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Truffle Burger 1 1/2 cups tawny port 2 tablespoons white truffle oil, plus more to taste 1/8 teaspoon truffle salt Pinch of sugar 1/2 cup high-quality mayonnaise 1 tablespoon white truffle oil, plus more to taste 1 small clove garlic, minced 2 tablespoons fresh lemon juice Vegetable oil, for brushing 1 1/2 pounds coarsely ground beef (ask your butcher for a blend of top round and brisket, if possible) 4 slices Il Boschetto al Tartufo or other truffle cheese 4 brioche or Portuguese buns, split Unsalted butter, melted, for brushing Instructions: Make the glaze: Bring the port to a simmer in a small saucepan over medium-high heat. Cook until slightly reduced and syrupy, about 10 minutes. Remove from the heat and whisk in the truffle oil, truffle salt and sugar; add more truffle oil to taste. Let cool slightly. Make the aioli: Whisk the mayonnaise, truffle oil, garlic and lemon juice in a small bowl; add more truffle oil to taste. Set aside. Cook the burgers: Preheat a cast-iron or other heavy-bottomed skillet over high heat. Lightly brush the skillet with vegetable oil. Form the beef into four 3/4-inch-thick patties, 4 inches each. Cook until the bottoms are seared, 4 to 5 minutes. Flip and cook about 4 more minutes for medium. Top each burger with a slice of cheese and let melt, about 1 more minute; remove to a plate. Brush the cut sides of the buns with melted butter and toast in the skillet, 30 seconds to 1 minute. Spread the aioli on the bottom buns; top with the burgers. Whisk the glaze and drizzle over the burgers; cover with the top buns.
Mascerated Strawberries Over Chocolate Shortcakes and Vanilla Bean Ice Cream 3/4 cup sugar 1/2 cup plus 1 teaspoon butter 1 3/4 cups plus 2 tablespoons flour 1/4 cup cocoa powder 2 teaspoons baking powder Pinch of salt 3/4 cup whole chocolate milk 8 large scoops of Vanilla Bean Ice Cream Shaker of powdered sugar 2 pints fresh strawberries, washed and sliced Instructions: In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift 1 3/4 cups of the flour, cocoa, salt and baking powder together. Add the remaining 1/4 cup sugar and mix well. Add the remaining 1/2 cup butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half. Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve immediately.
Orange and Basil Biscotti 1/2 cup sugar 4 tablespoons unsalted butter, at room temperature 2 eggs 1 tablespoon orange zest 1/2 teaspoon dried basil 1 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup sliced almonds, toasted Instructions: Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds. Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds. Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes. Reduce the oven to 300 degrees F. Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool. The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.
John's \Famous\ Ginger Mule Ice 6 to 8 mint leaves 1 1/2 ounces gin 1 ounce light agave syrup Juice of 1/2 lime 2 ounces ginger beer Instructions: Fill a cocktail glass (preferably a copper Moscow mule mug) with ice. Muddle the mint leaves in the bottom of a cocktail shaker. Add the gin, agave and lime juice. Shake well. Strain into prepared cocktail glass, and top with the ginger beer. Serve immediately.
Roasted Peanut Slaw 1 medium head Napa cabbage, shredded 1 bunch scallions, thinly sliced on the bias 1/2 cup fresh cilantro leaves, chopped 1 cup roasted unsalted peanuts, plus more for garnish Kosher salt and freshly cracked black pepper 1/2 cup rice vinegar 4 teaspoons soy sauce 2 tablespoons smooth peanut butter (recommended: Jiffy) 2 tablespoons sesame oil 2 tablespoons sugar 1/2 cup canola oil, or as needed Instructions: Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper. In a small mixing bowl, whisk the vinegar, soy sauce, peanut butter, sesame oil and sugar together. Slowly whisk in the canola oil until dressing is emulsified. Toss the dressing with the cabbage and garnish with roasted peanuts before serving. Cook's Note: Feel free to use different types of cabbages to make this simple slaw.
Soft-Shell Crab with Lemon Herb Butter and Spring Vegetable Ragout 4 soft-shell crabs, preferably primes 1/2 cup milk 1/2 cup buttermilk 1/2 cup all-purpose flour Salt and freshly ground black pepper 2 tablespoons water 1 cup butter, unsalted, cut in cubes 2 tablespoons vegetable oil 4 teaspoons lemon juice 1 teaspoon fresh tarragon leaves, snipped 1 teaspoon chervil, leaves picked 1/2 cup haricots verts, picked and cut into 1-inch lengths 1/2 cup fava beans, shelled but not peeled 1/2 cup fresh English peas, shelled 6 medium asparagus, peeled 1 ounce butter 1 medium shallot, minced 1 clove garlic, minced 12 scallions, white only or use pearl onions, roasted 8 French breakfast radishes, quartered lengthwise Salt and freshly ground black pepper 1 teaspoon summer savory, chopped Instructions: Clean the crabs and remove the air sacs by lifting the bib on both sides. In a stainless bowl, add the milk and buttermilk and place the crabs in it to coat. In a bowl, whisk together the flour and salt and pepper, to taste. In a non-corrosive pan over high heat, add 2 tablespoons of water. Bring to a boil and gradually whisk in the butter, lowering the heat and whisking constantly until all is incorporated. Keep warm. Bring 4 saucepans of salted water to a boil. Blanche the haricots in one, the favas in another, the peas in a third and asparagus in a fourth. When just cooked, strain the vegetables and add each into separate ice water baths. Strain and reserve the haricots, peas and peel the favas, keeping cool. When favas are cooled, peel outer skin and reserve. Cut the asparagus on the bias. In a saute pan, add 1 ounce of the butter sauce and over medium heat, add the shallots. Sweat until transparent and add the garlic and cook 1 minute more. Saute the scallions (or pearl onions) and radishes until warmed through. They should still be crisp. Add the blanched favas, haricots verts, peas and roasted scallions or pearl onions and cook a few more minutes. Check salt and pepper and add savory. Keep warm. Preheat and oven to 375 degrees F. Remove the soft-shell crabs from the milk mixture and shake off excess. Dip into seasoned flour and shake off any excess. In a saute pan over medium heat, add the vegetable oil and when hot, add the soft-shells, top down. Saute about 2 minutes until brown and crisp and turn. Place in an oven for 2 to 3 minutes until cooked through. Remove from pan and wipe out, keeping crabs warm. Deglaze with the lemon juice, add the butter sauce, tarragon and chervil; do not boil. On 4 warm plates, place about 1/2-cup of the vegetable mixture and 1 soft-shell crab, surround with the butter herb sauce.
Casey's Panini 4 slices dense white bread 1 tomato, sliced 1/4 pound mozzarella cheese Salt Freshly ground black pepper 1/4 cup basil leaves, torn Extra virgin olive oil Instructions: To each slice of bread, place 1 slice of mozzarella and 1 slice of tomato. Season with salt and pepper. Place in a toaster oven and toast for 3 minutes, or until cheese begins to melt. Remove from the toaster oven and top with torn basil and a drizzle of olive oil.
Luau Bread 1/2 cup pineapple juice 1/4 cup packed brown sugar 2 tablespoons instant yeast 1/8 cup dry milk powder 1/2 tablespoon salt 3/4 tablespoon cinnamon 1 egg 1 ounce butter, melted 2 1/2 cups flour plus 3/4 cup as needed 1/2 cup grated carrots 1/2 cup shredded coconut 1/2 cup macadamia nuts 1/2 cup canned pineapple tidbits Butter and preserves, for serving Instructions: Preheat the oven to 350 degrees F. Grease a 4-by-8-inch loaf pan. In a small saucepan, combine the pineapple juice and 1/2 cup water over medium heat until the mixture reaches 105 degrees F. Immediately transfer the liquid to the mixing bowl of a heavy-duty mixer with a dough hook attachment. Add the brown sugar; sprinkle the yeast on top and let stand for 5 minutes. On low speed, mix in the dry milk powder, salt and cinnamon. Continue to mix, adding the egg and butter. Slowly incorporate the 2 1/2 cups flour. Raise the speed to medium. Add the carrots, coconut, macadamia nuts and pineapple tidbits. Continue to knead in the mixer on medium speed until all ingredients are completely incorporated, about 5 minutes. Add the remaining flour as needed until the dough is slightly sticky, but not sticking to the bowl. Form the dough into a ball. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until doubled in size, about 5 minutes. Roll the ball out slightly, then flip over and use a rolling pin to flatten the dough out completely in order to remove the air from the dough's first rising. Roll the dough into a loaf shape, pulling back as you roll to tighten the loaf. Seal the ends and the seams in the dough thoroughly with your fingers. Firmly press the dough into the prepared pan. Let the dough rise in the pan, in a warm place, until the top of the dough reaches 1-inch above the pan, about 20 minutes, depending on the temperature of the dough and the room. Gently place the pan in the oven and bake until the bread is firm and the crust is golden brown, about 45 minutes. Gently remove the loaf from the pan and let cool on a rack. Serve slices with butter and preserves, or use in place of plain bread for a tropical take on sandwiches or French toast.
Fried Walleye Sandwiches on Homemade Potato Buns Neutral oil, for frying 1 1/2 cups plus 3 tablespoons buttermilk 1 tablespoon plus 2 teaspoons (9 grams) crab boil seasoning, such as Old Bay 2 skinless walleye fillets (about 4 ounces/113 grams each), halved crosswise 2 cups (240 grams) all-purpose flour 1 cup (144 grams) fine yellow cornmeal 1/2 cup (56 grams) cornstarch 2 teaspoons baking powder 2 teaspoons kosher salt, plus more for sprinkling 4 store-bought or Homemade Potato Buns, recipe follows, split Tartar Sauce, recipe follows (or feel free to use store-bought) Lemon wedges, shredded iceberg lettuce and spicy bread-and-butter pickles, for serving 1 large russet potato (about 12 ounces/340 grams), peeled 4 tablespoons (56 grams) unsalted butter, at room temperature 2 tablespoons (42 grams) honey 2 1/2 teaspoons kosher salt 2 large eggs One 2 1/4-teaspoon packet instant yeast 3 1/2 to 3 3/4 cups all-purpose flour, plus more for dusting Neutral oil, for oiling the bowl and plastic wrap Poppy seeds, for sprinkling 3/4 cup (172 grams) mayonnaise 1/4 cup (60 grams) chopped spicy bread-and-butter pickles plus 1 tablespoon pickle brine 1 tablespoon (2 grams) chopped fresh Italian parsley 1 tablespoon (2 grams) chopped fresh tarragon 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper Instructions: Heat 2 inches oil in a Dutch oven to 365 degrees F. Whisk 1 1/2 cups buttermilk and 1 tablespoon crab boil seasoning in a nonreactive baking dish just large enough to hold the walleye. Add the walleye and turn to coat, then let sit while the oil heats, about 10 minutes. Stir together the flour, cornmeal, cornstarch, baking powder, salt and remaining 2 teaspoons crab boil seasoning in a shallow bowl or container. Drizzle in the remaining 3 tablespoons buttermilk, a tablespoon at a time, and toss to make small clumps. When the oil reaches 365 degrees F, remove the fillets from the buttermilk and dredge in the flour. Return the dredged filets to the buttermilk mixture, then do a final dredge in the flour mixture. Add two fillets to the oil, one at a time, and fry in batches of two, turning once or twice, until very crisp and deep golden brown, 4 to 5 minutes. Remove to the rack and season with salt. To assemble, spread the bottoms of the Buns with some of the Tartar Sauce. Top each with a piece of fried walleye, squeeze of lemon, a dollop more of Tartar Sauce, lettuce and pickles. Serve immediately. Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F). Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine. Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour. Line 2 baking sheets with parchment paper. Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes. Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F. When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze. Combine the mayonnaise, pickles, brine, parsley, tarragon and garlic powder in a small bowl. Season to taste, if needed. Refrigerate until ready to serve.
Elk Sausage 4 to 6 pounds elk meat, well-trimmed (or other venison) 2 to 3 pounds pork fat, well-trimmed (2-1 ratio meat to fat) 1 tablespoon dry thyme 1 tablespoon dry oregano 1 tablespoon dry sage 2 tablespoons salt 1 cup finely chopped onion 1/2 cup finely chopped garlic 1/2 cup crushed red chili pepper flakes, (optional) 1 to 2 cups roasted, peeled, and diced green chili peppers (optional) Sun-dried tomatoes (optional) Additional garlic (optional) 10 to 15 feet sausage casing 1/2 cup maple syrup (for breakfast sausage - optional) Instructions: Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.
Sunny's Easy Chicken Parmesan Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken 4 boneless, skinless chicken breasts, gently pounded to an even thickness Kosher salt and freshly ground black pepper 1 1/2 cups seasoned Italian breadcrumbs 1/4 cup grated Parmesan 1 cup prepared pizza sauce (not tomato sauce) Four 1/4-inch-thick slices fresh mozzarella Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray. Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 to 25 minutes. Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve.
Key Lime Pie Martini 1/4 cup lime juice, plus 3 lime wedges Crushed graham crackers, for rims 1/3 cup vodka 1/3 cup vanilla liqueur, such as Licor 43 1/4 cup orange juice 1/4 cup coconut milk creamer (see Cook's Note) Instructions: Rub a lime wedge around the rims of two martini glasses. Place the graham cracker crumbs in a small saucer. Dip the rims of the glasses in the crumbs to coat. Freeze for 5 to 10 minutes, while preparing the drink. Combine the vodka, vanilla liqueur, lime juice, orange juice and coconut creamer in a cocktail shaker filled with ice (don't worry if the mixture looks curdled!). Cover and shake vigorously until well chilled, about 30 seconds. Strain into the chilled martini glasses and garnish with lime wedges. Serve immediately.
Instant Pot Chicken Marbella 8 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 1 tablespoon olive oil 3 cloves garlic, thinly sliced 1/2 cup dried apricots, halved 1/2 cup pitted kalamata olives 1/4 cup dry white wine 2 tablespoons drained capers 1 tablespoon light brown sugar 1 1/2 teaspoons dried oregano Instructions: Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken thighs on both sides with salt and pepper. Add the oil to the pot, then add half of the chicken thighs skin-side down. Cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken. Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the apricots, olives, white wine, capers, brown sugar, oregano and 1/3 cup water. Stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the pot and put the rack on top of the olive and apricot mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a platter and use a slotted spoon to scoop the olive and apricot mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm. Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve immediately.
Strawberries in Syrup 1 pint strawberries 1/4 cup sugar Instructions: Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.
Minted Fruit Salad 10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces 1 lime, juiced (about 1/4 cup) 2 tablespoons orange liqueur (recommended: Cointreau) 2 tablespoons finely chopped fresh mint leaves Instructions: Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.
Radicchio Cups with Pork and Seasoned Rice 8 radicchio leaves 1 cup quick-cooking rice 1 teaspoon garlic and herb seasoning 2 teaspoons sesame oil 1/4 cup pre-shredded carrots 1/4 cup chopped scallions 1 pound shredded cooked pork loin 2 tablespoons soy sauce, plus extra for dipping Instructions: Soak the radicchio leaves in ice water to crisp up. Cook the rice with the garlic and herb seasoning according to package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots and scallions and saute 2 minutes. Add the pork, cooked rice, and 2 tablespoons soy sauce and cook 2 more minutes to heat through. Spoon the pork mixture into the radicchio leaves. Serve with additional soy sauce for dipping, if desired.
Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes 1 pound spinach fettuccine 4 tablespoons butter 1/2 cup chopped shallots 4 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1 tablespoon chopped fresh oregano leaves 1 cup reduced-sodium chicken broth 2 dozen cooked clams, shelled (or 1 (14-ounce) can whole baby clams, drained) 1 (14-ounce) can diced tomatoes, drained or 3 Roma tomatoes, chopped 1/4 cup freshly chopped basil leaves Salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Cook linguine according to package directions. Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper. Transfer to a serving platter and top with Parmesan.
Marinated Lamb 1 leg lamb, boned 1 large bunch mint, roughly chopped 1 large bunch cilantro, roughly chopped 2 cloves garlic, peeled 17 1/2 ounces (500 grams) natural yogurt 1/2 (14-ounce/400 gram) can chickpeas, drained and mashed Sea salt and freshly ground black pepper 1 lemon, juiced Baby carrots Quartered fennel, with its own leafy tops Quartered red onions Whole baby turnips Butternut squash, cut into chunks Jerusalem artichokes, scrubbed and halved 1/2 (14-ounce/400 gram) can chick peas, drained Ground cumin Nutmeg Coriander seeds Olive oil Salt and freshly ground black pepper Instructions: Lamb: Pre-heat the oven to 425 degrees F (220 degrees C). Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked. Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated. Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes. Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together. Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.
Sunny's Spicy Buttermilk Fried Chicken and Waffles 2 cups buttermilk 1/2 cup gochujang (Korean hot pepper paste), slightly melted to loosen Kosher salt and coarsely ground black pepper 4 bone-in, skin-on chicken thighs 4 whole (drum, flat and tip) bone-in, skin-on chicken wings 2 cups all-purpose flour 1/2 cup cornstarch Peanut oil, for frying 4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/4 cup sugar 6 large eggs, separated 3 1/2 cups whole milk 1/2 cup vegetable oil 1/4 teaspoon almond extract Cooking spray, for spraying the waffle iron Maple syrup, for serving Instructions: For the chicken: In a large bowl, whisk the buttermilk, gochujang and 1 teaspoon each salt and pepper. Pour into a resealable plastic bag and add the chicken. Seal and massage the bag to coat the chicken; refrigerate overnight or for at least 4 hours. In a large bowl, mix the flour, cornstarch, a pinch of salt and a few grinds of pepper. Remove the marinated chicken from the bag and shake off the excess marinade. Drop all of the chicken into the flour mixture and toss to coat. Let rest, refrigerated, for 1 hour. Toss again, then rest for 30 minutes in the refrigerator, followed by 30 minutes at room temperature. In a cast-iron pan or deep fryer, add about 2 inches peanut oil and heat to 375 degrees F. Toss the chicken one last time, then shake off the excess flour. In batches, add the chicken gently to the oil and fry until cooked through and the juices run clear, 12 to 16 minutes. Remove to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken. For the waffles: Preheat the oven to 200 degrees F. In a large bowl, sift together the flour and baking powder. Add the salt and 2 tablespoons of the sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil and almond extract. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix. In a large bowl, whisk the egg whites until foamy. Add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the whites into the batter. Preheat a waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom of the iron with cooking spray. Pour about 1/2 cup to 2/3 cup batter into the waffle iron. Cook until golden brown, about 5 minutes depending on the manufacturer's instructions. Transfer to a serving platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles warm with the fried chicken and maple syrup.
Teriyaki Pork and Beef Burger 1 pound ground beef sirloin 1 pound ground pork 1/2 medium yellow onion, grated on the large holes of a box grater 2 tablespoons minced fresh garlic Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/4 cup firmly-packed light brown sugar 1 ripe pineapple, peeled, quartered, cored and cut into 1/4-inch dice 1 dragon fruit, peeled and cut into 1/4-inch dice 1 bunch fresh cilantro, minced 1/4 cup soy sauce 2 tablespoons minced fresh ginger 6 hamburger buns Instructions: Combine the ground beef, ground pork, onion, garlic and 1 tablespoon each salt and pepper in a large bowl; stir until well mixed. Form the mixture into 6 balls. Press 1 teaspoon butter into the center of each ball; wrap the meat around the butter to enclose it and form a patty. Place the patties on a plate and refrigerate for 1 hour. Combine 1 tablespoon of the brown sugar, half of the pineapple and the dragon fruit and cilantro in a medium bowl. Toss until well mixed. Season with salt and pepper. Preheat a grill pan or outdoor grill to medium-high. Combine the soy sauce, ginger and the remaining pineapple and brown sugar in a large skillet. Bring to boil, then reduce the heat and maintain a gentle simmer. Remove the patties from the refrigerator and let stand at room temperature for 10 minutes. Place the patties on the grill and cook, flipping halfway through, until no longer pink in the center, 6 to 8 minutes. As the patties finish cooking, transfer them to the simmering sauce and cook, rotating in the sauce, until they are well coated and have absorbed some of the sauce, about 1 minute. Place each patty on a bun, top with some of the salsa and serve hot.
Pasta with Creamy White Beans 1 1/2 teaspoons kosher salt, plus more for the pasta 1 pound shell pasta 1/4 cup olive oil 1 carrot, peeled and diced 1 small red onion, diced 1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes 1/4 teaspoon dried thyme One 15-ounce can cannellini beans, drained and rinsed 1 cup low-sodium chicken broth 8 ounces smoked provolone or smoked mozzarella, grated (about 2 cups) One 5-ounce container baby spinach, chopped Instructions: Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water. Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside. Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.
Gyros with Radish Tzatziki 2 cups white wine 1/2 cup freshly squeezed lemon juice 1/2 cup olive oil 8 cloves garlic Zest of 1 lemon Leaves from 3 large sprigs oregano, plus more for serving Leaves from 3 large sprigs rosemary Freshly ground black pepper 1 boneless leg of lamb (about 4 pounds) Kosher salt Flatbread or pita pockets, warmed on the grill, for serving Grilled Plum Tomatoes, recipe follows 1 cup Vinaigrette, recipe follows Radish Tzatziki, recipe follows 8 plum tomatoes, ends removed, sliced into very thick rounds Canola oil, for grilling Salt and freshly ground black pepper 6 tablespoons red wine vinegar 2 tablespoons freshly squeezed lemon juice 2 tablespoons Dijon mustard 1 tablespoon clover honey Salt and freshly ground black pepper 1 cup extra-virgin Greek olive oil, plus more for drizzling 3/4 cup finely grated radish 1/4 small red onion, finely grated 3/4 cup Greek yogurt 3 cloves garlic, finely chopped 2 tablespoons chopped fresh dill 1 teaspoon lemon zest 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the lamb: Combine the wine, lemon juice, olive oil, garlic, lemon zest, oregano, rosemary and pepper in a blender and blend until smooth. Pour half the mixture over the lamb and turn to coat completely. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Refrigerate the remaining mixture to use for basting while the meat cooks. One hour before grilling, remove the lamb from the refrigerator and the marinade and let sit at room temperature. Preheat a gas or charcoal grill with a rotisserie attachment to high heat. Sprinkle the entire lamb with salt and pepper and attach the lamb to the rotisserie according the manufacturer's directions. Roll up and tie with butcher's twine at 1-inch intervals. Grill until the lamb reaches an internal temperature on a meat thermometer of 170 degrees F, 1 hour 15 minutes to 1 hour 30 minutes for the gas grill, and 1 hour 45 minutes to 2 hours for the charcoal grill. The cooking time will depend on the type of grill and how hot your charcoal is. Baste the meat frequently with the reserved wine mixture. Remove from the rotisserie, put on a large cutting board and rest for 15 minutes. Slice the lamb across the grain into paper thin slices. Place several slices of lamb in the center of each flatbread, top with a few Grilled Plum Tomatoes, drizzle with the Vinaigrette, scatter fresh oregano on top, and top with Radish Tzatziki. Heat a grill to medium-high. Brush the tomatoes with oil and season with salt and pepper on both sides. Grill until slightly charred and soft. Flip and grill the other side until slightly charred and soft. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified. Place the radishes and onions in a medium strainer. Place a small plate on top and let sit over a bowl for 30 minutes to drain the liquid. Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.
Six Pepper Pasta Kosher salt 1 pound fettuccine 2 tablespoons salted butter 2 tablespoons olive oil 6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish 3 cloves garlic, minced 1 medium yellow onion, diced 1 red bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 1 poblano pepper, seeded and thinly sliced 1 jalapeno pepper, seeded and thinly sliced Freshly ground black pepper 1/2 cup clear tequila 2 cups vegetable broth 1 cup heavy cream 3 tablespoons adobo sauce from canned chipotle peppers, plus more if needed 1/4 cup fresh cilantro, chopped Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside. Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside. Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes. Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes. When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed. Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.
Mojo Pork Chops with Plantains 1 orange 1 grapefruit 1/2 cup extra-virgin olive oil, plus more for drizzling 3 tablespoons white wine vinegar 2 tablespoons chopped fresh oregano 2 teaspoons cumin seeds, crushed Kosher salt and freshly ground pepper 2 pounds thin bone-in pork chops 1 clove garlic, chopped 1/2 cup chopped fresh parsley 3 ripe plantains (or 1 pound potatoes), peeled and quartered Instructions: Cut a 2-inch strip of zest from both the orange and grapefruit; place in a glass bowl. Squeeze 3 tablespoons juice from each fruit into the bowl (set the fruit aside). Whisk in 3 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon oregano, the cumin seeds, and salt and pepper to taste. Poke the pork chops with a fork, then add them to the marinade, turning to coat. Set aside for 20 minutes. Meanwhile, make the mojo sauce: Squeeze 1 tablespoon each orange and grapefruit juice into another bowl; whisk in the remaining 1 tablespoon vinegar, 5 tablespoons olive oil, 1 tablespoon oregano, garlic and parsley. Season with 1/2 teaspoon salt, and pepper to taste. Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes. Drain, reserving about 1/2 cup cooking liquid. Smash the plantains with a potato masher, drizzling with olive oil and some of the cooking liquid. Season with salt and pepper; keep warm. Heat 2 medium skillets over medium-high heat. Remove the pork from the marinade; pat dry. Brush the chops lightly with some of the mojo sauce; sear until golden and slightly crisp on one side, about 5 minutes. Turn and cook about 3 more minutes. Divide the pork and plantains among plates and drizzle with more mojo sauce.
Rigatoni and Cheese 3 1/2 ounces diced bacon 1 ounce diced shallots 5 1/2 ounces diced porcini mushrooms 6 ounces chicken stock Salt and freshly ground black pepper 3 ounces butter 3 tablespoons bread crumbs, plus extra for sprinkling 1 tablespoon chopped parsley leaves 8 rigatoni shells 1 tablespoon truffle shavings Parmesan cheese, as needed 2 cups milk, scalded 2 to 3 teaspoons blonde roux, recipe follows Salt and freshly ground black pepper 4 ounces aged cheddar, grated 2 tablespoons butter 2 tablespoons all-purpose flour Instructions: In a saute pan, sweat the bacon to render the fat. Remove the bacon from the pan, then add the shallots to the fat to cook. When tender, add the porcini and cook 5 minutes. Add the bacon back in the pan. Add the chicken stock a little at a time. Season with salt and pepper and add butter. Cook until thick, about 3 minutes. Toss in bread crumbs and parsley and remove from heat. Check seasoning. To make the Mornay: Begin by scalding the milk. Turn heat to low and slowly whisk in the roux. Cook for 5 to 10 minutes over low heat. Season with salt and pepper and add grated cheese. Reserve sauce in baine marie. Preheat oven to 350 degrees F. To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes. Shock quickly in ice water. Remove from ice water and keep tightly covered until ready to use. When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean. Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta. Sprinkle with a little fresh bread crumbs and grated Parmesan. Bake for 5 minutes. Finish under broiler, if necessary. Plate on the cooking tray. Garnish with truffle shavings and Parmesan cheese. Melt the butter in a small pan. Whisk in the flour. Cook until the mixture bubbles. Remove from the heat.
Italian Stuffed Meatloaf 2 pounds ground beef 2 eggs 1 cup bread crumbs (up to 1 1/2 cups) 1 cup grated Parmesan 1 tablespoon Italian seasoning 1 tablespoon black pepper 2 tablespoons fresh chopped parsley leaves 2 cloves garlic, minced or pressed 1 onion, diced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 cup milk 8 slices cheddar 8 slices baked ham 8 slices bacon Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F. Let rest 15 minutes, then cut and serve. Gravy is optional.
Christmas Seafood Salad (Cappon Magro) 1/3 cup white wine vinegar 2 teaspoons minced fresh rosemary leaves 1 1/2 teaspoons fresh lemon juice (about 1/2 a large lemon) 3 large cloves garlic, smashed, peeled and minced Zest of 1 large lemon 1 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon kosher salt 12 ounces green beans, trimmed and halved crosswise 6 medium carrots, peeled and sliced diagonally into 1/3-inch-thick ovals One 1 3/4-pound cauliflower, cut into florets (about 4 cups) 1/2 cup dry white wine 1 1/4 pounds cod fillets, cut into 1 1/2-inch cubes 1 1/4 pounds small clams, such as Manilla, scrubbed 1 1/4 pounds extra-large shrimp, peeled and deveined Twelve 1/3-inch-thick slices country-style bread (such as Pan Rustique), toasted 3 cooked beets, cut into 6 to 8 wedges Lemon wedges Instructions: For the dressing: Whisk the vinegar, rosemary, lemon juice, garlic and lemon zest in a medium bowl until blended. Gradually whisk in the oil, salt and pepper. For the vegetables: Add enough cold water to a heavy large pot to reach a depth of 2 inches. Bring the water to a boil over medium-high heat and add the salt. Add the green beans, carrots and cauliflower. Cook until crisp-tender, 5 minutes. Using a slotted spoon, remove the vegetables and place in a bowl to cool. For the seafood: Add the wine to the vegetable cooking water. Adjust the heat so the liquid is barely simmering. Add the cod and simmer until cooked through, about 5 minutes. Using a slotted spoon, remove the cod and set aside. Add the clams and shrimp to the pot. Cover and cook until all the clams have opened and the shrimp are cooked through and opaque in the center, 4 to 5 minutes. Discard any unopened clams. Remove the pot from the heat. To assemble the salad: Arrange the carrots, green beans and cauliflower on a large platter. Arrange the shrimp, clams and cod on top. Drizzle with half of the dressing. Arrange the lemon wedges and beets around the edge of the platter Serve the cappon magro with toasted bread and the remaining dressing alongside.
Braised Baby Artichokes 2 lemons 2 dozen baby artichokes Extra-virgin olive oil 5 garlic cloves, smashed Pinch crushed red pepper flakes 2 anchovy fillets 2 cups dry white wine 1 bundle thyme Kosher salt Water 1 bunch Italian parsley, leaves picked and finely chopped Parmigiano-Reggiano shavings, for garnish Instructions: Fill a large bowl with water. Cut 2 lemons in half and squeeze both lemon halves into the water, then drop in the halves. Trim the tough dark green skin from the stem of the artichoke if there is a stem, and remove the tough outer leaves until lovely gentle spring green is revealed, it should only be a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon (acidulated) water. Artichokes will turn brown before your eyes, so it is important to have the acidulated water set up before 1 leaf is removed from the artichoke. Coat a large straight-sided saute pan over medium heat, generously with olive oil and add the smashed garlic cloves and crushed red pepper. When the garlic cloves are golden brown and aromatic, remove them. They have fulfilled their garlic destiny.Add the anchovy fillets and let them melt into a saucy consistency before adding the prepared artichokes to the pan along with the lemon halves. Pour in the white wine, add the thyme bundle and season with salt, to taste. Bring to a boil and add enough water to cover the artichokes (shouldn't be much water). Cover the pan and simmer until the artichokes are very soft, about 10 to 15 minutes. Remove the lid and let the liquid reduce until it is less than halfway up the sides of the artichokes. Remove the thyme bundle. Taste to check for seasoning and readjust, if necessary, (you probably will). Finish by tossing in the chopped parsley. Transfer the artichokes to a serving bowl and serve topped with Parmigiano-Reggiano shavings. Yay! What a side dish!
Warm German Potato Salad 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick Kosher salt 4 slices thick-cut bacon, roughly chopped 3 tablespoons extra-virgin olive oil 2 large shallots, chopped 3 tablespoons white wine vinegar 1 tablespoon grainy mustard 1 teaspoon sugar Freshly ground pepper 1/2 cup chopped fresh chives 1/4 cup chopped fresh dill Instructions: Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain and transfer to a large bowl. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon. Pour the drippings into a small bowl and wipe out the skillet. Return the skillet to medium heat and add the olive oil and 2 tablespoons of the reserved drippings. Add the shallots and cook, stirring, until softened, about 4 minutes. Whisk in 2 tablespoons each vinegar and water, the mustard and sugar. Bring to a simmer. Pour the warm dressing over the potatoes; season with 1/2 teaspoon salt and a few grinds of pepper and toss. Add the remaining 1 tablespoon vinegar, the chives, dill and bacon; toss again. Serve warm.
Chilled Avocado Soup 3 tablespoons olive oil 1 cup diced white onion 1 serrano chile, stemmed, seeded, and diced 3 garlic cloves, minced Salt, for seasoning, plus 1 teaspoon 4 firm ripe avocados, halved, pitted, peeled and mashed 4 cups chicken broth 1/4 cup fresh lemon juice 1/4 cup chopped fresh cilantro leaves 2 cups water 1 teaspoon freshly ground black pepper 1/2 cup Mexican sour cream or creme fraiche, whisked to soften* Crostini or croutons, for serving, optional Instructions: Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes. Season with salt, to taste. Remove from the heat and set aside to cool. Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours. Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.
Pork and Sweet Potatoes over Rice 1 tablespoon cornstarch 2 tablespoons brown sugar 3 tablespoons tamari 2 tablespoons sherry 3/4 cup pineapple juice 1/2 teaspoon dry ground ginger 1/2 teaspoons granulated garlic 3 tablespoons canola oil 1 pound pork tenderloin, cut into a 1/2 by 3-inch julienne 1 medium yellow onion, peeled and cut into 1/4-inch julienne 1 large sweet potato (about 1 1/2 pounds), peeled and cut into 3/8 by 3-inch julienne 1 large sweet red pepper, ribs, and seeds removed, cut into 3/8 by 3-inch julienne 1/2 pound snowpea, trimmed 4 scallions, trimmed and sliced into 1/4-inch diagonals Cooked white rice Instructions: In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside. In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary. Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine. Serve over cooked white rice.
Pasta Fresca 1/2 cup olive oil 12 cloves garlic, minced 4 large shallots, or 2 small onions, diced 1 cup walnut pieces, or pine nuts 2 cups lightly packed fresh basil, coarsely chopped 12 medium-size tomatoes, diced or 2 (28-ounce) cans Italian Roma tomatoes, drained 1 cup Kalamata olives, pitted and coarsely sliced 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 teaspoon dried chile peppers, or 1/2 teaspoon cayenne pepper 2 cups yellow cherry tomatoes, whole 8 servings of fresh or dried pasta, any style or flavor 1 loaf rustic country-style or sourdough bread 4 ounces Parmigiano-Reggiano, grated just before serving Instructions: Assign 1 guest to pit the olives and another to dice the tomatoes. Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot. At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden. Add the basil and stir for 30 seconds (to release their flavors). Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end. While sauce is simmering, add pasta to the boiling water. Cook according to package directions. Warm the second loaf of bread in a preheated 325 degrees F oven. Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl. Serve with Parmesan. Don't forget the bread in the oven!
Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress 3 cups fresh lemon juice 1/2 to 1 whole habanero chile, chopped (only use the whole if you like it hot) 1 teaspoon grated lemon zest 1 cup best-quality mayonnaise Salt and freshly ground pepper 1 small red onion, finely diced 1 large stalk celery, finely diced 2 tablespoons chopped fresh flat-leaf parsley 4 (8-ounce) tuna steaks Olive oil 8 slices hearty bread (Italian, French, ciabatta, or country white) Watercress Instructions: Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat. Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside. Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
Chunky Coconut, Tomato, Cucumber and Lime Relish 16 cherry tomatoes, quartered or roughly chopped 1/2 fresh coconut, grated or shaved 1 small handful of basil, or coriander, roughly chopped 6 inches cucumber, skinned, seeds removed and roughly chopped 1 thinly sliced red chili (optional) 1 tablespoon olive oil Salt and freshly ground black pepper 1 or 2 limes, juiced Instructions: Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.
Pork Tenderloin with Prickly Pear Tequila BBQ Sauce 2 pork tenderloins, trimmed (about 1 1/2 to 2 pounds total) Canola or peanut oil, for brushing Kosher salt and freshly ground black pepper 1 1/2 cups Prickly Pear Tequila BBQ Sauce, recipe follows 3 medium red onions, 2 whole, 1 minced 1 tablespoon canola oil 3/4 cup frozen prickly pear cactus puree, thawed 3 tablespoons unsalted butter 1/2 teaspoon coriander seed, freshly toasted and ground 1 1/2 teaspoons cumin seed, freshly toasted and ground 1 teaspoon crushed red pepper flakes 2 serrano chiles, ribs and seeds removed, minced 2 serrano chiles, ribs and seeds removed, minced 3 garlic cloves, minced 1 teaspoon lime zest 1/2 cup white Worcestershire sauce 1/2 cup tequila 1/4 cup apple cider vinegar 2 tablespoons lime juice 3/4 cup water 2 teaspoons kosher salt Instructions: Preheat an outdoor grill to medium heat. Brush the pork tenderloins with oil. Season generously with salt and pepper. Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done). Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling. Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour. Peel the onions and discard outer layers if blackened. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth. Preheat oven to 350 degrees F. Heat 1 tablespoon of butter in a saucepan over medium heat. Saute minced onions until lightly caramelized, about 5 minutes. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest. Cook until fragrant, about 2 minutes. Add Worcestershire, tequila, cider vinegar and lime juice. Cook over medium-high heat until reduced by half. Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer. Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is.
Killer Mac and Cheese with Bacon Extra-virgin olive oil 6 slices bacon, cut crosswise into 1/2-inch pieces 3 tablespoons unsalted butter 1 onion, cut into 1/4 inch dice Kosher salt 1/2 cup all-purpose flour 1 quart whole milk, plus more as needed 1/4 cup Dijon mustard Tabasco or other hot sauce 1 pound medium shells or other short pasta 2 cups grated Cheddar cheese (about 8 ounces) 2 cups grated fontina cheese (about 8 ounces) 1 cup grated Parmesan cheese (about 4 ounces) Instructions: Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness! Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes. Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta. Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)
Jam Filled Pecan Snowballs 2/3 cup pecan halves, lightly toasted* and cooled 2 cups powdered sugar, divided 1/4 tsp. salt 1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces 1 1/2 tsps. vanilla extract 2 cups Pillsbury BEST® All Purpose Flour or Pillsbury BEST® Unbleached All Purpose Flour 1/4 to 1/3 cups Smucker's® Red Raspberry Jelly, or any Smucker's® jam or jelly of your choice Instructions: HEAT oven to 350 degrees F. Place pecans, 1/2 cup powdered sugar and salt in bowl of food processor fitted with metal blade. Pulse machine on and off to break up nuts, then process until nuts are finely ground. Add butter a few pieces at a time, pulsing on and off to incorporate, then process until mixture is smooth; pulse in vanilla. Add flour and pulse machine on and off until incorporated, scraping the dough down once or twice. Process until the dough begins to form a ball. REMOVE dough from machine, form into a very flat disc, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll into balls. Dough may be refrigerated overnight.** LINE two rimmed jelly-roll pans with parchment paper. Roll dough between lightly floured palms into 1-inch balls and place on prepared cookie sheets 2-inches apart. Make an indentation with your thumb or finger in center of each cookie to make a deep well, going about three-quarters of the way down into the cookie. If cracks form, simply press any cracks together. BAKE 13 to 15 minutes or until light golden brown on the bottoms and around the edges. Place cookie sheets on cooling racks; sift remaining 1 1/2 cups powdered sugar over warm cookies. Immediately fill the indentations with jelly and allow to cool completely. To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. *You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding Cookies may be stored at room temperature in an airtight container for up to 2 weeks; these are best stored in single layers separated by waxed or parchment paper.
Gran'pa Emmanuel's Macaroni with Sausage and Cannellini 1 tablespoon (1 turn around the pan) extra-virgin olive oil 1 /2 to 2 /3 pound bulk sweet Italian sausage 1 /2 to 2 /3 pound bulk hot Italian sausage 3 cloves garlic, crushed 1 small onion, finely chopped 1 can (28 to 32 ounces) chunky style crushed tomatoes 1 can cannellini beans, rinsed and drained 20 leaves fresh basil, torn 1 pound ziti rigate (with lines), cooked to al dente Crusty bread and grated Parmigiano or Romano, for passing at table Instructions: Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.
Creamy Red Potato Salad 2 tablespoons sliced green olives with pimento 2 teaspoons capers 1 rib celery, finely chopped 1/4 cup finely chopped red onion 3 tablespoons mayonnaise 1 teaspoon apple cider vinegar 1 teaspoon lemon herb seasoning (recommended: McCormick) 2 tablespoons freshly chopped parsley leaves 3 hard boiled eggs, chopped 1 (16-ounce) bag pre-cooked and diced red potatoes (recommended: Reser's) Instructions: Combine all ingredients in a large bowl. Stir to combine. Serve immediately.
Aspen Crud 4 ounces milk 3 ounces bourbon 3 large scoops vanilla ice cream Whipped cream Instructions: Blend all ingredients, except whipped cream, until thick and creamy (consistency of a thick milk shake). Serve in a chilled glass. Top with whipped cream.
The Nutcracker \Sweet\ Pate sucree, recipe follows About 4 1/2 ounces granulated sugar 1 tablespoon glucose 75 ml heavy cream 75 ml milk Pinch salt About 4 1/2 ounces walnuts, chopped About 7 ounces grams creme d'amandes, recipe follows Chocolate Espresso Bonbons (aka \cup of joe\) About 21 ounces bittersweet chocolate, chopped About 10 1/2 ounces milk chocolate, chopped About 9 ounces espresso beans 946 ml heavy cream 100 ml coffee liqueur Pinch salt About 1 1/2 ounces butter, softened, en pomade Mascarpone Cream \Froth\, recipe follows Cocoa, for garnish 1 1/2 cups all-purpose flour 1/8 teaspoon salt 1/2 cup unsalted butter 1/4 cup powdered sugar 1 large egg, lightly beaten About 9 ounces butter About 18 ounces almond paste (50 percent almond 50 percent sugar) 3 eggs About 1-ounce pastry cream powder or cornstarch 30 ml rum or brandy 8 ounces mascarpone cheese 2 ounces softened butter Powdered sugar, to sweeten Instructions: For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service. For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream \froth\ and dust with cocoa. Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill. In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy. Blend ingredients together and fit into pastry bag for easy piping.
Skillet Eggs with Salsa Verde 2 tablespoons extra-virgin olive oil 1 onion, diced Kosher salt 2 cloves garlic, minced 1 15-ounce can white hominy, drained and rinsed 3/4 cup salsa verde 1 5-ounce package baby kale (about 8 cups) Freshly ground pepper 8 large eggs 1 cup shredded Mexican cheese blend (about 4 ounces) Fresh cilantro, for topping Corn tostadas, for serving Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, season with salt and cook, stirring frequently, until lightly browned, 5 minutes. Add the garlic and cook, stirring, 2 minutes. Add the hominy, salsa and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer and cook until thickened, about 5 minutes. Add the kale in batches, stirring after each addition to wilt the greens. Season with 3/4 teaspoon salt and a few grinds of pepper. Remove from the heat. Make 8 indentations in the mixture with the back of a large spoon and crack an egg into each well. Season with salt and pepper and top with the cheese. Transfer the skillet to the oven and bake until the egg whites are set, about 11 minutes. Top with cilantro. Serve with tostadas.
Vension Medallions with Green Peppercorns 1 to 1 1/2 pounds venison leg meat or fillet cut into 3 ounce medallions 2 tablespoons olive oil 1 tablespoon whole butter 3 tablespoons chopped shallots 1 to 2 tablespoons rinsed green peppercorns 1/4 cup brandy 1/4 cup red wine 1 cup game or beef stock 1/4 cup creme fraiche or sour cream Salt and freshly ground pepper to taste Instructions: The venison should be cut into medallions of 3 to 4 ounces, 1/2-inch thick and 3 inches across. Have all ingredients at the ready as this is a very quickly cooked saute method and the venison will over cook very quickly. Heat the olive oil and butter in a large heavy skillet over medium heat until hot and foaming. Season the medallions with salt and pepper, and lay them in a single layer in the pan. Depending on the size of your skillet, you may need to do this in 2 batches. Char or sear quickly on each side for medium-rare. Place the cooked venison on a warm platter and keep it warm while you make the pan sauce. Add the chopped shallots to the hot pan and saute for 2 minutes. Add half the green peppercorns and smash them quickly with the back of a spoon while sauteing with the shallots. Carefully add the brandy and de-glaze the pan. Observe caution when adding brandy to a hot pan and do this away from open flames to avoid flaming the brandy dangerously. Cook the brandy over low heat for 1 minute before adding the wine. Reduce the wine by half, add the stock, bring quickly to the boil and then swsirl in the cream for 1 minute. Add the medallions back to the finished sauce along with the remaining psppercorns and re-heat for 1 minute. Serve immediately.
Cinnamon Ice Cream 1 small piece vanilla bean or 2 teaspoons vanilla extract 1 pint plus 2 tablespoons of whole milk 1 cup sugar, divided 6 egg yolks 1 cup plus 1 tablespoon heavy cream 1 teaspoon ground cinnamon Instructions: If you're using the vanilla bean, split it and scrape the inside. Put the vanilla bean and scrapings (or extract) in a saucepan, with milk and 1/2 cup of sugar. Cover saucepan and bring to a simmer, then remove from the heat. Let stand 5 minutes. Remove the vanilla bean. Beat 6 egg yolks and 1/2 cup sugar until pale and able to form a ribbon. Slowly beat the hot milk mixture into the egg mixture. Place the mixture over low to medium heat and stirring constantly, bring to 183 to 187 degrees F, until thick and evenly and thickly coats the back of a spoon. Immediately remove from the heat and allow to cool to room temperature. Stir in the cinnamon. Freeze ice cream in an ice cream maker according to manufacturer's instructions. Remove to a sealable container. Keep in the freezer.
Chocolate Peanut Butter Emapanadas 2 cups flour Pinch salt 1/4 cup superfine sugar 8 ounces (2 sticks) unsalted butter, chilled 1/4 cup ice cold water Filling, recipe follows 1 egg 1 tablespoon water Confectioners' sugar 1/2-cup semisweet chocolate chips 1 tablespoon butter 2 tablespoons sugar 2 tablespoons cream 1 cup creamy peanut butter 1/2 teaspoon vanilla extract Instructions: Preheat oven to 400 degrees F. In a food processor, lightly pulse together all the dry ingredients. Add the butter, cut into very small pieces, and pulse several times until pea-sized lumps of butter are apparent. With the processor running, add the water and continue running until just before the dough comes together (about 15 seconds). Turn out the dough onto a floured work surface and form into a disc; cover tightly and refrigerate for at least 1 hour. Filling: Melt the chocolate and butter on top of a double boiler until smooth. Stir in the remaining ingredients until uniform in color. On a floured surface, roll out dough 1/8-inch thick and cut out circles with a 4-inch round cookie cutter. Combine egg and water and brush circles with egg wash. Spoon the peanut butter mixture in the center of each round. Fold circle over 1 side to form a crescent shape and seal the edges firmly using your fingers. Using a floured fork, press the edges of the empanadas. Brush the empanadas with egg wash and immediately dust with confectioners' sugar using a flour sifter or a fine mesh strainer. Bake in a pre heated 400-degree F oven for 15 to 20 minutes or until golden brown.
Raspberry Trifle with Rum Sauce 3 tablespoons butter 3/4 cup confectioners' sugar 3/4 teaspoon imitation rum extract 3 tablespoons water 1/2 cup raspberry jam 1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes 3 containers (4 ounces each) refrigerated prepared vanilla pudding Fresh raspberries, for garnish Instructions: Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.
Wedding Biscotti 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 1/2 tablespoon finely chopped fresh rosemary leaves 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 3 eggs 1 teaspoon vanilla extract 3/4 cup dried currants Instructions: Preheat the oven to 350 degrees F. In a small bowl, stir together the flour, baking powder, salt, and rosemary. Set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, incorporating each egg fully before adding the next. Add the vanilla. and gently stir in the flour mixture until just combined. Stir in currants. Cut dough in half and shape into 2 logs. They should be about a 12-inches long; and 1-inch thick. Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal. Place the slices back on the baking sheet (using 2 baking sheets if necessary to fit all the slices). Bake for 7 to 8 minutes. Remove the baking sheets from the oven. Turn the biscotti over and bake for an additional 7 to 8 minutes, until the biscotti are crisp. Let the biscotti cool for a few minutes on the baking sheet(s). Serve when cooled to room temperature, or store in an airtight container for up to 2 weeks.
Spicy Chicken Gnocchi 2 pounds russet potatoes, skins pricked with a fork 5 ounces Parmigiano-Reggiano, grated 1 1/2 teaspoons kosher salt, plus more for the boiling water 3/4 teaspoon ground white pepper 3 egg yolks 2 1/2 cups all-purpose flour 4 ounces butter 1 ounce minced garlic 32 ounces heavy cream 1 tablespoon kosher salt 1/8 teaspoon coarsely ground black pepper 1/4 cup Italian parsley 1 teaspoon sun-dried tomatoes Zest from 1/2 lemon 1/2 teaspoon minced garlic 4 ounces clarified butter Four 6-ounce chicken breasts 3 tablespoons Blackening Seasoning, recipe follows 4 ounces Gorgonzola cheese 2 green onions, sliced thin on a bias 2 tablespoons grated Parmigiano-Reggiano 3 tablespoons paprika 2 tablespoons sugar 1 tablespoon cayenne pepper 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon table salt 1 teaspoon finely ground black pepper 1 teaspoon ground white pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Instructions: For the gnocchi dough: Preheat the oven to 350 degrees F. Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough. Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side. For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes. Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side. To finish: Preheat the oven to 400 degrees F. In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces. Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano. Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.
Valerie's Spumoni Nonstick cooking spray 15 chocolate wafers 2 tablespoons dark chocolate sauce 1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate 1 pint vanilla bean gelato or ice cream 1/2 cup Amarena cherries, halved (see Cook's Note) 3 tablespoons Amarena syrup 1 drop red food coloring, optional 1 pint pistachio gelato or ice cream Instructions: Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan. In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set. Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature. When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set. Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight. When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.
Butternut Squash, Apple, and Onion Galette with Stilton 1 1/4 cups all-purpose flour Pinch salt 8 tablespoons (1 stick) cold unsalted butter, diced 1 large egg, lightly beaten 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole-grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces) Instructions: For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again. Preheat the oven to 400 degrees F. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles¿if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
Apple-Berry Cobbler Pie 1 piece refrigerated pie dough (half of a 14-ounce box) 2 tablespoons all-purpose flour, plus more for dusting 3 pounds crisp apples (such as Braeburn or Empire) 2/3 cup granulated sugar 2 tablespoons fresh lemon juice 3 tablespoons unsalted butter 1/2 teaspoon ground cinnamon or apple pie spice 1/4 teaspoon salt 1 1/2 cups mixed berries (such as raspberries, blueberries and blackberries) 1 1/2 cups mixed berries (such as raspberries, blueberries and blackberries) 1 cup all-purpose flour 3 tablespoons granulated sugar 1 teaspoon baking powder 1/8 teaspoon baking soda Pinch of freshly grated nutmeg Pinch of salt 4 tablespoons cold unsalted butter, cut into small pieces 1/2 cup buttermilk Turbinado sugar, for sprinkling Instructions: Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill 30 minutes. Position a rack in the lower third of the oven and preheat to 350 degrees F. Line the dough with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Peel the apples; cut into 1/2-inch pieces. Toss with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes. Remove from the heat and fold in the berries; let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.) While the filling cools, make the topping: Whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut in 3 tablespoons butter with your fingers until it is in pea-size pieces. Add the buttermilk; stir with a wooden spoon to make a shaggy dough. Spoon the filling into the crust; dot with the remaining 1 tablespoon butter. Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet. Transfer to the oven and bake until the topping is golden, 50 minutes to 1 hour. (Cover the pie with foil if it is browning too quickly.) Transfer to a rack and let cool until set, about 3 hours.
Shallot Vinaigrette 3/4 cup extra-virgin olive oil 1/4 cup apple cider vinegar 2 tablespoons agave nectar 2 teaspoons Dijon mustard 1 small shallot, minced Kosher salt and freshly ground black pepper Favorite greens, for serving Instructions: Combine the olive oil, vinegar, agave, mustard and shallots in a bowl and whisk until combined. Add salt and pepper to taste. Toss your favorite greens with this vinaigrette and enjoy!
Spicy Jerk Wings with Sugared Oranges 4 green onions, green parts only, coarsely chopped 1 (1/4-inch) piece fresh ginger, cut into chunks 1 hot red chile, preferably Scotch Bonnet, whole 1/2 cup cider vinegar 3 tablespoons honey 2 tablespoons fresh thyme leaves 2 tablespoons olive oil 2 teaspoons ground allspice 1 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 12 chicken wings 2 tablespoons brown sugar 2 seedless oranges 5 long and mild red chiles, whole and undamaged Instructions: For the marinade: Add the onions, ginger, chile, vinegar, honey, thyme, olive oil, allspice, and cinnamon to the pitcher of a blender, and whizz or pulse until smooth. Alternatively, pound the ingredients into a paste using a mortar and pestle. Adjust the seasonings with salt, and black pepper. For the wings: Pour the marinade over the wings, turning them so that they are well coated. Leave them to marinate, covered, in the refrigerator for at least 4 hours, or overnight, turning the wings over once or twice. Get a barbecue going and let the coals die down to hot gray ash or preheat the oven to 375 degrees F. Barbecue or roast the wings, turning them a few times, until they are fully cooked through, about 15 minutes. Cook's Note: The juices should run clear when a skewer is pushed into the wing's thickest point. Baste every so often with the leftover marinade throughout the cooking process. While the wings are cooking, sprinkle the brown sugar onto a plate. Quarter the oranges and dip the cut sides of each piece into the sugar. Cook on the barbecue, in a heavy dry frying pan, or under a stovetop broiler for a few minutes, or until the sugar has caramelized. Keep a close eye on the oranges to prevent them from burning. Meanwhile, char grill the chiles alongside the oranges. Serve the wings with the caramelized oranges and char-grilled chiles.
Sopito with Red Snapper Ceviche 8 ounce skinless red snapper fillet, cubed 1/2 cup fresh lime juice 1 small tomato, peeled, seeded, and diced 2 tablespoons diced red onion 2 tablespoons chopped fresh cilantro 1 tablespoon extra-virgin olive oil 1/2 serrano chile, seeds removed, cut into 1/8-inch dice Salt and freshly ground black pepper 1 pound masa harina 2 1/2 cups water 1 teaspoon salt Corn oil for frying 6 radishes, halved, plus julienned radish for garnish 1/4 cup micro cilantro Salt Extra-virgin olive oil Instructions: To make the ceviche: Combine the snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours. Drain the juice and put the snapper in a bowl. Add the tomato, onion, cilantro, olive oil, chile, and season with salt and pepper. To make the sopitos: Combine the masa harina, water, and salt in a bowl and mix well to form a dough. Let rest for at least 20 minutes. Form the dough into small, shallow flat-bottomed cups, each one about 4 inches in diameter and 1/2-inch tall. Heat about 3 inches of corn oil in a saucepan and fry the sopito disks until golden. Keep warm. To serve: Fill the sopitos with the ceviche mixture. Garnish the top of each sopito with julienne radish and micro cilantro. Garnish the plate with radish halves seasoned with salt and olive oil. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nantucket Cranberry Pie Butter, to grease the pie plate 2 cups fresh or frozen cranberries 1/2 cup sugar 1/2 cup walnuts, chopped 2 eggs 3/4 cup butter, softened 1 cup sugar 1 cup flour 1 teaspoon almond extract Instructions: For the Filling: Preheat the oven to 350 degrees F. Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries. For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork. Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.
Apple Fritters Vegetable oil, for frying 3/4 cup boxed pancake mix 1/4 cup granulated sugar 1 teaspoon ground cinnamon 3 tablespoons milk 1 teaspoon vanilla extract 1 large egg, beaten 1 large Granny Smith apple, peeled and diced small 1 cup powdered sugar Splash whole milk Instructions: For the fritters: Heat 2 inches of vegetable oil in a large heavy-bottomed pot to 375 degrees F. Meanwhile, combine the pancake mix, granulated sugar, cinnamon, milk, vanilla and egg in a bowl; some lumps are ok. Fold in the apples. For the glaze: Whisk together the powdered sugar and milk until smooth. Add more milk if needed, to make a thick dippable glaze. In batches, drop 1/4-cup scoops of the batter into the oil and cook until they turn a dark amber color, about 2 minutes per side. Remove to a rack or paper towel-lined plate. Let the fritters cool slightly, about 30 to 45 seconds, before drizzling over the icing and returning them to the rack. Serve warm.
Mini Blueberry Galettes 1 pint blueberries 1/4 cup sugar, plus extra for sprinkling 2 tablespoons cornstarch 1 teaspoon vanilla Pinch of salt Zest of 1 lemon Juice of 1/2 lemon 2 store-bought pie crusts (or 2 homemade pie crusts) 1 egg whisked with 1 tablespoon water Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice. Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling. Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.
Chicken Parmesan Four 5- to 6-ounce skinless chicken breasts or 1 whole chicken (3 1/2 pound average) 1 tablespoon blended salt and pepper 1/2 cup whole milk 3 eggs 1 cup panko breadcrumbs 1 tablespoons minced fresh parsley Vegetable oil, for frying 1 cup all-purpose flour seasoned with salt and pepper 1 1/2 cups prepared red sauce 4 cups cooked pasta 1 cup grated Parmesan Instructions: Slice the breast from the whole chicken if using. Then slice the breast in half lengthwise and remove the skin. Next, sprinkle the breasts with the salt and pepper blend. In a bowl, whisk together the milk and eggs until evenly blended. Next, blend the breadcrumbs and parsley and keep separate for breading. Preheat some oil in a large heavy pot to 350 degrees F for frying. Preheat the oven to 400 degrees F. To bread the chicken, dip a breast in the seasoned flour, then the egg wash and finally evenly coat with the breadcrumbs. Repeat the process with the remaining chicken. After breading all the chicken, place in the preheated oil and allow to cook for 2 minutes. Then flip and repeat cooking for a final 2 minutes, until golden brown. After cooking, remove and allow draining of any excess oil over paper towels. After frying, spoon 1 tablespoon of the red sauce on the cooked chicken and sprinkle with 2 tablespoons of the cheese. Then bake for 6 to 7 minutes to melt the cheese. Do not over sauce, over saucing will cause the chicken to get soggy. In a deep saucepan over medium heat, warm the remaining sauce until hot, and then toss in the cooked pasta and stir to evenly coat with the sauce. Once sauced and heated, portion to bowls and top with the baked chicken and finish with the remaining cheese. Serve.
Lemon Pepper Tenderloin Pasta 1 1/2 teaspoons grated lemon zest, left at room temperature for 30 minutes to dry 1 1/2 teaspoons freshly cracked black pepper 1 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon mustard powder 1/4 teaspoon onion powder Kosher salt 1 pound bucatini 2 tablespoons olive oil 8 tablespoons salted butter 2 pounds beef tenderloin, cubed into bite-size pieces 1 1/2 cups grated Parmesan or pecorino, plus more for serving Minced fresh parsley, for serving Instructions: For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside. For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat. Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.
Coquito 1 can coconut milk (coco lopez) 1 can sweetened condensed milk 1 cup milk or heavy cream (your preference) 6 eggs, beaten slightly* 1 cup white rum Instructions: Mix all ingredients and adjust taste with more of whichever liquid you want. The cream and eggs will add richness and of course, more alcohol means a heavier punch. Store liquid in a large glass soda bottle with a pop-off cap, one in which you can re-cap and lock.
Bangin' Bruschetta 5 tablespoons olive oil 1 baguette, cut on the diagonal into 1/2-inch slices 1 medium-sized black eggplant, cut lengthwise into 1/2-inch slices 1 Vidalia onion, cut into 1/2-inch disks Salt 2 Roma tomatoes, pulp removed, cut into 1/2-inch cubes 1 clove garlic, minced Freshly ground black pepper 2 pepperoncini peppers, diced, plus 2 tablespoons pickling juice 1/2 cup finely grated manchego cheese Instructions: Preheat grill to medium-high. Using 2 tablespoons of the olive oil, brush both sides of the baguette slices and grill until golden brown and lightly charred around the edges, about 1 to 2 minutes on each side. Remove from grill and set aside. Using another 2 tablespoons olive oil, brush eggplant and onion and grill until lightly charred, 3 to 4 minutes on each side. Remove eggplant and onion from heat, season with salt, and set aside, on a cutting board, until cool enough to handle. Slice both into 1/2-inch cubes. Combine eggplant, onion, tomato, garlic, remaining tablespoon olive oil, black pepper, pepperoncini and pickling juice in a bowl. Toss to combine and check for seasoning, adding additional salt, if necessary. Assemble toasts on a serving platter and place a heaping spoonful of vegetable mixture on top of each. Sprinkle with cheese and serve.
Big Daddy's Apple Cobbler Butter, for dish 6 cups Granny Smith apples, peeled, cored and diced 1/2 cup granulated sugar 1/4 cup dark brown sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Pinch salt Pinch ground nutmeg 1/2 lemon, juiced Ginger Whipped Cream, recipe follows 2 tablespoons butter, softened 1/2 cup self-rising flour 1/2 cup sugar Pinch salt Pinch ground ginger 1 egg, beaten 1 cup whipping cream, chilled 1/4 cup confectioners' sugar 1/4 cup candy ginger, minced Instructions: Preheat oven to 375 degrees F. Lightly butter a 9 by 9-inch baking dish. In a large bowl, mix together the apples, sugars, flour, cinnamon, vanilla, salt, nutmeg and lemon. Add the mixture to the prepared baking dish. Add all the topping ingredients to a medium bowl and combine well with a wooden spoon, to form a batter. Dollop the batter in various spots on top of the apple mixture. The batter will spread as it bakes. Put the cobbler in the oven and bake until the apples are tender and the crust is colored, about 30 minutes. Remove from the oven and serve with Ginger Whipped Cream. Add the cream and sugar to a medium bowl. Using a hand-held electric mixer, beat the cream until stiff peaks form, about 2 to 3 minutes. Fold in the ginger. Cover and chill up to 4 hours before serving.
Tuscan Bean Soup with Lamb and Shaved Fennel Extra-virgin olive oil 1 onion 4 garlic cloves Leaves from a handful fresh thyme sprigs Leaves from 1 big stem fresh rosemary 2 cups diced fresh tomato 4 cups cubed (1-inch) cooked lamb 6 cups chicken broth Salt and freshly ground black pepper 2 cups cooked white beans, such as Borlotti 1/2 fennel bulb, sliced as thin as possible Instructions: Heat a 2-count of oil in a large soup pot over medium heat. Add the onion, garlic, and herbs and cook until softened, about 5 minutes. Add the tomato and cook until the vegetables cook down to a pulp, about 5 more minutes. Stir in the lamb and then the chicken broth. Bring to a simmer and season with salt and pepper. Simmer until the lamb is very tender, 20 to 30 minutes. Add the beans and simmer until warmed through. Then mash some of the beans against the side of the pot to break them down and thicken the soup. Season with salt and pepper and a drizzle of olive oil. Ladle the soup into bowls, top with fennel, and serve hot.
Robert's Instant Salad 1 head frisee 1 head Boston lettuce 1 red onion, sliced 1/4 cup orange juice 3 tablespoons balsamic vinegar 1/4 cup extra virgin olive oil 1 tablespoon rosemary, chopped 1 tablespoon Dijon mustard Salt and pepper Orange slices Edible flowers Instructions: Wash and dry lettuces well. Mix all dressing ingredients and drizzle over salad. Garnish with orange slices and edible flowers.
Rumaki Variations 2 pounds thick cut bacon 1 (5-ounce) can whole water chestnuts 1 (20-ounce) can pineapple chunks 1/2 pound large sea scallops, quartered Instructions: Preheat oven to 350 degrees F. Cut each slice of bacon in half. Wrap one water chestnut in 1of the pieces of bacon, making sure to overlap. Secure the bacon with a toothpick and put it on a sheet pan. Repeat the process with the remaining water chestnuts, pineapple chunks and scallops. Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 minutes and serve immediately.
Pansy Cookies One 16.5-ounce tube prepared sugar cookie dough, such as Pillsbury Dark purple and bright white gel food coloring One 4.25-ounce tube yellow decorating icing Instructions: Break off a quarter of the cookie dough (about 6 tablespoons) and divide into 2 pieces. Put each piece in a separate small bowl. Tint one piece with 4 drops of purple gel food coloring. Tint the other piece with 3 drops of purple gel food coloring and 2 drops of white food coloring. Roll out the remaining un-tinted cookie dough between 2 pieces of parchment to an 1/8-inch-thick round (about 12 inches in diameter). Remove the top piece of parchment and reserve. Break off a chickpea-size piece of dark purple dough and roll into a rough ball. Place on the rolled-out dough. Arrange 6 roughly rolled chickpea-size pieces of the light purple dough around the dark purple dough in a flower pattern (these will become the petals) about 1 1/2-inches round. Make more flowers with the remaining tinted dough: leave about a 1/2 inch between each flower shape and alternate between dark purple and light purple dough in the center and petals. Top the dough with the parchment and gently roll out until the dough is flat and even. Slide the round onto a rimmed baking sheet and freeze until firm, about 1 hour. Use a 1 3/4-inch 6-petal flower cookie cutter to cut out each flower shape. Arrange on 2 parchment-lined baking sheets, spacing the cookies 1 inch apart. Freeze until firm, about 30 minutes. Preheat the oven to 350 degrees F. Bake the cookies until just barely golden on the edges, 10 to 12 minutes. Let the cookies cool on the baking sheet on a rack. Pipe a small yellow dot of icing in the center of each cookie. Let sit for 15 minutes to set.
Gorgonzola Garlic Bread 1/2 baguette, sliced 1 clove garlic, peeled 1 cup gorgonzola Instructions: Preheat the oven to 400 degrees F and line a baking tray with parchment paper. Rub the baguette slices with the garlic clove on one side. Crumble the gorgonzola cheese on top. Place the gorgonzola-garlic bread on the lined baking tray and place in the oven until the cheese has melted, approximately 2 to 5 minutes.
Tandoori-Style Grilled Chicken 1 1/2 cups whole-milk yogurt (not Greek) 4 teaspoons garam masala 1 tablespoon ground turmeric 3 tablespoons fresh lemon juice, plus lemon wedges for serving 2 tablespoons vegetable oil, plus more for the grill 1 tablespoon grated fresh ginger 1 clove garlic, grated Kosher salt and freshly ground pepper 8 pieces skin-on, bone-in chicken drumsticks and/or small thighs (2 1/2 to 2 3/4 pounds) 2 pieces naan 1/4 seedless cucumber, grated on the large holes of a box grater 3 tablespoons chopped fresh cilantro, plus leaves for topping Instructions: Whisk 1 cup yogurt with the garam masala, turmeric, 2 tablespoons lemon juice, the vegetable oil, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and rub well to coat. Cover and refrigerate at least 8 hours or up to 1 day. Preheat a grill to medium and lightly oil the grates. Add the chicken pieces, skin-side down, and grill, turning occasionally, until cooked through, 25 to 30 minutes. Add the naan to the grill in the last 2 to 3 minutes of cooking to warm and lightly toast. Meanwhile, mix the remaining 1/2 cup yogurt with the grated cucumber, chopped cilantro and remaining 1 tablespoon lemon juice; season with salt and pepper. Cut the naan into wedges and serve with the chicken, yogurt sauce and lemon wedges. Top with cilantro leaves.
Beef Short Ribs Fresh thyme sprigs 1 tablespoon brown sugar 6 cups beef stock 6 beef short ribs, trimmed of fat Kosher salt Freshly ground black pepper 1/4 cup good olive oil 1 small fennel, fronds, stems, and core removed, large-diced 1 leek, cleaned and large-diced, white part only 1 1/2 cups chopped onion (2 onions) 4 cups large-diced celery (6 large stalks) 2 carrots, peeled and large-diced 3 garlic cloves, minced 2 tablespoons tomato paste 1 (750-ml) bottle Cotes du Rhone or other dry red wine Fresh rosemary sprigs Instructions: Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F. Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot. Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender. Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
Roasted Vegetable and Chicken Quinoa Bowls for Two 1 cup broccoli florets 1 cup cubed butternut squash 1/2 cup carrots, cut into 1/2-inch rounds 1 large zucchini, diced (about 1 cup) 3/4 teaspoon garlic powder 3 tablespoons plus 2 teaspoons olive oil Kosher salt and ground black pepper 2 cups chicken stock 1 cup uncooked tri-color quinoa, rinsed 1 large chicken breast, diced (about 1 cup) 1/3 cup olive oil 1/4 cup red wine vinegar 1 teaspoon oregano Kosher salt and coarsely ground black pepper Instructions: For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes. Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package. Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside. For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake! To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.
Cucumber Tea Sandwiches 1 stick (4 ounces) salted Irish butter, such as Kerrygold, at room temperature 2 tablespoons chopped fresh parsley 1 tablespoon chopped chives 1 tablespoon finely minced shallot 1 teaspoon lemon zest plus juice of 1/2 lemon 12 slices brioche bread (1/2-inch slices), crusts removed 24 thin lengthwise slices Persian cucumber (1/4-inch slices) Kosher salt 3 to 4 small red radishes, thinly sliced into rounds 1 cup frisee, broken into small pieces Instructions: In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest. Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread. Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.
Orange-Olive Oil Mini Cakes with Citrus Glaze 2/3 cup extra-virgin olive oil, plus extra for greasing the pans 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup granulated sugar 1/4 cup freshly squeezed orange juice 2 oranges, zested and segmented, segments chopped fine 1/3 cup plain yogurt 3 large eggs 1 cup confectioners' sugar 3 tablespoons freshly squeezed orange juice Zest of 1 orange Instructions: For the mini cakes: Preheat the oven to 350 degrees F. Grease 5 mini loaf pans with olive oil and set them on a rimmed baking sheet. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate medium bowl, whisk together the granulated sugar, orange juice and orange zest until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oil. Gently whisk the dry ingredients into the wet ingredients. When fully combined, fold in the chopped orange segments. Spoon the batter into the prepared mini loaf pans, taking care to fill them no more than three-quarters full. Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more. For the glaze: Combine the confectioners' sugar and orange juice and mix until a smooth paste forms. Stir in half of the orange zest. Drizzle the cakes with the glaze, then garnish with the remaining zest. Serve.
Chili Powder Blend 3 tablespoons ancho chili powder 1 tablespoon cumin 2 teaspoons dried oregano 2 teaspoons garlic powder 1 teaspoon coriander 1/2 teaspoon black pepper 1 teaspoon sea salt Instructions: Mix all of the above ingredients together. Store in an airtight jar. Use in any recipe that calls for chili powder.
Hiyashi Chuka Ramen 5 cups soy sauce 3 cups mirin 2 tablespoons minced fresh ginger 1 tablespoon minced garlic One 3 1/2-by-6-inch pork belly 9.5 ounces soy sauce 6 ounces pork stock or pork bone broth 4 ounces rice vinegar 3 ounces sugar 0.5 ounce sesame oil Two 6-inch stalks green onions 5.5 ounces sesame paste 1 1/2 cups rice vinegar 3/4 cup sugar 3 tablespoons salt 2 cups bean sprouts 20 spears asparagus (the thinner the better) 1/2 English cucumber Any kind of oil, to grease a pan 3 medium or 2 large eggs Four 3-ounce packages ramen noodles 1/2 cup red pickled ginger, if available Instructions: For the charshu: Bring the soy sauce, mirin, ginger and garlic to a simmer in a large saucepan. Add the pork belly and let simmer, covered, for 2 hours. Refrigerate in its liquid until firm, about 1 hour, then slice into 2-centimeter pieces. For the sauce: Put the soy sauce, pork stock, rice vinegar, sugar, sesame oil, green onions and 1 1/2 cups water into a medium saucepan. Bring to a simmer. Let simmer over medium heat until the green onion stalks are tender. Strain the sauce into a bowl and add the sesame paste to the sauce. Stir well with a whisk. Put the sauce in the fridge and chill until serving. For the toppings: Combine the vinegar, sugar and salt in a medium bowl. Stir until the sugar dissolves. Marinate the bean sprouts in the solution until serving. Keep it in the fridge if preferred. Bring water to a boil in a medium pan. Trim off the ends of the asparagus, then cut them in half or about 3 inches long. Put them in the boiling water, then cook them until just crisp-tender, 2 1/2 minutes for thin spears and 3 to 4 minutes if thicker. Plunge them into ice water. Dry them off with paper towels and put them aside. Keep them in the fridge if preferred. Cut the cucumber in half, about 3 inches long, then cut them in half vertically. Slice them into sticks, trying to match the asparagus size. Grease a medium pan, preferably nonstick, and heat it over medium heat. Place the eggs in a small bowl and whisk until well mixed. Once the pan is heated, bring the heat down to medium-low. Pour about 1/4 cup egg mixture into the pan (like a crepe). Once the egg sheet is cooked (no need to brown it or anything, just golden is good), flip that on a cutting board. Grease the pan and repeat the process. Flip the second onto the first sheet on the cutting board. Repeat the process and make as many sheets with the egg mixture as you can. Cut the egg sheets in half, then layer them on top of each other and cut them into strips. Match them to the asparagus size. Bring water to a boil in a large pot (or medium pot if you\u2019re cooking 4 packs of noodles individually). Add the noodles to boiling water and stir well with tongs or chopsticks to prevent sticking. Cook, stirring occasionally, for about 1 1/2 minutes or according to the instructions. Strain the noodles and plunge them into ice water or put the strainer under cold running water and rinse off the starchiness until the noodles aren't warm anymore. (You can use your hands to wash off the starchiness!) Shake the water off the noodles really well. Add 1 portion ramen noodles to a serving bowl with 5 ounces sauce. Add topping ingredients to your liking and add pickled ginger, if using.
Frozen Iceberg Salad with Champagne Vinegar 1 large head iceberg lettuce, outer layer removed and both ends trimmed 2 tablespoons Dijon mustard 2 tablespoons champagne vinegar Kosher salt 1/2 cup extra-virgin olive oil 1 small bunch fresh tarragon, washed, dried, leaves chopped Instructions: Put the head of lettuce on a flat surface and cut in half at the equator. Transfer the lettuce to a small tray and put it in the freezer. In a medium bowl, whisk together the Dijon mustard, vinegar, and pinch of salt. Slowly whisk in the olive oil and then add the tarragon. Taste for seasoning and set aside. Allow the lettuce to remain in the freezer until just before serving. They can remain in there for 4 to 6 hours, if necessary. When ready to serve, transfer to a platter and drizzle each half with the dressing. Serve immediately.
Rainbow Layer Cake 6 egg whites (about 2/3 cup), at room temperature 1 cup sugar, divided 1 cup (2 sticks) unsalted butter, at room temperature 3 tablespoons applesauce 2 teaspoons pure vanilla extract 2 whole eggs 2 1/4 cups cake flour 2 teaspoons baking powder Pinch salt 6 different hues of food coloring 2 cups Buttercream Frosting* (*Jams, jellies, and other fillings also work well.) 2 cups rainbow sprinkles, nonpareils, and/or pearl dragees Instructions: Preheat oven to 350 degrees F. Line six 6-inch cake pans with parchment paper. Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add 1/2 cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more. In another large mixing bowl, cream butter and the remaining 1/2 cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more. Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in 3/4 cup water and mix to combine. Fold in egg whites with a large spatula. Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream. Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles. See how to cover a cake in sprinkles.
Easy Baked Beans 1 pound bacon 1 large sweet onion, such as Vidalia, finely chopped Four 14-ounce cans pork and beans 1/2 cup dark molasses 1/4 cup light brown sugar, packed 2 tablespoons prepared yellow mustard Instructions: Preheat the oven to 350 degrees F. Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside. Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well. Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.
Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash 6 black tiger shrimp Pinch thyme Pinch rosemary Pinch basil 1/2 lemon, juiced Salt and pepper 1 (2-pound) Nova Scotia lobster 1-ounce Yukon gold potatoes, brunoise 1-ounce organic purple potatoes, brunoise 2 tablespoons extra virgin olive oil 1 garlic clove, finely sliced 1-ounce wild leek, julienne 4 tablespoons gooseberries, concasse 1 teaspoon thyme, roughly chopped 1 teaspoon chopped rosemary 1 teaspoon basil, roughly chopped Salt and pepper 2-ounces baby spinach, steamed Red Wine Beurre Blanc, recipe follows Instructions: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside. Steam lobster. Crack shells and remove meat from claws and tail. Set aside. Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leeks, gooseberries, herbs, salt, and pepper. In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in a water bath in the oven for approximately 15 minutes, or until heated through. Set aside. Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour Red Wine Beurre Blanc around plate. Garnish with lemon wedges and/or additional gooseberries.
Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp 4 tablespoons shredded Parmesan, plus 1/4 cup 3/4 cup Caesar dressing 4 cloves roasted garlic 1/4 cup mayonnaise 1 (10-ounce) bag chopped romaine hearts 1 cup seasoned croutons Instructions: Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool. In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy. In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing. Carefully peel Parmesan crisps from foil. Serve on chilled plates with Parmesan crisps upright in salad.
Cilantro-Garlic Potatoes 2 tablespoons extra-virgin olive oil 1/3 cup diced red onion 1/4 cup real bacon pieces 1 (16-ounce) bag pre-cooked and diced red potatoes 1 1/2 teaspoons crushed garlic Salt and pepper 1/4 cup chopped cilantro leaves Instructions: In a large skillet, heat oil, over medium-high heat. Add red onions and bacon pieces. Saute until onion is soft, about 2 to 3 minutes. Add potatoes and garlic. Cook 5 to 7 minutes, stirring occasionally. Season, to taste, with salt and pepper. Stir in cilantro and serve hot.
How to Make a Margarita \| Classic Margarita Ice cubes 3 ounces tequila 2 ounces freshly squeezed lime juice 1 ounce Simple Syrup, recipe follows 1/2 to 1 teaspoon orange liqueur 1 tablespoon Lime-salt-sugar, recipe follows 1 cup sugar 1 cup water Zest of one lime 2 tablespoons kosher salt 2 tablespoons sugar Instructions: Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month. Blend together lime, salt and sugar in a small blender or mini food chopper.
Duck and Dumplings with Poached Eggs 3 cups (1 pound 7 ounces) kosher salt 3/4 cup (5 1/4 ounces) natural cane sugar 20 fresh thyme sprigs 6 duck or chicken leg quarters with skin 2 quarts duck or chicken fat 2 to 3 large Idaho baking potatoes 2 large eggs, well beaten 2 teaspoons kosher salt, plus more as needed 3/4 to 1 cup (3 3/4 to 5 ounces) all-purpose flour, plus more for rolling the dough 2 teaspoons distilled vinegar 6 very fresh large eggs 2 tablespoons duck or chicken fat 1 to 2 tablespoons grapeseed oil, if needed 2 cups chicken stock 1 teaspoon freshly ground black pepper, or to taste 2 tablespoons fresh thyme leaves, for serving Instructions: To prepare the duck, in a baking dish just large enough to hold the duck leg quarters, combine the salt, cane sugar, and thyme. Evenly and generously coat the duck pieces with the salt mixture and arrange them in a single layer in the pan, tucking them into the salt mixture. Refrigerate uncovered overnight. Preheat the oven to 250 degrees F. Rinse the duck and pat it dry. Arrange the duck pieces in a single layer in a large, heavy pot (such as an oval Dutch oven) or a heavy roasting pan with sides that are at least 4 inches deep. Melt the duck fat over low heat and pour it over the duck. The pieces must be submerged. Bake until the meat is spoon tender, but not falling off the bone, about 2 1/2 hours. To use the duck at once, remove it from the fat and set it and the fat aside to cool to room temperature. Pick the duck meat from the bones, trying to keep the meat in large pieces. Discard the bones and skin. Use now or cover and refrigerate for up to 2 days. Transfer the fat to an airtight container and refrigerate until solid. Discard the layer of solidified cooking juices at the bottom of the container and refrigerate the remaining fat for up to 2 days or freeze for up to 3 months. (For longer storage, leave the duck on the bone and submerged in the fat. Cool to room temperature and then cover and refrigerate for up to 1 week. When ready to use, reheat in a 250 degree F oven until the fat is liquid and the duck is just warm.) To prepare the dumplings, preheat the oven to 350 degrees F. Pierce the potatoes in several places with a fork and bake until tender, about 1 hour. Set aside until cool enough. While the potatoes are still warm, fold in the eggs and salt. Stir in 3/4 cup flour and then add the remaining flour a little at a time until the mixture resembles soft biscuit dough. The dough should be a little sticky, although when poked with a fingertip the dimple should not close up. To test the dough, bring a small saucepan of salted water to a simmer. Break off a 3/4 inch square piece of dough and drop it into the water. If the dumpling breaks apart in the water, add a little more flour to the dough. Pour the dough onto a lightly floured work surface and cut into 4 equal pieces. Line a rimmed baking sheet with parchment paper and lightly dust it with flour. Working with one piece at a time, roll the dough into a 3/4-inch-thick rope. Cut each rope crosswise into bite-size lengths, 1 to 1 1/2 inches. Roll each piece on a gnocchi board or the back of the tines of a fork to ridge them lightly, if you wish. (The ridges help the dumplings hold the delicious broth.) Spread the dumplings onto the prepared baking sheet. Bring a large pot of water to a simmer. Salt generously. Set a wire rack inside a rimmed baking sheet and place them next to the stove. Add half of the dumplings to the boiling water and cook them until they float. Use a wire skimmer to transfer them to the wire rack. Cook the remaining dumplings. The dumplings can be used now as part of the finished dish, or they can be stored to use later. To store them, refrigerate the dumplings on the wire rack until chilled. Toss the cold dumplings with enough oil to keep them moist (to prevent sticking). Transfer to an airtight container and refrigerate for up to 2 days. To poach the eggs, fill a large skillet with water to a depth of 2 inches. Add the vinegar and bring to a simmer. Prepare a large bowl of very cold water. Break 1 egg into a small bowl or cup and slide the egg into the simmering water. Repeat with each remaining egg, spacing them evenly in the skillet; cook them in 2 batches if necessary. Poach at a bare simmer until the whites are firm but the yolks are still runny, about 2 minutes. Use a slotted spoon to transfer the eggs to the cold water, taking care to not break the yolks. Use at once or refrigerate until ready to assemble the dish, up to 1 day. Set the skillet of water aside. To assemble the dish, in a very large skillet, heat 1 tablespoon of the duck fat over medium-high heat until shimmering hot. Add half the dumplings and cook until they are golden brown on the bottom, about 3 minutes. Transfer to a plate. Heat the remaining 1 tablespoon of duck fat and cook the other half of the dumplings. Return all of the dumplings to the skillet. Add the duck and the chicken stock and cook over medium-high heat until the duck is warmed through, 3 to 5 minutes. Season with the pepper and taste for salt. Meanwhile, bring the water used to poach the eggs back to a bare simmer. Divide the duck, dumplings, and broth among 6 warmed shallow bowls. Working with 1 egg at a time, slip it back into the simmering water for 30 seconds. Lift each egg from the water with a slotted spoon and pat the bottom dry with a clean kitchen towel. Place 1 egg on top of each serving. Sprinkle with thyme leaves and serve at once.
Grilled Flank Steak with Mojo and Plantains 1/4 cup vegetable oil, plus for brushing 1 tablespoon plus 1 teaspoon ground allspice 1 1/2 tablespoons kosher salt, plus additional for seasoning 2 teaspoons granulated garlic powder 1 teaspoon cayenne 1 teaspoon freshly ground black pepper 1 flank steak (about 1 1/2 pounds) 1/4 teaspoon whole cumin seeds 1/4 cup extra-virgin olive oil, plus more for brushing 3 cloves garlic, minced 1/2 cup fresh lime juice 1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 jalapeno chile, seeded and minced 2 ripe yellow plantains Instructions: 1. For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste. Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes. 2. Preheat a grill to high. 3. For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or using a mortar and pestle. 4. Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes. Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl. 5. Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side. Set aside on a cutting board and let rest for 10 minutes. 6. Brush plantains lightly with oil and season with salt and pepper. Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes. Turn and cook to sear on grill marks, about 2 minutes more. 7. Slice steak and arrange on a platter with plantains, drizzle with some mojo. Serve with remaining sauce at table.
Gazpacho 4 ripe tomatoes 1/2 cup extra-virgin olive oil 2 ounces cider vinegar or sherry vinegar 2 cups tomato juice 1 cup diced stale or lightly toasted baguette bread 2 cucumbers, peeled, seeded, and chopped 1 red pepper, chopped 1 red onion, chopped 1 tablespoon minced garlic 1/2 bunch fresh parsley leaves, chopped 1/2 bunch fresh cilantro leaves, chopped 1 tablespoon minced jalapeno pepper, seeded (can substitute hot sauce) Kosher salt Sliced or diced avocado, for garnish Instructions: Bring salted water to a boil in a medium pot. Cut an \x\ shape on the tops and bottoms of the tomatoes. Boil the tomatoes until the skin begins to peel back, about 20 to 30 seconds. Plunge the tomatoes into a bowl of iced water to chill. Peel and seed the tomatoes, then chop them. In a medium bowl, combine the olive oil, vinegar, and tomato juice. Mix well, and then add the diced bread to soak. In another bowl, combine the chopped tomato, cucumber, red pepper, onion, garlic, parsley, cilantro and jalapeno. Reserve 1/2 cup of this chopped mixture for garnish, if desired. Season, to taste, with salt. Put all ingredients into a blender or food processor and puree until smooth. Serve chilled and garnish with the avocado and reserved diced vegetables, if desired.
Salad Nicoise with Seared Tuna 2 garlic cloves, minced 1 teaspoon Dijon mustard 3 tablespoons red wine vinegar 1/2 lemon, juiced 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons minced fresh tarragon Sea salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 pound small red new potatoes, scrubbed and halved 8 large eggs 1/2 pound haricots verts or French green beans, stems trimmed 2 pounds fresh sushi-quality tuna 2 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper 1 pint teardrop or cherry tomatoes, halved 1 cup nicoise olives 16 anchovy fillets 16 caper berries with stems 1/2 bunch fresh chives, snipped in 1/2 Instructions: To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry. Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise. Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice. To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
\Pearl Balls\ - Pork Meatballs in Sticky Rice One 12-ounce piece boneless, skinless pork belly or ground pork One 2-inch piece fresh ginger, peeled 1 shallot 1/2 cube vegetable bouillon 1 teaspoon cornstarch, plus more for rolling 1 teaspoon Chinese five-spice powder 1 teaspoon Shaoshing rice wine Sea salt and freshly ground white pepper 1 large egg yolk, beaten 1/2 cup glutinous white rice, soaked overnight in cold water and drained Black rice vinegar, chili oil, or soy sauce, for dipping, optional Instructions: Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula. Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate. Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice. Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes. Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.
Kumquat Limoncello 2 pints kumquats 3 cups sugar 1 liter grain alcohol, such as Everclear Instructions: Wash the kumquats well under hot water. Slice each in half and remove any seeds with the tip of a paring knife. In a medium saucepan, bring 3 cups water to a full boil, then add the kumquats and sugar. Stir well and simmer over medium-low heat until the kumquats begin to look semi-translucent and the mixture is the consistency of maple syrup, about 15 minutes. Divide the candied kumquats among four 18-ounce wide-mouthed jars. Divide the grain alcohol among them to fill. Refrigerate for at least 2 weeks, but ideally 1 month. (The longer the liqueur ages, the better it will taste.)
Caramelized Pears Withwith Rum Raisin Mascarpone 1 cup golden raisins, packed tightly 1/2 cup rum 4 tablespoons brown sugar 3 tablespoons butter 1/2 teaspoon fresh lemon juice 4 Bosc pears 1 pint mascarpone 1 cup light rum 1/2 cup hot water 1 cup sugar, packed 1 cup golden raisins, packed tightly 1 tablespoon lemon juice 4 amaretto cookies, crumbled Instructions: Pre-heat oven to 375 degrees F. Begin by soaking the raisins. Pour hot water over raisins and add rum, sugar, and lemon juice. Cover with plastic wrap and set aside while you prepare the rest of the dish \u2014 let rest for at least 45 minutes Split pears down the middle retaining stem and skin. Using a melon baller, remove the cores. Add brown sugar and butter to a large non-stick skillet over medium high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with metled butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more. Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;
Pulled Pork Salad with Grilled Vegetables 1 boneless pork shoulder roast, about 3 1/2 pounds 1 tablespoon chili powder 2 teaspoons garlic salt 1 teaspoon onion powder 1 teaspoon dry mustard 1 teaspoon freshly ground black pepper 2 large handfuls hickory or apple wood chips, soaked in water for at least 30 minutes 2 medium zucchini, halved lengthwise 1 sweet onion, cut in 1/2-inch rounds Vegetable oil, for brushing 2 ears corn, husked 3/4 cup vegetable oil 1/4 cup cider vinegar 3 tablespoons coarse mustard 3 tablespoons honey 1 tablespoon light brown sugar 1 garlic clove, crushed under a knife and peeled 1/2 teaspoon hot red pepper sauce 1/4 teaspoon kosher salt 1 1/2 heads iceberg lettuce, torn into bite-sized pieces 1 pint grape or cherry tomatoes, halved 1 cucumber, peeled, halved lengthwise, seeded and thinly sliced 3 radishes, thinly sliced 1/2 cup coarsely crushed honey roasted peanuts Instructions: To smoke pork: Mix chili powder, garlic salt, onion powder, dry mustard and pepper together and season pork with spice mixture. Let stand at room temperature for 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over on burner, adding 1 handful of drained chips. Replace grates. After chips begin smoking, adjust heat to 350 degrees F. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill pork with indirect heat, with the lid closed, for 45 minutes. Add remaining drained chips to box or coals and grill for 45 minutes more. Wrap pork in heavy-duty aluminum foil. Grill over indirect heat, with lid closed, about 1 1/2 hours more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) Unwrap pork and continue grilling until tender and spice coating is crusty, about 30 minutes. Transfer to a carving board and let rest for 20 to 30 minutes. Using a knife and your fingers, pull the pork into shreds, discarding excess fat. Transfer to a bowl and let cool. While pork is resting, make vegetables: Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Lightly oil zucchini halves and onion slices (no need to oil corn). Place onion slices, zucchini and corn on grill and close grill lid. Grill onion slices, turning once, until seared with grid marks and crisp-tender, about 5 minutes; transfer to bowl. Grill zucchini, turning once, until just tender, 6 to 8 minutes; add to bowl. Grill corn, turning occasionally, until kernels are lightly browned in spots, 10 to 12 minutes; add to bowl. Let vegetables cool. Chop zucchini and onion into bite-sized pieces, cut kernels from corn, and return vegetables to bowl. Season with salt and pepper. To make dressing: Process all ingredients in blender together until smooth and thickened. If shredded pork has cooled, you may reheat it in large nonstick skillet over medium heat, stirring often, until warm, 3 to 5 minutes. Mix lettuce, cherry tomatoes, cucumber, radishes, zucchini mixture with corn and onions, and 2/3 cup of dressing in a large bowl. Divide salad among 6 salad bowls and top each with equal amounts of warm pork. Sprinkle with peanuts and serve with remaining dressing passed on the side.
Southwest Cheese Grits 3 3/4 cups water 2 tablespoons butter or margarine 1/2 ounce canned jalapenos, diced 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 cup grits 1/2 cup sour cream 1 cup grated Cheddar 1 cup grated Monterey jack 1 cup diced green peppers 1 cup diced onions 3.5 ounces canned pimentos, drained 6 ounces sugar-cured ham or deli ham, diced 1/4 cup diced scallions 1/4 cup diced tomatoes Instructions: In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy. Preheat the oven broiler. In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.
Grilled Rabbit Sausage over Stewed White Beans 1 rabbit, de-boned and cut into 1-inch cubes (about 2 1/2 pounds) 6 slices bacon, diced into 1-inch pieces 1/2 cup pecan pieces, roughly chopped 1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 teaspoon dried thyme 1/4 cup chopped green onions 1/4 cup chopped parsley leaves 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1 small garlic clove, thinly sliced 1/4 cup chopped shallots 2 cups cooked cannellini beans Salt Freshly ground black pepper 1 cup chiffonade fresh spinach 1 cup chicken broth 1 cup beef broth 2 teaspoons fresh thyme leaves 1 tablespoon butter Parsley, for garnish 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: For the sausage: Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side. For the Beans: Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Potato Latkes 3 tablespoons vegetable oil 1 egg, lightly beaten 4 russet potatoes, peeled and shredded 2 scallions, sliced Salt Pepper Instructions: Heat oil in nonstick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.
Pickled Cucumber and Daikon Salad 2 carrots, julienned 1 hothouse cucumber, sliced thinly, preferably on a mandoline 1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline 3/4 cup rice wine vinegar 1/4 cup fish sauce 2 tablespoons brown sugar 1 tablespoon sambal oelek 1 teaspoon grated ginger 1 clove garlic, smashed and finely chopped 2 scallions, sliced thinly on the bias Instructions: In a large bowl combine the carrots, cucumbers and daikon. In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry. Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
French Toast Crostini with Honey Creme Fraiche 4 eggs 1/2 cup heavy cream or whole milk 2 teaspoons pure vanilla extract 1 teaspoon kosher salt 1 teaspoon ground cinnamon 4 to 5 tablespoons butter 1 French baguette, sliced 1/4-inch thick on the bias Honey Creme Fraiche, recipe follows 1/2 cup lavender honey, for garnish 1 cup toasted sliced almonds, garnish 2 cups creme fraiche 1/2 cup freshly whipped heavy cream 1/2 cup lavender honey 1 pinch kosher salt Instructions: In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended. In a large skillet, melt the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not over soak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat. Keep warm between 2 plates on the stove top or in a 150 to 200 degree F oven. Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey Creme Fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds. Repeat the process with the remaining slices of bread. In a medium bowl combine all of the ingredients and whisk well.
Almost-Famous Chicken Sandwiches 2 skinless, boneless chicken breasts (about 6 ounces each) Kosher salt and freshly ground pepper 1 teaspoon paprika Peanut oil, for frying 1 large egg 1/2 cup nonfat milk 3/4 cup all-purpose flour 1/4 cup whole-wheat flour 1 tablespoon malted milk powder 1 tablespoon plus 1 teaspoon confectioners' sugar 1/4 teaspoon baking soda 1/4 teaspoon dry mustard 1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar 2 teaspoons white vinegar 4 soft hamburger buns, split 1 tablespoon unsalted butter, softened Instructions: Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika. Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels. Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
Tapas Style Squid and Olives 1/4 cup olive oil 1 small onion, finely chopped, about 1/2 cup 1 tablespoon chopped garlic 1/4 cup green Spanish olives, pitted, and chopped 1/4 teaspoon saffron stems 1 tablespoon tomato paste 1/2 cup white wine 1/2 cup fish broth 1 pound clean squid cut into rings, tentacles cut in half Salt and pepper Instructions: Preheat the oven to 425 degrees. Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes. Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
Tomato and Mozzarella Galette 1/4 cup ricotta 1/4 teaspoon dried oregano 1/8 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1 refrigerated rolled pie crust 1/2 cup shredded fresh mozzarella 2 to 3 medium heirloom tomatoes, sliced 1/4 inch thick 1 large egg Fresh basil, for garnish Instructions: Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper. Mix the ricotta, oregano and red paper flakes in a small bowl. Add a small pinch of salt and pepper. Unroll the pie crust onto the prepared pizza stone or baking sheet. Spread the ricotta mixture in the center of the dough, leaving a 1 1/2-inch border. Top with the mozzarella. Lay the tomato slices on top of the mozzarella, overlapping them if necessary. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash. Bake until the crust is golden brown and shiny, 30 to 35 minutes. Cool for 10 minutes before serving. Garnish with basil.
Posole 7 pounds pork marrow bones, sawed into 2-inch pieces 8 ounces tomato paste 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 2 cups dry red wine 1 bouquet garni Salt and pepper 8 quarts water 1 pound pork shoulder, cut into 1 inch pieces 2 tablespoons olive oil Essence 2 cups chopped onions 2 pound fresh hominy 2 cups peeled, seeded, and chopped plum tomatoes 2 tablespoons minced garlic Pinch of crushed red peppers Pinch of cumin 3 quarts pork stock 1/4 cup chopped fresh cilantro Salt and pepper 1/2 cup chiffonade green leaf lettuce 1/2 cup grated Monterey Jack 1/4 cup chiffonade fresh cilantro 1/4 cup julienned radish 1/2 cup julienned onions 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 leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 450 degrees F. Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap. In a large saucepan, heat the olive oil. Season the pork with Essence. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes. Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes, or until the stew thickens. Stir in the cilantro. Yield: 6 to 8 servings Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Chicken and Sausage Stew with Oven Roasted Potatoes 10 tablespoons butter 2 pounds boneless, skinless chicken thigh meat, cut into 2 -inch chunks Salt and pepper 8 ounces andouille sausage, sliced 1 yellow onion, diced 2 garlic cloves, minced 2 carrots, peeled and cut into thick rounds 1 small fennel bulb, trimmed and sliced 2 sprigs fresh thyme 2 bay leaves 5 cups chicken stock 1 orange, zest grated 1/2 cup all-purpose flour 1/4 cup white wine Oven roasted potatoes, recipe follows 10 medium red potatoes, washed and diced or 25 small potatoes 1/4 cup olive oil 2 teaspoons salt 1 teaspoon pepper 1 sprig fresh thyme 1 sprig fresh rosemary 1 tablespoon chopped parsley leaves Instructions: Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside. Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes. As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low. When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve. Preheat oven to 375 degrees F. In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.
Fennel and Oranges Steamed in Foil 5 fennel bulbs, trimmed and sliced 1/4-inch thick 2 oranges, peeled and sliced 1/4-inch thick 6 garlic cloves, peeled and sliced 4 sprigs fresh thyme 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Place the fennel onto the center of a large piece of aluminum foil. Squeeze the juice from the orange slices over the fennel and put the slices on top. Scatter over the garlic and thyme; season with salt and pepper. Drizzle the olive oil over everything. Pull the sides of the foil up and seal. Place on the grill over low heat and let it steam until the fennel is tender, about 35 to 45 minutes. Serve with the pork.

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