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Grilled Spicy Sausage with Florida Sweet Potatoes and Peppers with Mustard Vinaigrette Mustard Vinaigrette: 1/2 cup good-quality light vinegar 1 tablespoon Florida honey 1 tablespoon spicy mustard Several splashes Florida hot sauce 4 cloves garlic, finely chopped Juice of 1/2 lemon 1 cup vegetable oil Sea salt and freshly ground black pepper Sausage, Peppers and Sweet Potatoes: 2 large Florida potatoes, cut into 3/4-inch slices 2 large Florida sweet potatoes, cut into 3/4-inch slices 2 pounds spicy smoked cooked sausage, cut into 2-inch pieces 2 tablespoons vegetable oil 1 tablespoon grill seasoning 2 Florida bell peppers, sliced 1/2 cup scallions, sliced 1/4 cup fresh Florida parsley, finely chopped Assorted fresh herbs, for garnish Instructions: For the mustard vinaigrette: Add the vinegar, honey, mustard, hot sauce, garlic and lemon juice to a medium mixing bowl. Whisk constantly while slowly adding the vegetable oil. Whisk until fully combined. Taste the vinaigrette and season with salt and black pepper. For the sausage and peppers: Bring a medium pot of lightly salted water to a boil. Add the potatoes and sweet potatoes and boil until they are almost cooked, but still raw in the center, about 5 minutes. Drain and cool them completely until ready to grill. Preheat a char-grill to medium-high heat Combine the potatoes, sausages, oil, grill seasoning and bell peppers in a large bowl. Toss carefully until well coated. Grill the sausages, peppers and potatoes until char marks have formed and everything is completely heated through, about 6 minutes. Remove and arrange on a platter. Drizzle with some of the mustard vinaigrette. Serve extra vinaigrette on the side. To serve, garnish with scallions, parsley and fresh herbs. Serve warm.
Pork Marsala With Spinach 1 1/2 pounds boneless pork loin roast, trimmed Kosher salt and freshly ground pepper 3 tablespoons all-purpose flour 2 tablespoons extra-virgin olive oil 1 1/2 pounds white mushrooms, quartered 2/3 cup low-sodium chicken broth 1/2 cup dry marsala wine 1/3 cup heavy cream 4 teaspoons fresh lemon juice 1/2 cup fresh parsley leaves 1 pound baby spinach Instructions: Preheat the oven to 375 degrees F. Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper; sprinkle with 2 tablespoons flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140 degrees F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes. Add the mushrooms and 1/4 teaspoon salt to the skillet and cook until golden brown, about 8 minutes. Add the remaining 1 tablespoon flour and cook, stirring, 1 minute. Add the broth and marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 teaspoons lemon juice and the parsley. Heat the remaining 1 tablespoon olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 teaspoons lemon juice and season with salt and pepper. Slice the pork. Serve with the mushroom sauce and spinach.
Deep-Fried Beef Chimichangas with Guacamole 3 ripe avocados 1 large red onion, diced 2 serrano chiles, stems and seeds removed and chopped (use gloves to handle these) 1/4 cup freshly chopped cilantro leaves 1/4 cup fresh lime juice (1 or 2 limes depending on size) 3 ripe tomatoes, seeds removed and diced 3 cloves garlic, roughly diced Salt and freshly ground black pepper 12 large flour tortillas 1 1/2 cups shredded Monterey Jack cheese 1 liter vegetable or canola oil 2 tablespoons olive oil 1 large red onion, sliced 3 pounds ground beef 1 (6-ounce) can tomato paste 4 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons celery salt Salt and freshly ground black pepper Instructions: Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine. Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer. In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.
Baked Pancetta & Butternut Squash Risotto One 4-ounce container diced pancetta 2 tablespoons salted butter 2 cloves garlic, minced 1/2 medium onion, diced finely 1 tablespoon fresh sage leaves, chopped 1 tablespoon fresh thyme leaves 1 1/2 cups Arborio rice 1 small butternut squash, peeled, seeded and diced (about 4 cups) 5 cups low-sodium chicken broth 1/2 cup white wine, such as Sauvignon Blanc Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan, plus extra for garnish 2 tablespoons fresh parsley, chopped, plus extra for garnish Juice of 1 lemon Instructions: Preheat the oven to 400 degrees F. In an ovenproof skillet with a tight-fitting lid, add the pancetta and cook over medium heat until browned and crispy, about 8 minutes. Remove to a paper towel-lined plate to drain. To the pancetta drippings, add the butter and melt. Add the garlic and onion and cook until just translucent, about 4 minutes. Add the sage and thyme, then stir in the rice and cook, stirring, until the rice is well coated in the butter and pancetta drippings. Add the squash, broth and wine, then sprinkle with salt and pepper and stir. Bring to a simmer, cover with the lid and place in the oven. Bake until the liquid is absorbed and the rice is tender, 45 to 60 minutes. Carefully remove from the oven. Add the Parmesan, parsley and lemon juice, then stir until creamy. Sprinkle with the crispy pancetta and some more grated Parmesan and chopped parsley.
Grapefruit and Passion Fruit Curd on the Half Shell 4 whole grapefruits plus 1 segmented grapefruit, chilled 2 gelatin sheets 3/4 cup passion fruit purée 2 whole large eggs plus 4 large egg yolks 1/2 cup sugar 1 vanilla bean, seeds scraped and pod reserved 4 ounces (1 stick) unsalted butter, cut into 1/2-inch cubes Instructions: Slice the whole grapefruits in half and scoop the flesh into a blender (reserve the grapefruit shells for later). Blend the flesh until fully combined. Pour through a sieve into a container and add the gelatin sheets. Add the passion fruit purée and stir to combine. Meanwhile, combine the eggs and egg yolks in a medium saucepan. Add the purée and sugar to the pan and place over medium heat, whisking constantly to keep the curd smooth. Cook until the curd has thickened to a velvety texture, about 5 minutes, then whisk in the vanilla seeds and pod. Whisk in the butter, then strain through a sieve into a bowl set over an ice bath. Whisk until cooled to room temperature. Using a 2-ounce ladle, carefully pour into the grapefruit shells and place on a sheet tray. Refrigerate until chilled and set, about 2 hours. Garnish with the grapefruit segments just before serving.
Baked Cheese Grits 1 cup grated Gruyere 1/3 cup grated Parmesan 1/4 cup plus 2 tablespoons butter 4 cups water 1 teaspoon salt 1 cup quick grits (not instant) 1 egg 1/3 cup heavy cream 1 teaspoon freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter. Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes. Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.
Grilled Gin and Tonic 1/2 cup sugar 2 sprigs mint 2 thick slices lime One 2-inch piece cucumber, chopped 4 dashes bitters Ice 4 ounces gin, such as Tanqueray Tonic water Cucumber spear, for garnish Instructions: For the mint simple syrup: Combine the sugar and 1/2 cup water in a small saucepan over medium heat. When the sugar dissolves, turn off the heat, add the mint sprigs and let cool. Strain into a clean jar. Can be stored in the refrigerator for a week. For the gin and tonic: Heat a grill pan and grill the lime slices on both sides, just until it gets nice grill marks but is still firm. Cut 1 lime slice into pieces and put it into the bottom of a cocktail shaker or mixing glass along with the chopped cucumber, bitters and 1 tablespoon mint simple syrup. Muddle to mash all the solids. Add ice to the glass and pour over the gin. Shake or stir to get the gin cold. Strain into a martini glass (or over ice in a tall glass) and top with a splash of tonic water. Garnish with the grilled lime slice and cucumber spear.
Lighter Spaghetti and Meatballs 1 slice whole-wheat sandwich bread, ground into coarse crumbs 8 ounces ground sirloin 1 medium onion, chopped 1 portobello mushroom, stem removed and chopped 4 garlic cloves, chopped 1/4 cup fresh parsley leaves 1 large egg white Kosher salt and freshly ground black pepper Freshly grated nutmeg 2 tablespoons olive oil 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand 1/2 cup low-sodium beef broth 1 small bunch fresh basil 3 sprigs fresh thyme 8 ounces whole-wheat spaghetti Parmesan, for serving, optional Instructions: Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate. In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked. Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.
Ginger Pancakes with Peach Topping 1 cup all-purpose flour 2 tablespoons ground ginger 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons butter, melted 1 tablespoon sugar 1 1/4 cups buttermilk 1 egg, lightly beaten 2 ripe peaches, seeded and sliced 1/2 cup sugar 1/4 cup water 1/4 teaspoon ground cardamom Juice of 1/2 lemon Instructions: Combine the flour, ginger, salt and baking soda in a mixing bowl. Stir with a fork until the dry ingredients are well mixed. Add the melted butter, sugar, buttermilk and egg all at once and stir only until the batter is completely moistened but still lumpy. Heat a greased griddle or skillet over medium heat. Using a serving spoon, drop about 1 1/2 tablespoons batter onto the griddle. (The batter is thick, so you may have to spread it a little with the back of the spoon after dropping onto griddle). Cook over medium heat, and turn the pancakes as soon as they hold together when you slide a spatula under them. Keep pancakes warm in a low oven until ready to serve and top with a spoonful of Peach Topping. Put the sliced peaches in a saucepan and add the sugar, water and cardamom. Cook over medium heat, stirring often, for about 10 minutes, or until the fruit is soft and syrup is thick. Taste and add more sugar if the fruit is too tart. Remove from heat and stir in the lemon juice. Place a spoonful of peaches onto Ginger Pancakes.
Mashed Potatoes with Smoked Paprika and Chives 1 pound butter, slightly softened 2 tablespoons smoked paprika Kosher salt and freshly ground black pepper 6 pounds Yukon gold potatoes, peeled and cut into large dice Kosher salt 2 cups milk 1 cup heavy cream Small bunch chives, thinly sliced Freshly ground black pepper Instructions: For the smoked paprika butter: Combine the butter, paprika, salt and pepper in a bowl. Roll into a log, wrap in waxed paper or parchment and refrigerate until very cold. For the mashed potatoes: Put the potatoes in a large pot, cover by 2 inches with cold water and add 2 tablespoons kosher salt. Bring to a boil and cook until fork-tender, about 35 minutes. Drain the potatoes, run through a food mill set over a large bowl and rice until very fine. Combine the milk and heavy cream in a small saucepan and bring to a simmer over low heat. Put the potatoes back in the pot, place the pot back over low heat and, using a wooden spatula, stir the potatoes to dry them out. Begin adding the cold paprika butter little by little, vigorously stirring with a wooden spoon until the butter is incorporated. (Adding the cold butter slowly will create an emulsion.) Slowly stir in the warm milk mixture bit by bit, and then switch to a whisk and whisk until light and fluffy. Fold in the chives and season with salt and pepper.
Tom's Mom's Apple Pie 3 cups sifted all-purpose flour, plus extra for bench flour 1 tablespoon granulated sugar 2 teaspoons kosher salt 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces 1/2 cup cold lard (about 4 ounces), broken up into small pieces 2 teaspoons apple cider vinegar 1/3 cup cold water 1/4 cup light brown sugar 1/4 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 5 Granny Smith apples (about 1 3/4 pounds), peeled and cut into 1/4-inch slices 1 tablespoon fresh orange juice 2 tablespoons unsalted butter, cut into 1/4-inch pieces 8 ounces cold mascarpone 3/4 cup cold heavy cream 1/4 cup confectioners' sugar Instructions: For the pie crust: Place the flour, granulated sugar and salt in a food processor. Pulse once or twice to evenly incorporate. Add the butter and lard and pulse until the fat is broken down into pea-size pieces, 5 to 6 pulses. Add the cider vinegar and 1 tablespoon of the cold water and pulse to combine. Continue adding a tablespoon of water at a time and pulsing after each addition until the dough just comes together (you may not need the full 1/3 cup water). Remove the dough from the food processor and form a third of the dough (about 9 ounces) into a disk. Form the remaining two-thirds of the dough (about 1 pound) into another disk. Wrap the disks in plastic wrap and refrigerate at least 2 hours or up to overnight. Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Remove the dough disks from the refrigerator and let sit at room temperature for 10 to 20 minutes to take the chill off. For the filling: Combine the brown sugar, granulated sugar, cornstarch, cinnamon, salt, ginger and nutmeg in a small bowl. Set aside. Put the apple slices in a large bowl and stir in the sugar mixture and orange juice. Mix to combine. Dust a clean work surface with flour and roll out the larger disk of dough into a 13-inch round. Transfer to a 10-inch pie dish. Pour the apple filling into the shell and then evenly distribute the butter pieces over the apples. Roll out the second disk of dough into an approximately 11-by-10-inch rectangle. Cut the dough into six strips, about 11 inches long by 1 1/4 inches thick. Form a lattice top by laying 3 parallel dough strips vertically across the pie. Fold the middle strip of dough in half back over itself and lay one piece of dough horizontally across the middle of the pie, perpendicular to the other dough strips. Fold the original strip of dough back down. Next, lift the other two strips of dough and fold them back over themselves. Lay another strip of dough perpendicular to the folded-over dough pieces. Fold those pieces back down and repeat on the other side with the remaining piece of dough. Trim the dough around the edges of the pie dish so there is no more than a 1/2-inch overhang. Fold the bottom crust up and over the edges of the lattice top and crimp the edges together between your forefingers and thumbs. Place the pie on a baking sheet and transfer to the oven. Bake for 20 minutes. Remove the pie from the oven and cover the edges with foil or a pie crust shield. Return to the oven and continue to bake until the filling begins to bubble, another 35 to 40 minutes. Let cool at least 1 hour. For the mascarpone whipped cream: Combine the mascarpone, cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until the mixture forms soft peaks and is thick. Serve immediately or store in the refrigerator until ready to serve. (This can be made the day before.) Cut the pie into slices and top with the mascarpone whipped cream.
Martini Caruso 1 jigger (1 1/2 ounces) gin 1 ounce dry vermouth Splash green creme de menthe 4 fresh mint leaves Instructions: In a martini shaker, mix gin, dry vermouth, creme de menthe and some ice. Strain into 4 chilled cocktail glasses. Garnish the glasses with mint leaves.
Vegan Avocado Pudding 1/3 cup unsweetened coconut milk 2 tablespoons unsweetened Dutch-processed cocoa powder 2 tablespoons agave syrup 1 large ripe avocado, about 8 ounces, cut into chunks Pinch kosher salt Instructions: Whisk together the coconut milk, cocoa powder and agave syrup in a small bowl until combined. Transfer to a small food processor along with the avocado and salt and pulse until completely smooth and creamy, about 1 minute. Taste and adjust the sweetness with more agave syrup if needed. Divide between 2 small bowls. Serve immediately or cover with plastic wrap and refrigerate for up to 2 days.
Gina's White Sangria 1 magnum bottle Sauvignon Blanc, chilled 2/3 cup peach schnapps 1/4 cup honey 1 to 2 large Granny Smith apple, peeled, cored and diced 1 orange, sliced, plus slices, for garnish 1 lemon, sliced Ice cubes Club soda Instructions: Add all the ingredients to a large pitcher. Cover with plastic wrap and refrigerate for 3 hours for the flavors to meld. Add ice to wine glasses and add the sangria. Top with a splash of club soda and garnish with an orange slice.
Pollo Asado 1/2 cup olive oil 1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves) 1/4 cup lemon juice (save the juiced fruit) 1/4 cup lime juice (save the juiced fruit) 1 teaspoon salt 1 teaspoon black pepper 4 whole garlic cloves, peeled and smashed 16 whole chicken legs 2 whole onions, peeled and quartered 32 soft taco-size flour tortillas Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa Instructions: In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together. Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process. Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes. Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes. Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.
Spring Chicken Fricassee 4 poussin, about 12 to 14 ounces each, butterflied through the back bone Salt and pepper 2 tablespoons olive oil 1 tablespoon whole, unsalted butter 1/2 cup purple pearl onions, blanched and peeled 1/2 cup dry sherry 1 1/2 cups hot chicken stock 2 bay leaves 3 star anise 1 tablespoon grated ginger 1 tablespoon coriander seed 1 tablespoon cardamom seed 1/4 pound fresh morels, cleaned well, quartered 1/2 cup fresh new peas 1/2 pound pencil asparagus, woody stem removed 4 ounces creme fraiche 1/4 cup chopped chives Instructions: Season the poussin with a generous sprinkling of salt and freshly ground black pepper. Heat the olive oil together with the butter in a saute pan with straight sides (sauteuse) over medium heat. Add the poussin, without crowding, to the saute pan skin side down and cook slowly to brown the chickens to a golden brown color. Turn the chickens to brown the other side, add the pearl onions to caramelize with the chicken, and place a lid on the pan. Allow the chicken and onions to simmer together for 5 to 7 minutes. Add the dry sherry to the saute pan and cook down to reduce the liquid until almost evaporated. Add the hot stock together with the spices tied in cheesecloth into an herb bouquet garni. Let this simmer slowly over low heat for 30 to 35 minutes. After 20 minutes has gone by add the morels to the pan and continue to simmer all together for the remaining 15 minutes cooking time. Remove the chicken carefully from the pan, add the peas and asparagus to the stock and cook for 2 minutes. Stir in the creme fraiche and cook together for 2 more minutes before spooning the vegetables around the chicken and pouring the excess sauce into a sauceboat. Sprinkle chopped chives over everything and serve.
Champagne Cupcakes with Italian Buttercream 4 cups all-purpose flour 3 cups white sugar 5 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 2/3 cup milk 1 cup shortening 1/2 cup Champagne 1 tablespoon vanilla extract 8 egg whites 2 cups sugar 8 large egg whites 4 cups (2 pounds) unsalted butter, cubed, at room temperature 1 tablespoon vanilla extract Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners. In a very large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the milk, shortening, Champagne and vanilla. Beat on low to medium speed for about 30 seconds, or until just combined. Scraping the bowl constantly, beat on medium speed for 2 minutes. Add the egg whites and beat for 2 minutes. Fill the cupcake liners half full with batter and bake until the center springs back when touched, about 12 minutes. Cool before frosting. For the buttercream: Put the egg whites in the large mixing bowl of a stand mixer fitted with the whisk attachment. Put 1 1/2 cups sugar and 1/2 cup water in a heavy saucepan and bring to a boil over medium to high heat. Bring to a soft ball stage (240 degrees F), 4 to 7 minutes. Meanwhile, whip the egg whites at high speed until soft peaks form. With the motor running, gradually add the remaining 1/2 cup sugar, continuing to whip until medium peaks form. When the sugar water reaches 240 degrees F, raise the speed to high and gradually add in the sugar water to the egg whites in a thin stream to avoid cooking the egg whites. Leave the mixer on high for 2 minutes, and then reduce the speed to medium until the mixture has cooled to room temperature, 5 to 8 minutes. Once cooled, add the butter in increments, scraping the sides of the bowl with a rubber spatula. Add in the vanilla and whip. Pipe the buttercream on top of the cooled cupcakes.
Roasted Shrimp, Corn and Bacon Ramen Two 6-by-7-inch pieces kombu (dried kelp; about 3/4 ounce), rinsed 1 1/2 ounces bonito flakes 1 tablespoon vegetable oil 12 ounces large shrimp (16/20), peeled and deveined, sliced in half lengthwise, shells reserved 4 scallions, greens thinly sliced, whites left whole 8 dried shiitake mushrooms (about 3/4 ounce) 1 tablespoon mirin 2 teaspoons seafood seasoning, such as Old Bay 15 ounces fresh ramen noodles (you could use dry in a pinch) 4 ounces thick-cut bacon, cut into 1/2-inch strips 2 ears corn, kernels removed or 1 cup frozen corn, thawed Kosher salt Freshly ground black pepper Shredded nori, for garnish Instructions: For the dashi: Combine the kombu with 6 cups cold water in a medium pot and slowly bring to a simmer over medium heat, about 10 minutes; do not boil or the kombu will turn bitter. Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes. Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes. Strain into a bowl and discard the bonito flakes. For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat. Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown. Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside. Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions. Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate. Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper. Saute until the shrimp are cooked through, about 4 minutes. Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet. Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes. Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve.
Texas Sunrise (nonalcoholic) 8 oz. fresh orange juice 3/4 oz. maraschino syrup lime wedge cherry Instructions: Start by filling a glass with ice and pouring in 8 oz. fresh-squeezed orange juice. Add 3/4 oz. maraschino syrup and let it settle at the bottom. Garnish with a cherry and a lime wedge.
Steak and Eggs with Bubble and Squeak 1 small head cabbage, roughly chopped Chicken stock, as needed 1 butternut squash, split lengthwise and seeds scooped out Grapeseed oil, for drizzling Salt and freshly ground black pepper 1 1/2 pounds potatoes, peeled and quartered 1 egg Butter, for frying cakes 1 tablespoon minced fresh parsley 1 teaspoon salt 1/2 teaspoon white pepper Juice of 1 lemon Juice of 1 lime Four 4-ounce flank steaks or bison steaks 1 teaspoon grapeseed oil 1 teaspoon Sriracha 1 tablespoon vinegar 4 eggs Instructions: For the bubble and squeak: Preheat the oven to 350 degrees F. Add the cabbage to a pan, cover with chicken stock and bring to a boil. Lower the heat and simmer until tender, about 1 hour. Drizzle the squash halves with the oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool. Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher. For the steaks: In a bowl, mix together the parsley, salt, pepper and lemon and lime juice. In a shallow bowl, cover the steaks with the sauce and marinate for 30 minutes. Measure out 2 cups of the mashed potatoes, 1 cup of the cooked cabbage and 1 cup of the roasted squash into a large bowl (save the remaining vegetables for another use). Add the egg and some salt and pepper and mix well. Form into four equal cakes, each about 1 inch thick. To cook the cakes, heat a saute pan over medium-high heat. Add some butter and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm. For the poached eggs: Heat 8 cups water and the vinegar in a pot until simmering. Carefully crack the eggs into the water and cook for 3 minutes. Remove the eggs with a slotted spoon and place on a plate or into soup cups until plating. To cook the steaks, heat a thick-bottom pan over high heat until smoking. Remove the steaks from the marinade. Reduce the heat to medium, add the oil and steaks and cook for 3 minutes on each side. Set the steaks aside on a plate to rest for 2 minutes. Add the Sriracha to the pan and stir to create a pan sauce. Slice the steaks on the bias. Place a bubble and squeak cake on each plate followed by some sliced steak. Top with a poached egg and finish with the pan sauce.
Butter-Basted Turkey and Gravy One 14-to-16-pound turkey, innards for stuffing, neck reserved for gravy Kosher salt and freshly ground black pepper Stuffing, optional 2 sticks (16 tablespoons) unsalted butter, melted 6 large cloves garlic 2 medium carrots, sliced 3 medium yellow onions, sliced 8 cups low-sodium chicken stock 1/2 cup dry sherry 2 tablespoons Dijon mustard 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 500 degrees F. Stuff the turkey: Place the turkey on a flat surface, season with salt and pepper on the inside and out and stuff the cavity with stuffing if using. Tie the legs closed with a strong piece of kitchen twine or string by wrapping them around and around the drumsticks and pulling them closed like you're tying a shoe. Prepare the turkey: Soak 1 large double-layered piece of cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breast meat with the cheesecloth to keep it moist for the first part of cooking, tucking it into the natural crevices of the bird to keep it in place. Arrange the garlic, carrots and onions in the bottom of a roasting pan and arrange the turkey on the roasting pan right above them. Place the pan in the center of the oven and roast for 20 minutes. Lower the oven to 350 degrees F and count about 12 minutes per pound of the turkey weight. After about 2 hours, take the turkey out, gently remove the cheesecloth from the top of the breasts, baste the turkey with any pan juices, rotate the pan halfway and return to the oven. Place the turkey neck and the chicken stock in a medium pot and simmer gently on the stove as the turkey finishes cooking. Reduce the stock by about half. How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 160 to 165 degrees F when tested with a thermometer. The thigh juices should also be clear, not pink. When done, remove the bird from the oven, transfer to a flat surface and allow it to rest, breast side down, for 30 minutes. Why rest the turkey breast side down after cooking it breast side up? So the juices flow back through the meat as it sits. Make the gravy: Place the roasting pan over the burners of the stove, whisk in the sherry and mustard to the pan and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off the bottom of the pan as the sherry reduces almost completely. Strain the neck out from the stock and add the stock to the roasting pan. Simmer over medium heat, 3 to 5 minutes. Reduce further until the mixture starts to thicken. Puree half of the gravy (with the cooked vegetables) in a blender until smooth, and then stir back into the gravy. The vegetables are a natural thickener that is healthier and lighter than the classic cornstarch or flour! Stir in the vinegar. Taste for seasoning. Carve the turkey and serve with the gravy.
Chicken with Peruvian Chile Sauce Vegetable oil cooking spray 1 (4 to 5 pound) chicken, cut into 8 pieces 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 1 slice whole wheat sandwich bread, crust removed, cut or torn into 1/2-inch pieces 3/4 cup half-and-half 2 tablespoons vegetable oil 1 large or 2 small shallots, sliced 2 cloves garlic, crushed 1 cup low-sodium chicken broth 2 cups (6 ounces) crumbled queso fresco or mild feta cheese 1/2 cup finely grated Parmesan 1/2 cup chopped walnuts, plus 1/3 cup toasted (see Cook's Note) 1 tablespoon Aji Amarillo paste (found in Latin markets or the Hispanic section of grocery stores) 1/2 teaspoon turmeric 4 teaspoons kosher salt 1/2 tablespoon chopped fresh cilantro or flat-leaf parsley leaves Instructions: For the chicken: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Rub the chicken on all sides with the oil and season with salt and pepper. Arrange the chicken pieces in a single layer on the prepared baking sheet. Bake until a meat thermometer inserted into the thickest part of each piece of chicken registers 160 degrees F, 35 to 45 minutes. Let the chicken rest for 15 minutes. For the sauce: Place the bread and half-and-half in the bowl of a food processor. Allow the bread to soak up the liquid, about 10 minutes. In a 10-inch nonstick skillet heat the oil over medium-low heat. Add the shallots and cook, stirring occasionally, until soft, 3 to 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Cool slightly and add to the food processor with the soaked bread. Add the broth, cheeses, 1/2 cup walnuts, Aji Amarillo paste, and turmeric. Blend until smooth. Pour the sauce back into the skillet and bring to a simmer over medium heat. Simmer until slightly thickened, about 5 minutes. Season with salt. Spoon some of the sauce on a platter and arrange the chicken on top. Sprinkle with the remaining toasted walnuts and cilantro (or parsley, if using) and serve. Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Colossal Club Sandwiches 18 slices sandwich bread 12 slices bacon, cut in half 1/2 cup mayonnaise 1 tablespoon prepared basil pesto 1 tablespoon prepared sun-dried tomato pesto (or just a couple of pureed sun-dried tomatoes) 1 pound shaved roast beef 6 slices Cheddar (sandwich slices) Green leaf lettuce 3 large red tomatoes, sliced thick Avocado slices 1 pound shaved ham 1 red onion, sliced very thin Chips, for serving Instructions: Toast the bread in the toaster until light golden brown. Set aside. Fry the bacon until just barely crisp, and then drain on a paper towel. Set aside. Mix together 2 tablespoons of the mayonnaise with the basil pesto. In a separate bowl, mix an additional 2 tablespoons mayonnaise with the sun-dried tomato pesto. To make one sandwich: Spread 2 pieces of toast with basil pesto mayo. On one piece of bread, lay some roast beef on top of the pesto mayo, then top with a slice of cheese and some lettuce. On the other piece of bread, lay the slices of tomato on top of the pesto mayo. Top with some avocado and bacon. Lift the second slice of bread and place it, ingredient-side down, on top of the first piece of bread. For the second layer: On the top of the top piece of bread, spread the sun-dried tomato mayo. Spread one side of the third piece of bread with sun-dried tomato mayo. Place ham, cheese, red onion and lettuce on top. Top with bacon slices. Place this piece of bread, ingredient-side down, on top of the first piece of bread. Use a sharp knife to cut the sandwich in half (on the diagonal) then again in fourths. (Use large toothpicks to secure if needed.) Serve with chips!
Loaded Egg Sandwich 1/2 cup frozen waffle fries, hash browns or Tater Tots 2 slices thick-cut bacon 2 slices sharp cheddar cheese 1 tablespoon unsalted butter, at room temperature, plus more for the bun 1 tablespoon hot sauce 1 extra-large egg Kosher salt 1 brioche bun, split Sliced avocado and chopped pickled hot peppers, for topping Instructions: Spread the waffle fries (or other frozen potatoes) on a baking sheet and bake as the label directs. Lightly smash the fries with a spatula and push together to form a circle about the diameter of the bun; set aside on the baking sheet (keep the oven on). Meanwhile, cook the bacon in a small nonstick skillet over medium heat, turning, until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each piece in half. Wipe out the skillet. Lay the cheese slices on the fries and return to the oven until melted, about 2 minutes. Meanwhile, melt the butter in the skillet over medium heat. Add the hot sauce and swirl to combine. Crack the egg into the skillet and cook until it starts setting, about 30 seconds. Season with salt and spoon the butter mixture over the egg white until it starts to turn orange-red, about 30 seconds. Cover and cook until the egg white is set, about 1 more minute. Toast the bun and spread with butter. Slide the cheesy waffle fries onto the bottom bun. Top with the bacon, avocado, egg, peppers and the top bun.
Smorritos 4 small flour tortillas 1 cup marshmallow spread 2 banana, sliced 1 cup chocolate chips 4 graham crackers broken into small pieces 1 cup caramel sauce 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Instructions: Preheat grill to medium heat. Place a tortilla onto a flat surface. Spread about a 1/4 of the marshmallow spread onto the tortilla. Layer with a 1/4 of the sliced bananas then sprinkle a quarter of the chocolate chips and graham cracker pieces on the lower third of the tortilla. Fold the tortilla up like a taco then wrap with a layer of foil. Repeat process with remaining ingredients. Place on the grill or in a preheated 375 degree F oven for 6 minutes turning after 3 minutes. Combine all ingredients in a small bowl. Mix well to combine and serve with smorittos.;
Chive and Scallion Sauce 1 tablespoon extra virgin olive oil 5 scallions, thinly sliced, white part only 1 tablespoon chopped fresh garlic 1/4 cup champagne vinegar 1/2 cup chardonnay or other full bodied dry white wine 1/2 cup evaporated skim milk 1 teaspoon cornstarch mixed with 1 tablespoon water 6 chives, snipped Salt and ground white pepper to taste. Instructions: In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture. Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
Skirt Steak With Roasted Root Vegetables 1 sprig rosemary plus 1/2 teaspoon chopped leaves 5 medium carrots, halved lengthwise 5 medium parsnips, halved lengthwise 3 teaspoons Worcestershire sauce 2 1/2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 clove garlic, minced 1 1/2 pounds skirt steak, cut into 4 pieces Instructions: Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes. Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks. When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices. Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g
Broiled Tilapia with Mustard-Chive Sauce Vegetable oil cooking spray 4 (5 to 6-ounce) tilapia fillets Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper 1/4 cup plain, full-fat Greek yogurt 2 teaspoons agave nectar or honey 1 teaspoon Dijon mustard 1/4 cup lemon juice (from 1 large lemon) 2 tablespoons chopped fresh chives Kosher salt and freshly ground black pepper Instructions: For the fish: Preheat a broiler. Spray a small baking sheet or flameproof baking dish with vegetable oil cooking spray. Set aside. Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly. For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste. Transfer the tilapia to a serving platter and drizzle with the sauce.
Spicy Cold Soba Noodles 1/3 cup soy sauce 2 tablespoons brown sugar 1 tablespoon molasses 3 tablespoons sesame oil 3 tablespoons tahini 3 tablespoons chili oil 3 tablespoons balsamic or red wine vinegar Salt 1/2 pound soba or Japanese buckwheat noodles 1/2 bunch scallions, white and green parts, thinly sliced Instructions: Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired. Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.) Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.
Plum Apricot Crisp 1/4 cup roughly chopped walnuts 1/4 cup old fashioned oats (not instant) 1/4 teaspoon cinnamon 3/4 cup flour 1/3 cup light brown sugar 1 tablespoon sugar 4 tablespoons unsalted butter 2 1/2 pounds plums and apricots, quartered and pits removed 1/2 cup sugar, plus 2 tablespoons 3 tablespoons all-purpose flour Instructions: Preheat oven to 400 degrees F. Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside. Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream. Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.
Slow Cooked Pork Sandwiches with Spicy Apricot Mustard 1 pork tenderloin Kosher salt and freshly ground black pepper 1 tablespoon fennel seeds 5 cloves garlic, smashed 5 pickled pepperoncini peppers 4 sprigs fresh rosemary 1/4 cup plus 3 tablespoons extra-virgin olive oil 1/2 cup apricot jam 1/2 cup spicy brown mustard 2 tablespoons dill pickle juice 1 large baguette 1 cup pickled red onions, store-bought or homemade 4 cups arugula Instructions: Preheat a sous vide machine in a water bath to 140 degrees F. Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes. Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside. Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside. Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long.
Waldorf Chicken Salad Panini One 2 1/2- to 3-pound whole chicken, giblets removed and rinsed 3 tablespoons olive oil Kosher salt and freshly cracked black pepper 4 cloves garlic, roughly chopped 2 carrots, roughly chopped 1 celery stalk, roughly chopped, plus 1/2 cup 1/4-inch-diced celery 1/2 lemon, sliced 1/2 onion, roughly chopped 2 fresh thyme sprigs, leaves removed 1 cup mayonnaise 1/2 cup whipped cream cheese 2 tablespoons lemon juice 3/4 cup seedless purple grapes, halved 1 Gala (or other crisp) apple, cored and cut into 1/4-inch dice 1/4 cup coarsely chopped toasted walnuts 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh tarragon One 16-ounce herbed focaccia, cut into equal quarters Instructions: Preheat the oven to 375 degrees F. Pat the chicken dry with paper towels. Rub the exterior and cavity liberally with the olive oil. Sprinkle with salt and pepper. Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme. Tie the legs tightly with kitchen twine and fold the wing tips under the breasts. Place on a roasting rack in a deep pan and into oven. Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours. Remove and cool. Once cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely. Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper. To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press. Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process. To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp serrated knife and arrange on serving plates. Enjoy immediately.
Branzino with Rock Shrimp, Calamari, Wilted Frisee and Gem Lettuce and Haricots Verts 2 large egg yolks 1 1/2 tablespoons white wine vinegar 1 cup canola oil, plus more for oiling the pan and frying 4 cloves garlic, thinly sliced, plus 3 whole cloves garlic Kosher salt 1 pound haricots verts 2 small heads frisee, stems removed 2 heads little gem lettuce, leaves separated 1/2 head radicchio, cored and sliced 4 branzino fillets, skin on, cut on either end diagonally Extra-virgin olive oil, for cooking 1 shallot, diced 8 ounces calamari tubes and tentacles, cleaned, tubes sliced into rings 8 ounces rock shrimp 1/2 cup white wine 1/4 cup capers, drained 1 small bunch fresh parsley, stems removed Micro parsley, for garnish Instructions: Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Smash the whole garlic cloves and add to the food processor. Process until smooth and set aside. Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricots verts to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Remove the haricots verts and immediately plunge into the ice bath, then set aside. Add the frisee, gem lettuce, radicchio and haricots verts to a bowl and set aside. Pat the skin dry on the fish and score the skin. Heat a large nonstick saute pan with olive oil over medium-high heat. Place the fish skin-side down into the pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes. Remove the fish to a sheet tray lined with a rack, skin-side up. To the same pan, add the shallot, calamari and rock shrimp. Cook for 3 to 4 minutes. Add the wine and cook until reduced by half. Add 2 tablespoons of the garlic aioli and toss to combine. Add the contents of the pan to the bowl with the haricots verts and lettuces. Toss everything together to combine. The lettuces will wilt slightly. Taste for seasoning. Set up a deep-fryer with canola oil and heat to 350 degrees F. Line a plate with a paper towel. Fry the capers, thinly sliced garlic and parsley until crispy, 1 to 2 minutes. Drain on the paper towel. To plate, place down the wilted salad, followed by the fish, skin-side up, and garnish with the fried capers, garlic chips, fried parsley and micro parsley.
Grilled Burgers 1 1/2 pounds ground beef chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 4 soft hamburger buns Assorted toppings Instructions: Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4 1/2-inch-wide patty about 3/4 inch thick. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation (this prevents the patties from bulging as they cook). Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties indentation-side up until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the burgers to a plate and let rest 5 minutes so the juices redistribute. Serve the burgers on the buns; top as desired.
Chewy Coffee Cookies 3 tablespoons coffee beans 1/3 cup turbinado sugar 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1 stick unsalted butter, at room temperature 1 cup packed dark brown sugar 1 large egg 2/3 cup confectioners' sugar 2 to 4 teaspoons milk or water Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined. Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely. Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.
Cornbread Sticks 6 tablespoons unsalted butter (2 tablespoons melted) 1 small red jalapeno pepper, seeded and finely chopped 2 scallions, thinly sliced 1 clove garlic, minced 1/2 teaspoon salt, plus more to taste 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 teaspoon sugar 1/2 teaspoon baking soda 1 cup buttermilk, shaken 1 large egg 1 cup grated sharp cheddar cheese Instructions: Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly. Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick). Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.
Cranberry Walnut Tartlets 8 tablespoons (1 stick) unsalted butter, softened 1 cup plus 6 tablespoons confectioners' sugar, sifted 1 egg 1 teaspoon salt 1 3/4 cup all-purpose flour 1 cup sugar 1 cup light corn syrup 4 large eggs, lightly beaten 4 tablespoons (1/2 stick) unsalted butter, melted 1 orange, zested 2 cups walnuts, coarsely chopped 2 cups fresh or frozen cranberries Instructions: Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters. Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days. Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour. Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool. Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries. Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.
Pippies Wok Tossed With Chile and Asian Basil: Nhieu Xao Rau Que 1 lemongrass stalk, bruised and sliced into 5 cm lengths 17 1/2 ounces/ 500 g pippies (cockles) 1 tablespoon sugar 1 1/2 tablespoons oyster sauce 1/2 tablespoon fish sauce 1 tablespoon vegetable oil 3 cloves garlic, finely diced (1 tablespoon) 1 tablespoon finely diced red shallots 1/2 tablespoon potato starch, mixed with 1 tablespoon water 2 long chiles, finely sliced 1/2 teaspoon pepper 2 handfuls Asian basil leaves Instructions: In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes. In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside. Now strain the pippies, reserving its broth. Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute. Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch. Now add chile, pepper and lastly the Asian basil then toss through. Eat with beer.
Meatball Sub on a Stick 1/4 cup olive oil 2 teaspoons Italian seasoning Pinch kosher salt 3 cloves garlic, smashed 1/2 loaf Italian bread, cut into 1-inch cubes 24 frozen mini meatballs, heated through according to package instructions 24 leaves fresh basil 24 mini fresh mozzarella balls (1/2-ounce size or ciliegine) Grated Parmesan, for serving Warm marinara sauce, for serving Instructions: Preheat the oven to 375 degrees F. In a small pot over medium heat, add the olive oil, Italian seasoning, salt and garlic. Bring to a simmer and simmer for 5 minutes. Transfer the oil mixture to a large bowl and toss with the bread cubes. Spread the cubes in an even layer on a baking sheet and bake until golden brown, about 10 minutes. Skewer a bread cube followed by a meatball, basil leaf and mozzarella ball, then repeat so there is 2 of everything on the skewer. Repeat with the remaining skewers. Line up the skewers on a platter and sprinkle with grated Parmesan. Serve with warm marinara sauce for dipping.
Frittata 1 tablespoon olive oil 1/2 onion, chopped 1/2 red or green bell pepper, chopped 1 cup boiled potatoes, chopped 1/2 cup leftover cooked chopped ham, chicken, turkey or sausage 6 eggs, lightly beaten 1/4 cup cream Salt and pepper 2 tablespoons chopped parsley, basil or cilantro 1/2 cup grated cheddar, Monterey jack or mozzarella Instructions: Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2-3 minutes until the frittata puffs.
Flower Cupcakes 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature 3 cups sugar 6 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 3/4 pound (3 sticks) unsalted butter, at room temperature 1 pound cream cheese, at room temperature 3/4 pound confectioners' sugar, sifted 1 1/4 teaspoons pure vanilla extract Instructions: Heat the oven to 350 degrees F. Line muffin pans with paper liners. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.
Homemade Chicken Stock 1 chicken back and breastbone 8 sprigs parsley 3 stalks celery, halved 1 carrot, halved 1 clove garlic, halved 1 medium onion, halved 1 medium tomato, halved 8 black peppercorns 2 bay leaves Instructions: Put the chicken back and breastbone, parsley, celery, carrots, garlic, onions, tomatoes, peppercorns and bay leaves in a large (6-quart) pot. Add water to cover completely, and bring to a boil over medium-high heat. Reduce the heat to low and cook at a bare simmer, skimming the scum from the surface periodically and adding additional hot water as needed to keep the ingredients submerged, until the stock is flavorful, about 1 1/2 hours. Strain the stock through a fine-mesh sieve, and then divide it between two containers to cool quickly. Let cool completely before freezing or refrigerating. The stock keeps for about 1 week in the refrigerator and for many months in the freezer.
Catalan Shredded Salt Cod Salad 1 pound boneless dried salt cod 1 small red or green pepper, cored, seeded, and cut into thin rings 1/2 large red onion, thinly sliced and separated into rings 1 large, firm, ripe tomato, thinly sliced 1/3 cup fruity Spanish olive oil 1/4 cup red wine vinegar 4 large cloves garlic, finely chopped 1/2 teaspoon freshly ground black pepper Salt, if necessary, to taste 1/2 cup oil cured black olives 3 hard-boiled eggs, quartered 1/2 small bunch oregano, leaves only, finely chopped Instructions: To prepare the salt cod, rinse it well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 5 or 6 times, until softened and mild (24 to 48 hours, depending on how stiff and salty it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe. Drain and press the cod with your fingers to extract as much water as possible. Shred the cod by hand into thin strips and transfer it to a large bowl. Add the pepper rings, onion, and tomato to the bowl and toss together gently. In another bowl, combine the oil, vinegar, garlic, pepper, and if desired, a little salt (the salt cod is usually still quite salty; taste it to determine if the vinaigrette needs any salt). Whisk the vinaigrette together until thoroughly blended. Using your hands, toss the salad with the vinaigrette until all the ingredients are coated. Transfer the salad to a platter and garnish the edges with olives and wedges of hardboiled egg. Scatter the oregano over the dish.
Veal Marsala with Egg Fettuccini 1 1/2 pounds veal cutlets for scaloppini, from the butcher counter Salt and pepper 1/2 cup flour, a couple of scoops 4 tablespoons butter 1/4 cup extra-virgin olive oil, 4 turns of the pan total 1 large or 2 small shallots, chopped 24 crimini (baby portobello) mushrooms, thinly sliced 1 cup Marsala 1/2 cup beef stock, from canned soups aisle 1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente Finely chopped flat leaf parsley, for garnish Instructions: Season veal with salt and pepper. Place a large piece of plastic food wrap on a cutting board or work surface. Arrange veal between cutlets on the plastic wrap. Cover veal with additional plastic wrap and a sheet of waxed paper. Gently pound out veal with meat mallet or a small, heavy frying pan. Fold veal up in its plastic and waxed paper wrapper and set aside. Preheat a large skillet over medium high heat. Build an assembly line between the veal and the hot pan: veal, shallow dish with flour, butter and olive oil, pile of shallots and sliced mushrooms, Marsala and beef stock. Place a large platter over low heat on the burner adjacent to your veal pan. Warm it, then turn off the heat. Begin cooking the veal Marsala just before your egg fettucini goes into cooking water; the veal will take 12 minutes, the pasta 7 or 8. If you are serving the suggested side dishes or a salad, these dishes should be assembled before the veal. Dredge the veal lightly in flour. Saute cutlets in a single layer 2 minutes on each side. For each batch of veal, use 1 tablespoon extra virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Transfer cooked cutlets to the warm serving platter. If you have a 12 to 14-inch skillet, you should be able to make just 2 batches. Add another tablespoon extra-virgin oil and 1 tablespoon butter to the skillet. Add half of the chopped shallots and all of the sliced mushrooms to the pan and season with salt and pepper. Saute the shallots and mushrooms for 5 minutes. Add Marsala to the pan and bring up pan drippings. Add 1/4 cup beef stock and when it bubbles, add 1 tablespoon butter to the pan to gloss your sauce. Spoon mushrooms and Marsala down over the veal. Return the pan to the stove. Add remaining extra-virgin oil, butter and remaining shallots to the skillet. Cook shallots 1 to 2 minutes. Add remaining 1/4 cup beef stock to the shallots and add the egg fettucini to the pan. Toss fettuccini with broth and butter and season with salt and chopped parsley. Transfer pasta to a serving dish and serve with warm veal Marsala.
Grilled Swordfish with Preserved Lemon Gremolata 1 small white onion, minced 1 clove garlic, minced 1 tablespoon chopped fresh parsley 1 tablespoons chopped fresh oregano Zest and juice of 1/2 lemon 1/2 teaspoon paprika Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil Two 10- to 12-ounce swordfish steaks 1/2 cup extra-virgin olive oil 1/2 cup fresh flat-leaf parsley leaves 3 tablespoons minced Preserved Lemon, store-bought or recipe below 3 tablespoons minced pitted kalamata olives 1 tablespoon fresh oregano leaves Handful fresh basil leaves 2 cloves garlic, peeled and minced 4 Meyer lemons, halved 1/3 cup salt 1 bay leaf Water or freshly squeezed lemon juice, to cover Instructions: For the swordfish: Preheat a grill to medium-high heat. Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature. For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth. Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish. Rub the lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with water to cover. Seal and age in the refrigerator for at least 3 days and up to 2 weeks.
Cranberry-Orange-Nut Cookies 1 1/2 cups whole-wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped walnuts 1/2 cup chopped dried cranberries 1 cup plus 3 tablespoons sugar, divided 1/2 cup smooth, unsweetened applesauce 1/4 cup canola oil 1 tablespoon freshly grated orange zest 3 tablespoons orange juice Instructions: Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely. To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days. Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat
Wolfgang's Garlic Bread 10 to 15 cloves garlic, peeled and roughly chopped 1/2 cup basil leaves, roughly chopped 1 small sprig rosemary, leaves stripped and roughly chopped 2 medium sage leaves, roughly chopped Pinch chili flakes Salt 3/4 cup extra-virgin olive oil 1 loaf bread Grated Parmesan, optional Mozzarella cheese, optional Instructions: Preheat the oven to 500 degrees F. In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil. Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.
Lemon Lentils 1 1/4 cups vegetable oil 2 medium-size onions, halved and thinly sliced 4 pieces cinnamon stick, each about 2 inches long 2 pounds masoor dal lentils, picked over and washed 1 tablespoon chopped fresh ginger 5 cups chicken stock 5 cups hot water Salt 1 teaspoon cayenne pepper Juice of 1 lemon, plus the squeezed, seeded skin and pulp 1 small onion, peeled and chopped 1 garlic clove, peeled and finely chopped 1 hot green chile, chopped with seeds 4 bay leaves, crumbled 2 tablespoons chopped fresh coriander leaves Instructions: Heat 3/4 cup of the oil in a large, deep saucepan over medium-low heat. When hot, add the sliced onions and cook stirring until they soften. Add the cinnamon, lentils, and ginger to the pan and cook, stirring often, about 10 minutes. Add the stock and 5 cups hot water, salt to taste, and cayenne pepper. Bring to the boil, then simmer about 10 minutes. Add the lemon juice and squeezed shell and cook about 50 minutes longer, stirring often. Heat the remaining 1/2 cup oil in a small pan and add the chopped onion, garlic, chile, and bay leaves. Cook, stirring until the onion is browned. Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot.
Cumin Grilled Chicken Breasts Nonstick cooking spray 4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness 2 teaspoons olive oil 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper Instructions: Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired. Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium
Tex-Mex Meatball Soup Kosher salt 8 ounces ditalini pasta 2 tablespoons salted butter 2 tablespoons olive oil 1 large onion diced 2 tablespoons chili powder 1 tablespoon ancho chile powder 4 cloves garlic, minced 2 red bell peppers, diced 2 poblano peppers, diced A pinch of freshly ground black pepper One 10-ounce can diced tomatoes and green chiles One 4-ounce can green chiles 1 tablespoon adobo sauce from chopped chipotles 6 cups vegetable or chicken stock One 32-ounce bag frozen 1/2-ounce meatballs 2 limes, 1 juiced, 1 cut into wedges, for serving 1 cup sour cream 1 cup crumbled Cotija 1/4 cup chopped fresh cilantro Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside. Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and cook for a couple of minutes until translucent. Next, add the chili powder, ancho powder, garlic, bell peppers, poblano peppers, black pepper and some salt and cook, stirring, until the onions and peppers have softened, 3 to 4 minutes. Stir in the canned tomatoes and green chiles, canned green chiles and adobo sauce. Add the stock and meatballs and bring to a boil. Reduce to a simmer and cook for 10 minutes to help build the flavor. Turn off the heat and stir in the lime juice. Adjust the seasoning as needed. To serve, add some of the pasta to a bowl and ladle over the soup. Spoon over some sour cream, add a sprinkle of Cotija and chopped cilantro and serve with a lime wedge.
Black and White and Red All Over Sodas 2 tablespoons chocolate syrup, 2 big squirts 2 tablespoons half-and-half or cream, a glug 2 tablespoons juice from maraschino cherries in a jar 8 to 10 ounces cold seltzer water Large scoop vanilla ice cream Whipped cream in a canister, for the loop-de-loop on top Maraschino cherry, for top of the loop-de-loop Instructions: Place a fountain glass on a dessert plate (to catch the overflow). Place a fountain glass on the plate and pour in the chocolate syrup, half-and-half or cream and cherry juice. Over-pack a scoop with ice cream and hang it on the side of the glass. Mix with a long spoon and fill glass with seltzer. Top ice cream with a loop-de-loop of whipped cream and a cherry. Serve with a straw and the long, mixing spoon. Yum-o!
Fried Fish with Carrot Escovitch 2 tablespoons vegetable oil 3 cloves garlic, peeled and thinly sliced 1 fresh bay leaf One 1-inch piece ginger, finely minced 1/2 Scotch bonnet chile, seeded and thinly sliced 1/2 cup distilled white vinegar 1 cup pineapple juice 1/4 cup sugar 1 tablespoon soy sauce 3 carrots, peeled and julienned (about 2 cups) 3 scallions, greens only, thinly sliced on the bias 1 Fresno chile, seeded and julienned 1 red onion, thinly sliced Vegetable oil, for frying 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground allspice 1/2 cup cornstarch Four 4- to 6-ounce black sea bass fillets, skin scored to create a 1/4-inch diamond pattern Kosher salt 1 cup fresh cilantro leaves Instructions: For the vinaigrette: Set a medium skillet over medium heat. Add the vegetable oil and swirl to coat. Add the garlic, bay leaf, ginger and Scotch bonnet and cook until aromatic, about 2 minutes. Add the vinegar and bring to a boil; then add the pineapple juice, sugar and soy sauce. Taste and adjust the seasoning. For the escovitch salad: Pour the warm vinaigrette over the carrots, scallions, Fresno chiles and red onions and let the vegetables marinate while frying the fish. For the fried fish: Fill a wide, straight-sided pan or Dutch oven with about 2 inches of oil and heat the oil to 400 degrees F. Add the coriander, cumin and allspice to a dry skillet and toast over medium heat until fragrant, 2 to 3 minutes. Mix the cornstarch with the toasted spices. Sprinkle the fish with salt and lightly coat each fillet in the seasoned cornstarch. Slide the fish into the oil and fry until golden brown, 4 to 5 minutes. Transfer the fish to a paper-towel-lined baking sheet and season with salt. Toss the marinated salad with the cilantro leaves. I love to serve this dish family-style, so I pour a generous amount of the salad and dressing onto the bottom of a platter, then I lay down the crispy fish and pile the remaining salad on top.
Chicken Mole Poblano 2 dried ancho chilies, stemmed and seeded 2 dried anaheim chilies, stemmed and seeded 2 dried chipotle chilies, stemmed and seeded 1/4 cup golden raisins 1/4 cup whole almonds 1/4 cup sesame seeds 1 tablespoon whole black peppercorns 1 cinnamon stick, preferably Mexican, broken in pieces 1 tablespoon dried oregano, preferably Mexican 4 sprigs fresh thyme, leaves only 3 tablespoons extra-virgin olive oil 2 onions, sliced 3 cloves garlic, chopped 2 serrano peppers, stemmed and seeded 6 plum tomatoes, chopped 2 ounces bittersweet chocolate, preferably Mexican, chopped 1 capon or large chicken, cut into 10 pieces 1 lemon, juiced Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 2 cups chicken stock 1 onion, thinly sliced 4 radishes, thinly sliced 1 lime, juiced Cilantro leaves, for garnish Cooked white rice, for serving Instructions: For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen). Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes. Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken. Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.
Cold Cucumber Salad 1 cup white vinegar 1 1/2 cups sugar 1 teaspoon celery seeds 1/4 cup vegetable oil Salt 5 small Kirby cucumbers, sliced (5 cups) 1 medium sweet onion, thinly sliced in rings 1 large red or yellow bell pepper, thinly sliced Instructions: In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes. In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.
English Trifle 6 cups pound cake scraps and crumbs 1 cup simple syrup (2 parts water, 1 part sugar brought to a boil and allowed to cool to room temperature) 1/4 cup sherry or orange flavored liqueur Vanilla Pastry Cream, recipe follows Brown Sugar Whipped Cream, recipe follows 1/2 cup nuts ground with 1/2 cup sugar 2 pints strawberries, cut up tossed with 1/4 of cup sugar 2 cups whole, 2%, or 1% fat milk 1/2 vanilla bean split lengthwise 6 egg yolks 2/3 cup granulated sugar 1/4 cup cornstarch 1 tablespoon unsalted butter 2 cups chilled heavy cream 2 tablespoons light brown sugar Instructions: In a large bowl toss together the cake scraps, simple syrup, and liquor to moisten the cake. In a trifle bowl or individual glass stemware, layer the ingredients in the following order: cake, Vanilla Pastry Cream, Brown Sugar Whipped Cream, nuts and strawberries, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and finely chopped nuts, or rosettes of whipped cream and strawberries. Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10 to 15 minutes. Whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least two hours. (The pastry cream can be made up to 24 hours in advance. Refrigerate until 1 hour before using.) Whip the cream and brown sugar until stiff.
Swordfish Schnitzel with Radicchio Salad 1/2 red onion, thinly sliced 2 8-ounce swordfish steaks (1 to 1 1/2 inches thick) 1/4 cup all-purpose flour 2 large eggs, lightly beaten 3/4 cup breadcrumbs Kosher salt and freshly ground pepper 4 slices thick-cut bacon 3 tablespoons extra-virgin olive oil, plus more as needed 1 head radicchio, torn into large pieces 1 small head butter lettuce, torn 2 tablespoons red wine vinegar 1 tablespoon spicy brown or Dijon mustard Instructions: Put the red onion in a small bowl and cover with ice water; set aside. Using a sharp knife, slice each swordfish steak in half horizontally to make a total of 4 thin swordfish steaks. Place the fish between 2 sheets of plastic wrap and gently pound to 1/4 to 1/2 inch thick with a meat mallet or heavy skillet. Divide the flour, eggs and breadcrumbs among 3 shallow bowls. Season the breadcrumbs with 1 teaspoon salt and a few grinds of pepper. Dredge the fish in the flour, shaking off any excess. Dip in the eggs, then coat in the breadcrumbs. Transfer to a plate. Cook the bacon in a nonstick skillet over medium-high heat, flipping, until crisp, 6 to 8 minutes. Remove to a paper towel\u2013lined plate. Spoon 2 tablespoons of the bacon fat into a small bowl. Add the olive oil to the skillet and return to medium heat. Add 2 swordfish steaks and cook until crisp, 2 to 3 minutes per side. Remove to a rack set on a baking sheet. Add more olive oil to the skillet if needed and repeat with the remaining 2 swordfish steaks. Combine the radicchio and butter lettuce in a large bowl. Crumble the bacon into the salad. Drain the red onion, pat dry and add to the salad. Whisk the vinegar and mustard with the reserved bacon fat; toss with the salad. Divide the swordfish and salad among plates.
Chocolate-Marshmallow Pie 12 whole chocolate graham crackers, roughly broken 3 tablespoons granulated sugar 1 stick unsalted butter, melted 1 stick unsalted butter 8 ounces milk chocolate, chopped 1/3 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1/2 teaspoon salt 1/2 cup all-purpose flour 1 cup cold heavy cream 2/3 cup marshmallow cream 1 tablespoon confectioners' sugar Shaved chocolate, for topping Instructions: Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely. Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined. Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely. Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.
Strawberry Kiwi Smoothie 2 kiwis 1 cup frozen whole strawberries 1 container (6 ounces) low-fat strawberry yogurt 1/2 cup low-fat milk 2 tablespoons honey Instructions: Peel the kiwis and cut them into chunks. Put the kiwi chunks, strawberries, yogurt, milk and honey into a blender container. The blender is sharp inside. Watch your fingers! Cover the blender with the lid and blend on high speed until the mixture is smooth. Turn the blender off and on or pulse, if needed, to break up the strawberries. Pour into four glasses and serve with straws.
Spicy Sausage, Chicken and Bean Pot 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3/4 pound bulk Italian hot sausage 3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle 1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks Salt and freshly ground black pepper 1 large onion, quartered and thinly sliced 2 carrots, shredded 3 to 4 ribs celery from the heart, thinly sliced 1 fresh bay leaf 2 (15-ounce) cans white cannellini beans 5 to 6 fresh sage leaves, thinly sliced 1 cup dry white wine 2 cups chicken stock 1/2 loaf baguette 3 tablespoons butter, melted A handful fresh parsley sprigs, left whole 3 to 4 sprigs fresh thyme, left whole Instructions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock. Turn broiler on and set rack in the middle of the oven. Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!
Heirloom Tomato Tacos 1/2 pound mixed heirloom tomatoes 1 tablespoon extra-virgin olive oil, best quality 2 teaspoons balsamic vinegar, best quality Kosher salt and fresh cracked black pepper 1/4 cup fresh basil leaves, chiffonade 1 head romaine, inner leaves only 1 1/2 cups micro greens 1/2 cup daikon radish sprouts 1/2 cup Gorgonzola cheese crumbles Rosemary Crostini, for serving, recipe follows 6 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 1 teaspoon dried basil 1 teaspoon dried Italian parsley 1/2 teaspoon minced fresh rosemary 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 6 (1/2-inck) thick slices good sourdough or dense French bread Instructions: Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed. Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately. Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature. Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.
Glazed Smoked Ham 1 large onion, quartered, root end intact 1 (5 to 7-pound) smoked ham (shank end) 3/4 cup apricot jelly 1/4 cup water 8 sprigs fresh thyme, stripped 3 tablespoons yellow mustard 4 tablespoons cider vinegar 2 teaspoons molasses 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground allspice Pinch ground cloves 1 1/2 cups low-sodium chicken broth 1 tablespoon unsalted butter 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour. Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce. Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste. Thinly slice the ham and serve with the sauce.
Stewed Tomato and Fresh Mozzarella Salad 10 Roma tomatoes 1 red bell pepper, julienned 1 tablespoon honey 1 teaspoon Italian seasoning 1 pound fresh mozzarella, cut into 3/4-inch cubes 1/4 cup olive oil 1 tablespoon lemon zest Juice of 1 lemon Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper 7 fresh basil leaves, chiffonade, for garnish Instructions: Peel the tomatoes by first scoring them on the bottom with an \x\ and then submerging them in boiling water for 15 seconds. Immediately plunge the tomatoes into a bowl of ice water. The skins will peel right off. Quarter the tomatoes, then cut out the cores and remove the seeds. Add the tomatoes to a heavy medium pot, along with the red peppers, honey and Italian seasoning. Stir and cook over medium heat until the flavors have combined and the peppers and tomatoes have softened, about 10 minutes. Remove from the heat and allow to cool to room temperature¿the mixture can be frozen at this at this stage. While the tomatoes cool, marinate the mozzarella. In a medium bowl, combine the mozzarella, olive oil, lemon zest and lemon juice. When the tomato mixture is completely cooled, strain off and discard the excess juice, and then add the mixture to the marinated mozzarella. Season with salt and pepper to taste. Allow to marinate in the refrigerator for 1 hour. Garnish with basil before serving.
Salsa Romesco/ Romesco Sauce 1/2 cup hazelnuts 12 ripe vine tomatoes 1 small head garlic, cut in half crosswise 3 slices white bread, grilled or toasted until dark golden 7 dried Romesco peppers, soaked in hot water to reconstitute* 1 cup light-colored virgin olive oil 3 tablespoons white wine vinegar 1 to 2 teaspoons kosher salt or sea salt Freshly ground black pepper or dried red pepper flakes, crushed in the palm of your hand Instructions: *Cook's Note: You can also use dried Nora peppers, if Romesco peppers are not available. These are both typical peppers imported from Spain. Preheat the grill to high heat. In a cast iron or grill-safe skillet, toast the nuts until lightly colored and toasted, 3 to 5 minutes, being careful not to burn them or they get very bitter. Remove the nuts and reserve. On the grill, lightly char the tomatoes on all sides, 2 to 3 minutes each side, rotating until all the sides are lightly charred. At the same time on the grill, roast the garlic cut-side down until the cut side gets nicely colored and the garlic begins to soften. Alternatively, if using a conventional oven, place the raw hazelnuts, tomatoes (do not core the tomatoes or their liquid will spill out while roasting) and garlic cut-side down on a baking sheet and roast in a preheated 400 F oven for about 10 minutes. Remove the toasted hazelnuts and reserve. Return the tomatoes and garlic back to the oven for 20 to 30 minutes more. The tomatoes should be deeply roasted and the garlic should be nicely colored on the cut side and begin to soften. When they are ready, remove the tomatoes and the garlic from the grill or oven. When cool enough to handle, peel the tomatoes and set aside. In the bowl of a food processor, add the hazelnuts and the grilled or toasted bread. Lightly pulse 2 to 3 times until the bread and nuts start to break down, but are not all ground. Add the tomatoes, reconstituted Romesco or Nora peppers and roasted garlic (squeeze the cloves out of their skin) and lightly process while gradually streaming in the oil, a little at a time, as if making a mayonnaise. Romesco should have both a fine chunky integrity to the sauce and a smooth silky texture. Finally, add the vinegar and season with salt and black pepper or crushed red pepper, if using. Add a little water if the sauce is too thick. The final sauce should be thick and concentrated but still loose.
Lemon Buttercups 2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) cold unsalted butter, cut into pieces 1/2 cup sour cream 1 egg yolk 8 ounces cream cheese, at room temperature 1 egg 1/2 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon freshly grated lemon zest Confectioners' sugar Instructions: In a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth. Add the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight. In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest. On a work surface thickly dusted with confectioners' sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares. Place a teaspoon of filling in the center of each square. Lift up one square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals. The cookie will look like a flower that is opening. Place the cookie in a mini muffin cup. Repeat with the remaining squares and refrigerate 30 minutes. Preheat the oven to 375 degrees. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.
Banana Colada 3 ripe bananas, peeled and quartered 18 ounces unsweetened pineapple juice 4 ounces coconut milk 3 ounces dark rum 2 cups ice 1/4 cup toasted coconut Instructions: Place bananas and pineapple juice in a blender and blend until smooth. Add coconut milk, rum and ice and mix until frothy. Garnish with toasted coconut.
Chicken in Pumpkin Seed Sauce 4 to 6 bone-in, skin-on chicken breasts Kosher salt 6 to 8 whole black peppercorns 2 fresh bay leaves 2 small to medium white or yellow onions, 1 quartered and 1 chopped Herb bundle of fresh cilantro, marjoram or oregano, and thyme 1 1/4 cups green untoasted pumpkin seeds, such as pepitas 2 tablespoons EVOO 1 teaspoon ground cumin (1/3 palmful) 1 teaspoon dried epazote, optional Pinch ground cinnamon 6 tomatillos, peeled and chopped 2 to 3 leaves Romaine or green leaf lettuce, torn 2 large cloves garlic, grated or chopped 2 serrano chiles or 1 large jalapeno, seeded and chopped Warm corn tortillas, for serving Minced red onions, for serving Steamed or lightly sauteed zucchini, for serving Instructions: Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.
Old World Chicago-Style Thin Crust Pizza 1/2 cup warm skim milk (about 110 degrees F) 1/4 cup warm water (about 110 degrees F) 3/4 teaspoon active dry yeast 1/2 teaspoon sugar 2 teaspoons corn or vegetable oil, plus more for the bowl 2 1/4 cups all-purpose flour, plus more for the work surface 1/2 teaspoon kosher salt Semolina flour, for sprinkling 1/2 cup pizza sauce 4 ounces sliced pepperoni 1 1/4 cups freshly grated skim-milk low-moisture mozzarella 1 1/4 cups freshly grated whole-milk low-moisture mozzarella 1 cup giardiniera, roughly chopped if large pieces 8 ounces bulk sweet Italian sausage, broken up into small pieces Instructions: In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil. Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours. Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F. Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even \u201ctrimmed\u201d circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy. Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients. Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what\u2019s going on, when you\u2019re eating Chicago thin crust, it\u2019s always a big ol\u2019 party.
Strawberry, Mint and Thyme Shortcake 1 3/4 cups all-purpose flour, plus 1 tablespoon for dusting 1/4 cup sugar, plus more for sprinkling 1 tablespoon baking powder 1/4 teaspoon fine sea salt 1 stick cold unsalted butter, cut into 1/2-inch cubes 1/2 cup chilled heavy cream, plus 2 tablespoons for brushing 1 orange, zested 6 cups strawberries, hulled and sliced, or a mix of fresh berries, such as strawberries, blueberries, blackberries and raspberries 1/2 cup sugar 1 sprig fresh mint, leaves picked and thinly sliced (about 1 tablespoon) 2 sprigs fresh thyme, leaves picked and minced (about 1 tablespoon) 1/2 teaspoon grated orange zest 2 cups chilled heavy cream 2 teaspoons pure vanilla extract 1 teaspoon almond extract 6 tablespoons sugar Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. For the biscuits: Pulse the flour, 1/4 cup sugar, baking powder and salt in the food processor, about 5 seconds. Add the cold butter cubes. Using on/off turns, process until the mixture resembles coarse meal. In a liquid measure, combine the heavy cream and orange zest. Add the heavy cream-orange mixture to the dry ingredients in the processor and pulse just until moist clumps form. Gather the dough into a ball (with floured hands if the dough is sticky). Gently knead 5 turns on a floured surface. Roll out the dough on a floured surface to 3/4 inch-thick. Using a 3-inch diameter biscuit cutter, cut out 3 rounds. Gather the dough scraps and reroll as needed to make 3 more 3-inch rounds. Arrange the rounds on the prepared sheet. Brush with 2 tablespoons cream and sprinkle with 1 tablespoon sugar. Bake the biscuits until pale golden and a tester inserted into the center comes out clean, 20 to 25 minutes. Cool 15 minutes. (Biscuits can be made 2 hours ahead.) For the berries and cream: Combine the sliced strawberries, sugar, mint, thyme and orange zest in a medium bowl. Stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally. For the whipped cream: Combine the heavy cream, vanilla extract, almond extract and sugar in a food processor or a large bowl and whisk until soft peaks form. For assembly: Cut the biscuits in half horizontally. Place 1 biscuit bottom in each of 6 bowls. Top each with 1 cup berry mixture, 3 heaping tablespoons whipped cream and then cover with the top portion of the biscuit. Add another dollop of whipped cream, if desired. Go for it!
Red Velvet Cupcakes with Chocolate Cream Cheese Frosting 2 1/2 cups all-purpose flour, sifted 2 tablespoons cocoa powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups granulated sugar 1 1/2 cups vegetable oil 2 large eggs, at room temperature 2 tablespoons red food coloring 2 teaspoons distilled white vinegar 1 teaspoon vanilla 1 cup buttermilk, at room temperature 1 pound cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature 5 cups confectioners' sugar, sifted 1/4 cup cocoa powder, sifted 2 ounces semisweet chocolate, melted 1 teaspoon vanilla 1 drop red food coloring Pinch of kosher salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners. Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined. Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely. For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined. Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
Halo-Halo (Filipino Mixed-Fruit Dessert) 6 tablespoons halo-halo mixture, divided into 2 tablespoons each 2 tablespoons macapuno (preserved shredded young coconut) 2 tablespoons kaong (palm nuts) 2 tablespoons nata de coco (coconut gel) 2 tablespoons fresh grated cantaloupe Crushed or shaved ice 1/2 cup evaporated milk Vanilla ice cream (can also use mango) Instructions: In a tall glass, layer the first 5 ingredients. Cover with enough ice to fill the glass. Pour evaporated milk onto the ice. Top with a scoop of ice cream.
Arctic Circle Crab Crostini 3 stalks fennel, shaved with a mandoline 1 large white onion, diced 1 tablespoon sugar 1/2 cup apricot marmalade 1 large red onion, diced fine 1 fresh lime, zest grated and juiced 1 teaspoon stone ground mustard 1 cup mayonnaise 1 pound cooked Dungeoness crabmeat, picked through to remove remnants of shells Salt and freshly ground black pepper 1/2 loaf French bread, sliced on the diagonal into 16 (1/2-inch) slices and lightly toasted 16 small parsley sprigs, for garnish Instructions: In a small saucepan, combine shaved fennel, onion, sugar and marmalade and cook for 10 minutes over medium-low heat. Set aside to cool to room temperature Preheat oven to 375 degrees F. Combine onion, lime zest and juice, mustard and mayonnaise in a bowl, and then fold crabmeat into the mixture so that it's just combined and the crab is not broken or mashed. Season with salt and pepper, as needed. Arrange bread on a baking sheet. Using a melon baller, or small scoop, spoon seafood mixture onto bread and bake briefly in oven until seafood balls are lightly browned. Garnish crab with marmalade and parsley.
Tuna Salad with Grapes and Lemon Tarragon Dressing 1/2 cup mayonnaise 1½ teaspoons finely grated lemon zest 1½ teaspoons lemon juice 1½ teaspoons tarragon vinegar 1/2 teaspoon dried tarragon leaves, crushed 1/8 teaspoon ground black pepper 2 cans (6 oz. each) solid white tuna (drained) 1 cup red California seedless grapes, halved 1/3 cup toasted walnuts, chopped 1/3 diced celery 2½ tablespoons diced yellow onion 1 each hard boiled egg, peeled and chopped (optional) 1/3 cup Lemon Tarragon Dressing (see below) Instructions: In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Add dressing and combine until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings. (Yield: 3 cups of Tuna Salad.) To make Lemon Tarragon Dressing: Combine all ingredients in a large bowl, then gently combine with tuna mixture.
Coconut Pineapple Creme Caramel 1 1/2 cups sugar 1/2 cup water 1 cup crushed pineapple 1/2 quart half and half 6 ounces fresh coconut meat (or 4 ounces coconut flakes) 2 teaspoons vanilla extract or 2 vanilla beans, split and scraped 8 whole eggs 4 egg yolks Sugar to taste (between 1/2 to 3/4 cup) 2 cans (13 ounces) coconut milk Instructions: Start by making the caramel. In saucepan cook the sugar and water on top of stove until it starts caramelizing, changing color. When it becomes dark golden, add the crushed pineapple carefully because it will splatter. (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.) When completely incorporated pour into a 9-inch cake pan and set aside to cool. It will appear to be very soft candy. Make custard mix by heating half and half with the coconut and the vanilla, if using the bean. Right before it starts to boil, pull off the heat and combine with the eggs, egg yolks, sugar, vanilla extract and coconut milk. Pour into cake pan that has been coated with the caramel and cook in a water bath in a 325 degree oven until it sets or feels firm (approximately 1 1/2 hours). Cool in refrigerator for 24 hours. To serve, place the serving platter on top of the cake pan and turn the custard over, lifting the pan off.
Green Eggs and Ham Pizza 1 22-ounce bag refrigerated pizza dough, at room temperature 1 8-ounce ball fresh mozzarella 1 7-ounce ham steak 5 tablespoons pesto 4 large eggs Grated Parmesan cheese, for topping Instructions: Preheat the oven to 450˚ F. Line 2 baking sheets with parchment paper. Divide the pizza dough into 4 pieces and roll each into a ball. Gently stretch each ball of dough into an 8-inch round, leaving a thicker crust around the edge; transfer to the prepared baking sheets. Prick the center of each dough round with a fork. Bake until lightly golden, about 10 minutes. Meanwhile, thinly slice the mozzarella and dice the ham. Brush the crusts with 2 tablespoons pesto, leaving a 1/2-inch border; top with the mozzarella and ham. Crack 1 egg on top of each pizza and return to the oven until the crust is browned and the egg whites are set but the yolks are still runny, 12 to 14 minutes. Top with the remaining 3 tablespoons pesto and sprinkle with Parmesan.
Super-Thick Hot Chocolate 3 cups whole milk 1 cup evaporated milk 1/2 teaspoon pure vanilla extract 1/4 cup unsweetened cocoa powder 1/4 cup sugar 2 tablespoons cornstarch Pinch of ground cinnamon Instructions: In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat. Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching. Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick!
Meyer Lemon Spicy Margarita 2 ounces fresh-squeezed Meyer lemon juice 1 ounce your favorite tequila 1 ounce triple sec 1 teaspoon honey 1/2 jalapeno, seeds removed, finely diced Ice 1 slice fresh lime, for garnish 1 teaspoon salt, for rim Instructions: Mix the lemon juice, tequila, triple sec, honey and diced jalapeno in a cocktail shaker filled with ice. Shake until very cold. Rub the lime slice around the rim of a glass and dip in salt to form a salt rim. Strain the drink into the glass.
White Bean and Escarole Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 ounces pancetta, chopped (about 1/3 cup) 1 small onion, chopped 4 cloves garlic, minced 1 small sprig fresh rosemary 1/4 teaspoon red pepper flakes 1 head escarole, (about 1 pound) coarsely chopped 5 cups chicken broth, homemade or low-fat canned 2 (15-ounce) cans Great Northern (cannellini) beans, rinsed and drained 1 cup chopped canned tomato Kosher salt and freshly ground black pepper Freshly grated Parmesan, optional Instructions: Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside. Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more. Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans, tomato, and bring to a gentle simmer. Season with salt, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper, to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired.
Shrimp and Bacon Sesame Toast 8 medium black tiger shrimp (about 12 ounces), peeled and deveined 4 slices smoked bacon (about 4 ounces), excess fat trimmed and discarded 1 tablespoon cornstarch 1 tablespoon finely grated peeled ginger 1 large egg, beaten 1 large scallion, finely chopped Dash toasted sesame oil Dash light soy sauce Sea salt and freshly ground white pepper 3 slices firm good-quality white sandwich bread 1/4 cup white sesame seeds 3 cups peanut oil Instructions: Put the shrimp and bacon on a cutting board and using a large, sharp knife, mince them together until very finely chopped and scoop them into a mixing bowl. Add the cornstarch, ginger, egg, scallions, sesame oil, soy, and sprinkle of salt and white pepper and mix until very well combined. Spread the shrimp mixture very thinly over the surface of the bread slices. Evenly sprinkle the sesame seeds over the bread to completely cover the shrimp mixture. Press the shrimp mixture firmly to adhere it to the bread using a large flat spatula or the side of a knife and compress the sesame seeds into the mixture. Heat the oil in a large wok or deep saucepan to 350 degrees F, or until a small cube of bread floats to the surface and turns golden in about 10 seconds. Working in batches and using a spider or strainer, lower the bread slices into the hot oil, shrimp-side-up, and fry, turning once, until the bread is golden brown and shrimp is cooked through, about 3 minutes. Drain the slices on paper towels briefly, then cut into wedges and serve immediately.
Creamy Farfalle with Cremini, Asparagus, and Walnuts Salt 1 pound farfalle pasta 3 tablespoons butter 1 pound cremini mushrooms, thickly sliced 1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces 1 cup mascarpone cheese Pinch freshly grated nutmeg 3/4 cup walnuts, toasted 1/4 cup freshly grated Parmesan Instructions: Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water. Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
Cheesy Ditalini with Chicken and Spinach Kosher salt 1 1/2 cups ditalini 1 shallot, minced 2 teaspoons fresh thyme 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1 cup milk Freshly ground pepper 2 cups shredded rotisserie chicken 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1 cup shredded gruyère cheese Toasted breadcrumbs, for topping Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain. Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes. Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyère and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs.
Bacon-Wrapped Dried Apricots 12 large dried apricots 12 smoked almonds 4 slices bacon, cut crosswise into thirds 1/2 tablespoon maple syrup 1 teaspoon red wine vinegar Freshly ground black pepper 1 teaspoon chopped chives, for garnish Instructions: Gently separate the two sides of each apricot and stuff with the almonds. Wrap each with a segment of the bacon. Arrange in a small nonstick skillet seam-side down. Cook on medium heat until the undersides are well-browned and crisp, 6 to 7 minutes. Turn the apricots over and continue to cook until browned on the bottom, 2 to 3 minutes more. Add the maple syrup, vinegar and a few grinds of pepper and cook, shaking the skillet to coat, until the liquid has reduced and the apricots are glossy and browned all over, about 1 minute more. Transfer to a small plate and sprinkle with the chives. Serve warm or at room temperature.
Ratatouille with Shrimp and Okra 3 tablespoons olive oil 1 medium-size sweet yellow onion, diced (1 cup) 1 green bell pepper, diced (1 cup) 2 cloves garlic, minced 3/4 pound eggplant, cut into large chunks 3/4 pound zucchini, cut into large chunks 3/4 pound yellow squash, cut into large chunks Kosher salt and freshly ground black pepper 2 sprigs fresh thyme 1 pint red cherry tomatoes 1 bay leaf 1 pound medium shrimp, peeled and deveined 3/4 pound okra, cut into 1-inch-thick slices Juice of 1/2 lemon (about 2 tablespoons) 1/4 cup packed chopped fresh basil leaves, plus more for garnish, optional Instructions: Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes. Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes. Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the \slime\ from the okra.) Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.
Yo Halla on the Square 5 pounds bananas, turning brown, peeled 2 ounces margarine, plus clarified margarine, for frying 1 pound brown sugar 2 ounces hazelnut liqueur 1 1/2 pounds cream cheese, softened Fresh challah bread 1 gallon eggs 1 cup half-and-half 1-ounce ground nutmeg 2 ounces ground cinnamon 1 cup sugar 2 pounds frozen blueberries 1 cup water 1 pound brown sugar 1 cup water cornstarch slurry (2 parts water, 1 part cornstarch) 2 pounds frozen strawberries Instructions: Slice the bananas into 1/2-inch wide pieces. Heat the margarine in a large saucepan over low heat. Cook the bananas for 3 to 4 minutes, then add the brown sugar and liqueur. Saute for about 3 more minutes. Let it cool for about 15 minutes. Add the cream cheese to a large bowl. Fold in the banana mixture and set aside. Slice the bread into 1-inch thick pieces. Batter: Mix all the ingredients with a burr mixer, or electric mixer in a medium shallow bowl Add the banana mixture, about 1 1/2 inches high on half of the bread slices, then top with a second piece of bread. Wrap in plastic wrap and let chill for about 15 minutes. Remove from the refrigerator and cut each sandwich, diagonally, into 2 pieces. Heat a large skillet, coated with clarified margarine, over medium heat. Dunk the sandwiches into the French toast batter and pan-fry on all sides. Keep warm. Start making the compote. Put the blueberries in a saute pan, over medium heat. Add 1 cup of water and 1 pound of brown sugar. Bring to a boil and add the cornstarch slurry. Cook until the sauce becomes thick and coats the back of a spoon. Add the strawberries and cook for about 1 minute. Do not overcook. After the sauce and the stuffed French toast are cooked, put 1 triangle on a serving plate. Shingle a second triangle on top of the first and drizzle with some of the compote. Repeat with remaining French toast and serve. Grab a fork and dig in.
Black Rice Risotto 6 cups low-sodium chicken broth 1 tablespoon extra-virgin olive oil 1 medium onion, finely diced 1 1/2 cups black rice 1/2 cup dry white wine Kosher salt and freshly ground pepper 3/4 cup grated parmesan cheese 1/4 cup fresh basil leaves, thinly sliced Instructions: Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes. Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6 to 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes. Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the remaining 1/4 cup parmesan and the basil.
Banana-Avocado Mousse with Caramelized Red Onion Puree 4 ripe bananas 4 very ripe avocados 3 Meyer lemons, 2 zested, all juiced 1/4 cup honey 1/2 cup creme fraiche 4 teaspoons kosher salt 2 tablespoons olive oil 2 medium red onions, diced 1 cup red wine (recommended: cabernet or zinfandel) 1/2 cup port wine Instructions: In a large bowl, roughly mash the bananas, avocados, lemon zest, lemon juice, honey, creme fraiche, and 2 teaspoons salt with a fork. Transfer the mixture to a food processor or blender. Puree the mixture until really smooth. Place the mousse in a clean bowl and put in the freezer for at least 1 hour before serving. For the red onion puree: Heat the oil in a large saucepan until just smoking, then add the onions and cook until theyre deep brown. Stir constantly so the onions dont burn. When the onions are browned, add the red wine, port wine, and remaining 2 teaspoons salt, and simmer to reduce until the onions have absorbed all the wine. Remove the pan from the heat and transfer to a food processor or blender. Allow to cool for 1 minute. Puree the onions and run through a fine sieve and let cool. To serve: In a martini glass, place a scoop of the mousse and top with the red onion puree. Enjoy as an appetizer or funky dessert.
Butternut Squash Pepitas Kosher salt and freshly ground black pepper 1/2 cup seeds from about 2 medium butternut squash 1 teaspoon extra-virgin olive oil 1/4 teaspoon Cajun seasoning or seafood seasoning, such as Old Bay, optional Instructions: Bring a large pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain and dry on a paper-towel-lined baking sheet for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Pat the seeds dry with a paper towel once more. Dump and scatter the seeds onto a baking sheet and toss with the oil, some salt and the seasoning if using. Arrange the seeds in a single layer. Bake, stirring every 5 minutes, until puffy and light golden brown, 15 to 17 minutes (you will also hear them pop in the oven). Let cool on the baking sheet.
Smoked Salmon Roulades 1 pound smoked salmon, cut into 8 slices 1 cup chive cream cheese 6 (1-inch diameter) Kirby cucumbers, washed, dried, and cut into 1/4-inch thick rounds Instructions: Lay salmon slices flat. Spread each slice thickly with 2 tablespoons cream cheese. Roll up jelly roll-style into even, 1-inch thick rolls. Wrap each tightly in plastic wrap, twisting ends to make a compact package. Refrigerate for at least 1 hour to firm. Using a sharp knife, cut each into 1/4-inch thick rounds. Place one round on each cucumber.
Garlic Bread Pinwheels One 8-ounce crescent dough sheet, such as Pillsbury 1/2 cup shredded \supermarket\ mozzarella 4 tablespoons salted butter, melted 1 tablespoon grated Parmesan 1 tablespoon pesto (store-bought or homemade) 2 garlic cloves, pressed Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside. Unroll the crescent sheet on a clean cutting board. Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down. Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes. Let cool for 2 to 3 minutes, then serve.
Dallas' Mexican Cornbread 1 1/2 cups self-rising cornmeal 1/2 cup canola oil 1 (8-ounce) container sour cream 1 (8 1/2-ounce) can creamed corn 1 medium onion, chopped 1 egg 1 jalapeno pepper, chopped Instructions: Preheat the oven to 425 degrees F. Mix all of the ingredients together in a large bowl. Pour the mixture into a greased iron skillet and cook for 10 to 15 minutes.
Chocolate Tart 2 cups all-purpose flour, plus more for dusting 3 tablespoons sugar 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks 1 large egg, separated 2 tablespoons ice water, plus more if needed 1 cup heavy cream 1/2 cup milk 10 ounces semisweet chocolate, chopped 2 tablespoons sugar 1/4 teaspoon salt 2 large eggs, at room temperature Instructions: To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes. Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax. Preheat the oven to 350 degrees F. Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F. To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
Fried Chicken Wings with Emeril's Essence 5 pounds chicken wings 3 cups buttermilk 1 (5-ounce) bottle red pepper sauce (recommended: Emeril's Kick It Up Red Pepper Sauce) 1/2 cup plus 1 tablespoon Essence, recipe follows 5 teaspoons salt 3 cups all-purpose flour 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Cut the chicken wings at the joints, and set the wing tips aside for another purpose. In a large bowl, combine the buttermilk, hot sauce, 1/4 cup Essence and 3 teaspoons salt. Whisk to combine, add the chicken, and toss to coat thoroughly. Cover the bowl, transfer to the refrigerator, and marinate for at least 1 hour, and up to 4 hours before proceeding. Preheat a large cast iron Dutch oven with 1 quart of peanut oil to 360 degrees F. Place the flour in a large resealable plastic food storage bag and season with 1/4 cup of the Essence and remaining salt. Add 8 pieces of chicken at a time to the seasoned flour and shake to evenly coat. Remove from the bag and place on a wire rack set over a sheet pan. Continue to coat the wings and allow them to sit for 10 to 15 minutes before proceeding. Fry the chicken in batches, about 10 to 12 pieces at a time. When you add the chicken to the hot oil, the temperature will drop drastically. Raise the heat to high once the chicken is in the pot. The temperature should level off at around 300 degrees F. Fry the chicken until golden brown and the meat is cooked all the way through, about 7 to 8 minutes. Be sure to return the oil to 360 to 370 degrees F before frying another batch of chicken. Continue this process until all of the chicken is fried. Season the fried chicken with the remaining tablespoon of Essence. Serve hot. (The chicken can be kept in a preheated 200 degree F oven once fried to keep warm while you fry the remainder of the chicken.) Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Vegan Scalloped Potatoes 3 tablespoons olive oil, plus more for brushing the baking dish 8 ounces silken tofu 2 tablespoons blanched, sliced almonds 2 tablespoons nutritional yeast 2 tablespoons lemon juice 1 garlic clove Kosher salt and freshly ground black pepper 1 medium onion, chopped 1/2 cup chopped fresh parsley leaves, plus more leaves for garnish 1 tablespoon chopped fresh thyme leaves 2 pounds large yellow new potatoes, peeled and cut into 1/8-inch rounds 1 1/2 cups unsweetened refrigerated almond milk (not shelf stable) Instructions: Position an oven rack in the middle and preheat the oven to 375 degrees F. Brush the sides and bottom of a 2-quart baking dish with oil. Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes. Remove from heat and stir in the parsley and thyme. Transfer the onion-herb mixture to a small bowl. (There's no need to wipe out the skillet; there's a lot of flavor in there.) Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat. Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes. Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer. Season with 1/2 teaspoon salt and few grinds of pepper. Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture. Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture. Cover the dish with foil and bake until just bubbly, about 30 minutes. Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more. Sprinkle with parsley leaves and let rest for 10 minutes before serving.
Ranch Deviled Eggs 6 large eggs 2 tablespoons mayonnaise 2 tablespoons sour cream 2 teaspoons drained horseradish 1 teaspoon dijon mustard Kosher salt and freshly ground pepper 1/4 cup diced English cucumber, plus thin wedges for topping 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill Instructions: Put the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil; reduce the heat to low and simmer 10 minutes. Drain the eggs and transfer to a bowl of ice water to cool; peel and halve lengthwise. Scoop out the yolks and transfer to a bowl. Add the mayonnaise, sour cream, horseradish, mustard, 1/4 teaspoon salt and a few grinds of pepper; mash until smooth. Stir in the diced cucumber and the parsley, chives and dill. Spoon the filling into the egg whites; top each with a cucumber wedge. Refrigerate 30 minutes to 1 hour.
Red Candy Apple Slices Cooking spray 2 cups sugar 1 cup light corn syrup One 2-ounce box cinnamon candy Few drops of red food coloring Chopped peanuts Shredded coconut Assorted candies 2 firm apples, such as Jonathan or Fuji 2 firm Granny Smith Apples Instructions: Bring a medium pot of water to a boil. Spray a cookie sheet with cooking spray. Set aside. In a medium saucepan, bring the sugar, 1/2 cup water and corn syrup to a boil. Cook to 250 degrees F, or until the syrup spins a thread when poured from the edge of a cooking spoon. Pour in the candy pieces and continue cooking to 285 degrees F. Remove from the heat and add the food coloring to achieve the desired shade of red. Put the chopped nuts, coconut and candies in shallow bowls. Set aside. Wash the apples thoroughly. Remove the stems from the apples and insert a popsicle stick into the center of the bottom of each apple. Dip the apples quickly in the candy mixture, twisting as you dip to cover the entire apple. Roll the apples in the assorted toppings, coating the bottom half of each apple. Place on the greased cookie sheet and allow the coating to cool and harden. Remove the popsicle sticks and use an apple slicer or a sharp serrated knife to cut the apples into slices. Place a toothpick in each slice.
Man Eggs 2 eggs 1 teaspoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper Instructions: Place an 8-inch non-stick skillet over low heat for 2 minutes. Crack the eggs into a custard cup. Melt the butter in the pan and once it foams, gently add the eggs. Sprinkle with the salt and pepper. Cover and cook for 3 minutes for slightly runny yolks and 5 to 6 minutes for set yolks. Serve immediately on a warm plate.
Fish and White Bean Tostadas 1 lime, zested and juiced, plus lime wedges for garnish 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil, plus extra for baking sheet Kosher salt and freshly ground black pepper 1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces 1/4 cup vegetable oil 8 (6-inch) corn tortillas Sauteed White Beans, recipe follows 1/2 cup shredded purple cabbage Pineapple and Avocado Salsa, recipe follows Sour cream, for garnish 2 tablespoons extra-virgin olive oil 1/2 white or yellow onion, finely chopped Kosher salt 1 clove garlic, minced 1 teaspoon ground cumin 1/2 cup white wine 1 1/2 cups cooked navy beans 2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried) Freshly ground black pepper 1 (14-ounce) can sliced pineapple in juice, drained and juices reserved 1 tablespoon lime juice 1 tablespoon honey 1 tablespoon extra-virgin olive oil 1 small jalapeno, seeds removed and diced Kosher salt and freshly ground black pepper 1/2 red onion, finely chopped 1 medium avocado, halved, pitted and flesh cubed 2 tablespoons minced cilantro leaves Instructions: In a small bowl, combine the lime juice, zest, garlic and olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes. Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot. To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge. In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve. In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.
Peppermint Hot Chocolate 2 cups whole milk 1 teaspoon peppermint extract 4 ounces good-quality semisweet chocolate, chopped 3 ounces peppermint schnapps, optional 2 full-size marshmallows, for garnish Instructions: Combine the milk and the peppermint extract in a medium saucepan. Heat until the milk is just starting to simmer. Remove from the heat and stir in the chocolate until melted and combined. Add the schnapps if using. Serve in mugs topped a marshmallow.
Matinee Idol Cupcakes Nonstick oil spray 2 1/2 cups cake flour 3/4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 stick butter 1/2 cup vegetable shortening 1 3/4 cups sugar 1 tablespoon pure vanilla extract 1 large egg, at room temperature 3 large egg whites, at room temperature 1 1/2 cups water 6 ounces white chocolate, coarsely chopped 1 1/2 cups sugar 1/3 cup all-purpose flour 1 1/2 cups half-and-half 1/3 cups low-fat milk 3 sticks salted butter, at room temperature 1 teaspoon pure vanilla extract 1 1/3 cups sugar 1/3 cup cream soda 3 tablespoons corn syrup 1/8 teaspoon salt 3 egg whites 1 teaspoon pure vanilla extract 3 tablespoons oil 1/3 cup popcorn kernels 2 tablespoons butter (or more), optional Salt, such as grated Himalayan 1 black edible ink markers 1 sheet red fondant paper (found at cake supply stores) 1 sheet white fondant paper (found at cake supply stores) Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper liners and spray with oil spray. Sift the flours, baking powder, baking soda and salt into a bowl and set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and shortening on medium speed, about 3 minutes. Add the sugar and vanilla and beat on medium until fluffy, 3 minutes. Scrape down the bowl and add the whole egg and egg whites, and beat until incorporated. Turn the mixer to low. Add the flour mixture, alternating with the water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low. Using a small ice cream scoop, fill the prepared pans three-quarters of the way full with batter and bake until baked through, about 9 minutes. Cool the cupcakes completely. Set aside for assembly. For the buttercream: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool until lukewarm, 5 to 15 minutes. In a medium heavy-bottomed pot, whisk the sugar and flour together. Add the half-and-half and milk and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, and then beat until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency. For the meringue: Place the sugar, cream soda, corn syrup, salt and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place the pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Beat in the vanilla. For the popcorn: Heat the oil in a 3-quart saucepan on medium-high heat. Put 3 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from the heat and count 30 seconds. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid and dump the popcorn immediately into a wide bowl. If you are adding butter, you can easily melt the butter in the microwave for 30 seconds. Then, toss the popcorn in the butter and add salt to taste. For the idol envelopes: With the edible ink marker, print on the white fondant paper the words \the winner is\ in 1-inch squares. With scissors, cut out the squares and reserve to the side for assembly. Measure the red fondant with a ruler into 1-inch squares; trace and cut. With the marker, draw a triangle from the top left corner to the center to the top right corner to give the appearance of a fold in an envelope. With a moist paper towel, wet the back of the red square without the marked fold. Then stick the white square to the red square with the writing facing out. To assemble: Fill each cupcake with the buttercream. Generously frost the top of each cupcake with Swiss meringue. Adorn with freshly popped popcorn and an idol envelope.
Blackened Hanger Steak with Plantains and Chimichurri 2 tablespoons paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon kosher salt 1/4 teaspoon cayenne 1/4 teaspoon chili powder 1/4 teaspoon freshly ground black pepper Two 8-ounce hanger steaks 2 tablespoons vegetable oil 1 cup fresh flat-leaf parsley 1/4 cup fresh cilantro 1/4 cup red wine vinegar 2 cloves garlic, minced 1/2 teaspoon crushed red pepper 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 cup vegetable oil 4 very ripe, black plantains, peeled and cut on the bias into 1/2-inch pieces Garlic salt, for seasoning Instructions: For the blackened hanger steak: Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl. Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet. Place in the fridge overnight. For the chimichurri sauce: In a food processor, add the parsley, cilantro, red wine vinegar and garlic. Pulse until combined but still a bit coarse, about 10 pulses. Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times. Season with salt and pepper and set aside for the flavors to meld. (The chimichurri can be made up to 3 days in advance.) For the sweet fried plantains: Heat the vegetable oil in a large skillet over medium heat. Add the plantains in batches, taking care not to overcrowd the pan. Fry each side until dark brown. Using a spider, remove the plantains and drain on paper towels. Season with garlic salt when still hot. To cook the steaks, heat a large cast-iron skillet over medium heat. Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side. The steaks are done when an instant-read thermometer reads 135 degrees F. Let rest for 5 minutes before slicing.
Spice Rubbed Ribs with Chipotle-Honey Glaze 1/2 cup ancho chili powder 1/4 cup Spanish paprika 1/4 cup freshly ground black pepper 1/4 cup dry mustard 1/4 cup kosher salt 1/4 cup ground coriander 2 tablespoons dried oregano 2 tablespoons ground cumin 1 1/2 tablespoons chile de arbol 1/4 cup canola oil 2 racks country ribs, 12 ribs each, membrane removed 1 1/2 cups clover honey 3 heaping tablespoons chipotle in adobo puree Parsley sprigs, for garnish Clover honey, to taste Chipotle in adobo, pureed, to taste Salt and pepper Instructions: Combine all spices in a small bowl. Brush both sides of the racks with oil and liberally rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Stuff several sheets of newspaper in the bottom of a charcoal chimney. Fill the chimney to the top with charcoal briquettes. Remove top rack from the barbecue. Put the chimney on the lower barbecue rack. Light the newspaper and let the charcoal burn until the ash is gray, about 20 minutes. Open bottom barbecue vent. Turn out the hot charcoal onto 1 half of bottom rack. Using a metal spatula, spread charcoal to cover approximately 1/3 of rack and scatter half of the soaked wood chips over the charcoal. Put a loaf pan with water onto the coals. Put the top rack on the barbecue. Put the ribs, rub side down, on the grill over indirect heat. Coals should be off to 1 side. Slowly cook the ribs until tender, adding more charcoal if needed, about 1 1/2 hours. Chipotle Honey Glaze: Whisk all of the ingredients together in a small bowl. Begin brushing the glaze on the ribs during the last 30 minutes of cooking. Put the ribs on a baking sheet; brush with a little more of the glaze and let stand 10 minutes. Transfer the ribs to a cutting board and cut between the bones to separate the ribs. Arrange the ribs on a serving platter and serve.

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