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Millionaire's Shortbread 2 sticks butter, cut into small pieces, plus more for preparing pans 2 cups all-purpose flour, plus more for preparing pans 2/3 cup sugar 1/2 teaspoon salt 2 (14-ounce) cans sweetened condensed milk 2 tablespoons butter 3/4 pound good-quality milk chocolate Instructions: Preheat the oven to 350 degrees F. Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely. In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature. In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
Fried Fish Sandwich Vegetable oil, for frying 1 cup cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 tablespoon kosher salt One 12-ounce bottle amber beer, such as Dos Equis 2 teaspoons hot sauce, such as Tabasco Two 6-ounce tilapia fillets, cut in half Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Lemon Tarragon Tartar Sauce, recipe follows 4 soft potato rolls, such as Martin's 1 head green leaf lettuce Lemon wedges, for serving 1 cup mayonnaise 2 tablespoons minced bread and butter pickles 2 tablespoons minced bread and butter pickles 2 tablespoons minced scallions 1 tablespoon capers, drained and coarsely chopped 1 tablespoon minced fresh tarragon 1 teaspoon stone ground mustard Zest of 1 lemon Juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Fill a Dutch oven halfway full with oil and heat to 350 degrees F. Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce. Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets. Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce. Serve with lemon wedges. Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.
Gina's Vanilla Bean Champagne Cocktail 2 ounces peach nectar 1/2-ounce vanilla bean syrup, recipe follows Dry sparkling wine 1/2 cup water 1/2 cup sugar 1 vanilla bean Instructions: Add the peach nectar and vanilla bean syrup to a champagne flute. Top with sparkling wine and serve.; In a small saucepan, combine the water and sugar. Split the vanilla bean in half and scrape off the seeds with a paring knife. Add the seeds and the pod to the saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Simmer on low until thickened, about 5 minutes. Strain and let cool completely before using.;
Malena About 10 1/2 ounces beef sirloin 7 ounces potatoes 1 tablespoon olive oil About 1/4 cup freshly ground black pepper About 1/4 cup diced leek About 1/4 cup freshly diced green onions About 1/4 cup red cabbage, thinly sliced About 1/4 cup mushrooms, thinly sliced White wine, to your liking 2 grams sweet potatoes, thinly sliced About 1/4 cup onions About 1/4 cup (or less) soy sauce Salt and freshly ground black pepper, to taste Red wine Balsamic vinegar Pinch sugar Pinch salt Hot sauce, optional Instructions: Place steak on grill or in oven and cook for about 3 minutes per side. Roast the potatoes in the oven until they are soft in the middle. In a pan, add oil and saute vegetables until al dente or cooked to a crisp. Season with salt. Add mushrooms and then add some white wine. Add the sweet potatoes and cook. Season vegetables with salt and pepper, to taste.; Salsa: In a small saucepan on low heat, add red wine and balsamic vinegar. Simmer until you reach a thick consistency. Add sugar and salt to your liking. To spice it up, add drops of hot sauce.
Pan-Seared Tilapia 2 tomatoes, seeded and chopped (about 2 cups) 1 small onion, chopped (about 1/2 cup) 2 tablespoons chopped fresh cilantro leaves 1 lime, juiced 1 tablespoon olive oil Minced fresh chile of choice, see Cook's Note* Canola oil, for frying 6 fillets of tilapia (about 6 ounces each) Sea salt and freshly ground black pepper Flour, for dusting Instructions: To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish. Preheat the oven to 200 degrees F. Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking. While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary. Serve warm, passing the tomato salsa separately.
Strawberry Chocolate Mini Trifles 1 pound strawberries 1/4 cup sugar 1 cup heavy cream 1 teaspoon pure vanilla extract One 3.1-ounce box instant chocolate mousse mix, such as Dr. Oetker 2 cups coarsely crumbled chocolate wafer cookies Instructions: Reserve 2 strawberries for garnish, then dice the remaining strawberries. In a medium bowl, combine the diced strawberries and 2 tablespoons of the sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert. In a large cold bowl, combine the heavy cream, vanilla and remaining 2 tablespoons sugar. Using a whisk or hand mixer, whip the cream to medium peaks. Transfer to a 1-gallon releasable plastic bag and refrigerate until ready to use. Prepare the mousse mix according to the package instructions. Transfer to a 1-gallon resealable plastic bag. Set aside about 1/4 cup of the crumbled chocolate wafer cookies for garnish. Fill the bottom third of each dessert cup with the remaining crumbled cookies. Cut about 1/2 inch off the bottom corner of the plastic bag filled with the mousse. Pipe the chocolate mousse into the cups, filling them about two-thirds of the way up. Top with the diced strawberries, filling up each cup to the top. Let chill about 20 minutes. To garnish: Cut about 1/2 inch off the bottom corner of the plastic bag filled with the whipped cream and pipe onto the chocolate mousse in each dessert cup. Sprinkle with the reserved crumbled cookies. Slice the remaining 2 strawberries into quarters. Place a strawberry quarter on top of each and refrigerate until ready to serve. The desserts should be served the same day they are made.
Chile Rub 1 tablespoon ancho chile powder 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon garlic powder 1 teaspoon cayenne pepper 3 ounces corn oil 3 ounces clarified butter 1/4 cup white onion (diced small) 2 cloves garlic (thinly sliced) 1 teaspoon ground cumin 2 teaspoon tomato paste 4 chipolte chiles (in adobo) 3 tablespoons light brown sugar 1 1/4 cups water 1/4 chopped cilantro 1/4 cup Sierra Nevada Pale Ale 2 teaspoons ground coriander 1 tablespoon corn oil 30 ounces cooked chopped spinach 4 ounces shallots, peeled and finely chopped 6 ounces grated Parmesan cheese 1 quart heavy cream 12 ounces butter, refrigerated until ready to use 1 1/2 tablespoons Kosher salt 2 teaspoons ground black pepper Instructions: To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking. For the Chipotle Chile Sauce: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill. For the Creamed Spinach: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper.
Beef Tenderloin Filets with Habanero Butter One 2-pound center-cut beef tenderloin, cut into four 2-inch steaks Kosher salt and fresh cracked black pepper 1 tablespoon grapeseed oil 4 tablespoons unsalted butter 1 stick unsalted butter, room temperature 1 habanero, seeded, minced Zest and juice of 1 lime 2 tablespoons minced shallot 2 tablespoons minced roasted garlic, see Cook's Note 1 tablespoon minced parsley 1 teaspoon kosher salt 4 to 5 turns fresh ground black pepper Instructions: For the beef tenderloin: Put a rack in the center of the oven and preheat to 150 degrees F, or lowest temperature setting. Season the steaks liberally all over with salt and pepper. Place on a rack over a roasting pan and cook until an instant-read thermometer reads 125 degrees F when inserted into the thickest part of a steak, about 90 minutes. Rest for 10 minutes. Meanwhile, make the habanero butter: Whisk together the butter, habanero, lime zest and juice, shallot, roasted garlic, parsley, salt and pepper. Refrigerate, covered, to firm up slightly. Set a large cast-iron skillet over high heat. Get it extremely hot, and then add the grapeseed oil. Add the rested steaks and cook for 1 minute to add color, turn and cook 1 minute on the second side. Add the butter; as soon it starts to melt spoon it over the meat, and then immediately remove the steaks from pan. Rest 8 minutes and serve with the habanero butter on top.
Spaghetti and Meatballs 6 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tablespoons finely chopped fresh parsley leaves 1 cup milk 4 thick slices firm white bread, crust removed, cut into cubes, about 2 cups 2 pounds ground beef 2 pounds ground pork 1 egg 1/2 cup freshly grated Parmesan, plus more for serving Kosher salt and freshly ground black pepper 1/2 pound mozzarella cheese, cut into 10 (1-inch) cubes 2 cups heated Sugo Sauce, recipe follows 1 pound dried spaghetti 8 fresh basil leaves 3 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, chopped 1/2 bunch fresh basil leaves, hand torn 1 cup pitted Alfonso olives 2 tablespoons capers, drained 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed, liquid reserved Kosher salt and freshly ground black pepper Instructions: Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube. Preheat the oven to 350 degrees F. Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes. Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the Sugo Sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan. Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Yield: 2 cups
The Definitive Mashed Potato 2 pounds yellow Finnish potatoes 1/2 cup unsalted butter, at room temperature 1 tablespoon minced garlic 1 1/2 cups heavy cream, or more to taste Sea salt, preferably gray sea salt Freshly ground black pepper 1/2 to 2/3 cup extra-virgin olive oil Instructions: Preheat oven to 325 degrees F. Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, scatter onto a baking sheet and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Smash the potatoes with a large fork or potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste.
Buttery Garlic Herb Knots 1/2 recipe Simple Pizza Dough, recipe follows 16 tablespoons (2 sticks) unsalted butter, room temperature 2 tablespoons fresh thyme leaves, minced 2 tablespoons fresh rosemary leaves, minced 3/4 cup grated Parmesan, divided 10 cloves garlic, grated Bench flour 2 teaspoons kosher salt 1 3/4 cups warm water (105 to 110 degrees F) 1 envelope active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 3 tablespoons olive oil 4 cups bread flour, plus more for dusting 2 teaspoons salt Nonstick spray Instructions: Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F. Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic. Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough. Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet. Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes. Meanwhile, in a small saucepan over low heat, melt the remaining herb butter. Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy! In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
Ultimate Pumpkin Pie 2 cups all-purpose flour, plus more for dusting 5 teaspoons sugar Salt 12 tablespoons cold unsalted butter, cut into small pieces 1 15-ounce can pure pumpkin 2 tablespoons unsalted butter, softened Salt 3 large eggs, plus 1 egg white 1/2 cup sugar 1 cup heavy cream 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 cup pecans 1 cup fresh cranberries, or frozen, thawed and drained 1 2.3-ounce package amaretti cookies (about 12) Instructions: Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes. On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill. Place a baking sheet on the bottom oven rack and preheat to 375. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar. Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325 and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely. Meanwhile, make the topping: Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.
Salisbury Steak with Mashed Potatoes and Parsnips and Cress 3 large starchy potatoes, peeled and cut into chunks 2 parsnips, peeled and cut into chunks 1/2 cup milk or cream 1/4 cup finely chopped flat-leaf parsley Salt and freshly ground black pepper Ground nutmeg 1 1/2 pounds ground sirloin 3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce 1 egg 1/2 cup saltine crumbs 3 tablespoons grated onion and juice grate directly over meat 1 tablespoon extra-virgin olive oil 2 tablespoons butter 2 medium onions, chopped 1 bay leaf 2 cloves garlic, chopped 1 1/2 teaspoons ground or rubbed sage, half a palmful 2 tablespoons all-purpose flour 1 1/2 cups beef stock 4 cups loosely packed watercress Instructions: Preheat the oven to 425 degrees F. Put the potatoes and parsnips in large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and parsnips and return them to the hot pot. Add the milk or cream and mash. Stir in the parsley, and season with salt, pepper and nutmeg, to taste. Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire, the egg, cracker crumbs, grated onion, salt and pepper, to taste. Cover a baking sheet with parchment paper. Mix meat to combine and form into 4 oval shaped loaves, no more than 1 1/2 inches thick and arrange them on a baking sheet. Drizzle with about 1 tablespoon extra-virgin olive oil and bake for 20 minutes. While meat is in oven, in a medium skillet over medium heat add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste. Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes. Sprinkle in the flour and stir 1 minute, then whisk in the stock, 2 tablespoons Worcestershire and season liberally with black pepper, to taste. Cook for 1 minute to thicken the sauce. Serve the steaks, on individual plates, whole or sliced with gravy on top, a mound of mashed potatoes and parsnips and 1 cup of watercress leaves alongside.
Fudge Pops 3 cups milk 1/2 cup chocolate milk powder 2 tablespoons malted milk powder 2 tablespoons light corn syrup Instructions: In a blender combine the milk, chocolate milk powder, malt powder, and corn syrup and blend well. Pour into a popsicle mold with lids, insert wooden sticks, and then freeze. Notes about the recipe: Why buy these when they're so easy to make. And the kids can do it themselves, as long as you clean up the counter afterwards. Buy popsicle molds at specialty cookware shops or a large discount store like target in the summer. I used to ride my bike up town to the dairy store and buy these to keep me cool in the summer. We didn't have air conditioning so this was the alternative.
Crispy Asian Brussels Sprouts Salad One 16-ounce bag shaved Brussels sprouts 1/4 cup olive oil Kosher salt and freshly cracked black pepper 2 tablespoons rice wine vinegar 1 teaspoon Dijon mustard Zest and juice of 1/2 orange 2 scallions, thinly sliced 1/2 cup toasted slivered almonds 1/2 cup fried wonton strips, for garnish Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly. Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste. Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.
No Can Beato This Taquito 4 tablespoons olive oil 1 large red onion, diced 1 red bell pepper, julienned 2 jalapenos, seeded and diced 2 medium red potatoes, diced into 1/2-inch cubes 2 tablespoons minced garlic 2 pounds boneless, skinless chicken breast, cut into 1-inch strips 1 tablespoon dried oregano 1 teaspoon ground cumin Salt and pepper Salt and pepper 3 ounces your favorite tequila 1 lime, juiced 2 tablespoons minced fresh cilantro 24 corn tortillas Canola oil, for frying Guacamole, recipe follows Tomatillo Salsa, recipe follows 3 ripe avocados, peeled and pitted 1 jalapeno, seeded and minced 1/4 cup diced red onion 1/4 cup diced tomato 1/2 bottle your favorite beer 4 tablespoons sour cream 1 lime, juiced Small handful fresh cilantro leaves (about 1/4 cup) Salt and pepper 8 fresh tomatillos Olive oil, for grilling 1/2 cup diced red onion 1 teaspoon minced garlic 1 teaspoon chopped fresh cilantro 1 tablespoon white vinegar 2 tablespoons hot sauce 1/2 cup plus 3 tablespoons diced tomato Salt and pepper 2 tablespoons sour cream Instructions: In medium saute pan over medium to high heat, add the oil, onion, red bell pepper, jalapeno pepper, potatoes, garlic and chicken. Saute until the chicken is cooked and the vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste. Deglaze the pan with the tequila and lime juice and let simmer until the liquid is almost evaporated. Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro. Wrap the tortillas in paper towels and microwave for 2 minutes to make the tortillas pliable. Place about 4 tablespoons of the chicken mixture on 1 tortilla, roll tightly and close with a toothpick. In large cast iron skillet, heat 1/2 inch of canola oil to 350 degrees F. Cooking in batches, add the rolls to the hot oil, placing them seam-side down. Cook until golden brown, about 2 minutes, and turn to cook the other side until golden brown. Remove and drain on paper towels. Remove the toothpicks and serve with the Guacamole and Tomtillo Salsa. Place the avocados, jalapeno, red onion, tomato, beer, sour cream, lime juice, cilantro, salt and pepper in a blender and puree. Rub the tomatillos with oil; grill until browned all over. Place the tomatillos in a blender with the red onion, garlic, cilantro, vinegar, hot sauce, 1/2 cup of the tomatoes and 1/4 cup of water and puree. Season with salt and pepper. Top with the sour cream and remaining 3 tablespoons tomatoes and serve.
Herbed Rice Pilaf 3 tablespoons unsalted butter 1 cup long-grain white rice 1 small onion, chopped 3 sprigs fresh thyme Kosher salt and freshly ground black pepper 2 cups chicken stock 2 tablespoons fresh flat-leaf parsley, chopped Instructions: Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.
Shrimp and Mango Summer Rolls 1/4 cup unsweetened coconut milk 3 tablespoons cashew butter 1 tablespoon agave nectar 1 tablespoon fresh lime juice 2 teaspoons fish sauce (nam pla) 1 to 2 teaspoons Asian chili garlic sauce 12 small shrimp, peeled and deveined One 1.76-ounce package vermicelli noodles (bean thread) 2 tablespoons mirin 1 large ripe avocado 1 large ripe mango 8 rice spring roll wrappers (banh trang) 24 Thai basil leaves or mint leaves Instructions: For the cashew sauce: Whisk the coconut milk, cashew butter, agave nectar, lime juice, fish sauce and chili garlic sauce in a bowl with 1 tablespoon water until smooth. For the summer rolls: Bring 4 cups water to a boil in a small pot and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise. Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool. Meanwhile, halve, pit, peel and slice the avocado into 1/4-inch slices. Peel, pit and slice the mango into thin strips and set aside. Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable. Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row on the basil. Place 2 slices of avocado across the shrimp, top with some vermicelli and finish with 2 mango slices. Fold in the sides of the wrapper and roll tightly. Place the roll on a tray with the Thai basil-side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side.
Almond Logs 1/4 of the Ultimate Butter Cookie Dough 1 egg white, slightly beaten 1/4 cup finely chopped blanched almonds 1/4 cup sugar Instructions: Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Place the egg white into a shallow dish or pie pan. Mix the almonds and sugar into another shallow dish or pie pan. Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a strand about 12 inches long. Dip each strand first in the egg white, coating the strand on all sides, then roll the strand in the almond sugar mixture. Place the coated strands on the prepared baking sheet and cut each strip into 8 equal pieces. Separate each cookie slightly for baking. Bake at 350 degrees for 15 minutes until very lightly browned.
Cranberry-Orange-Cinnamon Vodka Tonic 1 cup granulated sugar 6 fresh or frozen and thawed cranberries One 2-inch strip orange peel 2 tablespoons freshly squeezed orange juice 1 shot (1 1/2 ounces) best quality cinnamon vodka 1 teaspoon orange liquor, such as Triple Sec Plain, cranberry or orange flavored tonic water Instructions: For the simple syrup: Bring the sugar and 1 cup water to a boil in a small saucepan. When the sugar is completely dissolved, remove the saucepan from the heat and cool the syrup to room temperature. For the vodka tonic: Muddle the cranberries, orange peel and 1 to 2 tablespoons simple syrup (depending on how sweet you like your drink) in a rocks glass. Add the orange juice, vodka and orange liquor, fill 3/4 of way with the tonic and add ice cubes. Serve immediately. Reserve the remaining simple syrup for another use. It will keep in the refrigerator, covered, for up to 1 month.
Bruschetta 8 ripe tomatoes 8 slices large country bread 8 cloves garlic 16 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Blanch the tomato in boiling, salted water for about 15 seconds. Drain and plunge into ice water. Drain and peel. Cube the tomatoes and drain again to remove excess moisture. Cut the slices of bread in half and toast them on both sides until golden brown and crispy. Peel the garlic and cut in halves. Rub the toasted slices of bread with the garlic and drizzle each with 1 tablespoon of olive oil. Top the slices with crushed tomato pulp. Season with salt and pepper. Serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps 3/4 cup barbecue sauce 1/4 cup red wine vinegar 1/2 cup olive oil 1/2 avocado, peeled, seed removed, and large diced 1 chipotle chili in adobo 2 chili lime tortillas Spray olive oil 6 cups mesclun greens 4 boneless, skinless chicken breasts, grilled, julienned Favorite salsa Instructions: To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use. To make the tortillas, preheat the oven to 450 degrees F. Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy. To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas.
Mini Meatball Sliders 2 pounds ground beef (preferably chuck) 1/2 cup panko or other breadcrumbs 1/2 cup whole milk 2 cloves garlic, minced Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1/2 onion, diced 1 24-ounce jar marinara sauce 24 dinner rolls 2 cups grated mozzarella cheese Instructions: Combine the beef, breadcrumbs, milk, garlic, 1/2 teaspoon salt, and pepper to taste in a large bowl and knead the mixture together with your hands. Roll into heaping-tablespoon-size balls. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes; remove to a plate. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the meatballs and cook, turning, until browned all over, about 1 minute. (You might have to do this in 2 batches.) Pour in the marinara sauce and return the onion to the skillet; gently stir. Cover and simmer 20 minutes. When ready to serve, split the dinner rolls and sprinkle some mozzarella on the bottom rolls. Top each with a meatball, some sauce and more mozzarella and sandwich with the top rolls.
Pork Lovers Baked Beans 2 tablespoons butter 1 large onion, diced 1 jalapeno, seeded and chopped 1 pound Mexican chorizo Three 28-ounce cans baked beans 1/2 cup mustard 1/4 cup barbecue sauce 1/4 cup ketchup Several dashes hot sauce 6 thin slices bacon Instructions: Preheat the oven to 325 degrees F. Melt the butter in a saucepan over medium-high heat and fry the onion and jalapeno for a couple of minutes. Add the chorizo and saute until almost cooked, about 5 minutes. Pour onto a paper towel-lined plate to drain excess grease from the chorizo. Pour the beans into a 13-by-9-inch baking dish. Add the mustard, barbecue sauce, ketchup and hot sauce. Add the chorizo mixture and stir it all together. Lay the bacon slices on top and bake until the beans are bubbly and the bacon is brown, about 1 hour.
Fresh Corn \Grits\ 4 ears corn 1 large onion 8 fresh thyme sprigs 4 garlic cloves 3 bay leaves 1 tablespoon black peppercorns Extra-virgin olive oil, for coating the pan Kosher salt Instructions: Preheat the oven to 425 degrees F. Pull back the husks from the corn to expose about 3 inches of the cob. Place the corn on a sheet pan. Quarter the onion and add it to the sheet pan. Roast until the husks start to brown and the corn is just cooked, about 20 minutes. Remove the husks and silks from the corn. Stand each cob on its end in another sheet pan and, holding the top, slice downward along the cob to remove the kernels. (Doing this over a sheet pan catches the kernels for you.) Set the kernels aside. Place the cobs, roasted onion, thyme sprigs, garlic, bay leaves and peppercorns in a pot and cover with water. (If you need to, snap the cobs in half to fit into the pot.) Bring to a boil, then reduce to a gentle simmer for 45 minutes to make a stock. Place half of the corn kernels in a blender with one ladle of the developing stock and puree until smooth. Transfer the remaining kernels to a cutting board and roughly chop. Coat a large saute pan with some olive oil and set over medium-high heat. Add the chopped corn mixture to the pan and cook just to sweat and soften it, 3 to 5 minutes. Scoop up some of the roasted onion pieces from the stock and add to the corn mixture. Pour in the corn from the blender and 1 cup of the corn stock. Cook until the grits thicken to a porridge-like consistency, another 5 minutes or so. If they are too thick, add more stock; if too think, cook them a bit longer. Season with salt.
Positively, Absolutely, Not Real Bouillabaisse 1 pound raw fish heads, bones, tail, and lobster tail shell 4 whole fresh bay leaves 1 teaspoon coarse sea salt 1/2 teaspoon whole black peppercorns 6 cups water 1/2 cup olive oil, divided 6 ounces onion, coarsely chopped 3 ounces fennel bulb, coarsely chopped 1 teaspoon coarse sea salt, divided 1/2 cup dry white wine 1 (14 1/2-ounce) can diced tomatoes, undrained 1/4 cup fresh flat-leaf parsley, chopped 1 (3-inch) piece orange peel, optional 1/16 teaspoon saffron 8 ounces firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature 8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature 2 cloves garlic, crushed 1/4 teaspoon cayenne pepper 8 ounces mussels, cleaned and beards trimmed, at room temperature 1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature 1 baguette, sliced 1 clove garlic, cut in half 1 recipe Rouille, recipe follows, optional 1 large red bell pepper 3 large cloves garlic, peeled 1 fresh red chile, stem removed and seeded 1 teaspoon freshly squeezed lemon juice 1/4 teaspoon coarse sea salt 1/2 cup olive oil Instructions: For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strain, discard solids, and set the stock aside. To make the stew: Place 1/4 cup olive oil in a clean 6-quart pot and set over medium heat. When the oil shimmers, add the onions, fennel, and 1/2 teaspoon sea salt. Saute until semi-translucent, about 10 minutes, stirring frequently. Deglaze the pan with the wine and scrape any bits from the bottom of the pan. Add the reserved fish stock, tomatoes, parsley, orange peel and saffron, if desired. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a simmer and cook for 15 minutes. Increase the heat to high. Add the remaining 1/4 cup olive oil, the remaining 1/2 teaspoon sea salt, fish, garlic, and cayenne pepper. Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally. Remove the pot from the heat, add the mussels and lobster, cover, and let stand until the fish is cooked through and the mussels open, 2 to 4 minutes. Discard any unopened mussels. To serve: Set the broiler to high. Lightly rub the baguette slices on both sides with the garlic. Place the prepared bread slices on a half sheet pan and broil, 1 inch away from the broiler, for 1 to 2 minutes. Turn the slices over and broil for another 1 to 2 minutes. Top with Rouille, if desired, and serve with fish stew. Cook the bell pepper over a gas burner set to high, turning every few minutes, until the skin blackens and is thoroughly charred. Remove the pepper to a metal mixing bowl, cover with a spare pot lid, and cool for 5 minutes. Remove the blackened skin from the pepper by rubbing with a clean kitchen towel. Pull out the stem and seed cluster and discard along with the skin. Place the roasted and skinned pepper, garlic, chile, lemon juice, and salt in the bowl of a mini-food processor. Process until smooth, 1 to 2 minutes. Stop and scrape down the side of the bowl once or twice. With the food processor running, slowly drizzle in the olive oil until thick. Serve with fish stew.
Smoked Sausage, Butternut Squash and Wild Rice Soup 2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks 2 tablespoons olive oil Salt Freshly ground black pepper 12 cups chicken stock 2 1/2 cups chopped onions 1 cup wild rice 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch 2 cups fresh corn kernels 1 1/2 cups half-and-half 1 tablespoon chopped fresh parsley leaves Instructions: Preheat the oven to 400 degrees F. Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside. In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.
Mini Shrimp Rolls Kosher salt 1 bay leaf 1 pound medium shrimp, peeled and deveined 1 rib celery, minced 1 small shallot, minced 1 tablespoon chopped fresh tarragon 1/3 cup mayonnaise 1/2 teaspoon Dijon mustard 1/2 lemon, juiced Freshly ground pepper 12 slider rolls, split 3 tablespoons butter 1 clove garlic, minced Instructions: Heat the broiler. Bring a large pot of water to a simmer. Add a large pinch of salt, bay leaf and the shrimp and simmer for 2 minutes. Drain and rinse under cold water to stop the cooking. Dry very well with paper towels and then chop the shrimp. Combine the celery, shallot, tarragon, mayonnaise, Dijon mustard, lemon juice, salt and pepper in a medium bowl, and then stir in the shrimp. Combine the butter and garlic together in a medium-size microwave-safe bowl and melt in the microwave until melted, about 20 seconds. Brush the top and bottoms of the rolls with the garlic butter. Place under the broiler and cook until toasted and golden brown, about 2 minutes. Add about 2 tablespoons of the shrimp mixture to the bottom bun and top with the remaining bun halve. Secure with a bamboo skewer. Serve immediately.
Ginger O 2 (1 1/2 by 1-inch) slices fresh ginger, plus slices for garnish 1 slice orange Ice 3/4-ounce rum 3/4-ounce orange-flavored rum 2 ounces pomegranate juice 1-ounce fresh lime juice 1-ounce simple syrup (equal amounts sugar and water heated until sugar dissolves; cool) Splash soda water Instructions: Muddle the ginger and the orange in a glass with some ice. Add the remaining ingredients and strain into a glass filled with ice. Garnish with ginger slices and serve.
Caribbean Blaze Shrimp 3 pounds small (25 to 30/ per pound) uncooked shrimp 1 medium onion 1 medium green pepper 1 medium red pepper 8 to 10 cloves fresh garlic 4 ounce (1 stick) butter 2 ounces coconut butter 1/2 teaspoon oregano 1 tablespoon salt 1/4 teaspoon ground cumin 1 ounce hot red pepper sauce 21 ounces tomato puree 1/2 cup Sherry Serving suggestion: 5 to 6 cups cooked white rice. Instructions: Peel and devein the shrimp (use deveiner). Finely chop the onion. Core and slice green and red peppers into 1/4-inch strips. Peel and mince garlic cloves. Using a 12-inch, deep stir-fry pan, over low heat, melt butter and coconut butter. Add garlic, onions, oregano, salt, cumin powder, and hot red pepper sauce. Cook at low heat for approximately 2 minutes, stirring occasionally. Add shrimp and red and green peppers and stir-fry over medium-high heat for about 5 minutes, stirring occasionally. Add the tomato puree and Sherry. Cook at medium heat uncovered for 10 minutes. Tightly pack 1 cup of cooked white rice into a medium bowl and turn the bowl upside down over the center of a large round serving dish, releasing the rice in its bowl shape. Arrange shrimp around the rice. Peel and slice kiwi into half moon shapes and use as a garnish. Voila! Turn the music on and enjoy a relaxing Caribbean feast!
Tuna Avocado Open-Faced Sandwiches with Crunchy Slaw and Five-Spice Oranges 3 tablespoons rice wine vinegar, plus more for drizzling 2 tablespoons toasted slivered almonds 3 teaspoons light soy sauce 1 teaspoon grated ginger 1 teaspoon honey 4 scallions, chopped Freshly ground black pepper 4 cups prepared coleslaw mix 3 tablespoons light mayonnaise 1 1/2 teaspoons toasted sesame oil Two 5-ounce cans solid white tuna packed in water, drained 4 slices whole wheat bread, lightly toasted 1 firm-ripe avocado 1/2 cup alfalfa or broccoli sprouts 3 oranges, cut into wedges 1/2 teaspoon five-spice powder Four 6-ounce glasses reduced-fat milk Instructions: Whisk together 2 tablespoons of the vinegar, the almonds, 1 teaspoon soy sauce, the ginger, honey, half of the scallions and some pepper. Toss with the coleslaw mix and set aside. Mix together the remaining scallions, vinegar and soy sauce, the mayonnaise, sesame oil, tuna and some pepper. Divide evenly among the slices of bread. Cut the avocado into thin slices, and fan a quarter of avocado across each sandwich. Garnish with the sprouts. Drizzle lightly with vinegar and sprinkle with pepper. Toss the oranges with the five-spice. Divide the sandwiches, slaw and oranges evenly among four plates. Serve with milk.
Roasted Sweet Potato Wedges 5 garnet yams 1/2 cup olive oil (or enough to coat the yams) Salt and freshly ground pepper 1/4 bunch fresh parsley, chopped 2 cups canola oil, for frying Ketchup or other favorite condiment, for serving Instructions: Preheat the oven to 375 degrees F. Wash the yams and slice into 1/4-inch-thick wedges. Place the yams in a large mixing bowl and coat with the olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Roast the yams until tender to the touch, about 30 minutes. Put the canola oil in a frying pan and heat to 180 degrees F. Fry the yams on each side until the outside is brown and caramelized. Season with salt, pepper and the chopped parsley. Serve with ketchup or your favorite condiment.
Rosemary Marinated Chicken Thighs with Spicy Orange Glaze and Orange-Pineapple Relish 2 tablespoons olive oil 1 red onion, coarsely chopped 4 cloves garlic, coarsely chopped 6 cups fresh orange juice 1 teaspoon cascabel chile powder Salt and freshly ground pepper 3/4 cup olive oil 3 cloves garlic, chopped 2 tablespoons chopped fresh rosemary 8 chicken thighs, skin on Salt and freshly ground pepper Spicy Orange Glaze 2 oranges, peeled and segmented 1/2 pineapple, peeled and diced 1 red onion, thinly sliced 1 tablespoon chopped fresh rosemary 1/4 cup red wine vinegar 2 tablespoons olive oil Salt and pepper Instructions: Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside. Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side. Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.
The Best M&M Cookies 2 3/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 1/2 sticks (1 1/4 cup) unsalted butter, softened 1 3/4 cup packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 2 cups candy-coated chocolates, such as M&M's Instructions: Sift the flour, baking powder, baking soda and salt into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour. Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.
Steak and Eggs Migas 1 tablespoon light brown sugar 1 tablespoon espresso powder 2 teaspoons chile de arbol powder 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons granulated garlic 2 teaspoons ground ginger 2 teaspoons granulated onion 2 teaspoons dried oregano Two 8-ounce hanger steaks 1 tablespoon EVOO, plus more for the pan 2 limes, halved 2 tablespoons fresh cilantro, finely chopped 3 medium plum tomatoes, seeded and diced 1 clove garlic, finely chopped 1 small jalapeno, seeded and finely chopped Kosher salt and freshly ground black pepper Hot sauce, for seasoning 8 corn tortillas 1 tablespoon cold unsalted butter 8 large eggs, beaten Kosher salt and freshly ground black pepper 1 bunch fresh cilantro, finely chopped 1 bunch spring onions, thinly sliced on the bias Instructions: For the steak rub: Combine the sugar, espresso powder, chile de arbol powder, coriander, cumin, granulated garlic, ginger, granulated onion and oregano in a small bowl until well mixed. For the steak: Pound the steaks with a meat mallet to an even thickness. Coat the steaks with the oil and then rub with the steak rub. Heat a large cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Place each steak in the hot pan and cook until browned, about 4 minutes per side for medium rare. Remove from the heat and allow to rest 5 minutes before slicing on the bias. Reduce the heat to medium-high. Place the limes cut-side down in the hot pan and cook until slightly charred, 3 to 5 minutes. Remove from the heat and set aside until ready to serve. For the salsa: Place the cilantro, tomatoes, garlic and jalapeno in a medium bowl and stir to combine. Add salt, pepper and hot sauce to taste. For the eggs migas: Heat the tortillas directly over a flame or on a grill pan over high heat until heated through and just beginning to brown, about 1 minute per side. Remove from the heat. Slice the tortillas in half and then into 1/2-inch strips (the length of the strips will vary). Set aside. To a nonstick pan over medium heat, add the cold butter and cook until melted. Add the eggs and scramble slightly until beginning to come together but still runny, about 2 minutes. Add the tortilla strips and mix, cooking until the eggs reach desired consistency, 2 to 5 minutes. Season with salt and pepper. Top the sliced steak with some eggs and sprinkle with the chopped cilantro and spring onions. Serve with the salsa and charred limes on the side.
Town House® Flatbread Crisps® Crusted Mahi Mahi with Curry Dill Aioli Vegetable oil, for frying 1 box Townhouse Flatbread Crisps 2 pounds mahi mahi, skin removed 2 teaspoons ground cumin 1 teaspoon curry powder 1 teaspoon chili powder 1 teaspoon Cajun seasoning Salt and freshly ground black pepper All-purpose flour, for dredging 4 eggs, beaten Curry Dill Aioli, for dipping, recipe follows 1 egg 3 egg yolks 1 tablespoon mild curry powder 1 tablespoon salt 1 teaspoon black pepper 1 cup olive oil 1/2 cup lime juice 1 small bunch fresh dill, chopped Instructions: Heat a pot of vegetable oil to 350 degrees F. Put the Townhouse Flatbread Crisps in the bowl of a food processor and pulverize to breadcrumb consistency. Slice the fish into 1 to 2-inch sticks and sprinkle with the cumin, curry powder, chili powder, Cajun seasoning, salt and pepper. Dredge the fish first in the flour, then the egg wash and lastly the cracker crumbs. Fry the fish until golden brown, about 3 minutes. Serve with the Curry Dill Aioli for dipping. In the bowl of a food processor, place the egg, yolks, curry powder, salt and pepper. Slowly drizzle in the olive oil to make a thick emulsion. Add the lime juice and dill and pulse to combine. Taste and adjust the seasoning if necessary.
Rendered Lard 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces 1/3 cup water Instructions: Preheat the oven to 300 degrees F. Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt. Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours. Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.
Housemade Habanero Pickles 10 pounds pickling cucumbers, sliced into pickle-sized rounds 6 habaneros, sliced 1/2 cup chopped garlic 2.5 quarts apple cider vinegar 1 cup kosher salt 3 tablespoons pickling spice Instructions: Put cukes, habaneros and garlic in a 5-gallon bucket. Meanwhile, bring vinegar, salt, pickling spice and 2 1/2 quarts water to a simmer in a large pot (do not boil). Pour into bucket. Let cool completely, refrigerated, then cover and continue to refrigerate 2 to 3 days more.
Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing 3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice) 1 teaspoon finely chopped grapefruit zest 1 teaspoon finely chopped orange zest 1 teaspoon finely chopped lime zest 3 tablespoons unseasoned rice vinegar 2 tablespoons mirin 1/4 cup soy sauce Pinch sugar 12 shiitake mushrooms, cleaned and stems removed Peanut oil Salt and freshly ground black pepper 4 cups mizuna leaves Instructions: Dressing: Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes. Salad: Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces. Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.
How to Make Cauliflower Mashed Potatoes \| Mock Garlic Mashed Potatoes 1 medium head cauliflower 1 tablespoon cream cheese, softened 1/4 cup grated Parmesan 1/2 teaspoon minced garlic 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt) 1/8 teaspoon freshly ground black pepper 1/2 teaspoon chopped fresh or dry chives, for garnish 3 tablespoons unsalted butter Instructions: Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter.
Ed's Lobster Roll 4 (1 1/4 to 1 1/2-pounds) whole lobsters 1 cup mayonnaise (recommended: Hellmann's and Best Foods) 1/2 stalk celery, minced 1 tablespoon freshly squeezed lemon juice Salt and freshly ground black pepper 4 top-split hot dog rolls Butter, for grilling 1 tablespoon chopped fresh chives Instructions: Place the lobsters in a heavy stockpot filled with boiling water; boil until they float, about 15 minutes. Remove from the water and put in an ice bath. When chilled, shell the meat and clean by removing any cartilage in the claw and de-veining the tail. Chop the lobster into bite-size chunks. Mix the lobster chunks, mayo, celery and lemon juice in a large bowl. Season the salad with salt and pepper. Toast the buns with butter on a griddle top or in a pan until golden brown. Divide the lobster salad among the buns. Garnish with chives.
Arctic Char with Warm Lentils 3/4 cup French green lentils, rinsed and picked over 1 bay leaf Kosher salt 1 shallot, finely chopped 1/4 cup red wine vinegar 1 1/2 pounds skin-on arctic char or mackerel fillets, pin bones removed, cut into 3-inch pieces Freshly ground pepper 1/4 cup plus 1 tablespoon extra-virgin olive oil 4 stalks celery, thinly sliced 2/3 cup packed fresh mint, roughly chopped 1/4 cup salted pistachios, chopped Instructions: Combine the lentils, bay leaf and a generous pinch of salt in a medium saucepan. Cover with water by 3 inches and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, about 25 minutes. Meanwhile, combine the shallot, vinegar and 1/2 teaspoon salt in a large bowl; set aside. Season the fish on both sides with salt and pepper. Coat a large nonstick skillet with 1 tablespoon olive oil. Add the fish skin-side down, moving the pieces around so the skin is evenly coated with oil (it?s OK to crowd the fish in the pan). Set the pan over medium heat and cook, occasionally pressing down on the fish, until the skin is golden and the fish is mostly cooked through, about 15 minutes. Flip and cook until opaque, 30 seconds to 1 minute. Transfer to a plate. Drain the lentils and add them to the shallot mixture. Stir in the celery, mint, pistachios and remaining 1/4 cup olive oil; season with salt and pepper. Divide the lentil mixture among shallow bowls and top with the fish.
Tomato and Mozzarella Fondue 1 bunch fresh basil leaves, cleaned 1 pint bocconcini mozzarella pieces Quick Tomato Sauce, recipe follows 1 (28-ounce) can whole peeled tomatoes 3 tablespoons extra-virgin olive oil 1 tablespoon minced garlic Salt and freshly ground black pepper Instructions: Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!; Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside. Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini.
Sunflower 1/2 tablespoon yeast 1 cup heavy cream, warmed 1 cup soy milk, warmed 1 cup butter, melted 4 egg yolks, beaten 1 tablespoon ground cinnamon 1 large acorn squash, cooked and seeded 1 cup sliced almonds 2 cups cornmeal 4 cups all-purpose flour 1 tablespoon salt 1 1/2 cups packed brown sugar 2 tablespoons butter 1/2 cup Chai green tea 1 cup chopped mango 1 teaspoon cinnamon 1 tablespoon maple syrup 2 cups chopped Swiss chard 2 cups goat cheese 2 cups chopped avocado 2 cups freshly chopped mint leaves 3 cups roasted sunflower seeds, divided 1 cup freshly chopped basil leaves 1 cup chopped tomatoes 1 cup grated carrots 1 cup chopped currants I cup chopped macadamia nuts 1 cup chopped almonds 3 tablespoons fresh lemon juice 1 tablespoon lemon pepper 1 teaspoon pure vanilla extract 1 teaspoon cinnamon 1 teaspoon brown sugar 8 slices Sunflower-shaped Acorn Squash Bread 4 tablespoons butter, melted Lemon and olive oil, to taste 1 cup Mango Butter Sauce Instructions: For the bread: In a large bowl, put the yeast and warmed heavy cream and soy milk. Let sit for a couple of minutes until the yeast is foamy. Add the melted butter and egg yolks to the mixture. Mix well. Add the cinnamon and mix well. Scoop the squash out of the skin and add to the mixture along with almonds and with a whisk, blend well into the mixture. Add the cornmeal and mix well. Add the flour, salt and sugar and mix well. Scoop the dough evenly into 2 (8 by10-inch) generously greased bread pans. Cover and let sit for 30 to 40 minutes. Preheat oven to 400 degrees F. Bake in a hot oven for 1 hour. Check for doneness by tapping the bottom of the loaf for a hollow sound. If not done, bake a couple of more minutes. Oven temperatures vary, so keep your eye on the bread. Remove from oven when completed and allow to sit in bread pans for 15 minutes, then remove and cool a bit before serving. For the Mango Butter Sauce: Melt butter in microwave or in a skillet. Prepare the green tea and let it sit for 5 minutes. In a blender, put the melted butter, green tea, mango, cinnamon, and maple syrup. Blend until smooth. Serve with salads or over sandwiches. For assembly: In a large bowl, combine all the ingredients but 1 cup of sunflower seeds and mix very well. Put the 1 cup of sunflower seeds off to the side. Place the bread on the plates and distribute the mixture in the bowl evenly among them. Drizzle the lemon and olive oil lightly over the sandwiches. Cover with the bread tops. With the 4 tablespoons of melted butter, drizzle 1 tablespoon over each center of the top of the sunflower bread. Take the extra cup of sunflower seeds and sprinkle evenly over the melted butter on the center of top of the sunflower bread. Serve wih Mango Butter Sauce, if desired. Decorate plate accordingly.
Chunky Chili 2 tablespoons salted butter 2 tablespoons olive oil 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 1/2 cup all-purpose flour 2 pounds chuck roast, cut into 1-inch cubes 2 cloves garlic, minced Two 14-ounce cans tomato sauce 2 tablespoons chile powder 1 tablespoon ancho chili powder 1 tablespoon ground cumin 3 to 4 dashes hot sauce One 330-milliliter bottle beer One 14-ounce can kidney beans, drained and rinsed One 14-ounce can pinto beans, drained and rinsed One 14-ounce can black beans, drained and rinsed 1 1/2 cups sour cream 1 to 2 chipotle peppers, chopped, plus 2 tablespoons adobo sauce 1/2 red onion, diced 1/2 cup fresh cilantro leaves Instructions: Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours. Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside. Taste the chili and adjust the seasoning as needed. Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.
Poached Chicken and Vegetables with Couscous 8 pieces boneless, skinless chicken breast (4 are for Portuguese Chicken recipe) Salt 1 large carrot, peeled and sliced diagonally into 1/2-inch slices 3 ribs celery, cut into 2-inch pieces on an angle 1 small to medium onion, cut into 1 1/2 inch chunks 1 bay leaf, fresh or dried 4 sprigs fresh thyme 6 cups chicken stock 1 cup instant couscous 10 blades chives, snipped or chopped, garnish 1/4 cup chopped flat-leaf parsley, for garnish Instructions: Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley. Refrigerate or freeze the whole breast pieces for Portuguese Chicken.
Grilled Flank Steak with Mint-Cilantro Mojo and Grilled Carrots and Parsnips 1/4 cup reduced-sodium soy sauce 1 tablespoon jarred and pre-minced fresh ginger 1 tablespoon honey 2 teaspoons sesame oil 1 clove garlic 1/4 teaspoon ground black pepper 1 pound flank steak 1/3 cup cilantro leaves 1/3 cup mint leaves 1/4 cup chopped green onions 3 tablespoons water 1 tablespoon fresh lime juice 2 teaspoons olive oil 1 clove garlic Cooking spray 2 medium carrots, peeled 2 parsnips, peeled Instructions: In a blender or food processor, combine soy sauce, ginger, honey, sesame oil, garlic clove, and black pepper. Process until smooth. Pour mixture into a plastic bag, add flank steak and shake to coat. Refrigerate 15 minutes and up to 24 hours. To make the mojo: In a blender or food processor, combine cilantro, mint, green onions, water, lime juice, olive oil, and garlic clove. Process until smooth. Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Arrange carrots and parsnips alongside steak and grill for 10 minutes, until crisp-tender, turning frequently. Let steak stand 10 minutes before slicing crosswise into 1/4-inch thick slices. Serve steak with mojo drizzled over top and sliced carrots and parsnips on the side.
Creamy Red Pepper Soup 4 tablespoons olive oil 2 onions, chopped 2 carrots, peeled and chopped 3 garlic cloves, chopped 2 teaspoons chopped fresh thyme leaves 6 cups chicken broth 2 (12-ounce) jars roasted red bell peppers preserved in water, drained 1 russet potato, peeled and coarsely chopped 1/2 cup dry white wine 1 tablespoon sugar Salt and freshly ground black pepper 16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes 1/2 cup mascarpone cheese Instructions: Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly. Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper. Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes. Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.
My Mary's Italian Macaroni Salad 1 1/2 pounds tri-color fusilli 1 (8-ounce) bottle Italian dressing 1/2 pound prosciutto, cubed 1/2 pound mozzarella, cubed 1/2 pound provolone, cubed 1 can black olives 3 plum tomatoes, diced 3 stalks celery, diced 1 carrot, grated Instructions: In a large pot of boiling salted water cook macaroni until al dente. Drain and let cool in a large bowl. Add remaining ingredients and toss well. Serve cold or at room temperature.
Whiskey Maple Sundaes with Candied Bacon 2 cups heavy cream 1/2 cup pure maple syrup 1/4 cup corn syrup Pinch kosher salt 3 tablespoons whiskey 6 slices bacon (your favorite variety) 6 tablespoons pure maple syrup 3 tablespoons packed light brown sugar 1/2 gallon chocolate ice cream Two 1.4-ounce toffee bars, chopped Instructions: For the whiskey sauce: Combine the heavy cream, maple syrup, corn syrup and salt in a medium saucepan and stir. Cook over medium-low heat, stirring constantly, until the sauce has reduced and thickened, about 25 minutes. (The sauce should bubble slightly as it's cooking). Stir in the whiskey and take off the heat. Pour into a container and let cool to room temperature, then refrigerate until completely chilled, about 2 hours. For the candied bacon: Preheat the oven to 350 degrees F. Set a wire rack on a rimmed baking sheet and lay the bacon slices on the rack. Microwave the maple syrup and brown sugar together in a small bowl until just melted, 15 to 20 seconds, then stir or whisk to combine. Brush the mixture on both sides of the bacon. Bake, rotating the pan halfway through, until crisp, about 15 minutes. Remove and let the bacon cool on the rack for a few minutes, then gently lift the bacon off the rack and set it back down. (Doing this will ensure it doesn't stick to the rack when it cools.) For the sundae: Using a 2-ounce scoop, put 3 scoops of ice cream in a dish. Drizzle some of the chilled maple whiskey sauce over the ice cream. Cut a slice of bacon in half and arrange in the dish. Top with the chopped toffee bars. Repeat 5 more times and enjoy!
Spanish Tortilla Omelet 1 pound Yukon gold potatoes, half peeled, half skin-on, small diced Salt 2 tablespoons unsalted butter, plus more as needed 2 tablespoons canola oil Freshly cracked black pepper 1 teaspoon smoked paprika 12 large eggs, lightly beaten 1 tablespoon finely chopped fresh flat-leaf parsley, plus some sprigs for garnish 1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish 4 piquillo peppers, drained, patted dry and sliced 1 cup coarsely grated Manchego cheese 4 ounces soft goat cheese, optional Instructions: Bring a small pot of water to a boil, over medium heat and add the potatoes. Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes. Drain well and put the potatoes onto a baking sheet lined with paper towels. Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle. Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown. Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet. Melt some additional butter to a 6-inch nonstick saute pan over medium heat. Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves. Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork. Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes. Roll the finished omelet onto a serving platter and garnish it with some parsley and thyme sprigs.
Mexican Red Rice 2 to 3 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups long-grain white rice 1 teaspoon achiote powder 1 bay leaf 2 cups canned crushed tomatoes 2 1/2 cups low-sodium chicken broth Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes, Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.
Salmon in Corn Husks 1 cup water 1/2 cup long-grain white rice 2 tablespoons unsalted butter 1/2 cup minced leeks, white and pale green parts only 3 ounces fresh shiitake mushrooms, stems discarded and chopped Salt and freshly ground black pepper 4 (6-ounce) skinless, center cut salmon fillets 8 corn husks, soaked in water for 30 minutes 2/3 cup clam juice 1/2 cup dry white wine 1 1/2 cups Mexican crema or creme fraiche 1 1/2 tablespoons chopped fresh dill 1 1/2 tablespoons chopped fresh cilantro leaves Salt and freshly ground black pepper Salt and freshly ground black pepper Instructions: In a medium saucepan, bring the water and rice to a boil over medium-high heat. Reduce the heat to medium and simmer, uncovered, for 18 minutes. Remove from the heat and drain excess liquid, if necessary. Transfer the rice to a medium bowl. Melt the butter in heavy medium skillet over medium-low heat. Add the leeks and cook until softened, about 4 minutes. Add the mushrooms. Cover the skillet and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Uncover the skillet. Increase the heat to medium-high, and continue to cook until the liquid evaporates, about 3 minutes. Stir the mushroom mixture into the rice and mix well. Season with salt and pepper, to taste. Preheat the oven to 375 degrees F. Season salmon fillets on both sides with salt and pepper, to taste. Working in batches, put 2 corn husks lengthwise in front of you with the wide side in front of you, overlapping each other on the long sides. Divide the rice into quarters. Put 1/4 of the rice in the center of the husks. Put 1 salmon fillet on top. Fold the long sides and ends over the rice and salmon filling. Tie with kitchen string. Continue with remaining rice, salmon, and corn husks. Arrange them on a baking sheet and bake until the salmon is fully cooked, about 25 minutes. Serve with dill sauce. Dill Sauce: Combine the clam juice and wine in heavy small saucepan. Bring to a boil over high heat until reduced to 1/3 cup, about 5 minutes. Reduce the heat to medium and whisk in the crema. Simmer until reduced to 1 cup, about 5 minutes. Remove from the heat, then stir in the dill and cilantro. Season with salt and pepper, to taste.
Slow Cooked Pork Roast with Homemade Barbecue Sauce 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds 4 teaspoons Emeril's Original Essence 1 tablespoon salt 1 teaspoon cayenne pepper Homemade Barbecue Sauce, recipe follows 10-12 Sandwich Buns, for serving Classic Coleslaw, for serving, recipe follows 4 tablespoons unsalted butter 1 1/2 cups finely chopped onions 6 cloves garlic, finely chopped 2 1/4 teaspoons sweet paprika 2 teaspoons Emeril's Bayou Blast 2 teaspoons ground mustard 1 1/4 teaspoons salt 1/2 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper One 6-ounce can tomato paste 1 1/2 cups water 3/4 cup cider vinegar 6 tablespoons dark brown sugar 3/4 cup mayonnaise, homemade or store-bought 1/4 cup Dijon mustard 1/4 cup packed light brown sugar 3 tablespoons cider vinegar 2 tablespoons buttermilk 4 teaspoons celery seeds 1 teaspoon salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/8 teaspoon cayenne pepper 3 cups shredded green cabbage (about 1/2 head) 3 cups shredded red cabbage (about 1/2 head) 1 yellow bell pepper, finely diced 1 large carrot, shredded 1/2 cup grated yellow onion 1/4 cup minced fresh parsley leaves Instructions: Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours. Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!) Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes. Set aside to cool before serving. Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups) Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar. In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving. Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.
Wolfgang's Beef Goulash 2 tablespoons extra virgin olive oil 4 cups onions, thinly sliced 1 tablespoon sugar 3 garlic cloves, minced 1 tablespoon caraway seeds, toasted and ground 1 1/2 tablespoons sweet paprika 1 teaspoon spicy paprika 2 tablespoons minced fresh marjoram leaves 1 teaspoon minced fresh thyme leaves 1 bay leaf 3 tablespoons tomato paste 2 tablespoons balsamic vinegar 4 cups chicken stock 2 1/2 pounds beef shank, cut into 2-inch cubes 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Spaetzle, recipe follows 4 egg yolks 1 egg 1 3/4 cups milk 1 pound (about 3 cups) all purpose flour 1/4 teaspoon freshly grated nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup peanut oil Salt Pepper 2 ounces unsalted butter 1 tablespoon fresh minced parsley Instructions: In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side. In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour. Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days). Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.
New York Strip Steak with Sauce Robert over Baby Potatoes 1 tablespoon olive oil 1 shallot, minced 1 cup (about 3 ounces) white mushrooms, cleaned, trimmed and sliced 1/2 cup Merlot 2 teaspoons cornstarch 1 tablespoon water 2 teaspoons tomato paste 1 teaspoon Dijon mustard 1/4 cup demi-glace 2 teaspoons fresh finely minced flat-leaf parsley (from about 3 to 4 large sprigs) Salt and freshly ground black pepper 6 ounces bacon strips 1 large onion, diced 12 baby potatoes (about 3 pounds), sliced Salt and freshly ground black pepper 1/8 cup tablespoon minced scallions, white and tender green parts only Olive oil 6 (6 to 8-ounce) New York strip steaks Salt and freshly ground black pepper 1 pound steamed haricots verts, as garnish Instructions: For the sauce, heat the olive oil in a medium saucepan over medium-high heat, and saute the shallot until it becomes translucent. Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.) Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth. Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper, to taste. Turn heat down to medium-low, and allow to reduce and thicken. White the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes. Saute the bacon strips in a skillet until crispy. Remove to paper towels to drain and cool to room temperature. Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels. Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm. Heat the oven to 375 degrees F for the steak, if you are finishing in the oven. Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with salt and pepper and sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness. Transfer the entire skillet to the oven to finish (about 10 minutes for medium- rare) They can also be cooked on a grill. Let steaks rest, then slice into 1/4-inch thick slices. To serve spoon some potatoes, top with a \fan\ of steak slices and drizzle sauce over sliced steak. Garnish the plate with haricots verts.
Holiday Cupcakes 1 box white cake mix 1/2 teaspoon peppermint extract White cranberry juice 1 container white icing 4 cupcakes Royal icing, recipe follows 4 blue colored candy canes, \U\ shape broken off to make a \cup handle\ and straight part broken into small pieces 1/2 container white icing 6 large marshmallows 4 small thin pretzel sticks or tooth picks Cake decorating dots Orange slice jelly candy, cut into ting wedges for the nose 4 large yogurt covered pretzels 8 blue candy covered chocolates or blue jelly beans Fruit roll-up (recommended: Fruit by the Foot) 4 red gum drops 2 large egg whites or 5 tablespoons meringue powder 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract 3 cups confectioners' sugar, sifted Food coloring, if desired Instructions: For the cupcakes: Bake according to package instructions for cupcakes, adding 1/2 teaspoon peppermint extract to batter and substituting white cranberry juice for water. For the Peppermint White Hot Chocolate \CUP\ cakes: Fill a zip top bag with icing. Snip a small corner of the bag and pipe icing onto each cupcake to look like whipped cream on top of the \cup\. To add peppermint \handle\ for the \cup\: Poke a small hole in the side of each cupcake using a chopstick or tooth pick and fill the hole with royal icing. Insert one end of the \U\ shape candy cane piece into hole and the other end into the icing to make your \cup\ cake. Sprinkle with crushed candy cane pieces. For the Snowman Cupcakes: Using a butter knife or spatula, lightly frost the cupcakes. Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the first half flat on the first marshmallow to form a torso then the second on it's side for a head. Thread a pretzel stick or toothpick through the bottom to secure marshmallows and stick into cupcake top. Use royal icing to attach cake decorating dots as eyes and buttons. Add a wedge cut from an orange slice candy for a nose. For the Reindeer Cupcakes: Using a butter knife or spatula, lightly frost each cupcake. Break the pretzels in half, and insert into the top of each cupcake for antlers. Use blue candy covered chocolates to make eyes. Cut fruit by the foot to make a mouth and place the red gumdrop in the center for the nose. With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes until stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies or cakes.;
Oven BBQ Chicken 1 tablespoon vegetable oil 3 cloves garlic, minced 1 medium onion, finely chopped 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1 1/2 cups ketchup 1/4 cup apple cider vinegar 2 tablespoons unsalted butter 1 tablespoon Worcestershire sauce 3 1/2 pounds chicken legs and thighs Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Heat the oil in a medium saucepan over medium heat. Add the garlic, onion, paprika, chili powder and smoked paprika and cook, stirring occasionally, until the onions soften, about 8 minutes. Add the ketchup, vinegar, butter, Worcestershire and 1 cup water. Bring to a simmer and cook, stirring occasionally, until slightly thickened and the flavors have blended, about 10 minutes. Pat the chicken dry and season all over with salt and pepper. Arrange the chicken skin-side down on a rimmed baking sheet. Pour the barbecue sauce over the chicken and cover with foil. Bake about 25 minutes. Remove the foil and continue to bake until the chicken is beginning to brown in spots, about 15 minutes. Turn the chicken skin-side up and bake until golden and browned in spots, about 15 minutes more. Toss to coat with the sauce on the baking sheet and serve.
Chicken Thighs with Olives and Fennel 6 skinless, boneless chicken thighs (about 1 1/2 pounds), trimmed and halved 1 1/2 teaspoons ground coriander Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 bulbs fennel, trimmed, cored and cut into 1-inch chunks, plus 1/2 cup chopped fronds 2 leeks (white and light green parts), halved lengthwise, sliced 1/2 inch thick and rinsed 8 cloves garlic, crushed 1/2 cup large pitted mixed olives 1 lemon, quartered and sliced 1 cup low-sodium chicken broth Chopped fresh parsley, for topping Instructions: Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes. Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.
Parsley Grits 6 cups water 1 1/2 teaspoons salt 1 1/2 cups quick-cooking grits 1/2 cup flat-leaf parsley leaves, roughly chopped 4 tablespoons butter 1/2 cup crumbled blue cheese Instructions: Pour the water into a large saucepan and place over high heat. Bring to a boil and add the salt, grits, and parsley. Stir well, lower the heat to medium and cook for 5 to 7 minutes, or until the grits are thick and creamy. Add the butter and blue cheese and stir well to combine. Serve immediately.
Chickpea, Roasted Pepper and Rosemary Spread with Flat Breads, Grape Tomatoes and Zucchini Discs 2 (15-ounce) cans chickpeas (garbanzo beans) drained 1 small jar, 6 ounces, roasted red peppers, drained well and coarsely chopped 1/2 lemon, juiced 2 cloves garlic, cracked away from peel 4 stems fresh rosemary, leaves stripped from stems Coarse salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, eyeball it as you drizzle it into recipe 1 package Everything flavor flat breads 1 pint grape tomatoes, rinsed 1 zucchini, sliced into 1/4 inch disks Instructions: Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt and pepper in a food processor. Turn the processor on and stream in 2 tablespoons extra-virgin olive oil. Remove smooth spread to a serving bowl and surround with flat breads, grape tomatoes, and zucchini disks.
Southwest Breakfast Casserole 24 Ounces Ore-Ida® Southern Style Hash Browns 2 Cups Pepper Jack Cheese Shredded 1 Teaspoon Oregano Crushed 1 Red Bell Pepper 6 Eggs 3 Tablespoons Butter Melted Instructions: 1.Combine potatoes, cheese, and seasonings in 13\ X 9\ X 2\ baking dish, sprayed with non-stick cooking spray. Arrange pepper rings over top of potato mixture. 2.Crack one egg into each pepper ring, brush eggs with melted butter. Bake at 400°F for 20 minutes or until egg whites are set and potatoes are tender.
Honey Ham Sandwich 4 cups self-rising flour, plus more for dusting 1 teaspoon kosher salt 5 tablespoons salted butter, cubed and chilled 3 tablespoons shortening, chilled 1 1/2 cups buttermilk 10 tablespoons salted butter, melted 1/4 cup honey 2 tablespoons Dijon mustard 1 tablespoon chopped fresh parsley 12 thick-cut slices ham steak, halved 12 slices Swiss cheese Instructions: For the biscuits: Preheat the oven to 475 degrees F. Sift together the flour and salt into a large bowl. Add the butter and shortening and cut together with a pastry cutter. Gently stir in the buttermilk using a fork. Knead the mixture a few times with your hands until the dough comes together. Tip the dough onto a floured surface and roll out to about 1/2 inch thick. Using a 3-inch round cutter, cut out 12 biscuits and transfer to a baking sheet. For the topping: Brush the biscuit tops with 2 tablespoons of the melted butter and bake until golden, 13 to 15 minutes. Allow the biscuits to cool slightly, 4 to 5 minutes. Meanwhile, whisk together the honey, Dijon, parsley and remaining 8 tablespoons melted butter in a small saucepan over medium heat. Bring to a simmer and remove from the heat. For the sandwiches: Preheat the broiler. Split the biscuits in half and return to the baking sheet cut-side up. Brush the cut sides with the honey butter. Place 2 halved ham pieces on the bottom of each biscuit and top each with a slice of cheese. Broil until the cheese is melted, 1 to 2 minutes. Carefully remove from the oven and pour over the remaining honey butter. Place the tops on the biscuits and serve.
Ron's Holiday Spice Cookies 6 ounces (1 1/2 sticks) unsalted butter, at room temperature 1 cup packed light brown sugar 2 cups all-purpose flour (measured and sifted) 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom 1/2 teaspoon salt 1/2 cup molasses 1 large egg 1/2 teaspoon vanilla extract 1/2 cup white granulated sugar, for rolling Instructions: Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes. In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, cardamom and salt to combine. Add the molasses, egg, and vanilla to the creamed butter mixture and beat on low/medium speed until smooth and combined. On low speed, add the flour mixture in few additions. The dough will be soft and a bit sticky. Refrigerate in a covered bowl for a minimum of two hours or overnight. Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use nonstick baking sheets. Use an ice-cream scooper or a slightly heaping tablespoon to portion the dough. Roll each cookie into a 1-inch ball between your hands, then roll lightly in the white granulated sugar and place on the prepared baking sheets. Make sure to leave enough space between the balls, as they'll flatten out to twice their size. Bake for 8 to 10 minutes. The dough balls would flatten and develop a crinkly crust, but will still be flexible. Gently remove to rack to cool completely. Store in an airtight container up to 3 days.
Chicken Enchilada-Stuffed Squash 2 small acorn squash, halved and seeded 1 tablespoon extra-virgin olive oil 1/2 white onion, diced 1 small poblano chile pepper, seeded and diced 1 clove garlic, grated 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 1 15-ounce can red enchilada sauce 2 1/2 cups shredded rotisserie chicken (skin removed) 1/2 cup fresh cilantro, plus more for topping 1 8-ounce package shredded Mexican-blend cheese (about 2 cups) Sour cream, for topping Instructions: Preheat the oven to 425 degrees F. Place the squash halves in a large microwave-safe bowl with 1/4 cup water; cover loosely with plastic wrap. Microwave until fork-tender, about 15 minutes. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until slightly softened, about 2 minutes. Add the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the enchilada sauce and chicken. Bring to a simmer and cook until the sauce slightly thickens, about 5 minutes. Stir in the cilantro and season with salt and pepper. Place the acorn squash cut-sides up in a 9-by-13-inch baking dish. Divide the chicken filling evenly among the squash halves and top with the cheese. Bake until the cheese is lightly golden and melted, 10 to 12 minutes. Top with sour cream and more cilantro.
Lemon-Thyme Martini 2 cups water 2 cups granulated sugar zest of 1 lemon 1 handful fresh thyme sprigs 1/2-cup lemon-flavored vodka, such as Citron 1/4-cup Lemoncello candied lemon rind, for garnish Instructions: To make the herb-simple syrup for the martini, combine the water, sugar and lemon zest in a pot over medium heat. Gently simmer for 3 minutes until the sugar is dissolved, swirling the pot over the heat now and then. Do not allow to boil or get dark. Put the thyme in a mason jar or glass container and pour the sugar syrup on top; allow to steep while it cools for 1-2 hours to infuse the herb flavor into the syrup. Strain to remove the solids. In a martini shaker filled with ice, combine the vodka, Lemoncello, and 4 tablespoons of the herb-syrup. Shake well until frothy and strain into 4 chilled martini glasses. Float candied lemon rind in each glass for great presentation.
Spice Rubbed Pork Tenderloin with Roasted Brussels Sprouts, Jalapeno Pesto and Pomegranate 3 tablespoons paprika 2 tablespoons light brown sugar 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons mustard powder 1 teaspoon chili powder Kosher salt and freshly ground black pepper 4 tablespoons canola oil 2 pounds pork tenderloin 3 tablespoons pomegranate molasses 2 tablespoons red wine vinegar 1 heaping tablespoon Dijon mustard 1 tablespoon honey (or more to taste) Kosher salt and freshly ground black pepper 2/3 cup extra-virgin olive oil 3 cups fresh cilantro leaves 1/2 cup grated Parmigiano 1/4 cup pine nuts 3 jalapenos, blistered and chopped 2 cloves garlic, chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 cup extra-virgin olive oil 1 1/4 pounds Brussels sprouts, trimmed and halved 2 tablespoons canola oil Kosher salt and freshly ground black pepper 3 tablespoons butter 2 tablespoons pomegranate molasses Toasted hazelnuts, finely chopped, for garnish Pomegranate seeds, for garnish Fresh cilantro leaves, for garnish Instructions: Preheat the oven to 375 degrees F. For the pork tenderloin: To a bowl, add the paprika, brown sugar, coriander, cumin, mustard powder, chili powder, 1 tablespoon salt and 2 teaspoons pepper, and stir to combine. Heat 2 tablespoons of the canola oil in a cast-iron pan over high heat until the oil begins to shimmer. Sprinkle the tenderloin on both sides with the seasoning mixture. Sprinkle with salt and pepper. Place the pork in the pan and sear on all sides until golden brown, about 8 minutes. Transfer the pork to a wire rack set over a baking sheet. Put the pan into the oven and roast the pork to medium (an internal temperature of 130 degrees F), about 10 minutes. Remove from the oven, tent loosely with foil and let rest for 10 minutes before slicing into 1/2-inch-thick medallions. For the pomegranate sauce: Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. For the pesto: Combine the cilantro, cheese, pine nuts, jalapenoes, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until emulsified. Scrape into a bowl. For the Brussels sprouts: Put the Brussels sprouts on a baking sheet , toss with the canola oil and sprinkle with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, 20 to 30 minutes. When ready to serve, reheat the brussels sprouts in a saute pan with the butter. Then add the pomegranate molasses. Plating: Place 2 pork medallions cut-side up on a plate. Top with some pomegranate sauce across the pork and a dollop of jalapeno pesto on the top of each pork medallion. Add some Brussels sprouts on the side, garnish with hazelnuts, pomegranate seeds and cilantro.
Pear Vanilla Ice Pop 6 ripe organic Bartlett pears 2 cups organic evaporated cane juice or sugar 1 vanilla bean 1 to 2 tablespoons lemon juice 1/2 teaspoon salt Instructions: Peel and halve the pears and remove seeds with a spoon or melon baller. Combine 2 3/4 cups water and the sugar in a large saucepan over medium-high heat. Split the vanilla bean and scrape the seeds into the water. Heat until the sugar is dissolved and the syrup comes to a simmer, about 3 minutes. Submerge the pears in the vanilla syrup and cover. Cook over medium heat until the pears are tender in the center when poked with a knife, 15 to 20 minutes. Remove from the heat. Add the lemon juice and salt. Use an immersion blender to puree the mixture. Cool the mixture 10 minutes. Pour the mixture into 16 large ice pop molds (2 1/2 to 3 ounces each) and freeze for 6 hours or overnight. Run the popsicles under warm water briefly to unmold.;
Pittsburgh Salad 4 ounces white balsamic 1 ounce Dijon mustard 1 teaspoon salt 1/2 teaspoon ground white pepper 4 ounces 80/20 vegetable olive oil blend 1 head iceberg lettuce 2 ounces grapeseed oil 1 pound beef medallions 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 large vine ripe tomato, sliced 1/4-thick 1/2 cup red onion rings (1/4-inch thick) 1 cup crumbled blue cheese Instructions: For the dressing: In a small bowl, whisk together the vinegar, mustard salt and pepper. Next, slowly drizzle in the oil until smooth and emulsified. For the salad: Peel and clean the exterior of the lettuce head, then from top to bottom, slice and quarter the lettuce. Next, over medium-high heat, add grapeseed oil to a saute pan and allow to warm. Sprinkle both sides of each medallion with the salt and pepper, and then add the medallions to the pan. Allow the medallion to cook, in batches if needed, for 2 to 3 minutes on the first side, and then flip and repeat the process. After cooking the second side, remove and allow the medallions to rest. To build the salad, lay the lettuce on plate, and then add the tomato, onion, blue cheese and 2 ounces of dressing and serve.
Chocolate-Banana Mini Loaves Cooking spray 3/4 cup banana chips 1 17.1-ounce package banana-nut muffin mix 1/4 cup unsweetened cocoa powder 3/4 cup chocolate milk 1/4 cup vegetable oil 2 large eggs 3/4 cup semisweet chocolate chips 3/4 cup confectioners' sugar, sifted 2 to 3 tablespoons heavy cream 1/2 to 1 teaspoon banana extract Instructions: Preheat the oven to 350 degrees F. Spray two 6-by-3-inch miniature loaf pans with cooking spray; set aside. Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed. Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes. Meanwhile, make the glaze: Mix the confectioners' sugar, heavy cream and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely.
Rumaki Teriyaki 1/3 cup teriyaki sauce, plus additional for basting 1 clove garlic, chopped 1/4 pound chicken livers, trimmed, rinsed and cut into 24 (1/2-inch) pieces 12 canned whole water chestnuts, drained and halved 12 slices bacon, halved crosswise Instructions: Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour. Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki. Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.
Formosa Sticky Ribs 2 tablespoons kosher salt 2 tablespoons cracked black pepper 1 tablespoon cinnamon 1 rack baby back ribs 2 teaspoons peanut or vegetable oil 2 tablespoons garlic, chopped 1/2 cup orange juice 1/4 cup sweet soy (kecap manis) 3 tablespoons sweet chili sauce 1 teaspoon black sesame seeds, for garnish 1 scallion, chopped, for garnish Instructions: Line a bamboo steamer basket with parchment paper and set the steamer in a wok. Add enough water to just touch the bottom rim of the steamer basket and bring the water to a boil. Cover the bamboo steamer with a lid. Mix together the salt, black pepper and cinnamon in a small mixing bowl and rub it all over the ribs. Cut the rack in half crosswise and lay the pieces in the steamer (it's ok if they overlap as long as the lid closes). Cover the steamer and steam the ribs until fork tender, about 1 hour, adding water to the wok as needed so the basket doesn't burn. Remove the ribs and let stand until cool enough to handle. Cut the racks into individual ribs. Drain and dry the wok and return to medium heat. Add the peanut oil and garlic and cook until the garlic softens, about 2 minutes. Pour in the orange juice, sweet soy and chili sauce and bring to a simmer. Reduce the heat to medium low, add the ribs and cook, tossing frequently, until the ribs are glazed and the sauce is sticky, 8 to 10 minutes. Transfer the ribs to a plate and garnish with the sesame seeds and scallions.
Smoked Wild Irish Salmon Millefeuille 1 (16-ounce) smoked salmon fillet 1/2 pound Pomodoro confit tomatoes, recipe follows 1/2 pound crab meat 2 tablespoons Worcestershire sauce 1 tablespoon olive oil 1 celery stalk, shredded 1/2 pound Pomodoro tomatoes 1 cup sugar Instructions: Begin by slicing the salmon fillet into 4 equal sections. Slice each section in half to make 2 thin layers.Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom. Add a layer of tomato confit, a layer of crab meat, and top with another layer of salmon. Repeat this process with all of the salmon, to make 4 millefeuille. Combine the Worcestershire sauce and the olive oil and mix. Place the salmon squares in the center of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate. Preheat oven to 200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.
Sweet Potato Pudding 2 1/2 cups baked sweet potatoes pulp, scooped from the skin 1/2 cup packed light or dark brown sugar 4 large eggs 1/3 cup milk 2 tablespoons unsalted butter, melted 2 tablespoons pure vanilla extract 1 tablespoon corn syrup, preferably dark 1 tablespoon light or dark rum 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Praline topping, recipe follows 1/2 cup chopped pecans 1/4 cup chopped crystallized ginger 1/4 cup packed light or dark brown sugar 2 tablespoons unsalted butter, softened Instructions: Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish. With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes. Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature. In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.
Grilled Quail with Pomegranate-Orange BBQ Sauce and Tabouli with Quinoa and Shredded Kale 1 cup quinoa, rinsed well Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 cup (1/2 pint) grape tomatoes, halved 1/2 cup fresh mint leaves, finely chopped 1 small bunch dinosaur kale, finely shredded 1/2 English cucumber, cut into small dice 1/2 small red onion, thinly sliced 1/2 cup extra-virgin olive oil Zest of 1/2 and juice of 2 lemons Zest of 1/4 and juice of 1 orange 2 tablespoons canola oil 1 small Spanish onion, diced 1 cup pomegranate juice 1/4 cup freshly squeezed orange juice 1/4 cup pomegranate molasses 1/4 cup red wine vinegar 3 tablespoons light brown sugar 2 cinnamon sticks Finely grated zest of 1 orange 1/2 cup ketchup 1 tablespoon Dijon mustard Kosher salt 1/4 teaspoon coarsely ground black pepper 12 quail, backbones and bottom leg joints removed, flattened, wings tucked Canola oil, for brushing Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly. Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become. For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes. Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving. For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes. Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.
Foil-Packet Barbecue Pork Chops with Succotash 4 boneless pork chops (1 inch thick, about 6 ounces each) Kosher salt and freshly ground pepper 1/2 cup barbecue sauce 1/2 cup hot pepper jelly 2 cups frozen lima beans, thawed 2 cups frozen corn kernels, thawed 1 15.5-ounce can hominy, drained and rinsed 2 scallions, sliced (white and green parts separated) 1 teaspoon chopped fresh thyme 4 tablespoons unsalted butter, melted Instructions: Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil. Season the pork chops on both sides with salt and pepper. Whisk the barbecue sauce and hot pepper jelly in a small bowl. Remove 1/3 cup of the sauce to a separate bowl and brush all over the pork chops; reserve the remaining sauce. Mix the lima beans, corn, hominy, scallion whites, thyme and melted butter in a large bowl. Season with salt and pepper. Divide the vegetable mixture among the foil sheets, mounding it slightly. Top each mound with a pork chop. Bring the 2 short ends of the foil together and fold twice to seal; fold in the sides to form a packet. Grill the packets pork-side down, 6 minutes. Flip and cook 2 more minutes. Meanwhile, heat the reserved sauce in a small saucepan or in the microwave. Carefully open the packets and spoon some of the sauce on the pork chops; sprinkle with the scallion greens. Serve with the remaining sauce.
Crab and Sushi Rice Fritters 1 quart canola oil (approximately, as needed for deep frying) 2 cups cooked sushi rice 1 tablespoon crab boil seasoning (recommended: Old Bay) 1/2 cup mayonnaise 1/4 cup chopped fresh parsley leaves 1/8 cup fresh lemon juice 1 pound lump crabmeat 3/4 cup rice flour 3/4 cup panko bread crumbs (Japanese) Salt and freshly ground black pepper Cocktail sauce, for dipping Instructions: Heat oil to 375 degrees F in a deep fryer. Mix rice, crab boil seasoning, mayonnaise, parsley and lemon juice. Fold in crabmeat, trying to avoid breaking up lumps. Mix rice flour and bread crumbs, and season with salt and pepper. Form crab mixture into \cocktail size\ balls and roll into flour/bread crumb mixture to coat. Deep fry in hot oil until golden brown and drain. Serve with cocktail sauce or your favorite dipping sauce. Cook's Note: Sushi rice is short-grained rice tossed with a dressing of vinegar, sugar and salt. Asian markets carry a packaged mix of this dressing as well as the short-grained rice.
Crepes with Mascarpone and Chocolate with Cherry Compote 1/2 cup whole milk, plus more as needed 2 large eggs 1/2 cup club soda Kosher salt 1 cup all-purpose flour 3 tablespoons unsalted butter, melted, plus about 3 tablespoons for cooking the crepes 1 pound cherries, pitted and halved 3/4 cup granulated sugar Grated zest and juice of 1 lemon 2 cups mascarpone cheese 3/4 cup chocolate chips or finely chopped chocolate 3/4 cup granulated sugar 1/2 teaspoon cinnamon Powdered sugar, for dusting Instructions: For the crepe batter: In a mixing bowl, beat together the milk and eggs. Whisk in the club soda and a pinch of salt. Gradually whisk in the flour and mix until just combined, then whisk in the melted butter. The mixture should be the consistency of really thin pancake batter. If it's a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. (HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated.) For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water. Bring the mixture to a boil and reduce to a simmer. Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes. Remove from the heat and reserve. For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon. Stir to combine and reserve. To make the crepes: In a small nonstick saute pan, melt 1¿2 tablespoon butter over medium heat. Swirl the butter around to coat the bottom of the pan. Wipe out any excess with a paper towel, saving the paper towel to use again--you will. Slowly ladle 1 1/2 to 2 ounces of crepe batter into the pan, tipping and rolling the pan around to allow the batter to evenly coat the bottom. It will take a little practice to get the motion of the ocean, the correct temperature of the pan and the proper amount of batter. Even for an experienced crepe maker, it takes a couple tries to get into the groove. The first few crepes always get tossed--accept it and move on. When the edges of the crepe begin to pull away from the pan and the bottom begins to brown, turn over the crepe and cook for 1 more minute. Remove the crepe from the pan, let cool and set aside in a stack separated by layers of parchment paper to keep the crepes from sticking together. Repeat this process with the remaining batter, wiping the pan with the paper towel or adding more butter as needed--once you get into the swing of things it's fast and fun! To assemble: Place a couple tablespoons of the mascarpone filling in the middle of each crepe and spread the filling over half the crepe in an even layer. Roll around the filling to seal. Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top. Dust with powdered sugar and serve.
Hawaiian Mahi-Mahi with Avocado Salsa 2 cups heavy mayonnaise 1 tablespoon minced garlic 1 cup olive oil One 46-ounce can pineapple juice 2 tablespoons Dijon mustard Four 8-ounce fillets mahi-mahi 3 tomatoes, diced 2 avocados, diced 1 medium red onion, diced 1/4 cup cut pineapple 1/2 cup diced jalapeños 1 bunch fresh cilantro, chopped 1/4 cup Key lime juice Salt and pepper Two 8-ounce cans black beans 3 tablespoons butter, melted 2 cups cooked quinoa Instructions: In a blender, mix the mayonnaise, garlic and 1/4 cup olive oil. Refrigerate. Mix the pineapple juice and mustard in a large bowl. Place the fish in the mixture. Cover and refrigerate for 1 to 2 hours. Combine the tomatoes, avocados, onion, pineapple and 1/4 cup jalapeños in a bowl. Add half the cilantro, the Key lime juice and some salt and pepper. Cover and refrigerate for 1 to 2 hours. In a blender, add the black beans, the remaining cilantro, remaining 1/4 cup jalapeños, 1/2 cup olive oil and salt and pepper. Blend until warm; if your blender will not warm it, pour into a saucepan and warm over low heat. Set aside. Remove the fish from the marinade. Sprinkle with salt and pepper. Heat a grill. Bathe the fish in the remaining 1/4 cup olive oil and grill, basting with the butter, for 2 to 3 minutes on each side. Remove from the heat. Make plates with 4 ounces bean purée, 4 ounces quinoa, the fish and the salsa. Finish with the aïoli.
Pork and Sweet Potatoes over Rice 1 tablespoon cornstarch 2 tablespoons brown sugar 3 tablespoons tamari 2 tablespoons sherry 3/4 cup pineapple juice 1/2 teaspoon dry ground ginger 1/2 teaspoons granulated garlic 3 tablespoons canola oil 1 pound pork tenderloin, cut into a 1/2 by 3-inch julienne 1 medium yellow onion, peeled and cut into 1/4-inch julienne 1 large sweet potato (about 1 1/2 pounds), peeled and cut into 3/8 by 3-inch julienne 1 large sweet red pepper, ribs, and seeds removed, cut into 3/8 by 3-inch julienne 1/2 pound snowpea, trimmed 4 scallions, trimmed and sliced into 1/4-inch diagonals Cooked white rice Instructions: In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside. In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary. Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine. Serve over cooked white rice.
Cosmopolitan Ice 1 1/2 ounces citrus-flavored vodka (recommended: Absolut Citron) 1/2 ounce orange liqueur (recommended: Cointreau or Grand Marnier) 1 ounce cranberry juice Freshly squeezed lime juice Orange peel for garnish Instructions: In a mixing glass filled with ice, add vodka, orange liqueur, cranberry juice, and freshly squeezed lime juice. Shake and strain into a martini glass. Garnish with orange peel.;
Flag Cake 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature 3 cups sugar 6 extra-large eggs at room temperature 1 cup sour cream at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 1 pound (4 sticks) unsalted butter at room temperature 1 1/2 pounds cream cheese at room temperature 1 pound confectioners' sugar, sifted 1 1/2 teaspoons pure vanilla extract 2 half-pints blueberries 3 half-pints raspberries Instructions: Heat the oven to 350 degrees F. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Shaved Vegetable Salad 2 small candy cane beets 1 medium carrot 1 medium watermelon radish, halved Quarter of a head red cabbage 1/4 cup extra-virgin olive oil 1 teaspoon honey Juice of 1 lemon Kosher salt and freshly ground black pepper 1 small bunch watercress, washed and large stems discarded 2 tablespoons roasted salted pepitas 2 ounces fresh goat cheese, crumbled (about 1/4 cup) 1/3 cup fresh basil leaves, torn into pieces 1 tablespoon roughly chopped fresh chives Instructions: Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside. Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.
Winter Layered Salad with Beets and Brussels Sprouts 1 cup walnut halves 1 cup pearled barley 2 large pink grapefruits 3 tablespoons red wine vinegar 1 small shallot, finely chopped 2 teaspoons Dijon mustard 1/2 teaspoon honey Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 8 cups mesclun greens (about 5 ounces) 1/2 pound Brussels sprouts, thinly sliced 4 large cooked and peeled beets, cut into wedges (about 10 ounces) 1/2 cup pomegranate seeds Instructions: Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop. Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.) Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds. Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette. Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top. If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.
DIY Instant Potato-Bacon and Chive Soup 1/3 cup instant mashed potatoes 2 tablespoons instant nonfat dry milk powder 2 teaspoons chicken or vegetable bouillon granules 1 teaspoon bacon crumbles (shelf-stable) 1 teaspoon dried chives 1/8 teaspoon garlic powder 1/8 teaspoon onion powder freshly ground black pepper Instructions: Add the instant mashed potatoes, milk powder, bouillon granules, bacon crumbles, chives, garlic powder, onion powder and 1/8 teaspoon black pepper a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.) To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
Cranberry Walnut Tart 1 1/2 cups confectioners' sugar 6 ounces (1 1/2 sticks) unsalted butter 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 egg 2 1/2 ounces (5 tablespoons or a little over 1/2 stick) unsalted butter 2 tablespoons plus 1 teaspoon all-purpose flour 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/3 cup dark corn syrup 1 egg 1/2 teaspoon vanilla extract 2/3 cup whole, fresh cranberries 2/3 cup walnut pieces Instructions: Preheat the oven to 350 degrees F. To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day. Preheat the oven to 350 degrees F. To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined. Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.
Fruit Pizza 6 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt 1/4 pound unsalted butter. Slightly softened 1 pound cold, unsalted butter 3/4 cup cold water 4 pounds soft, dried figs, stems removed 1 pound dark raisins 1 pound pitted prunes 1 pound sugar (1 cup) 1 cup light corn syrup Grated zest of 4 lemons, plus grated zest of 2 lemons 4 cups water 8 ounces unsalted butter, soft 6 pounds pears, peeled and thinly sliced 1 egg, beaten Flour, for dusting work surface and sheet tray Instructions: For the dough, in large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work and work finely into flour. Cut cold butter into 1/2-inch pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should still be loose in bowl, not a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling. For the fig topping, in a large saucepan, combine all but the last 2 ingredients and bring to a boil over medium heat, stirring frequently to dissolve sugar. Reduce heat and simmer for 30 to 40 minutes, until fruit is soft and thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest of 2 lemons and pulse in. Transfer to a bowl and allow to cool. To assemble, on a floured surface roll dough into 2 rounds. Place parchment paper on sheet tray, and lightly dust parchment with flour. Place both dough rounds on sheet tray. Spread half of fig topping on each dough round. Top with thinly sliced pears. Fold dough over edges to form a rustic fruit tart. Brush dough folds with egg wash. Place baking sheet on bottom rack in oven Bake 25 to35 minutes in a preheated 375 degree oven, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut tart with pizza wheel to serve.
Camembert & Prosciutto Tartines 6 to 12 (1/2-inch-thick) slices from a round rustic country bread, depending on the size of the loaf 2 (8-ounce) Camembert cheeses 12 to 15 thin slices Italian prosciutto 1/4 teaspoon dried thyme Kosher salt and freshly ground black pepper Minced fresh chives, for serving Instructions: Preheat the broiler. Position an oven rack 5 to 6 inches below the heat. Lay the slices of bread in one layer on a sheet pan. Slice both Camemberts 1/3 inch thick across, making about 12 slices from each. Place the cheeses on the bread in a single layer, cutting them to fit and covering most but not all of the surface of the bread. Cover the bread and cheese completely with a layer of prosciutto, sprinkle with the thyme, then sprinkle with salt and pepper. When the broiler is hot, place the sheet pan on the prepared rack and broil the tartines for 2 to 3 minutes (leaving the oven door slightly ajar), turning the pan once to brown evenly, until the prosciutto is browned and crispy. Watch the tartines carefully so they don't burn! Cut each tartine crosswise into 1 1/2-inch slices, sprinkle with chives, and serve warm.
Crispy Pan Fried Bahamian Cracked Conch with Citrus Sauce 1/2 cup spiced rum 1/2 cup orange juice 1 tablespoon lemon juice 1 tablespoon lime juice 1 tablespoon sugar 4 tablespoons butter (not necessary but very yummy) 2 to 4 pieces conch, per person Flour, for dusting 1 egg, beaten with 3 tablespoons water, for egg wash Bread crumbs Oil, for pan frying Chopped cilantro, edible fresh flowers, for garnish Instructions: Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm. Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.
Pulled Pork Ramen 2 pounds chicken bones 4 ounces kombu 4 ounces dried shittake mushrooms 2 ounces fresh ginger 2 ounces soy sauce 2 ounces rice wine vinegar 1 ounce bonito flakes 4 scallions 2 carrots 2 celery stalks 2 cloves garlic 2 tomatoes 1/2 lemon 1/2 pig foot Salt and pepper 1 1/2 pounds pork butt Olive oil, for cooking 12 ounces chicken stock 2 ounces fresh ginger 2 bay leaves 2 celery stalks 2 cloves garlic 2 tomatoes 1 onion 6 ounces ramen noodles Salt 1 ounce pureed pork lard 2 ounces cooked pork belly, warm 2 ounces bamboo shoots 1 ounce fresh arugula 1 ounce fresh spinach 1/2 hard-boiled egg, optional 1 ounce diced green onions Instructions: For the ramen broth: Put chicken bones, kombu, mushrooms, ginger, soy sauce, vinegar bonito flakes, scallions, carrots, celery, garlic, tomatoes, lemon and pig foot in a large stock pot. Fill with water and bring to a boil, then simmer on low heat for about 36 hours. Strain out solids. For the braised pork butt: Preheat the oven to 350 degrees F. Sprinkle salt and pepper all over the pork butt and pan sear in olive oil over high heat to brown all sides. Transfer to a baking dish and add the stock, ginger, bay leaves, celery, garlic, tomatoes and onion and bake for 2 hours 30 minutes to 3 hours. For the ramen: Cook noodles in salted boiling water to desired texture, 4 to 6 minutes. Heat 12 ounces broth in a pot. Put lard in a bowl and add hot noodles, then pour heated broth in bowl. Place pork belly and 4 ounces pork butt on top and add bamboo shoots. Top with arugula and spinach. Add hard-boiled egg if desired, and garnish with green onions.
Cheese-Stuffed Pork Chops Kosher salt 1/4 cup sugar 4 bone-in, thick-cut pork chops (6 to 8 ounces each) 1/2 medium head escarole 2 cloves garlic 4 tablespoons extra-virgin olive oil, plus more for brushing Freshly ground pepper 4 slices provolone cheese (about 2 ounces) 4 fresh sage leaves, chopped 1 (19-ounce) can cannellini beans, drained and rinsed Instructions: Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Beef and Guinness Short Ribs 3 tablespoons extra-virgin olive oil 4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces Kosher salt and freshly ground black pepper 1 large yellow onion, diced 3 cloves garlic, minced 2 carrots, diced 2 celery stalks, cut into 1/2-inch pieces 2 cups low-sodium beef stock, divided 1-pint stout beer (recommended: Guinness) Fresh green salad, for serving, optional Mashed potatoes, for serving, optional Instructions: Preheat the oven to 380 degrees F. In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours. Serve with a fresh green salad or on top of mashed potatoes, if desired.
Creamy but Lean Chicken and Leeks 1 tablespoon butter 4 large leeks, white parts only, chopped 4 celery stalks, chopped 6 cups chicken broth 1/3 cup long grain rice or 1/2 cup medium or short grain rice Bouquet garni: 1/2 teaspoon dried thyme and bay leaf, a few parsley sprigs wrapped in cheesecloth Juice of 1 lemon Salt and freshly ground white pepper 2 whole skinless, boneless chicken breasts, cut into 1/2inch cubes 1/3 cup minced fresh parsley Instructions: Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender. Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.
Spicy Mojitos 1 cup sugar 1 jalapeno, halved and seeded 1 cup fresh mint leaves 2 limes, halved Club soda, for topping 9 ounces clear rum Instructions: For the jalapeno simple syrup: Add the sugar, jalapeno and 1 cup water to a saucepan. Bring to a boil, stirring to dissolve the sugar. When the sugar is dissolved, remove from the heat and let cool for 1 hour. Remove the jalapeno before using. For the mojitos: Divide the mint leaves between two pitchers, and muddle. Squeeze the juice of 1 lime into each pitcher, then add the simple syrup, evenly divided. Fill the pitchers with ice and top off with club soda. Add the rum to one of the pitchers. Stir and serve.
South African Sweet Potato Fritters Peanut oil for frying 1 pound sweet potatoes, peeled 1/2 cup flour 1 egg, beaten Salt and freshly ground black pepper, to taste Instructions: Heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees. Grate the sweet potatoes into medium-sized bowl, cover them with boiling water, and let them stand for 15 minutes. Drain off the water and slowly add the remaining ingredients, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour. Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot.
Bacon-Wrapped Double Pork Meatloaf 1 tablespoon vegetable oil 1/2 medium white onion, finely chopped (about 1 cup) 2 medium garlic cloves, minced Leaves from 4 sprigs thyme (about 1 teaspoon) 2 large eggs 1/2 cup well-shaken lowfat buttermilk 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds ground pork 1 pound bratwurst pork sausage, removed from casings and broken up 1 cup crushed saltine crackers (about 20) 1/4 cup finely chopped fresh Italian parsley leaves 8 strips bacon Instructions: Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside. Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside. In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture). Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
Branzino with Roasted Tomatoes, Olive Oil Poached Mushrooms 2 cups olive oil 8 ounces button mushrooms 2 tablespoons grapeseed oil 4 branzino fillets Salt and ground pepper 8 slices tomato, 1/2-inch thick Salt and ground pepper 1 cup white wine 1/4 cup fresh lemon juice 2 tablespoons minced fresh parsley 1 tablespoon minced garlic 2 tablespoons unsalted butter Instructions: For the mushrooms: In a saucepan over medium-high heat, add the olive oil to the pan and allow to heat until the verge of smoking. Then reduce the heat to medium and add the mushrooms. Allow the mushrooms to cook for 5 to 6 minutes, and then remove. For the fish: In a nonstick saute pan, add the grapeseed oil over medium heat for 1 minute. Sprinkle the fish with salt and pepper, and then add the fish to the pan, flesh-side down. Cook for 2 minutes, flip the fish and turn the heat off. Allow the fish to finish with the residual heat for 2 minutes. Then remove the fish and allow to rest until serving. For the sauce: In the same pan, return to medium-high heat. Sprinkle the tomatoes with salt and pepper, add to the pan and cook for 1 minute. Then flip the tomatoes and add the wine to deglaze the pan. Next, add the lemon juice, parsley and garlic. Remove the tomatoes and arrange flat on a serving plate, end to end. Allow the sauce to reduce by half, yielding 1/2 cup. Once reduced, turn the heat off and stir in the butter to finish the sauce. Then place the fish over the tomatoes, arrange the mushrooms and spoon the sauce over the fish. Serve.
How to Make Homemade Beer Cheese \| Ohio-Style Beer Cheese 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cloves garlic, grated One 12-ounce bottle beer, preferably lager, at room temperature 1 tablespoon Dijon mustard One 8-ounce block sharp Cheddar, grated 1/4 cup heavy cream Kosher salt and freshly cracked black pepper Soft or hard pretzels, for serving Instructions: Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.
Cava Sangria 1 bottle Spanish cava, chilled 1/4 cup white grape juice 2 tablespoons brandy 2 tablespoons simple syrup Ice cubes, for serving 1/2 cup sliced strawberries 8 mint leaves Instructions: Stir cava, grape juice, brandy, and simple syrup together in a pitcher. Serve over ice, garnished with strawberries and mint.
Korean BBQ Pizza 3 to 4 ounces thinly sliced rib-eye (1/4 inch thick) 1/2 cup store-bought Korean BBQ marinade 1 cup shredded mozzarella One 12-inch pizza dough (homemade, recipe follows, or store-bought) Thinly sliced scallions, as desired 1 cup arugula Store-bought spicy chili vinaigrette, as needed Toasted sesame seeds, for sprinkling 4 1/4 cups bread flour, plus more for rolling 1 teaspoon instant yeast 2 cups cold water 3 teaspoons kosher salt Olive oil or nonstick cooking spray Instructions: Marinate the rib-eye in the BBQ marinade for at least 6 hours and up to overnight. Preheat a pizza stone or baking steel in the oven to 500 degrees F or as high as your oven will go for 1 hour before baking. Spread the mozzarella on the base of the pizza crust. Top with the rib-eye and as many scallions as you like. Bake until the crust is golden brown and the beef begins to caramelize and cook through, 8 to 10 minutes. Toss the arugula with some chili vinaigrette to taste. Remove the pizza from the oven, slice into 6 pieces and top with the arugula. Sprinkle with sesame seeds and serve. Combine the flour and yeast in the bowl of a stand mixer with a dough hook. Add 1 3/4 cups of the water (reserving 1/4 cup to add if necessary) and mix on low speed for 1 minute. Add the salt and continue to mix for another 3 minutes, adding reserved water if the dough seems dry. Let the dough rest for 10 minutes, then mix again on medium-low speed until the dough no longer sticks to the side of the bowl, about 2 minutes. The dough should still be tacky to the touch, but not too wet and sticky that it does not hold its shape. If the dough is still too dry, slowly add water 1 tablespoon at a time. If it is too wet, gradually mix in flour by the tablespoon until you reach the desired consistency. Do not overmix the dough. Transfer the dough to a well-floured counter and begin to gently roll the dough into a ball. Using a sharp knife, cut 6- or 9-ounce pieces and form into a tight ball (6-ounce dough ball for a 10-inch crust and 9-ounce dough ball for a 12-inch crust). Place the dough balls on a baking sheet covered in olive oil or cooking spray to prevent them from sticking to the sheet. Brush the dough balls with additional olive oil. Cover the dough balls in plastic wrap and let sit at room temperature for 30 minutes. Then place the dough balls in the refrigerator and let them rest 24 hours. The next day, remove the dough balls and let sit at room temperature for 1 to 2 hours prior to making pizzas. Push out the dough by hand or use a rolling pin until you reach the desired shape. Place the crust onto a well-floured pizza peel and top.

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