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Hawaiian Napoleon Vegetable oil, for deep frying 12 pasta sheets, cut into twenty four 3-by-2-inch triangles 3 tablespoons sugar 3 ounces heavy cream 6 ounces Hershey's milk chocolate, chopped Coconut Caramel: 1 cup sugar 1 cup coconut milk 1/2 fresh pineapple, cut into a small dice 2 tablespoons butter 1 vanilla bean, scraped 1 cup mascarpone 1/8 cup sugar 1 tablespoon black lava salt 1 tablespoon sugar Instructions: For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown. Drain on paper towels. Sprinkle the top with sugar while still hot so the sugar sticks. For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer. Add the chocolate; remove from the heat and cover. After 10 minutes, whisk until smooth. For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water. Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden. Add the coconut milk and cook on medium-high, whisking until smooth. For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat. Add the vanilla, remove from the heat and cool for 5 minutes. Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple. To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.
Twice Baked Potatoes 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried 2 to 4 tablespoons unsalted butter 1/3 cup sour cream 1 scallion, finely chopped Freshly grated nutmeg, optional 1/2 cup shredded sharp cheddar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
Sauteed Garlic Spinach 2 tablespoons olive oil 2 cloves garlic, finely chopped 1 pound spinach, stemmed and left with some water clinging after washing Kosher salt and freshly ground black pepper Instructions: Heat the oil in a large skillet over medium-high heat and stir in the garlic. Cook, stirring, for 15 seconds. Add the spinach and toss quickly to coat and wilt the leaves. Season with salt and pepper and serve immediately.
Butterfly Shrimp Parmigiana 1 (20 oz) package SeaPak® Jumbo Butterfly Shrimp - Oven Crispy or SeaPak® Butterfly Shrimp - Oven Crispy 1 jar spaghetti sauce 1 cup shredded mozzarella cheese 1 cup shredded parmesan cheese 1/2 Tablespoon Italian seasoning 1 small package angel hair pasta Instructions: PREHEAT oven to 450 degrees F. ARRANGE the shrimp in a single layer in a large oven-safe serving dish. Bake for 10 minutes or until shrimp are thoroughly cooked. BOIL 1 1/2 quarts of water for pasta. POUR 1/2 jar of sauce into baking dish. Sprinkle 1/4 cup of each type of cheese over sauce. Layer shrimp on top of cheese. Sprinkle 1/4 cup of each type of cheese over shrimp. Bake for 10 more minutes or until cheese is melted. ADD angel hair pasta to boiling water and cook according to package directions until noodles are al dente. Drain noodles when done and return to pot. Pour 1/2 jar of sauce and 1/2 cup of each type of cheese into pot and toss with pasta. Return pot to low heat, stirring occasionally for 2 to 3 minutes or until pasta and sauce are hot. SCOOP noodles with sauce onto serving dishes. Top pasta with shrimp and additional sauce.
Ham and Mushroom French Rolled Omelet 3 large eggs Kosher salt Olive oil One 6-to-8-ounce ham steak, cut into 1/4-inch cubes 4 cremini mushrooms, sliced 2 ounces fontina cheese, shredded 2 ounces Gruyere, shredded Chives, for garnish Instructions: Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside. Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!
Drunken Donuts Cocktail 2 ounces espresso vodka 1 ounce chocolate liqueur 1 ounce coffee liqueur 2 ounces chilled or room temperature coffee Splash of hazelnut coffee creamer Donut hole Instructions: In a shaker with ice, add espresso vodka, chocolate and coffee liqueurs, coffee and creamer and shake until mixed and creamy. Pour into mugs. Slice a donut hole halfway through, and perch on the lip of the mug. Reward yourself by taking the day off work.
Dirty Mary Celery salt Ice 1 shot pepper vodka (recommended: Absolut) 1 shot vodka 1 shot tomato juice Dash olive juice Olives Instructions: Moisten rim of glass with water. Dip martini glass in celery salt. Fill a martini shaker with ice. Add pepper vodka, vodka, tomato juice, and olive juice. Shake. Strain into martini glass. Garnish with olives.
Couture Caramel Apples 1 1/2 cups sugar 1 cup light corn syrup 1 teaspoon fine sea salt 6 Granny Smith apples 1/2 stick butter, softened 1 cup heavy cream 1 teaspoon pure vanilla extract Chopped pecans Toasted coconut Ginger snap crumbs Halloween sprinkles Special equipment: 6 chopsticks Instructions: Put the sugar in a saucepan and add the corn syrup and salt. Give it a nice stir. Put on the stove over medium-high heat. The sugar will dissolve, get nice and clear, and then start bubbling and turn a golden brown. Meanwhile, poke a chopstick through the center of each apple. Once the caramel is nice and brown, stir in the butter. Turn off the heat. Add the cream, but be really careful because it releases a lot of steam. (I wear an oven mitt to stir.) Then add the vanilla and mix in. Have a bowl of ice and water, and put a metal bowl on top. Scrape the caramel into the metal bowl. Let the caramel cool a bit in the ice bath. Dip the apple in the bowl, coating with the caramel. Use a rubber spatula to help the process, if needed. Then dip the coated apples into the toppings of your choice, place on a plate and let harden up a bit.
Exotic Fruit Salad 2 tablespoons confectioners' sugar, plus extra for dusting 1 to 2 tablespoons lemon juice 1/2 teaspoon vanilla extract 1/4 teaspoon ground Chinese 5-spice powder 2 ripe mangoes, papayas or pineapple, peeled and cut into 1/2-inch dice 1/2 pint raspberries 4 to 6 kiwis, peeled and cut into thin rounds 2 bananas, peeled and cut into thin rounds Mint leaves Instructions: Whisk sugar, lemon juice, vanilla, and Chinese 5-spice powder; adjust to taste, adding more or less ingredients. Add mangoes and raspberries and toss together. Just before serving arrange kiwis in a circle on outside edge of each of 4 dessert plates, arrange an inside circle of banana slices overlapping kiwis, leaving a space in center of dessert plate. Spoon macerated raspberries and mangoes in the middle; dust with confectioners' sugar and garnish with mint leaves.
Puffed Millet and Brown Rice Treats 6 tablespoons unsalted butter 10 ounces mini marshmallows 1 tablespoon honey 1 teaspoon pure vanilla extract Pinch kosher salt 4 cups crispy brown rice cereal 4 cups puffed millet Instructions: Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray. Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes. Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.
Roast Beef Wraps With Dill Slaw 3 cups shredded coleslaw mix 1/4 cup chopped fresh dill 1 tablespoon white wine vinegar 1/4 teaspoon sugar 1/4 cup mayonnaise 2 tablespoons sour cream 2 tablespoons horseradish, drained Kosher salt and freshly ground pepper 1/4 pound sliced dill-flavored havarti cheese 1/2 pound deli-sliced roast beef 4 whole-wheat wraps Vegetable or potato chips, for serving (optional) Instructions: Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl. Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.
Lentil Brownies Nonstick cooking spray 1/2 cup dry light brown lentils 1 cup old-fashioned rolled oats 1/4 cup cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup natural applesauce 1/3 cup honey 1/4 cup creamy almond butter 2 teaspoons vanilla extract 1 egg 1 1/4 cups semisweet chocolate chips Instructions: Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray and set aside. Add dry lentils and 1 cup water to a small saucepan. Bring to a boil, cover and simmer until lentils are tender and most of the liquid is gone, 15 to 20 minutes. Add oats, cocoa powder, baking powder, baking soda and salt to a food processor. Pulse until a fine flour forms and the oats are completely smooth. Add cooked lentils (and any leftover liquid), applesauce, honey, almond butter, vanilla and egg and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips. Pour the batter in the prepared baking dish and even out the top using a spatula. Sprinkle the remaining chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.
Tortilla Soup 3 dried mulato or ancho chile peppers 1 tablespoon extra-virgin olive oil 1 onion, sliced 3 cloves garlic, smashed 1 28-ounce can plum tomatoes 1 tablespoon coriander seeds 1 teaspoon ground cumin 8 cups low-sodium chicken broth 2 bay leaves 4 sprigs fresh thyme Kosher salt 1 to 2 grilled chicken breasts, sliced 3/4 to 1 cup crumbled queso fresco 1 avocado, diced Fresh cilantro 4 corn tortillas, cut into strips and fried 1 to 2 tablespoons sour cream Instructions: Remove the stems and seeds from the chile peppers. Place in a bowl, cover with hot water and soak until soft, about 20 minutes. Drain the chiles, transfer to a blender and process to make a smooth puree. Heat the olive oil in a large pot over medium heat, then add the onion and garlic and cook until the onion is translucent. Add the tomatoes with their juice, 1/4 cup chile puree, the coriander seeds and cumin and cook about 5 minutes. Add the broth, bay leaves and thyme and bring to a boil, then reduce to a simmer and cook about 30 minutes. Strain the broth through a medium-mesh strainer into another pot, discarding the solids. Season with salt. Place a small amount of chicken, queso fresco, avocado, cilantro, fried tortilla strips and sour cream in each bowl, then pour about 1 cup hot broth around the garnishes.
Lettuce Wedges With Blue Cheese Dressing Juice of 1 large lemon 1 cup mayonnaise 1 cup buttermilk 1/2 cup sour cream 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 6 ounces blue cheese, crumbled (about 1 1/2 cups) 2 heads iceberg lettuce 10 slices bacon, cooked and crumbled 1 medium tomato, finely diced Freshly ground pepper Instructions: In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving. Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.
Hummus 4 cups garbanzo beans, drained 1 cup tahini 1 cup lemon juice 3/4 cup minced garlic 1/2 cup canola oil 1 teaspoon salt 1 teaspoons black pepper Instructions: Place all the ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate.
Ceviche Shooter 3 pounds fresh skinless snapper fillet 2 lemons, juiced 2 limes, juiced 1 red pepper, finely diced 1 green pepper, finely diced 1 yellow pepper, finely diced 1 red onion, finely diced 2 jalapenos, seeded and finely diced 1/2 cup whole cilantro leaves 1/2 cup whole parsley leaves 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Creme Fraiche, for garnishing Instructions: Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will \cook\ the fish throughout. Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.
Fried Camembert Cheese with Currant Coulis 2 pints fresh or frozen red currants, stemmed and washed, or frozen or fresh raspberries 1 cup sugar 1 tablespoon currant vodka 1 1/2 pounds Camembert cheese 3 eggs 1 cup flour 1 cup fine dry bread crumbs 4 cups peanut oil for frying Instructions: Prepare Currant Coulis: Place currants in a small saucepan with the water and sugar. Bring to a boil and cook gently for 10 to 12 minutes, or until soft. Puree through a food mill, and add currant vodka and a little more water if it's too thick. Set aside. Prepare Fried Camembert: Slice cheese into 6 wedges and refrigerate until very cold and firm. Beat eggs in a bowl and place flour and bread crumbs in separate individual bowls. When cheese is cold, dip each wedge, one at a time, in flour, patting off any excess. Then dip in eggs, drain, and coat with bread crumbs. Be meticulous about covering every spot of cheese. Reserve coated cheese on a platter in freezer for 10 minutes. Dip each wedge in eggs and bread crumbs again, being careful to drain the eggs and thoroughly coat with bread crumbs. Place in freezer for another 10 minutes. Preheat oven to 350 degrees F. Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees F). Fry wedges, three at a time, until golden brown, about 1 minute. Do not stir, since the breading is easily broken. Carefully remove with a slotted spoon and drain on paper towels. Transfer to a large roasting pan and bake for 5 minutes. To serve, coat each plate with Currant Coulis. Top with wedge of cheese and serve immediately, accompanied by a shot of black currant vodka.
Italian Fish 1/2 tablespoon Dijon mustard 1 tablespoon freshly minced rosemary leaves 1/4 tablespoon freshly chopped thyme leaves 1 tablespoon freshly chopped garlic 1/2 cup balsamic vinegar 3/4 cup vegetable oil 3/4 cup olive oil Salt and freshly ground black pepper 4 medium tomatoes, diced 2 tablespoons minced garlic 1/2 cup diced onion 1/2 cup balsamic dressing (recommended: Lake Effect) 1/2 bunch freshly chopped basil Salt and freshly ground black pepper 1/2 cup olive oil 1/2 cup small dice Spanish onion 2 tablespoons chopped garlic 1/4 bunch freshly chopped parsley leaves 1/2 bunch freshly chopped basil leaves 1 bay leaf 1/4 cup red wine vinegar 1/2 bottle red wine 1 (28-ounce) can diced tomatoes 1/4 cup water Sugar, to taste 4 (12-ounce) skin-on haddock fillets 4 teaspoons butter, plus 1 tablespoon, room temperature 4 teaspoons minced garlic 2 teaspoons freshly chopped parsley leaves, plus more for garnish 1/4 cup white wine, plus another 1/4 cup for cooking and the rest for drinking 1 lemon, cut in wedges, plus more for garnish Salt and freshly ground black pepper 1 cup grated Parmesan Instructions: For the dressing: Pulse first 5 ingredients in a blender or food processor until frothy. While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste. For the Bruschetta Topping: In a medium bowl, add all the ingredients and stir to combine. Set aside. Allow to marinate for 1 to 12 hours. If not using after 2 hours, cover and refrigerate. For the Marinara: Add the oil to a medium saucepan over medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half. Stir in the diced tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust acidity with sugar, if necessary. For the Fish: Preheat the oven to 350 degrees F. Lay the fillets out on a sheet pan, skin side down. In a small bowl combine 4 teaspoons of butter, the garlic, and parsley, and spread over each fillet. Pour 1/4 cup of wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavor! Put in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm. While the fish is cooking, put a medium saute pan on high heat and melt 1 tablespoon of butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated. Add the remaining 1/4 cup white wine and allow alcohol to burn off, about 2 minutes. Remove the fillets from the oven and set aside until ready to serve. Spoon about 1/2 cup of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture. Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges.
Passion Fruit Flip 1/4 cup frozen raspberries 1 tablespoon passion fruit juice 1 tablespoon lime juice 4 ounces yogurt 1 tablespoon honey Instructions: Place all the ingredients in a blender and blend until smooth.
Baby Back Ribs 2 full racks (quartered) baby back ribs 1-quart beef broth 2 cups barbeque sauce (recommended: Bullseye Original Barbeque Sauce) 1 cup honey Instructions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.
Italian Party Sub 1 14-inch loaf Italian bread 1/2 pound sliced mortadella 1/4 pound sliced capicola 1/4 pound sliced Genoa salami or hot soppressata 1/4 pound sliced prosciutto 1/4 pound sliced aged provolone cheese 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped 1 cup sliced pitted Cerignola olives (black and green) 1/2 cup chopped jarred Peppadew peppers 2 tablespoons extra-virgin olive oil 2 cups chopped romaine lettuce Instructions: Split the bread in half lengthwise. Top the bottom half with the mortadella, capicola, salami, prosciutto and provolone. Toss the giardiniera in a bowl with the olives, peppers and olive oil. Tear out the soft center of the top bread half to make a shell. Pack the lettuce into the center of the bread and top with the giardiniera mixture. Carefully put the two sandwich halves together, pressing to keep the filling inside. Secure with small skewers and cut into pieces.
Stuffed Baked Potato 4 large russet baking potatoes (such as Idaho) 2 tablespoons butter 2 tablespoons light cream Salt and freshly-ground pepper 1/2 cup grated Gruyere cheese Garnish: chopped parsley Instructions: Preheat oven to 500 degrees. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour. Cut off top third of potatoes. Using a spoon, scoop flesh from both parts into a small bowl. Add butter, cream and half of cheese; mash until thoroughly combined. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly. Serve with top shell alongside. Sprinkle with parsley before serving.
Ed's Mom's Meatloaf 1/2 cup olive oil 4 pounds red bell pepper, cored, seeded, and minced 4 pounds onion, trimmed and minced 1 1/2 cups minced garlic 1 1/2 cups soy sauce 6 tablespoons salt 4 tablespoons black pepper 24 eggs 6 cups cream 10 pounds bread crumbs 31 pounds ground beef 3 1/2 cups tomato paste Meatloaf Gravy, recipe follows 3 pounds butter 5 pounds diced onions 5 pounds chopped mushrooms 1/4 cup minced garlic 2 3/4 pounds pastry flour 5 1/2 gallon water 1 3/4 pounds beef base 10 bay leaves 2 tablespoons black pepper Instructions: Preheat oven to 325 degrees F. Heat oil in a pot. Saute bell pepper, onion, and garlic in the hot oil for 5 minutes. Let it cool. Mix soy sauce, salt, black pepper, eggs, cream, and bread crumbs together well. Add oil, bell pepper, onion, and garlic and mix well. By hand, mix ground beef. Place 6-1/2 pounds of this mix into each meatloaf pan. Ice the top of each loaf with 1/2 cup of tomato paste. Bake for about 2 hours, until the internal temperature reaches 160 degrees. Remove the pans from the oven and drain all of the grease out well. Cool in pans until cool enough to turn out. Serve with Meatloaf Gravy. Melt butter in large pot. When hot, add onions, mushrooms, and garlic and saute until softened and golden. Add flour and mix in well to make a roux. Add water, beef base, bay leaves, and pepper and mix well. Bring to a boil. Then simmer for 30 minutes or until thickened enough. Strain and cool.
Lean and Mean Ostrich Burgers with Grilled Bread and Butter Pickles Olive or vegetable oil, for grilling 2 pounds ground ostrich meat Kosher salt and freshly ground black pepper 4 large sandwich-size whole-grain or whole-wheat English muffins, split 1/4 cup low-fat Greek yogurt 1/4 cup whiskey-flavored whole-grain Dijon mustard (or your favorite Dijon) 4 slices beefsteak tomato 4 leaves butter lettuce Grilled Bread and Butter Pickles, for serving, recipe follows 3 pickling cucumbers, halved lengthwise 1/3 cup honey 1/3 cup apple cider vinegar 1 tablespoon pickling spices 1/2 teaspoon ground turmeric Pinch red chili flakes 1 large clove garlic, smashed Instructions: Prepare a charcoal grill by lighting charcoal and letting it burn until it glows bright orange, ashes over, and is very hot. Brush the grill grate generously with oil. Meanwhile, put the ostrich meat in a mixing bowl, sprinkle generously with salt and pepper, and form into 4 equal-size patties about 3/4-inch thick. Grill the burgers, turning once, until medium-rare, about 3 minutes per side. Remove from the grill and let stand for 5 minutes. Spread 1 tablespoon of the yogurt on each of 4 muffin halves, and 1 tablespoon mustard on each of the remaining muffin halves. Place the burgers on the mustard-coated muffins; top each with a slice of tomato, lettuce, and a generous pile of pickles. Top with the yogurt-coated muffins and serve immediately. Prepare a hot fire in a charcoal grill or preheat a gas grill to high. Put the cucumbers, cut-side down, on the hot grill and cook, without turning, until grill marks appear and the cucumbers have softened slightly, 2 to 3 minutes. Meanwhile, whisk together the honey, vinegar, 1/3 cup water, the pickling spices, turmeric, chili flakes and garlic in a small bowl, glass jar or pie plate. Transfer the hot cucumbers to the pickling liquid, being sure they are completely submerged. Let stand for at least 15 minutes before draining and slicing crosswise. Pickles can be served immediately, or sliced and stored in the pickling liquid in the refrigerator for up to 1 week.
Corn on the Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing 2 whole skinless boneless chicken breasts (about 1 1/2 pounds total) Salt and freshly ground pepper 1 tablespoon olive oil 6 slices prosciutto 2 ripe avocados 1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups) 1 cup cooked corn (fresh or frozen), heated or defrosted 1 bunch watercress 2 tomatoes, seeded and finely chopped 3 large hard-boiled eggs, separated and chopped 4 large flour tortillas 1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows 1 sweet white onion 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 cups mayonnaise 1 cup sour cream 1 cup buttermilk 2 teaspoons hot sauce (recommended: Tabasco) 1/2 teaspoon Worcestershire sauce 12 ounces blue cheese, crumbled Instructions: Preheat a grill or grill pan. Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces. In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces. Halve, pit, peel and cut the avocado into 1/2-inch pieces. In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado. Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap. Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill. Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice. In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.
Individual Crunch Cake Nonstick cooking spray 1/2 cup (1 stick) plus 2 tablespoons unsalted butter 1 3/4 cups pastry flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon baking soda 1 1/2 cups firmly packed brown sugar 2 large eggs 1 1/2 cups pureed ripe bananas 4 ounces sour cream 2 teaspoons Tahitian vanilla extract 2 1/2 cups (5 sticks) unsalted butter, at room temperature 3 tablespoons whole milk 1 tablespoon Tahitian vanilla extract 8 ounces confectioners' sugar, sifted after measuring 9 ounces melted milk chocolate 3 ounces melted bittersweet chocolate 1 cup granulated sugar 1/2 cup light corn syrup 1/2 cup heavy cream 1 cup (2 sticks) unsalted butter, cubed Confectioners' sugar, for dusting Instructions: For the banana cake: Preheat the oven to 325 degrees F. Line a 12-by-18-inch jelly roll sheet pan with parchment and spray with nonstick cooking spray. Line a tray or baking sheet with parchment. Heat the butter in a medium saucepan until browned. You will see tiny rust-colored specks float to the top and the butter may become foamy when it is ready. Remove from the heat and let cool slightly. Whisk together the pastry flour, baking powder, salt and baking soda in a large bowl and set aside. Add the brown sugar and eggs to the bowl of an electric mixer fitted with a whisk attachment and mix on medium speed for 30 seconds. Whisk the brown butter, bananas, sour cream and vanilla together in a medium bowl, then add to the egg mixture and mix until just combined. Add the dry ingredients and mix on low speed until just combined. Pour the batter into the prepared jelly roll sheet. Bake, rotating the pan 180 degrees halfway during cooking, until the cake is light golden brown and a skewer inserted in the center of the cake comes out clean, 15 to 18 minutes. Cool the cake completely and freeze for 1 to 2 hours. Turn out the frozen cake onto a flat surface and use a 2 1/2-inch round cookie cutter to cut out 24 even circles. Place the rounds on the prepared tray and cover until ready to assemble and frost. For the milk chocolate frosting: Add the butter to the bowl of an electric mixer fitted with a paddle attachment and cream on slow speed until smooth, glossy and free of lumps (do not fluff). Add the milk and vanilla and mix to incorporate. Add half of the confectioners' sugar and mix to incorporate. Add the rest of the sugar and mix on low speed until smooth. Add the milk chocolate and bittersweet chocolate and mix on medium speed until fully incorporated, scraping down the bowl as you go. For the toffee: Preheat the oven to 325 degrees F. Place a clean silicone mat on another 12-by-18-inch sheet pan. Combine the sugar, corn syrup and cream in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat without stirring. Add the butter and begin to stir until the caramel turns the color of peanut butter. Pour immediately onto the prepared baking sheet and bake until the toffee turns a deep amber color and spreads thinly on the pan, 10 to 12 minutes. Let cool, then chop into tiny pieces that will be easy to chew. To assemble: Fill a pastry bag with some of the milk chocolate frosting. Top 2 mini cake rounds with frosting and about 2 teaspoons of chopped toffee. Stack these on top of each other and top with an unfrosted round of cake. Wrap the small cylinder in plastic wrap. Repeat with the remaining cake rounds. Freeze until the frosting has set, about 30 minutes. Place a small cake on a revolving cake stand and pipe on the frosting to cover completely. With a small offset spatula, even out the surfaces of the little cake and swirl the frosting in a pretty, decorative pattern of your choice. Top each mini cake with crushed toffee and dust with confectioners' sugar.
Old-Fashioned American Meatloaf 2 tablespoons extra-virgin olive oil, plus more for baking dish 1/2 cup finely chopped scallions (white and green parts) 1/4 cup grated carrots 1/4 cup finely chopped onion 1 teaspoon dried thyme 1 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup ketchup 2 teaspoons gelatin 2 pounds ground beef chuck 1/2 pound ground pork 2 large eggs, beaten 1/2 cup dried bread crumbs Kosher salt and freshly ground black pepper 1/2 cup ketchup 1 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard Instructions: To make the meatloaf: Preheat the oven to 375 degrees F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely. Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove clumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just to combine. Coat a 9x13-inch baking dish with oil and form the meat mixture into a loaf. To make the glaze: In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meatloaf and bake until the internal temperature reaches 160 degrees F, about 1 hour 15 minutes, brushing three or four times with the glaze until you've used it all. Let meatloaf rest at least 15 minutes before slicing.
Biscuits and Gravy 3 cups all-purpose flour, plus more for dusting 3 tablespoons granulated sugar 4 teaspoons baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt 12 tablespoons cold or frozen salted butter (1 1/2 sticks), cut into pea-size pieces, plus more for serving 1 cup cold whole milk 1 large egg 2 pounds sweet sausage meat 2 quarts heavy cream 1 tablespoon chopped fresh thyme leaves 1 1/2 tablespoons cornstarch Instructions: Preheat the oven to 450 degrees F. Cover a baking sheet with parchment paper. Stir together the flour, sugar, baking powder, cream of tartar and salt in a large bowl. Add the butter and stir just until the pieces are coated with the flour mixture. Whisk together the milk and egg in a small bowl. Add milk mixture to the flour mixture and stir just until combined. Do not overmix the dough. Cut in the butter. Flour your workspace. Turn the dough onto the workspace and pat into a 1/2-inch-thick slab. Using a biscuit cutter (or any round rimmed object), cut out 8 to 10 biscuits. Transfer the biscuits to the prepared baking sheet, making sure they don\u2019t touch, and bake until they\u2019ve risen slightly and are lightly browned around the edges, 12 to 15 minutes. Top with butter and keep warm. For the sausage gravy: Heat a very large nonstick skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned, about 15 minutes. Add the cream and thyme, bring to a simmer, and simmer for 25 minutes. Stir together the cornstarch and 1 cup cold water in a medium bowl. Stirring constantly, pour the slurry into the pot. Simmer, stirring often, until the gravy thickens. Split each biscuit in half and top with about ¾ cup of the sausage gravy. Extra gravy will keep, tightly covered, in the refrigerator for up to 7 days and in the freezer for up to 3 months.
Simple Sorbetto One 10-ounce bag frozen mixed berries 1/4 cup pure maple syrup Pinch kosher salt 1 tablespoon vodka, optional (see Cook's Note) Instructions: Add the berries, syrup, salt and vodka, if using, to a high-speed blender. Pulse the mixture to create a coarse puree. Scrape down the sides of the blender with a rubber spatula. Continue to pulse, scraping down the sides as needed, until smooth and scoop-able. Enjoy immediately or store in the freezer in an airtight container.
Brussels Sprouts with Candied Walnuts and Green Apple 1/4 cup walnut pieces 1 tablespoon butter Salt 2 sprigs fresh rosemary, leaves picked 2 tablespoons honey 2 pints Brussels sprouts, halved or quartered depending on size 1 tablespoon canola oil Salt and freshly ground black pepper 2 Granny Smith apples, peeled, and cut into 1/2-inch pieces 1 tablespoon butter Juice of 1 lemon Instructions: To candy the walnuts: Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat. To roast the Brussels sprouts: Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside. To finish the dish: Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.
Grilled Mahi Mahi Sandwiches 1/4 cup ketchup 2 teaspoons soy sauce 1 teaspoon chili-garlic sauce 1/4 teaspoon toasted sesame oil Kosher salt 2 teaspoons paprika 2 teaspoons packed light brown sugar 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper 4 5- to 6-ounce skinless mahi mahi fillets Freshly ground black pepper 4 Hawaiian or brioche buns, split Mayonnaise, for spreading Bibb lettuce leaves, sliced sweet onion and fresh pineapple slices, for topping Instructions: Preheat a grill to medium high. Combine the ketchup, soy sauce, chili-garlic sauce and sesame oil in a small bowl; season with a pinch of salt and set aside. Combine the paprika, brown sugar, garlic powder and cayenne in a small dish; sprinkle and rub all over the fish, then season on both sides with salt and black pepper. Toast the buns cut-side down on the grill until lightly marked, 30 seconds to 1 minute; set aside. Add the fish to the grill and cook until lightly charred and just cooked through, 4 to 5 minutes per side. Spread a thin layer of mayonnaise on the bottom buns, then spread with some of the ketchup sauce. Top each with a lettuce leaf, some sliced onion, a slice of pineapple and a piece of fish. Generously spread the top buns with more ketchup sauce and place on top of the sandwiches.
Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam 6 (5-ounce) fresh Florida snapper fillets, skin on 1/2 cup cornstarch Sea salt and fresh ground black pepper 1/2 cup canola oil 2 Florida passion fruits, ripened, scooped out with a spoon 1/2 cup mirin 1 tablespoon chopped peeled fresh ginger 1/4 cup dry white wine 2 cups whipping cream 3/4 cup unsweetened coconut milk 1/2 teaspoon Thai red curry paste 1 tablespoon rice wine vinegar 1/2 teaspoon grain mustard 2 bulbs fennel, with stalks removed Sea salt and freshly ground black pepper 1/4 cup virgin olive oil 3 Florida oranges 2 Florida grapefruits 2 pounds fresh Florida gulf shrimp 1/4 cup canola oil Sea salt and freshly ground black pepper Green Mango Jam, recipe follows 3 Green Florida mangoes, unripe 1/2 cup white vinegar 1/3 cup sugar 1 1/2 teaspoons salt 1-inch piece fresh gingerroot, peeled 1 fresh jalapeno chili 5 garlic cloves 1 teaspoon ground cumin 1 teaspoon ground coriander seeds 1/2 teaspoon ground turmeric 3-inch piece cinnamon stick 2 star anise 2 tablespoons corn oil Instructions: Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter. Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth. Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette. Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine. Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.; Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely.
Bittersweet Chocolate Ganache - 2 Ways 8 ounces good bittersweet chocolate 1/2 cup heavy cream 1/2 teaspoon instant coffee granules Instructions: To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth. For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.
Ancho Dusted Pan Seared Monkfish with Green Curry-Roasted Corn Sauce and Roasted Corn Relish 2 tablespoons olive oil 1 large red onion, finely chopped 4 cloves garlic, finely chopped 1 cup dry white wine 2 tablespoons green curry paste 4 cups clam stock 2 corn husks, chopped 1 cup heavy cream 1 cup roasted corn kernels Salt and freshly ground pepper Chopped fresh cilantro 1 cup roasted corn kernels 3 tablespoons finely chopped red onion 1 ancho chile, seared in a hot pan until pliable, seeds removed and finely diced 1/4 cup fresh lime juice 2 tablespoons olive oil 2 tablespoons chopped cilantro Salt and freshly ground pepper 2 (1 pound) monkfish tails Olive oil Ancho chile powder Salt Instructions: Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cookpeole are s until reduced by 3/4. Add the curry paste and cook for 2 minutes. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro. Combine all ingredients in a bowl and let sit for 30 minutes before serving. Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat. Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slice, drizzle with more of the sauce and top with the corn relish and chopped cilantro.
Amaretto Coffee 1-2 shots of amaretto strong coffee whipped cream cinnamon sticks cinnamon nutmeg Instructions: Pour in Amaretto in a clear glass mug and add coffee. Garnish with whipped cream, cinnamon, nutmeg and cinnamon stick.
Vanilla Whipped Cream 1 1/2 cups heavy cream 2 tablespoons sugar 1 teaspoon vanilla bean paste or vanilla extract Instructions: Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.
Janette's Banana Yogurt Pops 8 ripe bananas 1 cup nonfat vanilla yogurt 1/2 cup multicolored sprinkles 1/2 cup low-fat granola 1/2 cup crushed cereal (such as: Fruit Loops) 1/2 cup chopped nuts Instructions: Line a baking sheet with waxed paper. Peel the bananas and cut them in 1/2 crosswise. Insert a popsicle stick into the cut end of each banana 1/2. Put the yogurt and the toppings into shallow bowls. Dip the bananas first in the yogurt and then into toppings as desired. Set the bananas on the baking sheet and freeze for 30 minutes.
Cranberry Almond Spinach Salad ¼ cup sliced almonds 1 bag (9 oz.) spinach leaves ½ cup Hidden Valley® The Original Ranch® Light Dressing or Hidden Valley® Original Ranch® Dressing ½ cup dried cranberries ¼ cup feta cheese crumbled Freshly ground black pepper to taste Instructions: 1. In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside. 2. In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves. 3. Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine. 4. Season with freshly ground black pepper to taste.
Virgin Mary 2 dashes Worcestershire 2 dashes hot sauce Pinch salt Pinch freshly ground pepper Pinch horseradish 1/4-ounce fresh lemon juice 5 ounces tomato juice Lemon wedge, for garnish Celery branch for garnish Instructions: In a mixing glass filled with ice add, Worcestershire, hot sauce, salt, pepper, horseradish, lemon juice, and fill with tomato juice. Gently roll to mix. Pour into wine glass. Garnish with lemon wedge and celery branch.;
Scoopable Mediterranean Chopped Salad 12 ounces radishes, chopped (about 2 bunches) 2 cups cooked fresh or frozen corn kernels (from about 4 ears corn) 3 tablespoons finely chopped fresh parsley 4 mini cucumbers, ends trimmed, chopped (2 cups) 3 scallions, white and green parts, chopped (1/2 cup) 2 medium tomatoes, seeded and chopped (about 1 pound) 1/2 red onion, chopped (1/2 cup) 1/4 cup fresh lemon juice 1 teaspoon honey 1 clove garlic, grated 1/2 cup well-stirred tahini 1/4 cup cold water 1/4 teaspoon ground cumin Pinch cayenne pepper Kosher salt and freshly ground black pepper Pita chips, for scooping Instructions: For the salad base: Add the radishes, corn, parsley, cucumbers, scallions, tomatoes and red onion to a large bowl. For the dressing: Whisk together the lemon juice, honey and garlic in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and the consistency of slightly whipped cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste and add more salt if desired. For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve pita chips alongside it for scooping.
Nacho French Fries 1 1/4 cups frozen waffle fries (from a 20-ounce bag) 1/2 cup prepared chili, no beans 1/2 cup shredded Monterey Jack cheese 1/4 cup salsa 6 cherry tomatoes, sliced in half 2 tablespoons sour cream 1/4 cup guacamole Pickled jalapeños, optional 1/4 cup fresh cilantro leaves Instructions: Bake the waffles fries to golden brown according to the package instructions. Meanwhile, heat the chili in a medium saucepot over medium-low heat. Place the fries on a serving platter or in a large shallow bowl. Top with the chili, cheese, salsa, tomatoes, sour cream and guacamole. Garnish with the pickled jalapeños, if using, and the cilantro leaves. Serve warm.
Bloody Mary Steak 2 tablespoons avocado oil (you can use any other high smoke point oil such as grapeseed or canola) 1 scallion, sliced, reserving darkest green tips for garnish 1 large clove garlic, minced (use rasp grater for speed) Juice of 1/2 lemon 1 cup bloody mary mix or tomato juice 4 to 6 dashes Worcestershire sauce 1 1/4 pounds (roughly) flank steak (tip: if a larger piece is purchased, it can be cut in half lengthwise against the grain to make 2 long pieces; good for quicker cooking and less waste) Kosher salt and fresh coarsely ground black pepper (heavier on pepper to mimic Bloody Mary) 1 tablespoon chopped fresh parsley, plus additional whole leaves for garnish 1 tablespoon sliced pickled jalapenos 1 tablespoon unsalted butter, cold 1 cup grape tomatoes, halved Instructions: In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes. Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside. To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter. Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens.
Kale and Portobello Mushrooms 3 tablespoons extra-virgin olive oil 4 portobello mushroom caps, sliced 1 1/4 pounds kale, stemmed and chopped Salt and pepper Freshly grated nutmeg, to taste, about 1/4 teaspoon 1/2 cup dry Italian red wine Instructions: Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.
Watermelon Shark One 18- to 20-pound seedless watermelon 2 pints blueberries 1 cantaloupe 1 honeydew Instructions: Cut off the stem end of the watermelon at an angle slightly less than 45 degrees. Reserve the piece. Set the watermelon cut-side down on a work surface. To make the jaws and teeth: Find the brown dot that grows at the top center of the watermelon. Measure about 1 inch down and cut a large wedge from the side to make the gaping jaws of the shark. Reserve the wedge. Cut a 1-inch-wide strip of paper. Use the paper as a guide to lightly draw a 1-inch line at the top and bottom of the shark's jaws with a pen or marker. Use a Y-shaped vegetable peeler and a paring knife to trim away the green and make 2 bands of white, taking care not to poke all the way through. Cut and scoop out the watermelon flesh, keeping the pieces as large as possible. Leave about an inch or so of flesh in the bottom of the mouth to act as a bowl to hold the fruit. Use a paring knife to cut triangles out of the white bands along the jaw to make teeth. To make the fin: Cut out a 3 1/2-inch-high fin from the reserved bottom piece of watermelon. Cut off the flesh so one side is white and the other is green. Attach the fin with 2 toothpicks about 2 to 3 inches up from the bottom of the watermelon. (Tip: Use a small meat mallet to gently hammer in the toothpicks if the watermelon is very hard.) To make the eyes: Cut 2 eye-shaped ovals, about 3 inches long and 2 inches high, out of paper. Toothpick them to the shark about 2 inches up from the fin and about 3 inches apart. Lightly trace around the outside of the paper with a pen or marker, then remove the paper. Use a paring knife to cut out the rind on the inside of the eyes, taking care to cut only into the white of the rind without exposing the flesh. Cut 2 strips of the rind to create menacing eyebrows. Attach a blueberry with a toothpick towards the front of each eye. Stick a second toothpick above each eye to attach the eyebrow. Cut any large pieces of reserved watermelon flesh into planks and use the cutters to make fish. Peel the cantaloupe and honeydew and slice down the sides of the melon until you get to the seeds to make planks. Cut into more fish. Save any melon scraps for another use. Set the shark on a large serving platter. Pour the remaining berries into his mouth. Add fish to the mouth and spilling onto the platter around the shark. Refrigerate until ready to serve.
Arugula-Prosciutto Pizza 1 pound pizza dough, at room temperature All-purpose flour, for dusting Cornmeal, for dusting 1/4 cup extra-virgin olive oil 1 clove garlic, grated 1/2 teaspoon chopped fresh rosemary Kosher salt and freshly ground pepper 1/2 cup part-skim ricotta cheese 1 cup shredded mozzarella cheese 4 cups baby arugula 1 small shallot, thinly sliced Juice of 1/2 lemon 3 ounces thinly sliced prosciutto Shaved Parmesan cheese, for topping Instructions: Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste. Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and bake until the cheese is golden and bubbly, about 6 more minutes. Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.
Beachcomber 1.25 oz. Smirnoff No.21 Vodka 0.25 oz. Captain Morgan Parrot Bay Coconut Rum 0.5 oz. pineapple juice 0.25 oz. orange juice 1 slice(s) orange Instructions: Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum. Shake with ice and strain into an ice-filled rocks glass. Garnish with an orange slice.;
Chicken Stir-Fry with Spicy Peanut Sauce 1/2 cup smooth peanut butter 1/4 cup low-sodium soy sauce 1/4 cup apple cider vinegar 1 tablespoon honey 1 tablespoon hot sauce 1 tablespoon sesame oil 1 knob ginger, grated (to equal about 1 tablespoon) 5 large cloves garlic, grated 1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips Kosher salt 1/4 teaspoon red pepper flakes 3 tablespoons canola oil 12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped 1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips 1 cup frozen peas Zest and juice from 1 small lime Instructions: In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside. Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt. Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
Turkey-Escarole Soup with Farfalline 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts only), thinly sliced 3 stalks celery, chopped 3 carrots, chopped 2 parsnips, chopped 4 quarts Turkey Broth, recipe follows Kosher salt 1 small head escarole, chopped 2 wide strips lemon zest (removed with a vegetable peeler) 3 cups chopped leftover roast turkey (skin removed) 1 cup farfalline or other small pasta Juice of 1/2 lemon 1/4 cup chopped fresh dill and/or parsley (optional) 1 turkey carcass (from a roasted bird) 2 onions, cut into chunks 2 carrots, cut into chunks 3 stalks celery, cut into chunks 1 bunch fresh parsley 4 cloves garlic, smashed (unpeeled) 1 teaspoon black peppercorns 2 bay leaves Instructions: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the leeks, celery, carrots and parsnips and cook, stirring occasionally, 10 minutes. Add the broth and bring to a simmer. Season with salt and simmer until the vegetables are tender, about 20 minutes. Add the escarole and lemon zest to the pot and simmer until the escarole is tender, about 10 more minutes. Add the turkey and pasta and cook until the pasta is partially cooked, about 4 minutes. (The pasta will continue cooking in the hot soup.) Remove from the heat and stir in the lemon juice. Discard the lemon zest and top with the herbs. Insert kitchen shears into the carcass and make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces. Combine the carcass, onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a stockpot. Cover with cold water (about 7 quarts). Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle. Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.
Red Sangria 1 orange, sliced 1 lime, sliced 1 apple, cored and sliced 1 bottle red wine 3 cups white rum 1/2 cup orange flavored liqueur, recommended: Cointreau 1 cup orange juice 1/2 cup pomegranate juice 3 tablespoons sugar 1 quart club soda, to taste Instructions: To a pitcher add orange, lime, apple and cover with red wine, rum, orange liqueur, orange juice, pomegranate juice and stir in sugar. Chill in the refrigerator. When ready to serve top off with club soda, to taste.
Sunny's Nunya Business Tropical Baked Beans One 28-ounce can baked beans 1 1/2 cups (9 ounces) fresh mango salsa (fresh, like, not jarred) 1/2 teaspoon red chili flakes Instructions: Add the baked beans to a small pot on medium-high heat. Cook, stirring frequently, until it bubbles, about 5 minutes. Remove from the heat and stir in the mango salsa and chili flakes. Serve warm.
Chocolate Devils Baking spray, for spraying parchment 2 cups all-purpose flour 2 cups granulated sugar 1/4 teaspoon salt 2 sticks (1 cup) butter 4 heaping tablespoons cocoa 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla 2 eggs, beaten 5 tablespoons all-purpose flour 1 cup milk 1 teaspoon vanilla 2 sticks (1 cup) butter 1 cup granulated sugar (not powdered sugar!) 3 cups heavy cream 2 teaspoons vanilla 24 ounces semisweet chocolate, broken into pieces 1 jar maraschino cherries Instructions: For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet cake pan. Cut parchment paper to fit the pan and spray each side with baking spray. In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool. Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely. Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.) For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla. While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt. To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve!
Chicken Enchiladas 3 tablespoons butter 1/3 cup broken spaghetti or orzo 2 cloves garlic, peeled 1 small to medium onion, peeled 1 ripe tomato 1 cup long-grain rice 4 dried guajillo chile peppers or dried red New Mexico chile peppers, stemmed 2 cups chicken stock 1 tablespoon olive or vegetable oil Generous pinch saffron Kosher salt and freshly ground pepper 2 cloves garlic, finely chopped 1 small to medium onion, chopped 1 large bay leaf 1 cinnamon stick One 32-ounce can tomato sauce 1/2 cup slivered almonds, toasted and ground 1 tablespoon olive or vegetable oil 1 1/2 pounds ground chicken 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika Kosher salt and freshly ground pepper 12 corn tortillas, warmed or charred 8 ounces queso fresco, crumbled Handful fresh cilantro leaves, coarsely chopped Instructions: For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat. For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat. For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper. Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.
White Chocolate Chip-Peanut Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2/3 cup white chocolate chips 1/3 cup roughly chopped honey-roasted peanuts Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and peanuts. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Taleggio and Ham Grilled Cheese 4 slices ham 4 slices pumpernickel bread 2 tablespoons mayonnaise 1 bunch pencil-thin asparagus, cleaned and thinly sliced 1 cup shredded Taleggio cheese Instructions: Fry the ham in a medium skillet until nicely warmed; set aside. Spread the pumpernickel slices with the mayonnaise. Place 2 slices of bread, mayo-side down, in the hot skillet. Divide the ham, asparagus and Taleggio between the slices. Place a second slice of bread, mayo-side up, on top. Cook, pressing down with a spatula, until golden brown on one side; flip, and continue cooking until golden brown on the reverse side and the cheese is melted. Cut in half and serve
Houston's-Style Kale Salad 1 tablespoon rice vinegar 1 tablespoon honey dijon mustard 1 teaspoon sugar 2 pinches cayenne pepper Kosher salt and freshly ground black pepper 1/3 cup roasted peanut oil 8 cups chopped curly kale leaves (from one 10-ounce bunch) 1 1/2 cups finely shredded green cabbage (about 1/4 small head) 3/4 cup roasted salted peanuts, finely chopped 3/4 cup fresh cilantro 4 scallions, sliced (green parts only) Kosher salt and freshly ground pepper Instructions: Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly. Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.
Pineapple Coconut Pie 1 whole fresh coconut 2 cups/500ml almond flour 1 cup/250ml butter, at room temperature 1 cup/250ml confectioners' sugar 2 eggs 1 cup/250ml all-purpose flour, plus more for the work surface 1/2 cup/125ml confectioners' sugar Zest of 1 lime 3/4 cup/180ml cold butter, cubed 2 large or 3 small egg yolks 1 cup/250ml granulated sugar 1 pineapple, peeled, cored and chopped 2 cardamom pods, crushed (only use the seeds) Fresh coconut shavings, for garnish Instructions: Preheat the oven to 350 degrees F (180 degrees C). For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder. Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool. For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan. Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.) Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C). Bake the tart until golden brown, about 30 minutes. Let cool. For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally. Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
Salt and Pepper Red Crab: Cua Rang Muoi 1 tablespoon salt 1 teaspoon fine white pepper 1 teaspoon sugar 1/2 teaspoon five spice powder 2 (14 ounce/400 g each) live crabs, blue swimmer or mud crab Vegetable oil, for deep-frying Potato starch, for dusting 3 red Asian shallots, finely diced 2 cloves garlic, finely diced 3 spring onions (scallions), cut into 2-inch/5 cm lengths 2 long red chiles, thinly sliced on the diagonal Serving suggestion: Jasmine rice. Instructions: For the seasoning mix: In a bowl, mix salt, white pepper, sugar, and five spice pepper together. To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep, or submerge them in an ice bath for 5 minutes. Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in 1/2 with a heavy cleaver. Now chop each 1/2 into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw - this makes it easier to extract the meat. Heat the oil in a wok to 400 degrees F/200 degrees C, or until a cube of bread dropped into the oil browns in 5 seconds. Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove from the wok and drain on kitchen paper towels. Remove the oil, reserving 2 tablespoons, and clean the wok. Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Return the crab to the wok and toss all ingredients together well, adding the salt and pepper seasoning mix to taste. Serve with jasmine rice and finger bowl.
Grilled Hearts of Romaine 2 hearts romaine lettuce 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: Preheat the grill or a grill pan. Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.
Blueberry Maple Syrup 3 cups blueberries 1 cup maple syrup Instructions: Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more. Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
Almond Apricot Tart 1/3 cup sugar 2/3 cup slivered almonds, slightly toasted 6 tablespoons butter 1 eggs 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 1/2 tablespoons flour 1 sheet frozen puff pastry, thawed 6 fresh or canned apricot halves, pits removed 1/4 cup whole almonds, skin on Confectioners' sugar, for garnish Instructions: Preheat oven to 425 degrees F. To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth. To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges. Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds. Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.
Rosemary-Skewered Swordfish Kebabs 11/2 cups extra-virgin olive oil 11/2 tablespoons grated lemon zest (from 2 medium lemons) 11/2 tablespoons grated orange zest 1 tablespoon chopped thyme Four 12-inch rosemary branches, leaves removed and chopped, branches reserved (see Cook's Note) 2 pounds swordfish, cut into approximately 16 cubes Instructions: Pour 1/4 cup oil into a wide, shallow, nonreactive dish. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary. Add the swordfish to the marinade and turn to coat the fish completely. Refrigerate 2 to 24 hours. Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible. Remove the swordfish from the marinade, brushing off any solids. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch). Season each kebab with salt and pepper. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.
Sausage, Peppers and Onions 3 tablespoons olive oil 1 1/2 pounds mild or hot sausages links 5 medium red bell peppers, cut into thin strips 2 large red onions, thinly sliced into rings 1 tablespoon tomato paste 3 cloves garlic, minced 1/2 cup chicken stock Kosher salt and freshly ground black pepper 6 hoagie rolls, split lengthwise three-quarters of the way through and toasted Instructions: In a large saute pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage to the skillet and brown on all sides, 10 to 12 minutes. Transfer the sausage to a plate. Add the bell peppers, onions and remaining 1 tablespoon of olive oil to the saute pan used for the sausage and cook, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomato paste and garlic. Let cook for 1 minute, and add the chicken stock. Cut the sausages on the diagonal into 2-inch pieces and add them to the saute pan. Cook until the sauce is slightly thickened, about 5 minutes. Season with salt and pepper. Fill the toasted rolls with the sausages, peppers and onions and serve warm.
Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre (Delmonico Steakhouse) 1 teaspoon salt 6 (3-ounce) beef tournedos 2 tablespoons Dijon mustard 2 tablespoons cracked black pepper 4 teaspoons vegetable oil 1 to 2 tablespoons brandy, for flambeing 1 tablespoon coarsely ground black pepper 1 tablespoon vegetable oil 1 tablespoon chopped shallots 1 tablespoon drained, rinsed, and crushed whole green peppercorns 1/2 cup brandy 1 1/2 teaspoons Dijon mustard 2 cups Veal Reduction, recipe follows 1/8 teaspoon salt Herb-Roasted Potatoes, recipe follows 4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this) 2 tablespoons olive oil 2 cups coarsely chopped yellow onions 1 cup coarsely chopped carrots 1 cup coarsely chopped celery 5 garlic cloves, peeled and smashed 1/4 cup tomato paste 6 quarts water 4 bay leaves 1 teaspoon dried thyme 1 teaspoon salt 1 teaspoon whole black peppercorns 2 cups dry red wine 2 1/2 pounds small red bliss potatoes, scrubbed well and quartered 1/4 cup chopped assorted fresh herbs, such as parsley, basil, thyme, rosemary, chives 1/4 cup extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Season the tournedos on both sides with the salt. Brush steaks with the mustard. Spread the pepper on a plate, coat steaks in pepper. Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat. Add the meat and sear for 2 1/2 minutes on each side for medium-rare. Off the heat, sprinkle steaks with brandy. Return the pan to the heat, and flambe. (Depending upon the thickness of the meat, the cooking time of the steaks may vary.) Sauce au Poivre: Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes. Add the oil and stir to combine. Add the shallots and green peppercorns, and cook, stirring, for 30 seconds. Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters. Add the mustard and stir to combine, then add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes. Remove from the heat and add the salt. Serve hot. Place 3 tournedos on each serving plate. Drizzle with the sauce and serve with the herb-roasted potatoes. Preheat the oven to 375 degrees F. Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour. Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan. Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil. Meanwhile, place the roasting pan over 2 burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface. Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight. Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months. Preheat the oven to 400 degrees F. Combine all the ingredients in a large bowl and toss to mix well. Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes. Serve immediately.
Town Talk Diner - Brat Burger 2 tablespoons freshly ground white pepper 2 teaspoons rubbed sage 1 teaspoon ground mace 1 teaspoon ground celery seed 1 3/4 pounds pork shoulder, diced 1/4 pound fat back, diced 2 tablespoons kosher salt 1 tablespoon brat spice mix 1 cup store-bought sauerkraut 1 tablespoon diced bacon 1/4 cup onion, sliced 2 tablespoons white wine 2 juniper berries, crushed 1/4 teaspoon caraway seeds 1/4 teaspoon mustard seeds 1 tablespoon garlic-chili paste 8 slices Gruyere cheese 8 slices bacon, cooked Large hamburger buns, toasted Instructions: Combine all the spice mix ingredients. To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into four 8-ounce patties. To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste. To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.
White Chocolate-Strawberry Snack Mix One 1.2-ounce bag freeze-dried strawberries (about 1 1/2 cups) 1 cup confectioners' sugar 5 cups crisp rice cereal squares, such as Rice Chex 4 cups honey whole-grain oat cereal, such as Honey Nut Cheerios Three 4-ounce bars white chocolate, chopped 1 cup pink candy-coated chocolates, such as pink M&M's 1/4 cup red and white sprinkles, such as Jumbo Hearts and sprinkles Instructions: Pulse the freeze-dried strawberries in a food processor until very finely ground and powdered in texture. Alternatively, place in a resealable bag and crush with your hands or a rolling pin until very finely and evenly ground and powdered in texture. Transfer to a small bowl and whisk in the confectioners' sugar until combined. Set aside. Pour the crisp rice cereal squares and honey whole-grain oat cereal into a large bowl. Put the chopped white chocolate in a medium microwave safe bowl. Microwave at 50% power in 15-second intervals, stirring occasionally, until just melted and smooth, about 1 minute. Pour the melted chocolate over the cereal mixture, then gently toss with a rubber spatula until evenly coated. Pour the strawberry-sugar mixture over the chocolate-coated cereal, then toss again until every piece is nicely coated and pink. Stir in the candy-coated chocolate and sprinkles. Store in an airtight container for up to 5 days.
Green Bean and Potato Casserole Unsalted butter for greasing baking dish 2 pounds Yukon gold potatoes, unpeeled, sliced 1/8-inch thick 1¾ cups heavy cream 2 cloves garlic, finely chopped 2 teaspoons chopped fresh thyme ¾ teaspoon kosher salt Freshly ground black pepper 1/2 pound green beans, trimmed and cut in halves or thirds 8 ounces gruyere cheese, shredded 6 slices cooked bacon, crumbled 1½ cups store bought crispy fried onions Instructions: 1. Preheat the oven to 350°F. Butter an 8 by 8-inch covered baking dish. 2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes. 3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400°F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve.
Ice Cream Cones 3 large egg whites 2/3 cup (70 grams) confectioners' sugar 3 tablespoons (42 grams) unsalted butter, melted 1 tablespoon (21 grams) honey 3/4 cup (100 grams) all-purpose flour Instructions: Combine the egg whites and confectioners' sugar in a small bowl. Mix with a fork to avoid incorporating air, then slowly add the melted butter, then the honey. Add the flour and stir until smooth. Place the bowl in the refrigerator for 1 hour, then use right away. (If storing for later use, make sure you let the batter come to room temperature for 1 hour before use.) Preheat the oven to 325 degrees F and line a half-sheet baking pan with a silicone baking mat. Spread 2 tablespoons of batter on the silicone liner using the back of a spatula to make a perfect 5-inch circle. Repeat to make a second circle. Bake the ice cream cones until golden brown, about 10 minutes. Using an offset spatula, immediately but gently lift the batter off the pan and roll into a cone, overlapping the edges and pressing the edges firmly to seal. (If you need to adjust the cones after they have cooled, place them back in the oven for 20 seconds and they will become soft and pliable again. Transfer to a rack to cool completely, about 30 minutes. Repeat with the remaining batter.
Citrus Berry Spritz 8 ounces rose citrus vermouth, such as Lillet 8 ounces club soda 8 berries (raspberries, blueberries or blackberries) 4 berry ice cubes (see Cook's Note) 4 fresh mint leaves Instructions: Combine the vermouth with the club soda in a pitcher. Pour into 4 glasses. Divide the berries and ice cubes among the glasses. Give the mint leaves a rub and add one to each glass. Serve chilled.
Microwave Cherry-Almond Crisp 4 tablespoons unsalted butter, cut into small pieces 1/4 cup plus 2 teaspoons all-purpose flour 2 tablespoons packed light brown sugar 2 tablespoons sliced almonds, preferably skin-on 2 tablespoons old-fashioned rolled oats 1/8 teaspoon ground cinnamon Kosher salt One 16-ounce bag frozen cherries 2 tablespoons granulated sugar 1 tablespoon lemon juice (from about 1/2 lemon) 1/2 teaspoon pure vanilla extract 4 tablespoons unsalted butter, cut into small pieces 1/4 cup plus 2 teaspoons all-purpose flour 2 tablespoons packed light brown sugar 2 tablespoons sliced almonds, preferably skin-on 2 tablespoons old-fashioned rolled oats 1/8 teaspoon ground cinnamon Kosher salt One 16-ounce bag frozen cherries 2 tablespoons granulated sugar 1 tablespoon lemon juice (from about 1/2 lemon) 1/2 teaspoon pure vanilla extract 4 tablespoons unsalted butter, cut into small pieces 1/4 cup plus 2 teaspoons all-purpose flour 2 tablespoons packed light brown sugar 2 tablespoons sliced almonds, preferably skin-on 2 tablespoons old-fashioned rolled oats 1/8 teaspoon ground cinnamon Kosher salt One 16-ounce bag frozen cherries 2 tablespoons granulated sugar 1 tablespoon lemon juice (from about 1/2 lemon) 1/2 teaspoon pure vanilla extract Instructions: Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside. In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve. Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside. In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve. Scatter half the butter pieces in a microwave-safe 9-inch pie dish. Microwave, uncovered, on high (at 100 percent power) until the butter has melted, 45 seconds in an 1,100-watt oven or 1 minute in a 700-watt oven. If the butter has not melted, microwave it again in 5-second increments. Add 1/4 cup of the flour, brown sugar, almonds, oats, cinnamon and 1/8 teaspoon salt, and toss together with a fork until all the dry ingredients are moistened, leaving large clumps. Spread out the streusel in a single layer. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven, stirring halfway through. Remove the dish from the microwave, and stir. The streusel should be golden brown; if it's too light, microwave again, uncovered, in 15-second increments. Set aside. In a microwave-safe 1-quart shallow baking dish, toss together the cherries, the remaining 2 teaspoons flour, granulated sugar, lemon juice, vanilla and 1/8 teaspoon salt. Dot with the remaining butter pieces. Microwave, uncovered, on high (at 100 percent power) for 16 minutes in an 1,100-watt oven or 28 minutes in a 700-watt oven. Stir the cherry mixture. The juices will be the color of deep-red wine and should be looser than you expect, about the consistency of real maple syrup (they will thicken as they cool). If they seem too loose, microwave again, uncovered, on high (at 100 percent power) in 1-minute increments. Let the cherry mixture sit for 10 minutes, as it will be too hot to eat right away. Sprinkle with the reserved streusel topping, and serve.
Deviled Egg Cake Cooking spray 2 16-to-18-ounce boxes white cake mix (plus required ingredients) 4 freeze-dried strawberries, finely crushed 2 3-inch pieces green sour straws or licorice lace 1 1/2 cups sugar 1/2 teaspoon cream of tartar Pinch of salt 3 large egg whites Yellow food coloring Instructions: Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls. Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes. Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside. Set the cakes rounded-side down. Trim the tops with a serrated knife so the cakes sit at the same height. Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings. Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over. Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible. Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk. Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry \paprika\ and top with the sour straw \chives.\
Mushroom and Herb Crostini 1 crusty French baguette, cut into 24 slices 1/2 cup olive oil 1/4 cup grated Gruyere cheese 1 tablespoon unsalted butter 5 cups button mushrooms (or a mushroom mix), sliced 1/2 cup white wine 1 tablespoon tamari A pinch of sea salt 1/4 cup chopped chives 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 400 degrees F. Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted. Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt. Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.
Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Lemon Curd 1 cup sugar 1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons) Pinch of salt 3 large eggs plus 3 egg yolks 4 tablespoons cold unsalted butter, cut into small pieces Instructions: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
Potato Salad with Pickle Relish 5 pounds red potatoes, peeled and cut in 1/2-inch cubes 2 teaspoons salt, plus more to taste 4 hard-boiled eggs, peeled and diced 3/4 cup mayonnaise 1/2 cup sweet pickle relish Black pepper Instructions: Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
Incredibly Crisp Gingersnaps 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cloves 12 tablespoons (1 1/2 sticks) unsalted butter 1 cup sugar 1 large egg 1/4 cup molasses 1/2 cup sugar in a shallow bowl, for finishing Instructions: Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
Asparagus and Chicken Stir-fry 1 pound boneless skinless chicken breasts (about 2 breasts) 2 cloves garlic, minced 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon cornstarch plus 1 teaspoon 1 1/4 teaspoons kosher salt 1 tablespoon dry sherry 3/4 cup chicken broth, low-sodium canned, or homemade or water 2 tablespoons vegetable oil 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces 1 bunch scallions (white and green parts), thinly sliced Serving suggestion: Brown or white rice Instructions: Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth. Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl. Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
Mini Crab Cakes with Mango Salsa 1/4 cup mayonnaise 1 teaspoon Worcestershire sauce 1/2 teaspoon seafood seasoning, such as Old Bay 2 scallions, finely chopped 1 large egg 1/2 lemon, finely zested Kosher salt 4 slices white sandwich bread, crusts removed, cut or torn into small pieces 1 pound jumbo lump crab meat, picked through for shells 3 tablespoons unsalted butter 1 tablespoon chopped fresh cilantro 1/4 teaspoon sugar 1/2 English cucumber, cut into 1/4-inch dice 1/2 lemon, juiced 1/2 large mango, peeled and cut into 1/4-inch dice 1/4 jalapeno, preferably red, seeded and minced Kosher salt 1/4 cup mayonnaise 2 tablespoons Dijon mustard Instructions: For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat. Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands. Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side. For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt. For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well. Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.
Red Wine Slushie 2 cups frozen mixed berries, plus extra for garnish 1 cup ice 1 cup sweet red wine, preferably Manischewitz Concord grape Sweetened condensed coconut milk, for garnish Instructions: Chill 2 highball glasses. Add the berries, ice and wine to a high-speed blender. Puree until smooth; the mixture will be very thick. Pour into the chilled glasses, then drizzle each with a swirl of sweetened condensed coconut milk, a few whole frozen berries so they're pretty, and a wide straw. Enjoy responsibly.
Sauteed Veal Medallions with Sage and Mushrooms 3 tablespoons olive oil 1-1/4 pounds veal tenderloin (also called filet) cut into 8 equal medallions Salt and freshly ground black pepper to taste 1 cup parboiled pearl onions (frozen are fine) 12 ounces fresh, cleaned, sliced mushrooms such as cremini, portobello, shiitake, oyster, or any combination 1/4 cup dry white wine 1 cup Beef and Veal Stock 3 tablespoons chopped fresh sage leaves 2 ounces Prosciutto ham, thinlysliced and julienne 2 tablespoons whole butter Instructions: Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
Ohsek Kkochi Jeon (Sanjeok) 6 cylindrical tteok (Korean rice cakes) Twelve 3.5-inch imitation crab sticks 3 to 4 scallions, white and light green parts only 3 strips pre-cut danmuji or pickled yellow radish (about 2 ounces; see Cook\u2019s Note) 4 ounces Korean smoked fish ham (from a 16-ounce slab; see Cook\u2019s Note) 1/4 cup all-purpose flour 3 large eggs 2 tablespoons canola oil 2 tablespoons soy sauce 2 tablespoons distilled white vinegar 1/4 teaspoon sugar 1/4 teaspoon gochugaru, optional Instructions: For the skewers: Soak six 6-inch wooden skewers in a bowl of water while you prepare the ingredients. Bring a small pot of water to a boil over medium-high heat. Add the tteok and cook, stirring constantly to prevent sticking, until soft but bouncy, about 2 minutes. Drain in a colander. If any of the tteok stick together, separate them with a wet hand. Cool slightly until ready to handle. Preheat the oven to 200 degrees F. Meanwhile, cut the imitation crab sticks, scallions, danmuji and smoked fish ham the same size as the tteok. To assemble, thread the ingredients on the skewers, about 1/4 inch from the end of each ingredient rather than down the center, as follows: imitation crab stick, scallion, danmuji, fish ham, tteok and a second crab stick. Line up each layer and push the layers close together. Lay the finished skewers on a baking dish or plate in one layer. Add the flour to a large rimmed plate and whisk the eggs in a medium bowl. Heat a large nonstick skillet with 1 tablespoon of the oil over medium-low heat. One at a time, dredge all the skewers in the flour, coating them well on all sides; leave the dredged skewers on the baking dish. Working with one dredged skewer, shake off any excess flour, then dip and roll the skewer around in the eggs, making sure to coat it thoroughly with no flour peeping through. Place the skewer in the skillet; most of the egg will slide and drip to the bottom, creating a desirable \u201cskirt,\ which will secure and glue the layers together. Repeat with 2 more skewers, or as many as will fit in the skillet without crowding. Cook, undisturbed, until light golden underneath, 2 to 3 minutes. Carefully flip and cook until the other side is light golden, 2 to 3 minutes more. Transfer the skewers to a baking sheet fitted with a wire rack and keep warm in the oven. Wipe the skillet clean with a paper towel and heat the remaining 1 tablespoon oil over medium-low heat. Repeat with the remaining floured skewers, dipping and rolling each one in the egg right before adding it to the skillet. Cook until light golden on both sides, 2 to 3 minutes per side. For the dipping sauce: Whisk the soy sauce, vinegar, sugar, gochugaru, if using, and 2 tablespoons water in a small bowl until the sugar is dissolved. Serve the skewers immediately with the dipping sauce. You can also slide the ingredients off the skewers right before serving if you prefer.
Pompidou Potato Leek Soup 6 potatoes, peeled and cut into large pieces 8 leeks, whites only, soaked in salt water to remove grit 3 stalks celery, roughly chopped 1 medium onion, peeled and quartered 1 bay leaf 2 quarts chicken stock 1/2 cup all-purpose flour 1/2 cup (4 ounces or 1 stick) melted butter 1 cup heavy cream 1 1/2 teaspoons finely chopped fresh thyme leaves Salt and pepper Instructions: To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. Blend soup with an immersion blender (or in batches in a blender or food processor). Simmer for 20 more minutes. Remove bay leaf and serve. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Grape Lime Ricky Juice of 1/2 lime 2 ounces Grape Simple Syrup, recipe follows Ginger ale or sparkling water, for finishing 1/2 cup grape jelly Instructions: Combine the lime juice and Grape Simple Syrup in a highball or wine glass. Top off with some ginger ale or sparking water. Add ice, then stir and serve immediately. Combine the jelly and 1/2 cup water in a medium saucepot. Bring to a simmer over medium-low heat and stir until the jelly is dissolved. Let simmer until syrupy, 3 to 4 minutes. Remove from the heat and cool completely.
Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino 4 large beets, red, golden, or Chioggia or any combination 8 to 10 baby beets- any color or combo 2 cups baby arugula 2 to 3 tablespoons balsamic vinegar 2 to 3 tablespoons high quality extra-virgin olive oil Salt 1/4 cup pistachios, toasted and chopped 1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano Instructions: Preheat the oven to 375 degrees F. Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half. Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino. Voila!
Pepperoni Pretzels 1 1/2 tablespoons dry active yeast 1 tablespoon agave nectar 2 1/2 cups whole-wheat flour 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon sea salt 2 large eggs 2 cups shredded mozzarella 1/2 cup shredded parmesan, plus more for sprinkling 1 1/3 cups diced pepperoni Coarse salt Instructions: Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 1/2 cup mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons parmesan and 1/3 cup pepperoni over the folded part. Fold the top third of the dough over the parmesan and pepperoni. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle. Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F. Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with parmesan and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
Bonnie's Italian Stew Whole milk, enough to just cover bread Two 1-inch slices good-quality white bread, crust trimmed 1 1/2 pounds ground beef About 1/2 cup grated pecorino cheese or Parmigiano-Reggiano About 3 tablespoons EVOO 1 teaspoon fennel seed 1 teaspoon crushed red pepper flakes 2 to 3 cloves garlic, grated or finely chopped 1 large egg A generous handful fresh flat-leaf parsley, finely chopped Salt and freshly ground black pepper Olive oil cooking spray 2 tablespoons EVOO, plus more for serving 4 cloves garlic, thinly sliced 2 medium onions, chopped1 fresh bay leaf Salt and freshly ground black pepper 3 tablespoons tomato paste 1 to 2 cups beef stock Two 28-ounce cans Italian tomatoes A handful fresh basil leaves, torn 2 pounds small to medium white or red skinned potatoes, cubed 12 ounces green beans, trimmed and cut into thirds on an angle Grated Parmigiano-Reggiano or pecorino cheese for serving Instructions: Preheat the oven to 450 degrees F. For the meatballs: Pour the milk over bread and soak to soften. Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper. Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes. For the stew: Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more. Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly. To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.
Hot Buttered Rum 2 sticks (1 cup) salted butter, at room temperature 1 cup packed brown sugar 1/2 cup honey 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 16 to 20 ounces dark rum Boiling water, for serving Canned whipped cream, for serving, optional Mini marshmallows, for serving, optional Cinnamon sticks or star anise, for serving, optional Instructions: For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use. For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.
Berries with Chocolate Sauce 4 slices of angel food cake 2 pints strawberries, hulled or raspberries 2 tablespoons sugar 1/4 cup dark rum 3/4 water 4 ounces semi sweet chocolate morsels 2 tablespoons heavy cream 1 tablespoon butter Instructions: Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or rinse and dry the raspberries.) Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add butter and cream. Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.
\O My Ganache\ Cherry Macaroon Torte 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1 1/4 cups whipping cream 2/3 cup Hershey's® Special Dark® chocolate baking chips 1/3 cup Fisher® Chef's Naturals® Blanched Slivered Almonds 1 cup flaked coconut 1 jar Smucker's® Cherry Preserves, (1 cup) 1 cup sweetened dried cherries 1 tablespoon orange juice Instructions: Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In 1-quart saucepan, heat 1/2 cup of the whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate chips until smooth. Set aside. In 8-inch skillet, cook almonds over medium heat 5 to 7 minutes, stirring frequently, until golden brown. Remove from heat; cool 5 minutes. Coarsely chop almonds. In medium bowl, break up cookie dough. Mix in coconut with wooden spoon until well blended. Press dough evenly in bottom of 9-inch springform pan. Sprinkle with 1/4 cup of the almonds; lightly press into dough. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. Meanwhile, in blender or food processor, place preserves, cherries and orange juice. Cover; process with on-and-off pulses until blended. Set aside. Spread cherry mixture over crust to within 1/2 inch of edge. Stir chocolate mixture with wire whisk; pour over cherry mixture, spreading to cover cherry mixture. Sprinkle with remaining almonds. Freeze 30 minutes until chocolate is firm. Meanwhile, in small bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until soft peaks form. Run sharp knife around edge of torte to loosen. Remove side of pan. To serve, cut into 12 wedges. Top each serving with dollop of whipped cream. Store covered in refrigerator.
Nuevo Latino Shrimp and Grits 3 cups water or shrimp stock 1 cup white corn grits 1 cup heavy cream 1/2 cup shredded manchego 1/2 cup shredded Monterey Jack cheese 2 tablespoons chipotles in adobo, pureed 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1 pound Kentucky freshwater prawns or about 18 extra-large (16/20) domestic shrimp 1 tablespoon achiote paste 1 tablespoon minced garlic 1 lime, juiced 3 tablespoons olive oil 1/2 cup bourbon One 4-ounce piece country ham 1/4 cup diced Spanish onion 2 cups cleaned and trimmed chanterelles 1/2 cup bourbon 1/4 cup brewed coffee 1 tablespoon cornstarch mixed with 2 tablespoons water 1 tablespoon finely chopped fresh thyme 1 cup (2 sticks) unsalted butter cut into 4 or 6 slabs. Kosher salt and freshly ground black pepper 1 roasted poblano or yellow or red bell pepper, seeded, skinned and julienned Instructions: For the grits: Bring the water or stock to a boil in a large saucepan. Slowly pour in the grits in a thin stream, stirring constantly so they don't form lumps. Cook over medium heat, stirring constantly until they begin to thicken. Reduce the heat to medium-low and cook uncovered, stirring occasionally to ensure they don¿t stick to the bottom on the pot, for 20 medium. Cover and reduce the heat to low and cook until the grits are tender, about 10 minutes more. Stir in the cream, manchego, Monterey Jack, chipotles and butter. Season with salt and pepper to taste. For the shrimp: Combine the achiote paste, garlic and lime juice in a shallow bowl. Add the shrimp and marinate in the refrigerator at least 30 minutes and no more than 6 hours. Heat the oil in a large skillet over medium-high heat. Add the shrimp and sear, 3 minutes per side. Remove the skillet from the heat. Add the bourbon, return to the heat, and cook, stirring occasionally, until the shrimp are bright pink and cooked through, about 1 to 2 minutes. For the bourbon redeye gravy: Heat a large skillet over medium-high heat. Add the ham and saute until browned, 1 to 2 minutes per side. Add the onions and mushrooms and continue to saute. Add the bourbon and shake the pan. (It may flame a bit. If so, pull it off the flame and stir.) Add the coffee and bring to a boil. Remove and discard the ham. Whisk in the cornstarch mixture and continue to boil until reduced by half. Whisk in the thyme and slowly incorporate the butter until you achieve an emulsified sauce. Serve the shrimp with the grits, poblano pepper and gravy.
Slow-Cooker Beef and Barley 1 1/4 pounds boneless beef chuck (in one piece) 1 cup pearl barley 1/2 pound cremini mushrooms, quartered 4 stalks celery, quartered 6 medium carrots, quartered 2 medium leeks, sliced (white and light green parts only) 1 sprig thyme 4 cups low-sodium beef broth 1 tablespoon soy sauce Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper Horseradish, for serving (optional) Instructions: Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired. Photograph by Antonis Achilleos
Produce Drawer Primavera Kosher salt 12 ounces linguini 3 tablespoons olive oil 3 tablespoons butter 1 orange bell pepper, thinly sliced 1 yellow squash, halved and cut into half-moons 5 to 6 asparagus spears, cut into 1-inch pieces 3 to 4 cremini mushrooms, thinly sliced Freshly ground black pepper 1 cup diced ham 1 small red onion, thinly sliced 4 cloves garlic, thinly sliced 1 tablespoon chopped fresh oregano leaves 2 teaspoons minced fresh thyme leaves 1/2 cup white wine 1 cup heavy cream 2 tablespoon prepared pesto 1/2 cup grated Parmesan Instructions: Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate. Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn\u2019t burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes. Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve.
Pimiento Cheesy Mac Kosher salt 1 pound macaroni or any short cut pasta or whole-wheat short cut pasta 4 tablespoons butter 1 clove garlic, grated or finely chopped 1/4 cup grated or very finely chopped onion 3 tablespoons all-purpose flour 2 cups milk, room temperature 1 1/2 teaspoons paprika, 1/2 palmful 1 teaspoon dry mustard, 1/3 palmful Freshly ground black pepper 2 cups shredded yellow extra-sharp Cheddar 1 (4-ounce) jar chopped pimiento, drained Instructions: Bring a large sauce pot of water to a boil. Salt the water, add the pasta and cook to al dente. Meanwhile, in another sauce pot, melt the butter over medium heat, add the garlic and onions and saute until translucent and fragrant. Stir in the flour and cook for 1 minute more. Whisk the milk into the sauce and heat until thickened. Season with the paprika, dry mustard and black pepper, to taste. Melt in the cheese. Drain the pasta, and add it to the sauce along with the pimientos. Serve immediately or transfer it to a shallow dish and brown under the hot broiler for a crunchy top.
Garlic and Crab Noodles Kosher salt 2 pounds cleaned, poached, halved, and cracked Dungeness crab 2 tablespoons grapeseed oil 6 cloves garlic, minced 1 tablespoon grated fresh ginger 1 pound fresh egg linguine 1/4 cup soy sauce 2 tablespoons sambal 1 tablespoon fermented black bean sauce 3 tablespoons chopped parsley 2 tablespoons honey 2 tablespoons unsalted butter Instructions: Bring a large of salted water to a boil over high heat. Put a large skillet or wok over high heat and add the oil, garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Meanwhile, add the linguine to the boiling water. Add the crab to the hot wok and toss to coat in the garlic and ginger. Once the crab starts to turn color, add the soy sauce, sambal, black bean sauce and a ladle of pasta cooking water. Bring to a simmer and cook until it reduces and thickens slightly, 5 to 7 minutes. Drain the linguine, reserving about 1 cup of the cooking water, and add the pasta to the crab along with the parsley, honey and butter and toss to combine. Cook until thickened again, about 2 minutes. If the mixture seems dry, add more pasta water until it's saucy. Serve hot.
Cookies 'n Cream Fudge 3 (6 oz.) pkgs. white chocolate baking squares 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1/8 tsp. salt 3 cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies Instructions: LINE 8-inch square pan with wax paper, extending paper over edges of pan. MELT white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan. CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.
Kitschy Canapes X 3 White bread, cut into skinny rectangles Lemon mayonnaise Asparagus tips, blanched Radish, sliced Cucumber, sliced Salt and freshly ground black pepper Horseradish mascarpone Sprig fresh dill Cherry tomatoes Tapenade Chevre (goat cheese) Fresh basil leaves leaves, shredded Instructions: Canape 1: Cut the white bread into skinny rectangles. Spread over lemon mayonnaise. Top with 2 blanched asparagus tips. Canape 2: Lay a slice of radish on top of a round of cucumber which you've seasoned with salt and pepper. Pipe on a rosette of horseradish mascarpone. Top with a dill sprig. Canape 3: Hollow out cherry tomatoes. Spoon a little tapenade into the bottom. Top with chevre. Decorate with a bit of shredded basil.
Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut-Cilantro Rice Pilaf 1/4 cup canola oil, plus more for deep frying 8 cloves garlic, slivered 1/2 cup thinly sliced shallots 1/4 cup grated fresh ginger 1/4 cup low-sodium soy sauce 1/4 cup sugar 1/4 cup tamarind paste 2 tablespoons fish sauce 2 tablespoons sambal oelek (hot Asian chili sauce) One 2-pound whole snapper, cleaned and scaled 1/2 cup cornstarch 1/2 cup rice flour 1 teaspoon granulated garlic 1 teaspoon ground ginger 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon fresh ground black pepper 1/2 lime, juiced 2 fresno chilies, finely sliced, for garnish 2 scallions, cut on the bias, for garnish Coconut-Cilantro Rice Pilaf, recipe follows 2 1/2 cups Thai jasmine rice 1 tablespoon canola oil 2 tablespoons grated fresh ginger 1/2 teaspoon chili flakes One 13.5-ounce can light coconut milk 2 teaspoons kosher salt 1 teaspoon sugar 1/3 cup chopped fresh cilantro Instructions: Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve. Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged. Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish. Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an \S\ curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape. Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions. Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy. Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings
Lobster and Prawn Risotto Olive oil 2 cloves garlic, pressed, plus 2 whole cloves 1/2 white onion, diced 1 1/8 cup Arborio rice 1/4 cup sauvignon blanc or other white wine Salt 2 cups chicken broth Black truffle oil, for drizzling 1/4 cup grated Parmesan 2 teaspoons mascarpone Freshly ground black pepper 1/4 cup plus 1 tablespoon vanilla-infused olive oil, plus more for serving 1 sprig fresh thyme 2 lobster tails, split 1 tomato, diced 1 vanilla bean 10 jumbo shrimp 2 limes Instructions: Preheat the oven to 350 degrees F. Add 1 tablespoon olive oil to a skillet over low heat. Stir in the garlic and onions. Cook 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in the white wine, stirring constantly until the wine is fully absorbed, and then add a dash of salt. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 17 minutes. Stir in the Parmesan and mascarpone. Finish with the black truffle oil, salt and pepper to taste. In a frying pan, add 1/4 cup vanilla-infused olive oil, the 2 whole garlic cloves and the thyme and heat for 1 to 2 minutes over medium heat. Place the lobster tails in the pan flesh-side down and sear until golden brown, about 2 minutes. Flip over and spoon some infused oil onto the lobster tails. Place the pan into the oven and cook for 2 minutes. Once cooked, remove the lobster tails from the pan and place the pan back on the stovetop. On low heat, add the remaining 1 tablespoon vanilla-infused olive oil and diced tomatoes. Remove the seeds from the vanilla bean and mix the seeds into the tomato and oil mixture. Take the shrimp and remove the tails. Once the tails are removed, add them into the pan for 3 to 4 minutes, turning occasionally until cooked. Spoon the risotto onto plates and place the lobster tails onto the risotto. Place the shrimp on the risotto and spoon the tomato mixture on top of the risotto. Once plated, cut the lime in half and serve with half a lime on each plate. Drizzle more vanilla-infused olive oil on and around each plate and serve.
Thanksgiving in a Cone 1 large egg 1 large egg white 1/2 cup sugar 2/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger Pinch salt 2 tablespoons melted unsalted butter Leftover stuffing Leftover turkey Leftover mashed potatoes Leftover gravy Cranberry sauce Pistachio nuts, chopped Instructions: For the cones: Whisk the egg and egg white together in a large bowl. Whisk in the sugar until it is well blended. Whisk together the flour, cinnamon, nutmeg, ginger, and salt, then whisk the dry ingredients into the wet ingredients, being careful to whisk out any lumps. Stir in the melted butter. Prepare the cones according to the manufacturer's directions on your waffle cone maker. (Waffle cones can also be found at most supermarkets.) Fill the bottom of the cone with some stuffing. Stick pieces of turkey into the stuffing around the inside of the cone. Place a small scoop of mashed potatoes on top. Cover with gravy and some cranberry sauce. Sprinkle the pistachios over the top.
Crispy Baby Potato Bites with Sour Cream and Bacon 1 1/2 pounds baby potatoes Kosher salt 1/4 cup canola oil 2 tablespoons chopped rosemary leaves Freshly ground black pepper 8 strips bacon 1 cup sour cream 1 tablespoon spicy brown mustard 2 tablespoons chopped chives, divided Instructions: Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing). Preheat the oven to 400 degrees F. Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes. While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces. In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.
Spiced Biscuits 3 cups all-purpose flour, plus more for dusting 2 tablespoons baking powder 2 tablespoons za'atar 1 tablespoon sugar 1 1/2 teaspoons salt 6 tablespoons cold butter, cut into cubes 1 1/2 cups cold milk 2 tablespoons vegetable oil Instructions: Preheat the oven to 400 degrees F. Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined. Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used. Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.

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