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Chocolate-Dipped Cannoli with Orange Ricotta Filling 8 store-bought cannoli shells 1 (12-ounce) bag semisweet chocolate chips 1 quart good-quality ricotta cheese 2 cups confectioners' sugar 1 teaspoon fresh orange zest 1/4 cup chopped citron (candied orange peel) 2 teaspoons vanilla extract Instructions: For the chocolate: Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate. Allow any excess chocolate to drip off then lay shells out on a silpat or waxed paper-lined tray to set while you prepare the filling. For the filling: Line a colander with cheesecloth, add the ricotta and let drain until very dry. Squeeze out any excess moisture in cheesecloth. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy. Add sugar, orange zest, chopped citron and vanilla extract, then mix on medium until just combined. Place the filling into a piping bag and fill chocolate dipped cannoli with the mixture. Serve as soon as possible.
Blackberry Hand Pies 2 cups blackberries, fresh or frozen 2/3 cup granulated sugar 1 tablespoon cornstarch Zest and juice of 1 lemon 1 box premade pie dough (2 rounds) All-purpose flour, for dusting 2 ounces cream cheese, cut into 8 cubes and chilled 1 large egg, lightly beaten 1/4 cup raw or turbinado sugar Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly. Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds. Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.
Herb Frittata 2 tablespoons unsalted butter, or more if needed 2 tablespoons minced chives or onions 1 1/2 cups fresh herbs and greens, all carefully cleaned and dried, then torn into small pieces 12 large eggs 6 tablespoons whole or low-fat milk 1 tablespoon unbleached all-purpose flour 2 tablespoons grated aged or semi-aged montasio cheese Freshly ground black pepper Instructions: Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle. While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking. Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown. Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving. Variations: To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve. Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.
Veggie-Packed Autumn Minestrone 1 tablespoon olive oil 1 pound sweet Italian sausage, removed from casings and crumbled 4 ribs celery, diced 3 medium carrots, diced 1 medium yellow onion, diced 1 tablespoon chopped fresh rosemary 1 tablespoon tomato paste 3 cloves garlic, minced 8 cups chicken stock One 28-ounce can diced tomatoes One 15.5-ounce can cannellini beans, drained and rinsed 1 bay leaf 2 cups diced peeled sweet potatoes 2 zucchini, cut into 1-inch wedges 3 to 4 cups baby spinach Parmigiano-Reggiano, for serving 1 lemon, cut into wedges Instructions: In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes. Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more. Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.
Chocolate Caliente Cookies 1 3/4 cups (11.5-oz. pkg.) NESTLE/7reg; TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1/16 teaspoon (pinch) ground cayenne pepper 1/2 cup (1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract Instructions: MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted. COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours. PREHEAT oven to 350°F. Line baking sheets with foil. SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets. BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies. TIP: For a richer chocolate flavor, substitute three 4-ounce bars of NESTLE® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.
Punch Royal 3 lemons 3/4 cup sugar 3/4 cup lemon juice 12 ounces ruby port 12 ounces high-proof rum (recommended: Smith and Cross) 12 ounces cognac 6 cups water Nutmeg, for garnish Instructions: Peel the lemons with a small knife, trying to get as little of the white pith as possible. Put the lemon peels in a large serving bowl and add the sugar and muddle. Let the lemons and sugar sit for about 1 hour. When the hour is up muddle the peels and the sugar again. Add the lemon juice and stir until the sugar is dissolved. Stir in the port, rum and cognac and mix to combine. Add the water and a large block of ice (you can freeze water in a smaller bowl the night before or just use available cubes). Grate some nutmeg over the top and ladle into sherry glasses.
Spicy Squid Salad with Cucumber and Capers 2 1/4 pounds squid, cleaned, scored on the inside and sliced into strips 2 1/2 tablespoons olive oil, divided 2 cloves garlic, crushed 1 long red chile, seeded and finely chopped 1 Lebanese or English cucumber, peeled, halved, seeded and cut into small half-moons 1/2 pound yellow teardrop or grape tomatoes, halved 2 celery stalks, thinly sliced on a bias 1 small handful celery leaves 1 large handful fresh basil leaves 1 tablespoon lemon juice Sea salt and freshly cracked black pepper 1 tablespoon nonpareil or salted baby capers, rinsed Instructions: Add the squid to a non-metallic bowl with 1 1/2 tablespoons olive oil, the garlic, chile, and toss to coat the squid. Cover the bowl with plastic wrap, and leave it in the refrigerator to marinate for 2 to 3 hours. Heat a large frying pan over high heat. Remove the squid from the marinade, and discard the marinade. Add the squid strips, and cook until it is just cooked, about 1 to 2 minutes per side. Take care not to overcook the squid or it will become tough. Combine the cucumber, tomatoes, celery, celery leaves and basil in a large bowl. In a separate bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice, and season the mixture with the sea salt and black pepper. Set the dressing aside. Add the squid to the vegetables and toss well. Pile the salad onto a large platter, garnish with the capers and drizzle with the lemon dressing. Serve the salad immediately.
Herbed Chicken with Spring Vegetables 1/4 cup chopped fresh thyme leaves 1/4 cup chopped fresh parsley leaves 3 cloves garlic, minced 1 teaspoon fennel seeds 1/4 teaspoon red pepper flakes Kosher salt Freshly ground black pepper 3 boneless, skin-on chicken breasts 3 bone-in, skin-on thighs 3 tablespoons olive oil 1 tablespoon butter 6 cipollini onions, trimmed and peeled 8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip 1 cup chicken broth 6 ounces snap peas, trimmed 4 ounces morel mushrooms Instructions: Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper. Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes. Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary. Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
Mediterranean Pasta with Lamb Meatballs 1 1/2 pounds ground lamb Spice mix, divided, recipe follows 15 mini unsalted matzoh crackers, ground into crumbs 5 cloves garlic, minced, divided 1 teaspoon kosher salt, divided 1 cup feta cheese, divided 2 tablespoons olive oil 2 shallots, minced 2 (28-ounce) cans diced tomatoes 1 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 3/4 cup fat free, low-sodium chicken stock 2 tablespoons chopped fresh parsley leaves 2 green onions, finely sliced 12 ounces spaghetti 1 1/2 teaspoons coriander seeds 1 teaspoon dried rosemary 1/2 teaspoon dried thyme 1 teaspoon cumin seeds 1/2 teaspoon dried marjoram 1 1/2 teaspoons dried oregano 1 1/2 teaspoons granulated onion Instructions: Preheat oven to 350 degrees F. For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes. For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally. Cook pasta according to package directions; drain. To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese. In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.
Chicken Kurma 1/4 cup grated unsweetened coconut 1 1/2 tablespoons raw cashew pieces 1 tablespoon white poppy seeds (optional) 5 tablespoons vegetable oil 1 1/2 cups thinly sliced shallots or onion 2 teaspoons minced garlic 2 teaspoons minced ginger 2 teaspoons finely chopped fresh green chilies (serrano or Thai) 1 cup chopped tomato 3 tablespoons coarsely chopped cilantro leaves, plus more for garnish 6 teaspoons coriander 1 teaspoon cumin 1/2 teaspoon black pepper 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1 teaspoon Garam Masala (see below) 1 1/2 tablespoons salt 2 tablespoons plain yogurt 2 pounds boneless skinless chicken thighs and breasts, trimmed and cut into 1-inch pieces 4 whole pieces star anise 2 teaspoons fennel seeds 2 teaspoons ground cinnamon 2 teaspoons ground clove 2 teaspoons ground cardamom 1 teaspoon ground nutmeg Instructions: In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water. Grind thoroughly to form a smooth paste like pesto. (A mini processor works best for this.) Set aside. In a wide deep pan heat 3 tablespoons of the oil over medium-high heat. Fry 1 cup of the shallots until light brown. Stir in the garlic, ginger, green chili, and fry for 1 minute. Add the tomato, 3 tablespoons cilantro, ground masala, Garam Masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste. Add the yogurt and stir until it dissolves. Add the chicken and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through. Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp. Remove them to a plate. Add the coconut and cashew paste to the chicken and simmer for 10 more minutes. Check the salt. Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use. Grind the fennel seeds in the coffee grinder to form a fine powder. Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months.
Mozzarella and Roasted Red Pepper Tea Sandwiches 1 medium ciabatta loaf 1/2 cup black olive tapenade 1 pound fresh salted mozzarella, thinly sliced 1 roasted red pepper, sliced (about 6 pieces) Kosher salt Good quality extra-virgin olive oil Instructions: Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top. Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
Burrito Grain Bowls 1 pound flank or skirt steak, cut into bite-sized pieces 1 teaspoon garlic powder 1 teaspoon onion powder Coarse salt 2 cups uncooked farro 2 cups frozen corn Half large red onion, peeled and cut into 1/4-inch-thick slices Extra-virgin olive oil, for drizzling 1 avocado 1 lime, cut in half 2 tablespoons chopped fresh cilantro, plus extra sprigs for garnish Jarred salsa, for garnish 2 cups shredded Cheddar Instructions: Place the diced steak in a large resealable plastic bag. Add the garlic and onion powders and a big pinch of salt. Seal the bag and toss the meat with the spices. Marinate in the fridge for at least 2 hours. Overnight is fine, too. Meanwhile, cook the farro according to the package instructions. In the meantime, set your oven to broil. Place the frozen corn on one half of a large baking sheet and the onion slices on the other. Drizzle with two teaspoons of oil and a good pinch of salt. Broil, checking and stirring in 5-minute increments, until the corn is charred and popping around on the baking sheet and the onion is also charred and tender, roughly 15 minutes. Heat a large skillet over medium-high heat, then add the marinated meat straight from the bag. Cook the meat in the skillet, until browned all over and cooked through, about 5 minutes. Make the guacamole by mashing the avocado with a tablespoon of fresh lime juice and the cilantro. Season with a pinch of salt. Start building your bowls! Add about half a cup (a little more perhaps) of cooked farro to each bowl, followed by a helping of seared meat, the charred corn and onion, a dollop of guacamole and a little spooning of salsa. Garnish with shredded Cheddar, lime wedges and a sprig or two of cilantro.
Baltimore Eggnog 1/2 ounce Vanilla Syrup, recipe follows 1 large egg 1 1/2 ounces half-and-half 1 ounce good-quality dark rum 1 1/2 ounces Jameson 12 Year Old Irish Whiskey 1 ounce sweet sherry, such as Hidalgo Pedro Ximenez Fresh nutmeg, grated, for garnish 1 vanilla bean pod 2 cups granulated sugar 2 cups water Instructions: Add all the ingredients, except the garnish, to a shaker and shake. Add ice and shake again vigorously. Strain into a wine glass and garnish with freshly grated nutmeg. Use a paring knife to cut down the center of the vanilla bean pod, being careful to cut through only the top half and not all the way through the pod. Open the pod and scrape the vanilla seeds out with the edge of your knife. Add the seeds, sugar, and water to a large saucepan over medium heat, but do not boil. Slowly stir until the sugar has dissolved. Remove the pan from the heat, cover, and let the seeds steep for 15 minutes. Strain through a chinois into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.
The Ultimate Jerk Chicken 2 teaspoons allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 onion 8 cloves garlic or 1 whole head 1 (1-inch) piece fresh ginger, sliced 3 scallions, sliced 3 limes, juiced Splash low-sodium soy sauce 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 6 sprigs fresh thyme, leaves picked 1 Scotch bonnet pepper, halved, plus more to taste 1/4 cup packed light brown sugar 1 whole free-range chicken (about 5 pounds), cut into 10 pieces Limes, for garnish Parsley, for garnish Smoking chips, soaked in water for 15 minutes Instructions: Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree. Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight. Preheat grill to high. Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes. Preheat oven to 300 degrees F. Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven \low and slow\ until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.
Beet Risotto 3 tablespoons unsalted butter 2 tablespoons olive oil 1 shallot, finely chopped 1 fennel, finely chopped 1 large red beet, peeled and cut into 1/4-inch pieces 1 1/2 teaspoons kosher salt, divided 1 cup arborio rice 1 1/2 tablespoons sherry vinegar 3 1/2 cups low-sodium chicken broth, warmed 1 cup freshly grated Parmesan 4 ounces gorgonzola dolce, crumbled Instructions: Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.
Ginger and Lemongrass Grilled Shrimp 24 large shrimp, peeled and de-veined with the tails left on 1 tablespoon chopped lemongrass 1 tablespoon chopped ginger 2 cloves chopped garlic 5 scallions, whites cut into 1 1/2-inch lengths and greens chopped 1/4 cup light soy sauce 2 tablespoons sesame oil 1 tablespoon honey 1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces Peanut oil, for drizzling 1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade 1 bunch watercress, cleaned 1 lime Instructions: Preheat the grill to high. In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes. Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer. Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook. Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.
Baked Ricotta and Spinach Rigatoni 1 pound rigatoni 1 tablespoon olive oil 4 tablespoons butter 1 large shallot, minced 2 cloves garlic, pressed 1/4 cup all-purpose flour 1/2 cup white wine 2 cups milk 1/8 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water 2 cups ricotta cheese 2 eggs, lightly beaten 8 ounces smoked or fresh mozzarella, grated Instructions: Preheat the oven to 350 degrees F. Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside. To make the bechamel sauce: Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly. Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.
Corn Dogs 25 (2 packages) mini hot dogs (can be found in the hot dog section of the grocery store) 25 (8-inch) wooden skewers to accommodate the hot dogs 1 box corn muffin mix (mix according to the directions) Instructions: Preheat the oven to 350 degrees F. Skewer the hot dogs on the sticks. Make sure the sharp part of the skewers are not sticking out of the dogs. Prepare the corn batter according to the recipe on the box. Coat the dogs with the muffin mix and place on a nonstick baking sheet. Bake for about 15 minutes, or until golden brown. Allow to cool slightly before removing from the pan. Use a spatula to lift the corn dogs.
Scali 1 recipe Basic Dough with Pate Fermentee, recipe follows Cornmeal, for dusting, as needed Raw sesame seeds, as needed 1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows 1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 2 1/4 teaspoons kosher salt (9 grams) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 2 1/4 teaspoons kosher salt (9 grams) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound) Instructions: Place a baking stone in the middle of the oven and preheat to 470 degrees F. Lightly dust work surface with cornmeal. With a bench scraper divide the dough into 2 equal pieces. Lightly round the halves and let rest on surface for 15 minutes. Shape the rested dough halves into French loaves and let rest for 5 minutes. Roll each loaf into a long rope. Twist each rope into a braid. Spray the tops with water and dip the tops in sesame seeds. Transfer the shaped loaves onto the back of 2 cookie sheets lined with parchment paper, cover lightly plastic wrap. Place the loaves in a warm place and let rise for 45 to 60 minutes. Working with 1 loaf a time, slide the scali, still on the parchment paper, onto the baking stone and and bake until crispy and brown, about 30 to 40 minutes. Transfer the scali to a rack to cool. Repeat with the remaining loaf. Pate Fermentee just means \old dough\. \Old dough?\, you say. Well, this old dough is basically a starter that is made the day before, and cuts down on the time you eventually spend in the kitchen. Nothing wrong with that. It also makes the bread last longer, gives it a slightly acidic and subtly complex flavor, and helps the inside of the bread form tiny irregular holes that are a sign of great artisanal bread (called \crumb\ in baker-speak). If you can, try weighing out the ingredients, instead of using measuring cups and spoons; it's much more accurate. Use this dough to make Scali, an Italian sesame seed-crusted bread, or Gorgonzola and Walnut Fougasse; or both. In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water. In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes. Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F. Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as \punching down.\) Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.) Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to de-gas it. In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F. Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.
Coffee Macaroons 3/4 cup blanched almonds 2 tablespoons light brown sugar 1 1/2 cups confectioners' sugar 4 large egg whites, at room temperature 1/8 teaspoon cream of tartar 1 tablespoon freeze-dried coffee, dissolved in 1 teaspoon boiling water 1 cup chocolate Ganache, at room temperature 2 1/4 ounces bittersweet chocolate 3 tablespoons plus 1 teaspoon heavy cream Instructions: Preheat the oven to 375 degrees F. In a food processor, fitted with a metal blade, combine the almonds and brown sugar. Process until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add 1 1/2 cups of confectioners sugar. Increase the speed to medium-high and continue whipping until very stiff peaks and the whites just begin to slip and streak around the side of the bowl. Remove the bowl from the mixture and fold in the almond and sugar mixture. When almost completely incorporated, add the 2 teaspoons of coffee and continue folding until mixed. The batter must be smooth an shiny, and it should spread easily without being runny. If it is dull and firm, fold it a little longer to deflate it slightly and get the required consistency. But do not deflate it too much or the batter with spread too much and the tops of the cookies will crack when baked. Fill a large pastry bag, fitted with a 3/4 inch plain pastry tube, with the batter. Line two half sheet pans with parchment paper. Pipe the domes in staggering rows 1 inch wide and 1 inch apart. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time. Bake for 1 minute. Place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, until the tops of the cookies are very lightly browned and dry to the touch white the insides are still soft and the bottoms still pale, about 8 to 10 minutes. Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cold water, about 1/2 cup, between the paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cool. Spread the bottoms of half the cookies with some of the Ganache. Place the remaining cookies, right side up, on top of the Ganache, pressing slightly to form a sandwich. Place the filled macaroons on a serving plate. Chop the chocolate and put it in a small stainless steel bowl. Bring the cream just to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly with a wire whisk. Gradually stir the cream into the chocolate with the whisk and continue stirring until the chocolate is completely melted. Then, allow it to cool, stirring occasionally with a wooden spatula, until it starts to thicken.
Omelette with Avocado, Bacon and Monterey Jack 4 eggs 1/4 cup heavy cream 1 tablespoon finely chopped fresh chives, plus more for garnish 1 tablespoon finely chopped fresh tarragon, plus more for garnish 1 teaspoon sea salt 1 tablespoon crushed black peppercorns 2 to 3 tablespoons unsalted butter 3 thick slices peppered bacon, cooked until crisp 1/2 ripe avocado, sliced 3 slices Monterey Jack Fresh chervil leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy. Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.) Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.
Chicken-Fried Fish 12 ounces green beans, trimmed Kosher salt 4 6-ounce tilapia fillets Freshly ground pepper 3/4 cup all-purpose flour 1/4 teaspoon paprika, plus more for sprinkling 2 large eggs 1/4 cup vegetable oil 1 1/4 cups low-sodium chicken broth 1/4 cup whole milk 2 tablespoons cream cheese 1 tablespoon chopped fresh parsley Instructions: Place the green beans in a microwave-safe dish. Add 1/4 cup water and 1/2 teaspoon salt, cover loosely with plastic wrap and microwave until tender, about 5 minutes. Meanwhile, sprinkle the fish all over with 1/2 teaspoon salt, and pepper to taste. Combine the flour and paprika in a shallow dish. Beat the eggs in another dish. Dip each fish fillet in the eggs, then dredge in the flour mixture, turning to coat. Reserve the flour mixture. Heat 3 tablespoons vegetable oil in a skillet over medium-high heat. Working in batches, fry the fish until cooked through, 3 to 4 minutes per side. Transfer to a plate and tent with foil. Wipe out the skillet. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Whisk in 3 tablespoons of the reserved flour mixture, then add the chicken broth and 1/4 cup water; bring to a boil, whisking. Add the milk, cream cheese and parsley; cook, whisking, until slightly thickened, about 2 minutes. Season with salt and pepper. Divide the fish among plates. Top with the sauce and sprinkle with paprika. Serve with the green beans. Photograph by Christopher Testani
Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits 1 tablespoon vegetable oil, plus 2 tablespoons for sauteing 1/2 green pepper, finely diced 1 clove garlic, minced 14 ounces wild Georgia shrimp, peeled, de-veined, small, rough dice 4 ounces lump crabmeat 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 egg 1 1/2 tablespoons blackening spice 1 to 2 cups bread crumbs 1 pound frozen pearl onions 1/3 cup sherry vinegar 1/3 cup white wine 1/2 cup sugar 2 tablespoons ketchup 1/4 cup golden raisins 1 bay leaf 1/8 teaspoon dried thyme 1/4 teaspoon dried tarragon 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons vegetable oil 1 cup chicken stock 8 wild Georgia shrimp, peeled and deveined 1 egg 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon granulated garlic 1/8 teaspoon dill weed 1/8 teaspoon celery seed 1/8 teaspoon chipolte sauce (Recommended: Tabasco) 1 cup all-purpose flour 1/4 cup cornmeal 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon granulated garlic 1/2 teaspoon dill weed 1/2 teaspoon celery seed 1/2 teaspoon cayenne pepper 1 cup sour cream 1 tablespoon chili sauce (recommended: Srirachi) 2 strips smoked bacon, small dice 3 clove garlic, minced 2 cups milk 2 cups heavy cream 1/4 cup whole butter 1 cup grits Salt and pepper Instructions: Wild Georgia Shrimp and Crab Cake: Place 1 tablespoon oil on a heated saute pan, add green peppers and garlic, cook for 30 seconds stirring constantly. Add shrimp and cook for 1 to 2 minutes until shrimp is pink. Drain excess liquid and place cooked shrimp, peppers and garlic in a medium mixing bowl. Add crabmeat, mayonnaise, mustard, lemon juice, egg and blackening spice to the mixing bowl and combine. Gradually add breadcrumbs until bound together. Form shrimp mixture into 2-ounce cakes. Saute cakes in 2 tablespoons of hot oil for 2 to 3 minutes on each side over medium heat. Pearl Onion Marmalade: Place all ingredients in saucepan and cook over medium heat until thick. Fried Shrimp Marinade: Combine all ingredients together and marinate for 30 minutes. Fried Shrimp Breading: Combine all ingredients together and mix. Remove shrimp from egg mixture and dredge in seasoned flour mix. Deep fry in 350 degree F hot oil for 30 to 45 seconds. Chili Sour Cream: Combine ingredients together and place in plastic squirt bottle. Bacon and Garlic Grits: Render bacon in saucepot until crispy. Add garlic to pot and saute for 20 to 30 seconds. Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper.
Mint Chocolate Cupcakes 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup milk 1/2 cup unsweetened cocoa powder 3/4 cup granulated sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract 1/3 cup chopped mint chocolates (such as Andes) 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1 cup unsweetened cocoa powder 3 cups confectioners' sugar 1 1/2 cups marshmallow cream 1/4 cup milk Nonpareils and/or coarse sugar, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with nonstick liners. Whisk the flour, baking soda and salt in a medium bowl and set aside. Heat the milk in a small saucepan until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla, flour mixture and mint chocolates. Divide the batter among the muffin cups, filling each about two-thirds of the way. Bake until the tops spring back when lightly pressed, 20 to 25 minutes. Transfer to a rack and let cool completely. Meanwhile, make the frosting: Beat the melted butter and cocoa powder in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Reduce the speed to low; add the confectioners' sugar, marshmallow cream and milk and beat until combined. Increase the speed to high and beat until fluffy, about 4 more minutes. Set aside at room temperature until thickened, about 1 hour. Transfer the frosting to a pastry bag fitted with a star tip; pipe onto the cupcakes. Top with nonpareils and/or coarse sugar.
Citrus Shrimp Nachos 12 ounces cooked cocktail shrimp, tails removed 1/2 cup diced jicama 1/2 cup diced mango 2 tablespoons diced pimentos 2 tablespoons fresh cilantro leaves 3 scallions, green and white parts, thinly sliced 1/2 cup olive oil 1/4 cup orange juice 2 tablespoons honey 2 teaspoons jalapeno hot sauce 1/2 teaspoon kosher salt Zest and juice of 1 lime Freshly ground black pepper 24 substantial round tortilla chips 1/2 cup crumbled queso fresco 1/4 cup fresh cilantro leaves Instructions: For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions. For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour. For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.
Frosty Cocktail 1 shot vodka (recommended: Blue Ice) 1 shot blue fruit- and cognac- liqueur (recommended: Envy) 1/2 shot orange-flavored liqueur (recommended: Cointreau) 1 cup ice cubes Instructions: Add all ingredients to blender and blend on high until smooth. Pour into rocks glasses and serve with straw.
Broccoli Carrot Salad with Honey Dijon Vinaigrette 1/2 cup walnut pieces Kosher salt and freshly ground black pepper 1 1/2 pounds broccoli crowns (about 2 small crowns) 1 cup julienned or coarsely grated carrots 2 tablespoons white wine vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1/4 cup olive oil Instructions: Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl. Bring a medium pot of salted water to a boil. Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry. Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
Portobello Fajitas 2 tablespoons paprika 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons freshly ground black pepper 4 portobello mushroom caps, sliced 2 green bell peppers, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 large white onion, sliced 2 teaspoons kosher salt 1 tablespoon vegetable oil 2 garlic cloves, minced 8 corn tortillas, warmed 1 cup sour cream 2 avocados, pitted and sliced 1 cup fresh cilantro leaves 1 lime, halved Instructions: For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl. For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside. Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.
Roasted Leg of Lamb 1 6-to-8-pound bone-in leg of lamb 3 tablespoons dijon mustard 1 cup dry white wine 2 cloves garlic, lightly crushed Sea or kosher salt and freshly ground pepper 1 small bunch thyme, leaves stripped 2 tablespoons extra-virgin olive oil 2 tablespoons dry sherry Instructions: Place the lamb on a rimmed baking sheet lined with foil. Make the marinade: Combine 2 tablespoons mustard, the white wine, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and the thyme in a bowl. Pour over the lamb, then cover the lamb with plastic wrap and place in the refrigerator to marinate for a few hours or overnight, turning the lamb from time to time. Preheat the oven to 425 degrees F. Remove the lamb from the marinade and place fatty-side up in a roasting pan fitted with a rack (reserve the marinade). Season on all sides with salt and pepper and rub with the olive oil. The bone should be elevated off the bottom of the pan; this will allow for more even roasting. Place the roasting pan in the center of the oven and roast 25 to 30 minutes. Reducethe oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted into the thickest part registers 140 degrees F, 50 minutes to 1 hour 20 minutes more. (I usually count between 12 to 14 minutes total roasting time per pound of meat, including the weight of the bone.) Remove from the oven and let the roast rest fat-side down on a cutting board to help redistribute the juices, about 30 minutes. Save the pan drippings. Meanwhile, make the gravy: Scrape the browned bits from the bottom of the roasting pan; transfer the drippings to a small saucepan. Add the reserved marinade, the sherry and the remaining 1 tablespoon mustard and bring to a boil; cook over medium-low heat, whisking, until thick, about 5 minutes. Transfer to a gravy boat. Slice the lamb against the grain and serve with the gravy.
Tilapia Fish and Chips 4 russet potatoes, washed 3 tablespoons olive oil 2 tablespoons malt vinegar Salt and freshly ground black pepper 1/4 teaspoon cayenne pepper Canola oil, for frying 2 teaspoons baking powder 1/4 teaspoon cayenne pepper 1 teaspoon paprika 2 cups all-purpose flour, plus 1/2 cup for dredging Salt and freshly ground black pepper 1/2 cup buttermilk 3/4 cup club soda 4 tilapia fillets about 1 1/2 pounds, cut in half lengthwise Tartar sauce, for serving Instructions: Preheat oven to 450 degrees F. Slice the potatoes into 1/2-inch thick wedges. Place in large bowl with olive oil, vinegar salt, pepper, and cayenne pepper. Toss to coat. Transfer to a baking sheet and bake for 30 minutes until potatoes are crisp and tender on the inside. In a large pot or fryer heat canola oil to 350 degrees F. In a large bowl combine baking powder, cayenne, paprika, and 2 cups flour. Season with salt and pepper. Whisk in buttermilk and club soda. Dredge the tilapia in the remaining 1/2 cup flour then dip into batter. Carefully drop into the hot oil. Fry in batches for 5 minutes until golden brown and remove to a plate lined with paper towels. Serve with fries and a side of tartar sauce.
Candy Cane Roll 4 large eggs, separated 1/2 cup plus 1/3 cup granulated sugar 2 tablespoons red food coloring 1 teaspoon vanilla extract 2/3 cup all-purpose flour 1/4 cup cocoa powder 2 tablespoons powdered sugar 1/2 teaspoon baking powder 1/8 teaspoon baking soda 2 cups cream cheese 1/2 cup heavy cream 2 sheets gelatin, melted according to package instructions 1/2 teaspoon peppermint extract 1 cup powdered sugar, sifted 1/2 cup candy cane pieces Powdered sugar, for dusting White Chocolate and Peppermint Cream, recipe follows Candy canes, for garnish 1 cup heavy cream 3/4 cup white chocolate chips 1 teaspoon peppermint extract Instructions: For the red velvet cake: Line a half sheet pan with parchment paper and preheat the oven to 325 degrees F. Place the egg whites in a bowl with 1/2 cup of the granulated sugar and whisk using an electric hand mixer until stiff peaks form, 8 to 10 minutes. In a separate bowl, mix the egg yolks and remaining 1/3 cup granulated sugar. Add the food coloring, vanilla and 3 tablespoons water and mix. Combine the egg white mixture with the egg yolk mixture. To a separate bowl, add the flour, cocoa powder, powdered sugar, baking powder and baking soda and mix. Sift the flour mixture onto the egg mixture, folding it in gently; avoid overmixing it. Fold until all the ingredients are just combined. Spread the mixture onto the prepared half sheet pan, making it as level and even as possible. Bake until a cake tester inserted in the middle comes out clean, 15 to 20 minutes. Once out of the oven, roll the cake with the aid of the parchment paper while it is still warm. Otherwise, it will break when it is cold. Store it in the refrigerator rolled until you are ready to frost and roll it again. For the filling: Add the cream cheese, heavy cream, melted gelatin and peppermint extract to the bowl of a stand mixer and beat until soft peaks. Add the powdered sugar and candy cane pieces. Whip again to stiff peak stage. For a more stable filling, the mixture can be refrigerated for 24 hours; however, it can also be used right away. Unroll the red velvet cake roll, keeping it on the parchment paper, and spread the filling on as evenly as possible. Roll it up, using the parchment paper to help you again. Freeze for 1 hour. For the decorations: Cut the roll in half and trim the ends of both pieces so they are neat. Dust with powdered sugar, then decorate with the White Chocolate and Peppermint Cream and top with candy canes. Add two-thirds of the cream to a small saucepan and place over medium-high heat. Heat until it begins to steam but does not boil, 2 to 3 minutes. Place the white chocolate chips in a heatproof bowl and pour the hot cream on top. Allow to stand for a couple of minutes, then stir until smooth. Add the remaining cream and the peppermint extract and whisk to combine. Cover the mixture and place in the refrigerator to cool completely and for the flavors to infuse, about 2 hours. Whisk with an electric hand mixer until soft peaks form, 4 to 5 minutes. Transfer to a piping bag and use to decorate the candy cane rolls.
White Pizza with Indian Spiced Greens 1 to 2 tablespoons canola oil 3 cloves garlic, thinly sliced 1 large bunch greens, coarsely chopped (Swiss chard, spinach, or any combination - I used Swiss chard and removed the stems) 1 bunch fresh mustard greens, coarsely chopped 1 to 2 teaspoons hot curry powder (can use more, depends on how spicy you like it) Homemade pizza dough or 1 (16-ounce) store-bought dough Olive oil, for grill 8 ounces fresh mozzarella, shredded 3/4 cup shredded fontina cheese 1/2 cup goat cheese, crumbled 1/2 cup crumbled paneer Instructions: Preheat the grill to 400 degrees F. Heat the pan over medium-high heat and add the oil. Saute the garlic for 1 minute. Add in the greens and saute until wilted. Add in the curry powder and continue to cook the greens until they start to get soft. Remove from heat and set aside. Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When the grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up. Lower the heat on the grill to medium-low heat so that the cheese has time to melt and the bottom does not burn. Spread equal amounts of the mozzarella and fontina on each pizza. Divide the cooked greens on top of the cheese. Place a few dollops of crumbled goat cheese over the top of the greens, then sprinkle with the crumbled paneer. Lightly oil grill once more and carefully place pizzas, cheese side up, onto the grill. Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.
Braised Oxtail Burger 2 pounds oxtail Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 carrot, rough cut 1 celery rib, rough cut 1/2 white onion, rough cut 4 sprigs fresh thyme 2 sprigs fresh tarragon 2 sprigs fresh rosemary 2 cups chicken stock 2 cups red wine 1 cup veal demi-glace 3 tablespoons unsalted butter, cold 1 1/2 cups mayonnaise 1/4 cup sherry vinegar 2 tablespoons chopped garlic 1/2 tablespoon extra-virgin olive oil 1 yellow onion, sliced thin 1 teaspoon sugar Kosher salt and freshly ground black pepper 1 1/2 pounds ground mixed sirloin and brisket 2 tablespoons Worcestershire sauce 1 tablespoon chopped fresh rosemary 1 teaspoon chopped fresh tarragon Kosher salt and freshly ground black pepper 2 tablespoons canola oil 4 tablespoons unsalted butter 4 to 6 sprigs fresh thyme 2 cloves garlic, smashed 1/2 pound Comte or Gruyere, shredded 8 ounces arugula 1 teaspoon lemon juice 6 brioche buns, toasted Small bunch fresh chives, chopped Instructions: For the oxtail: Sprinkle the oxtail with salt and pepper on all sides. Sear the oxtail in the olive oil in a pressure cooker on the saute function until golden brown on all sides. Add the carrot, celery and onion and cook until starting to caramelize. Add the thyme, tarragon, rosemary, chicken stock, red wine and veal demi-glace. Close the pressure cooker according to the manufacturer's instructions and pressure cook for 50 minutes. Release the steam according to the manufacturer's instructions and remove the oxtail to a plate to cool, then remove the meat from the bones. Strain the liquid from the pressure cooker into a medium saucepan and reduce the sauce until slightly thickened. Add the butter and blend the sauce with an immersion blender until it looks glossy. Taste and adjust the seasoning. For the aioli mayonnaise: Mix the mayonnaise, vinegar and garlic together in a small bowl. Set aside. For the caramelized onions: Warm a large saute pan over medium heat and add the olive oil. Once hot, add the onions followed by the sugar, salt and pepper. Reduce the heat and cook slowly, stirring occasionally, until all of the onion is caramelized, 15 to 30 minutes. For the burger: Preheat the oven to 350 degrees F. Combine the ground beef, Worcestershire sauce, rosemary, tarragon and salt in a large bowl. Reserve 1/2 cup oxtail for garnishing the burgers, then add the rest of the oxtail to the bowl. Mix well, but don't overmix. Form six 1/4-pound burger patties. Sprinkle both sides of each patty generously with salt and pepper. Set a large cast-iron skillet over medium-high heat and add the canola oil. When the oil shimmers, add the patties (you may need to do this in batches). Cook the patties all the way through, about 4 minutes, then flip and cook another 2 minutes. Add the butter, thyme sprigs and garlic to the skillet and let the butter get foamy, about 30 seconds, then baste the patties, about 1 minute. Flip the patties and baste the other side, 1 minute more. Remove the skillet from the heat and top each patty with some cheese. Place the skillet in the oven to melt the cheese, around 2 minutes. In the meantime, season the arugula with lemon juice, salt and pepper in a bowl. Spread a bottom bun with aioli mayonnaise and top with a heaping spoonful of the caramelized onions, some chopped chives, a patty, some reserved oxtail and a spoonful of oxtail gravy. Finish with a handful of dressed arugula and add the top bun. Repeat with the remaining ingredients to make 5 more.
Glazed Bacon-Wrapped Crackers 1 sleeve (about 32) oval buttery crackers 1/3 cup grated Parmesan 1 pound thinly sliced bacon, each strip halved crosswise 2 tablespoons red currant or red pepper jelly Cayenne pepper, for sprinkling, optional Instructions: Preheat the oven to 350 degrees F. Lay the crackers face up on a clean work surface and scoop 1/2 teaspoon Parmesan on each. Wrap each cracker with a piece of the bacon so the seam side is on the bottom and the cracker and cheese are covered as much as possible. Place the crackers seam-side down on a wire rack set over a baking sheet. Bake until the bacon is golden and crisp, about 1 hour. Meanwhile, whisk together the jelly with 1 teaspoon water in a small bowl and microwave on high until warmed through and loose, about 30 seconds; add more water if necessary. When the crackers are done, brush each with the jelly, sprinkle with the cayenne if using and serve immediately.
Roasted Pork Loin with Brussels Sprouts, Shallots and Garlic 1/2 cup Dijon mustard 1/4 cup grainy mustard Zest and juice of 2 lemons 1/2 cup white wine 8 sprigs fresh thyme 2 tablespoons unsalted butter, softened 1 pork loin, preferably center cut or relatively \even\ in thickness from one side of it to the other Kosher salt 4 tablespoons extra-virgin olive oil 12 cloves garlic, separated but not peeled 2 cups Brussels sprouts, washed and trimmed of any outer leaves 14 to 20 small shallots, peeled 1 teaspoon chili flakes 1/3 cup coarse breadcrumbs 1 tablespoon Sherry vinegar Instructions: For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate. Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture. Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes. Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork. Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin. If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to \rest\ for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs. Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.
Home Fries with Za'atar, Red Chile, Cilantro, Lime and Clove-Scented Ketchup 1 cup ketchup, such as Heinz 1/4 teaspoon ground cloves 4 tablespoons (1/2 stick) unsalted butter 5 large russet potatoes, parboiled in salted water, peeled and cut into 1-inch cubes 2 teaspoons za'atar 1/2 teaspoon paprika 1/4 teaspoon turmeric Kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon vegetable oil 2 Fresno chiles, thinly sliced 1/4 cup coarsely chopped mixed herbs (a combination of cilantro, dill and parsley) Juice of 1 lime Instructions: For the clove-scented ketchup: Whisk together the ketchup and clove in a small bowl. Cover and let sit at room temperature. For the Home Fries: Heat the butter in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the potatoes, za'atar, paprika, turmeric and a very generous amount of salt and toss to coat the potatoes. Use a spatula to press and crush the potatoes against the bottom of the pan. Cook until golden brown and crisp on the bottom, about 4 minutes. Turn in large chunks and press again to crisp. Cook until browned on the bottom, another 4 minutes. Taste and add salt as needed. While the potatoes crisp, heat the vegetable oil in a small skillet over medium heat. Add the chiles and cook, stirring, until warmed and very slightly softened, about 1 minute. Stir in the herbs. Spoon the chile mixture over the potatoes and drizzle with the lime juice. Serve straight from the pan, with the clove-scented ketchup on the side.
Pomegranate Lemonade Spritzer 1 1/2 cups pomegranate juice 1 cup freshly squeezed lemon juice, plus lemon wheels for garnish 1/2 cup sugar Seltzer water, for mixing Instructions: Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature. To serve, fill a tall rocks glass with 3 to 4 pomegranate ice cubes. Pour about 1/4 cup of the lemon syrup over the ice and top off with seltzer. Repeat with the remaining ingredients. Stir gently, garnish each glass with a lemon wheel and serve. Cook's Note: This recipe is easily doubled or tripled for a crowd
Bardstown Distillery Bananas Foster 1/4 cup unsalted butter 2/3 cup brown sugar 1 banana, sliced on the bias 1 1/4 ounces bourbon, such as 1792 Ridgemont Reserve 2/3 teaspoon ground cinnamon 3 scoops premium vanilla ice cream Instructions: Melt the butter in a saute pan over medium-high heat. Add the sugar and cook until caramelized, and then stir in the bananas to coat. Remove the pan from the heat and pour in the bourbon. Turn the heat up to high, and then carefully return the pan over the heat, catching the flame from the burner to flambe the bananas. Sprinkle with the cinnamon and remove from the heat. Serve the bananas and sauce mixture over the ice cream.
Fig-Prosciutto Pizza with Arugula 1/2 teaspoon active dry yeast 2 cups all-purpose flour 1/2 teaspoon kosher salt Scant 1/4 cup olive oil, plus more for bowl 2 tablespoons olive oil Kosher salt 6 to 8 tablespoons fig spread or jam 12 ounces fresh mozzarella, sliced thin Freshly ground black pepper 6 ounces thinly sliced prosciutto 1 bunch washed and rinsed arugula 1 cup shaved Parmesan Instructions: For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl. In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days. Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position. For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes. Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
Enchiladas 2 tablespoons olive oil 1/4 cup diced onions 1 tablespoon chopped garlic 1 teaspoon cumin powder 1 tablespoon hot sauce 1 pound left over roast beef 1/4 cup chopped cilantro Salt and pepper 8 (10-inch) flour tortillas 2 cups leftover dirty rice 1 cup grated cheddar, plus 1 cup for topping 1 cup tomato sauce Instructions: Heat skillet on medium flame, add oil and saute onions. Once the onions are sauteed, add the garlic, cumin powder, hot sauce and beef. Saute until the beef is heated, then add the chopped cilantro and season with salt and pepper. Preheat oven to 350 degrees. Lay out a tortilla, add a layer of dirty rice, beef, and cheddar. Roll up the tortilla and place in a casserole dish. Repeat process with the remaining tortillas. Once all the tortillas are stuffed and in the casserole dish, pour the tomato sauce over the top, and sprinkle the rest of the cheddar cheese over the sauce. Bake casserole for 20 to 30 minutes until heated through and the che
Pasta Stuffed Peppers Kosher salt 8 ounces ditalini pasta 6 large bell peppers (any color) 3 tablespoons olive oil 2 cloves garlic, minced 1 small yellow onion, diced 1 pound Italian sausage, removed from casings 2 cups marinara sauce 1/4 teaspoon freshly ground black pepper 1/2 cup ricotta cheese 1 cup shredded mozzarella Fresh basil leaves, to garnish Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 1 to 2 minutes less than the package instructions. Drain and rinse under cold water, then set aside. Cut the tops off the peppers. Remove and discard the stems, then finely chop the pepper flesh from the tops and set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers upright in a baking dish just large enough to accommodate them. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, onion and diced pepper tops. Cook until softened, 2 to 3 minutes. Add the Italian sausage, crumbling it as you go, and stir until it is cooked and nicely browned, 6 to 8 minutes. Stir in the marinara sauce and black pepper, then remove the skillet from the heat. Fold in the ricotta, half of the shredded mozzarella and the reserved pasta. Stir until well combined. Divide the mixture among the prepared peppers. Top the peppers with the remaining mozzarella and drizzle with the remaining 1 tablespoon olive oil. Add 1/2 cup water to the bottom of the baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake until the peppers are soft and the cheese is bubbly, another 15 minutes. Serve garnished with fresh basil.
Salisbury Steak with Mushroom Gravy 1 pound lean ground beef 1 (10-ounce) can condensed cream of mushroom soup, divided 1/2 cup Italian bread crumbs 1 egg, lightly beaten 1/2 cup frozen chopped onions 1 teaspoon steak seasoning (recommended: Montreal) 1 tablespoon canola oil 2 tablespoons butter, divided 1/4 cup cognac 1 (8-ounce) package sliced fresh mushrooms 2 cups low-sodium beef broth 1 (1.2-ounce) packet brown gravy mix Cooked rice, for serving Instructions: In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties. Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
Pacific Rim Grilled Steak and Noodle Salad 1 beef flank steak (1-1/2 to 2 pounds) Noodle Salad (recipe follows) Toasted sesame seeds and sliced green onions (optional) 2/3 cup teriyaki marinade and sauce 1/2 cup orange marmalade 3 tablespoons creamy peanut butter 2 tablespoons minced fresh ginger 4 garlic cloves, minced 8 ounces uncooked whole grain or wheat spaghetti 2 cups broccoli florets 1 medium red bell pepper, cut into 1/4-inch strips 1 cup carrots, cut into 1/4-inch diagonal slices 1/2 cup fresh basil, chopped Instructions: Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Prepare Noodle Salad. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad. Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.
Chicken Salad Sandwiches With Walnut-Dill Pesto 1 small red onion, halved and thinly sliced Finely grated zest and juice of 1 lemon 1 teaspoon sugar Kosher salt and freshly ground pepper 1 small bunch dill, leaves and tender stems (about 1 cup) 1/4 cup walnuts 1 small clove garlic 1/3 cup extra-virgin olive oil, plus more for drizzling 1 2 1/2-pound rotisserie chicken, skin removed and meat shredded 2 tomatoes, sliced 1/2 head Boston lettuce, leaves separated 8 thick slices country white bread, lightly toasted Potato chips, for serving (optional) Instructions: Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside. Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat. Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.
Honey-Orange Souffle Softened unsalted butter, for the dish 6 tablespoons sugar, plus more for the dish 6 ounces cream cheese, at room temperature 6 ounces goat cheese, at room temperature 1/2 teaspoon finely grated orange zest 1/2 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 5 large eggs, separated, at room temperature 1/3 cup fresh orange juice 1/3 cup honey Kosher salt Segments from 1/2 orange, roughly chopped Instructions: Prepare the souffle: Preheat the oven to 375 degrees F and generously butter a 4-cup souffle dish. Wrap the dish with a buttered parchment collar (see right). Sprinkle the inside with sugar and shake out the excess. Combine the cream cheese, goat cheese, orange and lemon zests and the vanilla in a large bowl. Beat with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the egg yolks until incorporated. (At this point, the mixture can be covered and refrigerated up to 6 hours; bring to room temperature before continuing.) When ready to bake, put the egg whites in a large bowl and beat with a mixer on medium speed until foamy. (Make sure the bowl and beaters are clean.) Increase the speed to medium high and gradually add 6 tablespoons sugar; beat until stiff and glossy. Stir one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the rest until just incorporated. (It's OK if a few streaks of egg white remain.) Transfer the mixture to the prepared dish and bake in the center of the oven until puffed and golden, about 35 minutes. Meanwhile, make the compote: Combine the orange juice, honey and a pinch of salt in a small saucepan over medium heat and simmer until slightly thickened, about 4 minutes. Let cool slightly, then add the orange segments. Remove the souffle from the oven and remove the parchment collar. Serve immediately with the compote-the souffle will start sinking after a couple of minutes.
Spicy Garlic Chicken Wings With Chow Chow and Blue Cheese Dip 2 pounds chicken wings, separated at the joint, tips discarded 1 cup white vinegar 1 cup kosher salt 1/2 cup sugar 1/4 cup dried whole chile de arbol Canola oil, for frying 1 cup peeled garlic cloves 1 cup olive oil 2 cups Frank's RedHot, or other hot sauce 3 stalks celery, thinly sliced on the bias 2 carrots, peeled and thinly sliced on the bias 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon kosher salt 1 cup crumbled Maytag blue cheese, or other blue cheese 1/2 cup Greek yogurt 1/2 cup mayonnaise 1 teaspoon cracked black pepper 1 teaspoon celery salt Instructions: For the wings: Preheat the oven to 325 degrees F. Combine the wings, vinegar, salt, sugar and chile in a large pot. Cover with water and bring to a boil. Once at a boil, remove from the heat, strain the wings and pat them dry. Place the wings on a baking sheet. Bake until the wings are dry, about 15 minutes. While the wings bake, fill a large, deep pot with 3 inches of oil. Place over medium-high heat and bring to 350 degrees F on a deep-fry thermometer. Working in batches, fry the wings until crispy and cooked through, about 6 to 8 minutes per batch, raising or lowering the heat as necessary to keep the oil at temperature. Drain the wings on a wire rack set over a sheet pan. Meanwhile, combine the garlic and olive oil in a medium saucepan. Place over medium heat until the oil just simmers. Cover the pan, adjust the heat and simmer until the garlic is tender, about 15 minutes. Allow to cool slightly, then transfer the oil and garlic to a blender and blend until smooth. Add the hot sauce and pulse until combined. Add a little water if necessary so the mixture is about as thick as syrup. Pour the sauce into a very large bowl. Add the wings and toss to coat. For the chow-chow: Combine the celery, carrots, vinegar, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove from the heat and let cool. Drain. For the dip: Combine the blue cheese, yogurt, mayonnaise, pepper and celery salt in a food processor. Blend until smooth. Serve the wings with the dip and chow-chow on the side.
Caramel Pear Ice cubes 1/2 cup pear infused vodka 1/2 cup apple juice 2 tablespoons Spiced Simple Syrup, recipe follows Pear slice 2 cups packed brown sugar 2 cups water 3 cinnamon sticks 2 tablespoons juniper berries 2 tablespoons cloves 5 whole star anise Instructions: In a martini shaker filled with ice, combine the vodka, juice and simple syrup. Shake well and strain into a martini glass. Garnish with a slice of pear. In a pot combine the sugar, water, and spices. Bring up to a simmer, stirring occasionally until all the sugar has dissolved. Pour the mixture thorough a strainer and discard the whole spices.
Thai Style Fried Chicken with Lemongrass Sauce 1 gallon canola oil, for frying 2 cups sweet chili sauce (mae ploy) 2 cups minced lemongrass 1 cup fish sauce 1 cup minced garlic 1 cup minced ginger 1 cup minced garlic chives 4 cups all-purpose flour 4 ounces salt 2 ounces dark chili powder 2 ounces garlic powder 2 ounces paprika 4 eggs 4 cups milk 2 pounds boneless chicken thighs 4 cups rice flour Instructions: Heat the oil to 325 degrees F. Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk. Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.
Slow-Roasted Halibut with Asparagus and Salsa Genovese 1/3 cup extra-virgin olive oil, divided 12 halibut fillets, about 6 ounces each, skinned Sea salt, preferably gray salt and freshly ground black pepper 10 tablespoons dry white wine 5 tablespoon unsalted butter 3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows 1 pound green olives, pitted 1/4 cup pine nuts, toasted 1/4 cup chopped fresh Italian flat-leaf parsley 1/4 cup chopped fresh basil leaves 2 teaspoon chopped fresh thyme leaves, optional 1 teaspoon grated lemon zest 1 tablespoon minced capers, rinsed before mincing 2 small clove garlic, minced 3/4 cup extra-virgin olive oil , plus more for storing Instructions: Preheat the oven to 300 degrees F. Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes. Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once. Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning. Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
Phyllo-Wrapped Brie with Almonds 3 sheets frozen phyllo dough, thawed for 15 minutes if frozen 3 to 4 tablespoons melted butter 1/2 cup sliced natural almonds, roasted, divided 2 tablespoons Dijon-style mustard 1-pound wheel good-quality brie cheese 2 tablespoons dried fines herbs (chervil, chives, tarragon and parsley) Instructions: Preheat oven to 375 degrees F. Spread 1 sheet phyllo on work surface; brush evenly with melted butter. Place a second sheet of phyllo on top; brush with melted butter. Place third sheet of phyllo crosswise over first 2 sheets; brush with melted butter. Sprinkle 1 tablespoon almonds in small circle in center of phyllo. Spread mustard over both sides of Brie. Sprinkle both sides with herbs. Place brie on top of almonds. Sprinkle top with remaining almonds. Carefully gather edges of phyllo up around brie to form a package. Pinch tightly at the neck to seal. Brush package with melted butter. Bake 15 to 20 minutes, until golden brown. Cool 15 minutes before slicing and serving.
Maine Lobsterbake 1/2 bushel clams Seaweed, for wrapping 35 whole potatoes of similar size 10 onions, whole 35 fresh lobsters, elastic removed from claws 35 ears corn, husks on Garden salad, for serving Cornbread, for serving, recipe follows Blueberry Cake, recipe follows 6 cups all-purpose flour 6 cups cornmeal 1 cup sugar 7 tablespoons baking powder 6 eggs 6 cups milk 1 1/2 cups vegetable oil 12 eggs, separated 6 cups sugar 3 cups shortening 2 tablespoons vanilla extract 1 teaspoon salt 9 cups flour, plus additional for flouring blueberries and cake pan 2 tablespoons baking powder 2 cups milk 6 cups blueberries Butter, for greasing pan Instructions: Rinse the clams well, then soak in fresh water for 30 minutes. Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer. Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker). Cover the foil pack with additional seaweed. Light a wood fire. Cook over fire for 30 minutes. Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams. Separate onto individual serving dishes. Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake. Cornbread Preheat oven to 450 degrees F. Grease 2 (12 by 18 by 1-inch) baking pans and warm in the oven while preparing the ingredients. In a large mixing bowl, mix the dry ingredients together. In a separate bowl, mix the eggs and milk together. Then mix the egg/milk mixture into the dry ingredients. Add the vegetable oil and mix. Pour mixture into the hot baking pans and bake for 20 minutes. Preheat oven to 350 degrees F. Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt. In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.
Eggplant, Crabmeat and Shrimp Casserole 2 eggplants 1 tablespoon salt 1 medium onion, diced 1 bell pepper, diced 1/2 cup diced celery 2 large cloves garlic, minced 1/4 cup olive oil 1/4 cup lemon juice, freshly squeezed 1 tablespoon Worcestershire sauce 1 tablespoon Lea and Perrins, green label 1/4 teaspoon Creole seasoning 1/2 teaspoon hot pepper sauce 1 sleeve crackers, crushed for crumbs 1/4 cup grated Parmesan cheese Salt and cayenne pepper, to taste 3 eggs, beaten 1 pound lump crabmeat 1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained) Seasoned bread crumbs, for topping 2 tablespoons butter, melted Instructions: Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.
Thimbles with Mushrooms and Artichokes 3 tablespoons olive oil 1 small onion, finely chopped 1 pound mushrooms, trimmed, cleaned and finely chopped 1 teaspoon kosher salt, plus 3/4 teaspoon 1 cup dry Marsala wine 1 pound thimble pasta 1/2 pound frozen artichoke hearts, thawed 3/4 cup grated Parmesan 1/2 cup cream 1/2 cup chopped fresh flat-leaf parsley 1 teaspoon freshly ground black pepper Instructions: Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.
Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese 2 tablespoons canola oil 1 small Spanish onion, finely diced 3 cloves garlic, finely chopped to a paste with a pinch kosher salt 2 teaspoons dried Mexican oregano 1 teaspoon ground cumin 1 teaspoon ground Spanish paprika 1/4 teaspoon ground cayenne pepper 1/4 teaspoon ground cinnamon 1/4 cup cider vinegar 1 1/4 pounds well-marbled ground pork shoulder Kosher salt and freshly ground black pepper 2 tablespoons Spanish olive oil 1 dozen large eggs 4 ounces Gurroxta cheese, grated 1/4 cup chopped fresh parsley leaves 6 piquillo peppers, thinly sliced Kosher salt and freshly ground black pepper Instructions: For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature. Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld. For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat. Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes. When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve.
Seafood Jambalaya 2 tablespoons butter 1 pound andouille sausage, cut into 1/4-inch slices 1 large bell pepper, any color, cut into large dice 1 large onion, cut into large dice 3 ribs celery, cut into large dice 1 small head garlic, cloves peeled and minced Creole Seafood Seasoning, recipe follows Kosher salt and freshly ground pepper, to taste 2 large tomatoes, cored, peeled, seeded and chopped 1 pound medium shrimp, peeled 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well) 2 bay leaves 3 cups long-grain rice, rinsed 3 times 6 cups water 1 pint shucked oysters, with their liquor 2 bunches green onions, thinly sliced 1/4 teaspoon hot sauce, or to taste 1/3 cup table salt 1/4 cup granulated or powdered garlic 1/4 cup freshly ground black pepper 2 tablespoons cayenne pepper, or to taste 2 tablespoons dried thyme 2 tablespoons dried basil 2 tablespoons dried oregano 1/3 cup paprika 3 tablespoons granulated or powdered onion Instructions: Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized. Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
Chorizo Quesadillas 4 large (12-inch) flour tortillas 2 cups shredded Monterey pepper Jack or smoked Cheddar 1/2 pound chorizo or andouille, casing removed and finely chopped 2 scallions, chopped 3 small plum tomatoes, seeded and chopped 1 jalapeno, seeded and finely chopped 1 small white onion, finely chopped Handful cilantro, finely chopped Coarse salt Instructions: Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.
Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette 2 tablespoons apple cider vinegar 1/2 teaspoon Dijon mustard 1 teaspoon ground cumin 1 teaspoon sugar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 bunch asparagus, ends trimmed 1 cup fresh flat-leaf parsley, chopped 1 (12-ounce) can artichoke hearts in water, drained and halved 1 tomato, cored and chopped 1 bunch watercress, tough stems removed Instructions: To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside. To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds. In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.
Melon Medley with Sweet Rose Water Cream 1 pound cream cheese One 8-ounce can evaporated milk 1/4 cup honey 2 teaspoons rose water Pinch salt Zest of 1 lime plus 1 tablespoon lime juice 1 vanilla bean, scraped 1 cantaloupe, peeled and cut into 1-inch cubes 1 honeydew melon, peeled and cut into 1-inch cubes 1 medium seedless watermelon, peeled and cut into 1-inch cubes Pinch salt Leaf clusters from 1/2 bunch fresh basil Leaves from 1/2 bunch fresh mint Instructions: For the sweet rose water cream: Combine cream cheese, evaporated milk, honey, rose water, salt, lime zest and juice and vanilla seeds in the bowl of a stand mixer. Beat on low speed until everything has come together, then increase speed to medium, then high. Mix until the cream is light and fluffy, about 5 minutes. Set aside. For the melon medley: Evenly distribute melon cubes on a large serving platter so that the variety of colors is visible. Spread cream out on top of melons with a spatula and sprinkle with salt. Garnish the melons with the basil clusters and mint leaves. Serve immediately.
Jalapeno Cornbread Muffin 1 cup pastry flour 1/2 cup yellow cornmeal 1/8 cup granulated sugar 1/3 tablespoon baking powder 1/3 teaspoon baking soda 1/3 teaspoon salt 5 ounces buttermilk 1/3 cup shredded Cheddar 1/3 cup shredded Monterey Jack cheese 1/8 cup chopped jalapenos 2 green onions, sliced 1 large egg 1/4 bunch fresh cilantro, chopped 1/4 cup melted butter Nonstick cooking spray, for the muffin tin Instructions: Preheat the oven to 350 degrees F. Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.) Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.
South American Peanut Pork 2 tbsps. Crisco® Pure Canola Oil 3 to 4 cloves garlic, minced 1 1/2 cups chopped onion 1 cup chopped red bell pepper 1 cup shredded carrots 1 1/2 lbs. pork tenderloin, cut into 1/2 inch cubes 1/2 tbsp. paprika 1/2 tbsp. sugar 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper, or to taste Salt and pepper 4 cups chicken broth 1 cup Jif® Extra Crunchy Peanut Butter Hot cooked rice 1/2 cup dry roasted peanuts, chopped Thinly sliced green onions Instructions: HEAT oil in a large saucepan over medium heat. Add garlic, onion, bell pepper and carrots. Saute about 2 minutes, stirring often. ADD the pork, paprika, sugar, cumin and cayenne pepper. Add salt and pepper to taste. Brown pork on all sides. POUR in chicken stock, scraping the bottom and sides of pan to deglaze it. Add peanut butter; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, about 15-20 minutes until the pork is tender. SEASON with additional salt and pepper, if desired. Serve over rice, topped with sliced green onions and chopped peanuts.
How to Make a Moscow Mule \| Moscow Mule 1 cup sugar Two 6-inch pieces fresh ginger, roughly chopped 4 cups vodka 12 cups ice cubes 16 ounces tonic water 10 sprigs fresh mint, for garnish 10 lime wedges, for garnish Instructions: Combine the sugar, ginger and 1 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the sugar is completely dissolved. Let cool a bit, strain out the ginger, and then let cool completely. In a large pitcher, stir together the ginger syrup and vodka. Fill 10 glasses with ice and pour the cocktail over. Top off with a splash of tonic water and garnish with a sprig of mint and a lime wedge.
Bourbon Beef Tenderloin with Micro Greens 1 pound beef tenderloin 2 tablespoons olive oil Kosher salt Freshly ground black pepper 1 pint bourbon 1/4 cup veal glace 1 cup micro greens Instructions: Cut beef into 1-inch diameter medallions, 1/4-inch thick, rub with olive oil and season with kosher salt and ground black pepper. Simmer bourbon until reduced by 3/4. Add veal glace. Adjust seasoning with salt and pepper. Remove from heat and chill. Sear beef medallions until rare. Chill. Garnish with bourbon reduction and micro greens.
Chocolate Beer Cake 1 1/2 cups granulated sugar 1/3 cup all-purpose flour 1/2 teaspoon kosher salt 1 1/2 cups milk 3 sticks (1 1/2 cups) unsalted butter, softened 2 teaspoons vanilla extract Two 1.4-ounce chocolate-covered toffee candy bars, such as Heath, finely chopped (about 1/2 cup) 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan 3/4 cup Dutch-process cocoa powder, plus more for the pan 2 cups all-purpose flour (see Cook's Note) 2 cups packed light brown sugar 1/4 cup malted milk powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 2 large eggs, at room temperature 1 teaspoon pure vanilla extract Two 11.2-ounce bottles stout, such as Guinness, at room temperature 1/4 cup granulated sugar Instructions: For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the milk. Place the pan over medium heat and bring to a boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste). Remove the pan from the heat and scrape the base into a shallow bowl. Press a sheet of plastic wrap directly against the surface of the frosting base and refrigerate until chilled and thick, at least 2 hours. For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal pan. Line the bottom and sides with parchment paper, then butter and dust the paper with cocoa powder. Whisk the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a bowl until evenly combined. In another bowl, whisk the butter, eggs, vanilla and 2 cups of the stout until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat. Cook until reduced to 1/3 cup, 5 to 6 minutes. Remove the pan from the heat and stir the granulated sugar into the beer until dissolved. Let the stout syrup cool. Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack and remove the parchment paper. Flip the cake onto another cooling rack so that it is right-side up again. Poke several holes all over the cake with a toothpick or wooden skewer, then drizzle the stout syrup evenly over the cake. Let the cake cool completely, then slide it onto a serving platter or board. Remove the frosting base from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add a third of the base and beat until evenly incorporated. Add half of the remaining base, beat until smooth, then add the remaining base and the vanilla and beat until the frosting is fluffy and light, about 3 minutes. Scrape the frosting onto the cake and spread it evenly over the top and sides with an offset spatula or butter knife. Sprinkle the candy bars over the top of the cake and refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving.
Confetti Monkey Bread 1/3 cup (5 1/3 tablespoons) unsalted butter, melted, plus additional for greasing the bowl 5 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon salt 1 package (2 1/4 teaspoons) active dry yeast 1 1/4 cups warm whole milk (105 to 120 degrees F) 2 large eggs, beaten, at room temperature 1 cup rainbow sprinkles, plus extra for garnish Nonstick cooking spray 3/4 cup (1 1/2 sticks) unsalted butter 1 1/4 cups granulated sugar 1 tablespoon cinnamon extract 1 teaspoon vanilla extract 3 ounces cream cheese, at room temperature 1/4 cup confectioners' sugar, plus extra if needed 2 tablespoons milk, plus extra if needed 1/4 teaspoon vanilla extract Instructions: For the dough: Grease a large bowl with butter and set aside. Pour the flour, sugar and salt into the bowl of stand mixer fitted with the dough hook. Add in the yeast and turn on the lowest speed for 30 seconds to evenly distribute. Add the milk, melted butter, eggs and 1/4 cup warm water (105 to 120 degrees F) to the flour mixture all at once. Beat on low- to medium-speed until the dough starts to pull away from the sides of the bowl. Add in the sprinkles and mix until mostly distributed, about 30 more seconds. Remove the dough from the mixer, shape it into a ball with your hands and place it in the greased bowl, turning once to coat the entire surface. Spray a piece of plastic wrap with nonstick spray and cover the bowl. Let the dough rise until doubled in size. (You can also place in the refrigerator overnight.) For the coating: Melt the butter in a medium microwave-safe bowl. Add in the granulated sugar and extracts and set aside. Generously spray the bottom and sides of a Bundt pan. Preheat the oven to 350 degrees F. Punch the dough down by pushing your fist into the center and then start pulling the edges into the center. Pull apart the dough into small pieces about an inch across and roll in your hands to create smooth, uniform dough balls. Place one layer of dough balls into the Bundt pan, then pour a third of the melted butter mixture over. Repeat this process twice more, or until you have used all the dough and butter mixture. Bake until golden brown on top, 30 to 35 minutes, covering with foil if the top starts to brown too quickly. For the glaze: Meanwhile, beat the cream cheese with the confectioners' sugar until smooth and light. Add the milk and vanilla and mix until fully incorporated. If the glaze seems too thick, add more milk. If the glaze seems too runny, add in a bit more confectioners' sugar. (You are looking for a gravy-like consistency, where the glaze will fall over the sides of the monkey bread but not spill off completely.) Remove the monkey bread from the oven and cool for 10 minutes in the pan. Invert onto a serving plate. Whisk the glaze briefly, then pour over the monkey bread. Garnish with more sprinkles.
Raspberry Lemon Thumbprint Cookies 1/2 cup raspberry jam or jelly 1 tablespoon Chambord or kirsch 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks (1 cup) butter, at room temperature 2/3 cup sugar 2 large egg yolks 1 tablespoon finely grated lemon zest 1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets. In a small bowl, combine the jam and Chambord. Stir to combine. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely.
Double Chocolate Tart with Dulce de Leche 1 1/4 cups all-purpose flour 1/3 cup Dutch-process cocoa powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 8 tablespoons cold unsalted butter, diced (1 stick) 1/2 cup confectioners' sugar 1/4 cup light brown sugar 2 large egg yolks 1/2 pound quality semisweet chocolate, finely chopped 2/3 cup heavy cream 1/3 cup sweetened condensed milk 2 large eggs 1 teaspoon pure vanilla extract 2/3 cup prepared dulce de leche 1/2 teaspoon medium gray salt or other quality sea salt, optional Instructions: Special equipment: 9-inch fluted tart pan with removable bottom Crust: Whisk the flour, cocoa, salt and baking soda together in a medium bowl. Put the butter, confectioners' and brown sugar in a food processor and process until smooth and creamy. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days. Meanwhile, make the filling: Put the chocolate in a medium bowl. Put the cream and sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. (Alternatively, heat the cream and milk in the microwave.) Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature. Place the dough between 2 pieces of waxed or parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes. Position a rack in the middle of the oven and preheat to 400 degrees F. Peel off a piece of parchment from the dough, then gently flip dough into tart pan, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges, if needed. Line the crust with wax paper or lightly sprayed parchment paper and fill with pie weights or baking beans (see photo). Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets and looks a little dull (a sign it is cooked), about 5 minutes more. Reduce oven temperature to 325 degrees F. Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely. Serve. For a final flourish, sprinkle lightly with gray salt just before serving, if desired. - Make dough and freeze for up to a month ahead. - Form, bake and freeze crust, tightly wrapped, for up to 1 week. - Assemble and refrigerate up to 2 days, tightly wrapped.
Smoked Sausage, Duck and White Bean Soup 1 tablespoon olive oil 1 whole domestic duck, (about 4 1/2 to 5 pounds) cut into 8 pieces Salt Cayenne 2 cups chopped onions 1 cup chopped celery 1 pound smoked pork sausage, sliced into 1/2-inch thick pieces 1/2 pound dried navy white beans 2 bay leaves 2 tablespoons chopped garlic 4 cups duck stock, recipe follows 4 cups water 3 sprigs fresh thyme 1/2 cup chopped green onions 2 tablespoons chopped parsley 2 duck carcasses (about 4 pounds) 1 tablespoon olive oil Salt Freshly ground black pepper 3 cups chopped onions 1 1/2 cups chopped carrots 1 1/2 cups chopped celery 1 head garlic, split in half 6 bay leaves 1 cup dry red wine 1/4 cup tomato paste About 3 quarts water 10 sprigs fresh thyme 8 sprigs fresh parsley 1 teaspoon black peppercorns Instructions: In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender. Re-season if necessary and stir in the green onions and parsley. Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.
Pepper Crusted Rack of Lamb With Plum Chutney 1 Tbs. olive oil 2 racks of lamb, frenched 1/4 cup store-bought mint jelly 2 Tbs. coarse ground black pepper salt to taste 2 Tbs. olive oil 1/2 cup small diced onion 1/2 cup small diced celery 2 garlic cloves, minced 6 plums, pitted and very coarsely chopped 1 cup dried plums, chopped 1 Tbs. packed light brown sugar 2 Tbs. cup red wine vinegar Instructions: LAMB: Preheat grill or oven to 375F. Rub each rack all over with olive oil. Brush or spread meat side of each rack with mint jelly and season on top of that with salt and pepper. Transfer racks to hot grill, pepper side down. Grill with lid closed about 8 minutes, then turn 90 degrees and grill another 8-10 minutes until desired doneness. CHUTNEY: Heat olive oil in a small saucepan over medium-high heat. Add onions and celery and saute until soft. Add garlic and saute until fragrant. Add remaining ingredients and cook over medium-low heat for 15 minutes, stirring often, until thick.
Grilled Shiitake and Tofu Banh Mi 15 ounces extra-firm tofu 1/2 cup plus 3 tablespoons distilled white vinegar 1 tablespoon sugar Kosher salt 1 large carrot (about 6 ounces), shaved with a vegetable peeler 1 medium cucumber (about 8 ounces), thinly sliced on the bias, slices halved 1/2 cup mayonnaise 1/2 to 1 teaspoon Sriracha 3 large cloves garlic 1 cup hoisin sauce 2 tablespoons vegetable oil, plus more for oiling the grill grates 1 pound large-capped shiitake mushrooms, stems removed Freshly ground black pepper 4 soft hero rolls, sliced almost all the way through lengthwise 1 cup fresh cilantro leaves Instructions: Prepare a grill for medium-high heat. Put the tofu between 2 plates, and weight the top plate down with about 4 pounds (3 large cans or a large, heavy skillet) for about 20 minutes to remove excess moisture. Meanwhile, whisk together 1/2 cup of the vinegar, 1/2 cup water, the sugar and 1/2 teaspoon salt in a medium bowl until the sugar and salt dissolve. Add the carrots and cucumbers, toss to coat and chill until ready to serve. Whisk together the mayonnaise and Sriracha in a small bowl; set aside. Pat the tofu dry, and cut it into 8 1/2-inch-thick slices. Grate the garlic into a large bowl, and stir in the hoisin, the remaining 3 tablespoons vinegar and the oil. Add the mushroom caps, and stir to coat. Lightly oil the grill grates. Shaking off any excess marinade, put the mushroom caps on the grill. Grill them for about 1 minute, rotating them once to char more of the cap, then flip and cook until almost tender, 30 seconds to 1 minute more. Transfer the mushrooms to a platter, and sprinkle lightly with salt and pepper. Toss the tofu in the marinade, then grill, marinade-side down, for 2 minutes. Flip, and grill the second side for 2 more minutes. Transfer the tofu to the platter. Open the rolls, and grill, cut-side down, until just toasty, about 2 minutes. Smear each half of a roll with 1 heaping tablespoon of the mayonnaise mixture. Put 2 pieces of tofu on each roll, then shingle the mushrooms, overlapping slightly, on top. Top with some of the carrot-cucumber salad, drained, and a shower of cilantro leaves. Close the rolls, pressing gently. Halve them on the diagonal, and serve.
Korean BBQ Pizza 1 1/2 pounds rib-eye, sliced paper thin 2 tablespoons mirin 1 kiwi, juiced 1 teaspoon freshly ground black pepper 1/4 cup soy sauce 1/2 cup cola 2 tablespoons black sesame oil 1 tablespoon minced garlic 2 stalks green onions, julienned 1 (15-ounce) can tomato sauce 1 (6-ounce can tomato paste 1/4 cup chopped Kimchee, liquid reserved 1 tablespoon ground oregano 1 tablespoon dried parsley 1 1/2 teaspoons minced garlic 1 teaspoon ground paprika 2 pinches fennel seed 1 pinch crushed red pepper flakes Sesame oil 1/4 onion sliced 4 fresh mushrooms, sliced, optional 2 ready-made whole-wheat pizza crusts Flour, for rolling pizza dough 2 packages pre-sliced fontina cheese 1 stalk green onion, chopped, for garnish 1/3 cup hoisin sauce 1/3 cup hot sauce (recommended: Sriracha) 1/3 cup Korean red pepper paste (recommended: Gochujang) Instructions: Put the beef in a large mixing bowl, and add all the marinade ingredients. Toss to make sure the beef is well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat the oven to 375 degrees F. In a medium bowl, mix together the tomato sauce and tomato paste until smooth. Stir in the kimchee liquid from the container, the oregano, parsley, garlic, paprika, fennel and red pepper flakes. Transfer the mixture to a saucepan, put over medium-low heat and simmer to blend flavors. Let simmer for about 20 minutes. Preheat an indoor grill pan, but if not available, use a large skillet coated with sesame oil instead. Put a sheet of aluminum foil on the heated pan, and grill the beef, onion and mushrooms on the foil. Cook the beef until evenly browned, about 3 minutes on each side. Roll out the pizza dough on a floured work surface, and transfer to a 17-inch baking sheet. Spread the dough with some of the pizza sauce in an even layer. Cut pieces of kimchee with scissors and sprinkle on top. Add some sliced fontina, and top with some meat. Repeat with the other piece of pizza dough. Put the baking sheets in the oven and bake for 15 to 20 minutes. In a squeeze bottle mix the hoisin sauce, hot sauce and Korean red pepper paste. While pizzas are still hot, sprinkle each with chopped green onions and drizzle with sauce from the squeeze bottle. Cut into squares and serve with a side of kimchee.
GZ's Mauled Wine (Mulled Wine) One 750-milliliter bottle full-bodied red wine 1 cup honey 1/2 cup brandy 1/4 cup fresh lemon juice 1 teaspoon whole cloves 1 teaspoon whole allspice berries 3 cinnamon sticks Peel from 1 orange One 3-inch piece ginger, peeled and sliced Whole star anise, for garnish Instructions: Put the wine, honey, brandy, lemon juice, cloves, allspice, cinnamon sticks, orange peel and ginger in a saucepan and bring to a low simmer. Strain through a fine-mesh strainer and transfer to a thermal container or large teapot. Pour into glasses, garnish with star anise and serve.
Mexican Chorizo Pizza (Tlayuda) 4 tablespoons vegetable oil 5 ounces raw pork chorizo One 16-ounce canned refried black beans 2 cups instant corn masa 1/4 teaspoon salt 1 tablespoons vegetable oil 1/2 cup Oaxaca cheese Iceberg lettuce, shredded Kosher salt and freshly ground black pepper Crumbled queso fresco Mexican crema Instructions: For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat. Add the chorizo and cook until crisp, about 6 minutes. Remove from the heat and reserve. In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat. Add the beans and cook until warm, about 5 minutes. Remove from the heat and reserve. For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl. Mix thoroughly by hand to form a soft dough, about 2 minutes. If the dough feels dry, add more water (one tablespoon at a time). Preheat a 12-inch cast-iron skillet. Place a piece of parchment paper on a flat surface. Put half of the dough onto the parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter. Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes. Turn over to cook on the other side. To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough. Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo. Continue to cook for until the cheese is melted, another 2 to 3 minutes. Remove the pizza from the pan onto a round serving platter. Top with the iceberg lettuce. Season with salt and pepper. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema. Cut into 4-inch squares and serve immediately. Repeat with the remaining half of dough and toppings.
Strawberry Shortcake Trifle Nonstick baking spray, for the parchment 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/2 cups granulated sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature 3 large eggs, at room temperature 1/2 cup sour cream, at room temperature 1 teaspoon vanilla extract 6 strawberries, halved Fresh mint leaves, for serving 1 1/2 cups granulated sugar 3 tablespoons cornstarch One 3.5-ounce package strawberry-flavored gelatin 2 1/2 pounds fresh strawberries, hulled and halved 1 1/2 cups plain Greek yogurt 1 1/2 cups cold heavy cream 3/4 cup granulated sugar 3 tablespoons brown sugar Instructions: For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray. Sift together the flour, cornstarch, baking soda and salt in a bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined. Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely. For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes. For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky. Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes. To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.
Spicy Pork Noodle Bowl 1 8-ounce package thin Chinese noodles 1/4 cup plus 2 teaspoons vegetable oil 12 ounces ground pork 1 tablespoon minced peeled fresh ginger 1/4 cup low-sodium chicken broth 1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar 1/4 cup plus 2 tablespoons low-sodium soy sauce 1/4 cup toasted sesame seeds 1 tablespoon Asian chili-garlic sauce 2 teaspoons packed light brown sugar 2 Persian cucumbers, halved lengthwise and thinly sliced 1 cup cherry or grape tomatoes, chopped Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes. Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined. Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.
Poached Chicken for Salads 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Instructions: Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Roasted Rhubarb and Raspberry \Pie\ 4 (15 to 18-inch long) stalks rhubarb, trimmed and washed 1 half-pint raspberries, plus 1 half-pint 1/4 cup orange juice 1/2 vanilla bean, split and scraped 1/4 cup sugar 1 teaspoon cornstarch 4 phyllo sheets 4 tablespoons (1 stick) unsalted butter, melted 6 tablespoons sugar Powdered sugar, for garnish Instructions: Preheat oven to 375 degrees F. Split any larger stalks of rhubarb in half. Cut the rhubarb into 1/2-inch slices and place in a mixing bowl. Puree one half-pint of the raspberries with the orange juice and strain over the rhubarb. Add the vanilla beans scrapings, sugar, and cornstarch and toss well. Place in an 8 by 8-inch baking dish and bake for 30 minutes, carefully stirring half way through. Lower oven temperature to 350 degrees F. Line a large sheet pan with parchment paper. Place 8 (4-inch) flan rings on the pan. Place 4 sheets of phyllo on a work surface horizontally, cut them in half from top to bottom, and cover with a barely damp towel. Carefully brush the top sheet with melted butter, sprinkle it with sugar, gather it up, and place in the ring. Repeat with the remaining pieces. Bake 10 to 12 minutes, until the phyllo is golden brown. Let the phyllo cool in the rings, then use immediately, or place in an airtight container to store overnight. If serving immediately, fold in the remaining half-pint of whole raspberries to the filling and sandwich it between the disks of phyllo. Or let cool and reheat the filling up in a microwave and fold in the whole raspberries. Sprinkle tops of the dessert with powdered sugar.
Homemade Gumdrops Two 1/4-ounce envelopes unflavored gelatin 3/4 cup granulated sugar, plus more for coating One 3-ounce package cherry-flavored gelatin Granulated red sugar, for coating Coarse white sugar, for coating Instructions: Sprinkle the unflavored gelatin over 1/2 cup water to soften; set aside. Put the granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes. Add the cherry-flavored gelatin to the pan, followed by the softened unflavored gelatin. Stir and remove from the heat. Continue stirring until the gelatins are dissolved, 1 to 2 minutes. Strain into a measuring cup and let cool for 5 minutes; it will be warm but not yet set. Pour the liquid into the molds. Refrigerate for at least 4 hours or overnight. Remove the gumdrops from the molds and place onto wax paper. Coat some in granulated red sugar, some in granulated white sugar and some in coarse white sugar; return to the wax paper. Store in a cool dry place until ready to eat.
Marinated Watermelon Salad with Spicy Chipotle-Lime Vinaigrette 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon white wine vinegar 1 teaspoon lime zest plus 3 tablespoons lime juice 1/2 teaspoon chipotle chile powder Kosher salt 2 cups cubed watermelon 1/2 cup very thinly sliced red onion 1 large mango, peeled, pitted and chopped 1/2 English cucumber, cut into half-moons 1/2 cup fresh mint leaves Instructions: For the spicy chipotle-lime vinaigrette: Whisk together the honey, olive oil, vinegar, lime zest and juice and chipotle chile powder in a small bowl. Season with salt to taste. For the watermelon salad: Combine the watermelon, red onion, mango and cucumber in a medium bowl. Pour the vinaigrette over the mixture and toss to coat. Cover and refrigerate for 30 minutes or until ready to serve. Just before serving, add the mint and toss to combine.
Slow Cooker Pulled Pork 1 cup ketchup ½ cup Maker's Mark® Bourbon ¼ cup cider vinegar ½ cup packed dark brown sugar 1 tablespoon smoked paprika Kosher salt and freshly ground black pepper 4 pounds boneless, untrimmed pork shoulder blade roast (Boston butt) Slider buns, for serving Instructions: 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.
Curried Chicken 3 tablespoons butter 1 large onion, minced 3 cloves garlic, minced 2 teaspoons minced fresh ginger 3 tablespoons madras-type curry powder 1/2 teaspoon crushed red chiles 1/2 cup or more cane vinegar 3 pounds skinless, boneless chicken breast, cut into strips 4 large potatoes, peeled and chopped Instructions: In a large frying pan, heat the butter and saute the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chiles, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste.(You may need up to 1/4 cup more vinegar.) Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for at least 2 hours. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.) After 30 minutes, add the potatoes, cover and continue to cook for an additional 15 minutes, or until the potatoes and chicken are done.
Red Jalapeno \Texas\ Salad with melted Goat Cheese 2 cloves peeled garlic 1 teaspoon peeled and minced shallots 1 teaspoon Worcestershire sauce 2 teaspoons hot pepper sauce 1/2 teaspoon balsamic vinegar 2 tablespoons water 1/4 cup canola oil 1/4 cup olive oil 2 tablespoons finely chopped cilantro leaves 1 tablespoon fresh lime juice 1 red jalapeno, seeded and diced 2 teaspoons Dijon mustard 1 large head red leaf lettuce 1 head romaine lettuce 4 to 6 ounces goat cheese, not crumbled 1/4 cup pine nuts, toasted right before serving Lime wedges Instructions: For the dressing: Drop the garlic, shallots, Worcestershire, pepper sauce, vinegar and water into a blender, and puree until smooth. Add additional water if too thick. Slowly add first the canola oil, then the olive oil until the dressing has emulsified. If too thick, add additional water. Pour into a bowl; add the cilantro, lime juice, jalapeno and mustard. For the salad: Wash, dry and chop the lettuce into bite size pieces. Toss lettuce with dressing to coat. Now, toast your pine nuts, and while still hot add to the salad. This will melt the goat cheese and create a creamy spicy salad! Serve with lime wedges.
Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad Salt 1/2 pound orzo 4 cloves garlic, grated or minced 4 sprigs fresh oregano, leaves stripped and finely chopped 6 sprigs fresh rosemary, leaves stripped and finely chopped 1/4 cup green olive tapenade 1 teaspoon crushed red pepper flakes 2 lemons, juiced and 1 zested 1/3 plus 1/4 cup extra-virgin olive oil, divided 1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks 2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks Black pepper 1/4 cup pine nuts, lightly toasted 1 small red onion, finely chopped 1/2 cup flat-leaf parsley, finely chopped 1 cup feta cheese crumbles 8 Greek hot peppers, for garnish 1/4 cup kalamata olives, for garnish 2 tomatoes, diced, for garnish 1/2 cucumber, diced, for garnish Instructions: Preheat grill pan or outdoor grill to medium high. Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente. While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently. Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.
Tuna Avocado Poke 1 pound sashimi-grade tuna, cut into small cubes 3 tablespoons finely chopped cilantro 2 teaspoons grated fresh ginger 1 jalapeno, minced, optional 1 shallot, minced 1/4 cup soy sauce 2 tablespoons sesame oil 1 avocado, cut into small cubes 1 head Bibb lettuce, leaves separated Instructions: Combine the tuna, cilantro, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently. Cover and refrigerate for at least 1 hour or up to 2 hours. Just before serving, fold in the avocado. Scoop 1 1/2 to 2 tablespoons of the poke onto each on lettuce leaf. Serve.
Round 2 Recipe - Savory Bread Pudding with Ham Leftover crust from Eggs Benedict, plus 2 slices whole-wheat bread 1 tablespoon canola oil 1 medium yellow onion, diced 3 sprigs fresh thyme, leaves only Salt and freshly ground black pepper Leftover ham from Ham and Cheese Souflle, diced 4 large eggs 2 cups milk Instructions: Preheat the oven to 375 degrees F. Cut all the bread into cubes. Heat the canola oil over medium heat, add the onion and saute until softened and translucent, about 5 minutes. Add the thyme leaves and salt and pepper, to taste. Add the diced ham, stir to combine and saute for another 1 to 2 minutes. Put the bread in a 9 by 13-inch baking dish and add the onion and ham mixture. Toss together. Whisk the eggs and the milk in a small bowl, and season with salt and pepper, to taste. Pour the egg mixture over the bread mixture and let it sit for 15 minutes. Bake until the top is golden brown and the middle is set, about 30 to 35 minutes. Remove from the oven and serve.
Camembert Mashed Potatoes 2 1/2 pounds small potatoes, halved or quartered, such as Yukon gold Salt 1/3 pound wedge ripe Camembert cheese, diced 1/4 to 1/3 cup milk or half-and-half 1 lemon, zested Salt and freshly ground black pepper 1/4 cup chives Instructions: Put the potatoes into a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook the potatoes until tender. Drain and return the potatoes to the hot pot. Add the Camembert and milk and toss to coat the potatoes in the cheese (the mixture will look slightly mashed). Stir in the lemon zest and season with salt and pepper, to taste. Transfer to a serving bowl, garnish with lots of chives and serve.
Mixed Seafood Congee 4 dried shiitake mushrooms 1 cup boiling water 2 tablespoons vegetable oil 1/2-inch piece fresh ginger, peeled and grated 2 shallots, peeled and finely chopped 4 ounces squid, bodies cut into rings 8 littleneck clams, cleaned 8 mussels, cleaned and de-bearded 4 jumbo shrimp, peeled and deveined 3 cups cooked jasmine rice 3 to 4 cups vegetable stock 1 tablespoon Shaohsing rice wine or dry sherry 1 tablespoon light soy sauce Sea salt Freshly ground white pepper 3 baby bok choy, cut in half through the stem and sliced, stems and leaves separated One 8-ounce can bamboo shoots 1 handful fresh cilantro, stems left whole and leaves chopped Instructions: In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain and reserve the soaking liquid. Remove and discard the stems, dice the caps and set aside. Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds. Add in the squid, clams, mussels and shrimp, and stir-fry until the shrimp tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, a pinch of salt and 2 pinches of ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy leaves. Simmer until the seafood is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately, garnished with the cilantro leaves.
Cavaniola's Cheese Platter Goat's milk cheese, such as Monte Enebro Sheep's milk cheese, such as Abbaye de Belloc Cow's milk cheese, such as Brillat-Savarin Cheddar, such as Neal¿s Yard Dairy Montgomery Cheddar Nut and fruit crackers Dried figs Dried cranberries Sprigs of rosemary, for decoration Fig leaves, for decoration Instructions: Artfully arrange the cheeses, crackers, figs and cranberries on a board and decorate with the rosemary and fig leaves.
Rendezvous Pork Shoulder Kosher salt and freshly ground black pepper 1 (17 to 19 pound) whole pork shoulder Vegetable or olive oil Barbecue sauce Instructions: Mix 3 parts salt to 1 part black pepper. (Mixture can be adjusted to suit your taste.) Heavily coat pork shoulder on all sides with the salt/pepper mixture. Lightly coat shoulder with oil. Place shoulder over indirect heat in a sealed smoker for 16 to 18 hours at 225 degrees maximum. You can use your favorite wood, charcoal or chips. During the last 2 hours of your cooking time, baste heavily with your favorite barbecue sauce.
French Creamed Chicken and Noodle Soup 2 tablespoons butter 1 leek, including 1-inch of green, cleaned and finely diced 1 Granny Smith apple, peeled and finely diced 2 tablespoons Calvados 1 tablespoon cider vinegar 3 cups chicken broth 1 cup authentic apple cider 12 ounces boneless, skinless chicken breast 2 cups fine egg noodles (dry) 1/2 cup heavy cream 1/4 cup grated Gruyere (optional) Salt and freshly ground black pepper Snipped chives, for garnish Instructions: Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season, to taste, with salt and pepper. Garnish with chives.
Moo Shu Pork in Lettuce Cups 3 tablespoons hoisin sauce, plus more for serving 3 tablespoons rice vinegar 2 cloves garlic, minced Kosher salt and freshly ground pepper 1 3/4-pound pork tenderloin, trimmed and cut into thin strips 2 tablespoons vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 1 14-ounce bag coleslaw mix 1 bunch scallions, thinly sliced 12 Bibb lettuce leaves Instructions: Whisk the hoisin sauce, vinegar, garlic and 1/2 teaspoon each salt and pepper in a large bowl. Add the pork and marinate 10 minutes. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate. Add the remaining 1 tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions. Serve the stir-fry in the lettuce leaves with more hoisin sauce.
Dark Chocolate Ganache 1 1/2 cups heavy cream 2 tablespoons unsalted butter 18 ounces semisweet chocolate, chopped into 1/2 - ounce pieces Instructions: Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. CHOCOLATE MINT XXX'S The fantasy begins by placing the chopped chocolates in a medium-size bowl. Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil. Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate. Discard the mint. Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool. Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges. Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss. Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a week.
Raspberry Baked French Toast 1 tablespoon unsalted butter, at room temperature 10 extra-large eggs 2 3/4 cups half-and-half 1/3 cup plus 2 tablespoons granulated sugar 1/3 cup light brown sugar, lightly packed 1 tablespoon pure vanilla extract 1 teaspoon grated orange zest, plus extra for serving 1/2 teaspoon kosher salt 10 cups (1-inch-diced) day-old challah bread 12 ounces fresh raspberries Confectioners' sugar, for serving Pure maple syrup, for serving Instructions: Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt. Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour. Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.
Grilled Romaine Caesar Salad 1/2 seeded hoagie roll, cut into 1-inch cubes 2 tablespoons olive oil 1 teaspoon Miss Brown\u2019s House Seasoning, recipe follows 1/4 cup mayonnaise 1 teaspoon Creole or Dijon mustard 1/2 teaspoon anchovy paste 1/2 teaspoon Worcestershire sauce 1 tablespoon freshly grated Parmesan 1 clove garlic, minced Kosher salt and freshly ground black pepper 1 head romaine, halved lengthwise 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 tablespoons freshly grated Parmesan 1 teaspoon lemon zest 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool. For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle. For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
Steamed Fish with Spiced Rub in Banana Leaf 1 pound fillet of scrod, flounder, sole, or similar fish 1 can coconut milk 1/2 cup thinly sliced onion 1/4 teaspoon ground turmeric 1/4 teaspoon paprika 1/4 teaspoon curry powder 1/2 teaspoon salt and pepper 1-inch of fresh ginger, chopped 2 garlic cloves, chopped 2 tablespoons thinly sliced fresh Thai chile pepper 2 teaspoons fish sauce 6 to 8 large cabbage leaves, 1 bunch of spinach or baby bok choy* 6 pieces of banana leaves, each 12 inches square** 1/2 cup of scallion slivers Instructions: Cut the fish into 6 pieces, about 3-inch rectangles, and season with salt and pepper. Thoroughly mix the coconut milk, sliced onion, turmeric, paprika, curry powder, ginger, garlic, chile, and fish sauce together. Add the fish pieces, mix well, and marinate for 15 minutes. Fold two sides to 1-inch height each, and fold the comers on the other ends to meet in the center. This will make a point at both ends. Fold these points down twice and secure with a toothpick, creating a small pocket. Place 4 ounces of vegetables into the pocket. Place the fish over it, finishing with a few slices of Thai chile on top. Steam the pockets for 7 minutes. Serve immediately and garnish with scallions.
Savory Golden Country Ribs with Guacamole: Carnitas con Guacamole 2 1/2 pounds thick, meaty, pork country ribs For the slow-fry method: 2 pounds lard (or enough to cover the meat) 1/4 cup water 1 lime, zest removed with a vegetable peeler in wide strips Course salt, about 1/2 teaspoon For the boil-then-fry method: Water to cover the meat 1/2 teaspoon salt, plus a little course salt for sprinkling on before serving For serving: About 2 cups Chunky Guacamole, recipe follows, with all it's garnishes (cheese, radish roses, cilantro, etc.) 1/2 small onion, very finely chopped 2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped 1 ripe, medium-large tomato, cored and very finely chopped, optional 1 clove garlic, peeled and very finely chopped, optional 10 sprigs fresh cilantro, chopped, optional 3 ripe, medium-size avocados Salt, about 1/2 teaspoon 1/2 lime, juiced, optional Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish Instructions: For serving: Trim off all but a thin layer of fat from the pork. The slow-fry method: Melt the lard in a large (4-quart), heavy saucepan over medium-low heat. When it has melted but is not yet very hot, add the pork, water and lime zest. Cook with the lard at a gentle simmer, turning the pork occasionally, for about 40 minutes, until it is barely tender. Raise the heat to medium-high. If all of the water hasn't yet evaporated, the lard will come to a rolling boil, which will eventually diminish into small bubbles as the water evaporates. After the change occurs, the carnitas will need about 10 minutes to brown. Watch them carefully and remove when they are a light golden brown. Drain on paper towels and sprinkle with salt. The boil-then-fry method: Place the meat in a single layer in a wide, heavy saucepan, add enough water to cover the meat by 1/2-inch, measure in the salt, and set over medium heat. Simmer, partially covered, turning the pork occasionally, until the meat is barely tender, about 40 minutes. Uncover, raise the heat to medium-high, and quickly boil away the liquid. When you hear the meat begin to fry in its own rendered lard (once the water is gone), turn the heat down to between medium and medium-low. Let the pork fry, turning frequently, until evenly browned, about 30 minutes. Remove the ribs from the pan, drain on paper towels, and sprinkle with a little salt. While the meat is cooking, prepare the guacamole, scoop it into a serving bowl and garnish. Serve the crispy ribs on a warm serving platter and pass the guacamole to eat along with them. Or cut the meat off the bones and roll with the guacamole into tacos. In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl. Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend. The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up. about 3 cups, serving 6 as an appetizer, 12 to 15 as a dip
Provencal Potato Gratin 4 large clove garlic, smashed 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium yellow onion, sliced 1 red pepper, peeled, seeded and diced (3/4 cup) 1/4 cup dry white vermouth 2 pounds Yukon gold or other waxy potatoes (about 4 to 5), peeled 1 cup water 1/2 cup chopped fresh basil leaves 1 pound plum tomatoes Kosher salt and freshly ground black pepper 1/3 cup freshly grated Parmesan Instructions: Preheat the oven to 350 degrees F. Rub 1 of the garlic cloves all over the inside of a large 1 1/2 quart oval casserole dish. Smear some of the olive oil all over the inside of the dish. Mince the rest of the garlic. Heat the rest of the oil in a saucepan over medium heat. Add the garlic, onion, and pepper, season with the salt and pepper, and cook until tender, about 8 minutes. Add the vermouth and simmer to reduce by about half. Using a mandoline or vegetable slicer, slice the potatoes about 1/8-inch thick and add them to the pan with the water, salt, pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture has thickened slightly, about 2 minutes. Stir in the basil. Transfer the mixture to the prepared baking dish and shake the pan to distribute the potatoes evenly. Season with salt and pepper. Slice the tomatoes about a 1/4-inch thick and arrange them in a shingled pattern on top of the potatoes. Season with salt and pepper and drizzle with olive oil. Bake, uncovered, until the potatoes are tender about 1 1/2 hours. Sprinkle the cheese over the top and bake until brown and bubbly, about 15 minutes more. Remove from the oven and let casserole cool 10 minutes before serving. This can also be served at room temperature.
Asian-Spiced Duck Breasts with Ginger-Chili Glaze 4 duck breasts, trimmed of excess fat Salt and freshly ground black pepper Asian Spice Rub, recipe follows Ginger-Garlic-Chile Glaze, recipe follows 1 bunch green onions, grilled Flour tortillas, grilled or warmed through 2 tablespoons Spanish paprika 1 tablespoon dry mustard 2 teaspoons kosher salt 2 teaspoons ground black pepper 2 teaspoons ground star anise 2 teaspoons ground ginger 1 teaspoon ground allspice 1/4 teaspoon ground red pepper 2 tablespoons peanut oil 2-inch piece ginger, finely chopped 6 cloves garlic, finely chopped 2 tablespoons hot Asian chili paste, (recommended: Sambal Oelek) 1/2 cup honey 1/4 cup low-sodium soy sauce Instructions: Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides. Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas. Combine all ingredients in a small bowl. Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.
Rhubarb Spritz 4 ounces rhubarb, chopped 1 cup strawberries, hulled Grated zest and juice of 1/2 orange Grated zest of 1/2 lemon 1/2 cup sugar 3/4 teaspoon pure vanilla extract 1 1/4 ounces Aperol 1/2 ounce gin 1/4 ounce fresh lemon juice 2 ounces prosecco or other sparkling wine Strawberry slice, for garnish Instructions: Make the compote: Combine the rhubarb, strawberries, orange zest and juice, lemon zest, sugar and vanilla in a bowl. Let macerate at room temperature until juicy, about 30 minutes. Transfer to a saucepan and simmer until syrupy, about 20 minutes; let cool. Blend with an immersion blender until smooth. (The compote will keep in the refrigerator for up to 5 days.) Make the cocktail: Combine the Aperol, gin, lemon juice and 1/2 ounce of the compote in a cocktail shaker and fill with ice. Shake until very cold, about 1 minute. Strain the mixture into a wine glass filled with ice. Top with the prosecco and garnish with a strawberry slice.
Peanut Butter Balls 1 cup confectioners' sugar 1/2 cup creamy peanut butter (see Cook's Note) 4 tablespoons unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 6 ounces bittersweet chocolate, roughly chopped Instructions: Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes. Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth. Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.
Frozen Strawberries 1 quart strawberries, de-stemmed 1 (3 pound) block dry ice Instructions: Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours. Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer.

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