheet pan. Bake for 12 minutes, then let cool for 5 minutes, and remove from pan and serve. Place on the dessert plate behind the chocolate cake. Chocolate Cake: Preheat oven to 350 degrees F. In a mixing bowl whisk the pasteurized egg yolks, egg whites, and sugar until combined. In a medium saucepan, heat the butter to a simmer, then remove from heat and add the chopped chocolate and stir. When chocolate is melted, add the sugar and egg mixture and stir until incorporated. Fold in the flour gently until a smooth batter is achieved. Grease 12 (4-ounce) ramekins and then fill each ramekin to the top with the batter. Bake for 15 minutes, then let stand for 5 minutes, and turn out. Serve immediately, accompanied by the Ice Wine Granite and Lace Cookie.
Sunny's Easy Chicken Parm Dog 4 chicken hot dogs 2 tablespoons olive oil 1/2 cup panko breadcrumbs Kosher salt and freshly ground black pepper 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh basil 4 slice-top sesame seed hot dog buns 1/2 cup shredded mozzarella Butter-flavored cooking spray, for spraying the buns 1 cup pizza sauce, warmed 1/4 cup freshly grated Parmesan Instructions: Prepare a grill for medium-high heat. Put the hot dogs on the direct heat of the grill and cook until desired doneness. In a pan on medium heat, add the olive oil, breadcrumbs, a pinch of salt and few grinds of pepper. Toast, stirring, until the breadcrumbs soak up the oil and become golden, a few minutes. Toss in the parsley and basil off heat. Open each bun and stuff with equal amounts of mozzarella. Wrap in aluminum foil and place over the indirect heat of the grill (or in a warm oven, about 300 degrees F). Remove when a check inside reveals melted mozzarella. Spray the tops of each lightly with butter spray, sprinkle the breadcrumbs over the top of the buns, return to the grill or oven and cook until the tops are a bit crusty and stiff, a few more minutes. Put the hot dogs over the melted mozzarella in the buns. Top with pizza sauce and grated Parmesan.
Lasagna of Summer Truffles with Garden Peas 2 cups plus 1 tablespoon organic flour 3 free range large eggs, slightly beaten 8 tablespoons extra-virgin olive oil, plus extra for cooking lasagna Salt 2.1 ounces summer truffle or preserved 2 tablespoons unsalted butter 3 tablespoons good port 3 1/2 ounces heavy cream Freshly ground black pepper 3 tablespoons veal stock, optional 2.2 pounds small organic garden peas, plus extra for garnish Instructions: To make the lasagna pasta. In a large bowl, mix the flour with the egg, 3 tablespoons olive oil and 2 pinches of salt. Mix until dough is firm and shiny, then wrap it in plastic wrap. Let rest in the refrigerator for as long as 6 hours. Brush and peel the truffle, and cut into 6 very fine slices and put aside for lasagna. Cut what's left in very small cubes. In a small saucepan, heat the butter on low heat, add the cubed truffles and sweat. Add the port and reduce slightly. Then add the cream, season with salt and pepper, and let it reduce to half. Set aside. In a medium pot of boiling salted water, cook the peas for 2 to 4 minutes, drain, and blend in food processor. Cook the extra peas and hold aside for garnish. Season with salt and pepper, and drizzle with 5 tablespoons of olive oil. Keep warm and set aside. To lasagna noodles. Divide the dough in 3 pieces, work with 1 piece, keep the remaining covered with a dish towel. Using a rolling pin or pasta machine, work 1 part of the dough as thin as possible, then cut a rectangular piece of about 12 by 5-inch. On one long side half of this rectangular piece, lay the 6 slices of truffles evenly then fold the other half over it and roll it again until almost transparent. Then cut in 6 rectangular sheets 2 by 2 1/2-inch, making sure the truffles sit roughly in the middle. Repeat this operation twice with the 2 other pieces of dough, without the truffles. Bring a large pot of salted water to a boil and add a little olive oil. Cook 1 piece of noodle to test the time which should be about 3 to 4 minutes. Cook the remaining lasagna. Drain and put aside in a bowl and coat with some olive oil. To serve, place 1 sheet of plain lasagna on each plate, then spoon on the warm pea puree. Repeat this with 2 more sheets of lasagna, ending with the truffle sheet on top. Spoon some of the truffle cream on top. Garnish with a few peas and summer truffle shavings. Drizzle any left over cream around the lasagna. Serve immediately.
Roasted Fennel and Potatoes 3 pounds Yukon gold potatoes, cut into 1-inch pieces 3 pounds fennel bulb, cut into wedges through the root 1 head of garlic, broken into cloves Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Extra-virgin olive oil Instructions: Pre-heat oven to 350 degrees F. Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.
Young Jackfruit and Tofu Salad: Goi Mit Dau Hu 1 bird's eye chile, finely sliced 2 tablespoons sugar 3 tablespoons warm water 3 teaspoons pineapple juice 2 tablespoons soy sauce 1 young green jackfruit, sliced into quarters 7 ounces/200 g crisp fried silken tofu, finely sliced 1 carrot, julienned 6 fresh mint leaves, sliced 6 fresh Asian basil leaves, sliced* (See Cook's Note) 6 perilla leaves, sliced* 1 tablespoon toasted sesame seeds 1/2 tablespoon fried Asian shallots* (See Cook's Note) Fresh coriander (cilantro) sprigs, for garnish Instructions: For the dressing: Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside. Place the jackfruit into a large pot and cover with water. Bring the water to the boil and cook for 45 minutes. Remove the jackfruit, peel and then tear into strips. In a mixing bowl, combine the jackfruit strips, tofu, carrots, fresh mint, Asian basil, perilla leaves, sesame seeds, and shallots and dress with 4 tablespoons salad dressing. Transfer to a serving plate and garnish with coriander.
Guinness Gingerbread 1 1/4 sticks 10 (tablespoons) butter, plus some for greasing 1 cup golden syrup (such as Lyle's) 1 cup (packed) plus 2 tablespoons dark brown sugar 1 cup stout (such as Guinness) 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 2 cups all-purpose flour 2 teaspoons baking soda 1 1/4 cups sour cream 2 eggs 1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches Instructions: Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray. Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat. Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps. Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter. Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides. Let the gingerbread cool before cutting into slices or squares.

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