Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Sweet Glazed Butterflied Grilled Chicken One 5- to 7-pound roaster chicken, butterflied Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Neutral oil, for oiling grill grates 3 tablespoons unsalted butter 2 tablespoons grated onion 1/8 teaspoon allspice Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 cloves garlic, grated on a rasp or finely minced 1/4 cup packed light brown sugar 1 tablespoon stone-ground mustard 2 teaspoons apple cider vinegar 1/4 teaspoon hot sauce, such as Frank's RedHot Instructions: For the chicken: Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature. Preheat a grill to 400 degrees F. Lightly oil the grill grates. Grill the chicken over indirect heat, rotating occasionally, until the internal temperature reaches 165 degrees F, about 50 minutes. For the glaze: While the chicken is grilling, melt the butter in a small pot. Add the onion, allspice, a pinch of salt and black pepper. Cook until the onion is tender, then add the garlic and cook until tender but not browned. Add the brown sugar, mustard, vinegar and hot sauce. Reduce about 5 minutes, then remove from the heat. When the chicken is nearly cooked through, brush on the glaze. Cover the grill and continue to cook until the glaze begins to color and the chicken is done. Cover the chicken loosely with foil and rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.
Healthy Ham and Avocado-Toast Salad 4 slices whole-grain or whole-wheat bread 2 tablespoons sliced skin-on almonds 1 tablespoon extra-virgin olive oil 1 tablespoon white wine vinegar Zest and juice of 1/2 orange Kosher salt and freshly ground black pepper 2 avocados, halved, pitted and scooped 5 ounces baby arugula (about 8 cups) 2 ounces aged Cheddar, crumbled 2 ounces thinly sliced deli ham, torn into bite-size pieces 5 radishes, very thinly sliced Instructions: Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until the bread is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool. Meanwhile, put the oil, vinegar, orange zest and juice and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.) Put an avocado half on each slice of toast and mash and spread the avocado with a fork to cover, season with salt. Quarter each piece of toast on the diagonal, and arrange the pieces with the points facing out to make a square on 4 plates. Toss the arugula, Cheddar, ham, radishes, toasted almonds and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado-toast square. Top with a few grinds of pepper.
Spatchcock Rotisserie Quail with Sweet Marinade 1/2 cup sweet soy sauce, such as ABC 1/3 cup white vinegar 1/4 cup oyster sauce 2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 teaspoons gochugaru (Korean red chile flakes) Kosher salt 8 medium quail (about 4 ounces each) Kosher salt and freshly ground black pepper Tiger Bite Hot Sauce, recipe follows, for serving Sticky rice and grilled vegetables, for serving 4 to 5 cloves garlic 3 fresh Thai bird chiles 1 large shallot, halved 2 to 3 tablespoons canola oil, plus more for brushing Kosher salt and freshly ground black pepper 2 cups chopped fresh cilantro leaves 2 tablespoons fish sauce 1 tablespoon oyster sauce Juice of 2 limes Instructions: For the sticky soy glaze: Mix the sweet soy sauce, vinegar, oyster sauce, garlic, ginger, gochugaru and 1 teaspoon salt in a large bowl and set aside. For the quail: Lay 1 quail on your cutting board with the breast facedown and the backbone facing up. Starting at the tail end, cut along the backbone using kitchen shears. Turn the quail over on the cutting board so the cut side is on the board and the breast side is facing up. Using the palm of your hand, lightly press down on the quail until you hear a crack and the quail rests flat on the cutting board.\u202fRepeat with the remaining 7 quail. Season both sides with salt and pepper. Add the quail to the sticky soy glaze, cover and refrigerate for at least 2 hours and up to overnight. Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Remove the quail from the marinade and reserve the marinade for basting. Use 1 bamboo skewer to pierce through the quail\u2019s left thigh and breast. Use a second skewer to pierce through the right thigh and breast. Repeat with the remaining 7 quail. Place each quail skin-side down on the perimeter of the grill grate over direct heat, making sure that the skewers are not on the grate. Grill, flipping every 1 to 2 minutes, until the quail is golden brown and cooked through, about 10 minutes. Brush the cooked quail with the reserved marinade and cook until the glaze is dry and sticky, 3 to 5 minutes more. Serve the quail with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables. Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots. Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.
Bread with Bean Tapenade 1 can white beans Bottled Italian Vinaigrette dressing White bread, baquette, or Italian loaf Garnish: chopped scallions Instructions: Drain excess liquid off beans. Heat over medium low heat with a touch of butter. Cook until slightly softened. Add 2 to 3 tablespoons of vinaigrette, salt and pepper to taste. Pulse in food processor or mash in pot with a hand masher. Slice bread, remove crust (if necessary), brush with olive oil. Sprinkle with salt and pepper and bake at 275 degrees until toasted or under broiler on both sides. Spread 1 to 2 tablespoons bean tapenade and garnish with scallions.
Hearty Breakfast Bake 1 package (12 ounces) bulk pork sausage 4 medium green onions, thinly sliced (1/4 cup) or 1/3 cup chopped green or red bell pepper 2 1/2 cups frozen loose-pack hash brown potatoes, (from 30-ounce package) 1 package (8 ounces) shredded Swiss cheese (2 cups) 1 cup Original Bisquick mix 2 cups milk 1/8 teaspoon pepper 5 eggs Instructions: Heat oven to 400F. Spray 13x9-inch baking dish with cooking spray or grease with shortening. Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Layer sausage, onions, potatoes and cheese in baking dish. Stir remaining ingredients in large bowl with fork or wire whisk until blended. Pour over ingredients in baking dish. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Caprese Chicken Penne Alfredo 1 pound penne pasta 8 tablespoons (1 stick) unsalted butter 2 cloves garlic, finely grated 3 cups heavy cream 2 cups finely grated Parmesan 2 cups chopped cooked white meat chicken (from 1 rotisserie chicken) Kosher salt and freshly ground black pepper 2 large red heirloom beefsteak tomatoes, sliced 1/4 inch thick 1 pound fresh salted mozzarella, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 1/2 cup torn fresh basil leaves Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.) Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat. Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.
Sunny's Garlic Knots and Easy Pasta Bake 1 1/4 cups heavy cream, at room temperature 7 ounces basil pesto 2 teaspoons all-purpose flour 1/2 teaspoon red chile flakes Kosher salt and freshly ground black pepper All-purpose flour, for dusting One 16-ounce ball frozen pizza dough, thawed Butter-flavored nonstick cooking spray, for baking dish Two 13-ounce bags frozen cheese, pesto or mushroom filled ravioli (about 20 ravioli), no thawing necessary 1/2 teaspoon garlic salt 2 ounces Parmesan cheese flakes Torn fresh basil, optional Instructions: Preheat the oven to 400 degrees F. Whisk together the heavy cream, pesto, flour, red chile flakes, 1/2 cup warm water and a pinch of salt and pepper in a medium bowl. Set aside. Working on a lightly floured surface, divide the dough in half and roll each half to make a rope about 3/4-inch-thick. Cut each rope in to 4 equal parts. Twist each piece into a knot, making 8 knots. Spray a large oval baking dish or large deep-dish pie pan with nonstick cooking spray. Pour a third of the sauce into the bottom of the dish. Layer with half of the ravioli in a single layer. Top with another third of the sauce, then layer with the remaining ravioli and top with the remaining sauce. Place the knots along the inside edge of the pan, on top of the ravioli. Spray the knots with the cooking spray and sprinkle with garlic salt. Bake until the garlic knots are a rich golden brown and the pasta sauce is bubbly, 40 to 50 minutes. Top with Parmesan and torn basil if using.
Frittata di Riso (Rice Omelet) Leftover risotto, or 1 2/3 cups Carnaroli rice (or Vialone nano or Arborio) Generous 1/2 cup freshly grated Parmesan 2 eggs, beaten 6 tablespoons fresh tomato sauce 2 teaspoons chopped fresh parsley 4 basil leaves Salt and black pepper 1/4 to 1/2 stick butter for frying Instructions: You need a heavy-bottomed frying pan. If it is large, make two frittate. If it is smaller, make four. If you have no leftover risotto, cook the rice in double the quantity of boiling salted water for 10 minutes and drain. Stir all the other ingredients except for the butter into the cooked rice or risotto. For each frittata, melt 1/8 stick of butter in the pan. Put in enough rice mixture to make a flat, even pizza-like round. Cook on a very low heat, turning the pan round slowly clockwise so that it cooks evenly. When the bottom has turned crisp and golden, cover the pan with a large plate, invert it to turn out the frittata, add more butter to the pan, and cook the other side the same way. Don't get tempted to hurry the procedure. The end result will be worth your patience.
Bourbon-Cherry Slushie 1 cup water 1 (12-ounce) can frozen orange juice concentrate, thawed 1 (12-ounce) can frozen lemonade concentrate, thawed 1 cup cherry juice 2 cups bourbon Ice cubes Lemon and orange slices Sprigs fresh mint Instructions: Stir together the water, orange and lemon juice concentrate, cherry juice and bourbon in a large bowl or pitcher. Cover and place in the refrigerator until very cold, at least 2 hours. Place some of the mixture into a blender with ice and blend until slushie. Pour into large margarita glasses, garnish with lemon or orange slices and sprig of mint. Repeat with remaining mixture
Crepes with Orange Zest and Chocolate 1 cup all-purpose flour 1 cup milk 1 egg Pinch salt 3 teaspoons butter, plus 1/2 cup 1 tablespoon granulated sugar Zest of 1 orange 1/4 cup dark chocolate, melted 1 tablespoon powdered sugar 2 tablespoons Grand Marnier Instructions: In a medium-size mixing bowl, whisk together the flour, milk, egg, and salt. Heat a large frying pan or wok over medium-high heat. When the pan is hot add a teaspoon of butter and swirl the pan to coat the surface of the pan with the melted butter. Pour 1/4 cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer. After 2 minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 30 seconds to 2 minutes. Repeat with the remaining 2 teaspoons butter and remaining batter. In large 10-inch saute pan, melt 1/2 cup butter, granulated sugar, and orange zest together. Add 1 crepe at time and cover it with the orange butter. Fold each crepe in half, and then in half again, to make a triangle and place it on a warm plate. Repeat these steps to cook the remaining crepes. Pour the melted chocolate over the crepe and dust it with powdered sugar. Drizzle the Grand Marnier over it and light it at the table in front of the guest. Always use caution. Serve hot.
Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing 6 1/2 cups low-sodium chicken broth 3 cups Arborio rice Cooking spray 1 pound lean flank steak Salt and ground black pepper Mesquite seasoning 2 red bell peppers, seeded and sliced into rounds 2 teaspoons sesame oil 2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar) 2 teaspoons minced fresh ginger 1 (16-ounce) package frozen shelled edamame, thawed 2 tablespoons reduced-sodium soy sauce 1/4 cup rice wine vinegar 3 tablespoons canola oil 2 teaspoons country-style Dijon mustard 1 teaspoon wasabi paste Instructions: Bring the chicken stock to a boil. Add 3 cups Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week. While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices. Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat. In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste. Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.
Grilled Corn on Cob with Kimchi Mayo and Scallions 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons kimchi brine 1 tablespoon soy sauce 8 ears corn, shucked 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 8 scallions, finely chopped Instructions: Prepare a grill for medium-high heat. Combine the mayonnaise, sour cream, kimchi brine and soy sauce in a small bowl. Toss the corn with the oil and season with salt and pepper. Grill the corn, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from the heat, spread with the kimchi mayo and sprinkle with the scallions.
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime 2 big handfuls fresh cilantro leaves, finely chopped 1/2 jalapeno, sliced 1 teaspoon grated fresh ginger 1 garlic clove, grated 2 limes, juiced 2 tablespoons soy sauce Pinch sugar Sea salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 (6-ounce) block sushi-quality tuna 1 ripe avocado, halved, peeled, pitted, and sliced Instructions: In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated. Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Peanut Sauce 2 tablespoons coconut cream, skimmed from the top of canned coconut milk 1 tablespoon plus 1 teaspoon Thai Red Curry Paste 1 cup chicken broth, homemade or low-sodium canned 1/4 cup unsweetened coconut milk 1/4 cup chunky peanut butter 1 tablespoon Southeast Asian fish sauce 1 tablespoon freshly squeezed lime juice, or more to taste Instructions: Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes. Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.
Quick Bacon-Cheddar Biscuits 2 cups flour 1 tablespoon baking powder Kosher salt 1 teaspoon paprika 1 teaspoon onion powder 1 cup milk 1/2 cup butter, melted 8 strips bacon, cooked until crispy and crumbled 1 cup shredded Cheddar cheese 1 egg Instructions: Heat the oven to 425 degrees F. In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit. In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.
Millionaire's Shortbread 8 ounces (2 sticks) unsalted butter, softened at room temperature 3 cups sugar 2 1/4 cups flour 1/4 cup cornstarch 1/2 cup water 2 tablespoons salted butter 1/2 cup heavy cream, heated to lukewarm 8 ounces semisweet chocolate 1 1/2 teaspoons vegetable oil Instructions: Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft. Add 1/2 cup of the sugar and mix until incorporated. In a separate bowl, stir together the flour and cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers). Prick the shortbread all over with a fork to prevent any buckling or shrinking. Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan. Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter). Pour over the baked shortbread and smooth the top. Place in the refrigerator, uncovered, to harden slightly. When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface. Let cool in the pan. With a heavy knife, cut into 1 1/2-by-3-inch bars. Store in an airtight container.
Lomo Ham and Fig Platter 6 to 8 ripe figs 1/2 pound Spanish Lomo Ham, sliced thin Instructions: Depending on the side of the figs, slice them in half or in quarters. Arrange the ham on a serving platter and place the sliced figs decoratively over the ham.
Garlic Mashed Potatoes with Spinach 4 large Idaho potatoes, peeled and diced 2 boxes chopped spinach, defrosted 4 tablespoons butter 4 cloves garlic, finely chopped 1/2 cup cream Salt and pepper 1/4 teaspoon freshly grated nutmeg Instructions: Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes. Squeeze the water from spinach in a clean dish towel. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
Beef Goulash 4 slices bacon, chopped 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 medium onions, chopped 3 garlic cloves, minced 2 roasted red bell peppers, peeled and sliced 3 tablespoons Hungarian sweet paprika 2 teaspoons caraway seeds, toasted and ground 2 tablespoons red wine vinegar 1 (15-ounce) can whole peeled tomatoes, hand crushed 6 cups low-sodium beef broth 4 russet potatoes, peeled and thickly sliced 1/2 cup sour cream Chopped flat-leaf parsley, for garnish Instructions: Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot. Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally. Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.
Sardinian Sugo 1 pound dry gnochetti or cavatelli pasta or 1 pound fresh Salt 2 cups chicken stock 1/2 teaspoon saffron threads, 3 pinches 2 tablespoons extra-virgin olive oil 1 teaspoon fennel seeds 1 pound coarsely ground pork Freshly ground black pepper 1 teaspoon ground sage 1 teaspoon crushed red pepper flakes 2 teaspoons smoked sweet paprika 4 cloves garlic, finely chopped 1 small onion, finely chopped 1 (28-ounce) can tomatoes (recommended: San Marzano) A few leaves basil, torn Grated pecorino, for passing at table Instructions: Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta. Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes. While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil. When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese.
Oven Roasted Winter Squash Soup with Goat Milk 6 cups fresh or frozen winter squash (doesn't need to be thawed) cut into 1/2-inch pieces 3 tablespoons olive oil, plus 1 tablespoon 1 teaspoon sea salt, plus 1 tablespoon for the soup 12 cloves garlic, peeled 2 cups vegetable stock, divided 1 teaspoon freshly cracked black pepper 1 1/2 cups goat milk 3 sprigs fresh thyme Instructions: Preheat the oven to 350 degrees F. Coat the winter squash with 3 tablespoons of olive oil and 1 teaspoon of sea salt. Put the coated squash in a glass roasting pan and roast for 45 minutes. Put the garlic and 1 tablespoon olive oil in a small strip of foil, wrap it up and roast it in the oven for 20 minutes. You can do this while the squash is roasting. Add the squash with the roasted garlic and 1 cup vegetable stock to a blender and puree until smooth. Add mixture to an 8-quart stock pot with the pepper, remaining vegetable stock, goat milk, the fresh thyme, and the remaining tablespoon of salt. Let simmer for 30 minutes. Stir occasionally with wooden spoon to incorporate flavors. Ladle into serving bowls and serve.
Tiramisu 3 1/2 ounces (110 grams) caster sugar 4 eggs 1 3/4 ounces (50 grams) melted butter 3 ounces (85 grams) plain flour 1-ounce (30 grams) good-quality cocoa powder 1 pound 1-ounce (500 grams) mascarpone 2 1/2 ounces (70 grams) caster sugar 2 egg yolks* 3.5 fluid ounces (100 milliliters) Vin Santo 4 to 5 shots espresso coffee Tia Maria liqueur 3 1/2 ounces (110 grams) good-quality white chocolate, melted Cocoa powder, for dusting 1 bar good-quality dark chocolate, for shavings Instructions: First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4). Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool. To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth. To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.;
Meatloaf Sandwich with Chipotle Ketchup 2 pounds ground chuck 2 eggs 2/3 cup marinara 3/4 cup finely diced parsley leaves 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 1/3 cups breadcrumbs Two 16-ounce cans tomatoes 1 large onion, chopped 2 tablespoons tomato paste 2 tablespoons olive oil 3/4 cup dark brown sugar 1/2 cup apple cider vinegar 1 chipotle pepper, chopped 2 tablespoons chipotle sauce 1 tablespoon Worcestershire 1/2 teaspoon freshly ground black pepper 1 tablespoon lime juice 24 slices wheat bread 12 slices pepper jack cheese Instructions: Preheat the oven to 350 degrees F. For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm. For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour. Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again. Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve.
Lime Vinaigrette 1/4 cup lime juice 1/4 cup fresh orange juice 1 1/2 teaspoons honey 1/4 cup orange zest 1/8 cup sugar Salt Pinch white pepper 1 cup plus 2 tablespoons light extra-virgin olive oil 1 pound mixed greens Instructions: Place lime juice, orange juice, honey, orange zest, and sugar in a large bowl. With a whisk in 1 hand and the oil in another, slowly begin to add the oil until it's all gone. Season with salt and white pepper, to taste. The finished product should look like it has significant body, taste semi-sweet and with a touch of tartness. Toss desired amount with mixed greens, and serve.
Pan Roasted Pork Tenderloin with Tamarind-Pineapple Barbeque Sauce and Buttermilk and Cascabel Chile Onion Rings 8 cups chicken stock 2 tablespoons olive oil 1 Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon pasilla chile powder 2 tablespoons tamarind paste 3 tablespoons brown sugar 1 cup chopped pineapple Salt and freshly ground pepper 2 tablespoons olive oil 1 (2 pound) pork tenderloin 1 teaspoon ancho chile powder salt and coarsely ground black pepper 1 cup all-purpose flour 3 cups buttermilk Cayenne Salt 3 large Spanish onions, peeled cut into 3/4-inch rings 4 cups peanut oil 2 cups seasoned flour (salt and pepper) Instructions: Place chicken stock in a medium saucepan over high heat and reduce to 4 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the chile powders and cook for 2 minutes. Add the reduced stock and bring to a simmer, whisk in the tamarind paste and brown sugar. Add the pineapple and cook over medium-low heat until the pineapple is very soft, 30 to 40 minutes. Place the mixture, in batches, in a blender and strain into a clean saucepan. Cook for 15 to 20 minutes until reduced slightly. Season with salt and pepper to taste. Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season the pork with the ancho powder, salt and coarsely ground black pepper. Sear well on all sides until golden brown. Place pan in the oven and continue cooking for 8 to 10 minutes until the pork is just cooked through. Remove and let rest 10 minutes before slicing on bias. Spoon sauce onto platter, top with pork slices, drizzle with sauce. In a mixing bowl, combine the flour, buttermilk, cayenne and salt to taste to make a batter. Soak the onion rings in the batter for 2 hours or longer in the refrigerator. When ready to fry, heat the oil to 375 degrees F, or until a drop of batter sizzles. Dredge the onion rings in seasoned flour and fry, turning, in batches, until tender and golden brown, 3 to 4 minutes. Drain on paper towels and season with salt. Serve immediately.
Parmesan Peas 2 tablespoons canola oil 2 large shallots, diced 1 pound fresh frozen English green peas, defrosted 1 cup heavy cream 1/2 cup grated Parmesan Salt Freshly ground black pepper 1/4 cup freshly chopped mint leaves, optional Instructions: In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.
Beef Tenderloin Milanese with Spinach and Cucumber Salads 2 pounds beef tenderloin, trimmed Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 5 eggs 2 cups all-purpose flour 2 cups bread crumbs 2 tablespoons Italian seasoning 2 tablespoons butter 3 tablespoons olive oil 1 cup cucumber, sliced thin 1 red onion, sliced thin Kosher salt 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 5 cups spinach 1 cup grape tomatoes, halved Freshly ground black pepper 1/4 cup olive oil Red Hawk Potato Gratin, for serving, see recipe Sunday Bread, for serving, see recipe 2 tablespoons unsalted butter, softened 1 tablespoon olive oil 1 cup sliced onions 5 cloves garlic, sliced 1 cup cream 24-ounces Red Hawk triple creme cheese 2 pounds Yukon Gold potatoes, sliced 1/8-inch thick, unpeeled 2 cups grated Parmesan cheese (set aside 1/2 cup of cheese for topping the gratin) 3 cups warm water 1 (7-gram or .25-ounce) packet active dry yeast 5 cups all-purpose flour 1 1/2 tablespoons salt 2 tablespoons honey All-purpose flour, for dusting 1 egg Instructions: Slice the beef tenderloin thinly and pound each slice with a meat mallet. Season the beef slices with salt and pepper. Beat the eggs and pour them into a shallow bowl or baking dish. Put the flour in another shallow dish. Stir the breadcrumbs and Italian seasoning together in a third shallow dish. Dip a beef slice in the flour and shake off the excess flour. Then dip in the eggs, then in the bread crumbs and place on a plate. Repeat with all the beef slices. In a large skillet, melt 2 tablespoons of butter and 3 tablespoons olive oil over medium-high heat. When the butter is melted and bubbling, add a few beef slices to the pan and cook until golden brown on each side, about 1 minute per side. Drain the beef slices on paper towels to drain the excess oil. Repeat with all of the beef slices. To make the salad: In a bowl, combine the cucumber and onion together. Add 1 teaspoon salt and the lemon and lime juices. Toss to coat and let sit for 5 minutes. In another bowl, combine the spinach and tomatoes and season with salt and pepper. Add olive oil and toss to coat. Lay the beef slices on a platter and top with the spinach and tomatoes and then with the cucumber salad. Serve with Red Hawk Potato Gratin and Sunday Bread. Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking dish with softened butter. In a large, deep skillet, heat the olive oil over medium heat and saute the onions and garlic for 5 minutes. Stir in the cream and cook for 1 minute. Pour a small amount of the onion-cream mixture on the bottom of the buttered baking dish. Crumble 6-ounces of cheese over the bottom. Layer the potatoes, overlapping them a bit, on top of the cream and cheese. Season with salt, and pepper, to taste. Pour more onion-cream mixture on top of potatoes and sprinkle with a handful of grated Parmesan. Top with 6-ounces more of Red Hawk cheese. Repeat this step until all the potatoes and onion-cream has been used up. Sprinkle the top of the gratin with the reserved Parmesan cheese. Cover the gratin with aluminum foil and bake for 1 hour. Remove the foil then bake for 30 to 45 minutes more, or until the cheese on top is golden brown and the gratin in bubbling. In a bowl, stir together the water and yeast. Let sit for 5 minutes. In a stand mixer, with a paddle attachment, mix the flour and salt. Pour the yeast into the flour and add the honey. Mix slowly until the mixture is just incorporated and the dough is formed. Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute. Place the dough in a bowl and cover with plastic wrap. Let sit for 30 minutes. Turn the dough out onto a lightly-floured surface and roll into a loaf shape. With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle. Take one piece of dough and pull it left, the next piece of dough, pull right. Repeat with all pieces until you have a shape that resembles leaves on a branch. Transfer to a baking sheet and let rest for 20 minutes. Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread. Bake the bread for 20 minutes, or until golden and baked through.
Frangipane 1/4 cup, plus 1 1/2 teaspoons room temperature unsalted butter 1/4 cup, plus 1 tablespoon granulated sugar 1/2 cup almond flour 1 medium egg 2 tablespoons flour 13 ounces chilled puff pastry, store bought puff pastry ok 1 large egg yolk 1 medium egg 2 tablespoons whole milk 1/4 cup light corn syrup 1 1/2 tablespoons water Instructions: Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick. Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash. Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it.
Baked Ham with Low Carb Maple Bourbon Glaze 9 to 10 pound hickory smoked ham (fully cooked), butt portion 1 teaspoon maple extract 1 teaspoon dry mustard 1 teaspoon white vinegar 1 1/4 cups sugar substitute (recommended: Splenda) 2 to 3 tablespoons bourbon 1 tablespoon whole cloves Instructions: Preheat oven to 325 degrees F. Place ham face down in a shallow baking pan and cover loosely with aluminum foil. Place on lower rack of oven and bake for 1 hour. While the ham is baking, mix together all the glaze ingredients in a bowl and set aside. After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a \tic-tac-toe\ fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing.
DIY Instant Tomato Soup 1/4 cup tomato powder 1 tablespoon instant nonfat dry milk powder 2 teaspoons vegetable bouillon granules Pinch cayenne pepper Freshly ground black pepper Instructions: Add the tomato powder, milk powder, bouillon granules, cayenne and 1/8 teaspoon black pepper to a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.) To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
Chocolate-Banana Pancake Breakfast Casserole 4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish 1 3/4 cups all-purpose flour 6 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda Kosher salt 1 3/4 cups buttermilk 7 large eggs 2 cups half-and-half 1 teaspoon pure vanilla extract 2 bananas, thinly sliced 1 cup semisweet chocolate chips Confectioners' sugar, for dusting Instructions: Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute. Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined. Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.) Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard. Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.
Kentucky Oatmeal-Jam Cookies Crisco® Original No-Stick Cooking Spray 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 3/4 cup sugar 1/2 cup Smucker's® Seedless Strawberry Jam 1 large egg 1/4 cup buttermilk 1 tsp. vanilla extract 1 cup Pillsbury BEST® All Purpose Flour 1/2 cup unsweetened cocoa powder 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1 1/2 cups quick rolled oats 1/2 cup raisins 1/2 cup chopped pecans (optional) 24 pecan halves (optional) Instructions: HEAT oven to 350 degrees F. Spray baking sheets with no-stick cooking spray. COMBINE shortening, sugar, jam, egg, buttermilk and vanilla in bowl of electric mixer. Beat at medium speed until well blended. COMBINE flour, cocoa, cinnamon, baking soda, nutmeg and cloves in medium bowl. Add to creamed mixture. Beat at low speed until blended. Stir in oats, raisins and chopped nuts. DROP 2 tablespoonfuls of dough in a mound on baking sheet about 3 inches apart. Top each with pecan half, if desired. BAKE 15 minutes or until set. Cool for 2 minutes on baking sheets. Transfer to cooling racks to cool completely.
Green Spinach Quinoa 1 cup quinoa 2 cups baby spinach 1/2 cup loosely packed fresh cilantro leaves Juice of 1 lime 1/2 small jalapeno, seeded 1 tablespoon extra-virgin olive oil 1 clove garlic Kosher salt 2 tablespoons Parmesan or Cotija cheese Instructions: Bring a medium saucepan filled two-thirds full of water to a boil. Place the quinoa in a fine mesh strainer and rinse a few times. Add the quinoa to the saucepan, lower the heat and simmer until the grains are tender and the germ (which looks like a white tail) just shows inside each grain, about 12 minutes. Strain the quinoa and rinse under cold water. Drain again, then set aside to dry out well. Meanwhile, combine the spinach, cilantro, lime juice, jalapeno, oil and garlic in a food processor and pulse until finely chopped. Combine the quinoa, the spinach mixture, and 3/4 teaspoon salt in the same saucepan the quinoa cooked in and set over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Stir in 1 tablespoon of the cheese. Transfer to a serving dish and sprinkle with the remaining 1 tablespoon cheese. Serve warm or at room temperature.
Smashed Sugar Cookies 1 cup granulated sugar 1 1/2 sticks (3/4 cup) unsalted butter, cubed, at room temperature 2 teaspoons pure vanilla extract 2 large eggs, lightly beaten 2 1/2 cups all-purpose flour, plus more for dusting if needed (see Cook\u2019s Note) 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 3/4 cup red, green and white sprinkles 3/4 cup confectioners\u2019 sugar 1 tablespoon whole milk Instructions: Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and eggs, then continue to mix until incorporated (it\u2019s ok if the mixture looks slightly curdled). Scrape down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk together the flour, baking powder and salt in a medium bowl until evenly combined. Reduce the mixer to medium low, then slowly add the flour mixture and mix until just combined. Divide the dough into 18 portions (about 2 1/2 tablespoons each), then roll between the palms of your hands into uniform balls; place on a parchment-lined baking sheet. Pour the sprinkles into a shallow bowl or baking dish. Roll the dough balls in the sprinkles until completely coated, then return to the baking sheet. Refrigerate until firm and chilled through, about 1 hour. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line one additional baking sheet with parchment. Place 9 chilled dough balls on each prepared baking sheet. Using a 1/3-cup measuring cup, smash the dough balls down until the edges are starting to crack and they are 3 to 3 1/2 inches wide (leave about 1/2 inch of space between each smashed cookie). If the dough starts to stick to the bottom of the measuring cup, dust with a little flour and continue smashing. Bake, rotating the baking sheets halfway through, until the cookies puff slightly, the centers are still soft and the bottoms are just golden brown, 14 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Once the cookies have cooled, whisk together the confectioners\u2019 sugar and milk in a small bowl until smooth and combined (it should be thick but pourable). Transfer to a small piping bag or resealable bag, snip the tip and drizzle over the cookies. Alternatively, use a spoon to drizzle over the cookies. Return to the wire rack to set completely, about 30 minutes. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Whole-Wheat Pasta with Broccolini and Feta 1 medium shallot, thinly sliced 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets 1 medium bunch radishes, trimmed and very thinly sliced 12 ounces whole-wheat rigatoni 1 tablespoon sherry wine vinegar 1/2 teaspoon finely grated orange zest 3/4 teaspoon kosher salt, plus more as needed Freshly ground black pepper 3 tablespoons extra-virgin olive oil 7 ounces feta cheese, crumbled Instructions: Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain. Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry. Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside. Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing. Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.
Pink Gin Martini Large ice cubes, for shaking 6 ounces pink gin 1 ounce dry vermouth 2 slices grapefruit rind, for serving Instructions: In a cocktail shaker, combine the ice, gin and vermouth. Shake until chilled, then strain into 2 chilled martini glasses. Squeeze the oils out of each grapefruit rind into the martinis and garnish each glass with a rind. Serve immediately.
Mike's Spicy Southwest Chicken Soup 4 tablespoons olive oil 2 yellow onions, chopped 5 cloves garlic, chopped 1 1/3 ounces cilantro, whole stems and leaves 1 1/2 cups strained plum Roma tomatoes Pinch ground cumin 2 tablespoons lime juice 8 cups chicken stock 1 dried ancho chile Sea salt and pepper 8 corn tortillas 1/2 cup vegetable oil 2 skinless, boneless chicken breasts 1/2 cup Southwest seasoning mixture 1/2 cup shredded Monterey Jack 2 tomatoes, diced 2 avocados, diced 2 green onions, sliced Instructions: In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth. In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan. Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete. While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside. Preheat the oven to 350 degrees F. Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible. Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Roasted Rack of Lamb Steak with Chimichurri Sauce Lamb 1 (2 to 2 1/2 pound) Frenched rack of lamb Kosher salt and freshly ground black pepper 3 garlic cloves, smashed 1 cup fresh flat-leaf Italian parsley leaves 1/2 cup chopped fresh chives 1/4 cup fresh cilantro leaves 1/4 cup fresh mint leaves 1/4 teaspoon red pepper flakes 1/3 cup red wine vinegar Juice of 1 lime 1/3 cup olive oil Instructions: For the lamb: Let the lamb come to room temperature, about 30 minutes before you are ready to cook it. Season all sides thoroughly with salt and pepper. Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed skillet with an ovenproof handle, over medium-high heat. Place the lamb fat-side down, and cook until it is browned, about 3 minutes per side. Place the pan with the lamb in the oven and roast for about 15 to 20 minutes, or until the internal temperature reaches 130 degrees F for medium-rare or 140 degrees F for medium. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing. Serve with Chimichurri sauce, recipe to follow. For the chimichurri sauce: Add the garlic to the bowl of a food processor or blender and pulse to get it chopped up. Place the parsley, chives, cilantro, mint, red pepper flakes, vinegar, and lime juice into the food processor and pulse to begin to combine. With the machine running slowly drizzle in the olive oil until well incorporated. Serve the sauce with the lamb.
Jumbo Shrimp Stuffed with Cilantro & Chiles 8 jumbo shrimp, in shell (about 11/4 pounds) 3 sprigs fresh thyme, leaves stripped Juice of 2 limes (about 1/4 cup) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno, with seeds 2 scallions, white and green parts 1 cup coarsely chopped fresh cilantro Instructions: 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes. 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.
Blueberry Buttermilk Bundt Cake For the cake: 2 sticks unsalted butter, at room temperature, plus more for the pan 3 cups plus 2 tablespoons all-purpose flour 2 1/2 teaspoons baking powder 1 1/4 teaspoons fine salt 1 3/4 cups granulated sugar 1/4 cup vegetable oil 4 large eggs, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk 2 cups blueberries (about 1 pint) For the toppings: 2 to 3 cups large strawberries, halved or quartered (about 1 pint) 1 to 2 tablespoons granulated sugar 2 1/2 cups confectioners' sugar 1 tablespoon unsalted butter, at room temperature 4 to 5 tablespoons milk Instructions: Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl. Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing. Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely. Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
Buchu Jeon 1 cup sliced garlic chives (1-inch pieces) 1/3 cup calamari or small, lean squid, such as Narragansett squid 1 medium hot pepper, like Lady Choi, Jimmy Nardello, Fresno or jalapeño, sliced thin 1/2 cup Master Jeon Batter, recipe follows 2 tablespoons neutral cooking oil, like canola 1 cup all-purpose flour 1/2 cup rice flour (or substitute cornstarch or potato starch, but do not use mochiko or sweet rice flour) 1 teaspoon baking powder 1 teaspoon kosher salt Instructions: Place the garlic chives, calamari or squid and hot peppers in a mixing bowl. Add the Master Jeon Batter and 1/2 cup cold water to the mixing bowl and mix everything gently with your hands. Do not overwork the batter into the seafood and vegetables. It should look like the ingredients are barely held together with the batter. Having air pocket space, rather than one big sticky lump, is important. Place a nonstick pan over medium heat and add the oil. When the pan is hot, add the batter mixture, making sure the seafood and vegetables are laid down haphazardly with holes and spaces, rather than in one smooth pancake. Air holes are great as they will create more crispy pieces and provide space for the excess oil to drain. Cook until the edges are golden brown, about 2 minutes, then flip the pancake gently and slowly using a spatula. Cook until both sides are golden brown and the batter is no longer wet, about an additional minute. Transfer to a cookie rack or a pan lined with paper towels to drain excess oil. When cool enough to handle, slice and serve warm. Mix together the all-purpose flour, rice flour, baking powder and salt in a medium bowl to combine.
The Definitive Mashed Potato with Roasted Garlic 1 pound whole garlic heads 1/2 cup pure olive oil Gray sea salt and freshly ground pepper 2 pounds Yukon Gold potatoes 3 sticks unsalted butter, at room temperature 1 tablespoon garlic paste 1 1/2 cups heavy cream, or more to taste Sea salt, preferably gray sea salt, and freshly ground black pepper 1/2 to 2/3 cup extra-virgin olive oil Instructions: Start with the roasted garlic: Preheat the oven to 350 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency. For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.
Cholent 1/2 pound dried great Northern beans (1 1/4 cups), picked through to remove any debris and rinsed 2 tablespoons vegetable oil 1 1/2 pounds boneless beef short ribs, cut into 3-inch pieces Kosher salt and freshly ground black pepper 1/2 cup red wine 2 medium yellow onions, diced (about 2 1/2 cups) 1 pound small creamer potatoes 4 carrots, peeled and cut into 1-inch chunks 2 cloves garlic, minced 1 cup pearled barley 1/4 cup tomato paste 1/4 cup honey 4 cups beef broth 1 tablespoon apple cider vinegar Parsley leaves, for garnish Instructions: Place the beans in a medium bowl and cover with a few inches of water. Refrigerate at least 8 hours. Using the sear feature of your slow cooker, or a heavy pan, heat the oil over medium-high heat. Season the beef on both sides with salt and pepper. Sear the beef until deep golden brown on one side, 6 to 8 minutes. Turn and sear other side until golden brown, 4 to 6 more minutes. Remove the beef and set aside. Remove and discard excess oil. Add 1/4 cup of the red wine and scrape the bottom of the pan. Cook until mostly reduced, about 30 seconds. If searing in the slow cooker, add the onions in one layer. Top with the potatoes, then the seared beef. If searing in a separate pan, place the onions in one layer on the bottom of the slow cooker. Top with the potatoes, then the beef, then pour in the reduced wine. Top with the drained beans, then the carrots, garlic and barley. Whisk together the remaining 1/4 cup red wine, tomato paste and honey in a large glass measuring cup and add 2 cups water. Add the water mixture and the beef broth to the cooker. Cover and cook on low for 10 hours. Stir in the vinegar and season to taste with salt and pepper. Garnish with parsley and serve.
Wild Mushroom-Bacon Sourdough Dressing 1 1/4 pounds sourdough bread, crusts removed, cut into 1/2-inch cubes (about 12 cups) 1/2 pound shiitake mushrooms, stems removed, caps roughly chopped 1/2 pound oyster mushrooms, roughly chopped 1/2 pound cremini mushrooms, thinly sliced 1/4 cup canola oil Kosher salt and freshly ground pepper 3/4 pound slab bacon, cut into 1/2-inch dice 1 large Spanish onion, finely diced 5 cloves garlic, finely chopped 3 to 5 cups homemade chicken stock or canned low-sodium chicken broth 2 tablespoons finely chopped fresh sage 2 tablespoons finely chopped fresh thyme 1/2 cup chopped fresh parsley 2 large eggs, lightly beaten Unsalted butter, for the baking dish Instructions: Preheat the oven to 350 degrees F. Spread the bread cubes in an even layer on a large baking sheet and bake, stirring a few times, until light golden brown, about 12 minutes. Allow to cool, then transfer to a very large bowl. Increase the oven temperature to 375 degrees F. Combine the mushrooms on a baking sheet, toss with 3 tablespoons canola oil and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Pour off all but about 2 tablespoons of the fat from the pan and place it back on the stove over high heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 cups chicken stock and the herbs, season with salt and pepper and bring to a simmer. Add the mushrooms to the bowl with the bread, then add the stock mixture, the bacon and the eggs; season with salt and pepper and gently stir until combined. The mixture should be very wet; add more stock if needed. Butter a 9-by-13-inch baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and let cool 10 minutes before serving.
Homemade Potato Chips with Bleu Cheese and Chives 4 Yukon gold potatoes, about 2 pounds Peanut oil, for frying Kosher salt 1 pound bleu cheese, finely crumbled 1 bunch chives, chopped Instructions: Peel the potatoes and slice them into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices in several changes of water until the water runs clear. Drain them and pat them dry. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 325 degrees F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until they are a golden brown, about 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices. Heat the oven to 450 degrees F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives.
Pork Chops with Pear Chutney 1 shallot, diced 3 tablespoons cider vinegar 2 tablespoons light brown sugar 1 tablespoon unsalted butter 1 1-inch piece peeled fresh ginger, cut into coins 1 teaspoon Madras curry powder 1 cinnamon stick Kosher salt Pinch crushed red pepper 3 pears, peeled, cored, and cut in large dice 2 tablespoons dried cranberries 2 tablespoons chopped fresh cilantro 8 thin bone-in pork chops, each about 4 ounces Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil Instructions: For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside. For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.
Mini Meatball Sliders for a Party 1/2 pound ground beef 1/2 pound ground pork 1 large egg 1/4 cup panko breadcrumbs 2 tablespoons store-bought pesto 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon freshly ground black pepper 1/4 cup grated Parmesan 2 tablespoons olive oil 24 mini party potato buns (buns are attached to each other) 1 cup marinara sauce 1/4 cup torn fresh basil 8 thick slices sharp provolone 2 tablespoons unsalted butter, melted 1 teaspoon garlic salt Instructions: Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper. Place the beef and pork in a mixing bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, pepper and half the Parmesan. Gently mix together to incorporate. Scoop out 24 heaping tablespoons meatball mix (each just shy of 1 1/2 tablespoons). Roll the mounds into round meatballs between your palms. Place a large nonstick skillet over medium-high heat. Pour in the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crispy and brown, 3 to 4 minutes on each side. Remove the meatballs from the skillet and discard any remaining oil. Halve the potato buns horizontally without separating the buns from each other. Put the bottom buns on the prepared baking sheet and spread 1/2 cup marinara sauce on top. Line up the meatballs on top of the sauce, so that each bun will have its own meatball. Pour the remaining marinara sauce over the meatballs. Sprinkle with the basil. Lay the sliced provolone evenly over the meatballs. Place the top buns over the cheese. Mix the melted butter and the garlic salt together. Generously brush over the top buns. Sprinkle the remaining Parmesan evenly over the butter mixture. Bake until the provolone melts and the topping turns golden brown, about 15 minutes. Slice into individual sliders and serve immediately.
Cheese-Stuffed Pork Roulade 2 tablespoons olive oil, plus more, for oiling the grill grates and brushing 2 cups broccoli florets, finely chopped (about 7 ounces) 2 cloves garlic, sliced Kosher salt and freshly ground black pepper 2 cups shredded Cheddar (about 8 ounces) 2 pork tenderloins, trimmed (2 to 2 1/2 pounds total) 1 medium red onion, sliced into 1/2-inch-thick rounds 2 cups cherry tomatoes 1/2 cup fresh parsley leaves, chopped 2 teaspoons sherry vinegar Instructions: Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates. Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl; stir in the Cheddar and set aside. Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Remove the plastic wrap and sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Starting with the long side closest to you, tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) at each end and at 2-inch intervals in between. Brush with oil and sprinkle with salt and pepper. Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a meat thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes. Meanwhile, lay a slice of onion on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand, push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cut the strings off the roulades with scissors and slice the roulades on the bias. Serve with the relish.
Lobster Corn Dog with Tamarind Ketchup 6 cups vegetable oil 3 cups cornmeal 1/2 cup sugar 3 eggs 1 1/4 cup milk 2 (8-ounce) lobster tails Tamarind Ketchup, recipe follows 2 cups tamarind, fresh 2 cups red tomato, chopped 1 cup white onion, diced 3 cloves garlic, minced 2 cups orange juice 1/2 box brown sugar 1 cup mango, chopped 2 red bell peppers, grilled Instructions: For the Tamarind Ketchup: In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper. Lobster Corn Dog: Preheat 6 cups vegetable oil to 350 degrees. Whisk together cornmeal, sugar, eggs and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup.
Pecan Pie Chiffon Cake 6 large eggs 3/4 teaspoon cream of tartar 1 cup granulated sugar 3/4 cup packed light brown sugar 1/3 cup vegetable oil 1 tablespoon pure vanilla extract 1/3 cup milk 1 1/2 cups cake flour 3/4 cup pecans, finely ground 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter 1 cup pecans, finely chopped 2/3 cup packed light brown sugar 2/3 cup heavy cream 1/3 cup dark corn syrup 1/2 teaspoon salt Instructions: Position a rack in the lower third of the oven and preheat to 325˚ F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don\u2019t deflate.) Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don\u2019t do this ahead of time or the egg whites will deflate). Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined. Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises. Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter. Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes. When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.
Golden and Purple Beet-Pickled Eggs 1 pound red or golden beets, stems and leaves removed 1/2 cup apple cider vinegar 1/4 cup granulated sugar 1 teaspoon turmeric, if using golden beets 1/2 teaspoon whole black peppercorns 1/4 teaspoon pickling spice 6 large hard-boiled eggs, peeled 1 small yellow onion, peeled and sliced Instructions: In a medium pot, cover the beets with cold water and boil until tender. Remove the beets and reserve for another use. Add the vinegar, sugar, turmeric if using golden beets, peppercorns and pickling spice. Boil, stirring occasionally until the sugar dissolves. Remove the pot from the heat and let stand until the cooking liquid reaches room temperature. Add the eggs and onions. Cover tightly and refrigerate, turning the eggs occasionally, at least 8 hours and up to 24 hours. Remove the eggs from the liquid and serve.
Strawberry Raspberry Preserves 1 quart strawberries, topped and quartered 2 pints raspberries 2 cups sugar 1 orange, zested and juiced 2 packages powdered fruit pectin Toast or biscuits, for serving Instructions: In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes. After 30 minutes, gently smash the fruit mixture to start breaking the fruit down. Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl. In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes. Cover and place in the refrigerator to set for 2 hours or overnight. Serve with toast or homemade biscuits.
Chicken Pot Pie Burgers 4 tablespoons unsalted butter 2 small ribs celery, finely chopped 1 small carrot, grated 1 medium shallot, finely chopped 1/4 teaspoon powdered chicken bouillon 1/4 teaspoon celery seeds Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 1/4 teaspoon garlic powder 1 cup plus 2 tablespoons whole milk 1/3 cup frozen peas 1/4 cup panko breadcrumbs 1 pound ground chicken Nonstick cooking spray, for the skillet and patties 4 hamburger buns, lightly toasted Instructions: Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Add the celery, carrot, shallot, chicken bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature. Meanwhile, melt the 2 remaining tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, 1 minute. Gradually add 1 cup milk and bring to a simmer, whisking constantly. Continue to simmer, whisking constantly, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Take off the heat and keep warm, covered. Mix the panko into the cooked vegetables and mix in the remaining 2 tablespoons milk; let stand 5 minutes. Add the ground chicken, 1 teaspoon salt and a few grinds of black pepper. Form into four 3/4-inch-thick patties. Spray the cast-iron skillet and patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet sprayed-side down and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked all the way through and the centers are firm, about 2 more minutes. Serve on buns topped with the pea gravy and with extra gravy on the side.
Sweet and Savory Meatloaf with Sweet and Tangy Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup dried breadcrumbs 1 cup frozen chopped spinach, thawed and squeezed dry 1/2 cup chopped cremini mushrooms 1/2 cup pitted prunes, chopped 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon Worcestershire sauce 2 large eggs, lightly beaten 1 clove garlic, minced 1 medium onion, grated 1/2 cup ketchup Kosher salt and freshly ground black pepper 2 tablespoons apricot preserves 2 teaspoons soy sauce 1 teaspoon ground ginger 1 teaspoon rice vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes. Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
Sambhar 27 ounces coconut milk (2 tins) 3 cups water, plus 4 cups 4 ounces tamarind pulp Pinch saffron 1/4 cup unsalted butter 2 medium onions, sliced (about 1/2 pound) 3 Thai chiles, chopped 2 tablespoons Sambhar Spice Mix, recipe follows 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons curry powder 1 teaspoon turmeric powder 2 cups channa dal, see Cook's Note* 2 Yukon gold potatoes, cubed 3 tomatoes, diced 2 tablespoons chopped fresh cilantro leaves Serving suggestions: String Hoppers, recipe follows 2 teaspoons channa dal, see Cook's Note 2 teaspoons urad dal, see Cook's Note 4 tablespoons coriander seeds 2 teaspoons cumin seeds 2 teaspoons black peppercorns 1 teaspoon fenugreek seeds 8 dried chilies 1/2 teaspoon turmeric powder 2 1/2 cups all-purpose flour 1/2 cup toasted rice flour** 1 teaspoon kosher salt 2 cups hot water Instructions: In a large stainless steel pot combine the coconut milk and 3 cups water. Whisk in the tamarind pulp. Over high heat, bring the mixture to a boil, then remove from the heat. Add the saffron and steep for 15 minutes. Strain the mixture and reserve liquid for later. Melt the unsalted butter in a large pot over medium heat. Add the onions and saute for 5 minutes until soft and just beginning to brown. Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder. Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices. Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes. Add the reserved coconut/tamarind liquid and simmer for 5 minutes. Serve warm and garnish with the cilantro leaves. In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes. See Cook's Note*. Remove the dal from skillet and set aside to cool. Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly. Toast the spices until they release their aroma, about 3 minutes. Grind the dal to a powder in a spice grinder or coffee grinder. Grind the toasted spices to a powder. Combine the dal, ground spices and turmeric powder. Store in a tightly sealed jar. Line a steamer with several layers of cheesecloth and fill with the all-purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool. Combine the steamed flour, rice flour, and salt in a large bowl. Make a well in the center of the flour and add the hot water. Mix with a spoon until you can gather the dough together into a ball. On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu. Place 6 filled thatu in the steamer and steam for 5 to 8 minutes. While they are steaming fill the remaining thatu with dough, then steam.
Mini Shrimp and Black Eyed Pea Quesadillas 1 tablespoon sesame oil 10 to 12 medium shrimp, peeled, deveined and sliced laterally in half 1 tablespoon chopped garlic 1 fresh jalepeno, seeds and membranes removed, diced small Juice of one lime 1 tablespoon soy sauce 1 package of 6-inch flour tortillas 2 cups fresh spinach, chiffonade 1 cup black eyed peas, canned or frozen can be used, cooked until warm and tender 1 cup sliced scallions 2 tomatoes rough small chop 1/8 cup fine chiffonade cilantro for garnish 1 1/2 cups shredded mozzarella or Monterey Jack cheese Instructions: In a large saute pan, heat sesame oil over high heat and add shrimp when it quivers. Toss for approximately 1 minute, then add garlic, jalapenos, lime juice and soy sauce. Cook just until shrimp are slightly firm, a total of 3 to 4 minutes. Remove with slotted spoon and place in a bowl. Heat a medium saute pan over high heat and add tortillas. Do not add any oil. Cook for approximately 5 seconds on both sides. Repeat with the number of tortillas desired for guests. Lay out tortillas for assembly on a sheet tray. Begin with spinach to establish a layer between shrimp mixture as it is moist. Next apply black eyed peas, scallions, tomatoes, cilantro and top with cheese. Flash under broiler until cheese is melted. Remove from broiler, fold in half, cut into wedge pieces and arrange on plate. Top with chipotle sauce and scallions.
McCartney Roasts Two 400-gram frozen vegetarian chicken roasts (*cook from frozen) 1 tablespoon olive oil 2 sprigs of rosemary Instructions: Preheat the oven to 350 degrees F. Rub the roasts in olive oil. Place alongside each other on a sheet of foil. Place a spring of rosemary on each one. Wrap in the foil, roast for about 1 hour, opening the foil for the last 10 minutes of cooking to allow the roasts to brown on the outside. Carve into thin slices.
Greek Yogurt Mousse with Stone Fruit 225 grams egg yolks 375 grams sugar 3 vanilla beans, split and scraped 1000 grams heavy cream 10 sheets gelatin silver, bloomed in ice water 1500 grams Greek yogurt Stone Fruit, recipe follows 2 cups sugar 1 cup Aperol 1 cup Campari Pinch saffron 1 bunch fresh basil 1 vanilla bean, split and scraped 3 peaches, cut into large chunks 3 plums, cut into large chunks 1 grapefruit, supreme (peel cut away and segments cut free from the skins) Instructions: Place the yolks, sugar, vanilla and 150 grams water into a stainless bowl, then place the bowl over a pot of simmering water. Cook, whisking vigorously, until it holds ribbons. Remove from the heat and set aside. Heat half of the cream in a small pot. Squeeze the water from the gelatin. Add the gelatin to the warm cream. Pour the cream and gelatin mixture into the egg yolks and mix well. Fold in the remaining cream and the yogurt. Pour into a large serving dish or divide into individual bowls. Refrigerate at least 30 minutes. Spoon Stone Fruit and a bit of its juice over the yogurt mousse. Put sugar, Aperol, Campari and 3 cups water in a medium pot. Simmer until sugar is dissolved. Remove from heat, then add saffron, basil and vanilla seeds. Add fruit to a large bowl. Pour the hot liquid over the fruit. Allow to cool to room temperature.
Quail Eggs with Asparagus and Walnut Mayonnaise 9 quail eggs at room temperature, see cook's note 6 slices Serrano ham, see cook's note 2 black olives 18 thin asparagus tips, blanched until just tender 1/2 teaspoon Dijon mustard 1/2 tablespoon sherry vinegar 1 whole small egg 1/3 cup sunflower oil 3 tablespoons walnut oil Salt and pepper Instructions: Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately. Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper. Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
Harissa Carrots and Ranch 2 pounds medium rainbow carrots, halved lengthwise 1/4 cup olive oil, plus more for drizzling 1 teaspoon kosher salt 1/4 cup maple syrup 2 tablespoons harissa paste 2 teaspoons ground cumin 2 cloves garlic, grated with a fine zester Zest of 1 lemon Freshly ground black pepper 1/4 cup ranch dressing 1/4 cup roasted and salted pistachios, coarsely chopped Flaky salt, for sprinkling Instructions: Preheat a grill or grill pan over medium heat. (See Cook's Note.) Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes. Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!
Peach Salsa Stuffed Pork Loin 4 medium peaches, finely diced, skin on 2 teaspoons orange zest, grated 1 teaspoon lemon zest, grated 1 teaspoon jalapenos, finely minced 4 tablespoons fresh cilantro, finely chopped 6 green onions, white and green parts thinly sliced 1/2 cup peach jam 1 teaspoon garlic salt, divided 1 teaspoon freshly ground black pepper, divided 1 4-pound boneless pork loin roast Butcher or kitchen string 12\ x 12\ sheet aluminum foil Olive oil 1 can (22 ounces) BUSH'S® Southern Pit Barbecue Grillin' Beans Instructions: A simple pork loin is transformed when the tangy zest of citrus is paired with sweet peaches for this scrumptious dish Peach Salsa: In a small bowl combine the peaches, fruit zests, jalapenos, cilantro, green onions, jam and 1/2 teaspoon each of the garlic salt and pepper, mix, cover and chill. Pork Roast: Cut a lengthwise slit down the center of the roast to within 1/2-inch of the bottom. Open the roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2- inch of the bottom. Open roast and flatten. With a spoon, spread the peach salsa on the surface of the meat covering it completely but leaving about an inch at each end uncovered. Roll up the roast lengthwise (from long side) very tightly and tie in 3 or 4 places with the string. Let the meat sit in refrigerator for 20 minutes. Brush the outside of the roast with olive oil and sprinkle with the remaining salt and pepper. Place the roast on a well-oiled grill on medium-high heat (or a 350 degree Fahrenheit oven); cook for 1 hour and 20 minutes (or 20 minutes per pound) or until a meat thermometer inserted into the pork reaches an internal temperature of 160 degrees. Turn several times during the cooking time. Move meat to a large platter or cutting board and let the tenderloin rest, covered with foil, for 15 minutes. Remove the foil, discard the string and slice meat into 1/2-inch slices. Serve with one can (22 ounces) BUSH'S® Southern Pit Barbecue Grillin' Beans.
Coconut Flan with Crispy Coconut Cookies 1/2 cup sugar, plus 2/3 cup 2 tablespoons water 6 eggs 2 egg yolks, whites reserved for cookies 1/4 teaspoon salt 2 teaspoons vanilla extract 2 (13.5-ounce) cans coconut milk 1/2 cup all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 2 reserved egg whites, lightly beaten 4 tablespoons unsalted butter, melted 3 tablespoon sweetened flake coconut Instructions: For the Flan: Preheat oven to 325 degrees F. In a small saucepan combine the 1/2 cup sugar until with 2 tablespoons water and heat until the sugar is completely dissolved and it turns a golden brown color. Carefully pour the caramelized sugar into the bottom of a 10-inch cake pan. Tilt the pan, from side to side, in a circular motion swirling the sugar around so that evenly coats the bottom of the pan. Place the cake pan into a baking dish large enough to accommodate the cake pan and set aside to cool. The sugar will harden as it cools. In a large mixing bowl combine eggs, egg yolks, salt, vanilla, remaining 2/3cup sugar and coconut milk. Whisk until well blended. Pour custard mixture into the cake pan over the caramelized sugar. Place the flan into the oven and pour warm water into the baking dish so that it comes up about 1 1/2-inches up the side of the cake pan. Bake at 325 degrees F for 1 hour or until knife inserted near center comes out clean. Remove from the oven and let cool to room temperature. Chill for at least 1 hour or overnight in the refrigerator. To unmold the flan, run a knife around the edge of the cake pan and invert onto a plate. For the Cookies: Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, sugar, and salt. Beat in the egg whites and melted butter until well incorporated. Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets. Spread cookies into 2 to 3 inch circles about 1/8-inch thick. Sprinkle with coconut and bake 6 minutes or until slightly browned. Allow to cool completely on the baking sheets. Carefully peel from parchment and serve with coconut flan.
Fajita Butterfly Shrimp with Cilantro Rice 1 (9 oz) package SeaPak® Jumbo Butterfly Shrimp - Oven Crispy, frozen 1/2 cup yellow bell pepper, cut into strips 1/2 cup red bell pepper, cut into strips 1/2 cup green bell pepper, cut into strip 1 cup red onion, cut into strips 1 Tablespoon finely chopped garlic 1 teaspoon cumin 1 teaspoon chile powder salt & pepper 2 Tablespoon olive oil 2 Tablespoons chopped cilantro Instant brown rice (4 servings) Instructions: COOK shrimp and rice according to package instructions. HEAT oil in skillet and saute peppers, onions, and garlic for 5-7 minutes. ADD cooked shrimp and cumin to skillet and saute an additional 2-3 minutes, season to taste with salt and pepper. TOSS cooked rice with chopped cilantro and chile powder. PLATE a single serving of rice and spoon stir fry mixture over the rice. SERVE and enjoy!
Chino Chopped Vegetable Salad 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra virgin olive oil 1/2 cup almond or safflower oil Salt Freshly ground white pepper 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms Salt Freshly ground white pepper 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded, and chopped tomato 4 teaspoons grated Parmesan cheese 1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces Instructions: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. Toss the greens with the reserved vinaigrette and season with salt and pepper to taste. Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately. Note: You can be creative as to the vegetables you want to include or exclude in your salad. For example, you can use baby peas in season, or diced Chinese pea pods, or diced Italian squash, etc.
Baby Vegetable Jumble 8 baby carrots 6 radishes, halved 1 cup/about 175 g shelled peas 4 ounces/110 g snow peas 4 ounces/110 asparagus 4 ounces/110 yellow beans 4 ounces/110 baby turnips 2 tablespoons butter Kosher salt and freshly ground black pepper A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil...) Instructions: Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain. In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve.
Grilled Yellowtail with Mango Salsa 4 (6 ounce) yellowtail fillets (silver perch and yellowtail snapper are ok substitutes) 4 tablespoons ancho chile powder 4 tablespoons kosher salt 2 tablespoons black pepper Olive oil Mango Salsa, recipe follows 2 mangoes, small dice 1 medium red onion, small dice 1 cucumber, peeled, seeded, small dice 2 jalapeno peppers, minced 1/4 cup cilantro leaves, chopped 1/2 tablespoons ancho chile powder 2 large limes, juiced 2 tablespoons olive oil Salt Pepper Instructions: Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel. In a small bowl, mix the chile powder, salt, and pepper together. Coat the yellowtail fillets with a light layer of olive oil and sprinkle with the chile mixture. Place each fillet flesh side down on a hot grill and cook for about 3 minutes. Flip fillets over and cook for an additional 3 minutes. Remove from grill and top with Mango Salsa. To make mango salsa, combine all ingredients together in a medium bowl and stir well. Keep refrigerated until ready to use.
Lemon-Thyme Prosecco 1 pint lemonade 12 sprigs fresh thyme 1 bottle prosecco, chilled Instructions: Pour the lemonade into silicone ice molds and freeze overnight. Place 2 lemonade ice cubes in each of 6 glasses. Add 2 sprigs of thyme per glass, first rubbing the sprigs gently between your fingers. Top off with prosecco. Serve immediately.
Yachtsman's Oysters with Fennel-Coriander Mignonette 12 oysters (Belons or Kumamotos) 1/2 cup finely diced fennel (save the sprigs for garnish) 1/4 cup minced shallots 1 teaspoon toasted and coarsely ground coriander 1/2 cup rice wine vinegar 12 dashes hot pepper sauce Plate of crushed ice or rock salt Instructions: In a small bowl, mix fennel, shallots, coriander and vinegar. Spoon on top of oysters. Put one dash of hot pepper sauce on each oyster. Place on plate of ice and fennel sprigs and serve immediately.
Smoked Corn on the Cob with Chile Butter 4 ears fresh corn, shucked 4 tablespoons Chile Butter, recipe follows Kosher salt Freshly ground pepper 5 teaspoons freshly ground pasilla, ancho, or guajillo powder 4 ounces butter, room temperature Salt and freshly ground black pepper Instructions: Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with Chile Butter, salt, and pepper. Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.
Goddess Brown Rice Bowl 2 anchovy fillets 1 small clove garlic, finely grated 3/4 cup plain Greek yogurt 1/3 cup mayonnaise 1/2 cup fresh flat-leaf parsley leaves 1/4 cup fresh basil leaves 1/4 cup chopped fresh chives 2 tablespoons fresh tarragon leaves 1 tablespoon lemon juice Kosher salt and freshly ground black pepper Kosher salt 1 1/2 cups short-grain brown rice 3 tablespoons extra-virgin olive oil 1 bulb fennel, quartered, cored and thinly sliced 8 ounces shiitake mushrooms, stemmed and sliced 1 1/2 cups sugar snap peas, stringed and halved 1 medium zucchini, halved lengthwise and sliced 1/4-inch thick 1 avocado, sliced 1/3 cup roasted pepitas (hulled green pumpkin seeds) or chopped roasted cashews Instructions: For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve. For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes. Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.
Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus 2 1/2 domestic large eye lamb racks 2 cups olive oil 4 sprigs rosemary, roughly chopped 6 cloves garlic, peeled, roughly chopped Moroccan Spice Rub, recipe follows 12 pieces baby sunburst squash, tops trimmed 2 tablespoons melted butter 1 tablespoon honey 1 tablespoon Moroccan Spice Rub 1 tablespoon fresh lemon juice 1 teaspoon lemon oil 20 asparagus, peeled up to the tips 1 bunch chives, blanched for 5 seconds, shocked in ice water Butter 2 cups vegetable stock 1 teaspoon olive oil 1 teaspoon lemon zest 1 teaspoon salt 1 teaspoon Moroccan Spice Rub 2 cups Moroccan couscous 2 cups veal stock 1/2 cup port 1/2 cup merlot 2 bay leaves 6 sprigs fresh thyme 8 whole black peppercorns 2 teaspoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon fennel seeds 1 teaspoon turmeric 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon ground cinnamon 1 teaspoon paprika 1/2 teaspoon cardamom Instructions: For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare. For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft. For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through. For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes. For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois. Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce. For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well.
Sesame Chicken 3 boneless, skinless chicken breast halves, nearly thawed 2 tablespoons soy sauce 2 tablespoons orange marmalade 1 tablespoon sweet rice cooking wine (aji mirin), or white wine 1/2 teaspoon crushed red pepper flakes 1/2 cup flour 2 tablespoons sesame seeds 3 tablespoons butter, melted Rice, for serving Instructions: Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Cut the chicken breasts into 1-inch cubes (easiest when not completely thawed). In a medium bowl, mix together the soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator. In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and blot any excess liquid, and then toss in the flour to coat lightly. Spread the chicken cubes on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through. Serve with rice.
Labneh Grilled Cheese Olive oil, for the skillet 4 thick slices seedy wheat bread 2 ounces shaved white Cheddar 2 ounces shaved Parmesan 1/4 cup labneh Za'atar, for sprinkling Sumac, for sprinkling Tomato soup, for serving, optional Instructions: Heat a thin layer of olive oil in a large skillet over medium heat. Toast the bread slices on one side until lightly browned, 1 to 2 minutes, then flip them over. Top 2 slices with the Cheddar and Parmesan. Spread the other 2 slices with the labneh and sprinkle with a pinch of za'atar and sumac. Carefully sandwich each Cheddar/Parmesan slice with a labneh slice, cover with a lid and cook until the bottom is toasted, about 1 1/2 minutes. Flip, cover and cook until the other side is toasted and the Parmesan and Cheddar are melted, another 1 1/2 minutes. Transfer to a plate, cut diagonally and serve with tomato soup if desired.
Polar Espresso 1 shot espresso, cooled 1 shot white chocolate liqueur 1/2 shot peppermint schnapps 1 shot half-and-half Whipped cream Cocoa powder Instructions: In a cocktail shaker filled with ice combine all ingredients except whipped cream and cocoa powder. Shake and pour into martini glass. Garnish with whipped cream and dust with cocoa powder.
Second Time Around Corned Beef Hash 1/4 cup vegetable oil 1 onion, finely chopped 3/4 cup finely diced red bell pepper 2 cups diced peeled parboiled potatoes 2 cloves garlic, minced 2 1/2 cups shredded cooked corned beef 1 cup tomato juice or beef broth Worcestershire and Tabasco sauce to taste Salt and freshly ground black pepper Instructions: Heat oil in a large skillet. When hot add onions and saute them for about 10 minutes or until golden. Stir in peppers and cook for about 5 minutes or until tender. Stir in potatoes, garlic and corned beef. Stir well to incorporate and press the mixture down in the skillet. Let this cook, over medium heat for 5 minutes. Season to taste with salt and pepper. Add Worcestershire and Tabasco and stir to thoroughly incorporate. Press mixture down flat in skillet and cook for another 10 minutes to develop a crust. Place a plate, upside down on top of hash. Holding the plate in place with one hand, protected by a pot holder, flip the skillet over to release the hash from the skillet onto the plate. If some of it sticks to the skillet, don't be too concerned; just scrape it free. Add a bit more fat to the pan if necessary and slide the hash back into the skillet with the crust side up. Moisten with tomato juice or broth and press hash own in skillet again. Cook for another 10 minutes to develop a crust on the other side. Cut into pie shaped wedges and top with chili sauce. Serve with a green salad on the side.
Sichuan Steak au Poivre with Scallion Mashed Potatoes 1 1/2 pounds Yukon gold potatoes, about 5 potatoes 2 large cloves garlic Salt 1 cup half-n-half or whole milk 3 tablespoons butter 1 bunch scallions, 5 to 6 White pepper About 2 teaspoons Sichuan peppercorns 1 tablespoon black peppercorns 4 steaks (6 to 7 ounces) beef tenderloin filet, each about 1 1/4 inches thick Kosher salt 2 shallots 1 inch ginger root 2 cloves garlic EVOO 3 tablespoons butter About 1/4 cup Shaoxing Chinese sherry or 2 tablespoons cognac or brandy 1 cup beef bone broth or stock 1/4 to 1/3 cup creme fraiche Upland cress or watercress, to serve Instructions: Gather your ingredients. For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer. Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens. For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes. Heat a large cast-iron skillet over medium-high heat. Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root. To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce. Add hot milk and scallions to potatoes and season with salt and white pepper to taste. Place steaks on plates, top with sauce and cress and scallion potatoes alongside.
Lemon and Oregano Pounded Chicken 2 teaspoons lemon zest plus 1 tablespoon lemon juice 2 teaspoons chopped fresh oregano Kosher salt 2 tablespoons olive oil Four 6-ounce boneless, skinless chicken breasts Instructions: In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours. Remove the chicken from the refrigerator 15 minutes before cooking. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.
Guacamole That Rocks 1/2 teaspoon salt Ground black pepper 3 ripe avocados, pitted, peeled and mashed 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained 3/4 cup chopped onion 1 teaspoon lemon or lime juice Tortilla chips, optional Instructions: 1. Mix avocados, drained tomatoes, onion, lemon juice and salt in medium bowl until well blended. Season with pepper to taste. 2. Serve with tortilla chips, if desired.
Online Round 2 Recipe - Creamy Mexican Dip with Spiced Chips Reserved 1 cup onion and pepper mixture from Spicy Fajita Soup Reserved 1 cup sour cream from Braised Beef Tacos 1/2 cup cream cheese, softened 1 teaspoon chopped garlic 1 teaspoon adobo sauce reserved from Spicy Fajita Soup Kosher salt and freshly ground black pepper Reserved spiced chips from Spicy Fajita Soup Instructions: Chop the reserved onion and pepper mixture and put into a bowl. Stir in the sour cream, cream cheese, garlic, adobo sauce, and season with salt and pepper, to taste. Serve with the reserved spiced chips.
Red-Hot Chili 6 slices maple-cured bacon 4 cloves garlic, smashed 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 2 red onions, diced 1 reconstituted chipotle pepper, diced 1 jalapeno pepper, minced 1 poblano pepper, diced Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands 3 tablespoons espresso (1 shot) 1 tablespoon pure maple syrup 1/2 teaspoon dried Greek oregano Freshly cracked pepper 2 cups cooked black beans, drained 2 cups cooked red kidney beans, drained 1/4 cup fresh cilantro leaves, minced 1 cup sour cream 2 scallions, sliced Instructions: In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside. Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through. Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.
Sugar and Spice Doughnuts 3 1/3 cups all-purpose flour, plus extra for rolling 2 teaspoons baking powder 1/2 teaspoon fine salt 1 1/2 cups sugar 1 tablespoon plus 1/2 teaspoon apple pie spice or ground cinnamon 2 large eggs, at room temperature 3 tablespoons vegetable shortening or unsalted butter, melted and cooled slightly 1/2 teaspoon finely grated lemon zest 1/2 cup plus 1 to 2 tablespoons seltzer water Vegetable oil, for frying Instructions: Whisk together the flour, baking powder, salt, 1 cup of the sugar and 1/2 teaspoon of the apple pie spice in a medium bowl until well mixed. Stir the remaining 1/2 cup sugar and 1 tablespoon apple pie spice together in a shallow dish. Set aside. Whisk together the eggs, melted shortening, lemon zest and 1/2 cup seltzer water in a large bowl until smooth. Stir in the flour mixture. Add the remaining seltzer water, a teaspoon at a time, just until the dough comes together in a soft and shaggy ball. Turn the dough out onto a generously-floured cutting board (it will be a bit sticky). Sprinkle the top with flour and pat out until it is about 3/8-inch thick. Cut out as many circles as possible using a 3-inch round cookie or biscuit cutter, then cut out doughtnut holes from the center of each with a 1-inch round cutter. Reserve the doughnuts and holes. Gather the scraps together and pat them out again to 3/8-inch thickness. Continue to cut doughnuts and doughnut holes, reworking the scraps, until all the dough is used. Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until a deep frying thermometer inserted in the oil reaches 375 degrees F. Working in batches, fry the doughnuts and holes until golden brown, 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet to drain and cool slightly. While still warm, roll in the spiced sugar until well coated.
Beef -The Bomb- Bourguignon 1 1/2 cups red wine 2 teaspoons salt, divided 2 teaspoons freshly cracked black pepper, plus more for seasoning 2 tablespoons Worcestershire sauce 2 pounds rib-eye steak, cut into 3/4-inch cubes 1/2 pound bacon, diced 3 tablespoons olive oil, if needed 3/4 cup carrots, diced 3/4 cup parsnips, peeled and diced 1 cup pearl onions, frozen 1/4 cup all-purpose flour 2 tablespoons minced garlic 3 cups beef stock 2 teaspoons freshly chopped thyme leaves 1/2 cup freshly chopped Italian parsley leaves 2 teaspoons freshly chopped oregano leaves 3 tablespoons grated Parmesan 1 cup store-bought fried onions Instructions: In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce. Add the rib-eye steak and let marinate for 30 minutes to 1 hour. Cook the bacon in a large saute pan, over medium low heat to slowly render the fat. When crisp, remove to a paper towel lined plate, reserving the fat in the pan. Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium-high heat, browning the meat on all sides. Remove the meat from the pan, to a plate. Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan. Add the carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes. Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for 2 minutes. Deglaze with the remaining red wine and stir in the beef broth. Reduce over medium heat for 10 minutes. Add the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper. Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.
Chicken Scoop 2 small russet potatoes, peeled and cubed Kosher salt 2 tablespoons unsalted butter, melted 1/2 cup shredded cheddar cheese 2 tablespoons chopped pickled jalapenos Vegetable oil, for frying 1/2 cup all-purpose flour 1/2 cup finely crushed cornflakes 1 teaspoon chopped fresh thyme 1/8 to 1/4 teaspoon cayenne pepper Kosher salt 2 large eggs 12 ounces skinless, boneless chicken breasts, cut into bite-size pieces 1 cup prepared coleslaw 2 tablespoons chopped fresh cilantro 1/3 cup honey 2 tablespoons hot sauce 6 waffle cones Instructions: Make the mashed potatoes: Place the potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil and cook until the potatoes are very tender, about 15 minutes. Reserve 1/2 cup of the cooking water, then drain the potatoes and transfer to a bowl. Add 1/4 cup of the reserved cooking water and the butter and mash, adding more cooking water if needed. Stir in the cheese and jalapenos; season with salt. Cover to keep warm. Make the chicken: Heat 2 inches of vegetable oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, crushed cornflakes, thyme, cayenne and 1/2 teaspoon salt in a shallow dish; set aside. Whisk the eggs in a shallow bowl. Dip the chicken in the eggs, letting the excess drip off, then dredge in the flour mixture, pressing to coat. Working in batches, fry the chicken until golden brown and crisp, 3 to 4 minutes. Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet to drain; season with salt. Assemble the cones: Toss the coleslaw and cilantro in a bowl. Combine the honey and hot sauce in another bowl. Fill each cone one-third of the way with the mashed potatoes, then add a piece of chicken. Drizzle with the spicy honey and layer with more mashed potatoes and chicken. Top with the coleslaw and drizzle with more spicy honey.
Panela with Chipotle Cream 2 (12-ounce) wedges queso panela, or fresh mozzarella cheese 1 cup Mexican crema, or creme fraiche 1/2 cup sour cream 1 teaspoon lime juice 2 canned chipotle chiles in adobo sauce 2 tablespoons adobo sauce 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon salt Freshly ground black pepper Corn tortilla chips Instructions: Place each cheese wedge on a serving platter. Process the Mexican crema, sour cream, lime juice, chipotle chiles, adobo, and cilantro in a blender until smooth. Season with salt and pepper, to taste. Divide the mixture and pour over the cheese wedges. Serve with corn tortilla chips.
Gingerbread Cocktail 1 cup water 1 1/2 cups sugar 1-inch piece fresh ginger, thinly sliced 2 cinnamon sticks 3 whole cloves 1 cup boiling water 2 tablespoons instant espresso powder 3 to 4 tablespoons hazelnut liqueur (recommended: Frangelico), optional 4 ounces (1/2 cup) Kahlua Instructions: For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves. For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool. Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.
Stuffed Tomatoes 2 vine-ripened tomatoes Salt 1/2 cup bread crumbs 1 clove garlic, minced 1/4 cup finely chopped fresh basil leaves Freshly ground black pepper 1/2 cup grated Parmesan 1/4 cup olive oil Instructions: Preheat oven to 400 degrees F. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
Pbq Barbeque Goo 1/4 C. peanut butter 1 3/4 C. ketchup 3 tablespoons light brown sugar 3 tablespoons Worcestershire sauce 2 dashes light soy sauce 2 teaspoons dried cilantro Pinch of dried thyme 1 tablespoon garlic powder Crushed red pepper, to taste Salt and pepper to taste 1/4 c. finely chopped pecans Instructions: Who can resist peanut butter? I like to add a little pizzazz to my recipes, especially meat dishes, by adding a dab or two of some good ole peanut butter. For some mouth appeal, I have added to this recipe some chopped pecans. This sauce goes great with chicken and beef dishes! Slightly warm peanut butter in microwave for easy incorporation. Be careful not to burn or scald. In medium mixing bowl, combine all other ingredients. Mix well. Slowly incorporate peanut butter and mix until well blended. Sauce will be slightly thicker than traditional BBQ sauce. Refrigerate leftover sauce in tightly sealed container.
Fresh Peach Bellinis 2 ripe peaches, seeded and diced 1 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 1 bottle chilled prosecco sparkling wine Instructions: Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.
Grilled Mushroom Flatbread with Truffled Pecorino 3/4 cup warm water 1 teaspoon sugar One 1/4-ounce package quick rising yeast 2 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1 tablespoon olive oil, plus more for greasing 1/2 cup diced white onions 2 cloves garlic, thinly sliced 2 tablespoons olive oil 2 cups heavy cream 2 cups grated truffled pecorino cheese, or other truffled cheese such as Sottocenare al Tartufo 1 cup finely grated Parmesan 8 ounces oyster mushrooms 6 ounces crimini mushrooms, stems removed 1 tablespoon olive oil Salt and freshly ground black pepper 1/4 cup finely grated Parmesan 3 tablespoons chopped fresh chives Instructions: For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour. For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use. For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms. For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve.
Breakfast-for-Dinner Burritos 12 ounces seasoned curly fries 3/4 cup refried beans 3 tablespoons salsa, plus more for serving 1 tablespoon extra-virgin olive oil 4 pieces Canadian bacon, chopped 2 scallions, thinly sliced 1/4 teaspoon ancho chile powder 8 large eggs, lightly beaten Kosher salt and freshly ground pepper 3/4 cup shredded Mexican cheese blend 4 large flour tortillas 1 avocado, sliced Instructions: Preheat the oven to 450˚ F. Spread the curly fries on a large rimmed baking sheet and bake as the label directs. Meanwhile, put the beans in a medium bowl and microwave until hot, 1 to 2 minutes; stir in the salsa. Heat the olive oil in a large nonstick skillet over medium heat. Add the Canadian bacon; cook until lightly browned, 2 to 3 minutes. Add the scallions and chile powder; cook just until softened, about 1 minute. Reduce the heat to medium low and pour in the eggs. Season with salt and pepper and cook, stirring, until fluffy and just slightly wet in spots, 4 to 5 minutes. Remove from the heat and add the cheese. Let stand 1 minute, then stir until the cheese is melted and the eggs are very creamy. Warm the tortillas as the label directs. Spread the bean mixture over the bottom third of the tortillas. Top with the avocado slices and eggs. Roll up tightly. Serve with the fries and more salsa.
Fresh Corn Casserole 3 cups fresh yellow corn, cut from the cob 1 tablespoon flour 1/2 stick butter or margarine, melted 2 tablespoons brown sugar 1 teaspoon garlic salt 1 tablespoon chopped parsley 1 cup milk 2 eggs, beaten 1 small jar (2 ounces) pimentos, chopped Instructions: Preheat oven to 350 degrees. In a bowl, mix the corn kernels with the flour. Add the remaining ingredients and mix well. Pour into a baking dish and bake for 1 hour.
Pistachio Poppy Bread 3 tablespoons butter, room temperature, plus extra for loaf pan 2 cups all-purpose flour, plus more for loaf pan 1 3/4 cups whole shelled unsalted pistachios 1/4 cup poppy seeds 2 teaspoons baking powder 1/2 teaspoon salt, plus pinch sea salt 1/2 cup sugar 1 egg 3/4 cup whole milk 1/2 orange, zested Creamed honey, for serving Instructions: Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan Preheat the oven to 350 degrees F. Butter and lightly flour the loaf pan. In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine. Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey.
Lamb Shank 2 lamb shanks 1/4 cup Greek yogurt 1/4 cup extra-virgin olive oil 1 teaspoon crushed dry lemon 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Middle Eastern 7-spice blend 1 teaspoon salt 1 teaspoon ground pepper 3 cloves garlic, crushed Chopped fresh parsley, for serving Serving suggestion: rice Instructions: Soak the lamb shanks overnight in a mixture of yogurt, olive oil, dried lemon, paprika, garlic powder, onion powder, Middle Eastern 7-spices, salt and pepper and garlic. The next day, preheat the oven to 500 degrees F. Transfer the lamb shanks to a roasting pan with a little bit of water to cover. Cover pan with foil and bake, dropping the oven temperature down to 350 degrees F, 1 1/2 to 2 hours. Garnish with parsley and serve with rice.
Oyster Pie 4 cups oyster crackers 4 cups oysters, drained, but with their liquor strained and reserved Salt and freshly ground black pepper 1/2 cup heavy cream 8 tablespoons unsalted butter 10-inch Pyrex deep-dish pie pan Instructions: Preheat the oven to 400 degrees F. Coarsely crumble the oyster crackers and layer the bottom of the pie pan with 1 cup of them. Top with a layer of oysters, using 1 cup of them. Sprinkle with salt and pepper. Repeat with 3 more layers each of oyster crackers and oysters, remembering to season each oyster layer with salt and pepper. Pour the oyster liquor into a glass measuring cup and add as much cream as necessary to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie set for 10 minutes. Place the pie in the top third of the preheated oven and bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Be careful not to overcook the oysters or they will expel all of the juices. If this happens, you will still have all of the oyster flavor, but not finely textured oysters. Serve immediately. (This pie does not cut into neat wedges; you'll get a looser home-style serving.)
Spaghetti with Quick Pesto Tomato Sauce One 28-ounce can whole peeled San Marzano tomatoes 5 tablespoons unsalted butter 1/2 teaspoon crushed red pepper flakes 2 fresh bay leaves 1 small onion, peeled and cut in half Kosher salt and freshly ground black pepper 2 cloves garlic 1/2 cup nuts (pine nuts or walnuts) 2 cups fresh basil leaves 1/2 cup freshly grated Parmesan 1/2 cup olive oil 1 pound dried spaghetti Instructions: Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves. Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper. Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.
Roast Duck in Cherry and Black Peppercorn Sauce 2 tablespoons unsalted butter 2 shallots, minced 1/2 cup dried cherries 2 tablespoons unsulfured molasses 1 teaspoons coarsely ground black pepper 3 cups duck stock or chicken stock 1 tablespoons arrowroot 1/2 cup Madeira wine 1 duck (5 pounds) Sea salt, to taste Freshly ground black pepper, to taste 1 teaspoon sherry wine vinegar Instructions: In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes. Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.) Preheat the oven to 425 degrees. Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear. Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin. Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter.
Olive Oil Cake: Ladi Tourta 3 large eggs, beaten 2 cups granulated sugar 12 ounces extra-virgin olive oil 10 ounces milk 2 ounces orange liqueur 2 ounces fresh orange juice 3 teaspoons lemon zest 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon kosher salt 4 ounces blanched almonds, finely chopped Powdered sugar, for garnish Instructions: Preheat oven to 350 degrees F. Butter a 10-inch cake pan. In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds. Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.
Watermelon Cosmopolitans 4 cups (3/4-inch) diced red watermelon 6 ounces good vodka, such as Grey Goose 3 ounces Cointreau or Triple Sec liqueur 2 ounces freshly squeezed lime juice (2 limes) 4 large mint sprigs, for garnish Instructions: Place the watermelon in a food mill fitted with the largest disc set over a medium bowl and process. The food mill will separate the seeds and the pulp from the juice; you should have about two cups of juice. Pour into a pitcher and discard the seeds and pulp. Stir in the vodka, Cointreau, and lime juice. Fill a cocktail shaker half-full with ice, pour in the cocktail mixture, and shake it for a full 30 seconds. Pour into chilled martini glasses and garnish each glass with a sprig of mint. Serve ice cold.
Sauteed Broccoli Rabe 1 bunch broccoli rabe, cleaned and stemmed Kosher salt and freshly ground black pepper 4 ounces premium extra-virgin olive oil 4 ounces sliced garlic 4 ounces chicken stock Instructions: Fill large saucepan with water and bring to a rolling boil. Salt heavily. Add broccoli rabe. Cook for 30 seconds. Remove and plunge in cold ice bath for 10 seconds. Remove and pat dry. Heat olive oil and garlic in a large skillet until garlic begins to brown, about 2 minutes. Add broccoli rabe and stir quickly to cook. Lower heat and mix well allowing the broccoli and olive oil to cook together. Add chicken stock and cook until the stock is fully absorbed. Season with salt and pepper and serve.
Classic Lo Mein (Noodles) 3 tablespoons (45 ml) oyster sauce 1 teaspoon sesame oil 1 tablespoon (15 ml) soy sauce 1/4 cup (60 ml) chicken stock 1 tablespoon cornstarch 3 tablespoons (45 ml) cooking oil, such as canola or peanut oil 2 teaspoons (10 grams) minced garlic 1 1/2 tablespoons (11 grams) thinly sliced ginger 1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced 3 cups (750 grams) fresh lo mein noodles (see Cook's Note) 1/4 pound (125 grams) baby bok choy, bottoms removed 3 scallions, cut into 1 1/2-inch (4-cm) pieces Instructions: To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve. Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute. Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute. Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute. Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

Subsets and Splits

No saved queries yet

Save your SQL queries to embed, download, and access them later. Queries will appear here once saved.