Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Quickie Quinoa Salad 1 cup quinoa 1/2 English cucumber, seeded and chopped 2 tablespoons roughly chopped fresh cilantro leaves 1/2 cup pine nuts, toasted 2 tablespoons lemon infused olive oil Instructions: Soak the quinoa in water for 15 minutes, then drain. In a saucepan over medium heat, combine quinoa and about 1 1/2 cups of water. Bring to a full boil. Cover the pot, and let the quinoa cook for another minute. Turn the heat down to very low and cook for 15 minutes. Remove the pot from the heat and let it sit for 5 minutes with the lid on. Uncover the quinoa and fluff gently with a fork. Set aside to cool. Meanwhile, put the chopped cucumber, cilantro, toasted pine nuts and the olive oil in a serving bowl. Season with salt and pepper, to taste, then add the quinoa and toss. Eat and enjoy!
Turkey ABC Burger 1 package of your favorite ranch dip plus ingredients to prepare it -We used Simply Organic Ranch Dip mix (1/2 cup buttermilk and 1/2 cup mayonnaise) 6 strips thick cut pork bacon 1 pound ground turkey thighs Salt and pepper Olive oil At least 4 slices sharp Cheddar Avocado Lettuce Tomato Red Onion 4 whole-wheat buns Instructions: Make ranch dip mix per package directions. Refrigerate. Cook bacon, as desired, in a saute pan on the stove. Set aside on a paper towel. Fire up the charcoal in chimney starter. Recommeded: Kingsford Charcoal with Mesquite Chips. Mix ground turkey and salt and pepper in a bowl. Form turkey meat into 4 equal size patties. Brush both sides with olive oil. This will prevent them from sticking to the grill. Grill burgers over hot coals for 4 minutes each side. Slice up the cheese, avocado, lettuce, tomato, and red onion. Grill onions if desired. Top burgers with Cheddar. Cook until melted. Toast buns. Assemble as follows: Bottom bun Turkey patty Cheese Bacon (1 strip cut in 1/2) Avocado (3 slices) Lettuce, tomato, onion Ranch dip Top bun
Roasted Chicken Cacciatore 3 tablespoons extra-virgin olive oil 3 tablespoons tomato-vegetable juice, such as V8 1 teaspoon fennel seeds, toasted 1 teaspoon dried oregano 3/4 teaspoon kosher salt 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1 clove garlic, peeled and smashed One 3-pound chicken, cut into 6 pieces 3 cups diced bread 2 tablespoons olive oil, plus more to finish 1 1/2 cups freshly grated Parmesan 1 cup cherry tomatoes, halved 1/2 cup fresh basil leaves, torn 1 tablespoon lemon juice (1 lemon) 1 small bulb fennel, thinly sliced Instructions: For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven. Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes. For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes. Rest the chicken for 10 minutes and reserve all of the juices in the tray. In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.
BBQ Canapes 10 slices white bread, crusts removed and each slice cut into 4-triangles 1 stick pepperoni, sliced into 1/4-inch slices 10 ounce block mild yellow Cheddar, sliced into 1/4-inch slices 1 small jar dill pickle chips Neelys Dry Rub seasoning, recipe follows 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder Instructions: Preheat oven to 425 degrees F. Preheat grill pan. Place bread in a single layer on a sheet tray and toast for 5 minutes until crisp and lightly browned. Remove from oven. Place a slice of pepperoni on a toast point. Top with a slice of cheese and a pickle chip. Use a toothpick to hold the stack all together. Dust with dry rub seasoning. Mix ingredients together and store in an airtight container for up to 6 months.
Chocolate Pudding 2 large egg yolks 1/2 cup sugar 3 tablespoons cornstarch 3 cups whole milk 5 ounces bittersweet or semisweet chocolate, chopped Pinch of salt 1 tablespoon vanilla extract 1 cup heavy cream 1 tablespoon sugar 1/4 teaspoon ground cinnamon Instructions: Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl. Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours. Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.
Crème Brûlée French Toast One 12-ounce loaf brioche bread 1/2 cup pure maple syrup 1 tablespoon pure vanilla extract 1/2 teaspoon kosher salt 4 large eggs plus 4 yolks 3 cups plus 2 tablespoons A1 protein-free whole milk, such as a2 Milk® Nonstick cooking spray, for the baking sheet 1/2 cup packed light brown sugar 4 tablespoons unsalted butter 1/4 teaspoon ground cinnamon 1/2 cup granulated sugar Instructions: Preheat the oven to 375 degrees F. Cut the brioche into four 2-inch-thick slices and arrange in a single layer in a 9-by-13-inch baking dish. Whisk together the maple syrup, vanilla, salt, whole eggs and yolks and 3 cups of the milk in a medium bowl. Pour the mixture over the bread. Let soak, refrigerated, for 15 minutes. Flip the slices over and let soak, refrigerated, until almost of all the mixture has soaked into the bread, about 15 minutes more. Line a baking sheet with parchment and spray with cooking spray. Transfer the bread to the prepared baking sheet, letting as much of the milk mixture drip off before transferring as possible. Bake until light golden brown on top and the custard is completely cooked through, about 35 minutes. Transfer to a heatproof serving platter. Meanwhile, combine the brown sugar, butter and cinnamon in a medium saucepan over medium-high heat and cook, whisking occasionally, until melted and smooth, about 3 minutes. Pour in the remaining 2 tablespoons milk and bring to a simmer. Cook, whisking frequently, until the sugar is dissolved and the sauce is thickened, about 5 minutes. Set aside. Sprinkle the top of each slice of bread with 2 tablespoons of the granulated sugar. Use a kitchen blowtorch to melt the sugar and caramelize it. Let sit for 5 minutes until hardened. Serve warm with the caramel syrup on the side.
Chocolate Mousse Crepes 6 ounces bittersweet chocolate 3 heaping tablespoons sugar 4 yolks 6 tablespoons cream, plus 1 1/2 cups cream, whipped 4 eggs 1 cup plus 1 tablespoon milk 1 teaspoon salt 4 teaspoons sugar 3/4 cup flour 1/4 cup cocoa powder 1 1/2 cups cream 2 ounces butter 1/4 cup sugar Pinch salt 1/4 vanilla bean 2 ounces semisweet chocolate, chopped 2 drops mint extract 1 pint raspberries White chocolate shavings (about 1 cup) Instructions: For the mousse filling, melt the chocolate to 104 to 113 degrees F. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use. For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain. For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through. Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used. Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.
Sangria 2 1/4 cups freshly squeezed orange juice 3/4 cup freshly squeezed lime juice 5 tablespoons grenadine syrup 1 generous teaspoon salt 1 teaspoon cayenne pepper Instructions: Combine all the ingredients in a blender and process or whisk in a bowl until blended. Refrigerate. Serve cold in shot glasses with corresponding shots of tequila.
Gravy for Goose Goose stock 1 1/2 pound egglant, sliced 2 tablespoons butter Instructions: For the last 75 minutes of goose cooking, place sliced eggplant underneath the goose. When goose is done, remove the fat from the roasting pan and add the stock to the pan. Stir, over a high heat and reduce the liquid to desired consistency. Strain sauce into a saucepan and stir in butter to enrich. Season with salt and pepper to taste. Suggested wine: Dopff au Moulin Gewurztraminer 1996.;
\Sea and Be Seen\: A Trio of Spiny Tail Lobster and Alligator Pear Salad, Crispy Rock Shrimp, and a Daiquiri Shot Ice, for shaker 1 large lime, cut into 4 wedges 8 ounces white rum 2 ounces premium Triple Sec 4 ounces simple syrup, recipe follows 2 ounces fresh squeezed lime juice 1 cup sugar 1 cup water 2 medium eggs 1 (12-ounce) can club soda, chilled 2 cups all-purpose flour Salt and pepper 1 pound rock shrimp, cleaned and deveined Canola oil, for frying Miami Mojo, recipe follows Alligator Pear Salad, recipe follows 1/2 cup olive oil 5 tablespoons garlic, roughly chopped 1 teaspoon ground cumin 1 teaspoon red chili flakes 1/2 cup orange juice 1/4 cup sour orange juice (naranja agria), or lemon juice 1/2 cup chopped fresh cilantro leaves Salt 3 tablespoons butter 1 clove garlic, smashed 2 (8-ounce) spiny lobster tails, cut through the shell crosswise in 1-inch lengths 2 ripe avocados 1 lemon, juiced, plus more for coating avocado 1/2 cup good quality extra-virgin olive oil 2 tablespoons chopped chives Salt and pepper 1/2 cup small diced ripe papaya 1/4 cup mixed micro greens or cilantro sprigs Instructions: Fill a large bar shaker with ice. Add the lime wedges and rum and crush together with a muddler or wooden spoon. Add the Triple Sec, simple syrup, and lime juice and shake well. Strain into shot glasses and serve as part of the trio. In a small saucepan, stir sugar into water. Cook over low heat until the sugar has dissolved, about 5 minutes. Let cool and store in an airtight container in the refrigerator for up to 2 weeks. Fill a heavy Dutch oven a little less than halfway with oil. Heat oil to 360 degrees F. Crack the eggs into a medium bowl. With a whisk, lightly beat the eggs and pour in the cold soda water. Slowly incorporate the flour into the egg mixture and continuing to whisk until a smooth batter forms. Season the batter with salt and pepper. Pat the shrimp dry with a paper towel. Dip the shrimp into the batter allowing the excess batter to drip off. Fry the shrimp in the heated oil until golden brown and just cooked within, about 4 minutes. Remove to a paper towel lined plate to drain. Serve immediately as part of the trio with the Miami Mojo. In a medium sized saute pan over medium heat, add the olive oil and garlic. Cook until the garlic becomes fragrant and lightly toasted but not brown. Add the cumin, chili flakes, orange and sour orange juice. Bring to a boil and let simmer until the liquid has reduced by half. Add the cilantro and season with salt. Serve warm with the Crispy Rock Shrimp. In medium saute pan, over medium heat, add the butter and the garlic. Add the lobster tail pieces to the pan and cook through, about 6 minutes. Discard the garlic, remove the lobster meat from the shell and roughly chop. With the skin on and starting at 1 end of an avocado, slice each into 8 (1/4-inch) rings. Only slice the rings from the ends of the avocados and dice the flesh near the pit. Remove the skin from the slices and lightly coat with lemon juice to prevent browning. In a mixing bowl, whisk together the olive oil, juice of 1 lemon and chives. Season with salt and pepper. Add the diced avocado, papaya and lobster meat to the olive oil mixture and gently incorporate all the ingredients. On a large plate, fan out the avocado rings and place a generous amount of the lobster salad on top. Garnish with the micro greens or cilantro. Arrange the other 2 components of the trio on plate and serve.
Toaster Oven Zucchini Pizza Bites 1 medium zucchini, sliced into 1/4 inch-thick rounds (about 2 cups) 1 tablespoon olive oil Kosher salt and freshly ground black pepper 3 tablespoons barbecue sauce 1 slice deli ham (about 1 ounce), cut into 1/2-inch squares 3/4 cup shredded pepper jack cheese 1/3 cup canned pineapple tidbits 2 slices cooked bacon, finely crumbled (about 3 tablespoons) Instructions: Preheat toaster oven to 450 degrees F. Line the baking tray with foil. Arrange the zucchini slices on the baking tray and toss with the olive oil and salt and pepper to taste. Bake until slightly tender, about 8 minutes. Remove from the toaster oven. Spoon a thin layer of barbecue sauce over each zucchini slice. Dividing evenly, top with the ham, pepper jack cheese, pineapple and bacon. Bake until the cheese is melted and the toppings are heated through, 9 to 10 minutes.
Celery Dill Soda Spritz 1/2 pound celery, cut into 1/2-inch pieces About 8 sprigs fresh dill 1 1/2 cups water 1 1/2 cups sugar 1 teaspoon lemon juice Carbonated water, for serving Apple cider vinegar, for serving Gin, optional, for serving Instructions: First, make a celery-dill simple syrup: In a large pot, combine the celery, dill, water, and sugar and bring it to a boil, stirring. Reduce the heat to low and simmer for 5 minutes. Remove it from the heat and allow the celery and dill to steep as it cools for about an hour. Strain out the celery and dill, stir in the lemon juice, and store in the fridge. This will last for about 2 weeks in the refrigerator. To make the soda, fill a glass with ice and then add 1 part celery-dill simple syrup, 4 parts carbonated water, and a splash of apple cider vinegar. Give it a little stir and enjoy. If desired, spike it with gin.
Chicken and Dumplings 1 tablespoon extra-virgin olive oil 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper One 20-ounce package peeled and diced butternut squash 4 stalks celery, finely chopped 1 medium onion, finely chopped 2 cups lower-sodium chicken broth 2 sprigs dill plus 2 tablespoons chopped fresh dill 1/2 cup white whole wheat flour 1 teaspoon baking soda 1 tablespoon cold unsalted butter, cut up 1/4 cup lowfat (1-percent) milk 1 cup frozen peas, thawed Instructions: Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan. Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes. Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms. Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.
Magic Bars Vegetable oil cooking spray One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge 3 large eggs, at room temperature 1/2 cup vegetable oil 2 tablespoons instant espresso powder 3/4 cup sweetened shredded coconut 6 ounces semisweet chocolate, such as Ghiradelli, chopped into 1/2-inch pieces 2 tablespoons unsalted butter, at room temperature 1 cup flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon fine sea salt 3/4 cup sugar 2 eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips, such as Nestle Toll House 1 1/4 cups chopped walnuts Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic Caramels, unwrapped 1 tablespoon pure vanilla extract Instructions: Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray two 9-by-13-inch ceramic or glass baking dishes with vegetable oil cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spay the parchment paper with vegetable oil cooking spray. For the brownie layer: In a large bowl, blend together the brownie mix, eggs, vegetable oil, 1/4 cup water and espresso powder. Using an electric hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared baking dishes. Sprinkle with the coconut and bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Set aside. For the crust: Preheat the oven to 350 degrees F. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using fingers, press the dough evenly into the bottom of the remaining baking dish. Bake until light golden, 14 to 16 minutes. Cool for 30 minutes. Sprinkle the walnuts over the crust. For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla extract over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the crust. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.
Clementine Crush 1 part Sauza® Signature Blue Silver Tequila 1 part clementine juice 1/2 part lime juice 1/2 part agave nectar Sugar garnish Instructions: Add ingredients to an ice-filled shaker. Shake and strain over ice into glass and serve. Sugarcoated rim optional.
Easy Sausage Pizza 1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage 1 12-in. pre-baked packaged pizza crust 1 cup pizza sauce 1 1/4 cups shredded mozzarella cheese, divided 1/2 cup green pepper, chopped Instructions: Remove sausage from casing and pinch into dime-sized pieces. Spread sauce over crust; sprinkle with 1 cup cheese. Add Italian Sausage pieces and green pepper. Top with the remaining cheese. Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted. More great tips, recipes and coupons at Italianville.com
Brown Butter White Chocolate Blondies 3 sticks (1 1/2 cups) butter, plus additional for greasing the baking pan 3 cups lightly packed light brown sugar 3 extra-large eggs 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups white chocolate chips Instructions: Brown the butter by placing it in a medium saucepan over low heat to cook until medium-brown (not too light, not too burned), about 10 minutes. Remove from the heat and let it cool. Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan. Beat the cooled brown butter and brown sugar together in a stand mixer fitted with the paddle attachment until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in chocolate chips and press the mixture evenly into the prepared pan. Bake the blondies until a toothpick inserted into the center comes out with only a few crumbs stuck to it, about 35 minutes (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap them individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.
Pastelón de Amarillos 3 tablespoons olive oil 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 1 medium onion, diced 1 medium green bell pepper, diced 2 small cloves garlic, minced One 14.5-ounce can diced tomato 1 tablespoon tomato paste 1 teaspoon capers 5 stuffed Spanish olives, chopped, plus 1 tablespoon olive brine 2 teaspoons fresh oregano leaves, minced, optional 1 bunch fresh cilantro, roughly chopped 1 cup vegetable oil 6 very ripe yellow plantains, peeled and cut into long strips (see Cook's Note) 4 large eggs, whisked with a pinch of salt 2 cups shredded mozzarella Instructions: Preheat the oven to 350 degrees F. Rub the inside of a 9-inch square baking dish with 1 tablespoon of the olive oil. Set aside. Heat a large heavy-bottomed skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ground beef and sprinkle with 1 teaspoon salt and a few cracks of pepper. Cook, stirring often, until starting to brown, 3 to 5 minutes. Add the onion and bell pepper and cook, stirring often, until the onions are translucent and the peppers are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the diced tomatoes, tomato paste, capers, olives and brine, oregano, if using, and almost all of the cilantro (reserve 1 tablespoon for garnish). Bring to a simmer, reduce the heat to low and simmer until the sauce is thickened and reduced slightly, about 10 minutes. Meanwhile, to fry the plantain strips, heat a large heavy-bottomed skillet over medium-high heat and add the vegetable oil. Heat until the oil until it reaches 325 degrees F on a deep-fry thermometer or it bubbles when it comes in contact with a wooden spoon. Fry the plantain strips in batches until golden brown, about 2 minutes on each side. Drain the plantain strips on paper towels and add a pinch of salt while they are still warm. Set aside. To assemble the pastelón, first add half of the egg mixture to the bottom of the prepared baking dish. Next, layer a third of the plantain strips to cover the bottom. Evenly spread half of the meat sauce over the layer of plantains. Sprinkle 1 cup of the shredded mozzarella over the meat sauce. Next, add a second layer of fried plantain strips, followed by the remaining meat sauce spread evenly. Finally, top the meat sauce with the remaining plantains strips and pour the remaining egg mixture over the whole dish, using a pastry brush or spoon to spread along evenly. Sprinkle the rest of the shredded mozzarella evenly on top. Top with the reserved 1 tablespoon chopped cilantro plus a few cracks of pepper for garnish. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake until the cheese is completely melted and beginning to brown, another 10 to 15 minutes. Let cool for 10 minutes before serving.
Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon 3 Jonagold apples, halved and cored 1 pound sugar 16 ounces water 16 ounces raw green apple puree 16 ounces sparkling cider 10 ounces simple syrup 5 ounces golden raisins 6 ounces white grape juice 4 ounces apple juice 2 ounces sugar 1/2 vanilla bean, split and scraped 6 Jonagold apples, peeled, cored and cut into 12 slices 3 1/2 ounces sugar 2 ounces water 1 teaspoon light corn syrup 1 ounce softened butter 14 ounces puff pastry 12 ounces cream cheese 8 ounces fresh goat cheese 4 ounces sugar 1 vanilla bean, split and scraped 12 ounces mascarpone 4 eggs Instructions: Preheat oven to 200 degrees F. To make the apple chips, slice the apples thinly on a mandolin. In a saucepan, bring the sugar and water to a boil, add the apple slices, and blanch for 30 seconds. Remove apples, place on a cookie sheet lined with parchment paper, and bake for 2 hours, or until crisp. To prepare the apple sorbet, combine all of the ingredients together and strain. Freeze the mixture in an ice cream machine. To make the apple sauce, combine the raisins, grape juice, apple juice, sugar, and vanilla seeds, and bring the mixture to a simmer, stirring occasionally for 5 minutes. Reduce the heat to low, cook gently until the mixture is reduced by half, about 35 minutes. Let sauce cool at least 15 minutes before serving, or store in refrigerator. Preheat oven to 375 degrees F. To make the apple tart tatin, peel, core and slice the apples thinly. Cut the butter into small pieces. In a saucepan, combine the sugar and water, and cook to caramel stage, washing down the sides as necessary with a brush and water. Add corn syrup. Remove the pan from the heat and whisk in the butter until melted and smooth. Pour an equal amount of the sauce into 6 (2-inch) ramekins. Arrange the apple slices over the caramel, filling the ramekins. Roll the puff pastry out, and using a cookie cutter, cut out 6 (2 1/2-inch) circles, and dock the dough using a fork. Drape 1 pastry circle over each mold, and tuck the edges in. Place the molds on a baking sheet, and bake for about 20 minutes, or until the pastry is puffed and golden. Allow the tarts to cool for at least 1 hour. Preheat oven to 290 degrees F. To make the goat cheese timbale, combine the cream cheese, goat cheese, sugar, and vanilla in a mixer using a paddle attachment. Add the mascarpone and eggs, and mix well. Spoon the mixture into 6 (2-ounce) timbale molds, cover with foil, and prick the foil with a fork. Place in a baking pan with water, and bake for 10 minutes. Rotate the molds and lift the foil to allow the steam to escape. Replace the foil, and bake for 8 minutes more. To serve, reheat the apple tatins, and unmold onto a dessert plate. Unmold the timbale next to the tatins. Make the Napoleons by layering an apple chip with a small scoop of sorbet, adding another apple chip on top, a scoop of sorbet, and topped with a third apple chip. Place a bit of the apple raisin sauce on top of the goat cheese timbales, and drizzle some sauce around the timbales and tart.
Cajun Chicken Alfredo 4 (5-ounce) boneless, skinless chicken breasts 1 cup blackening spice (recommended: Paul Prudhomme's Chicken) 2 tablespoons extra-virgin olive oil 3 tablespoons minced garlic 1 cup roughly chopped marinated sun-dried tomatoes 1/4 cup white wine 3 cups heavy cream 3/4 cup grated Parmesan 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 pound cooked fettuccine 1/2 cup sliced scallions Instructions: Preheat the oven to 350 degrees F. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc 4 shallots, finely diced 2 lemons, juiced 4 cups white wine, preferably Muscadet 4 fresh thyme sprigs 6 peppercorns 2 bay leaves 8 ounces roasted garlic 4 ounces heavy cream 32 ounces butter, cubed and cold Kosher salt and freshly ground black pepper Honey, optional 1/2 cup canola oil 24 ounces mixed mushrooms 4 tablespoons minced garlic 4 tablespoons minced shallots 4 tablespoons chopped mixed fresh herbs (parsley, tarragon, chives, basil) Kosher salt and freshly ground black pepper 12 jumbo sea scallops 1 cup canola oil, divided 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper Instructions: Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve. Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops. Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.
Hurricanes by the Pitcher 5 large lemons 1 1/2 cups sugar 1 orange, sliced 1/4 inch thick, plus more for garnish 1 lime, halved lengthwise and sliced 1/4 inch thick, plus more for garnish 1 1/2 cups pulp-free orange juice 1 cup coconut water 1 cup dark rum 1 cup light rum 3/4 cup grenadine 3/4 cup pineapple juice Maraschino cherries, for garnish Instructions: Use a vegetable peeler to remove 2 long strips of lemon peel, being careful not to take any of the white pith, which can be bitter. Juice the lemons; you should have 1 1/4 cups of juice. Put the lemon peel, sugar, 1 cup of the lemon juice and 1/2 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring, until the sugar has dissolved. Remove from heat and let cool. Discard the lemon peel. Put the orange and lime slices in a large pitcher (or a clean stock pot if you are making an extra-large batch for family and friends). Using a wooden spoon or muddler, lightly bruise the citrus to release some of the juices and essential oils from the skins. Stir in the orange juice, coconut water, dark and light rum, grenadine, pineapple juice, the remaining 1/4 cup lemon juice and 1 cup of the lemon syrup. (The remaining syrup can be refrigerated in a covered container for up to 1 week.) Thread an orange slice, a lime slice and a maraschino cherry onto each of 8 small skewers. Fill 8 glasses with ice. Pour the hurricanes over the ice and rest a fruit skewer on each glass. Serve with tall bendy straws.
Linzer Star Sandwich Cookies 2 1/2 sticks lightly salted butter, plus more for greasing the baking sheet 3/4 cup granulated sugar 2 1/3 cups all-purpose flour, plus more flour for rolling the cookies 1/2 cup slivered almonds, ground 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup seedless raspberry jam Powdered sugar, for dusting cookies, optional Instructions: For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes. In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg. Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough \sandwiches.\ Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8 inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes. Preheat the oven to 350 degrees F. Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps. Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired. Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface. P Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce 6 cups water 1 container apple juice concentrate, thawed 1/2 cup kosher salt 1/2 cup brown sugar 1 Spanish onion, peeled and quartered 10 black peppercorns 10 mustard seeds 8 sprigs fresh thyme 2 bay leaves 1 (3 to 4-pound) center cut rack of pork, Frenched and fat removed 2 tablespoons olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper 2 cups whiskey (recommended: Jack Daniels) 5 cups homemade chicken stock 2 tablespoons cold unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish Apple-Ginger Chutney, recipe follows 1 tablespoon olive oil 1/4 medium Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 tablespoons finely chopped fresh ginger 1 cup fresh orange juice 3 tablespoons light brown sugar 1 tablespoon honey 5 large Granny Smith apples, peeled, cored and thinly sliced 1 teaspoon ground allspice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours. Preheat the oven to 425 degrees F. Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes. Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 25 to 30 minutes. Remove from the oven and let rest, loosely tented with foil, for 10 minutes. While the pork is roasting, add the whiskey to the saute pan that the pork was cooked in, scraping the bottom of the pan with a wooden spoon, and cook until almost completely reduced. Add the chicken stock, bring to a boil, and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper, and stir in the parsley. Cut pork into chops, top each chop with some of the Apple-Ginger Chutney, and drizzle a little of the sauce around the pork chop and over the chutney. Garnish with parsley sprig. Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer. Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. Serve with the pork.
Country Pate 1 pound plus 1-ounce lean veal or chicken 8 ounces lean pork 14 ounces fatback 2 teaspoons salt 1 teaspoon white pepper 1/2 cup applejack, calvados, or brandy 1 tablespoon vegetable oil 4 ounces chicken livers, trimmed 1 tablespoon pureed garlic 1/4 cup brandy 2 1/2 bay leaves 1 slice day-old white bread, crusts removed 2 teaspoons ground allspice 1/2 teaspoon freshly grated nutmeg 3 small eggs 1/2 pound bacon, sliced 1/4 pound baked ham 1/4 pound pickled tongue 4 bay leaves for garnish 5 garlic cloves, peeled Instructions: Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3. After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver. Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves. Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.) Preheat oven to 325 degrees F. Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips. Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.) Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool. Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice. To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.
Roasted Tomato-Bread Soup 1 pound vine-ripened tomatoes, quartered and seeded 3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish Kosher salt and freshly ground black pepper 1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish 1 (28-ounce) can crushed tomatoes (recommended: San Marzano) 1 1/2 cups water 1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups) Instructions: Preheat the oven to 400 degrees F. Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes. Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes. Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.
Baja Fish Tacos 1 cup mayonnaise 1/4 cup milk 4 tablespoons lemon juice 1 teaspoon garlic salt Oil 2 packages Tempura Batter Mix 1 can beer 1 teaspoon salt 1 teaspoon garlic powder 24 ounces boneless cod, cut into 2-inch pieces 6 corn tortillas 2 cups shredded cabbage 2 limes Instructions: For the sauce: Mix all ingredients together and set aside. Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F. Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency. Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through. Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.
Brown Sugared Carrots 2 tablespoons extra-virgin olive oil 1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish Kosher salt and freshly ground black pepper 2 tablespoons dark brown sugar 1 tablespoon molasses 1/2 to 1 cup water 2 tablespoons butter 1 sprig rosemary Instructions: In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings. After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to \rest\ a little before serving.
Rice and Beans, Spanish Style 1 red bell pepper EVOO, for drizzling 12 ounces Spanish chorizo, diced into bite-size pieces 2 tablespoons butter 1/2 cup broken spaghetti 1 cup long-grain rice 1 healthy pinch saffron (about 24 threads) 1 quart chicken stock Kosher salt 4 cloves garlic, sliced 1 to 2 red Fresno chile peppers, sliced 1 large onion, chopped 2 tablespoons tomato paste 1/4 cup dry sherry or 1/2 cup white wine One 15-ounce can white beans or chickpeas, drained 1 small bundle black or Tuscan kale, stripped and chopped or shredded Freshly grated nutmeg Instructions: Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop. Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes. Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes. Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens. Serve the rice in shallow bowls and top with the sausage and beans.
Creamed Spinach Kosher salt and freshly ground black pepper 2 pounds spinach, trimmed 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups milk, warmed Pinch of cayenne pepper Pinch of ground cloves Pinch of freshly grated nutmeg Instructions: Bring a large pot of salted water to a boil. Fill a medium bowl with ice water and add a generous pinch of salt. Add the spinach to the pot and cook until tender but still bright green, 3 to 4 minutes. Drain well, then transfer to the bowl of ice water until cool. Drain well again, transfer to a clean dish towel and squeeze out any excess water. Finely chop and set aside. Melt 1 tablespoon of the butter in a medium saucepot over medium heat. Add the flour and cook, stirring constantly, until light brown, about 2 minutes. Gradually whisk in 1 1/2 cups of the milk. Continue to cook, whisking constantly, until the mixture comes to a boil. Reduce the heat to low and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes. Stir in the spinach, cayenne, cloves, nutmeg, the remaining 1 tablespoon butter, 3/4 teaspoon salt and a few grinds of pepper until combined. Cook until heated through, adding the remaining 1/2 cup milk if the sauce is too thick. Adjust the seasoning with additional salt and pepper.
Accordion Potatoes 1 clove garlic 4 tablespoons (1/2 stick) unsalted butter 2 large russet potatoes, Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 1/2 cups grated Cheddar 1/4 cup sour cream 2 slices cooked bacon, finely chopped 2 chives, sliced Instructions: Preheat the oven to 425 degrees F. Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat. Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper. Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with the sour cream, bacon and chives.
Cheesesteak Soup 5 tablespoons extra-virgin olive oil 1 small onion, chopped 1 carrot, chopped 1/4 teaspoon celery seeds 2 cloves garlic, chopped 1/3 cup plus 2 tablespoons all-purpose flour 2 teaspoons Worcestershire sauce 1/2 teaspoon hot sauce 6 cups low-sodium chicken broth 2 soft hoagie rolls, cut into 1/2-inch cubes Kosher salt and freshly ground pepper 8 ounces cheddar cheese, shredded 8 ounces provolone cheese, shredded 1 pound shaved beef steak or roast beef 1/4 cup jarred sliced pepperoncini 2 tablespoons chopped fresh parsley, plus more for topping Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes. Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside. Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
Hot Voodoo Veal Chops with Charred Eggplant and Hot Pepper Onions 2 (12-ounce) veal chops 1 bottle Batch 31 Sauce or any chili sauce 1 large eggplant, cut in half 1 shallot, minced 1 lemon, juiced 1 bunch parsley Salt and pepper Canola oil 2 cups flour 2 tablespoons ground ancho chili 2 cups whole milk 2 tablespoons hot pepper sauce 1 Spanish onion, sliced paper- thin Instructions: Marinate veal chop in chili sauce overnight. Start eggplant by salting and pressing each half in a colander to remove excess water. Grill each half, skin side down, for 15 minutes over medium heat until skin is crisp and flesh is soft enough to pierce with a fork. Cool completely. In a food processor pulse eggplant with shallots, lemon juice and parsley until somewhat chunky. Season with salt and pepper; hold at room temperature until serving time. Grill the veal chops over medium heat of grill, turning once, until medium rare. Meanwhile, heat canola oil in frying pan. In a small bowl combine flour, chili, salt and pepper; set aside. In second bowl combine milk and Tabasco; set aside. Alternately dip onions in flour, milk, then back to flour; carefully drop into preheated oil. Fry until golden brown. Carefully remove and drain on paper towel; keep warm until serving time. Garnish each veal chop with eggplant puree and onion rings.
Chowder of Scallops, Celeriac, and Potato with Caramelized Pear and Roasted, Crushed Chestnuts 2 to 3 tablespoons butter 2 medium Spanish onions, sliced 2 to 3 garlic cloves, minced 1 bottle Sakonnet Fume Vidal wine 5 to 6 celery roots, peeled and quartered 5 to 6 medium size Yukon gold potatoes, peeled and quartered Chicken broth or water, to cover 1 1/4 cups heavy cream Salt and white pepper Lemon juice, to taste 1 celery root, peeled and diced 2 medium size Yukon gold potatoes, peeled and diced 2 to 3 tablespoons vegetable oil 2 pounds medium size, dry packed sea scallops 3 to 4 Bartlett pears, peeled and diced 2 pounds chestnuts, roasted and coarsely crushed Pinch nutmeg 1 pound feta cheese or blue cheese, crumbled Crunchy bread or toast, accompaniment Instructions: In a large stockpot, melt the butter over medium heat. Add onions and garlic and saute until softened, but not browned. Add the wine and continue cooking until volume is reduced by half. Add the celery root and potatoes. Cover with stock or water by 1-inch. Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender. Using an immersion blender, puree the vegetables until very smooth. Add the cream and return to a simmer. Stir constantly; at this point the soup can burn easily. Season with salt, white pepper, and lemon juice, to taste. Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water. Season with salt and bring to a simmer. Cook until just tender and then strain and set aside. Heat the oil in a large skillet over high heat. Add scallops and sear until golden brown on both sides. Remove scallops from skillet and set aside. Ladle some of the soup base into the skillet to deglaze, scrape the bottom of the pan with a wooden spoon, and then scrape back into the large pot of soup. Add the scallops into the soup and keep warm over low heat. Meanwhile, in another large skillet, melt the butter over medium heat. Add pears and chestnuts and saute until just beginning to brown. Season with nutmeg, to taste. Set aside. Divide the diced, cooked potato and celery root evenly among soup bowls. Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese. Serve with crusty bread or toast.
Buffalo Sauteed Romaine 3 tablespoons unsalted butter 1 head of romaine, chopped 1 to 3 tablespoons hot sauce, such as Frank's Kosher salt and freshly ground black pepper 2 tablespoons prepared fried onions, such as French's Instructions: Melt the butter in a large heavy skillet over medium heat until it begins to brown and is fragrant, about 2 minutes. Add the romaine in batches and cook, turning with tongs and adding more as it cooks down, until wilted, about 3 minutes. Stir in hot sauce and season with salt and a few grinds of pepper. Garnish with the prepared fried onions.
Spinach and Lychee Salad 1/3 cup Asian Vinaigrette (recommended: Newman's Own) 2 tablespoons syrup from canned lychees 1 scallion, finely chopped 1/2 teaspoon red pepper flakes 1 teaspoon sesame seeds 1 (9-ounce) package baby spinach (recommended: Fresh Express) 1 (8-ounce) can sliced water chestnuts, drained and liquid reserved (recommended: La Choy) 1/2 (20-ounce) can lychees in syrup, juice reserved (recommended: Golden Star) 1/4 cup real bacon crumbles 2 large hard-boiled eggs, peeled and quartered Instructions: In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds. Shake vigorously; set aside. Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs.
25-Minute Flank Steak with Charred Vidalia Onion Salad 2 medium Vidalia onions or other sweet onions (about 1 pound) 2 tablespoons toasted sesame oil Kosher salt and freshly ground black pepper 1 tablespoon fish sauce 4 medium radishes, very thinly sliced (use a mandoline if you have one) 1 large bunch watercress, rinsed and dried 1/2 cup fresh cilantro leaves 1 pound flank steak Instructions: Preheat a very large cast-iron skillet over medium-high heat until it just begins to smoke. While the pan is heating, slice the onions into 1/4-inch-thick rings and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Add the onions to the skillet and cook, undisturbed, until they char slightly, about 2 minutes. Stir occasionally with a wooden spoon until they are further charred and slightly softened but still crunchy, 3 to 4 minutes more. Transfer to a plate. Stir together the remaining 1 tablespoon oil and the fish sauce in the medium bowl that the onions were in. Add the radishes, watercress, cilantro and cooked onions and toss until well coated. Allow the mixture to sit at least 5 minutes, so the juices from the onion combine with the dressing. Wipe out the skillet the onions cooked in and return it to medium-high heat. Sprinkle the steak with 3/4 teaspoon salt and a few grinds of pepper and put it into the hot skillet. Cook until well browned on one the bottom, 4 to 5 minutes; flip and cook until medium rare, 4 to 5 minutes more. Transfer to a cutting board and allow the steak to rest for a few minutes, then slice thinly against the grain. Divide the salad mixture among 4 bowls. Top each bowl with slices of steak.
Sweet Potater Tots 1 1/2 pounds medium sweet potatoes (about 3 potatoes), pricked with a fork Cooking spray 4 cups finely crushed sweet potato chips 1/4 cup grated onion 2 tablespoons unsalted butter, at room temperature 1 large egg Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 tablespoons Sriracha (Asian chile sauce) Instructions: Preheat the oven to 400 degrees F. Bake the sweet potatoes directly on the oven rack until tender, about 50 minutes. Let cool completely. Coat a baking sheet with cooking spray. Peel the sweet potatoes, transfer to a large bowl and mash. Stir in 1 1/2 cups crushed chips, the onion, butter and egg. Add 1/2 teaspoon salt, and pepper to taste; stir until combined. Spread the remaining 2 1/2 cups crushed chips in a shallow dish. Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a small 1-inch-long cylinder. Repeat to make about 36 cylinders. Roll in the crushed chips to coat on all sides and arrange on the prepared baking sheet; spray with cooking spray. Bake, rotating the pan halfway through, until crisp and golden, about 30 minutes. Season with salt. Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.
Apple Bread Pudding (Capirotada) 8 tablespoons (1 stick) unsalted butter 1/2 loaf French bread or baguette, with crust, cut into small cubes 1 pound brown sugar 1 1/2 cups water 1 1/2 teaspoons ground cinnamon 2 large Granny Smith apples, peeled, cored and chopped 1 cup walnuts, chopped 1/2 pound cream cheese, chilled and chopped Crema or heavy cream for garnish Instructions: Preheat the oven to 350 degrees F. Butter a 9 x 13inch glass casserole or lasagna pan. Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F. Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside. In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan. Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with pitchers of crema or heavy cream for adding at the table.
The Big Game S'mores 6 ounces heavy cream 8 ounces bittersweet chocolate, chopped 1 cup peanut butter 1/2 cup marshmallow fluff 2 cups rice crispy cereal 8 graham crackers 8 marshmallows Instructions: Heat cream to a boil, pour over chopped chocolate and stir until combined and chocolate is melted. Pour onto plastic lined sheet pan, place in fridge until set, approximately 1 hour. Combine peanut butter, fluff and rice crispy cereal. Press into plastic lined sheet pan. Cut into 2-inch squares. Preheat grill over medium-high heat. Break graham crackers in half, place 1 square of peanut butter crispy on 1 side. Cut the chocolate into 2-inch squares and place 1 square on another graham cracker. Place marshmallows onto skewers and roast on grill. Place on top of peanut butter crispy. Place chocolate graham on top and enjoy.
Short Rib Grilled Cheese with Pickled Red Onions and Crema 2 pounds boneless short ribs, cut into 1-inch cubes 2 cups soy sauce 1 cup mirin 1/2 cup garlic powder 3 cloves garlic, crushed 2 sprigs fresh thyme 3 cups white vinegar 1/4 cup salt 1/4 cup sugar 5 red onions, sliced 1/3-inch-thick 4 cups sour cream 1/4 cup lemon juice 1/4 cup lime juice 1/4 cup mirin 1/4 cup rice vinegar 16 slices sourdough bread 2 ounces sliced mozzarella 2 ounces shredded Cheddar Oil, for grilling sandwiches Instructions: For the short ribs: Stir short ribs, soy sauce, mirin, garlic powder, garlic, thyme and 4 cups cold water together in a pot over high heat and bring to a boil. Turn down to a simmer and cover. Cook until the meat is very tender, about 4 hours. Strain the short ribs from the liquid and put the meat in a mixing bowl. Before it cools, grab tongs and shred it. Return the meat to the liquid. For the pickled red onions: Meanwhile, combine vinegar, salt, sugar and 3 cups water in a pot over high heat. Put onions in a heat-safe container. Once the pickling liquid comes to a rolling boil, turn off the heat and pour it over the onions. Make sure you use a container that will cover the red onions completely with the liquid; weigh down the onions with a plate if necessary. Let it sit at room temp so the color bleeds out from the red onions, about 30 minutes. Refrigerate. (Pickled onions can be used as soon as they are cold, but they are best after at least 3 days.) For the purgatory crema: Combine sour cream, lemon and lime juices, mirin and vinegar in a mixing bowl and whisk thoroughly until smooth. For the grilled cheese: Preheat a toaster oven or regular oven to 350 degrees F. Spread purgatory crema on both sides of the slices of bread, then put down mozzarella on one side and Cheddar on the other. Bake until the cheese melts. Meanwhile, heat a saute pan over medium-high heat. Add the short rib and some pickled red onions to the bread and sandwich them together. Add a bit of oil to the pan, then put the sandwich in the pan. Grill until crispy golden brown on both sides. Repeat with remaining ingredients.
Sour Cream Coffee Cake with Peach Preserves and Lemon Glaze 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup peach preserves 3/4 cup confectioners' sugar 2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest Instructions: For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
Tempura Fried Squash Blossoms with Tomato Sauce 1/4 cup rice flour 2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup cornstarch 1 tablespoon salt 1 teaspoon cayenne 3 cups soda water 1 (8-ounce) log mild goat cheese, softened 5 sprigs thyme, leaves removed and chopped 2 tablespoons chopped chervil 2 tablespoons chopped chives 1 teaspoon chopped rosemary leaves Salt Freshly ground black pepper 1 to 2 tablespoons extra-virgin olive oil 16 squash blossoms Tomato Sauce, recipe follows Fried Basil Leaves, recipe follows 3 tablespoons extra-virgin olive oil, plus 2 tablespoons 1/4 cup finely chopped onion 1 tablespoon chopped garlic Pinch chili flakes 2 cups peeled, seeded, and diced tomatoes Salt and pepper 1 teaspoon sugar 4 thyme sprigs, leaves removed and chopped 4 basil leaves, chiffonade Vegetable oil or peanut oil 8 basil leaves Instructions: Tempura Batter: Sift together all of the dry ingredients. Whisk in the soda water, a little at a time, until the right consistency is achieved. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 1 hour before use. Goat Cheese Filling: Combine all of the ingredients and mix well. Shape the mixture into 1 tablespoon balls. Make sure the squash blossoms are well cleaned. Open the flowers and insert 1 goat cheese ball in each flower. Gently press the filling into the base of the flower. Cover with the petals and pinch the top to seal. Refrigerate for 30 minutes. Preheat a fryer or a deep pot halfway filled with peanut oil to 375 degrees F. Hold the squash blossoms by the stem. Dip each into the tempura batter, making sure to coat completely. Let any excess batter drip off. Place the blossom in the oil and fry until golden brown, about 1 to 2 minutes, turning often to brown evenly. Remove to a paper towel lined plate. Place some of the Tomato Sauce on the bottom of a plate. Top with 2 squash blossoms and garnish with Fried Basil leaves. Heat a large saute pan over medium-high heat. When the pan is hot, add 3 tablespoons of the olive oil and heat. Add the onion, garlic, and chili flakes and cook for 1 minute. Add the tomatoes and season with salt and pepper. Add the sugar and stir to combine. Lower the heat and cook until the tomatoes start to disintegrate and mixture is of sauce consistency, about 15 minutes. Add the thyme, basil, and remaining olive oil and mix well. Heat about 1/2-inch of the oil in a steep-sided saute pan to 350 degrees F. Or heat a deep fryer to 350 degrees F. Pat the basil leaves dry to remove any surface water. Carefully drop the basil leaves in the hot oil. The oil will spit and splatter as the moisture in the leaves fries. Fry for 10 seconds or just until the leaves start to become translucent. Remove with a slotted spoon to a paper towel lined plate.
Linguine al Pesto (Linguine with Pesto Sauce and Potato) 1 pound fresh or dried linguine 1 boiling potato, peeled and cubed 1 cup pesto (see below) 3 tablespoons unsalted butter 1 cup grated Parmesan cheese, for serving Freshly ground black pepper, for serving 2 cloves garlic 3/4 cups pine nuts Salt Leaves fromo 1 bunch basil, about 1/4 pound, well washed and dried 1/2 cup extra virgin olive oil 1 cup grated Parmesan cheese 1/2 cup grated hard pecorino cheese Instructions: When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper. If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.
Spiced Pecans 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon dried ground orange peel 1 pound pecan halves 4 tablespoons unsalted butter 1/4 cup packed light brown sugar 2 tablespoons packed dark brown sugar 2 tablespoons water Instructions: Line a half sheet pan with parchment paper and set aside. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside. Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes. Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
Pan-Roasted Chicken with Port and Whole-Grain Mustard 3 tablespoons olive oil 1 whole frying chicken, 3 to 4 pounds, butterflied 1/2 cup port wine 1/2 cup chicken stock or 2 tablespoons BBQ sauce 1/3 cup heavy cream 1 tablespoon Dijon mustard 1 tablespoon Meaux (whole grain) mustard Salt and freshly ground black pepper 2 tablespoons finely chopped parsley leaves 2 tablespoons finely chopped tarragon leaves Instructions: Preheat oven to 400 degrees F. Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up. Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm. Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.
Jerk Plantain Seared Triple Tail, Chocolate Calypso Beans, Red Guava and Carambola Salad 2 pounds calypso beans 2 cups medium-diced onion 2 poblano peppers, medium dice 10 cloves garlic, chopped 4 tablespoons olive oil 1 tablespoon cumin 1/2 tablespoon crushed red peppers 1 teaspoon ground allspice 1 teaspoon ground cinnamon 3 quarts chicken stock Two 12-ounce bottles brown ale beer, such as Cigar City Maduro 2 melting discs Mexican chocolate, such as Taza (about 2.7 ounces each) Salt 1/4 cup plus 1 tablespoon brown sugar 1 1/2 tablespoons soy sauce 1 tablespoon ground allspice, toasted 3/4 tablespoon dark rum 1 1/2 teaspoons dried thyme 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 4 cloves garlic 1 1/2 bunches green onion, chopped 1/2 habanero pepper, seeded and deveined 4 green plantains 1 fresh lime, juiced Salt Four 6-ounce portions fresh fish, such as triple tail, snapper or grouper 1 to 2 tablespoons clarified butter 2 large shallots, thinly sliced on a mandoline 1 cup peeled and julienned jicama 1 cup sugar 1 cup white vinegar 2 red guavas, peeled, quartered and julienned 1 carambola (starfruit), discolored edges removed, julienned 2 tablespoons chopped fresh cilantro 1 tablespoon key lime juice 2 teaspoons olive oil Salt Instructions: For the chocolate calypso beans: Rinse the beans. Rehydrate the beans by soaking them overnight. Drain and rinse. In a large stockpot, saute the onion, poblano peppers and garlic in the olive oil until translucent; do not let the garlic brown. Heat the cumin, crushed red peppers, allspice and cinnamon in a small dry saute pan until toasted. To the sauteed onion mixture, add the beans, toasted spices, chicken stock and brown ale. Raise the heat to high, bring to a boil and then reduce to a simmer. Add the chocolate and simmer, stirring often, until the beans are tender, about 2 hours. When beans are tender, season with salt. Taste and adjust seasonings. For the wet jerk rub: Blend the brown sugar, soy sauce, allspice, rum, thyme, cinnamon, nutmeg, garlic, green onion and habanero together in blender until smooth. Set aside. For the crusted fish: Preheat the oven to 400 degrees F. Peel and grate the plantains on box grater. Combine the plantains, lime juice, 4 tablespoons of the wet jerk rub and some salt in a bowl and mix to create the crust. Season the fish with salt and top each piece with a layer of the jerk plantain crust. Heat the clarified butter in a large oven-proof saute pan over medium-high heat. Sear the fish crust-side down until the crust is caramelized, about 30 seconds, being careful not to burn. Flip the fish and transfer the pan to the oven. Bake until cooked through, about 7 minutes, depending on the thickness of the fish. Do not overcook! For the pickled shallots and jicama: Place the shallots and jicama in a heat-proof bowl. In a medium saucepan, combine the sugar, vinegar and 1/2 cup water and bring to a boil. Pour over the shallots and jicama and let cool at room temperature. Set aside. For the guava and carambola salad: Combine the guavas, carambola, cilantro, lime juice, olive oil and the pickled shallot and jicama mixture and season with salt to taste. To serve: Top the chocolate calypso beans with the jerk plantain encrusted fish. Top with a portion of the salad mixture that will compliment size of fish.
Stuffed Pork Shoulder \a lo caja china\ 1 (8-pound) pork shoulder, bone-in 2 sour oranges, juiced 4 cloves garlic, chopped 6 bay leaves 2 tablespoons salt 2 tablespoons pepper 1/2 pound ham, thinly sliced 8 slices bacon 1 cup prunes 1 cup guava shells 2 cups brown sugar 1 bottle Malta, divided Fried Green Plantains, recipe follows White Rice, recipe follows Black Beans, recipe follows Oil, for frying 4 ripe plantains, peeled Salt 1 recipe Garlic Mojo, recipe follows 8 garlic cloves 1 teaspoon salt 1/2 cup sour orange juice or 1/4 cup sweet orange juice plus 1/8 cup fresh lime or lemon juice 9 tablespoons oil 6 cloves garlic, chopped 9 cups water 3 tablespoons salt 3 pounds rice, washed 2 pounds black beans 20 cups water 1 cup plus 4 tablespoons olive oil, divided 1 large onion, chopped 8 garlic cloves, mashed or chopped 1 green bell pepper, chopped 8 teaspoons salt 1 teaspoon pepper, optional 1 teaspoon dried oregano 2 bay leaves 4 tablespoons sugar 1 cup dry red wine 4 tablespoons vinegar Instructions: Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper. Preheat oven to 325 degrees F. Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. Serve with the Fried Green Plantains, White Rice, and Black Beans. Preheat oil in a fryer or Dutch oven to 365 degrees F. Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again. Yield: 8 servings Prep Time: 20 minutes Cook Time: 10 minutes Inactive Prep Time: 30 minutes Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer. Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes. Yield: 20 servings Prep Time: 5 minutes Cook Time: 35 minutes Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving. Yield: about 20 servings Prep Time: 25 minutes Cook Time: 2 hours 15 minutes Inactive Prep Time: 12 hours
Winter Lettuce Salad with Roasted Beets and Shallot Sherry Vinaigrette CCCONSP16 medium or 4 large heirloom beets, such as Chiogga, candy, white or Bull's Blood, washed, tops removed, halved if large Salt 1 small head radicchio or Treviso, washed, dried and cut or torn into pieces 1 small to medium head hearty leaf lettuce, such as escarole, green or red leaf, chicory, washed, dried and cut or torn into pieces 2 large seedless oranges 1 shallot, diced 1 teaspoon sugar Pinch salt 1/3 cup olive oil 1/4 cup sherry vinegar Freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Fit the beets snugly into a pie plate or casserole pan and pour in enough water to cover the beets by one-third. Scatter some salt over the top and cover tightly with tin foil. Bake until soft but not falling apart, 30 to 40 minutes, depending on size and density. Check them with a fork for doneness. Combine the lettuces in a salad bowl. The mix of the bitter radicchio and the heartier escarole is not only physically gorgeous, but it tastes great too! Cut the ends off both oranges, and then cut the peel off in a downward motion all the way around. Save the peels, as you will use the juice in them for the dressing. Thinly slice the oranges and toss into the lettuces. Let the beets cool before peeling. I like to cut them into quarters, and then slices from there because I like the look, but any reasonable bite-size slice works. Toss them into the salad. For the shallot sherry dressing: Put the shallots into a container with a tight-fitting lid so you can really shake it for all its worth-hand emulsifying, if you will. Add the sugar and a good pinch salt, followed by the olive oil, vinegar and any juice that you can squeeze out of the orange peels left over. Cover the container and really shake it so it becomes completely combined and cloudy. Taste for balance; you want it to be balanced between sweet and tart, so if it needs more salt or sugar, feel free to add it. Dress the salad, toss with (clean!!) hands, grind a couple of grinds of pepper over it and serve.
Grilled Salmon with Sun-Dried Tomato Butter (California) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 2 tablespoons olive oil Four 6-ounce center-cut salmon fillets 1 stick unsalted butter, at room temperature 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced 1/2 teaspoon dried oregano 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through. For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use. Serve the salmon with a dollop of the sun-dried tomato butter on top.
Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger 1/2 cup ponzu 1 tablespoon minced ginger 1/4 cup thin soy sauce 1 teaspoon sesame oil 4 (6-ounce) snapper fillets, skin off 4 cups pea sprouts 1 tablespoon julienned gari (pickled ginger) 3 tablespoons neutral vinaigrette, recipe follows 1 tablespoon toasted sesame seeds Wasabi oil, recipe follows Soy marinated ginger, recipe follows Canola oil Salt and white pepper 1 tablespoon Dijon mustard 1 tablespoon rice wine vinegar 1/2 cup canola oil Salt and black pepper 3/4 cup rice wine vinegar 3/4 cup thin soy sauce 1/4 cup brown sugar 1/4 cup scallion, sliced 1 cup thinly sliced ginger 1/2 cup wasabi powder 1 tablespoon mirin 1 teaspoon sugar Water 1/2 cup canola oil Instructions: For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish. On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook. For the salad, mix the neutral vinaigrette with the gari and toss with pea sprouts. Place a small mound in the middle of the plate and top with grilled snapper. Drizzle plate with soy ginger and wasabi oil. Whisk all together. Bring vinegar, soy sauce, brown sugar, and scallions to a boil. Add ginger, bring back to a boil and simmer for 5 to 10 minutes. In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oil.
Ricotta Gnocchi with Pesto Cream Sauce 1 pound fresh ricotta cheese 1 large egg 1/2 cup grated Parmesan 1/2 cup wheat-bread crumbs or crushed low-carb crackers 1 tablespoon melted butter 1 tablespoon extra-virgin olive oil Flour, for rolling gnocchi 2 cups chopped fresh basil leaves 1/4 cup olive oil 3 tablespoons truffle oil 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper, plus more for serving 1/2 cup heavy cream Instructions: Combine all of the ingredients in a large bowl and refrigerate until the 'dough' holds the shape of a ball when rolled between your hands, at least 1 hour. On a lightly floured surface roll the dough into long strips and pinch off 1-inch pieces (the same size as regular gnocchi). Work fast or your dough will start to become super tough to work with! Put the gnocchi on a plate and put back into the refrigerator for at least 1 hour. While the gnocchi is resting, make the pesto sauce by combining all of the ingredients in a blender and pulsing until combined. Set aside. Bring a large pot of water to a rolling boil over medium heat on the stovetop. Drop in the gnocchi, a few at a time, and watch for them to rise to the surface of the pot. After 1 minute at the top of the pot, about 3 minutes total, remove them with a slotted spoon to a serving bowl. Top with the pesto cream sauce and a dash of cracked pepper and serve.
Beer Battered Fried Fish Tacos 16 ounces light beer, or more as needed 2 tablespoons active dry yeast 2 cups all-purpose flour 1 tablespoon salt 1 pound dried black beans 1 onion, halved leaving root attached, and peeled 1 plum tomato 2 tablespoons ground toasted cumin 1 tablespoon ground toasted coriander Salt 1/4 cup black bean miso 1/4 cup red miso 2 tablespoons hot sauce 1 tablespoon soy sauce 1/2 bunch scallions 2 limes, juiced 1 egg 1 cup canola oil 1 jalapeno 2 tablespoons finely chopped fresh cilantro, plus some whole leaves, for garnish 1 hothouse cucumber, seeds removed, small dice 1 shallot, minced 3 tablespoons (store-bought) sesame soy vinaigrette Salt or lime juice, as needed Rice bran oil, for frying 4 flour tortillas 8 ounces ling cod or similar fish 1 cup all-purpose flour Salt 1 avocado, halved and pitted Fresh cilantro, for garnish Japanese furikake seasoning, for sprinkling Instructions: For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours. Remove and discard top skin if one forms. Batter is now ready to use. For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer. Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans. Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve. For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated. For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely. Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside. For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F. Warm tortillas over the burners on the stovetop. Set aside. Place fish in the flour and toss to coat. Remove excess flour. Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off. Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom. Fry until golden brown and cooked through, 4 to 5 minutes. Remove from oil and set on a paper towel-lined plate or tray. Season with salt. On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa. Garnish with cilantro leaves and a sprinkle of furikake.
Sunshine Pasta Salad 1 cup mayonnaise 1 cup sour cream 1/2 cup Dijon mustard Zest of a lemon 1 tablespoon lemon juice 1/2 teaspoon grated garlic 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 pound penne pasta Kosher salt 4 cups red grape tomatoes, halved 4 cups yellow grape tomatoes, halved 2 cups frozen sweet corn, thawed 1 red bell pepper, seeded and cut into strips 1 orange bell pepper, seeded and cut in strips 1 yellow bell pepper, seeded and cut in strips One 16-ounce jar banana peppers, drained and sliced 1 lemon, sliced, for garnishing Instructions: For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined. For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta. Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
Blueberry and Mascarpone Turnovers 1/2 cup mascarpone cheese, at room temperature 2 tablespoons sugar, plus extra for sprinkling 1/2 teaspoon cornstarch 1 teaspoon lemon juice 1 teaspoon lemon zest 1/3 cup fresh or frozen and thawed blueberries 2 (9-inch) refrigerated pie crusts 1 egg, beaten Vegetable oil, for frying Instructions: Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper. Set aside. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes. While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.
Crab Rangoon Deviled Eggs 12 large eggs 1/4 cup mayonnaise 3 tablespoons sour cream 1 tablespoon hot Chinese mustard 1 1/2 teaspoons low-sodium soy sauce 1 1/2 teaspoons fresh lemon juice Kosher salt 1/2 pound lump crabmeat, picked over Fried wonton strips and thinly sliced scallions, for topping Instructions: Put the eggs in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Drain, then run under cold water to cool slightly. Peel the eggs, halve lengthwise and scoop out the yolks into a food processor. Add the mayonnaise, sour cream, mustard, soy sauce, lemon juice and a pinch of salt to the yolks in the food processor and pulse until smooth. Add the crab and pulse a few times to combine. Season with salt. Transfer the yolk mixture to a piping bag fitted with a wide round tip. Pipe the mixture into the egg white halves. Refrigerate until ready to serve. Top with wonton strips and sliced scallions.
Dentice alla Livornese (Red Snapper Livornese Style) 4 red snapper fillets Flour for dredging 1/3 cup parsley, finely chopped 1 large clove garlic, finely chopped 3 ounces olive oil 1 1/2 cups canned peeled tomatoes 2 ounces white wine Instructions: Cut the red snapper into 4 pieces. Dredge in flour and fry gently in a hot skillet with oil without cooking completely. Remove the fish. In the same pan saute the parsley and garlic in oil quickly, being careful not to let them burn. Add the tomatoes and white wine and let simmer for 10 minutes. Add the fish and simmer, covered, for another 10 minutes. Do not stir or the fish will fall apart.
Arroz con Pollo with Salsa Verde 1 (3-pound) whole chicken, cut into 10 serving pieces 4 tablespoons olive oil, divided Salt and freshly ground black pepper 4 teaspoons ground cumin 1 1/2 tablespoons dried oregano 2 teaspoons sweet paprika 1/2 teaspoon cayenne pepper 2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks 1 Spanish onion, chopped 2 garlic cloves, minced 1 red bell pepper, seeded and chopped 2 bay leaves 2 cups long grain white rice 1 (15-ounce) can diced tomatoes with liquid 3 cups low-sodium chicken broth, warm 1 cup pimento stuffed green olives 1 jalapeno pepper, seeded and minced 1/4 cup fresh cilantro leaves 1/4 cup blanched almonds, toasted 1/2 cup olive oil 1 lime, juiced Instructions: Preheat oven to 350 degrees F. Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop. In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito. Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving. To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
Mussels Gazpacho 16 to 24 large fresh mussels in shell, debearded and well scrubbed 1/2 cucumber, peeled, seeded and diced small 2 tomatoes, seeds removed and diced small 1 red onion, finely chopped 2 cloves garlic, finely chopped 2 teaspoons tomato paste 2 dashes hot sauce (recommended: Tobasco) 2 teaspoons finely chopped fresh cilantro 1 lime, juiced Salt and freshly ground black pepper 1/2 cup sour cream, as garnish, optioinal Instructions: Fill a saucepot with 1-inch of water. Place mussels in pot, cover, and steam until mussels open, discarding any that do not open. Remove mussels from pan and chill. In a mixing bowl, combine cucumber, tomatoes, onion, garlic, tomato paste, hot sauce, cilantro and lime juice and season with salt and pepper. When mussels are cold, split the shells, leaving the mussel on the half-shell and discarding the other half. Spoon some of the mixture on top of mussel. Garnish with sour cream, if desired.
Date Nut Spice Bread 2 cups coarsely chopped dates (10 ounces pitted) 1/3 cup orange liqueur (recommended: Cointreau or Triple Sec) 4 tablespoons (1/2 stick) unsalted butter, at room temperature 3/4 cup light brown sugar, lightly packed 1 extra-large egg 1 teaspoon pure vanilla extract 1 tablespoon grated orange zest (2 oranges) 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice (3 oranges) 3/4 cup coarsely chopped pecans (3 ounces) 6 ounces cream cheese, at room temperature 1/3 cup granulated sugar 1 tablespoon grated orange zest Instructions: Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan. Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined. Slice the bread and serve with the orange cream cheese on the side for spreading.
Fried Mozzarella Nuggets 8 ounces string cheese sticks, room temperature 1/2 cup all-purpose flour Salt and pepper 1 egg, lightly beaten 1/2 cup Italian seasoned bread crumbs Extra-light olive oil, for deep frying Bottled chunky marinara sauce, for dipping Instructions: Cut cheese sticks into thirds. Place flour on a plate and season it with salt and pepper. Put the egg in a small bowl. Place bread crumbs on a plate. Add cheese pieces to flour and toss to coat. Dip in egg, and then roll in bread crumbs. Arrange breaded cheese in a single layer on a tray or baking sheet. Let stand for 15 to 30 minutes. Pour oil into large skillet to a depth of 1-inch, and heat over medium-high heat. When oil is hot, carefully drop cheese pieces in, a few at a time, and fry until golden, about 30 seconds. Remove from oil with a slotted spoon and drain on paper towels. Serve with your favorite chunky marinara sauce for dipping.
Air Fryer Biscuit Egg Sandwiches Nonstick cooking spray, for the molds 4 large eggs Kosher salt 4 thin slices deli ham One 16.3-ounce tube refrigerated flaky biscuit dough, such as Pillsbury Hot sauce, for serving Instructions: Spray 4 silicone baking cups with nonstick spray. Transfer the cups to the basket of a 6-quart air fryer. Whisk together the eggs in a large glass measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Divide the eggs among the baking cups. Insert a piece of ham into each cup, crumpling it to make it fit (some of the ham should stick out above the surface of the eggs). Tear off 4 biscuits from the tube of dough. Place each biscuit in the basket of the air fryer in a single layer. Set the air fryer to 300 degrees F and cook for 10 minutes. The biscuits should be golden brown; transfer to a cutting board. Gently lift each egg muffin from its mold so you can see if it\u2019s set. If there\u2019s no liquid egg on the bottom, transfer the mold to the cutting board. If there is liquid egg on the bottom, cook for up to 1 minute more. Slice each biscuit in half crosswise. Remove the egg muffins from the molds and slice in half crosswise. Arrange the two egg halves on each bottom biscuit, drizzle with plenty of hot sauce and sandwich with the top biscuit.
Mixed Berry Crepes with Mascarpone 2 cups all-purpose flour 1/4 cup sugar 1/4 teaspoon fine salt 2 cups whole milk 1/2 cup water 6 large eggs 8 tablespoons unsalted butter, melted (1 stick) 2 teaspoons pure vanilla extract 1/2 pound (2 cups) strawberries, washed 1/2 pound (2 cups) blackberries, washed 1/3 cup sugar Splash orange liqueur, optional 2 cups fromage blanc 2 cups marscarpone 1/3 cup sugar 2 tablespoons finely grated orange zest (from 2 large oranges) 1/2 cup freshly squeezed orange juice (from 1 large orange) 1 teaspoon pure vanilla extract Instructions: For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes. For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside. For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract. To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook. Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.) To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes. Spoon the macerated berries over the crepes and serve.
Duck Breast with Dried Fruit and Vin Santo 1/2 cup dried apricots, cut into quarters 1/2 cup dried apples, cut into 1/2-inch chunks 1/2 cup dried cherries 1 cup Vin Santo 4 small or 2 large duck breasts Kosher salt Extra virgin olive oil 1 cup chicken stock (see page 85) Leaves from 5 or 6 sprigs of fresh thyme Instructions: Duck is one of those dishes that can be intimidating because it seems fancy and elegant. But there's nothing to be scared of-making great duck just takes patience. To get a really beautiful, crackling, brown piece of skin you have to take your time and render the fat SLOWLY. If you rush it, you'll end up with crispy skin but a thick layer of fat between the skin and the meat-which is totally icky. Taking your time to render the fat will not only make your duck absolutely delicious, but it will also leave you with a treasure trove of duck fat-an ingredient that in restaurant kitchens is considered liquid gold and makes killer duck fat potatoes. I think that duck lends itself to sweet flavors, so in this dish I use a sweet Tuscan wine-Vin Santo-to reconstitute dried fruit to make a chutney-like sauce with rich chicken stock. Together the rich, meaty, succulent duck and the intense, fruity sauce make this dish perfect for a holiday, a special occasion, or even a Tuesday. In a small bowl, soak the apricots, apples, and cherries in the Vin Santo. Using a knife, cut or score the fat of the duck breasts in a crosshatched pattern, cutting through the fat, down to the meat, but not into the meat (this allows the fat to escape more easily as it cooks). Season generously with salt. Preheat the oven to 350 degrees F. Coat a large saute pan with about a tablespoon of olive oil. Place the duck breasts skin side down in the pan (be sure that the duck fits in the pan comfortably and is not crowded). Bring the pan to low heat and render the fat from the duck breasts. This needs to be done S-L-O-W-L-Y; otherwise the fat will be sealed into the skin and will not render out. This process will take about 20 to 25 minutes, maybe more. As the fat builds up in the pan, scoop it out, but SAVE IT! When the fat has rendered from the breasts you will see the meat through the score marks. At this point, crank up the heat and brown both sides of the duck, 2 to 3 minutes per side. Then move the duck to a rimmed baking sheet and place it in the preheated oven for 5 to 6 minutes for medium-rare. Remove any remaining fat from the pan and set the pan aside to make the sauce (look at me-saving you dishes!). Remove the duck from the oven and let rest for about 10 minutes before slicing. Strain the Vin Santo from the dried fruit, add it to the saute pan, bring to medium-high heat, and reduce it until it's almost a syrup. Add 1/2 cup of the chicken stock, all the dried fruit, and the thyme leaves to the pan; season with salt. When the chicken stock has reduced and the sauce looks kind of chunky, add the remaining chicken stock; bring to a boil (BTB), cook for 2 to 3 minutes, and turn off the heat. Taste to make sure the sauce is yummy and reseason if needed. Slice each duck breast on the bias, fan the meat on a plate, and spoon some of the sauce on and around the duck.
Hasselback Apples 3 large Pink Lady or Fuji apples, peeled, halved and cored 4 tablespoons unsalted butter 5 tablespoons light brown sugar 3 tablespoons rolled oats 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1 pint Madagascar bourbon vanilla ice cream Instructions: Preheat the oven to 400 degrees F. Place an apple half cut-side down on a cutting board and cut thin vertical slices into it, being careful not to slice all the way through. Repeat the process with the remaining apple halves. Transfer the apples to a 9-by-13-inch baking dish. Melt 2 tablespoons of the butter in a small saucepot. Whisk in 2 tablespoons of the brown sugar until fully incorporated. Pour the butter and sugar mixture over the apples. Bake until the apples have softened, 18 to 20 minutes. Meanwhile, make the streusel topping. In a small bowl, add the oats, flour, cinnamon, salt, remaining 2 tablespoons butter and remaining 3 tablespoons brown sugar. Using a fork or your hands, work the mixture together until it forms a large crumble. Top each baked apple with the streusel topping, making sure to get some in between the apple slices. Return the dish to the oven and bake until the topping is golden brown, another 10 to 15 minutes. Serve the apples with a scoop of the ice cream.
Shrimp Noodle Bowl 8 cups low-sodium chicken stock 2 cups frozen peas 2 cups frozen carrot slices 2 tablespoons toasted sesame oil 2 tablespoons soy sauce 2 tablespoons Szechuan stir-fry sauce (recommended: San-J) 10 ounces fresh yaki-soba or ramen noodles 1 pound cooked medium shrimp Instructions: To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes. Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.
Southern Green Beans 1 1/4 pounds green beans, trimmed and chopped into 1-inch pieces 2 slices bacon, chopped 1 small onion, minced 2 tablespoons red wine vinegar 2 teaspoons sugar Instructions: Cook green beans in 1-inch simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve.
Warm Apples and Ice Cream 4 large green apples 2 tablespoons butter 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon A pinch ground cloves or 1 whole clove 1 pint vanilla ice cream 1 spray container whipped cream Freshly grated nutmeg Instructions: Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sauteed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.
Lobster Roll with Slaw 1 lemon, cut in half Half a 750-milliliter bottle white wine 1 head garlic, split horizontally 3 bay leaves 1 thyme bundle Pinch crushed red pepper Kosher salt Two 1 1/2-pound lobsters 1 celery rib, cut into 1/4-inch dice 1/2 bunch fresh chives, finely chopped Juice of 1/2 lemon 1 teaspoon celery salt 1/2 to 3/4 cup mayonnaise 8 tablespoons (1 stick) unsalted butter 1 clove garlic, smashed 4 top-split hot dog rolls Red Cabbage Slaw, recipe follows 1 head purple cabbage, tough bottom ribs discarded, leaves shredded 1/2 cup malt vinegar Kosher salt 1 carrot, peeled and grated 1 red onion, peeled and very thinly sliced 1 1/2 to 2 cups mayonnaise 2 tablespoons Dijon mustard Instructions: For the lobsters: Fill a large pot with water and bring to a boil over medium-high heat. Squeeze in the lemon and drop the halves in, then add the white wine, garlic, bay leaves, thyme bundle, crushed red pepper and some salt. Drop the lobsters into the boiling water, cover and cook for 11 to 15 minutes. Prepare a large bowl of ice water. Remove the lobsters to the ice water to stop the cooking, then remove and let cool. For the lobster rolls: Remove the meat from the lobster claws, knuckles and tails and discard the shells. Coarsely chop the meat and place in a large mixing bowl. Add the celery, chives, lemon juice, celery salt and 1/2 cup mayonnaise and stir to combine well. Add the remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious; reserve. Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, discard the garlic clove. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls are crispy on both sides. Divide the reserved lobster mixture among the 4 buttered rolls and serve immediately with the Red Cabbage Slaw. Place the cabbage in a large bowl, add the vinegar and season with salt. Stir to combine, then set aside for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture. Drain the cabbage and return to a large bowl. Add the carrots, onions, mayonnaise and mustard. Taste for seasoning; the final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.
The Best Mahi-Mahi Vegetable oil, for brushing One 20-ounce can pineapple rings, drained, juice reserved for the glaze 4 scallions Juice of 2 limes 1/2 teaspoon kosher salt 1/4 cup cilantro leaves, finely chopped 1/4 cup mint leaves, finely chopped 1 tablespoon soy sauce or tamari 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, smashed 1 scallion, cut lengthwise in thirds One 1-inch piece ginger, peeled and smashed Juice of 1 lime Four 8-ounce filets mahi-mahi Kosher salt and freshly ground black pepper Instructions: For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil. Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.) For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes. Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze. Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
Stout Sipper 1 ounce berry-flavored liqueur, such as creme de cassis or Chambord 1 ounce chocolate-flavored liqueur, such as creme de cocoa 12 ounces chilled stout beer, such as Guinness 1 blackberry, for garnish Freshly grated nutmeg, for garnish Instructions: Combine the berry and chocolate liqueur in a pint glass. Pour in the beer. Garnish with the blackberry skewered on a decorative toothpick and the nutmeg.
Quick Marinara Sauce 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree (about one 28-ounce can), roughly chopped Sprig of fresh thyme Sprig of fresh basil 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Pineapple Under the Sea Nonstick cooking spray, for spraying the pans 1 cup granulated sugar 1/3 cup shortening 2/3 cup milk 8 maraschino cherries 1 whole large egg plus 1 egg white 1 1/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 8 thin pineapple slices 16 ounces cream cheese 8 tablespoons (1 stick) unsalted butter 2 teaspoons vanilla 6 cups confectioners' sugar 1/4 cup strawberry preserves Instructions: For the pineapple cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment and spray the sides with cooking spray. In a mixer, blend the granulated sugar and shortening, then add the milk, cherries, whole egg and egg white and mix to combine. In a bowl, combine the flour, baking powder and salt. Slowly add the dry ingredients to the mixer and mix until smooth. Lay down 4 pineapple slices in each pan and fill three-quarters of the way with the batter. Bake until golden brown, about 35 minutes. Let cool slightly, then remove the cakes from the pans to a wire rack to cool completely. For the strawberry filling: In a mixer, beat the cream cheese and butter until fully incorporated. Mix in the vanilla. Slowly beat in the confectioners' sugar until smooth and fluffy. Fold in the strawberry preserves. Spread the strawberry filling in between the 2 layers of cake. Smear a very thin coating of the strawberry filling around the sides and top of the stacked cake.
Foil-Packet Beans with Paprika Butter 2 tablespoons unsalted butter, at room temperature 1/2 teaspoon smoked paprika 1 teaspoon finely grated lemon zest, plus lemon wedges for serving Kosher salt and freshly ground pepper 3/4 pound green beans, trimmed 3/4 pound yellow wax beans, trimmed 1 15.5-ounce can butter beans, drained and rinsed 3 cloves garlic, sliced 2 tablespoons extra-virgin olive oil Instructions: Preheat a grill to medium high. Mix the butter, paprika, lemon zest, 2 pinches of salt and a grind of pepper in a small bowl until smooth; set aside. Toss the green beans, wax beans, butter beans and garlic with the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Lay out two 24-inch-long sheets of heavy-duty foil. Divide the vegetables between the foil sheets. Add 1 tablespoon water to each mound of vegetables. Bring the short ends of the foil together and fold to seal, then fold in the sides and seal tightly to make 2 packets. Grill the foil packets, 8 minutes. Flip the packets and continue grilling until the beans are tender and charred in spots, about 4 more minutes. Carefully open the packets and toss with the paprika butter. Serve with lemon wedges.
Boardinghouse-Style Biscuits 2 cups self-rising flour 1/2 teaspoon baking powder 1 teaspoon sugar 2 tablespoons shortening 2 tablespoons butter or margarine 1/3 cup buttermilk 1/3 cup whole milk 1 tablespoon plus 1 teaspoon water Instructions: Preheat the oven to 450 degrees F. Great an 8 by 8 by 2-inch baking pan well. Sift the flour, baking powder, and sugar into a bowl. Cut in the shortening and butter until the mixture resembles coarse cornmeal. Make a well in the center of the flour and pour in the buttermilk and milk. Mix lightly and quickly with your hands to form a dough moist enough to leave the sides of the bowl. Turn onto a lightly floured surface. Knead by picking up the sides of the dough away from you while pressing down with the palms of your hands and pushing the dough away. Repeat 6 or 7 times. Work the dough into a large ball while kneading. Keep your fingers dry by frequently dipping them in dry flour. Pinch off portions of dough for desired size biscuit. Press lightly to make the biscuits look flat on the pan. Make sure the biscuits touch each other. Bake for 15 minutes.
Sunny's Charred Orange and Cranberry Relish 1 navel orange 2 cups cranberries, washed and picked through 1/2 cup sugar 1 tablespoon grated fresh ginger Instructions: Preheat the grill to 400 degrees F. Zest the orange and set aside. Cut the orange (with its rind) into 1/2-inch-thick slices. Place the slices on the grill and cook until a peek beneath reveals charring, 2 to 4 minutes. Flip and grill the other side, another 2 to 4 minutes. Meanwhile, combine the reserved orange zest, cranberries, sugar, ginger and 1 cup water in a medium saucepan over medium heat. Begin to simmer, stirring occasionally. Place the orange slices on a cutting board and trim off the rinds, then remove the seeds and discard. Roughly chop the orange flesh and add to the saucepan. Cook the relish until the cranberries pop and the liquid reduces, about 15 minutes total. Serve chilled or at room temperature.
Tomato Soup 2 tablespoons unsalted butter 1/2 medium onion, chopped 1 clove garlic, finely chopped 1 teaspoon fresh thyme leaves, chopped One 28-ounce can crushed tomatoes One 15-ounce can diced fire-roasted tomatoes 1 1/2 cups chicken stock 1/4 cup heavy cream Pinch of freshly grated nutmeg Kosher salt and freshly ground black pepper 2 tablespoon finely chopped fresh chives Instructions: Special equipment: an immersion blender Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and thyme and cook, stirring, until the garlic is fragrant, about 1 minute. Increase the heat to medium-high and add both cans of tomatoes, the stock and cream. Bring to a brisk simmer, reduce the heat to maintain a low simmer and cook until slightly thickened and the flavors have melded, about 20 minutes. Puree the soup with an immersion blender until almost smooth. Add the nutmeg and season with salt and pepper. Serve in cups or small bowls and garnish with the chives.
Roasted Garlic and Chile-Crusted Pork Loin 2 bulbs Roasted Garlic (see Note) 1 tablespoon kosher salt 2 teaspoons ground ancho chile 2 teaspoons dried flaked chipotle chile 1 teaspoon ground cumin 2 teaspoons brown sugar 1 tablespoon olive oil 1 boneless double pork loin roast (about 3 pounds) 4 large cloves garlic, quartered Kosher salt and black pepper Instructions: Squeeze the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration. Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper. Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes. Carve and serve immediately, or let it cool completely and then slice for sandwiches.
Chocolate Chip and Pecan Cookies with Marshmallow Creme 1 1/3 cups all-purpose flour (see Cook's Note) 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup packed light brown sugar 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup dark chocolate chips 1 cup toasted pecans, roughly chopped 1 cup marshmallow creme, such as Marshmallow Fluff Holiday sprinkles, for decorating (see Cook's Note) Instructions: For the cookie dough: Whisk together the flour, salt, baking soda and baking powder in a medium bowl. Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg until completely combined, then beat in the vanilla. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips with a wooden spoon. For the filling: Stir in the pecans until just combined. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour and up to overnight. Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment. Drop heaping teaspoons of dough onto 2 of the prepared baking sheets, 12 per sheet. Refrigerate the remaining dough. Use your hands to roll the dough into balls, then space them out evenly on the baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are golden around the edges but still soft in the middle, about 10 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Repeat with the remaining cookie dough and baking sheet. For the add-ins: Once all the cookies are cooled, spread 1 heaping teaspoon of marshmallow creme on top of one cookie, then sprinkle it with your favorite holiday sprinkles. Continue with the remaining cookies, creme and sprinkles, working one cookie at a time (the sprinkles adhere best if added immediately after spreading the creme).
Molten Lava Cakes 2 sticks butter, unsalted, plus more for ramekins 4 teaspoons sugar 1/2 teaspoon ground cinnamon Pinch cayenne Pinch nutmeg 12 ounces semisweet chocolate, chopped 1 cup all-purpose flour 2 1/2 cups confectioners' sugar 6 large eggs 6 large egg yolks 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract Instructions: Preheat oven to 400 degrees F. Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar. In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly. In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together. Pour into prepared ramekins. Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.
Grilled Chile Wings 1 cup pineapple juice 2 tablespoons balsamic vinegar 2 tablespoons dark brown sugar 4 cloves garlic, finely chopped 1 Scotch bonnet or habanero chile, finely chopped 1/2 teaspoon ground allspice 24 chicken wings Salt and freshly ground pepper Carrot and celery sticks Instructions: Use side burner or preheat grill. Combine all ingredients in a small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and exept chicken wings let cool. Add chicken wings to the marinade and marinate in the refrigerator at least 2 hours. Grill over medium heat for 10 to 15 minutes or until cooked through. Serve with celery and carrot sticks.
Fish Pakoras with Peach Chutney 1 cup chickpea flour 1 tablespoon garam masala 1 tablespoon fenugreek leaves 1 teaspoon paprika Pinch salt and freshly ground black pepper 1/4 cup plain yogurt 1/4 cup water 1 (8-ounce) salmon fillet, cut into 2-inch pieces 1/4 cup grapeseed oil Peach Chutney, recipe follows 1 (14-ounce) can of peaches, drained and 2 tablespoons syrup reserved 1 green chile, minced 2 tablespoons chopped red onion 1 tablespoon chopped fresh chives 1 1/2 teaspoons ground cumin 1 teaspoon mango powder* Pinch salt 2 tablespoons peach syrup Instructions: Put the flour, garam masala, fenugreek, paprika, salt, and pepper into a bowl and whisk it to combine. Add the yogurt and water and mix well to make a smooth batter, the consistency of pancake batter. Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, begin to dip the fish cubes into the batter and then carefully place them in the hot oil. Fry the salmon pieces until they are golden on all sides and the fish is cooked through, about 3 minutes, turning frequently. Serve the salmon with the Peach Chutney. To make Peach Chutney: Put the peaches, chile, red onion, chives, cumin, mango powder, salt, and peach syrup into a blender and mix until the peaches are finely chopped. The chutney will keep in a glass jar in the refrigerator for up to 1 week.
Cod Sandwich Vegetable oil, for frying Eight 2- to 3-ounce cod medallions, cut on bias 1 cup all-purpose flour 1 teaspoon seafood seasoning 2 cups egg wash (equal parts milk and whipped eggs) 2 cups egg wash (equal parts milk and whipped eggs) 2 cups Japanese breadcrumbs (panko) Salt and freshly ground black pepper 4 tablespoons unsalted butter, softened 4 soft kaiser rolls 1/4 cup tartar sauce 2 cups shredded iceberg or Bibb lettuce 8 pickles, sliced lengthwise Instructions: For the cod: Preheat vegetable oil in a deep-fryer to 375 degrees F. Then bread each medallion of fish with flour mixed with seafood seasoning. Tap off excess, and then dip in egg wash and finish in breadcrumbs, ensuring to coat evenly. After breading the fish, drop in the preheated oil and cook in batches until golden brown, flipping during the process. This should take 2 to 3 minutes. After frying, remove the fish from the oil, sprinkle with salt and pepper and place on paper towels. Allow the fish to drain excess oil. For the sandwiches: Heat a nonstick pan over medium-high heat until warmed. During heating, with the softened butter, spread 1 tablespoon evenly on the top and bottom of 1 bun, and then toast in the pan until browned, about 2 minutes. After the first bun, reduce the heat to medium and repeat the process with the remaining buns. To build the sandwiches, stack the bottom bun, spread tarter on the bottom bun, then add some lettuce, fish, pickles and finish with the top bun. Repeat with the remaining sandwiches.
Black Forest Bars Cooking spray 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/4 cup almond flour 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 2/3 cup sugar 1 cup cherry jam 3/4 cup dried cherries, chopped 2 tablespoons fresh lemon juice 1 1/2 teaspoons cornstarch 1/4 teaspoon pure almond extract 1 1/2 ounces white chocolate, chopped Instructions: Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined. Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan. Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely. Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.
Air Fryer Sweet Chili Salmon 4 skinless salmon fillets (about 1 1/2 pounds) 8 asparagus spears, trimmed 1 teaspoon seasoned salt 1/2 teaspoon freshly ground black pepper 1 cup Thai sweet chili sauce (see Cook\u2019s Note) 2 scallions, thinly sliced on the bias, for garnish Cooked brown rice or quinoa, for serving Instructions: Preheat your air fryer to 375 to 390 degrees F on the fan setting, if available. Place your salmon and asparagus in a large bowl. Sprinkle with the seasoned salt and pepper and toss to coat well. Pour in 1/2 cup of the sweet chili sauce (reserve the rest for glazing) and stir to coat well. Arrange the salmon and asparagus in the air fryer so that nothing touches. Air fry the salmon and asparagus for 6 to 10 minutes, or until they\u2019re browned on top and cooked through in the center. Transfer the salmon and asparagus to a serving vessel and pour the reserved 1/2 cup sweet chili sauce over the top. Garnish with the scallions and serve with brown rice or quinoa.
Fettuccine Alfredo Kosher salt 1 pound dry egg fettuccine 1/3 cup unsalted butter 2 cups heavy cream 2 pinches freshly grated nutmeg 1 1/2 cups freshly grated Parmigiano-Reggiano cheese Freshly ground black pepper Instructions: Bring a large pot of water to a boil and salt generously. Boil the pasta until al dente, tender but still slightly firm. Meanwhile in a large skillet over medium heat melt the butter and whisk in the cream and nutmeg and bring just to a simmer. Lower the heat to keep the mixture just warm. Drain the pasta in a colander and reserve some of the cooking water. Add the pasta to the cream mixture, toss with the cheese, and season with salt and pepper to taste. If the pasta mixture has become thick and tight, thin it with some of the reserved cooking water. Serve immediately in heated bowls.
Pat's Spicy Baked Beans 5 slices bacon, chopped 1 large onion, chopped 3 cloves garlic, chopped 1 tablespoon ground chili powder 1 tablespoon Neely's Dry Rub Seasoning 1 pound dried small white navy beans, rinsed and picked over 8 cups water 1 cup dark beer 1 cup Neely's Barbecue Sauce 1/4 cup dark brown sugar 1/4 cup mild molasses 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce Dash hot sauce Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot.
Classic Pound Cake 2 1/2 cups sifted cake flour 1/4 teaspoon salt 1/8 teaspoon nutmeg or more 1 cup butter (no substitute), softened to room temperature 1 cup sugar 5 eggs, separated 1 teaspoon vanilla or orange extract or 1 tablespoon finely grated lemon rind Instructions: Preheat oven to 350 degrees. Line bottom of a 9 by 5 by 3 loaf pan with waxed paper; grease paper well, also sides of pan. Sift flour, salt and nutmeg together and set aside. Cream butter until light, then add sugar slowly, creaming until fluffy. Beat egg yolks until thick and light, then add to butter mixture, a little at a time, beating well after each addition. Blend flour in gradually, then mix in vanilla and beat just until smooth. Beat egg whites until soft peaks form and fold gently into batter. Spoon into pan and bake 65-70 minutes until cake pulls slightly from sides of pan. Cool upright in pan on a wire rack 30 minutes; carefully turn out, peel off waxed paper, turn cake right-side-up, then cool thoroughly before slicing.
Spinach Salad with Warm Bacon Dressing 8 ounces young spinach 2 large eggs 8 pieces thick-sliced bacon, chopped 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 large white mushrooms, sliced 3 ounces red onion (1 small), very thinly sliced Instructions: Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Pumpkin Pie with Spiced Crust 3/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/2 teaspoon salt 1 cup cold heavy cream 1/4 cup packed light brown sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1 cup heavy cream 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamom 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon ground allspice 1 stick cold unsalted butter, cut into small pieces 1 tablespoon apple cider vinegar 1 15-ounce can pure pumpkin puree 2 large eggs Instructions: Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food processor to combine. Add the butter; pulse several times until it looks like coarse meal. Add the vinegar and 1/4 cup ice water; pulse a few more times until the dough comes together and forms a ball. Turn the dough out onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side. Fold the overhanging dough under itself and crimp with your fingers or a fork. Freeze until firm, about 1 hour. Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet and bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, about 10 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Meanwhile, make the filling: Whisk the pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt in a medium bowl until well combined. Pour into the cooled crust and return to the hot baking sheet in the oven. Bake until set around the edge but the center still jiggles slightly, 50 minutes to 1 hour. Transfer to the rack and let cool completely. Make the whipped cream: Beat the heavy cream, brown sugar, vanilla and cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Serve the pie with the whipped cream.
Apricot Souffles 2 cups (packed) dried apricots 1/4 cup grand Marnier or Cognac 1/2 cup heavy cream or evaporated low fat milk 4 egg whites Pinch sugar 1/2 cup sugar Instructions: Preheat the oven to 400 degrees. In a food processor, puree the apricots with the liqueur and cream. Transfer to a bowl. Beat the egg whites until somewhat stiff, then gradually beat in the sugar and continue to beat until stiff and glossy. With a rubber spatula, fold half the egg whites into the fruit puree, then fold the puree back into the remaining egg whites; fold until well blended. Spoon the mixture into four 3/4 cup capacity oven proof ramekins or custard cups. Set cups in a deep baking pan and pour about an inch of hot water, straight from the tap into the baking pan. Set in oven and bake for 30 minutes. Serve immediately.
Sushi Rolls for All Ages 1/3 cup seasoned rice vinegar 2 teaspoons sugar 1 teaspoon kosher salt 1 1/2 cup short-grained sushi rice 1 1/2 cups water 4 sheets toasted nori 2 large eggs Kosher salt 1 teaspoon vegetable oil 1 carrot, cut into matchsticks 1 small yellow bell pepper, stemmed, seeded and cut into matchsticks 1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise sprinkled with lemon juice Soy Sauce Instructions: For the rice: Mix together vinegar, sugar, and salt. Rinse the rice in a fine-mesh sieve and drain. Put the rice and water in medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel. Meanwhile, beat the eggs with a teaspoon of water and a pinch of salt. Heat a nonstick skillet over medium heat, add the vegetable oil. Pour in the eggs, tilting the skillet as you add the eggs to make an even coating. Cook eggs until set. Invert eggs onto a cutting board and cut into strips. To assemble rolls: Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge. Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings. Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife. Serve with bowl of soy sauce for dipping.
Faves A La Menta(Fava Beans With Mint) 2 tablespoons olive oil 1 spring onion, minced 4 bacon slices, cut crosswise into 1/8-inch thickness Fine sea salt and freshly ground white pepper 1/2 cup white wine 1 1/2 cups water 2 cups shucked fava beans 10 mint leaves, torn Instructions: Place the olive oil in a pot over medium heat. Add the onions and bacon and cook until limp. Season, to taste, with salt and pepper. Add the wine and bring to a boil. Add 1 cup of water and return to a boil. Continue cooking until the liquid is reduced by half. Add the remaining water and the fava beans and bring to a boil. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature.
Turkey Croquettes with Mushroom-Rosemary Gravy 1 clove garlic, cracked from skin 1/2 small onion 1 rib celery, chopped 1/4 small red bell pepper, chopped 1 cup cooked, chopped turkey meat, white and dark 1 cup leftover mashed potatoes 1 egg Salt and pepper 2 teaspoons poultry seasoning Few sprigs parsley, leaves only 1 cup Italian bread crumbs 3 tablespoons butter 4 tablespoons extra-virgin olive oil 12 cremini mushrooms, thinly sliced 3 to 4 sprigs fresh rosemary, finely chopped 2 tablespoons all-purpose flour 3 cups chicken stock 1/2 cup grated Romano, a couple of handfuls Instructions: Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs. Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat. Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat. Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.
Grilled \Philly\ Cheese Steak 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk 1 1/2 to 2 cups grated sharp yellow Cheddar 2 teaspoons dry mustard Salt and freshly ground pepper 2 filet mignons, 12 to 16 ounces each 2 tablespoons olive oil 4 soft Italian rolls, split and grilled Grilled yellow and red onions, coarsely chopped Grilled green peppers, sliced Grilled Cubano peppers, sliced Instructions: Preheat grill to high. Melt butter in a medium saucepan on top of the grates of the grill. Whisk in flour and cook for 1 minute. Add the milk and cook until thickened. Whisk in the cheese and cook until melted. Add dry mustard and season with salt and pepper. Keep warm. Brush filets with oil on both sides and season with salt and pepper. Grill for 2 to 3 minutes on each side for rare, which is desired for this sandwich. Let rest for 5 minutes and then slice into 1/8-inch thick slices. Slice 7/8 of the way through the rolls and fill each with several slices of the beef, cheese sauce, and any or all of the toppings. Return sandwiches to the grill, close top, and grill very briefly just to heat through.
Kalbi (Marinated Short Ribs) 1/2 cup soy sauce 1 Korean pear or Asian pear, grated with juices 2 tablespoons finely chopped garlic 1/2 small white onion, grated or sliced 1 tablespoon grated fresh ginger 2 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons sesame seeds, toasted 2 tablespoons toasted sesame oil 1 tablespoon ground red pepper 1/4 teaspoon ground black pepper 2 green onions, thinly sliced 1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up) 4 pounds short ribs Cooked white rice Prepared kimchee (available at Korean grocers) Instructions: For the marinade: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. For serving: Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.
Basic Chocolate Shell Topping 6 ounces semisweet, white or milk chocolate, chopped 1/4 cup refined coconut oil Pinch of fine sea salt Instructions: Fill a saucepan with a few inches of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes. Remove the bowl from the pan and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce to an airtight microwave-safe container and refrigerate up to 3 months. To remelt, uncover and microwave in 10-second intervals, stirring, until pourable.
Maple Sausage Breakfast Burritos 54 frozen tater tots 18 maple breakfast sausage links 4 tablespoons (1/2 stick) salted butter 2 large onions, sliced 18 large eggs 1 cup half-and-half 1/2 tablespoon seasoned salt (such as Lawry's) 1 teaspoon freshly ground black pepper 2 cups grated mild Cheddar 18 fajita-size flour tortillas Two 16-ounce jars store-bought salsa Green and red hot sauces for serving Instructions: Preheat the oven to 375 degrees F. Place the frozen tater tots on a sheet pan and bake for 20 minutes. Place the sausages on a sheet pan and bake for 5 minutes. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, about 15 minutes. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, seasoned salt, and black pepper. Melt the remaining 2 tablespoons butter in a second large skillet. Add the whisked eggs and cook, stirring gently, until the eggs are set. To assemble the burritos, stack the tortillas on a paper towel and microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, top with a little caramelized onions, 1 sausage link, 3 tater tots, a little salsa, and about 2 tablespoons cheese per burrito. (You can also leave some without cheese if preferred.) Tuck in the sides and roll the tortilla closed. Wrap in a foil sheet. Repeat with the rest of the ingredients. Keep warm in the oven in foil pans until ready to serve. Serve with salsa and the hot sauces.
Iced Cafe Cubano 1/2 cup brewed espresso 1 to 2 tablespoons sugar 1 cup whole milk Instructions: Pour 1 tablespoon of the brewed espresso into a large measuring cup or bowl. Whisk in the sugar until the sugar is dissolved and the espresso resembles a paste. Top with the remaining espresso. Fill 2 glasses with ice and divide the espresso between the glasses. Add the milk and more ice to a quart jar and shake until the milk is very cold and frothy. Top each glass of espresso with half of the milk. Stir and serve immediately.
Baked Tomato Grits 2 tablespoons butter, plus more for coating skillet 1 small shallot, chopped 2 cloves garlic, chopped 1 tablespoon tomato paste 2 cups low-sodium chicken broth 1/2 cup heavy whipping cream 3/4 cup quick cooking grits 1 (8-ounce) jar oil-packed sun-dried tomatoes, drained well and roughly chopped Salt and freshly ground black pepper 1 (4-ounce) log goat cheese, crumbled Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet. Add the 2 tablespoons of butter to a medium-sized saucepan over medium heat. Once the butter foams, add the shallots and garlic and saute until tender, about 3 to 4 minutes. Stir in the tomato paste, then add the chicken broth, and whipping cream and bring to a simmer. Once simmering, slowly and gradually whisk in the grits. Keep stirring until the grits become thick, about 8 to 10 minutes. Add the chopped sun-dried tomatoes and stir until thoroughly mixed. Season with salt and pepper, to taste. Add the grits to the prepared skillet and top with the crumbled goat cheese. Bake for about 25 to 30 minutes. Remove the skillet from the oven and let cool for 5 to 10 minutes before serving. Slice into triangles and serve.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.