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Chocolate Diablo Cookies 1 1/2 cups sifted all-purpose flour 1 cup sifted cocoa powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cayenne pepper, or more if you like it hot! 1 cup chocolate chips or chunks 1 cup brown sugar 1 cup white sugar 1/2 cup canola oil 2 eggs 3 tablespoons fresh-squeezed ginger juice or fresh-grated ginger root 1 tablespoon vanilla extract Instructions: For the dry ingredients: Mix together the sifted flour, cocoa powder, baking soda, cinnamon and pepper in a large bowl. Stir in the chocolate chips. For the wet ingredients: In another bowl, whisk together the brown sugar, white sugar, canola oil, eggs, ginger juice and vanilla. Add the wet ingredients to the dry ingredients and stir to combine. Preheat the oven to 375 degrees F. On a greased cookie sheet, press fist-size cookie dough balls out and sprinkle with rock salt and sugar. Bake the cookies for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 BIG cookies or many more small ones.
Chile Salad Sonora 4 cloves garlic 3 tablespoons sherry vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/4 teaspoon cayenne 4 tablespoons olive oil 3 medium shallots, minced 4 green onions, light and dark green parts only, thinly sliced on the diagonal 2 plum tomatoes, thinly sliced 2 Anaheim chiles, roasted, peeled, and cut into thick julienne (see Note) 1 Poblano chile, roasted, peeled, and cut into thick julienne (see Note) 1 red bell pepper, cut into thin rings, seeds and stems discarded 1 yellow bell pepper, cut into thin rings, seeds and stems discarded 1 green bell pepper, cut into thin rings, seeds and stems discarded 1/2 cup crumbled fresh goat cheese Instructions: In a small saucepan of boiling water, blanch the garlic for 3 minutes. Drain and, when cool, cut into slivers. In a small bowl, whisk together the vinegar, salt, pepper, cumin, and cayenne and add the olive oil in a thin stream, whisking all the time until emulsified. Stir in the shallots and green onions. Toss the tomatoes, blanched garlic, chiles, and peppers together on an oval or round ceramic platter. Drizzle the dressing over, toss again, and scatter on the crumbled cheese.
Stuffed Tomatoes 2 vine-ripened tomatoes Kosher salt 1/2 cup breadcrumbs 1 clove garlic, minced 1/4 cup finely chopped fresh basil 1/2 cup grated parmesan cheese 1/4 cup extra-virgin olive oil Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the tomatoes in half horizontally and scoop out the pulp and seeds. Salt the insides and let rest upside down on a rack set on a baking sheet to extract the juices, about 15 minutes. Meanwhile, in a medium bowl, mix the breadcrumbs, garlic, basil, 1/4 cup parmesan, the olive oil and a few grinds of pepper. Stuff the tomatoes with the filling and sprinkle with the remaining 1/4 cup parmesan. Transfer the tomatoes to a clean baking sheet and bake until they are tender and the tops are golden brown, 25 to 30 minutes. Tent with foil if the breadcrumbs are browning too quickly.
Mini Blueberry Peach Pie 3 cups all-purpose flour 3 tablespoons sugar 1 teaspoon salt 5 tablespoons shortening 1/4 cup butter, chilled and cut into small cubes 6 tablespoons ice water Cooking spray 1 sheet parchment paper cut in circles to fit in bottom of tart shell pan 2 1/2 cups fresh blueberries 1 tablespoon butter 1/4 cup light brown sugar 1 teaspoon lemon juice 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier) 1 pinch salt 1 pinch freshly ground nutmeg 1 teaspoon cornstarch 1 cup frozen diced peaches, thawed and drained 1 egg plus beaten with 1 tablespoon water, for egg wash Instructions: To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using. Preheat oven to 350 degrees F. Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Fill with dry beans and bake until crust is almost done, about 20 minutes. Turn pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside. To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool. Preheat oven to 350 degrees F. To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still warm.
Pumpkin Spice Sweet Potato Wedges 4 medium sweet potatoes 1/3 cup packed dark brown sugar 2 teaspoons pumpkin pie spice Instructions: Preheat the oven to 375˚ F. Bake the potatoes in the center of the oven until tender but still firm in the center, 35 to 40 minutes. Let cool slightly, about 30 minutes. Cut each sweet potato lengthwise into 6 wedges and arrange cut-side up in a single layer on a baking sheet. Drizzle with olive oil (about 1/4 cup) and sprinkle with salt. Bake until crisp and browned around the edges, 25 to 30 minutes. Bring the brown sugar and 3/4 cup water to a simmer in a small saucepan. Stir in the pumpkin pie spice and cook over medium-low heat until syrupy, 3 to 5 minutes. Arrange the sweet potatoes on a platter and drizzle with the sauce.
Banana Pudding 1 1/2 cups 2-percent Greek yogurt 1 to 2 tablespoons clover honey or pure cane sugar 1 teaspoon pure vanilla extract 1 vanilla bean, split and seeds scraped 1/4 cup cold heavy cream 2 large ripe bananas, thinly sliced 3 cups almond granola Ground cinnamon, for sprinkling Instructions: Whisk together the yogurt, honey, vanilla extract and vanilla seeds in a bowl until combined. Beat the heavy cream in another bowl just until fluffy, and fold into the yogurt mixture. Layer 6 individual trifle cups with the yogurt cream, sliced bananas and granola, and top with a sprinkle of cinnamon. Serve immediately.
Sichuan Thousand Chile Chicken 2 tablespoons cornstarch 2 tablespoons light soy sauce 1 tablespoon cooking wine, preferably Shaoxing or a dry white 1/2 tablespoon cayenne powder 1/4 tablespoon salt 5 skin-on, boneless chicken thighs (2 to 2 1/2 pounds), cut into 1-inch cubes Oil, for frying 1 large russet potato, cut into thin wedges 1/4 pound string beans, halved and stems trimmed 2 tablespoons vegetable oil 4 slices ginger 3 cloves garlic, sliced 2 stalks green onion, quartered 2 cups dried whole chile peppers (preferably Tien Tsin variety), halved 2 tablespoons dried Sichuan peppercorns Pinch ground black pepper Pinch ground white pepper Instructions: Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight. Preheat oil in a deep-fryer to 350 degrees F. Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside. Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside. Deep-fry marinated chicken until golden brown. Set aside. Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds. Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.
Quail Meatloaf on Polenta and Braised Cabbage 8 to 10 quail, boned (reserve bones and skin for stock and meat for meatloaf) 1 small onion, chopped 4 garlic cloves, crushed 1 sprig rosemary 1 sprig sage 1/4 cup dry white wine 4 cups water 4 slices white bread 1 cup milk 4 ounces sweet pork sausage, removed from casing 2 eggs 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh sage, plus 1 or 2 whole sprigs Salt and freshly ground black pepper Pinch ground nutmeg Fresh or storebought breadcrumbs, for coating 4 tablespoons butter, more if needed 2 tablespoons extra-virgin olive oil 1/2 cup chopped shallots 4 cloves garlic, sliced 1 or 2 sprigs fresh rosemary 1/2 cup dry white wine 1/2 cup heavy cream 4 tablespoons butter 1/4 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, sliced 1 medium head savoy cabbage, cut in 1/2-inch julienne 1 cup julienned carrots Salt and freshly ground black pepper 1/2 cup dry white wine 1 cup polenta, cooked according to package directions (or your favorite method) Freshly ground black pepper Extra-virgin olive oil Instructions: To make the quail stock: Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve. To make the meatloaf: Preheat the oven to 400 degrees F. Grind the reserved quail meat in a meat grinder; you'll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it's soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour. Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don't both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock. Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency. To make the cabbage: Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour. To serve: Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that's about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
White Pizza with Prosciutto and Fig 1 pound pizza dough (from a pizzeria is ideal) All-purpose flour, for the work surface One 15-ounce jar four cheese Alfredo sauce 12 ounces buffalo mozzarella, cut into eight 1/4-inch slices 12 paper thin slices prosciutto 10 fresh figs, quartered 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 2 cups baby arugula Instructions: Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F. Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings. Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula. Top the warm pizzas with the dressed arugula, slice and serve immediately.
Chocolate Pudding 2 cups whole milk 1/2 cup sugar 1/3 cup natural cocoa powder 4 teaspoons cornstarch 3 large egg yolks 2 teaspoons pure vanilla extract 1/4 teaspoon fine salt 3/4 cup whipping cream Instructions: Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Yakgwa 3 cups all-purpose flour Kosher salt 1/8 teaspoon finely ground black pepper 1/3 cup toasted sesame oil, plus more as needed 1/3 cup soju, plus more as needed 1/3 cup Ginger-Infused Simple Syrup, recipe follows Neutral oil, such as vegetable or canola, for deep-frying 1 3/4 cups jochung (see Cook\u2019s Note) 1/4 cup honey 2 tablespoons sugar One 1/2-inch piece ginger, sliced into thin coins 1/8 teaspoon ground cinnamon Pine nuts, for garnish 1 cup granulated sugar One 1/2-inch piece ginger, sliced into thin coins 1 tablespoon honey Instructions: For the cookies: Whisk together the flour, salt and pepper in a large bowl. Add the sesame oil and toss with a rubber spatula until some, if not most, of the flour granules are hydrated in the oil and become pea-size pieces. Transfer the flour mixture to a fine-mesh sieve set over a large bowl. Use a metal spoon to scrape the mixture in the sieve to help it pass through. The resulting dough will resemble a coarse ground cornmeal. Add the soju and ginger-infused simple syrup and toss together with the rubber spatula until just combined. Put your hands in the bowl and gently knead and press the dough into a ball until there are no specks of dry flour. Do not overwork the dough. Keep in mind that the dough is supposed to be very dry and crumbly. It\u2019s OK if some dough breaks apart. You\u2019ll know the dough is ready when it\u2019s pressed and pinched together, but holds its shape. Gather the dough, adding 1 teaspoon of soju at a time if needed. Gently pat down the dough into a square and wrap tightly in plastic wrap. Refrigerate and let rest for 1 hour. Meanwhile, make the coating syrup. For the coating syrup: Bring the jochung, honey, sugar, cinnamon, ginger and 1/2 cup water to a boil in a medium pot over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and transfer to a large bowl to cool. Roll the rested dough into a 1/2-inch-thick large square (about 7-inches-by-7-inches), lightly brushing the work surface or rolling pin with sesame oil as needed. Cut the dough in half vertically. Flip over one half and place it directly on top of the remaining half. Press down on the dough and roll it out into a 1/2-inch-thick square again. Repeat the process of cutting, flipping, layering and rolling out the dough two more times. Cut the final dough square into 16 pieces (each about 1 3/4 inches). Make a small hole in the center of each cookie with a toothpick and set aside. Heat at least 1 inch of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 300 to 320 degrees F. Line a sheet tray with paper towels. Add all the cookies into the oil (it is OK to overcrowd in this case) and fry, carefully stirring constantly with long chopsticks or a long-handled wooden spoon, until the cookies are deep golden brown, 4 to 6 minutes. Transfer to the prepared sheet tray and let cool. Toss the cooled cookies in the coating syrup in a large bowl and let sit for 4 to 8 hours. Tranfer the cookies to another sheet tray fitted with a cooling rack and garnish the center of each cookie with 3 pine nuts. Let sit for 1 hour and serve. For the ginger-infused simple syrup: Bring the sugar, ginger and 1 cup water to a boil in a small pot over medium-high heat. Lower the heat and simmer for 5 minutes. Turn off the heat and whisk in the honey. Let cool and discard the ginger slices. The syrup can be refrigerated in an airtight container for up to 1 week. Use it to sweeten hot coffee or tea, or in a cocktail.
Beer Battered Green Beans 4 cups tempura mix 1 pint beer 1 pound string beans 2 tablespoons heavy cream 2 tablespoons flour Pinch salt Instructions: Preheat a deep fryer to 300 degrees F, or 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 300 degrees F. In a bowl, mix the tempura mix and the beer. In a separate bowl, mix the string beans, heavy cream, flour, and salt. Add the bean mixture to the tempura mixture and coat the beans well. Lift the coated beans out of the batter, allow the excess batter to drip back into the bowl, and add the beans to the fryer and fry, in batches, until light golden brown. Drain the beans on paper towels, and serve immediately.
Coconut Pineapple Spritzer 3 ounces coconut seltzer 2 ounces pineapple vodka Juice of 1/2 lime, plus 1 lime wheel for garnish Instructions: In an ice-filled glass, add the seltzer, vodka and lime juice; stir. Garnish with a lime wheel.
Eggplant, Tomato and Basil Roll-ups 1 eggplant 2 tomatoes 12 basil leaves, washed Freshly ground black pepper 4 tablespoons grated mozzarella cheese 1 tablespoon crumbled feta cheese 1 teaspoon minced chile de arbol Instructions: Trim the ends from the eggplant and slice lengthwise 1/8-inch thick. Place each eggplant slice on a lightly sprayed saute pan over medium low heat to slightly toast. The eggplant should be moist and pliable. Keep the saute pan warm. Slice the tomatoes 1/8-inch thick. Lay the eggplant slices flat and lay a tomato slice at the bottom and place a basil leaf on top of the tomato. Grind some fresh pepper over the basil/tomato. Combine the cheeses and sprinkle a teaspoon of the cheeses and a pinch of the chile on top of the basil leaf. Roll-up the eggplant/tomato lengthwise and place seam side down in the warmed saute pan. Repeat until all the eggplant are rolled up. Bring the heat up to medium and slightly sear the roll-ups. Turn to brown all sides.
Frangipane Pithivier 1 package Pepperidge Farm® Puff Pastry Sheets (2 sheets) 3 eggs 1 tablespoon water 3/4 cup whole unblanched almond 1/2 cup sugar 6 tablespoons butter, softened 1/4 cup all-purpose flour 2 tablespoons rum Chocolate sauce Instructions: THAW pastry sheets at room temperature for 30 minutes. Preheat oven to 375 degrees F. Mix 1 egg and water. PLACE almonds and sugar in food processor. Cover and pulse on and off until finely ground, about 1 minute. Add 1 egg and continue to pulse until smooth paste forms. Add butter, a little at a time, pulsing after each addition. Scrape down sides of bowl. Add remaining egg and pulse until smooth. Add flour and rum and pulse until just blended. UNFOLD 1 pastry sheet. Place sheet in 9\ tart pan. Top with almond mixture. Unfold remaining pastry sheet and place on top. Trim pastry to fit. Crimp edges and cut slits in top. Brush with egg mixture. BAKE 45 minutes or until golden brown. Cool in pan on wire rack. Serve with chocolate sauce, if desired.
Citrus Shrimp Salad 2 large navel oranges 1 tablespoon heavy cream 1 tablespoon rice vinegar or white wine vinegar 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 1/4 pounds extra-large shrimp, peeled and deveined, tails removed 1/2 teaspoon Old Bay seasoning Kosher salt 2 tablespoons extra-virgin olive oil 1 large ripe avocado, pitted and diced 1 Persian cucumber, thinly sliced into half moons 1 medium bulb fennel, trimmed, quartered, cored and very thinly sliced (on a mandoline or by hand), fronds reserved for garnish 2 heads butter lettuce, trimmed and torn into bite-size pieces Instructions: For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments. Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad. For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes. Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.
\Old Bay\ Grilled Steak Fries 1 tablespoon ground bay leaves 2 1/2 teaspoons celery salt 1 1/2 teaspoons dry mustard 1 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger 1 teaspoon paprika 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon ground mace 1/4 teaspoon ground cardamom 6 Idaho potatoes, scrubbed 1 tablespoon salt 1/4 cup vegetable oil Instructions: Combine all spices in a small bowl. Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices. Heat grill to high. Brush potatoes with oil and season with the \Old Bay-style\ spice rub and grill until golden brown and cooked through, 3 to 5 minutes.
Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil 3 fillets of salmon, or 1 1/2 pounds 1 tablespoon ginger 2 tablespoons shallots 2 tablespoons rice wine vinegar 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil Salt and pepper 3 cups washed mixed baby greens 1 papaya, peeled, seeded, and finely diced 1/4 cup washed, dried basil leaves Instructions: Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon. Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate
Chunky Egg Salad 1/2 medium red onion, chopped 12 large eggs 1 stalk celery (with leaves), chopped 1/2 cup mayonnaise 2 tablespoons chopped fresh dill 2 tablespoons whole-grain mustard 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice 2 teaspoons kosher salt Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, salad greens Instructions: In a small bowl soak the onions in cold water for 15 minutes. Drain. Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad. Per Serving: Calories: 216; Total Fat: 18 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 284 milligrams; Sodium: 771 milligrams
Shrimp Scampi Zoodles 6 cloves garlic 1 1/2 pounds peeled and deveined large shrimp 2 tablespoons lemon zest (from 1 lemon) 4 tablespoons extra-virgin olive oil 1 teaspoon crushed red pepper flakes Kosher salt 5 tablespoons unsalted butter 1 large shallot, cut into rings 1/2 cup white wine, such as Pinot Grigio 1/4 cup lemon juice (from 2 to 3 lemons) 6 large zucchini, spiralized into noodles 2 tablespoons chopped fresh chives 2 tablespoons chopped parsley Instructions: Grate 3 of the garlic cloves and add to a large bowl. Add the shrimp, lemon zest, 2 tablespoons of the olive oil, 1/2 teaspoon of the red pepper flakes and 1 teaspoon salt. Whisk to combine. Thinly slice the remaining 3 cloves of garlic and set aside. Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of the butter. Once the butter melts, add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate. Turn the heat down to medium-low and add the remaining 2 tablespoons butter and 2 tablespoons olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes. Add the white wine, lemon juice and remaining 1/2 teaspoon red pepper flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes. Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes. Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.
Autumn Soup with Pistou 1 (6-ounce) piece lean smoked bacon, diced 1 1/2 cups diced (1 medium-large) white onion 1 cup diced celery 2/3 cup diced (1 medium) carrot 2 large cloves garlic, minced 1 tablespoon minced fresh thyme or 1 teaspoon dried 2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon, dried 6 cups chicken stock or canned chicken broth Salt and freshly ground pepper, to taste 2 (1-pound) cans cannellini beans, rinsed well and drained 3 large firm ripe tomatoes, seeded and chopped or 2 (1-pound) cans tomatoes, drained and chopped 1 cup small pasta shells 3 garlic cloves, chopped 1 1/2 cups packed basil leaves 1/2 cup freshly grated Parmesan Freshly ground black pepper, to taste 2/3 cup extra-virgin olive oil Salt, to taste Instructions: In a soup pot or casserole cook the bacon over moderate heat, stirring occasionally, until it is golden. With a slotted spoon transfer to a plate lined with paper towel. Pour off all but 2 tablespoons fat from the pan and add the onion, celery, carrot, garlic, thyme and rosemary and cook over moderate heat, covered, stirring occasionally, for 5 minutes. Add the chicken stock or broth and salt and pepper to taste, bring to a boil and simmer the soup, stirring occasionally, for 20 minutes. Add the beans and tomatoes and simmer, stirring occasionally, for 5 minutes. Stir in the pasta and simmer the soup, covered, for 10 minutes, or until pasta is al dente. Let stand off heat, covered, for 5 minutes. Make the Pistou: In a small food processor or blender, combine garlic, basil, Parmesan and pepper and with machine running, add oil in a stream. Puree until well blended. Add salt to taste. Ladle the soup into bowls and serve topped with the Pistou and accompanied by fontina and Parmesan toasts.
Spiced Pecans Cooking spray Kosher salt 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon sweet paprika 2 tablespoons unsalted butter 1/4 cup packed light brown sugar 1 tablespoon soy sauce 2 cups pecan halves Instructions: Preheat the oven to 325˚ and lightly spray a rimmed baking sheet with cooking spray. Mix 1 teaspoon salt, the chili powder, cumin, allspice, cayenne, cinnamon and paprika in a small bowl. Melt the butter in a large skillet over medium-high heat. Add the sugar and soy sauce and stir to melt the sugar, then stir in the spices. Add the pecans and toss to coat them in the spiced butter. Cook, tossing, until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on the baking sheet and bake until the nuts are toasted and the coating is caramelized, 12 to 15 minutes. Let cool slightly on the pan, sprinkle lightly with salt and serve warm.
Crispy Salt and Pepper Squid with Spicy Asian Salad 1 tablespoon chili oil 1 tablespoon vegetable oil 2 lemons, juiced Salt and freshly ground white pepper 6 ounces mixed baby greens 1/2 cup peeled and julienned carrots 2 scallions, chopped lengthwise Vegetable oil, for frying 2 eggs, beaten 5 tablespoons potato starch 1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings Sea salt and freshly ground white pepper Chile flakes 2 scallions, green parts only, sliced, for garnish Instructions: For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside. For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve. For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring. Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes. When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve. Cook's Notes: You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course.
Asado Beef tenderloin New York strip steak, 1 per person Chorizo, 1 link per person Chicken, quartered, 1 quarter per person 1 cup Italian parsley, picked 6 garlic cloves 1 teaspoon chopped fresh oregano Pinch dried chile flakes Salt and pepper 1/4 cup malt or red wine vinegar 1 cup olive oil 1/2 teaspoon saffron threads 1 tablespoon lemon juice 1/2 cup extra virgin oil 1/2 cup white wine vinegar 1 Spanish onion, small diced 2 garlic cloves, minced 1/4 cup Italian parsley, chopped fine 1 teaspoon fresh thyme Salt and pepper Instructions: Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking. Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil. Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.
Tagine of Lamb Stracotto with Spring Onions 3 pounds lamb shoulder, cut into 1 1/2-inch cubes 4 tablespoons fresh rosemary leaves, chopped fine 15 peeled garlic cloves, lightly crushed 6 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 1/4 pounds Yukon gold creamer potatoes (small), halved 1 1/2 pounds medium-sized carrots peeled and cut into 1-inch pieces 1/4 cup olive oil 1/2 cup all-purpose flour 1 1/2 cups red wine 7 1/2 cups chicken stock (if using canned use low sodium) 2 sprigs fresh rosemary, about 3-inches long 2 cups spring onions, root and stem trimmed 2 tablespoons Italian parsley leaves, chopped fine 1 tablespoon lemon zest Salt and freshly ground black pepper Instructions: Preheat oven to 325 degrees F. Toss the lamb with the rosemary, garlic, oil, and the vinegar and let marinate in the refrigerator for 1 hour. While the lamb is marinating, blanch the potatoes and carrots. In well-salted boiling water cook the potatoes for 5 or 6 minutes then transfer with a skimmer to a platter or sheet tray. Cook the carrots for 2 or 3 minutes and reserve with the potatoes. Heat the olive oil in a large saute pan on medium-high heat until the oil begins to smoke. While the oil is heating, remove the lamb from the marinade and season with salt and pepper. Sprinkle the lamb with the flour and toss to coat. Shake excess flour from the meat and add half to the pan in a single layer so as to sear the meat on all sides, about 2 minutes on each side. Remove to a plate. Repeat with remaining lamb. Carefully place the potatoes and carrots in the pan used for the lamb. (The olive oil will have lots of flavor from the lamb.) Season with salt and pepper and saute until lightly caramelized, about 4 minutes. Stir from time to time and regulate the heat so the vegetables do not caramelize too much on one side. Transfer to a platter or large plate so that they can be spread out in a single layer. Pour off and discard the residual oil in the pan. With the pan still on medium heat, deglaze with the wine and reduce by half then add the stock. Bring to a simmer and reduce again by half. Add the seared lamb to the pan and gently toss to incorporate with the pan sauce. Adjust seasoning with salt and pepper, to taste. In a Dutch oven or large, deep baking dish, add the lamb, wine and broth mixture and rosemary. Cover then place in the pre-heated oven for 45 minutes. Add the potatoes, carrots and spring onions to the stew. Mix carefully to incorporate. Add a little stock or water, if necessary, to keep the stew moistened. Continue to cook in the oven, covered, until the meat and vegetables are tender, about 10 more minutes. Stir in the parsley and lemon zest. Taste and add salt and fresh ground pepper if needed. Serve directly from the baking dish.
Simple Baklava 1/2 cup almonds 1/2 cup walnuts 1/4 cup chopped dried apricots 1/4 cup plain bread crumbs 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves Pinch of salt 1 stick butter, melted, divided 3 tablespoons honey 12 sheets phyllo dough Instructions: Special equipment: 2 mini-muffin tins Preheat the oven to 350 degrees F. Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine. On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.) Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.
Tomato-Yogurt Chicken Curry 2 tablespoons peanut or canola oil 1 teaspoon cumin seeds 1 medium red onion, finely chopped 2 bay leaves One 14.5-ounce can whole plum tomatoes 5 cloves garlic 1 1/2-inch piece ginger, peeled and roughly chopped 4 dried arbol chiles, stems removed 1/4 teaspoon turmeric 1/2 teaspoon paprika 2 pounds skinless, boneless chicken thighs, fat trimmed, halved 2 medium red-skinned potatoes, cut into 1-inch cubes 1 teaspoon honey Kosher salt 2 tablespoons plain whole-milk yogurt, preferably Greek style Generous pinch of Garam Masala, recipe follows Cooked basmati rice, for serving Chopped fresh cilantro, for topping 1/4 cup green cardamom pods 4 black cardamom pods 3 large cinnamon sticks, preferably Ceylon, broken into pieces 2 tablespoons whole cloves Instructions: Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly. Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes. Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor. Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes. Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes. Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro. Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks. Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.
Peas and Prosciutto 2 tablespoons olive oil 3 shallots, chopped 2 garlic cloves, minced Salt and freshly ground black pepper 1 (1-pound) bag frozen peas, thawed 4 ounces (1/8-inch-thick slices) prosciutto, diced 1/4 cup chopped fresh Italian parsley leaves Instructions: Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
Quick Marinara Sauce 1/4 cup extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 4 cloves garlic, sliced 3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped 3 sprigs fresh thyme 1 small bunch fresh basil, leaves chopped 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened. Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Garlic Mashed Potatoes with Spinach 4 large Idaho potatoes, peeled and diced 2 boxes chopped spinach, defrosted 4 tablespoons butter 4 cloves garlic, finely chopped 1/2 cup cream Salt and pepper 1/4 teaspoon freshly grated nutmeg Instructions: Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes. Squeeze the water from spinach in a clean dish towel. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
Old World Italian Fruit Bowl on Ice Selection of fresh seasonal fruits like apples, pears, oranges, peaches, plums for 4 people Ice Instructions: Wash and dry fruit. Place the fruit in a large bowl and set it over a larger bowl full of ice. Give each guest their own paring knife to peel and slice their choice of fruit.
Red Sangria 1 bottle (750 milliliters) dry red wine 1/4 cup brandy 1/4 cup orange liqueur 2 tablespoons sugar 2 oranges, sliced 1 green apple, sliced 1 1/2 cups seltzer Instructions: Mix the wine, brandy, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the oranges and apples. Refrigerate at least 1 hour and up to 1 day. Add the seltzer just before serving.
One-Pot Creamy Ranch Chicken Succotash 2 large ears corn (when not available, substitute 1 cup frozen corn kernels, defrosted) Salt 1 pound fava beans or broad beans (when not available, substitute 1 cup shelled frozen edamame or lima beans, defrosted) 8 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breast halves, halved crosswise to make 8 pieces total Freshly ground pepper 2 tablespoons EVOO 1/3 pound bacon, chopped 1 pound small potatoes, diced 1 onion, chopped 1 Fresno chile pepper, chopped 1 cup chicken stock 1/2 pint grape or cherry tomatoes, halved 8 ounces cream cheese, softened About 2 tablespoons finely chopped fresh chives About 2 tablespoons finely chopped fresh dill About 2 tablespoons finely chopped fresh flat-leaf parsley 2 cloves garlic, grated or made into a paste 2 teaspoons hot sauce Toasted English muffins or warm sourdough bread, for serving Instructions: Cut off the corn kernels and scrape the juice from the cobs. Fill a large bowl with ice water. Bring a few inches of water to a boil in a pot and season with salt. Add the fava beans and boil for 4 to 5 minutes. Transfer the fava beans to the ice bath to cool, then drain. Score the belly of the fava beans with a paring knife and remove the shells. (You should have about 1 cup.) Sprinkle the chicken with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned. Remove the chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to a plate. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn, onions and chile pepper and brown 8 to 10 more minutes. Stir in the chicken stock and tomatoes. Return the chicken and bacon to the pot and simmer 10 minutes. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the succotash and stir until well combined. Add the hot sauce. Divide the chicken and succotash among shallow dishes. Serve with toasted English muffins or warm sourdough bread. Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator. Reheat over medium heat, stirring occasionally.
Potato Cakes with Smoked Salmon 3 eggs 1/2 cup full fat milk 2 spring onions/scallions finely sliced 2 tablespoons olive oil 3/4 cup smash/potato flakes 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon lemon juice About 10 ounces (300g) smoked salmon Small bunch dill or packet Instructions: In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together. Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice. Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle. Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip. Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake. Decorate each salmon topped pancake with a tiny feather of dill.
Pumpkin Pie with Spiced Meringue Topping 1 (9-inch) deep-dish frozen pie crust 4 ounces cream cheese, softened at room temperature 1/2 cup sour cream 1 (15-ounce) can pumpkin puree 1/4 cup sugar 1/3 cup packed light brown sugar Pinch salt 1 egg, plus 2 yolks, whites reserved for meringue topping 1 teaspoon pumpkin pie spice 1/4 cup milk 2 large reserved egg whites, at room temperature 1/4 cup sugar 1 teaspoon pumpkin pie spice Instructions: Preheat the oven to 350 degrees F. Put the frozen pie crust onto a baking sheet. Using a hand mixer beat the cream cheese and sour cream until smooth. Add the pumpkin and beat to combine. Add the sugars, salt, egg, egg yolks, spice and mix well. Stir in the milk and beat and until well incorporated and smooth. Pour the mixture into the pie crust and bake until set, about 40 to 50 minutes. Allow the pie to come to room temperature. For Meringue: Using a hand mixer beat the egg whites in a very clean glass or stainless steel bowl on high. When the whites are very foamy, begin to stream in about 1/2 of the sugar. Beat until soft peaks form and stream in remaining sugar and pumpkin pie spice. Beat until stiff peaks form. (When the beaters are lifted out of the bowl peaks should remain standing.) Increase the oven temperature to broil. Using a spatula cover the top of the pie completely with the meringue, making decorative peaks in the meringue. Put the pie back in the oven and broil until the peaks of meringue are golden brown, about 5 minutes. Remove from the oven and serve.
Piglatin Plate One 5- to 6-pound pork butt 1 1/2 cups orange juice 1 cup olive oil 3/4 cup lime juice 4 tablespoons ground cumin 4 tablespoons dried oregano 3 tablespoons ground black pepper 1 tablespoon salt 25 cloves garlic 1 tablespoon granulated garlic 1 tablespoon olive oil 1 1/2 teaspoons salt 2 cups long grain rice 2 tablespoons ground cumin 2 tablespoons dried oregano 2 tablespoons ground black pepper 2 tablespoons salt 6 packets Goya Sazon Con Culantro y Achiote seasoning* 6 Roma tomatoes, halved 4 cloves garlic 1/2 onion, quartered 1/4 cup olive oil 1/3 cup white wine Four 15.5-ounce cans kidney beans 2 cups vegetable oil 1 ripe plantain, peeled and sliced 1/3-inch thick on the bias 1 lime, cut into 6 wedges Pinch chopped fresh cilantro Pinch crumbled queso fresco** Instructions: For the marinade: Preheat the oven to 325 degrees F. Place the pork butt in a roasting pan fat-side up. Use a knife to carefully poke about 15 holes into the pork butt. In a blender or food processor, add the orange juice, olive oil, lime juice, 2 tablespoons of the cumin, 2 tablespoons of the oregano, 1 tablespoon of the pepper, the salt and garlic, and pulse until mixed and the garlic is minced. Pour the marinade over the pork. In a small bowl, combine the remaining 2 tablespoons cumin, oregano and pepper, mix well, and then pour evenly over the pork butt. Tightly cover the pan with foil and place in middle rack of the oven to cook for 8 hours. Using tongs or two forks, pull the pork and then cover with foil until ready to serve. For the rice: About 45 minutes before the pork butt is finished, start on the rice. Pour 4 cups water in a medium saucepan with the granulated garlic, olive oil and salt. Bring to a boil, then add the rice and reduce the heat to a low simmer. Cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Set aside. For the beans: In the pitcher of a blender add the cumin, oregano, black pepper, salt, seasoning, tomatoes, garlic and onions. Blend until the tomatoes, garlic and onions are no longer solid. Heat the olive oil in a large saucepan set over medium heat. Add the vegetable puree and stir gently for 3 minutes. Add the white wine and beans. Reduce the heat to medium-low. Cook at a simmer, stirring every 2 minutes, for 20 minutes. In a small skillet, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Place the plantains in the oil and cook until golden brown on the bottom, 1 to 2 minutes. Flip and cook until golden brown on the bottom, 1 to 2 minutes. Place the plantains on a paper towl to drain excess grease. Place a scoop of rice on each plate and pour some beans over the rice. Place some pulled pork next to the rice and beans, and some fried plantains next to the pork. Garnish each plate with a lime wedge, some cilantro and queso fresco. Serve hot.
Crab, Avocado and Cucumber Tian with Gazpacho Coulis 3 ounces jumbo lump crab, picked over to remove cartilage and bones 1 ounce avocado, diced 1 ounce cucumber, diced 1 ounce tomato concasse 1/4 ounce shallots, finely chopped 1/4 ounce chives, finely sliced 1/2 lemon, juiced 2 ounces mayonnaise 2 ounces stiffly beaten whipped cream Salt and pepper, to taste 2 tablespoons Gazpacho Coulis, recipe follows 3 to 4 sprigs chervil or leaves of basil, for garnish 1 tomato, peeled and seeded 1/2 teaspoon tomato paste 1 small cucumber, peeled and seeded 1 red bell pepper, seeded 1 clove garlic, peeled and cleaned 1 rib celery, cleaned and trimmed Extra-virgin olive oil Salt Instructions: In a small bowl, gently fold the crab with the avocado, cucumber, tomato concasse, shallots, chives and lemon juice together. In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper. Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter. There should be a cylinder of crab salad. Drizzle the Gazpacho Coulis around the crab salad, and garnish with chervil or basil. In a food processor, liquefy the tomato, tomato paste and cucumber. Juice the red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the tomato puree. Season with salt.
Roasted Vegetable and Polenta Salad 2 medium sweet potatoes, cut into 3/4-inch pieces 1 small head broccoli, florets and stems chopped 1 small red onion, cut into 3/4-inch wedges 1 cup cherry or grape tomatoes 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons white wine vinegar 1 18-ounce tube prepared polenta 12 large sage leaves 1 5-ounce package mixed baby salad greens 2 ounces goat cheese Instructions: Place a rimmed baking sheet in the middle of the oven and preheat to 450˚ F. Combine the sweet potatoes, broccoli, red onion and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt and a generous amount of pepper; toss well. Spread out on the hot pan and roast, stirring once or twice, until the vegetables are browned, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any stuck bits from the bottom of the pan. Meanwhile, cut the polenta into 1 1/2-inch pieces (about 24). Heat 2 more tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to a paper towel to drain. Add the polenta pieces to the remaining oil in the skillet; season with salt and pepper. Cook, turning occasionally, until the polenta pieces release easily from the pan and are golden and crisp, 15 to 20 minutes. Toss the salad greens with the remaining 1 tablespoon each olive oil and vinegar and a pinch each of salt and pepper. Divide among shallow bowls. Top evenly with the warm roasted vegetables and polenta along with any extra olive oil from the skillet. Break the goat cheese into bits and sprinkle over the salad. Tear the fried sage and sprinkle on top.
Curried Pumpkin with Caramelized Onions Extra-virgin olive oil 3 large onions, julienned Kosher salt 5 cups (1/2-inch) diced sugar pumpkin 2 tablespoons garam masala Pinch crushed red pepper flakes 1 1/2 cups chicken or vegetable stock 1 bunch finely chopped chives 1/2 cup toasted green pumpkin seeds Instructions: Coat a large wide pot with olive oil and put over medium heat. Add the onions, season with salt, to taste, then cover the pot and let the onions wilt and get very soft, about 7 to 8 minutes. Remove the lid and cook until they get very brown and caramelized, do NOT rush this. Cook low and slow, about 30 to 40 minutes, stirring occasionally. When the onions are really brown and sweet, add the pumpkin, garam masala and crushed red pepper. Season with salt, to taste, then add 1 cup of stock. Cover and cook over medium heat until the pumpkin has softened and started to become mushy, about 20 minutes. Remove the lid and if the pumpkin is still a little hard add the remaining 1/2 cup of stock. Cook, stirring frequently, until the moisture reduces and the pumpkin becomes the consistency of mashed potatoes. Taste and season with salt, if needed. Transfer the pumpkin to a serving bowl and garnish with chives and pumpkin seeds.
Insalata Caprese Kabobs with Balsamic Vinegar Reduction and Eros Pista Paste 1 cup balsamic vinegar 1 small container cherry tomatoes 1 (8-ounce) container fresh mozzarella (recommended: Ciliegine) 1 bunch large fresh basil leaves Extra-virgin olive oil, as needed Salt and freshly cracked black pepper Salt and freshly cracked black pepper 4 teaspoons Eros Pista or fresh Hungarian paprika (recommended: Univer), optional Instructions: Preheat a grill to medium heat. To make the sauce, pour the balsamic vinegar into a small saucepan and reduce very slowly on low heat. Stir occasionally until it reduced to the consistency of syrup, approximately 10 minutes. Onto a skewer, layer 1 cherry tomato, 1 piece of fresh mozzarella and 1 large folded basil leaf. Repeat this pattern until 2 inches are left on the end of the skewer. Push the ingredients down towards the bottom tip for easy handling of the tops. Repeat with the remaining skewers and ingredients. When the skewers are ready to grill, put them onto a large piece of foil, brush them with olive oil, and season with salt and pepper, to taste. Transfer the sheet of foil with the skewers onto the grill and shut the lid until the cheese begins to melt, about 3 minutes. When finished, pull the skewers from the heat by gripping the sides of the foil. Drizzle each skewer evenly with the balsamic reduction and sprinkle each with 1 teaspoon of Eros Pista. Transfer to a serving platter and enjoy.
Lime Wedge Gelatin Shots One 6-ounce package lime-flavored gelatin, such as Jell-O 6 limes 1/2 cup boiling water 1/2 cup club soda 1 cup citrus vodka Instructions: Cut the limes in half from end to end. With a sharp knife, carefully cut around the inside of each lime and then scoop out the flesh. Remove the membrane from the inside of the lime peel. Line a 12-cup cupcake tin with foil. Place a lime half, cut-side up, in each cup. Empty the package of gelatin into a medium bowl. Pour over the boiling water and mix well, making sure the gelatin dissolves completely. Whisk in the club soda and citrus vodka, skimming the foam if needed. Pour the gelatin mixture into each lime half. Refrigerate until set, 2 to 4 hours. When set, cut each lime in half to make wedges.
Caramelized Pears with Rum Raisin Mascarpone 1 cup golden raisins, packed tightly 1/2 cup rum 4 tablespoons brown sugar 3 tablespoons butter 1/2 teaspoon fresh lemon juice 4 Bosc pears 1 pint mascarpone 4 amaretto cookies, crumbled Instructions: Preheat oven to 375 degrees F. Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more. Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;
Bacon, Jack and Jalapeno Quesadillas 1 Hass avocado, seeded and peeled 1 small garlic clove, minced 1/2 lemon, juiced Kosher salt and freshly ground black pepper 5 slices bacon 1 large onion, chopped 1 garlic clove, minced 1 or 2 medium jalapeno peppers, stemmed, seeded and finely chopped 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 4 large flour tortillas 1 pound jack cheese, grated 1/2 cup sour cream Cilantro, for garnish Instructions: Mash the avocado with the garlic, lemon juice and salt and pepper, to taste. Reserve covered in the refrigerator. Preheat oven to 375 degrees F. Cook the bacon in a medium saute pan until browned and crisp and transfer to a paper towel lined plate to drain. Crumble and reserve. Pour off and reserve all the bacon fat. Saute the onion, garlic, and jalapeno seasoned with the cumin, coriander and salt and pepper, to taste, in a couple tablespoons bacon grease. On 2 tortillas sprinkle half of the grated cheese. Then layer equal amounts of the onion mixture, crumbled bacon, and the remaining grated cheese. Top with the other 2 tortillas. Fry quesadillas in bacon grease turning until cheese is fully melted and the tortillas are crisp, about 5 minutes. Cut into wedges and serve with the guacamole, sour cream and cilantro on top.
How to Make Lasagna \| Homemade Lasagna 1 pound lean ground beef 1/2 pound hot Italian sausage 1 small yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 2 tablespoons tomato paste One 26.42-ounce container strained tomatoes, such as Pomi 2 large eggs 30 ounces part-skim ricotta One 16-ounce bag shredded mozzarella 1/3 cup plus 1/4 cup grated Parmesan 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh oregano 1/2 teaspoon kosher salt Freshly ground black pepper One 1-pound box no-boil lasagna noodles Instructions: Preheat the oven to 375 degrees F. Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside. Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine. Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil. Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.
Irish Stew 4 pounds lamb shoulder, cubed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup vegetable oil 24 pearl onions, peeled, root end trimmed 2 medium carrots, cut into 1 1/2-inch pieces 1/2 cup dried pearl barley 3 cups chicken stock or water 2 cups stout 1 bay leaf 1 tablespoon chopped fresh thyme leaves 12 new potatoes, cut in half 1/4 cup finely chopped fresh parsley leaves, for garnish 1 tablespoon finely chopped fresh chives, for garnish Irish Soda Bread, recipe follows 2 cups whole wheat bread flour 1 1/2 cups all-purpose flour, plus more for dusting 1/2 cup old-fashioned rolled oats 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder 3 tablespoons unsalted butter, cold 1 1/2 cups buttermilk 1 egg Instructions: Preheat oven to 350 degrees F. Season the meat with salt and pepper. Heat pot over medium high heat and add the vegetable oil. Working in small batches, saute the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender. Season with salt and pepper, to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread. Preheat oven to 350 degrees F. In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal. In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball. Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet. Dust the top of the loaf with flour. Use a sharp knife to cut an \X\ into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*).
Sauteed Broccoli Rabe 2 tablespoons minced garlic 1 bunch broccoli rabe, chopped 2 tablespoons olive oil Instructions: Saute garlic and broccoli rabe in oil over medium heat. Cover to steam until wilted.
Sunny's Cheat Sheet Mini Meatloaves with Sweet Potatoes and Broccoli 1 pound ground chicken 1/2 cup lightly packed chopped fresh basil 1/2 cup lightly packed chopped fresh parsley 1/3 cup finely chopped white onion 2 tablespoons plain breadcrumbs 1 teaspoon Hungarian paprika 1 teaspoon kosher salt Freshly ground black pepper 4 ounces shredded Parmesan 3 cloves garlic, grated on a rasp 2 scallions, finely chopped (white and green parts) 1 slice white bread, cut into tiny cubes 1 large egg white, whisked until frothy 1 cup pizza sauce 2 tablespoons honey 1 tablespoon hot sauce Freshly ground black pepper One 1.5-pound bag steamable sweet potatoes 2 cups fresh broccoli florets (from about 1 head broccoli) Zest of 2 lemons plus lemon wedges, for spritzing Zest of 1 orange plus orange wedges, for spritzing 1/2 teaspoon garlic powder 1/8 teaspoon freshly ground nutmeg 3 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: For the meatloaves: Line a sheet pan with nonstick aluminum foil and set aside. Add the ground chicken to a large bowl and break it up. Set aside. Combine the basil, parsley, onion, breadcrumbs, paprika, salt, pepper, cheese, garlic, scallions, bread and egg white in a medium bowl and stir until everything is blended. Add to the chicken and gently mix with your less dominant hand, turning the bowl with the dominant hand and using your fingers on the less dominant hand as a pitchfork, folding as you go, until mixed well. Form into 4 equal parts and and place on the lined sheet pan. Form into bricks of a similar size. Set aside. For the meatloaf topping: Heat the pizza sauce, honey, hot sauce and plenty of black pepper in a small saucepot on medium heat until it comes to a simmer. Simmer until it reduces and thickens slightly, about 10 minutes. Set aside. For the veggies: Preheat the oven to 375 degrees F. Steam the sweet potatoes according to the package instructions, about 6 minutes. Slice into 1-inch-thick coins. Combine the sweet potatoes in a large bowl with the broccoli, citrus zests, garlic powder and nutmeg. Drizzle with the olive oil and toss. Sprinkle with salt and pepper and toss again. Add the vegetables to the sheet pan with the meatloaves by placing the sweet potatoes on first, surrounding the meatloaves, then pouring over the broccoli. Bake for 30 minutes, then remove and brush the meatloaves with the topping. Spritz the vegetables with juice from the orange and lemon wedges. Continue to bake until the internal temperature of the meatloaves registers 165 degrees F, about another 15 minutes.
Almost-Famous Chimichangas 2 tablespoons unsalted butter 4 tablespoons vegetable oil 1 white onion, chopped 3 cloves garlic, chopped 1 jalapeno pepper, diced (remove seeds for less heat) 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon Kosher salt 1 small tomato, chopped, plus more for topping 2 tablespoons chopped fresh cilantro 2 1/2 cups shredded rotisserie chicken 1/4 cup sour cream 1 15-ounce can refried beans 4 10-inch flour tortillas 1 cup shredded Monterey Jack cheese, plus more for topping Mexi-sauce, for topping (recipe follows) Shredded lettuce, for topping Mexican rice, for serving 1/2 cup chopped onion 2 chopped garlic cloves 2 4-ounce cans chopped green chiles (drained and rinsed) 1 cup chicken broth 1/4 cup chopped cilantro Instructions: Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans. Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
Cruisin' Cooler 1 part sports drink (recommended: Gatorade) 1 part ginger ale Splash apple juice Splash melon vodka Ice Instructions: Blend all ingredients in a blender. Pour into a tall glass and serve immediately.
Rice and Beans: Moros y Cristianos (Arroz con Habichuelas) 1 1/2 cups Goya dried black beans (or canned pre-cooked) 3 cups long-grain white rice 1/4 cup olive oil, for sauteing 2 1/2 cups white onion, diced 2 1/2 cups green peppers, very small dice 4 garlic cloves, crushed and chopped 1/2 cup sofrito 1/2 teaspoon tomato paste 1 teaspoon dried oregano 1 tablespoon ground cumin 1 bay leaf 4 1/2 cups chicken stock Salt and pepper Instructions: Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour. Rinse the rice with cold water until the water runs clear. Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently. Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.
Cashew Candy Crunch Sundae 1/2 cup corn syrup 1 1/2 cups sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup raw cashews, unsalted 2 tablespoons butter Vanilla ice cream Instructions: Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly. The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours. Place 2 scoops of vanilla ice cream on each dish and garnish with broken pieces of cashew crunch.
Chocolate Tart 8 ounces bittersweet chocolate, finely chopped 2/3 cup heavy cream 1/2 vanilla bean, split 2 large egg yolks 2 tablespoons unsalted butter, softened and cut into 1/2-inch cubes 1 (9 1/2-inch) tart shell made from Sweet Tart Dough, prebaked (recipe follows) 1 cup plus 1 tablespoon confectioners' sugar 1 3/4 cups all purpose flour Pinch of salt 9 tablespoons unsalted butter, softened 1 large egg 8 ounces bittersweet chocolate, finely chopped 2/3 cup heavy cream 1/2 vanilla bean, split 2 large egg yolks 2 tablespoons unsalted butter, softened and cut into 1/2-inch cubes 1 (9 1/2-inch) tart shell made from Sweet Tart Dough (recipe above), prebaked Instructions: Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not over mix. Turn the dough out onto the counter and divide it in 2. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 1 month. Let the dough stand at room temperature for 30 minutes to soften. Lightly butter 2 (9 1/2-inch) fluted tart pans with removable bottoms. Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Prick the bottom of the tart shells all over with a fork. Chill the tart shells for 20 minutes. (The tart shells can be refrigerated for up to 24 hours.) To partially bake the tart shells, preheat the oven to 325 degrees. Lightly butter 2 pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice or pie weights. Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 5 minutes, until just set; the tart shells should have little or no color. Cool completely on a wire rack. To prebake the tart shells, preheat the oven to 325 degrees. Lightly butter 2 pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice, or pie weights. Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 8 to 10 minutes longer, until evenly golden brown. Cool completely on a wire rack. Place the chocolate in a medium bowl and set a sieve over the bowl. Set aside. Put the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan, add the bean, and bring to a boil. Pour the hot cream through the sieve onto the chopped chocolate. Allow to stand for 30 seconds to melt the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the egg yolks and butter until it is melted. Pour the filling into the baked tart shell. Refrigerated until set, at least 2 hours and up to 24 hours. Bring the tart to room temperature before serving.
Blueberry Mascarpone Cheesecake Unsalted butter for the pan 3/4 pound (1 1/ 2 cups) mascarpone cheese, softened 1 8-ounce package cream cheese, softened 3/4 cup plus about 2 tablespoons sugar, plus more for the pan 2 teaspoons finely grated lemon zest 1 1/2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 3 large eggs 3 tablespoons all-purpose flour 2 cups blueberries, fresh or frozen, thawed Confectioners' sugar, for dusting (optional) Whipped cream or creme fraiche (store-bought or homemade; optional) Instructions: Preheat the oven to 350 degrees F and position a rack in the middle. Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess. In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated. Pour the batter into the pan. Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate. Let cool completely. In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.) When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like.
Baked Tomatoes 4 ripe vine-ripened tomatoes 2 tablespoons olive oil, plus more for tossing and drizzling Kosher salt and freshly ground black pepper 3/4 cup panko breadcrumbs 1/4 cup grated Parmesan 1 tablespoon finely chopped fresh parsley 1 clove garlic, finely chopped 1 shallot, finely chopped Pinch red pepper flakes Instructions: Preheat the oven to 450 degrees F. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper. Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
Swordfish Skewers Glazed with Sweet and Sour Sauce 1 pound red or white pearl onions 2 pounds swordfish, cut into 1-inch cubes 4 teaspoons extra-virgin olive oil Salt and pepper 12 fresh bay leaves 1 cup balsamic vinegar Instructions: Preheat grill to medium-high heat. In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside. In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole. In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again. Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes. To serve, drizzle with a little of the balsamic reduction.
Roast Duck with Apples and Prunes 1 (5-pound) duck Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1 yellow onion, chopped 2 celery stalks, chopped 1/2 teaspoon celery seed 1 cup pitted prunes, halved 3 Golden Delicious apples, peeled, cored and cut in wedges 8 fresh sage leaves 1 pint dried rye bread cubes, crusts off 1/2 lemon, juiced 1/2 cup heavy cream 2 tablespoons all-purpose flour 1 cup fruity red wine, such as Pinot Noir 2 cups chicken stock Instructions: Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper. To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat. Preheat the oven to 375 degrees F. Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh. Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve. For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.
Camembert Souffle 1 quart milk 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 4 ounces sugar 12 egg yolks 2 ounces cornstarch 3 tablespoons flour 1 1/2 pounds Camembert 8 egg whites 1/4 cup sugar Instructions: Preheat oven to 350 degrees F. In a medium size saucepot, combine the milk, vanilla, cinnamon, and 2 ounces of the sugar and bring to a boil. Place the egg yolks in a separate bowl. When the milk is ready, whisk in the egg yolks with the remaining 2 ounces of the sugar, cornstarch, and flour. Mix well until everything is incorporated. Slowly add the hot milk to the egg yolk mixture and whisk constantly. Pour the mixture back into the pot and place it on medium heat. Whisk constantly until it becomes thick and it comes to a boil, then remove from heat. Add the Camembert to the hot mixture and melt it completely. If needed, place the pot back on the stove to melt the cheese. Once the cheese has melted, strain it through a fine sieve or strainer. Place the custard into a mixer with a paddle attachment and mix it until cool or room temperature. In a clean mixing bowl, place the egg whites and whisk until frothy. Slowly add the sugar and whisk until medium peaks. Gently fold the egg whites into the custard. Have the souffle molds buttered all the way up the sides, and coat with sugar. Pour the mixture into the molds 3/4 of the way up. Place the molds into the oven and bake for 15 to 20 minutes. To serve, place each souffle on a plate and serve with fruit.
Jerk Pork Belly and Sweet Potato Hash with Fried Eggs 3 tablespoons ground coriander 3 tablespoons ground ginger 3 tablespoons light brown sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons kosher salt 1 tablespoon habanero powder 1 tablespoon dry thyme 2 teaspoons allspice 2 teaspoons cinnamon 2 teaspoons ground cloves 2 teaspoons coarse black pepper 3 tablespoons ground coriander 3 tablespoons ground ginger 3 tablespoons light brown sugar 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons kosher salt 1 tablespoon habanero powder 1 tablespoon dry thyme 2 teaspoons allspice 2 teaspoons cinnamon 2 teaspoons ground cloves 2 teaspoons coarse black pepper 1 pound fresh, skin-on pork belly Kosher salt and freshly ground black pepper 3 cups homemade chicken stock or low-sodium chicken broth 6 sprigs fresh cilantro, plus 1/4 cup finely chopped fresh cilantro, plus 2 chopped tablespoons for garnish 6 cloves garlic, 4 smashed, 2 finely chopped Canola oil 1 small Spanish onion, finely diced 1 small red pepper, finely diced 1/2 poblano chile, finely diced 3 large sweet potatoes, peeled, cubed and cooked inboiling salted water until just cooked through 2 tablespoons unsalted butter 4 large eggs Hot sauce, such as Habanero or jalapeno hot sauce 1 pound fresh, skin-on pork belly Kosher salt and freshly ground black pepper 3 cups homemade chicken stock or low-sodium chicken broth 6 sprigs fresh cilantro, plus 1/4 cup finely chopped fresh cilantro, plus 2 chopped tablespoons for garnish 6 cloves garlic, 4 smashed, 2 finely chopped Canola oil 1 small Spanish onion, finely diced 1 small red pepper, finely diced 1/2 poblano chile, finely diced 3 large sweet potatoes, peeled, cubed and cooked inboiling salted water until just cooked through 2 tablespoons unsalted butter 4 large eggs Hot sauce, such as Habanero or jalapeno hot sauce Instructions: For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use. For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours. Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels. Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork. Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to \baste\; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro. For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use. For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours. Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels. Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork. Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to \baste\; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro.
Puffed Oven Pancake with Summer Fruit 1/3 cup (2 ounces/60 grams) all-purpose (plain) flour 2 tablespoons granulated sugar 1/3 cup (3 ounces/80 milliliters) milk 3 eggs 1/4 cup (2 ounces/60 grams) unsalted butter 2 firm, ripe peaches or nectarines, peeled, if desired, pitted and sliced 1 1/2 cups (6 ounces/185 grams) raspberries or blackberries About 2 tablespoons confectioners' (icing) sugar Lemon wedges, optional Instructions: Preheat an oven to 425 degrees F (220 degrees C). In a bowl, beat together the flour, granulated sugar, milk, and eggs until thoroughly blended. Set aside. In a 10 to 12-inch (25 to 30-cm) heatproof frying pan over medium-high heat, melt the butter. Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened, 3 to 5 minutes, depending on ripeness. Remove from the heat and scatter with the berries. Pour the egg mixture over the fruit in the pan and immediately put in the oven. Bake until puffed and golden, about 18 minutes. Remove the pancake from the oven and sift confectioners' sugar over the top. Cut into wedges to serve. If desired, offer lemon wedges on the side.
Whiskey Sauce 1 cup confectioners' sugar, sifted 3/4 cup heavy cream, warmed 1/4 cup bourbon Instructions: In a medium saucepan over medium-low heat, add the confectioners' sugar. Cook, without moving the pot, until the sugar begins to melt, about 3 minutes. Continue to cook, whisking occasionally to break up any lumps, until the sugar is completely melted and golden brown, 3 to 4 minutes. Pour in the warm cream. The mixture may solidify. Raise the heat to medium and simmer, stirring, until the mixture melts again and is smooth, about 3 minutes. Take the pot off the heat and carefully add the bourbon. Return to the heat, bring to a boil, and simmer 1 minute to cook off some of the harshness of the bourbon. Let cool at least 10 minutes before serving, but serve warm.
Cream of Garlic Soup 1 cup chopped garlic 1 large yellow onion, chopped 1/2 cup all-purpose flour 5 cups homemade chicken broth 3/4 cup heavy cream Salt and ground pepper 2 tomatoes, peeled, seeded and diced 1 1/2 sticks butter Instructions: Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes.
Cranberry Walnut Tartlets 8 tablespoons (1 stick) unsalted butter, softened 1 cup plus 6 tablespoons confectioner's sugar, sifted 1 egg 1 teaspoon salt 1 3/4 cup all-purpose flour 1 cup sugar 1 cup light corn syrup 4 large eggs, lightly beaten 4 tablespoons (1/2 stick) unsalted butter, melted Grated zest of 1 orange 2 cups walnuts, coarsely chopped 2 cups fresh or frozen cranberries Instructions: Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters. Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days. Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour. Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool. Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries. Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.
Grilled Lamb Greek Salad Wrap 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon finely chopped lemon zest 4 cloves garlic, coarsely chopped 2 tablespoons coarsely chopped rosemary leaves 1 1/2 pound lamb tenderloin 4 pocketless pitas or Lavash 1 cucumber, peeled and cut into 1/2-inch dice 2 tomatoes, cut into 1/2-inch dice 1 small red onion, finely sliced 2 tablespoons mint chiffonade Salt and freshly ground pepper 1 cup yogurt, drained 1/4 cup crumbled feta cheese 1/4 teaspoon cumin 1 tablespoon lemon juice 2 cloves garlic, finely chopped Instructions: Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices. Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes. Feta Yogurt Sauce: Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.
Smoked Salmon Rounds with Black Sesame Seeds 12 ounces smoked salmon, finely chopped 3 teaspoons shallots, finely chopped 3 teaspoons chives, finely chopped 1/2 lemon grated with micro plane or zester Black pepper 1/2 cup black sesame seeds 1/2 cup sour cream for garnish Instructions: Combine salmon, shallot, chives, lemon zest and black pepper in a silver bowl. Lay out sesame seeds on a plate. With your hands, form smoked salmon balls about 3/4 inch in diameter. Roll in sesame seeds and place on serving platter. Serve with a tiny dollop of sour cream.
Chicken and Sausage with Blackberry Reduction 4 teaspoons plus 1 tablespoon extra-virgin olive oil 4 boneless skinless chicken breasts Kosher salt and freshly ground black pepper 2 chicken sausages 1 shallot, finely chopped One 10-ounce package frozen blackberries 1 tablespoon balsamic vinegar One 9-ounce package frozen artichokes, thawed 2 medium zucchini, cut into ribbons Instructions: Heat 2 teaspoons olive oil in a medium skillet. Sprinkle the chicken breasts with salt and pepper and cook them through, 3 to 4 minutes per side. Set aside and keep warm. In the same skillet, cook the chicken sausage, turning frequently, until they are cooked through, 10 to 12 minutes. Set aside and keep warm. Add the shallots to the skillet and cook until softened. Add the berries and cook until they are thawed and have released all their juices. Strain out the seeds and shallots and return the juice to the skillet. Add the balsamic vinegar and reduce the liquid until it has thickened to the consistency of syrup, about 5 minutes. Set aside and keep warm. Drain the artichokes and pat them dry. In a clean skillet, add 1 tablespoon olive oil over high heat. Add the artichokes and cook until they are browned and crispy, 3 to 4 minutes per side. Drain on paper towels. Wipe out the skillet, put it on medium heat, and add the remaining 2 teaspoons olive oil. Toss in the zucchini strips and season them with salt and pepper. Toss gently and cook them until they are just warmed through and slightly softened, about 2 minutes. To assemble the dish: Put a puddle of the blackberry sauce on one side of the plate. Place a chicken breast on top of it. Slice the sausages and put the slices from half a sausage on top of the chicken breast. Make a nice pile of the zucchini and top that with the crispy artichoke hearts. Drizzle a bit more sauce over the chicken and sausages if you like. Repeat with the remaining ingredients.
Ricotta Gnocchi with Roasted Corn Brown Butter, Crispy Prosciutto, Parmesan and Fresh Basil 1 cup drained ricotta 1 large egg Grated zest of 1 lemon 1/2 cup freshly grated Parmigiano-Reggiano 1 teaspoon kosher salt, plus more for the water 1/4 teaspoon freshly ground black pepper 3/4 cup all-purpose flour, plus more if necessary and for rolling 2 tablespoons canola oil 2 cloves garlic, chopped 2 shallots, chopped 1 Fresno chile, chopped 6 ears corn, kernels removed 2 cups chicken stock or low-sodium broth Kosher salt and freshly ground black pepper 1 cup canola oil 4 paper-thin slices prosciutto Freshly ground black pepper 1 stick unsalted butter, cut into pieces Kosher salt and freshly ground black pepper Parmigiano-Reggiano, for serving Chopped fresh basil, for serving Instructions: For the gnocchi: Whisk together the ricotta, egg, lemon zest, Parmigiano-Reggiano, salt and pepper in a medium bowl until smooth. Add the flour and mix until a soft, slightly wet dough forms, adding more flour if needed. Remove the dough to a lightly floured surface and gently knead until the dough just comes together. Form into a ball, wrap in plastic wrap and let rest in the refrigerator for at least 15 minutes and up to 1 day. With lightly floured hands, shape the dough on a well-floured surface into two 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Arrange in a single layer on a lightly floured parchment-lined baking sheet. Bring a pot of salted water to a boil. Cook the gnocchi, in batches if needed, until they float, 2 minutes. Drain well. For the corn sauce: Heat the oil in a medium saucepan over medium heat, add the garlic, shallots and chile and cook until soft, about 2 minutes. Add the corn and saute for 5 minutes. Add the chicken stock, bring to a boil and cook until the corn begins to soften, about 10 minutes. Remove the corn to a blender with a slotted spoon and add 1/2 cup of the cooking liquid. Blend on low speed, pulsing a few times, until smooth, adding more liquid if necessary to create a sauce consistency. Strain the sauce through a fine-mesh strainer into a clean small saucepan and bring to a simmer. Cook until warmed through and thickened, about 15 minutes. For the prosciutto: Heat the oil in a small saute pan until it begins to shimmer. Fry the prosciutto one slice at a time until crisp, about 1 minute. Remove the prosciutto to a plate lined with paper towels and season with pepper. Let cool slightly and crumble into pieces. To serve: Melt the butter in a large saute pan over medium heat until it begins to turn a light amber color. Add the drained gnocchi and cook until lightly golden, 1 1/2 to 2 minutes. Season with salt and pepper. Spoon some of the sauce into shallow bowls and top with the gnocchi. Garnish with shaved Parmesan, crumbled prosciutto and basil.
Kumquat Mojito 8 large Kumquats 6 whole mint leaves 1 lime 2 oz simple syrup 2 oz light rum soda water. Instructions: Preparation: Slice Kumquats into coin sized shapes, discard seeds, and put into mixing glass. Add mint leaves, simple syrup, lime wedges, and muddle ingredients. Fill glass with ice, add light rum, and fill with soda water. Stir and garnish with four (4) reserved kumquat slices.
Slow-Cooker Beef and Bok Choy 4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces 6 cloves garlic, unpeeled 4 thin slices ginger, unpeeled 1 red jalapeno pepper, seeded and thinly sliced 3 tablespoons all-purpose flour 1 1/2 pounds beef chuck roast, trimmed 1/4 cup hoisin sauce 1/4 cup Shaoxing rice wine, mirin or dry sherry 3 tablespoons soy sauce 2 tablespoons packed light brown sugar 4 heads baby bok choy, cut crosswise into 2-inch pieces 2 cups cooked white rice, for serving Instructions: Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat. Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.
Molten Mashed Potato Bites 3/4 cup prepared beef gravy 1 3/4 pounds russet potatoes, peeled and cut into chunks Kosher salt 3 tablespoons unsalted butter 1/4 cup heavy cream Freshly ground black pepper 1 cup all-purpose flour 2 large eggs 3 cups stuffing mix, finely crushed Vegetable oil, for frying Instructions: Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment. For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes. Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes. Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes. Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.
Grilled Burgers Vegetable oil, for the grill 3 pounds 80 percent lean ground beef Kosher salt and freshly ground pepper Tabasco sauce, to taste 6 kaiser rolls 6 tablespoons unsalted butter, softened Assorted toppings, for serving (right) Instructions: Preheat a grill to medium high and oil the grates. Place the ground beef in a medium mixing bowl. Add 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Add a few dashes of Tabasco sauce, then with your hands, mix the meat and seasoning well. Form the meat into six 1-inch-thick patties and place on the grill. Cover and cook 3 minutes, then rotate, leaving them on the same side, and cook 3 more minutes. Flip and repeat on the other side. Meanwhile, slice the rolls in half and spread each cut side with 1/2 tablespoon butter. Grill the rolls, cut-side down, until lightly toasted. Build the burgers with assorted toppings. Sauteed Mushrooms Melt 2 tablespoons butter in a large skillet over medium-high heat; add 1 pound sliced mushrooms, season with salt and pepper and cook 2 minutes. Add 2 to 3 tablespoons broth or wine and cook 6 to 8 more minutes. Caramelized Onions Melt 4 tablespoons butter in a skillet over low heat. Add 2 large sliced red onions and 3 to 4 tablespoons brown sugar. Cook until caramelized, tossing occasionally, about 20 minutes. Pico de Gallo Finely chop 5 plum tomatoes, 1/2 large onion, 3 jalapeno peppers and 1 bunch cilantro. Toss with the juice of 1/2 lime, and salt to taste. Bacon Cook over medium-high heat until crisp.
Chocolate Covered Bacon with Almonds 1 pound thickly sliced slab bacon 1/2 pound milk chocolate 1/4 pound toasted almonds Instructions: Preheat oven to 375 degrees F. Place bacon on a sheet tray and cook until crisp, about 25 minutes. Melt chocolate in double boiler over low heat. Dip crisp bacon in chocolate and place back on sheet tray. Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.
Colossal Crab Asparagus Bisque 2 1/2 quarts chicken stock 2 bay leaves 3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded) 8 tablespoons (1 stick) butter 4 white onions, chopped 5 stalks celery, chopped 3 carrots, peeled and chopped 2/3 cup all-purpose flour (approximately, or as needed to create roux) 1 pint heavy cream 1 pound colossal crabmeat 4 tablespoons mayonnaise 2 teaspoons freshly chopped thyme leaves Salt and freshly ground black pepper 1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish Instructions: Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat. For the crab \souffle,\ mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Skillet Flatbread Caponata Pizza 1 eggplant, stem removed, chopped into 1/2-inch cubes 2 to 3 tablespoons olive oil 1 red onion, thinly sliced 1/2 cup pitted kalamata olives, halved 1/2 cup canned chopped tomatoes 1 teaspoon chili flakes 2 cloves garlic, crushed Pinch flaky sea salt Freshly ground black pepper 1 cup all-purpose flour, plus more for dusting 1/4 cup unsweetened plant-based milk 1 tablespoon olive oil 1 teaspoon baking powder Pinch flaky sea salt Handful of arugula Vegan Parmesan, optional Instructions: For the caponata topping: In a medium sauté pan, sauté the eggplant in the olive oil over medium-high heat for a couple of minutes, until starting to soften. Add the onion and cook until both are soft and are starting to brown, about 8 minutes. Stir in the olives, tomatoes, chili flakes, garlic and salt, season with black pepper and then turn down the heat to a gentle bubbling simmer and leave to cook whilst making the flatbread. For the flatbread: Add the flour, plant-based milk, olive oil, baking powder and salt to a large bowl and mix together to form a dough. Form into a round in the bowl, then transfer to a floured work surface. Pat down to flatten and roll out as thin you can get it with a rolling pin so it\u2019s roughly the size of a large nonstick skillet. Put your skillet over medium-high heat to heat up. When hot, tip the flatbread carefully in and cook for 3 minutes on each side, until light golden brown. Transfer to a serving board and top with the eggplant caponata sauce, spreading it evenly across the flatbread base. To serve: Finish off with a handful of arugula and a grating of vegan Parmesan if using.
Piquillo Deviled Eggs 12 large eggs 1/2 cup mayonnaise 3 jarred piquillo peppers, chopped, plus more for topping 1 teaspoon Dijon mustard 1 teaspoon smoked paprika, plus more for topping 1 teaspoon lemon juice Kosher salt Instructions: Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise. Scoop out the yolks into a food processor and puree with the mayonnaise, piquillo peppers, mustard, paprika and lemon juice; season with salt. Spoon or pipe the filling into the egg whites. Top with more chopped piquillos and paprika.
Classic Currant Scones 1/2 cup currants, soaked in boiling water for 15 minutes 4 cups flour 1/4 cup sugar 2 tablespoon baking powder 1 teaspoon salt 8 tablespoon cold unsalted butter, cut into bits 1 3/4 cups half-and-half 1 egg, beaten with 1 teaspoon sugar, for glaze Instructions: Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well. Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.
Seared Black Bass with Bitter Greens, Grapefruit and Feta Salad Extra-virgin olive oil Four 6-ounce black bass fillets Kosher salt 5 to 6 cups bitter greens, such as arugula, dandelion, escarole, radicchio, endive or frisee 1/2 small red onion, thinly sliced 1/2 ruby red grapefruit, juiced 1/4 cup pitted gaeta or kalamata olives, slivered 2 ruby red grapefruits, supremed 3/4 cup crumbled feta Instructions: Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula and flip the fish fillets and cook for 2 more minutes on the other side. Remove from the pan and serve or keep warm until the remaining fish is cooked. In a large mixing bowl, dress the greens and red onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes. Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad. Serve immediately.
Slow-Cooker Moroccan Turkey Meatballs 1 14-ounce can diced tomatoes 1/2 cup low-sodium chicken broth 1/2 cup chopped dried apricots 1 onion, grated 2 tablespoons unsalted butter 3 cloves garlic, minced 1 tablespoon plus 1 teaspoon pomegranate molasses 1 tablespoon paprika 1 teaspoon pumpkin pie spice Juice of 1/2 lemon 1 cup chopped fresh cilantro Kosher salt and freshly ground black pepper 1 3/4 pounds lean ground turkey 1/2 cup breadcrumbs 2 tablespoons creme fraeche or heavy cream 1/4 cup chopped fresh parsley 1/4 teaspoon cayenne pepper Pomegranate seeds and sliced scallions, for topping Instructions: Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high. Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours. Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.
Oven Baked Corn Dogs 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand) 1 cup all-purpose flour 2 eggs 3/4 cup milk 1/2 stick butter, melted 1 tablespoon chili powder, eyeball it in your palm 2 teaspoons cumin, eyeball it 2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot 2 scallions, finely chopped 8 jumbo pork or beef franks Sweet Relish Slaw Salad, recipe follows 1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips) 1 cup sweet pickle relish 1/4 cup cider vinegar, eyeball it 3 tablespoons vegetable oil, eyeball it 2 large cloves garlic, crushed 2 bay leaves, dried 3 whole cloves 1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked \Cole Slaw Mix\ in 1 pound packages) Salt and pepper 4 scallions, sliced Instructions: Preheat oven to 425 degrees F. In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over. Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs. In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.
Deviled Egg Macaroni Salad 12 large eggs 1 1/4 cups mayonnaise 2 tablespoons yellow mustard 2 tablespoons distilled white vinegar Kosher salt and freshly ground black pepper 8 ounces (about 2 cups) elbow pasta 2 medium carrots, grated (about 1/2 cup) 1 medium celery stalk, diced 1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained 2 teaspoons sugar 4 sprigs fresh chives, chopped 1/4 teaspoon paprika Instructions: Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate. Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes. Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
Chocolate Sheet Cake with Vanilla Bean Frosting 2 cups all-purpose flour 2 cups granulated sugar 1/4 teaspoon kosher salt 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla extract 2 large eggs 2 sticks (1 cup) salted butter 4 heaping tablespoons cocoa powder 1 cup semisweet chocolate chips 4 cups powdered sugar 2 sticks (1 cup) salted butter, softened 2 tablespoons whole milk Dash of kosher salt 1 vanilla bean, split and caviar scraped Instructions: For the cake: Preheat the oven to 350 degrees F. Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside. In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat. Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes. For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside. Spread the top of the cake with the frosting, slice and serve.
Black Bean Soup 2 cups dried black beans 6 cups cold water 3 tablespoons canola or other vegetable oil 4 ounces slab bacon, rind discarded, cut into 1/4-inch dice 1 medium onion, peeled and cut into 1/4-inch dice 1 large carrot, peeled and cut into 1/4-inch dice 3 large cloves garlic, minced 8 cups chicken stock, canned low-sodium broth, or water, or more as needed 4 bay leaves Coarse (kosher) salt and freshly ground black pepper, to taste 1/2 teaspoon Tabasco sauce, or more to taste 1 tablespoon dry sherry or Madeira 1 teaspoon wine vinegar, preferably sherry vinegar but white wine or red wine vinegar will do For garnish: sour cream, diced onion, chopped fresh cilantro leaves, chopped hard-cooked egg Instructions: Pick over the beans, discarding any stones or bits of debris. Place the beans in a colander or strainer and rinse well under cold running water. Drain. Place the beans in a large stockpot or bowl, add the water (it should cover the beans by 2 inches) and soak for 8 hours or overnight in the refrigerator. Heat the oil in a very large stockpot over medium-low heat. Add the bacon and saute, stirring occasionally, until browned, about 15 minutes. Add the onion, carrot, and garlic to the pot and sweat, uncovered, stirring occasionally, until the vegetables are soft but not browned, about 10 minutes. Drain the soaked beans. Add them to the pot along with 8 cups stock and the bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the beans are tender and the vegetables have practically dissolved, 1 to 1 1/2 hours. Stir the soup occasionally to make sure the beans aren't sticking to the bottom of the pot. If the soup becomes too thick, add additional stock or water. Most of the beans should keep their shape, but some will fall apart enough to thicken the soup. Remove the pot from the heat and season with salt, pepper, Tabasco, dry sherry, and vinegar. Remove the bay leaves. Ladle the soup into bowls and garnish with any combination you like of sour cream, diced onion, fresh cilantro leaves, and chopped hard-cooked egg.
California Asparagus Sandwich 1/2 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 2 garlic cloves, minced 1/8 teaspoon salt 1/3 cup mayonnaise 1 tablespoon olive oil 8 squares focaccia bread, 5x5 inches, or puffy pizza crust baked without toppings 1-1/2 cups (lightly packed) baby lettuces or arugula 1 cup roasted red bell pepper pieces 8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick (may substitute regular mozzarella, provolone or mild Swiss) 16 cooked asparagus spears 4 slices pancetta or thick bacon cooked almost crisp and broken into 3-inch pieces Instructions: Have ingredients at room temperature. Make Lemon Aioli (flavored mayonnaise) by whisking together the lemon zest, juice and garlic, which has been slightly mashed with the salt (use a sharp knife tip on a cutting board). Whisk in the mayonnaise and olive oil. Spread on smooth side of each square of focaccia, using a generous 1/2 tablespoon. Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining 4 squares focaccia. Cut each sandwich in half into two triangles. Sandwiches can be served at room temperature or warm in a 450-degree oven a few minutes, especially if regular mozzarella was substituted for fresh. Sandwiches are not meant to be served hot.
Gravy from Roast Drippings 1 cup red wine 2 cups beef, chicken, or vegetable broth 1 bay leaf 5 to 6 black peppercorns Instructions: Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3. At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one. Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.
Chicken Breast with Veloute Sauce 1 chicken breast, skin on (chef can remove if desired) Kosher salt and freshly ground black pepper 1 tablespoon olive oil 3 cups chicken stock 1 ounce clarified butter 1 ounce all-purpose flour Instructions: Sprinkle the chicken with salt and pepper. Heat a large stainless steel skillet over medium-high heat. Add the oil and sear the chicken for 5 minutes. Turn the chicken over, reduce the heat to medium and cook until done, about 5 more minutes. Remove the chicken from the pan and let stand 5 minutes. In the pan that was used to cook the chicken, deglaze with the chicken stock and bring to a simmer. Then lower the heat so that the stock just stays hot. Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Take care not to let it turn brown. With a wooden spoon, stir the flour into the melted butter a little bit at a time until it is fully incorporated, giving you a pale yellow paste called a roux. Heat the roux for another few minutes or so, until it has turned a light blonde color. This helps cook off the raw flour flavor. But since this is a white sauce, you don't want to let the roux get too dark. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it's free of lumps. Simmer until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan, about 30 minutes. Use a ladle to skim off any impurities that rise to the surface.
Cheese-Stuffed Portobellos Nonstick cooking spray 4 6-inch portobello mushroom caps 4 cups spinach, chopped 1 cup breadcrumbs (preferably panko) 1 cup shredded mozzarella cheese 2 shallots (1 finely chopped, 1 thinly sliced) 1 large tomato, diced 3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1/2 cup ricotta cheese 4 stalks celery, peeled and thinly sliced Instructions: Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes. Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes. Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
Grilled Spicy Sausages with Onion Marmalade 2 tablespoons extra-virgin olive oil 2 cups thinly sliced yellow onion (about 2 small onions) 3 tablespoons brown sugar 1/2 teaspoon dried chile flakes 1/4 cup apple cider vinegar Salt and freshly ground black pepper 4 fresh spicy Italian sausages Extra-virgin olive oil, for brushing 1 baguette, quartered and sliced lengthwise 4 teaspoons Dijon mustard Tomato Chutney, recipe follows Ice cubes 1 1/2 pounds Roma tomatoes 1/4 cup extra-virgin olive oil 3 cloves garlic, minced 1/8 teaspoon ground cumin 3 tablespoons red wine vinegar 1 tablespoon brown sugar 1/4 teaspoon herbs de Provence Salt and freshly ground black pepper Instructions: For the onion marmalade: Heat the oil in a heavy medium saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions begin to soften but not brown, about 8 minutes. Add 1/2 cup water, the sugar and chile flakes. Cook the onions until almost all the liquid is absorbed, stirring often, about 12 minutes. Add the apple cider vinegar and simmer until the marmalade is thick, stirring often, 8 to 10 minutes. Sprinkle with salt and pepper and cool. For the grilled sausages: Prepare a grill to medium-high heat. Brush the sausages with oil. Grill the sausages, turning them constantly, until golden and cooked through, or when an instant-read thermometer inserted in a sausage reads about 165 degrees F, about 14 minutes. Spread each baguette with the mustard. Place the grilled sausages on top of each baguette and top with the onion marmalade and Tomato Chutney. Boil a pot of water. Prepare a bowl of ice water. Cut the stem of the tomatoes using a paring knife. Slice a shallow X in the bottom end of the tomatoes. Plunge the tomatoes into the boiling water for a few seconds, using a slotted spoon. Transfer the tomatoes to the ice water. Remove the tomatoes and peel away the skin. Chop the tomatoes roughly. Pour the oil into a medium saucepan and heat over medium-high heat. Add the garlic and cumin and cook until fragrant, about 1 minute. Add the tomatoes, red wine vinegar and sugar and cook, stirring half way through the cooking time, until slightly thickened and the tomatoes have broken down, about 20 minutes. Add the herbs de Provence and sprinkle with salt and pepper. Cook the chutney, about 5 minutes. Let the chutney cool slightly before serving. Yield: 4 servings.
Cubano Bread Boxes 1 loaf unsliced white bread (preferably Pullman), about 10-inches long 6 tablespoons unsalted butter Kosher salt and freshly ground black pepper 8 slices Swiss cheese 2 tablespoons canola oil Four 1/2-inch boneless center-cut pork chops (about 6 ounces each) 32 dill pickle chips 2 tablespoons yellow mustard 8 thin slices deli ham Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use. Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes. Meanwhile, heat the oil in a large cast-iron skillet over medium-high heat. Season the pork chops liberally with salt and pepper. When the oil starts to shimmer, add the pork chops and cook until browned on both sides and just cooked through, 3 to 4 minutes per side. Rest for 5 minutes then slice thinly against the grain. Layer each bread box with 4 dill pickle chips, a quarter of the sliced pork, 1 1/2 teaspoons mustard, 4 more dill pickle chips, 2 slices deli ham and top with 1 additional slice of cheese. Return to the oven and bake until the cheese is melts, about 5 minutes. Serve whole or cut in half.
French Onion Roast Beef Pull-Apart Sandwiches 1/2 cup mayonnaise 1/4 cup chopped dill pickles 2 tablespoons ketchup 1 tablespoon drained horseradish 1/2 teaspoon dried dill 1/4 teaspoon onion powder Dash of hot sauce Kosher salt 6 tablespoons unsalted butter 2 large sweet onions, sliced 2 teaspoons chopped fresh thyme 2 tablespoons dry sherry 1 cup low-sodium beef broth 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 1 10-inch oval loaf rye bread 12 ounces deli-sliced roast beef 6 ounces Swiss cheese, grated Instructions: Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate. Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes. Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper. Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet. Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices. Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.
Chicken Yakitori and Rice 2 cups chicken stock 1 cup white rice Salt About 3 tablespoons neutral oil About 1/2 cup dark soy or tamari 1/4 cup mirin 1/4 cup sake 2 tablespoons pourable light brown or brown sugar 4 large cloves of peeled garlic 1-inch ginger root 2 pounds of boneless, skinless chicken thighs 1 bunch large scallions, trimmed Green Beans with Tofu and Sesame Sauce, recipe follows 1 pound trimmed green beans (two 8-ounce packages or trim 1 pound fresh green beans the day you shop) 4 tablespoons toasted sesame seeds About 1 tablespoon soy sauce (dark soy sauce or tamari) for salty green beans or mirin or sake for sweet mild green beans 1 round teaspoon sugar or fine sugar 4 ounces firm tofu Instructions: For the chicken yakitori and rice: Soak skewers in water. Gather ingredients. Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered. Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder. Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly. Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky. Serve skewers on or next to white rice with Green Beans alongside. Gather ingredients. Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds. Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes. Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you're not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes. Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve.
Kentucky Pecan Bars Nonstick cooking spray 2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1/4 teaspoon fine salt 12 tablespoons cold unsalted butter, cut into small dice 3 to 4 tablespoons ice water 1 2/3 cups pecans 6 ounces white chocolate, chopped 1 cup honey 2/3 cup packed light brown sugar 3 large eggs 2 tablespoons unsalted butter, melted 2 tablespoons all-purpose flour 2 tablespoons bourbon Zest of 1 orange 1 teaspoon vanilla extract Instructions: For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray. In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a rectangle. Roll the dough into an 1/8-inch-thick rectangle that measures about 13 by 15 inches. Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely. For the filling: Meanwhile, lower the oven temperature to 350 degrees F and spread the pecans out on a baking sheet. Bake until toasted and lightly browned, 8 to 10 minutes. Let cool and then coarsely chop. Bring a couple of inches of water to a simmer in a small saucepan. Put the white chocolate in a heat-safe bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly on the crust and let it set up. Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Pour in the melted butter and continue to beat. Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 36 even bars.
Banh Mi Burger 1 pound fresh ground pork 12 ounces fresh ground Angus beef 4 ounces raw shrimp, finely diced 2 cups fish sauce 1 1/2 cups sugar 1/2 cup yellow Thai curry paste 1/2 cup lime juice 1 teaspoon pureed ginger 1 teaspoon turmeric 3 cloves garlic, thinly sliced 2 stalks lemongrass, thinly sliced on the bias 1 red Thai chile, thinly sliced 1 shallot, thinly sliced 2 ounces kaffir lime leaves, finely diced (substitute 1 tablespoon lime juice) 3 sprigs fresh Thai basil, leaves only, torn 3 sprigs fresh mint, leaves only, torn 1 cup mayo 1/2 cup sugar (or to taste) 2 tablespoons fish sauce 2 tablespoons lime juice 1 tablespoon curry powder 1 teaspoon ginger juice 1 teaspoon Sriracha 1 cup sugar 1/4 cup hot water 1 cup fish sauce 1/2 cup rice wine vinegar 1 teaspoon pureed garlic 1 Thai chile, finely diced 4 sweet bread buns 8 slices cured pork loaf* 8 ounces green leaf lettuce 1/2 cup julienned carrots 1/2 cup julienned daikon Instructions: For the patties: In a medium mixing bowl, combine the pork, beef and shrimp. Do not over mix as this will cause the proteins to become sticky. Portion into four 7-ounce burger patties and refrigerate for 1 hour or until ready to use. For the banh mi marinade: In a large mixing bowl, whisk the fish sauce and sugar until the sugar is dissolved. Add the curry paste and whisk until it's completely broken up. Add the lime juice, ginger, turmeric, garlic, lemongrass, chile, shallot, lime leaves, basil and mint and mix well. For the curry aioli: Combine the mayo, sugar, fish sauce, lime juice, curry powder, ginger juice, Sriracha and turmeric and whisk until smooth. Set aside and chill. For the nuoc mam sauce: In a mixing bowl, whisk the sugar and hot water until dissolved. Add the fish sauce, vinegar, garlic and chile and mix well. To assemble: Preheat a grill to medium to medium-high heat. Dip the patties into the banh mi marinade and grill to desired doneness. During the grilling process, continue to dip the patties in the marinade to form a flavorful crust on the outside of the patties. Grill or toast the buns. Next, grill the pork loaf slices about 2 minutes on each side. Place a burger patty on the bottom bun followed by 2 slices pork loaf. Add 1 teaspoon curry aioli, and then the carrots and daikon. Finish with the lettuce and the top bun. Repeat with the remaining ingredients. Serve the nuoc mam on the side as a dipping sauce.
Scooped Out Cupcake Tarts 3 cups cake flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoons baking powder 3 sticks butter, room temperature 2 1/3 cups sugar 3 large egg whites 2 teaspoons vanilla extract 1 1/2 cups buttermilk, room temperature Sweetened whipped cream, for topping Seasonal fruit, for topping Mint sprigs, for garnish Instructions: Preheat the oven to 350 degrees F. Sift all the dry ingredients into a large bowl and set aside. In a large bowl add the butter and the sugar. Using a hand-held electric mixer, combine until light and fluffy Add the egg whites and vanilla and beat on medium speed for about 1 minute. Add about 1/3 of the flour mixture to the batter and beat until incorporated. Add about half of the buttermilk and continue to beat on medium speed until well mixed. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients. The batter will be thick and glossy. Spray muffin tins with nonstick cooking spray and bake for 18 to 20 minutes. Remove from the oven and cool. Scoop out a small hole just in the middle of the top of the cupcake with a paring knife. Fill with fresh whipped cream and seasonal fruit. Garnish with a sprig of mint and serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Braised Bbq Spareribs 1/2 cup Cajun dry spice rub, recipe follows 8 racks spareribs 2 large onions, sliced Water or chicken stock Barbecue sauce 1/4 cup Kosher salt 1/4 cup cayenne 1/4 cup paprika 1/4 cup garlic granules 1/4 cup ground black pepper 2 tablespoons onion granules 2 tablespoons oregano, dry 2 tablespoons thyme, dry Instructions: In a large roasting or sheet pan, scatter half the onions. Rub the ribs with Cajun spices and overlap ribs onto the onions. Scatter remaining onions over the ribs. Pour a little water or stock into the pan. Cover tightly with foil and put into a preheated 350 degree oven, for 1 to 2 hours or until ribs are tender. When cooked, brush with barbecue sauce and grill or broil to glaze. Mix all ingredients and store in a jar.
Easy Seasoned Marinade 2/3 cup Crisco® Pure Olive Oil or 2/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA 1/4 cup red wine vinegar 2 tsps. minced garlic 2 1/2 tsps. Italian seasoning or dried basil leaves 1 tsp. salt 1/2 tsp. fresh ground black pepper Instructions: WHISK olive oil, vinegar, garlic, Italian seasoning, salt and pepper until blended. Combine marinade with 1 to 1 1/2 pounds meat, chicken or seafood in 1-gallon resealable plastic bag. MARINATE in refrigerator, turning several times: meat, 1 hour; chicken or seafood, 30 minutes. Remove meat, chicken or seafood from marinade. Discard marinade. Grill or cook as desired.
Spaghetti Meatballs and Tomato-Basil Sauce 1/2 pound spaghetti, broken into pieces Salt 1/4 cup pine nuts, lightly toasted 1 large bunch parsley, leaves only 1 bunch basil, leaves only 2/3 to 3/4 cup grated Parmigiano-Reggiano, a couple of handfuls 2 cloves garlic, grated or finely chopped Freshly ground black pepper Extra-virgin olive oil, about 1/3 cup plus some for liberal drizzling 2 pounds ground sirloin 1 large egg A couple handfuls bread crumbs 1 small onion, finely chopped 1 small carrot, finely chopped or grated 1 cup beef stock 1 (28-ounce) can tomatoes (recommended: San Marzano) Instructions: Heat oven to 425 degrees F. Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet. While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick. Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter. While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.
Aztec Chicken Six 3-ounce chicken breasts, boneless and skinless 1 cup seasoned flour 1 egg 1 cup heavy cream 1 cup olive oil or canola oil 12 large raw shrimp, peeled and deveined 3 cloves garlic (3 teaspoons), minced 6 pepperoncini, chopped small 3/4 cup chopped bacon 3/4 cup rum 3/4 quart chicken stock Pinch salt Pinch pepper 1 avocado, sliced Instructions: Heat a large skillet over medium heat until hot, about 2 minutes. Dredge the chicken breasts in seasoned flour. In a medium bowl, combine the eggs and cream and mix well. Place the floured chicken breasts in the egg-cream mixture to coat completely. Add the oil to the skillet and allow to heat up. Allow the excess coating to drain off the chicken breasts and slowly place in the skillet. Cook for 3 to 5 minutes or until the chicken turns deep golden brown. Turn the chicken breasts over and cook for another 2 to 4 minutes. Place the shrimp in the skillet, allowing them to have touch the bottom of the skillet. When the shrimp is cooked halfway add the garlic, pepperoncini, and bacon, and stir together. Remove skillet from the heat and add the rum. Ignite with a long kitchen match until flames subside. Return the skillet to the heat, pour in the chicken stock and season with salt and pepper. Reduce by 1/3 and then add the avocado. Reduce a little further until it has the consistency of a glaze. To serve place the shrimp over the chicken breasts and drizzle the glaze on top.
Robin Koury's Grilled Mac-n-Cheese 1 red pepper 1 green pepper 1 pound elbow macaroni 1/2 stick salted butter 3 tablespoons all-purpose flour 2 cups whole milk 1 cup grated Asiago cheese 1 cup Monterey Jack cheese 1/2 cup white Cheddar 1/2 cup Parmigiano-Reggiano 1 1/2 cups yellow sharp Cheddar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper, plus 1/2 teaspoon 1/2 jalapeno pepper, thinly sliced 1/4 cup seasoned bread crumbs Instructions: Preheat grill to 350 degrees F. Quarter red and green pepper, then place them on the grill, cooking until tender. Once grill marks are formed, remove peppers from grill and set aside. Boil elbow macaroni in salted boiling water until al dente - drain and set aside. In a large saucepan over medium heat, melt butter and then whisk in flour to thicken, about 1 minute. Add 1 cup milk and whisk in. Begin adding cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining cup of milk. Once all cheeses are blended add salt, black pepper, cayenne pepper, grilled peppers, jalapeno pepper and stir to combine. Add elbows to mixture and stir again. Once combined well, add to a cast iron 9 by 13-inch rectangle casserole dish, and sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper. Place on grill for 12 minutes. Let stand a few minutes before serving.
Truffle Butter 1 pound unsalted butter, softened White truffle oil to taste Salt to taste Instructions: In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use.
Horchata 1 cup long-grain white rice, rinsed 1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish 1/2 cup sugar, or to taste 1 tablespoon ground cinnamon, preferably Mexican, for garnish Instructions: Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours. Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill. Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.
Giant Dinosaur Eggs Filled with Nutella 4 egg whites, at room temperature 1 cup extra-fine sugar (you can make your own by grinding granulated sugar in a food processor) 2 teaspoons cornstarch 1 teaspoon white vinegar 2 teaspoons pure vanilla extract (or 1 teaspoon vanilla bean paste) 3 cups Nutella or prepared pudding (approximately 1/4 cup of filling per egg) Instructions: Heat the oven to 250 degrees F (225 degrees F if you have a convection oven). Line two sheet pans with parchment paper or silicone baking mats. In a stand mixer fitted with the whip attachment, beat the egg whites on low to medium-low speed until they form soft peaks, 2 to 3 minutes. Increase the speed to medium and beat in the sugar 1 teaspoon at a time. Beat until the mixture is glossy and thick; it will resemble marshmallow cream. Remove the bowl from the mixer and scrape any meringue off the whisk. Sift the cornstarch over the meringue, add the vinegar and vanilla, and gently fold until everything is incorporated. Dip a very large spoon into warm water. Let excess water drip off, then scoop into the meringue. Drop the meringue onto one of the prepared pans; the shape of the spoon is oval, so when you place the meringue on the sheet pan, it should resemble a jumbo egg. Continue scooping, rinsing the spoon in warm water after every scoop for neat, smooth meringues. Bake the meringues into the oven and bake until they are very light and dry and easily lift off the pan, at least 90 minutes. If they start to color slightly, lower the oven by at least 25 degrees F. Don't rush the meringues; when in doubt, leave them in longer. Turn off the oven (don't open the door). Let the meringues cool slowly in the oven for 30 to 40 minutes. Remove the pans from the cool oven. The meringues are ready to be filled when totally cooled. Fit a piping bag with a doughnut-filling tip or a plain number 5, 6 or 7 tip. Fill the bag with the Nutella or (or chocolate, vanilla or butterscotch pudding). Flip each egg over and, with a melon baller, make a hole just large enough for the tip of the piping bag to fit. Squeeze the filling into an egg just until you can see that it's starting to come out. Flip the egg onto a serving platter. Continue until all the eggs are filled. Instant birthday party! Mark my words, this will become the new birthday cake.

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