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Salmon Melts 2 small ripe tomatoes Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 8 small thyme sprigs (or 4 large sprigs, cut in half) 2 6-ounce cans wild salmon, drained, skin and bones discarded 1 small shallot, minced 2 stalks celery, finely chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon Dijon mustard Juice of 1/2 lemon 2 scallions, thinly sliced 4 whole-wheat English muffins, split and toasted 8 small slices white cheddar cheese Instructions: Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on. Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use. Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.
Ratatouille with Red Snapper 3 tablespoons olive oil, divided 1 large eggplant (about 1 pound), trimmed and cut into small dice (about 3 cups) 1 medium onion, cut into small dice (about 1 1/2 cups) 2 cloves minced garlic (about 2 teaspoons) 2 medium zucchini (1 pound total), trimmed, cut into small dice (about 2 1/2 cups) 1 (14.5-ounce) can no-salt-added diced tomatoes 1 teaspoon herbs de Provence (or 1/2 teaspoon dried thyme and 1/4 teaspoon each dried rosemary and dried marjoram) 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves, plus more for garnish 4 (5-ounce) fillets red snapper, skin on 2 teaspoons lemon juice 2 teaspoons rosemary (or other herb) infused olive oil, optional Instructions: In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the eggplant and cook, stirring, until eggplant has softened but not completely lost its shape, about 5 minutes. Remove the eggplant from skillet. Heat another tablespoon of oil in the same skillet over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and zucchini to the pan and cook, stirring occasionally, until the zucchini is soft, about 6 to 7 minutes. Return eggplant to pan and add tomatoes, herbs de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer approximately 10 minutes. Season with additional salt, to taste. Stir in basil and remove from heat. To cook fish, preheat broiler. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine the remaining tablespoon olive oil with the lemon juice and brush on fillets. Broil until fish is cooked and firm, about 7 minutes. Mound 1 cup ratatouille on 4 plates; top each mound with 1 fish fillet and drizzle with 1/2 teaspoon herb infused oil, if using. Garnish with additional basil.
Homemade Whole Milk Ricotta Cheese 3 tablespoons white distilled vinegar 2 tablespoons fresh lemon juice 7 cups whole milk (not ultra-pasteurized) 1 cup heavy cream (not ultra-pasteurized) Kosher salt Serving suggestions: honey, cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread Instructions: Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink. Combine the vinegar and lemon juice in a small bowl. Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes. Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink. Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour. Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.
Cheese Blintzes 1 cup milk 4 eggs 1 cup all-purpose flour 1 tablespoon powdered sugar Butter, for cooking the crepes 2 1/2 pounds ricotta 3/4 pound brick cream cheese, at room temperature 2 eggs 1 cup powdered sugar 1 tablespoon vanilla extract Butter, for cooking rolled crepes Serving suggestions: sour cream and fruit preserves Instructions: For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter. Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter. For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling. Serve with sour cream and fruit preserves.
Chocolate Chip and Mascarpone Cupcakes 5 ounces unsweetened chocolate, chopped 1 cup water 1/3 cup mascarpone cheese, at room temperature 2 1/4 cups sugar 1 cup vegetable oil 3 large eggs 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt 1/2 teaspoon baking powder 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels) 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels) 2/3 cup heavy whipping cream 1/2 teaspoon vanilla extract Special equipment: 2 (12-count) muffin pans with paper liners Instructions: For the Cupcakes: Place an oven rack in the center of the oven and preheat to 325 degrees F. Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended. Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour. For the Ganache: Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth. Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving. Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.
Crostata di Ricotta 1 pound 1 1/2 ounces/500 g all-purpose flour 7 ounces/200 g sugar 7 ounces/200 g unsalted butter Zest of 1 lemon 3 egg yolks 1 whole egg 3 egg whites 8 3/4 ounces/250 g sugar Scant 2 pounds/900 g fresh ricotta cheese Instructions: For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F. For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites. Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.
Italian Stuffed Meatloaf 2 pounds ground beef 2 eggs 1 cup bread crumbs (up to 1 1/2 cups) 1 cup grated Parmesan 1 tablespoon Italian seasoning 1 tablespoon black pepper 2 tablespoons fresh chopped parsley leaves 2 cloves garlic, minced or pressed 1 onion, diced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 cup milk 8 slices cheddar 8 slices baked ham 8 slices bacon Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F. Let rest 15 minutes, then cut and serve. Gravy is optional.
Roasted Leg o' Lamb Sandwich One 3-pound boneless leg of lamb Juice of 1 lemon 3 carrots, roughly chopped 3 stalks celery, roughly chopped 1 onion, roughly chopped 10 cloves garlic, peeled 4 sprigs fresh rosemary, leaves removed and stems reserved 2 sprigs fresh thyme, leaves removed and stems reserved 2 sprigs fresh thyme, leaves removed and stems reserved 1/2 cup extra-virgin olive oil 1 tablespoon kosher salt 2 teaspoons freshly cracked black pepper 1 cup white wine 1 1/2 cups chicken stock 1/2 stick unsalted butter 2 loaves sourdough bread Kosher salt Fresno Chile Mayo, recipe follows Fennel Brussels Sprout Slaw, recipe follows 3 cloves garlic 3 red Fresno chiles 1 1/2 cups olive oil, plus extra for roasting chiles 3 egg yolks 1 tablespoon fresh lemon juice 1/2 teaspoon sugar Kosher salt 1 medium fennel bulb 1/4 head red cabbage 1/4 sweet onion (Maui or Vidalia) 1 pint Brussels sprouts, stalk end trimmed 3 tablespoons extra-virgin olive oil 3 tablespoons apple cider vinegar 2 teaspoons sugar Juice of 1 lemon Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 tablespoon chopped fennel fronds Instructions: For the lamb: Preheat the oven to 250 degrees F. Begin by unfolding the de-boned leg of lamb and placing in a large dish. Pour the lemon juice all over both sides of the lamb; this will help tenderize it. To a roasting pan, add the carrots, celery and onions. Place the garlic in a food processor and process until well chopped. Remove just under half of the garlic (about 4 cloves worth) and set aside for garlic butter. Add the rosemary and thyme leaves to the food processor and chop up well. Add the olive oil, salt and pepper. Pour the marinade over both sides of the lamb and massage it into the meat. Tie the lamb into a nice even shape with kitchen twine, and then place on the roasting pan on top of the vegetables. Place in the oven and roast until desired point of doneness (internal temperature should reach 125 degrees F for medium-rare), 3 to 4 hours. When done, let rest for 12 to 15 minutes before carving into slices (against the grain) for sandwiches. Season the slices with salt before serving. To make the jus, place the roasting pan over medium-high heat. Add the reserved thyme and rosemary stems and stir. Pour in the white wine, scraping up the brown bits at the bottom of the pan, and bring to a quick boil. Stir in the chicken stock and simmer for a couple of minutes while the lamb rests. Strain the liquid into a saucepan and keep warm until serving. To make the garlic butter, place the reserved garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes, and keep warm until just before serving. Preheat the oven to 375 degrees F. Cut the sourdough loaf into 1-inch-thick slices and smear each slice of bread with the garlic butter. Place in the oven until toasted, about 10 minutes. To assemble the sandwiches, smear each slice of bread with a little Fresno Chili Mayo on both sides then layer with a good heaping of sliced roast lamb. Top with a scoop of Fennel Brussels Sprouts Slaw and place top slice of bread on to form a sandwich. To serve, dip the sandwich in the jus. Preheat the oven to 450 degrees F. Spread the garlic and peppers on a small roasting dish and drizzle with a little olive oil. Place in the oven and roast the chiles until the skin blisters, 7 to 8 minutes. Remove from the oven, place in a bowl and cover with plastic so the chiles sweat. Allow to sit for 5 minutes, and then carefully peel the skins off and remove the stems and seeds. In a blender, place the roasted chiles and garlic. Blend until smooth, and then add the egg yolks, lemon juice, sugar and some salt. With the blender running, slowly drizzle in the olive oil until the mixture emulsifies. Refrigerate the chile mayo until ready to use. Remove the core from the fennel bulb and finely slice with a sharp knife or a mandoline. Repeat the process for the red cabbage. Finely slice the onion and the Brussels sprouts. In a large bowl, combine the olive oil, vinegar, sugar and lemon juice. Whisk together and season with salt and pepper. Fold in the shredded fennel, chopped fennel fronds and shredded Brussels sprouts. Mix together well, and then cover and place in the refrigerator for 15 to 20 minutes before serving so the vegetables soften and absorb the vinaigrette. Stir well before serving.
Smorgastarta Avocado Chicken Club: 1/4 to 1/2 cup buttermilk Juice of 2 limes 2 avocados 1 rotisserie chicken, shredded 4 slices cooked bacon, chopped 3 tablespoons chopped fresh chives 3 scallions (white and green parts), sliced Kosher salt Pimento Cheese: 2 cups grated Cheddar 1/2 cup mayonnaise 3 tablespoons chopped pimento Ham Salad: 1 pound deli ham, processed in food processor 2 tablespoons Dijon mustard 6 bread and butter pickles, minced 2 stalks celery, minced 2 scallions (white and green parts), minced 1 small red onion, minced 1 pickled jalapeno, seeded and minced Kosher salt and freshly ground pepper Ranch Frosting: 3 pounds cubed cream cheese 1/2 to 3/4 cup buttermilk 1 tablespoon white wine vinegar 1 clove garlic, grated on a rasp 1 tablespoon grated onion 1 pain de mie, crusts removed and sliced horizontally into 4 pieces Toppings: sliced radishes, cucumber flowers, carrot flowers, sliced hard-boiled eggs, tomato flowers, parsley leaves, dill leaves, chives, etc. Instructions: For the avocado chicken layer: Add the buttermilk, lime juice and avocados to a bowl. Mash the avocado until everything is combined. Fold in the chicken, bacon, chives and scallions. Season with salt and set aside. For the pimento cheese layer: Add the Cheddar, mayonnaise and pimento to a bowl and stir to thoroughly combine. Set aside. For the ham salad layer: Add the ham, mayonnaise, Dijon mustard, pickles, celery, scallions, onion, jalapeno and some salt and pepper to a bowl. Stir to combine and set aside. For the ranch frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, mix the cream cheese until the cubes have combined. Add the buttermilk, white wine vinegar, garlic and grated onion and stir to combine. To assemble: Add desired layers between each bread layer. Spread a crumb coat of the ranch frosting to seal the cake, then add another layer of frosting to cover the cake. Decorate as desired with various toppings.
Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish 1/2 pound Fresno peppers 2 red bell peppers 3 cloves garlic, sliced thin on the mandoline 1/2 cup red wine vinegar 1 tablespoon salt 1 tablespoon sugar 4 ciabatta sandwich rolls 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil 1/2 pound provolone cheese, sliced 1/2 pound ham, sliced thinly 1/2 pound mortadella, sliced thin Instructions: Preheat grill to medium. For the pepper relish: Grill the Fresno and bell peppers until they are BLACK on the outside. Put in a bowl, cover with plastic wrap and let rest for 10 minutes. Uncover the bowl and allow the peppers to cool. Remove the black char from the outside of the peppers and remove the seeds. Coarsely chop all the peppers and place in a medium bowl. Add the remaining ingredients and combine. Let sit for at least 1 hour before using.*Tip: This is great do ahead thing, or make a big batch and keep it, indefinitely, in the refrigerator. For the sandwich assembly: Cut the ciabatta rolls in half lengthwise, leaving 1 long side intact. Scoop out the inside and discard. Combine the vinegar and olive oil in a small bowl and brush on the inside of each roll. Be sure to evenly and thoroughly cover all parts of the bread, (don't miss any corners.) You may have some vinegar-olive oil leftover. Preheat the oven to 350 degrees F. Lay 4 pieces of provolone cheese inside each roll. Spread an even layer of the pepper relish on 1 side of each roll. Again, make sure it is an even layer, every bite needs to be the same! Crinkle 2 pieces of ham and gently lay them in a fluffy even layer on the pepper relish. Repeat this process with the mortadella. It is very important that the meat is crinkled and NOT folded in a flat piece. A folded hunk of meat results in a thick dense sandwich that is difficult to eat. Also be sure that the ham and mortadella are evenly distributed throughout the sandwich. Close the sandwich and give a little press to secure. Wrap the sandwich in foil. To finish the sandwich: Bake the sandwich in the preheated oven for 15 to 20 minutes or until the cheese is melted and the sandwich is hot all the way through. A panino press is also a great way to heat this up. Serve on individual plates and enjoy. A great sandwich is truly a thing of beauty!
Canby Deep Fried Asparagus 1/2 cup cornstarch 3/4 cup flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon white pepper 1/2 teaspoon celery salt 1/2 teaspoon baking soda 1/4 teaspoon black pepper 2 egg whites 2/3 cup cold, flat beer 3 pounds asparagus, raw, whole, cleaned and cut above white end Peanut oil, for frying Instructions: Mix all ingredients except asparagus and oil in a bowl with a wire whisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.
McCargo's Autumn Apple Cider Vinaigrette 8 ounces cider vinegar 8 ounces apple juice 6 ounces brown sugar 2 tablespoons cracked black pepper 1 tablespoon cayenne 1 tablespoon ground cinnamon 2 tablespoons salt 1 quart canola oil Instructions: In a standing mixer, using a whisk attachment, mix in cider vinegar, apple juice, brown sugar, cracked black pepper, cayenne, cinnamon and salt. Blend on medium speed until all ingredients are incorporated. Continue mixing on low speed and add oil slowly until emulsification starts. Change speed to medium and add remaining oil.
Venita's Chocolate Chip Cookies 1 cup granulated sugar 1 cup light brown sugar 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1/4 cup vegetable shortening, such as Crisco 1 teaspoon vanilla extract 2 large eggs 2 1/2 cups old-fashioned rolled oats 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips One 5-ounce bar milk chocolate, chopped Instructions: Preheat the oven to 400 degrees F. With an electric mixer, cream the granulated sugar, brown sugar, butter and shortening until smooth. Add the vanilla and eggs, mixing well. In a blender or food processor, process the oats to a fine powder. Sift together the flour, baking powder, baking soda, salt and oatmeal and, with the mixer running, gradually add the dry mixture to the creamed mixture. Stir in the chocolate chips and chopped chocolate bar. Roll the dough into golf-size balls and place 2 inches apart on 2 ungreased cookie sheets. Bake for 8 to 10 minutes. With a spatula, loosen the baked cookies from the pan and allow them to cool on the cookie sheet. Serve warm.
Asian Lettuce Wraps With Mustard Vinaigrette 2 packages Tyson Grilled and Ready Breast Fillets 5 ounces cellophane noodles 1/2 cup carrots, chopped 1/2 cup scallions, shredded 1/4 cup fresh cilantro, chopped 1/4 cup reduced-sodium chicken broth 2 tablespoons soy sauce 2 teaspoons sesame oil, toasted 1 teaspoon Chinese mustard 12 lettuce leaves, Butter or 12 lettuce leaves, Bibb Instructions: 1. Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl. 2. Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken (or steak), carrots, scallions and cilantro. Set aside. 3. In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard. Add mixture to the chicken mixture and toss to combine. 4. Spoon chicken (or steak) mixture into lettuce leaves and roll up. Serving Suggestion: The filling for the wraps is also great served warm - without the lettuce wrap
Sauteed Garlic Broccoli Rabe 2 tablespoons olive oil 3 cloves garlic, peeled 2 bunches broccoli rabe, chopped into medium pieces 1 small shallot, sliced 1/2 teaspoon crushed red pepper flakes 1/2 lemon Salt and freshly ground pepper Instructions: Heat a large saute pan over medium-high heat. Add the olive oil and the garlic cloves and cook for 3 to 4 minutes, to flavor the oil. Carefully remove the garlic using a slotted spoon, and reserve. Add the broccoli rabe to the pan in batches; it will crowd the pan at first but will wilt quickly. Season with salt and pepper. Slice the reserved garlic. When the broccoli rabe has wilted, about 3 minutes, add the shallot, the sliced garlic, and the pepper flakes. Continue cooking until the shallot has softened and the broccoli rabe is cooked through but still has some bite, another 2 minutes. Serve with a squeeze of lemon.
Fried Mozzarella Bites Olive oil, for frying 1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water 1 pound fresh smoked mozzarella, found in the specialty cheese case 1 cup all purpose flour 2 eggs 1/3 cup milk, eyeball it 2 cups Italian style bread crumbs 1/2 cup grated Parmesan or Romano 2 tablespoons chopped fresh flat-leaf parsley 8 stems or large sprigs each fresh parsley, sage, thyme Fine salt 2 tablespoons extra-virgin olive oil 4 cloves garlic, chopped 1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount 1 (28-ounce) can crushed tomatoes Coarse salt Bamboo skewers, 6-inch, or party picks, for dipping Instructions: Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into. For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt. To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites. Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.
Exotic Fruit Salad 1 cup finely diced fresh pineapple or stemmed sliced strawberries 2 bananas, sliced Exotic lime syrup (see recipe below) Toasted coconut and fresh mint leaves for garnish Instructions: Center a pile of diced pineapple in the middle of a dessert plate; wreath the pineapple with slices of banana and spoon some exotic lime syrup over the top. Garnish with toasted coconut and fresh mint.
White Bean and Escarole Soup 1/4 cup olive oil, divided 1 onion, chopped 1 celery stalk, chopped 1 carrot, peeled and chopped 2 garlic cloves, smashed and peeled 1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes, optional 2 1/2 cups cooked cannellini beans, with a little of the liquid 4 cups chicken broth 1 head escarole or 5 cups baby spinach, chopped Fennel pollen, optional garnish Freshly grated Parmigiano-Reggiano cheese, optional garnish Instructions: Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine. Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
Chili Pork Empanadas with Avocado Dipping Sauce 2 tablespoons grapeseed oil 1/4 pound pork tenderloin, cut into small cubes 1 tablespoon chili powder Salt and freshly cracked black pepper 3 scallions, sliced 1/4 cup chopped cilantro leaves 2 chipotles, diced 1 cup crumbled queso fresco 2 (9-inch) pie rounds 2 eggs, beaten 2 tablespoons butter 6 shallots, sliced 1 ripe avocado, halved, pitted and flesh chopped 1/4 cup olive oil 1/4 cup red wine vinegar 1/2 cup sour cream Salt and freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Add the oil to a large saute pan over medium-high heat. Season the pork with chili powder, salt and pepper, to taste, and quickly sear for 2 minutes. Remove from the pan to a bowl and cool slightly. Add the scallions, cilantro, chipotles and queso fresco and mix well. Roll out the pie rounds on a lightly floured surface and using a 3-inch biscuit cutter, punch out rounds of dough. Put about 2 tablespoons of the filling, off-center, on each dough round. Brush the edges of the dough with beaten egg. Fold the dough over the filling and crimp the edges with a fork. Arrange them on a half sheet tray lined with parchment paper and brush the tops with remaining beaten egg. Bake until nicely browned, about 13 to 15 minutes. Remove the empanadas from the oven and arrange them on a platter. Serve with the dipping sauce. Dipping Sauce: In the same pan the pork was cooked in, add the butter. Turn the heat to high and add the shallots. Cook the shallots until nicely caramelized, about 4 to 5 minutes. Add the shallots, avocado, olive oil, red wine vinegar and sour cream to a blender. Season with salt and pepper, to taste, and puree until smooth and velvety. Transfer to a serving bowl and serve with the empanadas.
Chocolate Tart 6 ounces/170 g semisweet chocolate, chopped very small 1 cup/250 ml heavy cream 1/2 cup/125 ml milk 1/4 cup/55 g sugar 1 egg plus 1 yolk One 8-inch/20 cm pre-baked tart shell Instructions: Heat the oven to 325 degrees F/160 degrees C. Put the chocolate in a bowl. Bring the cream, milk and sugar to a boil in a saucepan. Remove from the heat and add the chopped chocolate, stirring to melt. (Be sure to give it enough time: you don't want little bits floating around in there.) Break the egg and yolk into a bowl. Gradually whisk the chocolate mixture into the egg mixture, taking care to not to scramble the eggs. Strain the mixture into the baked tart shell. Bake until set, about 20 minutes. Cool completely.
Gazpacho 3 slices day old French bread, crusts removed 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped 2 small kirby cucumbers, coarsely chopped 1 red or yellow bell pepper, cored, seeded, and coarsely chopped 1 medium onion, coarsely chopped 2 garlic cloves, chopped 2 cups tomato juice or water 1 tablespoon sugar 1 tablespoon Spanish paprika Kosher salt and freshly ground black pepper 1/4 cup sherry wine vinegar 1/2 cup extra-virgin olive oil 1 handful fresh flat-leaf parsley, coarsely chopped 1/2 lemon, juiced Chopped tomato Chopped cucumber Chopped bell pepper Chopped onion Chopped hard-cooked egg Lemon wedges Instructions: Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
Pollo Asada al Ajillo: Garlic Roasted Chicken 2 cups quartered onion 10 cloves garlic mashed with 1 teaspoon salt 1/2 cup white wine 1/4 cup olive oil 2 teaspoons white vinegar 1 (3-pound) frying chicken, cut in half 1/4 cup lime juice 1/2 teaspoon black pepper 2 teaspoons ground cumin Flour, for dusting Olive oil, for frying Instructions: Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel. Preheat oven to 375 degrees F. Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan. Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your \significant other\ gave you one for Christmas.
Kalbi (Marinated Short Ribs) 1/2 cup soy sauce 1 Korean pear or Asian pear, grated with juices 2 tablespoons finely chopped garlic 1/2 small white onion, grated or sliced 1 tablespoon grated fresh ginger 2 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons sesame seeds, toasted 2 tablespoons toasted sesame oil 1 tablespoon ground red pepper 1/4 teaspoon ground black pepper 2 green onions, thinly sliced 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up) 4 pounds short ribs Cooked white rice Prepared kimchee* Instructions: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.
Prize Winning Pineapple Upside-Down Cake on the BBQ 2 cups cake flour 2 teaspoons baking powder Pinch salt 1/2 cup (1 stick) butter, softened 1 1/2 cups sugar 3 eggs, separated 1 cup milk 1 teaspoon vanilla extract 1/2 stick butter 1 cup dark brown sugar One 20-ounce can pineapple, drained and juice reserved (can use pineapple rings or pineapple chunks) Maraschino cherries Chopped nuts, optional Instructions: Heat grill to 350 degrees F. Place a 10-inch cast iron skillet in the center of the grill and heat thoroughly. Meanwhile, make cake batter: Sift the cake flour, baking powder, and salt together; set aside. With a mixer, cream together the butter, sugar, and egg yolks. With the mixer on low speed, add the dry ingredients to creamed mixture, alternating with the milk. Add vanilla extract. In a separate mixing bowl, beat the egg whites until stiff peaks form and then fold them into the batter. Set batter aside. Place the 1/2 stick butter and the brown sugar in the skillet and let the mixture melt and begin to caramelize. When lightly caramelized, place pineapples and enough cherries to cover on top, in a decorative pattern. Then pour the cake batter over, filling to within 1/2-inch of the top of the skillet. Transfer the skillet to a large foil pan and cover with foil; be careful handling the skillet as the handle will also be very hot. Return to the grill and pierce the foil in the corners to allow steam to escape during the cooking process. Grill cake at 350 degrees F until cake is golden brown and springs back when lightly touched with your finger, about 45 minutes. Remove from the grill and run a knife around the edge of the skillet to free the cake; again, be careful handling the skillet as the handle will also be very hot. While cake is still hot, place a serving plate on top of the skillet and carefully turn the cake over onto the plate. Serve warm or cold.
Marinated K-Bobs 1/2 cup olive oil 1 cup fresh pineapple juice 1/3 cup fresh orange juice 1/3 cup fresh soy sauce 6 cloves of garlic, minced or crushed 1 head of elephant garlic, broken into cloves Pearl onions Green and red peppers, sliced Broccoli Tofu Cherry tomatoes Instructions: Mix first 5 ingredients together, set aside. On skewers, assemble selection of garlic cloves, pearl onions, green and red peppers, broccoli stalks and tops, chunks of tofu, and firm cherry tomatoes. Place K-Bobs in marinade and turn until evenly coated. Place on grill, and keep brushing with marinade as you turn them. Grill until crisp-browned. Brush with remaining marinade, as you remove skewers to serve.
Portobello Eggs 6 tablespoons butter, melted 2 cloves garlic, crushed 1 tablespoon Italian seasonings 4 large portobello caps, stems removed 1 teaspoon white vinegar 8 eggs 1 bag fresh spinach or approximately 8 cups (2 cups per serving) 1 pint heavy cream 1 cup grated Parmesan Parsley, for garnish Fresh fruit, for serving Instructions: Preheat the oven to 350 degrees F. Melt the butter; add the crushed garlic and Italian seasonings. Using a cake pan or cookie sheet with edges, place the caps, gill side up and without the stem (reserve the stem for making veggie broth). Equally divide the butter mixture between caps. Bake for about 20 minutes. Caps should be cooked but not shriveled. They should be firm to touch and just a little light color left. (Do not over cook.) While caps are cooking, start your poached egg water. Add a teaspoon of white vinegar to help bind the eggs. When the caps are done, remove them and cover them with foil to keep them warm. Turn the oven up to broil. Drop your eggs into hot water. In another large frying pan, saute/steam your spinach in just a touch of olive oil and a little water. Keep stirring the spinach. When the eggs are almost ready (about 4 minutes). Arrange the spinach on 4 oven safe plates. Place 1 cap on each bed of spinach; place 2 eggs on each cap. Drizzle heavy cream over the whole plate. Sprinkle with Parmesan and flash under broiler, just enough to melt cheese a little. Garnish with chopped parsley and serve with fresh fruit.
Microwave Carrot Dip 1 pound carrots, peeled and thinly sliced 1/4 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon chili powder 1 tablespoon orange juice 2 teaspoons extra-virgin olive oil Instructions: Place all ingredients in a microwave proof dish. Cover tightly, cook on high 10 to 12 minutes or until carrots are very soft and tender. Pour into a food processor and blend until smooth.
Butterfly Shrimp Bruschetta 1 (9-oz) package of SeaPak Jumbo Butterfly Shrimp 1 baguette 6 tbsp. olive oil, divided 3 cups grape or cherry tomatoes, seeded and finely diced 3 garlic cloves, finely diced 1/3 cup chopped basil plus more leaves for garnish Salt and pepper to taste Instructions: Preheat oven to 425°F. Bake shrimp according to package directions and keep warm. Slice baguette into as many slices as you have pieces of shrimp. Use one of the garlic cloves to rub over one side of each slice of bread. Brush the garlic rubbed side with olive oil. Set aside. Finely dice remaining garlic. In a medium mixing bowl, stir together the tomatoes, 3 tablespoons olive oil, garlic and basil. Salt and pepper to taste and set aside. Working in batches, add the baguette slices (oil side down) to a large hot skillet and cook until browned around the edges. Remove from pan. To Serve: Top each baguette slice with a small spoonful of the tomato mixture and a piece of the shrimp. Garnish with a basil leaf. Serve immediately.
Snickerdoodle Rum Igloo Cake Nonstick cooking spray, for the pans 1 1/2 cups all-purpose flour 1 1/2 cups cake flour 1 tablespoon ground cinnamon 1 tablespoon baking powder 1/2 teaspoon kosher salt 2 sticks unsalted butter, at room temperature 1 3/4 cups sugar 4 large eggs 1 1/2 teaspoons vanilla extract 1 cup milk 1/4 cup spiced rum 12 ounces white melting candies 1/3 cup coconut oil 8 ounces black gum paste 2 ounces white gum paste Cornstarch, for dusting 1 tablespoon vodka 4 pieces orange melting candies 2 striped sour belts 4 orange chocolate-covered sunflower seeds Black edible marker, for the eyes Country Bling 7-Minute Frosting, recipe follows 2 1/4 cups sugar 3 large egg whites 1 teaspoon cream of tartar Pinch kosher salt 1 tablespoon vanilla extract Instructions: For the cake: Preheat the oven to 325 degrees F.\u202fSpray two 9-inch round cake pans with nonstick cooking spray. Whisk the flours, cinnamon, baking powder and salt together in a large bowl and set aside.\u202f Cream the butter and sugar together in a stand mixer until light and fluffy. Add the eggs one at a time until just combined, then add the vanilla.\u202fCombine the milk and rum in a measuring cup, then alternate adding the dry ingredients and milk mixture to the butter mixture in two additions each. Beat until combined.\u202f Pour the batter into the prepared cake pans and bake until a toothpick inserted in the center of a cake comes out clean, 30 to 35 minutes.\u202fLet cool on a wire rack until cool enough to handle, then turn the cakes out onto the wire rack to cool completely.\u202f For the decoration: Meanwhile, put the white melting candies and coconut oil in a medium heatproof glass or metal bowl that fits over a small saucepan without touching the bottom.\u202fFill the saucepan with a couple of inches of water and place over medium heat. Place the bowl of white melts over the top and melt until smooth. Pour a small amount of the white chocolate into a 6- to 7-inch plastic chocolate dome mold and swirl the mold to coat the inside completely in a thin layer. Place in the refrigerator for 1 minute. Remove and spoon 1/4 cup more white chocolate into the mold. Using the back of the spoon, smooth the white chocolate all around the inside to create a thicker layer; refrigerate for 1 to 2 minutes.\u202fRepeat this process 2 more times, so that you have a solid white chocolate layer in the mold. Leave in the refrigerator while you finish assembling the cake. Place any leftover melted chocolate in a disposable pastry bag or resealable plastic bag.\u202f To make the penguins, form a ball of black gum paste about the size of a golf ball. Using the insides of your palms or the tabletop, gently roll one end to form the ball into a egg shape. Orienting the pointier side of the egg up, make a small snip with a sharp pair of scissors on one side of the egg, close to the bottom, and use your finger to lift the snip up to form a wing. Repeat directly across from this snip on the other side to make the second wing.\u202fRepeat the making egg shapes and snips 3 times for 3 more penguins. Take a small amount of white gum paste and roll it out thinly, dusting with cornstarch so it doesn't stick to your surface. Cut out 4 small teardrops with a cutter or very sharp paring knife. Trim a small V-shaped notch from the tip of each white teardrop. Brush a small amount of vodka on one side of a white shape and adhere to the front of a black penguin body. Repeat with the remaining penguins.\u202f Split the orange melting candies in half, then gently press the body of the penguin onto 2 of the orange melt halves to position them for feet. Lift the penguin off and brush the foot indents with vodka, then press the penguin gently back on top of the orange melts to adhere. Repeat with the remaining penguins. Cut the sour belts in half lengthwise, then cut into 6-inch strips. Tie one in a loose knot and drape around a penguin's head; tighten as needed, then trim to the desired length. Repeat with the remaining penguins. Press an orange chocolate-covered sunflower seed into each head to create a beak on each penguin. Use edible markers to draw eyes on each.\u202f Level both cake layers using a serrated knife. Flip one round upside down and secure to a 12-inch round silver cake board set on a cake turntable with a dollop of Frosting. Spread an even layer of Frosting (about 1/2 cup) over the top of the cake layer. Flip the second cake layer upside down and place atop the Frosting. Frost the entire cake with a thin even coat of Frosting. If your Frosting has picked up a lot of crumbs, refrigerate the cake 30 minutes. Generously frost the cake with a second layer of Frosting, using an offset spatula to create swirls and snow drifts.\u202f Remove the chocolate mold from the refrigerator and invert onto a clean work surface, using the edges of the mold to lift it off. Use a sharp paring knife to cut a broken-looking hole into the front of the igloo. Place the chocolate dome on top of the cake, positioning it close to one edge. Snip a very small bit of the tip off the end of the pastry bag with the white chocolate. Create 'ice bricks' on the igloo by piping horizontal lines at 1-inch intervals around the dome (put the pastry bag back in the microwave for a couple of seconds if it gets too hard to pipe). Then pipe in staggered vertical lines to create the bricks. Add more Frosting where you wish to make snow drifts against the igloo and around the bottom of the cake. Place your penguins on top and along the sides of cake.\u202f Place the sugar and 3/4 cup water in a saucepan and stir until dissolved.\u202fBring to a boil over medium heat. Meanwhile, put the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with a whisk attachment and beat to stiff peaks.\u202fWith the mixer on low, stream in the boiled sugar syrup, then add the vanilla and turn the mixer to high. Beat for 7 minutes.
Viennese Iced Coffee 4 scoops vanilla or coffee ice cream Unsweetened cocoa powder, such as Pernigotti 6 (1-ounce) shots of espresso, regular or decaf 3 tablespoons sugar 1 teaspoon pure vanilla extract 1/4 cup hot water 2 cups ice Short straws, for serving Instructions: Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture among 4 short glasses. Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass. With a small sifter, sprinkle each drink lightly with cocoa powder. Serve with a short straw and a teaspoon.
Blender Hollandaise Sauce 3 egg yolks Salt and pepper 1 to 2 tablespoons lemon juice 2 sticks unsalted butter, clarified Hot water, to thin sauce accordingly Instructions: In a blender combine yolks, pepper and 1 tablespoon lemon juice. In a small saucepan heat the clarified butter until bubbling hot. Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot clarified butter in a thin stream into whirring egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.
Celery Blue Cheese Salad 3 tablespoons crumbled Danish blue cheese, room temperature 2 tablespoons mayonnaise 1/3 cup sour cream 2 tablespoons white vinegar 1/2 teaspoon kosher salt 10 grinds black pepper 1/2 head celery, with leaves Instructions: In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined. Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.
Rice and Beans Casserole 1 cup dried borlotti or cannellini beans 1 tablespoon EVOO, plus some to drizzle 2 ribs celery, chopped 2 cloves garlic, chopped 1 carrot, chopped 1 onion, chopped Salt and pepper Salt and pepper 1 1/2 cups long grain white rice 2 3/4 cups chicken stock/poaching liquid from Poached Chicken, recipe follows 1/2 cup fresh parsley leaves, finely chopped, plus more to garnish 2 tablespoons fresh thyme leaves, finely chopped 1 tablespoon fresh rosemary leaves, finely chopped 2 tablespoons butter, plus more for greasing 1 pound hot or sweet Italian sausage, casing removed 1 cup grated Parmigiano-Reggiano, plus more to pass Finely chopped red onion, for garnish 1 whole chicken, 4 to 5 pounds 1 teaspoon whole black peppercorns 2 ribs celery, coarsely chopped 2 cloves garlic, crushed 1 large fresh bay leaf 1 carrot, peeled and coarsely chopped 1 lemon, sliced 1 onion, peeled and quartered Herb bundle of parsley, rosemary and thyme Herb bundle of parsley, rosemary and thyme Salt Instructions: Soak the beans 4 hours or overnight. Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve. Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork. Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat. Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat. Preheat an oven to 350 degrees F. Bring the casserole to room temperature. Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table. Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.
Online Round 2 Recipe - Couscous Stuffed Tomatoes 2 beefsteak tomatoes Reserved steak from the Steak and Cheese Hoagies recipe Reserved couscous from the Shrimp Scampi with Basil Couscous 1 tablespoon chopped parsley leaves 1/4 cup grated Monterey jack cheese Instructions: Heat the broiler. Cut the tomatoes in half and scoop out the insides to form a bowl. Chop the tomato pulp and put it into a large bowl. Chop the reserved steak and add it to the bowl along with the reserved couscous and chopped parsley. Mix to combine. Stuff each tomato half with the couscous mixture and put them on a baking sheet. Sprinkle a tablespoon of cheese onto each tomato, then broil until the cheese is melted and bubbling, about 1 to 2 minutes. Transfer the tomatoes to a serving platter and serve hot.
Gin and Cranberry Sauced 2 tablespoons cranberry sauce (without whole berries) 2 ounces gin 1/2 ounce fresh lime juice 2 dashes bitters, such as Peychaud's Sprig of fresh rosemary Instructions: Grab some leftover cranberry sauce and--avoiding the whole berries--add 2 tablespoons to a shaker with the gin, lime juice and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aroma/holiday aggression and float delicately atop the cocktail. Toast to well-purposed leftovers.
Spicy Tomato Napoleons with Black Beans 1 (15-ounce) can refried black beans 1/2 cup sour cream 1/2 cup salsa verde Pinch salt and freshly ground black pepper, plus coarse sea salt and cracked black pepper, for tomatoes 3 medium tomatoes, sliced into 1/2-inch slices 2 teaspoons chili powder 4 jalapenos, sliced 1/4 cup chopped cilantro leaves 3 limes, juiced 2 tablespoons olive oil Instructions: Warm the refried beans in a small pot over low heat. In a small bowl, mix together sour cream, salsa verde, and a pinch of salt and pepper. Set aside. Arrange the sliced tomatoes on a sheet pan. Season the tomato slices with coarse sea salt, cracked black pepper, and chili powder. Put a heaping tablespoon of black beans on each slice of tomato and spread lightly leaving some room on the edge of the tomato. Top with some sliced jalapenos, cilantro and lime juice. Drizzle each slice with olive oil. Begin stacking slices on top of each other 3 to 4 high. Transfer to a serving platter and drizzle lightly with the sour cream mixture, before serving.
Mozzarella and Prosciutto Turnovers 1/2 batch Quickest Puff Pastry 2 cookie sheets lined with parchment paper 1/4 cup shredded mozzarella 1/4 cup minced prosciutto 2 tablespoons chopped flat-leaf parsley Freshly ground black pepper 1 egg well beaten with a pinch salt Instructions: Roll the pastry out into a 12 by 18-inch rectangle. Slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested. Use a floured, round, 21/2-inch cutter to cut out the dough. Arrange the cut dough on the prepared pans, about 1- inch apart. In a bowl, stir together the cheese, ham, parsley and pepper. Brush the egg wash lightly on the dough and arrange the filling over half of each circle of dough. Fold the empty side of the dough over the filling and seal the edges well with your fingertips. Seal again by pressing around the rim with the back of the tines of a fork. Dip the fork in flour so it doesn't stick. Arrange the turnovers about 1-inch apart on the prepared. Refrigerate the turnovers loosely covered with plastic wrap until 30 minutes before serving. Set a rack in the upper third of the oven and preheat to 375 degrees. Egg-wash the tops of the turnovers and bake for about 20 minutes, until they're well colored and crisp. Cool the pastries on the pans and reheat to serve. Serving: Reheat the turnovers at 350 degrees at 350 degrees for about 10 minutes to serve them warm. Storage: Refrigerate or freeze leftovers and reheat before serving.
Blueberry Buckwheat Pancakes 3/4 cup buckwheat flour 3/4 cup whole-wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 3/4 cup nonfat milk 1 tablespoon honey 2 large eggs 2 tablespoons canola oil 2 cups blueberries, divided 1/2 cup real maple syrup Instructions: In a large bowl, whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, nonfat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries. Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.
Chocolate-Dipped Brown Sugar Shortbread 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 3 cups all-purpose flour 1 teaspoon kosher salt 1 cup milk chocolate morsels, such as Hershey\u2019s (6 ounces) 6 tablespoons (3/4 stick) unsalted butter 1/2 cup toasted pecans, minced and lightly salted Instructions: Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven. Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don\u2019t whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together. Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans. For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted. Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
Cornet of Fresh Cheese Perfumed with Lavender Honey, Summer Berries, and Raspberry Coulis 4 ounces softened butter 4 ounces confectioners' sugar 4 ounces egg whites 4 ounces pastry flour 1 tablespoon lavender honey One 16-ounce tub mascarpone 1 bunch fresh lavender, leaves only 2 pints raspberries 1 baking potato, like russet 1 pint blueberries 1 pint blackberries 1 pint strawberries Instructions: Preheat the oven to 375 degrees F. To make the pastry, cream the butter and sugar together, add the egg whites, and then the flour. Blend all ingredients until smooth. Place the tuile mixture into a pastry bag with a very small straight tip. Fold together the lavender honey, cheese, and fresh lavender. Place mixture in a pastry bag with a large star tip and set aside. Puree 1 pint of raspberries in a food processor. Pass through a strainer, and set aside. Carve the potato into a cone shape, about 3 inches long and 2 inches in diameter. Place a skewer into the flat side of the potato and cover with aluminum foil. This will be the mold around which you shape your tuiles. Preheat a baking sheet in the oven for approximately 10 minutes. Remove the sheet pan from the oven, spray it with a non-stick spray, and pipe the pastry mix in a thin line from one corner to the other diagonally. Bake until the edges are lightly brown, about 4 minutes. Remove from oven and very quickly roll around the potato form to form a cone. Repeat with the remaining tuiles. Allow the tuile to cool slightly, and then gently remove it from the mold. Pipe the cheese mixture into the cone. To serve, place the tuile cone on a plate and arrange berries flowing out of the cone. Drizzle with the raspberry coulis.
The Italian Stallion 1/3 pound bison ground meat, formed into a patty 1 slice Italian mortadella 2 slices Genoa salami 1 slice provolone White or wheat hamburger bun Butter, for bun 1 tablespoon hot chopped peppers Lettuce Tomato Pickles 1-ounce Cabernet vinaigrette (1 part extra-virgin olive oil, 3 parts Cabernet vinegar, diced shallots, salt and pepper, to taste) Instructions: In a hot frying pan over medium heat, cook the bison burger to desirable temperature, (best medium-rare). Add the mortadella and salami and top with the cheese. Cover to melt the cheese, about 30 seconds. Toast the bun and spread it with butter. Remove the burger form the pan and put it on the bottom of the bun. Top with hot chopped peppers, lettuce, tomato and pickles. Drizzle with the vinaigrette and cover with the top of the bun. Serve.
Cornflake Christmas Wreaths One 16-ounce package marshmallows 6 tablespoons unsalted butter, cut into pieces 1 teaspoon pure vanilla extract Green gel food coloring, for tinting 6 cups cornflakes Mini round cinnamon candies, for decorating Red sour candy roll-ups, such as Rip Rolls, or licorice ropes, cut into 5-by-1/4-inch lengths, for decorating White mini nonpareils, for decorating Instructions: Line 2 baking sheets with parchment. Combine the marshmallows and butter in a large bowl and microwave on 50-percent power in 30-second intervals, stirring in between each, until melted, about 1 minute 30 seconds. Stir in the vanilla and enough food coloring to make the mixture a deep green, 10 to 15 drops. Stir in the cornflakes until they are completely coated. Working with wet hands, form the mixture into twenty-four 2-inch balls. Flatten on the prepared baking sheets and poke a hole in the middle of each with your finger, molding the sides as needed to form a wreath shape. Decorate with the cinnamon candies to create holly berries. Form the red candy strips into a simple bow on each wreath. Sprinkle lightly with the white nonpareils for snow. Let set at room temperature to firm up, about 2 hours, or refrigerate 30 minutes.
Vegetarian Spinach-Walnut Pate 1 1/2 pounds fresh spinach (not baby), large stems removed 3/4 cup walnuts, plus more, chopped, for garnish 1/2 cup loosely packed fresh cilantro leaves 1/4 cup loosely packed fresh tarragon leaves 1/4 cup loosely packed fresh dill fronds 2 tablespoons white wine vinegar 3 scallions, roughly chopped 2 small cloves garlic, smashed Kosher salt 1/4 teaspoon ground coriander Pinch cayenne pepper 2 tablespoons pomegranate seeds Crackers or crudites, for serving Instructions: Special equipment: 5-inch ramekin Bring a large pot of water to a boil. Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible. Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes. Drain and let cool completely. Squeeze every last drop of water out of the spinach, then finely chop. Transfer to a medium bowl. Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise. Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly. Spoon into the prepared ramekin, and pat down with the back of the spoon to compact. Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight. To serve, unwrap and invert onto a serving platter. Garnish with pomegranate seeds and chopped walnuts. Serve with crackers or crudites.
Spaghetti and Meatballs Four 28-ounce cans whole peeled tomatoes 6 ounces thinly sliced pancetta, cut into strips 2 tablespoons extra-virgin olive oil 1 medium onion, diced Kosher salt 8 cloves garlic, minced (about 3 tablespoons) 1/4 cup red wine 1 teaspoon red pepper flakes 1 tablespoon dried oregano 1 medium carrot, cut into thirds 1 large stem fresh basil 1/2 cup minced fresh parsley or basil (or a mix of the two) Nonstick cooking spray, for rack 1 cup panko breadcrumbs (about 3 ounces) 1 1/4 cups buttermilk 2 large eggs, lightly beaten 1 pound ground beef (80 percent lean) 8 ounces ground pork 3 ounces thinly sliced prosciutto, chopped fine 1 1/2 ounces Parmesan, grated (about 1/3 cup) 3 tablespoons minced fresh Italian parsley 3 medium cloves garlic, minced (about 1 tablespoon) 3/4 teaspoon ground black pepper 1/2 teaspoon kosher salt 1 1/2 pounds spaghetti Parmesan, grated, for serving Instructions: For the sauce: In a large bowl, use your hands to break up the tomatoes, squeezing them into 1/2-inch pieces. Set aside. Place the pancetta in a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Cook gently until the pancetta releases its juices and browns, about 15 minutes. Remove with a slotted spoon and reserve. To the rendered fat in the pan, add the olive oil and, when hot, the onions and 1/2 teaspoon salt. Cook until soft and golden, about 5 minutes. Add the garlic and cook just until it releases its fragrance, about 1 minute. Add the red pepper flakes and oregano, cook for a minute or two, and then add the red wine. Cook until the wine is almost evaporated, scraping up any browned bits from the bottom of the pan. Return the pancetta to the pan, along with the tomatoes and their juices, the carrots, and the basil. Bring to a boil, then reduce the heat to low and simmer gently, stirring frequently, until thickened and reduced by one-half to two-thirds, about 5 hours. When the sauce has thickened and reduced, remove the carrots and basil, and puree to the desired smoothness using an immersion blender. Stir in the parsley. For the meatballs: Preheat the oven to 450 degrees F. Spray a wire rack with nonstick cooking spray and place over a parchment-lined baking sheet. Combine the panko and buttermilk in a large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes. Add the eggs, ground beef, ground pork, prosciutto, Parmesan, parsley, garlic, pepper and salt. Gently mix with your hands until thoroughly combined, then lightly form into golf ball-size meatballs (approximately 24). Place the meatballs, evenly spaced, on the prepared rack and roast until browned, about 25 minutes, rotating the baking sheet halfway through. When the sauce is ready, gently add the meatballs to the pot and simmer, covered, over low heat until the meatballs are fully cooked and firm, about 30 minutes. Bring a large pot of well-salted water a boil--the water should taste salty like the ocean. Add the pasta and cook until just al dente. Drain and rinse under cold water, then return the pasta to the pot. Ladle approximately half of the sauce into the pasta and simmer for 10 to 15 minutes, to let the pasta absorb some of the sauce. Using tongs, portion the pasta into individual pasta bowls. Top with 3 to 4 meatballs per serving and finish with more sauce. Serve extra Parmesan separately at the table.
Perfectly Grilled Shrimp 1 pound large shrimp (21 to 24), peeled and deveined 2 tablespoons canola oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper Instructions: Heat your grill to high. Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.
Seared Porterhouse with Oozing Maitre d' Butter 2 tablespoons unsalted butter, plus 8 additional tablespoons, softened 1 cup minced shallots Coarse sea salt 2 teaspoons green peppercorns 2 teaspoons Dijon mustard 1/2 teaspoon lemon juice, plus a \few grates\ lemon zest 2 tablespoons Worcestershire sauce Freshly ground black pepper 2 tablespoons freshly chopped parsley leaves 2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick Instructions: Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley. Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use. Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to \blot\ any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat \cap\ and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside. Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for \carry over\ cooking and the \finishing\ touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium. Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.
Chipotle Mustard Dipping Sauce 1 cup chipotle salsa 1/2 cup Dijon mustard 1/4 cup honey 1 1/2 ounces dried chipotle chiles, stemmed or 1 cup canned chipotle chiles, stemmed 3 ripe Italian Roma tomatoes, cored 4 garlic cloves, peeled 3 cups water 2 teaspoons salt 1/4 teaspoon freshly ground black pepper Instructions: With a whisk, mix all ingredients together well and serve. Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.
Hot Pastrami Sandwich 1 tablespoon butter 2 slices caraway rye bread 1 slice provolone 1 slice Swiss cheese 4 ounces hot pastrami 2 to 3 ounces sauerkraut 2 to 4 tablespoons mayonnaise 1 tablespoon yellow mustard Instructions: Heat a flattop grill or pan on medium heat. Butter one side of each slice of bread. Set the buttered side of bread on the flattop. Add provolone to one slice and Swiss to the other slice. Grill until bread is toasted and cheese has melted, approximately 5 minutes, then remove from the flattop. Meanwhile, place pastrami on the flattop in a pile and the sauerkraut on the flattop in a separate pile. Grill both until warm, 1 1/2 to 2 minutes, then flip and warm the other side. Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top. Cut sandwich in half and enjoy!
Grilled Avocados 6 firm avocados Salt and freshly ground black pepper 1 tablespoon grapeseed oil 3 tablespoons balsamic vinegar 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 teaspoon Dijon mustard 1/4 cup packed fresh flat-leaf parsley leaves, plus a few small sprigs for garnish 3 garlic cloves, lightly crushed with the side of a knife blade and quartered 3/4 cup olive oil Instructions: Preheat the grill. Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest. Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream. Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.
Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup 1 tablespoon ancho chile powder (may substitute with other chile powders) 1 tablespoon coarse ground black pepper 1 tablespoon sugar 1 ostrich tenderloin, trimmed, left whole Salt, to taste Canola oil, to cook 2 slices minced bacon 1 cup soaked black beans, drained (save bean water) 1 large onion, small dice 1 large carrot, small dice 1 large rib celery, small dice 1 tablespoon minced garlic 1 tablespoon washed, minced fermented black beans Salt and black pepper, to taste Bean water, to cover 2 cups shucked corn (or frozen) 1 tablespoon Chinese black vinegar or balsamic 2 cups fresh orange juice 2 large slices peeled ginger 2 oranges, zested Instructions: Prepare a hot, cleaned and oiled grill. On a plate, mix together the chile powder, black pepper and sugar. Season the tenderloin with salt and roll in the spice mix. Place tenderloin on the grill and cook on all sides for a total cooking time of only 5 to 7 minutes. Let rest for 5 minutes before slicing. We want the meat rare and warm on the inside. In a heavy saucepan, coat with oil and saute bacon until brown. Add the beans, onion, carrot, celery, garlic and fermented beans. Saute for 3 minutes. Season and cover with bean water. Check for seasoning. Cook on low heat until beans are soft but still intact, about 1 to 1 1/2 hours. Add corn and vinegar and cook 5 minutes more. Check again for seasoning. In a non-reactive pan, bring juice and ginger to a simmer. Reduce by 80 percent until syrupy. PLATING Family Style: on large oval, place a mound of the succotash in the middle. Surround with ostrich slices and drizzle on syrup. Garnish with orange zest. WINE: Chilled Gamay from Beaujolais (Fleurie or Chiroubles)
Boston Cream Doughnuts Topped with Cacao Nibs 1 cup warm water (110 to 120 degrees F) 1 tablespoon plus 2 1/2 teaspoons active dry yeast 1 cup all-purpose flour, plus additional for dusting 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 2/3 cup sugar 3 large eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon kosher salt 3 1/2 cups bread flour Neutral oil, for oiling the bowl 1 quart frying oil 2 1/4 cups heavy cream 1 cup sugar 1/2 vanilla bean, split and scraped 3 large eggs 2 tablespoons cornstarch 1 cup dark chocolate chunks 1 tablespoon corn syrup 1 tablespoon unsalted butter 1/4 cup cocoa nibs Instructions: For the dough: Put the warm water in a medium bowl and whisk in the yeast. Set aside to proof until you see bubbles on the surface, about 10 minutes. (If there is nothing at all, start again with fresher yeast.) Stir in the all-purpose flour, then cover with plastic and set aside in a warm place, at least 10 minutes. Meanwhile, cream together the butter and sugar in an electric mixer fitted with a paddle attachment until light and fluffy, 8 to 10 minutes. Do not skimp on or rush the creaming time. Add the eggs with the mixer on low speed, one by one, followed by the vanilla and salt. If the mixture seems to separate, slightly increase the speed and keep going; it will come back together. Add the bread flour and mix on low speed until fully incorporated. Pour in the yeast mixture and mix until thoroughly incorporated. Put the dough in an oiled bowl and proof again in a warm place for about 1 1/2 hours. For the pastry cream: Put 2 cups of the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. Meanwhile, combine the eggs and remaining 1/2 cup sugar in one bowl and the cornstarch and remaining 1/4 cup heavy cream in a second bowl. Beat both with a whisk to a homogeneous mixture. Set aside. When the cream comes to a boil, whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.) Return the pan to medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding, 3 to 5 minutes. Strain into a bowl and chill until firm, about 2 hours (chilling can be done really quickly over an ice bath). Prepare the frying oil: Heat the oil in a medium heavy-bottomed pot fitted with a deep-frying thermometer until it reaches 350 degrees F. Fit a cooling rack into a sheet pan for landing finished doughnuts. Roll and cut the dough: Lightly sprinkle a cool surface with an even layer of flour and dust a baking sheet with flour. Lightly flour a rolling pin and a 3 1/2-inch round cookie cutter, being careful not to use too much. Turn the dough out onto the surface and use the rolling pin to first gently flatten, then roll the dough out to 1/2- to 1-inch thick. Cut rounds of dough with the cookie cutter and turn them onto the floured baking sheet to rest in a warm place, 20 to 30 minutes (see Cook's Note). You cannot re-roll or use scraps unless you fry them \as is,\ so cut your doughnut rounds very close together to maximize yield. Fry the doughnuts: When the oil reaches 350 degrees F, drop 2 to 3 doughnuts into the hot fat and cook, turning occasionally, until golden brown on both sides, 3 to 4 minutes. Remove them with a slotted spoon or fish spatula and set on the cooling rack. Continue with the remaining doughnuts and set aside to cool. For the glaze and topping: Melt the dark chocolate chunks over a double boiler until smooth. Remove from the heat and add the corn syrup. Stir to combine and set aside. If the chocolate begins to seize, adjust with a splash of hot water. Melt the butter in a small pan over low heat. Add the cacao nibs and toast for about 1 minute. Transfer the cocoa nibs to a paper towel to dry. Fill the doughnuts: Transfer the cooled pastry cream to a pastry bag fitted with a pastry tip. Poke the pastry tip into the side of each doughnut to inject cream into the center of each. Finish the doughnuts: Dip the tops of the filled doughnuts into the melted chocolate and sprinkle with the toasted cacao nibs. Place on a rack and let set, 15 minutes.
Sesame-Orange Beef 4 teaspoons cornstarch 2 teaspoons soy sauce 3/4 pound beef tri-tip, thinly sliced across the grain 1/4 cup fresh orange juice 2 tablespoons oyster-flavored sauce 1 tablespoon honey 1 tablespoon sesame seeds 2 tablespoons vegetable oil 1 teaspoon minced ginger 2 oranges, segmented 1/2 cup pineapple chunks Instructions: To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes. To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside. In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through. Transfer to a serving plate, sprinkle with the sesame seeds and serve.
Goat Cheese Gnocchi with Bacon, Dates and Kentucky Wine Sauce 12 ounces fresh goat cheese, at room temperature 4 ounces fresh goat milk ricotta, or cow milk ricotta if that is all that is available 2 large eggs, at room temperature 1/2 to 1 cup all-purpose flour, plus more for dusting Kosher salt 6 ounces slab bacon, small diced 8 to 10 large dates, pitted and small diced (about 1/3 cup) 1/2 cup white wine 1/2 cup vegetable stock 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper 1/4 cup chopped fresh parsley Instructions: Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous. Add 1/2 cup of flour and stir until combined. Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky). If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes. Meanwhile put on a large pot of water to boil. On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle. With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces. Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling. If the dough begins to stick, flour the fork and your fingers. Place the finished gnocchi on a floured cookie sheet. Repeat with the remaining dough. When the water comes to a boil, prepare an ice bath. Season the boiling water with salt. Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot. Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total. Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking. When they are cool, drain. They are now ready to be sauteed. Repeat with the remaining gnocchi. Heat a nonstick saute pan over medium heat. Add the bacon and cook until crisp (the fat will start to foam when this happens). Remove the bacon to a paper towel-lined plate with a slotted spoon. Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side. Transfer the gnocchi to a plate. Add the dates to the pan. Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes. Whisk in the butter. Add the gnocchi, bacon and salt and pepper to taste. Stir in 3 tablespoons of the parsley and toss to combine. Serve on a platter and sprinkle with the remaining parsley.
Summer Watermelon Situation 8 cups diced watermelon (about 1/2 of a small watermelon), plus slices for garnish 8 ounces lemon vodka, chilled 7 ounces simple syrup, recipe follows 1 (17.5-ounce) can coconut juice 1 lemon 1 cup sugar 1 cup water Instructions: Chill watermelon in the freezer for 30 minutes. Put all the ingredients in a blender and puree until smooth. Finish with a squeeze of fresh lemon. Serve very cold in a chilled glass, and garnish with watermelon or lemon slices. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
Curry Puffs 1 medium potato (about 1/2 pound), peeled and cut into 1/2-inch cubes 1/2 large yellow onion, roughly chopped (about 3/4 cup) 1 garlic clove, minced 2 teaspoons peeled, minced fresh ginger 1/2 serrano chile, minced 1/2 cup frozen petite peas, thawed Kosher salt and freshly cracked black pepper 1 large egg Flour, for dusting One 17.3-ounce box frozen puff pastry, thawed 2 tablespoons vegetable oil 2 tablespoons curry powder Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a large saute pan set over medium-high heat, heat the oil. Add the curry powder and toast until fragrant, about 1 minute. Add the potato and onion and stir to coat with the curry oil. Cover and cook until the vegetables start to soften, 8 to 10 minutes. Add the garlic, ginger and chile and cook for 1 more minute. Stir in the peas and season with salt and pepper. In a small bowl, whisk the egg with 2 teaspoons water to make an egg wash. On a floured work surface, gently roll out the puff pastry sheets, removing any fold marks but keeping the same general size and shape of the sheets. Using a medium (3-inch) circular biscuit cutter or cookie cutter, cut out 9 large rounds per sheet, 18 all together between the 2 sheets of pastry. On the bottom half of each of the rounds, spoon a heaping tablespoon of the curry mixture. Brush the edges of each round with some egg wash. Fold the pastry over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry and filling. Brush each one with some of the remaining egg wash and transfer the puffs to the prepared baking sheets. Bake the curry puffs until they have puffed and are golden brown, about 20 minutes. Cool slightly before serving. Best if served shortly after being made.
Cheesy Popovers 2 eggs 1 cup whole milk 2 tablespoons butter, melted 1 cup all-purpose flour 1 teaspoon salt 1/4 cup finely grated Cheddar 1/4 cup finely grated Parmesan 2 tablespoons minced chives 1 teaspoon cayenne pepper Instructions: Special Equipment: 24-cup mini muffin tin Preheat the oven to 425 degrees F. In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes. Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes. Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.
Italian American Cookie Sandwiches 1 stick (1/2 cup) unsalted butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1 large egg 1 1/4 cups all-purpose flour 1/2 cup miniature chocolate chips, optional 1/2 cup strawberry, raspberry or other fruit preserves Instructions: Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with parchment paper. Using an electric mixer, beat the butter, sugar, vanilla, and salt in a large bowl until fluffy. Beat in the egg. Add the flour and mix just until a dough forms. Fit a pastry bag with a large star tip, and fill the pastry bag with the cookie dough. Pipe the dough onto the prepared baking sheets into stars, spacing 1-inch apart. If desired, press about 4 miniature chocolate chips into the center of each star at this point. Bake the cookies until they are pale golden around the edges and on the bottom, about 15 minutes. Cool the cookies for 5 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely. When the cookies have cooled, spoon approximately 1/4 teaspoon of preserves atop the flat side of 1 cookie. Press a second cookie onto the preserves. Repeat with the remaining cookies and preserves. (Can be made 2 days ahead. Store between sheets of waxed paper in an airtight container at room temperature.) Cook's Notes: Alternately, the cookies can be made into thumbprint cookies. To do so, refrigerate the dough until it is cold, about 2 hours. Roll 2 teaspoons of dough for each cookie into 1-inch-diameter ball. Place the cookies on the baking sheets, spacing 2 inches apart. Make a deep indentation in the center of each cookie by pressing the back of a teaspoon into the cookies. Fill each indentation with 1/2 teaspoon of strawberry or raspberry preserves or chocolate chips, and bake as directed. A chilled chocolate ganache may be used in place of the preserves to fill the indentations in these cookies. To do this, do not fill the indentations before baking the cookies. While the cookies bake, make the ganache by mixing equal parts of warm cream and chocolate until the chocolate melts and the mixture is smooth, then chill the ganache. Once the cookies have baked and cooled, and the chocolate ganache is cold and firm but still spreadable, spoon or pipe the chilled ganache into the empty indentations on the cookies.
BBQ Pulled Jackfruit Sandwiches One 8-ounce bag coleslaw mix 4 teaspoons apple cider vinegar Kosher salt and freshly ground black pepper Two 20-ounce cans jackfruit in brine, rinsed and patted dry 2 teaspoon chili powder 2 tablespoons vegetable oil 3/4 cup barbecue sauce 1 to 2 tablespoons light brown sugar, optional 8 large potato buns Instructions: Combine the coleslaw mix, cider vinegar, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Cover with plastic wrap and refrigerate until ready to serve. Combine the jackfruit with the chili powder and 1/2 teaspoon each salt and pepper in a large bowl. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add the jackfruit and cook, tossing occasionally, until the spices are fragrant 2 to 3 minutes. Add the barbecue sauce to the skillet along with 3 cups water, stir, cover and reduce the heat to low. Cook, stirring occasionally, until tender, 45 to 50 minutes. Uncover the skillet, turn the heat to high and simmer until the color has deepened and the sauce is thick, 4 to 5 minutes. Remove from the heat. Using a potato masher or wooden spoon, smash the jackfruit until it resembles a pulled pork consistency and season to taste with salt, pepper and light brown sugar if you would like it sweeter. Serve on the potato buns topped with the coleslaw.
Zabaglione with Mixed Fresh Berries 4 large egg yolks 4 tablespoons/60 ml sugar 1/2 cup/125 ml coffee, cooled 1 cup/250 ml fresh blueberries 1 cup/250 ml fresh raspberries Instructions: In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries.
Marinara Sauce 1/4 cup extra-virgin olive oil 1/4 pound diced pancetta 2 large Spanish onions, cut into 1/4-inch dice Kosher salt 4 large garlic cloves, smashed and chopped 4 (28-ounce) cans Italian plum San Marzano tomatoes Instructions: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
Sausage Egg and Cheese Pacos 1 tablespoon canola oil 12 ounces breakfast sausage, removed from casing 3 tablespoons half-and-half or milk 6 large eggs Kosher salt and freshly ground black pepper 1 tablespoon butter 8 thin pancakes, 5 to 6 inches in diameter (see Cook's Note) 1 cup shredded pepper jack cheese 1 avocado, thinly sliced 2 Roma tomatoes, cut into small dice 3 scallions, white and light green parts, sliced Hot sauce, if desired Instructions: Heat the oil in a large nonstick skillet over medium heat. Add the sausage and use a wooden spoon to break it up into crumbles. Cook until browned, about 8 minutes. Remove to a plate and cover with foil to keep warm. In a large bowl, whisk together the half-and-half and eggs and season with a generous pinch of salt and pepper. Add the butter to the same skillet the sausage was cooked in and heat over medium-low heat. Add the egg mixture and cook, stirring constantly, until the eggs are scrambled and set, 5 to 6 minutes. To assemble the pacos, divide the egg mixture among the pancakes, top with the crumbled breakfast sausage and sprinkle each with 1 to 2 tablespoons of the cheese. Top with sliced avocado, diced tomato and some scallions and drizzle with hot sauce if desired.
Fruit-Filled Thumbprint Cookies 1 (17.5 oz.) pkg. Pillsbury® Sugar Cookie Mix 2 tbsps. Pillsbury BEST® All Purpose Flour 1/2 cup butter, softened* 1 large egg 1 tsp. vanilla extract 2 egg whites, beaten until foamy 1 1/2 cups finely chopped pecans 3/4 cup Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves, or any flavor Orchard's Finest Preserves Instructions: HEAT oven to 350 degrees F. Line cookie sheets with parchment paper, if desired. COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed. USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie. BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
Roasted Brussels Sprouts with Bacon 2 (10-ounce) packages Brussels sprouts 2 ounce piece slab bacon cut into 3/4 inch cubes 1/2 cup walnut pieces 1/2 teaspoon salt Freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half. Cook the bacon and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp and walnuts are toasted, about 4 minutes. Transfer the bacon and walnuts with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper. Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and walnuts and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.
Dragster's Trout 1/4 cup olive oil 2 (6-ounce) trout fillets Salt Freshly ground black pepper 1/2 cup button mushrooms, sliced 1/2 white onion, sliced 1/2 pound baby spinach 2 tablespoons cilantro leaves 1 teaspoon ginkgo leaves 1/4 cup white wine Aluminum foil Instructions: Chef's Note: Do not try to attempt cooking this on a motorcycle. Use an indoor oven instead. Preheat oven to 400 degrees F. Prepare 2 sheets of aluminum foil to use as pouches for the trout fillets. First brush a little bit of the oil on each piece of foil to prevent the fillets from sticking. Place the trout fillets in the center of each piece of foil. Sprinkle the fillets with salt and pepper. Drizzle the remaining olive oil on top of the fillets. Then place the mushrooms, onion, and spinach on top of the trout. Sprinkle with the cilantro leaves and ginkgo. Fold the foil bag on all sides to create a pouch. Before sealing it completely, pour the wine into each pouch. Seal the top of each pouch tightly and place them on a baking sheet. Place the baking sheet into the oven. Cook for 20 to 25 minutes or until the trout is fully cooked and flakes apart.
Salted Caramel Pretzel Bread Pudding 4 tablespoons unsalted butter, melted, plus more for the baking dish 8 ounces sliced white bread, crusts discarded, cut into 1-inch pieces One 13-ounce box frozen soft pretzels (6 pretzels), including salt packets 1 1/2 cups milk 1 cup heavy cream 1/2 cup sugar 2 teaspoons vanilla extract 3 large eggs plus 3 yolks 12 soft caramel candies, halved 12 soft caramel candies 1 tablespoon unsalted butter 1 tablespoon heavy cream Instructions: For the bread pudding: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Butter a 2-quart baking dish. Scatter the bread cubes on a baking sheet. Drizzle with the melted butter and toss to coat. Bake, stirring halfway through, until the bread is golden brown and crunchy, 10 to 15 minutes. Let cool completely. Meanwhile, follow the package directions for microwaving and salting the pretzels (don't use all the salt). Quarter each pretzel. Whisk together the milk, cream, sugar, vanilla, whole eggs and yolks in a medium bowl. Scatter the bread cubes in the prepared baking dish. Top with the pretzel pieces (turning some over to show off the nicely browned bottoms) and then nestle in the caramel candy halves. Pour the custard over the mixture. Cover with foil and set aside at room temperature for 20 minutes. Bake until the bread pudding is set with a slight jiggle in the center, 45 to 55 minutes. Let rest for at least 15 minutes before serving. For the caramel sauce: Meanwhile, combine the caramels, butter and cream in a small microwave-safe bowl. Microwave, stirring halfway through, until the caramels and butter melt together, about 2 minutes. Whisk until smooth and thick. (The caramel sauce can be made ahead of time and then reheated to loosen up for serving.) Drizzle the bread pudding with the caramel sauce and sprinkle with some pretzel salt before serving.
Ballpark Pretzels 1 1/2 cups warm water (110 to 115 degrees F) 1 tablespoon sugar 2 teaspoons kosher salt 2 teaspoons active dry yeast 3 cups flour, plus more for dusting 2 tablespoons melted butter Vegetable oil 2/3 cup baking soda 2 egg yolks beaten with 1 tablespoon water Coarse sea salt Super Cheesy Sauce, recipe follows 1 bottle beer 2 cups grated orange sharp Cheddar cheese 1 tablespoon flour 1 cup cream cheese, diced and softened 1 clove garlic, minced 1/2 jalapeno, minced Salt and pepper Instructions: Chuck Hughes' yummy Ballpark Pretzels are just as much fun to bake as they are to eat! Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the dry yeast on top. Let sit until the mixture begins to foam, about 5 minutes. Add the flour and butter. Next, using the dough hook attachment, mix on low speed until it's well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. (Kneading the dough can also be done by hand.) Remove the dough from the bowl, clean the bowl and then oil with vegetable oil. Return the dough to the bowl, cover with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour. Line a baking tray with parchment paper and lightly brush with vegetable oil. Set aside. When the dough is ready, lightly flour your working surface and divide the dough into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope and, holding the ends, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place the pretzels on the baking tray and leave it at room temperature for 1 hour. This dries out the surface and makes them easier to handle. Preheat the oven to 450 degrees F. In an 8-quart saucepan or roasting pan, bring 10 cups water to a boil. Cut the heat and slowly add the baking soda to prevent from overflowing. Bring it back to a boil and add the pretzels to the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula and put it back on the baking tray. This step will create a shiny, brown crunchy pretzel shell. Beat the egg yolk s with 1 tablespoons water and brush the top of each pretzel. Sprinkle with coarse salt. Bake until dark golden brown, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving with the Super Cheesy Sauce. For the cheesy sauce, in a saucepan over medium heat, bring the beer to a simmer. In a bowl, mix the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Keep warm until ready to serve.
Funked Out Grilled Cheese 8 ounces fresh mozzarella, sliced 10 to 12 basil leaves, torn 4 slices bread Pinch salt Pinch cracked black pepper 2 to 3 tablespoons extra-virgin olive oil Instructions: Preheat a grill over medium-high heat. Assemble the sandwiches by arranging some sliced mozzarella and basil, sprinkled with salt and pepper, between 2 slices of bread. Repeat for the remaining 2 slices of bread. Brush both sides of the sandwiches with olive oil. Put on hot grill and cook until the cheese is evenly melted, about 1 to 2 minutes on each side. Transfer to serving plates and serve hot.
Squid Ink Tagliatelle with Squid and White Wine-Tomato Sauce 2 tablespoons olive oil 2 cloves garlic, smashed Pinch red chile flakes 3 Roma tomatoes, diced 4 sprigs fresh oregano, leaves chopped, some reserved for garnish Kosher salt 1/4 cup white wine 1 1/2 pounds squid, cleaned, skin removed, bodies cut into 1/4-inch rings, tentacles reserved for another use 1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets and hand cut into tagliatelle Grated parm, for sprinkling Big fat finishing oil, for drizzling Instructions: Add the olive oil, smashed garlic and red chile flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed. Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine. Plate and garnish with more grated parm.
Oven-dried Tomato Snacks 12 plum tomatoes, cored and halved lengthwise 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons kosher salt Crab boil seasoning (recommended: Old Bay) or celery salt (if using celery salt, use half the kosher salt) Instructions: Preheat the oven to 250 degrees F. Toss the tomatoes in bowl with the olive oil. Arrange the tomatoes, cut side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with the salt and the crab boil seasoning or celery salt. Bake until slightly shriveled but still plump, 5 to 6 hours. If not using immediately, refrigerate the dried tomatoes in a sealed container for up to 4 days.
Memphis Cornmeal Battered Cod 1 cup all-purpose flour 1 cup cornmeal 1 teaspoon cayenne pepper 2 tablespoons sugar 1 (16-ounce) ice cold beer 2 tablespoon honey Peanut oil 6 (6-ounce) cod fillets Salt and freshly ground black pepper Tartar Sauce, recipe follows 1 1/2 cups mayonnaise 2 tablespoons hot pepper relish, jarred 1/2 lemon, juiced 1 tablespoon freshly chopped parsley leaves Pinch cayenne pepper 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: In a large bowl, add flour, cornmeal, cayenne and sugar and mix together. Whisk in cold beer and honey until well incorporated and free of lumps. Preheat deep-fryer to 375 degrees F. with peanut oil. Season cod with salt and pepper and dredge in batter. Allow excess batter to drip off and place gently into the deep-fryer. Fry for 6 to 8 minutes until golden, crisp and delicious. Drain on paper towels. Place cod on a large serving platter or individual places and serve with Tartar Sauce. In a small bowl, mix all ingredients together.
Kashmiri Rogan Josh 5 tablespoons vegetable oil 7 black peppercorns, left whole 3 black cardamom pods, left whole* 5 green cardamom pods, left whole* 4 whole cloves 1 cinnamon stick 1 piece mace 1 onion, finely chopped 1 (1 1/2-pound) leg of lamb or mutton, bone intact, cut into pieces 6 garlic cloves, peeled, left whole 1 (3/4-inch) piece fresh ginger, peeled and cut in half Water, as needed 2 teaspoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon red chile powder 2 teaspoons ground fennel seeds 1 1/2 teaspoons garam masala 2 tomatoes, blended to a pulp in a food processor 3 tablespoons plain yogurt Kosher salt Boiling water, as needed Handful chopped fresh cilantro, leaves and stems Instructions: Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant. Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over. Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently. Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out. Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through. Stir in the chopped fresh cilantro just before serving.
Pizza Pockets 2 teaspoons instant or active dry yeast 8 cups all-purpose flour 2 teaspoons kosher salt 2/3 cup olive oil, plus more for coating the bowl 1 tablespoon olive oil 2 cloves garlic, minced 1/2 onion, diced 8 ounces white button mushrooms, sliced 8 ounces brown button mushrooms, sliced 1 tablespoon chopped fresh thyme 1/4 cup white wine Salt and freshly ground black pepper Salt and freshly ground black pepper 8 ounces fresh mozzarella, thinly sliced 4 ounces goat cheese, crumbled 8 ounces Italian sausage Olive oil, for browning sausage 1 jar marinara sauce 8 ounces fresh mozzarella, thinly sliced 4 ounces pepperoni 4 ounces Canadian bacon 1 egg, beaten Instructions: For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water. Let stand for a few minutes. In a mixer, combine the flour and salt. With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together. (The dough will be sticky.) Form the dough into a ball. Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise. Then put it in the fridge to chill for 2 hours or longer. (The dough is much easier to work with when very cold.) For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute. Add the mushrooms and thyme and saute for 3 minutes. Add the white wine and reduce for a couple of minutes until most of the liquid is gone. Season with salt and pepper. Let cool to room temperature. For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes. Let cool. When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle. Cut into 18 rectangles with a rectangular cutter. Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon. Lay the other 9 rectangles on top and crimp the edges with a fork. Brush with the beaten egg. Put into the freezer to flash-freeze for 30 minutes. Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms. When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer. When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.
Gluten-Free Dark Chocolate and Blueberry Panna Cotta Nonstick cooking spray 3 tablespoons whole milk 2 1/2 teaspoons unflavored powdered gelatin 2 cups heavy cream 1/4 cup granulated sugar 1 cup dark chocolate chips 1 teaspoon vanilla extract 1 1/2 cups blueberries 1 tablespoon granulated sugar 1/2 teaspoon lemon juice Instructions: For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray. Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute. Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim). Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes. For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes. Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.
Better and Hotter Tijuana Caesar 1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried 1/2 ripe avocado, peeled, pitted and sliced 1 lime juiced about 2 tablespoons 2 large cloves garlic, peeled and finely chopped 2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 1 fresh jalapeno pepper, seeded, chopped (about 1 tablespoon) 1/4 teaspoon salt 1/2 cup extra virgin olive oil 2ounce can anchovy fillets, drained and finely chopped Freshly ground pepper to taste 1/4 cup freshly grated Monterey jack cheese 4 flour tortillas, grilled and sliced Instructions: In a wooden bowl combine the sliced avocado and lime juice and mash the avocado with the back of a spoon. Add the garlic, mustard, vinegar, jalapeno and salt and combine the mixture until creamy. Add half the olive oil and stir to incorporate. Add the Romaine lettuce leaves and coat them completely. Add the remaining olive oil by pouring in a very patient, slow, steady stream to produce a smooth, creaminess to the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens evenly.
Chimichurri 2 cloves garlic 1 shallot, chopped 2 cups/500ml fresh parsley and/or cilantro leaves 1/4 cup/60ml fresh oregano leaves 1/2 cup/125ml olive oil 1 tablespoon/15ml red wine vinegar Zest and juice of 1 lemon Pinch red pepper flakes Salt and freshly ground black pepper Instructions: Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them). Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired. Keep in the refrigerator until ready to serve.
Mushroom Milanese 2 cups blended oil 1 head garlic, halved and still in skins 1 large piece kombu, broken into smaller pieces to fit in pan 6 portobello mushrooms, stemmed and gills removed 2 quarts panko breadcrumbs One .6-ounce package nori seaweed, finely ground in a high-powered blender 1/2 cup mushroom powder Neutral cooking oil, for frying 2 cups all-purpose flour 6 large eggs Kosher salt and freshly ground black pepper Small fresh dill sprigs, for garnish Mushroom Tartar Sauce, recipe follows 1 pound white button mushrooms, quartered 1 quart heavy cream 2 teaspoons kosher salt 1/2 cup chopped dill pickles 2 tablespoons drained capers, chopped 1 teaspoon chopped fresh dill, plus more for garnish 1 teaspoon chopped fresh parsley Kosher salt and freshly ground black pepper Instructions: Add the blended oil, garlic and kombu to a large saute pan and turn the heat on medium. Once the garlic is fragrant, add the portobello mushrooms. Allow the portobellos to confit, flipping every 5 minutes, until softened throughout, 15 to 20 minutes. Remove the portobellos from the oil and let cool. In a high-powered blender, combine the panko with the nori powder and mushroom powder. Quickly blend until mixed. Preheat the neutral oil in a deep fryer to 350 degrees F. Line a sheet tray with a wire rack. Set up a standard breading station with the flour, eggs and the panko/nori/mushroom powder mixture each in shallow dishes. Bread the mushrooms first in the flour, then the eggs and finally the panko mixture and fry until browned and crispy, about 5 minutes. Remove from the oil and drain on the wire rack. Season with salt and pepper. Slice, garnish with small dill sprigs and serve with the Mushroom Tartar on the side. Add the white button mushrooms, cream and salt to a medium saucepan and cook over medium heat until the mushrooms are softened, about 10 minutes. Strain the mushrooms over a small saucepan, then add them to a blender and blend into a paste. Carefully stream in the heated cream, blending, until the texture is similar to mayonnaise. Transfer to a bowl and fold in the pickles, capers, dill and parsley and season with salt and pepper. Chill in the refrigerator until ready to serve.
Sweet and Sour Shrimp 6 tablespoons chicken stock or water 3 tablespoons ketchup 3 tablespoons sugar 3 tablespoons pineapple or orange juice 2 tablespoons vinegar 2 teaspoons soy sauce 3/4 teaspoon crushed red pepper flakes 2 teaspoons cornstarch 1 pound shrimp 2 teaspoons minced ginger 2 teaspoons minced garlic 2 tablespoons peanut or vegetable oil 1 cup thinly sliced onions 1 cup 1-inch chunks green bell peppers 1 cup pineapple chunks 12 maraschino cherries 6 tablespoons thinly sliced green onions Hot white rice, accompaniment Instructions: To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside. In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside. In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes. Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute. Remove from the heat and serve over rice.
Avocado Salad with Lemon, Bacon and Watercress 4 slices bacon 3 avocados, halved and pitted 1/2 bunch watercress, stems trimmed 1 lemon, juiced 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Lay the bacon in a saute pan and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes. Scoop out each half of the avocado using an oversized spoon and arrange on a platter. Scatter the watercress over the avocado and crumble the bacon over the top. Drizzle with the lemon juice and olive oil and sprinkle with salt and pepper.
Egg Foo Young EVOO, for brushing 12 eggs 4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped 4 ounces shiitake mushrooms, stemmed and thinly sliced 1 cup fresh bean sprouts 1 cup shredded baby bok choy 1/2 cup shredded carrots 1 bunch scallions, thinly sliced on an angle 1/4 red bell pepper, very thinly sliced One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices 1 large clove garlic, grated or made into a paste Salt and freshly ground pepper 1 tablespoon cornstarch 1 cup chicken stock 1/4 cup tamari (aged soy sauce) 1 teaspoon hot sauce Instructions: Preheat a griddle over medium heat and brush it with some oil. Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper. Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each \pancake\. Cook until golden, 2 to 3 minutes per side. Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger. Put 2 pancakes on each plate and top with the gravy.
Cubano Yellow mustard, for spreading 1 loaf Cuban bread or other soft bread, split 6 ounces sliced roast pork 6 ounces sliced ham 6 ounces sliced Swiss cheese 6 to 8 pickle slices Melted butter, for brushing Instructions: Preheat the oven to 425˚ F. Spread mustard on the cut sides of the bread. Sandwich with the roast pork, ham, Swiss cheese and pickles. Brush the outside of the sandwich with melted butter and wrap in foil. Place between 2 baking sheets and press down with an ovenproof skillet. Transfer the sandwich (with the baking sheet and skillet on top) to the oven and bake until warmed through and the cheese is melted, about 20 minutes. Let cool slightly, then unwrap and cut into 4 pieces.
Peach-Ginger Julep 2 ripe peaches, roughly chopped 2 tablespoons granulated sugar 1/4 cup fresh mint leaves, plus mint sprigs for garnish 2 cups bourbon Crushed ice 1 cup good-quality dry ginger ale Instructions: Muddle the peaches, sugar and mint leaves in a small pitcher. Stir in the bourbon and let sit for 15 minutes. Fill four tall glasses with crushed ice. Strain the peach-bourbon mixture into the glasses and top off with the ginger ale. Serve garnished with mint sprigs.
Shaved Vegetable Tart 1 pound store-bought pizza dough, at room temperature 1 small English cucumber 1 small watermelon radish or 3 large radishes 3 teaspoons olive oil Kosher salt One 8-ounce package cream cheese, at room temperature 1 small clove garlic, minced 1/2 cup fresh flat-leaf parsley, chives or a combination, chopped 1/4 cup plain nonfat Greek yogurt 1 teaspoon poppy seeds Instructions: Preheat the oven to 425 degrees F. Roll out the pizza dough to a 10-by-15-inch rectangle on a piece of parchment. Transfer the parchment to a turned-over baking sheet and bake until crisp and golden brown, 10 to 12 minutes. Meanwhile, use a mandoline to slice the cucumber and radish paper thin. Toss them in a small bowl with 1 teaspoon oil and 1/2 teaspoon salt. Mix together the cream cheese, garlic, herbs and yogurt in a medium bowl. Transfer the crust to a serving platter or cutting board and spread with the cheese mixture, leaving a 1/4-inch border all around. Arrange the vegetables in a slightly-overlapping single layer. Drizzle with the remaining 2 teaspoons oil and sprinkle with the poppy seeds. Slice into squares and serve at room temperature.
Hot Dog Cookies White frosting 1 vanilla wafer, such as Nilla Wafers 1 miniature chocolate or cherry chew, such as Toostie Roll Midgees Yellow gel food coloring 1 green gummy bear Instructions: Spoon about a teaspoon of white frosting onto a piece of parchment paper and spread into a small circle. To make the hot dog bun: Cut a vanilla wafer in half. Arrange the wafer halves cut-side down over the white frosting. Sandwich the chocolate chew between the wafer halves. Mix white frosting with yellow food coloring in a small bowl. Transfer the yellow frosting to a pastry bag fitted with a very small round tip. Pipe the yellow frosting onto the chocolate chew as mustard. Finely chop the gummy bear and sprinkle on as relish.
Pumpkin Cheese Ball 3 cups orange cheese puffs 2 pounds cream cheese, at room temperature 3 cups shredded Cheddar 1/4 cup chopped chives Kosher salt and freshly ground black pepper 1 bell pepper with a long stem Crackers, for serving Instructions: Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet. Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin. Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.
Cream of Fresh Tomato Soup 3 tablespoons good olive oil 1 1/2 cups chopped red onions (2 onions) 2 carrots, unpeeled and chopped 1 tablespoon minced garlic (3 cloves) 4 pounds vine-ripened tomatoes, coarsely chopped (5 large) 1 1/2 teaspoons sugar 1 tablespoon tomato paste 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish 3 cups chicken stock, preferably homemade 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3/4 cup heavy cream Croutons, for garnish Instructions: Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
Gin and Elderflower Martini 1 lemon 1/4 cup sugar 2 cups gin 3/4 cup elderflower liqueur, such as St. Germain 1 1/2 cups ice Instructions: Remove 8 thin strips of zest from the lemon using a vegetable peeler and set aside. Thinly slice the lemon into rounds and put into a small saucepan along with the sugar and 1/3 cup water. Bring to a boil and cook, stirring, until the sugar dissolves. Let cool at room temperature and strain. Rub a strip of zest around the rim of 8 martini glasses, and then drop into the bottom of each glass for garnish. Combine the gin, elderflower liqueur, lemon syrup and ice in a measuring cup or pitcher and stir until very cold. Strain into the prepared glasses.
Mondian 1 pound semi-sweet or bittersweet chocolate 2 ounces shelled Italian pistachios, toasted 2 ounces dried apricots, cut to 6 wedges 2 ounces dried cranberries 2 ounces whole blanched hazelnuts, toasted Instructions: Temper the chocolate. Place in a pastry bag with a small round tip. Pipe 1-inch rounds onto parchment paper. Arrange the dried fruits and nuts on top, about one of each per candy. Let set. Store in a cool, dry place.
Chicken Yakitori 10 bamboo skewers 1/2 cup soy sauce 1/2 cup sake or dry sherry 2 teaspoons sugar 1 tablespoon peeled and grated fresh ginger 2 tablespoons snipped chives 2 pounds chicken breast fillets 12 scallions (shallots/spring onions), dark green tops removed olive oil, for brushing 1/2 cup soy sauce, for dipping Instructions: Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix. Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour. Preheat a stovetop grill pan, broiler (grill), or barbecue. Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side. Serve hot with soy sauce for dipping.
Spiked Arnold Palmers 8 orange pekoe tea bags 1 cup sugar 1 cup fresh lemon juice (from 6 to 8 lemons), plus lemon slices for garnish 1 1/2 cups vodka Fresh mint, for garnish Instructions: Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water. Let steep about 10 minutes. Discard the tea bags. Pour half of the tea into ice cube trays and freeze until firm, 3 hours. Refrigerate the rest. Make a simple syrup: Heat 1 cup water and the sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Let cool. Stir 1 cup of the simple syrup, the lemon juice, 5 cups cold water and the vodka into the pitcher of chilled tea. Add the tea ice cubes. Pour the drink into glasses. Garnish with lemon slices and mint.
Hazelnut Truffles 1 cup hazelnuts 3 1/2 ounces good bittersweet chocolate 3 1/2 ounces good semisweet chocolate 1/2 cup heavy cream 1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Instructions: Preheat the oven to 325 degrees F. Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool. Chop the chocolates finely and place in a bowl. Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
Crab and Tomato Quiche One 9-inch frozen pie shell 1/4 cup minced fresh chives 1/2 cup jumbo lump crabmeat, picked through for shells 1/2 cup quartered cherry tomatoes 1 cup shredded mozzarella 1 1/4 cups half-and-half 3 large eggs 1/8 teaspoon cayenne Kosher salt and freshly ground black pepper Instructions: Par-bake the crust according to package directions. Let cool slightly before adding the filling. Sprinkle the chives evenly into the crust. Combine the crab and tomato with the mozzarella and sprinkle over the chives Whisk together the half-and-half eggs, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
Chocolate Covered Apples 6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala Popsicle sticks 1 pound semisweet chocolate, cut into chunks 1 cup M & M's, chopped pistachios, shredded coconut, toffee pieces, or crushed Oreos Instructions: Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold. Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots. Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.
Buttermilk Pecan Chicken 2 (8-ounce) boneless, skinless chicken breasts 1 cup buttermilk 1 cup toasted pecans 1/2 cup panko bread crumbs 1/3 cup vegetable oil Kosher salt and freshly ground black pepper Instructions: Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick. In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator. In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well. Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides. In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes. Serve it with a yummy salad for a super tasty meal. Enjoy!
Spicy Muffin Tin Tacos Nonstick cooking spray, for spraying the muffin tins and tortillas Six 6-inch flour tortillas Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 1/2 onion, finely chopped 1 1/2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon Worcestershire sauce 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon garlic powder 12 ounces ground beef chuck 1 cup black bean and corn salsa 2 cups shredded iceberg lettuce Shredded Cheddar, guacamole and sour cream, for topping Instructions: Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute. Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper. Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.
Fried Potatoes with Spicy Aioli 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16) Kosher salt 1 cup mayonnaise 2 tablespoons Sriracha 1 teaspoon smoked paprika 1 clove garlic, minced 1 lime, zested and juiced Kosher salt Favorite fat, for frying (I love saved bacon fat or duck fat) 2 scallions, thinly sliced on a bias, to garnish Instructions: For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli. For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside. To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan. With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.
Honey Tangerine Gelatin Eight 2-gram sheets gelatin or 2 tablespoons/30ml powdered gelatin 4 cups fresh honey tangerine juice (12 to 15 tangerines) Zest of 1 honey tangerine 1/2 cup/125ml sugar Whipped cream, for serving Cookies, for serving Instructions: If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture. Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies.
Baked Eggs with Salsa Verde Vegetable oil, as needed 1/3 cup Salsa Verde, recipe follows 4 large eggs Kosher salt and freshly ground black pepper 1/4 cup shredded Monterey jack cheese (about 1/2 ounce) 2 tablespoons chopped fresh cilantro leaves Corn tortillas, for serving, optional Hot sauce, for serving, optional Chopped scallions, for serving, optional 1 pound tomatillos, husked and rinsed 1 clove garlic, smashed 1/4 medium onion 1/4 jalapeno chile, with seeds 1 teaspoon kosher salt 4 sprigs fresh cilantro Instructions: Preheat the oven to 400 degrees F. Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately. Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain and remove stems from the tomatillos. Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and puree until smooth. Add the cilantro and pulse a few times to just combine, you should still see bits of cilantro in the sauce.
Orzo and Tomato Salad in Lemon Cups 1 pound orzo 2 cloves garlic, chopped 2 lemons, juiced 1 cup extra-virgin olive oil 2 cups cherry tomatoes, halved 1/4 cup roughly chopped Italian parsley leaves 6 lemons Instructions: For the salad: In salted, boiling water, cook the orzo until al dente. Strain and cool. Whisk together the garlic, lemon juice, and extra-virgin olive oil. In a large bowl, toss the orzo together with the tomatoes, parsley, and olive oil mixture. Season, to taste, with salt and fresh ground pepper. For the lemon cups: Cut a small piece off both tips of the lemon. Make sure the cut does not expose any flesh, only pith. Cut the lemon evenly in half across the diameter. Use a spoon to remove the flesh of the lemon and scrape the skin clean, being careful not to cut or damage the skin. To assemble: Fill each lemon cup with the orzo salad and arrange on a platter for service.
Vanilla French Toast 2 eggs 1/2 cup milk 2 tablespoons sugar 1 tablespoon Spice Islands® Pure Vanilla Extract 1/4 teaspoon Spice Islands® Ground Saigon Cinnamon 1 tablespoon butter 6 slices bread Instructions: Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup. ©2012 ACH Food Companies, Inc. Spice Islands is a registered trademark of ACH Food Companies, Inc.
S'mores Martini 1 bottle (750 ml) vanilla-flavored vodka 9 cinnamon sticks Marshmallow cream, for the glass Fine graham cracker crumbs, for the glass Cocoa powder, for the glass 1 ounce Drambuie (honey-flavored scotch) 1 ounce chocolate liqueur (preferably Godiva) Dash of chocolate bitters 2 ounces heavy cream 1 teaspoon honey Toasted marshmallow, for garnish (optional) Instructions: Make the cinnamon-vanilla vodka: Pour the vodka into a jar; add the cinnamon sticks and cover. Store in a cool, dark place, shaking the jar every day or so, for 1 week. Strain; discard the cinnamon sticks. Make the martini: Coat the rim of a martini glass with marshmallow cream (if it's too thick for rimming the glass, mix with some water). Sprinkle some graham cracker crumbs and cocoa powder on the marshmallow cream. Lightly toast the marshmallow rim with a kitchen torch. Put 1 ounce of the cinnamon-vanilla vodka, the Drambuie, chocolate liqueur and chocolate bitters in a cocktail shaker filled with ice; shake until frothy. Strain into the prepared martini glass. Rinse out the shaker and refill with ice. Add the heavy cream and honey and shake vigorously (without the ice) until slightly thick. Spoon the heavy cream mixture over the cocktail. Garnish with a toasted marshmallow.

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