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Zucchini e Patate 4 potatoes, quartered 3 tablespoons extra-virgin olive oil 1/2 teaspoon crushed chili flakes 3 green peppers, sliced Sea salt 2 tablespoons brown sugar Freshly cracked black pepper 3 onions, sliced into 1/2-inch rounds 2 cans San Marzano tomatoes, hand crushed 3 zucchinis, sliced Crusty bread, for serving Instructions: Boil the potatoes in a pot of salted water until fork tender, about 15 minutes. Drain and set aside. Heat a soup pot over medium heat. Add the olive oil, chili flakes, onions, green peppers and some sea salt. Saute for 10 minutes, and then add the brown sugar, some black pepper and the tomatoes. Let simmer for 20 minutes. Add the cooked potatoes and the zucchinis and cook until tender, 10 to 15 minutes. Ladle the stew into a big bowl and serve with crusty bread.
Grilled Ribeye Steak Salad with Poblano Vinaigrette 1 cup ketchup 1/4 cup horseradish 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon maple syrup 1 teaspoon Worcestershire sauce 2 tablespoons ancho chile powder Salt and freshly ground white pepper 4 rib eye steaks (6 ounces each) 1 cup Mesa Steak sauce Salt and freshly ground pepper 1 Vidalia onion, peeled and sliced into 1/2-inch thick slices 6 plum tomatoes, sliced in half Olive oil 1 1/2 pounds baby spinach, washed 3 tablespoons balsamic vinegar 3 tablespoons olive oil 1/2 pound Maytag blue cheese, crumbled 2 poblano peppers, roasted, peeled and seeded 1/4 cup chopped red onion 3 tablespoons fresh lime juice 3/4 cup olive oil 1/2 cup spinach leaves 1 teaspoon honey Salt and freshly ground pepper Instructions: Mix together in a small bowl until combined. Season with salt and pepper to taste. Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette. Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.
Autumn Gold Squash Soup 1 medium to large butternut squash (about 2 cups cooked pulp) 1 large Spanish onion, chopped (about 3 cups) 2 tablespoons vegetable oil 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon dried thyme 2 bay leaves 1 medium carrot, diced 2 celery stalks, chopped 1 1/2 cups water 11/2 cups tomato juice 1 cup apple juice 1 cup orange juice Salt and ground black pepper Instructions: Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid. Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves. In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.
Creamy Potato and Roasted Red Pepper Dip 2 russet potatoes russet potatoes (about 1 pound), scrubbed Kosher salt 6 medium cloves garlic cloves garlic 3/4 cup whole blanched almonds 1/2 cup plus 2 tablespoons extra-virgin olive oil extra-virgin olive oil, plus more for drizzling 2 whole jarred roasted red peppers, rinsed and patted dry 1/2 cup fresh flat-leaf parsley leaves 1/4 teaspoon crushed red pepper flakes 1/4 cup fresh lemon juice 3 tablespoons white wine vinegar white wine vinegar Baked pita chips and/or warm fresh pita bread wedges, for serving Instructions: Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes. Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes. Use a slotted spoon to remove the garlic from the water. Cool the garlic slightly and then coarsely chop it. Add the garlic to a food processor along with the almonds and 1/2 cup of oil. Process until the mixture becomes a thick paste. Transfer the paste to a large bowl and reserve. Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt. Process until the mixture is a mostly smooth with some small chunks. Reserve. When the potatoes are tender, drain them well then cool slightly. Use a clean dishtowel to rub off the skins. Discard the skins and coarsely chop the potatoes. Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture. Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined. Stir in the lemon juice, vinegar and 1/2 cup water. Taste for seasoning and add more salt if needed. Spoon the potato mixture into a shallow baking dish and make a large well in the middle. Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil. Serve warm or at room temperature with pita chips and/or warm pita bread wedges.
Pizza Pasta 2 eggs Freshly grated Parmigiano Reggiano cheese 2/3 pound leftover spaghetti with sauce Salt 3 tablespoons extra virgin olive oil Instructions: In a bowl, beat eggs with freshly grated cheese before tossing with leftover spaghetti. Make sure the spaghetti is fully covered with the egg. Add a dash or two of salt, to taste, noting that the leftover spaghetti is already seasoned with salt. Heat the olive oil in a saucepan. To test oil temperature, drop a piece of spaghetti into the pan. If it sizzles upon contact, the oil is ready. Pour the spaghetti mixture into the pan and flatten it out like a pancake. Fry for 2 minutes on high heat, or until golden brown. To flip the pasta, cover the pan with a plate larger than the pan, and hold it covered. Flip the pan and plate together to transfer the pasta onto the plate, then slide the uncooked portion back into pan and continue cooking for another 2 minutes, or until golden brown. Remove the pizza pasta from the pan and place it on a plate lined with a paper towel to absorb the excess oil. Serve warm or cold.
Spicy Italian Corn Bread 1/2 tablespoon butter 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy) 1 tablespoon chili powder 2/3 cup whole milk 2 large eggs, stirred to blend 1/2 cup drained oil-packed sun-dried tomatoes, chopped Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Whisk the muffin mix and chili powder in a large bowl to blend. Mix in the milk and eggs. Stir in the tomatoes. Spread the batter in the prepared pan. Bake until the corn bread is firm to the touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot.
Duck Beets 2 medium beets (about 5 ounces each) 1 cup red wine vinegar 1 cup water 1 cup granulated sugar 1 (6 to 7 pound) muscovy duck (separate legs, keep for another time) Fine sea salt Freshly ground black pepper 1 teaspoon granulated sugar 2 teaspoons extra virgin olive oil 1/2 cup diced shallots (about 4) 2 garlic cloves, crushed 1 1/2 cups (1/4 inch) diced peeled beets, (about 2 medium) 1 teaspoon sugar 1 teaspoon balsamic vinegar 3 cups dry red wine, such as Point Noir or Syrah Fleur de sel Freshly ground black pepper 1/4 teaspoon ground cinnamon 1 tablespoon unsalted butter Instructions: For the Beet Chips: Preheat the oven to 150 degrees F (or to warm). Line 1 baking sheet with paper towels and 2 more pans with silpats or parchment paper. Trim the end of the beets. Peel the beets, keeping their round shape to make round chips. Slice into paper thin rounds using a knife or mandoline, adjusting the setting if necessary. In a medium saucepan, combine the vinegar, 1 cup water, and the sugar and bring to a boil, stirring to dissolve the sugar. Add the beets and boil for 1 to 2 minutes to soften slightly and flavor them. Remove from the heat and let the beets stand in the liquid for 5 to 10 minutes, to cool slightly. (The beets can be prepared to this point refrigerated for up to a week in the liquid, before baking.) Using a slotted spoon, transfer the beets to the towel-lined pan to drain. Lay the beet slices out on the silpat lined baking sheets. The slices can be close to each other, but they should not touch. Place in the warmed oven to dry for 10 to 12 hours, or until crisp and dry. Remove the chips from the oven and, using a small offset spatula, transfer them to a cooling rack. Once cooled, the chips can be stored in an airtight container for up to a week. For the Duck: Turn the duck breast skin side down. With a sharp knife, make a cut down the length of the center bone, just to break it. Smack the blade across the bones just to break them slightly; do not cut through the meat. Cutting the bones and leaving the breast on them will prevent the meat from shrinking and curling as it cooks. Season the duck breast with salt, pepper, and sugar. In a large saute pan, heat 1 teaspoon of the olive oil over medium high heat. Reduce the heat to medium. Place the breast in the pan, skin side down, and cook slowly, adjusting the heat if necessary, for about 10 minutes, or until golden brown. When browned, remove the breast from the pan and place on a cutting board. Separate the breast meat from the bone. Chop the carcass into small pieces. For the Sauce: Add the chopped bones to the oil remaining in the pan, increase the heat, and saute until the bones are richly browned. Add the shallots and saute for about 2 minutes, or until translucent. Add the garlic, diced beets, 1 teaspoon sugar, and the balsamic vinegar. Pour the red wine into the pan, and bring to a simmer, scraping the bottom to remove all the browned bits. Simmer over low heat for 20 minutes. Season with salt and pepper. Remove from the heat and strain. Sprinkle the breasts with the cinnamon. Heat the remaining 1 teaspoon olive oil over medium heat in a saute pan just big enough to hold the breast. Place the breasts skin side down in pan, place a small heavy pot on top of the breast to weigh it down, and cook for about 4 minutes to crisp the skin. Remove from the heat. Just before serving, swirl the butter into the sauce. Cut the duck breast in half. If serving 4 people, cut each breast half into 2 pieces. Place the duck on the serving plates; spoon the sauce to the side, garnish with a beat chip, and sprinkle the duck with fleur de sel and black pepper. Serve the remaining beet chips on the side, with beaucoup de LOVE.
Quick Italian Rum Cake Cups 1 package lady fingers or 4 individual serve store bought sponge cakes 3 ounces rum 2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding 8 strawberries, sliced 1 teaspoon sugar 1 pouch, 3 ounces, sliced almonds, available on baking aisle of market Instructions: Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate.
Fried Tortillas With Chocolate Sauce 1/2 cup packed light brown sugar Pinch of kosher salt 1/2 cup unsweetened cocoa powder 3 tablespoons unsalted butter 1/2 teaspoon vanilla extract Vegetable oil, for frying 4 8-to-10-inch flour tortillas, cut into wedges or strips Granulated sugar, for coating Instructions: Make the sauce: Bring 1/4 cup water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar dissolves. Whisk in the cocoa powder until smooth. Remove from the heat and stir in the butter and vanilla. (You can refrigerate the sauce, covered, up to 3 days; reheat before serving.) Make the sopaipillas: Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, turning once, until bubbly and golden on both sides, 1 to 2 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate and sprinkle both sides generously with granulated sugar. Drizzle with the chocolate sauce.
Marinated Tuna Steaks with Ancho Chile Red Wine Sauce and Spinach-Tomatillo Rice Cake 2 ancho chilies, soaked, seeded and pureed 4 cloves chopped garlic 2 teaspoons fennel seeds, toasted 2 teaspoons whole allspice, toasted 2 cups freshly squeezed orange juice 2 tablespoons honey 2 tablespoons olive oil 8 sprigs Mexican oregano 4 tuna steaks, 6 ounces each Salt and pepper Spinach-Tomatillo Rice Cake, recipe follows Ancho Chile Red Wine Sauce, recipe follows 6 to 8 cups water 2 tablespoons olive oil 1 1/2 cups arborio rice 1/2 cup grated Parmesan 2 tablespoons unsalted cold butter, plus 2 tablespoons unsalted butter for sauteing 1 pound spinach, blanched, squeezed dry and finely chopped Tomatillo Sauce, recipe follows Salt and freshly ground pepper 1 cup flour 6 tomatillos, husked and scrubbed 6 cloves garlic 1 onion, quartered 3 tablespoons olive oil Salt and freshly ground pepper 2 teaspoons chipotle pepper puree 1/4 cup chopped cilantro 2 tablespoons honey 2 ancho chilies, soaked until soft, seeded and pureed 3 cups dry red wine 1/4 cup red wine vinegar 2 tablespoons honey Salt and freshly ground pepper 1/2 cup olive oil Instructions: Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered. Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness. Place two Spinach-Tomatillo Rice Cakes onto a plate. Prop a tuna steak on top of the cakes at an angle. Drizzle the plate with the Ancho Chile Red Wine Sauce. Place water in a medium saucepan and bring to a boil. Heat olive oil in a medium high-sided saute pan over medium heat. Add the rice and stir to coat. Add 2 cups of the hot water and stir until evaporated. Repeat with the remaining water until the rice is al dente. Stir in the cheese and butter until combined. Stir in the spinach and tomatillo sauce, season with salt and pepper. Spread the mixture evenly out onto a sheet pan, cover and place in the refrigerator until firm, about 1 hour. Remove the risotto from the refrigerator and cut out 8 (2-inch) circles. Place the flour onto a plate and season with salt and pepper, to taste. Dredge the risotto circles on both sides in the flour and tap of the excess. Heat the butter and oil in a large saute pan over high heat. Saute the cakes until golden brown on both sides. Remove to a plate lined with paper towels. Preheat oven to 400 degrees F. Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper. Roast until all vegetables are soft, about 20 to 25 minutes. Place roasted vegetables and remaining ingredients in a food processor and process until smooth. Combine ancho puree and wine in a small saucepan and cook until reduced by half. Add the mixture to a blender with the vinegar and honey, blend until smooth and season with salt and pepper, to taste. With the motor running, slowly add the olive oil and blend until emulsified. Re-season, if needed.
Round 2 Recipe - Lasagna Roll Ups Nonstick cooking spray Kosher salt 1/2 (16-ounce) box lasagna noodles, or 8 noodles 1 (15-ounce) container ricotta cheese Reserved lemon zest from Linguini and Clam Sauce 1 tablespoon chopped fresh sage Reserved pork ragu from Pork Ragu over Penne 1/2 cup shredded mozzarella Instructions: Heat the oven to 350 degrees F. Spray an 8 by 8-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Add the lasagna, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. Put the ricotta into a bowl and stir in the zest and sage. Put a lasagna noodle on your work surface and spread 1/4 cup ricotta mixture onto it, leaving 2 inches on one end clear. Top the cheese with 1/4 cup ragu and roll up the noodle starting from the filled end. Place it into the baking dish and continue with the remaining noodles, ricotta, and ragu. Sprinkle the mozzarella over the rolls, put the pan onto a baking sheet, and bake until the cheese is bubbling and browned, 30 to 35 minutes. Let rest 10 to 15 minutes before serving.
Cod Cakes 1 1/2 pounds dried salt cod, rinsed 10 parsley sprigs 2 sprigs thyme 1 small bay leaf 1 small onion, halved 4 cups whole milk 2 tablespoons extra-virgin olive oil, plus extra for shallow frying 1/2 cup minced shallot 2 large garlic cloves, minced 1 tablespoon finely sliced chives 3 tablespoons minced flat-leaf parsley 1 tablespoon minced tarragon 1/3 cup heavy cream 1 3/4 cups fresh bread crumbs 1 large egg, lightly beaten Kosher salt and freshly ground black pepper 1 lemon, cut into 4 wedges Tartar Sauce, recipe follows 1 cup prepared mayonnaise 1 tablespoon finely chopped cornichons 1 tablespoon finely chopped flat-leaf parsley leaves 1/4 teaspoon finely chopped fresh tarragon 1 1/2 tablespoons chopped capers 1 small scallion, white and green, minced 1/4 teaspoon finely grated lemon zest 1/2 teaspoon freshly squeezed lemon juice 2 to 3 drops hot sauce (optional) Instructions: Soak the salt cod in enough cold water to cover, for 48 hours in the refrigerator. Change the water every day. Drain and cut into large pieces. Tie the parsley, thyme, and bay together with kitchen twine. Put the bundle in a soup pot along with the onion and milk. Bring to a slow simmer over medium heat; add the cod and poach for 15 minutes or until the fish just flakes. Drain and cool. Discard the milk, herb bundle, and onion. Heat the olive oil in a medium skillet, and saute the shallots over medium-low heat, until golden, about 10 minutes. Add the garlic and cook 1 minute more. Set aside to cool slightly. Flake the cod into a medium bowl with your fingers, discarding any bones or skin. Mix the fish with the shallot mixture, the chives, parsley, tarragon, cream, 3/4 cup of the breadcrumbs, egg and salt and pepper to taste. Transfer the mixture to a food processor and pulse several times, until the mixture is combined but not pureed. Form the mixture into 8 disks, and refrigerate for at least 4 hours. When ready to serve dredge the cakes in the remaining crumbs. Heat a large skillet filled about a 1/4 inch deep with oil medium heat. Saute the cakes until golden for about 3 to 4 minutes per side. Serve with lemon wedges and tartar sauce. In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest, juice, and the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve. Yield: about 1 1/4 cups
How to Make Corned Beef in a Crock Pot | Slow Cooker Corned Beef and Cabbage 1 1/2 pounds small redskin potatoes, halved 4 carrots, cut into 2-inch pieces 1 large onion, cut into 1/2-inch wedges 2 stalks celery, peeled and cut into 2-inch pieces 2 or 3 sprigs fresh thyme One 4-pound piece corned beef brisket, rinsed 12 ounces stout beer 2 tablespoons pickling spice 1/2 small head green cabbage, core intact and cut into thick wedges 1/2 cup sour cream 1/4 cup prepared horseradish 2 tablespoons whole-grain mustard 3 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/2 cup loosely packed parsley leaves, chopped Instructions: Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours. Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more. Whisk together the sour cream, horseradish and mustard in a small bowl. Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste. Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.
Sirloin Steak with Mushroom Marsala Sauce 1/4 cup olive oil 2 finely diced shallots, or 1 white onion, finely diced 1 1/2 pounds mushrooms, cleaned and sliced 2 cups Marsala wine 1 cup beef stock 1 tablespoon freshly chopped thyme leaves 8 (8 to 10-ounce) New York Strip steaks Salt and freshly ground black pepper 1/2 cup unsalted butter (1 stick) 1/2 bunch fresh chives, chopped Instructions: Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds. Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest. Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
Shakshuka 2 tablespoons olive oil 1 small red onion, thinly sliced 1 clove garlic, minced 1 small yellow bell pepper, thinly sliced Pinch crushed red pepper flakes Kosher salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 3 cups Classic Marinara Sauce, recipe follows 5 to 6 large eggs 3/4 cup crumbled feta 3 tablespoons chopped fresh flat-leaf parsley 1/3 cup olive oil 6 cloves garlic, minced Three 26-ounce cartons chopped tomatoes 1 teaspoon Italian seasoning 1 large basil sprig Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell pepper, crushed red pepper and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the Sauce and bring to a simmer. Turn the heat to low. Crack an egg into a small bowl, make a divot in the sauce, and add the egg. Repeat with the remaining eggs, spacing them evenly around the skillet. Sprinkle the feta on top, avoiding the yolks so as not to break them. Transfer the skillet to the oven and bake until the egg whites are just set, 10 to 13 minutes. Sprinkle with the parsley and serve immediately. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
Corn Crusted Porgies 4 cups buttermilk 1/4 teaspoon cayenne Salt and pepper to taste 1/4 teaspoon celery seed 1/4 teaspoon nutmeg 2 pounds porgies 1 tablespoon fresh parsley, chopped 1/4 cup cornmeal 1/4 cup bread crumbs Oil to fry Instructions: In a large bowl, mix first 5 ingredients, stir to combine. Marinate porgies in mixture for 24 hours or at least over night. Preheat oil to 365 degrees F. In a shallow bowl, mix parsley, cornmeal and bread crumbs together, stir to combine and dredge porgies in mixture. Fry porgies in oil until golden brown and heated through. Drain on a paper lined plate. Serve hot.
Basil-Parmesan Flavored Popcorn 3 cups popped popcorn, recipe follows 1/4 cup basil infused olive oil 2 tablespoons grey salt Freshly ground black pepper 1/2 cup freshly grated Parmesan 1/4 cup olive oil 1 1/2 cups popcorn Instructions: Drizzle basil infused oil over the popcorn. Grind grey salt in a spice grinder (a coffee grinder also works well for this purpose) until fine ¿ it will stick to the popcorn more evenly if the crystals are smaller. Add black pepper, then grate parmesan over the popcorn.; Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.
Les Oeufs Jeannette 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic cloves 2 tablespoons chopped fresh parsley leaves 2 to 3 tablespoons whole milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 1 tablespoon water Dash salt and freshly ground black pepper Instructions: To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.
Montreal Smoked Meat Hash with Chile Sauce 2 tablespoons olive oil 4 cloves garlic, minced 1/2 Vidalia onion, diced 1/2 red pepper, diced 1 1/2 pounds tri-colored marble or fingerling potatoes, such as Yukon, red and Peruvian purple, diced 1 pound smoked meat, sliced at deli to 1/4-inch thick, diced Sea salt Olive oil 4 eggs Freshly cracked pepper 2 tablespoons citrus champagne vinegar 1 tablespoon fresh ginger, sliced 1 tablespoon olive oil 1/2 teaspoon chipotle powder 6 marinated cherry peppers, drained 4 whole San Marzano tomatoes, drained 1 clove garlic, roughly chopped 1 large scallion 1/2 red pepper, chopped Salt and freshly cracked pepper Instructions: For the hash: Heat the olive oil in a frying pan over medium-high heat. Add the garlic, onions and peppers and cook until the onions are translucent, about 3 minutes. Turn down the heat to medium, and add the potatoes and cook until browned, 15 to 20 minutes. Add the smoked meat to the hash and season with sea salt. For the eggs: Heat a nonstick frying pan over medium heat. Add some olive oil. Crack the eggs into a bowl, and then slide them one at a time into the frying pan, being careful not to break the yolks. Sprinkle with salt and black pepper, and then reduce the heat to medium low, and cook until the whites have set, 2 to 3 minutes. For the sauce: Combine the vinegar, ginger, oil, chipotle powder, cherry peppers, tomatoes, garlic, scallions, red peppers and some salt and black pepper in a food processor and mix until blended, about 2 minutes. Divide the hash among 4 plates and top each with an egg. Spoon chile sauce over the eggs and hash.
Minted Berries 12 ounces (350 grams) raspberries 12 ounces (350 grams) blueberries 12 ounces (400 grams) strawberries, hulled and halved Juice of half an orange 1 sprig fresh mint, leaves removed from stem and thinly sliced Instructions: Tip the prepared berries into a bowl. Halve the orange, squeezing in the juice of one half over the berries, catching any pips. Sprinkle over the shredded mint leaves. Gently combine everything together using two spoons. Ready to serve.
Smoked Salmon Pizza 1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand 1/2 cup sour cream 1/2 lemon, juiced 2 tablespoons fresh dill leaves, chopped or snipped 1/3 pound Nova Scotia smoked salmon, thinly sliced 1/4 English cucumber, thinly sliced 1/4 red onion, finely chopped 3 tablespoons capers, drained Instructions: Preheat oven to 400 degrees F. Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack. While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl. Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes. On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges. Top pizza with sliced cucumber, red onion, and capers. To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts.
Carne Asada Tacos 1 1/2 pounds skirt, flank or tri-tip steak 1 teaspoon salt 2 tablespoons olive oil 1/2 teaspoon freshly ground pepper Pureed Tomato Salsa Cruda, recipe follows Shredded white cabbage, for garnish Scallions, for garnish Thinly sliced radishes, for garnish Avocado slices, for garnish 4 Italian Roma tomatoes, cored and cut into quarters 1 to 2 Serrano chiles, stemmed, seeded if desired and sliced Juice of 1 lime 1 teaspoon salt 1/2 teaspoon freshly ground pepper Instructions: Slice the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices. Combine all of the ingredients in a blender and puree until smooth.
Peppermint Creams 2 cups confectioners' sugar, plus more for dusting 1/3 cup sweetened condensed milk 1/4 teaspoon peppermint extract, or more to taste 4 ounces dark chocolate, broken into pieces Instructions: Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands. Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out. Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper. If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature.
Old South Burgers with Peach Compote 1 pound Ground Beef (93% lean or leaner) 1 cup diced peaches, fresh or frozen 1 cup diced sweet onion 1 cup Budweiser beer 1/4 cup packed brown sugar 2 teaspoons chopped fresh rosemary 1/4 cup goat cheese 4 pre-baked biscuits, split Instructions: 1)To prepare peach compote, heat large skillet over medium heat until hot. Add peaches and onion; cook and stir until lightly browned about 5 minutes. Add beer, brown sugar and rosemary; bring to a boil. Cook until peaches and onion are soft and liquid is almost gone, 13 to 15 minutes; keep warm. 2)Lightly shape ground beef into four 1/2-inch patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. 3)Evenly spread goat cheese on bottom half of each biscuit; top with burgers. Evenly spoon peach compote over burgers. Close sandwiches. Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Macaroni and Cheese 4 tablespoons (1/2 stick) unsalted butter, plus for greasing the baking dish 8 ounces cavatappi pasta 3 tablespoons all-purpose flour 2 cups whole milk 2 1/2 teaspoons mustard powder 1 teaspoon kosher salt 1/4 teaspoon ground white pepper 10 ounces extra-sharp Cheddar, coarsely grated (about 3 1/4 cups) 1 ounce grated Parmesan (about 1/4 cup) 1/2 cup ricotta Instructions: Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with butter. Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Drain and set aside. Melt the butter in a large, wide pot over medium-low heat. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Cook, whisking, until golden, 5 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes. Add the mustard powder, salt and white pepper to the sauce and stir to incorporate. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Remove from the heat. Add the drained cavatappi to the cheese sauce and stir well to coat. Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top. Bake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Let cool for 15 minutes before serving.
Dirty Bird 1 small can, chipotle peppers 3 garlic cloves, plus 2 garlic cloves, chopped 1/2 cup chicken stock 1 pinch dried oregano 1 pinch ground cumin 1 pinch salt 1/4 cup Mexican chocolate 2 tablespoons butter 1/4 cup onions, chopped 2 boneless chicken breasts Instructions: In a blender or food processor, add the chipotle peppers, 3 garlic cloves, chicken stock, oregano, cumin, salt, and Mexican chocolate. Blend well. In a frying pan add butter, remaining chopped garlic, and chopped onions, saute for 5 minutes. Add chicken breasts. Cook until almost done. Add sauce to pan. Reduce the heat and cook until sauce is thick.
Cranberry-Orange Sauce Two 8-ounce packages cranberries, fresh or frozen 1 orange, zest cut into strips and juiced 1/2 cup sugar 1 cinnamon stick Instructions: Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
Watermelon Salad 2 tablespoons white wine vinegar 1 lime, zested and juiced 1/4 cup extra-virgin olive oil 1 red onion, thinly sliced 4 cups seeded watermelon chunks 1 cup crumbled feta cheese 1/4 cup mint chiffonade 2 cups baby arugula Instructions: Add the white wine vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad. Add the watermelon, feta, mint, and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing.
Christmas Pasta 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter) 2 tablespoons extra-virgin olive oil 1/2 pound bulk hot Italian sausage 1 pound combined ground beef, pork and veal 4 cloves garlic, crushed 1 medium carrot, peeled and finely chopped 1 rib celery, chopped 1 medium onion, chopped 1 cup good quality dry red wine 1 cup prepared beef stock, paper container or canned 2 (32-ounce) cans chunky style crushed tomatoes Handful chopped flat-leaf parsley 1/4 teaspoon (a couple of pinches) allspice or cinnamon Coarse salt and black pepper 2 pounds penne rigate, cooked to al dente Grated Pecorino Romano, as an accompaniment Fresh, crusty bread, for mopping Instructions: Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits. Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot. Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves. Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.
Caramel Monkey Bread 1 (16 oz.) pkg. Pillsbury® Hot Roll Mix 1 cup hot water, 120 degrees to 130 degrees F 2 tbsps. butter, softened 1 large egg Crisco® Butter No-Stick Cooking Spray 1/2 cup coarsely chopped nuts 1 cup sugar 1 tbsp. ground cinnamon 1/3 cup butter, melted 2/3 cup Smucker's® Caramel Spoonable Ice Cream Topping 3 tbsps. Hungry Jack® Microwave Ready Butter Flavored Syrup Instructions: PREPARE hot roll mix according to package directions using the hot water, softened butter and egg. Proceed through step 3. Allow dough to rest 5 minutes. Coat 12-cup fluted cake pan with no-stick cooking spray. Sprinkle nuts in bottom of prepared pan. MIX sugar and cinnamon in shallow dish. Cut dough with sharp knife to make about 48, 1-inch balls. Roll in melted butter, then cinnamon-sugar mixture. Layer in pan on top of nuts. Combine caramel topping and syrup. Pour evenly over top of dough. COVER loosely with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Remove cover. HEAT oven to 350 degrees F. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm.
Yellowfin Tuna, Seared Rare with Sesame, and a Key Lime Ginger Broth 1/2 cup sesame seeds 1/2 cup curry powder 1 teaspoon paprika 1 1/2 teaspoons cayenne pepper 1 teaspoon ground black pepper 1/4 cup grated lime zest 2 tablespoons honey Zest of 3 key limes Juice of 3 key limes 1 medium head of ginger (peeled, chopped, and blanched) 1 bunch Italian parsley (washed, chopped roughly) 1 1/2 cups roughly chopped spinach 2 tablespoons extra virgin olive oil 2 tablespoons French butter 1/4 cup chicken stock 2 heads romaine, ribs only 1 teaspoon extra virgin oil 1 teaspoon minced anchovies 1 teaspoon finely ground coriander 1/2 bunch basil, chiffonade Juice of 1 lemon Salt and pepper to taste 4 (6 ounce) portions tuna 1 teaspoon extra virgin olive oil Spice mixture from above Salt and pepper, to taste Instructions: For the spice mixture: Combine all ingredients in a bowl and set aside. For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste. For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper. For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting. Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.
Sweet Plantain Omelet with Fried Bread and Roasted Red Pepper Sauce: Tortilla de Maduros con Pan Frito y Salsa Criolla 1 pound all-purpose flour 3 ounces powdered milk 1 teaspoon salt 1 1/2 tablespoons baking powder 4 ounces solid vegetable shortening 1 cup ice water Olive oil, for frying dough, plus 4 tablespoons 9 eggs Salt and pepper 2 medium ripe plantain 3 large Spanish onions, sliced 2 red peppers, roasted and sliced 1/2 teaspoon crushed garlic 1 teaspoon chopped cilantro Instructions: In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour. On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough. Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready. Whisk the eggs in a small bowl with a sprinkle each of salt and pepper. Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside. In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste. Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.
Fire and Ice Cream 2 cups whipping cream 2 cups half-and-half 1 cup sugar 1/4 teaspoon kosher salt 1 1/2 teaspoons vanilla extract 1/4 teaspoon cinnamon oil or cinnamon extract Instructions: Whisk the cream, half-and-half, sugar and salt in a bowl until the sugar dissolves. Stir in the vanilla extract and cinnamon oil. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours.
Fall-off-the-Bone Short Ribs 6 (4-ounce) beef short ribs Kosher salt and freshly cracked black pepper 3 tablespoons grapeseed oil 1 small onion, diced 1 cup dry red wine 1/4 cup balsamic vinegar 1 (14-ounce) can stewed tomatoes 4 cups beef stock 2 sprigs fresh thyme 1 sprig fresh rosemary 4 brioche buns Kicked Up Cole Slaw, recipe follows 1 (16-ounce) package shredded cole slaw mix 1/2 red onion, sliced thin 2 green onion, sliced 1 red jalapenos, seeded and thinly sliced 3/4 cup mayonnaise 2 tablespoons sour cream 2 tablespoons white vinegar 2 tablespoons sugar Several dashes hot sauce 1/2 teaspoon coarsely ground black pepper Pinch cayenne pepper 1/4 teaspoon celery salt Pinch kosher salt Instructions: Preheat oven to 375 degrees F. Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside. Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches. In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.
Smoked Sausage Jambalaya 2 tablespoons olive oil 1 1/2 pounds boneless skinless chicken thighs Kosher salt and freshly ground black pepper 1 pound smoked sausage, sliced into circles 1 large Vidalia onion, chopped 1 green bell pepper, chopped 2 ribs celery, chopped 4 cloves garlic, chopped 1 tablespoon chopped thyme 2 cups long grain white rice 2 tablespoons tomato paste 1 (14-ounce) can fire-roasted diced tomatoes 2 1/2 cups chicken broth 1 dried bay leaf 1/4 cup thinly sliced green onions 3 tablespoons chopped fresh parsley Instructions: Heat the oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve. Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes. Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes. Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.
Cranberry Upside-down Cake 4 ounces butter, plus 8 ounces 1/2 cup light brown sugar 1/4 cup cranberry juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 2 cups fresh or quick frozen cranberries 8 ounces butter 1 cup milk 1 egg 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar Instructions: Preheat oven to 400 degrees F. Melt the 4 ounces of butter in a nonstick, ovenproof 9-inch skillet. Add the brown sugar, juice and spices and stir until sugar dissolves and liquid is bubbly. Chill mixture, add the cranberries, and set aside. In a small pan, melt 8 ounces of butter. Remove from the heat and add the milk and egg. Set aside. In a separate bowl, mix the flour, baking powder, salt, and sugar. Add the milk mixture and whisk until smooth. Pour this mixture over the cranberries in the skillet. Bake for 30 to 35 minutes, until a toothpick comes out clean. Let cake cool in pan for about 15 minutes then turn out onto plate (fruit will be on top and juice will be dripping down) and serve slices with whipped cream or vanilla ice cream. Serving suggestion: Whipped cream or ice cream.
Mignonette Sauce 1 tablespoon crushed black peppercorns 3 tablespoons finely minced shallots 2/3 cup good quality red wine vinegar Instructions: Combine the ingredients in a glass or stainless-steel bowl. Cover with plastic wrap and store at room temperature overnight. Mignonette sauce will keep for months in the refrigerator.
Grilled Eggplant Dip 1 red bell pepper 1/4 cup canola oil Kosher salt and freshly ground black pepper 1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick 2 cloves garlic 1/4 cup tahini 1/4 cup Greek yogurt 1/4 cup extra-virgin olive oil Grated zest of 1 lemon 1 tablespoon chopped fresh oregano 1 teaspoon hot smoked paprika 1/4 cup chopped fresh flat-leaf parsley 6 pita breads or 3 large lavash, heated on the grill Instructions: Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper. Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree. Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper. Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.
Spiced Steak with Cauliflower Rice 6 cups cauliflower rice (or 1 large head, grated) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 1/2-inch-thick boneless rib-eye steaks, trimmed 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/4 cup sliced celery 1/4 cup sliced almonds 1/4 cup dried cranberries 2 large cloves garlic, thinly sliced 1 tablespoon white wine vinegar 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes. Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.
Le Rouget 4 little red mullets (goat fish) (about 5 ounces or 150 grams each) 4 baby carrots 4 radishes 1 medium fennel bulb About 2 ounces (50 grams) blanched green beans 2 spring onions 2 tablespoons lemon juice 6 tablespoons olive oil Salt and freshly ground black pepper 1 recipe Sauce Romesco, recipe follows 4 tomatoes 3 cloves garlic Olive oil 2 anchovies, optional 1 roasted red sweet bell pepper, jarred, optional 2 ounces (50 grams) nuts (almonds, hazelnuts, pine nuts) 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon red wine vinegar Instructions: With a small knife, fillet the mullets from the back without breaking the belly. Remove all the bones and keep on the side. Peel and wash the carrots, wash the other vegetables carefully and shred them into slices using a mandolin. Season the shredded vegetables with the dressing and stuff them inside the mullets. Gently cook the open mullets under the grill. Sprinkle with Sauce Romesco and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Preheat oven to 425 degrees F. Arrange unpeeled tomatoes and garlic on a baking sheet. Sprinkle with olive oil and bake for 15 to 20 minutes. Let cool. Peel the tomatoes, remove core, seeds, and juice by pressing them in your hand. Peel the garlic and chop. Mix the roasted tomatoes, garlic, anchovies and roasted pepper, if using, salt, pepper, and nuts. Add 2 tablespoons of parsley. While mixing, add some olive oil and vinegar gradually. Set aside in refrigerator.
Chicken-Apple Sausage Bites with Hot Sweet Mustard 1 package frozen puff pastry, thawed 1 egg, well beaten 3 chicken apple sausages, cooked and cut into thirds 1 cup spicy Dijon mustard 1 cup spicy whole-grain mustard 1/2 cup honey Instructions: Preheat oven to 400 degrees F. Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it. Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches. Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake. When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes. Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.
Flank Steak with Herb Sauce and Three Cheese Waffle Hash Browns 1 cup chopped fresh herbs, such as basil, mint, cilantro and parsley 2/3 cup olive oil 1/4 cup red wine vinegar 1 serrano chile pepper, seeded and finely chopped 1 garlic clove, finely grated 1/2 shallot, chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 5 cups frozen shredded hash brown potatoes, thawed 6 tablespoons salted butter, melted 1/2 cup shredded Cheddar 1/2 cup shredded pepper jack cheese 1/2 cup shredded mozzarella 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Nonstick cooking spray, for the waffle iron 1 1/2 pounds flank steak Kosher salt and freshly ground black pepper Instructions: For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside. For the three cheese waffle hash browns: Preheat a waffle iron to medium. Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined. Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.) Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron. For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes. Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce.
Herbed Potato Latkes 1-1/2 pounds russet potatoes peeled 1/4 cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour (or more) or matzo meal 1 tablespoon thyme 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying Instructions: In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.
New England Fish Chowder 2 ounces meaty salt pork, rind removed and cut into 1/3-inch dice 1 tablespoon unsalted butter 1 medium onion (7 ounces) cut into 3/4-inch dice 3 to 4 sprigs fresh summer savory, or thyme, leaves removed and chopped (1/2 tablespoon) 1 dried bay leaf 1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick 2 1/2 cups Traditional Fish Stock, Chicken Stock, or water (as a last resort) Kosher or sea salt and freshly ground black pepper 1 1/2 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pinbones removed 3/4 cup heavy cream (or up to 1 cup if desired) 1 tablespoon chopped fresh Italian parsley, for garnish 1 tablespoon minced fresh chives, for garnish Instructions: Heat a 2 to 3-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, onions, savory or thyme, and bay leaf to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned. Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or 2 minutes longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let is sit for up to 1 hour at room temperature, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees) for a few minutes. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
Five-Spice Tea Cake 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1 1/2 teaspoons Chinese five-spice mixture (available at Asian food shops and some supermarkets) 1/4 teaspoon ground ginger 1/2 cup cooled, very strong jasmine tea (use 1 teabag) 1 cup applesauce 2 eggs 1 1/2 cups sugar 1/2 cup vegetable oil Instructions: Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper. Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.
Savory Curry Granola with Coconut Oil, Nuts and Seeds 4 large egg whites 1/2 cup coconut oil 3 tablespoons pure maple syrup 4 teaspoons Madras curry powder 1 1/2 teaspoons cayenne pepper Kosher salt 3 cups old-fashioned rolled oats 2 cups coconut chips 1 cup sliced almonds 1 cup pecan halves 3/4 cup pepitas 3/4 cup sunflower seeds 1/4 cup flax seeds 1/4 cup sesame seeds 2 tablespoons chia seeds Maldon salt, for serving, optional Instructions: Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 300 degrees F. Line 2 rimmed baking pans with parchment paper. In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne and 3/4 teaspoon salt. Whisk to combine. In a large bowl, combine the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds and chia seeds. Toss to combine. Add the wet ingredients and stir to coat completely. Divide between the prepared baking pans. Bake, flipping carefully only after 40 minutes to maintain large pieces, until golden and crispy, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then store in an airtight container for up to 2 weeks.
Grilled Lobster with Yucatan-Style Recado (Spice Rub) 1/2 habanero chile (seeded and deviened) 1 garlic clove 1/2 cup sour orange juice 1/4 cup lime juice 1 tablespoon honey 2 tablespoon extra-virgin olive oil 1 teaspoon whole black peppercorns 1 teaspoon cumin seed 1 teaspoon fennel seed 1 teaspoon whole coriander seed 1 teaspoon mustard seed 1 (1 1/4 pound) lobster Lemon wedges, for garnish Instructions: Blend the first 6 ingredients in a blender until smooth and set aside. In a cast iron skillet, toast the peppercorns, cumin, fennel seed, coriander seed, and mustard seed. When the spices begin to smoke, remove, and grind in a coffee mill. When pulverized, add to the pureed habanero mixture. Preheat a grill on medium high heat. Split the lobster in half, remove the roe if necessary, and then spread the spice, or recado, mixture over the tail portion of each side of lobster. Place lobster halves on a hot grill and cook for 6 to 8 minutes on each side. Remove and serve with lemon wedges.
Panna Cotta with Roasted Figs and Balsamic 4 sheets gelatin 4 cups heavy cream 1 cup sugar, plus 2 tablespoons 1 vanilla bean 1 pint figs, cut in 1/2 lengthwise 1/4 cup high quality balsamic vinegar Instructions: In a small bowl, submerse the gelatin sheets in cool water to soften. In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight. Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs. Top the panna cotta with the roasted figs.
Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne 1/4 cup pepitas, pumpkin seeds, unsalted 1/4 cup pistachio nuts 1/2 cup EVOO 1 cup packed fresh cilantro leaves 1 cup packed fresh parsley leaves 1/3 cup grated Parmigiano-Reggiano 2 cloves garlic, grated 2 jalapeno peppers, seeded and coarsely chopped 1 lime, juiced Salt and pepper Salt and pepper 1 1/2 pounds pumpkin or butternut squash Olive oil cooking spray Freshly grated nutmeg 1 pound whole grain, farro or whole wheat penne Instructions: Preheat the oven to 350 degrees F. Toast the seeds and nuts until fragrant and golden. Cool. Place the EVOO in a food processor and add the seeds and nuts, cilantro, parsley, Parm cheese, garlic, peppers, lime juice and some salt and pepper, then process into a thick sauce. Freeze or refrigerate the sauce in airtight container for a make-ahead meal. Bring to room temperature to serve. Peel and chop squash into bite-size pieces and store in resealable plastic bag until the night you serve. To prepare the dish, preheat the oven to 425 degrees F. Place the squash on baking sheet, spray with some olive oil and season with salt, pepper and nutmeg. Bring a pot of water to boil over high heat, season with salt, and cook the pasta to al dente. Reserve a cup of starchy cooking water just before draining. Combine the sauce with starchy cooking water, add the squash and pasta and toss to combine, and adjust the seasoning before serving.
Multigrain Rolls 2 cups all-purpose flour, plus more for kneading and dusting 1 tablespoon sugar 1 3/4 teaspoons active dry yeast 1 1/4 cups warm water (100˚ F to 105˚ F), plus more for the millet 1 tablespoon dry millet 1/4 cup molasses 3 tablespoons extra-virgin olive oil, plus more for the bowl and baking dish 1 cup whole-wheat flour 1/2 cup rye flour 1/4 cup yellow cornmeal 2 tablespoons hemp hearts 2 teaspoons kosher salt 1 large egg, lightly beaten Rolled oats, for sprinkling Instructions: Stir 1 cup all-purpose flour with the sugar, 3/4 teaspoon yeast and 3/4 cup warm water in a large bowl. Cover and let stand at room temperature until bubbly and about doubled in size, 45 minutes to 1 hour. Meanwhile, cover the millet with more warm water in a small dish and set aside. Stir the yeast mixture a bit to break it up. Add the remaining 1 teaspoon yeast and 1/2 cup warm water, the molasses and olive oil. Stir to combine (it may look lumpy). Add the remaining 1 cup all-purpose flour, the whole-wheat flour, rye flour, cornmeal, hemp hearts and salt to the yeast mixture. Drain the millet and add to the bowl. Stir everything together with a rubber spatula until there is no dry flour left. Let stand to hydrate the flour, 3 to 5 minutes. Turn out the dough onto a floured surface. Dust the top of the dough with more flour and knead just until well combined but still a little tacky, adding a bit more flour as needed (you should only need a few tablespoons), about 3 minutes. Lightly rub a large bowl with olive oil. Add the dough, turn to coat and cover the bowl. Let rise at room temperature until doubled in size, about 1 hour. Preheat the oven to 350˚ F. Rub the bottom and sides of a 9-by-13-inch baking dish with olive oil. Form the rolls: Turn out the dough onto a clean surface and gently pat into a square; cut into 12 equal pieces. Working with 1 piece at a time, pull the corners into the center and press gently to adhere. Turn the piece over and gently roll into a ball. Transfer to the baking dish, using a bench scraper if they stick. Cover the dish and set aside until the rolls are slightly puffed, 30 to 45 minutes. Brush the tops of the rolls with the beaten egg and sprinkle with a few rolled oats. Bake until well risen and lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan.
Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes Cooking spray 2 teaspoons salt 2 teaspoons chili powder 1/4 teaspoon freshly ground black pepper 6 boneless, skinless chicken breast halves 2 tablespoons hot chili oil 2 large sweet potatoes, peeled and cut into wedges 1 large eggplant, cut crosswise into 1/2-inch thick rounds 1/2 cup sour cream 1/4 cup crumbled blue cheese 4 stalks celery, cut into 4-inch pieces, optional Instructions: Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray. In a small bowl, combine salt, chili powder and black pepper. Pat chicken dry. Brush chicken all over with chili oil. Sprinkle salt mixture all over chicken and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through. Arrange sweet potatoes and eggplant on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender. In a small bowl, combine sour cream and blue cheese. Serve dip with 4 of the chicken breast halves (reserve 2 chicken breast halves for another meal) and sweet potatoes on the side. Serve with celery, if desired. Reserve eggplant for another meal.
Red Wine Pot Roast with Honey and Thyme 1 bottom round roast, about 4 pounds Salt and freshly ground black pepper 5 tablespoons vegetable oil 3 small onions, medium diced 1 head garlic (about 10 to 12 cloves), lightly smashed 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces 2 cups low-sodium chicken, beef, or vegetable broth 2 cups medium-bodied red wine 2 1/2 tablespoons honey 5 to 6 sprigs fresh thyme 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes Instructions: Preheat the oven to 350 degrees F. Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.
Ale Brined Roasted Turkey Sandwich 1 (2 1/2 to 3-pound) bone in turkey breast 12 ounces beer (recommended: Pale ale or IPA style) 3 tablespoons stone-ground Dijon mustard 1 tablespoon agave nectar 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 3/4 cup Italian giardiniera marinated veggies (jarred) 4 tablespoons Roasted Red Bell Pepper Pesto, plus more as desired, recipe follows 1 (24-inch) seeded sourdough loaf 3 slices provolone cheese, cut in half Rojo Rings, recipe follows 3 large red bell peppers 1/2 cup loosely packed basil leaves 2 cloves garlic 1/4 cup grated Parmesan 1/4 cup toasted pine nuts 1/4 teaspoon red pepper flakes 1/4 teaspoon anchovy paste 1/2 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1/4 cup olive oil 4 cups canola oil 1/2 cup hot sauce (recommended: Sriracha) 2/3 cup ketchup 1 teaspoon water 1 cup buttermilk 1/2 cup all-purpose flour 2 cup panko bread crumbs 2 large sweet onions, such as Vidalia, Walla Walla or Maui, peeled and cut into 3/8-inch thick rings, discarding cores 1 teaspoon sea salt Instructions: Rinse the turkey breast under cool water and pat dry. In a 1-gallon resealable plastic bag, add the beer, mustard, agave, salt and pepper. Stir well to combine, then add the turkey breast, making sure it is fully coated with the marinade. Put the bag into a bowl to avoid any leakage and refrigerate for 45 minutes. Do not marinate it longer than 45 minutes or the breast will become overly salty. While the turkey is brining, prepare the Red Bell Pepper Pesto. Preheat an oven to 375 degrees F. Drain the turkey brine and put the breast on a rack in a shallow roasting pan (Chef's Note: Do not rinse turkey). Roast until the internal temperature reaches 165 degrees F, on an instant-read thermometer, inserted in the thickest part of the breast, about 1 hour. Remove the turkey from the oven and allow it to cool. This entire process can be done ahead of time. Refrigerate the meat until you are ready to assemble the sandwich. After the turkey has cooled, remove all of the meat from the bone and slice it diagonally into 1/2-inch thick portions. Roughly chop 3/4 cup of the giardiniera vegetables and add them to a small bowl. Add 4 tablespoons of the Red Bell Pepper Pesto and toss to combine. Slice the bread, and lightly spread the pieces with some of the leftover pesto. Begin layering your sandwich with the provolone on the bottom, then the sliced turkey and the giardiniera mixture. Top everything with the Rojo Rings, cover with another slice of bread and then serve. Set a grill to high heat. Grill the red bell peppers until the skins have blackened. Remove them from the heat and put them in a small bowl. Cover the bowl and let them steam. Cool them from 10 minutes to 1 hour, then carefully remove the skin and seeds. Do not rinse them with water. Add the roasted peeled peppers, basil, garlic, cheese, nuts, red pepper flakes, anchovy paste, salt and pepper to a food processor. Pulse until fully combined. Gradually add in the olive oil while the processor is running and adjust seasonings, if necessary. Refrigerate the pesto until ready to use. In a heavy bottom skillet or deep-fryer, heat the oil to 370 degrees F. Combine the hot sauce, ketchup and water in a shallow bowl until incorporated. In 4 separate, shallow bowls or pie pans, separate the buttermilk, flour and panko and put all the bowls in this work order: buttermilk, flour, hot sauce mixture, panko bread crumbs. Dip the onion rings into the buttermilk, then in the flour, then into the hot sauce mixture and finish them with the panko. Submerge the rings in batches and deep-fry until bright red and starting to brown, about 2 to 3 minutes, turning as needed. Once fried, remove them from the oil to a plate lined with a paper towel and sprinkle with sea salt.
Better Beef Lasagna 12 ounces whole-wheat lasagna noodles (15 noodles) 8 ounces lean ground beef (90 percent lean or higher) 2 teaspoons olive oil 8 ounces portobello mushrooms, diced (about 3 large mushroom caps) 4 cups good quality store-bought marinara sauce 1 (15 ounce) container part-skim ricotta cheese 1 (10 ounce) package frozen chopped spinach, thawed and well drained 1 egg, lightly beaten 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch ground nutmeg 1/4 cup grated Parmesan 3 ounces grated part-skim mozzarella cheese (about 2/3 cup) Instructions: Preheat the oven to 375 degrees F. Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other. Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan. Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg. Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc Good source of: Folate, Copper, Magnesium
Lemon-Sage Chicken Cutlets 2 large skinless, boneless chicken breasts (about 1 1/4 pounds) Kosher salt and freshly ground pepper All-purpose flour, for dredging 2 large eggs Juice of 1 lemon, plus lemon wedges for serving 3 tablespoons extra-virgin olive oil 4 sprigs sage, leaves only 1/2 cup dry white wine 3/4 cup low-sodium chicken broth 1 to 2 tablespoons unsalted butter Warm Farro Salad, recipe follows, or other grains, for serving (optional) Instructions: Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper. Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish. Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate. Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted. Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side. Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
Apple Baklava 1 pound thawed filo dough 1 cup melted butter 2 lemons juiced and zested 4 tablespoons honey 2 teaspoons cinnamon 3 cups diced Granny Smith apples 2 cups chopped toasted walnuts 2 cups chopped toasted pistachios 1 1/2 cups sugar 1/2 cup honey 1 pint water 1 lemon rind Instructions: On a sheetpan lined with parchment paper, lay down 1 sheet of filo and brush with butter. Repeat process with 3 more sheets. Cover remaining sheets with damp towel and set aside. To make filling place the lemon juice and zest, honey, cinnamon, apples, and chopped nuts and gently heat for 3 minutes set aside to cool. Spread 1/3 of mixture onto buttered filo stack. Top apple mixture with another stack of buttered filo. Repeat process until mixture and filo is gone (there should be 3 layers). Bake in a preheated 350 degree oven for 1 hour. Mix sugar, honey, water and lemon and bring to simmer. Remove lemon rind and pour over baklava. Let soak overnight, cut into squares and serve.
Jicama Salad 1 large jicama, julienned 2 large carrots, julienne 1 cup red onion, finely sliced 1/2 red pepper, julienned 1/2 yellow pepper, julienned 1 tomato, julienned 1/4 cup fresh lime juice 1/4 cup red wine vinegar 1 teaspoon honey 2 tablespoons olive oil Pinch of cayenne Salt and freshly ground pepper 2 tablespoons chopped cilantro Instructions: Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
Baked Eggs in Creamy Spinach 2 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion Kosher salt and freshly ground black pepper 4 cups sliced spinach leaves 1 cup heavy cream 1/2 teaspoon freshly grated nutmeg 4 tablespoons freshly grated Parmesan cheese 4 large eggs Instructions: Preheat the oven to 350˚ F. Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper. Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.
Big Cheese Squeeze 2 slices of bread, cut thin (as far as bread selection goes, all I'll say is the bigger the loaf the bigger the sandwich) 1 teaspoon (or more) smooth Dijon mustard 1 cup Grated cheese Semi-hard, semi-soft combo like smoked gouda and Gruyere or Fontina with a young Asiago. Good quality olive oil for spritzing. Instructions: Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat. Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread. Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak. When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the smaller one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft. Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes. Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect ... better than mom's. (no reason to tell her) Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost ... there's always next year.
Chicken Stew with Lemon and Rosemary 8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces) Kosher salt, plus 1 teaspoon Freshly ground black pepper 1 tablespoons vegetable oil 3 tablespoons unsalted butter, softened 4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups) 4 celery ribs, cut into 1-inch bias cut (about 1 1/2 cups) 2 sprigs rosemary 1 lemon, juiced 2 1/2 cups chicken broth, homemade or low-sodium canned 3/4 cup frozen pearl onions, thawed 2 teaspoons finely grated lemon zest 2 tablespoons all-purpose flour Buttered noodles, accompaniment Instructions: Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken. Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil. Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste. Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.
Sunny's Simple Summertime Couscous Salad 2 tablespoons orange juice 1 teaspoon honey 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 6 tablespoons olive oil 1 1/2 cups dry pearl couscous, cooked according to the package directions 2 cups diced English cucumber 6 (total) red, yellow and orange mini sweet peppers, diced 1 navel orange, supremed/sectioned 8 to 10 fresh basil leaves, snipped or torn 8 to 10 fresh mint leaves, snipped or torn Instructions: Make the dressing: In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside. Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills. Finish and serve: Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.
Floating Islands 3 cups milk 1/2 vanilla bean 9 yolks 1 3/4 cups sugar 2 quarts water 6 egg whites Crystallized rose petals for garnish, recipe follows 1/2 teaspoon water 1 egg white 16 rose petals from organic or confetti roses 2 tablespoons sugar Instructions: In a saucepan, bring the milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk yolks with 1 cup of the sugar then temper with hot milk. Return to the heat and cook gently to thicken. Strain and place over ice water and stir to cool and thicken. Chill. Simmer 2 quarts of water in a large frying pan but do not boil. Meanwhile, beat the whites until stiff but not dry. Gradually add the remaining 3/4-cup of sugar and continue beating until glossy, about 30 more seconds. Place a large sheet pan next to the water, lined with waxed paper dampened slightly. Using a large star tip or 2 dessert spoons or an ice cream scoop, squeeze out rosettes onto the paper. Using a spatula, lift the rosettes off the paper 1 at time and slide them into the simmering water. Poach for 7 minutes on the bottom then turn over for 3 minutes, not allowing them to touch while poaching. Drain on a dish towel. Remove to a sheet pan and chill. Crystallized Rose Petals: Whisk water and egg white in medium-sized mixing bowl. Dip rose petals into mixture and stick to inside rim of bowl to drain. Dip both sides of drained petals in sugar and place on a sheet pan with parchment paper. Let dry for 4 hours in a warm place. Serve floating islands in a bowl of the vanilla sauce, garnished with rose petals.
Warm Roasted Vegetable Salad with Bacon Vinaigrette 1 pound asparagus, trimmed and cut on the bias into 1/2-inch pieces 1 pound assorted-color new potatoes (about 4), cut into 1/4-inch dice 1 cup artichoke hearts, roughly chopped 1 sweet yellow onion, cut into 1/4-inch dice 2 tablespoons olive oil Kosher salt and freshly ground black pepper Bacon Vinaigrette, recipe follows 2 tablespoons fresh basil, thinly sliced into chiffonade 1/2 pound extra-thick-cut bacon, cut into 1/4-inch strips (lardons) Juice of 1 lemon 1 tablespoon honey Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed. Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes. Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper. Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan. In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.
Broccoli-Cheddar Soup 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups) Croutons, for topping (optional) Instructions: Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.
Spoonbread 1 1/2 cups milk 1 teaspoon each salt and sugar 2 tablespoons unsalted butter 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 3 eggs, separated 2 green onions, thinly sliced Instructions: Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time. Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.
Twenty-Four Hour Salad 4 egg yolks 1 1/2 to 2 lemons 1 pint whipping cream 1 pound seedless red grapes 1 pound miniature marshmallows 2 (15 1/2-ounce) cans pineapple tidbits, drained Instructions: Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.
(Web Exclusive) Round 2 Recipe: Edamame with Pasta 1/2 pound bow tie pasta 4 slices bacon, diced 1 cup leftover Sauteed Edamame, recipe follows Salt and freshly ground black pepper 2 tablespoons grated Parmesan, optional 2 tablespoons canola oil 1 medium onion, diced 2 teaspoons chopped garlic Salt and freshly ground black pepper 1 (10-ounce) bag frozen shelled edamame, thawed Instructions: Cook pasta according to box instructions. While pasta is cooking saute bacon in a medium skillet over medium-low heat until bacon is brown and crispy. Pour off half the excess bacon fat from the pan. Add the leftover edamame and saute for 2 minutes. Add cooked pasta, season with salt and pepper and stir so that the pasta is thoroughly coated with the bacon fat. Transfer to serving bowl and top with Parmesan cheese, if desired. Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender.
Hero Sandwich 2 tablespoons red wine vinegar 1 teaspoon kosher salt plus more to taste 1-1/2 teaspoon finely chopped rosemary leaves Freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 roasted red bell pepper, peeled, seeded; excess ribs removed, sliced into 1/4 inch strips 2 cups shredded iceberg lettuce 2 foot long loaves seeded semolina bread, about 8 ounces each, split 4 ounces thinly sliced Genoa salami 4 ounces thinly sliced mortadella 4 ounces thinly sliced provolone cheese 4 ounces thinly sliced soppresatta 4 ounces thinly sliced prosciutto or coppa 4 ounces fresh mozzarella, thinly sliced 1 large vine-ripened tomato, thinly sliced Instructions: In a small mixing bowl, whisk together the vinegar, salt, rosemary, pepper, and olive oil to make a dressing. In a another small bowl toss the peppers with 2 tablespoons of the dressing. Toss the lettuce with 2 tablespoons of the dressing and season with salt and pepper to taste. Set the bread, cut side up on a cutting board and start building the sandwich. Drizzle dressing on the cut halves on the bread and layer the meat and cheese, on top, folding the sliced if necessary so they fit on the bread. Top with the peppers, tomato, and lettuce. Drizzle with any remaining dressing and top with the bread. Press down slightly and cut the sandwiches into 3 to 4 pieces each. Serve immediately.
Vanilla Cupcakes 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt Fluff Frosting, recipe follows 2 teaspoons pure vanilla extract 1/4 cup whole milk 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt Instructions: Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately. Yield: 3 3/4 cups
Chewy Brownies Nonstick cooking spray, for spraying the baking pan 1 cup granulated sugar 1 cup dark brown sugar 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 2 large eggs plus 2 yolks 1 stick (8 tablespoons) unsalted butter, melted 8 ounces semisweet chocolate chips 1/2 cup vegetable oil 1 1/4 cups all-purpose flour 1/4 cup cocoa powder Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray. Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside. Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing.
Hazelnut Roll 3 eggs 1/3 cup/65 g caster sugar (superfine) 2 tablespoons flour 1/2 cup/50 g powdered hazelnuts 2/3 cup/150 ml heavy cream Drop vanilla extract Pinch ground cinnamon Cocoa power, for dusting Icing sugar (confectioners' sugar), for dusting Instructions: Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat. Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes. Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving.
Orecchiette with Broccolini and Sausage Kosher salt 8 ounces orecchiette 1 pound pork sausage, casings removed 2 cloves garlic, minced 8 ounces broccolini, chopped into 1/2-inch pieces 1 1/2 cups freshly grated Parmesan, plus more for serving Zest and juice of 1 lemon Crushed red pepper flakes Freshly ground black pepper Instructions: Bring a pot of water to a boil; add a generous amount of salt. Add the orecchiette and cook to al dente (take 3 minutes off of the time on the box; it'll finish cooking later). Reserve 1/2 cup of the pasta water, then drain. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until brown, about 7 minutes. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet. Add the garlic and cook for 30 seconds. Add the broccolini and cook until crisp-tender, about 7 minutes. Reduce the heat to medium low. Add the pasta and sausage to the skillet along with the Parmesan, lemon zest and juice, a couple of pinches of crushed red pepper and a bunch of turns of black pepper. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.
Valerie's Comfy Cassoulet 1 pound dried Great Northern beans Kosher salt and freshly ground black pepper Extra-virgin olive oil 12 ounces slab bacon, cut into 1/2-inch lardons 1 pound Bratwurst sausage or fresh Polish sausage (4 to 5 links) 1 1/2 pounds bone-in, skin-on chicken thighs 1 pound chicken drumsticks 1 cup finely chopped yellow onions 1 cup thinly sliced carrots 1/2 cup finely chopped fennel, fronds reserved for garnish 1/2 cup finely chopped celery 2 tablespoons thinly sliced garlic 2 tablespoons tomato paste One 14-ounce can diced tomatoes in tomato juice 1 1/2 cups unsalted chicken stock 2 tablespoons roughly chopped fresh Italian parsley 1 tablespoon roughly chopped fresh rosemary 1 tablespoon fresh thyme leaves 1 tablespoon unsalted butter 2 cups fresh breadcrumbs Kosher salt 1 lemon, zested 1 tablespoon roughly chopped fresh parsley Instructions: For the cassoulet: Combine the dried beans, 1 tablespoon salt and 8 cups hot water in a medium saucepan over high heat. Bring to a boil and cook for 2 minutes, then remove from heat and cover with a lid. Let sit for 1 hour, until the beans are \al dente\ (softened but still with some bite). Drain the beans and rinse under cold water. Preheat the oven to 375 degrees F. In a large Dutch oven over medium-low heat, add 1 tablespoon extra-virgin olive oil. When the oil is hot, add the bacon lardons. Slowly render the fat out of the bacon and cook until crispy, stirring occasionally, about 15 minutes. Drain the bacon on a paper towel-lined baking sheet. Increase the heat to medium and add the sausages to the rendered bacon fat. Brown on both sides, 4 to 5 minutes per side. Drain on the baking sheet. Season the chicken thighs and drumsticks generously on both sides with salt and pepper. In two batches, add the chicken to the Dutch oven and cook until deep golden brown, about 5 minutes per side. Drain on the baking sheet. Stir the onions, carrots, fennel and celery into the rendered fat; sprinkle with salt and pepper. Cook until softened, about 8 minutes. Stir in the garlic and cook until softened, 2 minutes. Add the tomato paste; cook for another 2 minutes, until evenly combined with the vegetables and just beginning to toast. Add the diced tomatoes, chicken stock, white beans, parsley, rosemary and thyme. Bring the mixture to a boil, then lower the heat to a simmer. Cut the sausages on the bias into thin rounds and add them to the pot along with the bacon, stirring to combine. Transfer the cassoulet to a 9-by-13-inch baking dish. Top with the chicken thighs and drumsticks; drizzle 1 tablespoon olive oil over the chicken. Place the baking dish on a baking sheet and transfer to the oven. Bake until the top of the cassoulet turns a rich, deep brown color, the liquid has reduced and the beans have risen to the surface, about 1 hour 30 minutes. Remove from the oven and let rest for 10 minutes. For the breadcrumb topping: Meanwhile, melt the butter in a large sauté pan over medium-high heat. When the butter has melted, add the breadcrumbs and 1/2 teaspoon salt. Toast the breadcrumbs until golden brown, stirring often, 3 to 4 minutes. Remove from the heat and stir in the lemon zest and parsley. To serve: Garnish the cassoulet with the breadcrumb topping and some fennel fronds. Serve immediately!
Loukanika with Sausage, Pepper and Eggs 4 tablespoons olive oil 1 pound Loukanika sausage, large dice 1 medium red pepper, small dice 1 yellow onion, chopped 3 cloves garlic, chopped 1/2 pound plum tomatoes, chopped 4 eggs, beaten 2 tablespoons chopped scallions Kosher salt Freshly ground black pepper Instructions: Heat the olive oil in a nonstick pan over medium-high heat. Add the sausage and peppers and cook until sausage starts to brown, about 2 to 3 minutes. Add the chopped onions and cook, stirring, until onions are translucent, about 5 minutes. Add garlic and tomatoes and cook until tomatoes release their juices, about 5 minutes. Add the eggs and scallions and fold together gently with a rubber spatula. When well blended, season with salt and pepper and serve hot.
Escarole and Bean Soup 2 tablespoons olive oil 2 garlic cloves, chopped 1 pound escarole, chopped Salt 4 cups low-salt chicken broth 1 (15-ounce) can cannellini beans, drained and rinsed 1 (1-ounce) piece Parmesan Freshly ground black pepper 6 teaspoons extra-virgin olive oil Serving suggestion: crusty bread Instructions: Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Miso Marinated Tofu Steak 1 cup sake 1 lemongrass stalk, sliced 1/2 cup ginger, smashed 6 garlic cloves, smashed 1 cup sugar 1 cup miso paste, white 6 ea extra firm tofu, cut in half lengthwise 2 cups soy sauce 2/3 cup hoisin sauce 1/4 cup fish sauce 1/2 cup champagne vinegar 1/2 cup dry sherry 1/2 cup brown sugar 1/4 cup honey 1 bunch basil leaves, minced 1/2 bunch cilantro, minced 1/2 bunch mint leaves, minced 2 tbsp garlic, minced 2 tbsp ginger, minced 2 tbsp sambal 5 ea serrano, minced 2 ea lime zest, minced 3/4 cup lime juice 1 cup fresh or frozen edamame beans 1/2 to 3/4 cup vegetable stock (or water) 1 cup Japanese panko breadcrumbs 3 tbs soy oil 1 cup shitake mushrooms 1 cup maitake mushrooms 1 cup shishito peppers Instructions: Miso marinade: Put the sake, lemongrass, ginger, and garlic in saucepot and bring to boil. Continue to boil for one minute to cook out alcohol. Whisk in sugar and miso paste. Cook over low heat for five minutes. Remove from pot and cool. Tofu Steak: Place the tofu steak in (cooled) marinade and set aside. Let marinate for at least one hour. Stir Fry Sauce: Prepare the stir fry sauce by combining all ingredients in a mixing bowl. Whisk together and set aside. Edamame Puree: Place cooked edamame beans in a blender with vegetable stock and puree until smooth. Pass through a fine meshed sieve and finish with salt and pepper. Tofu Steak Preparation: Remove the tofu steak from marinade and bread in Japanese panko breadcrumbs. Place the breaded tofu in a fryer set at 350 and fry for approximately two minutes, or until golden-brown. Set aside. Stir Fry: Over high heat in a medium saute pan add the soy oil. Next add the mushrooms and shishito peppers to the pan and saute until golden. Add 3 oz of stir fry sauce to pan and cook briefly until sauce reduces slightly and coats the mushrooms and peppers. Be careful not to over-reduce the sauce and burn it. Remove from heat.
Spinach Cupcakes Nonstick cooking spray 1/4 cup heavy cream 2 extra-large eggs Kosher salt and freshly ground black pepper 2 cups leftover creamed spinach 8 ounces feta 3 ounces cream cheese, at room temperature Paprika, for garnish 2 tablespoons chopped chives Instructions: Preheat the oven to 375 degrees F. Spray a 6-cup standard muffin tin (or the 6 middle cups of a 12-cup tin) with cooking spray and set aside. Whisk together the heavy cream and eggs in a large bowl and sprinkle with some salt and pepper. Add the leftover creamed spinach and thoroughly combine. Divide the spinach mixture among the muffin cups in the prepared pan. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 25 minutes. Allow to cool to just warm or room temperature before frosting. Meanwhile, add the feta and cream cheese to the bowl of a food processor and pulse until light and fluffy. Transfer to a pastry bag fitted with a large round tip. Pipe the tops of each of the spinach cupcakes with some of the feta frosting. Top each with a sprinkle of paprika and some chopped chives and serve.
Berry Sabayon Gratinee 8 egg yolks 3/4 cup sugar 1 vanilla bean 1 cup Moscato d'Asti or other sparkling wine Pinch salt 3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries Powdered sugar Instructions: In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again. Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes. Preheat the broiler. Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately.
Tourtiere (aka Meat Pie) 4 cloves garlic, finely chopped 4 onions, chopped 3 tablespoons/45 ml canola oil 3 pounds/1.5 kg ground pork 3 pounds/1.5 kg ground veal Salt and freshly ground black pepper 1 cup/250 ml veal stock 1/2 teaspoon/2.5 ml ground cinnamon 1/2 teaspoon/2.5 ml ground cloves 1/2 teaspoon/2.5 ml ground nutmeg 4 potatoes, grated 6 batches Shortcrust Pastry, recipe follows, or store-bought 2 eggs beaten with a little water, for egg wash 2 1/4 cups/560 ml all-purpose flour, plus more for dusting 1/4 teaspoon/1 ml salt 3/4 cup/180 ml cold unsalted butter, cubed 6 tablespoons/90 ml ice water (approximately) Instructions: In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled. With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C). Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour. In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes. Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates. Yield: 2 pie crusts.
Cucumber Salad with Sheep's Milk Feta and Lemon Oil 1/4 cup olive oil, plus additional for oiling the grill 2 red onions, sliced into thin rounds 1 cup lemon juice 1 cup sugar 1 cup red wine vinegar 6 English cucumbers, half peeled and half with skin on, cut into 3/4-inch rings 1/2 to 1/4 large seedless watermelon, cut into 1-inch cubes 1 cup sheep's milk feta crumbled in brine Salt and freshly ground black pepper 1 bunch fresh dill Instructions: Preheat a grill for cooking over medium heat. Oil the grill grates. Grill the onion slices until charred, about 2 minutes per side, then place in a medium bowl. Place lemon juice, sugar and vinegar into a pot and bring to a boil. Pour the over the onions. Let cool until ready to serve. Toss the cucumbers, watermelon and pickled onions together and drizzle in some of the brine from the feta and some of the onion liquid to taste. Drizzle in olive oil and season with salt and pepper. Tear the dill and toss in. Add the feta crumbles last and toss one last time.
Risi e Bisi -- Italian style rice and peas 1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, chopped 1 rounded cup Arborio rice Salt and pepper 1 cup frozen peas 1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls Instructions: Place chicken stock in a small pot and warm over low heat. Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
Cinnamon Sugar Churros 2 cups canola oil 2 cups All-Purpose Baking Mix, recipe follows 1/4 cup sugar, plus 2 tablespoons 1/2 cup milk 1 large egg 3 tablespoons butter, melted and cooled 1 tablespoon ground cinnamon 1/2 cup chocolate syrup, for serving 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F. In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip. Mix together the 2 tablespoons sugar and the cinnamon and set aside. Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
Whitefish with Lemon Vinaigrette 8 tablespoons extra-virgin olive oil 3 shallots, thinly sliced 1 large head radicchio (about 12 ounces), coarsely chopped 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup fish broth Salt and freshly ground black pepper 6 (5 to 6-ounce) whitefish fillets, such as tilapia All-purpose flour, for dredging Lemon Vinaigrette, recipe follows 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Instructions: Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately. Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
Fierce Fried Corn 4 tablespoons (1/2 stick) butter 1 jalapeno, seeded and finely chopped, optional 4 cups fresh corn kernels (scrape \milk\ and any bits of kernels from cob as well) Salt and freshly ground black pepper Instructions: In a large nonstick skillet, melt the butter over low heat. Add the jalapeno, if using. Add the corn, season with salt and pepper, and stir well. Cover and cook, stirring often, being very careful not to let the corn stick to the skillet, until the corn is heated through, 10 minutes. Serve hot.
Fried Manicotti Dippers 8 dry manicotti shells 1 cup ricotta 1/4 cup grated Parmesan 1 clove garlic, grated 1/2 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper flakes 5 large eggs Kosher salt and freshly ground black pepper 8 mozzarella cheese sticks 3/4 cup all-purpose flour 1 cup plain breadcrumbs Canola oil, for frying Warmed marinara sauce, for serving Instructions: Cook the manicotti shells according to the package directions for al dente. Strain and place on a baking sheet to let the noodles cool to room temperature, about 15 minutes. Meanwhile, mix the ricotta, Parmesan, garlic, Italian seasoning, red pepper flakes, 1 egg, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Spoon into a large resealable plastic bag and snip 1/2 inch off of one of the corners. Push 1 mozzarella stick into the center of each noodle. Pipe the ricotta mixture into the center of each noodle (you may have to pipe into both ends to fill the whole noodle). Place back on the baking sheet. Set up a breading station with three shallow dishes: Stir together the flour, 1/4 teaspoon salt and a few grinds of pepper in the first dish. Beat the remaining 4 eggs in the second dish and add the breadcrumbs to the third dish. Coat a noodle in the flour, then dip into the egg, letting any excess drip off. Finally, press into the breadcrumbs. Transfer to the baking sheet and repeat with the remaining noodles. Heat 1/2-inch of oil in a large skillet over medium-high heat and line a plate with a paper towel. Drop a few breadcrumbs into the oil; if they sizzle, the oil is hot enough. Working in batches, fry the noodles, flipping halfway through, until golden brown and the cheese is melted and starting to ooze through the sides, about 4 minutes total. Transfer to the lined plate and repeat with the remaining noodles, making sure to heat the oil back up between each batch. Serve with marinara sauce on the side for dipping.
Butternut Squash Mac and Cheese 1 pound macaroni with lines, such as tubatini or mini penne rigate Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1/2 medium onion 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish 3 tablespoons all-purpose flour 2 cups chicken stock 1 (10 ounce) box frozen cooked butter nut squash, defrosted 1 cup cream or half-and-half 2 cups (8 ounces) sharp Cheddar, grated 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/4 teaspoon ground nutmeg, eyeball it Black pepper Instructions: Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it. While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings. Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)
Cabbage and Straw Salt 2 Idaho potatoes, peeled and cut into 1/2-inch dice 1 pound fettucini or papardelle pasta 1 small head Savoy cabbage, quartered, cored and thinly shredded 1 stick butter, cut into pieces 3 to 4 cloves garlic, cracked from skin and halved 16 sage leaves, 6 left whole, 10 thinly sliced 1 teaspoon coarse black pepper 1 1/2 to 2 cups grated Romano Instructions: Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer. While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for ganish), then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet. Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.
Hot Brown Turkey Sandwiches 5 slices bacon 1 small onion, chopped 2 tablespoons all-purpose flour 1 1/4 cups milk 1 1/4 cups low-sodium chicken broth 1 1/4 cups shredded Muenster or Monterey Jack cheese Kosher salt and freshly ground pepper 4 thick slices white bread, toasted Dijon mustard, for spreading 1 tomato, sliced 3 cups shredded or sliced roast turkey or rotisserie chicken 1/4 cup chopped fresh parsley Instructions: Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet. Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper. Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes. Crumble the bacon over the sandwiches; sprinkle with the parsley.
Crispy Fish on the Bone 1 whole flounder, (about 1 1/2 to 2 pounds) filleted and carcass reserved 1 cup flour Salt Freshly ground black pepper 1/4 cup vegetable oil 1/4 cup minced shallots 1 tablespoon chopped garlic 2 ounces dried wooded ear mushrooms, soaked in warm water for 30 minutes and drained 2 cups chicken stock 1 tablespoon cornstarch 2 teaspoons finely chopped parsley leaves Instructions: Rinse and pat dry the reserved fish carcass, set aside. Preheat the fryer. Season the flour with salt and pepper. Dredge the carcass in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour. Fry the carcass until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with salt and pepper. Cut the fillets into 2 ounce pieces. Season with salt and pepper. Dredge the fillets in the reserved flour, coating completely. In a large saute pan, over medium-high heat the oil. When the oil is hot, but not smoking, lightly pan-fry the fish for 1 minute on each side. Remove from the pan and set aside. In the same saute pan, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Saute for 1 minute. Add 1 3/4 cup of the chicken stock. Dissolve the cornstarch in the remaining stock, making a slurry. Bring the stock to a boil. Stir in the slurry. Boil the liquid for 2 minutes and then reduce to a simmer. Add the fish fillets and simmer for 3 to 4 minutes. Reseason and stir in the parsley. To assemble, place the fried fish carcass on a large platter. Lay the fillets over the crispy bone. Spoon the sauce over the fillets. Serve immediately.
Peas and Bacon 4 ounces bacon, diced (1 cup) 1 clove garlic, thinly sliced 1 shallot, thinly sliced 1 cup shelled fresh peas Grated zest and juice of 1 orange 1/4 cup sliced fresh flat-leaf parsley leaves 1 tablespoon unsalted butter Kosher salt Instructions: Cook the bacon in a large saute pan over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Add the garlic and shallots and sweat for 1 minute. Add the peas and increase the heat to medium. Pour in the orange juice and cook until the peas are tender, about 2 minutes. Remove from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much because the bacon adds a natural saltiness to the dish.
Sesame-Crusted Ahi with Ponzu Vinaigrette 2 tablespoons white sesame seeds 2 tablespoons black sesame seeds 1 pound sashimi-grade ahi tuna (steaks or loin) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 teaspoon grated fresh ginger (from about a 1/2-inch piece) 1/2 cup ponzu 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1/2 teaspoon toasted sesame oil 1/2 Fresno chile, thinly sliced Canola oil, for cooking 2 shallots, thinly sliced Kosher salt Olive oil, for searing 1 scallion, finely sliced on the bias Instructions: Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick. For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside. In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F. Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt. Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick. Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.
Banana Chocolate Chip Souffle 2 ounces butter 1/3 cup brown sugar 1/4 cup sugar 8 ounces, bananas, very ripe, chopped into 1/2-inch pieces 2 tablespoons dark rum 2 tablespoons lemon juice 2 tablespoons butter, softened 1/3 cup sugar, for dusting 12 egg whites 4 ounces sugar 2 ounces bittersweet chocolate, chopped into 1/4 inch chips Instructions: To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature. Preheat the oven to 375 degrees F. Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar. To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.
Classic Italian Sub with Roasted Eggplant 1/2 eggplant, thinly sliced into 1/4-inch slices Homemade Italian Dressing, recipe follows 4 crusty hoagie rolls, cut in half lengthwise 8 ounces fresh mozzarella, cut into thin slices 1 pound genoa salami, thinly sliced 8 ounces hot capicola, thinly sliced 8 ounces prosciutto, thinly sliced 1 pound mortadella, thinly sliced 1/4 head iceberg lettuce, shredded 1 medium yellow tomato, cut into 1/4-inch slices 1/2 teaspoon Dijon mustard 1 tablespoon sugar 1/4 cup red wine vinegar 1/2 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 clove garlic, minced 1/4 shallot, chopped 1/2 cup olive oil Instructions: Preheat the oven to 400 degrees F. Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes. Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima. Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.
Spiderweb Sugar Cookies 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chocolate chips 1 batch Royal Icing (see below) Food coloring 1 egg white 1 teaspoon lemon juice 1 1/2 cups confectioners' sugar Instructions: Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour. Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown. To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing. To make the spiderwebs, spread white royal icing smoothly over the surface. Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward. Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design. With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.
Rosemary-Lemon Starter 2 tablespoons sugar 2 sprigs fresh rosemary, leaves removed 1/2 cup fresh lemon juice 8 ounces vanilla-flavored vodka 4 large handfuls of small or crushed ice cubes Instructions: In a tall glass or drink shaker, add the sugar and rosemary. With a muddling stick, crush the sugar with the rosemary until it bruises and becomes more fragrant, a good honest 30 to 45 seconds. Work it! Then pour in the lemon juice and muddle a bit more. Add the vodka and half of the ice, then cover the glass and vigorously shake for about 10 seconds. Pour evenly over the remaining ice in 2 lowball glasses. Drink!
Foie Gras with Caramelized Fruits 6 ounces foie gras 2 tablespoons butter 4 tablespoons raw brown sugar 1/2 cup trockenbeerenauslese sweet wine, plus 1/2 cup 1 apple, peeled, cored, cut into 12 sections 3 apricots, cut in half, stones removed 1/2 cup grapes 1 cup red wine 1 cup mulberries Salt Freshly ground pepper Flour, for dredging Instructions: Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm. In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately.
Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde 6 tomatillos, husks removed, halved or quartered 4 whole garlic cloves 3 jalapenos, stems removed, halved lengthwise 1 small red onion, coarsely chopped Canola oil Kosher salt and freshly ground black pepper 1/4 cup fresh lime juice 2 tablespoons honey 1 store-bought rotisserie chicken, skin removed and cut into pieces, meat shredded in large pieces 5 large eggs Few dashes hot sauce, optional Four 10-inch flour tortillas 1/2 cup chopped fresh cilantro, plus whole leaves for serving 3/4 cup grated sharp Cheddar 3/4 cup grated Monterey Jack 1/4 cup creme fraiche Instructions: Preheat the oven to 375 degrees F. On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees. Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside. Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm. Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper. Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using. Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas. Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling. To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot.
Stuffed Clams 4 bacon slices 1/4 onion, chopped 1/4 cup parsley, chopped 1/2 cup fresh bread crumbs 12 clams, shucked and juice reserved Salt Pepper 1 lemon Tabasco sauce 1/2 stick butter Instructions: Cook bacon in microwave oven or on stove top. Let cool and crumble into medium bowl. Add onion, parsley and bread crumbs. Chop up clams and add to breadcrumb mixture. Moisten with reserved clam liquor. Season with salt, pepper, squirt of lemon and a dash of Tabasco sauce. Fill clam shells with mixture and place in a baking dish. Top clams with dots of butter and more bread crumbs. Broil until browned. Serve.
The Ultimate Coleslaw 1 cup mayonnaise 1 tablespoon Dijon mustard Drizzle extra-virgin olive oil 1/2 lemon, juiced Salt and freshly ground black pepper 1 tablespoon red wine vinegar 1 tablespoon sugar or pinch 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots) Instructions: In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
Caramel Apple Pear Pie 1/2 cup sugar 1/4 cup cornstarch or tapioca starch 1/4 teaspoon salt 1 cup buttermilk 1/4 cup store-bought dulce de leche, plus more for garnish 4 large eggs 1 large or 2 small d'Anjou pears 1 baked 9-inch deep-dish pie crust, recipe follows, or store bought 1/2 cup dried apple slices Ground cinnamon, for garnish 1 1/2 cups all-purpose flour, plus more for rolling 1/2 teaspoon sugar 8 tablespoons (1 stick) cold unsalted butter, cubed 6 tablespoons ice water Nonstick cooking spray, for spraying pie plate 1 egg beaten with 1 tablespoon water Instructions: Preheat the oven to 350 degrees F. Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl. In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined. Add the egg mixture to the cornstarch mixture and whisk to combine. Halve and core the pear. Cut lengthwise into 1/4-inch slices. Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit. To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet. Lay the dried apple slices in a single layer on the bottom of the crust. Fan the pear slices out in a circle over the apple slices. Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears. Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour. Let cool to room temperature. Before serving, dust the top of the pie with ground cinnamon. Heat some dulce de leche in a microwave for 30 seconds and stir to loosen. Drizzle over the top of the pie and serve. In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces). With the motor running, stream in the water until the dough starts to come together. Dump out the mixture, gather into a ball, press to a disk and wrap well in plastic wrap. Refrigerate for at least 1 hour, and up to overnight. Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes. Preheat the oven to 425 degrees F. Line the crust with a sheet of parchment paper and fill with pie weights or uncooked beans. Bake for 15 minutes. Remove the foil and weights, brush with the beaten egg and continue to bake until the crust is golden brown, about 10 minutes. Let cool completely.