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Seaweed Mashed Potatoes 5 cups (2000 g) water 1 sheet (15 g) kombu 3/4 ounce (20 g) shaved bonito flakes 3 Idaho potatoes, peeled and cut into large dice 1/2 cup plus 2 tablespoons (150 g) heavy cream 2 tablespoons (30 g) cold Seaweed Butter, recipe follows, diced, plus frozen Seaweed Butter for shaving 1/2 teaspoon (3 g) fine sea salt One 2-inch block bonito 1 1/2 ounces (45 g) dried mixed seaweed, preferably equal amounts arame, wakame, nori, dulse, kombu 1 pound (450 g) salted butter, diced Instructions: In a saucepan, combine the water and kombu over medium-high heat and bring to a simmer. Adjust the heat to maintain a low simmer and cook for 20 minutes. Remove the pan from the heat and add the bonito flakes. Cover the pot and let stand for 10 minutes. Strain the liquid through a fine-mesh sieve placed over a clean saucepan and discard the contents of the sieve. Add the potatoes, place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with the tip of a paring knife, about 40 minutes. Just before the potatoes are ready, in a small saucepan, bring the cream to a simmer over medium heat. Drain the potatoes, discarding the liquid. Pass the potatoes through a potato ricer into a small saucepan. Add the cream and whisk well to incorporate. Place over low heat and stir until the mixture is smooth. Whisk the 2 tablespoons Seaweed Butter into the potato-cream mixture until well blended, and then add the salt. At this point, transfer the potatoes to the desired serving vessel. This can be served family-style in a large serving bowl, or as a side dish in individual bowls. Using a mandoline, finely shave several pieces of the frozen seaweed butter and place a few pieces on top of the potatoes. Using a grater, grate a little of the bonito over the top. Serve right away. Put the seaweed in the blender and process on high speed until broken into fine pieces, 30 to 45 seconds. Transfer the seaweed to a large bowl and rinse under cold running water until fully hydrated, about 10 minutes. Drain the seaweed, return it to the blender, add the butter and process until fully blended. Divide the butter in half and transfer each half to a large sheet of plastic wrap. Roll the butter up in the plastic wrap pieces, forming two thick logs. Refrigerate one half and freeze the other. It will keep for up to 2 weeks.
Country Ham and Apples 2 cups dried tart apples 1 1/2 pounds fully cooked ham 2 tablespoons brown sugar 1 egg 2 tablespoons melted butter 1/2 cup milk 2 cups flour 3 teaspoon baking powder 1/2 teaspoon salt Instructions: Soak apples in water overnight. Next day, place ham in simmering water and cook further until soft. Add apples and brown sugar. Cook for 1 hour. For dumpling, beat the egg, butter and milk. Sift dry ingredients and add to mixture. Use milk to stiff batter. Drop dumpling dough by spoonful into boiling ham and apples. Cover tightly for 15 minutes. Serve immediately.
Ras el Hanout 1 1/2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon ground turmeric 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper Instructions: Using a small spoon, stir to combine the ginger, allspice, coriander, cumin, paprika, turmeric, cinnamon, cloves and pepper in a small bowl. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months.
No-Frills Cheese Cake 1 1/2 cups (5-ounces) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps 5 tablespoons unsalted butter, melted, plus butter to grease springform pan 1/3 cup sugar 1/8 teaspoon salt 2 pounds cream cheese, at room temperature 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggs Instructions: For the crust, stir together crust ingredients and press onto bottom and 1-inch up side of a buttered 24-centemeter springform pan. Fill immediately or chill up to 2 hours. Preheat oven to 325 degrees. For the filling, use your mixers lowest speed. Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater (or paddle.) Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add the vanilla, lemon juice, and 1 egg at a time; mix only until absorbed, no more than 30 seconds each. Add remaining eggs one at a time. Stop and scrape after each addition. Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides. Pour the filling into the pan over the crust. Place the pan in a jelly-roll or roasting pan and pour warm water into the pan to a depth of 1/2-inch. Bake cheesecake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.
Cardamom and Espresso Brownie Cake with Crispy Phyllo and Salted Caramel Filling 6 ounces chocolate 1/2 cup butter 3 eggs 1/4 teaspoon salt 1 cup sugar 1 1/4 cups flour 1/4 cup cocoa powder 1 cup pecans, finely chopped 1 cup sugar, plus 6 tablespoons, plus 2 tablespoons 1/2 cup coffee beans, crushed 1 teaspoon cardamom pods 1/4 cup milk 5 gelatin sheets, soaked in cold water 1 1/2 cups heavy cream 1 ounce water 2 egg whites Pinch salt Pinch cream of tartar 1/2 cup egg yolks 1/3 cup water 1/3 cup sugar 1 1/2 cups toasted hazelnut flour Pinch fleur de sel 1 cup sugar 1 teaspoon fleur de sel 1/4 cup water Phyllo dough Clarified, melted butter Confectioners' sugar 1 cup water 1/3 cup sugar 1/2 vanilla bean 1/2 cup coffee beans, roughly chopped 1 star anise 1 1/2 gelatin sheet (1 teaspoon gelatin powder), soaked in cold water Instructions: Preheat oven to 350 degrees F. Chocolate brownies: Center rack in oven. Butter a 9 or 10-inch square baking dish or pan. Chop the chocolate into small pieces. Melt the chocolate and butter in a small bowl over a double boiler. Whisk the 2 ingredients together until they bind together. Set aside. In a mixing bowl, beat the eggs, salt, and sugar until thick and pale yellow. Add the chocolate/ butter mixture and mix until combined. Mix in the flour and cocoa powder just until incorporated. Add the pecans and mix into the batter. Pour batter into prepared baking dish, and bake for 35 to 40 minutes. Cool completely. Line 8 (3-inch) ring molds with 1 1/2-inch high plastic ribbon. Cut the brownies with a 2 3/4-inch ring mold and slice horizontally into 1/4-inch thin slices. Place 1 slice into each ring. Caramel Coffee Cardamom Sabayon: In a small pot, caramelize 1 cup sugar. When the sugar has reached and amber color, add the crushed coffee beans and cardamom pods. Stir well to coat the beans and the pods. Deglaze with milk and bring to a boil. Let the mixture infuse for 20 minutes and strain through a fine mesh sieve. Melt the drained gelatin sheets in the warm coffee milk. In a mixing bowl, whisk the heavy cream until medium peaks form. Reserve in the refrigerator until ready to use. Combine the 6 tablespoons sugar and water in a heavy saucepan and bring to a boil without stirring. Let the mixture boil to a softball stage or 240 degrees F. on a candy thermometer. Beat the egg whites with the salt and the cream of tartar until medium peaks form. When the syrup has reached the softball stage, add the syrup very slowly in a fine stream and continue to beat until the mixture is cool. Make a large ice bath with water and ice. Place the remaining 2 tablespoons sugar and egg yolks in a medium size bowl, and set over a simmering pot of water. Cook over medium heat, whisking until the eggs are light and fluffy, about 8 minutes. Put the bowl over the ice bath and let cool completely. Fold the Italian meringue into half of the coffee milk. Fold the sabayon into the other half of the coffee milk. Fold the 2 mixtures together and finally, fold in the whipped cream. Using a pastry bag with a plain tip, pipe the coffee sabayon mixture into the prepared brownie molds about 3/4 of the way full. Freeze and remove the rings. Preheat oven to 350 degrees F. Hazelnut cookies: Bring 1/3 cup of water to a boil. Add the sugar and stir until completely dissolved. In a small bowl, mix the hazelnut flour, sugar syrup, and salt. Roll the mixture out until very thin, and place on a baking sheet. Bake until light golden brown, approximately 4 minutes. Remove from oven and cut out 3 inch round circles while still warm. Liquid caramel: Melt the sugar and salt in a large pot and cook to a dark caramel. Bring the water to a boil and pour into the caramel to deglaze. Remove from heat and set aside. Phyllo tops: Preheat oven to 450 degrees F. Place 9 (3-inch) ring molds on a parchment paper lined baking sheet. Lay a sheet of phyllo dough on a flat surface. Brush the sheet with melted butter and sprinkle some confectioners' sugar on top. Add a second layer of phyllo and brush with melted butter. Cut out as many circles as possible from each sheet with a 5-inch round cutter and crumple the phyllo into a dome shape in the 3-inch molds. Dust the phyllo tops with confectioners' sugar. Place in the oven to quickly caramelize the tops. This will happen very quickly. Remove from the oven and let cool. Coffee gelle: Combine water, sugar, star anise, vanilla bean, and pod in a medium size pot, and bring to a boil. Remove from heat, add crushed coffee beans, and let infuse for 10 minutes. Strain the liquid and whisk in the drained gelatin sheets. Pour into small dome shaped flexible mold and freeze until set. To serve: An hour before serving, defrost the sabayon brownies in the refrigerator. Place a small dot of liquid caramel on the center of each plate. Place a hazelnut cookie on top of the caramel and put a sabayon brownie on top. Scoop out some of the sabayon center and pour in the liquid caramel. Sprinkle the caramel with some fleur de sel. Dust the phyllo tops with confectioners' sugar and place on top of the coffee sabayon brownie. Place a coffee gelee to the side of the dessert and drizzle some of the liquid caramel around the dessert.
Pork Belly in Pasilla Sauce 1 cup brown sugar 1/2 cup kosher salt 1/4 cup dry mustard 1/4 cup paprika 2 to 3 pounds pork belly slabs 1/2 cup duck fat, bacon fat or olive oil 4 to 5 toes (cloves) garlic 6 sprigs fresh thyme 3 Roma tomatoes, halved and cored 1 large yellow onion, cut into 1-inch rings 1 to 2 tablespoons kosher salt 1 teaspoon ground black pepper 2 tablespoons olive oil 8 ounces macadamia nuts 6 toes (cloves) garlic, minced 4 chiles de arbol, seeded and chopped 2 pasilla chiles, seeded and chopped 2 cups chicken stock or seasoned chicken broth 1 tablespoon fresh lime juice, plus more as needed 2 teaspoons ground cumin 2 bay leaves 1 cup apple cider vinegar 1/4 cup brown sugar 1 teaspoon kosher salt 2 jumbo carrots, julienned 1/2 English cucumber, peeled and seeded 3 to 4 Granny Smith apples, preferably organic 1/4 head red cabbage 2 teaspoons kosher salt, or more as needed 1 teaspoon granulated sugar, or more as needed Pinch ground black pepper 2 limes, juiced, or more as needed 1/2 bunch fresh cilantro, chopped very finely 3 to 4 quarts oil with a high smoke point, such as cottonseed, peanut or vegetable Pinch micro green mix Smoked Paprika Oil, recipe follows 1/2 cup smoked paprika 2 cups olive oil Instructions: For the pork belly rub: Combine the brown sugar, salt, mustard and paprika in a bowl. For the pork belly: Trim the pork bellies and cut them into 6-inch squares. Score them horizontally and vertically on the fat side of the belly. (The score should be roughly 1/4-inch deep made with the tip of the knife.) Coat the bellies heavily with 1 cup rub and place inside a vacuum seal bag. Add the fat, garlic and thyme to the bag. Vacuum seal airtight and cure, refrigerated, overnight, or for up to 24 hours. Set a thermal circulator to 190 degrees F. Add the pork belly in the bag to the water bath. Cook 24 hours, then transfer to an ice bath and chill until the pork is under 40 degrees F. Remove the bellies from the bag, then pat dry with a towel and cut into roughly 6-ounce portions. Reserve for deep frying later. For the pasilla sauce: Preheat a grill to medium-high heat and preheat the oven to 350 degrees F. Place tomatoes and onions in a bowl and sprinkle with salt, pepper and olive oil. Place on grill and cook 2 to 3 minutes on each side. Place macadamia nuts in a baking pan and bake 5 to 10 minutes. Saute garlic and chiles in a pot on medium heat until the flavors begin to meld, 1 to 2 minutes. Add the chicken stock, lime juice, cumin and bay leaves and bring to a simmer. Puree in a blender until the sauce is very fine and smooth. Season to taste and finish the sauce with lime juice until the desired acidity has been reached. (Be careful when blending a sauce that is hot! It has a tendency to make a mess of your kitchen if you do not start off blending on slow. Also make sure blender is covered. Gradually work your speed up to full blast to get the velvet texture of the sauce, about 2 minutes total in the blender.) For the pickled carrots: Heat the vinegar, brown sugar and salt in a saucepot until it boils, 5 to 6 minutes. Pour the hot liquid over the carrots in a heatproof container and chill overnight. For the sour apple slaw: Julienne the cucumber on a mandoline into a bowl. Core the apples (leave the skin on) and julienne on the mandoline into the same bowl. Shave the cabbage paper-thin and add to the bowl. Add the salt, granulated sugar, pepper, lime juice, cilantro and 1 cup pickled carrots. Adjust salt, sugar and lime as needed. For the pork belly in pasilla sauce: Heat the oil in a 6- to 8-quart pot to 350 degrees F. Fry 6 ounces pork belly until golden brown, 4 to 6 minutes. Remove to paper towels and dab with additional paper towels to remove any extra grease. Heat up 3 ounces pasilla sauce. Place sauce in a circle on a plate. Plate 2 tablespoons slaw in the center of the sauce, followed by the fried pork belly. Place 2 tablespoons slaw on top. Garnish with the micro greens on the very top of the slaw and drizzle Paprika Oil around the plate. Steep paprika in oil in a small saucepan over low heat until it comes to a boil or 30 minutes. Allow to chill at room temperature for a few hours, then strain through a fine-mesh strainer.
Spiced Cracked Wheat and Lentils for Grown-Ups 2 tablespoons vegetable oil 1 tablespoon butter 1 teaspoon each ground ginger and minced garlic 1/2 teaspoon each turmeric, paprika, ground coriander and cinnamon 1 teaspoon ground cumin 3/4 cup each of cracked wheat and red lentils 3 cups water Salt and freshly ground black pepper 4 tomatoes, seeded and chopped 2 jalapeno pepper, seeded and minced, optional Plain yogurt and 1/4 cup chopped fresh cilantro for garnish Instructions: Heat oil and butter in a large sauce pan. Add ginger, garlic, turmeric, paprika, coriander, cinnamon and cumin and saute for a couple of minutes. Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with oil. Add water, salt and pepper. Bring to a boil and cover; cook for 20 to 30 minutes or until wheat and lentils are tender (if water is evaporating too quickly, add more). Adjust seasoning. Transfer mixture to a serving bowl and garnish with tomatoes, and jalapenos. Center some yogurt in middle of the dish and garnish with cilantro.
Sesame Beef with Asparagus 6 ounces shoulder steak, trimmed, frozen 30 minutes to 1 hour 1/2 teaspoon baking soda 3 large cloves garlic, crushed plus 2 tablespoons chopped 1 egg white 1/4 teaspoon salt 1 tablespoon sesame seeds 5 teaspoons sugar 1 teaspoon peanut oil plus 4 cups, for deep-frying 3/4 teaspoon cornstarch 2 tablespoons thin soy sauce 2 tablespoons Shao Hsing (Chinese rice wine) or dry sherry 2 teaspoons Chinese dark vinegar* or balsamic vinegar 2 teaspoons sesame oil 1 teaspoon Chinese sesame paste* 1/4 pound pencil-thin asparagus tips (4 inches) 1/2 small red bell pepper, very thinly sliced (about 1/3 cup) 4 dried red chili peppers 3 scallions, chopped 2 tablespoons chopped ginger Serving suggestion: Rice Instructions: Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours. Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside. In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels. Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice.
Creamy White Bean Dip with Charred Peppers 1 cup (190 grams) dried white beans, preferably navy beans, picked through for any stony bits 4 to 5 strips of lemon rind plus 1/4 cup (60 grams) lemon juice (from 1 lemon) 1 head garlic, cloves peeled and kept whole (yielding about 1/2 cup/70 grams cloves) 1 to 2 dried red chiles, such as chile d\u2019arbol Kosher salt Freshly ground black pepper 1/4 cup (56 grams) extra-virgin olive oil, plus more for serving Charred Baby Bell Peppers, recipe follows, for serving Flakey salt, for serving 3 tablespoons (42 grams) extra-virgin olive oil 8 ounces baby bell peppers, halved lengthwise 1 lemon, halved Instructions: To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain. Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator. To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt. Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.
Vegetable Stir-Fry with Glass Noodles 2 ounces dried mung bean thread noodles 10 dried shiitake mushrooms 1 cup warm water 1 1/2 pounds vegetables, such as carrots, asparagus, green beans or snow peas 1/2 cup bamboo shoots 1 bok choy, thinly sliced 1/2 cup broccoli florets 1 small red pepper, julienned 3 tablespoons sesame or peanut oil 1 clove garlic, chopped 1/2 inch piece gingerroot, minced 1 onion, chopped Salt, to taste 2 tablespoons soy sauce 3/4 cup mushroom-soaking water 2 teaspoons cornstarch diluted in 3 tablespoons water 1 teaspoon dark sesame, roasted peanut, or chili oil Instructions: Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.
Mango-Yogurt-White Rum Smoothie 2 ripe mangoes, peeled, pitted and chopped 2 cups Greek yogurt 1/2 cup mango nectar 1/2 cup white rum Crushed ice 2 to 4 tablespoons simple syrup, depending on sweetness of mangoes Instructions: Combine mango, yogurt, nectar, rum and a few cups of crushed ice in a blender and blend until smooth and frothy. Sweeten with simple syrup, if needed. Divide among 4 glasses and serve.
Turkey Meatballs with Cheesy Polenta 1 large egg, lightly beaten 1 cup instant polenta 1 pound ground turkey 1/4 cup part-skim ricotta cheese 1/4 cup plus 2 tablespoons grated parmesan cheese 1/4 cup roughly chopped fresh parsley 3 cloves garlic (1 chopped, 2 sliced) Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1/4 teaspoon red pepper flakes Instructions: Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 1/2-inch meatballs. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with ¼ teaspoon salt and a few grinds of pepper. Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.
Tchoup Chop Macadamia Nut Pie with Vanilla Bean Ice Cream and Nocello Whipped Cream 1 prepared Basic Sweet Pie Crust, recipe follows 2 cups macadamia nuts, lighted toasted and chopped 3 large eggs 3/4 cup sugar 3/4 cup light corn syrup 3/4 cup dark corn syrup 2 tablespoons melted butter 1 tablespoon Frangelico, Nocello, or other nut-flavored liqueur Pinch salt Vanilla Bean Ice Cream, accompaniment Nocello Whipped Cream, recipe follows 8 ounces flour, about 1 1/2 cups plus 2 tablespoons 1 tablespoon sugar 1/2 teaspoon salt 1 stick cold butter, cut into 1/4-inch pieces 2 tablespoons solid vegetable shortening 3 tablespoons ice water 1 cup heavy cream 3 tablespoons Nocello Instructions: Preheat the oven to 425 degrees F. On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter. Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. Refrigerate until ready to use. In a large bowl, beat the eggs. Add the remaining ingredients and whisk to combine. Evenly spread the nuts across the bottom of the pie shell. Pour the filling over the nuts and place in the preheated oven. Lower the temperature to 325 degrees F and bake for 30 minutes. Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes. Place on a wire rack to cool completely. Slice and serve with ice cream on the side and whipped cream on top. Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks.
Gramma Maggie's Apple Pie 1 cup sugar 2 tablespoons flour 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg 6 tart apples, cored, peeled and cut into chunks 1 tablespoon butter 4 cups flour 2 teaspoons salt 1 1/2 cups shortening About 1/4 cup cold water Instructions: For the filling: mix the sugar, flour, cinnamon, and nutmeg with apples and set aside. Preheat the oven to 375 degrees F. For the crust: mix the flour and salt with the shortening until crumbly. Add cold water and knead. Roll out 1/2 of the dough and place in an 8-inch pie tin. Cut off extra dough from around the edges. Poke with fork to prevent air bubbles. Place the apple mixture in the aluminum on top of the dough. Roll out the other 1/2 of the dough and place on top of the apples. Pinch dough around the edges to seal it. Poke the top of the pie with a fork gently. Sprinkle with sugar. Bake in preheated oven for 50 minutes to 1 hour.
Kale and Feta Salad 1/2 cup pumpkin seeds 2 bunches black kale, washed and roughly chopped into bite-size pieces (about 8 cups) 8 ounces feta, crumbled 1 small red onion, sliced 1/2 cup olive oil Zest of 1 lemon and 1 tablespoon juice Salt and freshly ground pepper Instructions: 1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes. 2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.
Toasted Angel Food Cake with Grilled Peaches 1 box (16 oz.) Duncan Hines® Angel Food Cake 1 1/4 cups water 6 ripe medium peaches, washed, halved and pitted Cinnamon-sugar mixture Instructions: Move oven rack to lowest position. Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl. Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely. Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Use grill pan or aluminum foil to collect syrup run-off from peaches. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm. Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear. Slice peaches and serve over warm, toasted angel food cake. Garnish: Drizzle syrup run-off from grilled peaches over angel food cake and peaches.
Toasted Sandwiches 1 loaf French baguette 1 garlic clove, peeled 1 small tomato, halved 1/2 link spicy chorizo sausage, thinly sliced 1/2 link sweet chorizo sausage, thinly sliced 2 ounces Serrano ham, thinly sliced 1/2 cup extra-virgin olive oil Instructions: Prepare a grill or heat up a grill pan. Halve the bread horizontally and cut into 2-inch rectangles. Toast the bread on the hot grill or grill pan. Brush each slice with the garlic clove, then the halved tomato. Cover with either chorizo sausage or Serrano ham. Drizzle with olive oil. Continue with remaining toasts and meats. Serve an assortment of open faced sandwiches at room temperature.
Violet Femmes 3/4 ounce Grey Goose Orange 1/2 ounce Crem de Violette 1/4 ounce St. Germain 3 ounces champagne 2 dashes orange bitters 2 dash lavender bitter Instructions: Combine all ingredients in a mixing glass with ice. Stir and strain over fresh ice with a highball glass.
Cheesy Tomato Toast 4 thick slices white bread 1/4 cup extra-virgin olive oil 1 clove garlic, chopped 2 tablespoons thinly sliced fresh basil 3 medium tomatoes, sliced Kosher salt and freshly ground pepper 4 ounces gruyere cheese, thinly sliced 3/4 cup shredded part-skim mozzarella cheese 2 tablespoons grated parmesan cheese 1 tablespoon white wine vinegar 1 10-ounce package mixed salad greens Potato chips, for serving (optional) Instructions: Preheat the broiler. Place the bread on a baking sheet and broil until lightly golden on both sides. Whisk 2 tablespoons olive oil with the garlic and basil in a small bowl; brush evenly on the toasted bread. Season the tomatoes with salt and pepper; arrange a layer of tomatoes on each bread slice. Chop any remaining tomato slices and set aside for the salad. Top the bread evenly with the gruyere, mozzarella and parmesan. Return to the broiler and cook until the cheese melts, about 2 minutes. Whisk the vinegar and the remaining 2 tablespoons olive oil in a large bowl; season with salt and pepper. Add the greens and the reserved chopped tomatoes and toss. Serve the cheese toast with the salad and chips.
Poached Apricots 1/2 pound of dried apricots 1/4 cup sugar 3 cardamom pods, crushed and seeded 1 teaspoon fresh lemon juice 1/2 cup drained yogurt 1/2 cup ricotta 3 tablespoons unsalted pistachio nuts, peeled and chopped Instructions: Wash and then soak the dried apricots in 2 cups of water overnight. Pre-heat the oven to 300 degrees. Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill. Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove
Meyer Lemon Curd Tart 1 stick cold butter, cut into pea size pieces 1/4 cup sugar 1 1/4 cup all-purpose flour, plus extra for rolling dough 1 egg yolk Pinch salt 2 to 4 tablespoons cold water 3/4 cup freshly squeezed Meyer lemon juice 3 Meyer lemons, zested 1 1/3 cups sugar 5 eggs Pinch salt 1 1/2 sticks butter, cut into pats 1 pint blueberries 2 tablespoons sugar 2 tablespoons Meyer lemon juice Special equipment: 1 pound dried beans, 10-inch tart pan Instructions: Preheat the oven to 425 degrees F. For the dough: Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the \Parmesan cheese\ stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp. Preheat the oven to 300 degrees F. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency. Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting. To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.
Chicken Scarpariello Extra-virgin olive oil 1 pound fennel sausage, cut into bite- size pieces 2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact Kosher salt 1 Spanish onion, cut into 1/4-inch slices 3 cloves garlic, smashed and finely chopped 3/4 cup white wine 1 cup quartered hot cherry peppers 1/2 cup hot cherry pepper juice, from the jar 1 cup chicken stock, plus a little more if needed 3 sprigs fresh oregano, picked and chopped Instructions: Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve. Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much. Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.
Bacon Cheeseburger Dip 10 slices bacon, chopped 24 ounces ground sirloin 2 teaspoons seasoned salt 1 teaspoon freshly ground black pepper 1/2 cup ketchup 1/4 cup mustard 4 dashes Worcestershire sauce 1 pound cream cheese, softened 8 ounces grated Cheddar 18 frozen dinner rolls, thawed and risen according to package instructions 4 tablespoons salted butter, melted 2 tablespoons minced garlic 1 tablespoon sesame seeds 2 tablespoons ketchup 2 tablespoons mustard 1 cup shredded lettuce 1/4 cup pickle chips 1 tomato, diced Instructions: For the rolls and dip: Preheat the oven to 375 degrees F. Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 8 to 10 minutes. Remove to a paper towel-lined plate, then discard all but 1 tablespoon of the bacon grease from the skillet. Put the sirloin in the skillet and add the seasoned salt and pepper. Cook, stirring and breaking it up with a spatula or wooden spoon, until the meat is browned and no longer pink, 5 to 6 minutes. Drain the meat of excess fat, add the ketchup, mustard and Worcestershire sauce and stir to incorporate. Place a round baking dish in the center of a baking sheet. Spread the cream cheese in a single layer in the baking dish, then sprinkle over half of the Cheddar cheese. Add the meat mixture in a single layer and top with half of the reserved bacon, followed by the remaining Cheddar cheese. Space the rolls 1 to 2 inches apart on a separate baking sheet. Combine the butter and garlic in a small bowl and brush the rolls with the mixture. Sprinkle over the sesame seeds. Bake both the dip and the rolls until the dip is bubbly around the edges and the rolls are golden and baked through, 15 to 18 minutes. For the toppings: Top the dip with the ketchup, mustard, remaining bacon, lettuce, pickles and tomatoes. Serve hot.
Wild Blueberry Spritzer 1 oz. wild blueberry syrup 4 oz. lemonade Splash of soda water Twist of lemon for garnish Instructions: Mix 1 oz. of blueberry syrup with 4 oz. lemonade and a splash of soda water. Serve over ice. Garnish with a twist of lemon.
Rhubarb Peach Pie with a Crunchy Macaroon Topping 1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking) 5 tablespoons all-purpose flour 3/4 cup sugar 1/4 cup brown sugar 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1 egg 1 orange, zested and juiced 14 ounces chopped rhubarb 12 ounces peeled, sliced peaches Topping, recipe follows 2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about 3/4 cup whole pecans 1/4 cup light brown sugar 6 tablespoons cold sweet butter, cut into 1/4-inch cubes Instructions: Preheat the oven to 375 degrees F. Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine. Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles. Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.
Clahan's Jersey Beef 2 (2 pound, 1 1/2 inches thick) top sirloin 2 tablespoons yellow mustard 1 tablespoon crushed garlic 2 tablespoons Worcestershire sauce 1 teaspoon black pepper 1 loaf white sandwich bread (must be white bread) 1 pound unsalted butter 1/4 cup Worcestershire sauce 4 tablespoons crushed garlic 1/4 cup Madeira wine 1/2 tablespoon black pepper 1/2 teaspoon salt Instructions: On cutting board, remove all the fat and gristle from sirloin. Marinate by spreading mustard and garlic over top. Add Worcestershire sauce, black pepper and salt. Let the meat marinate at room temperature for at least one hour (but not more that 2). When ready to cook, start barbecue and let it warm up for about ten minutes. Place the beef on the grill. Cook for 8 minutes per side, (medium rare) or until the beef is done to your taste. Transfer beef to carving board, using barbecue tongs. Carve the beef by slicing across the grain into strips 1/4-inch thick. At the same time that you transfer the beef, start toasting the white sandwich bread. Slice the bread into 3 strips and place on serving platter. Arrange beef on top of sliced bread. In a saucepan on the grill, heat unsalted butter. Add Worcestershire sauce, garlic, wine, pepper, salt and, whisking constantly, cook over medium heat for about 5 minutes. Remove saucepan from grill and spoon the sauce over the beef and bread. Serve immediately. Must eat while hot, and must be eaten using your fingers.
Remoulade 2 cups mayonnaise 2 tablespoons cornichons or sour gherkins, minced 2 tablespoons capers, minced 1 garlic clove, minced 2 tablespoons chopped parsley 1 tablespoon chopped tarragon 1 teaspoon Dijon mustard 1 anchovy, minced Dash red pepper sauce Instructions: Mix together all ingredients in a bowl. Refrigerate before serving. Serve with cold seafood and vegetables.
Baked Swordfish with Tapenade and Orange 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel) Salt and pepper 1/2 cup green tapenade (available at specialty food stores) 1 orange, juiced 1/4 cup dry white wine 2 to 3 tablespoons unsalted butter orange slices minced parsley Tomatoes Provencale, recipe follows 4 to 6 firm, ripe plum tomatoes Salt 1 clove garlic, minced 2 tablespoons minced shallots 3 tablespoons minced fresh basil 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme 1 tablespoon oregano 1/4 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup olive oil 1/2 cup dry white bread crumbs Instructions: Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes. Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley. Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned. Yield: 4 servings Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes
Grilled Shrimp with Garlic-Red Chile-Thyme Marinade 2 ancho chiles 1 New Mexican red chile 1 pasilla chile 1 head garlic, cloves separated, peeled, and coarsely chopped 3 tablespoons chopped fresh thyme leaves 1/2 cup olive oil, plus more for brushing on shrimp Salt and freshly ground pepper 2 pounds shrimp or prawns, head and shell on Instructions: Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop, and place in the jar of a blender. Add the garlic, thyme, and oil and blend until smooth. Season, to taste, with salt and pepper. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Preheat a grill to high. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed. Serve on brown paper bags, if desired.
For the Love of Mushrooms Pizza 3 portobello mushroom caps 2 tablespoons butter 1 pound pizza dough, preferably whole wheat 1/2 cup crème fraiche, plus more for garnish 1/2 recipe Mushroom Saute, recipe follows 10 ounces grated whole milk mozzarella 4 ounces grated provolone 4 ounces grated aged provolone Wine Sauces, recipe follows 4 ounces (1 stick) butter 1/4 cup chopped garlic 2 pounds white mushrooms, thickly sliced 1 1/2 teaspoons freshly ground black pepper 1/3 cup fresh flat-leaf parsley leaves, chopped 3/4 cup heavy cream 2 (750-ml) bottles red wine (2 different varietals) 1 cup crème fraiche Instructions: Preheat oven to 450 degrees F. Slice portobellos crosswise to make 6 rounds. In a large skillet over medium heat, melt butter. Cook portobello rounds, in batches, until cooked through, about 5 minutes. Drain and cut out heart shapes with a cookie cutter. Set aside. Shape dough out onto a round 14-inch pizza screen or pan. Spoon a thin layer of creme fraiche onto the dough. Spread Mushroom Saute over the pizza. Sprinkle pizza evenly with the three cheeses and top with Portobello hearts. Bake the pizza for about 15 minutes, or until the cheeses are melted and lightly browned. Remove pizza from the oven, drizzle zig zag lines of both red wine sauces, dot with creme fraiche and serve. In a large skillet, melt butter over medium-high heat. Add garlic and saute about 1 to 2 minutes without browning the garlic. Add mushrooms and cook until all the liquid is reduced. Add the black pepper, parsley, and heavy cream, cook for 2 minutes, or until slightly thickened. Cool until needed. In 2 separate saucepans, bring each wine to a boil. Boil to reduce each to about 2 ounces. Combine 1/2 cup crème fraiche with 1 ounce of first red wine reduction. Add small amounts of the remaining 1 ounce of the reduction to taste. Do the same with the second red wine reduction.
Green Beans with Toasted Pine Nuts 2 pounds haricots verts or green beans 3/4 cup pine nuts, toasted and finely chopped 5 tablespoons olive oil Salt and freshly ground black pepper Instructions: Cook beans in a large pot of boiling salted water until crisp tender. Drain and rinse with cold water. Heat oil in a large saute pan over medium heat. Add the green beans and cook until just heated through, stir in pine nuts and season with salt and pepper to taste.
Tandoori Prawns 1/2 cup lemon juice 1 tablespoon finely chopped garlic 2 teaspoons finely chopped ginger 16 jumbo prawns, shelled and deveined 1/2 cup plain yogurt 1/4 cup heavy cream 1/4 cup finely chopped red onion 1 tablespoon crushed garlic 1 teaspoon finely chopped ginger 1 tablespoon lemon juice 1/4 teaspoon ground turmeric 1 teaspoon ancho chile powder 1/2 teaspoon garam masala 1/2 teaspoon white pepper Instructions: Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.
Icebergs in Russia Salad 4 large eggs 1 large head iceberg lettuce 1 cup mayonnaise 1/2 cup ketchup or chili sauce 1/4 cup finely chopped garlic or half-sour pickles A splash of water, optional Salt and pepper Instructions: Place salad plates in your freezer to quick-chill them. Place eggs in small, deep pot. Cover eggs with cold water. Cover pot and bring it up to a boil. When water boils, turn off the burner. Let the eggs stand 15 minutes. Run cold water over and into the pot, cooling the eggs. Remove the core from the head of iceberg lettuce by giving it a good whack on the counter. Pull the core of the lettuce out. Quarter the head lengthwise. Combine the mayonnaise, ketchup or chili sauce and finely chopped garlic or half-sour pickles. If the dressing is too thick for your liking, add a splash of water to it. Season the dressing with salt and pepper. Peel and chop the hard boiled, cooled eggs. Remove the salad plates from the freezer. Place a quarter head iceberg lettuce on a chilled salad plate. Spill dressing over the center of the lettuce and garnish with chopped egg.
Coconut Orange Chardonnay Cupcakes 1 cup flaked coconut 1/3 cup sugar 2 tablespoons butter, melted 1 cup sugar 2/3 cup canola oil 2 large eggs 1/2 cup orange juice 3/4 cup Chardonnay 1 teaspoon vanilla extract 2 teaspoons orange zest 1/4 teaspoon lemon oil 3 cups unbleached pastry flour* (See Cook's Note) 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon sea salt 1 (15-ounce) can mandarin oranges, drained 4 ounces flaked coconut 8 ounces chopped chocolate 1/2 cup cream 2 cups (4 sticks) unsalted butter 1 teaspoon salt 4 teaspoons vanilla extract 8 cups powdered sugar, sifted 1 cup cream or milk Melted white chocolate, for garnish Edible gold dust (optional) Instructions: For the topping: Combine the coconut and sugar with the butter. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 24 cupcake liners. In a mixing bowl, combine the sugar, oil, eggs, orange juice, wine, vanilla, orange zest, and lemon oil and mix well. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir the dry ingredients into the orange juice mixture just until moistened. Fold in the mandarin oranges and the coconut. Fill the cupcake liners 2/3 full. Sprinkle the topping over each cupcake and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely. For the ganache: In a 2 cup glass measuring cup, heat the cream in the microwave until very hot but not boiling. Remove the cream from the microwave and add the chocolate. Stir until smooth. Cool slightly to thicken. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining sugar and beat to desired consistency. To assemble: Frost each cupcake with a wide, flat \pillow\ of vanilla frosting. Dip each cupcake top in chocolate ganache. Immediately pipe 3 small dots (about 1/16 teaspoon each) white chocolate on top of each cupcake. Pull the tip of a sharp knife through each white chocolate dot, starting at the top and pulling down, to form a heart. Sprinkle edible gold flakes on top of each cupcake, if desired.
Kid-Friendly Salmon 2 tablespoons vegetable oil, plus more for brushing 4 tablespoons soy sauce Juice of 2 lemons 1/2 onion, finely chopped 2 tablespoons packed light brown sugar 2 cloves garlic, minced 1 teaspoon toasted sesame oil Freshly ground pepper 4 5-to-6-ounce wild salmon fillets, skin removed Instructions: Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day. Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side.
Prairie Honey Pumpkin Bread 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 tablespoon ground cinnamon 1 tablespoon freshly grated nutmeg 2 cups sugar 3/4 cup wildflower or other pale amber honey 1/2 cup water 1 cup vegetable oil 2/3 cup canned or freshly cooked and pureed pumpkin 4 large eggs, beaten 1 cup chopped pecans, optional 1/2 cup golden raisins, optional 1/2 cup dried sour cherries, optional Instructions: Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside. Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter. Fold in the pecans, raisins, and/or dried sour cherries, if using. Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack.
Grilled Spatchcocked Greek Chicken 1 whole chicken (3 1/2 to 4 pounds) spatchcocked 1 cup extra-virgin olive oil Juice of 2 lemons and zest of 1 3 garlic cloves, finely grated 2 tablespoons chopped fresh oregano Kosher salt and freshly ground black pepper 2 scallions, sliced 1/4 cup roughly chopped fresh dill Instructions: To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness. Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes. Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving. Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.
Caesar Salad Dressing 2 large pasteurized egg yolks ½ garlic clove, peeled 1/3 cup (33 g) grated Parmesan cheese 3 tablespoons (45 ml) lemon juice 1 anchovy fillet ½ teaspoon salt 1/8 teaspoon dry mustard Ground black pepper, to taste ½ cup (120 ml) olive oil Instructions: 1. Place all ingredients into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 4. 4. Blend for 20 seconds. Refrigerate in airtight container for three to four days.
Farmer's Market Flatbread Two 8.8-ounce packages naan bread (4 pieces total) 3 tablespoons olive oil, plus additional for brushing and drizzling 1 cup ricotta 2 teaspoons granulated garlic Kosher salt and freshly ground black pepper 1 piece Parmesan, for shaving 4 cups arugula 2 tablespoons red wine vinegar 6 radishes, sliced very thinly 1/4 cup fresh flat-leaf parsley leaves 12 fresh basil leaves, torn into large pieces 8 slices prosciutto, cut into ribbons 4 scallions, thinly sliced Instructions: Preheat a grill to medium heat. Brush both sides of each naan with olive oil and spread one side of each with the ricotta. Sprinkle with granulated garlic and salt. Place on grill and grill for about 2 minutes to toast the naan and melt the cheese. Shave Parmesan on top and set aside. Toss the arugula with the red wine vinegar and 3 tablespoons olive oil in a large bowl and season with salt and pepper. Top the naan evenly with the arugula, then top with radish slices, herbs, ribbons of prosciutto, scallions and a drizzle of olive oil. Slice and serve.
Broccoli Soup 4 tablespoons butter, room temperature 1 1/2 pounds fresh broccoli 1 large onion, chopped 1 carrot, chopped Salt and freshly ground black pepper 3 tablespoons all-purpose flour 4 cups low-sodium chicken broth 1/2 cup cream Homemade Croutons, recipe follows Day old French bread Olive oil Salt and freshly ground black pepper 1/4 teaspoon red pepper flakes Instructions: Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons. Preheat oven to 400 degrees F. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
Carrot Cake Chewy Oatmeal Bars 1 box Duncan Hines® Decadent Carrot Cake 1 cup Hot tap water (for hydrating carrots and raisins) 1 egg 1/2 cup packed brown sugar 1/3 cup light corn syrup 2/3 cup butter 2 cups quick cooking oatmeal 1/2 cup coconut (optional) 1/2 cup nuts (optional) Instructions: Preheat oven to 350 degrees. Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water. In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat. To a mixing bowl add the cake mix, drained carrots and raisins, coconut, nuts, oatmeal and egg. Mix by hand until blended. Pour in the melted brown sugar, butter mixture and stir until well mixed. Spread evenly into a 9x13 inch, lightly greased baking pan. Bake for 30-35 minutes. Remove from oven and immediately press down on surface of hot cooked bars with spatula. Cool and refrigerate before cutting.
Up North Chili 2 pounds beef chuck, trimmed 2 pounds pork shoulder, boned 6 to 8 garlic cloves, minced 1 large white onion, chopped 2 jalapeno chiles, seeded and chopped 4 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons dried oregano 1 teaspoon salt 2 to 4 dashes cayenne pepper 1 1/2 to 2 (12 ounce) cans beer 1 cup strong black coffee 1 (28-ounce) can crushed tomatoes with puree 3 (15-ounce) cans kidney beans, rinsed and drained Sour cream, for garnish Green onions, chopped, for garnish Red onions, chopped, for garnish Instructions: In a large pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic, onion, and chiles and cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, beer, and coffee. Simmer meat, uncovered, at a low temperature for 2 1/2 to 3 hours, until the meat can be shredded with a fork. Do not let meat dry out; add beer as necessary. When ready, remove meat to a cutting board and shred, returning the shredded meat to the pot. Add tomatoes and kidney beans. Continue to simmer, uncovered, for 1 hour. Serve garnished either with a dollop of sour cream and chopped green onions or grated cheddar cheese and chopped red onions.
General Tso's Chicken 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon peanut oil 2 cloves garlic, smashed 2 slices fresh ginger, smashed 1 handful fresh cilantro leaves 2 pounds boneless, skinless chicken, thinly sliced Peanut oil, for frying 1 large egg, lightly beaten 1/2 cup cornstarch, plus 2 tablespoons for slurry 1/2 cup water Kosher salt and freshly ground black pepper 1 teaspoon toasted sesame oil 4 dried red Thai chilies 4 scallions, thinly sliced, plus more for garnish 2 cloves garlic, finely chopped One 1-inch piece fresh ginger, peeled and finely chopped 3 thick strips orange zest 1/4 cup low-sodium soy sauce 1 1/2 cups chicken stock 2 tablespoons rice vinegar 1 tablespoon honey Cilantro leaves, for garnish Steamed white rice, for serving Instructions: Put the marinade ingredients in a bowl. Add the chicken and stir well to combine all the flavors; cover, and marinate in the refrigerator for 30 minutes. Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.
Ultimate Mac 'n' Cheese Casserole for Two Nonstick cooking spray 2 cups orecchiette pasta 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup milk 1 cup shredded sharp white Cheddar 1 cup shredded gruyere cheese Salt and ground black pepper 8 slices crispy cooked bacon, finely chopped Instructions: Preheat the oven to 375 degrees F and lightly spray a 2-quart oven-safe casserole dish with nonstick cooking spray. Set aside. Bring a large pot of water to a boil and cook the pasta until al dente, following the directions on the pasta package. (You'll want it to still have a bite to it because it will finish cooking in the oven.) Drain well. Meanwhile, in a large skillet, melt the butter over medium-high heat. Whisk in the flour and cook, whisking vigorously, 1 to 2 minutes. Continue to whisk as you add the milk, then let the mixture gently come to a simmer and thicken, about 5 minutes. Add the Cheddar and gruyere and stir together with a spatula until all the cheese has melted. Add salt and pepper to taste. Remove the skillet from the heat. Add the pasta to the cheese sauce and gently toss until everything is covered. Sprinkle half the bacon into the skillet and toss to incorporate. Pour the pasta mixture into the prepared casserole dish. Top with the remainder of the bacon, then bake, uncovered, until the mixture is bubbly and the pasta is cooked through, 30 minutes. Remove from the oven and let sit for 10 minutes before serving.
Beet Home Fries 3 large red beets (equal size), washed and patted dry 3/4 cup vegetable oil 3/4 cup white vinegar Canola or vegetable oil, for frying 1/2 cup cornstarch Kosher salt 3 tablespoons Japanese mayonnaise, such as Kewpie Togarashi, for garnish Green onions, thinly sliced, for garnish Instructions: Preheat the oven to 375 degrees F. Toss the beets with the oil and vinegar in a large bowl until well coated. Line a baking sheet with aluminum foil to prevent leaks during cooking. Place the beets on the baking sheet and cover with aluminum foil to create a tight seal, allowing the beets to steam. Roast the beets until tender but still maintaining a bite, 3 hours. Turn off the oven. Allow the beets to finish steaming for easier peeling. Peel the beets using a towel, making sure to wear gloves to prevent staining. Cut the beets into 1/2-inch cubes and place in a bowl. Preheat oil in a deep-fryer or a deep pot to 350 degrees F. Pour the cornstarch over the beets and toss until well coated. Place the beets in a sieve set over a metal bowl and shake to remove excess cornstarch. Transfer the beets to a fryer basket and fry until crispy and piping hot. When done, shake off excess oil and add beets to a clean metal bowl. Season the beets with salt, then arrange on three serving dishes. Add a tablespoon of Japanese mayonnaise to each dish and sprinkle a little togarashi over the mayonnaise and the beets. Garnish with green onions.
Grilled Chicken with Spelt, Pear and Watercress Salad 3 tablespoons extra-virgin olive oil, plus oil for brushing 1 cup whole wheat spelt berries Four 6- to 7-ounce boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Juice of 1 lemon 2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored 1/4 bulb fennel 2 bunches watercress, stems trimmed (about 6 cups) One 2- to 3-ounce piece Gruyere or aged Gouda Instructions: Preheat the grill to medium heat and brush some oil onto the grates. Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside. Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest. Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper. Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve.
Tangy Vegetable Chips 1 large beet, raw and peeled 2 parsnips, peeled 1 large turnip Frying oil Salt Instructions: Preheat a deep fryer pot filled with the manufacturers recommended level of oil to 280 degrees. Using an Asian vegetable slicer or a mandolin, slice the vegetables paper thin. Fry the vegetables individually in small batches. Cook them until they begin to crisp and hen remove. They will crisp even more as they air dry. Season with salt and serve.
Sheet Pan Shrimp Biryani 3 large shallots, halved and thinly sliced 6 tablespoons unsalted butter, melted Kosher salt 1 pound large shrimp 2 teaspoons finely grated peeled fresh ginger 2 cloves garlic, finely grated 2 teaspoons curry powder 1 teaspoon garam masala 1/2 teaspoon paprika 4 8.8-ounce packages microwavable basmati rice (or 7 cups cooked rice) 1 cup fresh cilantro and/or mint, roughly chopped Yogurt and chopped toasted cashews, for serving Instructions: Put a rimmed baking sheet in the upper third of the oven; preheat to 475 degrees F. Add the shallots, drizzle with 1 tablespoon melted butter and season with salt; spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes. Meanwhile, butterfly the shrimp: Peel the shrimp; make a deep cut down the center of the shrimp's back from head to tail without cutting all the way through. Remove the vein with the tip of the knife. Open the shrimp along the cut so it lies flat. Transfer to a large bowl. Combine the remaining 5 tablespoons melted butter, the ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss. Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss. Add the shrimp to the baking sheet with the shallots and spread in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes. Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup herbs. Top each serving with yogurt and cashews.
Meatball Parm in a Blanket One 13.8-ounce tube refrigerated thin crust pizza dough All-purpose flour, for dusting 1 cup pizza or marinara sauce, plus more for dipping 1 cup shredded mozzarella 30 bite-size frozen meatballs, defrosted Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Unroll the dough onto a clean, lightly floured work surface. Slice the dough into 3 equal strips widthwise. Spread a thin layer of pizza sauce, about 2 tablespoons, onto each dough strip, making sure to leave a border without sauce. Sprinkle about 1/4 cup of the cheese onto each strip. Line up the meatballs side by side along the length of each dough strip. You should get about 10 meatballs per strip. Roll the dough up to cover the meatballs, forming a log. Slice the log in between each meatball, then pinch the dough together on one end of each sliced piece to seal. Put the pieces on the baking sheet pinched-side down (exposed meatball side up). Top each with about a teaspoon of sauce and a sprinkle of cheese. Bake until the dough is golden brown, 12 to 15 minutes. Let cool a few minutes before serving. Serve with warm pizza or marinara sauce on the side for dipping.
Stuffed Meatballs 1 pound 80/20 beef 1 pound 93/7 beef 5 large eggs 2 cups seasoned breadcrumbs 1 cup grated Parmesan 2 tablespoons dried parsley 2 teaspoons garlic powder 1 teaspoon salt 1 teaspoon black pepper 1 cup shredded mozzarella 5 slices spicy capicola, diced 5 slices sharp provolone, diced 5 slices Black Forest ham, diced 5 slices Genoa salami, diced Instructions: Preheat the oven to 350 degrees F. Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.
Grandma's Heirloom Tomato Salad 1 pound cucumbers (baby or English), cut into 1/2- to 3/4-inch-thick rounds 1 small sweet onion, sliced 1 tablespoon kosher salt 1/4 cup mayonnaise 3 tablespoons apple cider vinegar 2 tablespoons chopped fresh dill 1 tablespoon sugar Freshly cracked black pepper 1 pound heirloom tomatoes, cut into wedges Instructions: Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid. Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed.
Beef Tartare 2 pounds/1kg beef tenderloin 1 cup/250ml cubed Parmigiano-Reggiano 1/4 cup/60ml garlic-stuffed olives, halved 3 tablespoons/45ml olive oil 1 tablespoon/15ml Dijon mustard 2 shallots, diced A handful celery leaves A handful fresh chives, finely chopped A handful fresh parsley, chopped Green hot sauce, such as Tabasco Salt and freshly ground black pepper Canola oil, for frying 6 parsnips, peeled and julienned Smoked salt Freshly ground black pepper Instructions: For the beef tartare: Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.) In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper. For the crispy parsnips: Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips.
Curried Pea Dip 1 tablespoon extra-virgin coconut oil 1 onion, diced Sea salt 1 clove garlic, minced 2 teaspoons mild curry powder 2 cups frozen peas, defrosted 1/4 cup thick yogurt or coconut yogurt, plus more for serving Instructions: Warm the coconut oil in a skillet over medium heat. Add the onions and saute until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Stir in the curry powder and peas and cook for 2 minutes. Remove from the heat and cool slightly. Place the pea mixture in a food processor with the yogurt and 1/4 cup water and puree until smooth, adding more salt to taste. To serve, transfer the dip to a bowl, top with a spoonful of yogurt and stir a few times to create a swirl.
Pan-Seared Shrimp with Curry Aioli 2 tablespoons fresh lime juice 2 large egg yolks 1/2 cup plus 3 tablespoons canola oil 1 tablespoon plus 1 teaspoon Thai red curry paste Kosher salt and freshly ground black pepper 1 pound (21 to 25) tail-on shrimp, peeled and deveined 2 scallions, thinly sliced Instructions: Whisk the lime juice and egg yolks in a large bowl. Slowly whisk in 1/2 cup of the oil, a few drops at a time, whisking constantly until all the oil is incorporated and the mixture is emulsified. Whisk in the curry paste. Sprinkle with salt and pepper. Heat the remaining 3 tablespoons oil in a large saute pan over medium-high heat. Sprinkle the shrimp liberally with salt and pepper. In two batches, add the shrimp to the pan in a single layer and cook until lightly browned and the edges turn pink, 1 to 2 minutes. Flip and cook until the shrimp are cooked through, 1 to 2 minutes more. Transfer the shrimp to a serving platter and garnish with the scallions. Serve with the curry aioli.
Green Shrimp Lo Mein Canola oil 1 to 2 tablespoons peeled and grated fresh ginger 3 cloves garlic, smashed and pasted with salt 1/2 large shallot, thinly sliced into half moons 8 ounces head-on, peeled and deveined shrimp, left whole Kosher salt and freshly ground black pepper 10 shiitake mushrooms, stems removed and thinly sliced 1/2 to 1 cup thinly sliced Napa cabbage 10 to 15 snow peas, cleaned and thinly sliced 1/4 cup chicken stock 2 to 3 tablespoons rice vinegar 2 to 3 tablespoons soy sauce 2 to 3 teaspoons sambal Pinch sugar 8 ounces lo mein noodles, par-cooked 1/4 cup thinly sliced scallion greens 1 to 2 tablespoons chopped fresh cilantro, plus sprigs for garnish Juice of 1 lime Instructions: Add 2 to 3 tablespoons canola oil to a large saute pan. Add the ginger, garlic and shallots, and turn the heat to medium to flavor the oil by bringing the oil up to temperature. Cook on medium heat for 3 to 5 minutes until fragrant and soft. Strain the oil and set aside. Reserve all. Add to the same pan some of the now-flavored oil and place over high heat. Sprinkle your shrimp with salt and pepper. Once heated, add the shrimp and saute until pink and opaque, 1 to 2 minutes per side. Pull the shrimp out and set aside. Add the mushrooms to the pan and saute until softened, 2 to 3 minutes. Add in the Napa cabbage and toss to combine. Add the snow peas, chicken stock, rice vinegar, soy sauce and sambal. Toss to combine. Add a pinch of sugar to help balance the flavor. Add the lo mein noodles along with the reserved ginger, shallots, garlic mixture, and toss to combine. Allow to heat through, 1 to 2 minutes. Adjust seasoning as needed. Add the scallion greens, cilantro and cooked shrimp and toss to combine and warm through. Finish with a squeeze of lime and garnish with cilantro sprigs.
Perfect Homemade Lemonade 4 cups sugar 4 cups fresh lemon juice 2 lemons, sliced Ice, for serving Instructions: In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely. Serve over ice.
Goat Cheese Canapes with Sweet Peppers 1 heaping tablespoon golden raisins 1 tablespoon dry sherry wine 1 roasted red pepper, peeled, seeded, and cut into 1/8-inch by 1/2-inch matchsticks 1 roasted green pepper, peeled, seeded, and cut into 1/8-inch by 1/2-inch matchsticks 1 roasted yellow pepper, peeled, seeded, and cut into 1/8-inch by 1/2-inch matchsticks 1 tomato, peeled, seeded and julienned 1/2 red onion, julienned 3 tablespoons black olives, cut in strips 3 tablespoons chopped cilantro leaves 1 jalapeno, seeded and minced 1 garlic clove, minced 1/3 cup balsamic vinaigrette, recipe follows 8 ounces soft fresh goat cheese or sour cream 1/2 cup clabbered cream or sour cream 30 (1 1/2-inch) whole wheat bread rounds, buttered and toasted 30 cilantro leaves 1/4 cup red wine vinegar 1/4 cup balsamic vinegar 1 teaspoon Dijon mustard 1 1/2 cups mild olive oil 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 tablespoons minced herbs, such as chives, parsley, and tarragon Instructions: To make the sweet peppers: Plump the raisins in the sherry. Combine the raisins, peppers, tomato, onion, olives, chopped cilantro, jalapeno, and garlic. Add the vinaigrette and toss to combine. Let the salad rest at room temperature for 30 to 45 minutes before serving. To make the Canapes: Blend the goat cheese and the clabbered cream until smooth and transfer to a pastry bag fitted with a round tip. To assemble the canapes, pipe the goat cheese mixture in a ring around the whole wheat bread rounds. Mound about 1 tablespoon of the pepper salad in the center and top with a cilantro leaf. Serve. Combine the vinegars and mustard. Whisk in the oil gradually. Adjust seasoning with salt and pepper. Add fresh herbs.
Salt and Herb Crusted Red Snapper 1 whole red snapper or redfish, (about 6 1/2 pounds), cleaned and scaled 2 tablespoons olive oil 2 teaspoons Creole seasoning 1 (3-pound) box kosher salt 1/2 cup chopped fresh parsley leaves 1/4 cup chopped fresh tarragon leaves 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh cilantro leaves 1/4 cup grated lemon zest 2 tablespoons fresh lemon juice 1 tablespoon grated orange zest 2 oranges, juiced (about 1/2 cup) 1 teaspoon freshly ground black pepper 6 cups cooked sticky rice, warm Fresh Orange and Tomato Salsa, recipe follows 3 cups chopped vine-ripened tomatoes 1/2 cup small diced red onions 1 large fresh jalapeno, seeded and cut into small dice 1/2 cup loosely packed chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves 1/2 teaspoon chopped garlic 2 medium oranges, skin and pith removed and segmented Salt Freshly ground black pepper 4 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes. With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving. Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.
Fresh Pasta Dough 2 cups flour 3 eggs 1/2 teaspoon salt 1/2 teaspoon extra-virgin olive oil Flavor and color variations, recipes follow, optional Instructions: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking. Flavor and color variations: Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved. Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour. Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour. Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour. Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
Gwen's Cole Slaw 1/4 small head cabbage, cored and thinly sliced (2 cups) 1/4 small onion, diced 1/4 cup mayonnaise 1/4 cup sweet relish 2 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon-mayonnaise spread, such as Dijonnaise Instructions: Kosher salt and freshly ground black pepper In a large bowl, combine the cabbage, onion, mayonnaise, relish, lemon juice, Dijon-mayonnaise spread and salt and pepper to taste. Chill for at least 30 minutes and up to overnight before serving.
Fresh Chum Salmon Caviar 4 cups canning or pickling salt 1 gallon cold water 2 skeins (egg sacks) fresh chum salmon eggs (Eggs of other salmon species may be substituted, but curing time will be different as noted below) 1 to 2 tablespoons olive oil Instructions: In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator. After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick. Serving Suggestions: Salmon or red caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ikura salmon eggs used in Japanese sushi or sashimi.;
Celeriac Mash 2 celeriacs, peeled and roughly cut 2 potatoes, peeled and roughly cut 1 onion, large dice, divided 2 tablespoons butter Instructions: In a small sauce pot place celeriac, add water to cover. In separate pot place potato with water to cover. Place half the onion in each pot and simmer until each is fork tender. Strain liquid and place all ingredients in a food processor. Puree until mash has a smooth consistency. Season with salt and pepper to taste.
Chipotle Marinated Ribeye with Encebollado 2 tablespoons of chipolte in adobo, pureed 2 tablespoons of roasted garlic 1 teaspoon of ground cumin 1/4 cup steak sauce Salt and pepper to taste 1 (10 to 12) ounce rib-eye steak 3 cups of sliced white onions 2 tablespoons sliced garlic 1/4 cup olive oil 1/4 cup chopped cilantro 2 tablespoons lime juice Instructions: Combine chipotle, roasted garlic, cumin, steak sauce, and salt and pepper in a mixing bowl combine well. Add the rib-eye and cover with the marinade, allow to sit at least 1 hour, as long as, overnight. For the encebollado heat a large saute pan over medium heat and add the onions, garlic and oil. Cook for about 15 minutes or until the onions have caramelized. Add the cilantro and lime juice and set aside. Keep warm. Grill the rib-eye steak to your preferred degree of doneness and serve with the encebollado on top.;
Spicy Beef Pad Thai 2 tablespoons low-sodium soy sauce 1/3 cup low-sodium chicken stock 1 large egg 1 1/2 tablespoons peanut oil 8 ounces skirt steak, cut into thin 1-inch-long slices (you can substitute chopped scallops or shrimp) 1 small Thai chile or serrano chile, chopped small 1/4 cup finely chopped shallots 1 package thin, dry rice noodles 1/4 cup oyster sauce 1 cup finely chopped broccoli 1/4 cup finely chopped peanuts 1/2 cup roughly chopped green onions 1 cup mung bean sprouts Instructions: 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot. 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce. 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl. 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds. 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.
Homemade Cavatelli with \Leftover Sauce\ 3 cups all-purpose flour, plus more for dusting and kneading 16 ounces whole-milk ricotta 3 large eggs Kosher salt Semolina, for dusting 2 cups leftover tomato sauce from Grandma's Pizza day or any pureed tomato sauce 1 1/2 cups leftover pulled chicken from Grilled Chicken Piccata day or any pulled cooked chicken 4 ounces Parmesan, grated 4 tablespoons butter, cut into pieces 1 cup fresh basil, torn Olive oil, for serving Freshly cracked pepper Instructions: For the cavatelli: Add the flour to a large bowl and set aside. In a medium bowl, stir together the ricotta, eggs and 1/2 teaspoon salt. Stir the ricotta mixture into the flour. Transfer the mixture to a floured work surface and, using your hands, gently bring the ingredients together to form a dough. Knead the dough together, adding additional flour as necessary, until the dough is firm and not sticky. Tightly wrap the dough with plastic wrap and allow to rest in the refrigerator for at least 1 hour and up to overnight. On a lightly floured surface, cut the dough into 6 pieces, then roll the pieces into ropes about 1/4 inch in diameter. Cut the ropes into 1/2-inch pieces. Using your thumb or the dull side of a butter knife, press on each piece of dough and pull across the length of it. Continue until all the pasta dough is used. Transfer the pieces to a baking sheet dusted with semolina. For the sauce: Warm the tomato sauce with the pulled chicken in a saucepan over medium heat. Bring a large pot of water to a boil and salt liberally. Drop in the cavatelli, give them a gentle stir and boil until they begin to float, 3 to 4 minutes. Transfer the cavatelli to the sauce along with 3/4 cup of the pasta cooking water. Stir until the pasta is thoroughly combined with the sauce. Remove from the heat and stir in the Parmesan, butter and basil, Serve with olive oil and cracked black pepper.
Strawberry Jam 5 cups hulled and mashed strawberries 4 tablespoons fresh lemon juice, strained One 49-gram package powdered fruit pectin 7 cups sugar Instructions: Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water. Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil. Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top. Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness. Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes. Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours. After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.
Fresh Fruit and Mint Salad 1 papaya or mango 1 cup strawberries 2 kiwis 1 banana 2 navel oranges 3 tablespoons honey 1 tablespoon Grand Marnier, optional 3 to 5 sprigs fresh mint 1 cup raspberries or blueberries Instructions: Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl. Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange. Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours. Serve.
Fabulous Fudge 1 (14-ounce) can sweetened condensed milk 2 cups semisweet chocolate chips 1 cup milk chocolate chips Fine sea salt 1 1/2 teaspoons pure vanilla extract 1 cup chopped walnuts Instructions: Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge. Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.) Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut. Pop out of the pan and cut into little pieces.
Award Winning Ribs In Your Own Back Yard 2 racks pork ribs, preferably baby backs or loin backs Your favorite dry rub, preferably with a brown sugar base Apple, maple, hickory, or pecan wood chips, optional Instructions: Season ribs generously with your favorite dry rub; a brown sugar blend works wonders for pork ribs. Once ribs are coated in dry rub, place racks together, concave side to concave side. Wrap in foil, and refrigerate for at least 8 and up to 24 hours. Build coals on 1 end of your grill and prepare grill for cooking. Preheat grill to 350 degrees F. Place ribs on the grill on the side opposite of the coals for indirect cooking. Cook for 1 1/2 to 2 hours at roughly 350 degrees F. You should cook the ribs until they are so tender that the meat falls off of the bone. Once ribs are tender, remove them from the foil and place them back on the grill, on the side opposite the coals and continue indirectly cooking for 30 to 45 minutes. This is a good time to add wood chips to the coals for smoke flavoring; apple, maple, hickory, or pecan wood chips particularly enhance the taste. Finally, transfer the ribs to the part of the grill directly over the coals and cook for 15 more minutes, or until the dry rub is caramelized. Serve.
Frozen Green Peas 1 gallon water, plus 2 quarts 1 teaspoon kosher salt 1 pound fresh shelled green peas 1 1/2 pounds ice Instructions: Place the gallon of water and kosher salt into an 8-quart pot and place over high heat. Bring to a boil. Once boiling, add the peas and cook for 1 minute. Immediately drain in a colander and then transfer to a container with the 2 quarts of water and the ice. Shock for 1 minute. Pour the peas back through the colander and transfer to a half sheet pan lined with 3 layers of paper towels. Pat dry with additional paper towels. Place the tray in the refrigerator for 1 hour. After 1 hour, remove the paper towels and place the sheet pan on the bottom of the freezer. Leave the peas on the sheet pan for 1 hour. Once frozen, transfer them into a 1 gallon zip-top bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return to the freezer.
Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries 3/4 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons sugar 1 cup ricotta cheese 2 eggs 2/3 cup milk 1 lemon, zested and juiced Butter, for griddle 1 (11-ounce) jar prepared lemon curd Fresh raspberries, for garnish Confectioners' sugar, for garnish Instructions: Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.
Ropa Vieja Dumplings 1 pound flank steak 1 green bell pepper, diced 1 orange bell pepper, diced 1 red bell pepper, diced 1 yellow bellow pepper, diced 1 white onion, diced 1 gallon beef stock, plus more as needed 1 cup chopped fresh cilantro 1 cup hoisin sauce 1 cup tamarind syrup 1/4 cup soy sauce Two 14-ounce packages round dumpling wrappers 3 eggs, for egg wash 1/4 cup sesame oil 2 tablespoons crushed pork rinds 1 tablespoon mixed toasted sesame seeds (white and black) Instructions: In a large pot over medium heat, add the flank steak, bell peppers and onion. Add the beef stock and cilantro. Bring to a boil, then lower the heat and cover. Simmer, checking the liquid level once an hour and adding more beef stock if necessary, until the ropa vieja (steak) can be easily shredded upon picking up with tongs, 6 to 8 hours. Remove the ropa vieja and set aside to cool down, then shred. For the tamarind hoisin sauce: In a medium pan over medium heat, add the hoisin sauce, tamarind syrup and soy sauce. Cook, stirring, to allow the ingredients to emulsify, 5 minutes. Remove and set aside. For the dumplings: Grab a dumpling wrapper and brush egg wash over the edges only. Ball up a small amount of ropa vieja and place it in the middle of the dumpling wrapper. Crimp the two outer edges of the dumpling wrapper over the ropa vieja. Bring the top and bottom to the center over the ropa vieja and crimp with the other. (This should look like a small purse.) Fold the right edge to the backside and crimp. Fold the left side to the front and crimp. (The outcome looks like a mini money bag.) Repeat with the remaining wrappers and filling. Place the dumplings in the freezer for 2 hours. Fill a medium pot three-quarters of the way with water and set over medium heat. Bring the water to a boil. Add 5 dumplings from the freezer and for the first minute, stir to prevent them from sticking to the bottom. Cook until the wrappers become translucent, then remove. Heat the sesame oil in a small nonstick saute pan over medium-high heat. Turn off the heat and let sit for 30 seconds. Use a slotted spoon to drain the excess water from the dumplings as much as possible. Carefully transfer the dumplings to the pan (be careful; the water from the dumplings may make the oil splatter). Turn the heat to medium-high and cook, moving the dumplings continuously. This can be done by pushing the pan forward and back or by using tongs to flip the dumplings. Once the dumplings are seared on all sides, remove from the pan. In pasta bowl, add 1/4 cup of the tamarind hoisin sauce. Place the dumplings in the middle and garnish with the crushed pork rinds and sesame seeds. Save the remaining dumplings and sauce for another use.
Cheat Sheet Roasted Vegetable Frittata 1 cup small broccoli florets (from about 1/2 head) 3 tablespoons plus 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 medium carrots, cut into 1/4-inch rounds (about 1 cup) 1 red bell pepper, cut into 1-inch chunks (about 1 cup) 1/2 red onion, cut into 3/4-inch dice (about 1 cup) 1 dozen large eggs 1/4 cup heavy cream 1 cup shredded Cheddar Chopped fresh chives, for garnish Instructions: Preheat the oven to 400 degrees F. Toss the broccoli florets with 2 teaspoons oil and some salt and pepper in a small bowl. Divide a nonstick half-sheet pan (13-by-18-inches) into four quadrants and place the broccoli in one quadrant in a single layer. Repeat with the carrots, bell pepper and onion, tossing each with 2 teaspoons oil and some salt and pepper and spreading in a single layer in its own quadrant. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes. Remove the sheet pan and lower the oven to 350 degrees F. Meanwhile, whisk together the eggs and cream in a large bowl and sprinkle with some salt and pepper. Drizzle the remaining tablespoon oil over the top of the vegetables, then pour the egg mixture over the top. Sprinkle the cheese evenly over the eggs. Bake, rotating once halfway through, until the eggs are completely cooked through, puffed and just the slightest bit golden, 12 to 15 minutes. Slice the frittata into portions and use an offset spatula to remove from the pan. Sprinkle with chives and serve.
Mini Beef Wellingtons 1 tablespoon salted butter 1 tablespoon olive oil 1 1/2 pounds beef filet, cut into 12 equal chunks Kosher salt and freshly ground black pepper 1 medium onion, diced finely 1 tablespoon fresh thyme, minced 6 ounces cremini mushrooms, stems removed 1 tablespoon Dijon mustard One 10-by-15-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed All-purpose flour, for dusting 1 large egg yolk, beaten 2 tablespoons sea salt flakes Chopped fresh parsley, for garnish Bottled horseradish sauce, for serving Instructions: Preheat the oven to 400 degrees F and line a sheet pan with parchment paper. Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool. Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine. While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times. Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak. Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy.
Apple Cider-Cured Smoked Salmon 1 cup brown sugar 1/4 cup salt 4 cups apple cider or juice 2 cinnamon sticks 1 teaspoon fennel seeds 1 teaspoon whole allspice 1 teaspoon black peppercorns 1 bay leaf 1 teaspoon red pepper flakes 6 sprigs thyme or 1/2 teaspoon dried thyme 1 large salmon fillets (about 1 pound each), skin and pin bones removed A small bundle of wood chips or chunks Instructions: To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator. Submerge the salmon fillets in the liquid brine for at least 6 hours or overnight, refrigerated. Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet) To smoke the salmon: In an outdoor grill, make a small fire using mesquite charcoal or briquettes. Once the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8 to 12 inches above the smoking wood and place the salmon fillets on the grate. Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in approximately 30 minutes if the heat is low, about 300 to 350 degrees F, while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill.
Holy Roller Meatloaf Sandwich 1 loaf Holy Roller White Bread, recipe follows 4 ounces unsalted butter 1 Holy Roller Meatloaf, recipe follows 15 slices Swiss cheese, optional 1 pint Holy Roller Horsey Sauce, recipe follows 1 quart Quick Pickles, recipe follows 1 quart Crunchy Cheese, recipe follows 2041 grams all-purpose flour, plus additional for dusting 141 grams sugar 71 grams yeast 50 grams salt 510 grams bread flour 1389 grams milk 284 grams eggs, plus an additional egg for egg wash 510 grams butter, cubed and at room temperature Nonstick cooking spray, for the pan Nonstick cooking spray, for the pan 1 pound stale white bread 1 1/2 cups whole milk 8 eggs 2 cups grated Parmesan 7 teaspoons ground black pepper 1/4 cup minced garlic 4 large shallots, minced 1 bunch fresh parsley, minced 4 1/2 pounds 80/20 ground beef 2 1/2 cups sour cream 1/4 cup prepared horseradish 2 1/2 tablespoons Dijon mustard 2 1/2 tablespoons white wine vinegar 1 1/4 teaspoons salt 1/4 teaspoon ground black pepper 5 pickling cucumbers 1 cup apple cider vinegar 2 teaspoons yellow mustard seed 1 1/2 teaspoons salt 2 cups plus 2 tablespoons sugar 2 cups white distilled vinegar 1 1/4 teaspoons celery seed 1 teaspoon ground turmeric 1/8 teaspoon ground allspice 1 cup shredded Parmesan Instructions: Slice two 1-inch-thick pieces of bread and toast in a pan with butter. Slice a 1-inch-thick piece of meatloaf and top with a piece of Swiss cheese, if using. Warm in the oven, or in a pan with a little bit of butter, until warmed through. On one side of the toasted bread, spread the Horsey Sauce, then top with Quick Pickles, Crunchy Cheese and warm meatloaf. Place the other piece of toast on top, and slice in half. Repeat with remaining ingredients to make 14 more sandwiches. Put all-purpose flour, sugar, yeast and salt in a medium bowl. Combine the bread flour and milk in a small pot with a whisk until no lumps remain. Cook over medium heat, until the roux begins to brown slightly. Remove from heat, and cool. Combine flour mixture, roux and eggs in a stand mixer fitted with the hook attachment. Mix on medium speed, slowly adding the butter, until all ingredients are combined, then mix for 10 minutes. Remove the dough from the mixer onto a floured table. Shape dough into a loaf, and let rest for 5 minutes while you prepare your pan. Spray a 13-inch Pullman pan with cooking spray and place loaf in pan. Allow the dough to rise until it peeks over the top of the pan, 20 minutes to 1 hour. Preheat the oven to 350 degrees F. Brush the top of the loaf with egg wash and bake until golden brown, about 30 minutes. Remove loaf from the pan and cool on a rack. Let cool completely before slicing. Spray a 13-inch Pullman pan well with cooking spray and set aside. Preheat the oven to 350 degrees F. Tear the bread into small pieces in a large bowl. Mix the milk and eggs into the bread. Add the Parmesan, pepper, garlic, shallots and parsley and combine well. Add the meat to the bowl and combine well but be sure not to overmix. Press the meat mixture into the Pullman pan. Wrap the pan first with plastic wrap, then foil. Bake until an instant-read thermometer inserted in the center registers 145 degrees F, 30 to 45 minutes. Let cool in pan, then cut into 1-inch-thick slices. Whisk together sour cream, horseradish, mustard, vinegar, salt and pepper in a bowl until smooth and creamy. Place in refrigerator for at least 4 hours to allow flavors to infuse. Wash and slice cucumbers 1/4-inch thick. Combine cucumbers with apple cider vinegar, mustard seed, salt and 2 tablespoons sugar in a medium pot. Bring to a boil and let simmer for 6 minutes. Discard the liquid and place cucumbers in a quart container. Place white vinegar, celery seed, turmeric, allspice and remaining 2 cups sugar in the pot, bring to a boil, then pour over cucumbers while still hot. Allow to cool and rest, 2 hours. Preheat the oven to 350 degrees F. Line a baking tray with a silicone baking mat and spread Parmesan in a thin layer on top. Bake cheese until golden, about 15 minutes. Cool, then break into shards.
Chocolate Mousse 1 3/4 cups whipping cream 12 ounces good quality semisweet chocolate chips 3 ounces espresso or strong coffee 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon flavorless, granulated gelatin Instructions: Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to \bloom\ for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)
Crab Cake Croquettes 1 cup mayonnaise 3 teaspoons chili-garlic sauce 2 tablespoons fresh lemon juice 2 tablespoons canola oil, plus more for shallow frying 1 rib celery, finely chopped (about 1/4 cup) 1/2 jalapeno, finely chopped, with or without seeds 1/2 small red onion, finely chopped (about 1/2 cup) 1/2 red bell pepper, finely chopped (about 1/2 cup) 1 pound lump crabmeat, picked through for shells, coarsely chopped 4 cups unseasoned breadcrumbs 1 large egg, beaten Kosher salt and cracked black pepper Instructions: Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside. Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours. Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.
Red, White, and Blue Fruit Cups 1 pint fresh strawberries 1 pint fresh blueberries 1 pint fresh blackberries 1/4 cup granulated sugar 1 pint heavy whipping cream Instructions: Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.
Prosciutto and Goat Cheese Bruschetta with Black Lentils 1/2 loaf country bread, cut into 1-inch slices and the slices halved Extra-virgin olive oil 2 cloves garlic, peeled 2 (4-ounce) medallions goat cheese 4 ounces prosciutto, thinly sliced 2 cups black lentils (you can substitute with other varieties if you can't find black lentils) 2 cloves garlic 3 sprigs thyme, divided Kosher salt 3 tablespoons balsamic vinegar 1 tablespoon honey 1/4 cup extra-virgin olive oil, plus more for drizzling 1 garlic clove, minced 1 medium red onion 1 (1-pound) bag baby spinach Kosher salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. On a sheet tray lay out the slices of bread and drizzle with extra-virgin olive oil. Turn each piece over and drizzle again so both sides have some oil on them. Toast in the hot oven for 1 to 2 minutes until slightly crispy but without color. While it is still hot, gently rub each slice on one side with a garlic clove then set aside. Layer each slice of toast with 2 to 3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put tray of bruschetta back into the oven and heat until cheese is melted, prosciutto is crispy and bread is golden brown, about 2 minutes. Place the lentils in a large saucepan and cover with 2 times the amount of water. Add thyme sprig and season with salt. Bring to a simmer and cook for 12 to 15 minutes until they are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside. Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle in the 1/4 cup olive oil whisking to combine. Season with salt and freshly ground black pepper. In a large saute pan heat a 2 count amount of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions. In a large mixing bowl add about half of the lentils, washed spinach and the caramelized onions. Toss to coat and season with salt and pepper, to taste. To serve, lay the prosciutto and goat cheese toast on a plate and serve with warm honey-balsamic spinach salad over the top. Garnish with more lentils.
Chicken with Mustard Cream Sauce 4 chicken breasts, skinless and boneless 2 tablespoons olive oil 1 tablespoon butter 2 green scallions, sliced 1 garlic clove, minced 1/2 cup white wine 1/2 cup heavy cream 3 tablespoons Dijon mustard Salt and pepper Instructions: Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
Braised Short Ribs and Carrots 3 tablespoons salted butter, melted 1 cup panko breadcrumbs 2 tablespoons fresh parsley, chopped 1 lemon, zested Kosher salt and freshly ground black pepper 8 short ribs Kosher salt and freshly ground black pepper 2 tablespoons olive oil 6 tablespoons salted butter 2 tablespoons tomato paste 8 large carrots 4 cloves garlic 1 onion, sliced thin 4 cups beef stock 2 sprigs fresh rosemary 2 bay leaves Instructions: For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use. For the short ribs and carrots: Preheat the oven to 300 degrees F. Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours. Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.
BBQ Pork Fried Rice 1/4 cup soy sauce 1/4 cup oyster sauce 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1 tablespoon sesame oil 1 pound pork tenderloin 1/4 cup sweet and sour sauce 4 tablespoons canola oil 1 tablespoon minced fresh ginger 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1 cup diced red onion 1/2 cup thinly sliced green cabbage 1/2 cup thinly sliced snap peas 1/2 cup peeled, diced carrot 1/2 cup diced celery 1 tablespoon minced garlic 6 cups short-grain white rice, cooked and cooled 3 eggs, beaten 1/4 cup soy sauce 1/4 cup oyster sauce 1 tablespoon sesame oil 1/2 cup chopped green onion 2 tablespoons toasted sesame seeds Instructions: Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator. Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces. Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan. Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork. Garnish with green onions and sesame seeds. Serve immediately.
5 Ingredient Peach Cobbler with Pie Crust 6 large ripe peaches 1/2 cup sugar 1 tablespoon lemon juice 2 tablespoons flour 2 prepared pie crusts Instructions: Peel and slice peaches. Mix in sugar, lemon juice and flour. Pour mixture into a 9 by 13-inch pan. Cut pie crust to fit over peaches, using extra pieces to make designs such as leaves and stars. Sprinkle sugar over crust and bake in a preheated 350 degree oven for 30 to 35 minutes or until golden brown. Serve with vanilla ice cream or whipped cream.
Jumbo Lump Blue Crab Cakes 2 pounds jumbo lump blue crabmeat 1/2 cup mayonnaise or homemade aioli 4 teaspoons seafood seasoning (recommended: Old Bay) 6 scallions, finely chopped, about 3/4 of the green part 3 tablespoons chopped fresh basil leaves 2 large eggs Salt and pepper 3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind) Canola-olive oil blend Cocktail Sauce, recipe follows, for serving Flavored aioli, for serving, optional 1 quart ketchup 2 tablespoons horseradish 1 1/2 teaspoons salt 1 1/2 teaspoons pepper 1 teaspoon chili powder Pinch cayenne 2 tablespoons fresh lemon juice Instructions: Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together). Refrigerate the cakes for at least 30 minutes. Preheat the oven to 400 degrees F. Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through. Serve with a red Cocktail Sauce and/or a flavored aioli. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
French Toast Bread Pudding with Pumpkin Maple Syrup 1/2 cup creme fraiche or sour cream 2 tablespoons confectioners' sugar 1/4 teaspoon pumpkin pie spice (see Cook's Note) Soft butter, for the baking dish 5 large eggs 1 1/4 cups granulated sugar 2 cups heavy cream 2 cups whole milk 1 teaspoon ground cinnamon 8 cups (1-inch) cubes rich bread, such as challah or brioche loaf, preferably slightly stale, about 10 ounces 1 cup pure maple syrup 2/3 cup solid-pack pumpkin puree 1/4 cup heavy cream 1/4 teaspoon pumpkin pie spice (see Cook's Note) Instructions: 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.) 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish. 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil. 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes. 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm. 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.
Breakfast Tostada 3 slices thick-cut bacon 1 tablespoon vegetable oil, plus more for cooking the egg One 15-ounce can black beans, drained Kosher salt and freshly ground black pepper Couple dashes hot sauce 3 tostada shells 1/4 cup grated sharp Cheddar cheese 1 large egg 1/4 ripe avocado, diced 1 tablespoon salsa 1 tablespoon sour cream 1 tablespoon fresh cilantro leaves Instructions: Preheat the oven to 400 degrees F. In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate. Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork. On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes. Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes. To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.
Cherry Parfait 1 cup canned cherry pie filling 1 cup vanilla frozen yogurt or light ice cream, softened slightly 1 cup nondairy whipped topping or whipped cream 8 tablespoons candied nuts (pecans, walnuts, peanuts) Instructions: Fill 1/2 cup pie filling into 4 tall glasses. Top with 1/2 cup frozen yogurt. Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top. Sprinkle with nuts and serve.
Grilled Beef Cobb Salad with Prosciutto and Grilled Lemon-Roasted Garlic Dressing and Grilled Garlic Bread 1/2 cup olive oil 3 cloves garlic, coarsely chopped 4 sprigs rosemary 8 ounces, beef tenderloin Salt and freshly ground black pepper 2 lemons, halved, seeds removed and grilled cut side down until golden brown 1 tablespoon coarsely chopped shallot 1 tablespoon coarsely chopped fresh rosemary 3 cloves roasted garlic 1/2 cup olive oil Salt and freshly ground pepper 8 cups chopped romaine lettuce Grilled Beef Tenderloin, diced 8 slices prosciutto, julienned 12 scallions, grilled and chopped 2 yellow tomatoes, diced 2 red tomatoes, diced 1 1/2 cups crumbled Gorgonzola 4 hard cooked eggs, peeled and diced 2 Haas avocado, peeled, pitted and diced Sliced chives Instructions: Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium rare doneness. Let rest 10 minutes then cut into dice. Squeeze the lemons into a measuring cup to measure 1/4 cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste. Place the romaine in a large bowl and toss with 1/4 cup of the lemon vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the prosciutto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives.
Fresh Tuna and Sun -Dried Tomatoes Over Pasta 1/2 cup olive oil 1 onion, thinly sliced 4 carrots, thinly sliced 1/2 cup oil packed sun-dried tomatoes, cut into thin strips 1 pound elbow macaroni, penne or fusilli 12 ounces fresh tuna, cut in small cubes 2 tablespoons drained capers 1/4 cup pitted oil-cured olives, chopped 1 teaspoon dried red pepper flakes 1 cup, fresh Italian parsley, chopped Salt Instructions: Bring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more.Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce.Serve immediately.
Salsa Meatball Tapas 12 frozen cooked meatballs (1/2 oz. each) 1/4 cup A.1. Thick & Hearty Steak Sauce 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 4 oz. KRAFT Natural 2% Milk Blend of Reduced Fat Monterey Jack, Mild Cheddar & Colby Cheeses, cut into 12 slices 24 RITZ Crackers 12 stuffed green olives, sliced Instructions: HEAT oven to 350F. Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak sauce and salsa; toss to coat. Cut cheese slices in half. PLACE crackers in single layer on baking sheet; top with cheese and meatballs. BAKE 4 to 5 minutes or until cheese is melted. Top with olives. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Special Extra: For spicy tapas, prepare using medium or hot salsa. Top each with 1 jalapeno slice instead of the olive slices. Substitute: Prepare using KRAFT 2% Milk Natural Colby & Monterey Jack Cheese. Nutrition Information Per Serving: 130 Calories, 8 g Total Fat, 3 g Saturated Fat, 15 mg Cholesterol, 490 mg Sodium, 8 g Carbohydrate, 1 g Dietary Fiber, 2 g Sugars, 5 g Protein
Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar 2 tablespoons kosher salt 1 tablespoon ancho chili powder 1 teaspoon chili de arbol powder 4 large baking potatoes, like russets, about 3 pounds Canola oil, for frying Chopped cilantro leaves Canola or Peanut oil 2 cups all-purpose flour, plus 1 cup for dredging Salt and freshly ground black pepper 2 cups beer 3 large egg whites, beaten to stiff peaks 3 pounds cod or haddock, cut into 6-ounce pieces Lemon-Habanero Tartar Sauce, recipe follows Serrano Vinegar, recipe follows 3 cups lemon juice 1 1/2 cups prepared mayonnaise 2 anchovy fillets, chopped 1/2 habanero, chopped 6 cornichon, finely diced 2 tablespoons capers Salt and freshly ground black pepper 2 cups white wine vinegar 8 serrano chiles, pricked with a fork 1 tablespoon salt Instructions: Spicy Chips: Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside. Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels. Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro. Fried Fish: Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites. Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar. Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool. Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving. Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.
One-Pot Bucatini Bolognese 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cloves garlic, chopped 3 sprigs fresh thyme 2 medium carrots, finely chopped 2 stalks celery, finely chopped Kosher salt 2 tablespoons tomato paste 1 pound ground beef chuck (80- to 85-percent lean) Freshly ground black pepper One 28-ounce can diced tomatoes 12 ounces bucatini, broken in half (see Cook's Note) 1/4 cup grated Parmesan, plus additional for serving 1/4 cup chopped fresh parsley, plus additional for serving Instructions: Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, thyme, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomato paste and cook 1 minute, stirring to coat the vegetables. Add the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the canned tomatoes, bucatini, 3 cups water and 1 teaspoon salt. Stir to ensure the pasta is submerged in liquid. Bring to a boil and continue to cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente and the sauce has thickened, 10 to 12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley and season with salt to taste. Divide among 4 bowls and serve with additional parsley and Parmesan. Cook's Note: The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.
Shortcut Tres Leches Cake Nonstick baking spray, for the pan One approximately 16-ounce box white cake mix One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk 1/4 cup whole milk 1/2 teaspoon vanilla extract One 15-ounce container nondairy whipped topping 1/2 cup sprinkles One 12-ounce jar maraschino cherries, drained Instructions: Spray a 9-by-13-inch cake pan with nonstick baking spray. Bake the cake according to the cake mix package instructions in the greased cake pan. Let cool. Poke holes in the surface of the cake with a toothpick or thin skewer. Pour the sweetened condensed milk, evaporated milk, whole milk and vanilla into a pitcher and whisk thoroughly. Slowly pour the milk mixture over the top of the cake. Let the cake sit and absorb the milk mixture until it has soaked in, 20 to 30 minutes. Spread the whipped topping evenly over the top. Decorate with the sprinkles and cherries.
Feta-Spinach Salmon Roast 3 ounces cream cheese, softened 3/4 cup crumbled feta 2 scallions, thinly sliced, including the crisp part of the green 1/2 cup fresh spinach, chopped 3/4 pound salmon fillets, cut into 2 pieces Olive oil Instructions: Preheat the oven to 350 F degrees. In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.
Gravlax with Dill Mayonnaise 2 tablespoons whole coriander seeds 1/4 cup coarse salt 1/4 cup cracked black peppercorns 1/3 cup granulated sugar 2 pounds skinless salmon fillet 1 bunch fresh dill Dill Mayonnaise (recipe below) Thinly sliced black bread 4 egg yolks* 1 tablespoon Dijon mustard 3 tablespoons tarragon vinegar 1 tablespoon granulated sugar 1 1/4 cups olive oil 3/4 cup soybean oil 1 bunch chopped fresh dill leaves 1/2 teaspoon salt 1/2 teaspoon white pepper Instructions: Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve. Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.) Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours. To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread. In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.
Fried Elvis Banana on a Stick Vegetable oil, for frying 8 slices bacon (not thick-cut) 1/3 cup creamy peanut butter 4 bananas, peeled and halved crosswise 1 1/4 cups cake flour, plus more for dredging 2 tablespoons confectioners' sugar Pinch kosher salt 1 cup very cold seltzer Honey, for drizzling Instructions: Heat 2 inches vegetable oil to 370 degrees F in a Dutch oven over medium-high heat. Meanwhile, cook the bacon in a skillet over medium-high heat until the fat is rendered but the bacon is still pliable (don't get it too crisp), 4 to 5 minutes. Drain on paper towels. Let cool. Spread one side of each bacon slice with peanut butter. Wrap each slice around a banana piece, peanut butter-side facing the banana, pressing to adhere. Spread some cake flour in a shallow bowl for dredging. Whisk the cake flour, confectioners' sugar and salt in a medium bowl. Whisk in the seltzer, taking care not to overmix (a few small lumps are fine). Dredge half of the bananas in the flour, then dip in the batter and carefully add to the hot oil. Fry in 2 batches until crisp and golden brown, flipping halfway through, 3 to 4 minutes. Drain on paper towels and repeat with the remaining bananas. Insert skewers into the bananas. Drizzle with honey and serve immediately.
Horizontal Tacos al Pastor 1 cup pineapple juice 1/4 cup vegetable oil, plus more for cooking One 1-ounce package achiote paste 1 tablespoon adobo sauce 4 chipotles in adobo sauce 1 clove garlic Pinch kosher salt 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips 12 fresh 6-inch white corn tortillas 1 yellow onion, 1/4-inch dice 1 fresh pineapple, peeled, cored, 1/2-inch dice 1/4 cup fresh cilantro leaves Cotija cheese, crumbled, for serving Salsa, for serving Instructions: Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours. Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm. Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through. Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices. Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite.
Scilly Cay Special Sauce (Ingredient List) Orange marmalade Mustard Olive Oil Tarragon Curry Honey Orange juice Instructions: This secret recipe is made to taste. Good luck and enjoy!
Ruthie's Zucchini Rounds 2 medium zucchini cut into 1/4 inch rounds 2/3 cup bread crumbs 1/3 cup Parmesan cheese 1 cup flour 2 whole eggs 2 tablespoons butter Instructions: In a shallow dish , combine bread crumbs and Parmesan cheese; set aside. Place flour in shallow dish; set aside. Beat two eggs in shallow dish and set aside. Heat 2 tablespoons butter in skillet over medium heat. Season zucchini rounds with salt and pepper. Dredge in flour, beaten egg, then bread crumb mixture. Saute until golden brown

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