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Chorizo Puffs (BunUelos de Chorizo) 1/4 pound chorizo sausage, skinned and finely chopped Bunuelo Dough Oil, for frying 1 cup water 3 tablespoons butter 3/8 teaspoon salt 1 cup flour 2 eggs Instructions: Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.)
Artichokes with Sausage and Tomato 1 handful fresh flat-leaf parsley, plus some chopped for garnish 4 garlic cloves 2 bay leaves 1/4 cup dry white wine, such as Pinot Grigio 2 lemons, halved 2 quarts water Kosher salt and freshly ground black pepper 8 whole artichokes 1/4 cup extra-virgin olive oil 1/2 pound chicken sausages 3 vine-ripened tomatoes 1 tablespoon unsalted butter Instructions: First thing to do is steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot, add 2 quarts of water, and bring to a simmer. Season the broth with salt and pepper. In the meantime prepare the artichokes. Wash the artichokes under cold water. Using a paring knife, trim the bottom end of the stem and shave the stem down to expose the tender, inner part of the artichoke. Snap or cut off the outer petals until you reach the pale green, soft leaves in the center. Cut 1-inch off the top of the artichoke. Repeat with the remaining artichokes. Place the artichokes in the steaming liquid. Cover and simmer on medium-low for about 20 minutes, or until there is no resistance when a knife is inserted into the base. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center and discard. Try and keep the artichoke intact as best you can, it looks great for presentation. Place a large deep skillet over medium heat and coat with 2 tablespoons of the oil. When the oil is hot, add the sausage and cook for 5 minutes to render out the fat and brown the sausage slightly; they should not be fully cooked through. Take the sausage out of the pan and slice it up. Cut the tomatoes in half and then squeeze them into a bowl to hand crush; drizzle with a couple of tablespoons of oil and a pinch of salt. Toss the sausage slices back into the pan and pour in the tomatoes, along with any juice that has accumulated in the bowl. Cook for 3 minutes until the tomatoes start to break down and soften. Now it's time for the artichokes to go in there. Nestle these little beauties into the sausage and tomato mixture; season with salt and pepper. Add the butter and let it melt, give a squeeze of lemon juice to brighten the flavor, and serve.
Gravy Cheese Fries 8 medium baking potatoes Vegetable oil Kosher salt 2 cups grated packed cheddar cheese Gravy, recipe follows 1 cup unsalted butter 1 cup all-purpose flour 4 (10 3/4-ounce) cans beef broth 2 teaspoons black pepper Instructions: Cut potatoes into 1/4 by 1/4-inch matchstick pieces and soak in cold water, overnight. Dry thoroughly before frying. In a deep-sided skillet or deep fryer, heat oil to 350 degrees F. There should be enough oil to cover potatoes completely. Fry potatoes in oil for about 4 minutes, or until golden brown. Remove fries from oil using strainer or tongs and let fries drain on paper towels. Sprinkle with salt. Preheat the oven to 375 degrees F. Place the fries on a cookie sheet and top them with the cheese. Place in the oven for 5 to 7 minutes, or until the cheese has melted to your liking. Remove from oven, top with gravy and serve. In a medium saucepan, melt butter and add flour to make a roux. While whisking often, cook the roux on medium-low heat until it is medium-deep brown in color. Whisk in beef broth slowly until it is all incorporated. Continue to cook, whisking often until gravy has thickened. Add black pepper. If you need to thin the gravy, whisk in additional beef stock or water.
Old West Baked Beans 1 pound dried navy, pinto or pink beans 2 large onions, diced 12 ounces smoked pork or ham steak, chopped 3 cups chicken stock 1/4 teaspoon cayenne pepper 1/4 cup dark molasses 1/4 cup ketchup 3 tablespoons dark brown sugar, plus more as needed Salt and pepper Instructions: Soak the beans overnight in water in a large bowl. Preheat the oven to 375 degrees F. Saute the onions and pork over medium heat in a cast iron Dutch oven until the onions are tender, abut 10 minutes. Add the drained beans, pork, chicken stock, cayenne, molasses, ketchup, brown sugar, and salt and pepper to taste and bring to a boil. Cover the casserole and transfer to the oven. Bake to 3 1/2 to 4 hours, until the beans are tender. Serve topped with a sprinkle of brown sugar.
Cookie-rific Ice Cream Freeze 1 teaspoon fat-free or sugar-free French vanilla powdered creamer 1/2 of a 100-calorie pack of thin chocolate crisps or 3/4 sheet (3 crackers) chocolate graham crackers broken into pieces 3/4 cup light vanilla soymilk 2 no-calorie sweetener packets 1/4 cup fat-free vanilla ice cream 8 to 12 ice cubes or 1 1/2 cups crushed ice Fat-free whipped topping (from an aerosol canister), for optional topping Instructions: Add creamer to 1 ounce of warm water and stir to dissolve. Put chocolate crisps or graham crackers into a blender. Add creamer mixture, soymilk, sweetener, ice cream, and ice. Blend on high until mixed thoroughly, about 45 seconds. Pour into a tall glass and, if you like, top with whipped topping. Mmmmmm!
Rigatoni With Sausage And Fennel 3 tablespoons good olive oil 3 cups chopped fennel (1 large bulb) 1 1/2 cups chopped yellow onion 1 1/4 pounds sweet Italian sausages, casings removed 2 teaspoons minced garlic (2 cloves) 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 cup dry white wine 1 cup heavy cream 2/3 cup half-and-half 2 tablespoons tomato paste 1 pound rigatoni, such as De Cecco 1/2 cup chopped fresh parsley leaves 1 cup freshly grated Italian Parmesan cheese, divided Instructions: Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
Pretzel Mashed Potato Bites Mustard Dipping Sauce: 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon brown mustard 1/2 teaspoon horseradish Potato Bites: Peanut oil, for frying 4 cups left-over mashed potatoes 1 large egg 1/2 cup all-purpose flour 1 cup crushed pretzels Mustard Dipping Sauce: 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon brown mustard 1/2 teaspoon horseradish Potato Bites: Peanut oil, for frying 4 cups left-over mashed potatoes 1 large egg 1/2 cup all-purpose flour 1 cup crushed pretzels Instructions: For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites. For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F. Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce. For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites. For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F. Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce.
Mini Blitz Burgers 1 pound Italian sausage 1 pound ground beef Salt and freshly ground black pepper Olive oil, as needed 2 red peppers 2 medium sweet onions 2 ripe tomatoes 8 slices provolone cheese 16 mini Italian rolls Garlic clove, cut in 1/2 Instructions: Preheat grill over medium-high heat. Remove sausage from casing and combine with the beef. Portion to 2 ounces each and shape to small patty. Season with salt and pepper. Oil peppers and grill to charred. Place in plastic bag to steam off skin. When cool, scrape off skin, remove seed and cut into thin strips, set aside. Cut onion and tomatoes in half. Brush with olive oil and season with salt and pepper. Grill to soft and charred, cool slightly. Puree in a blender. Thin with olive oil and adjust seasoning, set aside. Grill burgers, when almost completely cooked place 1 tablespoon red pepper strips on top, top with 1 tablespoon tomato sauce, a half slice of provolone cheese and cook until cheese is melted. Brush bun with olive oil, toast rolls on grill. Once toasted, rub with garlic clove. Put burger on rolls and serve.
The Sea Donkey Sweet and sour mix 1-ounce tequila (recommended: Cabo wabo, blanco) 1-ounce orange flavored vodka 1/4-ounce blue curaco 1/4-ounce Midori Lemon and/or lime slices, for garnish Instructions: Combine all liquid in a shaker and shake until blended. Pour into a glass over ice. Serve immediately.
Sea Bass with Cranberry Pineapple Pepper Relish 2 cups fresh or frozen chopped cranberries 1/2 cup finely diced pineapple 1 tablespoon sugar 2 small serrano peppers, seeded and finely chopped 1/2 teaspoon roasted habanero pepper paste 1/4 cup chopped cilantro leaves 1 tablespoon apple cider 1/4 cup peach Schnapps Salt 4 (6-ounce) sea bass fillets 1/2 cup teriyaki 1 teaspoon grated ginger 2 tablespoons sesame oil 1 green onion, finely chopped 1 tablespoon olive oil Instructions: To prepare the relish, wash, rinse, and remove bad cranberries. Place in a sauce pot and simmer for approximately 15 minutes and allow to cool. Chop cranberries into small dice. Add all of the remaining ingredients and set aside. Place the sea bass fillets into a dish and add all of the ingredients except the olive oil and allow the sea bass to marinate for approximately 2 hours. Using a saute pan, heat the olive oil and sear the sea bass in the hot pan until golden on both sides. To serve, place on plate and top with the cranberry compote.
Seafood Jambalaya 2 tablespoons butter 1 pound andouille sausage, cut into 1/4-inch slices 1 large bell pepper, any color, cut into large dice 1 large onion, cut into large dice 3 ribs celery, cut into large dice 1 small head garlic, cloves peeled and minced Creole Seafood Seasoning, recipe follows, or any Creole seasoning, to taste Kosher salt and freshly ground black pepper 2 large tomatoes, cored, peeled, seeded, and chopped 1 pound medium shrimp, peeled 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well) 1 bay leaf 3 cups long-grain rice, rinsed 3 times 6 cups water 1 pint shucked oysters, with their liquor 2 bunches green onions, thinly sliced 1/4 teaspoon hot sauce, or to taste 1/3 cup table salt 1/4 cup granulated or powdered garlic 1/4 cup fresh ground black pepper 2 tablespoons cayenne pepper, or to taste 1 tablespoons dried thyme 2 tablespoons dried basil 1 tablespoons dried oregano 1/3 cup paprika 3 tablespoons granulated or powdered onion Instructions: Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized. Add the tomatoes, shrimp, fish, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
Fava Puree 2 cups dried fava beans 1/3 cup extra-virgin olive oil 1 large onion, finely chopped 1 tablespoon sugar Salt 3 cups water Juice of 1/2 lemon Fresh dill for garnish Lemon slices for garnish Instructions: Place beans in a bowl, cover with water and soak overnight. Drain and remove skins. Heat oil in a large saucepan, add onions and saute until softened, 5 to 7 minutes. Add the reserved beans, sugar, salt to taste, and water. Stir to blend, then cover pan and simmer for 45 minutes, or until beans are very soft. Add the lemon juice, simmer for 5 more minutes, and taste for seasoning. Puree bean mixture in a blender or food processor until smooth, then transfer to a bowl and chill until firm. To serve, either garnish the top with fresh dill, or invert puree onto a serving dish and garnish with the dill and lemon slices.
Date Nut Bread 1 cup pitted chopped dates 1 cup coarsely chopped walnuts 1 1/2 teaspoons baking soda 1/2 teaspoon salt 3 tablespoons vegetable shortening 3/4 cup boiling water 2 eggs 3/4 cup sugar 1/2 cup whole wheat flour 1 cup all-purpose flour Instructions: Preheat the oven to 350. Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan. Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes. Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry. When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.
Broccoli-Walnut Pesto With Pasta 1/3 cup walnut halves 1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish 1 clove garlic, smashed 1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces) 1/4 cup low-sodium vegetable broth 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon red pepper flakes, optional Kosher salt Juice of 1/2 small lemon (1 tablespoon) 2 tablespoons extra-virgin olive oil 3 tablespoons freshly grated Parmigiano-Reggiano, Romano or grana padano cheese 10 ounces whole wheat or tri-color fusilli Instructions: Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool. Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated. Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid. Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste. Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.
Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette 1 cup milk 2 to 2 1/2 cups water 1 cup polenta or stone-ground cornmeal 1/2 teaspoon salt 2 tablespoons butter Optional: chopped fresh herbs, such as basil, rosemary, or sage 2 red bell peppers, roasted, peeled, seeded, and cut into strips 1 cup whole, peeled garlic cloves, roasted in 1/4 cup olive oil and 1/4 cup white wine 1 large eggplant (about 2 cups), peeled and cut into 1/2-inch dice and browned in olive oil 1/2 pound domestic or wild mushrooms, sliced and sauteed 2 cans artichokes, drained, sliced, and sauteed (or use fresh artichokes) 2 zucchini, sliced lengthwise into 1/8-inch thick ribbons and wilted in olive oil 1 bag or bunch fresh spinach, washed, stemmed, and wilted 1 cup of Parmesan or Fontina cheese 1 cup white wine 2 tablespoons finely chopped onion or shallots 1/4 cup red or white wine vinegar 2 medium tomatoes (smoked for 10 to 15 minutes on a home smoker) 1/2 cup each pure and extra virgin olive oil Instructions: For the polenta: Brush an 8-inch square baking pan with olive oil or butter. In a medium-sized, heavy-bottomed pot bring 1 cup milk and 2 cups water to a boil, then sprinkle in the cornmeal whisking constantly. Keep whisking or stirring until mixture boils and thickens, then reduce heat and simmer for about 10 to 15 minutes, stirring occasionally. Add 1/2 cup of water if polenta gets too thick. Stir in the salt, softened butter, and herbs, then pour into baking pan and try to smooth into an even layer about 1/4 to 1/2-inch thick. Let cool. For the vegetables: Alternate layers of vegetables on top of polenta, pressing down firmly on each layer, and ending with red peppers and cheese. Cover with foil and bake at 350 degrees for about 20 minutes. Cut into squares and serve with smoked tomato vinaigrette. For the Smoked Tomato Vinaigrette: Place wine, shallots, and vinegar in a sauce pan and bring to a boil. Reduce heat and simmer until liquid is reduced to 1/2 cup. Core and quarter the tomatoes. Puree in blender, then strain puree into the pot. Bring to a boil and simmer until about 1/2 cup of liquid remains. Whisk in olive oils and season with salt and pepper.
Herb and Orange Negroni 1 cup Herb-Infused Vodka, recipe follows 3/4 cup fresh orange juice 1/2 cup sparkling water, optional 1/2 cup sweet vermouth 1/4 cup bitters, such as Campari) Ice Fresh thyme sprigs and orange slices, for garnish Eight 6-inch long stems fresh oregano Eight 4-inch long stems fresh thyme Four 6-inch long stems fresh rosemary One 750 ml bottle vodka Instructions: In a pitcher, stir together the vodka, orange juice, sparkling water, if using, vermouth and bitters. Pour into 4 iced-filled old-fashion glasses and garnish with a sprig of fresh thyme and an orange slice. In a pitcher, combine the oregano, thyme and rosemary. Using a wooden spoon, gently crush the herbs. Add the vodka and cover the pitcher with plastic. Store at room temperature for at least 24 hours. Strain before using.
Pineapple Cocktail 1 1/2 ounces pineapple juice 1-ounce vodka 1-ounce orange liqueur, recommended: Cointreau 1/2-ounce freshly squeezed lime juice Turbinado sugar, for the rim (optional) Fresh wedges of pineapple Maraschino cherry Instructions: Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers.
Golden Yellow Split Pea Soup 3 tablespoons canola oil 1 yellow onion, finely chopped (1 1/2 cups) 2 cloves garlic, minced 2 large carrots, finely chopped (1 1/2 cups) 1 large stalk celery, finely chopped (3/4 cup) 1 teaspoon ground turmeric One 14-ounce package dried yellow split peas, rinsed One 32-ounce carton vegetable broth 1 tablespoon fresh thyme leaves, plus more for garnish, optional Kosher salt and freshly ground black pepper One 8-ounce carton sour cream 1 teaspoon smoked paprika Instructions: Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper. Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick. Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.
Spatchcock Roasted Chicken One 3 1/2- to 4-pound whole chicken Kosher salt and freshly ground black pepper 6 fresh thyme sprigs Instructions: Preheat the oven to 450 degrees F. Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper. Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes. Let the chicken rest 5 minutes before serving.
Chicken Stir-Fry Soup 3 boneless and skinless chicken thighs Salt 1 1/2 tablespoons five-spice powder 2 tablespoons peanut oil 2 garlic cloves 1 chile de arbol 1 head bok choy, cut into 1-inch pieces 1 carrot, peeled and shredded 1/4 cup mirin 1/4 cup low-sodium soy sauce 3 cups chicken stock 1/2 cup chopped cilantro leaves Instructions: Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder. In a large saute pan with high sides over medium-high heat, add the peanut oil. When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil. Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute. Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.
Zabaglione with Mixed Fresh Berries 4 large egg yolks 4 tablespoons/60 ml sugar 1/2 cup/125 ml coffee, cooled 1 cup/250 ml fresh blueberries 1 cup/250 ml fresh raspberries Instructions: In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries.
Salad Nicoise 1 pound baby red potatoes, whole or halved if bigger than bite-size 1 tablespoon kosher salt, plus more for seasoning 1 pound green beans or haricots verts, trimmed 1 head Bibb lettuce, leaves separated 1 cup cherry or grape tomatoes, halved 4 hard-boiled eggs, quartered 1/2 cup pitted nicoise olives (or your favorite olives!) One 8-ounce jar high-quality tuna packed in olive oil, drained 1/4 cup red or white wine vinegar 3 tablespoons Dijon mustard Freshly ground black pepper 3/4 cup extra-virgin olive oil Crusty French bread, for serving, optional Instructions: Add the potatoes to a large saucepan and cover with cold water. Add 1 tablespoon salt and bring to a boil. Cook until the potatoes are almost tender, 10 to 12 minutes. Remove to a bowl and set aside. Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and pat dry. On a large platter or low bowl, arrange the Bibb lettuce, potatoes, grape tomatoes, green beans, eggs, olives and tuna. Whisk together the vinegar and Dijon with a little salt and pepper in a small bowl or measuring cup. Slowly stream in the oil while whisking until it is all combined and emulsified. Pour about half of the dressing over the salad, reserving the remaining dressing for serving. Serve with crusty French bread, if desired.
Chocolate Peanut Butter Cups 1 cup peanut butter 1/4 teaspoon salt 1/2 cup powdered sugar One 12-ounce package Hershey's milk chocolate chips Instructions: In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
Spicy Jambalaya 6 bay leaves 10 pounds ham, diced 2 gallons water Oil, for sauteing 5 pounds chicken breast, diced 2 pounds onion, chopped 2 pounds celery 1 1/2 pounds green pepper, chopped 1 cup green onion, chopped 2 pounds tomatoes, diced 2 cups tomato paste 3 tablespoons parsley, chopped 4 ounces garlic, crushed 2 teaspoons dried thyme 2 teaspoons cayenne pepper 1/4 cup Worcestershire sauce 3 pounds smoked sausage 3 pounds rice, steamed Salt, to taste Instructions: In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.
Tilapia Fish Tacos with Arugula 12 (3 1/4 by 3 1/4-inch square) wonton wrappers* 1/4 cup canola or vegetable oil 3 tablespoons olive oil, plus more for drizzling 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces Kosher salt and freshly ground black pepper 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes 1 mango, peeled and flesh cut into 1/2-inch cubes 3 green onions, finely chopped 3 cups coarsely chopped baby arugula 3 tablespoons olive oil 2 tablespoons fresh lime juice (from about 2 limes) Kosher salt 1/2 cup creme fraiche 1 tablespoon wasabi powder* 1/4 teaspoon kosher salt Instructions: *Can be found in Asian markets Special equipment: a 12-count nonstick muffin pan For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes. For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly. For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated. For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth. To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve. Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.
Red Hot and Bothered 2 strawberries, quartered 1 1/2 ounces jalapeno-infused vodka 1 ounce blood orange juice, plus 1/2 slice blood orange 1/4 ounce agave nectar 1 fresh mint sprig Chilled ginger beer, such as Regatta, for topping Instructions: Muddle the strawberries, vodka, blood orange juice, agave and mint in a cocktail shaker. Add ice and shake vigorously until chilled. Strain into an ice-filled old fashioned glass. Add a splash of ginger beer and garnish with the blood orange slice.
Grilled Salmon with Spicy Mango Salsa 1 clove garlic Kosher salt and freshly ground black pepper 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon olive oil, plus more for oiling the grill grates 1 habanero chile, stemmed, seeded, and finely chopped 1 ripe mango, peeled, seeded and diced (about 1 1/4 cups) 2 limes, 1 juiced and 1 cut into wedges 2 scallions, thinly sliced 4 center-cut skin-on wild salmon fillets (about 6 ounces each) Instructions: Preheat a grill to medium-high heat. Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside. Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more. Serve the salmon with the salsa and a lime wedge.
Meatloaf Quesadillas with Cilantro Cream 1/2 cup sour cream 1/2 cup fresh cilantro, plus more for garnish Juice of 1/2 lime 2 teaspoons green hot sauce 2 cups leftover Mini Skillet Meatloaves, crumbled, recipe follows 1 14.5-ounce can black beans, drained and rinsed 1 scallion, chopped 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 8 8-inch flour tortillas 2 cups shredded cheddar cheese 1/3 cup breadcrumbs 1/3 cup milk 1/3 cup chopped fresh parsley 1 large egg 3 tablespoons Worcestershire sauce 1 small onion, finely minced 1 teaspoon chili powder 2 cloves garlic, grated or finely minced 1 1/2 pounds meatloaf mix (ground beef, pork and/or veal) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1/2 cup ketchup 1 to 2 tablespoons packed light brown sugar 1 tablespoon apple cider vinegar Instructions: Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth. Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream. Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves. Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes. Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
Mustard Seed Potato Salad 2 pounds fingerling potatoes (you can also use red bliss or other heirloom potatoes) 1 tablespoon roasted garlic (1 head rubbed with olive oil then baked at 350 degrees for 45 minutes) 2 1/2 teaspoons Dijon mustard 1/2 cup red wine vinegar 1 1/2 cups olive oil 1 tablespoon yellow mustard seeds Salt and pepper 2 medium red onions, sliced thin 1/3 cup fresh chopped herbs (parsley, tarragon, and thyme) 2 bunches watercress Instructions: Clean and slice potatoes into bite sized rounds and boil until fork tender. Squeeze out the pulp from the head of garlic. Make vinaigrette by whisking garlic, mustard and vinegar in a bowl and then slowly whisking in olive oil, season with salt and pepper and add mustard seeds at the end. While potatoes are still warm and drained, toss with vinaigrette. Just before serving add onions, herbs and watercress.
Instant Pot Spaghetti Squash with Marinara 1 small spaghetti squash (about 3 pounds) One 28-ounce can whole tomatoes 1/4 cup extra-virgin olive oil 1 medium yellow onion, finely chopped Kosher salt 3 cloves garlic, finely minced Crushed red pepper flakes, as needed 1/4 cup grated Parmesan Torn fresh basil leaves, for garnish Instructions: Add 1 cup water to a 6-quart Instant Pot®, then put the rack in the bottom with the handles going up the sides. Deeply pierce the squash all over 12 to 16 times with a fork, then place on the rack (if needed, trim the stem so the squash fits comfortably in the pot, but be careful not to cut into the squash itself). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes (see Cook's Note). Meanwhile, add the canned tomatoes to a medium bowl and use your hands to lightly crush the tomatoes. Set aside. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use 2 kitchen towels to remove the rack and squash to a cutting board. Carefully pour the water out of the pot. Allow the squash to cool slightly while you prepare the marinara sauce. Set the pot to high saute and allow it to heat up for 2 minutes. Add 2 tablespoons of the oil, then add the onions and a large pinch of salt. Cook, stirring occasionally, until the onions are softened and starting to brown lightly, 6 to 8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic is softened, 2 to 3 minutes. Stir in the reserved tomatoes and a large pinch of salt and bring to a strong simmer; cook, stirring occasionally, until the sauce is reduced slightly and thickened, about 10 minutes. Season with additional salt and red pepper flakes if needed. While the sauce is reducing, remove the squash from the rack and split it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the strands of squash from the inside of the skin. Transfer the squash to a large platter and stir in the remaining 2 tablespoons oil, 1 teaspoon salt and red pepper flakes to taste. Season with more salt if needed, then top with the hot marinara sauce. Sprinkle with the Parmesan and basil.
Beef Short Ribs 4 plate short ribs, bone in (4 ribs) 8 ounces Brown Sugar Rub, recipe follows BBQ sauce, for serving 4 ounces brown sugar 4 ounces superfine sugar 1 ounce kosher salt 1 ounce black pepper, butcher grind 1/2 ounce cayenne pepper Instructions: Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight. Preheat your smoker to 225 degrees F. Add a log of hickory. Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire. Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce. Combine the sugars, salt, black pepper and cayenne, and mix thoroughly.
Brown Butter Waffles 12 tablespoons (1 1/2 sticks) unsalted butter 2 1/2 cups milk 1 1/4-ounce packet active dry yeast 2 cups all-purpose flour (or 1 3/4 cups plus 1/4 cup whole-wheat flour) 2 tablespoons sugar Kosher salt 2 large eggs, lightly beaten 1/4 teaspoon baking soda Waffle toppings (see below) Instructions: Make the brown butter: Melt the butter in a small saucepan over medium heat. Cook, swirling the pan, until lightly browned, 8 to 12 minutes. Skim off any foam; set the brown butter aside. Make the batter: Warm 1/2 cup milk in a small saucepan over low heat until it reaches about 110 degrees F. Transfer to a large bowl and sprinkle in the yeast (do not stir). Set aside until foamy, about 5 minutes. Whisk in 1/3 cup of the brown butter, reserving the rest for buttering the waffle iron. Whisk in the flour, sugar, 1 teaspoon salt and the remaining 2 cups milk. Cover with plastic wrap and let rise overnight at room temperature. Preheat the oven to 250 degrees F. Preheat a waffle iron; brush with the reserved brown butter. Stir the eggs and baking soda into the batter. Spoon 1/2 to 1/3 cup batter into the waffle iron and cook until golden. Transfer to a baking sheet and keep warm in the oven while you make the rest. Top as desired. Grape Compote Bring 5 cups seedless grapes, 1 cup sugar, the juice of 1/2 lemon and 2 tablespoons water to a boil in a wide skillet over high heat. Cook, stirring, until syrupy, 30 minutes. Off the heat, stir in 1 teaspoon vanilla and 3/4 cup chopped almonds; cool. Orange Glaze Heat 3/4 cup orange marmalade, 1/4 cup water, 2 tablespoons lemon juice and a pinch of salt in a skillet over medium-low heat, stirring, until warmed through. Remove from the heat and whisk in 4 tablespoons cold butter until smooth. Cran-Apple Relish Cook 3 chopped peeled apples in a skillet with 2 tablespoons butter over medium-high heat, 5 minutes. Add 1/3 cup cranberries, 1/4 cup sugar, 1 cup apple cider, 1 split vanilla bean and 1 strip orange zest. Simmer until syrupy, 8 to 10 minutes.
Steaks 2 tablespoons butter 4 sirloin steaks Salt and pepper Instructions: Heat flat skillet, add two tablespoons of butter. Season steaks with salt and pepper on both sides and brown in skillet on medium heat for about 5 minutes on both sides.
Sock Em' Seasoned Corn 8 ears sweet corn (recommended Jersey sweet corn) 1 pound sweet salted butter, cubed and room temperature 2 tablespoons seafood seasoning (recommended: Old Bay) 1/4 cup freshly chopped cilantro leaves Lime, optional Instructions: Preheat grill over medium-high heat. Peel back husk on corn and remove all the silk. Lay each ear of corn on an individual piece of foil. In a medium sized bowl, mix butter, cilantro and seasoning until well combined. Rub each ear of corn with butter mixture and pull leaves over to cover. Wrap corn with foil and grill for 20 minutes. If grilling, grill until slightly soft, about 10 to 15 minutes. Squeeze the lime over the corn, if desired. Suggestion if grilling: soak corn, grill whole. Dip or brush with herb butter.
Apple Fritters Vegetable oil, for deep-frying 2 cups all-purpose flour 1/2 cup plus 3 tablespoons granulated sugar 2 1/4 teaspoons baking powder 2 teaspoons ground cinnamon 1 1/4 teaspoons salt 2 large eggs 3/4 cup whole milk 2 tablespoons melted butter 2 teaspoons vanilla extract 2 Granny Smith apples, cored and cut into small dice Powdered sugar, for dusting, optional Serving suggestions: breakfast sausage and bacon Instructions: Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter. Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!
Pineapple Thumbprints 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 10 tablespoons unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup plus 2 teaspoons granulated sugar 1 large egg 1 tablespoon fresh lemon juice 1/2 cup dried pineapple chunks, finely chopped, plus more for topping 1/3 cup canned crushed pineapple in juice 1 1/2 ounces cream cheese 1/4 teaspoon pure vanilla extract 1/4 teaspoon finely grated lemon zest Milk, for brushing Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes. Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces. Refrigerate until slightly firm, at least 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk. Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple.
Grillades and Grits 1 1/2 pounds beef top round, cut into 2-inch pieces 1/4 teaspoon dried thyme 1 pound veal top round, cut into 2-inch pieces Essence, recipe follows 1/4 cup vegetable oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 2 cups chopped, peeled, and seeded tomatoes 1 tablespoon chopped garlic 5 bay leaves 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 2 cups beef broth 1/2 cup dry red wine Salt and cayenne Fresh black pepper 3 tablespoons chopped green onions 2 tablespoons finely chopped parsley Baked cheese grits 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Caliente Colada 2 ounces fresh pineapple juice 2 ounces Simple Syrup, recipe follows 1 1/2 ounces rum, such as Smith and Cross 1 ounce heavy cream 2 tablespoons shredded sweetened coconut 1 teaspoon vanilla extract 2 small fresh red chile peppers, stemmed and seeded, plus a chile slice, for garnish 1 cup sugar Instructions: Add the pineapple juice, Simple Syrup, rum, cream, coconut, vanilla and chile peppers to a blender, add ice to just above the liquid level and blend until smooth. Pour into a glass, garnish with a chile slice and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
Cherry Pie Cookie Bars 1 1/2 cups granulated sugar 1 1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened 1/2 orange, zested 2 large eggs 1 teaspoon vanilla extract 4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons whole milk One 30-ounce can cherry pie filling 1 cup confectioners' sugar 1 tablespoon whole milk 1 lemon, zested Instructions: For the cookie bars: Preheat the oven to 375 degrees F. Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated. Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together. Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes. For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.
Quick Thousand Island Slaw 1 cup shredded green cabbage 1 cup shredded red cabbage 1/3 cup light mayonnaise 2 tablespoons ketchup 2 tablespoons hamburger relish 1 tablespoon chopped fresh parsley leaves 1 cup shredded green cabbage 1 cup shredded red cabbage 1/3 cup light mayonnaise 2 tablespoons ketchup 2 tablespoons hamburger relish 1 tablespoon chopped fresh parsley leaves Instructions: Combine all ingredients in a large bowl and toss to combine. Combine all ingredients in a large bowl and toss to combine.
Paneer: Homemade Indian Cheese Cheesecloth 8 cups whole milk 1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note* Instructions: Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient! Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect! Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta! Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes. Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.
Creamed Spinach 1/2 cup Hidden Valley® Original Ranch® Light Dressing 1/2 cup milk 1/2 teaspoon vegetable oil 1/8 black pepper to taste 1/8 teaspoon garlic powder to taste 2 packages (10 ounces) frozen spinach 4 teaspoons flour Instructions: 1. Cook spinach in microwave as package directs, then drain. 2. Meanwhile, mix the oil, flour, and milk in a sauce pan, stirring to remove any lumps. Heat over low to medium heat stirring constantly until mixture thickens, or about 10 minutes. Remove from heat. 3. Add Hidden Valley® The Original Ranch® Light Dressing, black pepper and garlic powder (if using), and cooked spinach. 4. Stir to combine.
Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette 1 pound dry cannellini beans, soaked in water overnight 2 ounces pancetta, cut into big pieces 5 1/2 cups water 1/4 cup extra virgin olive oil 1/4 cup chopped garlic 2 stalks celery, cut into 1/4-inch dice 1 pound carrots, cut into 1/4-inch dice 1 red onion, cut into 1/4-inch dice 3 tablespoons tomato paste 12 ounces spinach, stems removed 2 cups chicken stock 1 tablespoon kosher salt 1 tablespoon black pepper 1 pint cherry tomatoes, quarter 1/4 cup sun-dried tomato, blanched 6 basil leaves, chiffonade 1/2 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1/2 lemon, juiced 1 tablespoon kosher salt 1 teaspoon black pepper 1 pint ripe cherry tomatoes, quartered 4 (8-ounce) fillets of seabass, scaled, skin on 2 tablespoons extra virgin olive oil, divided Kosher salt and white pepper 2 tablespoons extra virgin olive oil 2 heads escarole, trim outer leaves, quartered 1 teaspoon kosher salt Instructions: Discard the water from the soaked beans. In a large saucepot, render the pancetta. Add the beans and 5 cups of water. Simmer for 45 minutes. Strain the beans, reserve the liquid and discard the pancetta. Set aside. In the same pot, heat the olive oil. Saute all the vegetables until the onions are transparent. In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water. Add to the vegetables. Add the spinach, the reserved bean liquid and chicken stock. Bring to a boil, then lower to a simmer. Add the beans, season with salt and pepper. Reduce by 1/4. Reserve. Prepare the Cherry Tomato Vinaigrette. In a bowl, combine all the ingredients and toss gently. Reserve. Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil. Season with salt and pepper. Place a medium saute pan over high heat. Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes. Transfer to the oven and bake until done, about 5 to 6 minutes. Do not turn the fish to ensure a crispy skin. Prepare the escarole. In a large saute pan, over medium heat, add the olive oil. Saute the escarole until wilted. Season with salt. Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate. Lay 2 spears of escarole cross-wise. With a metal spatula, carefully place a fillet, skin side up, on top of the escarole. Spoon tomato vinaigrette across the fillet. Serve immediately.
Ceviche Especial 8 ounces corvina or white fish fillet 3 to 4 New Zealand mussels 1 cherrystone clam 2 tubes squid 2 to 3 jumbo shrimp 8 ounces freshly squeezed lime juice 1/2 tablespoon rocoto sauce, or to taste for spiciness 1/2 teaspoon garlic puree 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/2 stalk celery, thinly sliced 1/4 cup fresh scallops 1/4 to 1/2 red onion, thinly sliced Boiled potato, boiled sweet potato and Peruvian choclo, for serving Instructions: Slice the fillet into 1-inch long and thin strips. Remove any small bones that may be in the fillet. Wash and scrub the outside of the mussels and clam to avoid any sand entering the food. Slice the squid into thin rings. Clean and devein the shrimp. Quickly add the shrimp, squid, mussels and clam to a pot of boiling water. Once the shrimp begin to turn red, remove them and blanch them in cold water immediately. When the mussels and clam begin to open, remove the them along with the squid and blanch in cold water as well. Remove the mussels and clam from the shells. Add the fish, lime juice, rocoto sauce, garlic puree, salt, pepper and celery to a ceramic bowl. Mix this together, coating all of the fish. Add the rest of the drained seafood along with the scallops to this mix. Let this sit for 5 to 10 minutes. Plate the seafood and add the red onions on top. Any leftover lime juice mix should be poured over the onions and served with the ceviche. Serve alone or with boiled potato, boiled sweet potato and Peruvian choclo.
Open-Faced Plum Tart 1 (9-inch) store-bought round pie crust 1/4 cup fig jam 1 pound plums cut into 1/4-inch wedges 1 egg plus 1 tablespoon water, whisked for egg wash 1/2 cup raw cane sugar Instructions: Preheat oven to 425 degrees F. Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar. Bake until dough is cooked through and golden, about 45 minutes. Serve warm with ice cream.
Orange-Molasses Snickerdoodles 2 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 3/4 cup plus 3 tablespoons granulated sugar 1 large egg 2 tablespoons molasses 1/2 teaspoon finely grated orange zest 1 1/2 teaspoons ground cinnamon Coarse sugar, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Whisk the flour, cream of tartar, baking soda, baking powder and salt in a medium bowl. Beat the butter and 3/4 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg, then the molasses and orange zest. Reduce the mixer speed to low; beat in the flour mixture until just combined. Combine the cinnamon and the remaining 3 tablespoons granulated sugar in a small bowl. Roll heaping tablespoonfuls of dough into balls, then roll in the cinnamon sugar to coat. Arrange 2 inches apart on 2 ungreased baking sheets. Sprinkle with coarse sugar. Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 11 to 13 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
Laberspiessli Zuri-Hegel 12 sage leaves 1 pound calves liver, 1-inch thick, cut into 12 pieces, 1-inch by 2 inches Freshly ground salt, to taste Freshly ground pepper, to taste 12 slices fatty bacon Clarified butter Pinch ground nutmeg 10 ounces long French green beans, trimmed 1/4 lemon, juiced 2 metal skewers Instructions: Place a sage leaf on each piece of liver. Season with salt and pepper and wrap completely in bacon, trimming liver where necessary to make sure it is covered. Place 6 pieces on each skewer. Heat some clarified butter in pan on high heat. Add skewers and fry until liver turns pink, 4 minutes each side. Set aside in warming oven. Meanwhile, cover bottom of another pan with 1/2 inch clarified butter. Season generously with salt, pepper and a pinch of nutmeg. Add green beans and lemon juice. Cover and simmer on low heat until done. Drain beans and serve alongside liver skewers.
Frosty Cappuccino 3 cups low-fat milk 1/4 cup light chocolate syrup, such as Hershey's 4 teaspoons instant espresso coffee powder 8 ice cubes 1/2 teaspoon ground cinnamon Instructions: In a blender, combine the milk, chocolate syrup, espresso powder and ice. Blend until the mixture is smooth and frothy. Divide equally among 4 chilled glasses. Sprinkle with the cinnamon for garnish.
Kids Can Bake: Sweet Grape Focaccia Bread 2 teaspoons sugar One 1/4-ounce packet dry active yeast (2 1/4 teaspoons) 3 cups all-purpose flour, plus more for dusting and kneading 1 cup whole wheat flour 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling 1 cup red grapes, halved Instructions: Put 1 1/2 cups warm water (about 110 degrees F) and 1 teaspoon of the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes. Meanwhile, whisk together both flours and the salt in a medium bowl. Once the yeast is ready, add the oil to the bowl, then the flour mixture. Stir together the mixture with a wooden spoon until a shaggy dough forms. Transfer it to a work surface dusted with all-purpose flour, and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes. Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour. Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your hands. Scatter the grapes over the top. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes. Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with the remaining 1 teaspoon sugar. Bake until the bread is golden brown and the grapes are soft and juicy, 20 to 25 minutes. Let cool in the pan on a cooling rack. Serve warm or at room temperature.
Chocolate Fondue 2 tablespoons sugar 1 cup heavy cream 8 ounces chopped bittersweet chocolate 1 tablespoon butter 1 tablespoon cabernet sauvignon Pound cake cubes, for dipping Strawberries, cleaned, for dipping Biscotti bits, for dipping Instructions: In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes. Take out of microwave and give it a quick whisk. Add wine and whisk again. Transfer to a fondue pot with a flame underneath. Serve with pound cake cubes, strawberries, and biscotti bits on the side, for dipping.
Braised Oxtail \Al Pastor\ Taco 2 tablespoons butter 3 oxtails 4 teaspoons salt 4 teaspoons ground pepper 2 carrots 2 stalks celery 1 white onion 6 cloves garlic, crushed 4 cups root beer 2 cups ox or beef stock Splash root beer syrup Warmed corn tortillas, for serving Pineapple and Roasted Jalapeno Salsa, recipe follows Crumbled chicharrones, for serving Agave Hot Sauce, recipe follows Fresh cilantro, for serving 1 cup diced pineapple 1/6 cup chopped cilantro 1/6 cup fine diced roasted jalapeno 1/6 cup diced red onion 1 tablespoon diced garlic 1 teaspoon salt, or more as needed 1 teaspoon ground pepper, or more as needed Juice of 1 1/2 limes, or more as needed 2 cups hot sauce 1/3 cup agave syrup Instructions: Heat a flat-top griddle to 500 degrees F and preheat oven to 250 degrees F. Melt 1 tablespoon butter on the griddle. Sprinkle the oxtails with salt and pepper, then sear, about 3 minutes per side. Meanwhile, rough chop carrots, celery and onion (mirepoix). Remove oxtails and set aside. Put mirepoix and garlic on base of a hotel pan or roasting pan and place oxtails directly on top. Cover with root beer and ox stock (ensure meat is covered with liquid) and cover tightly with foil. Roast until meat is fall-off-the bone-tender, about 10 hours. Remove oxtails from pan, then let cool in a large bowl. Shred meat off bone, discarding bones and large chunks of fat; set aside bones for stock, if desired. For the taco assembly: Saute ox meat with the root beer syrup (just enough to hydrate, not enough to reseason meat) in a frying pan. Place on a warmed corn tortilla, top with Pineapple and Roasted Jalapeno Salsa, crumbled chicharrones and a drizzle of Agave Hot Sauce. Finish with cilantro and enjoy your trip to Flavortown. Mix together the pineapple, cilantro, jalapeno, onion, garlic, salt, pepper and lime juice in a bowl. Season to taste with salt, pepper or lime. Mix together the hot sauce and agave in a bowl until incorporated well.
Blackened Grouper Linguine 1/4 cup vegetable oil Salt 6 ounces linguine 2 cups heavy cream 1 tablespoon lemon juice 1 tablespoon cider vinegar 1 bulb shallot, minced 4 tablespoons butter Salt and freshly ground pepper 1 tablespoon olive oil Cajun seasoning, for sprinkling One 8-ounce fillet black Gulf grouper 2 to 3 teaspoons olive oil 1 ounce haricots verts, cut in 1/2-inch portions 2 cloves garlic, minced 1 ounce shredded Parmesan Lemon wedge, for garnish Instructions: For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes. Drain the pasta and set aside. For the beurre blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat. Bring to a boil and reduce by about half. Whip in the butter until smooth. Strain the sauce to remove the shallots. Add salt and pepper to taste and set aside. For the grouper: Heat a medium nonstick pan over medium heat and add the olive oil. Sprinkle Cajun seasoning over one side of the grouper (the serving side). Cook until well seared and cooked through, about 3 minutes per side. Transfer to a plate. Heat a nonstick pan over medium heat. Add the olive oil, haricots verts and minced garlic and cook briefly. Add the linguine and toss in 2 ounces (1/4 cup) of the beurre blanc sauce. To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top. Sprinkle on the shredded Parmesan and garnish with a lemon wedge.
Swordfish Puttanesca 4 tablespoons grapeseed oil 1/2 cup finely diced onions 1 cup thinly sliced onions 1/4 cup finely diced carrots 1/4 cup finely diced celery 1 tablespoon chopped garlic 4 cups (1 quart) canned crushed tomatoes 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1 cup mixed olives, pitted (manzanilla, kalamata, picholine) 1/2 cup roasted red peppers 2 ounces capers Kosher salt Freshly ground black pepper 4 cups (1 quart) vegetable oil 6 cloves garlic, thinly sliced Kosher salt 2 bunches rapini (broccoli rabe), trimmed 2 tablespoons grapeseed oil Six 8-ounce swordfish steaks 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons grapeseed oil 2 teaspoons lemon juice Kosher salt Freshly ground black pepper 6 basil leaves, cut into chiffonade Instructions: For the puttanesca sauce: In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil. Add the diced onions, carrots and celery and sweat for about 5 minutes. Add half of the chopped garlic and saute for 3 minutes. Add the crushed tomatoes and bring the sauce to a simmer. Simmer the tomato sauce for 20 to 30 minutes. Add the basil and oregano and then puree the sauce in a blender or with an immersion blender. Set aside. In a separate saucepan over medium-high heat, add the remaining 2 tablespoons grapeseed oil. Add the sliced onions, remaining garlic and the olives. Saute until the onions are tender. Add the roasted red peppers and saute for another minute. Add the tomato sauce and bring to a simmer. Cook the sauce for 5 minutes and then add the capers. Season with salt and pepper and hold warm for plating. For the garlic chips: Heat the oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 300 degrees F. Fry the sliced garlic until crispy and lightly browned. Transfer the garlic chips to a plate with paper towels to absorb the extra oil. For the rapini: In a pot, combine 16 cups (1 gallon) water and 2 tablespoons kosher salt and bring to a rolling boil. Prepare an ice water bath. Blanch the rapini in the boiling water, one bunch at a time, for 2 minutes. Shock in the ice bath. For the swordfish: Heat a skillet over high heat and add the grapeseed oil. Season the swordfish steaks with salt and pepper and arrange in the skillet. Cook until the first side is golden brown and seared, 3 to 4 minutes. Flip the steaks over and cook for another 3 to 4 minutes. Remove the fish from the pan and allow to rest before plating. As the swordfish steaks are cooking, finish the rapini. Heat a saute pan over high heat until smoking. Add the grapeseed oil and then the blanched rapini. Saute until the rapini starts to get color. Add the lemon juice and season with salt and pepper. For plating: Spoon about 1/4 cup of the puttanesca sauce onto the center of each plate. Place 4 to 5 pieces of rapini on top of the sauce. Place the fish on top of the rapini, and then garnish the plate with garlic chips and chiffonade of basil.
Corn on the Cob with Spicy Yogurt Sauce 1/4 cup mayonnaise 1/4 cup Greek yogurt 2 teaspoons chopped pickled jalapenos Grated zest and juice of 1 lime, plus more zest, for serving 4 ears fresh, shucked corn Vegetable oil Kosher salt and freshly ground black pepper Instructions: Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes. Mix the mayonnaise, yogurt, jalapenos and lime zest and juice in a small bowl. Rub the corn with the oil, sprinkle with salt and pepper and grill until grill marks appear on all sides, about 12 minutes. Serve warm, drizzled with the yogurt sauce and sprinkled with lime zest.
Asparagus-Wild Mushroom Risotto with Parmesan 2 teaspoons olive oil 2 shallots, chopped 2 cloves garlic, minced (or 2 teaspoons pre-minced garlic) 8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc). 1 teaspoon dried thyme 2 cups cooked Arborio rice 1 cup reduced-sodium beef broth 2 cups chopped fresh or frozen asparagus spears (1-inch pieces) 1/2 cup grated Parmesan 2 tablespoons chopped fresh parsley leaves Salt and ground black pepper Instructions: Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese. To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot. Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.
Dirty Martini Salsa 1 1/2 cups chopped canned pimento peppers (about 10 ounces) 2 tablespoons vodka 1 tablespoon dry vermouth 1 tablespoon grapeseed or vegetable oil Juice of 1/2 a large lime Kosher salt and freshly ground black pepper 3/4 cup unstuffed, pitted Spanish olives, plus sliced olives for garnish 1/2 cup pickled cocktail onions, plus some for garnish 1 tablespoon olive brine 1 clove garlic Vegetable chips, for serving Instructions: Put the pimentos, vodka, vermouth, oil, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse until smooth, but still slightly chunky. Add the olives, onions, olive brine and garlic, and pulse until coarsely chopped. Refrigerate until chilled, at least 1 hour or overnight. Garnish with sliced olives and a few cocktail onions. Serve with vegetable chips. From Food Network Kitchens
Green Eggs and Ham 2 honeydew melons 1 cantaloupe melon 1/3 pound prosciutto, sliced 2 sprigs parsley Instructions: Halve and seed the honeydew melons. Cut 2 (1/4-inch) slices from each honeydew melon half. Shape the honeydew slices to look like the egg white of a sunny-side-up egg. Slice the cantaloupe in half and use a melon scoop or a measuring tablespoon to carve out 4 \yolks\. Trim the melon balls to resemble yolks. Assemble \eggs\ and position 2 strips of prosciutto \bacon\ alongside them. Garnish with parsley and serve immediately, or refrigerate. For the best contrast, use solid-color plates that are neither white nor yellow.
Baked Eggs with Salami, Mozzarella, Olives and Garlic Bread One 14-ounce can San Marzano tomatoes, crushed by hand and mixed with half of the sauce 1/2 cup chopped kalamata olives 1/2 cup diced salami 3 tablespoons olive oil, plus extra for drizzling Kosher salt and freshly ground black pepper 1 cup torn fresh mozzarella 4 large eggs 1/2 cup fresh basil leaves, torn 4 slices country bread 2 cloves garlic Grated Pecorino Romano cheese, for sprinkling Instructions: Preheat the oven to 350 degrees F. In a medium cast-iron pan or braiser, bring the tomatoes and sauce, olives, salami and olive oil to a simmer over medium-high heat. Season with pepper and salt if necessary (the salami and the olives can be salty). Arrange the mozzarella on top, make 4 wells and crack an egg into each. Season the eggs with salt and pepper. Sprinkle the basil on top and drizzle with more olive oil. Transfer the pan to the oven and bake until the eggs are set but still runny, about 20 minutes. Toast the bread in a toaster and then rub with the garlic. Drizzle with olive oil, sprinkle with grated Pecorino and serve with the baked eggs.
Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions 1 1/2 pounds ground lamb 2 teaspoons ground coriander 3 tablespoons finely chopped fresh mint Kosher salt and freshly ground black pepper Olive oil, for the skillets 1 large red onion, peeled and sliced into 4 thick slices 8 ounces Greek yogurt 1 clove garlic, minced Zest of 1/2 lemon 1/4 cup minced cucumber 1 1/2 tablespoons finely chopped fresh dill 1 tablespoon finely chopped fresh mint Kosher salt and freshly ground black pepper 4 small soft pitas, toasted if desired Chopped tomato, for serving Chopped romaine lettuce, for serving Instructions: Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat. For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers. Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes. For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper. To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!
Citrus Beet Salad 12 whole baby beets or 6 large beets, tops removed and ends trimmed 2 navel oranges 1/2 small Spanish onion, halved lengthwise and thinly sliced 1/4 cup sliced black olives 10 fresh mint leaves, coarsely chopped Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/2 lime, juiced Instructions: Preheat the oven to 400 degrees F. If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they're tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages. Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint. Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.
Sophie's Chopped Salad 1 head romaine lettuce, finely chopped 1/2 cup cooked chick peas 1/2 cup cooked red beans 1 cucumber, peeled and diced 2 tomatoes, diced 1/2 cup fried blue corn tortillas, diced 1/2 cup diced Monterey Jack cheese 1/2 cup diced cheddar cheese 1/4 cup balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil Salt and freshly ground pepper Instructions: Toss all salad ingredients together in a medium bowl. Mix together the vinegar and mustard. Slowly whisk in the olive oil and season with salt and pepper to taste. Dress the salad with the vinaigrette and serve.
Mango Guacamole 3 avocados 1/4 cup finely diced red onions 1/2 teaspoon kosher salt 1 jalapeno, seeded and finely diced 1 lime, juiced 1 mango, diced 1 Roma tomato, diced 1/2 cup fresh cilantro leaves Instructions: Halve the avocados and remove the pits. Cut the avocados into dice inside the skins, then scoop out with a spoon into a bowl. Add the red onions, salt, jalapenos, lime juice, mango and tomatoes and stir gently to combine. Stir in the cilantro.
Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame 4 portions, 6 to 8 ounces each, mahi mahi fillets Salt and pepper 2 limes, juiced 3 tablespoons dark tamari soy sauce 2 inches fresh ginger root, grated, about 1 1/2 tablespoons 1 tablespoon vegetable or canola oil 20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish 1 to 1 1/4 pounds thin asparagus spears 2 navel oranges 1-inch fresh ginger root 2 tablespoons toasted sesame seeds Instructions: Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque. Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.
Blackberry Hand Pies 1 cup all-purpose flour 1/3 cup cake flour 1 tablespoon sugar 1/2 teaspoon salt 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces 4 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces 3 tablespoons ice water 1/4 all-purpose flour 1/2 cup sugar 4 cups fresh blackberries 1/8 teaspoon almond extract Egg yolk, lightly beaten Turbinado or sparkling sugar for dusting Nonstick spray Instructions: Pie crust: In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes. Blackberry Filling: Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated. Preparation: Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed. For serving: Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.
Shrimp Scampi Tetrazzini Kosher salt and freshly ground black pepper 1 pound spaghetti 1 stick (8 tablespoons) unsalted butter 1 pound baby bella mushrooms, sliced 1 large shallot, finely chopped 4 cloves garlic, 2 minced and 2 finely grated 1/4 teaspoon crushed red pepper flakes 1 cup dry white wine 1/4 cup all-purpose flour 3 cups heavy cream Juice of 1 lemon 1 cup freshly grated Parmesan 1/2 cup panko 1 pound peeled and deveined large shrimp, tails removed 1/4 cup lightly packed flat-leaf parsley leaves, finely chopped Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside. Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallots, minced garlic and red pepper flakes and cook, stirring occasionally, until the shallots soften, 3 to 4 minutes. Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish. Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture. Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.
Cabot Reduced Fat Butternut Squash Soup 2 pounds butternut squash, peeled and cut into chunks 4 cups chicken or vegetable broth 1 cup Cabot Light Sour Cream or Regular Sour Cream 2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup) 2 tablespoons salted butter 1/4 teaspoon ground red pepper (cayenne) Salt and freshly ground black pepper to taste 1 tablespoon sugar (optional) Several chives, cut into 1-inch pieces Instructions: In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes. Remove from heat and let stand until slightly cooled; puree in batches in blender. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives. Recipe courtesy Chef Jon Ashton
Silver and Gold Popcorn Confetti Bundt Cake Nonstick cooking spray, for spraying the Bundt pan 5 cups caramel popcorn 5 cups plain popcorn 1 cup macadamia nuts, roughly chopped 5 tablespoons unsalted butter 9 cups mini marshmallows 1 teaspoon gold sprinkles or edible glitter 1 teaspoon silver sprinkles or edible glitter Instructions: Spray a 12-cup Bundt pan with cooking spray. In a large bowl, combine the caramel popcorn, plain popcorn and macadamia nuts and toss to blend. Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Pour the popcorn mixture into the melted marshmallows and stir quickly to thoroughly coat all the popcorn. Transfer to the prepared pan and press the mixture with a rubber spatula to compact it. Let sit for 1 hour to set. With a plastic knife or offset spatula, run it along the edge of the pan to loosen the cake. Turn the pan upside-down onto a serving platter to release the cake. Sprinkle with the gold and silver sprinkles.
Garlic Mashed Potatoes with Olivada 1 pound russet or baking potatoes 2 whole cloves peeled garlic 1/4 cup chicken broth 1 to 2 tablespoons green olivada Salt and freshly ground black pepper Instructions: Peel and cut potatoes into large chunks. Boil the potatoes with garlic for 20 minutes or until tender. Drain, return the potatoes to the saucepan and mash with a ricer or masher with broth and olivada to taste; season well to taste with salt and pepper.
Fish One-Pot 2 to 3 dried chile peppers 4-inch length of daikon 6 leaves Napa cabbage 6 4-inch strips dried gourd, softened in boiling water 2 bunches enoki mushrooms 2 blocks of tofu, cut into chunks 1 bunch edible chrysanthemum leaves, washed and trimmed 1 carrot, peeled and cut into rounds (or decorative stamps) 1 bunch watercress, washed 1/2 pound snow peas, blanched and halved diagonally 2 1/2 pounds firm white fish fillets with skin, such as snapper or bream, cut into 2inch pieces 4-inch square giant kelp (konbu), wiped with a damp towel to clean 6 scallions, finely chopped, for garnish Instructions: Chop the tops off the chile peppers and shake out the seeds. Peel the daikon radish, and puncture one end deeply in several places with an ice pick or chopstick. Force the peppers into the holes, then set aside for 5 minutes to let the chiles soften. Grate the stuffed daikon over a bamboo mat or cheesecloth, and squeeze out some of the moisture. Set aside for garnish. Wash and parboil the cabbage leaves in a large pot of water for 2 to 4 minutes, or until tender. Drain, salt lightly and pat dry. Lay the leaves on a bamboo mat and roll to form a tight cylinder. Press for a few minutes, then unwrap and cut into 1 1/2inch rounds. Refrigerate until ready to arrange the platter. Cut off the root cluster of the mushrooms. Separate each bunch into thirds and tie each bundle with a gourd strip. Parboil the carrots briefly and plunge into cold water. Drain and set aside. Arrange all of the ingredients on a large platter, decoratively placing the fish and other ingredients, and balancing the color. Place the kelp in a donabe casserole and fill 2/3 full of water. Bring just to the boiling point and remove the kelp. Begin by placing some of the fish into the pot. After 2 or 3 minutes, place some of each remaining ingredient in pot. When ingredients are cooked, diners should remove them with chopsticks and dip them into ponzu sauce and daikon. Season to taste with chopped scallions and Daikon Pepper garnishes. Keep adding and cooking remaining ingredients. When all of the fish and vegetables are eaten, diners can drink the remaining broth.
Lettuce Wedge with Blue Cheese Dressing 1 cup buttermilk 1 cup mayonnaise 1/2 cup sour cream Juice of 1 large lemon (about 1/4 cup) 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 6 ounces blue cheese, crumbled Kosher salt and freshly cracked pepper Kosher salt and freshly cracked pepper 10 slices bacon 3 heads iceberg lettuce 2 medium tomatoes, finely diced Instructions: In a medium mixing bowl, combine the buttermilk, mayonnaise, sour cream, lemon juice, garlic powder and onion powder. Whisk the mixture together until smooth. Add the blue cheese and mix just until blended. Season with salt and pepper. Chill in an airtight container in the refrigerator for at least 2 hours and up 2 days before serving. Cut the bacon into 1/4- to 1/2-inch pieces and cook them in a large skillet over medium heat until brown and crisp, 5 to 7 minutes. Core and quarter each head of lettuce and divide among 12 salad plates. Serve a generous dollop of dressing over each lettuce wedge. Top with the crumbled bacon and diced tomato.
Pompelmo Fizz Ice 2 ounces gin, such as Plymouth Gin 1 ounce bitter orange liqueur, such as Aperol Grapefruit soda, for topping, such as San Pellegrino Pompelmo soda Grapefruit peel, for garnish Instructions: Fill a highball glass with ice to chill, then discard the ice. Pour the gin and liqueur into the glass. Top with soda and garnish with the grapefruit peel.
Lime Tortilla Chips and Roasted Salsa 4 tablespoons extra-virgin olive oil 4 slicing tomatoes, quartered (about 3 pounds) 2 cloves garlic 1 jalapeno 1 white onion, quartered Kosher salt and freshly ground pepper 1/4 cup packed fresh cilantro leaves 3 tablespoons white distilled vinegar 1/2 teaspoon sugar Juice of 2 limes One 12-ounce bag corn tortilla chips Zest of 2 limes Juice of 1 lime Instructions: For the roasted salsa: Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper. Meanwhile, for the lime tortilla chips: Place the chips on a parchment-lined baking sheet and bake, about 5 minutes. Drizzle with the lime zest, lime juice and toss. Serve with the roasted salsa.
Buffalo Rossini 1 whole Buffalo tenderloin 3 Idaho potatoes, peeled and large diced 1/2 black truffle, minced 1/4 cup heavy cream 2 tablespoons unsalted butter Salt and pepper 1 tablespoon truffle oil 3 red onions, quartered lengthwise, cored, and fine julienned 1 tablespoon oil 1/4 cup red wine vinegar 1 tablespoon sugar 1/2 cup red wine 2 sprigs thyme 2 cups red wine 1 sprig rosemary 1 bay leaf 1 tablespoon black peppercorns 1 cup veal stock 4 (4-ounce) pieces foie gras Salt and pepper 3 tablespoons butter 1 tablespoon chopped thyme 1/4 cup chopped chives Instructions: Trim tenderloin of all fat and sinew. Portion into 6-ounce fillets and tie to keep shape. Set aside. Potato Puree: Bring the potatoes to a boil in salted water and then reduce to a simmer. Steep the minced black truffles in heavy cream. When the potatoes have fully cooked, drain in colander until dry, but still warm. Push the potatoes in a fine drum sieve or rice into a bowl. Whisk in heavy cream and butter. Finally, add truffle oil and season, to taste. Red Onion Confit: Sweat the onions in oil in a small rondeau until wilted and tender. Add vinegar and cook until dry. Add sugar, wine, and thyme, and cover. Cook on low heat until the liquid has been evaporated and the onions are very soft. Hold warm in pot with lid. Red Wine Demi-glace: Simmer wine and aromatics until almost all of the wine has evaporated, being careful not to burn. Add veal stock and reduce to until proper consistency is achieved. Strain through chinois and hold in a small bain marie. Assembly: Season the buffalo and foie gras on both sides with salt and pepper. Sear the seasoned Buffalo filet in a little oil on both sides until desired temperature is reached. Add seasoned foie fras and cook until just cooked through. Baste meat and foie gras with a little butter and thyme. Drain on paper towel. Place some truffled potato puree in the middle of the plate, place the buffalo on top. Take warm onion confit and place on top of the buffalo followed by foie gras. Spoon warm sauce over the top. Sprinkle with chives and a little truffle oil.
Egg Foo Young 1 cup chicken stock 2 tablespoons hoisin sauce 2 teaspoons cornstarch 6 ounces ground pork, cooked 1 cup fresh cilantro, chopped 1 cup bean sprouts 1/2 cup julienned carrot 1 tablespoon soy sauce 1 teaspoon grated fresh ginger 3 scallions, minced, plus 3 scallions, sliced on the bias 1 garlic clove, grated Kosher salt and freshly ground black pepper 8 large eggs, lightly beaten 1/4 cup canola oil 1 teaspoon white sesame seeds Instructions: Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm. Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine. Preheat the oven to 200 degrees F. Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture. Garnish with the sesame seeds and sliced scallions and serve with the sauce.
Chiles en Nogada 1 tablespoon vegetable oil 2 skinless, boneless chicken breasts, diced 2 teaspoons diced onion 1 teaspoon diced apple 1 teaspoon diced dried apricots 1 teaspoon dried cranberries 1 teaspoon diced pear 1 teaspoon raisins 1 clove garlic, minced 2 teaspoons tomato paste 1 cup dry white wine Sugar Salt and freshly ground black pepper 4 poblano peppers, roasted and peeled 1 shallot, minced 1/2 tablespoon vegetable oil 1 clove garlic, minced 1 cup dry white wine 2 cups heavy cream 1/3 cup almonds, ground Salt and freshly ground black pepper 1 teaspoon fresh cilantro leaves, for garnish 1 teaspoon pomegranate seeds, for garnish Instructions: For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat. Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside. For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper. To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.
Spiked Arnold Palmers 8 orange pekoe tea bags 1 cup sugar 1 cup fresh lemon juice (from 6 to 8 lemons), plus lemon slices for serving 1 1/2 cups vodka Fresh mint leaves, for serving Instructions: Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water; let steep 10 minutes, then remove the tea bags. Pour about half of the tea into ice cube trays and freeze until firm, about 3 hours. Refrigerate the remaining tea. Combine the sugar and 1 cup water in a saucepan; simmer over medium-low heat, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Stir 1 cup of the sugar syrup, the lemon juice, 5 cups cold water and the vodka into the chilled tea, then add the tea ice cubes. Pour into glasses; serve with lemon slices and mint leaves.
Italian Parmesan Meatballs 2 slices stale white sandwich bread, crusts removed 1/3 cup milk 1 1/2 pounds meatloaf mix (beef, pork and veal or turkey) 2/3 cup grated Parmesan 1/4 cup chopped fresh flat-leaf parsley 1/2 onion, grated 2 garlic cloves, minced 1 large egg, beaten Kosher salt and freshly ground black pepper 6 cups prepared marinara sauce 4 tablespoons olive oil 1/2 cup lightly packed fresh basil leaves, torn Hot cooked pasta Instructions: Grate the bread on the large holes of a box grater into coarse crumbs and put into a large bowl along with the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the meatloaf mix, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper and mix until just combined. Shape the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or up to overnight. Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in batches, add half the meatballs and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining meatballs. Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.
Orange and Avocado Salad with Sweet Chili Vinaigrette 1 cup orange juice 2 tablespoons white wine vinegar 2 tablespoons honey Kosher salt and freshly cracked black pepper 1/2 teaspoon Korean chili powder (gochugaru) or another sweet chili powder such as piment d'Espelette 2 oranges, segmented 2 avocados, cut into eighths 1/4 cup extra-virgin olive oil Instructions: In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour. Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.
Glazed Baby Carrots with Bourbon and Maple Syrup 1 pound baby carrots, rinsed and tops removed Sea salt 1 tablespoon butter 3 tablespoons bourbon whiskey 1/4 cup maple syrup Pinch freshly cracked black pepper Instructions: Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside. In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.
Drunken Cucumber Noodles 2 tablespoons low-sodium soy sauce 1 tablespoon fish sauce 1/2 teaspoon cornstarch 2 tablespoons hoisin sauce 1 tablespoon Thai chili paste (I used sambal) 1 1/2 teaspoons toasted sesame oil 1 tablespoon peanut oil 8 ounces ground chicken 1 small yellow onion, halved and sliced root to stem 1 orange bell pepper, cut into 1/2-inch dice 1 medium clove garlic, minced 1 cup grape tomatoes, halved 2 scallions, thinly sliced 1 pound cucumbers, cut into noodles with a spiralizer on a medium setting 3 tablespoons fresh Thai basil leaves Instructions: In a small bowl, whisk together the soy sauce, fish sauce, cornstarch and 1 teaspoon water, making sure there are no lumps. Stir in the hoisin, chili paste and sesame oil. Heat a large skillet over medium heat. Add the sauce mixture, bring to a simmer and simmer until thickened, about 1 minute. Reserve the sauce in a small bowl for later. Wipe out the skillet and heat over medium-high heat. Add the peanut oil and when hot, add the chicken and cook until just browned, 5 to 7 minutes. Remove to a plate with a slotted spoon. Add the onions, peppers and garlic and cook until just softened, about 3 minutes. Return the chicken to the skillet, stir in the sauce, tomatoes and scallions and cook for 1 minute more. Place the cucumber noodles in a large bowl and toss with the hot chicken mixture from the skillet directly before serving. Sprinkle with torn basil and serve.
Texas Style Pesto with Pork Tenderloin and Spanish Rice 2 cups fresh cilantro leaves 1 tablespoon finely chopped jalapeno pepper 1/4 cup toasted pecans 2 cloves garlic, peeled 1/4 cup lime juice 1/2 cup grated Parmesan Salt and freshly ground black pepper 1/2 cup canola oil 1 teaspoon olive oil 1/2 cup diced onions 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 tablespoon chopped garlic 3 cups chicken stock 2 cups basmati rice 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons chopped fresh cilantro leaves, for garnish 4 (8-ounce) pork tenderloins Instructions: Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use. To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve. To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.
Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta 6 tablespoons (3/4 stick) butter, plus more for baking dish 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, diced 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, chopped 2 tablespoons freshly chopped rosemary leaves 1 pound baby bella mushrooms, chopped Salt and freshly ground black pepper 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely chopped 2/3 cup freshly grated Parmesan 1 pound day-old ciabatta bread, cut into 3/4-inch cubes 1 cup canned low-salt chicken broth, plus more if needed 2 large eggs, beaten 1/4 cup chopped fresh Italian parsley leaves Instructions: Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes. In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients. Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.
Chocolate Devil's Food Cupcakes 3/4 cup boiling water 3/4 cup cocoa powder 6 ounces butter 2 cups sugar 1 teaspoon fine salt 1 teaspoon vanilla extract 3 eggs 2 1/2 cups cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk Ganache, recipe follows Violet Buttercream, recipe follows 8 ounces chocolate 3/4 cup heavy cream 2 tablespoons sugar 2 tablespoons butter 4 ounces egg whites 6 ounces sugar 8 ounces butter, cut into small pieces, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon violet essence Violet food coloring Instructions: Preheat the oven to 350 degrees F. Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes. Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve. Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted. Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.
Hashed Browns 5 tablespoons unsalted butter 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 onions) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced scallions (white and green parts) Instructions: Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.;
Stuffed Mozzarella and Chili Paste Hamburgers 2 pounds ground chuck Sea salt, preferably gray sea salt, and freshly ground black pepper to taste Fresh Mozzarella Chili Paste, chili flakes or anything hot 1 loaf good crusty bread, cut into 4 sections Instructions: Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce) patties by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a chunk of mozzarella and drizzle some chili paste or chili flakes on top of the mozzarella. Add a good twist of black pepper. Take another 3-ounce scoop of meat, make it flat in your hand and place right on top of the other half. Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill. Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast. Place the burger in the bread, and top with your favorite condiments.
Torta Pasqualina 4 cups all-purpose flour, plus more for rolling (see Cook's Note) 1 teaspoon kosher salt 1/3 cup extra-virgin olive oil, plus more for brushing 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1/2 medium yellow onion, finely chopped 1 1/2 pounds Swiss chard, (about 2 large bunches) leaves and stems thinly sliced and kept separately Kosher salt and freshly ground black pepper 1 pound baby spinach 2 teaspoons dried marjoram 1 pound whole milk ricotta 1 cup grated Parmigiano-Reggiano 1/2 cup full-fat Greek yogurt 1/4 cup plain breadcrumbs 1/4 teaspoon freshly grated nutmeg 8 large eggs Instructions: For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir together with a fork to make a shaggy dough. Turn out on a work surface and knead until smooth and elastic, 2 to 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. Space the balls 1 to 2 inches apart on the worksurface or in a baking dish. Cover with a damp towel and let rest 1 hour. For the filling: Meanwhile, heat the oil and butter in a large pot over high. Add the onion, chard stems, 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and dry, stirring occasionally, 5 to 6 minutes. Stir in the chard leaves, then the spinach, adding a little of the greens at a time and letting each batch wilt before adding more. Once all the greens are wilted, add the marjoram and 1/2 teaspoon salt. Lower the heat to medium and cook, stirring occasionally, until the stems and greens are tender and all the liquid has cooked off, 20 to 25 minutes. Transfer to a large cutting board to cool, about 30 minutes. Preheat the oven to 400 degrees F with a rack in the center and a large baking sheet set on the rack. Mix the ricotta, Parmigiano-Reggiano, yogurt, breadcrumbs, nutmeg and 2 of the eggs in a large bowl. Finely chop the greens and stir into the ricotta mixture. Brush the inside of a 9-inch round cake pan (at least 2 inches deep) with olive oil. Generously dust a work surface with flour and roll out 1 dough ball to 12 inches in diameter. (Keep the other dough covered.) Drape the dough round in the pan so the edges overhang by about 1 inch. (It's ok if it doesn't completely lay across the bottom of the pan, it will stretch as you add more layers.) Brush the edges with oil first to anchor them, then brush the rest of the dough. Roll another ball in the same way, lay it on top of the first and brush with oil the same way. Continue rolling, layering and brushing with 4 more balls of dough for a total of 6 layers, leaving the last layer unbrushed with oil. Gently spread the chard filling into the crust. Crack one egg into a ramekin. Make a 2-inch-deep-by-2-inch-wide indentation in the filling 1 inch from the edge of the pan using the back of the handle of a wooden spoon. Slide the egg into the hole. Repeat the process with 4 more eggs, spacing them evenly around the pan. Do not put an egg in the center. Sprinkle the eggs with salt and pepper. Roll another ball of dough to 12 inches in diameter. Lay it over of the filling with a 1 1/2-inch overhang and brush with oil. Repeat with the remaining 5 balls of dough leaving the top layer unbrushed with oil. Trim the overhang to 1/2 inch. Roll the overhanging edges over each other along the rim of the torta, tucking them in and pinching to seal. Beat the remaining egg in the ramekin and generously brush the top and edges of the torta. Place the torta on the preheated baking sheet and bake until puffed and golden brown and the internal temperature registers 150 degrees F when taken at the center, 70 to 80 minutes. (The edges will measure hotter.) Cool on a wire rack at least 4 hours. Serve slightly warm or at room temperature.
Garlic Bread Grilled Cheese 4 tablespoons garlic powder 3 tablespoons minced fresh parsley 2 tablespoons sugar 1 teaspoon seafood seasoning, such as Old Bay 1 clove garlic, minced 1 teaspoon salt 2 sticks (1 cup) butter, softened 8 slices bread 4 slices American cheese 4 slices fresh mozzarella 4 slices smoked Gouda 1 tablespoon olive oil Instructions: Preheat the oven to 400 degrees F. Mash the garlic powder, parsley, sugar, seafood seasoning, garlic and salt into the softened butter and blend very well. Spread the garlic butter on one side of each slice of bread. Arrange the bread, buttered-side down, on a work surface. Layer four of the slices with a slice each of the American cheese, mozzarella and Gouda; be sure that the mozzarella is in the middle. Top with the remaining 4 bread slices, buttered-side up. Heat a grill pan over medium heat until hot; brush with the oil. Add the sandwiches to the pan. Cook until grill marked, 30 seconds per side, then transfer to a baking sheet. Bake until the cheese is melted through, 10 minutes. Serve immediately.
Slow-Roasted Goat Baguette (Chevre Roti Sur Baguette) 10 1/2 ounces preserved bean curd, liquid removed 1/2 cup fish sauce 2 tablespoons sugar 1 tablespoon pickled chiles 4 cloves garlic, crushed 2 lemongrass stems, white part only, finely diced 1 whole goat leg (about 4 1/2 pounds) 10 baguettes 5 bird's eye chiles, sliced 1 bunch coriander, leaves picked Pickled carrots, for garnish Instructions: For the marinade: Place the preserved bean curd in a large mixing bowl, and mash it with a fork until smooth. Add the fish sauce, sugar, chiles, garlic and lemongrass, and mix well. Place the leg in a deep roasting tray. Generously pour the marinade over the leg and rub the marinade into the meat to ensure you have an even coating. Cover with plastic wrap and refrigerate overnight. Remove the goat from the refrigerator and bring to room temperature. Preheat the oven to 350 degrees F. Add 1/2 cup water to the pan, and roast the goat uncovered for 20 minutes. Reduce the oven temperature to 285 degrees F and continue roasting the goat, basting occasionally, until the meat is tender, the juices run clear and the goat has a dark, crisp crust, 3 to 4 hours. Allow the goat to cool slightly. While still warm, shred the goat meat. Add some meat to each baguette, then garnish with some chiles, coriander leaves and pickled carrots.
Injera (Fermented Sourdough Bread) 1 1/2 pounds teff flour 1/2 pound barley flour 1/4 cup wheat flour Instructions: Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Instructions: Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Crunchy Peanut Caramel Nougat Candy Bar Nonstick cooking spray, for greasing 1/3 cup chunky peanut butter 1/2 teaspoon vanilla extract One 7.5-ounce jar marshmallow cream 1 cup granulated sugar 1/4 cup heavy cream or whole milk 1/2 stick unsalted butter 1 cup granulated sugar 3/4 cup heavy cream 1/2 cup light corn syrup 1/2 stick unsalted butter, cut into pieces 1 1/2 cups coarsely chopped roasted salted peanuts 2 pounds good-quality milk chocolate, coarsely chopped with a serrated knife Instructions: Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side. For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes. Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel. For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.) Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts! Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes. Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars. For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes.
Cold Cream of Watercress Soup 6 tablespoons olive oil 4 leeks, white parts only, thoroughly washed and chopped 3 bunches watercress, thoroughly washed, leaves separated from stems, stems chopped 6 cups chicken stock 5 medium baking potatoes, peeled and sliced Salt Freshly ground black pepper 1 cup creme fraiche or 1/2 cup each heavy cream and sour cream 1 teaspoon lemon juice Instructions: Heat a large saucepan with olive oil over medium-low heat. Add the leeks and the watercress stems only and saute until wilted, about 10 minutes. Add the chicken stock and potatoes and season well with salt and pepper. Bring the liquid to a boil, then reduce the heat and simmer until the potatoes are tender, 25 to 30 minutes. Meanwhile, prepare an ice water bath by partially filling your largest mixing bowl with ice cubes and water. In batches to avoid overfilling and splattering, ladle the soup into a blender or food processor, adding some of the creme fraiche and watercress leaves with each batch and reserving about 2 dozen whole leaves for a garnish. Puree each batch and transfer to a fine-meshed strainer held over a large mixing bowl that fits inside the ice water bath, using a rubber spatula to press the puree through the strainer. Taste the puree, adjust the seasonings, if necessary, with more salt and pepper, and stir in the lemon juice. Place the bowl of soup inside the ice water bath and chill it until cool, stirring occasionally, about 1 hour. Remove the bowl of soup from the ice water bath, dry its underside, cover with plastic wrap, and refrigerate until thoroughly chilled. Before serving, taste the soup. If it is too thick, thin it with a little cold milk, chicken stock, or water, to a thick, creamy consistency. Adjust the seasonings, if necessary. Ladle into chilled bowls and decoratively garnish each serving with a few of the reserved watercress leaves.
Melon Martini 3 ounces vodka 1 ounce Midori 1/2-ounce lime juice Slice of melon Instructions: Add vodka, Midori, and lime juice to a cocktail shaker, stir, strain into martini glass, garnish with slice of melon.
Amaretto Chocolate Tart with Apricot Cream Butter, for greasing the tart pan 1 cup all-purpose flour, plus more for dusting 1/2 cup almond flour 1/3 cup slivered almonds 1/3 cup unsweetened cocoa powder 3 tablespoons sugar 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled 1/4 teaspoon fine sea salt 2 tablespoons iced water, plus extra, as needed 2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces) 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature 3 eggs, beaten 2 tablespoons amaretto liqueur 2 tablespoons sugar 1 teaspoons pure vanilla extract 1/2 cup heavy whipping cream 1/4 cup apricot jam, such as Bonne Maman 1/2 teaspoon pure vanilla extract Special equipment: One 9-inch tart pan with a removable base Instructions: Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan. For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes. Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes. For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour. For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream. Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.
Oyster Pan Roast 1/4 cup clam broth or juice 1 tablespoon sweet butter 1/4 teaspoon celery salt 1/2 teaspoon Worcestershire sauce 6 extra-select shucked oysters with juice 2 tablespoons sweet chili sauce 2 cups half-and-half 1 piece white toast 1 teaspoon sweet Hungarian paprika 1 package oyster crackers Instructions: In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling. Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers.
Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy 1 1/2 pounds ground veal 1 pound ground beef Salt and pepper 2 cloves garlic, grated or minced 1 large egg, plus 1 egg yolk 2 handfuls grated Parmigiano-Reggiano 2 handfuls plain bread crumbs 3 tablespoons sliced or finely chopped sage leaves 3 tablespoons extra-virgin olive oil 8 ounces Gorgonzola 1 tablespoon butter 2 fresh bay leaves 1 onion, finely chopped 1 cup chicken stock 1 (15-ounce) can crushed tomatoes 1/2 cup cream Instructions: Preheat oven to 400 degrees F. Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes. Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.
Moscow Mule 36 ounces chilled ginger beer 2 cups chilled vodka 1 lime, juiced Instructions: Fill a 2- or 3-quart pitcher halfway with ice. Add the ginger beer, vodka and lime juice. Stir to combine. Serve in copper mugs (or a regular glass will work!). Enjoy!
Double Chocolate Silk Pie 24 chocolate sandwich cookies 5 tablespoons salted butter, melted 4 ounces unsweetened baking chocolate 1 1/2 cups sugar 2 sticks (1 cup) salted butter, softened 1 teaspoon vanilla extract 4 large eggs Whipped cream, for serving Instructions: For the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool. For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit. In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined. Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.
Baked Cheese Crepes 6 large eggs 1/3 cup whole milk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 tablespoons (about) unsalted butter 8 ounces fontina cheese, cut into 1/2-inch cubes 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes 1/4 cup thinly sliced fresh basil leaves 1 cup Marinara Sauce, recipe follows 1/4 cup freshly grated Parmesan Instructions: Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate. Preheat the oven to 400 degrees F. Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes. 1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 2 (32 ounce) cans crushed tomatoes 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) Yield: 2 quarts Prep Time: 10 minutes Cook Time: 1 hour 10 minutes
Wilted Greens with Bacon Vinaigrette 4 hearts romaine, chopped 4 slices bacon 2 tablespoons sugar 1/4 cup vinegar Kosher salt and freshly ground black pepper Instructions: Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.