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Lemon Curd 3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt Instructions: Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Crazy Bark One 20-ounce package white almond bark 16 whole chocolate graham crackers 1 cup pretzel sticks 1 cup broken chocolate sandwich cookies, such as Oreos 1 cup gummy bears 1 cup gummy worms 1 cup sour gummy worms 1 cup roasted salted peanuts 1 cup candy-coated chocolates, such as M&M's 2 tablespoons rainbow sprinkles Instructions: Melt the almond bark in a double boiler (I use a glass bowl over a saucepan of simmering water). Stir until smooth, then allow to cool slightly. Arrange the graham crackers on a rimmed baking sheet so that they're butted up against one another. Pour the melted almond bark over the top and use an offset spatula to spread it evenly over the surface. Sprinkle on the pretzels, cookies, gummy bears, gummy worms, sour gummy worms, peanuts, chocolate candies and rainbow sprinkles. Lightly press the ingredients with the palm of your hand to make sure they're anchored. Refrigerate until completely set.
Mushroom Medallione Pasta with Porcini Sauce 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 cups button mushrooms, halved 1 yellow onion, diced Sea salt Freshly cracked pepper 1/4 cup dry white wine 1 tablespoon porcini powder 1 cup ricotta cheese 1/2 cup fresh parsley, finely minced 1/4 cup Romano cheese, grated 1 egg 8 sheets pasta, cut into 2-inch squares Demi-Glace, for serving, recipe follows Romano cheese, shaved, for garnish Coarsely cracked pepper, for garnish 10 pounds split veal bones 2 tablespoons olive oil 1 cup fresh parsley 1 tablespoon whole black peppercorns 3 carrots, roughly chopped 2 bay leaves 2 onions, quartered, peels still on 2 sprigs thyme 1 rib celery, roughly chopped 1 leek, roughly chopped 6 ounces tomato paste 2 sage leaves Instructions: For the mushroom filling: Heat the olive oil in a pot over medium heat, and then saute the garlic until golden, about 1 minute. Add the mushrooms, onions, some sea salt and pepper and cook until translucent, about 5 minutes. Deglaze the pot with the white wine and porcini powder, and let reduce 30 seconds. Transfer to a food processor and pulse a few times until the vegetables are minced, and then pour into a bowl and fold in the ricotta, parsley and Romano. For assembling the medallione: Whisk the egg with 2 tablespoons cold water to create an egg wash. Spoon 2 tablespoons of mushroom filling into each pasta square and brush the edges with some egg wash. Place another pasta square on top, pressing the edges together with your fingers, and then seal the square shut with a fork. Boil the medallione in salted water until al dente, 2 minutes, and then place in a bowl. Ladle some Demi-Glace on top, and garnish with shaved Romano and coarsely cracked pepper. Preheat the oven to 400 degrees F. Place the veal bones in a roasting pan and drizzle with the olive oil. Roast until browned, 1 hour to 1 hour 30 minutes, and then transfer to a large pot. Deglaze the roasting pan with water, scraping up the browned bits, and pour into the pot. Add the parsley, peppercorns, carrots, bay leaves, onions, thyme, celery and leeks and top off with cold water. Throw in the tomato paste and mix. Bring to a boil over medium heat, and then turn the heat down to medium-low and let simmer until reduced to 1/4 of the original volume, 10 to 12 hours. Strain the broth, and then ladle through a wire mesh sieve into a saucepan over medium-low heat. Cook to reduce, 2 to 4 hours, skimming off the top every 30 minutes. In the last 5 minutes of cooking, mix in the sage.
Coconut Pineapple 1/4 cup milk 2 tablespoons soybean powder (anatomy elixer) 1 teaspoon agave nectar 1 teaspoon vanilla extract 1/2 cup coconut milk 1/2 banana 1/2 cup pineapple pieces 3/4 cup ice Instructions: Blend 10 to 15 seconds and serve.
Cheesesteak Soup 1/4 cup canola oil 1 1/2 large onions, diced small 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 2 to 3 cups all-purpose flour 1 tablespoon granulated onion powder 2 tablespoons garlic powder 2 1/2 pounds beef tenderloin, sliced lengthwise and cubed 6 cups water 1/4 cup beef bouillon cube powder 8 ounces sliced American cheese Bread bowls, hollowed out, for serving Sliced chives, to garnish Chopped parsley leaves, to garnish Instructions: In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender. In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes. Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt. Pour into bread bowls and garnish with chives and parsley.
One-Pot Chicken and Broccoli Alfredo 4 tablespoons (1/2 stick) unsalted butter 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 small yellow onion, finely chopped 2 cloves garlic, chopped 1 pound broccoli florets (from 1 large head broccoli) 12 ounces penne (see Cook's Note) 1 cup heavy cream 3 tablespoons Italian herb seasoning base, such as Better than Bouillon® Culinary Collection Italian Herb Base 1/2 cup panko breadcrumbs 8 ounces cream cheese, cubed, at room temperature 1/4 cup freshly grated Parmesan (about 1 ounce) Instructions: Heat 2 tablespoons of the butter in large wide pot over medium-high heat. Sprinkle the chicken with a pinch of salt and pepper. Add the chicken to the pot and cook, stirring occasionally, until it just starts to change color, about 2 minutes. Add the onion and cook until tender and golden brown in spots, 3 to 4 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the broccoli, pasta, heavy cream, 2 tablespoons of the Italian herb seasoning base and 4 cups water and bring to a boil over medium-high heat. Lower to a simmer and cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes. Meanwhile, melt the remaining 2 tablespoons butter in a small skillet over medium heat. Stir in the remaining 1 tablespoon Italian herb seasoning base to combine. When the mixture is bubbling, add the panko and cook, stirring continuously, until golden brown and toasted, 2 to 3 minutes. Reserve in a small bowl for serving. Remove the pasta from the heat and stir in the cream cheese and Parmesan until the cream cheese is melted and the mixture is combined. Don't worry if the sauce looks runny; it will thicken as it sits. Let sit, uncovered, for 5 minutes. Top with the toasted breadcrumbs.
Gingerbread Stars 1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies 1 cup white vanilla baking chips 2 tablespoons shortening Instructions: Heat oven to 350degreesF. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking. With floured 3-inch star-shaped cookie cutter, cut out dough stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes. In 1-quart saucepan, heat baking chips and 2 tablespoons shortening over low heat about 4 minutes, stirring occasionally, until chips are melted and smooth. Remove from heat. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper-lined cookie sheet; refrigerate until vanilla coating is set, about 30 minutes. To melt the baking chips in the microwave, place them in small microwavable bowl with the shortening. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. If the mixture starts to firm up while dipping the cookies, simply microwave 10 to 15 seconds to melt again.
Turkey -Pork Sliders 1 pound ground turkey breast 1 pound ground pork 3 slices bread, crumbled 2 tablespoons dried chopped onions 2 eggs 1 1/2 tablespoons sugar 3 tablespoons soy sauce 1 glove garlic, minced 1 teaspoon ground ginger Mini egg dough buns or mini potato rolls, for serving Instructions: Mix all the above ingredients in a food processor until blended. Heat a large skillet or griddle to medium heat. You will find the meat mixture sticky and gooey so I used 2 spoons to work a ball of meat onto the skillet, then flattened with a greased spatula. Form meat mixture into16 small balls, about 2 1/2-inches across, and grill on both sides for about 3 to 5 minutes or until cooked through. Serve on mini egg dough buns or mini potato rolls. Serve with favorite condiments.
Chino Chopped Vegetable Salad 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra virgin olive oil 1/2 cup almond or safflower oil Salt Freshly ground white pepper 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms Salt Freshly ground white pepper 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded, and chopped tomato 4 teaspoons grated Parmesan cheese 1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces Instructions: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning, to taste. Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste. Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.
Lamb Chops with Mint Pesto 8 frenched lamb rib chops (about 2 pounds) Olive oil, for brushing Kosher salt and freshly ground black pepper Mint Pesto, recipe follows 2 cups fresh mint leaves 1/4 cup fresh basil leaves, roughly chopped 1/4 cup walnuts, toasted and cooled 2 cloves garlic 1/4 teaspoon crushed red pepper flakes 3 tablespoons freshly grated Parmesan 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt Freshly ground black pepper 2 teaspoons lemon zest Instructions: Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper. Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving. Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve. Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.
Affogato with Chuck's Coffee Cigars Vanilla ice cream 1/2 cup of strong espresso 1/4 cup butter 1/4 cup sugar 1/4 cup maple syrup 2 tablespoons espresso Juice of 1/2 a lemon 1/3 cup flour 2 tablespoons crushed hazelnuts Zest and juice of 1 lemon Sugar Instructions: Preheat the oven to 350 degrees F. For the cigars: In a stockpot, melt the butter, sugar, maple syrup, espresso, and lemon juice. Bring to a boil, then add the flour and cook for about 1 minute, stirring constantly with a wooden spoon, until it thickens slightly. Remove from the heat. Drop a teaspoon-size amount of batter on a parchment paper-lined baking sheet. Spread thinly with the back of a spoon or a palette knife into a circular size shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven until slightly golden brown, for about 8 minutes. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you, if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside. For serving: Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest. Serve the coffee cigars on the side.
Neely's Zucchini Gratin 2 tablespoons butter 1 medium onion, chopped 3 cloves garlic, chopped 6 zucchini, sliced into half moons 1/4-inch thick 2 plum tomatoes, chopped and seeded 1 tablespoon freshly chopped thyme leaves 2 tablespoons all-purpose flour Salt and freshly ground black pepper 1 tablespoon brown sugar 2 eggs, beaten 1/2 cup half-and-half 1/4 cup grated sharp white Cheddar 1/4 cup grated Parmesan Instructions: Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish. In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish. In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes.
Tabbouleh 4 cups bulgur 4 cups boiling water 1 cup diced mango 1 bunch green onion, finely diced 1/2 cup chopped almonds Instructions: Mix the bulgur and boiling water in a large mixing bowl and allow to soak at room temperature for 30 minutes, stirring occasionally. Refrigerate until completely cool. Then, add mango, green onion, and almonds. Tabbouleh is ready to serve.
Potato Cakes with Mozzarella and Pesto 3 pounds large russet potatoes, scrubbed clean 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 ounces mozzarella cheese 1/4 cup all-purpose flour 1/2 to 1 cup extra-virgin olive oil 1 small jar store bought pesto sauce Instructions: Preheat the oven to 450 degrees F. Bake the potatoes right on an oven rack until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Lower the oven to 250 degrees F. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 6 cups. Season the potatoes with the salt and pepper, and then divide them into 16 equal balls. Press each ball into a patty about 1/3-inch thick. Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining patties. Shape the patties into smooth disks. Lightly dust the patties on both sides with flour. (Potato patties can be made ahead and covered and refrigerated up to 1 day before cooking.) Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons of oil and heat until the oil just begins to smoke. Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10 to 12 minutes total, turning once. If the potatoes absorb all the oil, add another tablespoon or 2 of oil to the skillet and cook the remaining 4 patties. In a microwave-safe bowl, warm the pesto in the microwave for about 30 seconds or until warm throughout. Grate the remaining mozzarella. To serve: Sprinkle each potato cake with grated mozzarella and place in a 250 degrees F oven until the cheese is melted. Spoon pesto on top of each cake and serve immediately.
Pumpkin Pie with Pumpkin Seed Brittle 1 round refrigerated pie dough (half a 14-ounce package) 3/4 cup half-and-half 2/3 cup plus 1/2 cup sugar 2 large eggs 1 1/2 teaspoons pumpkin pie spice 1 15-ounce can pure pumpkin puree Cooking spray 1 tablespoon water 1/2 cup roasted unsalted pepitas Pinch of kosher salt 3/4 cup cold heavy cream Instructions: Preheat the oven to 350 degrees F. Transfer the pie dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust all over with a fork and line with foil and pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and bake until the bottom is dry, 10 to 15 minutes. Transfer to a rack to cool completely. Meanwhile, make the filling: Whisk the half-and-half, 2/3 cup sugar, the eggs and pie spice in a medium bowl. Whisk in the pumpkin. Pour the filling into the crust. Bake the pie until the center is just slightly jiggly but not loose, about 1 hour. Transfer to the rack to cool completely. Meanwhile, make the topping: Line a baking sheet with foil and mist with cooking spray. Cook the remaining 1/2 cup sugar and the water in a small saucepan over medium-high heat, swirling the pan a few times, until the mixture is light brown, about 5 minutes. (Brush down any sugar crystals on the sides of the pan with a wet pastry brush.) Stir in the pepitas (the mixture will be thick and sticky). Stir in the salt and cook, stirring, until the mixture thins and turns dark brown, 1 to 2 minutes. Pour onto the prepared baking sheet and smooth out any clumps. Let the brittle cool completely. Beat the heavy cream in a medium bowl with a mixer on medium speed until medium peaks form, 2 to 4 minutes. Top the pie with the whipped cream; break up the brittle and sprinkle on top.
Bill's Chinese Chicken Salad 2 (6-ounce) chicken breast halves without skin, grilled and shredded 4 cucumbers, peeled, seeded, and sliced 2 tablespoons chopped pickled ginger 1 red bell pepper, seeded and sliced 1 scallion, sliced 2 tablespoons chopped fresh cilantro leaves 1 pinch chili flakes 2 tablespoons red wine vinegar 1 teaspoon honey 1/2 teaspoon whole sesame seeds 1/2 teaspoon black sesame seeds 1/2 teaspoon chili oil, optional 1 head green leaf lettuce, washed and torn 1 head romaine lettuce, washed and chopped Instructions: Shred the chicken and set aside. Toss the next 11 ingredients together in a bowl. Set aside to marinate for 20 minutes. Add the shredded chicken and toss together. Spin-dry the lettuces together and places equal portions in the center of chilled salad plates. Place 1/4 of the marinating cucumber mixture on top of each salad. Spoon the remaining vinaigrette equally over each salad.
Gnocchi Cavofiore 5 medium Yukon Gold potatoes 4 large eggs 12 ounces (2 cups) all-purpose flour Large bulb garlic Medium head cauliflower, cut into small pieces Olive oil Salt and freshly ground black pepper 1 cup heavy cream 1/2 cup grated Parmesan Instructions: For the gnocchi: Starting in a large pot of cold water, bring the potatoes to a gentle boil. Cook slowly until tender when pierced with a knife. It is important to use a large volume of water and to cook the potatoes as slowly as possible. This \lazy boil\ takes approximately 1 hour. While still hot, peel the potatoes with a spoon. Mash or preferably run through a ricer onto a sheet pan and allow to cool and dry. Crack the eggs into a mixing bowl and mix thoroughly with potatoes. Add the flour and mix by hand. Take a handful of mixture and rub palm-to-palm to create a cohesive softball-sized sphere. Place on a lightly floured surface and roll into a long cylinder just under 1 inch in diameter. Cut in 1-inch-long gnocchi, then lightly flour to avoid sticking. Repeat with remaining mixture. Drop the gnocchi into salted boiling water for 2 minutes. Drain in a colander and let cool. For the cavofiore: Preheat the oven to 350 degrees F. Cut the top off the garlic bulb, then place the bulb in a small oven-safe dish and pour 1/2 cup of olive oil over it. Roast in the oven until soft and caramelized, about 30 minutes. Remove the garlic from the oil. In a large skillet, saute the cauliflower in the oil from the roasted garlic until the cauliflower starts to brown. Add 1/4 cup water and remove from heat. Squeeze garlic bulb to remove the tender cloves; add them directly to the skillet. Then add the gnocchi, heavy cream and Parmesan, and mix. Bring back up to heat. Stir until the sauce is hot and the cheese has completely melted.
BBQ Burnt Ends 1 1/2 tablespoons kosher salt 1/2 tablespoon freshly ground black pepper 2 teaspoons smoked paprika 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon granulated garlic 1 teaspoon dry mustard powder 5 pounds brisket, fat cap trimmed One 6-ounce can tomato paste 1/4 cup packed dark brown sugar 2 tablespoons apple cider vinegar 1/2 teaspoon kosher salt 1/4 teaspoon liquid smoke 1/4 teaspoon cayenne pepper 1/4 teaspoon granulated garlic 1/4 teaspoon dry mustard powder Serving suggestion: white bread or rolls Instructions: For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours. Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat. For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes. Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat. Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.
Crudo (Divers in Shell), Blood Orange, Watercress, and Fennel 2 tablespoons freshly picked dill leaves 1/2 cup freshly picked watercress leaves 1/4 cup thinly sliced fennel and kept in ice water 2 scallions, thinly sliced 1/2 blood orange, peeled and segmented Sea salt freshly cracked black pepper 2 to 3 tablespoons extra-virgin olive oil 5 diver scallops, removed from shell, cleaned, sliced, shell reserved 1 lemon, juiced Instructions: To a medium mixing bowl add the dill, watercress, fennel, scallions, and blood orange segments. Season with salt and pepper, to taste, drizzle with olive oil and add the scallops. Right before you're ready to serve, add the lemon juice. Toss to combine. Arrange scallop shells on a platter and spoon scallop crudo into the shells, garnishing with a little more sea salt and a drizzle of extra dressing. Serve immediately.
Peach Cobbler Ice Cream 1 (14-ounce) can sweetened condensed milk 1 1/2 cups heavy whipping cream 1 1/2 cups peach nectar 1/4 teaspoon almond extract Small pinch kosher salt 4 ripe peaches, pitted and quartered 1/4 cup light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon allspice 10 shortbread cookies, crumbled (recommended: Lorna Doone) Instructions: Whisk all the ice cream ingredients together in a large measuring cup. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Pour the mixture into the ice cream maker and mix until it begins to look slushy and like soft serve, about 12 to 15 minutes. Transfer the ice cream to freezer container and cover the container tightly with a lid. Freeze until firm. Preheat the grill to medium heat. Toss the peaches in a bowl with the sugar, vanilla, and allspice. Put the peaches on grill and cook for 2 to 3 minutes per side. Divide the peaches and ice cream among 4 bowls. Sprinkle with the crumbled shortbread cookies and serve immediately.
Lean Sauce for Grilled Foods 1 cup sherry wine vinegar 1/4 cup olive oil 1/4 cup hot paprika 2 cloves garlic, peeled and crushed 1/2 teaspoon whole black peppercorns, slightly crushed 1 teaspoon dried oregano 1 bay leaf whole Salt to taste Instructions: In a jar combine all of the ingredients. Use to sauce roasted, grilled or broiled meats and poultry. This is strong so use sparingly.
Lemon-Glazed Lemon Angel Food Cake 1 1/4 cups egg whites, at room temperature (about 9 large eggs) 1/4 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon lemon oil 1 teaspoon vanilla extract 1 1/2 cups sifted sugar 1 cup cake flour, sifted three times 1 cup confectioners sugar, sifted 2-3 tablespoons fresh lemon juice 1 tablespoon finely grated lemon zest Instructions: Preheat oven to 325. Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time. Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death. Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan). Bake one hour or until top is golden brown and the cake pulls away from pan sides. Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled. You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens. While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.
Fried Potatoes with Coriander Cayenne Mayonnaise 1/2 cup mayonnaise 1 tablespoon white vinegar 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Couple pinches salt About 20 grinds black pepper 2 cups vegetable oil, preferably canola or safflower 4 russet potatoes, peeled and cut into 1/2-inch thick wedges Salt Chopped fresh parsley leaves, for garnish Instructions: Make the mayonnaise by whisking together all the ingredients until fully incorporated. Transfer to a small serving bowl and serve as a side with the fried potatoes. Heat the oil over high heat in a large, heavy pot, such as a Dutch oven, until it reaches 375 degrees F. Carefully drop half of the potatoes into the hot oil and cook until nicely golden brown, about 8 minutes. Remove potatoes with a slotted metal spoon onto a plate lined with a double layer of paper towels. Season generously with salt and sprinkle with parsley. Serve the first batch and repeat the frying process for the second batch.
Homemade Chicken Stock 1 pound bone-in chicken breasts 1 pound chicken wings 1 large yellow onion, diced 2 carrots, scrubbed and diced 2 ribs celery with leaves, diced 4 sprigs fresh parsley 3 cloves garlic 1 bay leaf 1 tablespoon kosher salt 2 teaspoons black peppercorns 8 cups filtered water Instructions: Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally. Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.
YJ's Fish and Banana Leaves 2 banana leaves 1 pound tilapia fillets 2 baby squash, thinly sliced 1 red onion, thinly sliced 1 plantain, thinly sliced A handful olives or raisins 1 lemon, cut into quarters Olive oil, for drizzling Salt and freshly ground black pepper Bitter orange peels Instructions: Preheat oven to 325 degrees F. Tear the banana leaves in half and place 4 ounces of tilapia in the center of each leaf. Lay vegetables and olives or raisins across the top of fish. Squeeze 1/4 lemon on each piece. Drizzle olive oil over top, season with salt and pepper, to taste and top with orange peels. Wrap ingredients in the leaves and bake for 15 to 18 minutes.
Cilantro-Cucumber Tzatzki Sauce for Red Hot Chile-Rubbed Pork Skewers 1 cup plain yogurt, preferably whole-milk 1/4 cup finely diced, seeded cucumber 1 tablespoon minced fresh cilantro 1 tablespoon freshly squeezed lime juice 1 teaspoon minced garlic 1/2 teaspoon kosher salt 1/8 teaspoon ground white pepper Instructions: To make the sauce, whisk all the ingredients together in a small bowl. Cover and refrigerate until needed.
Whole Blue Crabs New Orleans-style Salt 1 bouquet garni (parsley, thyme, and bay leaf tied together) 1/2 cup crab boil 3 lemons, cut in 1/2 2 garlic heads, split in 1/2, plus 3 cloves, peeled 5 whole ears corn, shucked 1 pound andouille sausage, cut into 3-inch long pieces 6 whole blue crabs 1 stick unsalted butter Instructions: Bring a large pot of lightly salted water to a boil. Add bouquet garni, crab boil, lemons, halved garlic, corn, and sausage. Add blue crabs and cover. Cook for 10 minutes or until crab is cooked through. In a small saute pan over medium heat, melt butter with the 3 peeled garlic cloves. Simmer the butter for 3 to 4 minutes. Remove from the heat and discard the garlic cloves. Remove the crabs, corn, and sausage from the crab boil and serve on newspaper, with butter sauce over top.
Confetti Mochi Cookies 1/3 cup mochiko (sweet rice flour) 2 tablespoons confectioners\u2019 sugar 1/2 cup whole milk 1 tablespoon rainbow sprinkles Vegetable oil, for greasing your hands 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/4 cups granulated sugar 2 large eggs 1 tablespoon pure vanilla extract 1/2 cup rainbow sprinkles, plus more for topping 1 teaspoon flaky sea salt Instructions: Preheat the oven to 350 degrees F. For the mochi: Whisk the mochiko and confectioners\u2019 sugar in a medium microwave-safe bowl. Add the milk and whisk until smooth. Microwave for 1 minute (at this point the mixture will have thickened), whisk slightly, then continue to microwave until the mixture is thick and sticky, 1 minute more. Fold in the sprinkles. Let the mochi cool to room temperature, about 20 minutes. For the cookie dough: Meanwhile, whisk the flour, baking powder and kosher salt in a medium bowl; set aside. Mix the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing well after each addition, until combined. Add the vanilla and mix until just combined. Decrease the speed to low, add the flour mixture and mix until a dough forms, about 1 minute. Add the sprinkles and mix until just combined. Once the mochi is cool, lightly oil your hands with vegetable oil and roll the mochi into 12 balls (each about 1 heaping teaspoon); set aside. Divide the cookie dough into 12 large portions (each about 1/4 cup), then roll each into a ball. Use your palm to gently flatten each ball into a 3 1/2-inch round. Place 1 mochi ball in the center of each round and fold the cookie dough around the mochi until completely covered; transfer to a baking sheet, spacing the cookies about 1 inch apart. Sprinkle the tops with more sprinkles and the flaky sea salt. Refrigerate until chilled, about 30 minutes. Bake the cookies until the edges are just slightly golden brown, 18 to 20 minutes. Let cool completely on the baking sheet, about 1 hour. The cookies can be stored in an airtight container for up to 1 week.
Sunset Shortcake 1 (14-ounce) container frozen sweetened, sliced strawberries, thawed (recommended: Dole) 2 (8-ounce) cans pineapple chunks, drained 1/2 cup orange marmalade 1 (16- ounce) frozen pound cake, thawed (recommended: Sara Lee) 1 (8-ounce) container strawberry cream cheese Pressurized whipped cream Mint sprig, for garnish Instructions: In a bowl, stir together strawberries, pineapple, and marmalade; set aside. Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture. Serve garnished with whipped cream and a sprig of mint.
Meatball Sub Egg Roll 8 ounces frozen cooked meatballs, thawed and cut into bite-size pieces 2 cups prepared or jarred marinara sauce Eight 6-inch square egg roll wrappers 2 eggs, beaten 8 ounces shredded mozzarella 16 fresh basil leaves Peanut oil, for frying Instructions: Toss the meatballs with 1/4 cup of the marinara sauce Arrange an egg roll wrapper in front of you in a diamond shape. Brush the borders with beaten egg. Spoon about 2 tablespoons of the mozzarella into the center of the wrapper, then mound with meatballs (also about 2 to 3 tablespoons) and top with 2 basil leaves. Be sure to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling. Fold each side over the top, and then carefully roll the wrapper into a tight cylinder, tucking and tightening as you go. Repeat with the remaining wrappers until all the filling is used up. As you go, remember to keep wrappers you have not yet used, as well as finished egg rolls, covered with a towel to prevent them from drying out. Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F. Fry the egg rolls in batches, 4 at a time, until the wrappers are golden brown, 6 to 8 minutes. Transfer to a paper-towel-lined baking sheet. Serve with the remaining marinara sauce for dipping.
Short Rib Grilled Cheese Short Ribs: 4 pounds beef short ribs, bone in 2 tablespoons canola oil 2 cups cola, such as Coca-Cola 2 cups soy sauce 2 cups Chinese rice wine 5 cloves garlic, crushed 5 green onions One 2-inch knob ginger, peeled and chopped Onion Jam: 2 tablespoons olive oil 2 large red onions, sliced 1/4 cup light brown sugar 1 tablespoon honey 3/4 cup dry red wine 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup balsamic vinegar Grilled Cheese: 10 slices sourdough bread 4 tablespoons butter 10 slices American cheese 10 slices cheddar cheese 5 slices Swiss cheese Marinara sauce, for dipping Instructions: For the short ribs: Preheat the oven to 300 degrees F. Trim excess fat and sliverskin from the short ribs and then slice between the bones. Heat the canola oil in a large skillet and sear the short ribs, working in batches. Transfer the ribs to a hotel pan or roasting pan. Add the cola, soy sauce, rice wine, garlic, green onions, ginger and 2 cups water. Cover with foil and transfer to the oven. Braise for 4 hours, until tender. Shred the short ribs. For the onion jam: Heat the olive oil in a large skillet. Add the red onions and saute until caramelized, about 10 minutes. Add the brown sugar and honey, and deglaze with the red wine. Stir in the salt, pepper and balsamic. Cook until reduced to a jam consistency. Chop in a food processor. For the grilled cheese: Preheat a griddle over medium heat. Toast the sourdough slices and then spread them with the butter. Place five of the buttered slices on the griddle; divide the American, cheddar and Swiss cheeses evenly among them. Top each with 5 heaping tablespoons of the shredded short ribs and 1 tablespoon of the onion jam. Cover with a second slice of the toasted bread and cook until the cheeses have melted. Slice in half and serve with marinara sauce, for dipping.
Roast Duck Breast With Dried Cherries and Port 2 (1-pound) or 4 (8-ounce) Moulard duck breasts Kosher salt and freshly ground black pepper 1 tablespoon canola oil 2 tablespoons unsalted butter 1/2 cup minced shallots (2 shallots) 1 1/2 tablespoons good sherry wine vinegar 3/4 cup ruby Port wine 1/2 cup good chicken stock, preferably homemade 1/2 cup dried cherries 1/4 cup creme fraiche 1 teaspoon grated orange zest 1/4 cup freshly squeezed orange juice Instructions: Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight. When ready to cook the duck, preheat the oven to 375 degrees F. Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat. In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes. Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat. Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
Round 2 Recipe - Sausage and Pepper Baked Ziti Cooking spray 1/2 (16-ounce) package ziti 2 tablespoons canola oil 1 medium yellow onion, diced 2 teaspoons chopped garlic 1 (15-ounce) can crushed tomatoes 1 tablespoon Italian seasoning Reserved sausage and pepper skewers, from Sausage and Pepper recipe Salt and fresh ground black pepper 1 cup grated mozzarella cheese Instructions: Heat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan lightly with cooking spray. Bring a large pot of water to a boil over medium heat. Add the pasta and cook for about 6 minutes. It should be a little less than al dente; it will finish cooking in the oven. While the pasta is cooking, heat the canola oil in a large skillet over medium-high heat, add the onion and garlic and saute until slightly tender, about 3 minutes. Add the tomatoes and Italian seasoning and cook for another 5 minutes. Chop the reserved sausage and peppers and add them to the skillet to heat through. Taste and adjust the seasoning with salt and pepper, to taste. Drain the pasta and add it to the prepared baking pan. Pour the tomato sauce over the pasta and sprinkle with the cheese. Bake until the cheese is melted and lightly browned, about 30 minutes. Remove from the oven and serve.
Pots de Creme 12 ounces semisweet chocolate chips 2 teaspoons brandy 1 teaspoon vanilla extract 1 pinch salt 4 eggs, at room temperature 8 ounces (1 cup) very hot strong coffee Brandy Whipped Cream, recipe follows Chocolate bar, for shaving over 1 cup heavy cream 1/4 cup powdered sugar 1 tablespoon brandy Instructions: Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender. While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds. Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set. Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
Southern Fried Turkey 8 ounces unsalted butter 2 1/2 ounces red pepper sauce 1/2 cup water 2 garlic cloves 2 bay leaves 12 to 13 pound turkey Approximately 6 gallons peanut oil* Instructions: Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying. Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot, this insures no spill over when working with hot oil. Pour out the water, dry the pot, and turkey thoroughly. Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential. Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in. Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.
Baltimore Crab Boil Omelet with Crispy Smashed Potatoes 8 tablespoons unsalted butter 1 cup jumbo lump crabmeat, picked over for shells (about 6 ounces), 1 cup fresh corn kernels (from about 2 cobs) 1 bunch scallions, chopped, whites and greens kept separate Kosher salt and freshly ground black pepper 1 pound boiled small potatoes 1 1/4 teaspoons seafood seasoning, such as Old Bay 6 large eggs 1/4 cup heavy cream Instructions: Heat 2 tablespoons of the butter in a large nonstick or cast-iron skillet over medium heat until hot. Add the crab, corn, scallion whites and 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the edges of the crab are just crisp, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet. Gently smash the potatoes with the heel of your hand so the inside is exposed but they still hold their shape. Heat 4 tablespoons of the butter in the skillet over medium-high heat and add the potatoes in a single layer and cook, flipping once, until golden, about 4 minutes per side. Sprinkle with 1/2 teaspoon seafood seasoning and 1 tablespoon of the scallion greens. Season with salt. Transfer to a plate, cover and keep warm. Wipe out the skillet. Heat the remaining 2 tablespoons butter in the skillet. Beat the eggs, cream, remaining scallion greens and remaining 3/4 teaspoon seafood seasoning, then pour into the hot skillet. Cook by lifting the set egg with a spatula, letting the uncooked egg flow underneath. When the eggs are mostly set but still loose on top, add the crab filling to one side. Gently fold the omelet in half and slide onto a serving plate. Serve with the smashed potatoes.
Lemon Butter Sauce 1 cup dry white wine 3 lemons, peeled and quartered 2 tablespoons minced garlic 1 tablespoon minced shallots 1 teaspoon salt 3 turns freshly ground black pepper 1 dash Worcestershire sauce 1 dash hot pepper sauce 1/2 cup heavy cream 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature 1 tablespoon finely chopped fresh parsley Instructions: Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
Pork Tenderloin with Portobello Mushroom and Sweet Potato Pancakes 2 medium to large sweet potatoes, peeled and shredded 1 egg 1/4 cup brown sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 4 to 5 tablespoons vegetable oil 4 tablespoons vegetable oil 4 portobello mushroom caps, wiped clean 1 pork tenderloin (about 1 pound) Salt and pepper 4 tablespoons vegetable oil 1 pound (4 sticks) salted butter 6 egg yolks, room temperature 4 poached eggs, for plating 4 tablespoons vegetable oil 2 pounds baby spinach 1 pound roasted peppers, sliced 1 to 2 cloves garlic, chopped Salt and pepper Instructions: Sweet Potato Pancakes: Mix all ingredients, except oil, in a large bowl until just combined. Form mixture into 4 equal size patties, like small pancakes. Heat oil in a large skillet over medium heat. Add patties, in batches, to the hot oil and fry until firm and brown on both sides. Keep warm until ready to serve. Portobello Mushrooms: Heat oil in a large skillet over medium-high heat. When oil is hot, add mushroom caps and saute for 2 1/2 minutes on each side. Keep warm until ready to serve. Pork Tenderloin: Cut pork into 4 slices, each about 1 1/2-inches thick. Season slices with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. When oil is hot, add pork pieces to the pan and sear for about 2 1/2 minutes on each side, or until completely cooked through. Keep warm until ready to serve. Hollandaise Sauce: Melt butter in a saucepan over low heat until fully melted. Meanwhile, beat egg yolks in the bowl of an electric mixer on medium speed for 1 minute. Slowly add the melted butter to the yolks until fully incorporated. Keep warm until ready to serve. Spinach and Peppers: Heat oil in a large skillet over medium heat. When oil is hot, add spinach, peppers, and garlic to the pan and saute, stirring to wilt spinach, for about 2 minutes, or until spinach is wilted. Season with salt and pepper, to taste. Keep warm until ready to serve. To assemble: Place the sweet potato pancake in the center of the plate, place mushroom cap on top, and then the pork. Place the poached egg on top of the pork and drizzle with hollandaise sauce. Lastly, arrange the baby spinach and roasted peppers along the outer edge of the plate.
Crispy Fried Elephant Fish with Ginger Fish Sauce: CA Tai Tuong Chien Xu 3 tablespoons sugar 3 tablespoons fish sauce 3 tablespoons white vinegar 4 ounces water 4 tablespoons fresh ginger, julienned 1 tablespoon chopped chile 1 tablespoon chopped fresh garlic (about 3 cloves) 1 tablespoon fresh lime juice 1 (1 1/2 pounds) whole elephant fish, unscaled (or snapper, scaled)* (See Cook's Note) Vegetable oil, for frying (about 4 cups) 3 sprigs fresh coriander (cilantro), for garnish Steamed jasmine rice, for serving Instructions: In a small saucepan, combine the sugar, fish sauce, vinegar, and water and bring to the boil. Take off the heat, and transfer to a bowl and allow to cool. In a mortar and pestle, pound together the ginger, chile, and garlic. Once the fish sauce mixture is cooled, add the ginger mixture and lime juice. Set aside. In a large wok (large enough to hold the entire fish), heat the oil to 350 degrees F. Carefully, slide the whole fish into the oil and cook on high heat for 5 minutes. The scales of the elephant fish will puff up as it cooks. Remove the fish to a platter, and dress with 4 tablespoons of ginger fish sauce and garnish with fresh cilantro. Serve the fish with steamed jasmine rice and remaining ginger sauce.
Blueberry Maple Shortbread Cups 1 1/4 cups powdered sugar 2 cups flour 3/4 cup cornstarch 1/2 cup almond flour 14 ounces butter 3/4 teaspoon almond extract 1/2 cup maple syrup Fresh blueberries Instructions: Place the powdered sugar, flour, cornstarch, almond flour, butter and almond extract into a mixing bowl with a paddle and mix until they come together. Roll into a log, cut into small pieces and roll into balls. Chill for a 1/2 hour. Spray small deep tart molds with oil and place 1 ball in the center of each mold. Bake in a preheated 375 degree oven for about 15 minutes until light golden brown. Take them from the oven and make a depression in the center by pressing the handle of a wooden spoon into the baked dough. Make the indentation big enough to hold a blueberry. Let cool and carefully remove from molds. In a small saucepan bring the maple syrup to a boil. Turn off the heat and add the blueberries stirring gently to lightly cook them. Place 1 berry in the center of each shortbread cup and sprinkle with powdered sugar.
Hot Dog Burnt Ends Two 8-count packages hot dogs 2 tablespoons yellow mustard 2 tablespoons barbecue rub, preferably Hey Grill Hey Signature Sweet Rub 4 tablespoons unsalted butter, softened 1/4 cup brown sugar 1/2 cup barbecue sauce Instructions: Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F. Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour. Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!
Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette 1 bottle Rioja wine 1/4 cup red vinegar 2 tablespoons Dijon mustard 1 teaspoon honey 2 tablespoons olive oil Salt and freshly ground pepper 1 head garlic, peeled and crushed 1 cup olive oil 4 rosemary sprigs 2 pound lamb loin, cut into 1-inch pieces 1/2 pound chorizo, sliced 1/4-inch thick 16 small shallots, roasted Instructions: In a medium stainless steel saucepan reduce the wine to 1/4 cup. Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined. With the motor running slowly add the olive oil and blend until emulsified. Season with salt and pepper to taste. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator. Prepare the grill. Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side for medium rare. Arrange on platter and drizzle with vinaigrette.
Pat's Smoked Sausage and Pepper Sandwich 1 tablespoons olive oil 1 pound smoked sausage, sliced into quarters then lengthwise 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 orange bell pepper, sliced 2 medium yellow onions, sliced 3 garlic cloves, chopped 2 tablespoons tomato paste 1 cup beer 1/2 cup Neely's BBQ sauce 4 fresh hoagie rolls Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve. Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes. Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers. Transfer to serving dishes and serve.
Apple Cinnamon Oatmeal Casserole 2 cups half-and-half or milk 1/4 cup packed brown sugar 1 tablespoon butter 1/2 teaspoon salt 1 cup quick-cooking oats 2 tablespoons ground cinnamon 1 cup peeled chopped apple 1/2 cup chopped dried apricots 1/4 cup chopped pecans 1/2 cup raisins 2 tablespoons dried cherries Cinnamon Oat Nut Topping, recipe follows 1/4 cup packed brown sugar 1 tablespoon ground cinnamon 2 tablespoons chopped pecans 3 tablespoons oats Butter, to dot the top Instructions: Preheat the oven to 350 degrees F. Grease a medium casserole dish. Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook's Note: If the casserole seems dry, add milk to moisten. Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve. Combine all ingredients in a small bowl until well combined
Roasted Chicken Breasts with Orange, Cardamom and Turmeric 6 red potatoes, peeled, sliced 1/4-inch thick Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, softened 1 shallot, finely minced 2 cloves garlic, finely minced 3 cardamom pods, husks removed and seeds pulverized 1 orange, zested and juiced 1 orange, zested and juiced 1 teaspoon ground turmeric 1/4 teaspoon garam masala 2 bone-in chicken breasts with skin Instructions: Preheat the oven to 500 degrees F. In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste. In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast. Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.
Crispy Salmon with Sweet Potatoes and Radicchio Salad 1/4 cup heavy cream 3 tablespoons unsalted butter 3 medium sweet potatoes, peeled, quartered and cut into 1/4-inch wedges 2 tablespoons maple syrup Kosher salt and freshly ground black pepper 1 tablespoon olive oil Four 3- to 4-ounce skin-on Atlantic salmon fillets, patted dry Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 3 sprigs fresh thyme 2 cloves smashed garlic 1 navel orange 2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar 1/2 small shallot, minced (about 1 tablespoon) 1/4 cup olive oil Kosher salt and freshly ground black pepper 1 small head radicchio, torn into small pieces 1 bunch watercress Instructions: For the smashed sweet potatoes: Heat cream and butter in a medium saucepan until melted together. Add sweet potatoes and gently simmer, covered, stirring frequently, until potatoes are super tender, about 30 minutes. Add maple syrup and mash with a potato masher until smooth and uniform. Season to taste with plenty of salt and pepper. Cover and keep warm. For the salmon: Heat olive oil in a 12-inch nonstick skillet over medium-low heat. Sprinkle salmon with salt and pepper all over. Lay in pan, skin-side down, and let cook, undisturbed, until skin is very crispy, 5 to 6 minutes. Gently flip the salmon and add butter, thyme and garlic and cook until salmon is desired temperature, 3 to 4 minutes for medium. For radicchio: Zest orange, then cut away the pith with a knife and cut the segments free into a bowl, reserving any juice. Whisk together the orange juice, zest, Dijon, vinegar and shallot in a small bowl until combined. Slowly drizzle in olive oil, whisking, then season to taste with salt and pepper. Combine radicchio and watercress in a large bowl, then drizzle with vinaigrette, toss and season to taste. Divide sweet potatoes among four plates, then top each with a crispy salmon fillet. Add a handful of salad on the side of each, then top salad with orange segments and drizzle the salmon with the butter sauce from the pan.
Pink Fizz Ice 1/2-ounce orange liqueur, (recommended: Grand Marnier) 1/2-ounce creme de cassis Squeeze lemon juice 1-ounce vodka Club soda Lemon slice, for garnish Instructions: In a highball glass filled with ice, pour the orange liqueur, creme de cassis, lemon juice, and vodka. Top with club soda and stir. Garnish with a lemon slice and serve.
Slim and Trim Stuffed Celery 1/2 cup cottage cheese 1/3 cup diced sweet salad pickles 1 tablespoon chopped celery leaves 1/4 teaspoon Worcestershire sauce 6 celery stalks Instructions: In a bowl stir together the cottage cheese, pickles, celery leaves, and Worcestershire sauce. Spread mixture on celery stalks.
Buttermilk Pecan Chicken Twelve 6-ounce chicken breasts 1 cup buttermilk 3 cups panko breadcrumbs 1 cup crushed pecans 2 tablespoons salt 1 tablespoon seasoned salt 3 egg whites Instructions: Marinate the chicken in the buttermilk for at least 30 minutes. Preheat the deep fryer to 325 degrees F. Preheat the oven to 350 degrees F. In a large bowl mix the panko, pecans, salt and seasoned salt. Remove the chicken from the buttermilk and shake off excess liquid, then dip in the egg whites. Dredge the chicken in the panko mixture and then rest the chicken in the refrigerator for 20 minutes. Place the chicken in the deep fryer and cook until golden brown, about 6 minutes. Finish off in the oven until the internal temperature of the chicken is 165 degrees F, 12 minutes.
Turkey Wing, Ham, and Pea Bog 4 large turkey wings (about 5 pounds) 1/4 cup vegetable oil 2 medium-sized onions, coarsely chopped 2 medium-sized carrots, scraped and coarsely chopped 2 garlic cloves, minced 2 large, ripe tomatoes, coarsely chopped 2 bay leaves 1/2 teaspoon dried tarragon, crumbled Salt and freshly ground black pepper to taste 5 cups water 2 ounces cooked ham, cut into thin strips 2 cups fresh or frozen green peas 3 or 4 cups boiled rice (slightly wet) Instructions: Cut off and set aside turkey wing tips and cut the wings in half at the joint. In a large, heavy pot, heat the oil over moderately high heat, add the wings including the tips, and brown lightly on all sides. Add the onions, carrots, and garlic and cook, stirring, until the onions are soft. Add the tomatoes and stir for 1 minute. Add the bay leaves, tarragon, salt and pepper, and water and bring to a boil. Reduce the heat to moderately low, cover, and simmer until the wings are tender, about 2 hours. Discard the wing tips and bay leaves, transfer the wings to a bowl, remove and discard the skin and bones, and cut the turkey meat into 1 1/2-inch strips. Pour off all but about 2 cups of the steaming liquid, add the turkey strips, ham, and peas to the pot, return the stew to a simmer, and cook until the peas are tender, about 10 minutes. Add the rice and stir until well blended.
Breakfast on the Grill, Cabo Style 2 chorizo sausages (recommended: Aidells, chicken and turkey chorizo) 8 eggs, beaten 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly cracked black pepper 1/4 teaspoon granulated garlic 1/2 cup queso seco, crumbled Nonstick cooking spray 8 flour tortillas Grilled Salsa, recipe follows 1/2 cup sour cream 2 avocados, sliced 1/4 cup chopped cilantro leaves Preheat grill to medium-high. 3 tablespoons canola oil 3 cloves garlic, finely chopped 1 poblano pepper 1 jalapeno pepper 1 ear corn 1 chayote squash, cut in flat slices, 1/2-inch thick 2 limes, cut in 1/2 5 Roma tomatoes, cut in 1/2 1 bunch green onions 1 tablespoon white vinegar Sea salt Freshly cracked black pepper Instructions: Grill chorizo until heated through, remove to a cutting board and chop, let cool. Lower grill to medium. In a medium bowl, beat eggs and spices with a whisk. Add the crumbled cheese and fold in chorizo. Spray loaf pan with nonstick spray. Put loaf pan on grill and let heat for 2 minutes, pour in egg mixture, in even amounts. Close the lid on the grill and let cook for 2 minutes. Then carefully begin to stir eggs with a small fork. Continue until eggs are cooked through, stirring, closing lid, letting cook 1 minute, stirring, repeat. Heat tortillas on grill. Scoop out egg mix and place equal amounts in center of each tortilla, top with 1 tablespoon of salsa, 1 tablespoon sour cream, avocado slice and a sprinkle of cilantro. Fold, closing 1 end, wrap in a paper towel and serve immediately. Preheat grill to high. In a small bowl, combine oil and garlic and set aside. Place the poblano and jalapeno on the grill and cook for approximately 8 to 9 minutes or until skin is blackened, remove from heat and place in a resealable bag and set aside. Reduce heat to medium-high. Brush vegetables with garlic oil. Add corn and chayote squash to the grill and cook for 4 minutes, then add limes, tomatoes, and green onions and cook for 4 minutes more, turning the vegetables, as necessary for even cooking. Remove all items from grill to a chopping board. Peel poblano and jalapeno, discard seeds and stems and dice. Chop tomatoes, chayote, green onions and remove corn from cob. In a medium bowl, combine vegetables, squeeze in lime juice, add vinegar and season with salt and pepper. Remove garlic from oil and add to the salsa, serve warm with eggs.
Growing Oatmeal Bowl 1/2 cup old-fashioned oats 1/2 small apple, chopped, plus more for topping, optional 2 no-calorie sweetener packets 1/4 teaspoon ground cinnamon Dash salt 1 cup unsweetened vanilla almond milk (recommended: Blue Diamond Almond Breeze) 1/4 teaspoon vanilla extract Blueberries, for topping, topping Instructions: Combine the oats, apple, sweetener, cinnamon, salt, almond milk, and vanilla extract in a nonstick pot on the stove. Add 1 cup water and mix well. Bring to a boil, and then reduce to a simmer. Stirring often, cook until very thick and creamy, 12 to 15 minutes. Top with blueberries and additional chopped apple, if using. Eat!
Frangipane 4 ounces almond paste 1/4 cup sugar 1 egg 1 yolk 1/2 stick softened butter (2 ounces) 3 tablespoons flour 2 1/2 cups confectioners' sugar 2 tablespoons water, lemon juice or dark rum, or a combination Instructions: Combine almond paste, sugar, egg and egg yolk in mixing bowl. Beat with paddle on medium speed until smooth. Add butter in 3 additions; beat until light. Lower mixer speed to low; beat in flour until absorbed. WATER ICING: Combine sugar and liquid in a small saucepan and stir to a creamy consistency. Heat to luke-warm over low heat, stirring constantly. Apply warm; reheat if necessary.
Turkey-Cilantro Sausage Patties 1 1/2 pounds boned and skinned turkey thigh meat, cut into 1-inch chunks 1/2 pound boned and skinned turkey breast, cut into 1-inch chunks 1 pound high-quality pork fatback, cut into 1-inch chunks 1/4 cup white wine 2 jalapeno chiles, stemmed, seeded, and minced 2 teaspoons ground dried chipotle chile, or 1/2 chile en adobo, rinced and finely chopped 1/2 bunch cilantro, leaves only, finely chopped 1 1/2 tablespoons sea salt 2 tablespoons freshly ground black pepper 2 teaspoons canola oil Instructions: On a plastic tray covered with plastic wrap, freeze the turkey and fatback for 30 minutes to firm. In an electric standing mixer with the food grinder attachment, or in a food processor, grind the meat and fatback together in short bursts. It should be chopped rather than pulverized, and should remain somewhat chunky. In a large mixing bowl, combine the ground meats with the wine, chiles, cilantro, salt, and pepper. Wash your hands thoroughly and mix together by hand until all the ingredients are well blended, but don't overmix or the meat will become warm and mushy. Refrigerate for 2 hours, covered, to allow the flavors to marry. Form the sausage mixture into flat patties, approximately 3-inches in diameter. In a large non-stick pan heat 2 teaspoons canola oil over medium-low heat (or heat a well-seasoned flat griddle pan). Saute the sausage patties until golden, turning once with a flat-ended nonstick spatula and draining the fat as necessary. Drain briefly on paper towels and serve hot.
Butternut Squash, Apple and Onion Galette with Stilton 1 1/4 cups all-purpose flour Pinch fine salt 8 tablespoons cold unsalted butter, diced (1 stick) 1 large egg, lightly beaten 1 large baking apple, such as Cortland or Rome Beauty, cored 1 small butternut squash, halved and seeded (about 3/4 pound) 1 small yellow onion, peeled and root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 2 tablespoons whole-grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 11/2 ounces) Instructions: For dough: Pulse flour and salt in a food processor. Add butter and pulse about 10 times until mixture resembles a coarse meal. Add egg and pulse 1 to 2 times more into a rough dough. Remove and gently press into a disk. Wrap tightly and refrigerate for 1 hour or up to 2 days. Preheat over to 400 degrees F. For filling: Slice apple, squash, and onion into 1/2-inch thick slices. Place in a large bowl and toss with melted butter, rosemary, and thyme. Season with salt and pepper, to taste. Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a baking sheet and brush with mustard. Leaving a 2-inch border from edge, arrange apple, squash, and onion slices over dough in an overlapping circle. Fold border over edge of filling, pleating as needed to make a free form pie. Bake until crust is brown and apple, squash, and onion are tender and brown, about 55 minutes. Scatter cheese over filling and bake until melted, about 5 minutes more. Transfer to a wire rack and cool slightly. Cut into wedges and serve.
Skillet Eggs with Mushrooms and Asparagus 1/2 bunch asparagus, trimmed and cut into large pieces 4 ounces oyster mushrooms, trimmed and torn 5 tablespoons extra-virgin olive oil 2 cloves garlic, grated 2 teaspoons fresh thyme Kosher salt and freshly ground pepper 8 large eggs 1/2 baguette, sliced on the bias Chopped fresh parsley, grated parmesan cheese and red pepper flakes, for topping Instructions: Preheat a grill to medium high. Put the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon thyme and a pinch each of salt and pepper. Place the asparagus and mushrooms on opposite sides of a grill basket and grill, tossing occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Remove to a large plate. Heat a large cast-iron skillet on the grill; add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour into the skillet; season with salt. Scatter the vegetables around the egg whites, avoiding the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, grill the bread until lightly charred, 1 minute per side. Remove the skillet from the grill and sprinkle with parsley, parmesan and red pepper flakes. Serve with the grilled bread.
Zucchini, Squash and Tomato Packets 1 green zucchini, sliced into 1/4 inch rounds 1 yellow squash, sliced into 1/4 inch rounds 1 Vidalia onion, sliced 5 plum tomatoes, sliced into 1/4 inch rounds 1 cup sharp white cheddar cheese, grated 4 tablespoons olive oil Salt Pepper 1/4 cup basil, chiffonade Instructions: Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil.
White Chocolate-Raspberry Parfaits 1 1/2 cups raspberries 3 tablespoons granulated sugar 1 1/2 teaspoons fresh lemon juice For the mousse: 4 ounces white chocolate, chopped 2 cups heavy cream 3 tablespoons confectioners' sugar 1 teaspoon pure vanilla extract 2 cups raspberries Shaved white chocolate, for topping Instructions: Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold. Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined. Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.
Gluten-Free Dark Chocolate Dipped Coconut Macaroons 8 whole pitted dates, quartered 3/4 cup sliced bananas (about 1 medium banana) 1 cup lightly packed sweetened coconut flakes 1/4 cup dark or bittersweet chocolate chips Instructions: Soak the dates in hot water for 30 minutes, then drain and dry. Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper. Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet. Bake until golden brown on the bottom, 15 to 20 minutes, cool. Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature.
Earl Grey Shortbread Cookies 2 cups all-purpose flour 2 tablespoons loose Earl Grey tea leaves 1/2 teaspoon salt 3/4 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 cup (2 sticks) butter, room temperature Instructions: In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes. Preheat oven to 375 degrees F. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Poppy Seed Dressing 2 tablespoons sugar 1/2 teaspoon kosher salt plus more to taste 2 tablespoons plus 1 teaspoon freshly squeezed lime juice 1/2 teaspoon dry mustard 1 tablespoon finely chopped onion 1/2 cup vegetable oil, like soy, corn, or peanut 1 tablespoon poppy seeds Instructions: In a small bowl, whisk together all the ingredients. Use immediately or store covered and refrigerated for up to 2 days.
Pistachio Plum Crisp 1 cup all-purpose flour 1/4 cup brown sugar 1 teaspoon ground cardamom or cinnamon 1/2 teaspoon kosher salt 6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature 1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped 4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick 3/4 cup granulated sugar 3 tablespoons cornstarch 1 tablespoon lemon juice 1 teaspoon rose water, optional Instructions: Preheat the oven to 350 degrees F. For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside. For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top. Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.
Grilled Mushroom Flatbread 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed 30 cloves garlic Kosher salt and freshly ground black pepper 1 pound assorted mushrooms, such as chanterelles, porcini, cremini and oyster mushrooms, cleaned and sliced 1 small shallot, chopped 1 teaspoon chopped fresh thyme 1/2 cup dry white wine, such as sauvignon blanc 1 tablespoon creme fraiche 1 pound pizza dough All-purpose flour, for dusting 2 tablespoons chopped fresh parsley Flaky sea salt Instructions: Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool. Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.) Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm. Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.
Ginger and Honey Carrot Soup 12 medium carrots 1 yellow onion 2 garlic cloves 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 cups water 2 teaspoons grated fresh ginger Salt 3 tablespoons honey Instructions: Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the onion and garlic. In a heavy pot or Dutch oven, saute the onion in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and saute it for a few minutes, taking care not to let it brown. Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool. When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately. To serve cold, remove the pan from the heat and let the soup cool completely. Cover the pot and refrigerate. When ready to serve, stir vigorously and ladle into chilled bowls, if desired
Funked Out Chef Salad 1 cup olive oil-poached tuna, flaked gently apart, oil reserved 1 lemon, zested and juiced 1 shallot, minced 1 cup marinated artichoke hearts, quartered 2 roasted red peppers, chopped 1 tablespoon crushed red pepper flakes 1/2 cup pepperoncini 1 cup fresh basil leaves, chopped 1 (15-ounce) can chickpeas, rinsed 1 (10-ounce) bag arugula, washed well and dried Salt and fresh ground black pepper 2 tablespoons olive oil Instructions: In a medium bowl, whisk together the tuna oil, lemon zest, lemon juice and shallots. To the bowl, add the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas and arugula. Toss gently. On a large chilled platter, arrange the salad. Add the tuna to the top. Sprinkle with salt and pepper. Drizzle the olive oil over the top.
Apple Bomboloni 9 ounces cake flour (about 3 cups) 1/2 cup all purpose flour 1/2 cup granulated sugar Pinch gray salt 1 cup (2 sticks) unsalted butter, chilled and cut into large pieces 1 tablespoon vanilla 2 tablespoon cold water 4 Granny Smith apples 1 cup (2 sticks) unsalted butter 1 tablespoon lemon juice 1 vanilla bean, or 1 teaspoon vanilla extract 1/3 cup granulated sugar 1 tablespoon water 4 Granny Smith apples 1/4 cup sugar 1/2 teaspoon vanilla 1/2 lemon, juiced Instructions: For the dough: In a mixing bowl with a paddle attachment, add the dry ingredients and mix for 5 seconds to blend. Add the butter and vanilla and mix until the butter is about the size of peas. Add the cold water and blend until the dough just comes together. Form the dough into a roughly shaped ball, wrap in plastic, and refrigerate for 1 to 2 hours. Applesauce filling: Peel, core, and slice the apples. Put the apples with the rest of the ingredients into a saucepan. Bring to a boil, turn down the heat, and cook until the apples are very soft, about 20 minutes. Remove from the heat, cool, and refrigerate. Diced apples: Peel, core, and cut the apples into large dice. Toss with the sugar, vanilla and lemon juice and set aside. Assemble the bomboloni: Remove the dough from the refrigerator. Roll out to 1/4-inch thick round. Cut into 6-inch rounds. Place about 1/4 cup of the Apple Sauce Filling onto the center of each round. Top with a few pieces of the Diced Apples. Pull the sides up towards the center to form a bundle, pinching the dough together towards top. Cover with plastic wrap and refrigerate for 1 hour before baking Bake the bombolonis: Heat the oven to 350 degrees F. Remove the bombolonis from the refrigerator and place them on a greased or parchment paper lined baking sheet. Bake until golden brown, about 25 to 30 minutes.
Baked Ham with Brown Sugar-Honey Glaze 1 10-pound bone-in smoked ham (with water added) 1 1/2 cups packed light brown sugar 1/2 cup clover honey Instructions: Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F. Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved. Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F. Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)
Ricciarelli 3 cups whole almonds 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 1/2 cups confectioners' sugar 2 tablespoons honey 1/2 teaspoon vanilla extract 1 large egg, at room temperature Instructions: Preheat the oven to 300 degrees F, and line 2 baking sheets with parchment paper. Add the almonds, baking soda, salt and 1 1/2 cups confectioners' sugar to a food processor. Process until finely ground, about 1 minute. Whisk together the honey, vanilla and egg. Add to the almond mixture and pulse until a stiff dough forms. Roll tablespoon-sized portions of dough into balls, and coat in the remaining cup confectioners' sugar. Place at least 3 inches apart on the prepared baking sheets. Bake, rotating halfway through, until cracked and solid to the touch, 18 to 20 minutes. Slide the parchment off the baking sheets and allow the ricciarelli to cool completely before peeling off the paper. Store cookies in a tin or airtight container for up to 2 weeks.
Chocolate Pretzels 2 bags chocolate chips (dark or milk chocolate) 1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists) Chopped nuts, for garnish, optional Colored nonpareils, for garnish, optional Sprinkles, for garnish, optional Coconut, for garnish, optional Crushed cookies, for garnish, optional Instructions: Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers. Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!
Grilled Ponzu Marinated Scallop Lollipops 4 stalks lemongrass, white part finely minced, green part cut into 2 1/2-inch skewers and soaked in water 4 scallions finely sliced, save a little for garnish 1 cup ponzu 1 tablespoon toasted whole green peppercorns 1 tablespoon sugar 1 tablespoon naturally brewed soy sauce 12 large sea scallops (U-8's), prepped and halved into disks Instructions: Preheat a cleaned, oiled grill. In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking. Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side. If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with \lollipops\. Beverage: Veuve Clicquot Blanc de Blanc or DVX
Rhubarb Spritz 2 tablespoons Rhubarb Syrup, recipe follows 2 tablespoons elderflower liqueur, such as St-Germain Chilled prosecco or club soda, for topping 2 large stalks rhubarb, cut into 4-inch pieces 1/2 cup sugar Juice of 1 lemon Instructions: Add a few ice cubes to a glass. Then add the Rhubarb Syrup and elderflower liqueur. Top off with prosecco, stir and serve. For the rhubarb syrup: In a medium saucepot, add the rhubarb, sugar and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook until the rhubarb is tender and the liquid turns bright pink, 15 to 20 minutes. Strain the syrup and let cool completely.
Escarole, Beans, Sausage and Peppers Cheat Sheet 2 tablespoons olive oil 12 ounces Italian sausage, casing removed 2 cloves garlic, minced 1 small yellow onion, cut into 1/2-inch pieces 1 large red pepper, stemmed, seeded and cut into 1/2-inch strips 1 teaspoon sea salt, plus additional for sprinkling 1/2 teaspoon freshly ground black pepper One 15-ounce can white navy beans, drained and rinsed 1/2 cup chicken stock 1/2 teaspoon smoked paprika 1 head escarole, cut into 2-inch pieces 1 lemon, cut in half 2 cups cooked ditalini pasta, wild rice or white rice Grated Parmesan, for garnish Instructions: Preheat the oven or grill to 425 degrees F. Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through. Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.
Cornbread Souffle 2 tablespoons unsalted butter plus 2 tablespoons melted 1/4 cup plus 1 tablespoon grated Parmesan 1 1/2 cups whole milk 1 cup stone-ground cornmeal 4 large egg yolks plus 5 large egg whites 1 teaspoon kosher salt Pinch cayenne pepper Instructions: Preheat the oven to 375 degrees F. Butter six 4-ounce souffle ramekins with the melted butter using a pastry brush with an upward motion. Sprinkle the 1 tablespoon Parmesan into the 6 ramekins to coat. Run a finger around the inside lip of the ramekins to clean off any excess, so that the souffle rises more evenly. Mix 1/2 cup milk with the cornmeal in a small bowl. Bring the remaining cup milk and the remaining 2 tablespoons butter to a boil over medium heat in a small pot, then add the cornmeal mixture and cook, stirring constantly, until thickened, about 2 minutes. Let cool slightly, then mix in the egg yolks, salt, cayenne and the remaining 1/4 cup Parmesan. Beat the egg whites in a large bowl with an electric mixer, on medium-high speed until they hold soft peaks. Gently fold the egg whites into the cornmeal mixture and divide among the prepared ramekins. Put them on a baking sheet and bake until they have puffed and risen and the tops are browned and firm, about 25 minutes. Serve hot within 5 to 10 minutes (the souffles may deflate slightly).
Cinnamon Sugar Scrap Cookies 2 tablespoons sugar 1 teaspoon ground cinnamon 8 ounces pie dough scraps 2 tablespoons melted butter Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat. Combine the sugar and cinnamon in a small bowl. Form the dough scraps into a ball and roll to 1/4 inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Cut into shapes with cookie cutters, such as a 2-inch star cutter, and transfer to the prepared baking sheet. Bake until golden, about 12 minutes.
Biscuits and Gravy 1 pound 6 ounces cake flour 1 pound 6 ounces high-gluten flour 10 ounces vegetable shortening 5 ounces sugar 2 1/2 ounces baking powder Pinch salt 1 quart buttermilk Biscuit Gravy, recipe follows 1 pound pork breakfast sausage, meat removed from casings 2 tablespoons butter 4 ounces high-gluten flour 2 quarts plus 1 cup whole milk 1 ounce chicken base, preferably R. L. Schreiber 1/2 teaspoon dried thyme 1/2 teaspoon black pepper Instructions: Preheat oven to 350 degrees F. Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes. Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side. Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes. Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.
Salt and Pepper Pretzel Crisps Popcorn Butter Salt and Pepper Popcorn Pretzel Crisps® Instructions: In a small bowl, combine the melted butter, salt and pepper. In a large bowl, combine the popcorn and crushed Pretzel Crisps®. Pour the butter mixture over and stir to mix.
Sausage Deconstructed: Pork and Fennel One-Pot 4 (1-inch-thick) boneless pork loin chops, sliced into 1/4-inch-thick strips Salt and freshly ground black pepper 1 teaspoon fennel seed or ground fennel or fennel pollen 1 teaspoon crushed red pepper flakes, optional 1/4 cup all-purpose flour 4 tablespoons extra-virgin olive oil 1 large fennel bulb, trimmed and thinly sliced, plus 1/4 cup fennel fronds, chopped for garnish 1 onion, thinly sliced 3 to 4 garlic cloves, grated or finely chopped 2 tablespoons chopped fresh thyme leaves 3 tablespoons tomato paste 1 cup dry white or red wine 1 teaspoon orange or lemon zest, plus 2 tablespoons juice 1 cup chicken stock 1/4 cup fresh flat-leaf parsley, chopped 1 loaf ciabatta bread, cut into chunks and toasted, for serving Instructions: Season the pork with salt and pepper, to taste, the fennel seed, and the red pepper flakes. Dredge the pork in the flour. Heat a large skillet with 3 tablespoons of the extra-virgin olive oil, over medium-low heat. When the oil ripples, add the pork and brown it for 5 to 6 minutes, turning once. Remove the pork to a plate. Add the remaining tablespoon of extra-virgin olive oil, then add the sliced fennel, onions, garlic, and thyme. Season with salt and pepper, to taste, and cook until softened, 8 to 10 minutes. Add the tomato paste and cook for 1 to 2 minutes more, then stir in the wine and scrape up the drippings. Stir in the citrus zest, juice, stock, and parsley. Reduce the heat, and simmer for 5 minutes, then add the pork and simmer for 3 to 4 minutes more. Turn off the heat and sprinkle with the chopped fennel fronds. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.
Giant Cup-Cake Unsalted butter, for greasing All-purpose flour, for dusting 3 recipes Go-To Vanilla Cupcakes batter, recipe follows, or 3 boxes of your favorite flavor cake mix 1 1/2 cups crushed vanilla fudge sandwich cookies (about 12 cookies broken into 1/2-inch pieces) 2 recipes Milk Chocolate Buttercream, recipe follows 1 recipe Champagne Buttercream, recipe follows Two 14.1-ounce tins chocolate fudge Pirouette cookies Multicolored sprinkles, for decorating 1 maraschino cherry 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 2/3 cup sugar 1 1/2 sticks (12 tablespoons) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 2 sticks (1 cup) unsalted butter, at room temperature 4 cups powdered sugar (1-pound box) Pinch fine salt 2 teaspoons pure vanilla extract 2 to 4 tablespoons milk 4 ounces semisweet chocolate 2 sticks (1 cup) unsalted butter, at room temperature 4 cups powdered sugar (1-pound box) Pinch fine salt 3 to 4 tablespoons Champagne Instructions: Preheat the oven to 350 degrees F. Grease and lightly flour four 8-inch cake pans and one 9-inch tempered glass mixing bowl. Prepare the vanilla cupcake or cake mix batter. Mix the crushed sandwich cookies into the batter. Fill a 9-inch tempered glass mixing bowl halfway with batter. Divide the remaining batter among the cake pans, filling them about halfway up the sides. Bake the cake layers for 35 to 40 minutes and the cake \dome\ in the mixing bowl for 50 to 55 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove and let cool completely. Use a serrated knife to level the tops of the cake layers and the flat side of the cake dome (the dome will be inverted so that the rounded side forms the top of the cake). Measure an 8-inch cardboard cake round against the bottom of the dome and trim the round as needed so the cake sits just inside the cardboard. Stack the cake layers, spreading about 1/2 cup of the milk chocolate buttercream between each layer. Set the stacked cake on an untrimmed 8-inch cardboard cake round. Spread a small amount of milk chocolate buttercream on the top cake layer and top with the trimmed cardboard cake round, pressing down gently to adhere. Add a dab of milk chocolate buttercream on top of the cake round and invert the domed cake, trimmed-side down, onto it. Using the serrated knife, trim the stacked cake layers below the dome at an angle to come to a slightly narrower bottom (this should look like the tapered sides of a cupcake). Spread milk chocolate buttercream evenly around the sides of the trimmed cake where the \cupcake wrapper\ would be. Frost the top of the cake with Champagne buttercream, making a swirled and wavy pattern. Cut the Pirouette cookies to the height of the \cupcake wrapper\ and place next to each other around the outside of the cake. Sprinkle with multicolored sprinkles, top with a maraschino and serve! Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Melt the chocolate, then fold it into the buttercream. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and beat on medium-high until smooth. Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the Champagne, increase the speed to medium-high and beat until light and fluffy. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.
Air Fryer Beignets 2 cups all-purpose flour, plus more for working the dough (see Cook's Note) 6 tablespoons granulated sugar One 1/4-ounce packet (2 1/4 teaspoons) instant yeast 1/2 teaspoon kosher salt 1 large egg, plus 1 large egg yolk 1/2 cup lukewarm whole milk (about 110 degrees F) 3 tablespoons unsalted butter, melted, plus more for brushing the bowl 1 teaspoon pure vanilla extract Nonstick cooking spray Instructions: Combine the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook and mix to combine. Add the egg, egg yolk, milk, butter and vanilla and mix on low to combine. Increase the speed to medium high and knead until the dough forms a loose ball around the hook and is smooth and elastic, about 3 minutes. Transfer the dough to a floured surface and lightly knead by hand just enough to bring it together into a smooth ball. Brush a medium bowl with melted butter and add the dough, turning to coat. Cover and let rise in a warm area until doubled in size, 1 hour to 1 hour 15 minutes. Punch the dough down and roll out on a lightly floured surface to a square slightly larger than 10 inches by 10 inches. Trim the edges with a sharp knife or pizza cutter to make an even square. Cut the square in a 4 by 5 grid pattern to make 20 rectangles. Loosely cover the dough and let rise right on the countertop for about 15 minutes. Preheat a 3.5-quart air fryer to 350 degrees F. Spray the basket with cooking spray and add half the beignets. Spray the beignets lightly with cooking spray. Cook until puffed and golden, about 6 minutes. Remove and repeat with the remaining beignets. Dust the beignets with confectioners' sugar and serve warm.
Chicken-Fried Eggplant with Creamy Red-Eye Gravy 1 jumbo Italian eggplant, trimmed and sliced into 1/2-inch-thick slices Sea salt and freshly ground black pepper Neutral oil, for frying 2 cups all-purpose flour 1 cup buttermilk 3 ounces thinly sliced Jamon Serrano, roughly chopped, plus more whole slices for garnish 4 shots strong coffee or espresso 3 tablespoons unsalted butter, at room temperature Sea salt and freshly ground black pepper Instructions: For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.) Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels. Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation. For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed. Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.
Clementine Crush 1 cup sugar 1/2 cup fresh mint leaves 2 quarts (8 cups) sparkling water Juice of 8 clementines Instructions: Combine the sugar and 1 cup water in a medium saucepan and bring to a boil. Reduce the heat to simmer and continue to cook until all the sugar dissolves, 3 to 4 minutes. Take the pan off the heat and add the mint leaves. Allow this mixture to steep for 10 to 15 minutes and cool down. Discard the mint. Fill a large pitcher with the sparkling water and clementine juice. Slowly add the cooled syrup to your desired sweetness and taste.
Peanut Butter Filled Devil's Food Cupcakes Nonstick vegetable stay for coating muffin tin 1 1/4 cups cake flour 1/2 cup unsweetened Dutch-processed cocoa powder 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter at room temperature 1 1/2 cups sugar 3 large eggs 1/2 cup buttermilk 1 teaspoon vanilla extract 1/2 cup brewed strong, hot coffee 1/2 cup unsalted butter at room temperature 1 cup creamy peanut butter 1 1/4 cups sifted confectioners' sugar 5 ounces semisweet chocolate, coarsely chopped 3/4 cup heavy cream Instructions: Make the Devil's Food cake: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder, and salt together, three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin 2/3 full and bake 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool. For the Peanut Butter Buttercream Filling: Beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes until smooth and fluffy. Scrape the Peanut Butter filling into a pastry back fitted with 1/4-inch plain tip. With a small knife, carefully carve a 1-inch round by 1-inch deep plug out of the bottom of cupcakes, you're going to need the plug to refill the hole, so don't chuck it out. Fill with peanut butter cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream. For the Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth. Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for up to 20 minutes to set before serving.
Chicken Pot Pie 1 cup yellow cornmeal 1/3 cup flour 1 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 2 tablespoons vegetable oil 3/4 cup buttermilk 1 egg 1/2 cup butter, melted 2 1/2 cups cooked chicken breast, cut into bite-sized pieces 1/4 cup yellow onion, chopped 1/2 cup celery, thinly sliced 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 can cream of chicken soup 1 3/4 cup chicken broth 2 tablespoons butter Instructions: For crust, mix cornmeal, flour, baking powder, sugar, salt, baking soda, oil, buttermilk, and egg in mixing bowl until smooth. Pour into greased 8-inch x 8-inch baking pan and bake at 375 degrees F for 20 to 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside. In a saucepan on medium low heat, melt butter and saute onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is incorporated. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 to 40 minutes. The crumbs will turn a golden yellow.
Cherry-Lemon Relish 2 lemons 1 cup water 1/2 cup sugar 1 stick cinnamon 1 1/2 pounds frozen pitted cherries Kosher salt 1 to 2 teaspoons fresh lemon juice Instructions: Using a vegetable peeler or paring knife, gently peel off the rind of both lemons, being sure to not include any of the white pithy parts. Add the lemon peels, water, sugar, and the cinnamon stick to a small pot over medium heat. Bring to a boil, then reduce the heat and simmer until the lemon peels are tender and slightly translucent, about 6 to 8 minutes. Strain the lemon peels, discard the cinnamon stick and reserve the liquid in a measuring cup. In a food processor add the cherries, lemon peels, and a tiny pinch of salt, to taste. Pulse while slowly adding the reserved liquid, about 1/4 to 1/2 cup, until the consistency of cranberry sauce or relish is achieved. Use the remaining reserved liquid to flavor iced tea, if desired. Taste and add fresh lemon juice to balance the sweetness. Spoon the relish into a bowl, cover and refrigerate until ready to serve.
Wild Game Chili 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing 2 pounds ground moose or beef 2 cups chopped Vidalia or other sweet onions 6 cloves garlic, minced 2 28-ounce cans fire-roasted peeled whole tomatoes 1 8-ounce can tomato sauce 1 cup diced bell peppers (any color) 2 tablespoons chopped fresh parsley 1 mild green chile pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained) 2 jalapeno peppers, seeded and finely chopped 1/2 red or orange habanero chile pepper, seeded and finely chopped 1 New Mexico chile pepper, seeded and finely chopped 2 1/2 tablespoons chili powder 1 teaspoon ancho chile powder 1/2 teaspoon chipotle chile powder Kosher salt 1 1/2 tablespoons ground cumin 1 1/2 teaspoons dried oregano Freshly ground pepper 1/2 cup beer (or use water) 3 tomatoes Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside. Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour. Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour. Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.
Caramelized Pears 2 Bartlett pears, julienned 2 teaspoons unsalted butter I teaspoon granulated sugar 1 teaspoon brown sugar 3 teaspoons bourbon Instructions: Peel, core and julienne pears. Saute over medium heat in butter and sugars. Add bourbon and saute until pears are caramelized. Serve with lamb lollipops.
Smashed Sliders 2 1/4 pounds 90% lean ground beef (such as sirloin) 1 large onion, roughly chopped Kosher salt and freshly ground pepper 36 slider buns, split Dill pickle slices, ketchup and mustard, for topping Instructions: Form the meat into 36 golf ball-size balls. Pulse the onion in a food processor until finely chopped. Heat a cast-iron skillet over high heat. Working in batches, add the meatballs to the skillet and smash them very flat with a spatula. Season with salt and pepper, then sprinkle the onion over the patties. Cook 1 minute, then flip and smash the burgers with the spatula again. Cook 1 more minute for well done; place both halves of the buns on top of the patties to steam for the last few seconds of cooking. Serve the burgers on the buns; top with pickles, ketchup and mustard.
Apple-Berry Brown Betty 1 stick unsalted butter, melted, plus more for the dish 4 Golden Delicious apples, peeled, cored and cut into 3/4-inch pieces 2 cups blackberries 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Finely grated zest and juice of 1/2 lemon 2 tablespoons all-purpose flour 1 cup crushed sugar cones (about 6 cones) 1/2 cup packed light brown sugar 1/2 cup chopped almonds 1/2 teaspoon kosher salt Vanilla ice cream or whipped cream, for topping (optional) Instructions: Preheat the oven to 350 degrees F. Butter a 1 1/2-quart baking dish. Toss the apples, blackberries, granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, the lemon zest and juice, flour and 4 tablespoons melted butter in a large bowl. In another bowl, combine the cones, brown sugar, the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the almonds, salt and the remaining 4 tablespoons melted butter. Pour half of the apple-berry mixture into the prepared baking dish. Scatter half of the cone mixture on top. Spread the remaining apple-berry mixture on top, then sprinkle with the remaining cone mixture. Bake until the apples are soft and the topping is golden brown, 40 to 45 minutes. Transfer the dish to a rack and let sit 10 minutes before serving. Top with ice cream or whipped cream, if desired.
Harissa Carrots and Cauliflower 1 pound carrots, cut into 3-inch sticks 4 cups cauliflower florets 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 cloves garlic, chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 2 tablespoons fresh lemon juice 2 teaspoons harissa Instructions: Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes. Sauté the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin. Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt.
Smoked Corn and Crab Chowder with Mount Gay Rum 12 Jonah crabs 2 cups potatoes, cut into 1/4-inch dice 1/4 pound (1 stick) butter 1 cup onion, finely diced 1/2 cup celery, finely diced 1/4 cup red pepper, finely diced 1/4 cup green pepper, finely diced 1 cup all-purpose flour 1/2 gallon half-and-half 2 cups hickory smoked corn (from 6 ears corn) 1-ounce sherry pepper sauce (recommended: Outerbridges Sherry Pepper Sauce) 1-ounce rum (recommend: Mount Gay) Paprika, for garnish Instructions: Fill a large stockpot with 1 gallon water. Bring water to a boil, add the crabs, and cook until tender and cooked through. Remove crabs when done and set aside to cool. Over high heat, reduce the cooking liquid until 1 quart remains to make crab stock. When crabs are cool enough, pick the crabmeat and reserve (should yield about 1 pound of meat). Meanwhile, place potatoes in a large saucepan with enough cold water to cover. Bring to a boil and cook potatoes until al dente. Drain and then place potatoes in a bowl of ice water to stop the cooking. Melt the butter over medium-low heat in the same saucepan. Add onion, celery, red and green peppers, and saute until tender. Add flour and continue cooking for another 2 to 3 minutes. Add crab stock, potatoes, half-and-half, smoked corn, sherry pepper sauce, rum, and crabmeat, and cook until all heated through. Garnish with paprika.
Christmas Sausages One 14-ounce can whole berry cranberry sauce 1/2 cup BBQ sauce 2 tablespoons low-sodium soy sauce 2 tablespoons Dijon mustard 2 tablespoons honey 1 teaspoon kosher salt Zest of 1 orange 2 pounds smoked sausage links, sliced on the bias Instructions: In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes. Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.
Bourbon Beef Tenderloin 1 cup red wine vinegar 1 cup olive oil 1 cup bourbon 1 beef tenderloin Cooked asparagus, as an accompaniment Instructions: Preheat oven to 500 degrees F. Combine red wine vinegar, olive oil, and bourbon. Massage mixture into the beef with your hands. Marinate the beef tenderloin in the refrigerator for 1 hour. Place marinated beef tenderloin in a roasting pan, place in oven and cook for 30 minutes (if you like rare beef, cook longer if you prefer your beef more well done). Let stand for about 1 hour. Place on serving platter and serve with fresh asparagus.
Caramelized Butter Tarts 1/3 cup butter 1 cup brown sugar 2 tablespoons milk 1 egg 1/2 cup raisins 1 vanilla bean Instructions: Combine the flour, salt, and sugar in a mixing bowl. Add the lemon zest and vanilla. Cut in the butter and mix until the butter is in pea-sized pieces. Add the eggs and water and mix until combined. Divide the dough into 18 pieces and roll each into a circle. Press the dough into tart pans. Filling: Melt the butter, brown sugar and milk in saucepan and stir until the sugar starts to dissolve. Take the pan off the heat and whisk in the egg and raisins. Preheat the oven to 350 degrees F. Bake the tart crusts for 12 minutes. Divide the filling among the tarts and bake until bubbly, about 5 minutes.
Duck Breast with Clementines and Tuscan Kale 2 large duck breasts Kosher salt Extra-virgin olive oil 1/2 cup clementine juice or orange juice 5 clementines, 2 cut into supremes for garnish, 3 sectioned and sections cut in 1/2 2 cups rich (hopefully homemade) chicken stock, divided 1 small bundle thyme 3 cloves garlic 1 bunch Lacinato or Tuscan kale, cut into 1-inch strips, washed and spun dry 1/2 cup pomegranate seeds, for garnish Instructions: With a sharp knife, score the fat of the duck breasts in a cross-hatch pattern through the fat, down to the meat but not into the meat. Season generously with salt. Preheat the oven to 350 degrees F. Put about a tablespoon of olive oil in a large saute pan over low heat and schmear it around to coat the bottom of the pan. Arrange the duck breasts, skin side down, in the pan. Be sure that the duck fits in the pan comfortably and is not crowded. Slowly render the fat from the duck breasts. This needs to be done s-l-o-w-l-y, otherwise the fat with be sealed into the skin and will not render out. The idea is to make crispy duck skin. This process will take about 30 minutes or so. As the fat builds up in the pan, remove it, but SAVE IT! It will be used to saute the kale later. When the fat has rendered from the duck breast, turn the heat to medium-high and brown both sides of the duck breast. When the duck is browned on both sides, move it to a sheet pan and put it in the preheated oven to cook it to medium rare, about 7 to 8 minutes. Remove the duck from the oven to a cutting board and let it rest for about 10 minutes before slicing. Add the clementine juice and segments to the saute pan and scrape up the brown bits that cling to the bottom of the pan. When the juice has reduced by a little more than half, add half of the chicken stock, the thyme and season the whole shootin' match with salt. Continue to cook until the stock has reduced by half, then add a little more of the chicken stock. Continue to reduce the stock and turn the heat off when it gets to a sauce-like consistency. Taste for seasoning and add salt, if needed. While the sauce is reducing and the duck is resting, add some of the reserved duck fat to a large saute pan. Add the garlic cloves and bring to a medium-high heat. When the garlic is golden brown and aromatic, remove it from the saute pan and discard it. Toss in the prepared kale and season with salt, to taste. Add some of the reserved chicken stock to help steam the greens. Saute the greens until they are wilted but still vibrant looking. Taste for seasoning. Divide the greens among 4 serving plates. Slice each duck breast and fan the slices over the kale. Spoon some of the sauce on and around the duck. Garnish with the supremed clementines and the pomegranate seeds. It's just ducky!
No-Imu Kalua Pig 8 pounds pork butt 4 tablespoons Hawaiian salt 4 tablespoons liquid smoke 8 to 12 large ti leaves, ribs removed Instructions: Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string and wrap in foil. Place meat in a shallow roasting pan with 2 cups water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.
Sweet Glazed Butterflied Chicken 1 (5 pound) chicken, spine removed and butterflied Kosher salt and freshly ground black pepper 1/4 cup olive oil 3 tablespoons butter 2 tablespoons grated onion (use the smallest side on a box grater, or use a rasp) 2 cloves garlic, grated (on a rasp) 1/8 teaspoon ground allspice 1/4 cup light brown sugar 1 tablespoon stone-ground mustard 1/4 teaspoon hot sauce (recommended: Frank's Red Hot sauce) 2 teaspoons apple cider vinegar Instructions: Preheat the oven to 375 degrees F. Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature. Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes. Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat. When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.
5 Alarm Sauce 2 cups red hot sauce (use your favorite) 1 stick margarine or butter, softened 2 1/2 tablespoons cayenne pepper 2 1/2 tablespoons crushed red chile flakes 2 1/2 tablespoons prepared horseradish 2 tablespoons minced fresh jalapeno 1 tablespoon minced fresh habanero 1 tablespoon plus 1 teaspoon ground cumin 1 tablespoon plus 1 teaspoon garlic powder 1 tablespoon plus 1 teaspoon onion powder 1 tablespoon plus 1 teaspoon coarsely ground black pepper Hot chicken wings, for serving Instructions: Combine the hot sauce, margarine or butter, cayenne pepper, chile flakes, horseradish, jalapenoes, habaneros, cumin, garlic, onion and black pepper in a food processor and mix on medium speed until all the ingredients are well mixed. Reserve the hot sauce to toss with chicken wings. Cook's Note: Be sure to wear gloves when cutting the jalapeno and habanero and do not touch your face after handling the seeds or cut up peppers to avoid irritation!
Memphis Beale Street Burger 2 1/2 pounds ground beef 1 small shallot, finely chopped 2 clove garlic, finely chopped 1 teaspoon Neely's Dry Rub seasoning 1 tablespoon Worcestershire sauce 2 teaspoons salt Freshly ground black pepper Butter 6 brioche buns 6 slices pepper jack cheese 12 slices smoked apple wood bacon, fried crisp 1/2 cup Neely's \Secret Sauce\, recipe follows 1 pint cole slaw (recommended: Neely's Cole Slaw) 2 beef steak tomatoes, sliced 1/3 cup sour cream 2 tablespoons mayonnaise 2 tablespoons buttermilk 2 tablespoons BBQ sauce (recommended: Neely's BBQ sauce) 1/2 lemon, juiced 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Preheat your grill to medium-high heat. In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger. Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese. Butter the buns and place on the grill. Toast for about 1 minute and remove from grill. Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired. Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.
Grilled Cheese with Spinach and Pancetta Vegetable oil cooking spray 6 ounces pancetta, cut into 1/8-inch-thick slices 1/2 cup (1 stick) unsalted butter, at room temperature 2 cups (8 ounces) shredded Monterey Jack cheese 2 cups (8 ounces) shredded mild Cheddar 1 teaspoon kosher salt 1 tablespoon vegetable or canola oil, plus extra, as needed 2 packed cups coarsely chopped baby spinach 16 (1/3-inch-thick) slices country-style white bread Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside. In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined. Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter.
Coconut Tuna Tartare with Avocado Mousse 1 pound sushi grade tuna, cut into 1/4-inch dice 5 tablespoons grated coconut, toasted 1 teaspoon soy sauce 2 tablespoons fresh lime juice 1 teaspoon rice wine vinegar 4 tablespoons toasted almond slivers, chopped 4 tablespoons currants 1 tablespoon vegetable oil 1 teaspoon minced fresh ginger 1/2 teaspoon minced garlic 1/2 teaspoon sesame oil 2 ripe avocados 1/8 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/8 teaspoon paprika 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil. Toss well and season with salt and pepper. Cover and refrigerate until ready to serve. Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl. Add the remaining lime juice, cayenne, cumin, paprika, and olive oil. Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper. To serve: Divide the avocado mixture equally into the bottom of 8 martini glasses. Separate the tuna into eight equal portions and spoon on top of the avocado.