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Viennese Vanilla Cookies 1 cup unsalted butter, softened 1/2 cup sugar 2 cups sifted flour 1 1/4 cups shaved Almonds (not the slivered almonds, but the flat cuts w/ bits of brown on them) 1 teaspoon vanilla 1/2 teaspoon salt Confectioner's Sugar for decoration Instructions: Cream butter and add sugar. Add 1/2 cup of flour mixing after each addition. Add remaining ingredients. Shape into a disk and then chill for 30 minutes. You can also put the dough in the freezer at this point. Begin to roll the dough the dough so that it is about 1/4-inch thick or a little more. Cut with cookie cutters. Place dough on parchment paper or a greased cookie sheet. I prefer using parchment paper. It's just easier. Preheat oven to 350 degree F. Bake for 12 to 13 minutes or until the edges are a bit brown. You may need to lower your oven to 325 degrees F. You can also freeze or chill the dough in a log shape rather than a disk. If you do this, simply cut small rounds about 1/4 inch thick and place these rounds on the lined cookie sheet. These bake for 15 minutes. (This works well, if you want to transport dough to a friend's house and have kids form the cookies.) Once the cookies come out of the oven, either cool them on the cookie sheet or move the parchment paper to a cookie rack. As the cookies cool, but before they're fully cooled, sprinkle with confectioner's sugar. Arrange on a plate and don't blink because they'll disappear before you open your eyes. Eat. That's the classic Brown family cookie. Without it Christmas simply isn't Christmas. Sometimes I bring a batch from my Chicago home and that simply doesn't work. My sister and mother are upset that the house doesn't smell like Christmas...no cookie smell in the air. I'm often required to make many batches...and the cookies are eaten at all times and for all meals. These were the cookies we left for Santa...He regularly gobbled them up, leaving only a few crumbs on the plate and a note that said, \These are excellent cookies, the best I've had.\ In retrospect, the writing looked an awful lot like my father's... If they're good enough for Santa, I think they're good enough for anyone.
Peach Cobbler Ice Cream Cake 1 1/2 cups granulated sugar Juice of 1 lemon 4 peaches, peeled and cut into 3/4-inch pieces 1 sleeve graham crackers (9 whole crackers) 1/2 cup chopped pecans 4 tablespoons unsalted butter, melted 4 pints vanilla ice cream Cooking spray 2 10-to-12-ounce pound cakes 1 1/2 cups cold heavy cream 3 tablespoons confectioners' sugar 2 teaspoons vanilla extract Instructions: Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour. Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside. Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the softened ice cream in the prepared pan, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes. Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree. Sprinkle with 1 cup of the pecan mixture and press it into the ice cream. Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight. Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peaches and remaining pecan mixture. Freeze until firm, about 1 hour.
Mango Habanero Kielbasa Bites 2 tbsp olive oil 12-ounces Kielbasa, sliced on the bias Juice of 1 lime 1 cup LA VICTORIA® Mango Habanero Salsa 2 tsp honey 3 tbsp freshly chopped cilantro Salt and freshly ground pepper French bread slices, for serving Instructions: Heat olive oil in large saute pan over medium heat. Add sliced kielbasa and cook, turning often, until sausage pieces are golden brown and cooked through. Remove browned kielbasa and set aside. Drain off fat from pan and return pan to stove over medium heat. Add lime juice to pan to deglaze, scraping up any browned bits from bottom of pan. Add LA VICTORIA® Mango Habanero Salsa, honey and cilantro and stir to combine. Season with salt and pepper. Add sliced sausage back to pan. Cook 2 minutes to meld the flavors. Serve sausage bites with French bread slices.
Crostata with Apples, Walnuts and Gorgonzola 1 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon granulated sugar 3 tablespoons unsalted butter, cut into small pieces 1/2 cup mascarpone cheese 1 1/2 tablespoons lemon juice 3 tablespoons ice water 3 tablespoons unsalted butter, melted 4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices 1/4 cup granulated sugar 3/4 teaspoon ground cinnamon 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1/2 cup chopped walnuts 1/3 cup crumbled Gorgonzola 1 large egg, lightly beaten Instructions: For the crust: In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disc, cover, and refrigerate for 30 minutes. For the filling: Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the apple slices, sugar, and cinnamon. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes. Set aside to cool for 10 minutes. Stir in the lemon juice, lemon zest, walnuts, and Gorgonzola. Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface. Place the chilled dough on the parchment paper. Roll the dough out into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer to the baking sheet. Spoon the apple filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Using a pastry brush, brush the crust with the beaten egg. Bake until the crust is golden, about 25 minutes. Cool for 10 minutes before slicing and serving.
Honey Ham with Mandarin Oranges 1 (4-pound) fully cooked, boneless ham 1/2 cup honey 2 tablespoons Dijon mustard 1/4 teaspoon ground cloves 1 (11-ounce) can Mandarin oranges in light syrup Instructions: Preheat oven to 325 degrees F. If ham has skin, peel it away using a sharp knife and discard, leaving a thin (1/8-inch) layer of fat on the surface. Score remaining fat with a sharp knife by cutting diagonal lines, about 1/8-inch deep, from 1 side to the other, criss-crossing cuts to form diamond shapes on the surface. Transfer ham to a foil-lined roasting pan and set aside. Whisk together honey, mustard and cloves. Brush mixture all over ham. Pour the Mandarin oranges with liquid from can over the ham. Bake 1 hour (14 minutes per pound), basting every 15 minutes with pan juices. Let stand 10 to 15 minutes before slicing into thin slices.
Crispy Salt and Pepper Abalone with Ginger-Soy and Sweet Chili Dipping Sauces 6 tablespoons Thai sweet chili sauce 2 tablespoons fish sauce 2 limes, juiced (about 1/4 cup) 2 tablespoons toasted sesame oil 2 tablespoons light soy sauce 2 tablespoons rice vinegar 1/2-inch piece fresh ginger, peeled and cut into matchsticks 1 pound abalone steaks 1/4 cup cornstarch Sea salt and freshly ground white pepper Peanut oil, for frying One 6-ounce bag mixed baby greens, for serving 2 lemons, cut into wedges, for garnish 2 scallions, finely sliced, for garnish Instructions: For the sweet chili dipping sauce: In a small bowl, combine the sweet chili sauce, fish sauce and lime juice. Mix well and set aside. For the ginger-soy sauce: In another small bowl, combine the sesame oil, soy sauce, vinegar and ginger. Mix well and set aside. For the abalone: With a meat mallet, pound the abalone steaks to 1/8-inch thick, and then cut into 1/2-inch strips. On a plate, combine the cornstarch with a pinch of sea salt and a few grinds of white pepper. Heat 1/2-inch peanut oil in a wok over medium-high heat. When the oil is hot, dredge the abalone strips, in batches if necessary, in the seasoned cornstarch and flash fry in the wok for 20 to 30 seconds. Remove with a slotted spoon and drain on paper towels. In a small bowl, combine 1/2 teaspoon sea salt with 1/2 teaspoon ground white pepper. Season the fried abalone with the salt and pepper mixture. Serve the abalone on a bed of mixed greens garnished with the lemon wedges, scallions and small bowls of both dipping sauces on the side.
Blender Pico de Gallo 4 medium tomatoes, cored, seeded and chopped 1/2 cup packed fresh cilantro (leaves and thin stems only) 1 jalapeno, seeded and chopped 1/2 small white onion, chopped Juice of 1 lime (about 2 tablespoons) Kosher salt Instructions: Combine the tomatoes, cilantro, jalapeno, onion, lime juice and 1 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.
Grandma's Potato Salad 3 pounds red potatoes Salt 1 cup mayonnaise 3 tablespoons chopped fresh parsley 2 tablespoons yellow mustard 2 stalks celery, chopped 2 chives, chopped 1 white onion, finely chopped Freshly ground black pepper 6 hardboiled eggs, chopped Instructions: Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are tender when forked, 10 to 15 minutes. Chop the potatoes into 1/2-inch pieces. In a large bowl, add the potatoes, mayonnaise, parsley, mustard, celery, chives, onions and salt and pepper. Toss to coat the potatoes with the dressing and then add the eggs. Gently stir the potato salad, taking care not to mash the eggs. Serve immediately.
Nebraska Handheld Meat Pies 1/2 cup warm water (110 to 115 degrees F) 1 packet active dry yeast 1/4 cup sugar 3/4 cup milk 6 tablespoons unsalted butter 4 1/4 cups all-purpose flour 1 1/2 teaspoons kosher salt 3 tablespoons vegetable oil 1 pound ground beef 2 1/2 teaspoons kosher salt, plus more if needed 3 cups chopped green cabbage (about 1/2 large head) 2 cups chopped onion (about 1 large onion) 1 teaspoon ground white pepper 2 tablespoons unsalted butter, melted, for brushing Ketchup, for serving Instructions: For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes. Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F. Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours. For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes. While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup.
Ayran Yogurt Shake 1 pint yogurt 1 1/2 cups cold water 1/2 cup heavy cream Salt to taste Crushed ice Fresh mint leaves, for garnish Instructions: Place the yogurt, water, cream and salt in a blender and blend for about 1 minute, or until frothy. Refrigerate for later use, or pour into tall, chilled glasses over crushed ice, and garnish with mint leaves.
Taffy-No-Apple 1 1/4 cups sugar 1/3 cup water 1 1/2 tablespoons unsalted butter 1/4 cup heavy cream, warmed 1/2 cup chopped peanuts or chocolate 12 pointed wooden skewers, about 6-inches long Instructions: Make the caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to stir in the butter. Slowly stir in the cream (it will bubble up and may splatter). Let cool slightly to thicken. Pour the caramel onto a well-buttered sheet pan and let cool to set up, approximately 2 hours. Cut walnut size squares of it and roll it in your hands into a ball then shove a sucker stick in the center and roll it in chopped peanuts. Place them on a plate covered with peanuts and chill 30 minutes to make them set up more.
Jicama Slaw 1 medium jicama 2 cups angel hair cole slaw 1 (11-ounce) can Mandarin orange segments, drained, 1/4 cup juice reserved 1/4 cup mayonnaise 3 tablespoons apple cider vinegar 1/4 teaspoon fajita seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 bunch fresh cilantro, leaves chopped Instructions: Use a grater to shred 2 cups of jicama into a large bowl. Add cole slaw and Mandarin orange segments; set aside. In a small bowl, whisk together reserved Mandarin juice, mayonnaise, vinegar, fajita seasoning, salt, and pepper. Pour dressing over jicama mixture. Toss to mix thoroughly. Top with cilantro. Serve immediately.
Banana Pudding 1 pint heavy cream 1/3 cup confectioners' sugar 3 boxes instant vanilla pudding, prepared and chilled, according to package directions 3 bananas, sliced 1 box vanilla wafers Special equipment: 12 (4-ounce) wine glasses Instructions: For whipped cream: In a very clean large bowl beat the cream with a hand beater, until it begins to thicken. Slowly add in the confectioners' sugar and continue to beat just until the cream holds peaks when the beaters are lifted out of bowl. To assemble the individual banana puddings; put a single layer of each the vanilla wafers and the banana slices into each wine glass. Top with a layer of the vanilla pudding. Repeat layering a second time. Finish with a generous dollop of whipped cream or put the whipped cream into a pastry bag fitted with a large star tip. Pipe onto the top of each dessert. If using a large serving bowl assemble the ingredients using the same method.
Garam Masala 1/4 cup cumin seeds 1/4 cup coriander seeds 1 1/2 tablespoons cardamon seeds 2 whole cinnamon sticks, 3 inches long 1 1/2 teaspoons whole cloves 3 tablespoons black peppercorns 4 bay leaves, broken up 1/2 teaspoon mace (optional) Instructions: Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;
Stuffed Creamery Potatoes with Cheddar Cheese 2 cups grated cheddar cheese 1/2 cup heavy mayonnaise 2 tablespoons chopped garlic Salt and white pepper to taste Instructions: Cut potatoes in half and using a melon ball scoop, scoop out a round hole approximately 3/4-inch. Carefully cook the potatoes in gently boiling water. When cooked (approximately 12 minutes), cool in cold water. Drain and set aside. Mix cheddar cheese, mayonnaise, and garlic together. Season accordingly. Fill the potatoes with cheddar cheese mixture. Bake in 375 degree oven until cheese melts, approximately 10 to 12 minutes.
Crunchy Peanut Pepper Cookies 1 1/4 cups (5 5/8 ounces) all-purpose flour 1 1/4 teaspoons kosher salt 3/4 teaspoon cayenne pepper 1/2 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, at room temperature 1/3 cup granulated sugar, plus more for pressing 1/2 cup packed light brown sugar 1/2 cup natural, unsweetened peanut butter, stirred well 1 large egg, at room temperature 1 teaspoon pure vanilla extract 3/4 cup (3 3/4 ounces) roasted, salted peanuts, coarsely chopped Instructions: Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F. In a medium bowl, whisk the flour, salt, cayenne, and baking soda. In a large bowl, stir the butter, granulated sugar, and brown sugar until creamy. Stir in the peanut butter, egg, and vanilla. Add the flour mixture to the peanut butter mixture and stir to combine. Stir in the peanuts. Scoop the dough into 2-tablespoon balls and place on the prepared sheets at least 2 inches apart. Using a fork dipped in sugar, gently press a crisscross pattern in the top of each cookie, flattening it out to a 2-inch circle. Bake until the cookies are light brown around the edges and on the bottom, 12 to 14 minutes, rotating the sheets halfway through. Let the cookies cool for 5 minutes on the sheets on racks, then move them to the racks to cool completely. Store in an airtight container at room temperature for up to 2 days or in the freezer for 1 month.
Mummy Cream Horns Nonstick cooking spray, for spraying the cones 1 sheet frozen puff pastry, thawed 1 large egg, lightly beaten 1 cup heavy cream 1/4 cup confectioners' sugar 1 1/4 cups confectioners' sugar, plus more for dusting 4 tablespoons (1/2 stick) unsalted butter, melted 3 tablespoons milk Pinch fine salt 16 candy eyes Instructions: For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove. For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use. For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag. To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy.
Grilled Vegetable and Goat Cheese Roulade 1 Eggplant, thinly sliced 1 Yellow squash, thinly sliced 1 Green zucchini, thinly sliced 1 Red pepper 1 Green Pepper 5 Ounces goat cheese 1 Ounce sour cream Instructions: Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.;
Pizelle 2 cups all-purpose flour 1 cup sugar 2 teaspoons ground anise seed 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup oil 3 large eggs, slightly beaten Instructions: In a large mixing bowl, blend the flour, sugar, anise seed, baking powder, baking soda and salt. In another bowl mix the oil and eggs. Stir the egg mixture into the dry ingredients and mix until dough is smooth. Cover and chill 30 minutes. Shape into 1-inch balls. Keep chilled. Place the pizelle iron over medium heat. Heat on both sides until a drop of water bounces and sizzles on an inside surface of the iron. Turn the iron over occasionally during cooking to keep both surfaces hot. Coat the heated iron on both sides of the interior surface with nonstick cooking spray. Place a ball of dough onto the center of the heated iron and flatten it slightly by pressing it against the iron with your finger. Close the iron and cook over medium heat 30 to 45 seconds, then turn over and cook on the other side or until the pizelle is pale golden. Remove the pizelle from the iron and cool on a wire rack.
Eggplant Parmesan 1 medium eggplant sliced 1 egg beaten with 2 tablespoons milk Dried Italian bread crumbs Olive oil 6 ounces tomato paste 6 ounces white or red wine Pinch dried oregano Salt and pepper, to taste 1 clove of garlic, crushed 1/2 pound mozzarella, sliced 1 cup freshly grated Parmesan cheese Instructions: Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside. In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Fresh Garden Pickles 20 asparagus spears, cut in half 20 baby carrots 2 medium bell peppers, cut into thin slices 2 medium red onions cut into slices 2 medium cucumbers cut into spears 1 1/2 Tbs. kosher salt 4 Tbs. olive oil 2 Tbs. finely chopped garlic 1 Tbs. fresh oregano 1 Tbs. fresh thyme 1 tsp. crushed black pepper 1 1/2 cup white wine vinegar 1/2 cup balsamic vinegar 4 Tbs. sugar 1 Tbs. fennel seeds 3 bay leaves, crumbled Instructions: In a large mixing bowl, toss cucumbers with salt to coat, then cover with ice cubes and refrigerate. After 1 to 2 hours, drain, rinse thoroughly and strain to remove excess water. Set aside. In a saute pan, heat the olive oil over medium heat. Add the asparagus, carrots, peppers, onions and garlic and saute for 3 minutes or until the vegetables are just beginning to soften. Transfer to a large bowl. Add the cucumbers, oregano, thyme and peppercorns and gently toss to combine. Return the saute pan to medium heat and add the vinegars, sugar, fennel seeds and bay leaves. Simmer until the sugar has dissolved, stirring constantly, about 3 minutes. Pour the syrup over the vegetable mixture and toss to coat. Cool to room temperature, then cover and refrigerate. These are best eaten a few days after they have been made, but can be eaten after chilling for a few hours.
Chicharrones Fish Tacos with Chipotle Tartar Sauce 3/4 cup mayonnaise 2 garlic cloves, finely chopped 1 scallion, white and light green parts only, sliced 1 to 2 chipotles in adobo, seeds removed and finely chopped 1/2 lime, juiced Salt 2 pounds skinless Pacific cod (or other firm, flaky white fish), cut into 1-inch chunks 4 garlic cloves 1 teaspoon coarse salt, plus additional for seasoning 2 tablespoons Worcestershire sauce Freshly ground black pepper 1 cup all-purpose flour Vegetable oil, for frying Salt 8 (8-inch) flour tortillas 1 cucumber, peeled, halved lengthwise, seeded, halved crosswise and sliced into 1/2-inch thick strips, for serving 2 cups arugula, stems removed, for serving 1 cup fresh cilantro leaves, for serving 1 ripe Hass avocado, halved, pitted, peeled, and sliced, for serving 2 oranges, zested, for serving Lime wedges, for serving Instructions: To prepare the tartar sauce: Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well. Add salt, to taste. Cover with plastic wrap and refrigerate until ready to use. Keep covered in the refrigerator up to 1 week.; To prepare the tacos: Put the fish in a large bowl. Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Add the garlic paste to the bowl of fish. Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours. Place the flour in a shallow dish and toss the fish pieces in it a few at a time, until they're all evenly coated. Shake off the excess flour. Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes. Transfer to a paper towel-lined plate to drain. Season with salt and pepper while they are still hot. Allow the frying oil to return to temperature and continue to fry the fish in batches until finished. Wrap the tortillas in a damp kitchen towel and place in the microwave. Microwave on full power for 30 seconds until they are soft and pliable. Keep warm. To serve: Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest. Serve with more tartar sauce on the side and lime wedges.
\Molten\ Flourless Chocolate Cupcakes Vegetable spray, for greasing liners 8 ounces bittersweet chocolate, preferably Scharffen Berger 1 stick unsalted butter 1 cup heavy cream 4 large eggs, room temperature 1 1/3 cups sugar 1/2 cup mayonnaise 1/2 cup cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon gray salt Instructions: Preheat the oven to 300 degrees F. Line the cupcake pan with paper liners and spray the liners with vegetable spray. Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside. Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate. In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.
Blue Cheese-Stuffed Olives Martini 2 large green olives, pitted 1 teaspoon good-quality blue cheese, such as Roquefort 1 teaspoon dry vermouth 3 ounces vodka (just over 1/3 cup) Instructions: Stuff the olives with the blue cheese. Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes. When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives.
Potato Cakes with Smoked Salmon 1/4 pound speck, or bacon, cubed 4 large russet potatoes 1 tablespoon chopped fresh thyme Freshly ground black pepper 1 tablespoon all-purpose flour Vegetable oil, for frying 2 tablespoons butter Salt 12 slices smoked salmon Salad, recipe follows 4 tablespoons creme fraiche 1 teaspoon honey mustard 1/2 lemon, juiced 1 teaspoon grated horseradish 1 tablespoon minced fresh cilantro leaves 1 tablespoon minced fresh chives 2 cups mixed salad greens, such as dandelion, radicchio, and rocket Freshly ground black pepper Lime wedges, for garnish Instructions: Heat a large non-stick skillet over high heat. Add the speck, or bacon, to the hot pan. The pan needs to be very hot so that the speck is crispy. When cooked through and crispy, remove the speck and let drain on paper towels. Grate the potatoes on a mandoline adjusted to the julienne setting. Do not grate them ahead of time, or they will turn color. Wring the potatoes out with your hands to get rid of excess moisture. In a medium bowl, combine the shredded potatoes, thyme, pepper, and speck mixing with your hands. Add flour to the mixture to bind it. Form the potato mixture into 4 patties. In the same skillet, add enough oil for frying, plus the 2 tablespoons butter. Heat over high heat until oil is very hot. Add the potato cakes, making sure there is at least 1/2-inch between them. Cook for several minutes on each side, until golden brown and crispy on all edges, and cooked through in the middle. The amount of cooking time will vary based on the thickness of the potato cakes. Remove potato cakes from oil and let drain on paper towels. Season with salt while hot. In a medium bowl, whisk together the creme fraiche, honey mustard, lemon juice, and horseradish. Add the cilantro and chives, and stir to combine. Just before serving, add the salad greens to the bowl, and toss. To plate, put 1 potato cake on each of 4 plates. Top each potato cake with 3 slices of smoked salmon. Add a pile of greens with dressing on top of the salmon. Sprinkle salads with pepper, and garnish with lime wedges on the side.
Parsley Paella with Peppered Shrimp, String Beans and Snails 3/4 pound large shrimp (about 12) Salt 1/2 teaspoon freshly ground coarse black pepper 1 tablespoon fruity olive oil 2 large chicken thighs, boned, cut in quarters 2 ounces chorizo, sliced fairly thin 2 large shallots, chopped 3 medium cloves garlic, chopped 2 ounces string beans, cut in 1/2-inch lengths 1 cup short-grained rice, such as Italian Arborio 2 1/4 cups shellfish stock or chicken stock 1/2 teaspoon saffron threads 12 large canned snails 2 pimentos, cut in strips Instructions: Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread it wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for at least 1/2 hour. In a large, heavy pan, with a tight-fitting lid, heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add to the hot oil, skin-side down. Cook for about 2 minutes, or until the skin just begins to brown. Add the chorizo slices and toss with the chicken. Cook for 1 minute. Add the shallots, the garlic, and the string beans. Mix well. Add the rice, stirring to incorporate well and to coat the rice thoroughly with oil. Add the stock and the saffron threads. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Embed the shrimp in the top part of the rice, then scatter the snails and the pimento strips around the shrimp, all in a decorative pattern. Cover and cook for 10 minutes more, or until the liquid has been absorbed and the rice is just cooked. Remove from oven, and cover with a damp tea towel for 10 minutes. Serve at the table out of the pan.
Cancato Chileno: Stuffed Grilled Snapper with Oregano 4 (1 pound) whole red snappers Salt and freshly ground black pepper 4 ounces Spanish chorizo, thinly sliced 3 tomatoes, peeled and sliced 4 ounces Gouda, sliced 4 tablespoons butter, melted 3 cloves garlic, minced 2 tablespoons fresh oregano, chopped 1/2 cup white wine 1 bunch parsley Instructions: Preheat a grill. Cut the fins off the fish with scissors. Bone the fish through the belly, keeping both sides attached. Season both inside and out with salt and pepper. Arrange chorizo, tomatoes, and cheese inside the cavity. Combine butter, garlic, and oregano and spread over both sides of the fish. Fold the fish over and secure with a toothpick. Grill over low heat, until the cheese is melted and the fish is cooked, about 4 to 5 minutes per side. Brush the fish with the wine continuously, using the parsley bunch as the brush.
Grilled Pineapple 1 ripe pineapple 1/2 cup melted unsalted butter 3/4 cup granulated sugar 1 teaspoon grated lime zest 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves Ice cream 1/2 cup dark rum or 151 proof rum, for flambeing (optional) Instructions: Preheat the grill to high. Oil the grate. Cut the rind off the pineapple, leaving the green leaves intact. Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple with leaves intact. Trim the core off each pineapple wedge. Have the melted butter in one shallow bowl; mix the sugar, lime zest, cinnamon and cloves in another bowl. Dip each wedge of pineapple first in melted butter, then in the sugar mixture, shaking off the excess. Grill the pineapple wedges until browned and sizzling, 5 to 8 minutes per side. Transfer the pineapple wedges to plates or a platter. Serve with ice cream. If using the rum, heat it in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over the pineapple. Serve at once.
Horchata 1 quart non-fat milk 2 quarts water 4 cinnamon sticks 3/4 cup sugar 1/4 cup rice flour or 1/3 cup raw white rice crushed to a powder in the blender 1 tablespoon vanilla extract Instructions: In a wide skillet pour milk. Bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduce by half, 20-30 minutes. Strain into a large saucepan and add the water and cinnamon sticks. Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve. Combine the sugar, rice flour, and vanilla extract in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the mixture into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with cinnamon sticks as stirrers.
Baked Avocado Chips 1 large ripe avocado 2 ounces Parmesan, grated (about 3/4 cup) Nonstick cooking spray, as needed 1 tablespoon everything bagel seasoning Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Mash the avocado into a paste until no visible avocado chunks or bits remain. Stir in the Parmesan until completely incorporated. Scoop the avocado mixture in tablespoonfuls onto the prepared baking sheets, spacing each mound at least 4 inches apart. Spray your fingertips or the back of a spoon with nonstick spray and pat one mound into a thin, 3-inch disc; wipe off your fingertips or spoon. Repeat spraying your fingertips, patting each mound and wiping off your fingertips for the remaining mounds. Bake for 10 minutes. Remove from the oven and sprinkle each chip with everything bagel seasoning. Rotate the baking sheets and continue to bake until the edges of the chips are deep brown and the tops start to turn golden brown, 6 to 10 more minutes. The outer chips will cook more quickly, so feel free to remove those first as they\u2019re done. Let the chips cool on the baking sheet for 30 minutes. Store them in an airtight container for up to 3 days.
Triple Pickle 2 cups white vinegar 1/2 cup sugar 1/4 cup kosher salt 2 tablespoons pickling spice 10 radishes, thinly sliced 5 jalapenos, thinly sliced 1 red onion, thinly sliced into rings Instructions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add the radishes, jalapenos and onion to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and store in the refrigerator.
Curried Pumpkin Seeds 2 cups raw pumpkin seeds 2 tablespoons coconut oil 1 tablespoon curry powder 1 1/2 teaspoons kosher salt Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Toss the pumpkin seeds in a large bowl with the coconut oil until well coated. Sprinkle with the curry powder and salt and toss to coat completely. Spread the seeds in a single layer on the prepared baking sheet. Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.
Jean-Philippe's Carrot Cake 2 egg yolks 1/4 cup sugar 1/2 cup oil 4 ounces cake flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 5 ounces shredded carrot 1/4 teaspoon ground cinnamon 1 teaspoon allspice 1/4 teaspoon nutmeg 2 egg whites 1 teaspoon sugar 1 ounce walnut pieces, roasted 4 egg whites 1/2 cup sugar 1/4 cup honey 1 ounce water 1 teaspoon orange blossom water 3 ounces cream cheese 1/4 cup milk 2 ounces sugar Instructions: Preheat oven to 380 degrees F. Grease 6 tart molds with butter (3 1/2-inch by 1-inch). In an electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder together and add slowly to the first mixture. Add in the carrot and spices. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the molds with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes. When ready, unmold on to wire screen until cold. Combine and cook together water, sugar, and honey until 248 degrees F on a candy thermometer is reached. While whipping egg whites, pour in slowly and continue whipping until cold firm peaks form, then add orange blossom water. Keep mixing at second speed until ready to use. In a blender, mix all ingredients together until smooth. Keep refrigerated. Citrus Syrup 1/2 cup water 1/4 cup sugar Zest of half a lemon Zest of half an orange Boil all ingredients together for 1 minute. Strain and cool down before using. Assembly Shredded coconut for garnish Strawberry, diced for garnish Pineapple, diced for garnish Dip Carrot Cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Pull out the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes at 370 degrees F. Place the warm cake in the center of a 10-inch dinner plate, pour some cream cheese sauce around and garnish with diced strawberry and pineapple. Enjoy!
Barbecued Beef with Lemon Grass and Noodles 2 garlic cloves 1 tablespoon granulated sugar 3 shallots 1 tablespoon fish sauce (nuoc mam) 1 tablespoon raw sesame seeds 1/4 teaspoon freshly ground black pepper 1 tablespoon Asian sesame oil 2 stalks fresh lemon grass 1 pound boneless top round 1/2 pound rice sticks 1 cup shredded cucumber 2 cups shredded lettuce 1/4 cup fresh mint leaves 1/4 cup fresh cilantro 10 roasted peanuts, coarsely chopped 1 fresh or dried hot red chile, shredded Cilantro sprigs, for garnish 1 clove garlic 1/2 fresh hot red chile 2 heaping teaspoons granulated sugar 1/4 fresh lime 2 tablespoons fish sauce (nuoc mam) 2 1/2 tablespoons water Instructions: For the marinade, pound the garlic, sugar, and shallots in a mortar into a paste. Add the fish sauce, sesame seeds, black pepper, sesame oil, and lemon grass. (The lower third of the stalk of lemon grass should be sliced thinly, then minced, before adding to the mortar. It's best to mince in a food processor). Slice beef into thin crosswise slices, 1/8-inch thick, place in a bowl and cover with marinade for about 1 hour. Preheat a ridged grill or broiler and place the meat on the hot grill. Cook for 1 minute on each side. Cool to room temperature. Cook the rice sticks in boiling water for about 4 minutes. Drain, rinse, and set aside. To serve, set out 4 to 6 bowls and arrange the food in the following manner: Place some shredded cucumber and lettuce in the bottom of each bowl, then sprinkle on some of the mint and coriander. Distribute the noodles among the bowls. Arrange the meat over the noodles. Sprinkle with more mint and cilantro, plus the chopped peanuts. Add a few pieces of shredded hot pepper on top and decorate with a sprig of cilantro. Serve with a bowl of nuoc cham to sprinkle on top. For Nuoc Cham, peel garlic. Split the chile and remove seeds and membrane. Cut into pieces and put into mortar with garlic and sugar. Pound to a paste. Squeeze the lime juice into the paste and with a small knife remove the pulp from the lime section and add it as well. Mash this mixture and add the fish sauce and water.
Eggs with Caviar 6 hard boiled eggs split longways 2 tablespoons sour cream 2 tablespoons chopped chives 1 tablespoon capers 2 tablespoons beluga caviar 2 bunches watercress Instructions: Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.
Smoked Wing Nachos 4 tablespoons paprika 3 tablespoons salt 2 1/2 tablespoons granulated garlic 2 tablespoons sugar 1 1/2 tablespoons black pepper 1 tablespoon California chile powder 1 tablespoon dry mustard 1 tablespoon onion powder 1 tablespoon ground thyme 1/2 tablespoon white pepper 10 whole chicken wings, separated into drumettes and flats (20 pieces) Salad oil, as needed Favorite BBQ sauce, for drizzling 2 cups shredded Cheddar 1/2 cup diced cooked bacon 1 medium tomato, diced 3 stalks green onion, sliced Ranch dressing, for drizzling 1/2 cup sour cream Instructions: For the dry rub: Stir together the paprika, salt, granulated garlic, sugar, black pepper, chile powder, dry mustard, onion powder, thyme and white pepper in a bowl. For the wings: Preheat a smoker or grill for cooking at indirect heat at 275 degrees F. Coat chicken wings with salad oil and place in smoker or grill until internal temperature of chicken wings registers 165 degrees F, about 45 minutes. Preheat salad oil in a deep-fryer to 350 degrees F and fry chicken wings until the skin is crispy, 1 minute. Remove and place in a bowl. Season with dry rub until all sides are lightly coated. Add BBQ sauce to coat evenly. Preheat oven to 350 degrees F. Place chicken wings in a 12-inch round pie dish in a single layer. Top with cheese and bacon and melt cheese in oven, about 2 minutes. Top with diced tomato, green onions, a drizzle of ranch dressing and a scoop of sour cream.
Star Anise-Leek Noodle Soup with Beef Carpaccio 1 tablespoon minced ginger 2 minced serrano chiles 3 julienne leeks, white part only 1 large carrot, julienne 1 tablespoon dark soy 8 cups chicken stock 3 star anise 2 cups soaked mung bean noodles 1(8 ounce) piece beef tenderloin, frozen 1 teaspoon hoisin lime oil Salt and black pepper to taste 2 cups bean sprouts 1 cup whole Thai basil leaves Juice of 2 limes 1/2 tablespoon fish sauce 1 cup hoisin 2 tablespoons canola oil for cooking 1/4 cup lime juice 1/4 cup canola oil for blending Instructions: In a 2 quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes. Add leeks and carrots and season with salt and pepper. Add soy, chicken stock and star anise. Bring stock to a simmer. Reduce stock 20 percent and check for seasoning. When ready, pull out star anise. Heat the noodles in the broth and ladle into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of frozen beef. The thinner the better. Lay the beef on top of the soup. Drizzle with hoisin lime oil and garnish with bean sprout salad. Mix all together and check for seasoning. In a small pan coated with canola oil saute the hoisin sauce. Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified.
Roasted Fennel with Apple Cider Reduction 1 cup apple cider 1 large head fennel, preferably with fronds 2 tablespoons extra-virgin olive oil 1 teaspoon fresh rosemary, minced 1 teaspoon fresh thyme leaves Kosher salt and freshly cracked black pepper Instructions: Add the apple cider to a small saucepot and place over medium-high heat. Bring to a boil and continue to cook until reduced to 1/3 cup, about 15 minutes. Set aside. Preheat the oven to 475 degrees F. Cut the tops of the fennel bulb and coarsely chop 2 tablespoons of the delicate frond leaves from the tops. Leaving the root end intact, cut the fennel bulb into 8 slices, lengthwise. Add the fennel to a large bowl and drizzle with the oil and 2 tablespoons of the reduced apple cider, tossing to coat. Add the rosemary, thyme and a generous pinch of salt and pepper and toss to combine. Arrange the fennel in a single layer on a baking sheet with space between each wedge. Roast until the fennel begins to brown, about 15 minutes, then flip the wedges and continue to roast until tender and browned on both sides, about 10 minutes more. Add the fennel to a serving dish and drizzle with the rest of the apple cider reduction and a sprinkle of fennel fronds. Serve warm.
German Style Oven Fries 4 medium to large Idaho potatoes 1/4 cup cider vinegar 1 tablespoon extra-virgin olive oil 4 slices smoky bacon, chopped 1 tablespoon granulated sugar Kosher salt and freshly ground black pepper 1/4 cup finely chopped fresh flat-leaf parsley Instructions: Preheat oven to 500 degrees F. Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar. In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to paper towels and reserve. Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking sheet and roast, in the preheated oven, until golden and crisp, about 20 minutes. Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.
Pan-Seared Sea Bass in Tomato Fennel Broth 1/4 small fennel bulb, shaved thin 1 small onion , diced 1 carrot, peeled and diced 4 tablespoons extra-virgin olive oil 1/4 cup white wine 2 cups fish stock or clam juice 1/4 cup fresh orange juice 2 cups sun-dried tomatoes 1 tablespoon minced garlic Salt and freshly ground black pepper 3 tablespoons unsalted butter, room temperature 2 (6-ounce) sea bass fillets, with skin on 1 teaspoon ground fennel Salt and freshly ground black pepper Grapeseed oil Instructions: For the sauce: In a saucepan over medium-high heat, sweat the fennel, onions, and carrots in the olive oil. Cook until the vegetables are softened, 10 to 15 minutes. Next, deglaze with the white wine. Once the wine has reduced, add the stock and orange juice. Reduce the heat and allow the liquid to cook until it has reduced by half. Once reduced, add the tomatoes and garlic and allow the sauce to further simmer for 15 minutes. Taste and season. Remove saucepan from the heat, pour through a strainer, and return to the pan. Finish with the butter. Keep warm. For the fish: Season the skin side of the fish fillets with the ground fennel, salt, and pepper, and then season the flesh side with salt and pepper. In the oil in a nonstick saute pan over high heat until it reaches the smoking point. Reduce the heat and add the seasoned fish, skin side down, and cook for 2 to 3 minutes. Flip, reduce the heat, and continue to cook for 5 to 6 minutes, carefully spooning the hot oil over the fish to keep the skin crisp. Once the fillet is cooked, remove from the pan and serve with the sauce.
Fruit Pizza Recipe 3/4 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1 teaspoon freshly grated lemon zest 1 teaspoon pure vanilla extract 1 large egg 1 3/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 8 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 tablespoon honey 1 teaspoon pure vanilla extract 2 cups confectioners' sugar, sifted, plus more for dusting 4 to 5 cups mixed fresh summer fruit, such as whole raspberries, blackberries and blueberries, quartered strawberries and sliced stone fruit Instructions: For the sugar cookie crust: Preheat the oven to 350 degrees F. Beat the granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, vanilla and egg and beat until incorporated. Add the flour, baking powder and salt and mix on low speed until just combined. Scrape the dough into a large (12-inch) nonstick skillet and press into an even layer to cover the entire bottom of the skillet. (If the dough becomes too soft to work with, pop the skillet in the refrigerator to chill for 10 minutes before proceeding.) Prick the dough all over with a fork, leaving a 1-inch border. Bake the crust until golden and the edges are set, 22 to 24 minutes. Let cool in the skillet on a wire rack, then loosen the edges of the crust with a butter knife and invert onto a platter or cutting board to unmold. Invert again so the crust is right-side up. (To make ahead, let cool, then wrap well in plastic wrap and keep at room temperature.) For the topping: Clean out the mixer bowl and add the cream cheese and butter. Beat on medium speed until light and smooth, about 1 minute. Add the honey and vanilla and beat to combine. Add the confectioner's sugar and beat on low speed until just combined. Increase the speed to high and beat until fluffy, 1 to 2 minutes. Refrigerate the topping, covered, until ready to use (stir again until smooth). To assemble the fruit pizza, spread the cream cheese topping on the crust in an even layer, leaving a border for the crust. Top with the fruit in a random pattern. Dust with more confectioner's sugar if using just before serving, then cut into slices.
Zucchini, String Bean and Eggplant Stew 1/4 cup olive oil 2 medium onions julienned 4 garlic cloves 1 bunch scallions sliced 1 pound green beans 3 medium diced zucchini 3 medium eggplant diced medium 2 large tomatoes diced medium 2 large tomatoes grated on box grater 1 can crushed tomatoes with juice 2 ounces extra virgin olive oil 1/2 cup parsley chopped Instructions: In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft, 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes. Add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender. Add zucchini, cook 3 minutes. Add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra virgin olive oil.
Grilled Chicken Salad with Jalapeno Tomatillo Dressing Vegetable oil, for the grill 1 jalapeno pepper 1 pound tomatillos, husked and rinsed 1 orange, halved 2 limes, halved 1 small bunch cilantro, chopped 1 tablespoon fresh oregano 1 teaspoon chili powder 2 cloves garlic Kosher salt and freshly ground pepper 1 1/2 pounds skinless, boneless chicken thighs (about 6) 3 assorted bell peppers, halved and seeded 1 poblano chile pepper, halved and seeded 2 small red onions, cut into 1-inch-thick rings 1/2 pineapple, cored and sliced ½ inch thick 6 corn tortillas 6 heads Little Gem or other baby lettuce, quartered 1/2 cup crumbled Cotija cheese Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Make the dressing: Grill the jalapeno and tomatillos, turning, until well charred and softened, about 5 minutes for the jalapeno and 20 minutes for the tomatillos. Transfer to a platter. Grill the orange and 1 lime cut-side down until well marked, about 2 minutes. Remove to the platter. Turn off the grill. Stem the jalapeno (remove the seeds for less heat); transfer to a blender. Add the tomatillos, the juice from the grilled orange and lime, the cilantro, oregano, chili powder and garlic. Season with salt and pepper; puree until smooth. Transfer half of the dressing to a large bowl; add the chicken and toss. Cover and refrigerate 4 to 6 hours. Refrigerate the remaining dressing until ready to serve. Reheat the grill to medium high; brush the grates with more vegetable oil. Brush the bell peppers, poblano and red onions with vegetable oil. Grill, turning, until charred and softened, about 15 minutes; transfer to a cutting board. Meanwhile, remove the chicken from the marinade and grill, turning once, until cooked through, 10 to 12 minutes; transfer to the board. Brush the pineapple and the remaining halved lime with vegetable oil. Grill until marked, about 3 minutes; transfer to the board. Warm the tortillas on the grill. Arrange the lettuce on a platter. Slice the bell pepper, poblano, chicken and pineapple. Arrange on top of the lettuce along with the red onions. Sprinkle with the cheese and season with salt and pepper. Serve with the grilled lime, tortillas and reserved dressing.
Throwdown's Sloppy Joes 2 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 cups ketchup 1/2 cup water 2 tablespoons ancho chili powder 1 tablespoon paprika 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 1 to 2 tablespoons chipotle puree (depending on how spicy you want it) 1/4 teaspoon chile de arbol or cayenne 2 tablespoons dark brown sugar 1 tablespoon honey 2 tablespoons molasses Pinch salt and freshly ground black pepper, plus more for seasoning 6 tablespoons unsalted butter 2 cloves garlic, finely chopped Salt and freshly ground black pepper 8 (1/2-inch) slices sourdough bread 1 tablespoon canola oil 2 pounds ground chuck (80/20) Salt and freshly ground black pepper 1 cup small dice red onion 1/2 cup small dice celery 1/2 cup small dice roasted poblano chile 1/2 cup small dice roasted red bell pepper 1/2 cup small dice roasted yellow bell pepper 4 cloves garlic, finely chopped 1 tablespoon ancho chili powder 1 1/4 cups BBQ Sauce, recipe above 1/4 cup water 1/4 ketchup 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoons honey 1 tablespoon brown sugar 1 tablespoon molasses 2 tablespoons apple cider vinegar 1/2 cup chopped fresh flat-leaf parsley or cilantro, plus more for garnish Instructions: For the BBQ Sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. For the Garlic Toast: Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted. Season with salt and pepper, to taste. Remove from the heat and let sit 5 minutes. Preheat the broiler. Put the bread on a baking sheet and broil until both sides until lightly golden brown, about 1 minute per side. Remove from the oven and brush them with the garlic butter. Transfer to a serving platter and set aside until ready to serve. For the Neat Joes: Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke. Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tablespoon of the fat from the pan. Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, bell peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the BBQ sauce, 1/4 cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses. Cover and simmer for 15 minutes. Remove the cover, return the meat to the pan and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper, to taste, and stir in the 1/2 cup of parsley or cilantro. Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with cilantro or parsley. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Grilled Panettone with Strawberry Ice Cream and Almonds 3 slices (4 ounces total) panettone, each about 4-inches square and 1-inch thick 6 tablespoons (3/4 stick) unsalted butter, melted 1 pint strawberry ice cream, softened, see Cook's Note* 3 tablespoons slivered and toasted almonds Instructions: Place a grill pan over low heat. Lay the panettone on a work surface and cut each in half diagonally to make 6 triangles. Using a pastry brush, liberally brush each side of the panettone with the melted butter. Place the panettone triangles on the grill for 30 to 45 seconds until crisp and toasted. Transfer the triangles to 6 serving plates. Place 1 scoop of ice cream on top of each triangle. Garnish with the slivered almonds and serve immediately.
Beignets 3/4 cups warm water 1 packet active dry yeast 1/4 cup granulated sugar, plus a pinch Pinch kosher salt 1 large egg 1/2 cup evaporated milk 4 cups all-purpose flour, plus more as needed 2 tablespoons vegetable shortening Butter Vegetable oil, for deep frying 1 cup powdered sugar for dusting Instructions: Begin by activating the yeast. In the bowl of a stand mixer with the dough hook (or large mixing bowl) attachment add the warm water, yeast and pinch of sugar. Stir and set aside until the yeast has dissolved, about 10 minutes. To the bowl add the 1/4 cup of sugar, salt, egg, and the evaporated milk. With the mixer on low, add half the flour and mix until just combined. Add the shortening, and then gradually add the remaining flour until the dough forms into a mass. Turn off the mixer and transfer to floured surface. Add more flour, if needed, until you have an even, medium-textured (it should be pretty firm) dough. Add the dough to a large buttered bowl and cover with plastic wrap. Let the dough rest for at least 3 to 4 hours, or overnight in the refrigerator. Once rested, gently turn the dough out onto a lightly floured surface. Sprinkle a little more flour on top so you can work with the dough. Gently shape the dough into a 1-inch thick rectangle so it can be cut into squares. Using a sharp knife or pizza cutter cut into squares, (you should yield 12 large squares, depending on how thick you rolled the dough). Preheat the oven to 250 degrees F. Heat about 3 inches of oil in a large, heavy-based pot over medium heat, (you want to make sure there is plenty of room as the beignets will puff up when cooked) to 350 degrees F. Fry the beignets in batches, about 3 minutes per batch. Turn them in the oil while they fry to brown evenly on both sides. Remove from the oil a paper towel lined sheet pan and keep warm in a low oven while you cook the remaining dough. To serve, transfer beignets to a serving platter and dust generously with powdered sugar.
\a Great Pye\ 1 pound shortcrust pastry 1 egg white, beaten until liquid 1 pound boned chicken breast, pigeon or wild duck and/or saddle of hare or rabbit 1 pound minced beef 2 tablespoons shredded suet Salt Freshly ground pepper 3 hard boiled egg yolks, crumbled Spice mixture made of 1/4 teaspoon each ground cinnamon and mace and a pinch of ground cloves 1-ounce stone cooking dates, chopped 1-ounce currants 2 ounces stoned prunes, soaked and drained 1/2 cup beef stock 1 tablespoon rice flour or corn flour Instructions: Line a 9-inch pie plate with half of the pastry. Brush the inside with some of the egg white. Skin the pieces of the breast and other meat if necessary and parboil them gently in salted water for 10 to 15 minutes. Drain and cool. In a mixing bowl, combine the minced beef, suet, salt and pepper to taste, the egg yolks and half of the spice mixture. Add the rest of the spices to the dried fruit in another bowl. Slice the parboiled meat. Preheat the oven to 425 degrees F. Add 1 to 2 tablespoons of the beef stock to the rice flour or corn flour in small saucepan and cream them together. Stir in the remaining stock and stir over gentle heat until thickened. Remove from the heat and set aside. Cover the bottom of the lined pastry pan with half of the minced mixture. Arrange the sliced meat in a layer over the top. Scatter the chopped spiced fruit over it and cover the remaining minced meat. Pour the thickened stock over the top. Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid. Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with the egg white. Bake for 15 minutes, then reduce the heat to 325 degrees F and bake for 45 to 50 minutes. Remove from the oven and cool slightly before serving. Slice into individual pieces and serve warm or at room temperature.
Shrimp Cocktail 1 lemon, halved 1 onion, quartered 2 tablespoons kosher salt 1 bay leaf 10 black peppercorns 1 pound shrimp, unpeeled 1 cup ketchup 2 tablespoons grated fresh horseradish 1 tablespoon lemon juice 1 teaspoon hot sauce 2 tablespoons chopped fresh Italian parsley leaves Instructions: For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors. Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes. For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.
Fudge Raspberry Thumbprint Cookies Crisco® Original No-Stick Cooking Spray 1/2 cup firmly packed light brown sugar 1 Crisco® Butter Flavor All-Vegetable Shortening Sticks, cut into slices 1 cup Crisco® Butter Shortening 3 large eggs, separated 2 tablespoons water 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups Pillsbury BEST® All Purpose Flour 2 cups finely chopped pecans 1/2 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping 1/2 cup Smucker's® Seedless Red Raspberry Jam Instructions: HEAT oven to 350 degrees F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1/2 teaspoon hot fudge topping into the indentation of each cookie. Then place about 1/2 teaspoon jam on top of the hot fudge. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooking rack to cool completely.
Whole Roasted Turkey with Citrus Rosemary Salt 1 tablespoon fresh rosemary leaves, chopped 2 tablespoons lemon zest 1/2 cup coarse salt 2 (8 to 10-pound) whole turkeys 2 small whole onions, peeled 2 carrots, cut in half 2 celery stalks, cut in half 1 quart chicken stock or broth 1 cup extra-virgin olive oil, divided 8 sprigs fresh rosemary 2 lemons, halved 4 large carrots, halved lengthwise 8 celery stalks 3/4 cup butter 3/4 cup all-purpose flour 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 4 cups chicken broth Salt and freshly ground black pepper Instructions: For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside. Preheat the oven to 425 degrees F. For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy. Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey. Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy. While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste. Carve turkey and serve with gravy.
Easy Gravy for Turkey 2 large heads garlic, ends removed, turned on their sides and split through the middle to expose each clove of garlic 2 medium yellow onions, thinly sliced 2 tablespoons extra-virgin olive oil Kosher salt 1 cup dry sherry 4 cups chicken broth Drippings from a roast turkey 2 tablespoons Dijon mustard 1 tablespoon red wine vinegar Freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins. In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes. Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.
Risotto Barolo with Roasted Vegetables 8 baby carrots, trimmed 8 baby turnips, trimmed 8 baby beets, trimmed 3 sprigs fresh thyme 3 cloves garlic, smashed and peeled 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 6 to 7 cups chicken broth, homemade or low-sodium canned 3 tablespoons extra-virgin olive oil 1/4 pound sliced pancetta, chopped 2 shallots, chopped 2 cups Arborio rice 1 teaspoon kosher salt, plus more as needed 1 1/2 cups Barolo 1/2 cup freshly grated Parmesan 2 tablespoons unsalted butter or truffle butter Freshly ground black pepper Black truffle shavings or truffle oil for garnish, optional Instructions: For the Vegetables: Preheat the oven to 400 degrees F. Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready. For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more. When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using.
Grilled Portobello Salad with Hazelnut Pesto 1 cup fresh flat-leaf parsley leaves 1/3 cup chopped toasted hazelnuts 3 tablespoons grated Parmesan 2 cloves garlic 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 large portobello mushrooms, stems removed 1/2 cup olive oil Kosher salt and freshly ground pepper 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 4 ounces baby arugula 1 small head fennel, bulb thinly sliced, fronds reserved for garnish Instructions: For the hazelnut pesto: Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper. For the portobello salad: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper. Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill. Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded. Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper. Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper. Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine. Spoon a pool of pesto on one side of a large platter. Mound the salad on the other side, and garnish everything with fennel fronds. Place the mushrooms on a large platter, place the fennel over the mushrooms and drizzle with the pesto. Arrange the arugula around the platter.
Irish Soda Bread with Cheddar and Chives 2 1/2 cups all-purpose flour, plus more for dusting 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon freshly ground black pepper 1 cup freshly grated sharp Cheddar 3 tablespoons chopped fresh chives 1 cup buttermilk 1 large egg Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside. Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk. Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough. Bake until the bread is golden brown, 25 to 30 minutes. Let cool slightly on a wire rack before slicing.
Peas and Potato Soup with Tarragon Pesto Soup 2 tablespoons extra-virgin olive oil 1/4 pound pancetta or bacon, finely diced, optional 2 onions, chopped 4 cloves garlic, chopped 2 large starchy potatoes, peeled and diced 1/2-inch Salt and freshly ground black pepper 1 large head escarole, cleaned and chopped A few grates nutmeg 1 quart chicken or vegetable stock-in-a-box 3 cups water 2 cups frozen peas 1/4 cup ditalini pasta Pesto 1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed A generous handful flat-leaf parsley 3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts 1 clove garlic, grated or flattened into paste 1 lemon, zested and juiced (1 tablespoon) 1/3 cup extra-virgin olive oil About 1/4 to 1/3 cup grated Parmigiano-Reggiano Instructions: Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto. Pesto: Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.
Crudo on the Half Shell 4 highest-quality fresh sea scallops, tough foot muscles removed 16 highest-quality fresh littleneck clams 4 teaspoons fresh lemon juice (preferably Meyer lemon juice) 4 teaspoons highest-quality extra-virgin olive oil 1 teaspoon finely minced jalapeno pepper Kosher or sea salt Instructions: Place the scallops in a single layer in a resealable plastic bag and freeze for 1 hour. (This makes them firmer and easier to dice.) Cut the frozen scallops into 1/4 -inch pieces. Rinse the clams under cold water to remove any grit. Shuck the clams: Slide a clam knife between the shells and twist to pry them apart. Detach the clam from the top shell, then slide your knife under the clam to detach it from the bottom shell. Remove any shell fragments from the meat, then coarsely chop. (Clean and reserve 16 half shells for serving.) Toss the scallops and clams with the lemon juice, olive oil and jalapeno in a medium bowl. Spoon into the reserved clam shells. Sprinkle with salt and serve immediately.
Manhattan 6 ice cubes 1/4 cup sweet vermouth 1 cup bourbon whiskey Cocktail cherries, to decorate Instructions: Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses. Add a cherry, if desired, and serve.
Perfect Manhattan 2 ounces Kentucky bourbon 1/2 fluid ounce sweet Italian vermouth 1/2 fluid ounce dry French vermouth 1 dash Angostura bitters Maraschino cherry or orange twist Instructions: Fill a cocktail shaker or small pitcher with ice. Add the bourbon, both vermouths, and the dash of bitters. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Garnish with the cherry or orange twist and serve.
Grilled Shrimp with Oregano and Garlic Chips 16 large shrimp, shelled, deveined 1/2 cup olive oil 3 cloves garlic, coarsely chopped 2 tablespoons fresh oregano 2 tablespoons fresh flat leaf parsley 1 teaspoon red pepper flakes Salt and freshly cracked pepper 2 cups canola oil 6 cloves garlic, finely sliced Instructions: In a medium bowl, combine the shrimp with the olive oil, garlic and oregano, parsley, red pepper flakes, and salt and pepper. Let marinate 1 hour. Place the canola oil in a small saucepan and heat to 350 degrees, add the garlic slices and fry until lightly golden brown. Remove with a slotted spoon and drain on paper towels. Preheat grill. Remove shrimp from marinade and grill for 2 to 3 minutes on each side until cooked through. Place on a platter and top with garlic chips.
Cosmopolitan Ice 1 1/2 ounces citrus-flavored vodka (recommended: Absolut Citron) 1/2 ounce orange liqueur (recommended: Cointreau or Grand Marnier) 1 ounce cranberry juice Freshly squeezed lime juice Orange peel for garnish Instructions: In a mixing glass filled with ice, add vodka, orange liqueur, cranberry juice, and freshly squeezed lime juice. Shake and strain into a martini glass. Garnish with orange peel.;
Herbed Rice With Raisins 1 cup basmati, jasmine or jasmati rice 1/3 cup golden raisins Grated zest and juice of 1 lemon 1/4 cup chopped fresh chervil 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1 medium carrot, grated 1 3.5-ounce package pea shoots 3 tablespoons rice vinegar 2 teaspoons sugar Kosher salt and freshly ground pepper 1/3 cup extra-virgin olive oil Instructions: Cook the rice as the label directs. Spread out on a baking sheet and let cool completely. Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chervil, basil, parsley, cilantro and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl. Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice. Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper. Top with the reserved pea shoots. Photograph by Jonny Valiant
Fill a Rocket Scientist's Empty Stomach Reuben Burgers 1 cup mayonnaise 1/2 cup ketchup 1/4 cup chili sauce 1 tablespoon horseradish. 1 sweet gherkin pickle 1 tablespoons chopped parsley 1 pound ground chuck 1 pound ground sirloin 1 egg 1 tablespoon Worcestershire sauce 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon mustard Salt Pepper 1 1/2 cups sauerkraut 12 (approximately 1-inch thick) slices rye bread 6 slices Swiss cheese Cole slaw, applesauce, cold beer as an accompaniment Instructions: Set grill to medium low (on my grill this is around 300 degrees Fahrenheit) Russian Dressing: Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use. Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat and have it get tough. Divide the meat into 6 (1/3 pound) burgers about 1 inch thick and press the centers in to prevent them from balling up on the grill. Place on the grill approximately 5 minutes per side depending on desired doneness. Begin warming the sauerkraut in a separate pan. The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn. Top the burger with cheese in the last 2 minutes of burger cooking time. Remove burgers and bread; spread each slice of bread with Russian dressing and top with 1/4 cup of sauerkraut. Cover with remaining bread. Serve with coleslaw, applesauce, and a cold beer.
Beef and Guinness Stew Knob of butter About 2 pounds beef fillet, diced 1 cup diced onion 1 cup diced celery 1 cup diced leek Sprig thyme Sprig rosemary 1 pint Guinness 1 quart brown sauce Instructions: In a medium size pot, place a knob of butter and sear the beef until brown. Add the diced vegetables and sweat for 5 minutes. Add the thyme, rosemary, about half the bottle of beer and reduce by half. Add the brown sauce and cook for 10 minutes. Finish the beef by pouring in the rest of the beer and serve with roasted carrot and parsnip and champ potato, if desired.
Sweet Cherry Slushy Cups 1 cup sweet cherries, pitted and halved 4 tablespoons sugar 2 tablespoons cherry eau die vie (kirsch) 1/2 cup heavy cream 6 cups crushed ice Fresh mint sprigs, for garnish Instructions: Combine the cherries, 2 tablespoons sugar and cherry eau die vie in a bowl and muddle using a muddler or a potato masher, leaving some chunks in the cherries. Let sit at room temperature for at least 15 minutes to allow the cherries to break down and the juice to flow. Whip the cream to super soft peaks with the remaining 2 tablespoons sugar. Add the crushed ice to the cherries and toss well. Divide among 4 small bowls and top with a few tablespoons of the loosely whipped cream. Garnish with mint.
Whole Boneless Lamb Loin 1/4 cup olive oil Pistachio-Mint Couscous, recipe follows 1 boneless lamb loin, split lengthwise (about 2 pounds) Salt Essence, recipe follows 2 long sprigs fresh rosemary 1/2 teaspoon ground coriander 2 teaspoons ground cumin 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 (10-ounce) box couscous 1/2 teaspoon salt 2 1/4 cups boiling water 3 tablespoons roughly chopped shelled pistachios, plus 2 tablespoons whole, lightly toasted 1/4 cup chopped packed fresh mint leaves 2 tablespoons extra-virgin olive oil Instructions: Preheat oven to 400 degrees F. On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin. In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous. Slice into 1-inch pieces. Serve atop couscous. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.
Neely-tini Neelys Dry Rub, recipe follows 5 drops hot sauce 4 ounces vodka 2 ounces olive juice 1 jalapeno pepper, sliced in 1/2 4 ounces paprika 2 ounces white sugar 1 teaspoon onion powder Instructions: Dip rim of martini glass into water. Rim with Neelys Dry Rub. Add vodka, olive juice and hot sauce to chilled shaker. Shake well. Pour into glasses. Garnish with a slice of jalapeno. Add ingredients into a bowl and stir to combine.
Crazy Brownies 1 stick (8 tablespoons) butter, melted, plus more for greasing pan 1 box chocolate cake mix (18 ounces) 1/3 cup evaporated milk 9 peanut butter cups 12 chocolate-covered caramels, such as Rolos 1/2 cup finely chopped pecans 1/3 cup candy-coated chocolates, such as M and Ms 1/4 teaspoon salt Powdered sugar, for sprinkling Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan. Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix). Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients. Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours. Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares. Gobble 'em up!
Whiskey Pot Roast One 3- to 5-pound beef chuck roast Kosher salt and freshly ground black pepper 3 tablespoons olive oil 6 large carrots, unpeeled, cut into 2-inch pieces 2 onions, quartered 2 heaping tablespoons tomato paste 1 cup whiskey 3 cups beef broth 2 to 3 sprigs fresh rosemary 2 to 3 sprigs fresh thyme Mashed potatoes, for serving Instructions: Preheat the oven to 275 degrees F. Generously sprinkle the chuck roast with salt and pepper. Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate. Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme. Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.
Tyler Florence's Roast Chicken with Wilted Butter Lettuce and Peas 1 3-to-4-pound chicken, rinsed and patted dry Kosher salt and freshly ground pepper 1 lemon, halved 1 head garlic, halved crosswise 1/2 bunch fresh thyme 4 to 6 bay leaves Extra-virgin olive oil, for drizzling 1 cup dry white wine 1/4 red onion, finely chopped 1 bay leaf 6 black peppercorns Kosher salt 4 tablespoons cold unsalted butter, cut into cubes Freshly ground pepper 1 cup frozen peas 1 large head butter lettuce, leaves separated Instructions: Prepare the chicken: Preheat the oven to 350 degrees. Season the chicken cavity with plenty of salt and pepper; stuff the lemon halves, garlic, thyme and bay leaves inside. Tie the legs together with kitchen twine. Drizzle the skin with olive oil and rub all over; season with plenty of salt and pepper. Place the chicken breast-side up in a roasting pan; roast for 1 hour, or until an instant-read thermometer inserted into the thigh registers 165 degrees. Let rest for 15 minutes before carving. Meanwhile, prepare the lettuce and peas: Combine the wine, red onion, bay leaf, peppercorns and a pinch of salt in a saucepan; simmer over medium heat until the mixture is syrupy and just coats the bottom of the pan. Whisk in the butter cubes, a few at a time, to thicken the sauce and give it a shine. Season with salt and pepper and keep warm. (Remove the peppercorns and bay leaf before serving.) Place the peas in a small pot of salted boiling water until heated through; drain. Toss the peas, lettuce and beurre blanc (warm butter sauce) in a bowl until the lettuce wilts slightly. Serve with the chicken.
French Onion Popcorn 1 tablespoon dried shallots 2 teaspoons dried chives 2 teaspoons dried minced garlic 2 teaspoons sugar 1 teaspoon onion powder 1 teaspoon kosher salt One 2.8-ounce bag microwave popcorn, popped 4 tablespoons unsalted butter, melted Instructions: Combine the shallots, chives, garlic, sugar, onion powder and salt in a mixing bowl. Place the popped popcorn in a large mixing bowl. Drizzle the melted butter over the popcorn. Sprinkle with the spice mix. Toss vigorously to coat.
Orecchiette with Mini Chicken Meatballs 1 pound orecchiette pasta 1/4 cup plain bread crumbs 1/4 cup chopped fresh flat-leaf parsley 2 large eggs, lightly beaten 1 tablespoon whole milk 1 tablespoon ketchup 3/4 cup grated Romano 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 pound ground chicken 1/4 cup olive oil 1 1/2 cups low-sodium chicken stock, hot 4 cups cherry tomatoes, halved 1/2 cup freshly grated Parmesan 8 ounces bocconcini mozzarella, halved 1/2 cup chopped fresh basil leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine. Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs. In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
Grilled Cheese with Tomato Soup 1 tablespoon canola oil 1/2 medium onion, diced 3 stalks celery, diced 2 teaspoons minced garlic 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper 1 (28-ounce) can crushed tomatoes 2 (14.5-ounce) cans vegetable broth 8 slices whole-wheat bread 4 tablespoons butter 8 deli slices American cheese 1/2 cup grated Cheddar, divided Instructions: For Soup: In a medium pot, over medium heat, add the canola oil. Stir in the onions and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Remove 2 cups of soup and reserve it for Round 2 Recipe Chicken Cacciatore.) Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich. For Grilled Cheese Sandwich: Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup.
Sherried Turtle Soup 1 cup bacon fat 1/2 cup all purpose flour 1/2 pound turtle meat (see your seafood specialty store), silver skin removed and cut into 1-inch pieces 1/2 pound ground beef 1 cup chopped bell pepper 1 cup chopped celery 1 cup chopped onion 3 tablespoons chopped garlic 1 cup diced canned tomatoes 4 hard boiled eggs, peeled and diced 3 cups chopped baby spinach 2 cups white wine 1 cup cream sherry (plus more to finish soup table side) 2 cups chicken, pork or beef stock (or broth) 4 tablespoons hot sauce 2 tablespoons Worcestershire 4 large bay leaves 6 lemons Salt and freshly ground black pepper 4 tablespoons chopped green onions 3 tablespoons chopped flat-leaf parsley Sherry and lemon wedges, for garnish Instructions: For the roux: Take 1/2 cup of the bacon fat and in a thick-bottomed pan cook the flour slowly stirring constantly to a brownish-brick red color. Set aside carefully and cool. For the Soup: In a thick-bottomed pot, heat the remaining bacon fat and brown the turtle meat and ground beef thoroughly. Add the bell pepper, celery, onions and garlic and sweat until translucent. Add the tomatoes, eggs, spinach, wine, sherry, stock, hot sauce, Worcestershire and bay leaves and simmer 1 1/2 hours. Using a microplane and cut-resistant gloves, remove the yellow zest from the lemons avoiding the white pith; add to the soup. Cut the zested lemons and squeeze juice into the soup. In a bowl, add the cooled roux, then ladle some of hot soup into the bowl whisking with a wire whip until a smooth paste is formed; add one more ladle to the bowl, then add the contents back to the soup. Season to taste with salt and pepper and simmer for 1 hour. Before serving, remove bay leaves. When serving, ladle the soup into bowls and top with additional sherry (3 tablespoons per bowl), green onions, parsley and a squeeze of lemon.
Caramel Apple Soft Pretzels 1 cup whole milk, warmed to 110 degrees F One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 3 tablespoons packed light brown sugar 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour, plus more for kneading (see Cook's Note) 2 tablespoons unsalted butter, at room temperature, plus more for greasing the bowl 1 small Granny Smith apple, peeled and finely chopped into 1/4-inch pieces 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1/3 cup baking soda 2 tablespoons coarse salt 2 tablespoons unsalted butter 1/3 cup packed light brown sugar 1/4 cup heavy cream 1 cup confectioners' sugar, sifted 1/2 teaspoon pure vanilla extract Pinch of kosher salt Instructions: For the pretzels: Pour the warm milk into a medium bowl and sprinkle the yeast over. Let the yeast bloom until softened and foamy, about 5 minutes. Stir in the brown sugar, vanilla and 1 cup of the flour with a wooden spoon until just combined. Stir in the softened butter until incorporated, then add the remaining 1 1/4 cups flour, chopped apple, cinnamon and kosher salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly buttered large bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Punch the dough down to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover it and let rest until it relaxes.) Divide the dough into 6 pieces. Working with one piece at a time, roll and stretch the dough with the palms of your hands into a 24-inch-long rope. Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, creating a pretzel shape. Repeat with the remaining dough. Dissolve the baking soda in 3 cups hot water in a shallow baking dish. Gently dip each pretzel in the soda solution, let some of the excess water drip off, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until the pretzels are puffed and deep golden brown, 12 to 15 minutes. Set aside to cool. For the caramel glaze: Melt the butter and brown sugar in a small saucepan over medium-low heat until completely melted and smooth. Whisk in the heavy cream until combined, then transfer to a medium bowl. Whisk in the confectioners' sugar, vanilla and salt until smooth (it should be thick enough to drizzle over the pretzels but not so thin that it drips away). Immediately transfer to a small piping bag or resealable bag, snip the corner and drizzle over the cooled pretzels. Let the glaze set, about 10 minutes.
Spatchcocked Sheet Pan Turkey with Sage and Brown Butter 2 apples, cored and roughly chopped 2 large onions, roughly chopped 2 lemons, sliced 1/2 inch thick 6 sprigs fresh sage plus 1/2 cup sage leaves 1 cup low-sodium chicken broth One 12- to 14-pound turkey, spatchcocked (see Cook's Note) Kosher salt and freshly ground black pepper 2 tablespoons sweet paprika 2 tablespoons extra-virgin olive oil 1 stick (8 tablespoons) unsalted butter Flaky sea salt, for serving Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Combine the apples, onions, lemons, sage sprigs and chicken broth on a rimmed baking sheet. Sprinkle the turkey generously on both sides with 2 tablespoons salt and 1 tablespoon pepper, and rub all over with the paprika. Put the turkey, skin-side up, over the apple mixture and rub the skin with the olive oil. Roast until the skin is golden brown and crisp, and an instant-read thermometer inserted into the thigh registers 155 degrees F, 1 hour to 1 hour 10 minutes. Transfer the turkey to a cutting board and tent it loosely with foil; let rest 30 minutes before carving. (The turkey will continue cooking as it rests.) Strain the juices from the baking sheet through a mesh sieve into a small saucepan, pressing on the solids to extract as much liquid as possible. (Discard the solids.) Skim off any fat from the juices with a spoon if necessary, and keep warm over low heat. Carve the turkey and arrange on a warm serving platter. Melt the butter in a medium skillet over medium heat, swirling the butter occasionally, until it becomes deep nutty brown, about 5 minutes. Add the sage leaves and cook, stirring, until the edges curl up, just a few seconds. Spoon the brown butter and sage leaves all over the turkey, and sprinkle with some of the flaky sea salt. Serve the pan juices on the side.
Paper Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, slightly softened 1 cup sugar 1 cup brown sugar 4 eggs 6 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 cup buttermilk 24 paper cups (recommended: Dixie) 2 egg whites 6 tablespoons cold water 1 1/2 cups sugar 1/2 teaspoon cream of tartar 1 teaspoon pure vanilla extract Instructions: Preheat oven to 350 degrees F. Sift together the flour and baking soda and set aside. In a mixer with a whip attachment cream the butter until light and fluffy then add the sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Then add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the buttermilk and mix, then add 1/2 of the dry ingredients and mix in well. Repeat alternating wet and dry ending with wet. Place un-waxed paper cups on a sheet pan and fill them 3/4 full. Bake until firm to the touch on the top of the cupcakes, 20 minutes. Make the frosting: Off the heat, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often. Let cakes cool in the pan, and then frost while still in the cups.
Orange Marmalade Butter 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 cup good orange marmalade Instructions: Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.
Bruschetta 1 baguette Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
Swick and Swick Chili 44 ounces beef, cut into 1/4-inch cubes Vegetable oil 3/4 cup finely chopped onion 5 medium garlic cloves, pressed 1 (14 1/2-ounce) can chicken broth 2 medium whole green seeded and finely chopped chile peppers 8 ounces beef broth 4 ounces Mexican hot-style tomato sauce 4 ounces tomato sauce 1 teaspoon hot red pepper sauce 1 1/4 tablespoons ground cumin 10 1/4 tablespoons chili powder (8 tablespoons California and 2 1/4 tablespoons New Mexico) 1 teaspoon salt 1/2 teaspoon arbol chile powder 1/2 teaspoon New Mexico chile powder 1/4 teaspoon monosodium glutamate Pinch brown sugar Pinch jalapeno powder Instructions: Brown the beef in oil. Add the onion, garlic, and chicken broth and simmer one hour. After 1 hour, add the second ingredient group, and simmer for 1 more hour. After 2 total hours of cooking time, add the third ingredient group (spices) and cook for 45 minutes. After 2 hours and 45 minutes, add the fourth ingredient group and simmer 15 more minutes.
Lamb Chops with Mint Sauce 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper Zest of 1 lemon Four 4-ounce lamb chops 1 bunch fresh mint 1/4 cup fresh parsley 2 anchovy fillets 1 clove garlic Red pepper flakes, as needed Extra-virgin olive oil, as needed Kosher salt, as needed Neutral oil, for oiling the grill Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving 1 sweet potato 2 tablespoons sour cream Fresh mint leaves, for garnish Instructions: For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce. For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed. Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint. Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes. Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
Cherry Pie Inspired By an \Old Fashioned\ Cocktail (Sour Cherries Stewed With Raw Sugar, Bourbon and Orange Bitters) 4 to 5 cups tart cherries, pitted and halved 1/2 cup raw sugar Juice of 1 lemon 2 tablespoons quick cooking tapioca 1 tablespoon bourbon 1 teaspoon pure almond extract 1 teaspoon orange bitters 1 store-bought pie dough (about 1 pound) All-purpose flour, for dusting 2 tablespoons cream Raw sugar Softly whipped cream or vanilla ice cream, for serving Instructions: For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven. Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust. Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes. Let cool, and then serve with softly whipped cream or vanilla ice cream.
Crab Cake Sliders with Blood Orange Aioli 1 cup mayonnaise 2 to 3 tablespoons freshly squeezed blood orange juice (about 1/2 orange) 1 tablespoon stone-ground mustard 1 teaspoon blood orange zest 1 clove garlic, grated Kosher salt and freshly ground black pepper 18 butter crackers, crushed (about 3/4 cup) 1/4 to 1/2 cup mayonnaise, plus more for schmearing 1 tablespoon roughly chopped fresh parsley 1 1/2 teaspoons seafood seasoning, such as Old Bay, plus additional for garnishing 8 dashes hot sauce 1 large egg, beaten Kosher salt and freshly ground black pepper 2 pounds lump blue crab meat, shell and cartilage picked out Butter, for spreading 24 potato slider buns, split Baby mesclun greens, for topping Instructions: Preheat the oven to 350 degrees F. For the blood orange aioli: Combine the mayonnaise, blood orange juice, mustard, zest and garlic in a mixing bowl. Season with salt and pepper. For the crab cake sliders: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Gently fold in the crab meat until just combined. Lightly form 24 patties by taking 2 tablespoons of the crab mixture and rolling it into 2-inch balls, about the size of a golf ball. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with 1/4 teaspoon of mayonnaise, and sprinkle with additional seafood seasoning. Bake until light golden brown, 10 to 15 minutes. Butter each slider bun and lightly griddle to toast. For the sandwich build: Spread the bottom half of a bun with some aioli. Place a crab cake on top. Top the cake with some mesclun greens, and finish with the top bun.
Basic Tomato (Pomodoro) Sauce 5 tablespoons olive oil, plus extra for garnish 12 cloves garlic, thinly sliced 6 (28-ounce) cans chopped tomatoes 2 1/2 teaspoons sugar Kosher salt 1 pound gemelli pasta or other similar shape 1 small bunch fresh basil, chifonnade, for garnish 1 (8-ounce) wedge Parmesan or Grana Padano cheese, grated or shaved, for garnish Instructions: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and cook until fragrant but not browned, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste. Meanwhile, cook pasta in boiling, salted water until al dente. Drain. Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese. Let extra sauce cool completely and then seal in airtight containers. Refrigerate for up 1 week and freeze for up to 1 month.
Vegetable Gumbo 3 tablespoons vegetable oil 3 tablespoons all-purpose flour 1 small onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, chopped Kosher salt and freshly ground pepper 1 tablespoon soy sauce or Worcestershire sauce 1 teaspoon smoked paprika (preferably hot) 2 cups low-sodium vegetable broth 1 pound kale or Swiss chard, stemmed and chopped 1 10-ounce package frozen black-eyed peas Brown rice, for serving (optional) Instructions: Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes. Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil. Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
Poached Shrimp 1/2 handful salt 2 carrots, roughly chopped 2 stalks celery, roughly chopped 2 cups pinot grigio 2 fresh bay leaves, or 1 dried 6 peppercorns 2 pounds jumbo shrimp, shell on Instructions: Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.
Macaroni and Cheese in Parmesan Cups 1 1/4 cups fresh grated Parmesan 1/3 cup diced onion 1 sprig fresh thyme leaves 3 sprig fresh dill 1 sprig fresh oregano leaves 2 tablespoons chopped fresh parsley leaves 1 allspice berry 1 bay leaf 2 cloves garlic 1 1/2 cups heavy cream 1/2 cup shredded Vermont sharp Cheddar 1/4 cup shredded Cotswold 1/4 cup freshly grated Parmesan 1 cup cooked macaroni Salt and fresh ground pepper Instructions: To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled. To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper. To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.
Cheddar BBQ Meatloaf Muffins 2/3 cup milk 1/2 cup plain dry breadcrumbs 2 pounds meatloaf mix (ground beef, pork and veal) 1 1/4 cups shredded Cheddar (about 5 ounces) 1/2 cup barbecue sauce 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 4 small green onions, finely chopped (about 1/3 cup) 2 cloves garlic, minced 1 large egg Serving suggestions: mashed potatoes and a green salad Instructions: Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined. Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat. Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan. Arrange on a serving platter and serve with mashed potatoes and a green salad.
Carrot Soup with Scallions 1 onion, chopped 4 tablespoons butter 4 cups 1\ chunked carrots 3 cups hot canned chicken stock 1 teaspoon nutmeg Salt Pepper 1/2 cup rice, uncooked 1 cup boiling water 1 scallion, thinly sliced Instructions: In large pot cook onion in butter over medium high heat. Add carrots and stock. Season with nutmeg, salt and pepper. Add rice and water. Simmer until carrots are soft and rice is done. Puree soup in half batches in a food processor or blender. Return to pot and season to taste. Return to a simmer for 10 minutes. Serve with scallions as a garnish.
Tartar Sauce 1 scallion (green onion) trimmed of 2 inches of green 1 small (2 ounces) sour dill pickle 1/4 cup (packed) washed parsley leaves 2 cups mayonnaise, low fat or regular 1 teaspoon strong mustard like Creole or Dijon Salt and 1/8 teaspoon cayenne pepper Instructions: In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper.
Torta Regina 8 ounces hazelnuts, roasted and peeled 8 ounces bittersweet chocolate 8 eggs, separated 1/2 cup sugar Cocoa powder or melted chocolate, for decoration Instructions: Butter a 10 by 2-inch cake pan. Preheat oven to 350 degrees F. In a food processor, pulse the nuts until coarsely chopped. Reserve. Process the chocolate until coarsely chopped. Add to the chopped nuts. In a mixing bowl, combine the egg yolks and 1/4 cup sugar. Beat until light and ribbon-y. In another mixing bowl, beat the egg whites to soft peaks. Slowly add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. Fold the nuts and chocolate into the egg yolk mixture. Carefully fold the egg white into the yolk mixture. Fill the cake pan 2/3 full. Bake for 20 minutes or until center is springy. Remove from the oven and cool on a baking rack. Dust with cocoa powder or decorate with chocolate drawings.
Bacon Wrapped Shrimp and Scallops 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound 12 large sea scallops, trimmed and well drained 1 lime, juiced and zested 1 tablespoon toasted sesame oil 1 tablespoon grill seasoning or coarse salt and black pepper 1 teaspoon hot red pepper flakes 12 slices center cut or applewood smoked bacon, cut in 1/2 Toothpicks 3 scallions, very thinly sliced on an angle Instructions: Preheat oven to 425 degrees F. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops. Arrange cooked seafood on platter and sprinkle with chopped scallions.
Grilled Street Corn Salad with Cumin-Lime Vinaigrette 1 tablespoon rice vinegar 2 teaspoons ground cumin 2 teaspoons honey 2 teaspoons Dijon mustard 3 cloves garlic Zest and juice of 2 limes Salt and freshly ground black pepper 1 cup canola oil 8 ounces okra 8 ears corn, husked 2 red bell peppers 1 poblano pepper 1/4 cup canola oil 1/4 cup chopped fresh parsley 4 Roma tomatoes, small-diced 1 red onion, small-diced 3 green onions, thinly sliced, for garnish Instructions: For the cumin-lime vinaigrette: Add the rice vinegar, cumin, honey, mustard, garlic, lime zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper to a blender. Blend on low speed, then raise the speed to high and blend until everything is pureed. While on high speed, slowly add the canola oil to emulsify. Adjust the seasoning if needed. For the grilled street corn salad: Preheat the grill to medium-high. Ina bowl, toss the okra, corn, red peppers and poblano with the canola oil to coat, then place on the grill. Grill the corn and okra until lightly charred; set aside to cool. Grill the peppers until the skin is charred black; transfer to a bowl and cover with plastic wrap to steam (this helps remove the skin). Once the peppers are cool, peel off the skin, remove the seeds and cut into small dice; add to a bowl. Cut the kernels off the corn and add to the bowl. Slice the okra into 1/4-inch rounds; add to the bowl. Add the parsley, tomatoes and red onions, and toss. Refrigerate until ready to serve. To serve, toss the corn salad and with vinaigrette. Garnish with the green onions.
Potato and Zucchini Latkes with Apple Sauce 3 cups dehydrated potatoes (may be called potato flakes, but must be dehydrated) 1 cup shredded carrots 1 cup shredded zucchini 1/2 cup minced onion 1/2 cup matzoh meal 2 cups whole eggs Salt and pepper, to taste Vegetable oil, for frying Apple sauce, for dipping Instructions: Rehydrate potatoes by soaking them in a bowl of cold water to soften then drain in a colander. Wrap potatoes in paper towels and squeeze out excess moisture. Add the carrots, zucchini, onion and matzoh meal to the potatoes. Whip eggs with a whisk, until frothy. Add the egg mixture, a little at a time, to the potatoes until mixture is bound. Potato and vegetable mixture should be firm (versus runny). Season with salt and pepper. In small skillet, heat the vegetable oil over medium high heat. Place rounded teaspoons of potato mixture into pan and fry on both sides until golden brown. Serve with prepared applesauce for dipping.
Sockeye Salmon with Succotash 1/2 cup sliced onions 1 cup baby potatoes, blanched and cut in half 1 cup cooked chickpeas 1 cup baby or teardrop tomatoes 1 cup corn kernels Zest of 1 lemon 1/2 cup fish stock Salt and freshly ground black pepper 1 tablespoon thyme leaves 1/4 cup lemon juice 1/4 shallot, minced Zest of 1 lemon 1 cup olive oil 1 teaspoon salt 1 teaspoon pepper 700 grams sockeye salmon, skin on, scaled and cut into 180-gram portions Salt and freshly ground black pepper 1 tablespoon olive oil Fresh herbs, for garnish Instructions: For the succotash: Saute the onions and potatoes until slightly caramelized, about 8 minutes. Add the chickpeas, tomatoes, corn, zest and stock and simmer until the stock is almost gone, about 3 minutes. Season with salt and pepper and add the thyme leaves. For the vinaigrette: Whisk the lemon juice, shallots and lemon zest until combined. Slowly drizzle in the oil until emulsified. Season with the salt and pepper. For the salmon: Sprinkle the salmon with salt and pepper on both sides. Heat the oil in a skillet over medium heat and saute the salmon, skin-side down, until the edges begin to caramelize a little, about 4 minutes. Flip and cook for 1 to 2 minutes. Serve the salmon on the succotash and garnish with the lemon vinaigrette and herbs.
Maple Chicken Wings 3 to 4 pounds chicken wings 1/3 cup teriyaki sauce 1/2 cup lite soy sauce 2 tablespoon minced garlic 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 tablespoon black pepper 1 to 2 cups maple syrup Instructions: Preheat oven to 350 degrees F. Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat. Place pan on baking sheet and bake for approximately 1 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it. After 1 hour, increase the oven temperature to 425 degrees F. Turn wings to coat evenly and cook an additional 45 minutes.
Fortune Cookies 2 egg whites, room temperature 6 tablespoons butter 1/4 cup sugar 1/2 cup flour, sifted 1/4 teaspoons vanilla extract Instructions: Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter, then add the sugar and continue mixing. Add the flour and blend in, then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth. With a small offset spatula, spread batter through the stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other. Turn over and bring opposing sides together and pinch. Let cool.
Saffron Risotto with Butternut Squash 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups Arborio rice (10 ounces) 1/2 cup dry white wine 1 teaspoon saffron threads 1 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
Dijon Vinaigrette 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 to 2 teaspoons chopped fresh tarragon, optional Instructions: Whisk the vinegar, mustard, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Stir in the tarragon if using.
Ultimate Screwdriver 1.5 oz. Smirnoff Orange Vodka 3 oz. orange juice Instructions: Fill glass with ice. Add Smirnoff Orange Flavored Vodka and orange juice. Stir well.;
Cajun Veggies and Grits 5 cups low-sodium vegetable broth 3/4 cup quick grits 1 1/2 cups grated Monterey Jack cheese 1 1/2 cups grated sharp Cheddar 4 ounces cream cheese 4 tablespoons salted butter 1 tablespoon olive oil 4 ounces button mushrooms, halved 1 large zucchini, cut into bite-size chunks 1 ear corn, kernels removed 1 red onion, cut into bite-size chunks 1 red bell pepper, chopped 1 jalapeno pepper, seeded and finely chopped 1 1/2 tablespoons Cajun seasoning, plus more as needed 1 tablespoon tomato paste Hot sauce, as needed Freshly ground black pepper Juice of 1/2 lemon 3 scallions, sliced, for garnish Instructions: Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm. Heat the remaining 2 cups broth in a separate saucepan until hot. Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning. To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.

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