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Chocolate Chip Banana Muffins 1 cup whole-wheat flour 3/4 cup all-purpose flour 1/4 cup wheat germ 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/3 cup granulated sugar 1/3 cup firmly packed light brown sugar 2 large eggs, at room temperature 2 medium bananas 1/3 cup 2 percent milk 1 teaspoon vanilla extract 1/2 cup semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with parchment squares so they come up over the sides, and set aside. Whisk together the flours, wheat germ, baking soda and salt in a medium bowl. Beat the butter and sugars together with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Mash the bananas with a fork in a separate bowl. Stir in the milk and vanilla. With the mixer on low, alternately add thirds of the flour mixture and halves of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the chocolate chips. Divide the batter among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes.
Beer-B-Q Bull Horns 1 cup sugar 3/4 cup freshly ground hops 1/4 cup freshly ground malted barley 1/4 cup ground cumin 1/4 cup kosher salt 2 tablespoons chili seasoning 2 tablespoons freshly ground black pepper 1 tablespoon celery salt 1 tablespoon hickory smoked salt 2 (12-ounce bottles) American lager beer 1 tablespoon extra-virgin olive oil 1 (18-ounce) bottle your favorite barbecue sauce 16 chicken wing drumettes 16 strips thinly sliced bacon 16 heavy duty toothpicks Instructions: Preheat grill. If using charcoal, bank the charcoal on 1 side of grill. If using a gas cooker, light only one half of the grill. In a large bowl, stir together the sugar, hops, malted barley, cumin, kosher salt, chili seasoning, pepper, celery salt, and smoked salt. Set aside. In large bowl whisk 1 bottle of lager beer with 2 tablespoons of the spice mixture and the olive oil. Set aside. In a saucepan, whisk together remaining bottle of lager beer and the barbecue sauce for a beer glaze. For \bull horns\, cut the skin and tendons around the base of the drumette. Push chicken meat up into a ball forming a \lollypop-like\ shape. Wrap the ball of chicken meat with a strip of regular bacon. Secure the bacon to the drumette by skewering with a toothpick. Place the bull horns in the bowl of marinade and refrigerate for at least 1 hour up to overnight. Remove bull horns from marinade. Sprinkle generously with the spice mixture. Place on the indirect (unlit) side of the grill and close the cover. Cook, turning occasionally, until chicken juices run clear and bacon is crispy, about 30 to 40 minutes. Smother with the beer glaze, grill, turning often, to caramelize all over, about another 10 minutes.
Piggy Succotash 2 thick-cut slices bacon, cut crosswise into 1/4-inch wide strips 1 (12-ounce) small ham steak, diced 2 cups fresh corn kernels (from 2 to 3 ears), or 1 (10-ounce) package frozen corn, thawed 1 pound fresh lima beans in pods, shelled (1 1/2 cups), or 1 (10-ounce) package frozen baby lima beans, thawed 1 bunch scallions, cut crosswise into 1/3-inch pieces, white and pale green parts separate Kosher salt and freshly cracked black pepper Instructions: Cook the bacon in a 10-inch heavy skillet over moderate heat, stirring frequently until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Add the ham and cook until golden brown, about 5 minutes. Add the corn, lima beans and the white parts of the scallions and cook, stirring, about 2 minutes. Add 1/2 cup water, scraping up the brown bits on the bottom of the pan. Simmer until the vegetables are tender and most of the water has reduced, 5 to 8 minutes. Stir in the bacon, scallion greens and season with salt and pepper. BYOC: Try adding some red or orange peppers for some extra color.
Spring Veggies with Sweet Pea Aioli 1 cup frozen peas 2 small cloves garlic 1/2 cup mayonnaise 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon chopped fresh dill 1 pinch cayenne Kosher salt and freshly ground black pepper Assorted veggies such as: steamed asparagus and green beans; sliced bell pepper; radishes; carrots; cucumber spears Instructions: Bring a medium pot of water to a boil; add the peas and cook until just tender, about 5 minutes. Drain in a colander and rinse under cold water to cool. With the motor running, add the garlic to the food processor through the shoot to finely chop. Add the peas, mayonnaise, lemon, olive oil, dill, cayenne, 1/4 teaspoon salt and a few grinds of pepper and process until smooth. Transfer the aioli to a small bowl. Serve with assorted veggies for dipping.
Sweet and Spicy Smoked Turkey with Smoked Gravy 1/2 cup Sweet BBQ Rub, recipe follows One 10- to 12-pound turkey, untrussed and spatchcocked 12 medium carrots, peeled 12 ounces mini bell peppers or sweet Melrose peppers 2 cups turkey or chicken stock 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup turbinado sugar 1/2 cup granulated sugar 1/2 cup kosher salt 3 tablespoons chili powder 3 tablespoons smoked paprika 2 tablespoons granulated garlic 1 tablespoon onion powder 1 1/2 teaspoons cayenne 1 teaspoon ground cumin 1 teaspoon freshly cracked black pepper Instructions: Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine. The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables. Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour. After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours. Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator. To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary. Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side. Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.
Hand-Cut French Fries 3 large Russet potatoes, well scrubbed 24 ounces vegetable, canola, or peanut oil Sea salt and malt vinegar Crab boil seasoning (recommended: Old Bay) Truffle oil Parsley Freshly chopped garlic Hot sauce Grated Parmesan Red chile flakes Fresh herbs Instructions: Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process. In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels. Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside. Remove from the oil, drain well, and toss with sea salt and malt vinegar, or any other seasoning you prefer. You can also fry fresh herbs such as rosemary, sage, and thyme with the potatoes. Serve hot.
Breakfast Hash 6 pieces peppered bacon, chopped 4 large eggs 2 sweet potatoes, peeled and diced into 1/2-inch pieces 4 parsnips, peeled and diced into 1/2-inch pieces 2 cups Brussels sprouts, quartered 1 medium red onion, chopped 3 cloves garlic, minced Kosher salt and freshly ground black pepper 1 Roma tomato, diced 1 cup crumbled goat cheese 1/4 cup fresh parsley leaves 8 leaves basil, chiffonade Instructions: Line a plate with a paper towel and set aside. Heat a large nonstick skillet over medium-high heat. Fry the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove the bacon to the lined plate with a slotted spoon or spatula. Remove all but 2 tablespoons of grease from the skillet, reserving the remaining grease. Fry the eggs in the bacon fat for 2 to 3 minutes. Remove to a plate and cover with a paper towel to keep warm. Add 1 more tablespoon bacon grease and turn up the heat to high. Add the sweet potatoes, parsnips, Brussels sprouts, onion, garlic and some salt and pepper, then cook, stirring occasionally, for 3 to 4 minutes. Deglaze the pan with 1/4 cup of water, then put the lid on and steam for 1 to 2 minutes. Place fried eggs on top of hash and sprinkle over the bacon, diced tomatoes, goat cheese, parsley and basil.
Prosciutto and Pear Grilled Flatbread Olive oil, for brushing and drizzling 15 ounces pizza dough, store-bought or favorite homemade recipe All-purpose flour, for dusting 1 red Anjou pear, core removed and sliced 1/8-inch-thick 10 ounces fontina cheese, sliced 1/4-inch-thick 1 handful arugula 1/2 lemon, juiced Kosher salt Crushed red pepper flakes 8 ounces prosciutto, sliced thinly 1 1/2 tablespoons truffle honey Instructions: Preheat the oven to 450 degrees F. Heat a grill pan over medium-high heat and brush with olive oil. Meanwhile, roll out the pizza dough 1/4- to 1/2-inch-thick on a lightly floured surface into the desired shape; for a flatbread I like an elongated oval to fit my grill pan. Place the dough on the grill pan and cook until crusty grill marks appear, about 3 minutes. Flip and grill the other side. Top the grilled side with a brushing of olive oil, the sliced pears and fontina cheese, arranging everything in a flat even layer. When the crust is heated through and not doughy, and grill marks appear, remove the flatbread to a sheet pan and place in the oven. Bake until the cheese is melted and the pears are heated through, 5 to 7 minutes. Meanwhile, add the arugula to a medium bowl, then drizzle with the lemon juice and some olive oil to lightly coat . Season with a small pinch of salt and the crushed red pepper. Remove the pizza from the oven and top with the prosciutto, then the dressed greens. Drizzle with the truffle honey. Slice and serve! Salty-sweet! Yum!
Chocolate Sheet Cake with Peanut Butter Frosting 3 cups flour 3 cups sugar 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3 large eggs 3/4 cup sour cream 2 teaspoons pure vanilla extract 1 1/2 cups (3 sticks) butter 3/4 cup cocoa powder 1 1/2 cups hot water 1/2 cup (1 stick) butter 1/2 cup smooth peanut butter 4 cups powdered sugar (confectioners' sugar) 1/3 cup milk 1 teaspoon vanilla extract 1/2 cup chopped walnuts, optional Instructions: Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely. For the frosting: In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition. Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired. Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day. Sheet Cake Variations: Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way. Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut. Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving. Sheet Cake Variations, follows.
No-Knead Cheddar Bread 2 cups all-purpose flour, plus more for dusting 1 cup whole-wheat flour 2 teaspoons kosher salt 1 1/8 teaspoons active dry yeast (half a standard packet) 1 1/2 cups warm water 1 cup shredded Cheddar cheese Instructions: In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours. Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating. Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper. Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes. Remove the bread from the Dutch oven and allow to cool completely before slicing.
Cabot Seriously Sharp Shrimp Focaccia Focaccia Dough: 4 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon sugar 2 teaspoons salt 1 (1/4-ounce) package Red Star QuickRise Yeast 1 1/2 cups warm water (120-130 degrees) 1 tablespoon olive oil Oil Baste: 1/8 cup olive oil 1 tablespoon chopped fresh basil 2 cloves minced garlic 1/2 teaspoon sea salt Toppings: 1 cup sundried tomatoes, pureed 1 cup sliced Georgia Pecans 1 (14-ounce) can small artichoke hearts, cut into quarters 1 (6-ounce) can pitted small black olives, drained and cut in half 1 pound cooked shrimp 21-25 size, shell and tail removed 6 ounces Cabot Seriously Sharp Cheddar, cut into twenty-four 2-inch strips Instructions: Food Processor Method - Place the focaccia dough ingredients into a food processor with a dough blade attached. Turn on low setting until the dough ingredients combine and form a ball. Stand Mixer Method - Combine Focaccia Dough ingredients, except 2 1/2 cups flour, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Using a dough hook, gradually add remaining flour and knead for 5 to 7 minutes until smooth and elastic. Place dough ball in a lightly oiled bowl and turn to oil top. Cover with plastic wrap for 30 minutes or until dough doubles in size. Dough is ready when you stick 2 fingers in it and the indentations remain. This is referred to as 'ripe.' Place dough on a lightly oiled sheet pan and press down to fit the shape of the pan. With a fork, poke holes all over the dough. In a bowl, combine the 3 Oil Baste ingredients. NOTE: This can be made in advance. Brush this 'baste' over top of dough and spread out the basil and garlic mixture. Sprinkle with sea salt. Place in a preheated 400 degrees F oven for 20 minutes and/or the dough is brown on bottom. Remove & cool. Cut focaccia into 24 pieces. Spread each piece with the sun dried tomato spread. Place on each piece 1 teaspoon sliced pecans, 2 pieces of artichoke hearts, 2 black olive halves, 1 shrimp and place a cheese strip down the middle of the focaccia. Place the Seriously Sharp Shrimp Focaccia pieces under the broiler until cheese starts to melt. Remove and serve.
Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes 2 cups vegetable oil 4 boneless chicken thighs, pounded flat Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 cups all-purpose flour 2 cups panko 1/2 teaspoon dried oregano 1/4 teaspoon paprika 4 eggs, lightly beaten 6 ounces pancetta, diced small 2 shallots, thinly sliced 2 cloves garlic, thinly sliced 3 cups heavy cream Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 tablespoons finely chopped sage leaves Confit Potatoes, recipe follows 1 pound fingerling potatoes, sliced into 1/4-inch disks 6 cloves garlic 2 sprigs rosemary 2 sprigs fresh thyme Kosher salt and freshly ground black pepper Extra-virgin olive oil, enough to cover potatoes Instructions: Chicken: Season the chicken with salt and pepper, to taste. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Put the flour, panko and eggs in separate bowls. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs. In a deep saute pan, heat the vegetable oil over medium heat. Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side. Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot. Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the shallots and garlic and cook until translucent, about 2 minutes. Stir in the heavy cream and let simmer until reduced by half. Season with salt and pepper, to taste and stir in the chopped sage. To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs. Spoon some of the cream sauce over the top and serve. Preheat the oven to 350 degrees F. In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes. Using a slotted spoon, remove the potatoes from the oil and put in a bowl.
Trenette with Eggplant and Basil Pesto 2 packed cups fresh basil leaves 1/4 cup toasted pine nuts (see Cook's Note) 1 clove garlic 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 2/3 cup extra-virgin olive oil 1/2 cup (1 1/2 ounces) grated Parmesan 1 pound trenette or other short-cut pasta 1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup 1/4 cup extra-virgin olive oil 1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper Instructions: For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated. In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve. Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.
Broccoli Tot Chicken Pizza Olive oil, for brushing One 16-ounce bag frozen broccoli tots, defrosted 1/3 cup grated Parmesan 1/2 cup ricotta cheese 1 cup shredded rotisserie chicken 1 cup frozen broccoli florets, defrosted and chopped 1 cup shredded mozzarella Instructions: Preheat the oven to 425 degrees F. Line the bottom of a baking sheet with parchment and brush with olive oil. In a medium bowl, add the broccoli tots and Parmesan. Break up the tots with your hands or a wooden spoon and mix until combined. Transfer the tot mixture to the prepared baking sheet and use your hands to form the mixture into a circle, making sure it isn't too thick. Bake the crust until golden brown, about 25 minutes. Let cool slightly. Spread the ricotta on the crust and top with the chicken and broccoli. Top with the mozzarella and return to oven until the cheese is completely melted, about 10 more minutes. Let cool for about 5 minutes before serving.
Wasabi Pea-Crusted Chicken 4 boneless, skinless chicken breast halves 2 tablespoons olive oil, plus more for brushing 1/2 cup wasabi-crusted peas 2 tablespoons unsalted butter Instructions: Brush both sides of the chicken breasts with olive oil. Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. Dip one side of the chicken breasts into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken breast. Set aside and continue with the remaining chicken breasts. In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium. Place the chicken breasts in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes, turn and lightly brown the other side. Lift the edge of each breast carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the breasts and continue to cook until the fillets are medium rare, about 4 minutes. Remove to a paper towel-lined plate to drain briefly. Place chicken into a baking dish and bake on 375 degrees F for 12 to 15 minutes.
Cheesesteak Subs 1 1/2 pounds top round steak 2 green bell peppers, 1/2-inch slices 1 large onion, 1/2-inch slices 8 ounces mushrooms, quartered 1/4 cup extra-virgin olive oil 2 teaspoons garlic powder 2 tablespoons onion soup mix 2 tablespoons Worcestershire sauce 1 cup mayonnaise 1 teaspoon minced garlic 6 slices provolone cheese 6 sandwich rolls Instructions: Slice steak into very thin slices. Place sliced steak into large zip-top bag, set aside. In another zip-top bag, add sliced peppers and onions, and quartered mushrooms. Set aside. In a bowl, whisk together olive oil, garlic powder, onion soup mix, and Worcestershire sauce. Pour half of marinade into each of the zip-top bags. In a small bowl combine mayonnaise and minced garlic, set aside. Preheat saute pan on grill. Saute vegetables until desired degree of doneness, about 10 to 15 minutes. Remove from pan and set aside. Quickly grill steak. Remove and set aside. Spread sandwich rolls with garlic mayonnaise. Fill rolls with steak, vegetables and a slice of provolone cheese. Wrap sandwich with foil and place on the grill and cover. Cook until cheese has melted. Serve.
Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze 1 teaspoon chile de arbol Kosher salt and freshly ground black pepper 1/2 cup kosher salt 1/4 cup sugar 12 chicken thighs, bone-in and skin on 3/4 cup sorghum 1/4 cup tablespoons ancho chile powder 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground fennel 1 tablespoon kosher salt 1 tablespoon ground turmeric 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground black pepper 1/4 teaspoon ground chile de arbol 1/4 cup canola oil Instructions: For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry. Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze. For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil. Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter. Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again. Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.
Roasted Slashed Fillet of Sea Bass Stuffed with Herbs, Baked on Mushroom Potatoes with Salsa Verde -- a la Tony Blair 4 (8ounces) sea bass fillets 1 handful mixed herbs (green or purple basil, parsley), roughly chopped 2 1/2 pounds potatoes scrubbed Olive oil 2 cloves garlic, finely chopped Salt and freshly ground black pepper 1 1/4 pounds mixed, preferably wild, mushrooms, sliced Handful parsley leaves, chopped 4 lemons 1 recipe salsa verde, recipe follows 2 cloves garlic, peeled 1 small handful of capers 1 small handful pickled gherkins (the ones in sweet vinegar) 6 anchovy fillets 2 large handfuls flat-leaf parsley, leaves picked 1 bunch fresh basil, leaves picked 1 handful fresh mint, leaves picked 1 tablespoon Dijon mustard 3 tablespoons red wine vinegar 8 tablespoons best quality olive oil Sea salt and freshly ground black pepper Instructions: Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs. Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in olive oil. Mix in half of your finely chopped garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 minutes until they are lightly golden and soft. Remove and put to one side. In a pan add the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 minutes, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 minutes during which time all the juices will run out onto the potatoes. Serve it with salsa verde and a crisp white wine. The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or fish. Particularly good with sea bass recipe.Finely chop the first 7 ingredients and put them into a bowl. Add the mustard and red wine vinegar then slowly stir in the olive oil. Balance the flavors with freshly ground black pepper and, if necessary, sea salt and a little more red wine vinegar.
Pork Schnitzel with Lingonberry Sauce, German Potato Salad and Braised Cabbage 2 cups plus 1 tablespoon vegetable oil 2 large eggs 1/2 cup all-purpose flour 4 cups fine breadcrumbs, such as Progresso plain 1 pork tenderloin, cut on the bias into 4 equal pieces, pounded thin between 2 sheets of plastic wrap Kosher salt and freshly ground black pepper 1 cup frozen lingonberries 1/4 cup sugar, plus more if needed 2 pounds medium red potatoes, cut into quarters 3 tablespoons kosher salt 1 pound bacon, cut into 1-inch pieces or lardons 1 medium red onion, cut into 1/4-inch dice Sea salt 1/4 cup white wine vinegar 2 tablespoons grainy mustard Freshly ground black pepper 2 tablespoons minced chives 2 cups white vinegar 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pink peppercorns 3 cloves garlic, lightly smashed 1/2 red cabbage, thinly sliced Instructions: For the pork schnitzel with lingonberry sauce: Heat a Dutch oven or heavy-bottomed pot over medium heat with 2 cups of the vegetable oil to 375 degrees F. Beat the eggs with the remaining 1 tablespoon vegetable oil in a shallow bowl. Put the flour in a second shallow bowl and the breadcrumbs in a third. Season the pounded pork cutlets with kosher salt and black pepper. Dredge in the flour first, then shake off the excess. Then coat in the egg, letting the excess drip off, then finally in the breadcrumbs, pressing to make sure it all sticks. Place onto a sheet pan lined with a wire rack and let it dry out for 5 minutes. Fry in batches, gently shaking to ensure no sticking and so the top of the cutlets get some love, until golden brown, 1 to 2 minutes per side. Let drain on a sheet pan lined with a second wire rack. Meanwhile, add the lingonberries, sugar and 1/4 cup water to a small saucepan. Cook over medium-high heat until the sauce is thickened and reduced, about 5 minutes. Adjust the sweetness with more sugar if necessary. For the German potato salad: Add the potatoes to a pot and cover with 2 inches of water. Add the kosher salt. Bring to a boil, then reduce to a gentle simmer and cook until the potatoes are knife-tender, 10 to 15 minutes. Meanwhile, in a large nonstick skillet over medium heat, add the bacon lardons and cook until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the grease in the skillet. Add the onions and some sea salt and cook until translucent, about 5 minutes. Whisk in the vinegar and mustard until well combined. Drain the potatoes into a large bowl and immediately pour the warm mixture over the cooked potatoes; season with sea salt and pepper. Add the bacon and toss gently to combine. Top with the chives and serve warm! For the pickled red cabbage: In a small saucepan, bring the vinegar, sugar, kosher salt, pink peppercorns, garlic and 1 cup water to a simmer; simmer until the sugar and salt are dissolved. Add the cabbage to the warm pickling liquid and let sit for at least 1 hour.
Sucker Punch 3 ounces coconut water 1 bar spoon whey protein powder 1/2 lime Instructions: Fill a cocktail shaker with ice. Add the coconut water, whey protein and one squeeze of lime juice. Shake for 8 to 10 seconds. Strain into a rocks glass filled with ice.
Picnic Fried Chicken 2 sticks (1 cup) unsalted butter, at room temperature 1/3 cup honey Kosher salt 1/2 cup Chicago-style giardiniera, drained well and chopped (reserve drained brine for chicken) 1/4 cup giardiniera brine reserved from Honey Giardiniera Butter 1/4 cup dill pickle brine from a jar of dill pickles 1 fryer chicken, cut into pieces (thighs, breasts, legs and wings) 2 cups buttermilk 2 cups all-purpose flour 1/2 cup cornstarch 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 teaspoon cayenne pepper Canola oil, for frying Instructions: For the honey giardiniera butter: Add the butter, honey and salt to taste to a bowl and mix until smooth. Stir in the giardiniera until well blended. Refrigerate until ready to use. For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours. When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to 350°F. Set up a dredging station: Pour the buttermilk into a large bowl and in a separate large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne until well combined. Use your tongs to drizzle some of the buttermilk mixture into the flour mixture. Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat until all the remaining chicken is well coated. Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve at the picnic at room temp. Served with softened honey giardiniera butter.
Perfectly Grilled Shrimp 1 pound large shrimp (21 to 24), peeled and deveined 2 tablespoons canola oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper Instructions: Heat your grill to high. Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.
Apple Cinnamon Pumpkin Bars Bars 1 box (15.3 oz) Betty Crocker Fiber One apple cinnamon muffin mix 2 cups canned pumpkin (not pumpkin pie mix) 2 cups water 1 tablespoon vegetable oil 2 eggs Topping 1 package (3 oz) cream cheese, softened 4 cups powdered sugar 1 teaspoon milk 2 teaspoons vanilla 2 cups chopped walnuts Instructions: Heat oven to 400degreesF. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, stir muffin mix, pumpkin, water, oil and eggs just until blended (batter may be lumpy). Spread in pan. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In small bowl, mix cream cheese, powdered sugar, milk and vanilla until smooth; drizzle over bars. Sprinkle with walnuts. For bars, cut into 4 rows by 4 rows.
Orange Marmalade Glazed Ham One 8- to 10-pound bone-in smoked fully cooked ham (shank portion) 1/2 cup orange marmalade 1/2 cup whole-grain mustard 1/2 cup loosely packed light brown sugar 2 tablespoons sherry vinegar 1 teaspoon ground coriander 1 teaspoon ground ginger 1/2 teaspoon ground allspice Freshly ground black pepper Fresh rosemary sprigs, for serving Oranges, cut into quarters, for serving Instructions: Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound). Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.
Holiday Dog Cutout Sugar Cookies 2 1/2 cups cake flour (not self-rising), plus more for dusting (see Cook's Note) 1 teaspoon baking powder 1/4 teaspoon fine salt 2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Basic Royal Icing, for decorating, recipe follows Assorted gel food coloring, for decorating White sugar pearls, for decorating, optional One 1-pound box confectioners' sugar 2 tablespoons meringue powder Instructions: Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.) Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch dog-shaped cookie cutters and arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return it to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing. To decorate the cookies, divide the Basic Royal Icing into bowls and tint as desired with food coloring. The thicker icing will be used to outline your decorations. To make the flood icing for filling, remove three-quarters of the desired color icing to a small bowl and stir in a few drops of water until flooding consistency is achieved -- you can run a knife through it and it flows back to where it was in 10 seconds. Transfer the flood icing to a piping bag fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip. Use additional piping bags and tips for different colors of icing. Draw outlines of your decorations with the thicker royal icing, then pipe a generous amount of the same-colored flood icing inside the border of each design. Using a toothpick, spread the icing to cover the cookie. If making a design, decorate with more colored icing while the flood icing is still wet, using a toothpick to swirl to colors together as desired. Decorate with sugar pearls if using. Let the cookies set at room temperature, at least 1 hour. Whisk the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary, about 5 minutes. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.
Mini Meatball Soup 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 2 carrots, peeled and chopped 2 ribs celery, chopped 1 medium onion, chopped 2 bay leaves, fresh or dried Salt and freshly ground black pepper 1 pound ground beef, pork and veal combined 1 egg, beaten 2 cloves garlic, minced 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls 1/2 cup plain bread crumbs, a couple of handfuls 1/2 teaspoon freshly grated or ground nutmeg 6 cups chicken stock or broth 2 cups water 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini 1 pound triple washed fresh spinach, coarsely chopped Grilled 4 Cheese Sandwiches, recipe follows* Recipe courtesy Rachael Ray 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 tablespoons butter 1 clove garlic, cracked away from skin 8 slices crusty Italian semolina bread 1 cup shredded provolone 1 cup shredded mozzarella 1/2 cup grated Parmesan or Romano 1 cup shredded Asiago Instructions: In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches. In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat. Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
Beachcomber Cookies 2 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon table salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 sticks unsalted butter (1/2 pound), room temperature 1 3/4 cups packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 2 cups old-fashioned oats 1 cup milk chocolate chips 3/4 cup toasted flaked unsweetened coconut 3/4 cup finely chopped toasted pecans Instructions: Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside. Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined. Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, then remove to wire racks to cool completely.
Cauliflower Parmesan 1 medium head cauliflower 1 cup all-purpose flour Kosher salt 3 large eggs, beaten 2 cups panko breadcrumbs About 1 cup olive oil 2 1/2 cups marinara sauce, from a 24-ounce jar 1/2 pound fresh mozzarella, thinly sliced 1/3 cup grated Parmesan 1/4 cup torn fresh basil leaves Instructions: Preheat the oven to 400 degrees F and line a plate with paper towels. Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice \steaks\ from the center. The rest will break into smaller florets, and that is okay. Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl. Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering. Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces). Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.
Rhubarb Streusel Pot Pie 4 1/2 cups sifted all-purpose flour 2 teaspoons salt 2 teaspoons sugar 12 ounces (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water (strain out the ice just before using) 2 teaspoons red wine vinegar 1/2 cup all-purpose flour 1/4 cup light brown sugar, packed 1/2 cup plus 1 tablespoon granulated sugar 1/4 teaspoon cinnamon 4 tablespoons cold unsalted butter, cut into pieces 6 cups rhubarb, washed, leaves and brown edges trimmed off, cut into 1/2-inch dice (about 14 stalks) 1/4 cup cornstarch Instructions: Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) On a floured surface, roll out 1 disk of dough into a square large enough to cut 4 circles about 6 inches in diameter (the dough will be about 3/16-inch thick). Using an individual (4-inch) pie pan as a guide, and leaving an extra inch of dough all the way around, cut the dough into circles with the tip of a sharp knife. Line the individual pie pans with the dough circles, then crimp the edges decoratively. Repeat with the remaining dough to make a total of 8 individual pie shells. Arrange the lined pie pans on a sheet pan and refrigerate, uncovered, 30 to 60 minutes. Preheat the oven to 400 degrees F. In a medium bowl, mix the flour, brown sugar, 1 tablespoon of the granulated sugar, and the cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not overmix; as soon as the mixture is sandy, cover, and refrigerate until ready to use. In a large bowl, toss the rhubarb, the remaining 1/2 cup sugar, and cornstarch together. Divide among the pie shells, mounding the filling high (it will cook down during baking). Sprinkle the topping over the pies, gently pressing the topping onto the rhubarb with your hand. Bake until the rhubarb is tender and the topping is golden brown, about 30 minutes. Serve warm or at room temperature.
Petits Pois a la Francaise 2 tablespoons butter 16 pearl onions, peeled and halved 4 slices bacon, cut into lardons 1 pound/2 kg/2 cups shelled fresh peas 1/2 cup/125 ml chicken stock Salt and freshly ground pepper 1 bib lettuce, cored and sliced Instructions: Melt the butter in a saute pan. Add the onions and cook 2 minutes, then add the bacon and continue cooking until done. Add the peas and stock. Season. Cover and cook until the peas are almost tender. Add the lettuce and stir through. Cover 1 minute to wilt. Check the seasonings, and serve.
Buttery Herbed Dinner Rolls 1 cup milk, warmed to about 110 degrees F 1 tablespoon active dry yeast 5 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and pan 5 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and pan 1 tablespoon sugar 1 1/2 teaspoons coarse salt 1 large egg, lightly beaten 3 cups all-purpose flour 2 tablespoons finely chopped fresh parsley 2 teaspoons finely chopped fresh thyme 1 teaspoon finely chopped fresh rosemary 4 tablespoons unsalted butter, melted Flaky sea salt, for sprinkling Instructions: Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the milk and yeast and let stand until foamy, about 10 minutes. With a fork, stir in the butter, sugar, salt and egg. With the mixer on low, add the flour and then the herbs. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 minutes. Lightly butter a large bowl. Transfer the dough to the bowl, then cover and set in a warm place until doubled in size, 1 to 4 hours, depending on the temperature of your house. Butter a 13-by-9-inch baking pan. Transfer the dough to a work surface and cut into 18 equal pieces. Roll each piece into a tight ball. Transfer the dough balls to the prepared pan, spacing them evenly (rolls will touch once they have risen). Cover and set in a warm place until doubled in size, about 1 hour. Finish the rolls: Preheat the oven to 400 degrees F. Very gently brush the rolls with some melted butter and sprinkle with some flaky sea salt. Bake until golden, 15 to 18 minutes. Brush with more melted butter and serve warm.
Nebraskan Runzas For the dough: 1 1/4-ounce packetactive dry yeast 3 tablespoons sugar, plus a pinch 4 large eggs 3 3/4 cups bread flour,plus more for the counter 12 tablespoons (1 1/2 sticks) salted butter, softened, plus more for the bowl 2 teaspoons fine sea salt For the filling: 1 pound 85 to 90 percent lean ground beef Fine sea salt and freshly ground black pepper 3 tablespoons salted butter 1 large Vidalia onion, diced 3 cloves garlic, minced 2 teaspoons minced fresh thyme (or 1 1/2 teaspoons dried) 1 teaspoon minced fresh rosemary (or 1 1/2 teaspoons dried) 1 tablespoon canola oil, plus more for the baking sheets 8 ounces baby spinach Instructions: Make the dough: Combine 3/4 cup warm water (approximately 110 degrees F),the yeast and a pinch of sugar in a large mixing bowl and let sit until foamy, about 10 minutes. Add 3 eggs and whisk to combine. Add half of the bread flour and beat with a wooden spoon until good and thready, about 3 minutes. Add the butter, the remaining 3 tablespoons sugar, the remaining flour and the salt and mix well. The dough will be a little sticky. Let rest 15 minutes. Knead the dough to develop the gluten until it feels tight and smooth, about 5 minutes. Transfer the dough to a lightly buttered bowl, cover and let it rise for 1 hour at room temperature. Then chill in the refrigerator,1 to 2 hours or overnight. Remove the dough from the refrigerator and divide it into 8 even portions. Roll each one into a ball and leave on the counter, covered loosely, to warm up, about 30 minutes. Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add the beef, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the beef, until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to a bowl. Drain and discard all but a film of the fat from the skillet. Add the butter; when it has melted, add the onion. Cook over medium heat, stirring occasionally, until light golden brown, about 15 minutes. Add the garlic, thyme and rosemary and cook 3 minutes. Add the mixture to the bowl containing the beef. Without cleaning the skillet, add 1 tablespoon canola oil. Saute the spinach over high heat until wilted and the excess liquid has evaporated, about 1 minute. Chop the spinach, then add it to the beef mixture and set aside to cool. Roll out the dough: Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners. Fill the runzas: Spoon 1/2 cup of the beef filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls, arranging them on 2 oiled baking sheets. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F. Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Bake until golden brown, 25 minutes. Serve hot.
White Chocolate Chunk-Macadamia Nut Cookies 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup light brown sugar 1 egg 2 teaspoons vanilla extract 8 ounces (1 1/2 cups) white chocolate baking squares), cut into small chunks, or white baking chips 3/4 cup roughly chopped, unsalted, toasted macadamia nuts Instructions: Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth. Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts. Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
Cornflake Macaroons 4 egg whites Pinch salt Pinch cream of tartar 1 cup sugar 1 teaspoon vanilla extract 1 cup pecan pieces, toasted 1 cup unsweetened coconut flakes, toasted 1 cup tightly packed corn flakes Instructions: Set a rack in the middle and top third of the oven and preheat to 325 degrees F. In a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until very foamy and almost creamy. With the mixer still running, sprinkle in the sugar. Continue to whisk on high speed until fluffy, thick, and shiny. Whisk in the vanilla. Fold in the pecans, coconut, and corn flakes. Drop walnut-size balls of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. Bake for 15 minutes, turning the pans once, front to back, for even baking until lightly tanned and set on the surface. Set the cookie sheets on a rack to cool.
Flower Field Cake 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, softened, plus more for the pan 1 1/2 cups granulated sugar 3 large eggs 1 1/3 cups milk 1 tablespoon vanilla extract Zest of 2 tangerines 1 cup (2 sticks) unsalted butter, softened 4 1/2 cups sifted powdered sugar 1/2 cup heavy cream 2 teaspoons vanilla extract Pinch kosher salt 2 tangerines, peeled and ends trimmed 2 strawberries, tops trimmed 12 sprigs fresh thyme 4 sprigs fresh mint leaves 4 blackberries 1/2 teaspoon poppy seeds Instructions: Preheat oven to 350 degrees F. For cake: In a mixing bowl, combine flour, baking powder, baking soda and salt. Whisk together and set aside. Place butter into another mixing bowl and beat using an electric hand mixer. Add granulated sugar and continue to beat together. Add eggs and continue to beat together. In thirds, alternating between flour mixture and milk, add to wet mixture until fully combined and batter is smooth. Fold in vanilla extract and tangerine zest until just combined. Pour mixture into lightly greased 9-by-13-inch baking pan. Bake cake for 35 to 38 minutes or until toothpick comes out clean when inserted into the center of the cake. Cool cake completely. For buttercream: Place butter into a mixing bowl and beat together with hand mixer. Add powdered sugar, 1/2 cup at a time, to butter and beat together until all sugar has been added. Add heavy cream, vanilla extract and salt and continue to beat together until light and fluffy. To assemble: Slice 1/2-inch-thick rings crosswise of tangerine and set aside. Slice each strawberry in half lengthwise. Lay each strawberry half, cut-side down, and create three small \v\ cuts on top of each strawberry to create a 'tulip' shape. Set aside. Flip cooled cake from baking pan onto a platter. Top cake with buttercream and spread in an even layer. Spread thyme and mint sprigs evenly over bottom two-thirds of cake. Place tangerine slices evenly over tops of thyme sprigs, spreading them out throughout the cake. Place strawberries over remaining thyme sprig tops. Place blackberries over the tops of each mint sprig. Sprinkle a small amount of poppy seeds into the center of each tangerine slice.
Rice Balls 2 tablespoons butter 1 cup Italian rice Pinch saffron, optional 1/3 cup dry white wine Salt and pepper 1 cup grated Parmesan, plus extra for garnish 5 large eggs 2 tablespoons extra-virgin olive oil 1 small onion, diced 4 cloves garlic, chopped 1/2 pound ground lean beef 1/2 pound ground pork 5 large fresh sweet basil leaves, chopped 2 tablespoons tomato paste 4 ounces tomato sauce 2 1/2 cups boiling water, for rice, plus 1/2 cup water, for sauce 1 teaspoons sugar 1/4 cup frozen or fresh peas 1 cup seasoned bread crumbs 2 cups vegetable oil Instructions: Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled. In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste. Take 2 tablespoons of the rice mixture, place in hand and form a small cup. Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish. Before serving garnish with cheese and/or the extra sauce.
Cranberry-Pear Crisp 1 pound cranberries (thawed if frozen) 1 cup dried cranberries 1 1/2 cups sugar 2 teaspoons vanilla extract 3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces 1/2 teaspoon ground cinnamon Pinch of ground allspice 1 cup plus 2 tablespoons all-purpose flour 1 cup pecans, chopped 1/4 cup old-fashioned rolled oats 1/4 teaspoon salt 1 stick unsalted butter, melted Instructions: Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish. Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit. Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
Warm German Potato Salad 1 to 1 1/2 pounds new potatoes 1/4 pound bacon 1 medium onion, coarsely chopped 1 stalk celery, chopped 1/2 teaspoon all-purpose flour 1/2 teaspoon sugar 1 teaspoon salt 1/8 teaspoon pepper 1/2 cup water 1/2 cup cider vinegar Fresh snipped chives, optional garnish Minced parsley, optional garnish Hard boiled eggs, optional garnish Instructions: Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside. Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan. Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery. Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Triple Play Reuben 1/4 cup mayonnaise 2 tablespoons ketchup 2 tablespoons finely chopped dill pickle spears, optional, plus whole spears for serving Kosher salt and freshly ground black pepper 8 thick-cut slices sourdough rye bread (12 ounces), or your favorite hearty bread such as rye, country white or Texas toast 8 slices Swiss cheese 4 slices Jarlsburg cheese 1 pound thinly sliced deli corned beef 1 pound thinly sliced deli pastrami 1 1/2 cups prepared sauerkraut, rinsed and drained (12 ounces) 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. In a small bowl, mix the mayonnaise, ketchup and chopped pickle, if using (leave out for a smoother Russian dressing). Season with a pinch each salt and pepper, and set aside. Lay 4 slices of the bread on the baking sheet. Spread each with 1 tablespoon of the Russian dressing and top each with 2 slices Swiss and 1 slice Jarlsburg. Add the corned beef, pastrami and sauerkraut. Spread the remaining Russian dressing on the remaining 4 slices of bread and place on top to assemble the sandwiches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Put 2 sandwiches in the skillet and cook until the bread is toasted and golden, 2 to 3 minutes per side. Transfer back to the baking sheet. Repeat with the remaining oil and sandwiches. Bake the sandwiches until warmed through and the cheese is melted, about 10 minutes. Serve with a pickle on the side.
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime Leaves from 1 bunch fresh cilantro, chopped 2 jalapenos, sliced 4 teaspoons grated fresh ginger 4 garlic cloves, grated 4 limes, juiced 1/2 cup soy sauce 1/8 teaspoon sugar Salt and freshly ground black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 (6 ounce) blocks sushi-quality tuna 2 ripe avocados, halved, pitted, peeled and sliced Instructions: In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
(Almost) My Grandma's Rouladen 6 slices bacon, cut into lardons 1 (1 1/2-pound) piece of flatiron steak, butterflied open (by you or your butcher), cut into 4 equal pieces and pounded 1/4-inch thin Salt and freshly ground pepper 2 tablespoons country-style or Dijon mustard 1 1/2 large yellow onions, diced 2 tablespoons pickle relish 2 tablespoons vegetable oil 1 large carrot, chopped 1 celery stalk, chopped 2 cloves garlic, minced 1/4 cup red wine 1 (14 1/2-ounce) can of diced tomatoes Special equipment: kitchen twine Instructions: Preheat the oven to 325 degrees F. In a small saute pan over medium-low heat, cook the bacon just enough to render the fat, and set aside. Salt and pepper the steaks and lay flat on a large cutting board. Brush the top side of the slices with enough mustard just to coat. In a small bowl, toss together half the onion with the pickle relish and the reserved bacon. Sprinkle with salt and pepper. Spread the onion mixture over the meat. Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine. Heat the oil in a medium heavy pot or Dutch oven over medium-high heat, and brown all sides of the meat. Remove the meat from the pan, and add the remaining onion, carrot and celery and cook until tender, about 5 minutes. Add the garlic and cook another minute. Deglaze the pan with the wine and then add in the canned tomatoes (with their juice). Nestle the meat back into the pan, bring to a simmer, cover and then bake until the meat is tender, about 90 minutes. Turn the meat once halfway through cooking.
Fried Catfish 4 pieces catfish fillet Salt, to taste Pepper, to taste 1 cup buttermilk 1 cup milk 2 large eggs 1 pound cornmeal Salt and pepper (to taste) for the cornmeal 2 cups canola oil 4 lemon wedges Instructions: Rinse pieces of catfish fillet quickly in cold water. Pat dry. Season fish with salt and pepper. Combine buttermilk, milk and eggs. Beat ingredients well. Add salt and pepper to cornmeal. Heat oil in skillet about 350 degrees. Dip fish in milk mixture and then in corn meal. Pan fry fish in hot oil until golden brown. Remove and drain oil from fish on a paper towel. Garnish with lemon wedges before serving.
Berry Trifle: Food Network 1 pint blueberries 1 pint strawberries, hulled and cut into thick slices 2 pint raspberries 1 lemon, juiced 1/4 cup sugar 1 1/2 teaspoons cornstarch 1 quart whipping cream 1 tablespoon sugar 1/2 teaspoon vanilla extract 1 (11-ounce) jar lemon curd 1 store bought pound cake, sliced 1/2-inch thick Instructions: Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss. Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools. In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream. To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
Sarladaise Home Fries 1/3 cup finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped fresh lemon zest 3 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 1/4 cup duck fat 2 pounds baby new potatoes, par-cooked in salted water andcut into 1/4-inch-thick slices Instructions: Combine the parsley, lemon zest and garlic in a small bowl and season with salt and pepper. Heat the duck fat in a large nonstick or cast-iron pan over medium-high heat. Add the potatoes and cook until golden brown on both sides and just tender. Season with salt and pepper and sprinkle the potatoes with the herb mixture. Serve.
Sweet Greens with Maple Vinaigrette 1 cup whole pecans 5 slices bacon 1/3 cup olive oil 2 tablespoons apple cider vinegar 1 tablespoon grade A pure maple syrup 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 6 cups sweet baby greens, such as chard, kale, spinach and romaine 4 ounces goat cheese, crumbled Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes. Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside. Whisk together the bacon drippings, olive oil, vinegar, maple syrup, mustard and salt and pepper. Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.
Rosemary Mashed Potatoes 4 Yukon gold potatoes 3 tablespoons whole butter 3 tablespoons cream 1 teaspoon garlic, chopped 2 sprigs of rosemary, stemmed and chopped Salt and freshly ground black pepper Instructions: Begin by peeling and dicing the potatoes, then reserve them in cold water. Transfer the water and potatoes into a medium sized pot. Cook over high heat and bring to a boil, lower the heat and cook for an additional 8 to 10 minutes. When they are fork tender, transfer the potatoes to a strainer and drain. Return potatoes to pot. In a small pan, heat the butter, cream and garlic. Add the butter/cream mixture to the potatoes and mash with wooden spoon or masher. Be careful not to over whip. Finally add the rosemary, salt, and freshly ground black pepper, to taste.
Wedding Cake Cookies 3 1/2 cups all-purpose flour, plus some for dusting 1/2 teaspoon salt 2 teaspoon baking powder 2 sticks unsalted butter, room temperature 1 1/2 cups granulated sugar 2 extra-large eggs 1 1/2 teaspoons vanilla extract Royal icing, fondant, or cookie glaze, for decorating Instructions: Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, salt, and baking powder. In a large mixing bowl, combine the butter and sugar with a hand mixer until fluffy, about 2 minutes. Add the eggs, 1 at a time. Add the vanilla and mix well. Add the flour mixture and mix with a spatula until a ball of dough forms. Transfer dough to a well floured work surface and cut in half. Place waxed paper over half of the dough and roll out to about 1/4-inch thick. Transfer the other half of the dough to the refrigerator to keep cold until ready to use. Using cookie cutters, cut the dough into various shapes and put on a parchment lined cookie sheet. Repeat with the other half of the dough. Bake for 11 to 13 minutes. Leave on the cookie sheet to cool. Decorate with royal icing, fondant, or cookie glaze.
Orecchiette with Mixed Greens and Goat Cheese 1 cup dried orecchiette pasta 2 cups Mediterranean-style mixed salad greens 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped 1 tablespoon goat cheese, crumbled 2 tablespoons grated Parmesan, plus more for garnish Pinch salt Pinch freshly ground black pepper Instructions: Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce 4 (8-ounce) mahi mahi fillets 2 tablespoons canola oil Salt and freshly ground black pepper Citrus Vinaigrette, recipe follows 8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried Red Cabbage Slaw, recipe follows Tomato and Avocado Salsa, recipe follows Pineapple hot sauce, store bought or recipe follows, for drizzling 3/4 cup orange juice 1/4 cup lime juice 1 cup fresh basil leaves, chopped 1 cup fresh cilantro leaves 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 heaping tablespoon honey 1/2 cup canola oil 1/4 cup rice vinegar 1 tablespoon sugar 2 tablespoons canola oil 1/4 head red cabbage, finely shredded 1 large carrot, cut into fine julienne 1/4 cup chopped cilantro leaves Salt and pepper 4 plum tomatoes, chopped 2 ripe Hass avocados, peeled, pitted and diced 1/2 small red onion, finely chopped 1 serrano chile, finely diced 1 to 2 limes, juiced 2 tablespoons canola oil 1 to 2 teaspoons honey 3 tablespoons chopped cilantro leaves Salt and freshly ground black pepper 1 ripe pineapple, preferably Golden pineapple 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 1 container frozen pineapple puree, thawed 2 habanero chiles, chopped 1 cup rice wine vinegar Salt and pepper Honey Instructions: Preheat grill. Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork. Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce. Combine all ingredients in a blender and blend for 1 minute. Combine all ingredients in a bowl. Season with salt and pepper, to taste. Gently combine all ingredients in a bowl. Season with salt and pepper, to taste. Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh. Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.
Mexican Rhubarb Chocolate Chunk Brownies 1 cup rhubarb, strings removed, cut in 1/2-inch slices 1/4 cup water 2 tablespoons granulated sugar 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1 tablespoon New Mexico chile powder (not chili powder) 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 2 ounces bittersweet chocolate 2 ounces unsweetened chocolate 1/2 cup unsalted butter (1 stick), room temperature 1 1/2 cups granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 teaspoon dark rum 2 ounces semisweet chocolate chips 1/4 cup chopped walnuts Shortening spray, for baking dish Instructions: Preheat oven to 350 degrees F. To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote. To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside. In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.
Mila's Paella-Jambalaya 4 boneless chicken thighs 6 andouille sausages 3 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon shredded fresh ginger 1 medium onion, coarsely diced 2 cups fresh mushrooms, thickly sliced 1 cup sun-dried tomatoes 1 bag frozen whole okra 1 bag frozen black-eyed peas 4 cups chicken stock 1 cup vegetable juice, such as V-8 2 cups rice 1 teaspoon turmeric 2 tablespoons fish sauce Instructions: Cut the chicken thighs into large chunks. Slice the sausages diagonally into 2-inch-thick slices. In a large skillet, heat the olive oil over medium heat. Brown the meats separately and set aside. In the same skillet, saute the garlic, ginger and onions. Add the mushrooms, sun-dried tomatoes, okra, peas, chicken stock, vegetable juice, rice, turmeric and fish sauce. Stir the mixture and reduce the heat to low. Cover the skillet and cook to the desired tenderness of the rice, 25 to 30 minutes.
Baltimore Orioles Maryland Crab Cakes 1 1/4 cups mayonnaise 4 tablespoons Dijon mustard 2 tablespoon crab boil seasoning (recommended: Old Bay) 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon freshly chopped parsley leaves 2 eggs, beaten 1 pound lump or backfin crabmeat 1 pound jumbo lump crabmeat 2 slices white bread, crusts removed and torn into small pieces 1/4 cup unsalted butter, as needed Serving Suggestion: Tartar sauce Instructions: Whisk together the first 7 ingredients in a bowl and set aside. Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the mixture to rest in refrigerator for 10 minutes. Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up. Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.) Serve immediately.
Aspic of Slow-Simmered Veal with Crisp Sweetbreads and Black Trumpet Mushrooms 3 ounces veal consomme 2 sheets gelatin, bloomed Leek greens, for assembly 6 ounces slow-simmered veal top round, sliced very thinly 5 ounces root vegetables, such as carrot, celeriac, and kohlrabi, sliced thinly and blanched 3 ounces poached and cleaned sweetbreads 1 tablespoon butter 2 tablespoons safflower oil 2 ounces black trumpet mushrooms 1 tablespoon Champagne vinegar 1 tablespoon vegetable brunoise (1/8-inch cubes) 2 tablespoons Napa Valley Blanc de Blanc sparkling wine Serve with: Bouquet of microgreens Instructions: To make the aspic: Heat consomme, add bloomed gelatin. Let cool slightly but not enough to set. Lay a slice of leek inside a 3-inch ring mold. Assemble the chartreux by using one layer of meat, pour on a thin layer of consomme, and then a layer of vegetables, continuing to the top of the mold. Chill down in refrigerator until the gelatin sets. Repeat with 3 more molds. To make the vinaigrette: In a small skillet, sear the poached sweetbread pearls in the butter. Put aside and keep warm. In another skillet, heat 1 tablespoon of the oil and sweat the black trumpets until softened but not browned. Add the vinegar, scraping the pan to deglaze any drippings, and then add the sparkling wine, the remaining 1 tablespoon of oil, and the vegetable brunoise. Just before serving, add the warm sweetbreads. Toss the microgreens with a little vinaigrette. Put the chartreux in the middle of the plate, drizzle some of the warm vinaigrette around, and garnish with a little bouquet of the salad.
Grilled 4 Cheese Sandwiches 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 tablespoons butter 1 clove garlic, cracked away from skin 8 slices crusty Italian semolina bread 1 cup shredded provolone 1 cup shredded mozzarella 1/2 cup grated Parmesan or Romano 1 cup shredded Asiago Instructions: In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat. Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
Marinated Lamb Chops 1 cup olive oil, plus more for brushing 1/2 cup aged balsamic vinegar 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh rosemary 1 teaspoon ground cumin 4 cloves garlic, finely chopped 1/2 cup chopped fresh mint 16 small lamb chops (about 3 1/2 pounds), Frenched Kosher salt and freshly ground black pepper 2 tablespoons lemon zest plus 2 tablespoons juice Instructions: Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours. Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside. Heat a large grill pan over medium-high heat until very hot; lightly brush with oil. Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare. Serve the chops with the reserved marinade.
Carne Guisada 2 pounds top sirloin (cut into 1-inch cubes) 1 tablespoon salt 1/2 tablespoon pepper 1/2 tablespoon granulated garlic 1 tablespoon olive oil 1 medium onion, chopped 1 bell pepper, chopped 2 tomatoes, diced 2 medium potatoes, cubed 1/2 cup tomato sauce Flour tortillas, for serving Instructions: Place meat in a deep pan at medium heat and season with salt, pepper, and garlic. Cover and simmer until meat is about 3/4 cooked. Remove all juices and set aside. Next, add 1 tablespoon of oil to meat and add onion, bell pepper, tomatoes, and potatoes. Let cook until onion is slightly browned. Add tomato sauce and juices from meat and simmer for approximately 15 minutes over low to medium heat. Serve with delicious flour tortillas and enjoy.
Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato 4 each rack of baby lamb, frenched and cleaned 1/4 pound yellow wax beans, blanched 1/4 pound green beans, blanched 1/4 cup hazelnut oil Salt and pepper to taste 1 pound sweet potato puree (recipe follows) 2 tablespoons mustard seeds 1 red pepper, bruniose 1 cup peppercorn crust (recipe follows) 1 cup natural lamb jus (recipe follows) 1 cup goats yogurt sauce (recipe follows) 4 sweet potato chips, for garnish 6 Japanese sweet potatoes, boiled whole until tender 1 cup heavy cream 1/2 stick butter 1/4 cup white peppercorns 1/4 cup black peppercorns 1/4 cup green peppercorns 1/4 cup pink schezuan peppercorns 1 cup bread crumb 1/2 cup shallots 1 bay leaf 1 teaspoon white peppercorns 1 tablespoon olive oil 1 cup red wine 1 quart good quality lamb stock Salt and pepper 2 cups lamb jus (recipe above) 2 ounces heavy cream 2 ounces goats yogurt Instructions: Crust the rack of lamb and cook to desired temperature. Cut rack into 4 chops. Toss beans with oil, salt and pepper and place on center of plate in a triangle. Place puree in center of triangle. Place 4 chops around the puree in a circle. Sprinkle plate with red pepper bruniose and mustard seeds. Finish plate with both lamb and yogurt sauce. Garnish with sweet potato chips sticking up from the puree. After boiled, peel sweet potatoes and put through potato ricer. Place in bowl and using a hand mixer, whip in heavy cream and butter. Season with salt and pepper and hold warm. Fresh grind all peppercorns and mix with bread crumb. Fresh grind all peppercorns and mix with bread crumb. Saute shallot, bay leaf and peppercorns in oil. Add red wine and reduce until almost dry. Add lamb stock and reduce until thick sauce consistency forms. Adjust seasoning with salt and pepper. Keep warm and set aside. Bring jus to a simmer and swirl in cream and yogurt.
Cookies 'n' Cream Crumbs 1 package (36 cookies) chocolate sandwich cookies, such as Oreos 1 stick (1/2 cup) butter, melted Instructions: Preheat the oven to 350 degrees F. Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
Glazed Baked Ham One 6- to 8-pound ham 3 tablespoons Dijon mustard 1/3 cup maple syrup 8 cloves Instructions: Preheat oven to 350 degrees. Lightly score the surface of the ham using a sharp knife and place in baking pan on a rack. Stir together the mustard and maple syrup and coat the ham with the mixture. Press the cloves randomly over the ham. Bake for 1 hour.
Roasted Chicken Caprese 4 boneless skinless chicken breast halves Lemon Vinaigrette, recipe follows 6 medium Roma tomatoes 1 teaspoon sugar 1 teaspoon kosher salt 1/4 cup olive oil 8 ounces mozzarella cheese, cut in 1/4-inch pieces 1/4 cup coarsely chopped fresh basil leaves 1/2 teaspoon pepper 2 tablespoons freshly squeezed lemon juice 1 clove garlic, minced 3/4 teaspoon kosher salt 1/2 teaspoon pepper 1/4 cup olive oil Instructions: Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes. Preheat oven to 375 degrees F. Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks. Reduce oven temperature to 350 degrees F. Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through. To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top. Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.
Pork Marsala with Mushrooms 6 boneless pork chops (about 2 pounds) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons olive oil 4 tablespoons salted butter 1 pound white button mushrooms, quartered 1 cup Marsala wine 1 cup beef broth, plus more as needed 2 teaspoons cornstarch 1/2 cup heavy cream Buttered Egg Noodles, for serving, recipe follows Chopped fresh parsley, for topping 12 ounces egg noodles Kosher salt and freshly ground black pepper 2 tablespoons salted butter 2 tablespoons chopped fresh parsley Instructions: Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick. Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork. Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes. Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.) Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute. Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley. Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes. Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.
Dirty Mary 4 oz. Stirrings Bloody Mary Cocktail Mixer 1.5 oz. Smirnoff No.21 Vodka 1 tablespoon(s) Stirrings Dirty Martini 1 cup(s) ice Instructions: In a cocktail shaker, combine Stirrings Bloody Mary Mixer, Smirnoff No. 21 Vodka, Stirrings Dirty Martini, and plenty of ice. Shake, strain, and pour into a cocktail glass.;
Praline Mac Nut Crunch Cupcakes 1 pound 2 1/2 ounces sugar 11 ounces cake flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 3/4 cup oil 5 ounces unsalted butter, soft 5 ounces sour cream 2 teaspoons vanilla extract 3 eggs 2 ounces cocoa powder 1/2 cup milk chocolate, melted 1 cup feuilletine, such as Cacao Barry 1 cup praline paste 1/2 cup macadamia nuts, toasted and coarsely chopped 1/4 teaspoon salt Vanilla Bean Frosting, recipe follows Caramel Almond Paper, recipe follows 1/4 cup macadamia nuts, toasted, chopped, for garnish, optional 6 ounces dark chocolate 24 whole macadamia nuts, for garnish, optional 6 ounces white chocolate 2 cups whole milk 2 vanilla beans, scraped 6 tablespoons all-purpose flour 2 cups unsalted butter 2 tablespoons vanilla extract 2 cups sugar 13 ounces sugar 8 ounces almonds, toasted, coarsely chopped Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 24 standard cupcake liners. Sift the sugar, flour, baking soda and salt into the bowl of an electric stand mixer with a whisk attachment. In a separate bowl, combine the oil, soft butter, sour cream, vanilla and eggs and whisk until combined. Add the wet mixture in three additions to the dry mixture on medium speed, scraping after each addition. In another separate bowl, whisk the cocoa and 2 1/2 cups hot water until the cocoa is fully dissolved. Add to the cake batter and whisk until the mixture is fully incorporated. Fill the liners three-quarters full (2 ounces) with batter and bake until golden brown and baked through, 15 to 20 minutes. Cool the cupcakes completely. For the nut crunch: In a medium bowl, combine the melted milk chocolate with the feuilletine, praline paste, macadamia nuts and salt. Stir to combine. To assemble: Cut a small hole in the middle of each chocolate cupcake and fill with the milk chocolate mac nut crunch. Pipe the Vanilla Bean Frosting on the cupcakes with a plain tip. Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using. Temper the dark chocolate and dip the whole macadamia nuts in it. Temper the white chocolate and pipe a small amount onto parchment, using a spatula to spread and form into half clamshell shapes. Stick two halves into the frosting to open up like a clam, and then place a chocolate covered mac nut in the center. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. In medium saucepot, bring the milk and vanilla beans to a boil. Using a whisk, continuously stir in the flour until the mixture becomes thick and the flour is cooked out. Spread the hot milk mixture onto a sheet pan and top with plastic wrap to prevent a skin from forming. Refrigerate until fully cooled, about 20 minutes. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and vanilla for 5 minutes. Add the sugar and cream for an additional 5 minutes. Slowly add the cooled milk mixture and cream for 3 minutes until the frosting becomes white, light and fluffy. Put the frosting into a pastry bag fitted with a medium star tip. Preheat the oven to 350 degrees F. In a medium saucepot, heat up the sugar, stirring continuously until caramelized and golden amber in color. Add in the almonds and stir until completely coated. Pour into a thin layer onto a silicone baking mat and let cool completely. In a food processor, add the cooled caramel nut mix and grind into a fine powder. Using a sifter, lightly sprinkle into a thin layer on a silicone baking mat. Bake in the oven until golden brown, 8 to 10 minutes. Let cool completely before breaking into pieces and using.
Flank Steak with Smashed Potatoes 1 1/2 pounds baby red-skinned potatoes Kosher salt 1 cup fresh parsley 1 scallion, roughly chopped 1 small jalapeno pepper, seeded and roughly chopped 1 clove garlic, smashed Finely grated zest and juice of 1/2 lemon 1/4 cup extra-virgin olive oil 1 1/4 to 1 1/2 pounds flank steak Freshly ground pepper Instructions: Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain. Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside. Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper. Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.
Red Kidney Bean Dip 3 tablespoons olive oil (not extra-virgin) 1 large onion, finely diced 3 fat cloves garlic, minced or grated 1 3/4 cups kidney beans, reserving the liquid in the can 1 tablespoon tomato paste 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon Salt and freshly ground black pepper 1 lime, zested and juiced Special equipment: food processor Instructions: Heat the oil and cook the onion and garlic until soft and golden. Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes. Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
Muffuletta Pinwheels 1/2 cup pimento-stuffed green olives 1 cup drained giardiniera 1/4 cup mayonnaise 18 thin slices packaged white bread, crusts removed 1/2 pound sliced mortadella 1/3 pound sliced salami 1/4 pound sliced provolone Instructions: Pulse the olives in a food processor until finely chopped; transfer to a small bowl (be sure to scrape out every last bit). Wipe out the food processor bowl. Pulse the giardiniera in the processor until finely chopped; transfer to a medium bowl, add the mayonnaise and stir to combine. Put an 18-inch-long piece of plastic wrap on the counter. Arrange 9 slices of the bread on the plastic in a 3-piece-by-3-piece square, overlapping the pieces by 1/4 inch. Press the overlapping parts together firmly with your fingers so they stick together. Cover the bread with another 18-inch-long piece of plastic wrap, and roll over the bread several times with a rolling pin, pressing to adhere and flatten the bread. Remove the top piece of plastic, and spread half the giardinera mayonnaise over the bread in an even layer. Fold half the mortadella slices in half, and place them on the bottom third of the bread square. Place half the salami slices on the mortadella, then add half the provolone slices (overlap the slices in each row). Spread half the chopped olives evenly over the cheese. Tightly roll up the bread and filling, starting at the bottom, using the plastic wrap to keep it together and tucking the filling in tightly as you go. Tighten the plastic wrap at the ends and pinch the ends together until you have made a very tight roll. Repeat with the remaining 9 slices of bread and fillings. Refrigerate for at least 2 hours up to overnight. Unwrap the logs, and slice each into twelve 3/4-inch slices.
White Bean and Grilled Vegetable Puree 1 pound small navy beans, washed and picked over 1 cup extra virgin olive oil 1 sprig fresh rosemary 3 cloves garlic, peeled Salt and pepper to taste 1/2 cup roasted chopped red bell pepper 1/2 cup grilled and chopped eggplant Instructions: In a large pot combine about 1/2 gallon water with beans, 1/2 cup oil, rosemary, garlic and salt and pepper. Bring to a boil, reduce heat, and allow to simmer, uncovered, for about an hour or until beans are very soft. Add more water during cooking if necessary. Remove wooden rosemary sprig. Let bean mixture cool to room temperature. In a food processor, puree beans while adding remaining oil in a stream. Process to desired consistency. Remove to a bowl. Add red pepper and eggplant and fold together. Reseason with salt and pepper if necessary. Garnish with rosemary
Your Classic Bread-and-Butter Pickles 3 pounds pickling cucumbers (less than 5 inches long) 1 large or 2 medium onions (about 1 pound) 3 tablespoons kosher or other coarse salt 1 teaspoon celery seed 1 teaspoon ground turmeric 1 tablespoon yellow mustard seed 1/4 teaspoon ground cloves or allspice (optional) 3 cups cider vinegar 2 1/2 cups brown sugar Instructions: Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside. In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat. Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.
Zucchini-Almond-Cherry Quick Bread with Lime Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup dried cherries 3/4 cup chopped toasted almonds 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded zucchini, excess moisture squeezed out 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon lime zest plus 1 tablespoon lime juice Instructions: For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and almonds and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. For the lime glaze: Whisk together the confectioners' sugar, milk and lime zest and juice in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
Healthy Honey-Mustard Roasted Salmon 2 tablespoons Dijon mustard 1 tablespoon light mayonnaise 2 teaspoons honey 2 tablespoons finely chopped fresh cilantro Four 5-ounce skinless center-cut salmon fillets Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Mix together the mustard, mayonnaise, honey and 1 tablespoon of the cilantro in a small bowl. Put the salmon fillets on the prepared baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet. Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.
Country Peach Pie For the crust: 3 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 3/4 teaspoon salt 2 sticks cold unsalted butter, cut into small pieces For the filling: 4 pounds peaches, peeled and cut into wedges 3/4 cup plus 1 tablespoon sugar 1/4 cup all-purpose flour 1 tablespoon fresh lemon juice 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 2 tablespoons unsalted butter, cut into small pieces 1 large egg Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour. Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices. Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers. Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes. Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
Goat Cheese Mashed Potatoes 3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks 5 large garlic cloves Kosher salt and freshly ground black pepper 7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1 1/2 cups sour cream 1/2 cup half-and-half or milk 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
Strawberry Kolaches 1 (8-ounce) package cream cheese 1/4 cup sugar 1 egg yolk 1/2 teaspoon vanilla 1 cup sour cream 1/2 cup sugar 4 cups all-purpose flour 2 packages yeast 2 eggs, beaten 1 1/2 teaspoons salt 1/2 cup margarine (or butter) 1/2 cup warm water 1 jar strawberry preserves Instructions: To make topping, combine cream cheese, 1/4 cup sugar, egg yolk, vanilla in a mixer and blend thoroughly. Set aside in refrigerator. Heat sour cream in a saucepan on stovetop until warm. Stir in 1/2 cup sugar, salt and margarine and let cool. Dissolve yeast into warm water according to package directions and add to sour cream mixture. Add 2 eggs and flour then mix well. (Do not knead the dough.) Put dough in greased bowl, then cover and refrigerate overnight. Remove dough from the refrigerator and work into balls and place them in a pan. Flatten dough balls to 1/2-inch, grease with margarine and let dough rise for about 10 minutes. Make indentations in dough and add cream cheese topping, then top with 1 teaspoon strawberry preserves. Continue to let dough balls rise until they've doubled in size. Bake in a preheated 350 degree F oven for 25 minutes until they become lightly browned.
Grilled Strip Steak Extra-virgin olive oil 4 (12 to 14-ounce) strip steaks Kosher salt Instructions: Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing. Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes. Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks. Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.
Fennel and Pepper Salad 1 large bulb or 2 small to medium bulbs fresh fennel 2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced 1 head radicchio, halved and shredded 1 lemon, juiced 2 tablespoons extra-virgin olive oil, eyeball the amount Salt and freshly ground black pepper Instructions: On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.
Bacon Corn Muffins with Savory Cream Cheese Frosting 8 strips bacon 3/4 cup all-purpose flour 1/2 cup cornmeal 3/4 teaspoon salt 2 teaspoons baking powder 2 tablespoons brown sugar 3/4 cup milk 1 egg 3 tablespoons butter, melted 1 tablespoon reserved bacon fat 8 ounces cream cheese, softened 2 tablespoons honey 1 tablespoon hot sauce 1 bunch chives, sliced Instructions: Preheat oven to 375 degrees F. Place bacon onto a baking sheet and bake until crisp about 12 minutes. Remove from baking sheet and place onto a plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat. Once bacon is cool enough to handle, chop into small pieces. Spray a 24-count mini muffin tray with non-stick cooking spray and set aside. In a large bowl combine flour, cornmeal, salt, baking powder, and brown sugar. In a separate bowl whisk the milk and egg. Whisk the milk mixture, melted butter and bacon fat into the dry ingredients. Add 3/4 of the chopped cooked bacon, reserve remaining 1/4 for a garnish. Fill each muffin cup with 1 tablespoon of the batter so the cups are filled about 3/4 of the way up. Bake in oven for 10 to 12 minutes or until a tooth pick inserted into the muffins comes out clean. Allow to cool completely before icing. While muffins are cooling, in a medium bowl beat the cream cheese, honey and hot sauce with a hand mixer until soft and combined. Add 3/4 of the sliced chives, reserve remaining 1/4 for a garnish. Mix until well combined. Transfer mixture to a pastry bag and snip off the end. Once the muffins have cooled, pipe a small amount of the cream cheese mixture on top of each one. Garnish with remaining crumbled bacon and remaining chopped chives.
Bonus Market-Find Recipe: Cheeseburger Mashed Potato Parfaits 1 1/3 cups instant mashed potato flakes 1/4 teaspoon onion powder 1/4 teaspoon salt 1/4 cup fat-free sour cream 2 frozen meatless hamburger-style patties with about 100 calories each 2 slices fat-free American cheese, broken into small pieces 1/2 cup chopped tomatoes 1/4 cup chopped onion 4 teaspoons ketchup 4 hamburger dill pickle chips Instructions: In a large microwave-safe bowl, combine potato flakes, onion powder, salt, and 2 1/3 cups of water. Stir until completely moistened. Cover the bowl and microwave for 4 minutes, or until hot. Once cool enough to handle, add sour cream and stir until blended and smooth. Re-cover the bowl to keep it hot and set it aside. Prepare burger patties on the stove in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to the package instructions for the exact temperature and cook time.) Once cool enough to handle, chop well. Set aside. Scoop about 1/3 cup of potatoes into each of 4 parfait glasses. Evenly distribute the chopped burger patties among the glasses, followed by the cheese pieces. Evenly distribute the remaining mashed potatoes among the glasses, followed by the tomatoes and onion. Top each with 1 teaspoon of ketchup and a pickle chip. Enjoy!
Mummy Eyeballs Featuring Farm Rich® Meatballs 1 (28-ounce) package Farm Rich(® Original, Turkey or Italian Meatballs 1 can refrigerated pizza dough Ketchup Mustard Instructions: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Roll out the pizza dough and cut it into long thin strips (about 1/8-inch wide and 8 inches long). Wrap one strip around each meatball, overlapping in a haphazard pattern and still allowing some of the meatball to show through. Place on the baking sheet and bake until the dough is browned (about 20 minutes). Allow to cool slightly and place one dot of ketchup somewhere on the exposed meatball with a dot of mustard in the center of the ketchup to resemble eyes.
Open-Faced Roasted Tomato BLTs 4 plum tomatoes, halved lengthwise Kosher salt and freshly ground pepper Extra-virgin olive oil, for drizzling 1/3 cup mayonnaise 1 tablespoon horseradish 1 cup sliced Savoy cabbage 1/4 small red onion, thinly sliced 8 slices bacon 4 slices seeded rye bread 1 tablespoon fresh dill 1 teaspoon red wine vinegar Instructions: Preheat the oven to 250 degrees F. Arrange the tomatoes cut-side up on a baking sheet; sprinkle with 1/2 teaspoon salt, and pepper to taste. Drizzle with olive oil. Roast until slightly dry on the surface, about 3 hours, 30 minutes; let cool. (The tomatoes can be roasted up to one day ahead; refrigerate in an airtight container.) Whisk the mayonnaise, horseradish, and pepper to taste; cover and refrigerate. Toss the cabbage, red onion, a splash of water and 1/2 teaspoon salt in a colander set over a bowl; let drain until the cabbage softens, about 20 minutes. Rinse well with cold water, squeeze out the excess liquid and pat dry. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; reserve the drippings. Toast the bread. Toss the cabbage mixture with the dill, 1 teaspoon of the bacon drippings, the vinegar, and pepper to taste in a bowl. Top each piece of toast with some of the horseradish mayonnaise, 2 slices of bacon, 2 roasted tomato halves and some of the cabbage mixture. Drizzle with more drippings.
Smoky Collard Greens 3 tablespoons olive oil 1 medium yellow onion, sliced 1 teaspoon sweet smoked paprika 1/4 teaspoon cayenne pepper Kosher salt and freshly cracked black pepper 1/2 cup water 2 1/2 pounds collard or mustard greens, about 2 large bunches, woody stems removed and washed Instructions: Heat the oil in a large Dutch oven over medium-high heat. Add the onions, paprika, and cayenne and season with salt and pepper, to taste. Cook stirring occasionally, until the onions are softened, about 5 minutes. Add 1/2 cup water to the pot and once the water is simmering, add the greens (you may have to pack them in). Season generously with salt and pepper, cover with a lid and cook for 10 minutes. Remove the lid, toss the greens well with tongs, and continue simmering on low heat, until the greens are completely cooked and nearly all of the liquid has evaporated, about 10 minutes more. Taste and adjust seasoning. Transfer to a serving bowl and serve warm.
Boston Cream Fried Dough 2 ounces vegetable oil 2 ounces sugar 1-ounce yeast 1-ounce kosher salt 1-ounce vanilla extract 16 pounds all-purpose flour Melted butter Confectioners' sugar Cinnamon-sugar Your favorite Bavarian cream Chocolate syrup Instructions: Mix together 1 gallon of water, the oil, sugar, yeast, salt and vanilla extract in a large 20-quart stand mixer. Then add the flour. Continue mixing and allow a dough ball to form. Toss the dough into a raising bucket and let proof for 1 hour. Once risen, the dough is ready for use. Cut fist-size pieces from the batch and stretch and form into a circle to fit a 9-inch plate. Fry the dough in batches in a deep-fryer heated to 400 degrees, 30 seconds per side, until golden brown. Top with desired toppings.
Parmesan Pesto Zucchini Sticks 3 medium (6 to 8-inch-long) zucchini, trimmed 1/2 cup good store-bought pesto 8 tablespoons good olive oil, divided 1/4 cup roughly chopped fresh flat-leaf parsley 2 large garlic cloves 1 1/4 cups panko (Japanese bread flakes) 3/4 cup freshly grated Italian Parmesan cheese Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper Flaked sea salt, such as Maldon, for sprinkling Instructions: Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper. Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears. In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate. Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans. Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot.
Moscow Mule Cocktail 1-1/2 oz. vodka 1/2 oz. lime juice 4 oz. ginger ale Instructions: Pour ingredients into a glass filled with ice, stir and enjoy.
Chilled Avocado Soup with Shrimp 2 lemons 2 cloves garlic, smashed 1 bay leaf Kosher salt and freshly ground pepper 8 ounces peeled and deveined medium shrimp (about 16) 1/2 cup frozen peas, thawed 1/2 cup packed fresh parsley 3/4 cup trimmed and chopped pea shoots 2 avocados, peeled and pitted 2 scallions, roughly chopped 2 tablespoons packed fresh tarragon 1 tablespoon avocado oil Instructions: Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside. Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour. Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour. Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls. Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.
Mac-n-Smoked Gouda with Cauliflower Coarse salt 1 pound elbow macaroni or cavatappi (corkscrew-shaped pasta) 1 head cauliflower, cut into florets 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 1 small onion, finely chopped 3 tablespoons all-purpose flour 1/2 teaspoon cayenne pepper 1 teaspoon paprika 3 cups whole milk 1 cup chicken stock or broth 3 cups shredded smoked Gouda 1 tablespoon Dijon mustard Freshly ground black pepper Instructions: Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Cook for 5 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked al dente and the florets are just tender. Drain well and return to the pot. While the pasta cooks, heat a medium sauce pot over medium-low heat. Add the extra-virgin olive oil and heat with the butter until it melts. Add the onions and cook for 3 to 5 minutes to sweat them out and turn the juices sweet. Raise the heat a bit, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, 3 to 5 minutes. Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Pour over the cauliflower and cooked pasta and toss to combine. Adjust the seasonings, transfer to a large platter, and serve.
Braised Spareribs with Fennel 1 rack spareribs, cut into ribs Kosher salt 1 large onion, cut into large dice 1 fennel bulb, cut into large dice 6 garlic cloves 2 cups dry white wine 2 bay leaves 2 teaspoons fennel seeds, toasted and ground 1 bundle thyme Pinch crushed red pepper 2 cups chicken stock Herb Spaetzle, recipe follows 1 1/2 cups all-purpose flour Kosher salt 2 eggs 1/2 cup milk 1/2 cup mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great) Extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Coat a Dutch oven with olive oil and bring to a high heat. Season the ribs with salt and brown in the hot oil. Remove from the pan and discard the excess oil. While the ribs are browning, puree the onion, fennel and garlic in the food processor to a coarse paste. After the ribs are browned and pan has been purged of excess oil, add the pureed vegetables and brown. Return the ribs to the pan and add the white wine, bay leaves, fennel seed, thyme and crushed red pepper flakes. Reduce the wine by half. Add the chicken stock, cover and place in the preheated oven. Cook the ribs for 2 hours or until they are very soft and almost falling off the bone. Check the ribs periodically to make sure everything is moving along nicely and to make sure the liquid hasn't reduced too much. Serve the spareribs over the Herb Spaetzle. What a rib! Bring a large pot of well salted water to a boil over medium heat. In a small bowl whisk together the eggs and milk until they are a homogeneous mixture. In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs. Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately. What cuties!
Breakfast-for-Dinner Egg Boats 1/3 pound breakfast (country) sausage 6 large eggs 1 cup milk 1 teaspoon Dijon mustard Coarse salt Four 7-inch mini baguettes or bolillo rolls 1/2 cup finely chopped kale 1/2 cup shredded Cheddar Parsley leaves, for garnish Instructions: Preheat the oven to 375 degrees F. Brown the breakfast sausage in a medium skillet over medium heat, breaking it up with a wooden spoon, about 6 minutes. Whisk together the eggs, milk, mustard and a pinch of salt in a large mixing bowl. Cut a long oval down the center of each bread, about 2 inches wide and 4 inches long. Hollow out most of the insides, like a canoe, leaving about 1/2-inch border all the way around. Place on a baking sheet, then gently pour half the egg mixture into each \boat.\ Sprinkle with the browned breakfast sausage and a few pinches of chopped kale, then top with remaining egg mixture. Top each boat with the shredded Cheddar, and bake until the cheese is browned and bubbly and eggs are just set, between 25 to 35 minutes. Let cool about 5 minutes, then garnish with parsley and serve!
Frittata with Asparagus, Tomato, and Fontina 6 large eggs 2 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 1 tomato, seeded, diced Salt 3 ounces Fontina, diced Instructions: Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.;
Nuevos Huevos Rancheritos 1 tablespoon butter 2 eggs, lightly beaten About 1/2 cup grated Oaxaca cheese 2 grilled tortillas About 1/4 cup grilled tomatillos About 1/4 cup black beans, heated in a saucepan on the grill 2 tablespoons guacamole 2 tablespoons tomato sauce with chipotle 1 tablespoon cream of cilantro Instructions: In a large medium skillet over medium-high heat, add the butter. Once melted, add the 2 eggs and scramble with Oaxaca cheese. Once the tortillas, tomatillos and beans are cooked, place them on plate next to the guacamole. Then place the scrambled eggs on the plate and pour the tomato sauce with chipolte on top of the eggs. Now pour the cream of cilantro on top of the sauce and you are ready for your Nuevo Huevos Rancheritos!
Sour Cream Cornbread Cooking spray 1 1/4 cup self-rising buttermilk cornmeal mix One 15-ounce can creamed corn 1 cup sour cream 1/4 cup vegetable oil 3 large eggs Instructions: Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray. In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
Passion Fruit Hurricane 1/2 cup ice cubes 1/2 cup fresh pink grapefruit juice (from 1 small grapefruit), plus 1 wedge for garnish 1/4 cup passion fruit puree, such as Goya 4 tablespoons dark rum 1 tablespoon superfine sugar Splash seltzer Instructions: Place the ice cubes, grapefruit juice, passion fruit puree, dark rum, superfine sugar and seltzer in the pitcher of a blender and blend on high until smooth and slushy. Pour into a double old-fashioned glass and garnish with a wedge of fresh pink grapefruit.
Roasted Leg of Lamb Extra-virgin olive oil 3 pounds Yukon gold potatoes, cut into 1-inch pieces 3 pounds fennel bulb, cut into wedges through the root 1 head garlic, broken into cloves Kosher salt and freshly ground black pepper 1 (5 to 7-pound) leg of lamb, boned 4 cloves garlic, minced 1 tablespoon freshly chopped thyme leaves 1-ounce dried porcini mushrooms, ground in a spice grinder Instructions: Preheat oven to 350 degrees F. Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray and sprinkle with salt and pepper. Place into oven on a lower rack. Take the boneless leg of lamb and open it up. Season inside with olive oil, kosher salt and freshly ground black pepper. Rub with garlic and thyme then make a cut down the middle, separating the lamb into 2 pieces where the muscles naturally separate. Roll each piece up into a small roast and secure with kitchen twine. Rub the outside with olive oil and season with porcini powder, salt and pepper. Set a large pan over high heat and add a 2-count of olive oil. Sear meat, turning the lamb to brown evenly all over. Once browned transfer the roasts to the oven and place directly on a rack above the fennel and potatoes. Roast for 35 to 40 minutes until lamb is medium-rare. Rest meat for 10 minutes before cutting. Serve with roasted potatoes and fennel.
Pineapple Upside Down Cake 1/2 cup butter 1/2 cup brown sugar 1 large pineapple, cored, sliced into 1/3-inch rings (about 10) 1/4 cup dark rum 1/2 cup heavy cream 2 cups flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 3/4 cup unsalted butter, softened 1 1/3 cups sugar 3 eggs, separated 1 1/2 teaspoons Tahitian vanilla extract 1/4 cup fresh pineapple juice 1/2 cup buttermilk Instructions: Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat. Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside. Sift together flour, baking powder, soda and salt. Set aside In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter.
5 Bean Chili 1 pound ground chuck 1 cup diced yellow onion 1 cup diced green bell pepper 3 cloves garlic, minced 1 1/2 tablespoons Mexican style chili powder 2 teaspoons salt 1 1/2 teaspoons ground cumin 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/8 teaspoon ground coriander 1/8 teaspoon ground cinnamon 1 (28-ounce) can whole peeled tomatoes, broken up with your hands 3 cups beef stock or canned low-sodium beef broth 2 bay leaves 1 1/2 cups cooked and drained great Northern beans 1 1/2 cups cooked and drained pinto beans 1 1/2 cups cooked and drained kidney beans 1 1/2 cups cooked and drained black beans 1 1/2 cups cooked and drained navy beans Instructions: In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes. Add the tomatoes, stock, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency. Taste and adjust the seasoning, if necessary.
Spatchcock Smoked Turkey One 10- to 12-pound turkey, cleaned Juice of 2 oranges 1 cup olive oil 1/4 cup pure maple syrup 6 cloves garlic, smashed Kosher salt and freshly cracked black pepper Instructions: Pat the turkey dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the turkey, reserving it for stock. Flip the turkey so it's breast-side up, then press down on it with your hands to flatten the bird. Whisk together the orange juice, oil, maple syrup and garlic in a large bowl. Reserve half of the marinade and set aside. Season the turkey on both sides with salt and pepper and place the turkey into the bowl with the marinade. Marinate in the refrigerator for 4 hours. Remove the turkey from the refrigerator an hour before grilling, so it can come to room temperature. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only on medium-high heat. Place the turkey skin-side up over indirect heat and cover the grill. Maintaining a temperature of 375 to 400 degrees F, smoke the turkey until it reaches an internal temperature of 160 degrees F, about 90 minutes. Baste the turkey with the reserved marinade every 30 minutes during cooking. Remove the turkey from the grill and rest, tented with aluminum foil, for at least 20 minutes before carving. (Alternatively, you can bake the turkey on a rimmed baking sheet in a 375 to 400 degrees F oven for 90 minutes.)
Better than Trendy Baked Tomato and Feta Pasta Nonstick cooking spray, for the baking dish 3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 2 cloves garlic, grated on a rasp Kosher salt and freshly ground black pepper 2 pints cherry tomatoes 6 to 8 mini bell peppers, halved and seeded (about 2 cups) One 20-ounce package refrigerated cheese tortellini (6 cups) 2 cups chicken stock One 8-ounce block feta, sliced into about 8 pieces 4 to 6 fresh basil leaves, torn Instructions: Preheat the oven to 400 degrees F. Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside. In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat. Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl. Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes. Top with torn basil leaves and serve warm.
Steamed Vegetables with Ponzu Sauce 1/2 cup soy sauce 1/4 cup water 2 tablespoons rice wine vinegar 1 1/2 tablespoons freshly squeezed lime juice 2 tablespoons orange juice 1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon) 1 serrano chile, stemmed and sliced (with seeds) 1 scallion (green and white), thinly sliced 1/2 teaspoon cracked coriander seeds, optional 1/2 bunch broccoli, cut in large florets 1/2 bunch cauliflower, cut in large florets 2 carrots, cut in thick slices 1 yellow or zucchini squash, cut in thick rounds 1/2 to 1 head fennel, cut into thin wedges 1 bunch asparagus 8 cloves garlic 1 bunch scallions Instructions: For the sauce: Whisk all of the ingredients in a small bowl. Set aside. For the vegetables: Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.
Texas Tea 2 qts. brewed tea, chilled 1 cup light spiced rum, such as Captain Morgan's Silver 1 lemon, cut in slices 1 bunch fresh mint Instructions: Fill a large pitcher (about a 10 cup capacity) three quarters of the way with iced tea. Pour in the rum and stir with a wooden spoon. Toss in the lemon slices and a handful of fresh mint. Put the drink in the refrigerator to steep and chill for a few hours. Fill six highball or other tall glasses with ice and fill with the Texas tea. Garnish with more mint if desired.
Roast Beef and Asparagus Pasta Salad with Garlic Oil 1/3 cup olive oil 3 cloves garlic, thinly sliced Pinch of crushed red pepper flakes 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 1/2 pound asparagus, trimmed and cut into 1-inch pieces 8 ounces dried fusilli 4 ounces thickly sliced roast beef, cut into thin strips 1/4 cup thinly sliced scallions Instructions: Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper. Meanwhile, bring a large pot of salted water to a boil. Cook the asparagus in the boiling water until crisp-tender, about 3 minutes. Transfer the asparagus to a colander with a slotted spoon and run under cold water to stop the cooking process. Add to the bowl with the garlic oil. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl. Add the roast beef and scallions to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup chopped onions 1/2 cup chopped green bell peppers 1/2 cup chopped celery Salt Cayenne pepper 1 pound andouille sausage, sliced 1/4-inch thick 1 1/2 pounds medium shrimp, peeled and deveined 2 3/4 cups clam juice or chicken broth 1/4 cup heavy cream 1/4 cup chopped green onions 1 recipe Creamy Stone Ground Grits, recipe follows Chopped fresh parsley leaves, for garnish 5 cups water 5 cups milk 2 teaspoons salt 1 teaspoon freshly ground white pepper 4 tablespoons butter 1 1/2 cups stone ground white grits 1 pound grated white Cheddar Instructions: In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley. In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated. If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.