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Banana-Berry Cloud Smoothie 2/3 cup light vanilla soymilk 1 tablespoon sugar-free fat-free banana-flavored instant pudding mix (recommended: Jell-O) Half a (2-serving) packet (about 1/2 teaspoon) sugar-free strawberry powered drink mix 4 frozen unsweetened strawberries, partially thawed Half a medium banana, sliced into coins and frozen 1 1/2 cups crushed ice or 8 to 12 ice cubes 2 tablespoons fat-free whipped topping (from an aerosol canister) Instructions: In a large glass, combine soymilk, pudding mix, and powdered drink mix. Stir thoroughly, until mostly dissolved. Transfer to a blender. Add all remaining ingredients except whipped topping. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again. Pour into the large glass and top with whipped topping. Enjoy!!
Roasted Fennel with Charred Tomatoes, Olives, and Pecorino 2 large bulbs fennel, quartered through the core 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 ounce piece pecorino cheese 4 plum tomatoes, halved 1/3 cup pitted kalamata olives, halved 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes. Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.
Favorite Bloody Mary 1 small shallot, finely minced 1 stalk celery, tough strings peeled 1 radish, thinly sliced Kosher salt and freshly cracked pepper 5 ounces cold vodka, plus more for topping (Alex likes Stolichnaya) 5 ounces cold tomato juice 1 lemon, halved 1 teaspoon Angostura or Peychaud's bitters 2 teaspoons creamy horseradish (Alex likes Inglehoffer) 3 dashes Worcestershire sauce 3 drops hot sauce Instructions: Put the minced shallot in a small strainer and rinse under cold water. (This will remove some of the raw onion flavor and help the shallot retain its crunch.) Pat dry, then transfer to a small bowl and add the celery, radish, and salt and pepper to taste. Combine the vodka, tomato juice, the juice of one lemon half, the bitters, horseradish, Worcestershire sauce and hot sauce in a small pitcher and stir. Add salt and pepper to taste. Add some crushed ice to 2 chilled glasses. Don't overload the Bloody Marys with ice so the flavors remain intense, not diluted. Add a hearty spoonful of the shallot mixture, then pour in the tomato juice mixture, filling the glasses almost to the top. Add another spoonful of the shallot mixture. Top each drink with a splash of vodka, like a \floater,\ and a squeeze of the remaining lemon half. Serve immediately.
Luau Brownies 1/2 cup butter 1 (12-ounce) package semisweet chocolate chips 1 1/2 cups sugar plus 1/2 cup 1 1/3 cups unbleached flour 1 teaspoon vanilla extract plus 2 teaspoons 1/2 teaspoon baking powder 1/2 teaspoon salt 4 eggs plus 1 egg 1 (8-ounce) package cream cheese, softened 1 1/4 cups shredded sweetened coconut 1 cup chopped mix of roasted and salted macadamias, cashews, and almonds 1 cup canned pineapple tidbits Instructions: Preheat your oven to 350 degrees F. Lightly grease the bottom of a 13 by 9 by 2-inch pan. In a double boiler or in a large microwave-safe bowl in the microwave oven, melt and stir together butter and chocolate chips. To the chocolate mixture add, 1 1/2 cups sugar, flour, 1 teaspoon vanilla, baking powder, salt, 4 eggs, and mix together well. In a separate bowl, mix together the cream cheese, 2 teaspoons vanilla, 1 egg, 1/2 cup sugar, and the coconut. To assemble: layer half of the chocolate batter into the pan. Sprinkle half the nuts and pineapple on top of the batter. Dollop the cream cheese mixture on top, and spread it out across the top. Mix the rest of the nuts and pineapple into the remaining chocolate batter, and pour it over top of the cream cheese mix. Bake for about 40 minutes (check after 35 minutes). The top should be lightly crusted and the edges lightly browned and beginning to pull from the sides of the pan. Cool completely in pan before cutting.
Jean-Philippe's Warm Carrot Cake Butter 2 egg yolks 1/4 cup granulated sugar 1/2 cup oil 4 ounces cake flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1 teaspoon allspice 1/4 teaspoon nutmeg 5 ounces finely shredded carrot 2 egg whites 2 teaspoons granulated sugar 1-ounce roasted walnut pieces 4 egg whites 1/2 cup granulated sugar 1/4 cup honey 1-ounce water 1 teaspoon orange blossom water 3 ounces cream cheese 1/4 cup milk 2 ounces sugar 1/2 cup water 1/4 cup granulated sugar 1/2 lemon, zested 1/2 orange, zested 1 cup shredded coconut 1 cup diced strawberries 1 cup diced pineapple Instructions: For the Carrot Cake: Preheat the oven to 380 degrees F. Grease 6 (3 1/2-inch diameter by 1-inch height) tart molds with butter. In a electric mixing bowl whip yolks and sugar together until silky. Add oil slowly. Sift cake flour, baking soda, salt, baking powder,, allspice, nutmeg and carrots together and add slowly to the first mix. Whip egg whites with sugar to a soft peak and fold it gently into the mix. Fill the tart pans with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes. When ready, unmold onto a wire rack until cooled. For the Italian Meringue: Combine the water, sugar, and honey and cook to 248 degrees F. While sugar is heating, whip egg whites to medium peaks. With the mixer running, slowly drizzle in the hot sugar mixture. Whip until the mixture is cool. When mixture is cool, mix in orange blossom water and set aside. For the Cream Cheese Sauce: In a blender, mix all ingredients together until smooth. Set aside. For the Citrus Syrup: Boil all ingredients together for 1 minute. Strain and cool down before using. To Assemble: Preheat the oven to 370 degrees F. Dip carrot cake in the Citrus Syrup for 5 seconds and place on a baking pan. Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top. Remove the cookie cutter and sprinkle some shredded coconut on top. Bake for 8 minutes. Place the warm cake in the center of a plate. Pour some cream cheese sauce around the cake and garnish with diced strawberry and pineapple.
Korean BBQ Short Rib Sandwich 2 pounds Kalbi (marinated short ribs), recipe follows 1 cup Kimchee, recipe follows 1 cup Pickled Red Peppers, recipe follows 4 hoagie rolls 8 tablespoons Spicy Aioli, recipe follows Serving suggestions: hand-cut fries, potato chips or a salad 2 pounds beef short ribs, sliced 1/4-inch thick 2 cups soy sauce 1 cup sugar 1/4 cup sambal (Asian chili paste) 2 tablespoons lime juice 1 1/2 tablespoons sesame oil 7 grams ginger, peeled and minced 4 cloves garlic, minced 2 scallions, thinly sliced 1/2 head napa cabbage, cut into 1/2-inch pieces Kosher salt 1 cup tamari 7 grams ginger, minced 1/2 teaspoon fish sauce 1/2 teaspoon sambal (Asian chili paste) 1/2 teaspoon sugar 2 scallions, thinly sliced 1 small carrot, grated 1 clove garlic, minced 2 red bell peppers, sliced into 1/4-inch strips 1/4 teaspoon red pepper flakes 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 clove 1 pod star anise 1 cup rice vinegar 1/2 cup sugar 1/4 cup mayonnaise 2 teaspoons Sriracha Instructions: Preheat a flat-top or griddle to 350 degrees F. Place the Kalbi on the flat-top and cook until tender and fully cooked, 2 1/2 minutes per side. Let rest for 1 minute. Meanwhile, place 1/4 cup Kimchee and 1/4 cup Pickled Red Peppers on each hoagie roll. Cut the short ribs into 1 1/2-inch pieces and place over the Kimchee and Pickled Red Peppers. Spread 2 tablespoons of Spicy Aioli over each roll. Serve with hand-cut fries, potato chips or a salad. Place the short ribs in a lidded container. Whisk together the soy sauce, sugar, sambal, lime juice, sesame oil, ginger, garlic, scallions and 3/4 cup water in a large mixing bowl. Pour over the short ribs, cover and marinate in the refrigerator for 6 to 8 hours. Place the cabbage in a nonreactive lidded container. Heat 1 tablespoon salt and 2 cups water in a small saucepan, stirring until the salt dissolves. Pour over the cabbage and let sit for 3 hours at room temperature. Rinse and drain the cabbage in a medium colander, pressing out any additional liquid. Transfer the cabbage back to the container and add the tamari, ginger, fish sauce, sambal, sugar, scallions, carrots and garlic; mix well. Cover the container with plastic wrap and then the lid. Let ferment for 5 days at room temperature, then transfer to the refrigerator for up to 8 days. Place the peppers in a nonreactive lidded container. Combine the red pepper flakes, cinnamon, nutmeg, clove and star anise in a sachet and place in medium saucepan. Add the vinegar and sugar, and bring to a simmer, stirring occasionally. Remove from the heat and pour the liquid and sachet over the peppers. Let cool to room temperature, then remove the sachet. Cover the container and refrigerate for up to 8 days. Whisk together the mayonnaise and Sriracha in a small bowl. Refrigerate until ready to use.
Tuna Bagel Nicoise 2 large eggs 1 cup green beans, trimmed Kosher salt 2 5-ounce cans tuna packed in olive oil (preferably Italian) 1 bunch scallions, thinly sliced 1 small green bell pepper, diced 1/2 cup fresh parsley 1/4 cup chopped pitted green olives Juice of 1 lemon 3 tablespoons extra-virgin olive oil, plus more for drizzling Freshly ground pepper 4 everything bagels, split 1 large tomato, cut into 4 slices Instructions: Put the eggs in a saucepan and cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Remove with a slotted spoon to a bowl of ice water to cool, then peel and slice. Meanwhile, put the green beans in a microwave-safe bowl with 1/2 cup water and a pinch of salt. Cover loosely with plastic wrap and microwave until tender, 2 to 3 minutes. Drain and rinse under cold water. Cut the green beans in half. Drain the tuna and toss with the green beans, scallions, bell pepper, parsley, olives, lemon juice, 3 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste. Lightly toast the bagels. Layer the tomato slices, tuna salad and hard-boiled eggs on the bagel bottoms. Drizzle with olive oil and close with the bagel tops.
Fish en Papillote 1/2 red onion, julienned 1 zucchini, julienned 1 large carrot, julienned 1 clove garlic, minced 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 4 (4-ounce) sole fillets, hake, flounder or other white fish 1 lemon, thinly sliced, seeds removed 8 sprigs fresh thyme 4 pats butter 1/4 cup white wine Instructions: Preheat oven to 375 degrees F. In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.
\Philly Cheesesteak\ 1/4 cup Dijon mustard 1/2 cup balsamic vinegar 2 cloves garlic, chopped 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 (2 pound) flank steak 1 red bell pepper, halved and seeded 1 red onion, cut into 1/4-inch slices BBQ sauce 1 loaf French bread 1 pound fresh mozzarella cheese, sliced Instructions: Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring. Season with salt and pepper, to taste. Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes. Put the peppers and onions on the grill. Coat the onions with BBQ sauce. Once the peppers and onions are charred, move them to the top rack to keep them warm. Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing. Cut the bread lengthwise and toast on the grill. Brush the remaining reserved marinade on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Cut into 4 pieces and serve.
Waldorf Chicken Salad Sandwiches 2 whole chickens (3 to 4 pounds each) Salt and freshly ground black pepper Olive oil, for drizzling 1/3 cup mayonnaise, plus more for serving 1 cup green grapes, sliced 1 cup walnuts, chopped 4 ribs celery, chopped 1 green apple, peeled and chopped 1 bunch chives, chopped 1 lemon, juiced Butter lettuce, for serving Country loaf or nice whole-wheat bread, sliced and toasted, for serving Instructions: Preheat the oven to 400 degrees F. Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour. Allow to cool. With two forks, shred all the meat off the bone. In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well. To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.
Shallot Vinaigrette 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar 2 to 3 teaspoons Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper 2 tablespoons finely minced shallots 2/3 cup extra-virgin olive oil Instructions: In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.
Brown Veal or Beef Stock 4 pounds veal or beef bones, cracked by butcher or (for an all purpose \brown stock\ 2 pounds veal bones and 3 pounds beef bones, cracked by butcher) 2 onions, quartered 2 stalks of celery, cut into 2 inch chunks 2 carrots, scrubbed clean and cut into 2inch lengths 1 gallon water Bouquet Garni including parsley, 1 teaspoon thyme, 2 cloves garlic, 12 peppercorns and a bay leaf 1 medium tomato, cored and chopped Instructions: Preheat the oven to 475 degrees. Roast the bones for 30 minutes or until well browned, add the onions, celery and carrots and roast for 30 minutes longer. Transfer bones and vegetables to a 1012 quart tall stockpot. Discard fat from roasting pan and deglaze with 2 cups of the water. Add this to the stock pot with remaining water, bouquet garni and tomato. Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hours, skimming occasionally and replenishing the water to keep the level of water somewhat constant. Strain and discard solids; let stock come to room temperature and chill. When chilled, discard surface fat. Bring back to a simmer and adjust for seasoning. If too weak for your taste, reduce, the season with salt. If you want to concentrate it, keep on reducing and transferring to a smaller pot until you have the consistency you want.
Chocolate Hazelnut Banana Bread 1/2 cup melted and cooled coconut oil 3 very ripe bananas 2 large eggs, at room temperature 1/2 cup plain Greek yogurt 1 cup coconut sugar or granulated sugar 1/2 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1/2 cup chopped hazelnuts, optional 1/2 cup bittersweet chocolate chips 1/3 cup chocolate hazelnut spread, warmed if needed to make spreadable Instructions: Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside. Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips. Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan. Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.
Sausage and Fish One-Pot 1 tablespoon extra-virgin olive oil, plus more for garnish 1/2 pound bulk Italian hot sausage 2 large cloves garlic 1 medium onion 1 1/2 pounds baby red or Yukon gold potatoes, thinly sliced Salt and freshly ground black pepper 1/2 cup dry vermouth or dry white wine 1 pint cherry tomatoes, halved 4 haddock or cod fillets A handful flat-leaf parsley, chopped 1/2 lemon Crusty bread, to pass at table Instructions: Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes. Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table.
Basic Coconut Macaroons 3 large egg whites 1/2 cup sugar 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1 14-ounce package sweetened shredded coconut Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
Broiled Tomatoes: Low Carb 3 large plum tomatoes (about 12 ounces), halved lengthwise 3/4 teaspoon kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil 3 tablespoons chopped fresh herbs, such as thyme, rosemary, oregano, or marjoram 1 tablespoon freshly grated Parmesan Instructions: Season tomatoes with the salt and place seed-side down on a rack or paper towel to drain for about 30 minutes. Blot dry with a paper towel. Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Place the tomato halves on the prepared pan, seed-side up, season with pepper to taste, drizzle with olive oil, and sprinkle herbs over the top. Broil until hot and the tops begin to brown, about 8 minutes. Top with cheese and broil until cheese is melted, about 1 minute. Serve 3 halves per person.
Pretzel Monkey Muffins 1/2 cup baking soda 2 teaspoons kosher salt One 16.3-ounce tube refrigerated biscuit dough, not flaky, such as Pillsbury All-purpose flour, for dusting 1 cup freshly shredded sharp Cheddar (about 4 ounces) 1 large egg Nonstick cooking spray, for the muffin tin Coarse salt, for sprinkling Honey mustard, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Add the baking soda, kosher salt and 8 cups water to a wide pot and bring to a boil over high heat. Meanwhile, separate the biscuits and cut each one into quarters. Lightly flour a work surface and roll each portion of dough until flattened to about 3 inches. Spoon about 1 heaping teaspoon of the Cheddar into the center of each dough piece. Gather each dough piece around the filling and seal into a little ball. Working in batches, boil the dough balls, flipping once, until slightly puffed, about 30 seconds. Use a slotted spoon to transfer to the lined baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Spray 8 cups of a 12-cup muffin tin with nonstick spray. Add 3 balls of dough to the bottom of each sprayed muffin cup. Top each with some of the remaining Cheddar (about 1 heaping teaspoon per muffin cup), then top with a fourth ball of dough, slightly off center. Brush generously with the egg wash and sprinkle with coarse salt. Bake until golden brown and puffed, about 15 minutes. Cool slightly before removing from the tin. Serve with honey mustard.
Wild Irish Salmon Mayonnaise with Homemade Mayonnaise and Seasonal Salad 2 to 2 1/2 pound (900 grams to 1.1 kilograms) freshly poached salmon Tomato and Mint Salad Cucumber and Fennel Salad Piped Potato Salad Egg Mayonnaise, recipe follows Tiny spring onions Lettuce Watercress Segments of lemon 2 egg yolks, free-range* (See Disclaimer) 1/4 teaspoon salt Pinch of English mustard or 1/4 teaspoon French mustard 1 dessert spoon white wine vinegar 8 fluid ounces (250 milliliters) oil (sunflower, arachide or olive oil or a mixture)- we use 6 fluid ounces (175 milliliters) archide oil and 2 fluid ounces (50 milliliters) olive oil 4 free-range eggs 3 to 4 tablespoons homemade mayonnaise 1/2 teaspoon finely chopped chives Salt and freshly ground pepper to taste Instructions: Poach the salmon; leave to cool. Meanwhile make the Tomato and Mint Salad. Remove the cores from six tomatoes and quarter. Sprinkle with a little salt, sugar and black pepper. Toss immediately in a little French dressing; sprinkle with 1 to 2 teaspoons of chopped mint and basil. Slice a medium cucumber, sprinkle with salt, 1 to 2 dessertspoons of wine vinegar and plenty of sugar. Stir in 2 teaspoons of finely chopped fennel. To assemble the Salmon Mayonnaise, put a portion of salmon on each plate when it is just cold. Garnish with a little lettuce, pipe some Potato Salad onto the lettuce and put a little Tomato and Cucumber Salad on the plate as well as one spoonful of egg mayonnaise. Garnish with tiny spring onions and watercress and a segment of lemon. Additional mayonnaise can be served separately or put into a bowl on each plate. Piped Potato Salad: Add French dressing, finely chopped parsley, chives and mayonnaise to 1 litre (1 3/4 pints) stiff, freshly mashed potato to taste. Pipe onto individual leaves of lettuce. Mayonnaise: Most people don't seem to be aware that mayonnaise can be made, even with a hand whisk, in under five minutes. The great secret is to have all your ingredients at room temperature and to drip the oil very slowly into the egg yolks at the beginning. Good quality ingredients are essential to a successful mayonnaise. Put the egg yolks into a bowl with mustard, salt and the white wine vinegar. Put the oil into a measuring jug. Take a whisk in one hand and the oil in the other and drip the oil on to the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but not too quickly or it will suddenly curdle. Taste and add a little more seasoning and vinegar if necessary. If the mayonnaise curdles, it will suddenly become quite thin, and if left standing the oil will start to float to the top. You can easily rectify the situation by whisking another egg yolk or 1 to 2 tablespoons of boiling water into the mayonnaise, half a teaspoon at a time, until it emulsifies again. Lower the eggs gently into boiling salted water, bring the water back to the boil and hard-boil the eggs for 10 minutes in boiling water. Drain and put immediately into a bowl of cold water. (Eggs with a black ring around the yolk have been overcooked.) When cold, shell and slice in half lengthways. Sieve the yolks and mix the sieved egg yolk with mayonnaise. Add chopped chives and salt and pepper to taste. Fill into a piping bag and pipe into the whites. Garnish with a sprig of parsley or chervil and serve on a bed of lettuce.
Vegetable Gumbo 2 pounds greens (collard, mustard or turnip), washed, stemmed 1/4 cup plus 2 tablespoons vegetable oil 1/4 cup flour 2 cups finely chopped onions 1 cup finely chopped green bell pepper 1 cup finely chopped celery 1 (16-ounce) can plum tomatoes, drained, coarsely chopped 3 bay leaves 1/4 cup hot sauce 1 teaspoon file powder Cayenne pepper, to taste 1/2 teaspoon dried leaf thyme 1/2 teaspoon dried oregano 1/2 teaspoon basil 1/4 cup chopped parsley 3 garlic cloves, chopped 6 cups vegetable stock Salt and freshly ground black pepper, to taste 1 (10-ounce) package frozen okra 1 (16-ounce) can kidney beans, drained, rinsed 2 cups cooked white rice, warm Instructions: In a medium saucepan add greens and enough water to cover. Bring to a boil and cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside. In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together and cook, stirring constantly, until the roux is a dark reddish brown, about 20 minutes. Remove from heat and set aside. In a large soup pot heat 2 tablespoons oil and saute onions, green pepper, celery and tomatoes for about 10 minutes or until vegetables are wilted. Add hot sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more. Then whisk in roux, stock and reserved greens cooking water, bring to a boil, add salt and pepper, reduce heat and simmer for 15 minutes. Add okra, kidney beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice.
Butter-Blanketed Turkey One 12- to 14-pound turkey Kosher salt and freshly ground black pepper 3 sprigs fresh thyme 2 sprigs fresh rosemary 1 lemon, cut into wedges 1 large yellow onion, cut into 6 wedges 3 sticks (1 1/2 cups) unsalted butter, melted, plus 4 tablespoons, at room temperature 1/2 teaspoon paprika 3 stalks celery, broken into thirds 3 medium carrots 1 1/2 cups chicken or turkey broth Instructions: Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F. Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges. In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface. Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine. Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter. Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours. Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.
Ballymaloe Brown Yeast Bread 16 ounces/4 cups (450 grams) strong (stone-ground) wholemeal flour OR 14 ounces/3 1/2 cups (400 grams) strong (stone-ground) wholemeal flour plus 2 ounces/1/2 cup (50 grams) strong white flour 1 teaspoon salt 1 teaspoon black treacle or molasses 3/4 ounce to 1 ounce (20 grams to 25 grams) fresh non-GM yeast 15 fluid ounces/ scant 2 cups (425 milliliters) water at blood heat plus 10 fluid ounces/1 1/4 cups (275 milliliters) Sunflower oil Sesame seeds, optional Instructions: When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 122 degrees F/50 degrees C will kill yeast. Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 1 ounce (25 grams) yeast than with 3/4 ounce (20 grams) yeast. We use a stone ground wholemeal. Different flours produce breads of different textures and flavour. The amount of natural moisture in the flour varies according to atmospheric conditions. The quantity of water should be altered accordingly. The dough should be just too wet to knead - in fact it does not require kneading. The main ingredients - wholemeal flour, treacle and yeast are highly nutritious. Preheat the oven to 450 degrees F/230 degrees C/gas mark 8. Mix the flour with the salt. In a small bowl or mixing cup, mix the treacle with 15 fluid ounces/ scant 2 cups (425 milliliters) water and crumble in the yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. Grease a 5 by 8-inch (13 by 20 centimeters) loaf tin with sunflower oil. Meanwhile, check to see if the yeast is rising. After about 4 or 5 minutes it will have a creamy and slightly frothy appearance on top. When ready, stir and pour it, with all the remaining 10 fluid ounces/1 1/4 cups (275 milliliters) water into the flour to make a loose, wet dough. The mixture should be too wet to knead. Put the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds, if you like. Put the tin in a warm place somewhere close to the cooker or near a radiator perhaps. Cover the tins with a tea towel to prevent a skin from forming. Just as the bread comes to the top of the tin, remove the tea towel and pop the loaves in the oven for 20 minutes, then turn the oven down to 400 degrees F/200 degrees C/gas mark 6 for another 40 to 50 minutes, or until it looks nicely browned and sound hollow when tapped. The bread will rise a little further in the oven. This is called \oven spring\. If, however, the bread rises to the top of the tin before it goes into the oven it will continue to rise and flow over the edges. We usually remove the loaves from the tins about 10 minutes before the end of cooking and put them back into the oven to crisp all round, but if you like a softer crust there's no need to do this.
Blue Cheese-Stuffed Turkey Burgers 3 pounds ground turkey breast* 1 teaspoon poultry seasoning 4 (1-inch) chunks blue cheese 1 tablespoon olive oil 4 hamburger rolls (preferably whole-grain) Instructions: In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey. Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through. Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.;
French Toast Fingers with Ginger Bourbon Maple Syrup 1 cup pure maple syrup One 2-inch piece fresh ginger, peeled and sliced 2 tablespoons bourbon Nonstick cooking spray One 1-pound loaf broiche or challah 6 eggs, at room temperature 1 cup whole milk, at room temperature 2 tablespoons unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 1/2 teaspoon bourbon 1/8 teaspoon fine salt Instructions: For the syrup: Place the maple syrup and ginger in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Use a slotted spoon to remove the ginger and discard. Stir in the bourbon and keep warm while you make the French toast fingers. For the French toast: Place two racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Slice the brioche into 2-inch slices and then cut each slice into three to four 1-inch-wide fingers. In a large bowl whisk the eggs, milk, butter, vanilla, bourbon and salt. Dunk the fingers into the egg mixture, let the excess drip off, and then place them onto the baking sheet. Bake the fingers until they are firm and golden brown, 15 to 18 minutes, flipping the fingers over halfway through baking. Serve warm with the syrup.
Butternut Squash Pilaf 2 pounds butternut squash, peeled, halved and seeded 3 tablespoons extra-virgin olive oil 1 large red onion, finely chopped 1 clove garlic, minced 2 tablespoons water 1 tablespoon tomato paste 1 cup instant or parboiled brown rice 1 3/4 cups water or 1 14-ounce can vegetable broth 1/2 cup white wine 1/2 cup chopped fennel fronds (see Ingredient Note) 2 tablespoons chopped fresh oregano 1 teaspoon salt Pinch of cinnamon Freshly ground pepper to taste Instructions: Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice. Grate the squash through the large holes of a box grater. Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan. Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes. Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.
Pimiento Goat Cheese Spread 1 11-ounce log fresh goat cheese, softened 4 ounces smoked cheddar cheese, shredded (1 packed cup) 1/2 cup mayonnaise 1/4 cup drained jarred pimientos, coarsely chopped 2 scallions, white and green parts, thinly sliced 1 tablespoon sweet pickle relish 1 teaspoon onion powder 1 teaspoon Tabasco sauce Salt and freshly ground pepper Halved radishes and celery sticks, for serving Instructions: In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar cheese, mayonnaise, pimientos, scallions, pickle relish, onion powder and Tabasco; season with salt and pepper. Transfer the spread to a bowl and serve with radishes and celery.
Lentil Burgers with Lemon-Basil Mayonnaise 1/2 cup extra-virgin olive oil 2 large shallots, minced 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 6 button mushrooms (about 4 ounces), finely diced 2 cloves garlic, minced 2 tablespoons chopped fresh thyme 1/2 cup frozen petite green peas, thawed Two 15-ounce cans lentils, rinsed and drained 1/3 cup plus 1/2 cup cornmeal 2 tablespoons egg-free mayonnaise, such as Vegenaise 1 tablespoon fresh lemon juice 1 cup refrigerated egg-free mayonnaise, such as Vegenaise 1/2 cup chopped fresh basil Zest of 1 large lemon Twenty-two 1/2-inch-thick-slices country-style bread 1 avocado, seeded, peeled and thinly sliced, optional 2 Roma tomatoes, thinly sliced 1 head butter lettuce, leaves separated Instructions: For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly. Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties. Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes. Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side. For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl. Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven. Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.
Sunny's Spicy Chicken Sandwich Remake 2 boneless, skinless chicken breasts 2 cups buttermilk 1/2 cup hot sauce 2 tablespoons Hungarian hot paprika Kosher salt and freshly ground black pepper Peanut oil, for frying 1 1/2 cups all-purpose flour, plus more for dusting 1/4 cup cornstarch 1 teaspoon baking powder 2 tablespoons unsalted butter, softened 2 brioche hamburger buns 1/4 cup mayonnaise 1/2 teaspoon chipotle in adobo sauce 6 dill pickle slices Instructions: For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside. Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying. Heat several inches of oil in a pot or deep-fryer to 375 degrees F. Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate. For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes. Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.
Hummus 2 cups canned chickpeas 2/3 cup tahini 1 teaspoon salt or to taste Juice of 2 lemons 3 garlic cloves, peeled and minced Instructions: In a food processor, puree the chickpeas until smooth, adding water if necessary. In a bowl, stir in the tahini and salt. Stir in the lemon juice and the garlic cloves.
Garlic Breadcrumb Topping for Pasta 2 tablespoons butter 2 tablespoons oil 1 tablespoon minced garlic 1 cup panko breadcrumbs Instructions: Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.
Viet-Cajun Shrimp Boil Wrapped in Banana Leaves 2 pounds red skin baby potatoes 5 tablespoons Cajun seasoning, plus more to taste 2 pounds extra-large shell-on shrimp 2 1/2 sticks (1 1/4 cups) unsalted butter 10 cloves garlic, minced (about 1/4 cup) One 2-inch knob ginger, peeled and finely grated (about 1 1/2 tablespoons) 3 tablespoons fish sauce Grated zest and juice of 2 large limes, plus lime wedges for serving 1/2 teaspoon cayenne pepper (optional) 4 large banana leaves (each at least 34 inches long), thawed if frozen, rinsed 3 ears yellow corn, husks removed, cobs cut crosswise into 1-inch-thick rounds 1 pound andouille sausage, halved lengthwise and cut into 2-inch-long pieces Toasted French bread, for serving Hot sauce, for serving Instructions: Fill a large saucepan halfway with cold water then add the potatoes and 2 tablespoons of the Cajun seasoning. Bring to a boil over medium-high heat, stirring occasionally, then continue to cook until the potatoes are fork-tender (but the skins are still fully intact), about 10 minutes. Drain the potatoes and set aside. While the potatoes cook, use sharp kitchen shears to cut lengthwise through the shells along the back of the shrimp, stopping at the tails and making sure to cut through the edge of the flesh. Devein the shrimp while keeping the shells as intact as possible. Transfer the shrimp to a large bowl and refrigerate while you make the butter sauce. Melt 1/2 stick of the butter in a medium saucepan over medium heat, 2 to 3 minutes. Add the garlic and ginger and cook, stirring frequently, until softened, about 5 minutes. Add the remaining 2 sticks butter and cook, stirring occasionally, until completely melted and starting to bubble, about 5 minutes. Remove from the heat and stir in the fish sauce, lime zest and juice, cayenne pepper if using, and the remaining 3 tablespoons Cajun seasoning. Stir to combine and add more Cajun seasoning if desired. The butter sauce should be very strongly seasoned. Cover with a lid and set aside. Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). The ideal cooking temperature is 375 to 400 degrees F. On a large rimmed baking sheet, lay out 2 extra-long pieces of heavy-duty aluminum foil with 8 inches of overhang on all sides of the baking sheet. Top with 3 of the banana leaves, overlapping them slightly to cover the foil completely. Moisten both sides of the banana leaves with a damp cloth (this will help prevent tearing). Cut the remaining banana leaf in half crosswise and set aside. To the bowl of shrimp, add 1/4 cup of the butter sauce and toss to combine. Arrange the shrimp in the center of the banana leaves in a single layer. In the empty bowl (no need to clean it out), combine the cooked potatoes, corn, sausage, and 1/2 cup of the butter sauce (reserve the rest for serving) and toss gently to combine. Arrange the vegetables and sausage on top of the shrimp. Cover the shrimp mixture with the halved banana leaf. Gently fold the sides of the bottom banana leaves up and over the shrimp mixture. Use 2 long pieces of kitchen twine to tie the banana leaf packet together. Do not pull the twine too tight or it will rip the banana leaves. Fold the foil overhanging from the longer sides of the baking sheet over the banana leaves then fold over the foil from the shorter sides. Transfer the foil packet to the grill. Cook for 45 minutes. Use oven mitts or 2 large metal spatulas to transfer the packet back onto the baking sheet. Carefully open the foil, cut away the twine, and unwrap the banana leaves (discard the ones directly on top of the shrimp mixture). Drizzle the remaining butter sauce over the seafood boil and stir to combine. Serve immediately with warm toasted bread, lime wedges and hot sauce on the side.
Ginger and Lime\u2013Marinated Swordfish 1 lime, juiced 1 tablespoon ginger, chopped 2 cloves garlic, minced 1/2 onion, sliced 3 tablespoons olive oil Salt and freshly ground black pepper 1 pound swordfish Instructions: In a bowl combine juice of the lime, ginger, garlic and onion. Add olive oil and season with salt and pepper. Place swordfish steak in baking pan and pour marinade over fish. Coat and let sit for 15 to 30 minutes. Remove fish from pan and grill in cast iron pan or on grill for about 3 minutes per side.
Peanut Sauce 2 tablespoons peanut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 1/2 teaspoons chili paste 1/2 teaspoon curry powder 2 teaspoons salt 1/4 cup smooth peanut butter 1/4 cup unsweetened coconut milk 2 teaspoons white wine vinegar 2 tablespoons dark brown sugar, packed 1/4 cup coarsely chopped roasted unsalted peanuts 1/4 cup boiling water Instructions: Heat oil over medium heat in a medium skillet. Add onions and garlic. Cook until translucent, add chili paste, curry powder and salt. Stir to combine. Stir in peanut butter, coconut milk, vinegar, brown sugar and 2 tablespoons of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes, stirring until the sauce thickens and the peanut butter dissolves. Add 2 tablespoons of peanuts to the sauce and then transfer it to a blender. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help sauce emulsify. Transfer it to a bowl. Let sauce cool to room temperature. Before serving, garnish with the remaining peanuts. The sauce may be made a day ahead and refrigerated in an airtight container. Bring back to room temperature for 1 hour before serving.
Beer-B-Q Ribs for Two 2 1/4 pounds baby back ribs (about 2 racks) 2 tablespoons dark brown sugar 1 tablespoon chili powder 1 tablespoon sweet paprika 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin Kosher salt and ground black pepper 1/3 cup ketchup 1/4 cup plus 1 tablespoon stout beer 1 tablespoon honey 2 teaspoons Worcestershire sauce 1 teaspoon dark brown sugar 1/2 teaspoon yellow mustard Pinch garlic powder Pinch onion powder Instructions: For the ribs: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a large baking sheet with aluminum foil. Remove the silver skin on the backside of the ribs and discard. Place the racks of ribs on the prepared baking sheet, meaty-side up. (If the racks of ribs are too long for your baking sheet, arrange on 2 lined baking sheets, cutting the racks in half as necessary.) For the dry rub: In a small bowl, mix together the sugar, chili powder, paprika, garlic powder, onion powder, cayenne, cumin, 1 tablespoon salt and 1 teaspoon pepper. Sprinkle the rub generously on top of the ribs, saving just enough for a light rub on the underside. Tightly cover the entire baking sheet with another sheet of foil and bake until the meat falls easily off the bone when you pierce it with a fork, 2 1/2 hours. For the beer-b-q sauce: Meanwhile combine the ketchup, beer, honey, Worcestershire, sugar, mustard, garlic powder and onion powder in a medium bowl and set aside. Remove the ribs from the oven and let rest for 15 minutes. Meanwhile, preheat a grill for cooking at medium-high heat. Using a pastry brush, brush a medium layer of beer-b-q sauce on the meaty side of the ribs. Gently place the racks of ribs, meaty-side down, on the grill and cook until there is a nice char on the meat, 5 to 7 minutes. Remove from grill and let rest for another 5 minutes. Slice and serve with your favorite sides!
Honey Hoisin Glazed Wings 12 chicken wings, wing tips removed, split at the joint 3 tablespoons vegetable oil 1 tablespoon toasted sesame oil 1 teaspoon kosher salt 1 teaspoon cracked black pepper 1/4 cup rice vinegar 2 teaspoons crushed red pepper 1/2 cup honey 2 tablespoons hoisin sauce 1 tablespoon soy sauce 2 scallions, white and green parts, thinly sliced 2 teaspoons black and white sesame seeds, for serving Instructions: Arrange an oven rack in the lower third of the oven and preheat the broiler. Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl. Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes. Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl. Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.
Gomen Alicha 2 cups diced onion 1/2 cup vegetable oil 5 carrots, cut in buttons 5 medium potatoes, cut into cubes 1 1/2 cups tomato sauce 4 large sprigs fresh rosemary 2 teaspoons fenugreek 2 teaspoons turmeric 2 heads cabbage, chopped 8 cloves garlic Salt Instructions: Brown the onions slowly in a pot with the vegetable oil. Add the carrots, potatoes and tomato sauce; mix thoroughly. Mix in the rosemary, fenugreek and turmeric and cook over low heat until the carrots and potatoes are fork tender. In a separate pot, boil the cabbage until crisp-tender (not so long that it gets limp!). Drain. Add the cabbage to the sauce and cook over low heat for 5 minutes, stirring occasionally but not too vigorously--you don't want the vegetables to break up.
Soft-Shell Crabs With Tomato Compote 3 pounds medium tomatoes 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 3 cloves garlic, thinly sliced 1 tablespoon chopped peeled ginger 2 tablespoons chopped fresh basil and/or cilantro Vegetable oil, for frying 2 cups polenta Kosher salt and freshly ground pepper 1 cup whole milk 8 large fresh soft-shell crabs, cleaned Lime wedges, for serving Instructions: Prepare the compote: Preheat the oven to 450 degrees F. Core the tomatoes and halve crosswise, then squeeze out the seeds. Put the tomatoes cut-side up on a baking sheet. Drizzle with 3 tablespoons olive oil; sprinkle with 1 teaspoon salt, and pepper to taste. Roast until shriveled, about 40 minutes. Cool slightly, then slip off the skins. Cut into chunks. Toast the coriander and cumin seeds in a skillet over medium heat, about 2 minutes. Remove from the skillet and grind with a spice grinder or chop with a knife. Heat the remaining 2 tablespoons olive oil, the garlic and ginger in the skillet over medium heat and cook until beginning to brown, about 3 minutes. Add the tomatoes, ground coriander and cumin, and salt and pepper to taste. Prepare the crabs: Heat 1/8 inch vegetable oil in a large nonstick skillet over medium-high heat. Put the polenta in a baking dish; add 2 teaspoons salt and 1 teaspoon pepper. Put the milk in a bowl. Dip the crabs in the milk and shake off the excess, then dredge in the polenta and shake off the excess. Working in batches, fry the crabs, upside-down first, 3 to 4 minutes per side. Transfer to a paper towellined plate. Wipe out the skillet and add fresh oil between batches. Reheat the compote and stir in the herbs. Serve the crabs with the compote and lime wedges. Photograpg by Con Poulos
Star Anise-Rubbed Grilled Shrimp 9 star anise 1 teaspoon ground coriander 1 tablespoon dried parsley flakes 2 teaspoons dried chives 1 teaspoon tobarashi (Japanese 7-spice) 2 teaspoons garlic powder 1 teaspoon salt 2 pounds (16 to 20 size) shrimp, deveined 6 tablespoons low-sodium soy sauce 6 tablespoons rice vinegar 2 tablespoons brown sugar 2 tablespoons lemon juice 2 tablespoons lime juice 2 teaspoons ginger juice from a jar of pickled ginger 2 teaspoons chopped fresh chives 1 tablespoon minced parsley leaves Instructions: To make the rub: Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.; For the Ponzu sauce: Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate. Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.
Herbed Chickpea-Broccoli Salad with Tahini-Lemon Dressing 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total) 2 tablespoons extra-virgin olive oil Sea salt 1 cup cooked chickpeas, rinsed and well drained 1 cup dill sprigs 1 cup flat-leaf parsley sprigs 1 cup fresh cilantro leaves 2 tablespoons tahini 1 tablespoon fresh lemon juice 2 teaspoons white balsamic vinegar 1 teaspoon tamari 1/2 clove garlic, crushed Sea salt Instructions: Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool. Make the dressing: Add the tahini and 3 tablespoons water to a small bowl, and stir until smooth. Add the lemon juice, vinegar, tamari and garlic, stir to combine and season with salt to taste. Assemble the salad: Add the roasted broccoli, chickpeas, dill, parsley and cilantro to a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.
Sunflower Cake 2 round 9-inch cakes, cooled 1 recipe vanilla buttercream, colored yellow 1 recipe best chocolate frosting Instructions: Using a palette knife, frost 1 of the 9-inch cakes with the chocolate frosting. Frost the sides first, building extra frosting at the top of the sides. Then, frost the top. Since this part of the cake is supposed to look like the center of a sunflower, the frosting should not be smooth, but should swirl into peaks. To create this swirled, peaked effect, lightly run the palette knife through the frosting and gently pull up. Using a spatula place the cake in the center of a platter that is at least 20-inches by 20-inches or you can use a piece of cardboard that is covered with foil. To create the petals: Using a serrated knife, cut the second 9-inch cake in half. Then, cut each of the halves in half again. You should have 4 triangles. Cut each of these 4 triangles in half again to create 8 triangular pieces. Using a paring knife, trim each of the eight petals to curve slightly inward so they hug the outside of the center of the cake. Be careful not to trim off too much. Start at the corner of the curved edge, and trim a slightly rounded arc that ends at the opposite corner of the rounded edge. Using the yellow frosting and a small spatula or palette knife, frost the top and 2 sides. There is no need to frost the curved edge. Once the pieces are frosted, place them around the cake. Looking at the cake as though it was a clock, place the petals at 12, 3, 6 and 9. Place the remaining four petals in between 12 and 3, in between 3 and 6, in between 6 and 9 and in between 9 and 12.
Spicy Sriracha Popcorn 3 tablespoons vegetable oil 1/2 cup popcorn kernels 4 tablespoons butter 2 teaspoons sriracha 1 teaspoon kosher salt Instructions: Coat the bottom of a large pot with the vegetable oil. Pour in the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake. Continue to cook, shaking, until all the corn is popped. When you no longer hear popping, remove from the heat and transfer to a large bowl. In a pan, melt the butter, add the sriracha and stir. Drizzle over the popcorn and toss. Season with salt.
Beef Goulash with Blue Cheese 2 tablespoons olive oil 2 pounds ground sirloin 4 cloves garlic, finely chopped 1 onion, finely chopped 1 mild red or green frying pepper, chopped 3 tablespoons smoked sweet paprika Salt and pepper 1 to 2 cups veal or chicken stock, plus more if needed One 14-ounce can petite diced tomatoes 8 to 12 ounces macaroni Sour cream 1 cup blue cheese or smoked blue cheese, crumbled Chopped fresh herbs, such as parsley, dill and chives, for garnish Instructions: Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors. Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick. To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining. Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry. Top the goulash with blue cheese crumbles and herbs, and serve.
Nantucket Cranberry Pie, Cooking Thin Slim Down 2 tablespoons unsalted butter 2 cups fresh or frozen cranberries 1/3 cup sugar 1/3 cup chopped walnuts, optional 3/4 cup flour 3/4 sugar 1 teaspoon baking powder 1 teaspoon salt 3/4 cup milk Instructions: Preheat the oven to 350 degrees F. Place the butter in a 9-inch round non-reactive baking dish. Set pan in oven long enough to barely melt butter or melt in microwave. Remove from oven, swirl pan to coat evenly with butter, set in a warm place. Toss cranberries with sugar and walnuts, set aside. In a mixing bowl, stir together flour, sugar, baking powder and salt. Add milk and stir until just combined. Pour the batter into the pan, it will be pancake batter thin, this is what you want. Pour cranberry mixture over batter, distributing evenly. Bake for 40 to 50 minutes or until cranberries are bubbly and soft and slightly golden. Serve warm
Lavender Shortbread 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/4 cup plus 2 tablespoons sugar 1 cup all-purpose flour 1/4 cup cornstarch 1/4 teaspoon salt 2 tablespoons dried or fresh lavender flowers Instructions: Heat the oven to 350 degrees F. Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out. Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar. Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.
Lemon Sorbet 1 cup plus 2 tablespoons granulated sugar 2 teaspoons lemon zest Juice of 6 lemons (about 1 cup) 3 tablespoons limoncello Instructions: Add the sugar, 1 cup water and lemon zest to a medium saucepan over medium heat and stir until the sugar has dissolved. Stir in the remaining 1 1/2 cups cold water, the lemon juice and limoncello. Place in the fridge until chilled, about 2 hours. Add the cold lemon mixture to an ice cream maker and run as directed by the manufacturer's instructions. You want it to look like soft serve. Remove to a plastic lidded container and place in the freezer until firm, about 3 hours.
Radicchio Lettuce Cups with Caponata 12 whole radicchio leaves 10 cups ice water Caponata: About 1/3 cup extra-virgin olive oil 2 tablespoons minced garlic 1 1/2 cups diced onion (1/4-inch dice) Salt and freshly ground black pepper 2 anchovy fillets, chopped 2 teaspoons chili flakes 2 tablespoons caper juice 1/3 cup balsamic vinegar 1 eggplant (about 1 pound) peeled and diced into small pieces (see Chef's Note) 1 tablespoon roughly chopped capers 1/2 cup peeled, seeded, and 1/4-inch diced roasted red bell peppers, recipe follows 1 tablespoon finely chopped flat-leaf parsley 4 whole red peppers 1/2 cup olive oil Instructions: Soak lettuce leaves for about 10 minutes in ice water to reduce bitterness. Wrap in damp paper towel to keep moist until ready to serve. In large saute pan, heat 2 tablespoons olive oil over medium-high heat until hot. Add the garlic and saute briefly until brown. Add the onion and brown lightly, about 3 minutes. Reduce the heat to medium, add a pinch each of salt and pepper (go easy on the salt because the anchovies will add that extra bit of saltiness). Continue to cook until the onion is well browned, about 5 minutes. Add the anchovies and cook and stir until they melt into the onion. Add the chili flakes, then the caper juice and stand back to avoid getting splattered. Stir and scrape all around the pan. Add 1/4 cup of the vinegar, return the heat to high, and boil until reduced and thick, 1 to 2 minutes. In a separate pan, heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat until hot. Add the eggplant and saute until browned and cooked through, about 6 minutes. Saute only a small bunch at a time, to avoid letting the eggplant boil in its own juices. If the pan gets too dry, add more olive oil as the cooking progresses - if you add too much olive oil early in the process, the eggplant will absorb all of it and still need more. Make sure to scrape the bottom of the pan well so nothing burns. Season with salt and pepper. Scrape into a bowl. Add the garlic-anchovy mixture to the eggplant with the capers and remaining vinegar. Stir well, then scrape into a bowl. Stir in the roasted peppers and parsley and taste again for seasoning. Let cool to room temperature before serving. When ready to assemble, place 1 to 2 tablespoons of caponata in chilled lettuce cups. Wrap into ball and enjoy. Brush peppers with olive oil (this carries the heat into crevices, helping the skin to blister more evenly). Roast the peppers whole under a broiler or on the stovetop, or grill, turning occasionally until the skins blister and char all over. Place in paper bag, and let steam to loosen the skins, for about 15 minutes. Working over the bowl to catch any juices, peel off the skins. Seed the peppers, then slice into long strips and place in a clean bowl. Pour the juices left in the steaming bowl over the peppers and refrigerate for up to several days.
Watermelon Cube with Aged Balsamic Vinegar About 1/2 pound seedless red or yellow watermelon flesh 1/2 lime Aged balsamic vinegar, for garnishing Instructions: Cut the watermelon flesh into 6 (1 1/2-inch) cubes. Use the small end of a melon-baller to remove a scoop of flesh from 1 side of the watermelon cubes, creating a small cavity for the juice. To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill each cavity with balsamic vinegar.
Cherry Pie Stuffed Chocolate Cake 4 boxes chocolate cake mix, baked, cooled and leveled 3 cans store-bought whipped chocolate frosting Nonstick cooking spray All-purpose flour, for dusting 1 pie crust, recipe follows or store-bought One 12-ounce can cherry pie filling Confectioners' sugar, for garnish 1 1/2 pounds all-purpose flour 1/2 cup plus 2 tablespoons sugar 1 teaspoon salt 1 pound (4 sticks) cold butter, cubed 1/4 cup heavy cream 4 egg yolks Instructions: Preheat the oven to 375 degrees F. Use a 4-inch round cutter to cut out a hole in the exact center of two of the cakes. Using an offset spatula or butter knife, add a 1/4-inch layer of the frosting to one of the whole cakes, which will become the bottom layer. Then place one cake with a hole in it over the top of the bottom layer. Frost that cake with a 1/4-inch layer of frosting. Place the second cake with the hole over the top and frost that cake with a 1/4-inch layer of frosting. Set the remaining whole cake aside for a later use. Measure the height of the barrel created in the cake center. Spray a baking sheet with nonstick cooking spray. Dust flour on a clean surface and roll out the pie crust to 1/8-inch thick. Use a ruler to cut 15 strips of pie dough, 1-inch wide and the height of the cake, and then use the 4-inch round cutter to cut a round of pie dough. Transfer the pie strips and round to the prepared baking sheet. Bake the dough until golden, 8 to 10 minutes. Frost the inside of the barrel of the cake. Drop the pie round into the bottom of the barrel to create the bottom. Lightly press the baked pie strips into the sides of the barrel directly next to each other until the barrel is fully formed. Pour the cherry pie filling into the center of the barrel. Finally place the remaining whole cake on top to cover. Cover the entire cake with the remaining chocolate frosting. Dust with confectioners' sugar to serve. In a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt. Slowly drop in the cubed butter and mix until the mixture resembles wet sand. In a small bowl whisk together the egg yolks and heavy cream, then pour the mixture into the bowl of the stand mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight.
Roasted Beet Salad with Blue Cheese 3 medium yellow beets (about 1 pound), stems trimmed off 3 medium red beets (about 1 pound), stems trimmed off 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 4 cups baby leaf spinach 1/4 pound whole piece blue cheese (frozen) Toasted almonds 3 cups tangerine juice, or orange juice 1 tablespoon lemon juice Pinch salt and pepper 3/4 cup extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife. In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve. Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.) When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter. Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.
Crispy Pan-Fried Noodles with Chicken and Vegetables (Gai See Liang Mein Wong) 5 medium or 7 small dried shiitake mushrooms 1 pound pan-fried noodles or chow mein noodles 1 pound (4 to 5) boneless skinless chicken thighs Kosher salt 3 1/4 teaspoons sugar 2 tablespoons plus 1 1/4 teaspoons cornstarch 2 1/4 teaspoons light soy sauce, divided 1 tablespoon plus 1 1/4 teaspoons Shaoxing rice wine Neutral oil, such as canola oil or vegetable oil 2 small carrots (about 3/4 pound), peeled and thinly sliced on the diagonal 1 pound bok choy (about 4 to 5), stems and leaves separated 2 scallions 1 clove garlic 2 tablespoons oyster sauce 1/2 teaspoon dark soy sauce Instructions: Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours. Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch \u201cbird\u2019s nest\u201d shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside. Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate. Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside. Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying. Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside. Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside. Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined. Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook\u2019s Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer. As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel\u2013lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits. Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel\u2013lined plate. Carefully discard the oil. Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds. Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed. Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.
Fill-Your-Own Doughnut Holes Neutral oil, for frying One 16-ounce can refrigerated biscuits (see Cook's Note) 6 ounces fresh raspberries 1 cup whipped topping One 11-ounce jar fudge sauce Confectioners\u2019 sugar, for dusting Instructions: Fill a medium Dutch oven with 3 inches of oil and heat to 350 degrees F. Pop open the can of biscuits, cut each biscuit into 4 pieces, roll each into a ball and then press flat like a small saucer. Gently drop half of the dough pieces into the hot oil and fry, flipping them as they cook so all sides brown evenly, until puffed and dark golden brown, 2 to 3 minutes. Remove with a slotted spoon and cool on a sheet pan lined with a wire rack. Repeat with the remaining dough. Place the raspberries in the bowl of a mini food processor or mash by hand until smooth. Fold the mixture into the whipped topping and transfer it to piping bags or squeeze bottles. Add 1 teaspoon of hot water to the jar of fudge. Stir until loosened and slightly warm, adding more water if necessary, then transfer the fudge sauce to piping bags or squeeze bottles Use a chopstick to poke a hole in one side of each doughnut to make a little space inside. Gently pipe the filling inside each doughnut until you feel it expand a little in your fingers, then stop and place on a cooling rack filled-side up. Sprinkle with confectioners\u2019 sugar. Serve immediately or at room temperature.
Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing 2 hearts romaine lettuce 1 pound jumbo fully cooked shrimp, from the seafood counter in market 1 rotisserie chicken, available in many markets 4 heaping tablespoons reduced fat mayonnaise 1 clove garlic, crushed 1 lemon, zested and juiced 2 tablespoons anchovy paste, optional (But it tastes better with it in. If you think you don't like anchovies, try them in this sauce. They just taste salty and yummy!) 1/2 cup grated Parmigiano-Reggiano, a few handfuls 2 teaspoons Worcestershire sauce 1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full 3 tablespoons extra-virgin olive oil, pour to the count of 4 Instructions: Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu. Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal. To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container. Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container. Place lettuce on a serving platter or pack in large plastic bag or container to travel. To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat! To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.
Suspended Gravity 1 sugar cube 1 to 2 dashes bitters, such as Angostura 1/2 ounce VSOP cognac 4 1/2 ounces champagne Lemon twist, for garnish Instructions: Soak the sugar cube with the bitters and add the cube to a champagne flute. Add the cognac and then very slowly add the champagne, taking care not to let it foam over. As the foam rises to the top, you can reduce it by spraying lemon oils over the top of the drink with a classic lemon twist.
Beef Tenderloin Steaks with Gorgonzola 4 (1 1/2-inch-thick) beef tenderloin steaks 1 tablespoon extra-virgin olive oil, eyeball it Salt and freshly ground black pepper 3/4 pound Gorgonzola 4 fresh sage leaves, thinly sliced Instructions: Let meat rest 10 minutes before beginning dinner preparation. Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side. Preheat broiler to high. Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
Pork Tenderloin with Prosciutto, Sage and Asiago Cheese 2 pounds pork tenderloin, pounded to 1/4 inch thickness 1 1/2 cups all-purpose flour, plus 2 tablespoons 8 tablespoons butter 2 cups grated Asiago cheese 16 slices prosciutto, thinly sliced 2 cups chicken broth 4 tablespoons chopped fresh sage leaves, plus 16 whole leaves 2 cups vegetable oil Instructions: Preheat oven to 375 degrees F. Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling. In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins. In heavy saucepan, heat oil and deep-fry sage leaves for garnish.
Champagne Ginger Cocktail 1/2 cup plus 2 tablespoons sugar 1/2 cup sliced fresh ginger 1/2 cup vodka 1 lemon, sliced into wedges 3 tablespoons cubed candied ginger, for garnish 1 bottle chilled sparkling wine Instructions: Make the ginger syrup: Combine 1/2 cup water, 1/2 cup sugar and the sliced ginger in a small saucepan and simmer for 10 minutes, until the sugar is dissolved. Remove the saucepan from the heat and stir in the vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces. Spread the remaining 2 tablespoons sugar in a thin layer on a plate. Coat the rims of 8 glasses with the juice from the lemon wedges and immediately dip in the plate of sugar. Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger syrup over the ginger pieces and top with the sparkling wine.
Miso Soup 12-ounce block firm silken tofu 2 quarts dashi 6 tablespoons dark or red miso 2 tablespoons light or white miso 4 scallions, thinly sliced Instructions: Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes. Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth. Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.
Zucchini Meatballs 3 large zucchini, chopped 1 cup/250 ml smoked scamorza, cubed, or as much as you need 1 cup/250 ml Pecorino cheese, cubed Small bunch fresh mint leaves, finely chopped 2 eggs 1 cup/250 ml bread crumbs, plus extra for coating 1 1/2 cups/375 ml extra-virgin olive oil, for frying 20 cherry tomatoes, halved 4 fresh basil leaves, torn Salt 1/4 cup/50 ml extra-virgin olive oil Instructions: For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini. In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs. Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad. To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.
Soppressata Pizzas 1 1/2 teaspoons active dry yeast 1 tablespoon sugar 1 tablespoon extra-virgin olive oil, plus more for brushing 5 to 5 1/2 cups all-purpose flour, plus more for dusting Kosher salt 1 28-ounce can whole peeled San Marzano tomatoes 2 tablespoons extra-virgin olive oil 5 cloves garlic, smashed Kosher salt 1 teaspoon dried oregano 1 pound fresh mozzarella, sliced 1/2 cup grated parmesan cheese 1/2 cup pickled sweet cherry peppers, seeded and sliced 4 ounces sliced hot soppressata, cut into strips 1 small head radicchio, sliced Extra-virgin olive oil, for drizzling Dried oregano, for sprinkling Instructions: Make the dough: Put 2 1/4 cups warm (100 degrees F) water in a large measuring cup; stir in the yeast to dissolve, then stir in the sugar and olive oil. Let stand until bubbly, 3 to 5 minutes. Combine 5 cups flour and 2 teaspoons salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and mix on medium-low speed, adding a little more flour or water, if needed, until a rough, sticky ball of dough forms, about 1 minute. Let rest 5 minutes, then mix on medium low until no longer sticky, about 1 more minute. Transfer the dough to an oiled surface and knead with oiled hands until smooth, about 10 times. Let rest 5 minutes, then knead briefly again and transfer to an oiled bowl. Cover with plastic wrap; refrigerate at least 8 hours or overnight. Divide the dough into 4 balls, dust with flour and cover loosely with plastic wrap. Let sit at room temperature 2 hours before making the pizzas. Make the sauce: Crush the tomatoes in a bowl using your hands. Stir in the olive oil, garlic, 1 1/2 teaspoons salt and the oregano. Cover and let stand 2 hours. Position a pizza stone or inverted baking sheet on the lowest oven rack; preheat to 500 degrees F for at least 30 minutes. Stretch each ball of dough into a 12-to-14-inch round on individual sheets of parchment paper. Let rest 15 minutes. Remove and discard the garlic from the sauce. Spread a thin layer of sauce on each pizza, leaving a border. Top with one-quarter each of the mozzarella, parmesan, cherry peppers, soppressata and radicchio; drizzle with olive oil. Slide 1 pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone in the oven. Bake until the crust browns, 12 to 15 minutes. Top with oregano. Repeat to make 3 more pizzas. Photograph by Con Poulos
Beef Short Ribs 3 to 4 pounds beef short ribs 1 medium onion, sliced 1 medium carrot, peeled and chopped 2 celery stalks, chopped 2 cloves garlic, roughly chopped 1 (15-ounce) can tomato paste 1 bay leaf 1/2 teaspoon dried thyme 1 tablespoon oil Salt and black pepper Beef broth, enough to cover the ribs Instructions: In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stirring slowly for 3 more minutes. Optional: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts. Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them.
Dark Chocolate Hazelnut BonBon Spiders 1 pound dark chocolate couverture 10 ounces heavy cream 2 ounces butter, room temperature 1 teaspoon hazelnut extract 80 polycarbonate chocolate molds Red cocoa butter, for treating mold Tempered Dark Chocolate Couverture, recipe follows 80 whole hazelnuts 1 pound 6 ounces dark chocolate couverture, divided Instructions: For the hazelnut ganache: Put the chocolate couverture in a medium bowl and set aside. In a medium saucepan, scald the heavy cream. Pour the scalded heavy cream over the chocolate couveture and set aside for 3 to 5 minutes to allow the scalded milk to melt the chocolate. With a rubber spatula, gently stir the chocolate and heavy cream until fully blended and smooth. Add the butter and stir with a rubber spatula to incorporate. Add the hazelnut extract and stir to incorporate. Pour the mixture into a large pastry bag and set aside. Pre-treat the polycarbonate chocolate mold with red (or any color desired) cocoa butter. Once the cocoa butter is set, brush each mold with a thin layer of tempered chocolate. Fill the entire mold with the fluid tempered chocolate and tap on work surface to release air bubbles. Quickly invert the mold and tap out excess chocolate. With a putty knife, scrape off the rest of the chocolate, let the mold rest upside down for 1 minute, and then scrape off surface of mold again. Let the chocolate set. Fill each mold with hazelnut ganache, 3/4 of the way full. Let the hazelnut ganache set. Pour the fluid tempered chocolate over the mold and spread thin, scraping off any excess. Tap mold on surface to release any air bubbles, and then scrape excess chocolate again. Transfer the finished mold to the freezer and let set for 2 to 3 minutes. Pull out the mold, invert, and tap on clean work surface to release finished bonbon. To assemble: Dip the hazelnuts in fluid tempered chocolate and let set. Attach to finished bonbons with a small dab of tempered chocolate. With a small pastry bag, pipe the tempered chocolate on parchment paper in a 1 1/2-inch upside-down V-shape. Repeat to make 80. Once set, lift the piped tempered chocolate and attach to the bonbons with a small dab of tempered chocolate to look like the legs of a spider. Over a double boiler, melt 1 pound 4 ounces chocolate to 115 to 120 degrees F. Bring the bowl with the melted chocolate to a flat, clean work surface (preferably marble or stainless steel ), wiping away any access water or steam from the bowl. With a rubber spatula, fully incorporate the remaining 2 ounces chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.
Instant Pot Spinach and Mushroom Lasagna 4 tablespoons unsalted butter 1 pound button mushrooms, sliced Kosher salt 1/4 cup all-purpose flour 1/4 teaspoon freshly grated nutmeg 2 cups whole milk 20 ounces frozen spinach, thawed and squeezed dry 1 cup chopped fresh basil 1/2 cup whole-milk ricotta 1/2 teaspoon crushed red pepper flakes 1 clove garlic, finely grated 1 1/4 cups grated Parmesan One 24-ounce jar marinara sauce One 9-ounce box no-boil lasagna noodles 1 cup grated mozzarella Instructions: Add the butter to a 6-quart Instant Pot® and set to high saute (see Cook's Note). When melted, add the mushrooms and 2 teaspoons salt and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the flour and nutmeg and cook for 1 minute. Whisk in the milk, bring to a boil and cook until thick and creamy, about 5 minutes. Transfer the bechamel sauce to a medium bowl and set aside. Add 2 cups water to the pot (no need to clean the pot first) and put the rack in the bottom with the handles folded under. Meanwhile, mix together the spinach, basil, ricotta, red pepper flakes, garlic, 1 cup Parmesan and 1 teaspoon salt in a medium bowl until completely combined. Spread 1/2 cup marinara sauce on the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the sauce. Spread another 1/2 cup marinara sauce evenly over the noodles. Layer a third of the bechamel over the marinara and top with a third of the spinach mixture. Top with another layer of 4 broken noodles. Repeat the process 2 more times, starting with 1/2 cup marinara and ending with broken noodles, for a total of 4 layers of noodles. Top with the remaining marinara and cover tightly with foil, wrapping any excess underneath (if you bunch the foil on the side of the pan it won't fit in the pot). Fold an 18-inch piece of foil in half lengthwise, then in half again lengthwise and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the pan. Place the cake pan with the lasagna in the center of the sling and lower into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid. Position a rack in the upper third of the oven and preheat the broiler to high. Remove the foil from the lasagna and top with the mozzarella and remaining 1/4 cup Parmesan. Broil until the cheese is melted, bubbling and brown in spots, 1 to 4 minutes. Let sit 10 minutes before serving.
Lamb-Stuffed Cabbage with Red Wine Demi-Glace 1 tablespoon olive oil 2 ounces red onion, diced 1 teaspoon chopped garlic 1/2 cup red wine 1 tablespoon beef base 1/2 teaspoon white pepper 3 ounces cornstarch 2 medium heads green cabbage 2 pounds ground lamb 3 ounces shredded Cheddar 1 ounce whiskey 1 ounce red wine 1 1/2 cups breadcrumbs 1 tablespoon chopped garlic 2 1/2 ribs celery, finely diced 2 large eggs 1 1/2 red bell peppers, finely diced 1 green bell pepper, finely diced 1 shallot, finely diced 1/2 large yellow onion, finely diced 1/2 bunch scallions, thinly sliced Fine salt and freshly ground white pepper 2 sticks (1 cup) butter, melted Instructions: For the red wine demi-glace sauce: Heat the olive oil in a 2-quart saucepan over medium heat. Saute the red onions and garlic until tender. Add the wine, beef base, pepper and 1 1/2 cups water. Bring to boil and reduce by one-third, about 10 minutes. Strain through a fine-mesh strainer into a clean pan. Heat over medium-low heat. Mix the cornstarch with 3 ounces water to make a slurry. Whisk small amounts of the slurry into the sauce until the desired consistency is reached. Keep warm. For the lamb-stuffed cabbage: Preheat the oven to 350 degrees F. Remove the dark green outer leaves and the cores from the cabbages and wrap each head in plastic wrap with a little water. Microwave on high until softened, about 12 minutes. Separate the heads into individual leaves. Combine the ground lamb, Cheddar, whiskey, wine, breadcrumbs, garlic, celery, eggs, red peppers, green peppers, shallots, onions, scallions, 2 tablespoons salt and 1/2 tablespoon pepper in a large bowl. Mix by hand until all ingredients are fully incorporated. Stuff cabbage leaves with about 2 3/4 ounces of the lamb mixture; then roll the leaves around the filling. Place the rolls, seam-side down, in a large baking dish. Fill the pan halfway with water and drizzle the melted butter over the rolls. Cover with foil and bake until tender and very lightly browned, about 1 hour. Spoon the demi-glace sauce over the cabbage rolls.
Baja Fish Tacos Vegetable oil, for frying 1/4 red cabbage, thinly sliced (about 1 1/2 cups) 1/2 cup fresh cilantro, roughly chopped Juice of 1 lime, plus wedges for serving 2 tablespoons honey or agave nectar 1/2 cup mayonnaise Kosher salt 12 corn tortillas 3/4 cup all-purpose flour 1/2 teaspoon chili powder Freshly ground pepper 1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces 1 Hass avocado 1/2 cup fresh salsa Instructions: Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm. Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt. Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
Whole Roasted Turkeys with Fennel Spice Rub 2 (8 to 10 pound) whole turkeys 2 small whole onions, peeled 2 carrots, halved 2 celery stalks, halved 1 quart chicken stock 1/2 cup extra-virgin olive oil, divided 1/2 cup Fennel Spice Rub, recipe follows 8 sprigs fresh rosemary 2 lemons, halved 4 large carrots, halved lengthwise 8 celery stalks 3/4 cup all-purpose flour 3/4 cup butter 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Preheat the oven to 425 degrees F. Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy. Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey. Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil. Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy. While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Carve turkey as desired and serve with gravy. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Chicken Fried Steak 2 eggs 2 cups milk, at room temperature 3 cups flour 2 teaspoons meat seasoning 2 cups frying oil, preferably Canola 8 (6-ounce) tenderized beef cutlets at room temperature (or tenderized center cut boneless pork chop, or tenderized boneless chicken breasts) Mashed potatoes, recipe follows 1 pound baking potatoes, like russets, peeled and cut in quarters 12 tablespoons (1 1/2 sticks) butter 2 cups half-and-half or 1 1/2 cups milk 1 teaspoon salt 1 teaspoon black pepper Instructions: Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside. Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in. Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes. Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets. Boil potatoes until tender. Drain and mash with butter, half-and-half, salt and pepper. Beat until smooth. Serve with cream, brown or giblet gravy.
Salsa Rosa Tossed with Spaghettini Topped with Grilled Flank Steak 12 whole red bell peppers Extra-virgin olive oil, for coating, plus 2 tablespoons, plus 1/2 cup 2 tablespoons grey salt 4 whole serrano chiles 6 cloves garlic 1/2 cup tomato puree 2 sprigs fresh oregano 3/4 cup red wine vinegar 1 flank steak 1 pound spaghettini Instructions: Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet. Salt liberally. Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total. Meanwhile, add 2 tablespoons of olive oil to a hot saute pan. Add the serrano chiles and the garlic. Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides. Remove the pan from the heat and let the chiles cool in the oil for several minutes When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap. This will steam the skins off and make them easier to remove. After 15 to 20 minutes, remove the peppers and peel. Remove the seeds, stems and ribs. Do not run under water \u2013 this will just wash the flavor off! You should have about 4 cups. Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven. It takes a little longer, but you don't have to monitor them as closely. Chop the garlic finely, then use the side of your knife to mash them to a paste \u2013 a pinch of grey salt will help this process. Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into. Add to the blender. When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in). Add to the blender the olive oil used to roast the chilis and garlic. Turn the blender on high until everything is smooth and thick. Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil. Stand back as you pour the blender mixture into the pan. Be careful, it can splatter. This second heating brings the flavors together. Season with salt and pepper. Whisk in the remaining 1/4 cup olive oil and the red wine vinegar. The vinegar gives it a little sharpness and protects it in the refrigerator for about a week. Ladle it into canning jars and store in the refrigerator for a week. It can be frozen for 5 months. Preheat a grill to high. Season the steak with salt and pepper and drizzle with olive oil. Grill the steak to medium-rare, about 4 minutes per side. Remove from the grill and let rest for 10 minutes. To a large pot of boiling, salted water, add the spaghettini and cook to al dente. Drain and toss with the salsa rossa. Slice the flank steak thinly against the grain and place on top of the pasta.
Blueberry and Mascarpone Turnovers 1/2 cup mascarpone cheese, at room temperature 2 tablespoons sugar, plus extra for sprinkling 1/2 teaspoon cornstarch 1 teaspoon lemon juice 1 teaspoon lemon zest 1/3 cup fresh or frozen and thawed blueberries 2 (9-inch) refrigerated pie crusts 1 egg, beaten Vegetable oil, for frying Instructions: Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper. Set aside. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes. While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.
Caramelized Butternut Squash 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Roasted Carrots with Almonds and Olives 4 bunches baby carrots, trimmed, scrubbed or peeled (about 1 1/2 pounds) 3 small shallots, bulbs peeled and halves separated 2 large strips orange peel 1/4 cup extra-virgin olive oil Sea salt and freshly ground pepper Sea salt and freshly ground pepper 1/2 cup Cerignola olives 1/3 cup salted Marcona almonds Coarse sea salt, such as Maldon Instructions: 1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes. 2. Smash the olives using the bottom of a heavy skillet and remove the pits. 3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot. Per serving: Calories 309 Total Fat 23.5 g Saturated Fat: 2.5 g Protein: 4 grams Total Carbohydrates: 22 grams Sugar: 11 grams Fiber: 5 grams Cholesterol 0 mg Sodium 1165 mg
Barefoot BBQ Hang Ten BBQ Sauce 8 tablespoons butter 1 cup minced onions 2 tablespoons salt 4 cloves garlic, pressed 1 whole lemon, seeded and minced, including peel 3/4 cup brown sugar 1/4 cup chili powder 2 tablespoons black pepper 1/3 cup molasses 1/3 cup Worcestershire 1/4 cup white vinegar 32 ounces ketchup 6 1/2 ounces tomato juice 6 1/2 ounces vegetable juice, such as V8 1 1/2 ounces bourbon, such as Jim Bean Instructions: Melt the butter in a kettle or large saucepan over medium heat. Add the onions, salt, garlic and lemons. Mix well. Add the brown sugar, chili powder and black pepper. Mix well. Add the molasses, Worcestershire and white vinegar. Mix well. Add the ketchup, tomato juice and vegetable juice. Mix well. Cook for 40 minutes, then turn off the kettle or heat and let sit for 20 minutes. Add the bourbon and mix well.
Berries with Italian Custard 1/2 pint blueberries 1/2 pint raspberries 1/4 cup port 1/4 cup plus 1 tablespoon sugar 4 large egg yolks Instructions: Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract. In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione. Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat. Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.
Taleggio and Pear Panini 1 (1-pound) loaf ciabatta bread (or 8 slices country bread) 1/4 cup olive oil 8 ounces Taleggio cheese or brie, sliced 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges 2 tablespoons honey Pinch salt Pinch freshly ground black pepper 3 ounces arugula or spinach Instructions: Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread. While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.
New England Stuffing 6 cups sourdough bread, cubed and toasted 1 pound slab bacon, cubed 4 ounces (1 stick) butter 2 onions, chopped 4 ribs celery, chopped 1/2 cup chopped fresh herbs such as parsley, thyme, and marjoram 1 pound fresh shucked oysters, with liquor 1 cup chestnuts, roasted and shelled 1 cup chicken stock Instructions: .;
Virgin Marys 3 stalks celery from the heart, including leaves, plus extra for serving 2 teaspoons prepared horseradish 1 teaspoon chopped shallot Dash Worcestershire sauce 1 teaspoon celery salt 1 teaspoon kosher salt 12 dashes hot sauce, or to taste (recommended: Tabasco) 2 limes, juiced 1 (48-ounce) bottle tomato juice (recommended: Sacramanto) Instructions: Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir. Pour into tall glasses and serve each with the top half of a celery stalk.
Simple Spaghetti with Tomato Sauce 3 tablespoons extra-virgin olive oil 4 cloves garlic, very thinly sliced Kosher salt Pinch crushed red pepper flakes One 28-ounce can San Marzano plum tomatoes, crushed by hand 1 cup torn basil leaves 12 ounces spaghetti Grated Parmesan, optional Bring a large pot of salted water to a boil. Instructions: Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes. Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well. Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
Drunken Eggs 6 ounces slab bacon, skin removed 1 large yellow onion, diced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 1/2 cups chicken stock 2 medium tomatoes cored, seeded and diced 4 large eggs, beaten 1/2 cup grated Anejo cheese 2 - 4 serrano chiles, stemmed and chopped Corn tortillas, recipe follows 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: Cut bacon into 1/4-inch cubes. In skillet, place bacon and fry over low heat until fat is rendered. Drain on paper towel. Reserve 2 tablespoons of the fat. In stockpot heat reserved bacon fat. Add onions, salt and pepper and cook until onions turn a deep brown, about 10 - 15 minutes. Add chicken stock and simmer for 15 minutes. Skim and discard fat from the top and bring broth to a boil. Stir in fried bacon and the tomatoes. Return to a boil. Gently stir in beaten eggs, until cooked and thready, about 1 - 2 minutes, being careful not to over blend. Remove pot from heat. Ladle into bowls and sprinkle with cheese and serrano chiles. Serve with warm tortillas. In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel.
Italian Stuffed Meatloaf 2 pounds ground beef 2 eggs 1 cup bread crumbs (up to 1 1/2 cups) 1 cup grated Parmesan 1 tablespoon Italian seasoning 1 tablespoon black pepper 2 tablespoons fresh chopped parsley leaves 2 cloves garlic, minced or pressed 1 onion, diced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 cup milk 8 slices cheddar 8 slices baked ham 8 slices bacon Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F. Let rest 15 minutes, then cut and serve. Gravy is optional.
Love Me Tenderloin Minute-Steaks with Fried Okra 1/2 cup (1 stick) butter (cut 1/2 of this amount into cubes), divided 1 medium onion, thinly sliced 1 cup button mushrooms (about 3 ounces), cleaned, trimmed and sliced 1/2 cup demi-glace 4 tablespoons tomato paste 1 cup red wine Salt and freshly ground black pepper 1 liter canola for deep-fryer 1 cup cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound small okra, scrubbed and tips of stems removed 1 tablespoon butter 1 tablespoon grapeseed oil 1 (3-pound) beef tenderloin, sliced into 1/4-inch thick \minute\ steaks Kosher salt and freshly ground black pepper Instructions: Melt half of the butter in a saute pan (reserving the other 1/4 cup) over medium-high heat, and saute onion until it caramelizes. Add the mushrooms and cook until they become tender and give up their juices. Strain and set aside. In another saucepan whisk together demi-glace, tomato paste, and red wine and simmer over low heat, allowing to reduce and thicken. (Begin okra and steak as directed below.) Just before serving sauce, whisk in the remaining 1/4 cup of cubed butter, and add mushroom-onion mixture. Taste and add salt and pepper, to taste. Heat oil in deep fryer to 375 degrees F, or as instructed in manufacturer's directions. Shake cornstarch, salt and pepper in a plastic bag and add okra, shaking to coat. Deep-fry until golden brown. Drain on paper towels and re-season with salt and pepper while the oil is still glistening. For the steaks: Melt butter in grapeseed oil over medium-high heat in a large skillet and cook steaks for about 1 minute on each side. Remove to a utility platter and let rest briefly. Strain pan juices into the pot of sauce and whisk in. Just before serving finish sauce as directed above. To serve, spoon sauce over steaks and top with fried okra.
Janette's Buckwheat Blueberry Beer Pancakes with Blueberry Syrup 1 cup fresh or frozen blueberries 3/4 cup sugar-free blueberry jam 2 tablespoons blackberry brandy 1 tablespoon maple syrup 2 tablespoons lemon juice 1 cup light beer 1 egg white 1 tablespoon honey 1 teaspoon vanilla extract 1 cup buckwheat pancake mix 1 cup fresh or frozen (do not defrost) blueberries Instructions: To make the syrup: Combine the blueberries, jam, brandy and maple syrup in a small saucepan. Place over medium heat and cook, stirring occasionally, until blueberries start to pop, about 10 minutes. Remove from heat and stir in lemon juice. Keep warm. To make the pancakes: In a mixing bowl, whisk the beer, egg white, honey, and vanilla. Stir in the pancake mix and blueberries. Heat a nonstick griddle or skillet over medium heat. Lightly spray the skillet with nonstick cooking spray. Working in batches, pour in about 1/4 cup of batter for each pancake. Cook until browned on the bottom and bubbles begin to form on the top. Turn the pancakes and cook until browned on the bottom. Serve immediately, with the syrup.
Mustard Shallot Vinaigrette 1/4 cup champagne vinegar 3 tablespoons Dijon mustard 1 tablespoon clover honey 4 large, peeled shallots, thinly sliced, about 1/4 cup 1/4 teaspoon salt 1/4 teaspoon ground white pepper 3/4 cup extra virgin olive oil Instructions: In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;
Second Time Around Mushroom Pizza 1 or 2 (8inch) \Boboli\ pizza crusts or, 2 (6inch) pita breads or, 2 (10 to 12inch) burrito size tortillas 1/2 cup tomato sauce 1 cup cooked mushrooms 1/4 to 1/2 cup (2 ounces) crumbled or shredded cheese like Mozzarella, goat, Ricotta or extra sharp Cheddar Instructions: Preheat the oven to 450 degrees. Set the dough (of choice) on a baking sheet. Spread the sauce over the top, then dot with mushrooms and cheese. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes.
Grilled Eggplant Salad 1 Italian eggplant, cut into 1-inch thick slices 1 large red onion, cut into rounds Canola oil 1 avocado, halved, pitted and flesh chopped 1 tablespoon red wine vinegar 1 teaspoon Dijon Mustard 1 tablespoon coarsely chopped oregano leaves Honey Olive oil Salt and freshly ground black pepper 1 lemon, zested Parsley sprigs, for garnish Instructions: Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado. In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste. Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
Three Mushroom Tart 2 ounces dried shiitake mushrooms 3 ounces portobello mushrooms 8 ounces white mushrooms 6 tablespoons unsalted butter 1 small onion, thinly sliced 4 sprigs fresh thyme 1/2 teaspoon dried thyme 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/3 cup dry red wine 1 tablespoon tomato paste 1 Cornmeal Peppercorn Crust, recipe follows Sage Whipped Cream, for serving, recipe follows 1 cup all-purpose flour 3/4 cup yellow cornmeal 2 teaspoon salt 2 teaspoons coarsely ground black pepper 6 ounces unsalted butter, chilled 3 tablespoons ice water 1/2 cup heavy cream 1/4 teaspoon orange zest 3/8 teaspoon ground sage 2 fresh sage leaves, finely chopped 1/8 teaspoon kosher salt Generous pinch ground white pepper Instructions: Preheat oven to 350 degrees F. Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside. Put the portobellos and white mushrooms in a colander and rinse well. In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes. Preheat the oven to 375 degrees F. Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling. Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart.
Cornbread Stuffed Meatloaf 2 large or 5 small corn muffins (2 to 3 cups), crumbled by hand 1/2 pound bacon, chopped 1 red bell pepper, diced 1 tablespoon seeded and minced jalapeno 2 tablespoons minced garlic 2 tablespoons chopped fresh flat-leaf parsley Salt and pepper 1 egg, beaten 3 tablespoons olive oil, plus 3 tablespoons 1 cup diced red onion 1 tablespoon seeded and minced jalapeno 2 tablespoons minced garlic 2 pounds ground beef 1 pound ground pork 2 teaspoons sea salt 2 teaspoons freshly cracked black pepper 2 tablespoons chopped parsley leaves 1 tablespoon chopped thyme leaves 1 teaspoon dry mustard 1/4 cup ketchup 1 tablespoon Worcestershire sauce 2 eggs 6 ounces sliced Cheddar Instructions: For the stuffing: Preheat oven to 275 to 300 degrees F. Spread the cornbread crumbs on a sheet pan and let toast for about 20 minutes, or until lightly toasted and dry. Turn oven up to 350 degrees F. In a skillet brown the bacon until crispy. Drain. To the same skillet add the red pepper, jalapeno, and garlic and cook until soft. In a bowl, combine the cornbread crumbs, bacon, and vegetable mixture. Add parsley and salt and pepper, to taste. Add the egg and mix thoroughly. For the meatloaf: In medium skillet over medium heat add oil, red onions, jalapeno and garlic. Cook until caramelized, remove from heat and let cool. In a bowl combine the meat, salt, pepper, parsley, thyme, mustard, ketchup Worcestershire, and eggs and thoroughly mix. Divide the meat mixture in half. Shape 1 half into a rectangle, creating a canoe, and then loosely fill with stuffing. Do not pack it in. Use the other half of the meat to fully enclose the stuffing. Transfer to the oven and bake for 1 1/2 hours, or until internal temperature reaches 145 degrees F. Layer the cheese slices on top and bake for another 5 minutes to melt the cheese. Remove from oven and let rest for about 10 minutes. Cut into thick slices and serve.
Pickled Cucumber and Peppers 9 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoons salt 3 tablespoons water 1 seedless cucumber cut into 1/2 inch chunks 1 red pepper cut into 1/2 inch dice 1 yellow pepper cut into 1/2 inch dice Salt and fresh ground pepper Instructions: In a non-reactive pot over a medium heat stir the rice vinegar, sugar and salt and 3 tablespoons water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Mix the cucumber and pepper with the pickling liquid let sit for 30 minutes.
Manhattan 6 ice cubes 1/4 cup sweet vermouth 1 cup bourbon whiskey Cocktail cherries, to decorate Instructions: Put the ice cubes in a cocktail shaker. Pour the vermouth and whiskey over the ice. Shake and then strain into cocktail glasses. Add a cherry, if desired, and serve.
Ponche 8 ounces tejocotes (Mexican hawthorn fruit), scored, or crab apples, peeled and scored 1 cup (1/2 ounce) packed dried hibiscus flowers (flor de jamaica) 1 cup (6 ounces) finely chopped piloncillo or brown sugar 1/2 cup dried prunes or other dried fruit such as figs 1/4 cup golden raisins or dried cherries 6 tamarind pods, peeled, seeded and cut into 1/2-inch pieces 4 large guavas, peeled and cut into 1/2-inch pieces Three 6-inch sugarcane pieces, peeled and cut in half 2 apples, peeled, cored and cut into 1/2-inch pieces 2 large Medjool dates, pitted and sliced into 1/4-inch pieces One 4-inch cinnamon stick, plus more for serving 1 teaspoon pure vanilla extract, optional 1/2 cup chopped pecans or walnuts Instructions: Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside. Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca. Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes. Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.
Date Pecan Bars 3 cups dates, coarsely chopped 1/4 cup sugar 1 1/2 cups water 1 cup pecans, finely chopped 3/4 cup unsalted butter 1 cup light brown sugar 1 3/4 cups sifted unbleached all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups rolled oats Instructions: To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans. Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.
Coconut Flour Pancakes 1/2 cup coconut flour (see Cook's Note) 3/4 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 2 large eggs plus 1 egg white 1/2 cup unsweetened coconut milk 1/4 cup plain Greek yogurt 2 tablespoons maple syrup, plus more for serving 1 tablespoon coconut oil, melted and cooled, plus more as needed 1/2 teaspoon pure vanilla extract 1/3 cup large unsweetened coconut flakes, toasted, plus more for serving (optional) Butter, for serving Instructions: Sift the coconut flour, baking powder, salt and baking soda into a medium bowl. Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly. Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps). Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.
White Christmas 4 ounces eggnog (homemade or commercially prepared) 1/2 ounce white chocolate liqueur 1 ounce Southern Comfort Instructions: Mix all the ingredients and serve straight up in a snifter.
Easy Greek Salad 1 head romaine lettuce, chopped 4 whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half 1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks 1/2 whole red onion, sliced very thin 30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine 6 ounces crumbled feta cheese Fresh parsley leaves, roughly chopped 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon sugar, or more to taste 1 clove garlic, minced Salt and freshly ground black pepper 1 whole lemon, for squeezing Instructions: Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl. Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar). Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.
Green Onion Spoonbread 1 cup, plus 3 tablespoons stone-ground cornmeal 1 cup whole milk, more if needed 2/3 cup heavy cream 3 tablespoons unsalted butter 2/3 cup buttermilk 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 ounces sharp Cheddar cheese, grated 4 eggs, separated 1/4 cup finely chopped green onions, green and white parts 1 teaspoon chopped fresh thyme leaves 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons sugar Instructions: Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside. Combine the milk, cream, buttermilk, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove the saucepan from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes. In a small bowl, lightly beat the egg yolks. Then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture. Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold 1/3 of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites. Transfer the mixture to the prepared baking dish, and bake until the spoonbread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately.
Frosty Cocktail 1 shot vodka (recommended: Blue Ice) 1 shot blue fruit- and cognac- liqueur (recommended: Envy) 1/2 shot orange-flavored liqueur (recommended: Cointreau) 1 cup ice cubes Instructions: Add all ingredients to blender and blend on high until smooth. Pour into rocks glasses and serve with straw.
Short Rib Lasagna Rolls 2 tablespoons olive oil 2 1/2 pounds beef short ribs 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 onion, roughly chopped 4 cloves garlic, peeled and smashed 2 (4-inch) sprigs fresh rosemary 2 cups red wine, such as pinot noir 2 cups beef broth 3/4 cup milk 1/2 cup heavy cream 1 1/2 cups grated Pecorino Romano (6 ounces) 1 cup shredded mozzarella (4 ounces) 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid 1/4 cup chopped fresh basil 2 cloves garlic, minced 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 12 lasagna noodles (about 10 ounces) Butter, for greasing baking dish 1 (25-ounce) jar marinara sauce 1/2 cup freshly grated Parmesan Olive oil, for drizzling Instructions: For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat). For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.
Roasted Rack of Lamb with Icicle Radishes 4 racks of lamb (about 15 pounds total) 1 cup extra-virgin olive oil Juice and zest of 1 orange 1/2 bunch fresh rosemary, needles stripped from the stem Kosher salt and freshly ground black pepper 2 bunches icicle radishes, trimmed and well-washed 2 tablespoons all-purpose flour 1 bottle red zinfandel wine 1 cup kalamata olives, pitted 2 bunches watercress, trimmed and well-washed Instructions: Ask the butcher to remove the chine bone (back bone) from each rack of lamb, to clean and \french\ the ribs, and trim the fat cap on the meat. Preheat the oven to 450 degrees F. In a small bowl, mix the olive oil with the orange juice, zest, and half of the rosemary to flavor the oil. Pour the rosemary oil over the lamb and rub it into the meat really well; season with a generous amount of salt and pepper. Place the racks of lamb side by side in a large roasting pan, with the rib bones facing up; wrap the bones in foil to prevent blackening in the oven. Toss the radishes with a little oil and put them in the roasting pan next to the lamb. Roast until the internal temperature of the meat at the thickest point registers 130 degrees F for medium-rare doneness, about 40 to 50 minutes. The radishes should be tender and golden. Remove the racks of lamb to a carving board to rest, tent them with foil. Drain the excess fat from the roasting pan and set the pan on two burners over medium-high heat. Sprinkle the flour into the pan drippings and stir to cook out the starchy taste of the flour. Gradually pour in the wine, stirring constantly to scrape up the brown bits and avoid lumps. Toss in the remaining rosemary and simmer for 15 minutes to reduce, season with salt and pepper. Add the olives and cook another 2 minutes to heat through. To serve: Cut the racks of lamb between the ribs into chops. Arrange 2 lamb chops on each plate with the roasted radishes, the olive-wine sauce, and a small pile of watercress.
Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
BLT Bar 27 slices thick-cut bacon 24 leaves green leaf lettuce 12 deli slices sharp Cheddar 3 large red onions, thinly sliced 27 slices cooked thick-cut maple bacon 24 slices soft white sandwich bread Heirloom Tomato and Watermelon Salad, recipe follows Homemade Mayonnaise, recipe follows Quick Pickles, recipes follows Ketchup 8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes 4 cups 1 1/4-inch chunks seedless watermelon 1/4 cup olive oil 2 tablespoon lemon juice 1 tablespoon honey Kosher salt and freshly ground black pepper 1 1/2 cups feta, cut into 1/2-inch chunks 1/2 cup torn fresh basil leaves 4 large egg yolks 1 tablespoon Dijon mustard 2 cups vegetable oil Juice of 2 lemons 1 teaspoon kosher salt Pinch freshly ground black pepper 1 1/2 cups cider vinegar 1/2 cup brown sugar 1 tablespoon crushed red pepper flakes 1 tablespoon celery seeds 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1 tablespoon minced fresh dill 1 cucumber, sliced into thin discs 1 jalapeño, seeded and sliced thinly, optional 1/2 small onion, thinly sliced Instructions: Preheat the oven to 400 degrees F. Put wire racks into 2 sheet pans, then put the slices of regular bacon on top. Roast until crisp, 15 to 20 minutes. Remove and let cool. Pack up the lettuce, Cheddar and onions in a foil container. Pack up the two kinds of bacon in a separate foil container. Pack up the bread in a separate foil container. Set out containers and let everyone make their own sandwiches. Serve with the salad, mayo, pickles and ketchup. Put the tomato and watermelon chunks in a bowl. For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, then add salt and pepper to taste. Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil. Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting. Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve. Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Toss together the cucumber, jalapeño if using and onion, then transfer them to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours or up to 7 days.
Mushroom Noodle Soup with Soft-Boiled Eggs 5 tablespoons extra-virgin olive oil 1 1/4 pounds mixed sliced mushrooms 1 onion, chopped Kosher salt and freshly ground pepper 3 cloves garlic 4 carrots 3 stalks celery, plus celery leaves for topping 6 sprigs thyme 1 quart mushroom broth 1 cup mini penne 4 large eggs 2 tablespoons finely chopped fresh chives Instructions: Heat 4 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, mince the garlic and chop the carrots and celery. Pick off the thyme leaves. Move the mushrooms to one side of the pot. Add the remaining 1 tablespoon olive oil, the garlic and thyme to the other side and cook until golden, about 20 seconds. Add the mushroom broth, 4 cups water, the carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and cook until slightly reduced, 10 to 12 minutes. Add the pasta and cook until al dente, about 10 more minutes; keep warm over low heat. Meanwhile, bring a small saucepan of water to a boil. Carefully add the eggs and simmer until soft-boiled, 6 to 7 minutes. Remove and run under cold water until cool enough to handle, then peel. Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives.
Stir Fried Pork Neck with Pineapple and Vegetables: Muc Xao Khom 2 tablespoons sugar 1 teaspoon corn flour, dissolved with 2 teaspoons water 1 tablespoons white vinegar 1 tablespoon lemon juice 1/2 tablespoon tomato sauce 1 tablespoon sugar 2 tablespoons fish sauce 10 1/2 ounces/300 g pork neck, finely sliced 1 teaspoon freshly ground black pepper 2 cloves garlic, finely diced 1 tomato, sliced into quarters 1/2 capsicum, seeded and cut into 3/4 by 3/4-inch/2 cm by 2 cm cubes 3 1/2 ounces/100 g sweet pineapple, cut into bite-size pieces 2 red Asian shallots, minced 1 onion, sliced into wedges 4 spring onions, cut into 1 1/2-inch/4 cm lengths 1/2 bunch Asian celery (about 1 ounce/30 g), washed and sliced into 1 1/2-inch/4 cm pieces) Small handful fresh coriander (cilantro) 2 tablespoons vegetable oil Serving suggestion: Steamed jasmine rice Instructions: For the sauce: Combine the sugar, corn flour, vinegar, lemon juice, tomato sauce in a bowl, mix, and set aside. In another bowl, add the sugar and fish sauce, then stir until sugar dissolves. Add the pork followed by the black pepper and marinate for 2 hours. Place a hot wok on high heat; add 1 tablespoon oil followed by garlic and pork. Stir-fry for 3 minutes then take out and set aside. In the same hot wok add remaining oil, tomato, capsicum, and pineapple, and stir-fry 3 minutes. Return the pork back to the wok then pour in the prepared sauce. Stir, then add onions, spring onions, and Asian celery and stir-fry for a further 2 minutes until the sauce thickens. Serve with jasmine rice with a side bowl of chile and light soy sauce for dipping.
Spanish Tortilla with Sweet Potatoes 1 onion, halved and thinly sliced 2 sweet potatoes, peeled, halved lengthwise and thinly sliced into half-moons 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 large eggs 1 cup shredded manchego cheese (about 4 ounces) 2 tablespoons sherry vinegar 1 teaspoon dijon mustard 3 heads Belgian endive, halved lengthwise, cored and sliced crosswise 1 inch thick 3 tablespoons finely chopped Marcona almonds or slivered almonds 3 tablespoons finely chopped fresh chives Instructions: Preheat the oven to 425˚. Combine the onion, sweet potatoes, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium ovenproof nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until the sweet potatoes are tender but not falling apart, 6 to 8 minutes. Whisk the eggs in a large bowl and season with salt. Pour the potato mixture into the eggs and stir to combine. Stir in the cheese. Place the skillet over medium heat; add the egg mixture and spread out the potatoes with a rubber spatula. Cook until starting to set around the edges, 1 to 2 minutes. Transfer the skillet to the oven and bake until set, 12 to 15 minutes. Meanwhile, whisk the vinegar and mustard in a large bowl; whisk in the remaining 2 tablespoons olive oil until smooth. Add the endive, almonds and 2 tablespoons chives; toss and season with salt and pepper. Remove the egg tortilla to a cutting board, cut into wedges and divide among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad.

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