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Stuffed Pork Shoulder 1 package cornbread mix (I use Jiffy Cornbread mix, which is 8 1/2 ounces) prepared per directions, cooled and crumbled 2 cups bread crumbs 1 pound country sausage, browned and drained 1/2 cup raisins 1 cup of apple pie filling, cut into small pieces 1 tablespoon sage, add more according to taste 1 tablespoon poultry seasoning, add more according to taste 2 cups of chicken broth 1 (10 1/2-ounce) can cream of mushroom soup Salt and pepper, to taste 1 pork shoulder, 4 to 5 pounds, deboned and cut butterfly-style Oil and flour for roasting pan 1 tablespoon olive oil Salt and pepper, to taste 1 tablespoon crushed, dried rosemary Sage, to taste Cotton twine Instructions: Mix the crumbled cornbread and the bread crumbs in a large bowl. Add sausage, raisins, and apple pie filling. Mix well. Add seasonings. Pour in half of the chicken broth and the cream of mushroom soup and stir well. Add the remaining broth until you get the moisture consistency desired. Lay the shoulder flat. Spoon the stuffing mixture onto the center and spread to within 1/2-inch of sides. Roll the roast from the shortest end. Using several lengths of cotton twine, tie the roast securely and knot the string. Place the rolled roast in a roasting pan coated with oil and flour. Rub the meat with the olive oil. Sprinkle with salt and pepper, rosemary and sage. Cover, and bake in a preheated 350 degree oven until meat thermometer reaches 170 degrees, about 1 hour 45 minutes. Remove cover, and allow the roast to brown slightly. Allow roast to cool slightly before slicing.
Garam Masala 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 tablespoon green or white cardamom pods 1 (3-inch) cinnamon stick, crushed 1/4 teaspoon whole black peppercorns Instructions: Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cool, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle.;
Frittata di Riso (Rice Omelet) Leftover risotto, or 1 2/3 cups Carnaroli rice (or Vialone nano or Arborio) Generous 1/2 cup freshly grated Parmesan 2 eggs, beaten 6 tablespoons fresh tomato sauce 2 teaspoons chopped fresh parsley 4 basil leaves Salt and black pepper 1/4 to 1/2 stick butter for frying Instructions: You need a heavy-bottomed frying pan. If it is large, make two frittate. If it is smaller, make four. If you have no leftover risotto, cook the rice in double the quantity of boiling salted water for 10 minutes and drain. Stir all the other ingredients except for the butter into the cooked rice or risotto. For each frittata, melt 1/8 stick of butter in the pan. Put in enough rice mixture to make a flat, even pizza-like round. Cook on a very low heat, turning the pan round slowly clockwise so that it cooks evenly. When the bottom has turned crisp and golden, cover the pan with a large plate, invert it to turn out the frittata, add more butter to the pan, and cook the other side the same way. Don't get tempted to hurry the procedure. The end result will be worth your patience.
Grilled Tuna Rubbed with Fresh Mint with Orange and Fennel Relish 3 blood oranges (or regular, if out of season), peeled and segmented 1/2 cup fennel, julienned 3 tablespoons thinly sliced scallion 1 tablespoon currants 1/4 cup red wine vinegar 1 teaspoon honey Salt and freshly ground pepper 4 tuna steaks 1/4 cup fresh mint leaves 2 tablespoons olive oil Instructions: Mix together the oranges, fennel, scallion, currants, vinegar and honey in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 minutes. Preheat grill. Rub each tuna steak on both sides with the mint leaves and brush with the olive oil. Season with salt and pepper and grill for 2 minutes on each side for rare or longer for desired doneness.
Italian Almond-Iced Cookies 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3 eggs 1/2 cup sugar 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract Icing, recipe follows 2 tablespoons milk 1 tablespoon egg white 3 cups confectioners' sugar 1/4 teaspoon pure almond extract 2 colors food coloring, of your choice Instructions: Preheat the oven to 350 degrees. Butter 2 baking pans. In a bowl, mix the flour, baking powder and salt together. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the eggs and sugar until pale yellow and fluffy. With the mixer running, drizzle in the oil, vanilla, almond extract and mix. Add the dry ingredients and mix just until combined. Turn the dough out onto a lightly floured work surface. Using your hands, form into logs 1-inch in diameter. Working in batches if necessary, cut into 3/4-inch-thick slices and arrange the cookies on the sheet pans. Bake until light golden brown, 12 to 15 minutes. Let cool on wire racks. Icing: In a medium bowl, whisk the milk, egg white, confectioners' sugar and almond extract until smooth. Divide the icing into one large and two smaller batches. Leave the large batch of icing white; color the other 2 to your liking. When the cookies are cool, dip the tops into the white icing. Use a fork or a squeeze bottle to drizzle the cookies with the other colors. Let set in a cool place 1 hour.
Twice Baked Potato Skins 6 baking potatoes Seasoning salt and pepper Garlic powder, to taste Vegetable oil, for deep frying 1 package mozzarella cheese, shredded 2 packages cheddar cheese, shredded 1 jar bacon bits Instructions: Slice potatoes lengthwise, season with seasoning salt, pepper, and garlic powder. Heat a pot with vegetable oil, fry potatoes until soft in the middle. Preheat oven to 350 degrees, spread cheeses and bacon bits on each slice of potato. Cook until cheeses are melted.
Flower Cookie Pops 14 small spherical lollipops in assorted colors, such as Dum Dum Pops One 16.5-ounce tube ready-made sugar cookie dough, at room temperature 2 tablespoons all-purpose flour Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart. Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching. Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.
Diablo Pasta with Bacon Wrapped Shrimp 12 ounces chipotle peppers in adobo sauce, pureed 1/4 cup minced garlic 1/4 cup Worcestershire sauce 6 whole tomatoes, diced One 16-ounce can lager beer 1 bunch fresh cilantro 3 sticks butter 6 teaspoons minced fresh habanero peppers One 1-pound box linguine, cooked Bacon Wrapped Shrimp, recipe follows 6 slices good-quality thick-cut bacon 6 medium to large raw shrimp, peeled and deveined Instructions: In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro. Add the puree to a nonstick skillet and heat until the sauce bubbles. Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times. Top with 1 bacon wrapped shrimp per serving. Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature. Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes.
Cheesy Popcorn Shrimp Potato Nests Nonstick cooking spray, for the muffin tin One 16-ounce bag frozen hash browns, thawed 2 large eggs, lightly beaten Kosher salt and freshly ground black pepper 1 cup frozen popcorn shrimp 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups milk, warmed 2 ounces white Cheddar, grated (about 2/3 cup) 2 cups frozen broccoli florets, thawed and chopped Instructions: Position oven racks in the middle and lower third of the oven and preheat to 425 degrees F. Generously spray a 24-cup mini muffin tin with nonstick cooking spray. Put the hash browns in a medium bowl, add the eggs and toss with a fork to coat. Divide the mixture among the cups of the prepared muffin tin (about 2 tablespoons per cup). Use the back of a tablespoon measure to gently press the hash browns around the bottom and sides to form a thin layer with some shaggy bits sticking up and out of the cups. Sprinkle with salt and pepper. Bake the hash brown cups on the top rack for 20 minutes, then rotate the muffin tin from front to back. Spread the popcorn shrimp in a single layer on a baking sheet and put on the bottom rack. Continue to bake until the hash brown cups are golden brown on the ends and crispy and the shrimp are warmed through and crispy, about 10 minutes for the shrimp and 10 to 15 minutes for the hash browns. Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking, until it begins to foam, about 2 minutes. Whisk in the warm milk and bring to a simmer; simmer until thickened, 1 to 2 minutes. Remove from the heat and stir in the Cheddar until completely melted into the sauce. Stir in the broccoli and 1/2 teaspoon salt and place over low heat to warm through. When ready to serve, arrange the hash brown cups on a serving platter. Spoon about 1 heaping tablespoon of the broccoli cheese sauce into the center of each cup. Top with 1 or 2 pieces of popcorn shrimp.
Fire-Roasted Garlicky Oysters 1 cup (2 sticks) unsalted butter 6 cloves garlic, minced 2 lemons, cut in half Kosher salt and freshly ground black pepper 1 cup fresh parsley leaves, coarsely chopped 3/4 cup freshly grated aged Parmesan 3/4 cup freshly grated aged Romano 3 dozen large oysters on the half-shell 1 loaf French bread, cut in half lengthwise Instructions: Preheat a grill to high heat. Combine the butter, garlic, the juice from the lemons and a few pinches of salt and pepper in a medium saucepan over medium heat. Cook until the butter melts. Stir together the parsley, Parmesan and Romano in a medium bowl. Arrange the oyster shells on the grill grate. Spoon the butter mixture over the oysters. Add the bread to the grill cut-side down and cook until grill marks appear, 30 seconds to 1 minute. Remove the bread from the grill. Cover the grill with the lid and cook until the oysters begin to reduce in size, 3 to 4 minutes. Spoon the parsley mixture over each oyster, cover the grill and cook until the cheese is melted and the oysters are cooked to desired doneness, 30 seconds to 1 minute longer. Remove the oysters to a serving platter. Serve immediately with the bread.
Orzo Stuffed Peppers 1 (28-ounce) can Italian tomatoes 2 zucchini, grated 1/2 cup chopped fresh mint leaves 1/2 cup grated Pecorino Romano, plus more for sprinkling 1/4 cup extra-virgin olive oil 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 cups chicken broth 1 1/2 cups orzo (rice-shaped pasta) 6 sweet bell peppers (red or yellow) Instructions: Preheat the oven to 400 degrees F. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
Banana Coconut Luau Cake 1/2 cup cake flour 1/2 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon ground ginger 1 pinch salt 1/4 cup butter, at room temperature 1/4 cup sugar 1/4 cup packed brown sugar 1 large egg, at room temperature 1/2 cup heavy cream 1 ripe banana, mashed 1/2 teaspoon vanilla extract 1/4 cup macadamia nuts, toasted and roughly chopped 2 tablespoons butter, at room temperature 1 cup sugar 1/4 cup water 1 pinch cream of tartar 1/4 cup coconut milk Service: 8 pineapple rings 1 pint coconut ice cream 1/2 bunch mint Instructions: Preheat the oven to 350 degrees F. Grease and flour 1 (12-cup) muffin tin. In a medium bowl, combine the flours, baking powder, ginger, and salt. In a large bowl of a stand mixer, add the butter and sugars and beat until the mixture is very light and fluffy. Mix in the egg until incorporated. While the mixer is running, add in the dry ingredients and then the cream. Scrape down the sides of the bowl and beat in the mashed banana and vanilla. Fill each muffin cup 2/3 of the way with the batter. Bake the muffins until toothpick inserted in the center comes out clean, about 15 minutes. Remove the tin from the oven and, when cool enough to handle, transfer the muffins to a cooling rack. Brittle and caramel sauce: Line a sheet pan with a silpat or aluminum foil that has been generously buttered. Toss the macadamia nuts with the butter in a medium bowl. In a heavy-bottomed saucepan, combine the sugar with the water and cream of tartar. Bring the mixture to a boil over medium-high heat. When the syrup reaches a medium golden-amber color, switch off the heat and stir half of the syrup into the bowl with the macadamia nuts. Pour the mixture onto the prepared sheet pan and let the brittle cool. To the remaining caramelized sugar, carefully stir in the coconut milk. Cool the sauce completely before using. When the brittle has cooled, chop it roughly with a knife. Arrange a pineapple ring on a small plate. Invert a cake onto the pineapple ring. Top with a small scoop of coconut ice cream and a sprinkling of the chopped macadamia brittle. Drizzle the dessert with 2 tablespoons of the caramel sauce and garnish with some mint. Repeat with remaining ingredients and serve.
Classic Cuban Sandwich 3 pounds fresh ham 6 cloves garlic, minced 2 tablespoons ground cumin Kosher salt and coarsely ground black pepper Flatbread, recipe follows Beef tallow, for griddle Sliced Swiss cheese Spicy mustard Sliced onions Pickle slices 4 ounces fresh yeast 1 1/4 ounces sugar 4 pounds bread flour 1/3 cup olive oil, plus more for oiling baking sheets 2 ounces kosher salt Instructions: Preheat a smoker, preferably with pecan wood, to 200 degrees F. Coat the ham with the garlic, cumin and liberal amounts of salt and pepper. Rub the seasoning into the meat and place on a roasting rack or wire rack. Place the rack into the smoker and cook until the ham reaches an internal temperature of 145 degrees F, about 4 hours. Let rest for at least 30 minutes before slicing. Cut the flatbread into twelve 8-by-9-inch rectangles and toast with beef tallow on a griddle over high heat until light golden brown. Slice each rectangle in half horizontally, then smear the cut-sides with spicy mustard. On baking sheets, make twelve stacks of sliced ham and Swiss cheese; broil until the cheese is melted and the meat is warmed. Then put the stacks on the flatbread bottoms, top with some onions and pickles for sandwiches. Transfer the sandwiches to a hot griddle prepped with beef tallow and grill, pressing down with a weight, until golden brown. Slice the sandwiches on a diagonal to plate. Mix together the yeast, sugar and 1 1/2 cups of warm water (just under 110 degrees F) in a large bowl and set aside until tripled in size. Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook and add the flour, oil, salt and 4 cups of tepid water. Mix on low speed until incorporated, then mix on medium speed for 10 minutes. Remove the hook but leave the dough in the mixer bowl. Let rise until doubled in size, about 30 minutes. Preheat the oven to 375 degrees F. Remove the dough from the bowl and divide into 4 pieces. Place each piece on an oiled baking sheet and let rest for 30 minutes. Press the dough out to fill the baking sheets, then let rest for another 20 minutes. Press the dough again to fill out the baking sheets; let rest for 20 more minutes. Press the dough for the third time to fill out the baking sheets; let rest for 5 minutes. Bake for 18 minutes, rotating the baking sheets halfway through.
Plum Applesauce 5 large McIntosh apples (about 2 pounds) 5 red plums (about 1 1/2 pounds) 1/4 cup apple juice 1/4 cup sugar 1 or 2 cinnamon sticks 4 tablespoons unsalted butter Instructions: Quarter the apples and plums, but leave their skins on; core the apples and remove the plum pits. Place the fruit in a 6-to-10-cup rice cooker. Add the apple juice, sugar, cinnamon sticks and butter. Cover and cook on the porridge cycle, or program for 50 minutes. Discard the cinnamon sticks. Stir and mash the fruit with a potato masher to make a chunky sauce. Serve warm or at room temperature.
Sherried Sardine Toast 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil 2 tablespoons finely chopped parsley leaves, divided 1 tablespoon sherry vinegar 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges Freshly ground black pepper 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye 1 ripe Hass avocado Coarse sea salt Instructions: Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour. After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp. Halve the avocado and remove the pit. Smash the flesh in each half with a fork. Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley. Season lightly with sea salt and serve with lemon wedges.
Pan Fried Catfish 4 (8-ounce) catfish fillets 1/2 cup yellow cornmeal 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon creole seasoning 1/2 teaspoon paprika 1/4 teaspoon ground black pepper 3/4 cup milk 6 tablespoons unsalted butter Lemon wedges, for garnish Instructions: Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
Picnic Basket Buttermilk Fried Chicken 2 pounds chicken pieces (breasts, legs, and thighs) 3 cups buttermilk Sea salt and freshly ground black pepper 4 eggs, beaten 3 cups all-purpose flour 4 cups vegetable shortening, for frying Instructions: With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again. Place the chicken pieces in a shallow container skin side down and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible. Preheat the oven to 375 degrees F. Remove the chicken from the buttermilk and season both sides with salt and pepper. Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again. In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke. Fry the chicken for 2 minutes on each side, until the skin is golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through. Serve warm immediately, or store in the refrigerator for the next day's picnic.
Passion Fruit Dressing 1 tablespoon passion fruit syrup 1/4 cup red wine vinegar Salt and freshly ground black pepper to taste 1/4 teaspoon Dijon-style mustard 1/2 cup extra-virgin olive oil Instructions: Combine the passion fruit syrup, vinegar and mustard in a small non reactive bowl and whisk them well. Gradually drizzle in the olive oil continuing to whisk until the dressing is well mixed. Serve immediately.
Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus 1 pound asparagus tips 1 pound dry fettuccine Salt Extra-virgin olive oil, 2 tablespoons plus some for drizzling 2 cloves garlic, chopped 1 shallot, thinly sliced 1/2 cup dry white wine, eyeball it 1/2 cup chicken stock 1 (14-ounce) can crushed tomatoes Pinch saffron or 1 packet saffron powder, available at many markets on spice aisle 1/4 cup heavy cream, eyeball it Black pepper 2 tablespoons butter 1 cup bread crumbs 1 lemon, zested 16 sea scallops, trimmed Handful parsley, finely chopped Instructions: Bring 1-inch of water to a boil in a large skillet as well as a large pot of water, for pasta. When the water in the skillet comes up to a boil, add salt and asparagus and blanch for 2 minutes, drain and reserve. When the pasta water comes up to a boil, salt it and cook fettuccine to al dente. While the pasta water comes up to a boil, in the pan which you blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil, over medium heat then add garlic and shallot and saute 4 to 5 minutes. Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a pinch of saffron or an envelope of saffron powder. Simmer 10 minutes. Stir in cream then season sauce with salt and pepper, to taste. While sauce cooks, heat a small skillet over medium-low heat. Add butter, melt then add the bread crumbs and toast them. Add salt and pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and return the skillet to medium-high heat and preheat until very hot. Drizzle scallops with extra-virgin olive oil and add to hot pan to caramelize on each side, 3 minutes on the first side 2 on the second. Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain pasta and toss with asparagus and sauce. Serve pasta with seared scallops, 4 per person, alongside and top the scallops with the lemon scented bread crumbs.
Black Rice 1 cup black rice Kosher salt Instructions: Stir together the rice, 1 3/4 cups of water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat and simmer until all the water is absorbed and the rice is tender, about 30 minutes. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and serve.
Mixed Salad with Tarragon 1/2 cucumber, thinly sliced (peel a seeded cucumber, rinse a seedless cucumber with peel left on) 1 ripe tomato, quartered and thinly sliced 1 small red onion or 1/2 medium red onion, thinly sliced 1 large or 2 medium romaine hearts, washed and chopped 3 to 4 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried 2 tablespoons white balsamic vinegar or white wine 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Sesame seeds, for garnish Instructions: Combine all the vegetables and tarragon in a serving bowl. Dress salad with vinegar, oil, and salt and pepper, to taste. Garnish the salad with lots of sesame seeds when ready to serve.
Flank Steak with Saucey Mushrooms One 1 1/2-pound flank steak, trimmed 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 shallot, minced 1 clove garlic, smashed 1/2 teaspoon finely chopped fresh thyme leaves Freshly ground black pepper Kosher salt 2 tablespoons unsalted butter 1 pound assorted mushrooms, such as button, shiitake, cremini, or portobello, cleaned, trimmed and quartered or cut into sixths, if large 1/2 teaspoon kosher salt plus more 2 cloves garlic, minced 2 shallots, minced 1 teaspoon finely chopped fresh thyme leaves 1/4 teaspoon finely chopped fresh rosemary leaves Freshly ground black pepper 1/4 cup dry red wine 2 tablespoons heavy cream 1 tablespoon finely chopped flat-leaf parsley leaves 1 teaspoon finely sliced fresh chives Instructions: Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours. Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside. Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.
Clam Box Fish Chow-Da 1/4 pound unsalted butter 1 large onion, diced 2 1/2 pounds waxy-style potatoes, peeled and cut into 1/2-inch cubes 3 tablespoons salt 1 tablespoon ground white pepper Water, as needed 5 pounds boneless, skinless cod fillets 6 cups half-and-half 2 cups whole milk, plus more as needed Oyster crackers, as needed Instructions: Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cod and enough water to cover. Simmer for 5 minutes more. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight. When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally--you don't want to break up the cod too much. Serve with oyster crackers and enjoy!
Parisian Tuna Sandwiches 3 large eggs 3 tablespoons red wine vinegar Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for drizzling 4 Italian rolls or other soft rolls, halved 1 medium bunch arugula or 2 cups spring salad mix 1 large tomato, thinly sliced 1/4 small red onion, thinly sliced 1 cup jarred artichoke hearts, well drained and sliced 2 6-ounce cans oil-packed tuna 4 to 8 anchovy fillets, drained (optional) 1/2 cup nicoise or kalamata olives, pitted and chopped 4 medium radishes, thinly sliced Instructions: Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water. Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion and artichokes. Season with salt and drizzle with another quarter of the dressing. Drain the tuna, but leave lightly coated with oil. Toss the tuna in the remaining dressing, then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired, then the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.
Chole 2 onions, quartered 1 green bell pepper, cored, seeded, and chopped 6 large firm, ripe tomatoes 2 tablespoons chopped gingerroot 2 tablespoons vegetable oil 1 tablespoon Garam Masala 1/2 teaspoon red chili powder, or to taste Salt, to taste 2 (15-ounce) cans chick peas or garbanzo beans, drained and rinsed 2 to 3 tablespoons fresh lemon juice, or to taste 1 to 2 tablespoons minced fresh cilantro, or to taste Instructions: In a blender or food processor puree the onions, green pepper, tomatoes and gingerroot. In a saucepan set over moderate heat, warm the oil until hot. Add the puree and cook, stirring occasionally, for 20 minutes. Add the Garam Masala and chili powder and cook, stirring occasionally, for 5 minutes. Add the salt and chick peas and cook, stirring, until heated through. Stir in the lemon juice and cilantro. Serve the curry over rice or with warmed tortillas.
Hazelnut Tea Cookies 2 cups all-purpose flour 1/2 teaspoon table salt 2 sticks butter, softened 1 cup powdered sugar, plus additional for coating 1 tablespoon vanilla extract 1 3/4 cups hazelnuts, toasted and finely chopped Instructions: Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes. Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts. Shape dough into 1 tablespoon balls and place on baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets. Meanwhile, place some powdered sugar in a medium bowl. Once the cookies have cooled, roll them in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
Mint Chocolate Chip Meringues 1/2 cup egg whites 2/3 cup sugar 1/2 teaspoon mint extract 2 ounces unsweetened chocolate, chopped 2 ounces semisweet chocolate, melted Instructions: Preheat oven to 325 degrees. Heat egg whites and sugar over hot water to warm. Whip until stiff, adding the extract at the end. Fold in the unsweetened chocolate. Pipe kisses onto parchment paper and bake for 20 to 25 minutes. Cool. Drizzle with melted semisweet chocolate. Let sit until chocolate sets up.
(Web Exclusive) Round 2 Recipe: Spaghetti and Meatball Calzones 1 pound refrigerator pizza dough 2 cups leftover Spaghetti with Meatballs, recipe follows, chopped 1/4 cup leftover Tomato Sauce, recipe follows 1/4 cup shredded mozzarella cheese 1/4 cup milk 2 slice white bread, cut into cubes 1 pound 80 percent lean ground beef 1/2 medium onion, diced 1 egg 1 tablespoon chopped garlic 1 tablespoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 sticks mozzarella string cheese, cut into small cubes or 1/2 cup shredded mozzarella Nonstick cooking spray 1 (16-ounce) box spaghetti 2 tablespoons olive oil 1/2 medium onion diced 1 tablespoon chopped garlic 1 (28-ounce) can diced tomatoes 2 tablespoons freshly chopped basil leaves 2 tablespoons freshly chopped parsley leaves Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or if you have a nonstick baking sheet, lining is not necessary. Divide the dough in 4 equal portions. Place on a floured work surface and using a rolling pin, roll out the dough into a small round about 6 to 8 inches in diameter. Repeat with remaining pieces of dough. Set aside. Place about a quarter of the leftover Spaghetti with Meatballs in the center of the dough round. Top with 1 tablespoon of sauce and sprinkle with a tablespoon of cheese. Brush the edges of the dough with a bit of water. Fold the dough over to make a half circle and crimp the edge with a fork. Place on prepared baking sheet. Repeat with remain filling and dough. Place in oven and bake for 35 minutes or until golden brown. Serve hot with a side of Tomato Sauce. Preheat oven to 400 degrees F. In a large bowl combine the milk and bread. Let the bread absorb the milk. Add remaining meatball ingredients except the cheese. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Take about 3 tablespoons of the meat mixture and roll into a ball and press into a patty. Place a mozzarella cube or 1 tablespoon shredded cheese onto the patty and bring up the sides around the cheese and roll between hands to form a ball. Place onto a nonstick baking sheet or a baking sheet sprayed with nonstick cooking spray. Repeat process with remaining meat and cheese. Place the meatballs into the oven and cook for 12 minutes. Remove baking sheet from the oven and set aside. Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain and place the pasta on a large serving platter. In a medium pot heat olive oil over medium heat. Add onion, garlic and saute for 3 minutes. Add remaining ingredients and simmer for 10 minutes. Gently stir in the meatballs and any pan drippings from baking sheet and simmer for another 5 minutes. Place the meatballs over the spaghetti, pour the sauce on top and serve immediately.
Banana Pudding 2 cups heavy cream 2 teaspoons vanilla extract 2 teaspoons sugar 1/2 cup granulated sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 2 cups scalded milk 3 large egg yolks, beaten 1 teaspoon pure vanilla extract Whipped cream mixture 1 (12-ounce) box vanilla wafers 5 medium size ripe bananas, peeled and thinly sliced 1/4 cup roasted macadamia nuts, coarsely ground Sprig fresh mint Instructions: Whip all ingredients to stiff peaks. Set aside until making the pudding Mix sugar, flour and salt in a large heavy saucepan. Gradually stir in the scalded milk with a whisk. Cook the mixture over moderate heat while stirring constantly until slightly thickened. Slowly stir in approximately 1/4 cup the hot mixture into the beaten egg yolks. Next add the yolks to the balance of the hot mixture and cook, stirring constantly until the mixture is fully thickened to a custard-like consistency and coats a spoon. Remove from heat and stir in the vanilla. Let cool completely and then fold in 1/2 cup of the whipped cream. Use a large crystal bowl (or a trifle bowl) and spread a little of the custard on the bottom. Alternately layer banana slices and vanilla wafers, reserving 4 wafers, with custard in between each. Repeat and end with vanilla wafers on top. Spread remaining whipped cream over the top. Grind the 4 reserved wafers coarsely and mix with the ground macadamia nuts. Sprinkle on top of the whipped cream. Garnish with a fresh sprig of mint. Chill at least 30 minutes and serve.
Mango Summer Rolls with Ginger-Peanut Sauce 4 ounces vermicelli or thin rice noodles 8 to 10 spring roll rice papers 1/2 cup julienned bell pepper 1/2 cup julienned cucumber 1/2 cup julienned mango 1/4 cup fresh basil leaves 1/4 cup fresh cilantro leaves 1/3 cup peanut butter 2 tablespoons fresh lime juice 2 tablespoons maple syrup 1 tablespoon low-sodium soy sauce 1 teaspoon freshly grated ginger 1/4 teaspoon crushed red pepper flakes Instructions: For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside. For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.) To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.) Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.
Garlic and Citrus Chicken 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded Salt and freshly ground black pepper 1 orange, quartered 1 lemon, quartered 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped 2 (14-ounce) cans reduced-sodium chicken broth 1/4 cup frozen orange juice concentrate, thawed 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 tablespoon chopped fresh oregano leaves Kitchen string or butcher twine Instructions: Position the rack in the center of the oven and preheat to 400 degrees F. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Spinach and Lemon Risotto 4 cups Chuck's veal stock, recipe follows or low-sodium chicken stock 1 onion, finely chopped 1 tablespoon olive oil 2 cups Arborio rice 1/4 cup butter 1 cup grated Kefalotyri cheese 1 cup cubed feta cheese, plus more for garnish 4 cups spinach Zest and juice of 1 lemon 1 tablespoon canola oil 12 large shrimp, cleaned and de-veined, tail intact 2 tablespoons ouzo 2 tablespoons butter Sea salt and freshly ground black pepper 1/4 cup finely chopped fresh parsley 8 meaty veal bones 3 tablespoons (45 ml) canola oil Sea salt and freshly ground black pepper 1 tablespoon (15 ml) tomato paste 1 head garlic 6 carrots 2 onions 4 stalks celery 2 large leeks 4 sprigs fresh thyme 4 sprigs fresh rosemary 4 large sprigs fresh flat-leaf parsley 17 cups water Instructions: In a saucepan, bring the stock to a simmer over medium-low heat. In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining. Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes. Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm. In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside. Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese. To make veal stock: Preheat the oven to 450 degrees F. Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pan, arrange bones and meat in 1 layer, drizzle with oil, season with salt, and pepper and roast in lower part of the oven, stirring half way in between until bones are golden brown, 40 minutes to 1 hour depending on the size of the bones. Add the tomato paste by spooning it over the bones. Add the vegetables and put it in the oven for an additional hour. Into a large stockpot, add bones, meat, roasted vegetables, herbs, and 16 cups (4 L) water. Discard fat from roasting pan. Place tray back onto the stovetop. Heat on medium for about 1 minute then remove. Immediately add 1/2 cup to 1 cup water to the pan, scraping up brown bits, put the tray back on heat and then add the deglazed liquid to the stockpot. Bring liquid to a tremble, about 190 degrees F, and cook at 190 degrees F (skim froth frequently during first hour of cooking) for 8 hours. Pour stock in batches through a large fine sieve and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 4 cups (1 L), about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.
Curry Powder Blend 2 tablespoons whole cumin seeds, toasted 2 tablespoons whole cardamom seeds, toasted 2 tablespoons whole coriander seeds, toasted 1/4 cup ground turmeric 1 tablespoon dry mustard 1 teaspoon cayenne Instructions: Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.
S'mores Icebox Cake 1 box instant chocolate pudding mix 1 1/2 cups cold milk 1 cup heavy cream 2 cups mini marshmallows One 12-count box frosted brown sugar cinnamon toaster pastries, such as Pop-Tarts, frosting scraped off Bar chocolate, for shaving Instructions: Make the pudding according to the package instructions using the cold milk. Set aside. In a large bowl, whip the heavy cream to soft peaks. Set aside 1 cup for the topping, and then fold the chocolate pudding into the remaining whipped cream. Fold 1 1/2 cups of the marshmallows into this mixture. To assemble the cake: On a square serving platter, put down 1 layer of 4 toaster pastries. Top with half of the chocolate-whipped cream filling. Add a second layer of pastries, followed by the remaining chocolate-whipped cream filling. Finish with a third layer of pastries. Top with the reserved 1 cup whipped cream and sprinkle with the remaining 1/2 cup marshmallows. Using a kitchen blowtorch, lightly toast the marshmallows. Place the entire cake in the refrigerator and allow to set up at least overnight. Before serving, top with chocolate shavings.
Spinach Fettuccine with Caramelized Onions and Lemon Thyme 1 pound fresh spinach fettuccine, cooked 6 large Spanish onions, thinly sliced 1 teaspoon butter 3 teaspoons olive oil 1/4 cup fresh lemon thyme, chopped Additional water or vegetable stock Instructions: Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve Yield: 4 servings TIP: PEELING PEARL ONIONS Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 1 to 2 minutes. You can peel them easily when slightly cooled.
Ricotta Gnocchi with Mushroom Cream Sauce 15 ounces ricotta 1 1/2 cups grated Parmesan 3 egg yolks Kosher salt and freshly ground black pepper 1 cup all-purpose flour, plus more for dusting Extra-virgin olive oil 8 ounces maitake mushrooms, cut into quarters and then sixths 8 ounces oyster mushrooms, cut into quarters and then sixths 1/2 shallot, minced 1 clove garlic, minced 2 sprigs thyme 1 1/2 cups heavy cream 1/2 bunch chives, thinly sliced Instructions: To the bowl of a stand mixer fitted with the paddle attachment, add the ricotta, Parmesan, egg yolks and 1/4 teaspoon salt. Mix on low speed, scrape down the sides and mix again. Add the 1 cup of flour in three additions on low speed. Do not overmix. Dust a clean work surface with flour. Dust a sheet tray with flour. Turn out the dough onto the floured work surface and dust your hands with some flour. Roll the dough into long cylinders, about 18 inches in length. With a bench scraper, cut the dough into 1-inch pieces and place onto the sheet tray dusted with flour. Sprinkle the gnocchi with more flour to avoid sticking. Heat a large saute pan with some olive oil over medium-high heat. Add the maitakes and cook until browned, 4 to 5 minutes. Add the oyster mushrooms and cook until browned, another 4 to 5 minutes. Add the shallots, garlic and thyme sprigs and cook for a few minutes until fragrant and softened. Season to taste with salt and pepper. Add the heavy cream and reduce the heat to medium. Cook until thickened and reduced by a little more than half, 2 to 4 minutes. Set up a pot of boiling water and season liberally with kosher salt. Drop the gnocchi into the water. Once they float to the top, they are done, 2 to 3 minutes. Remove the gnocchi and add them directly into the mushroom cream sauce and toss to combine over a low simmer. If the sauce has gotten too thick, thin it out with a little bit of pasta water. Garnish with the chives.
Wild Mushroom and Venison Stroganoff for Two Lucky People 7 ounces white rice Extra-virgin olive oil 1 medium red onion, peeled and finely chopped 1 clove garlic, peeled and finely sliced 11 ounces venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces Sea salt and freshly ground black pepper 1 tablespoon paprika 9 ounces mixed exciting, robust mushrooms, wiped clean, torn into bite-sized pieces Small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped Knob of butter Good splash brandy 1 lemon, zested 2/3 cup creme fraiche or sour cream Few little gherkins, sliced Instructions: Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice. Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside. Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy. You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small. Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Deep-Fried Baby Artichokes 8 (2 oz) baby artichokes, or two large artichokes, quartered flour for dredging 2 large eggs, beaten lightly 3 cups fresh bread crumbs Combination olive oil and vegetable oil for deep frying Instructions: Stem artichokes even with their bases and remove and discard any hard outer leaves. In a large saucepan of boiling salted water blanch the artichokes for 6 minutes, or until just tender. Drain the artichokes and refresh under cold water. gently spread the leaves of the artichokes outward. Flatten with the side of a knife, being careful not to crack them, and pat dry. Dredge in flour and coat with eggs, letting excess drip off. Coat with bread crumbs. In deep fryer or heavy saucepan heat oil to 375 F. and fry artichokes, a few at a time, for 3 minutes, or until golden. Transfer to paper towels to drain.
Bourbon-Bacon Slaw 1/2 cup mayonnaise 1 to 2 tablespoons bourbon Juice of 1 lime 2 tablespoons brown sugar 1 tablespoon dijon mustard 2 teaspoons chili powder 1/2 teaspoon garlic powder Kosher salt and freshly ground pepper 1 medium head red cabbage, cored and thinly sliced 8 slices bacon, chopped, cooked until crisp and drained on paper towels Instructions: In a small bowl, combine the mayonnaise, bourbon, lime juice, brown sugar, mustard, chili powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the dressing over the cabbage in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.
Chicken Mole Nachos Vegetable oil, as needed for frying 1 cup all-purpose flour 2 teaspoons salt 2 teaspoons freshly ground black pepper 5 boneless skinless chicken thighs, cut into bite size pieces 2 cups hot water or chicken broth 1/4 cup mole sauce (recommended: Dona Maria) 1 pint grape tomatoes, quartered 4 yellow chile peppers, seeded and diced 2 serrano chile peppers, seeded and diced 1 jalapeno pepper, seeded and diced 1 celery rib, diced 4 green onions, sliced 1 lime, juiced 1 teaspoon garlic 1/2 green bell pepper, seeded and diced 1/2 red bell pepper, seeded and diced Salt and freshly ground black pepper 1 large bag lime-flavored tortilla chips 4 cups shredded pepper jack cheese, divided 1 to 1 1/2 cups refried beans, heated thoroughly, add a little chicken broth or water to allow for a smooth spreadable consistency 1/2 cup olives, quartered 2 ripe avocados, diced Crema Mexicana, sour cream, (recommended: Cacique) 1 lime, cut into 8 wedges, for garnish Instructions: For the Chicken Mole: Preheat oil in a large saucepan or Dutch oven over medium-high heat. Mix the flour with salt and pepper. Dredge the chicken pieces in flour, shake off excess and fry until golden brown and meat is cooked through. Remove from pan and drain on paper towels. Meanwhile mix water or chicken broth with mole sauce in large skillet and heat, stirring to dissolve mole. When mixture comes to a soft boil add the chicken and simmer. Adjust seasoning, as needed with additional salt. For the Salsa Relish: Mix all the ingredients together in a large bowl and set aside. The relish can be made up to 2 hours ahead, do not refrigerate. Preheat oven to 375 degrees F. On a large heat proof platter, spread 1/2 the bag of tortilla chips then layer with 1 to 1 1/2 cups of the shredded pepper jack cheese covering all chips. Spoon about 3/4 cup Salsa Relish over cheese (or as much as you like, but don't use all of it, save some for serving on the side). Spread refried beans on top and layer with remaining chips. Sprinkle 1 to 1 1/2 cups of shredded pepper jack cheese on top of chips. Spoon the Chicken Mole on top of cheese and place into the oven. Heat in oven until cheese melts. Remove from oven and top with remaining cheese, quartered olives and diced avocado. Dollop Crema Mexicana on top of this, as much as you like. Garnish platter with lime wedges and serve with remaining salsa relish on the side.
Eggnog 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 1 1/4 ounces bourbon 1 1/4 ounces dark rum 1 teaspoon freshly grated nutmeg 4 egg whites Instructions: In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.
Pork Schnitzel with Cheesy Potatoes 4 small russet potatoes 1 sleeve saltine crackers (about 40) 1/2 teaspoon paprika Freshly ground pepper 1 tablespoon extra-virgin olive oil, plus more for frying 4 pork scallopini or cutlets (about 1 1/2 pounds) Kosher salt 2 large eggs, lightly beaten 1 1/2 cups frozen peas 1 5-ounce package garlic-and-herb cheese spread (such as Boursin) 1 5-ounce package garlic-and-herb cheese spread (such as Boursin) Lemon wedges, for serving Instructions: Pierce the potatoes a few times with a fork. Microwave until tender, 12 to 15 minutes; let cool 5 minutes. Meanwhile, pulse the crackers in a food processor until finely ground. Transfer to a shallow dish and season with the paprika and a few grinds of pepper. Heat 3/4 inch olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Dip each cutlet in the beaten eggs, letting the excess drip off, then dredge in the cracker crumbs. Working in batches, add the pork to the skillet and fry until golden and crisp, 3 to 4 minutes per side. Drain on a rack; season with salt. Put the peas in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap; microwave until warmed through, 2 minutes. Drain and toss with the olive oil; season with salt and pepper. Split the potatoes lengthwise. Mash the flesh with a fork; divide the cheese among the potatoes and mash to melt the cheese slightly, then top with the peas. Serve with the pork and lemon wedges.
Greek Yogurt Herb Dressing 3/4 cup 2-percent Greek yogurt 2 tablespoons rice vinegar 2 tablespoons olive oil 1/2 cup chopped fresh chives (from a small bunch) 1/2 cup chopped fresh parsley 1 small garlic clove Kosher salt and freshly ground black pepper Instructions: Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.
Crispy Chicken Wings 1 (5-pound) package chicken wings 2 quarts buttermilk 1/4 cup hot sauce Canola oil, for frying 3 cups all-purpose flour 1 tablespoon poultry seasoning 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1/2 teaspoon chili powder Salt and freshly ground black pepper Instructions: Rinse and pat dry the chicken wings. Scatter the wings in a single layer in a shallow pan or bowl. Mix together the buttermilk and hot sauce in a large bowl and pour over the top of the chicken wings to coat completely. Cover and refrigerate at least 2 hours and up to 5 hours. Using a deep-fryer or a large heavy-bottomed pot heat enough oil to come halfway up the sides of the pot. Combine the flour with seasonings in a large plastic bag. Coat the chicken wings by tossing them in the bag and shaking off the excess. Fry the wings in batches until chicken is golden brown very crispy and cooked completely through, about 6 to 8 minutes. Drain on a paper town lined sheet pan and season with salt and pepper, if desired, while wings are hot. Transfer to a serving platter and serve.
Dragonfly Stir-Fry Rice 6 cups precooked rice, cooked with a seasoning packet (recommended: Sazon Goya) 1 tablespoon vegetable oil 4 eggs 1 cup linguica pork sausage or andouille sausage, boiled, cooled, and diced 1 cup lump crabmeat, shredded 1/2 cup peas 1/2 cup scallions, chopped Oyster sauce or sweetened soy sauce Instructions: Cook the rice according to package directions, adding seasoning packet to the water to give the rice an orange color. Refrigerate rice until cold. Heat a large saute pan or wok over high heat. Add oil and heat until it shimmers. Crack the 4 eggs into the pan and fry, sunny side up. Then begin to break the yolks, and cook until dry. Add rice to the fried eggs and saute, adding the sausage and crab. Then add the peas and scallions, and continue sauteing until steaming hot. Just before serving, add a touch of oyster or sweetened soy sauce, to taste.
Orange Cream 1 1/2 cups milk 1 teaspoon grated orange zest (1 orange) 5 extra-large egg yolks, at room temperature 1/2 cup sugar 2 tablespoons sifted cornstarch 1/2 teaspoon pure vanilla extract 1/2 teaspoon Grand Marnier liqueur 1 tablespoon unsalted butter 1 tablespoon heavy cream Instructions: Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
Strawberry Kiwi Quinoa Breakfast Parfait 2 cups plain Greek yogurt (I use 2 percent, but you can use any kind you like) 1 tablespoon honey Finely grated zest of 1/2 lime 1 cup cooked quinoa, cooled 8 large strawberries, diced 2 kiwi fruit, peeled and diced Instructions: Whisk together the yogurt, honey and lime zest in a small bowl. Place 4 small (6-ounce) juice glasses on a work surface and put a spoonful of the yogurt in the bottom of each glass. Add about 2 tablespoons of the quinoa to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately.
Fennel and Orange Scones 2 cups all-purpose flour, plus more for dusting 1 cup cake flour 1/2 cup sugar 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons ground fennel 1/2 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/4-inch pieces 1 1/4 cups cold heavy cream 1 tablespoon orange zest 1 large egg, separated Creme fraiche, for serving Strawberry jam, for serving Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, combine the all-purpose flour, cake flour, sugar, baking powder, fennel and salt; whisk to combine. Add the cold butter to the flour mixture. Press and work the butter into the flour with your hands until the mixture has a shaggy texture and the butter pieces are no larger than peas. In a small bowl, whisk together the heavy cream, orange zest and egg yolk. Pour the liquid into the dry ingredients and fold together with a rubber spatula. Continue to gently fold the dough until it just comes together. Turn the dough out onto a lightly floured work surface, making sure to scrape out all the contents of the bowl. Lightly knead the dough together until the ingredients are evenly incorporated and the dough is smooth. Using your hands, press the dough into an 18-by-3 3/4-inch rectangle. Cut the dough in half lengthwise using a bench scraper, so you have 2 long rectangles. Next, cut the dough every 3 inches crosswise, creating 12 small rectangles. Cut each small rectangle in half diagonally. This will give you 24 scones in the shape of a triangle. Place the scones on the prepared baking sheets, leaving at least 1 1/2 inches between each. Brush the tops with the egg white. Bake, rotating the baking sheets halfway through cooking, until the tops and bottoms are golden brown, 16 to 18 minutes. Let cool about 5 minutes. Serve warm with creme fraiche and jam.
Fried Vidalia Onion 1 Vidalia onion, skin removed 2 eggs 1 cup milk 1 cup all-purpose flour 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 1/2 teaspoons cayenne pepper 1/4 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon ground cumin Peanut oil, for frying Creamy dill dipping sauce, recipe follows 3/4 cup buttermilk 1/4 cup mayonnaise 1 tablespoon freshly chopped dill leaves 1/2 lemon, juiced Salt and freshly ground black pepper Instructions: Heat oil in a deep-fryer to 350 degrees F. Whisk together the egg and the milk in a medium sized bowl. In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin. Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the \petals\ of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the \petals\ and sprinkle the dry coating between them. Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper. In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.
Paige's Italian Salad 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons buttermilk 1 tablespoon minced fresh dill 2 teaspoons minced fresh oregano 1 teaspoon paprika 1/4 teaspoon freshly ground black pepper Dash hot sauce 2 heads butter lettuce, cored and leaves separated 2 cups chopped hearts of palm 1 cup quartered artichoke hearts 1/4 cup jarred sliced roasted peppers, drained and chopped 1/4 cup yellow cherry tomatoes, halved 6 slices prosciutto 1/4 cup shaved Parmesan Instructions: For the dressing: Combine the mayonnaise, sour cream, buttermilk, dill, oregano, paprika, pepper and hot sauce in a bowl and mix to combine. For the assembly: Arrange the lettuce on a platter. Drizzle about half of the dressing over the lettuce. Sprinkle the hearts of palm, artichoke hearts, roasted peppers, cherry tomatoes, prosciutto and shaved Parmesan evenly over the greens. Serve the remaining dressing on the side.
Perfect Manhattan 16 ounces rye whiskey 4 ounces sweet vermouth 4 ounces dry vermouth 16 dashes orange bitters Ice cubes 8 strips orange peel Instructions: In a large pitcher, combine whiskey, sweet vermouth, dry vermouth, and bitters. Add ice, stir, then strain into coupe glasses. Run orange peels through a flame, then twist and garnish the cocktails. Serve.
Sweet and Sour Sauce with Guava 2 tablespoons oil 2 garlic cloves, minced 1 tablespoon grated ginger 1 red Hawaiian chile, diced 3 guava, split 3 tomatoes, chopped 1 cup pineapple juice 1/4 cup rice wine vinegar 1/4 cup soy sauce 2 tablespoons brown sugar Instructions: Coat a 3-quart saucepan with oil and place over medium heat. Saute the garlic, ginger, and chili in the hot oil for 2 minutes. Add the guava and tomatoes; continue to cook until soft, about 5 minutes. Stir in the remaining ingredients and simmer until slightly thickened, about 15 minutes. Pass the sauce through a strainer before serving.
Minted Cucumber Salad 1 large European or seedless hothouse cucumber 1/2 cup plain yogurt 2 tablespoons minced fresh mint 1 clove garlic, minced Salt and freshly ground pepper Instructions: Cut the cucumber into thin slices and place them in a medium-sized glass salad bowl. Mix the remaining ingredients together and pour them over the cucumber slices. Cover with plastic wrap and chill for 1 hour. Serve chilled.
Autumn Salad with Aged Sherry Vinaigrette 1/3 ounce olive oil 1 ounce Spanish Sherry Vinegar 1 shallot, minced 1 bunch chives, minced Pinch sugar Salt and pepper 4 to 5 ounce of mesclun greens 2 ounces mashed walnut pieces 4 ounces crumbles Stilton Cheese (or bleu cheese) 1 Bartlett Pear, halved then sliced thins Instructions: Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.
Stir Fried Collard Greens 2 pounds fresh collard greens 3 tablespoons pure olive oil 1 medium-size onion, minced 2 cloves garlic, minced Instructions: Wash the collards thoroughly and bunch it together. Take each bunch, roll it tightly, and cut in crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned. Add the kale strips and cook, stirring for 5 minutes so that the greens are soft, but retain their bright green color. Serve hot.
Cantaloupe Gazpacho Shooter 1 ripe cantaloupe 1 lemon, juiced 5 tablespoons granulated sugar 1 cup chopped fresh mint leaves 6 slices prosciutto ham, cut in 1/2 lengthwise Instructions: Preheat the oven to 375 degrees F. Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water. Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes. Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.
Fried Calzone (Pizza Fritte) 12.5 cups \00\ flour 8 3/4 teaspoons sea salt 2.5 teaspoons extra-virgin olive oil 1/3 teaspoon active dry yeast 2 ounces ricotta 3 slices salami 6 to 8 pitted olives 1 tablespoon tomato sauce, plus additional for serving 1 ounce shredded fresh mozzarella Oil, for frying Fresh basil, for serving Grated Parmesan, for serving Instructions: For the dough: Mix together the flour, salt, oil, yeast and 4 1/3 cups room temperature water in a stand mixer for 25 to 30 minutes. Turn out into a large bowl and let rise 4 to 6 hours. For the pizza fritte: Stretch out one 10-ounce piece of dough (save the remainder for another use). Place ricotta in center, then salami on top, followed by olives, sauce and mozzarella. Fold over dough to make a pocket and close. Seal shut. Preheat some oil in a deep-fryer to 350 degrees F. Fry the pizza, turning to make sure both sides cook evenly, until golden and heated through, 3 to 5 minutes. Place on a plate and top with sauce, basil and Parmesan.
Grampa Ray's Bacon Buns 1/2-pound lean bacon 1 small onion, optional 2 pounds ham 2 cups milk 1/2-pound (2 sticks) butter 1/2 cup sugar 1 teaspoon salt 1 package dry yeast 5 eggs 6 cups all-purpose flour, plus up to 1 cup more if dough seems really sticky 1 egg yolk 1 tablespoon water Instructions: Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well. Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again. Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled. Preheat oven to 350 degrees F. Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.
Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens 1 (2.2-pound) shoulder of lamb Olive oil Sea salt and freshly ground black pepper 1 large bunch fresh rosemary 1 bulb garlic, unpeeled, broken into cloves 1 1/2 pounds peeled potatoes, cut into large chunks 3 large carrots, peeled and cut into small chunks 1/2 a large rutabaga, peeled and cut into small chunks 6 tablespoons butter 1 tablespoon all-purpose flour 2 cups good-quality hot chicken or vegetable stock 2 heaped tablespoons capers, soaked, drained and chopped 1 large bunch fresh mint, leaves picked 2 tablespoons red wine vinegar 1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops or cavolo nero, leaves separated, stalks finely sliced Instructions: For the lamb: Preheat your oven to full whack, (450 to 500 degrees F). Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks. For the vegetables: When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.; For the sauce: Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes. Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users\
Baked Avocado 2 large avocados 1/4 cup crumbled Stilton 1/4 cup walnut halves 1/2 pound pancetta, thinly sliced 1 tablespoon Worcestershire sauce Salt and pepper Instructions: Preheat oven to 375 degrees F. Cut the avocado in half and scoop out the flesh, leaving the skin intact, and roughly dice the avocado. Place avocado in an ovenproof dish, and add the crumbled blue cheese, walnuts, pancetta, and Worcestershire sauce and season with salt and pepper. Spoon the mixture back into the avocado shells and bake for 5 minutes. Remove from oven and place in the broiler for 2 minutes right before serving. To serve, place on a serving tray with sliced baguette or crackers.
Killer Kale Salad 4 thin slices bacon, cut into bits 1 tablespoon butter 1 medium red onion, halved and sliced 8 ounces white mushrooms, sliced 1/2 cup white wine Kosher salt and freshly ground black pepper 3/4 cup olive oil 1/4 cup balsamic vinegar 1/2 teaspoon dried thyme 1 pound kale 4 ounces goat cheese, crumbled Instructions: Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside. Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.) Serve it up and enjoy!
Braised Baby Artichokes 3 lemons 24 baby artichokes Extra-virgin olive oil 6 cloves garlic, smashed and finely chopped 3 anchovy fillets (optional, but highly recommended!) Pinch of red pepper flakes 1 cup dry white wine 1 bunch thyme, tied with kitchen twine Kosher salt 1/2 cup chopped fresh parsley Parmigiano-reggiano cheese, for shaving Instructions: Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl. Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water. Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes. Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes. Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top.
Tyler Florence's Fried Chicken One 3-to 4-pound chicken, cut up into 10 pieces Kosher salt 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons sweet paprika 2 teaspoons cayenne pepper Freshly ground black pepper 4 cups buttermilk 2 tablespoons hot chili sauce, such as Sriracha Peanut oil, for frying 1/2 head garlic, smashed, husk still attached 1/4 bunch fresh sage 1/4 bunch fresh thyme 3 big sprigs fresh rosemary Lemon wedges, for serving Instructions: Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil. Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.) Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.
Linguine With Sausage and Mushrooms Kosher salt 12 ounces linguine 1 tablespoon extra-virgin olive oil 1/2 pound sweet Italian sausage, casings removed 1 small onion, chopped 1 stalk celery, thinly sliced 1/2 pound sliced mixed mushrooms 2 cloves garlic, chopped 4 plum tomatoes, chopped 1/2 cup dry white wine or low-sodium chicken broth 2/3 cup heavy cream 3 tablespoons chopped fresh parsley Freshly ground pepper Instructions: Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper. Photograph by Christopher Testani
Pork Chops with Orange Soy Glaze and Udon Noodles 4 pork loin chops, about 5 ounces each Salt and freshly ground black pepper 1 tablespoon peanut oil 1 cup orange marmalade 1/2 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1 teaspoon sesame oil 12 ounces udon noodles, cooked according to package directions 2 tablespoons chopped scallions Instructions: Heat peanut oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown. In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce, and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Garnish with scallions just before serving.
Coquito 3 egg yolks 15 ounces cream of coconut 15 ounces evaporated milk 8 ounces condensed milk 1/2 pint vanilla ice cream 2 cups white rum (recommended: Bacardi) 1/2 tablespoon vanilla extract 1/2 teaspoon ground cinnamon Instructions: In a large blender combine all ingredients and mix well. Pour into a pitcher and place in the refrigerator for 1 hour. Serve chilled.
String Beans in Vinaigrette 5 cups water 1/4 pound string beans, ends snipped 1 medium shallot, halved and finely chopped 1 heaping tablespoon Dijon mustard 1 teaspoon sherry vinegar Salt and freshly ground black pepper Extra-virgin olive oil, for serving, optional Instructions: Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water. In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.
Savory Golden Country Ribs with Guacamole: Carnitas con Guacamole 2 1/2 pounds thick, meaty, pork country ribs 2 pounds lard (or enough to cover the meat) 1/4 cup water 1 lime, zest removed with a vegetable peeler in wide strips Course salt, about 1/2 teaspoon Water to cover the meat 1/2 teaspoon salt, plus a little course salt for sprinkling on before serving About 2 cups Chunky Guacamole, recipe follows, with all it's garnishes (cheese, radish roses, cilantro, etc.) Instructions: Trim off all but a thin layer of fat from the pork. The slow-fry method: Melt the lard in a large (4-quart), heavy saucepan over medium-low heat. When it has melted but is not yet very hot, add the pork, water and lime zest. Cook with the lard at a gentle simmer, turning the pork occasionally, for about 40 minutes, until it is barely tender. Raise the heat to medium-high. If all of the water hasn't yet evaporated, the lard will come to a rolling boil, which will eventually diminish into small bubbles as the water evaporates. After the change occurs, the carnitas will need about 10 minutes to brown. Watch them carefully and remove when they are a light golden brown. Drain on paper towels and sprinkle with salt. The boil-then-fry method: Place the meat in a single layer in a wide, heavy saucepan, add enough water to cover the meat by 1/2-inch, measure in the salt, and set over medium heat. Simmer, partially covered, turning the pork occasionally, until the meat is barely tender, about 40 minutes. Uncover, raise the heat to medium-high, and quickly boil away the liquid. When you hear the meat begin to fry in its own rendered lard (once the water is gone), turn the heat down to between medium and medium-low. Let the pork fry, turning frequently, until evenly browned, about 30 minutes. Remove the ribs from the pan, drain on paper towels, and sprinkle with a little salt. While the meat is cooking, prepare the guacamole, scoop it into a serving bowl and garnish. Serve the crispy ribs on a warm serving platter and pass the guacamole to eat along with them. Or cut the meat off the bones and roll with the guacamole into tacos. 1/2 small onion, very finely chopped 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped 1 ripe, medium-large tomato, cored and very finely chopped, optional 1 clove garlic, peeled and very finely chopped, optional 10 sprigs fresh cilantro, chopped, optional 3 ripe, medium-size avocados Salt, about 1/2 teaspoon 1/2 lime, juiced, optional Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up. Yield: about 3 cups, serving 6 as an appetizer, 12 to 15 as a dip
Warm Garlic Pitas 4 medium-size whole wheat pitas 4 medium-size white pitas 4 tablespoons unsalted butter 6 cloves garlic, minced 3 tablespoons minced fresh parsley 1/4 cup grated Parmesan Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F. Cut the pitas into 6 wedges. In a medium saucepan, add the butter and garlic. Set over medium heat and warm through until the butter melts and the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well. Place the pita wedges in a large bowl and pour the garlic butter over the top. Toss well to combine and coat everything evenly. Spread the pita wedges out evenly on a sheet tray and dust with the grated Parmesan. Bake in the oven until golden and crispy, 12 to 15 minutes. Remove from the oven and taste. Adjust seasonings with salt and pepper, if necessary. Serve warm.
Green Spears and Ham 1 bunch jumbo asparagus, ends trimmed (10 to 12 spears) 2 tablespoons freshly grated Parmesan 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt 1/2 cup mascarpone cheese, at room temperature 1 teaspoon orange zest (from half an orange) 10 to 12 thin slices honey ham or prosciutto cotto if available, patted dry Instructions: Preheat the oven to 450 degrees F. On a small, rimmed baking sheet, toss the asparagus with the Parmesan, oil and 1/8 teaspoon of the salt. Bake until the stalks are easily pierced with the tip of a knife, 8 to 10 minutes. Cool completely. In a small bowl, whisk together the mascarpone, orange zest and the remaining 1/8 teaspoon salt until smooth and spreadable. One at a time, fold the slices of ham in half and spread each with 1 teaspoon of the mascarpone mixture. Place one spear of cooled asparagus at one end of the slice and roll the ham around the asparagus. Repeat for the remaining asparagus. Place the rolls on a parchment-paper-lined tray and store in the refrigerator, wrapped in plastic wrap, until ready to serve. Serve chilled.
Seared Sea Scallops with Mango and Jalapenos 1 1/2 pounds sea scallops, cut in 1/2inch horizontally 1 tablespoon Dijon mustard 1/2 teaspoon Kosher salt 1/4 teaspoon pepper 2 tablespoons fresh tarragon 8 tablespoons butter 3/4 cup chopped shallots 1 jalapeno, diced 1/4 cup dry sherry 1 1/2 tablespoons frozen orange juice concentrate 1/2 cup heavy cream 1 teaspoon fresh tarragon 1/2 teaspoon Kosher salt 1/4 teaspoon pepper 6 ounces fresh spinach 2 potatoes, julienned Oil 1 mango, sliced Instructions: Heat a skillet. Add 4 tablespoons of butter and sear scallops on both sides until golden. Remove and cover. Add remaining 4 tablespoons butter and saute shallots and jalapenos. Add sherry, deglazing the pan followed by the orange juice, cream, tarragon, salt and pepper. To Assemble: Place small spinach leaves in middle of plate. Top with thin, fried potato strips. Ladle sauce around and place seared scallops on top. Decorate each plate with mango slices and sprigs of fresh tarragon. Marinate the scallops in this mixture 4 hours or overnight. .
Coconut Chicken 1 onion, coarsely chopped 2 cloves garlic, chopped 1 tablespoon minced fresh gingerroot 1 large jalapeno chili, stemmed and halved zest of 1 lemon, about 1 tablespoon 1/4 cup water 2 tablespoons vegetable oil 1 (3 to 3 1/2 pound) chicken, cut into small serving pieces, skin removed 1 cup sliced carrots Salt, to taste 1 1/2 teaspoons Hot Madras Sambar Curry Powder 1 (14-ounce) can unsweetened 'light' coconut milk Fresh lemon juice, to taste 1/2 to 1 cup loosely packed chopped fresh cilantro leaves Instructions: In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.
Cheesy Veggie Baked Pasta 4 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can crushed tomatoes One 15-ounce can crushed tomatoes 1/4 cup heavy cream 1 cup fresh ricotta Kosher salt and freshly ground black pepper 1 pound dried medium penne 1 cup shredded carrots 1 medium zucchini, cut into 1/2-inch pieces 6 cups baby spinach 1 1/2 cups shredded mozzarella 1 cup grated ricotta salata or Parmesan 1 1/2 cups shredded Italian fontina Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the cream, and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper. While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the carrots, zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and stir until just wilted. Transfer to a large bowl. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions instructs. Drain the pasta and add it to the bowl with the cooked vegetables. Add the tomato sauce, the mozzarella and half of the ricotta salata to the bowl and stir well to combine. Transfer the pasta-vegetable mixture to a 3- to 4-quart baking dish and top with the fontina and the remaining ricotta salata. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
Big Daddy Spicy Beef Salad 4 chipotle chilies, stemmed 1/2 cup olive oil, plus 2 tablespoons divided 2 limes, juiced Salt and freshly cracked black pepper 1 (1 1/2 to 2-pound) flank steak 2 jalapenos, seeded and thinly sliced 1/4 cup chopped cilantro leaves 2 red bell peppers, roasted, seeded and cut into strips 1/2 red onion, thinly sliced 1/4 cup finely chopped dry roasted peanuts 2 oranges, juiced 1/4 cup soy sauce Pinch sugar 6 to 8 cups mesclun greens, washed and dried Instructions: Add the chipotles, 1/2 cup olive oil and the lime juice to a food processor or blender and season with salt and black pepper, to taste. Pulse until it becomes a thick puree. Coat the flank steak with the chipotle mixture and let it marinate for 30 minutes. Preheat a grill to high heat. Add the jalapenos, cilantro, red peppers, red onion, peanuts, orange juice, soy sauce, sugar and remaining 2 tablespoons olive oil to a large bowl. Toss the ingredients well to combine. Season the mixture with salt and pepper, to taste, and set the bowl aside. When the flank steak has finished marinating, put it on the preheated grill and grill each side for 6 to 7 minutes. Transfer the steak to a cutting board and let it rest for about 8 to 10 minutes. Slice the steak thinly against the grain, and begin assembling your salad immediately. Put the meslun greens on each serving plate and spoon some of the jalapeno mixture over the greens. Top with the sliced flank steak, serve and enjoy.
No-Bake Peanut Butter Banana Bars 5 tablespoons unsalted butter, melted, plus more for pan 7 ounces chocolate wafers (about 32 wafers) 1 cup confectioners' sugar 1/8 teaspoon salt cup creamy peanut butter 3 ripe but firm bananas, trimmed and cut into 1/2-inch slices 1 cup semisweet chocolate chips 1/2 cup roasted lightly salted peanuts, chopped Instructions: 1. Butter an 8-inch square baking pan with nonstick cooking spray, then line with parchment paper, with overhang on all sides. 2. Process the wafers in a food processor until fine crumbs form. (You should have 1 1/2 cups crumbs.) Add the confectioners' sugar and salt and pulse until well mixed. Add the butter and 3/4 cup peanut butter and pulse, scraping the bowl occasionally, until evenly moistened. 3. Transfer to the prepared pan and spread in an even layer. Arrange the banana slices in a single layer on top and press in firmly. Freeze until set, about 30 minutes. 4. Meanwhile, combine the chocolate chips and remaining 1/4 cup peanut butter in a heatproof bowl. Set over a saucepan of simmering water and melt, stirring occasionally, until smooth. Pour over the banana layer and spread evenly. Sprinkle the peanuts on top and gently press into the chocolate mixture. 5. Freeze until firm, at least 4 hours. Lift out of the pan with the parchment overhang. Cut into 2- by 1-inch bars. Bars can be frozen in an airtight container for up to 1 week.
Corn Dogs 1 gallon peanut oil 1 cup yellow cornmeal 1 cup all-purpose flour 2 teaspoons kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon cayenne pepper 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced 1 (8.5-ounce) can cream-style corn 1/3 cup finely grated onion 1 1/2 cups buttermilk 4 tablespoons cornstarch, for dredging 8 beef hot dogs Instructions: Special equipment: 8 sets chopsticks, not separated Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
Carrot Soup with Crispy Sage 4 tablespoons unsalted butter 4 cloves garlic, sliced 4 sprigs fresh sage, plus 12 large leaves 3 shallots, thinly sliced Kosher salt and freshly ground black pepper 1 3/4 pounds carrots (about 10 medium), sliced 1 inch thick 2 cups apple cider 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons creme fraiche or sour cream Instructions: Heat the butter in a large wide pot over medium heat. Add the garlic, sage sprigs, shallots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the shallots soften, about 5 minutes. Increase the heat to medium-high, add the carrots and continue to cook, stirring occasionally, until the butter begins to brown and the carrots are tender but not fully cooked, about 12 minutes. Add the cider and 2 1/2 cups water and bring to a boil. Reduce the heat to a simmer and continue to cook, stirring occasionally until the carrots are very soft, about 20 minutes. Remove from the heat, discard the sage sprigs and cool the soup slightly. Meanwhile, heat the oil in a small skillet over medium-high heat. Working in batches, add the sage leaves and cook until bright green and crisp, 20 to 30 seconds. Transfer to a paper-towel-lined plate, sprinkle with salt and set aside. Puree the soup with an immersion blender in the pot or, working in batches, puree in a blender until smooth, taking care not to fill the carafe more than half full per batch. Reheat the soup over medium heat. Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle the soup into bowls and top with a small spoonful of creme fraiche and a crispy sage leaf.
Penne with Baby Artichokes, Black Olives and Peas 12 baby artichokes 4 tablespoons olive oil, divided 2 garlic cloves, minced 1 shallot, minced 1/2 lemon, cut in thin circles 2 bay leaves 1/2 teaspoon red pepper flakes 2 cups vegetable broth 1/2 cup black olives, pitted 1/4 cup fresh basil, chiffonade 2 tomatoes, diced 2 tablespoons butter 1/2 cup sweet peas Salt and pepper, to taste 1 pound penne pasta, cooked 1/4 cup grated Pecorino Romano Instructions: Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water. Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.
Chewy Chocolate-Ginger Cookies 12 ounces semisweet chocolate, chopped (not chips) 5 tablespoons unsalted butter 1 cup almond flour 1/2 cup all-purpose flour (See Cook's Note) 1 1/2 teaspoons ground ginger 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 1/8 teaspoon ground allspice 1/8 teaspoon freshly grated nutmeg 1/2 cup packed dark brown sugar 3 large eggs 1 cup granulated sugar Confectioners' sugar for dusting (optional) Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment. Combine the chocolate and butter in a small microwave-safe bowl and microwave in 30-second increments, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly. Whisk the almond and all-purpose flours, ginger, baking powder, cinnamon, salt, allspice and nutmeg together in a medium bowl. Beat the brown sugar and eggs togteher in a large bowl with an electric mixer on medium-high until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the dough until firm but still rollable, at least 1 hour. Put the granulated sugar in a shallow bowl. Scoop and roll the dough into 3/4-inch balls and then roll in the granulated sugar to coat. Put on the prepared baking sheets about 2-inches apart. Bake until the edges are set but the centers are still soft, 8 to 10 minutes. Let the cookies cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Dust with confectioners' sugar if using.
Buffalo Chicken Nachos 5 cups tortilla chips 3 to 4 cups shredded cooked chicken 1 cup hot sauce 3 stalks celery, chopped 1 cup ranch dressing 8 ounces blue cheese, crumbled 4 scallions, chopped Instructions: Preheat the oven to 375 degrees F. Lay out the tortilla chips in an even layer on a baking sheet and top with the shredded chicken and hot sauce. Bake until the chips are lightly toasted and the chicken is warm, about 10 minutes. Immediately top with the celery, ranch dressing, blue cheese and scallions. Serve warm.
Margarita Ice cubes 3 ounces tequila 2 ounces freshly squeezed lime juice 1 ounce simple syrup, recipe follows 1/2 to 1 teaspoon orange liqueur 1 tablespoon Lime-salt-sugar, recipe follows 1 cup sugar 1 cup water Zest one lime 2 tablespoons kosher salt 2 tablespoons sugar Instructions: Fill a cocktail shaker with ice. Add tequila, lime juice, and simple syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. Spread lime-salt-sugar on a plate. Moisten the rim of a chilled rocks or wine glass with a lime wedge and press into mixture to rim edge. Strain margarita into glass. Place sugar and water in a small saucepan. Cook over low heat, stirring, until sugar dissolves. Remove from heat and let cool. Store in a sealed container in refrigerator for up to 1 month. Blend zest, salt and sugar together in a small blender or mini food chopper. Use immediately.
Super-Stuffed Monte-Cristo Sandwiches 8 slices center cut or apple wood smoked bacon 4 large eggs, beaten Warm 1/4 cup half-and-half 1/4 teaspoon grated nutmeg or ground -- eyeball it 1/2 teaspoon coarse ground black pepper -- eyeball it 2 tablespoons butter 8 thick cut sliced whole-grain soft bread, white, or challah 1/2 cup brown mustard 1/2 cup whole berry cranberry sauce 1/2 pound sliced havarti cheese 1 pound sliced ham 1 pound sliced turkey breast 1 1/2 cups medium to dark amber maple syrup Instructions: Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches. Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner. Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.
Chicken and Dumplings 1 cup all-purpose flour 11/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 4 pounds chicken parts (legs, thighs, and breasts) Olive oil, for searing and sauteing 6 leeks, white parts only, thinly sliced 3 shallots, finely chopped 6 carrots, halved lengthwise and sliced 2 celery stalks with leaves, sliced 1 bay leaf 1 tablespoon thyme leaves, chopped 1/2 cup apple cider 3 1/2 cups chicken stock, recipe follows 2 tablespoons kosher salt Dumplings, recipe follows 5 pounds chicken bones, well rinsed 20 cups cold water 2 carrots, chopped (about 8 ounces) 2 onions, chopped (about 1 pound) 2 stalks celery, chopped (about 4 ounces) 1 leek, sliced (about 4 ounces) 3 sprigs fresh Italian parsley 1 sprig fresh thyme 2 bay leaves 1 teaspoon whole black peppercorns 3 cloves garlic, smashed 11/2 cups flour 1/2 cup cornmeal 2 tablespoons chopped fresh dill, optional 2 teaspoons baking powder 1 teaspoon dry mustard 3/4 teaspoon salt 11/4 cups light cream Instructions: Combine the flour, salt, and pepper. Dredge the chicken in the seasoned flour. In a large pot, heat some olive oil over medium high heat and sear the chicken in batches to avoid overcrowding the pan. When all the chicken is seared return it to the pot. Heat some olive oil in a skillet over medium-high heat, and saute the leeks, shallots, carrots, and celery adding more oil as necessary. Add the sauteed vegetables, bay leaf, thyme, cider, chicken stock, and salt to the pot with the chicken. Bring to a boil, reduce the heat, cover and simmer for 10 to 15 minutes. Arrange the dumplings into 12 portions on top of the chicken in the pot. Cover and simmer for 12 minutes until the dumplings are plump and fully cooked. Discard the bay leaf. Serve the stewed chicken with dumplings and juices from the pot. Preheat the oven to 350 degrees F. Place the chicken bones on a baking sheet and roast for 40 minutes. In a large stockpot place the roasted chicken bones and water. Over high heat bring to a boil. Skim the fat and foam from the surface of the water. Add the vegetables, herbs, peppercorns, and garlic. Reduce the heat to medium low and gently simmer for 4 hours. Strain the stock through a fine mesh strainer. Store in the refrigerator for 5 days or freeze. Sift together the flour, cornmeal, dill, if using, baking powder, mustard, and salt. Add the cream and mix until the dough just comes together.
Rosemary-Scented White Beans 2 cups dried cannellini beans, soaked overnight in 8 cups cold water 1 bay leaf Sprigs rosemary 6 cups spring water 2 tablespoons extra-virgin olive oil 1 large onion, small dice 4 cloves garlic, minced 1/3 cup dry white wine Sea salt and pepper to taste Instructions: Place the drained beans, bay leaf, rosemary and spring water in a soup pot and bring to a rolling boil. Reduce heat and cover, removing any foam that appears. Beans will soften in about 40 minutes. Add a generous pinch of sea salt the last five minutes of cooking to keep the skins of the beans intact. While the beans are cooking, saute the onion in olive oil with a pinch of salt over medium heat for 5 minutes. Add the garlic and then the white wine, cooking the mixture until all of the liquid is absorbed. Add the cooked beans and some (about 1 1/2 cups) of their broth to the onion mixture along with the additional sea salt as needed. Add another sprig of rosemary if a stronger flavor is desired. Lower the heat and cook the for about 20 more minutes. Beans should be a little juicy and soft. Add black pepper to taste. Sprinkle with fresh parsley just before serving.
Cod Puttanesca 4 1-inch-thick slices ciabatta bread 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh basil 3 cloves garlic, lightly smashed 4 anchovy fillets 1 28-ounce can no-salt-added whole plum tomatoes, crushed by hand 1/2 cup pitted kalamata olives, halved 2 tablespoons capers Pinch of red pepper flakes 4 cod fillets (about 1 1/2 inches thick; 6 ounces each) Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes. Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.
Roasted Rack of Lamb Basted with Bermuda Honey Sun-dried Tomato Brioche Crust One 1-pound Frenched lamb rack Salt Freshly ground black pepper Olive oil 1 tablespoon Bermuda honey 1/4 cup brioche crumbs 2 tablespoons finely chopped sun-dried tomatoes 1/4 cup red wine 1 cup beef or lamb stock 8 cups beef stock 1 medium onion, finely chopped 6 tablespoons butter, plus more, as needed 1/4 cup diced Portuguese chourico (garlic-paprika sausage) 2 cups arborio rice 1/2 cup tomato juice Salt and freshly ground pepper Grated Parmesan Instructions: Preheat oven to 375 degrees F. Season the lamb rack with salt and pepper. Sear in olive oil on all sides in a hot pan. Brush and baste the lamb with the honey. In a small bowl, combine the brioche crumbs and the sun-dried tomatoes. Gently press the brioche crumb mixture on the lamb, to coat. Roast the lamb rack for approximately 10 minutes, or until medium rare. Remove from the oven and let rest for 5 minutes before slicing. Deglaze the pan with red wine and reduce until almost dry. Add the lamb or beef stock and reduce by 25 percent. Season, to taste, and strain to finish the lamb jus. For the Hoppin John: Have the stock lightly simmering on the stove. Saute the onion in butter in a deep heavy pot over medium high heat. Saute until the onion is translucent. Add the chourico and continue to saute. Add the rice all at once and stir well to coat it thoroughly with the onion and butter mixture. Add the tomato juice and stirring all the while let it evaporate. Begin adding the stock, a ladle at a time, stirring gently all along. Add additional stock when the previous ladle has been absorbed. Keep adding stock until all the rice is cooked but still al dente, approximately 16 minutes. Season with salt and pepper. Remove pot from the heat, add more butter and the Parmesan stirring well until both are absorbed.
Chicken with Peppers and Tomatoes 2 tablespoons olive oil 2 boneless and skinless chicken breasts, sliced into 1/2-inch strips 1 small onion, peeled and sliced 1 green bell pepper, seeded and sliced into strips 1 yellow bell pepper, seeded and sliced into strips 1/2 cup white wine 2 cups whole tomatoes, chopped 1 teaspoon dried oregano Salt and pepper 3 tablespoons fresh basil 1 package instant couscous Instructions: Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil. Follow package instructions.
Cheddar Apple Skewers 2 tablespoons whole-grain mustard 1 tablespoon regular or low-carb maple syrup 4 ounces sharp Cheddar 1/2 large apple, like Gala, Macoun, or MacIntosh Instructions: Whisk the maple syrup and mustard in a small bowl. Cut the Cheddar into 8 cubes about 3/4-inch square. Core the apple but leave the peel, cut into 8 even pieces. Thread a piece of apple and a cheese cube onto each skewer. Serve the cheese skewers with the mustard sauce for dipping.
Spaghetti with Prosciutto, Peas and Artichokes Kosher salt 8 ounces spaghetti 1 tablespoon extra-virgin olive oil 1 small shallot, finely chopped 1/2 teaspoon chopped fresh rosemary 1 9-ounce package frozen artichoke hearts, thawed and halved Freshly ground pepper 1/4 cup dry white wine 1 cup heavy cream 1/2 cup grated fontina cheese (about 2 ounces) 2 ounces thinly sliced prosciutto, roughly chopped 1 cup frozen peas, thawed 1/4 cup grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes. Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto. Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.
Grilled Beef Tenderloin on Focaccia Toasts 2 pounds cherry tomatoes 1 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 heads garlic 4 sprigs fresh rosemary 1 lemon, juiced 1 red bell pepper, seeded and chopped 2 cups good quality mayonnaise 2 tablespoons hot chili paste 1 whole beef tenderloin, about 6 to 8 pounds 2 loaves focaccia bread, sliced and toasted Baby arugula, for garnish Instructions: Heat the oven to 400 degrees F. Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool. Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill. Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.) Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices. To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve. Cook's note: Have your butcher clean the fat and silver skin from the tenderloin and tie it.
Sweet and Spicy Slaw 1 (12-ounce) package broccoli slaw mix (recommended: The Produce Stand) 1/4 cup diced red onion 2/3 cup nonfat plain yogurt 1/4 cup honey 2 tablespoons cider vinegar 2 tablespoons diced jalapenos (recommended: Ortega) Salt and freshly ground black pepper Instructions: In a large mixing bowl combine slaw mix and red onion; set aside. In a small mixing bowl, stir together remaining ingredients and pour over slaw mix. Toss to combine. Adjust seasoning with salt and pepper, if desired. Refrigerate 1 hour before serving.
Fish and Shrimp Sandwich in a Lemon Yogurt Sauce 1 tablespoon yeast 2 cups warmed milk 1/4 cup butter, melted 1/4 cups sugar 4 cups all-purpose flour 1/2 tablespoon salt 4 tablespoons butter, for cooking fish and shrimp 1/2 cup chopped cucumber 1/2 cup grated carrots 1/2 cup chopped celery 1/4 cup chopped black olives 4 tablespoons fresh lemon juice 1 tablespoon lemon pepper 1 tablespoon dill weed 1 tablespoon dried parsley 1/2 teaspoon salt 2 pounds cod fish 2 pounds large shrimp 1 cup grated sharp Cheddar 1 cup lemon yogurt 4 slices bread Instructions: For the bread: In a bowl, combine the yeast and warmed milk. Mix well and let sit for a couple of minutes until the yeast is foamy. Add the melted butter and sugar. Mix well. Add the flour and salt. Mix well. Turn onto a lightly floured board or counter top and knead well for approximately 4 to 5 minutes. Put the dough in a generously buttered bowl and cover with a clean towel. Let rise for 1 hour. Punch down and place the dough in a buttered 9 by 12-inch bread pan. Cover and let rise for 30 minutes. Preheat oven to 400 degrees F. Place into oven and bake for approximately 45 to 55 minutes. Ovens vary so keep an eye on your bread. Tap on the bottom of your bread, if there's a hollow sound, it is completed. If not, bake a couple of minutes more. Remove from oven, let the bread cool in the pan for 15 to 20 minutes, then remove and cool on a wire rack. For assembly: Melt the butter in a skillet over medium heat. Add the cucumber, carrots, celery, olives, lemon juice, lemon pepper, dill weed, parsley, and salt to the skillet and mix well. Let those ingredients simmer while you dice the fish and shrimp into small pieces. Add the fish and shrimp to the skillet, mix well, and cover with a lid. Place bread on each of 4 plates. Check the fish mixture and add the cheese. Turn off the heat and cover with the lid. In a bowl, pour the lemon yogurt. Add the fish mixture to the lemon yogurt and mix well. Scoop the fish mixture onto the bread to your desired fullness. Serve immediately while the fish is hot.
Meyer Lemon Sour 12 ounces whiskey (recommended: Jim Beam) 9 ounces Meyer Lemon Sweet and Sour Mix, recipe follows 1/4 cup sugar 6 slices Meyer lemon 6 maraschino cherries 4 cups Meyer lemon juice 1 cup simple syrup 2 egg whites Pinch salt Instructions: Shake the first 3 ingredients vigorously in a cocktail shaker or in a large container with a lid. Pour into glasses over ice. Garnish with slices of Meyer lemon and maraschino cherries. Combine all the ingredients.
Filipino-Style Banana Ketchup 2 tablespoons vegetable oil 1/2 cup finely chopped yellow onion 1 tablespoon minced peeled ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground allspice 2 cloves garlic, minced 1 jalapeno, stemmed, seeded and minced 1 tablespoon tomato paste 4 very ripe bananas, mashed until smooth (about 2 cups) 1/2 cup white wine vinegar 1/2 cup packed light brown sugar 2 tablespoons soy sauce 2 tablespoons dark rum (optional) Instructions: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.
Papdi Chaat 3 medium-boiled potatoes, skins removed, chopped 1 cup canned chickpeas, rinsed and drained 1/4 teaspoon chili powder 1/4 teaspoon roasted ground cumin (see Cook's Note) 1/4 teaspoon fine Indian black salt (kala namak) (see Cook's Note) 1/2 teaspoon granulated sugar 1/4 teaspoon roasted ground cumin 2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat) 1 bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups) One 1/2-inch piece fresh ginger 1/2 bunch fresh mint leaves (about 1/2 cup) Juice from 1 large lime (about 2 tablespoons) Kosher salt 2 cups Greek yogurt 1/4 teaspoon roasted ground cumin Kosher salt 5 cups round tortilla chips (about 4 ounces) or papdi (see Cook's Note) 1 small red onion, finely chopped Tamarind-date chutney, such as Deep brand 1 tablespoon chaat masala (see Cook's Note) 3/4 cup sev (see Cook's Note) Instructions: For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside. For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.) For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside. Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.
Omelette aux Champignons 1 1/2 pounds mushrooms, sliced (recommended: Champignons de Paris) 2 tablespoons salted butter, plus 1 tablespoon 12 fresh eggs (2 per person) 2 tablespoons creme fraiche Handful chives, finely chopped, plus extra for garnish 1/2 tablespoon crushed white peppercorns* (See Cook's Note) Salt (recommended: Fleur de Sel) Serving suggestion: green salad Instructions: Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat. In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns. In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes. The slower you cook it, the better the omelette. When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste. Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions. Garnish with finely chopped chives and serve with a green salad.
Spicy Pork Loin and Lettuce Wraps 2 pieces (about 2 pounds) pork tenderloin, trimmed of silver skin Kosher salt 1/2 teaspoon sweet paprika 2 tablespoons canola oil 3 tablespoons white vinegar 3 tablespoons dark soy sauce 3 tablespoons honey 3 tablespoons fish sauce 3 tablespoons freshly grated ginger, skin on 6 scallions, minced, green and white parts both 36 to 40 medium to large Bibb lettuce leaves 1 small Fresno chili, thinly sliced 12 stems cilantro (about 1/2 cup leaves), stemmed Instructions: Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more \done\, cook a few minutes longer on each side). Remove the pork and allow it to \rest\ on a flat surface. If you like a little more \done\, cook a few minutes longer on each side. Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside. Assemble the wraps: On a large serving platter, arrange \cups\ of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other. Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.
Mochaccino Shakes 1 cup cold milk 1 cup strong black coffee, regular or decaf 1/2 cup chocolate syrup 1/2 teaspoon ground cinnamon 2 pints coffee flavor ice cream Whipped cream in spray canister, garnish Chocolate shavings, garnish Instructions: To a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of syrup, and the cinnamon. Puree to combine ingredients. Add 1 pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and some chocolate savings and serve. Repeat to make 2 more shakes.
Heirloom Tomato Stack with Chili Lime Dressing 4 tablespoons extra-virgin olive oil 3 tablespoons fresh lime juice 1/2 jalapeno, seeds removed 1/2 cup chopped cilantro leaves 2 tablespoons honey Pinch salt and freshly ground black pepper 2 heirloom tomatoes 2 cups baby arugula lettuce 3/4 pound fresh crabmeat 2 avocados, halved, pitted and flesh cut into cubes Salt and freshly ground black pepper Cilantro leaves, for garnish Instructions: Using a blender, combine all of the dressing ingredients and blend until well combined. Refrigerate until ready to serve. Cut the tomatoes into 4 thick beef-like slices and put 1 slice on each serving plate. Top each tomato with 1/2 cup arugula leaves. Fold the crabmeat and avocados together in a bowl. Season with salt and freshly ground black pepper, then put 2 tablespoons of the crabmeat mixture on each tomato stack. Drizzle with dressing, garnish with a cilantro leaf and serve.
Bread and Milk 2 thick slices good white bread 2 teaspoons sugar or vanilla sugar 1 cup milk Instructions: Tear the bread into rough chunks, and sprinkle with the sugar. Warm the milk and pour over the bread and sugar to serve.

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