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Stuffed Crab Claws 1 pound shrimp, shelled, deveined, and chopped 5 ounces bamboo shoots, chopped 1 teaspoon salt 1 teaspoon chicken bouillon powder 1 teaspoon sugar 2 1/2 teaspoons sesame oil 1/2 teaspoon pepper 8 teaspoons cornstarch 10 cocktail crab claws 3/4 cup bread crumbs 6 cups frying oil Instructions: In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste. Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick. Roll the stuffed shrimp ball in the bread crumbs. Deep fry in 350 degree oil for 5 minutes or until golden brown.
Vegetable Sushi 1 1/4 pounds sushi rice (2 3/4 cups) 3 cups water 1/4 cup mirin, plus additional for moistening nori 5 sheets nori (1 package) 4 teaspoons wasabi powder, mixed with 2 teaspoons water 1/2 cup small-diced red onion 1 carrot, julienned 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 scallion, julienned (green part only) 1 hothouse cucumber, seeded and julienned 1 (10-ounce) jar pickled ginger 1/2 teaspoon wasabi powder 1/4 teaspoon water 1/2 teaspoon crushed red pepper flakes 1 teaspoon minced pickled ginger 1 teaspoon minced scallion (green part only) 1/4 cup white wine vinegar 3 tablespoons good soy sauce 1/2 teaspoon dark sesame oil Instructions: Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes. Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature. To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth. Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top. To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces. Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.
Roasted Peanut Milk Chocolate Ganache and Jelly Confection 8 ounces strawberry jam 8 ounces liquid pectin 8 ounces dry roasted peanuts 4 ounces agave syrup 2 ounces heavy cream 1/2 ounce milk chocolate 3/4 ounces heavy cream 1/4 teaspoon sugar Fresh cheese curds, for garnish Vanilla syrup, for drizzling Instructions: For the jelly confection: In a 1-quart saucepan, heat the strawberry jam and liquid pectin together until smooth and lump free. Place the strawberry and pectin mixture into twelve 2-ounce candy molds and cool. For the ganache: In a coffee grinder, combine the peanuts and agave syrup and process into a slightly coarse texture. Place the peanut mixture into a small microwaveable dish. Add the milk chocolate and heavy cream and microwave until smooth, about 30 seconds. Pour the mixture on top of the strawberry jelly in the candy mold. Refrigerate for 1 hour. Remove from the candy molds and serve. For the curds and whey: Mix the heavy cream and sugar together. Scoop the mixture into a ceramic spoon. Garnish with fresh cheese curds. Drizzle with vanilla syrup. Serve alongside the candy molds.
Italian Fig Cookies 2 cups dried figs, hard tips discarded 1 1/2 cups dried dates, pitted 3/4 cup whole almonds, toasted and coarsely chopped 3/4 cup whole walnuts, toasted and coarsely chopped 1/2 cup orange marmalade 1/2 cup honey 1/4 cup brandy 1 teaspoon finely grated fresh orange zest 1 teaspoon finely grated fresh lemon zest 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 4 cups all-purpose flour 3/4 cup sugar 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt 2 sticks (1 cup) butter, cut into 1/2-inch cubes 1 large egg 1/2 cup milk 1 tablespoon vanilla 1 egg white beaten with 1 tablespoon water for egg wash Colored sprinkles, for decorating 1 cup raisins Instructions: To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours. To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal. In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes. Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets. On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes. Transfer to wire racks to cool. Serve warm or at room temperature.
Perfectly Grilled Radicchio 4 heads radicchio 12 garlic cloves, minced 2 teaspoons crushed red pepper flakes 3 tablespoons fresh thyme leaves 2 cups extra-virgin olive oil 1/2 cup balsamic vinegar 1 pound mozzarella, cut into 16 pieces Salt and freshly ground black pepper Instructions: Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water. In a medium bowl, combine all ingredients except the mozzarella. Mix well. Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat. Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper. Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up. When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm. If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.
Jerk Plantain Chips 3 green plantains Coconut oil spray 1 tablespoon jerk seasoning 1 teaspoon kosher salt Instructions: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or wire racks. Trim the ends of the plantains. Score the skin lengthwise in three spots and peel. With a mandoline or sharp knife, slice the plantains crosswise about 1/8-inch thick. Arrange the plantain slices on the prepared baking sheets and spray generously with coconut oil spray. Season with 1/2 tablespoon of the jerk seasoning and 1/2 teaspoon of the salt. Turn over the slices and repeat with coconut oil spray and the remaining 1/2 tablespoon jerk seasoning and 1/2 teaspoon salt. Bake for 10 minutes, then spray the tops of the plantains a second time with coconut oil spray. Rotate the baking sheets from top to bottom and continue baking until the plantains are golden and crisp, another 10 to 15 minutes. Cool on the baking sheets before serving.
Crab Cake Sliders 18 mini potato buns 1/2 cup plus 2 tablespoons mayonnaise 2 tablespoons unsalted butter, melted, plus more for brushing 1 large egg 1 teaspoon Old Bay Seasoning 1 teaspoon Worcestershire sauce 1 teaspoon yellow mustard Kosher salt 1 pound lump crabmeat, picked through 10 strips bacon Finely grated zest of 1 lemon Freshly ground pepper Diced red onion, sliced tomatoes and lettuce leaves, for topping Pickles, for serving (optional) Instructions: Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight. Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper. Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes. Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.
Pesto Egg Toast 2 tablespoons pesto 1 teaspoon crushed red pepper flakes 2 large eggs 1 slice sourdough bread 2 tablespoons store-bought garlic mayonnaise 3 slices Gouda 2 to 3 thin slices heirloom tomato Fresh basil leaves, for topping Flaked sea salt and freshly ground black pepper Instructions: Turn the oven to its broiler setting and position a rack in the middle of the oven. Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes. Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes. Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.
Grilled Vegetable Towers Six 1/2-inch-thick slices country-style bread 1/3 cup plus 1 tablespoon extra-virgin olive oil 2 Japanese eggplants, cut into sixteen 1/4-to-1/2-inch-thick rounds 1/2 teaspoon kosher salt 1/2 cup goat cheese, at room temperature (4 ounces) Zest of 1 large lemon 16 jarred sun-dried tomatoes, drained Special equipment: 1 3/4-inch round cookie cutter; 8 toothpicks Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Using a pastry brush, brush the bread on both sides with 1/3 cup oil. Using a 1 3/4-inch round cookie cutter, cut out 4 circles from each slice of bread. Grill the bread rounds until toasted, 1 to 2 minutes each side. Toss the eggplant rounds with the remaining 1 tablespoon oil and season with the salt. Grill until tender, about 3 minutes on each side. In a small bowl, mix together the goat cheese and lemon zest until smooth. Spread about 3/4 teaspoon of the mixture on 8 grilled bread rounds. Place an eggplant round on each and top with a sun-dried tomato. Repeat the layers and top with the remaining bread slices. Gently press the layers together. Secure with toothpicks and serve.
Acciugata Di Renato 1 clove garlic, lightly crushed 5 tablespoons olive oil 2 tablespoons water 2 anchovies 1 handful fresh flat-leaf parsley, leaves picked and chopped fine 1 tablespoon capers Kosher salt and freshly ground black pepper Instructions: In a skillet mix together the garlic, oil, and water and cook on a low flame. Do not brown the garlic. Add the anchovies and if you kept the garlic whole, you can now remove it. Stir in the parsley, capers, and season with salt, and pepper. Serve over grilled vegetables.
Instant Pot Chicken Cacciatore Dump Dinner 2 tablespoons extra-virgin olive oil 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (about 6 thighs) Kosher salt and freshly ground black pepper 1 pound farfalle 3 cloves garlic, minced 1 small onion, thinly sliced (about 1 cup) 1/4 cup pitted kalamata olives 2 tablespoons capers, with liquid One 20-ounce jar marinara sauce, jar reserved 3 cups baby spinach or arugula, optional Grated Parmesan, for serving Fresh basil leaves, for serving Instructions: Pour the olive oil into the pot of a 6- to 8-quart Instant Pot®. Add the chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly coated. Add the pasta, garlic, onion, olives, capers, olives and marinara sauce. Fill the empty jar with 2 1/2 cups water, tighten the lid and shake to remove any sauce left in the jar. Pour the water over the pasta mixture and stir until combined. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.\u202fAfter the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid and stir the pasta. Stir in the spinach. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to steam the pasta for 1 minute, just until wilted. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Sprinkle with Parmesan cheese and fresh basil before serving.
Chicken and Sausage Scarpariello Arrabbiata 1 Tbsp. olive oil 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces 1 lb. hot or sweet Italian sausage links, cut into 1-inch pieces 1 lb. all-purpose potatoes, peeled and cut into 1/4-inch-thick slices (about 2 potatoes) 1 large onion, thinly sliced 1 small fennel bulb, trimmed and thinly sliced (optional) 1/4 cup red wine vinegar 1 jar (7 oz.) roasted red peppers, drained and thinly sliced 1 jar Bertolli® Arrabbiata Sauce Instructions: Heat olive oil in deep 12-inch nonstick skillet or 5-quart saucepot and brown chicken and sausage over medium-high heat. Remove chicken and sausage and set aside. Cook potatoes, onion and fennel in same skillet over medium-high heat, stirring occasionally, 10 minutes or until vegetables are tender and starting to brown. Stir in vinegar and roasted red peppers and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low, then return chicken and sausage to skillet. Simmer covered, stirring occasionally, 40 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh parsley.
Fruit-Cocktail Gelatin Cups 1/2 vanilla bean or 1 teaspoon vanilla extract 2 cups water 1 cup sugar 3 cups (total) fruit: pears, peeled, cored, cut in 1/2-inch chunks, pineapple, peeled, cored, sliced into 1/4 inch thick dice, peaches, peeled, pitted, cut into 1/2-inch chunks, and/or nectarines, pitted, cut into 1/2-inch chunks Seedless grapes, halved Orange segments Cherries, pitted Mango, peeled and cut into 1/2-inch chunks 2 envelopes gelatin (5 teaspoons) 4 cups apple juice 1/4 cup sugar Instructions: If using a vanilla bean, split in half and scrape seeds out. Reserve all. In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil. Lower the heat and simmer. Drop in the pear and pineapple and poach for 4 minutes. Remove with a slotted spoon and set aside. Drop in peach and nectarine, and poach for 2 minutes. Remove with a slotted spoon and set aside. Drop in grapes and orange segments, and poach for 1 minute. Remove with a slotted spoon and set aside. Drop in cherries, and poach for 2 minutes. Remove with a slotted spoon and set aside. Since they will discolor the syrup, always do them last. When you have finished, put all of the fruit back in the syrup and set aside to cool down. Once cool strain the fruit and reserve. The syrup can be saved for another use. Mango may be added raw. Prepare your favorite gelatin: In large bowl, soften gelatin by stirring it into 1/2 cup apple juice. Set aside. In small saucepan, bring the remaining 3 1/2 cups of apple juice and the sugar to a boil. Boil until the crystals have dissolved, about 1 minute. Pour it over the gelatin and stir to dissolve. Stir in the reserved fruits and pour into 6-ounce footed cups. Chill several hours until set.
Champagne Cupcakes 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon kosher salt 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/3 cup milk 1/3 cup champagne 4 cups confectioners' sugar 2 sticks (8 ounces) unsalted butter, at room temperature Pinch kosher salt 2 teaspoons pure vanilla extract 1 to 2 tablespoons milk Green and pink gel food coloring, as needed Graham cracker crumbs, for topping Gum paste, tinted green, for topping Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 18 cups of two 12-cup muffin pans with paper liners. Sift together the flour, baking powder and salt in a medium bowl; set aside. In the bowl of stand mixer, cream the granulated sugar and butter until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low. Beat in half of the flour mixture, then all of the milk, then the remaining flour mixture and finally the champagne. Mix until just combined. Using an ice cream scoop, fill each muffin cup two-thirds full with batter. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 20 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. For the buttercream frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk as desired. Put 1/2 cup of the frosting in a one small bowl and another 1/2 cup in a second small bowl. Tint the first bowl a light shade of green and the second bowl a darker shade of green. Add 1/4 cup of plain frosting to a third small bowl and tint it pink. Add 1/4 cup of plain frosting to a fourth small bowl and leave it plain. Add enough of the green food coloring to the remaining plain frosting in the mixer bowl to tint it dark green (darker than the other 2 bowls of green frosting). For decorating: Frost the top of 12 of the cupcakes with an even layer of the darkest green frosting. Place the graham cracker crumbs in a small bowl and dip the edges of the cupcake in the crumbs, rotating to coat the edges. Make aloe plants by forming 12 teardrop-shaped pieces of green gum paste. Using scissors, snip the pointed end of each teardrop halfway to the bottom in one direction, then across in the opposite direction. Spread the tips gently and place one aloe plant onto each of the frosted cupcakes. Fill a pastry bag fitted with a large open star tip (no. 199) with one of the lighter shades of green frosting. Fit a second pastry bag fitted with a large closed star tip (no. 846) with the other lighter green frosting. Fill a pastry bag fitted with a small star tip (no. 15) with the pink frosting. Fill a pastry bag fitted with a small round tip (no. 2) with the white frosting. Pipe cacti onto the cupcakes using the 2 shades of green frosting. Pipe cactus flowers with the pink frosting and finish by piping small white dots on the cacti for the needles.
Vanilla Wafers 7 ounces all-purpose flour 3/4 teaspoon aluminum free baking powder 1/2 teaspoon kosher salt 4 ounces unsalted butter, room temperature 3 1/2 ounces vanilla sugar 1 large egg 4 teaspoons vanilla extract 1 tablespoon whole milk Instructions: Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F. Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping. Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
Valerie's Sangria One 750-milliliter bottle red wine 1/4 cup brandy 2 tablespoons bitter orange liqueur, such as Campari 2 tablespoons sugar 2 cups strawberries, hulled and sliced 2 oranges, sliced 1 Granny Smith apple, cored and chopped into 1-inch pieces 1 lime, sliced 1 1/2 cups sparkling water or seltzer Instructions: In a large pitcher, combine the wine, brandy, orange liqueur and sugar. Mix until the sugar is dissolved. Then add the strawberries, oranges, apple and lime. Stir and chill in the refrigerator for at least 2 hours. Just before serving, add the seltzer and stir gently.
Spiced Pecans 1 teaspoon kosher salt, plus more for sprinkling 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground allspice 1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon 1/4 teaspoon sweet paprika 2 tablespoons (1/4 stick) unsalted butter 1/4 cup (packed) light brown sugar 1 tablespoon soy sauce 2 cups pecan halves Instructions: Preheat the oven to 325 degrees F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices. Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm.
Maine Lobster Roll with Whole Lobsters Six 1 1/4-pound Maine lobsters 1 cup plus 1 teaspoon salt 6 tablespoons butter 6 New England-style hot dog buns 1 cup mayonnaise 1/2 teaspoon freshly ground black pepper 2 ounces lemon juice 6 leaves romaine lettuce 6 lemon wedges, for serving Instructions: Prepared a large ice bath. Fill a high-sided pot with a lid with 3 gallons water, then mix in 1 cup of the salt and bring to a rolling boil. Place the lobsters in the boiling water and cover the pot with the lid. Cook the lobsters for 8 minutes, and then remove them from the water and cool down the lobsters in the prepared ice bath. To remove the meat, pull the tail off of the body and break off the rear tail fins. Pull the tail meat out of the body-end of the tail using a fork. (The tail meat may not be totally opaque white like the claw meat will be. That is OK, it is properly cooked and in order for the tail to be tender it needs to be slightly less cooked than the claw meat). Cut the lobster tail into large chunks. Next, pull the bottom part of each claw directly down detaching it from the claw; if done correctly this will remove the cartilage from the claws. Then crack the claws and remove the meat. To remove the knuckle pieces, separate the sections and use a lobster pick to remove the pieces. Finally, remove the legs and line them up with the claws facing you. Cover with plastic wrap and use a rolling pin to push the leg meat out starting at the claws and rolling away from you. Repeat for the remaining lobsters. Heat a griddle or saute pan over high heat until it begins to smoke and then turn the heat down to medium-high. Spread some butter on both sides of each hot dog bun. Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side. Once toasted, remove from the heat and split the buns open, and then hold for plating. In a bowl, combine the lobster, mayonnaise, remaining teaspoon of salt, the pepper and lemon juice, and gently mix to coat the lobster but not break up the meat. To plate the lobster roll, place one piece of the hot dog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat for the remaining rolls, and serve each with a lemon wedge.
Creamy Escarole and White Bean Dip 1/4 cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, very thinly sliced 1 medium head escarole (about 12 ounces), hand-torn into large pieces 1/4 cup dry white wine 1 15-ounce can cannellini beans (do not drain) Kosher salt 1/2 teaspoon finely chopped fresh rosemary Fresh lemon juice, to taste Crackers and/or crudites, for serving Instructions: Heat the olive oil in a large high-sided saute pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes. Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours. Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.
Healthy Grilled Summer Vegetable Spaghetti Foil Pack 2 medium juicy tomatoes, cut into 1/2-inch chunks 1 small Japanese eggplant, cut into 1/2-inch chunks 1 small zucchini, cut into 1/2-inch chunks 1/4 cup sundried tomato pesto 12 oil-cured olives, pitted and roughly chopped 4 cloves garlic, thinly sliced 2 tablespoons extra-virgin olive oil 1/4 teaspoon crushed red pepper Kosher salt 1 cup dry white wine 8 ounces whole-wheat spaghetti, broken into thirds 8 tablespoons grated Parmesan 1 large handful fresh basil leaves, roughly torn Instructions: Prepare a grill for medium heat. Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl. Combine the wine with 2 cups water in a large measuring cup or bowl. Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet. Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes. Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.
Grilled Giardiniera Salad Vegetable oil, for oiling the grill grates 2 cups white wine vinegar 3 tablespoons kosher salt 1 tablespoon sugar 1 teaspoon dried oregano 1 teaspoon whole peppercorns 4 cloves garlic, smashed 3 cups mini rainbow peppers 4 medium carrots, peeled 4 serrano peppers 1 small head cauliflower, cut into 1-inch-thick steaks 2 stalks celery, leaves reserved 3/4 cup olive oil 1 tablespoon Dijon mustard 1 cup ricotta salata, grated 1 cup pitted black olives, halved Grilled Italian sausage and hoagie rolls for serving, optional Instructions: Preheat a grill for cooking on high heat. Clean and oil the grates with vegetable oil. Combine the vinegar, salt, sugar, oregano, peppercorns, garlic and 1 cup water in a small pot. Bring to a simmer, whisking occasionally, to make sure the sugar and salt are dissolved. Let cool completely. Place the rainbow peppers, carrots, serrano peppers and cauliflower steaks directly on the grill (do not grill the celery; keep it raw!). Grill until charred with grill marks, about 5 minutes a side. Set aside to cool on a wire-racked sheet pan. Once cooled, it's time to chop! Slice the carrots and celery 1/2-inch-thick on a sharp 45-degree angle bias. Keep the rainbow peppers and serranos whole. Cut the cauliflower florets off the woody stems and trim into individual 1-inch florets. Place the chopped veggies into a 1-gallon resealable bag or container. Pour the vinegar mixture directly on the veggies. Stir around and let sit in the fridge at least 3 hours, but ideally overnight. Drain the veggies from the brine and place on a paper towel-lined sheet pan. Reserve the brine. Arrange the pickled veggies in groups on a large, long platter, in other words, carrots, then peppers, then celery. Whisk together 3/4 cup of the brine with the olive oil and Dijon in a bowl until combined. Season to taste. Drizzle the vinaigrette over the veggies and top with the ricotta salata, celery leaves and olives. Or serve the veggies directly on freshly grilled Italian sausage or sausages sandwiches and top with ricotta salata, olives and celery tops!
Hearty Apple Almond Oatmeal 1 (1-ounce) packet instant oatmeal, unsweetened 1/2 cup hot milk or water 1 tablespoon almond butter 1 red apple, cored and roughly chopped 1/4 cup whole natural almonds 1/2 teaspoon cinnamon 2 teaspoons honey Instructions: Empty oatmeal packet into a small serving bowl. Add hot milk or water and almond butter; stir. Top with chopped apples, almonds, cinnamon and honey.;
Butter-Basted Flat Iron Steak with Tomato Butter Sauce and Parsley Noodles Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil Four 1/2-inch-thick flat iron steaks (1 1/2 pounds total) 6 tablespoons unsalted butter 2 sprigs fresh thyme 6 ounces egg noodles 2 tablespoons chopped fresh flat-leaf parsley 2 cups cherry tomatoes, halved 1 teaspoon balsamic vinegar Instructions: Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over medium-high heat. When it?s hot, add the oil. Sprinkle the steaks with salt and pepper and cook 2 steaks until browned on one side, about 4 minutes. Remove the steaks from the skillet. Add the 2 remaining steaks and cook until browned on one side, about 4 minutes. Flip these steaks and return the first 2 steaks to the skillet, raw-side down. Add 2 tablespoons of the butter and the thyme. Once the butter melts, tilt the skillet slightly to pool the liquid, then constantly spoon the butter over the steaks until the meat is medium-rare, about 4 minutes more. Transfer the steaks to a rimmed plate to rest, reserving the skillet. Add the pasta to the boiling water and cook according to package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and toss with 2 tablespoons of the butter and the parsley. Put the tomatoes in the same skillet used to cook the steaks and cook over medium heat until blackened in spots and softened, about 4 minutes. When the tomatoes are very soft, remove the thyme sprigs and carefully mash the tomatoes with a slotted spoon or potato masher. Stir in the remaining 2 tablespoons butter and the vinegar until incorporated, adding up to 1/4 cup pasta cooking water if necessary to make a smooth sauce. Season with 1/2 teaspoon salt. Slice the steaks thinly against the grain and add any juices that accumulate to the tomato butter sauce. Divide the sliced steak among 4 plates and spoon some tomato butter sauce over the top. Serve with the noodles.
Butternut Squash Pastasotto 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes Kosher salt and freshly ground black pepper 4 tablespoons olive oil 6 tablespoons unsalted butter, cut into cubes 10 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage Half a small onion, finely chopped 1 pound penne pasta 1 1/2 cups dry white wine 3 1/2 cups low-sodium chicken broth 3/4 cup grated Parmesan 1/4 cup walnuts, toasted and chopped, optional Instructions: Preheat the oven to 425 degrees F. Toss the butternut squash with 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and bake, tossing halfway through, until tender and golden brown, about 30 minutes. Meanwhile, heat the butter and remaining 2 tablespoons oil in a large heavy bottom pot over medium-high heat until the butter has melted. Add the whole sage leaves and fry until crispy, but still vibrant green, about 3 minutes. Use tongs to remove them to a paper towel-lined plate. Add the onion to the pot and cook, stirring frequently to make sure the butter does not burn, until tender and fragrant, 3 to 5 minutes. Add the pasta and stir to coat in the butter and onions. Toast the pasta in the pan, stirring frequently, until golden brown in spots, about 4 minutes. Pour in the wine and cook, stirring frequently, until the liquid has been absorbed, about 5 minutes. Add 1 cup broth, and cook, stirring frequently, until absorbed, about 5 minutes. Repeat 2 more times until all the broth is absorbed and the pasta is cooked to al dente. Fold in the butternut squash, chopped sage, Parmesan, 1 1/2 teaspoons salt and a few grinds of pepper and stir until combined and creamy. Garnish with fried sage leaves and walnuts if using.
Roasted Garlic and Carnitas Quesadillas 1 tablespoon plus 1 teaspoon olive oil 2 large heads garlic 3 flour tortillas, recipe follows 1 cup carnitas, recipe follows, slightly warmed, or at room temperature 6 tablespoons grated Anejo cheese Green Chile Paste, recipe follows Instructions: Preheat oven to 325 degrees. Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool. Reduce the oven temperature to 300 degrees. When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins. Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the carnitas in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil. Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green Chile Paste.
Pecan Pie Brownies Nonstick cooking spray 4 large eggs 1 1/4 cups unsweetened cocoa powder 1 tablespoon pure vanilla extract 1 teaspoon kosher salt 1 teaspoon baking powder 1 teaspoon instant espresso, optional 16 tablespoons (2 sticks) unsalted butter 2 1/4 cups granulated sugar 1 1/2 cups all-purpose flour (see Cook's Note) 1 cup semisweet chocolate chips 3/4 cup packed light brown sugar 1/2 cup light corn syrup 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs 1 tablespoon bourbon, optional 3 1/2 cups coarsely chopped pecans Instructions: For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes. Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes. Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes. For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated. Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.
Baby Back Ribs 1 cup turbinado sugar, ground 1/4 cup kosher salt 6 tablespoons Spanish paprika 4 tablespoons chili powder 2 tablespoons granulated garlic 1 tablespoon onion powder 2 teaspoons ground cumin 2 teaspoons ground mustard 1 1/2 teaspoons cayenne pepper 1 teaspoon black pepper, coarse ground One 2.25-pound slab of baby back pork ribs (also known as loin-back ribs) 2 tablespoons yellow mustard 2 tablespoons BBQ sauce, for glazing, optional Instructions: For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion powder, ground cumin, ground mustard, cayenne pepper and black pepper together. For the ribs: Take a slab of ribs and turn over so the curved side is up. Using your fingernail or a knife, pry under the membrane until you can put your finger under it and then pull it off. Sprinkle this side of the ribs with about 1 tablespoon rub, and then about 1 tablespoon yellow mustard. Use the mustard to help evenly distribute the seasoning. Turn the ribs over and repeat the process. Cover and store in the refrigerator overnight. To cook, start a smoker and bring the temp to 200 degrees F. Use apple or cherry wood chunks to provide smoke and flavor. Place the ribs in the smoker, curved side down. Smoke for 2 hours at 200 degrees F, and then raise the temperature to 250 degrees F for about 2 1/2 hours. Check for tenderness by testing if the bones will pull apart with a slight bit of pressure. If they are still tough, allow to cook for another 30 minutes. Remove from the smoker. For dry-style ribs, sprinkle with about 1 tablespoon rub. For wet-style ribs, glaze with the BBQ sauce.
Sour Cream Coffee Cake 1 tablespoon finely ground espresso beans 3/4 cup (packed) dark brown sugar 3/4 cup coarsely chopped walnuts 5 ounces bittersweet chocolate (preferably Valrhona Caraibe 66 percent), chopped into 1/2-inch pieces 4 teaspoons ground cinnamon (preferably Saigon, see note below) 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 extra-large eggs, at room temperature 1 1/2 teaspoons vanilla bean paste or pure vanilla extract 1 cup sour cream, at room temperature Instructions: To make the streusel, combine the brown sugar, walnuts, chocolate, cinnamon, and ground espresso in a small bowl, and stir until well blended. To make the cake, position an oven rack in the middle of the oven, and preheat the oven to 325 degrees F (325 degrees F if using a convection oven). Line the bottom and sides of a 10-cup loaf pan with foil and grease it lightly (preferably with Pam). Sift the flour, baking powder, baking soda, and salt together. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the granulated sugar and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, and beat until well blended. Add the vanilla and mix until combined. Add half of the flour mixture and beat on low speed until just combined. Add the sour cream and mix until blended, about 1 minute. Add the remaining flour mixture and mix until just combined. Do not over mix. Scrape half of the batter into the prepared pan and spread it evenly. Evenly distribute half of the streusel mixture over the batter. Then spoon the remaining batter evenly over the streusel, and spread it evenly. Scatter the remaining streusel evenly over the top. Bake for 68 to 70 minutes (50 to 60 minutes if using a convection oven), until the topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let cool for 20 minutes. Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely. Using a serrated knife, cut the coffee cake into 1-inch-thick slices.
Succulent Braised Pork 2 pounds pork shoulder, cut into 6 large chunks Salt and freshly ground black pepper 2 tablespoons olive oil 1 onion, chopped 2 celery stalks, chopped 1 carrot, chopped 1 clove garlic, roughly chopped 2 tablespoons tomato paste 2 tablespoons all-purpose flour 1 cup red wine 1 1/2 cups beef stock or broth 1 bunch parsley stems, tied with string 2 bay leaves 1 cup water Instructions: Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
Chicharron en Salsa Verde 1 pound tomatillos, husked and washed 4 large jalapeno chiles, stemmed 1/2 cup cold water 1/2 medium onion, cut in half 1 clove garlic, coarsely chopped 2 bunches cilantro, stems and leaves 2 teaspoons salt 2 tablespoons lard or vegetable oil 1/2 pound chicharron (fried pigskin, see Note), broken into 1/2 inch squares 10 radishes, trimmed and thinly sliced 1/2 small red onion, very finely diced 1/4 small head cabbage, shredded 2 limes, cut into wedges Warm corn tortillas Refried pinto beans Cooked white rice Instructions: Place the tomatillos, jalapenos, and water in a blender or a food processor. Puree just until chunky, then add the onion, garlic, cilantro, and salt and puree for about 2 minutes more, scraping down the sides of the bowl as necessary, until no large chunks remain. In a large cast iron skillet, heat the lard over medium high heat. Add the blended salsa and cook, stirring occasionally, for about 7 minutes, or until reduced and thickened. Reduce the heat a little and add the Chicharron. Cover, and continue cooking for about 5 minutes more, or until the Chicharron is soft but not mushy (this may take more or less time, depending on the thickness and freshness of the Chicharron). Serve the Chicharron with warm tortillas, refried pinto beans, and rice. Serve the garnishes in small bowls, for sprinkling at the table.
Tomato Slice 1/4 cup balsamic vinegar 1/4 cup agave 2 ounces fresh Roma tomato water (not canned juice), see Cook's Note 1 1/2 ounces Basil-Infused Vodka, recipe follows 1 leaf fresh basil, for garnish One 750-milliliter bottle vodka 1 bunch fresh basil leaves Instructions: For the balsamic vinegar and agave nectar glaze: Put the balsamic vinegar and agave in a small saucepan over medium heat. Bring to a simmer and cook until the mixture comes together and thickens. Set aside to cool slightly. Rim a cocktail glass with the glaze. For the tomato slice: Add the fresh tomato water and Basil-Infused Vodka to a cocktail shaker, add large ice cubes, shake vigorously and double-strain into the prepared glass. Add the foam on top, garnish with the basil leaf and serve. Combine the vodka and basil leaves and let steep for at least 2 days. Strain out the basil before serving.
Pan-Roasted Chicken with Oranges and Rosemary 5 tablespoons olive oil 6 tablespoons rosemary leaves 1 tablespoon kosher salt 2 teaspoons red pepper flakes 3/4 teaspoon freshly ground black pepper 4 pounds chicken thighs and drumsticks (6 thighs and 6 drumsticks) 1/2 medium orange, cut into 6 very thin slices and slices cut into half moons 1 tablespoon unsalted butter Instructions: Heat oven to 450 degrees F and arrange rack in middle. In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece. Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish. Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.
Scalloped Vegetable Casserole 1 tablespoon olive oil 4 red bliss potatoes, sliced into coins, about 1/4-inch thick 2 carrots, sliced into 1/4-inch thick coins 1 large yellow onion, chopped 1/2 butternut squash, peeled and sliced into half-moons, about 1/4-inch thick 3 sprigs fresh thyme 5 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/3 cup all-purpose flour 1 1/2 cups chicken broth 1/2 cup milk 1 cup shredded sharp white Cheddar cheese 1 1/2 cups panko breadcrumbs Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt. Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar. Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.
Spring Vegetables with Warm Vinaigrette Kosher salt 3 bunches baby carrots (about 24) 3 bunches spring onions (about 15) 3 bunches asparagus (about 3 pounds) 5 tablespoons extra-virgin olive oil 2 teaspoons sugar Freshly ground pepper 2 tablespoons white wine vinegar 1 tablespoon dijon mustard 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill Instructions: Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long). Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.) Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly. Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.
Grilled Chickpea Polenta Cakes with Chive Oil and Lemon 2 tablespoons olive oil 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 cups canned chickpeas, rinsed and drained 8 cups chicken stock or water Salt and freshly ground black pepper 2 cups polenta 1/2 cup olive oil Chive oil, recipe follows Finely grated lemon zest Finely chopped fresh chives 1 cup chopped chives 1 cup extra-virgin olive oil Salt and pepper Instructions: Heat olive oil in a large saucepan on the grates of the grill. Add the onions and garlic and cook until soft. Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft. *Transfer mixture carefully, in batches, to a blender and blend until smooth. Return the mixture to the saucepan and bring to a boil. Slowly whisk in the polenta, stirring constantly, and continue whisking until mixture begins to bubble. Reduce heat to medium and continue cooking, stirring with a wooden spoon until the mixture is thickened and cooked, about 30 minutes. Season with salt and pepper, to taste. Spread the mixture into a baking sheet, cover with plastic and place in the refrigerator until cold and very firm, about 4 hours. When the polenta is firm, remove from the refrigerator and, using a 2-inch ring mold, cut out circles of the polenta. Preheat a grill to medium-high. Season the polenta circles with salt and pepper on both sides, brush with oil and grill on both sides until golden brown, about 2 to 3 minutes per side. Remove from grill, drizzle with chive oil and garnish with lemon zest and chives. Combine ingredients in a blender and blend for 5 minutes. Season with salt and pepper, to taste.
Orecchiette with Lamb and Mint Pea Pesto 1 1/4 cup semolina flour, plus more for sprinkling 1 pound ground lamb 3 garlic cloves, grated 2 teaspoons lemon zest, plus more for garnish 3/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1/2 yellow onion, thinly sliced 1/2 cup white wine, such as Pinot Grigio 2 tablespoons unsalted butter 1 cup frozen peas, thawed Mint Pea Pesto, recipe follows Torn mint, for garnish Finely grated Parmigiano Reggiano, for garnish Toasted pine nuts, for garnish 2 cups frozen peas, thawed 1/2 cup fresh parsley leaves 1/4 cup fresh mint leaves 3 garlic cloves 1/4 cup toasted pine nuts 1/4 cup finely grated Parmigiano Reggiano cheese 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Stir together the semolina and 1/2 cup warm water in a small bowl until a dough starts to form. Knead the dough on a lightly floured flat surface until it is firm and elastic, adding water as needed, 7 to 8 minutes. Wrap the dough in plastic wrap and let rest for 30 minutes. Divide the dough into 2 pieces and roll each portion into a long log about 1/2 inch thick. Slice each log into 1/3-inch-long pieces. Using a butter knife, push each piece of dough down and toward yourself, it should curl up slightly. Using your thumb, push the curl in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat the cutting and shaping process with the remaining pasta dough. Set aside while you cook the lamb. In a large bowl, mix the ground lamb with the garlic, lemon zest and crushed red pepper; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set aside. Put a large pot of salted water over high heat and begin to bring it to a boil. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Push the onions to one side of the pan. Add the ground meat mixture; make sure to break the meat up with a wooden spoon and cook until it is nicely browned and no longer pink. Deglaze with the wine, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until slightly reduced, about 1 minute. Set aside while you cook the pasta. Cook the pasta in boiling water until al dente, about 2 minutes. Reserve 1/2 cup cooking liquid. Drain the pasta. Add the cooked pasta, 1/4 cup reserved pasta water and the butter to the lamb mixture, tossing until the butter is fully emulsified and the sauce coats the pasta. Gradually stir in the remaining 1/4 cup of pasta water to the desired consistency. Stir in the peas. Divide the pasta among 4 bowls, top with Mint Pea Pesto, torn mint, cheese and toasted pine nuts. Add the peas, parsley, mint, garlic, pine nuts, cheese and a generous pinch of salt. Pulse until a chunky paste forms. With the machine running, drizzle in the oil. Continue pulsing until well combined. Season to taste with salt and pepper.
Swick and Swick Chili Canola or vegetable oil 44 ounces beef, cut into 1/4-inch cubes 3/4 cup finely chopped onion 5 medium cloves garlic, smashed 1 (14.5-ounce) can chicken broth 2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega) 1 cup beef broth 1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand) 1/2 cup tomato sauce (recommended: Hunt's) 1 teaspoon hot pepper sauce 1 1/4 tablespoons ground cumin 8 tablespoons California chili powder 2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon 1 teaspoon salt 1/2 teaspoon arbol chili powder 1/4 teaspoon adobo seasoning blend (recommended: Accent) Pinch brown sugar Pinch jalapeno powder Instructions: In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve.
Pasta Salad With Tuna, Celery, White Beans and Olives Kosher salt 1/2 pound wagon wheel pasta 1 cup canned tuna, drained and flaked 1 cup sliced celery 1 cup canned white beans, drained and rinsed 1/2 cup olives, pitted and chopped 1/2 cup mayonnaise 3 tablespoons sour cream 1 1/2 tablespoons lemon juice 1/2 cup chopped fresh mixed herbs Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl. Add the tuna, celery, white beans and olives to the bowl with the pasta. Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
Western Omelette 12 large eggs Kosher salt and freshly ground black pepper 1/4 cup unsalted butter 1/2 green bell pepper, cut into 1/2-inch dice 1/2 red bell pepper, cut into 1/2-inch dice 6 ounces boiled ham (in one piece), cut into 1/2-inch dice 4 scallions (white and green), roughly chopped 1/2 cup grated white cheese (about 2 ounces), such as Monterey Jack, cheddar, or Gouda (optional) Instructions: In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
Chive and Gruyere Cheese Souffle 1/4 cup unsalted butter, softened, for greasing the souffle dish, plus additional 1/4 cup butter, softened 1/4 cup finely grated Parmesan 1/4 cup all-purpose flour 1 1/2 cups milk 1 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1 pinch cayenne pepper 6 eggs, separated, plus 2 egg whites 2 cups grated Gruyere 1/4 cup finely chopped chives Instructions: Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F. Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter (see Cook's Note). Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Reserve any leftover cheese for sprinkling on top of the souffle. Secure the collar to the outside of the dish with butcher's twine. Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper. Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside (see Cook's Note*). Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door. Serve immediately sprinkled with reserved cheese.
Blueberry and Chia Seed Smoothie 2 tablespoons chia seeds 1 1/2 cups almond milk 1 cup blueberries 1 teaspoon pure vanilla extract 1 heaping tablespoon coconut butter or coconut oil Pinch cinnamon Raw honey Instructions: Place the chia seeds in a cup or jar, add 1/2 cup of the almond milk and stir thoroughly to combine. Set the mixture aside for 10 minutes, or refrigerate overnight or up to 4 days. Transfer the mixture to a blender. Add the blueberries, vanilla, coconut butter and cinnamon, and blend until smooth, adding honey to taste.
Red Cabbage-Endive Salad 1/2 cup walnuts 1 medium shallot, minced 1 small head red cabbage, shredded Kosher salt 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon dijon mustard 1 tablespoon sugar Freshly ground pepper 1/4 cup extra-virgin olive oil 1/4 cup creme fraiche or heavy cream 2 stalks celery, thinly sliced 3 heads endive, trimmed Instructions: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet; roast until golden, about 12 minutes. Soak the shallot in cold water, 10 minutes, then drain and rinse. Toss the cabbage with 1 teaspoon salt in a large bowl. Whisk the vinegar, lemon juice, mustard, sugar and 1/2 teaspoon pepper in another bowl. Gradually whisk in the olive oil, then the creme fraiche. Stir in the celery and shallots. Add to the cabbage and toss. Cover and chill at least 30 minutes or up to 6 hours. Before serving, thinly slice the endive lengthwise and toss with the cabbage mixture; season with salt and pepper. Sprinkle with the nuts.
Chipotle Mozzarella Pasta Salad 1 pound rotini or fusilli 1/2 cup mayonnaise 1/4 cup whole milk 2 to 3 tablespoons white vinegar 2 to 3 teaspoons chopped chiles in adobo sauce (from canned chipotles in adobo sauce) Kosher salt and freshly ground black pepper 2 cups red and/or yellow grape or cherry tomatoes, halved 1 English cucumber, quartered lengthwise and chopped 12 ounces mozzarella (fresh or smoked), cut into small cubes 24 fresh basil leaves, chopped, plus extra for garnish Instructions: Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl. Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat. Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours. Transfer to a serving bowl and garnish with more basil.
Nuevo Latino Canola oil (for browning chicken breast) 5 large boneless/skinless chicken breast (about 8 ounces each) 1 large yellow onion, roughly chopped 1 jalapeno, seeds removed and roughly chopped 1 poblano pepper, seeds removed and roughly chopped 1 beer, to deglaze (recommend: Bass) 1/4 cup ancho chili powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon sugar 1/4 cup semi-sweet chocolate chips 3 dried ancho chilies, seeds removed 1/4 cup sesame seeds 1/4 cup pumpkin seeds Chicken broth, to cover 1 tablespoon salt 1/2 cup red bell pepper, roughly chopped 1/2 cup yellow onion, roughly chopped 4 cloves garlic, roughly chopped 2 tablespoons canola oil 2 cups basmati rice 4 cups chicken broth 2 teaspoons cumin seeds 2 tablespoons finely chopped fresh cilantro leaves 1 bunch scallions, finely sliced (green part only) 4 eggs 1 1/2 cups shredded pepper jack cheese 1 teaspoon salt 1 teaspoon black pepper Oil as needed, for frying cakes 3 red bell peppers, roughly chopped 1 medium yellow onion, roughly chopped 6 cloves garlic 2 tablespoons canola oil 2 teaspoons salt 2 teaspoons black pepper Roasted Poblano Pesto: 3 poblano peppers 2 jalapenos 2 teaspoons adobo seasoning 2 limes, juiced Canola oil (as needed) 2 tablespoons canola oil 1 poblano pepper, small dice 1 small yellow onion, small dice 3 (16-ounce) cans of black beans 2 teaspoons ground cumin 1 cup tomatoes, small dice 1 bay leaf 1 cup chicken broth 1 teaspoon salt 1 teaspoon black pepper Plantain chips, for garnish Instructions: In a large pot, over high heat, coat bottom of pot with oil and brown off the chicken breast until golden on both sides. The chicken may have to be browned off in smaller batches to brown evenly. Remove chicken from pot and set aside. Next, add the onion, jalapeno, and the poblano pepper to the pan and saute over medium high heat for 3 minutes. Deglaze with beer and add all other ingredients. Return chicken to the pot and bring to a boil. Turn the heat to low and simmer for approximately 1 hour or until chicken is falling apart. Remove the chicken at this point and set aside to cool. Use a stick blender to puree the mole and continue to cook over medium heat until the sauce has become thick. Once chicken is cooled, shred chicken and toss with hot mole just before serving. For the arroz con pollo rice cakes: Place red bell pepper, onion, and garlic in a food processor and pulse ingredients until finely chopped. In a medium sized pot, heat oil over medium-high heat and saute red bell pepper, onion, and garlic mix for about 3 minutes. Next, add the basmati rice and continue to stir for about 3 more minutes. Add the chicken broth and the cumin seeds and bring to a boil. Turn the heat to low and cover and cook approximately 15 to 20 minutes until all liquid has evaporated. Spread the rice out onto a sheet try and let cool. Once rice is completely cooled, place rice in a medium sized mixing bowl and mix in all other ingredients. Form 8 even sized rice cakes (or patties). In a medium sized saute pan over medium-high heat, cook the rice cakes until golden brown on both sides and cooked through on the inside. For the red pepper sofrito: Place red bell peppers, onions, and garlic in a food processer and pulse ingredients until finely chopped. In a medium saute pan, heat oil over medium-high heat and cook red bell pepper, onion, and garlic mix for approximately 10 minutes or until the raw onion flavor has mellowed. Season with salt and pepper and set mixture aside until ready to serve. Preheat oven to 450 degrees F. Place the poblano peppers, jalapenos, and the garlic on a sheet try and roast in oven until peppers are charred (almost black) and garlic is golden brown and soft. Set aside and allow to cool. Next, (using rubber gloves) remove seeds from the poblano peppers and the jalapenos. Place into a food processor along with garlic and all other remaining ingredients, except oil. While machine is running, slowly add enough oil to emulsify mixture. The mixture should be nice and smooth. Set aside until ready to serve. For the black bean ragu: In a medium pot over medium-high heat, heat oil and saute the poblano pepper and onion for about 5 minutes or until golden brown. Next, add all other remaining ingredients and bring to a boil. Turn heat to medium-low and cook approximately for 30 minutes or until most of the liquid has evaporated (it should resemble a thick chili). Turn heat to low (as low as you can) and still frequently until ready to serve. Place approximately 1/2 cup of black bean ragu on a plate and then place 2 rice cakes on top of the ragu. Put a spoonful of red pepper sofrito on top of each rice cake. Next toss the shredded chicken with the mole and place chicken on top of rice cakes. Drizzle a little of the roasted poblano pesto on top of the chicken and garnish with plantain chips. Serve immediately.
Pork Butt with Worcestershire Sauce 1 (5-pound) pork butt 6 tablespoons Hawaiian salt or kosher salt 10 tablespoons liquid smoke 1 tablespoon Worcestershire sauce 6 banana leaves Instructions: Preheat oven to 400 degrees F. Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt. Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours. Once pork comes out of oven, shred with a fork and serve.
Beignets 1 teaspoon active dry yeast 3/4 cup warm water (105 degrees F) 1/4 cup granulated sugar 1/2 teaspoon salt 1 large egg 1/2 cup evaporated milk 3 1/2 cups all-purpose flour, sifted, plus more for dusting 1/8 cup vegetable shortening, such as Crisco 8 cups peanut oil Confectioners' sugar, for sprinkling Instructions: In the bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to dissolve. Add the sugar, salt, eggs and evaporated milk. Beat until blended. Add 2 cups of the flour by big spoonfuls. Beat until smooth. Add the shortening, and then beat in the remaining 1 1/2 cups flour. Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours. In a large electric fryer, preheat the oil to 360 degrees F. Roll out the dough to a 1/8-inch thickness on a lightly floured work surface. Cut the dough into 2 1/2-inch squares. In batches of 8, fry the squares in the hot oil until lightly browned on both sides, 2 to 3 minutes. Drain on paper towels. Sprinkle heavily with confectioners' sugar.
Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing 3 tablespoons soy sauce 1 tablespoon fresh lime juice 1 tablespoon chili paste with garlic 1 tablespoon peanut oil 2 (12-ounce) filet mignons Freshly ground pepper 1 head Bibb lettuce, torn into bite-size pieces 3 cups mizuna leaves, torn into bite-size pieces 1/4 cup chiffonade Thai basil or regular basil, optional 1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices 2 carrots, julienned 5 radishes, thinly sliced 8 each yellow and red cherry tomatoes, halved Ginger Lime Dressing, recipe follows Salt and ground black pepper 1/4 cup fresh lime juice 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon finely diced shallot 1 tablespoon finely grated fresh ginger 2 teaspoons sugar 2 tablespoons peanut oil Salt and freshly ground pepper Instructions: Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling. Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices. While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top. Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.
Sesame-Lime Shrimp Salad with Lettuce Wraps 2 tablespoons honey 2 tablespoons soy sauce 1 lime, juiced 1 tablespoon vegetable oil 2 teaspoons sesame oil 1/4 seedless cucumber, peeled and chopped 1 pound cooked medium shrimp, tails removed Salt 1 tablespoon toasted sesame seeds 1/2 head iceberg lettuce, cut into wedges Instructions: Mix the honey, soy, lime juice and oils in a medium bowl. Add cucumbers and shrimp and toss to coat. Season the salad with salt and garnish with sesame seeds. Serve shrimp with lettuce, to wrap and crunch on spoonfuls of salad.
Sichuan Peppercorn Steak with Grilled Green Onions 3 tablespoons black peppercorns 3 tablespoons Sichuan peppercorns 2 tablespoons dried papaya seeds, optional 4 (8-ounce) beef strip loins, at room temperature 1 tablespoon vegetable oil Kosher salt 2 bunches green onions, roots removed 1 tablespoon vegetable oil, plus more for greasing the grill grate Kosher salt and freshly ground black pepper Instructions: For the spice mix: Place the black peppercorns into a mortar and pestle and grind. Add in the Sichuan peppercorns and papaya seeds, if using, and grind. Transfer the spice mix to a container. For the steak: Preheat the oven to 400 degrees F. Heat a cast iron pan or skillet over high heat. Press the Sichuan peppercorn spice mix into all of the sides of the steaks, coating entirely and ensuring the spices adhere to the meat. Add the vegetable oil to the cast iron pan, and heat. Season the steaks with salt, to taste. Once the pan is smoking hot, add the steaks. Sear the steaks for 2 minutes or until golden. Do not move. Turn the steaks over, and transfer the pan to the preheated oven for 5 minutes, or until desired degree of doneness. Remove the pan from the oven, turn the steaks over, and set them aside. Allow the meat to rest for 10 minutes so the juices redistribute, before serving. For the onions: Heat a grill over medium-high heat and lightly grease the grates with oil. Toss the green onions in the vegetable oil, and season them with salt and pepper to taste. Grill the green onions for 1 minute. Flip the onions over, and continue cooking for 1 minute, or until onions have softened and are slightly charred.
Lobster Corn Creme Brulee 3 cobs fresh corn, kernels removed 2 cups heavy cream 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 3 eggs, plus 2 egg yolks 1/2 pound lobster meat, diced (tail and/or claw) 2 ounces finely grated Parmesan Instructions: Preheat the oven to 325 degrees F. In a medium saucepan over medium heat, combine the corn kernels, cream, salt and pepper. Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes to bring flavors together. Whisk the eggs together in a mixing bowl. Stir in a little of the hot corn mixture, to temper the eggs, then add the remaining corn mixture. Transfer the mixture to a blender and puree. Pass the mixture through a fine sieve, into a bowl, using a rubber spatula or small ladle to press out all the liquid. Discard the solids. Put 6 (6-ounce) flameproof ceramic ramekins in a 2-inch-deep flameproof baking dish. Ladle in the corn mixture, dividing evenly. Pour hot tap water into the baking dish, filling the dish about half full. Bake for approximately 35 minutes. Test for slight jiggle then remove them from the oven and let cool for at least 10 minutes. Evenly top each ramekin with the lobster meat and sprinkle with the Parmesan. Blow torch the cheese or put them under a broiler to brown and crisp. Make ahead: Once the custards are cooked, cool completely and refrigerate until ready to serve. When ready to serve, bring to room temperature and proceed topping the ramekins with lobster and cheese.
Teriyaki Pork Tenderloin 2 tablespoons low-sodium soy sauce 1 tablespoon canola oil 1 tablespoon brown sugar 1 tablespoon dry sherry 1 tablespoon rice vinegar 1 garlic clove, crushed with a garlic press or minced 1/2 teaspoon finely grated fresh ginger Pinch red pepper flakes 1 pound pork tenderloin Instructions: Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours. Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.
Mini Crab Cakes and Cajun Tartar 3/4 cup mayonnaise 3 tablespoons sweet relish 1 teaspoon hot sauce, such as Tabasco 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons Cajun seasoning 1/2 teaspoon white vinegar 2 tablespoons salted butter, melted and cooled 2 large eggs 3 tablespoons sour cream 2 tablespoons coarsely chopped fresh parsley 1 teaspoon freshly grated lemon zest 2 tablespoons freshly squeezed lemon juice, plus wedges for serving 3 to 4 dashes hot sauce 1/2 teaspoon Worcestershire sauce 1 1/2 teaspoons Old Bay seasoning 1 tablespoon capers, drained and chopped 2 stalks celery, finely chopped 1/2 teaspoon salt, plus more for sprinkling 1 pound lump crab meat 3/4 cup panko breadcrumbs (see Cook's Note) 1/4 cup vegetable oil Instructions: For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve. For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.
Simple Sirloin Steak With Chimichurri For the steak: 2 10-to-12-ounce sirloin steaks Kosher salt and freshly ground pepper 2 tablespoons vegetable oil For the sauce: 1/2 cup fresh cilantro leaves, roughly chopped 1/2 cup fresh parsley leaves, roughly chopped 1 tablespoon finely chopped onion Juice of 1/2 lemon 2 teaspoons white wine vinegar 1 clove garlic, minced or pressed through a garlic press Pinch of red pepper flakes 1/3 cup olive oil Instructions: Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature. Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside. Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.
Sardinian Spaghetti 1/4 cup extra-virgin olive oil 1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces 2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved 2 cloves garlic, sliced 2 bay leaves 1/2 teaspoon fennel seeds 1/4 teaspoon red pepper flakes 1/2 teaspoon saffron threads 1/4 cup chopped fresh parsley 1 1/2 cups fresh basil leaves, torn Kosher salt 3/4 pound spaghetti 1 cup shredded pecorino cheese Instructions: Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together. Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes. Remove and discard the bay leaves. Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.
Nantucket Crab Cake with Bacon Maple Cream Corn 1 pound jumbo lump crabmeat 1/4 cup heavy cream 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 1 teaspoon chopped fresh parsley 1 teaspoon Old Bay Seasoning 3 slices white bread, cut into cubes 2 scallions, chopped 1 egg Salt and pepper 1/4 cup canola oil 2 ears corn, kernels cut from the cob 1 tablespoon butter 1 cup heavy cream 2 tablespoons maple syrup 4 strips cooked bacon, diced Salt and pepper Chopped fresh flat-leaf parsley, for garnish 1 lemon, cut into wedges, for garnish Instructions: Preheat the oven to 350 degrees F. For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes. Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes. For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste. Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge.
Antipasti Chopped Salad 1 heart romaine, chopped into bite-sized pieces, about 6 cups 6 ounces fresh mozzarella, diced 1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces 12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved 10 to 12 large fresh basil leaves, chopped Kosher salt and freshly cracked black pepper Instructions: Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine. Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.
Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese 1/4 cup rice wine vinegar 1/4 cup chopped fresh basil leaves 1 teaspoon sugar Salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 8 ears corn, grilled in the husk, kernels removed 1 sweet onion (such as Vidalia or Walla Walla), halved and thinly sliced 1 pint Sweet 100 tomatoes or cherry tomatoes, halved 8 ounces blue cheese, crumbled Fresh basil sprigs, for garnish Instructions: Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using. Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
Spiced Feta Burgers 12 ounces beef chuck, coarsely ground 12 ounces beef sirloin, coarsely ground 1 1/2 teaspoons paprika 3/4 teaspoon ground coriander 3/4 teaspoon ground cumin 1/2 teaspoon granulated garlic 1/2 teaspoon dried mint 1/2 teaspoon brown sugar Pinch of ground cinnamon 1/2 cup crumbled feta Kosher salt and freshly ground black pepper Instructions: Heat a large cast-iron skillet over medium-high heat for 20 minutes. Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Combine the paprika, coriander, cumin, garlic, mint, brown sugar and cinnamon in a small bowl. Sprinkle the spice mixture over the beef; add the crumbled feta and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper. Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare. Assemble the burgers using your favorite buns, toppings and condiments.
Peach Salsa 12 cloves garlic 6 red onions 6 jalapenos 6 red bell peppers 3 teaspoons chili powder 3 teaspoons kosher salt 3 teaspoons freshly ground black pepper 12 limes Three #10 cans (106 ounces each) peaches in syrup, drained (retain the syrup in case needed) 12 cups fresh cilantro, chopped Instructions: Divide the ingredients (except for the peaches and cilantro) into 3 batches so they will fit into a food processor. For each batch, halve or quarter 4 cloves garlic, 2 onions, 2 jalapenos and 2 bell peppers and throw into a food processor. Add 1 teaspoon each chili powder, salt and pepper. Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches. Cut the peaches into small chunks, add to the salsa and mix. Mix in the cilantro. If your salsa is a little thick, loosen it with some of the syrup from the peaches.
Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Taffy Pull 1 1/2 cups sugar 3/4 cup light corn syrup 2/3 cup water 3/4 teaspoon salt 1 teaspoon vegetable glycerin (sold at most party or natural food stores) 2 tablespoons butter 2 teaspoons lemon juice Instructions: In a large saucepan, stir together the sugar, corn syrup, water, salt, and glycerin with a wooden spoon. Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees F. Stir in the butter. Pour the mixture onto a greased flat pan and fold over the edges with a spatula to keep them from hardening. When the candy is cool enough to handle, brush with lemon juice. Kids grease their hands with butter, take a lump of taffy, and pull and stretch it until it is light and slightly firm. The longer they stretch, pull, and twist the candy, the more air it will have and the closer to beach taffy it will get. The lump can then be cut with scissors into bite-size pieces. When cool, wrap in waxed paper.
Smoked Paprika and Bacon Popcorn 4 cups air-popped popcorn 1 teaspoon dried oregano 1 teaspoon smoked paprika 1/4 teaspoon garlic powder 4 strips bacon, cooked crisp and cut into 1/2-inch pieces, plus 2 tablespoons bacon fat Sea salt Instructions: Place the popcorn in a large bowl. Sprinkle with the oregano, smoked paprika, garlic powder and bacon; toss well. Drizzle the bacon fat over the popcorn and toss again to coat. Season with salt, if needed.
Cranberry Almond Gorp 3/4 stick unsalted butter 1/2 cup packed light brown sugar 1 tablespoon maple syrup 1 teaspoon ground cinnamon 2 teaspoons pumpkin pie spice 1 1/2 cups dried cranberries 1 1/2 cups slivered almonds 1 1/2 cups trail mix 1 1/2 cups pretzel nuggets, lightly salted Instructions: Preheat oven to 350 degrees F. Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and trail mix and stir to combine. Once ingredients are all combined add pretzels and stir in. Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned.
Key Lime Pie Martini Graham cracker crumbs, for rimming the glass 2 lime wedges 6 tablespoons (3 ounces) vanilla flavored vodka 1/4 cup (2 ounces) key lime liqueur (recommended: KeKe Beach Key Lime Liqueur) 2 tablespoons pineapple juice 2 tablespoons heavy cream Ice cubes Instructions: Pour the graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass for 30 minutes or until ready to serve. Combine the vanilla vodka, key lime liqueur, pineapple juice, and cream in a shaker. Fill the shaker half full with ice and shake until well blended. Pour into prepared martini glass, garnish with a lime wedge and serve immediately.
Chimichurri 1 bunch parsley, leaves finely chopped 1 bunch cilantro, leaves finely chopped 3 tablespoons capers, finely chopped 2 garlic cloves, minced 1 1/2 tablespoons red wine vinegar 1 1/2 teaspoons salt 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1/2 cup olive oil Instructions: Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
Hot Vanilla Souffle 2 tablespoons unsalted butter, melted 1/4 cup granulated sugar for souffle dish 1 1/3 cups whole, 2 percent fat, or 1 percent fat milk 1 vanilla bean, split lengthwise 1/3 cup plus 1 1/2 tablespoons granulated sugar 1/3 cup all-purpose flour 1 1/2 tablespoons unsalted butter, softened 4 large eggs, separated Confectioners' sugar Satin chocolate sauce, recipe follows 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water Instructions: Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator to chill. Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10 minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally. Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping until stiff and glossy. Fold into the milk mixture. Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside rim of each dish, making a shallow \moat\ around the edge of the batter. This will help the souffles to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20 to 30 minutes. Do not open the oven door unless absolutely necessary. Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each serving.
Tomato Cucumber and Papaya Salad 2 tablespoons rice vinegar 1/2 cup olive oil Salt and freshly ground black pepper 2 large ripe tomatoes, cut into wedges 2 English cucumbers, peeled and sliced into 1/4-inch thick slices 1 papaya, peeled, diced large and seeds reserved Instructions: In a mixing bowl whisk vinegar while slowly adding olive oil. Season with salt and pepper and toss with tomatoes, cucumbers, papaya, and papaya seeds. Taste and adjust seasoning. Serve family style.
Grapefruit and Onion Salad 2 grapefruits, peeled 1/2 red onion, peeled 2 teaspoons olive oil 2 teaspoons sherry vinegar Pinch each salt and ground black pepper 1 teaspoon poppy seeds Instructions: Peel grapefruits and slice crosswise into thin rounds. Arrange grapefruit slices on a platter. Slice the red onion and sprinkle over the grapefruit slices. Drizzle with the olive oil and sherry vinegar and season with salt and black pepper. Sprinkle the poppy seeds over top to garnish.
Upside-Down Apple French Toast with Cranberries and Pecans 4 eggs 1 cup whole milk 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/2 loaf challah bread, cut into 1 inch-thick slices 1/2 stick unsalted butter, cut into small cubes 1 cup light brown sugar, plus more for sprinkling, divided 4 Granny Smith apples 1/4 cup heavy cream 1/2 cup pecans 1/2 cup dried cranberries Confectioners' sugar, garnish, optional Instructions: Preheat oven to 350 degrees F. In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally. Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy. When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.
Baja Chicken Pizza 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks 1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 1 prepared pizza crust (12 inch) 1/2 cup red pepper strips 1 tsp. chopped fresh cilantro 1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese Instructions: PREHEAT oven to 400 degrees F. Spray large skillet with cooking spray. Add chicken; cook on medium heat until chicken is cooked through, stirring occasionally. Stir in salsa. Reduce heat to medium-low; simmer 5 min. SPOON chicken mixture evenly over crust; sprinkle with peppers and cilantro. Top with cheese. BAKE 10 to 15 min. or until cheese is melted. TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp.
Lemon Layer Sheet Cake 8 egg whites 16 tablespoons (2 sticks) cool unsalted butter, cut into pieces 2 cups sugar 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 2 lemons, zested 4 cups sifted cake flour 2 tablespoons baking powder 1 1/3 cups milk 1 1/2 cups egg whites 1 1/2 cups sugar 3 cups butter 2 teaspoons vanilla extract 2 tablespoons lemon juice Instructions: In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate. Preheat oven to 350 degrees F. Line two 13-by-18-inch baking sheets with parchment paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond extract, and lemon zest and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into the prepared baking sheets, filling them about 1/2 full. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan. To make the frosting, place egg whites and sugar in a mixing bowl and warm over hot water to dissolve the sugar (this is a Swiss meringue). Remove from the heat and whip with the whip attachment until cool and stiff. Add the butter, a little at a time, then add flavorings. Sandwich the 2 layers of cake together with 1/2 of the butter cream between them. Frost the top with the remaining half and use an icing comb to make wavy lines all over the surface. Chill for 2 hours. Then trim the edges and cut into bars.
Mert's Soul Rolls 1/2 cup diced cooked chicken, cooled 1/2 cup diced cooked collard greens, cooled 1/2 cup cooked rice, cooled 1/2 cup cooked black-eyed peas, cooled 1 to 2 cups vegetable oil (depending on size of pan) Eight 7-inch square egg roll wrappers 1 egg, beaten Spicy honey mustard, for serving Instructions: Mix together the chicken, collards, rice and black-eyed peas in a bowl. Heat the vegetable oil to 375 degrees F in a large skillet over medium-high heat. Line up the egg roll wrappers with one corner pointed toward you. Place a heaping tablespoon of the filling in the center of each wrapper. Fold the near corner up over the mixture, then fold in the left and right corners. Brush a bit of the beaten egg on the final corner to help seal the egg rolls, and then roll up into a package. In batches, fry the egg rolls in the hot oil until golden brown, turning occasionally, about 2 minutes. Drain on paper towels or a rack. Transfer the egg rolls to a serving plate and top with spicy honey mustard if desired.
Sunny's Southwestern Chicken Pot Pie 1 teaspoon sazon seasoning blend 1 1/4 cups all-purpose flour, plus more for rolling 1 stick butter, cut into pieces and frozen Pinch salt 1 pound chicken thighs and legs 8 sprigs fresh thyme Salt 2 tablespoons butter 2 tablespoons olive oil 1 serrano pepper, seeded and chopped 1 teaspoon sazon seasoning blend 6 cloves garlic, 4 smashed the other 2 thinly sliced 1/2 teaspoon ground cumin Freshly ground black pepper 1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend 1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend 2 tablespoons all-purpose flour 1 1/2 cups milk 1 cup Mexican crema 1 egg Instructions: Preheat the oven to 375 degrees F. For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling. For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid. Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat. Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges. Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough. Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.
Grilled Strawberry-Lime Mezcal Margarita 4 limes, halved, plus fresh lime juice for rimming, optional 10 strawberries, stems removed, skewered Kosher salt, optional 2 ounces triple sec, plus more for rimming, optional 1/4 cup agave syrup 4 ounces mezcal Garnish: 2 fresh strawberries or lime wedges or wheels Instructions: Preheat a grill to high. Place the limes cut-side down on the grill along with the skewered strawberries and cook until charred, 3 to 5 minutes. Allow the limes and strawberries to cool, then juice the limes, enough to get 2 ounces. Rim 2 margarita or rocks glasses with salt, if desired, by dipping the rim in lime juice, water or extra triple sec, then in the salt. Place the agave, mezcal, grilled lime juice, grilled strawberries and triple sec in a blender along with 1 cup ice. Blend for 30 seconds. Pour into rimmed glasses. Garnish with a strawberry or lime.
Tomato-Snow Pea Salad 1 minced garlic clove 1 tablespoon rice vinegar 1/4 teaspoon sugar 2 teaspoon vegetable oil salt and pepper 1 pound roughly chipped yellow and red tomatoes 2 thinly sliced scallions 1/4 pound thinly sliced snow peas Instructions: Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, 1/4 teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and 1/4 pound thinly sliced snow peas; toss.
Chocolate Mousse Cake with Raspberries 1/2 cup granulated sugar 1/2 cup water 8 tablespoons (1 stick) unsalted butter 12 ounces semisweet or bittersweet chocolate 1/3 cup sweet liqueur, such as Cointreau or Chambord 6 eggs 1 cup heavy cream 2 tablespoons sugar 1 basket fresh raspberries (optional) Instructions: This unusual cake may be made in advance -- make sure to bring it to room temperature before serving with whipped cream and a few raspberries Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Chop the chocolate finely and set it aside. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth. Whisk liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix. Pour the batter into the pan and place the pan in a small roasting pan covered with one inch of warm water. Bake about 45 minutes, until set and slightly dry on the surface. Cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert to a platter. To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.
Apple-Soju Cocktail Soju, as needed Seltzer, as needed Apple juice, as needed Ice, as needed 1 thin slice Granny Smith apple Instructions: Mix equal parts soju, seltzer and apple juice in a cocktail shaker filled with ice. Strain the cocktail into martini glasses and garnish with apple slice.
Fresh Fruits and Dessert Cheeses 1 pound seedless grapes (black, red, or green) 8 ounces triple-creme cheese, like Gourmandise with Kirsh or walnut, St. Andre, or Camembert 2 Bosc pears, sliced 1 small box sweet whole wheat biscuits Instructions: Place rinsed grapes and pears on a cutting board with your favorite dessert cheeses and sweet biscuits for a simple, elegant end to your meal. Ask for help from the cheese counter specialist in your market; they'll let you try your pick of cheeses.
Orange Marmalade Bread Pudding Brioche or challah (about 8 ounces bread) 2 cups half-and-half 2 cups heavy cream 1 pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup sugar 1 (8-ounce) jar orange marmalade Confectioners' sugar Instructions: Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1/2-inch slices. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. In the bottom of a baking dish, place a layer of bread slices. Pour half the custard over the slices and let soak 15 minutes. Meanwhile lay the other half of the slices in another pan. Pour the remaining custard over the bread to soak it. Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices. Arrange the pudding in a hot water bath. Bake until just set and very light golden brown on top, about 30 to 35 minutes. Dust with confectioners' sugar and broil until sugar is slightly caramelized. Serve warm or chilled.
Grilled Pancetta Wrapped Whole Fish with Fresh Herbs 4 whole fish, about 1 pound each, cleaned Salt and pepper 1 cup fresh herbs such as thyme, tarragon, marjoram, etc. 1 tablespoon olive oil Instructions: Rinse fish and pat dry. Season to taste inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta that is thinly sliced and unrolled. Wrap fish loosely with the pancetta leaving head and tail exposed. Set fish in center of cooking grate. Cover grill. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Turn once during cooking. Remove from grill. Peel off top layer of skin. Slide fish onto platter. To serve slide a wide metal spatula between flesh and bones, and lift out each portion.
Classic Pound Cake 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan 3 cups cake flour (not self-rising) or all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 3 cups sugar 1/2 cup vegetable shortening, at room temperature 1 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 5 large eggs, at room temperature 1/2 teaspoon almond extract, optional Instructions: Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside. Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter. Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.
General's Chicken 1/2 chicken, cut into breast, wing, thigh and drumstick 16 eggs, beaten 1 cup hot sauce, preferably Crystal 3 pounds all-purpose flour Oil, for frying 1 cup soybean oil 1 pound peeled and grated fresh ginger 1 pound peeled and minced garlic 3 pounds sugar 2 ounces Shaoxing cooking wine 16 ounces white vinegar 1 ounce ground arbol chile 4 ounces soy sauce 2 ounces mushroom seasoning, such as Po-Lo-Ku 8 ounces cornstarch White vinegar, as needed to thin slurry 1 ounce chile oil 2 teaspoons coarse ground Korean chile flakes 2 tablespoons roasted peanuts 1/2 orange wedge, seeded 1/2 cup chopped fresh cilantro stems and leaves Instructions: For the fried chicken: Score skin side of breast and thigh with a sharp knife to promote even cooking while keeping the meat moist and tender. Whisk together eggs and hot sauce in a bowl. Add flour to a separate bowl. Add chicken pieces first to egg mixture, then transfer to flour, coating every nook and cranny. Remove any excess flour from chicken and transfer to a sheet tray. Heat oil in a deep-fryer to 300 degrees F. Add chicken thigh and breast and let cook 3 minutes, then add the wing and drumstick. Let cook until an instant-read thermometer inserted in the thickest part of each piece (not touching bone) registers 160 degrees F, about 9 minutes more. Let cool. (See Cook's Note.) For General's sauce: Heat soy oil in a wok (or medium saucepot) and add ginger. Cook until water from ginger is evaporated, then add garlic and cook until aromatic. Add sugar little by little, stirring continuously, and cook over medium heat until a caramel color is reached, about 20 minutes. Add Shaoxing wine and allow the alcohol to evaporate. Add vinegar and arbol chile. Turn down heat and let simmer while making slurry. For the slurry: Add soy sauce and mushroom seasoning to a small bowl and very slowly whisk in cornstarch. If the mixture seems too thick, add a bit of white vinegar to dilute. Slowly, whisk slurry mixture into wok, and cook until slurry has thickened the sauce like a proper maple syrup and the cornstarch chalkiness has left completely. Bring the oil in the deep-fryer back to 350 degrees F. Fry all chicken pieces together again until skin is golden brown, crispy, and delicious. Remove chicken from fryer and dip in sauce (making sure every little piece is smothered in saucy goodness). With metal tongs, place the saucy chicken on a really cute plate or your most cherished hardcover novel. For garnish: Garnish with chile oil, chile flakes, peanuts, orange segments and a gentle adornment of cilantro to create the most gorgeous display of a half a chicken you've ever seen (and tasted).
Brined Pork with Cilantro Scented Cranberry Relish and Pureed Yams 1 quart water Handful of chanterelles and Brussel's sprouts per person 1/2 cup salt 1/4 cup sugar 1/2 cup pure maple syrup 1 bunch fresh thyme 3 bay leaves 10 juniper berries 10 allspice berries 1 carrot peeled and chopped 1 yellow onion peeled and chopped 2 stalks celery chopped 10 black peppercorns Ice Six 8-ounce steaks cut from the pork loin 12-ounce package fresh cranberries, washed and picked over 3/4 to 1 cup sugar (to taste) 1 whole orange, seeds removed and roughly chopped Cilantro, chopped to taste 5 to 6 medium sized yams 1/4 cup pure maple syrup 2 tablespoons dry sherry 4 tablespoons softened butter Salt and pepper to taste Garlic Shallots Olive oil White wine Salt and pepper Sweet cicely (chervil) leaves Instructions: For the brine: Heat water, salt, sugar, maple syrup to a boil. Add thyme, bay leaves, juniper berries, allspice berries, carrot, onion, celery and black peppercorns. Remove mixture from the heat and allow to stand 1/2 hour. Add enough ice to the mixture to bring it to 1/2 gallon. Add the pork steaks and refrigerate overnight. Remove pork from brine and dry each steak with paper towels. Discard the remaining brine. Generously oil a clean, hot grill and grill the pork steaks until the internal temperature reaches 150 to 160 degrees. Remove from heat and allow to rest 5 minutes. For the Cranberry Relish: Place all ingredients in food processor and pulse until the mixture comes together forming the desired consistency. Refrigerate. (Can be made a day in advance). For the Pureed Yams: Bake the yams in a 375-degree oven, until they're very soft when squeezed. Remove from oven and allow to cool until they can be handled with ease, but are still warm. Remove the skins from the yams and place the pulp in a food processor adding the maple syrup, sherry and butter. Puree until very smooth. Add salt and pepper to taste. For the vegetables: Wash chanterelles and saute with garlic, shallots, olive oil, white wine and salt and pepper. Cross-cut the sprouts remove outer leaves. Blanch until cooked through and refresh in an iced water bath. Cut in half, and fry cut side down in butter. Cook over high heat without shaking until caramel brown. To serve: Place a scoop of the pureed yams in the center of the plate and rest the pork loin steak at a slant. Scatter a few sprouts around the plate and lay the chanterelles between the sprouts. Garnish with sweet cicely (chervil) leaves. Place a spoon of the relish next to the pork. Enjoy!
Raspberry Baked Alaska 1 (1-pound) store-bought pound cake 1 pint good raspberry sorbet, such as Ciao Bella 1 pint good vanilla ice cream, such as Haagen-Dazs 8 extra-large egg whites 1 1/2 cups sugar 2 teaspoons pure vanilla extract 1/2 teaspoon cream of tartar 1/2 teaspoon kosher salt Fresh Raspberry Sauce, recipe follows 1 (6-ounce) package fresh raspberries 1/2 cup sugar 1 cup (12 ounces) seedless raspberry jam, such as Tiptree 1 tablespoon framboise liqueur Instructions: Slice the cake into six 1/2-inch-thick slices. Cut six (2 1/2-inch) circles--one from each slice--with an unfluted round cookie cutter, discarding the scraps. (You can also use a small knife.) Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer. Soften the sorbet and ice cream just enough to be able to scoop them with a standard 2 1/4-inch-diameter ice cream scoop (15 to 30 seconds in the microwave works). Fill half the scoop with raspberry sorbet and the rest of the scoop with vanilla ice cream and place an ice cream ball, flat side down, in the middle of each cake round. Freeze for at least 30 minutes, until the ice cream is very hard. Preheat the oven to 500 degrees F. To make the Swiss meringue, place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water. Whisk the mixture almost constantly, until it reaches 120 degrees F on a candy thermometer and the sugar has dissolved. Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks. Transfer the cake rounds and ice cream to a sheet pan lined with parchment paper. Working quickly, spread the meringue with a spoon or small spatula, making lots of peaks all over with the back of the spoon. (You can also use a pastry bag fitted with a large fluted tip and pipe the meringue thickly around each ball of ice cream and cake.) Be sure all of the ice cream is covered with meringue. Bake for 2 1/2 to 3 minutes, until the edges of the meringues are browned, turning the pan once to brown evenly. Transfer to dessert plates, drizzle Fresh Raspberry Sauce around each baked Alaska, and serve immediately. Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
Linzer Heart Sandwich Cookies 2 2 1/2 sticks lightly salted butter 3/4 cup granulated sugar 2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies 1/2 cup slivered almonds, ground 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup seedless raspberry jam Powdered sugar, optional Instructions: For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes. In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg. Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one-third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make 3 dough \sandwiches.\ Press these wax paper and dough sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place 2 of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2. Let them chill at least 10 minutes. Preheat the oven to 350 degrees F. Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the hearts neatly in a single layer on a greased baking sheet. Repeat with the other 2 sheets, reserving any scraps. Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between 2 of the pieces of wax paper and cut additional hearts, if desired. Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the tray for a few minutes before gently transferring them to a flat surface. Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly as well. Spoon 1/4 to 1/2 a teaspoon raspberry jam on each bottom and place a top heart on squarely on each. Dust with powdered sugar if desired.
Six Layers and a Chip Dip 2 cloves garlic 2 teaspoons kosher salt 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 2 teaspoons chili powder 2 tablespoons water 1 tablespoon extra-virgin olive oil 2 cups low-fat shredded Cheddar 2 ripe avocados, preferably Hass 1 jalapeno, stemmed, finely chopped, (with seeds for more heat) 2 cups chopped romaine lettuce 1 1/2 cups nonfat yogurt, preferably Greek 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish 3 ripe medium tomatoes, diced 5 scallions (white and green), thinly sliced Baked tortilla chips, for dipping Instructions: On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2-quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and, finally, scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.
Shrimp N' Grits 1 cup whole milk 1 cup chicken stock 1/2 cup yellow stone-ground grits 1 teaspoon kosher salt 1/8 teaspoon ground black pepper 1/8 cup heavy cream 1 ounce unsalted butter 1 tablespoon vegetable oil 1 1/2 ounces country ham, julienned 2 ounces julienned red onions 8 shrimp 1 teaspoon Montreal steak seasoning Small pinch salt Small pinch ground black pepper 2 ounces beer (cheap draft) 2 ounces rich veal stock 1 ounce fresh cherry tomatoes 1 tablespoon unsalted butter Big pinch chopped green onions Instructions: For the grits: Bring the milk and stock just to a simmer in a heavy saucepan. Meanwhile, cover the grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim off any chaff that has floated to surface with a fine-mesh sieve. Drain the grits well in a fine-mesh sieve and whisk into the simmering milk mixture. Reduce the heat to low and simmer the grits, partially covered, stirring often with a heatproof rubber spatula, until tender and thickened to the consistency of loose oatmeal, about 1 hour (stir more towards the end of cooking to avoid scorching). Season with the salt and pepper. If the grits become too thick before they are tender and creamy, thin with milk or cream. Stir in the cream and butter. Remove from the heat and keep warm. For the shrimp: Heat the oil in a saute pan over medium heat and render the country ham until crispy and lightly browned. Add the onions and cook for another minute. Turn the heat to high, add the shrimp and saute quickly, giving color to the shrimp. Season with the steak seasoning, salt and pepper. Pour in the beer and let burn off until reduced by half, 30 to 45 seconds. Add the veal stock and tomatoes and cook for another minute. As soon as the shrimp are cooked, remove from the heat immediately to keep from over-cooking and stir in the butter to richen the broth. Place a large dollop of grits in the center of a plate and top with the shrimp and everything in the pan. Top with the green onions.
Tom's Mellow Melon Margarita 1-1/2 oz. Patron Silver tequila 1 oz. fresh lime juice, freshly squeezed 1 oz. orange juice 1 Tbs. agave nectar 5 watermelon cubes 1 small watermelon wedge Instructions: Muddle the watermelon cubes in the bottom of a shaker glass. Add ice, Patron, lime juice, orange juice and agave syrup. Give it a good shake for approximately 10 seconds. Strain and pour into large rocks glass. Garnish with a watermelon wedge.
Alex's Anchovy Bucatini 3 cups cubed stale Italian bread Salt 1 pound bucatini pasta 8 tablespoons olive oil, divided 2 (2-ounce) cans anchovy fillets, in olive oil, minced 1 cup (2 large) roasted red bell peppers, seeded and finely minced 1 cup sweet onion, finely minced 7 garlic cloves, thinly sliced 1/2 teaspoon red chili flakes 1/2 cup grated Parmigiano-Reggiano, divided 1/3 cup minced Italian parsley leaves Instructions: Preheat the oven to 300 degrees F. Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside. In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate. Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed. Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.
Sushi Rolls 5 sheets nori 2 cups sushi rice, recipe follows 2 ounces sushi-grade tuna, cut into1/4 by 1/2 by 3-inch strips 2 ounces sushi-grade salmon, cut into1/4 by 1/2 by 3-inch strips 1 hot house cucumber, julienne 1 carrot, peeled and julienne 1/2 avocado, thinly sliced 5 cups short-grain sushi rice 6 cups water 1/2 cup rice vinegar 2 tablespoons sugar 1 teaspoon salt Instructions: Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice. Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.
Spicy Chicken Empanadas with Orange Salsa Verde 2 tablespoons vegetable oil 1 medium yellow onion, finely diced 1 can diced green chiles 1/2 jalapeno, seeded and finely diced, optional 2 garlic cloves, minced 1/2 teaspoon ground cumin 1 rotisserie chicken, picked and finely chopped 2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro leaves 2 cups grated pepper jack cheese Salt and freshly ground black pepper Prepared pie dough 1 egg mixed with 1 tablespoon water, for egg wash Peanut oil, for fryer Orange Salsa Verde dipping sauce, recipe follows 1 jar prepared salsa verde 1/4 cup fresh orange juice 1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco) Instructions: Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork. Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce. In a large bowl combine all ingredients.
Pickled Cucumber Salad with Red Onions and Feta 2 large cucumbers, peeled and cut into 1/4-inch thick slices 1 red onion, thinly sliced Kosher salt and freshly cracked black pepper 1/2 cup rice wine vinegar 1 tablespoon sugar 1/2 cup crumbled feta cheese 1/4 cup loosely packed chopped fresh dill, plus a few fronds for garnish Instructions: Place the cucumbers and onions in a large serving bowl. Season with salt and pepper. In a small glass measuring cup, whisk together the rice vinegar and sugar. Pour over the cucumbers and onions and toss to combine. Cover tightly and chill in the refrigerator for at least 1 hour to allow the flavors to develop. Top with the feta cheese and fresh dill just before serving.
Mussels Fra Diavolo 1 24 oz. jar of Rao's Homemade® Arrabbiata Sauce 4 dozen mussels 3 tablespoons pure olive oil 1 pound linguine pasta 2 cloves garlic peeled 1/3 cup chopped Italian parsley Instructions: Cook linguine pasta in a large pot of rapidly boiling salted water until al dente, according to package directions. In a large saucepan over medium heat, add pure olive oil, then add cloves of garlic. Once the cloves of garlic begin to shimmy in the pan, add the mussels and sauté for 3-4 minutes, tossing occasionally. Add one third jar of Rao's Homemade® Arrabbiata Sauce and bring to a simmering boil. Cover, reduce flame to a low simmer and cook until all mussels open. Discard any unopened mussels. Drain pasta and return to pot over medium heat - immediately add 2 6oz. ladles of Rao's Homemade® Arrabbiata Sauce and toss until pasta is coated. Plate coated pasta in a large serving bowl - top with remaining sauce and mussels - garnish with chopped parsley and serve hot.
Quick Marinara Sauce 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand Fresh thyme sprig Fresh basil sprig 3 plum tomatoes, chopped (optional) 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor. Serving Suggestions: Serve this sauce over a pound dry pasta; linguini, fettuccine, spaghetti or fusilli, or, polenta, egg dishes, shellfish, or use for stews or braises. This sauce, when cooked a little longer and slightly thicker (around 2 cups), is also ideal for spreading on pizza.
Polar Bear 5 Kellogg's® Eggo® Minis Homestyle waffles (divided) Canned chocolate frosting Semi-sweet chocolate morsels 1 scoop (1/2 cup) Breyers® ½ the Fat Creamy Vanilla Light Ice Cream 2 regular marshmallows, halved horizontally 1 scoop (3 tbsp.) Breyers® ½ the Fat Creamy Vanilla Light Ice Cream Miniature semi-sweet chocolate morsels Miniature marshmallows, halved horizontally Sour belt candy or fruit leather Instructions: 1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions. Cool completely. For one paw, use frosting to attach 3 chocolate morsels to edge of one of the waffles. Repeat 3 more times for remaining paws. Set aside. 2. Place the ½-cup scoop of ice cream in center of serving plate. Working quickly, arrange large marshmallow pieces around ice cream for legs. 3. Place the remaining waffle above the scoop of ice cream for head. Top waffle with the 3-tablespoon scoop of ice cream. On small ice cream scoop, arrange small chocolate morsels for eyes, large chocolate morsel for nose and miniature marshmallow pieces for ears. Prop waffle paws against regular marshmallow pieces for feet. Place strips of candy on ice cream for scarf. Serve immediately.
Roasted Artichoke Hearts Provencal 1 pound frozen artichoke hearts, thawed 2 tablespoons pitted kalamata olives 1 tablespoon capers 2 strips orange zest (removed with a vegetable peeler) 2 Roma tomatoes, quartered lengthwise 1 clove garlic, finely chopped 3 tablespoons dry white wine 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1/4 cup torn fresh basil leaves Instructions: Preheat the oven to 425 degrees F. Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes. Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.
Kumquat Fauxhito 16 kumquats (about 4 ounces), 14 whole and 2 thinly sliced 10 fresh mint leaves, plus more for garnish 3 tablespoons turbinado sugar 2 tablespoons fresh lime juice (from 1 large lime) One 12-ounce can plain seltzer Instructions: Add the whole kumquats, mint and sugar to a small pitcher. Muddle until the mint leaves are broken down, the sugar is dissolved and the kumquats are softened. Add the lime juice and seltzer and stir to combine. Strain into 2 tall glasses filled with ice. Garnish with mint sprigs and the kumquat slices.
Rainbow Jell-O Shot Cups 1 tablespoon plus 1 teaspoon unflavored powdered gelatin 2 tablespoons cold water 3 cups half-and-half, at room temperature 1/3 cup sugar 2 teaspoons vanilla extract One 3-ounce box strawberry-flavored gelatin, such as Jell-O One 3-ounce box orange-flavored gelatin, such as Jell-O One 3-ounce box lemon-flavored gelatin, such as Jell-O One 3-ounce box lime-flavored gelatin, such as Jell-O One 3-ounce box blue raspberry-flavored gelatin, such as Jell-O One 3-ounce grape-flavored gelatin, such as Jell-O 6 teaspoons unflavored powdered gelatin 6 cups boiling water 1 1/2 cups vodka (see Cook\u2019s Note) Instructions: For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes. Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine. Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet. Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state. Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.
Strawberries in Spiced Wine with Olive Oil-Flavored Ice Cream 2 3/4 ounces firm brine-preserved black olives, seeds removed (not canned) 1/2 cup powdered sugar 7 tablespoons water 2 cups milk 9 ounces heavy cream 1 vanilla pod, halved lenghthwise 5 egg yolks 3/4 cup sugar 6 1/2 tablespoons olive oil* 1 cup sugar 2 cups red wine 1/2 vanilla pod 1/2 orange, zested 1/2 inch piece cinnamon stick Pinch powdered saffron 1 1/4 pounds strawberries, rinsed and hulled (caps removed) 4 mint leaves 4 small cinnamon sticks 4 small vanilla pods Instructions: The day before serving, candy the olives. Cut them into quarters and blanch them in a small pan of boiling water, repeating the process 2 or 3 times to de-salt them; drain. In the same pan, make a syrup of the powdered sugar and water. Add the olives, bring to a boil, and simmer 15 minutes. Remove from heat and let olives soak 24 hours. Several hours before serving, make the ice cream. Heat the milk with the cream and split vanilla pod. In a large bowl, beat the egg yolks and sugar together to obtain a frothy consistency. To yolks, gradually add the hot milk and cream, beating constantly with a wooden spoon. Cook over very low heat, continuing to stir until the mixture coats the spoon. Stir in the olive oil and let cool. Place in the freezer until firm, 2 to 3 hours. At least 1 hour before serving, prepare the strawberries and the syrup. In a large saucepan, combine the sugar, red wine, orange zest, the halved vanilla pod, the cinnamon stick, and saffron. Bring to a boil, then pour the strawberries into the mixture. Bring mixture to a second boil and allow to boil briskly for 5 minutes, then let the mixture cool briefly. With a slotted spoon, remove the strawberries to a bowl. Continue boiling syrup over medium heat until it is thickened and reduced. Add the strawberries to this syrup and let cool 1 hour or more, to room temperature. Presentation: Into 4 well-chilled soup plates, serve the strawberry mixture in its syrup. On the side put 1 or 2 dollops of olive oil-flavored ice cream. Garnish by poking into each serving a fresh mint leaf (or a tiny sprig of olive leaves if available), a small section of vanilla bean pod, and a small piece of cinnamon stick. Sprinkle candied olives on top and serve.
Red-Eye Rubbed Hanger Steaks with Cilantro Chimichurri and Sour Cream and Onion Potato Salad 1 1/2 pounds small or baby Yukon Gold potatoes Salt 8 ounces sugar snap peas, trimmed About 1 cup sour cream 1/4 cup finely chopped chives 2 tablespoons extra-virgin olive oil 1 large jalapeno, seeded and finely diced Zest and juice of 1 lemon Black pepper 4 radishes, thinly sliced 4 scallions, whites and greens, sliced on the bias 1 large bunch cilantro, leaves only A few fresh oregano sprigs, leaves stripped 1 clove garlic, grated or minced 1 small shallot, coarsely chopped 2 tablespoons sherry vinegar Juice of 1 lime 1/4 cup extra-virgin olive oil Salt and black pepper 1 tablespoon light brown sugar 1 tablespoon ancho chile powder or a chili powder blend, such as Gebhardt's 1 tablespoon instant espresso powder or fine ground coffee 1 teaspoon granulated garlic 1 teaspoon granulated onion Salt and black pepper 4 pieces hanger steak, at room temperature Olive oil, for drizzling 1/2 bottle (6 ounces) beer Instructions: For the potato salad: Cover the potatoes with cold water in a large pot and bring to boil. Salt the water and cook until the potatoes are just tender, 10 to 15 minutes. Drain, then add back to pot and lightly crush the potatoes with a wooden spoon or potato masher just to crack them. Meanwhile, bring a medium pot of salted water to a simmer. Add the snap peas and cook until bright green, about 1 minute. Drain and then shock in a large bowl of ice water. Remove and slice on the bias. Set aside. Combine the sour cream, chives, olive oil, jalapeno, lemon juice and salt and pepper to taste in a large bowl. Add the potatoes, snap peas, radishes and scallions and toss to combine. Refrigerate until ready to serve. For the chimichurri: Add the cilantro, oregano, garlic and shallot to a food processor and pulse to combine. Add the vinegar and lime juice. Stream in the olive oil while pulsing, until the sauce comes together. Season with salt and pepper and set aside until ready to serve. For the steak: Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, mix together the brown sugar, chile powder, espresso powder, granulated garlic, granulated onion and some salt and pepper in a small bowl. Season the steaks with the rub, drizzle with olive oil and add to the hot skillet. Cook until medium, about 4 minutes per side. Remove the steaks and let rest for at least 5 minutes. Add the beer to the skillet, reduce by about three-quarters and then remove from the heat. Slice the steaks against the grain. Serve the beer sauce on the steak and the chimichurri and potato salad alongside.

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