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Gluten-Free Decorated Frosted Shortbread Cookies 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1 cup (2 sticks) unsalted butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 teaspoon pure vanilla extract 1/4 cup blanched almond flour 1 teaspoon salt 1/2 cup confectioners' sugar 3 tablespoons heavy whipping cream Sprinkles, for decorating Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and smooth. Meanwhile, in a small bowl, combine the almond flour and salt with 2 cups gluten-free flour blend. Add to the butter mixture and beat on low speed until just combined. Divide the dough in half and flatten each to make 2 disks; wrap in plastic wrap and chill until slightly firm, at least 20 minutes. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working with one dough disk at a time, on a surface dusted with some gluten-free flour blend, roll out the dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies and place on the prepared baking sheets; refrigerate until firm, about 15 minutes. Bake until the edges are golden, about 10 minutes. Let cool completely on a wire rack. Repeat with the remaining dough. For the icing: Set a wire rack over a parchment paper-lined baking sheet. In a small bowl, whisk together the confectioners' sugar and whipping cream until smooth. Submerge the cooled cookies into the icing, letting any excess drip off, then place on the prepared wire rack and decorate with sprinkles.
Brown Butter and Bourbon Maple-Glazed Doughnuts Nonstick spray 1 stick (8 tablespoons) unsalted butter 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/2 teaspoon freshly grated nutmeg 2/3 cup pure cane granulated sugar 2 large eggs 3/4 cup buttermilk 2 teaspoons pure vanilla extract 1/2 cup grade B maple syrup 2 tablespoons bourbon 1 cup confectioners' sugar 3/4 cup finely chopped toasted pecans Instructions: For the doughnuts: Preheat the oven to 375 degrees F. Spray a 12-cup doughnut pan with nonstick spray. Put the butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden brown, about 6 minutes. Transfer the brown butter to a measuring cup and set aside. Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a large bowl, whisk together the sugar and eggs until smooth; then whisk in the buttermilk and vanilla until combined. Add the flour mixture and half of the brown butter (1/4 cup) to the egg mixture; mix until just combined -- DO NOT OVERMIX. Transfer the batter to a pastry bag and fill the doughnut pan about three-quarters full. Bake the doughnuts until light golden brown and just baked through, about 8 minutes; (They will be darker on the bottom, where the batter cooks against the pan, than on the top.) Set the pan on a baking rack and let cool for 10 minutes. Remove the doughnuts from the pan and place them directly on the baking rack. Set the rack over some parchment or foil before glazing. For the glaze: Bring the maple syrup and the remaining half of the brown butter (1/4 cup) to a simmer in a small saucepan over medium heat. Add the bourbon, cook for 1 minute, and then remove from the heat and whisk in the confectioners' sugar until smooth and slightly thick. Transfer the glaze to a shallow medium bowl and leave to thicken slightly. Drizzle the glaze over the doughnuts, sprinkle the pecans on top, and serve.
Pork Carnitas 2 tablespoons vegetable oil One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes Kosher salt and freshly ground black pepper 2 medium yellow onions, halved and sliced 2 poblano peppers, seeded and ribs removed, sliced 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons ancho chile powder 3 cloves garlic, minced One 12-ounce can lemon-lime soda 1 large orange, zested and juiced Warm corn or flour tortillas Store-bought peach salsa Easy Queso, recipe follows Fresh cilantro leaves 1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes One 10-ounce can hot diced tomatoes and chiles One 8-ounce jar diced pimientos, not drained Instructions: Set a multi-cooker to the Saute setting and add the oil. Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute. Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes. Preheat the broiler. Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks. Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves. Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.
Coconut Vodka Cocktail 4 cups coconut water 4 ounces vodka 2 tablespoons agave sweetener, or more to taste 2 limes, juiced (about 1/4 cup) 2 teaspoons freshly grated ginger, plus 4 thinly sliced rounds fresh ginger, for garnish Instructions: Stir or shake the coconut water, vodka, agave, lime juice and grated ginger together in a cocktail shaker and pour over ice into 4 highball glasses. Garnish the glasses with the ginger rounds.
Rosemary-Thyme Angel Food Cake with Pineapple Compote 1 cup cake flour 1 3/4 cups superfine sugar 1/2 teaspoon salt 12 large egg whites, at room temperature 1 1/2 teaspoons cream of tartar Finely grated zest of 2 lemons 1 1/2 teaspoons pure vanilla extract 2 teaspoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh thyme 1/2 cup packed light brown sugar 1/2 cup dark rum 1 sprig rosemary 1 sprig thyme 1 medium pineapple, peeled, cored and cut into 1/2-inch pieces 2 teaspoons pure vanilla extract Instructions: Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest. Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour. Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs. Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote.
English Trifle 8 egg yolks 1 1/4 cups sugar 1 teaspoon vanilla extract 2 cups whole milk 1/2 pint whipping cream 2 tablespoons powdered sugar strawberries, for garnish Instructions: Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake. Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours. Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries.
Southern Green Beans 1 tablespoon vegetable oil 8 ounces country ham, ripped into small shards 1 1/2 pounds green beans, trimmed and halved 2 1/2 cups low-sodium chicken stock 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon kosher salt Instructions: Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet. Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.
Buck Ream's Sourdough Chicken Fried Steak 2 cups Basic Seasoned Flour, recipe follows 2 to 3 cups Buck's Sourdough Starter, recipe follows 4 to 6 cups peanut oil (enough to completely cover steaks in a Dutch oven) 6 tenderized beef steaks, pounded thin Kosher salt and freshly ground pepper 2 cups all-purpose flour 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground white pepper 4 cups warm water 1 (1/4-ounce) package active dry yeast 1 cup sugar 6 cups all-purpose flour Instructions: Place the seasoned flour in a shallow dish or on a plate. The flour should be heavily seasoned, not bland. Pout the sourdough starter into a wide, shallow bowl and set aside. Pour the oil into a Dutch oven or a heavy, deep-sided skillet and set the pan over medium-high heat. Heat the oil to 375 degrees F, using a thermometer to measure the temperature. While the oil is heating, prepare the steaks by breading. It is helpful to use one \dry hand\ and one \wet hand\ while dipping the steaks. One at a time, dip a steak into the flour and then into the sourdough starter, completely coating the steak. Dip the steak into the flour once again, completely coating it. Set the prepared meat on a wire rack set on a sheet pan until there are enough coated to fill the pan without crowding. When the correct oil temperature is reached, slide 2 or 3 steaks into the hot oil. Cook the steaks for 4 to 6 minutes, turning once, taking care not to break the coating. After the steaks are cooked, place them on a paper towel-lined pan to drain. Repeat the cooking process, allowing the oil to come back to 375 degrees F before adding the next batch of steaks. Repeat until all steaks are cooked. Serve immediately with gravy or ketchup. Whisk all of the ingredients together in a bowl. Stir well before using. Fill a large crock or a large bowl with the water. Sprinkle the yeast over the top and let it dissolve for at least 4 minutes. Using a long spoon or a whisk, stir in the sugar and flour. Loosely cover with plastic wrap and set the mixture aside at room temperature for at least 12 hours before using. Once you begin using the starter, it must be fed and replaced. Do not finish it completely, but rather add the same proportions of water, sugar, and flour to the existing starter after taking some out. For example, if you remove 1/2 of the starter, add 2 cups warm water, 1/2 cup sugar, and 3 cups flour. Blend the new ingredients into the starter with a whisk and set aside.
Coquito Recipe | Puerto Rican Coconut Eggnog One 15-ounce can cream of coconut, such as Coco Lopez One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk 1 cup unsweetened coconut milk beverage 1/2 cup white rum 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg, plus more for serving Cinnamon sticks, for serving Instructions: Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour. Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.
Fortune Cookies 1/2 cup all-purpose flour 1 teaspoon cornstarch 1/2 cup sugar 2 large egg whites, reserve yolks for online round 2 recipe, Beef Fried Rice 1 teaspoon vanilla extract 2 tablespoons canola oil 1 tablespoon water Instructions: Cooking spray, for pans Write your fortunes on 24 pieces of paper that are about 1/2-inch wide and 2 1/2-inches long. Preheat the oven to 300 degrees F. In a small bowl sift together the flour, cornstarch and sugar. In a medium bowl whisk together the egg whites, vanilla, oil, and water until smooth. Add the dry ingredients into the wet ingredients and mix until a smooth batter is formed. Working in batches of 4, drop the batter by tablespoons onto a nonstick baking sheet that has been lightly coated with cooking spray. Tilt the baking sheet in a circular motion to spread the batter into 4-inch diameter circles. Bake until the edges of the cookies are golden brown, about 10 minutes. Remove from oven, and working quickly, use a spatula to remove the cookies from the baking sheet. Put a fortune into the center of a cookie and fold it in half. Bring the points together with open seams on the outside. Arrange in muffin tins to help keep the shape while cooling. Repeat with remaining fortunes and cookies. Transfer to a serving bowl or basket and serve.
Earl Grey Tea Chocolate Truffles 1 1/4 cups heavy cream 3 bags Earl Grey tea 1 tablespoon unsalted butter Kosher salt 12-ounces good-quality semisweet chocolate, coarsely chopped 1 teaspoon pure vanilla extract 1 to 2 cups Dutch-process cocoa powder Instructions: Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight. Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight.
Broccoli Wild Rice Casserole : Food Network 2 cups uncooked wild rice 8 cups low-sodium chicken broth or stock, plus more if needed for thinning 3 heads broccoli, cut into small florets 8 tablespoons (1 stick) butter 1 pound white button or cremini mushrooms, finely chopped 1 medium onion, finely diced 2 carrots, peeled and finely diced 2 stalks celery, finely diced 1/4 cup all-purpose flour 1/2 cup heavy cream 1 teaspoon salt, or more to taste 1 teaspoon black pepper, or more to taste 1 cup panko breadcrumbs 2 tablespoons minced fresh parsley Instructions: Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside. Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes. Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed. Preheat the oven to 375 degrees F. Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables. Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
Bloody Mary Steaks Eight 3- to 4-ounce or four 6- to 8-ounce filet mignons 2 cups tomato juice or V-8 juice 1/4 cup vodka (preferably Absolut Pepar vodka) or gin 2 tablespoons fresh lime juice 4 teaspoons Worcestershire sauce, or to taste 1 tablespoon freshly grated horseradish or prepared white horseradish 1 to 2 teaspoons hot pepper sauce, or to taste (unless your using Pepar vodka) 1/2 teaspoon celery salt 1/2 teaspoon black pepper Instructions: Arrange the steaks in a baking dish. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the mixture over the steaks and marinate for 1 to 2 hours in the refrigerator, turning the steaks a couple of times to ensure even marinating. Preheat the grill to high. Oil the grate. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, rotating each steak 90 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer the steaks to plates or a platter.
Rudy Mikeska's Coleslaw 6 heads green cabbage, cleaned, cored and shredded 1 head purple cabbage, cleaned, cored and shredded 4 large carrots, peeled and shredded 3 red or orange bell peppers, cored and finely chopped 2 stalks of celery, tops removed, and chopped finely 1 pound sugar, more to taste 3/4 cup red wine vinegar, or to taste 6 tablespoons black pepper, more to taste 8 cups Miracle Whip salad dressing, more to taste Instructions: In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled.
Fresh Garden Pickles with Aioli 1 medium cucumber, cut into 16 spears 1 tablespoon kosher salt 2 tablespoons olive oil 16 asparagus spears 6 medium carrots, peeled and halved 1 medium red bell pepper, cut into 16 slices 1 medium red onion, cut into 16 slices 2 tablespoons pressed or finely chopped garlic 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 1 teaspoon crushed black peppercorns 1 cup white wine vinegar 1/4 cup balsamic vinegar 2 tablespoons sugar 2 teaspoons fennel seeds 2 bay leaves, crumbled Aioli, recipe follows 1 slice French bread 1/4 cup milk 2 large egg yolks 1/4 teaspoon salt 4 cloves garlic, smashed and minced 1 cup olive oil 1 teaspoon lemon juice 1/2 teaspoon cold water Instructions: In a mixing bowl, toss the cucumbers with salt to coat, then cover with ice cubes and refrigerate. After 1 to 2 hours, drain, rinse thoroughly, and strain to remove excess water. Set aside. In a saute pan, heat the olive oil over medium heat. Add the asparagus, carrots, peppers, onions, and garlic and saute for 3 minutes or until the vegetables are just beginning to soften. Transfer to a large bowl. Add the cucumbers, oregano, thyme, and peppercorns and gently toss to combine. Return the saute pan to medium heat, and add the vinegars, sugar, fennel seeds, and bay leaves. Simmer until the sugar has dissolved, stirring constantly, about 3 minutes. Pour the syrup over the vegetable mixture and toss to coat. Cool to room temperature, then cover and refrigerate. These pickles are best a few days after they have been made, but can be eaten after chilling just a few hours. In a small bowl, soak the bread in the milk for 10 minutes. Squeeze the bread and break into small pieces. In another small bowl, beat together the yolks, salt, and garlic. Add the soaked bread and mix until incorporated. While beating the yolk mixture, slowly drizzle in the oil until a thick sauce is formed. Beat in the lemon juice and water. Refrigerate until ready to serve.
Chili Prawn Skewers 24 large shrimp (about 1 pound), peeled and deveined 1/2 fresh pineapple, cut into 16 (1-inch) chunks 2 limes 2 tablespoon honey 1 pinch red chili flakes Instructions: If using wooden skewers, soak them in cold water for at least 20 minutes. Preheat the grill to medium-high. Alternate on each skewer 3 shrimp and 2 pieces of pineapple. Squeeze juice of 1 lime over the skewers. Sear on a hot grill or under the oven broiler until cooked through, about 2 minutes per side. Mix the honey, chili flakes and juice of 1 lime. Brush honey mixture over the cooked kebabs.
Chicken Chili Corn Chip Pie 6-pound chicken 1 clove garlic, finely chopped 2 tablespoon oil of choice 1/2 cup chicken broth, divided 3 dried guajillo peppers, finely chopped 1 tablespoon tomato paste 1/2 cup crushed tomatoes Oil or butter 1/2 Spanish onion, diced 1 bell pepper, diced 1 cup crushed tomatoes 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 cup canned pinto beans 1 cup canned black beans Serving suggestions: corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos Instructions: For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone. For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm. For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil. Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.
Biscuits and Gravy 40 ounces self-rising flour, such as White Lily, plus more for dusting 1/4 cup baking powder 1 heaping tablespoon sugar 2 teaspoons salt 1 pound cold butter, cubed into 1/4-inch pieces, plus 2 to 3 ounces melted butter 3 cups cold whole milk, or more as needed 4 1/2 pounds sage breakfast sausage 1 1/2 cups all-purpose flour 12 cups milk 2 teaspoons salt 2 tablespoons ground black pepper, plus additional as needed Serving suggestion: eggs cooked any style Instructions: For the biscuits: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Mix together the self-rising flour, baking powder, sugar and salt in the bowl of stand mixer. Toss in the cold butter and mix by hand to break apart the pieces a bit, then beat on medium speed just until the butter is coated in the dry mixture and begins to break down a little bit, 1 to 2 minutes. (Do NOT overmix to the point that the butter starts absorbing the dry mixture and looks shaggy.) Add the cold milk in two batches, scraping down the bowl in between each addition. Mix until dough comes together and feels tacky, no more than 2 minutes total. (You may need to add a splash or two more of milk to help it come together.) Flour a clean work surface and dump out the dough. Gather it together briefly and shape it with your hands or a floured rolling pin into a 10-by-16-inch rectangle. Use a 3 1/4-inch square biscuit cutter to cut 15 pieces out of the dough. (You may have enough scraps to form one more biscuit.) Place them close together on the prepared baking sheet and brush the tops liberally with melted butter. Bake, rotating the baking sheet halfway through, until biscuits are nicely golden brown, 16 to 20 minutes. Allow to cool at least 10 minutes to set before removing from the baking sheet or cutting open. For the gravy: Brown the sausage in a large saute pan, breaking it up into chunks. Add just enough all-purpose flour to coat the sausage, about 1 cup. Cook, stirring, until it looks crumbly. Slowly stir in the milk in several batches, letting the gravy absorb the milk and thicken in between each addition. Season with salt and pepper, and add more flour in small doses if needed to thicken the gravy. Cut one biscuit in half. Warm it through on a hot griddle for a few minutes. Place a biscuit cut-side up on a plate and top with gravy. Top with fresh black pepper. Serve with eggs.
Cheese Straws 2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator 1 extra-large egg 1/2 cup freshly grated parmesan cheese 1 cup finely grated gruyere cheese 1 teaspoon minced fresh thyme leaves 1 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature. Let the puff pastry thaw in the refrigerator overnight.
Double Chocolate Zucchini Bread with Pecans Cooking spray 1 medium zucchini 1/2 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs 1 1/4 cups all-purpose flour 3/4 cup sugar 1/4 cup cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup chopped pecans 1/2 cup chocolate chunks Instructions: 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside. 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture. 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini. 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate. 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.
Millionaire\u2019s Shortbread Hamantaschen 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature 3/4 cup confectioners\u2019 sugar 1/2 teaspoon pure vanilla extract 1 large egg yolk, plus 1 large egg for the egg wash 1 1/2 cups all-purpose flour, plus more for rolling 1/4 teaspoon salt 1 cup granulated sugar 4 tablespoons unsalted butter 1/2 cup heavy cream 1/4 teaspoon salt 4 ounces semisweet chocolate chips 4 tablespoons unsalted butter Edible gold foil, optional Instructions: For the dough: Beat the butter and sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in the vanilla and egg yolk just until combined. Switch to a wooden spoon or use your hands to gradually mix in the flour and salt until combined and the dough is uniform. Do not over-mix. The dough should be slightly tacky; if it\u2019s very sticky add a little more flour 1 tablespoon at a time. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours or overnight. For the caramel filling: Place the sugar in a medium heavy-bottom saucepan and cook, stirring, over medium heat. The sugar will clump up at first and then melt into a brown liquid; lower the heat if it starts to burn. This will take about 10 minutes so be patient! Combine the butter, cream and salt in a separate small saucepan and place over medium heat just until the butter melts. Once the sugar is melted, slowly whisk the cream mixture into the sugar until uniform in color. Simmer for 2 minutes without stirring. Remove from the heat. Transfer to a small bowl and refrigerate, covered, until firm, about 2 hours. When you are ready to form the hamantaschen, roll the dough out on a lightly floured surface to about 1/4-inch-thick. If your dough cracks as you roll, let it warm up to room temperature before continuing to roll. Cut out circles with a 3-inch round cookie cutter (the top of a wine glass works too!). Gather any scraps, roll them out and cut more circles. Beat the remaining egg and 1 teaspoon of water together in a small bowl. Brush each circle with some of the egg wash. Place a teaspoon of the caramel in the center of each circle. Do not over-fill; excess will leak out. If you are having a hard time scooping the caramel, let it come to room temperature. (You can scoop out all the teaspoons of caramel first, then place them in the centers of the hamantaschen.) Fold two sides of each circle together overlapping at the bottom, and then fold the top down to make a triangle. There should be a quarter-sized amount of the caramel showing. Place hamantaschen 1 inch apart on 2 parchment-lined cookie sheets. Place in the freezer for 30 minutes; this will prevent them from spreading and opening during baking\u2014do not skip this step. While the cookies chill, preheat the oven to 350 degrees F. Bake the cookies until lightly golden on the bottoms, 10 to 12 minutes. Do not over-bake. Cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. For the chocolate glaze: Place the chocolate chips in the top of a double boiler set over simmering water and stir frequently until melted. Remove from the heat and add the butter. Stir until the butter is melted and glaze is shiny. If the butter doesn\u2019t melt completely, return the top of the double boiler to the heat and stir until smooth. Let the glaze cool until thick enough to coat the back of a spoon but not so long that it hardens. Dip one corner of each cooled hamantaschen into the chocolate and place them on a wire rack. Let sit at room temperature until the chocolate is firm; you can place the cookies in the refrigerator to speed up the process. Decorate the cookies with edible gold foil if using. The cookies will keep at room temperature in an airtight container for up to 3 days or can be frozen for up to 2 months.
Crispy Whole Trout with Curried Zucchini Couscous Canola oil, for frying 4 trout, cleaned, head and tail on 2 cups rice flour 1/2 tablespoon ground cumin Salt, to taste 2 tablespoons olive oil 1 fine diced yellow onion 1/2 tablespoon minced garlic 1/2 tablespoon minced ginger 1 tablespoon madras curry powder 2 cups diced zucchini Salt and black pepper, to taste 3 cups cooked couscous, already fluffed 1/4 cup sliced green scallions, for garnish 1/4 cup madras curry powder Pinch salt 1 cup canola oil Instructions: Heat a large casserole filled halfway with oil. The trout must be able to fit in. On a large plate, mix flour with cumin. Dredge trout in flour, inside and out and deep-fry until golden brown, about 4 to 5 minutes. Season with salt. For the zucchini cous-cous: In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder. Season. Add zucchini and saute for 3 to 5 minutes until soft. Check for seasoning. Keep on very low heat. For the curry oil: In a small bowl, combine curry powder with salt and about 1/8 cup water to make a loose paste. Whisk in oil and let stand 1 hour to settle. Use the top, clear yellow oil. PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini. Place trout on top and drizzle with curry oil and garnish with scallions.
Artillery Punch 1 cup sugar Juice of 6 lemons 2 tablespoons bitters 1 quart Sherry 1 quart Rye or Bourbon or Scotch 1 quart Brandy 1 quart Claret wine 1 quart Club Sode or 2 quarts sparkling Burgundy Instructions: Add ingredients in order to a punch bowl, add ice. To convert from charge 7 to charge 5 (weaken) add another bottle of soda or sparkling Burgundy.
Christmas Sherbet Punch 1 gallon raspberry sherbet 16 cups (1 gallon) cranberry juice (or cranberry mixed with pomegranate), well chilled Two 2-liter bottles ginger ale, well chilled Instructions: Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently.
Fried Fish with Dill Tartar Sauce 1 cup mayonnaise (I prefer Duke's) 2 to 3 tablespoons chopped dill pickles 1 tablespoon capers 1 tablespoon lemon juice 2 teaspoons chopped fresh dill 1 teaspoon sugar Kosher salt and freshly cracked black pepper Canola oil, for frying 6 whiting fish fillets Kosher salt and freshly cracked black pepper 1/2 cup cornmeal 1/2 cup all-purpose flour 1 tablespoon Cajun seasoning Juice of 1 lemon Instructions: For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking. For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F. Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board. Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.
Arroz: Spanish Rice 1 tablespoon lard or solid vegetable shortening 1 1/2 cups long grain rice 1/4 large onion, finely chopped 2 or 3 cloves garlic, finely chopped 2 whole tomatoes from a 15-ounce can 1/4 cup liquid from canned tomatoes One 40-ounce can chicken broth (30 ounces used total) Instructions: Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready. Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.
Mixed Berry Crisp in a Mug 2 tablespoons quick-cooking oats, such as Quaker Quick Oats 2 tablespoons brown sugar 2 tablespoons walnuts, chopped 1 tablespoon all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon cold unsalted butter 3/4 cup frozen mixed berries Plain or flavored Greek yogurt, for serving Instructions: Combine the oatmeal, sugar, walnuts, flour and cinnamon in a large mug. Using a fork, cut in the butter until the texture becomes crumbly. Place the berries on top of the crumble mixture and microwave on high power for 2 minutes, until the fruit starts to bubble and slightly thicken. Stir to bring the crumble to the surface and serve with a dollop of yogurt on top.
Creamy Mashed Root Vegetables 5 cups whole milk 2 1/2 cups heavy cream 2 tablespoons kosher salt, plus more for seasoning 4 sprigs fresh thyme 2 fresh bay leaves 2 pounds turnips 2 pounds Yukon gold potatoes 3 tablespoons unsalted butter, cut into cubes Freshly cracked black pepper Instructions: Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes. Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper.
Watermelon Shots 1 1/2 cups vodka 1 cup boiling water Two 3-ounce packages watermelon-flavor gelatin 1/2 hollowed out watermelon rind Instructions: In a large bowl, mix together the vodka, water and gelatin. Pour the mixture into the watermelon half. Refrigerate until fully set, at least 4 hours. Slice into wedges and serve chilled.
Harissa Chicken and Lentil Soup 3 tablespoons extra-virgin olive oil 4 scallions, thinly sliced (dark green parts separated) 3 cloves garlic, minced 1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch chunks Kosher salt and freshly ground pepper 4 teaspoons ground cumin 1/4 cup plus 2 tablespoons harissa 1 14.5-ounce can diced tomatoes 2 15.5-ounce cans lentils 4 pieces pita bread 1 teaspoon grated lemon zest, plus 4 teaspoons lemon juice 1/2 cup nonfat plain Greek yogurt Instructions: Preheat the oven to 350˚ F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute. Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper. Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup. Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita.
No-Knead Cloverleaf Rolls 4 cups whole milk 1 cup canola oil 1 cup sugar 9 cups all-purpose flour 2 packages (2 1/4 teaspoons each) active dry yeast 1 heaping teaspoon baking powder 1 scant teaspoon baking soda 1 tablespoon salt Melted butter, for the pans Instructions: To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm. Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so. Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together. To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup. Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours. Preheat the oven to 400 degrees F. Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.
Fajita Butterfly Shrimp with Cilantro Rice 1 (9-oz) package of SeaPak Jumbo Butterfly Shrimp ½ yellow bell pepper, seeds removed and then cut into strips yellow bell pepper, seeds removed and then cut into strips red bell pepper, seeds removed and then cut into strips ½ red bell pepper, seeds removed and then cut into strips green bell pepper, seeds removed and then cut into strips ½ green bell pepper, seeds removed and then cut into strips 1 cup red onion, cut into strips 1 tbsp finely chopped garlic 1 tsp cumin 1 tsp chili powder 2 tbsp olive oil 2 tbsp chopped cilantro 4 servings instant brown rice Salt & Pepper Instructions: Prepare jumbo butterfly shrimp and rice according to package directions. Heat oil in skillet and saute peppers, onions, and garlic for 5-7 minutes. Add cooked shrimp and cumin to skillet and saute an additional 2-3 minutes. Season to taste with salt and pepper. Toss cooked rice with chopped cilantro and chili powder. Plate a single serving of rice and spoon stir fry mixture over the rice.
Cider Bagel Stuffing 5 cups mixed bagel chips (made from your favorite stores day-old bagels, cut in to thin slices and toasted under the broiler) 1 1/2 cups of your favorite apple cider (hard cider may be substituted, but include 1c hard cider, and 1c water) 1 cup pumpkin chunks 1/2 cup onions 5 cloves garlic 2 teaspoons ground sage 1 teaspoon rosemary (or a sprig) 1 teaspoon ground Salt and pepper to taste Instructions: Combine all ingredients and bake at 350 degrees. This can be baked in a pumpkin for 40-50 minutes or in a casserole dish for 30-35 minutes. Serve with your other favorite sides and enjoy!
Coffee Maker Grain Bowl 1/4 cup broccoli florets 1/4 cup carrots, cut 1/4-inch thick on the diagonal 1/4 cup cauliflower florets 1/4 cup quinoa 2 slices firm tofu, 1/2-inch thick 2 teaspoons soy sauce 1 teaspoon orange juice 1 teaspoon sesame oil 1/4 teaspoon sugar 1/4 cup baby kale 2 tablespoons crispy chickpea snacks 1 tablespoon pre-made dressing, such as honey Dijon, Italian or sesame Instructions: Add the broccoli, carrots and cauliflower to the coffee grind basket. Add 8 cups of water to the water basin. Turn the machine on to brew. When there is about 7 1/2 cups of water in the carafe, turn the machine off. Discard the water in the carafe and add the quinoa to the carafe. Place the carafe back on the warmer and turn the machine back on. Allow the remaining 1/2 cup of water to drip onto the quinoa. Let the quinoa sit on the warmer for 30 minutes after the drip cycle is complete. The vegetables can stay in the basket and continue to steam. Meanwhile, whisk together the soy sauce, orange juice, sesame oil and sugar in a medium bowl. Add the tofu and gently toss to coat. Set aside to marinade for 10 minutes. Remove both the coffee grind basket and carafe from the machine. Set aside. Keep the warmer on. Carefully place 1 marinated slice of tofu on the warmer. Cook until warmed through, about 2 per minutes per side. Repeat with the second marinated slice of tofu. Put the cooked quinoa in a medium serving bowl and top it with the steamed vegetables, tofu, kale, crispy chickpeas and dressing.
Killer Mango Champagne Cocktail 1 (12-ounce) can mango nectar 2 star anise 1 cinnamon stick 2 whole cloves 12 black peppercorns 1/2 teaspoon red pepper flakes 1 bottle Champagne or sparkling wine Instructions: Bring the nectar to a boil in a small saucepan over high heat. Reduce the heat to medium and cook for 2 minutes. Turn off the heat and add all of the spices. Let the mixture cool, then strain and refrigerate. Spoon 2 tablespoons of the spicy mango mixture into a Champagne flute and top with chilled Champagne.
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks 1 large red onion, thinly sliced Toasted Cumin Vinaigrette, recipe follows 2 cups arugula leaves 1 teaspoon ground cumin 1/4 cup freshly chopped cilantro leaves 1/4 cup fresh lime juice 2 tablespoons rice wine vinegar 1 tablespoon honey 1 tablespoon cumin seeds, lightly toasted 1/4 cup chopped fresh cilantro leaves 1/4 cup olive oil 1/4 cup canola oil Salt and freshly ground pepper Instructions: Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately. Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
Mini Skillet Meatloaves 1/3 cup breadcrumbs 1/3 cup milk 1/3 cup chopped fresh parsley 1 large egg 3 tablespoons Worcestershire sauce 1 small onion, finely minced 1 teaspoon chili powder 2 cloves garlic, grated or finely minced 1 1/2 pounds meatloaf mix (ground beef, pork and/or veal) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1/2 cup ketchup 1 to 2 tablespoons packed light brown sugar 1 tablespoon apple cider vinegar Instructions: Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves. Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes. Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
Thanksgiving in a Sandwich 4 sourdough sandwich rolls 1/3 cup cranberry sauce 1 small head radicchio, leaves separated and washed 1 onion, sliced and caramelized (or leftover glazed pearl onions) 1/3 cup toasted walnuts, chopped 3/4 pound sliced turkey 1/2 cup gravy, warmed Instructions: Split the rolls and toast them lightly. Spread the bottom of the rolls with cranberry sauce and layer the radicchio, onion, walnuts and the turkey on top. Pour some of the warmed gravy on top of the meat and place the upper half of the roll on top. Serve immediately.
Orange and Blackberry Trifle 1 store-bought pound cake 1/3 cup orange liqueur (recommended: Cointreau) 1 orange or 2 clementines 1 cup heavy cream 10 ounces blackberries (about 2 cups, or blueberries if blackberries can't be found) Instructions: Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur. Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake. Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake. Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.
Damaris' Orange-Chocolate Bars 12 tablespoons (1 1/2 sticks) unsalted butter, cold and diced 1 1/2 cups all-purpose flour 1/2 cup Dutch processed cocoa powder 1/4 cup confectioners' sugar 1/4 cup granulated sugar 2 ounces bittersweet or semisweet chocolate, melted Fine salt Nonstick cooking spray 4 large eggs plus 2 large yolks 1 1/2 cups granulated sugar 1/3 cup all-purpose flour, sifted Fine salt 2 teaspoons grated zest plus 1 cup freshly squeezed orange juice (about 2 oranges) 1/2 teaspoon grated zest plus 2 tablespoons freshly squeezed lemon juice (about 1 lemon) Confectioners' sugar, for dusting Thin strips of candied orange peel, for garnish, optional Instructions: For the base: Position a rack in the middle of the oven and preheat to 350 degrees F. Put the butter, flour, cocoa, confectioners' and granulated sugars, chocolate and 1/4 teaspoon salt in a food processor. Process until the mixture is slightly damp and holds together when pinched, about 1 minute. Generously spray a 9- by 13-inch pan with cooking spray. Line the pan with aluminum foil leaving a 2-inch overhang on all four sides and spray the foil as well. Sprinkle the crust mixture into the prepared pan and press evenly along the bottom. Take care to seal up any cracks. Bake the base until it is no longer shiny and leaves only a slight indentation when pressed, 25 to 30 minutes. After removing the base, reduce the oven temperature to 300 degrees F. Meanwhile, make the orange filling: Whisk the eggs, egg yolks, granulated sugar, flour and pinch of salt together in a large liquid measuring cup or bowl until smooth. Whisk in the orange and lemon juices and zests. Pour the filling over the warm crust. Bake until the filling is just set, 35 to 40 minutes. Cool the bars in the pan completely on a rack. When cool, refrigerate for 2 hours or up to overnight. Lift the bars out of the pan by using the foil. Trim the edges and cut into 24 bars. Dust with confectioners' sugar and top with a strip of candied orange, if using, before serving.
Hibiscus Gin-and-Tonic 1/2 cup dried hibiscus flowers 1/2 cup sugar 3/4 cup gin 1/4 cup fresh lemon juice (from 1 to 2 lemons) 1 1/2 cups tonic water Instructions: Bring the hibiscus flowers, sugar and 1/2 cup water to a boil in a small saucepan. Reduce the heat to medium and simmer, stirring, until the sugar is dissolved, about 2 minutes. Transfer to a small bowl and refrigerate until chilled, at least 1 hour or overnight. Strain the hibiscus syrup into a liquid measuring cup, reserving some of the flowers for garnish. Combine the gin, lemon juice and 1/4 cup of the hibiscus syrup in a small pitcher. Stir in the tonic. Add more hibiscus syrup to taste. Fill 4 glasses with ice. Pour in the cocktail and garnish with the reserved hibiscus flowers.
Pumpkin Lovers Lasagna Kosher salt 1 head escarole, coarsely chopped 1 head garlic, cloves separated but not peeled 6 tablespoons butter 10 to 12 fresh sage leaves, torn 1 pound butternut squash, peeled and cut into bite-size pieces Freshly ground pepper 1 1/2 cups chicken stock 3 tablespoons all-purpose flour 3 cups milk Freshly grated nutmeg Two 15-ounce cans pure pumpkin puree 3 eggs 2 cups fresh ricotta 2 cups freshly grated Parmigiano-Reggiano 1 box no-boil flat lasagna 12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded Instructions: Preheat the oven to 375 degrees F. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain. Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork. Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat. Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface). Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl. In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg. Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes. Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina. Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve.
Beignets 3/4 cup lukewarm water 1(.25-ounce) packet active dry yeast 1/2 cup, plus 1 teaspoon sugar 4 cups all-purpose flour Pinch salt 2 egg yolks 1/2 cup evaporated milk 3 tablespoons melted butter 1 teaspoon vanilla extract 4 to 6 cups peanut or other neutrally-flavored oil, for frying Powdered sugar, for dusting Instructions: In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty. In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt. In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well. Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size. In a wide, deep pot, heat the oil to 350 degrees F. Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares. Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil. Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar. Serve hot!!!!!
Ginger Ale 1 1/2 ounces finely grated fresh ginger 6 ounces sugar 7 1/2 cups filtered water 1/8 teaspoon active dry yeast 2 tablespoons freshly squeezed lemon juice Instructions: Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.
Sugar and Spice Panna Cotta 1/2 cup butterscotch morsels 1 to 2 tablespoons heavy cream 1 tablespoon light corn syrup 1 cup heavy cream 1 teaspoon vanilla extract 1 packet powdered gelatin 1/4 cup Irish cream liqueur 1 1/2 cups heavy cream 6 tablespoons unsalted butter, softened 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 large egg 1 cup all-purpose flour 1/2 to 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 teaspoon ground cloves 3 tablespoons packed brown sugar 1/2 teaspoon maple extract 1/4 teaspoon vanilla extract 1 1/2 teaspoons powdered gelatin 1 cup heavy cream 5 tablespoons honey 1 1/2 teaspoons powdered gelatin 1 cup milk 4 gingersnap cookies, for garnish Instructions: Start by making your spice cookies: In the bowl of a mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the vanilla, salt and egg and mix well. Add the flour a little at a time, mixing well and scraping the sides of the bowl after each addition. Mix until well combined. Let chill for 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Split the dough into 3 pieces. Into one, knead the ground cinnamon in with your hand until well incorporated. Into the next dough piece, knead in the nutmeg. And into the last, the cloves. Pick teeny tiny portions of the cinnamon dough (about the size of a jelly bean), roll them between your fingers and place on the prepared baking sheets. Repeat with the nutmeg and clove dough (making sure to keep track of the separate flavors) until you have the desired amount of little cookies (20 to 30 of each). Bake until crisp, about 10 minutes. Let cool. Next, make the butterscotch cookie coating: In a microwave-safe bowl, heat the butterscotch morsels and 1 tablespoon heavy cream in 30-second increments, stirring every 30 seconds, until the butterscotch is melted. A touch more cream can be added if necessary. Add the corn syrup and very gently fold the mixture until it's a thin, liquid consistency, only heating the mixture for an additional period of 15 seconds or less. Using a fork or slotted spoon (or, if you can use them, chopsticks work well), dip your cookies in the butterscotch mixture to lightly coat them (make sure you keep track of which flavor is which throughout--don't mix them up). The butterscotch creates delicious little pockets of butterscotch sauce while protecting the cookies from getting too soggy in the hot liquid panna cotta. Try to place them somewhere where the excess can drip off of the cookies a bit. Place the coated cookies in the freezer to harden, making sure not to mix up the different flavors! Get out whichever 4 glasses you would like to present your dessert in (this recipe made enough for four 8-ounce stemmed sundae cups that we used). Wine glasses, martini glasses, tumblers, Irish coffee mugs--any of these work, but, depending on size, the layer size will vary! The Irish cream panna cotta will be the bottom layer, so the first to make. In a small saucepan over medium heat, combine the heavy cream and vanilla. Gently bring to just a boil, then immediately remove from the heat. Sprinkle the gelatin over the cream and whisk well until the gelatin is completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Let cool for 5 minutes, then add the Irish cream liqueur and stir well. Divide the liquid among your 4 glasses and carefully place them in the refrigerator for 5 to 6 minutes to slightly set up. Get your cookies out of the freezer. Take out your panna cotta and add 5 to 6 of the coated nutmeg spice cookies to the layer (up to you!) and then return the glasses to the refrigerator to set up completely (will take up to 45 minutes). The next layer will be the brown sugar maple panna cotta layer. In a small saucepan over medium heat, gently bring the heavy cream, brown sugar, maple extract and vanilla to just a boil. Immediately remove from the heat and whisk in the gelatin until completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Making sure that the Irish cream layer is set up, divide the brown sugar maple liquid among your 4 glasses. Return to the refrigerator for 5 minutes to set up, then add your coated cinnamon spice cookies. Chill for 45 minutes to set up completely. The final (top) layer will be the honey panna cotta. Heat the heavy cream and honey in a small saucepan over medium heat until it comes to just a boil. Remove from the heat and whisk in the gelatin until dissolved completely and no lumps remain, at least 1 to 1 1/2 minutes. Whisk in the milk. Making sure the other layers are completely set, divide the honey liquid among your 4 glasses. Let set up for 5 minutes, then add your coated clove spice cookies. Let the final layer set up for at least an hour. We garnished each serving with a gingersnap cookie for a beautiful, rich holiday dessert.
Peanut Butter Banana Bread Cooking spray 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon fine salt 1 cup smooth peanut butter 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3 very ripe bananas, mashed 1/3 cup smooth peanut butter 3 tablespoons unsalted butter 1 tablespoon confectioners' sugar, sifted 3 tablespoons honey-roasted peanuts, chopped Instructions: For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray. Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.) For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners' sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.
Sesame Chicken 4 cups cold water 2 scallions, washed, dried, with both ends trimmed, and cut in half crosswise 1 slice ginger, 1/4-inch thick 3/4 pound chicken cutlet, whole SAUCE (combine in bowl) 1 tablespoon light soy sauce 1 teaspoon white vinegar 1 teaspoon Shao-Hsing wine or sherry 2 teaspoons sesame oil 1/2 teaspoon sugar 2 tablespoons chicken broth Pinch of white pepper 2 tablespoons thinly sliced scallions 1 1/2 teaspoons black sesame seeds 2 cups shredded iceberg lettuce Instructions: In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for 2 minutes. Add the chicken cutlet, bring to a boil, and boil for 2 minutes. Turn off heat, cover, and allow to cool to room temperature. Remove the chicken from pot, place on a chopping board, and hit smartly with the broad side of cleaver blade. This will break the fabric of the meat. Then with your hands pull the meat apart, shredding it. Place the shredded chicken in the bowl with the sauce and mix together well. Add the sliced scallions and mix well again. Reserve. Dry-roast the sesame seeds (see below). When done, allow to cool, then pour into bowl with the chicken and sauce. Mix well together. Prepare a serving dish by making a border of the shredded lettuce. Then pour the chicken into the center of the dish and serve immediately. TO DRY ROAST Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat to very low. Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side. This process takes about 2 to 3 minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance of their use. After they cool, place them in a sealed jar.
Salmon in Lemon Brodetto with Pea Puree 2 tablespoons olive oil 1 shallot, diced 2 lemons, juiced 1 lemon, zested 2 cups chicken broth 1 tablespoon chopped fresh mint leaves 2 cups frozen peas, thawed (about 10 ounces) 1/4 cup fresh mint leaves 1 clove garlic 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup grated Parmesan 1/4 cup olive oil 4 (4 to 6-ounce) pieces salmon Kosher salt Freshly ground black pepper Instructions: To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
Crispy Chicken and Scallion Waffle Sandwich 2/3 cup buttermilk 1 1/2 teaspoons hot sauce 1 1/2 teaspoons kosher salt 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 2 pounds boneless chicken tenders Vegetable oil, for frying 2 cups unbleached all-purpose flour 2 teaspoons smoked paprika Salt and freshly cracked black pepper 3 cups panko breadcrumbs 3 tablespoons ancho chile powder 3 large eggs 8 tablespoons (1 stick) salted butter, softened 3 tablespoons maple syrup 3 teaspoons hot sauce 1/4 teaspoon cayenne pepper 2 tablespoons vegetable oil 3/4 teaspoon vanilla extract 2 large eggs 1 1/4 cups buttermilk 1/2 cup seltzer 2 cups unbleached all-purpose flour 2 tablespoons sugar 1/2 teaspoon table salt 1/2 teaspoon baking soda 1 cup chopped scallions Nonstick cooking spray 4 tomatillos, cleaned and thinly sliced, for serving Instructions: For the chicken: In a small bowl, mix together the buttermilk, hot sauce, kosher salt, granulated garlic and granulated onion. Place the chicken into a re-sealable bag and pour the buttermilk marinade over the chicken. Marinate for at least 2 hours, or overnight, in the fridge. Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set inside. Preheat a waffle maker according to the manufacturer's instructions. In a large cast-iron skillet, bring an inch of oil to 350 degrees F. In a baking dish, add the flour and season it with the paprika and some salt and pepper. In another baking dish, add the panko and season it with the ancho chile powder and some salt and pepper. In another dish, beat the eggs. Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Then dredge the chicken first in the flour, then in the eggs and finally coat the chicken in the panko. Fry the chicken in batches, being careful not to overcrowd the pan, until each side of the chicken is golden brown and the interior reads 160 degrees F on an instant-read thermometer, 3 to 4 minutes per side. Remove the fried chicken to one of the prepared baking sheets and place into the warm oven to stay warm and crispy while you make the waffles. For the spicy maple butter: Mix the butter, syrup, hot sauce and cayenne in a bowl. For the waffles: Whisk the oil, vanilla and eggs in a medium bowl until combined. Add the buttermilk and seltzer. In another bowl, whisk the flour, sugar, table salt and baking soda to combine. Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in the scallions. Spray the waffle maker with some nonstick cooking spray. Pour the batter in the waffle iron and cook until golden. Set aside in a warm oven on the other prepared baking sheet until ready to serve. For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomatillo slices on a waffle and then some of the hot crispy chicken. Top with the other waffle to seal the deal.
Chicken Enchiladas 3 tablespoons plus 1/2 cup oil, divided 1 tablespoon flour 1/4 cup New Mexican chili powder 16 ounces chicken stock 10 ounces tomato puree 1 teaspoon dried oregano 1/2 teaspoon ground cumin Salt 3 cups grated cheddar cheese 2 cups cooked and shredded chicken 1 onion, chopped 10 corn tortillas 1 cup sour cream, for garnish 1/2 cup chopped scallions, for garnish Instructions: Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
Hasselback Apples with Figs 3 tablespoons unsalted butter, at room temperature, plus more for the dish 3 large firm apples (such as Honeycrisp, Pink Lady or Gala) 1/4 cup packed light brown sugar 2 tablespoons all-purpose flour 1/4 teaspoon finely grated lemon zest Pinch of salt 4 fresh figs, stemmed and thinly sliced lengthwise 1/4 cup honey 1/2 vanilla bean, split lengthwise 1 cinnamon stick 2 tablespoons pomegranate seeds Vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Butter a 2- to 3-quart baking dish. Halve the apples; cut out the core and place flat-side down. Using a sharp knife, make slits in each apple half about 1/4 inch apart; do not cut through to the bottom. Place the apples flat-side down in the prepared baking dish. Combine 2 tablespoons each butter and brown sugar in a bowl and mash together with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until just tender, 20 to 25 minutes. Meanwhile, combine the remaining 2 tablespoons brown sugar with the flour, lemon zest, salt and the remaining 1 tablespoon butter in a bowl until clumpy. Uncover the apples and carefully insert the fig slices into the slits in the apples; sprinkle with the flour mixture. Bake, uncovered, until the topping is golden brown and the apples are tender, 20 to 25 more minutes. Combine the honey with the vanilla bean, cinnamon stick and 2 tablespoons water in a small skillet over medium-low heat. Bring to a simmer, stirring occasionally, and cook until the honey is infused, about 5 minutes. Remove from the heat; discard the cinnamon stick and vanilla bean and stir in the pomegranate seeds. Transfer the apples to plates and serve with ice cream and the pomegranate syrup.
Grilled Vegetable and Goat Cheese Roulade 1 Eggplant, thinly sliced 1 Yellow squash, thinly sliced 1 Green zucchini, thinly sliced 1 Red pepper 1 Green Pepper 5 Ounces goat cheese 1 Ounce sour cream Instructions: Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.;
Tex-Mex Mozzarella Stick Nachos One 24-ounce box frozen mozzarella sticks, such as Farm Rich 1 cup queso sauce, warmed 1/3 cup black beans, rinsed and drained 1 avocado, cut into 1/4-inch pieces 1/4 cup fresh cilantro leaves 1/4 cup pickled jalapenos Instructions: Cook the mozzarella sticks according to the package directions, then transfer to a platter. Pour the queso over the top and sprinkle with the black beans, avocado, cilantro and jalapenos.
Spaghetti with Red Clam Sauce 2 large heads of garlic 1 cup medium-quality extra-virgin olive oil, plus a little extra for drizzling 2 28-ounce cans whole tomatoes (preferably Muir Glen from California) 1 1/2 cups shredded fresh basil, plus a few sprigs for garnish 12 very large clams, each one 8 to 10 ounces 1 pound spaghetti 2 pounds Manilla clams or New Zealand cockles, washed Instructions: Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices. Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes). While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp. When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve. Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve. Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil. Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately. Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri
Hiziki Caviar with Cornmeal Blini 6 tablespoons of hiziki 2/3 cups of unfiltered apple juice 2 tablespoons of shoyu 1/3 cup of water 2 teaspoons of sesame oil 1 3/4 cups of diced onion 1 tablespoon of minced garlic 1 small piece of ginger root, peeled 1 tablespoon of lemon juice Sea salt to taste Chopped parsley or chives as garnish Cornmeal blini, recipe follows 1/2 cup of cornmeal 1/2 cup of whole wheat pastry flour 2 teaspoons of baking powder 1/4 teaspoon of baking soda 1/4 teaspoon of sea salt 1 tablespoon of corn oil 1 tablespoon of maple syrup 1/2 cup of vanilla soy milk 1/4 cup of water 1 1/4 teaspoons of rice or apple cider vinegar 3 tablespoons of parsley, chopped Hiziki caviar, recipe above Instructions: Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and saute for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold. Sift cornmeal, flour, baking powder, baking soda, and sea salt in a medium bowl. In a small bowl beat together corn oil, maple syrup, soymilk, water and vinegar. Combine the wet and dry ingredients. Stir in parsley. Heat a skillet and add a 1/2 teaspoon corn oil. Drop batter by scant tablespoons onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on that side. To serve blini with hiziki caviar: Place a teaspoon of caviar on top of each blini and garnish with chives or parsley.
Turkey Meatloaf 3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1 1/2 teaspoons tomato paste 5 pounds ground turkey breast 1 1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup Instructions: Preheat oven to 325 degrees F. In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.
Western-Style Grilled Spareribs 5 to 6 pounds spareribs (two 2 1/2- to 3-pound racks) 1/2 cup Peppery Dry Rub, recipe follows Vegetable oil cooking spray 3 tablespoons chili powder 2 tablespoons freshly ground black pepper 2 tablespoons paprika 2 teaspoons crushed red pepper 1 teaspoon salt 1 clove garlic, minced Instructions: Trim the spareribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable cooking spray. The coals should be hot. Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat -- turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side. Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use.
Cold Cucumber Salad 1 teaspoon salt 1 cup white vinegar 1 1/2 cups sugar 1 teaspoon celery seed 1/4 cup vegetable oil 5 cups cucumber slices (about 3 Persian or Kirby cucumbers; see Cook's Note) 1 medium sweet onion, thinly sliced into rings 1 large yellow bell pepper, thinly sliced Instructions: In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool. In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.
Duck Breast with Dukkah Crust, Endive, Potato and Sour Cherry Jus 4 duck breasts Kosher salt and freshly ground black pepper Extra-virgin olive oil, for cooking 6 sprigs thyme 1 bay leaf 1 shallot, roughly chopped 1 tablespoon pink peppercorns 2 tablespoons sugar 1/2 cup plus 1 tablespoon sherry vinegar 1/2 cup red wine 2 cups veal demi 1 cup chicken stock 1 cup pitted sour cherries, halved, plus more for garnish 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter 3 Belgian endive, halved lengthwise 3/4 cup orange juice 3 tablespoons coriander seeds, toasted and ground 3 tablespoons cumin seeds, toasted and ground 3 tablespoons black sesame seeds, toasted and ground 3 tablespoons white sesame seeds, toasted and ground 1 teaspoon ground cardamom 2 tablespoons honey 3 to 4 Yukon gold potatoes, sliced into 1/2-inch-thick slices, centers punched out with a ring cutter Flaky sea salt, for garnish Instructions: Preheat the oven to 350 degrees F. Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Sprinkle the duck on both sides with kosher salt and pepper. Gently heat a dry cast-iron pan over low heat. Place the duck into the pan, skin side down, and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat, until the duck reaches an internal temperature of 130 degrees F for medium-rare. Remove from the pan and allow to rest on a sheet tray lined with a rack. Reserve the duck fat. Add a drizzle of oil, 2 sprigs of the thyme, the bay leaf, shallots and pink peppercorns to a small saucepan. Saute over medium-high heat until the shallot has softened, 3 to 4 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the veal demi and 1/2 cup of the chicken stock and cook until reduced and slightly thickened, about 5 minutes. Strain the sauce into another saucepan and put back on the heat. Add the sour cherries and the remaining cup of demi and reduce until thickened, about 5 minutes. Stir in 1 tablespoon of the butter and the remaining 1 tablespoon sherry vinegar and remove from the heat. Coat the bottom of a large cast-iron pan with oil and heat over medium-high heat. Season the endive with salt and place into the pan, cut side down, and sear for 3 to 4 minutes. Remove and place onto a sheet tray. In another large saute pan, add the orange juice and the remaining 4 sprigs thyme and 1/2 cup chicken stock. Bring the sauce to a boil, then reduce to a simmer for 10 minutes. Add the charred endive and the remaining 1 stick butter and braise in the sauce until softened, about 10 minutes. Combine the coriander, cumin, sesame seeds, cardamom and 1 teaspoon kosher salt in a small bowl. Brush the skin side of the duck breast with the honey. Press an even crust with the spice mixture onto the duck, making sure to firmly press to ensure it's nicely adhered to the honey. Slice the duck lengthwise. For the potatoes, using a cast-iron pan, heat up the reserved duck fat on medium heat. Season the sliced potatoes. Sear the potatoes gently in the duck fat and then place in the oven. Cook on the first side until golden brown, 8 to 10 minutes, then flip over for another 8 minutes. To plate, place one endive at the 2 o'clock position, 2 slices of roasted potato at 5 o'clock and the sliced duck breast at 9 o'clock \u2013 or just have fun and artfully display the beautiful work you've just produced. Sauce the center of the plate and a little bit around the duck. Garnish with flaky sea salt.
String Beans with Rosemary and Basil (Vagems Com Alecrim e Manjericao) 1 pound firm, tiny string beans, trimmed if desired 3 tablespoons unsalted butter 1/2 small onion, finely chopped 1 clove garlic, finely chopped 2 sprigs fresh rosemary, leaves only, finely chopped 10 leaves fresh basil, finely chopped Instructions: Bring a generous amount of lightly salted water to the boil in a large saucepan or soup pot. Plunge the beans into the boiling water and cook for 3 minutes. Drain in a colander and shake dry. In a large heavy skillet heat the butter over medium high heat. Add the onion and cook, stirring frequently, for 3 to 4 minutes, or until softened. Add the garlic and cook, stirring, for 2 minutes. Add the rosemary and basil and stir together for 1 minute more. Add the beans and cook for 2 to 3 minutes, until they are just tender and coated with the onion butter.
Chicken Salad Veronique 4 split (2 whole) chicken breasts, bone-in, skin-on Good olive oil Kosher salt and freshly ground black pepper 1/2 cup good mayonnaise 1 1/2 tablespoons chopped fresh tarragon leaves 1 cup small-diced celery (2 stalks) 1 cup green grapes, cut in 1/2 Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
Moroccan Grilled Lamb Chops 6 large garlic cloves 1/3 cup julienned fresh mint leaves 1 1/2 tablespoons ground turmeric 1 tablespoon whole coriander seeds 1 tablespoon ground cumin 1 tablespoon grated lemon zest (2 lemons) Kosher salt 5 tablespoons good olive oil, plus extra for the grill 3 racks of lamb (6 to 7 ribs each), cut into chops 1 1/2 cups plain whole-milk Greek yogurt (12 ounces) 1 1/2 teaspoons Sriracha 3 tablespoons freshly squeezed lemon juice Couscous with Pine Nuts and Mint, for serving, recipe follows 2 tablespoons good olive oil 1 tablespoon unsalted butter 1 cup chopped yellow onion 3 cups chicken stock, preferably homemade 1 1/2 cups couscous Kosher salt and freshly ground black pepper 1/2 cup julienned fresh mint leaves, loosely packed 1/3 cup pine nuts, toasted Instructions: Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine. Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours. Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
Labouyi nan fèy Bannann 2 star anise 1 teaspoon ground cinnamon (or 1 cinnamon stick) 1 teaspoon ground ginger Pinch of kosher salt 1/2 cup cornmeal 1/4 cup cassava flour\u202f 1 cup evaporated milk 4 to 5 tablespoons sugar (to taste) 1 tablespoon unsalted butter\u202f 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 teaspoon lemon juice 2 teaspoons rum,\u202foptional 2 cups cut-up fresh fruit, plus more sliced for garnish, such as guava (see Cook's Note) 2 teaspoons lime zest 4 fresh banana leaves, washed, optional Instructions: Combine the star anise, cinnamon, ginger and salt with 2 cups water in a medium saucepan and bring to a boil. Meanwhile, stir the cornmeal into 3/4 water in a large measuring cup or small bowl to dissolve. Then add the cassava flour and mix until fully incorporated.\u202f When the ginger mixture is at a boil, reduce to medium heat and slowly add the cornmeal mixture, stirring constantly. Next, add the evaporated milk and sugar, stirring to combine.\u202fAdd the butter and nutmeg and stir until the butter has melted. The whole process should take 3 to 5 minutes total.\u202f Finally, add the vanilla, lemon juice and rum, if using. Stir, then let simmer until the labouyi is thick and creamy, about 10 minutes. \u202f Fold the fruit into the pot of labouyi. Portion and garnish each serving with about 1/2 teaspoon lime zest. Serve warm.\u202fAlternatively, smoke the labouyi before serving (see below). For charcoal smoking (optional): Prepare a charcoal grill for medium-high heat. Spoon about 1/4 cup labouyi onto a fresh banana leaf and wrap it up like you would a present. Secure with baker\u2019s string. Place the labouyi pouch on the grill and let heat, turning once halfway through for an even char, for 5 minutes.\u202fUnwrap the pouch and enjoy!\u202f
Cinnamon Swirl Ice Cream 1/4 cup dark brown sugar 2 tablespoons water 1 teaspoon cinnamon 2 tablespoons unsalted butter 2 tablespoons light corn syrup 1 quart vanilla ice cream, softened Instructions: In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup. Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately.
Lemon Pickle 2 teaspoon mustard seeds 2 tablespoons olive oil A small handful curry leaves, optional 1 teaspoon urad dhal/skinned and split black lentils, optional 1 teaspoon chili powder 4 tablespoons white wine vinegar 2 medium lemons, washed, deseeded, and chopped Instructions: Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;
Lomo Saltado 12 ounces rib-eye steak Salt and freshly ground black pepper Garlic, to taste 1/8 cup vegetable oil, plus more for deep-frying Handful precooked French fries 1/4 medium red onion, thinly sliced 1/4 medium tomato, sliced 3 to 4 teaspoons vinegar 1 teaspoon soy sauce 1 to 2 ounces beer 2 to 3 pinches chopped parsley leaves Steamed white rice, for serving Instructions: Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain. Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.
Homemade Chicken Stock Leftover chicken parts including backs, necks and bones 2 carrots, chopped 1 celery stalk, chopped 1 bay leaf 3 peppercorns 1 onion, peeled and halved 8 cups water Instructions: In large pot combine chicken, carrots, celery, bay leaf, peppercorns, onion. Add water and bring to a simmer. Skim off fat forming at top. Cook for 2 - 3 hours. Strain. Freeze or refrigerate.
Lobster and Scallop Ceviche 1 1/2 cups cleaned Taylor bay scallops 2 cups poached and sliced Maine lobster tail 1/2 small red onion, halved and julienne 2 scallions, sliced on the bias 1 medium yellow pepper, halved and julienne 1 medium green pepper, halved and julienne 3 jalapeno chiles, seeded and diced 2 tablespoons finely grated fresh ginger 1/2 bunch freshly chopped cilantro leaves 1/2 bunch freshly chopped fresh basil leaves 1/4 bunch freshly chopped mint leaves 1 whole lime, juiced 1/2 navel orange, juiced 1/2 lemon, juiced 3/4 cup ketchup 1/2 ancho chile (reconstituted and pureed) 1 cup canola oil 1 cup toasted spiced pumpkin seeds, for garnish Salt and freshly ground black pepper Instructions: In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.
Warm Salmon and Potato Salad with Creamy Dill Dressing One 12-ounce salmon fillet Salt and pepper, to taste 4 cups baby potatoes, quartered 1/2 pound green beans, trimmed and halved 1/3 cup plain Greek yogurt 2 tablespoons Dijon mustard 2 tablespoons chopped fresh dill 1 small lemon, zested and juiced 1 garlic clove, grated 4 cups arugula 2 tablespoons capers Instructions: Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside. At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.) In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside. In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing. Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)
Thai Sweet and Sour Wings 2 cups sweet chili sauce 1 cup rice vinegar 2 tablespoons Asian fish sauce 1 tablespoon peeled and grated fresh ginger 1 tablespoon garlic powder 2 cloves garlic, finely chopped Coarse black pepper, for seasoning 1 gallon shortening oil, for frying 18 to 24 chicken wings, cleaned and dried Instructions: Mix the sweet chili sauce, rice vinegar, fish sauce, ginger, garlic powder, garlic and pepper in a mixing bowl with a whisk until the ingredients are incorporated; set aside. Fill a fryer or large Dutch oven with oil according to the manufacturer's instructions; heat the oil to 350 degrees F. Working in 2 batches, carefully drop the chicken wings into the fryer, and cover it with a lid. Fry the wings until they are golden brown, 12 to 15 minutes. Transfer the chicken to a clean bowl. Drizzle the Thai sweet-and-sour sauce over the wings.
Chocolate-Mint Cookie Crunch Fudge 1 1/2 cups sugar 1/3 cup unsweetened cocoa powder 1 can (5 ounces) evaporated milk (not condensed milk) 1/2 stick (1/4 cup) butter or margarine (not spread) 1 cup (6 ounces) mint-flavored semisweet chocolate chips 16 round chocolate sandwich cookies Instructions: Line an 8- inch square pan with foil and grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 minutes. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over the top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.
Crazy Burger 1/2 head napa cabbage, chiffonade 1 jalapeno, seeded, stemmed and julienned 1/2 cup mayonnaise 2 tablespoons white vinegar 1 tablespoon sugar Kosher salt and freshly ground black pepper 1 ounce extra-virgin olive oil 1 small white onion, sliced 1 tablespoon light agave nectar 1 teaspoon balsamic vinegar 2 pounds 80/20 ground chuck beef Kosher salt and freshly ground black pepper 4 ounces canola oil 8 slices American cheese 4 large eggs 4 tablespoons mayonnaise 4 brioche buns Instructions: For the Southern slaw: Add the cabbage, jalapeno, mayonnaise, white vinegar and sugar to a large bowl and toss to combine. Season with salt and pepper. Set aside until ready to serve. For the burger: Place a large saute pan over medium heat. Once the pan is hot, add the olive oil followed by the onions and saute until just starting to brown, about 3 minutes. Add the agave and balsamic vinegar and toss to combine. Cook for about 10 minutes or until they reach your desired caramelized color. Set aside until ready to serve. Divide the beef into 8 even sections and form into patties. Sprinkle the patties on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 2 ounces canola oil. Let get hot, then add the patties and cook 5 minutes per side or until they reach your desired doneness, frying in batches and adding oil as needed. Remove the patties from the skillet and top each with a slice of American cheese. Fry the eggs over-easy in the same skillet over medium-high heat, about 4 minutes. Place some mayonnaise on the bun bottoms and tops. Add 2 cheese-topped patties, a fried egg, onions and slaw to each, and finish with the bun tops. Serve.
Spice Rubbed Roast Chicken 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne Zest of 1 lemon, the lemon quartered One 3-pound chicken, giblets removed 6 cloves garlic, crushed 3 fresh bay leaves 2 medium onions, sliced into 3 rings each 2 tablespoons unsalted butter, melted and cooled Instructions: Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin). When you are ready to cook, preheat the oven to 425 degrees F. Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter. Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
Smoked Corn on the Cob with Chile Butter 4 ears fresh corn, shucked 4 tablespoons Chile Butter, recipe follows Kosher salt Freshly ground pepper 5 teaspoons freshly ground pasilla, ancho, or guajillo powder 4 ounces butter, room temperature Salt and freshly ground black pepper Instructions: Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with Chile Butter, salt, and pepper. Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.
Veggie-Packed Pasta Kosher salt, to taste 12 ounces whole wheat penne pasta 3 tablespoons olive oil, divided 1 yellow onion, thinly sliced 3 cloves garlic, minced 1 bunch asparagus, cut into bite-size pieces 1 medium zucchini, cut into bite-size chunks Black pepper, to taste 1/2 cup white wine 2 cups torn fresh kale 1 cup frozen peas 1/2 cup ricotta cheese 1/2 cup prepared pesto 1 cup seasoned breadcrumbs 1/4 cup grated Parmesan 1/2 teaspoon crushed red pepper flakes Fresh parsley leaves, for serving Instructions: Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F. Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside. Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick. Transfer the pasta mixture to a 9-by-13-inch baking dish. Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined. Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes. Remove and garnish with fresh parsley.
Apple Tart with Hazelnut Frangipane 1 cup shelled hazelnuts 1/4 cup plus 2 tablespoons sugar, divided 1 large egg 3 tablespoons unsalted butter, divided Dash vanilla 4 large russet apples (about 2 pounds) 1 cup apricot preserves 1 tablespoon calvados or water Plain cream, sour cream, creme fraiche, or ice cream, to serve Instructions: Preheat the oven to 375 degrees F.; For the dough: Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour. Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan. Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides. Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over. Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.
Crab Cake Sliders with Orange Aioli 1 cup mayonnaise 1 teaspoon grated orange zest, plus 2 to 3 tablespoons fresh orange juice (from about 1/2 orange) 1 tablespoon stone-ground mustard 1 clove garlic, grated Kosher salt and freshly ground pepper 3/4 cup crushed butter crackers (18 to 24 crackers) 1/4 to 1/2 cup mayonnaise, plus more for schmearing 1 tablespoon roughly chopped fresh parsley 1 1/2 teaspoons seafood seasoning, such as Old Bay, plus more for sprinkling 8 dashes of hot sauce 1 large egg, beaten Kosher salt and freshly ground pepper 2 pounds lump blue crabmeat, shells and cartilage picked out Butter, for spreading 24 potato slider buns, split Mesclun greens, for topping Instructions: Preheat the oven to 350˚ F. Make the orange aïoli: Combine the mayonnaise, orange zest, orange juice, mustard and garlic in a small bowl. Season with salt and pepper. Make the crab cakes: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Fold in the crabmeat until just combined. Lightly form the crab mixture into 24 two-inch balls (about 2 tablespoons each) and form into patties. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with about 1/4 teaspoon mayonnaise and sprinkle with seafood seasoning. Bake until light golden brown, 10 to 15 minutes. Butter each slider bun and lightly griddle to toast. For the sandwich build: Spread the bottom half of each bun with aïoli. Place the crab cakes on top. Top with greens and finish with the top buns.
Pan Roasted Poussin with Yukon Gold Hash and Bone Marrow Sauce 4 baby chickens (1 to 1 1/2 pounds each) 2 tablespoons olive oil Salt and freshly ground pepper 3 tablespoons duck fat 5 Yukon gold potatoes, boiled, peeled and cut into 1/2-inch cubes Salt 2 piquillo peppers, diced 1 roasted poblano pepper, peeled and diced 2 roasted shallots, peeled and diced 1 cup diced serrano ham 2 tablespoons chopped parsley 2 shallots, finely diced 1 cup red wine 1/2 cup ruby port 4 cups chicken stock 1 teaspoon beef bone marrow, diced Salt and freshly ground pepper Instructions: Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a large saute pan. Season poussin with salt and pepper and sear on both sides until golden brown. Place the pan on a baking sheet and roast in the oven for 10 to 12 minutes, until cooked through. Remove the poussin from the pan and pour off all but 2 tablespoons of the fat.; Heat the duck fat in a large saute pan over high heat. Add the potatoes, season with salt and pepper and cook until lightly golden brown. Add the remaining ingredients and cook until heated through. Fold in the parsley and reseason with salt and pepper, to taste.; Place the saute pan with the chicken drippings on the stove and heat until almost smoking. Add the shallots and cook until lightly golden brown. Add the red wine and port and cook until reduced by 3/4. Add the chicken stock and reduce by half. Whisk in the bone marrow and season with salt and pepper, to taste.;
Oatmeal Pistachio Cookies 210 grams gluten-free all-purpose flour mix 1/2 cup oat flour 1 teaspoon psyllium husks 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 8 ounces (2 US sticks) unsalted butter, at room temperature 1 cup white sugar 1 cup brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 2 1/2 cups gluten-free rolled oats 1 1/4 cup shelled pistachios 1/2 cup dried cherries Instructions: Combining the dry ingredients: Whisk together the flour mix, oat flour, psyllium, baking powder, baking soda, and salt. Set aside. Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Whirl it at medium speed until the butter is spread out in the bowl. Add the white and brown sugar. When the sugars are fully combined with the butter and make a creamy butter substance, stop the stand mixer. Finishing the dough: With the stand mixer running, add the eggs, one at a time. Pour in the vanilla extract. Pour about 1/4 of the dry mixture into the dough, with the stand mixer running. When the flour has fully disappeared into the batter, add more. Continue this until all the dry ingredients are mixed into the wet ingredients. Add the oats, pistachios, and dried cherries to the bowl. When they are fully incorporated into the dough, turn off the stand mixer. Scrape the dough into a large bowl and cover with plastic wrap. Refrigerate for at least 2 hours before baking. (It's best to let the dough refrigerate overnight.) Baking the cookies: Heat the oven to 375 degrees F. Lay a piece of parchment paper down on a baking sheet. Using a small ice cream scoop, scoop out a ball of dough. (If you do not have an ice cream scoop, make a ball of dough about the size of a ping-pong ball.) Put six balls of dough, evenly spaced, onto the prepared baking sheet. Slide the baking sheet into the oven. Bake until the cookies are crisp at the edges but still a bit soft in the center, 12 to 15 minutes. Take the cookies out while they are still soft to the touch. Let them cool on the baking sheet for at least 20 minutes before moving them carefully to a cooling rack. Repeat with the remaining cookie dough. Or, you can wrap the dough in plastic and store it in the refrigerator. You can make a batch of warm cookies when you want. Variations: If you cannot eat dairy, you can make this with \buttery\ sticks made for vegans. If you cannot eat nuts, don't use the pistachios! Suggestions: If you bake by weight, you can substitute any of the last ingredients, depending on your food preferences. We like chocolate chips, raisins, walnuts, or dried cranberries in these cookies too.
Roasted Tomatoes 12 plum tomatoes, halved lengthwise, cores and seeds removed 4 tablespoons good olive oil 1 1/2 tablespoons balsamic vinegar 2 large garlic cloves, minced 2 teaspoons sugar 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Saffron Risotto with Butternut Squash 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups Arborio rice (10 ounces) 1/2 cup dry white wine 1 teaspoon saffron threads 1 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
Mushroom and Leek Bread Pudding 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed 2 tablespoons good olive oil 1 tablespoons unsalted butter 2 ounces pancetta, small-diced 4 cups sliced leeks, white and light green parts (4 leeks) 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced 1 tablespoon chopped fresh tarragon leaves 1/4 cup medium or dry sherry Kosher salt and freshly ground black pepper 1/3 cup minced fresh flat-leaf parsley 4 extra-large eggs 1 1/2 cups heavy cream 1 cup chicken stock, preferably homemade 1 1/2 cups grated Gruyere cheese (6 ounces), divided Instructions: Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
Tuscan Beans 1 pound/500 g dried cannellini beans 2 cloves garlic, halved 1 sprig fresh rosemary 4 fresh sage leaves Salt 4 tablespoons/60 ml extra-virgin olive oil, plus extra for drizzling Water, as much as you need Instructions: In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil.
Almond Meringue Cake with Peaches 4 ounces ground almonds or hazelnuts 1 tablespoons cornstarch 1/2 cup plus 1 tablespoon sugar 4 egg whites 1/2 cup plus 2 tablespoons sugar 4 egg yolks 1 cup or 2 sticks butter, very soft 1 teaspoon vanilla extract 1 cup slivered almonds, toasted 6 peaches, sliced Instructions: To make the cake: Preheat the oven to 275 degrees F. Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook's Note: You could also do rectangles. In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours. To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla. To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.
Trenette with Potatoes and Pesto 3 medium sized boiling potatoes, peeled and thinly sliced 1 pound fresh trenette (or linguine fini) 1 recipe pesto (recipe above) Instructions: In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese.
Pesto Farro with Chicken, Smoked Mozzarella and Tomatoes 1 cup farro 1 pint grape tomatoes, halved One 7-ounce container pesto 2 cooked chicken breasts, diced (about 1 1/2 cups) Zest and juice of 1 lemon Kosher salt and freshly ground black pepper 7 ounces smoked mozzarella, cubed Grated Parmesan, for serving Instructions: Cook the farro according to the package instructions. In a large bowl, combine the warn farro with the tomatoes, pesto, diced chicken and lemon zest and juice. Season with salt and pepper. Stir in the mozzarella last so that it maintains its shape and doesn't melt completely. Serve with a sprinkle of grated Parmesan.
Pasticcio 3 tablespoons extra-virgin olive oil 2 pounds ground beef (80/20) Kosher salt and freshly ground black pepper 2 cups finely diced yellow onion 1/2 teaspoon ground Aleppo pepper 1/2 teaspoon ground cinnamon 4 sprigs fresh thyme 1 cup dry white wine 3 cups crushed tomatoes 8 tablespoons unsalted butter 1/2 cup all-purpose flour 1/2 teaspoon freshly grated nutmeg 4 cups whole milk Kosher salt and freshly ground black pepper 1 cup finely grated kefalotyri cheese 3 large eggs Kosher salt and freshly ground black pepper 1 pound macaroni #1 Extra-virgin olive oil, for the casserole dish 4 tablespoons unsalted butter, melted 1 cup grated kefalotyri cheese Instructions: For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher\u2019s twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes. For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside. For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the béchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving. Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes.
Grilled Shrimp with Oregano and Garlic Chips 16 large shrimp, shelled, deveined 1/2 cup olive oil 3 cloves garlic, coarsely chopped 2 tablespoons fresh oregano 2 tablespoons fresh flat leaf parsley 1 teaspoon red pepper flakes Salt and freshly cracked pepper 2 cups canola oil 6 cloves garlic, finely sliced Instructions: In a medium bowl, combine the shrimp with the olive oil, garlic and oregano, parsley, red pepper flakes, and salt and pepper. Let marinate 1 hour. Place the canola oil in a small saucepan and heat to 350 degrees, add the garlic slices and fry until lightly golden brown. Remove with a slotted spoon and drain on paper towels. Preheat grill. Remove shrimp from marinade and grill for 2 to 3 minutes on each side until cooked through. Place on a platter and top with garlic chips.
Barbecued Black Beans Over Elbows 3 cups elbow macaroni 2 16-ounce cans black beans, drained and rinsed 4-oz can chopped green chilies 14 to 16-ounce can tomatoes, chopped with juices 10 ounce pack thawed frozen corn kernels 2 tablespoons barbecue sauce 3/4 teaspoon ground cumin salt and pepper For garnish: chopped fresh cilantro and minced fresh jalapeno pepper Instructions: Bring water to a boil and cook pasta. Meanwhile simmer beans in a saucepan with the remaining ingredients. When pasta is done spoon in bowls, ladle beans over top and garnish with cilantro and hot pepper.
Eggs with Caviar 6 hard-boiled eggs, split longways 2 tablespoons chopped chives 2 tablespoons sour cream 1 tablespoon capers 2 bunches watercress 2 tablespoons beluga caviar Instructions: Remove the yolks from hard-boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.
Chive-Coriander Salmon and Cabbage 1 pound baby red-skinned potatoes, halved if large Kosher salt 1 tablespoon unsalted butter 1 tablespoon chopped fresh chives and/or dill Freshly ground pepper 4 6-ounce frozen sockeye salmon fillets (do not thaw) 3 tablespoons extra-virgin olive oil 1 teaspoon ground coriander 1 small head napa cabbage, shredded (about 8 cups) 1 teaspoon chopped fresh tarragon Instructions: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot. Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm. Rinse the salmon under cold water; pat dry. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes. Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes. Remove from the skillet. Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet. Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes. Season with salt and pepper. Serve the salmon with the cabbage and potatoes.
Pizza Pockets/Purse 2 cups diced tomatoes 1/2 cup julienned red onions 1 tablespoon fresh minced parsley 1 tablespoon fresh minced thyme 1 teaspoon ground cumin 1 teaspoon celery salt 1 teaspoon kosher salt 1/2 teaspoon ground white pepper Oil, for deep frying Twelve 5-inch square egg roll wrappers 1 1/2 cups shredded mozzarella 1/4 cup cornstarch Shredded Parmesan, for garnish Instructions: For the red sauce: Combine the tomatoes, onions, parsley, thyme, cumin, celery salt, kosher salt and white pepper in a saucepan. Cook, stirring, for 1 hour. The sauce should be reduced to about 1 1/4 cups. Add more salt and pepper to taste, if needed. Heat oil in a deep-fryer or a large, heavy pot to 375 degrees F. Lay the wrappers on a flat clean surface. Blend the cheese and 1/4 cup red sauce in a bowl to create the stuffing. Blend the cornstarch and 1/4 cup water in another bowl, mixing well to create a slurry. Brush the edges of the wrappers with slurry, then place a dollop of sauced cheese in the center of each wrapper. Bring the edges of the wrappers towards the center in a cone shape, and then pinch and seal the bottom edge over to create a triangle. Fry the pockets until golden, 3 minutes, and then remove with a slotted spoon and allow excess oil to drip over paper towels. Sprinkle with Parmesan and serve over remaining red sauce.
Sunshine Slush 2 whole oranges, peeled and seeded 4 large chunks fresh pineapple or 1 small can pineapple chunks Sugar, to taste 3 cups ice Instructions: Place all ingredients in a blender until smooth and thick. Add more ice or water as needed
Ginger Passionfruit Trifle About 18 ounces store-bought sponge or pound cake or same weight of baker's madeleines About 4 ounces ginger wine (recommended: Stones Ginger Wine) About 18 ounces heavy cream 4 teaspoons icing sugar 8 passion fruit Instructions: Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them. Mound up the remaining half of the sponge cake and pour the remaining ginger wine on top. Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks. Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge. Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.
Strawberry Shortcake Trifle 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups granulated sugar 5 large eggs 1/4 cup heavy cream 2 teaspoons vanilla One 12-ounce jar strawberry preserves 2 pounds strawberries, trimmed and halved 1 tablespoon lemon juice Sugar, optional 16 ounces cream cheese, at room temperature 2/3 cup confectioners' sugar 3 1/2 cups heavy cream 1 tablespoon fresh lemon juice 1 teaspoon vanilla Instructions: For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Whisk the flour, baking powder and salt together in a medium bowl. In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated. Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.) For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.) For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.
Renegade Pork with Mango Ginger Rub 1 large orange, zest grated and juiced 1 large lemon, zest grated and juiced 1 mango, peeled, cut away from the pit and finely diced into a strainer set over a bowl to collect and reserve the juice 2 tablespoons minced fresh ginger root, (about a 1-ounce, 1 to 1 1/2-inch piece), peeled 1 large clove garlic, mashed 1 shallot, finely minced 1/4 cup cracked black pepper 2 tablespoons salt 1 (3 to 4-pound) pork loin 2 tablespoons olive oil 1 cup white wine Salt and freshly ground black pepper 2 teaspoons very finely minced rosemary leaves Instructions: In a small bowl, combine orange zest, lemon zest, 2 tablespoons of the mango (reserving the rest), ginger root, garlic, shallot, cracked pepper, and salt. Add about 1 teaspoon each of the orange juice, lemon juice and mango juice to make a paste (adjust amount of juice up or down as needed without making it too watery), reserving the rest of the juice for the sauce . Rub the paste into the entire surface of the pork loin and let sit for 2 hours. Preheat oven to 350 degrees F. In a large skillet with oven safe handles, heat the olive oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 45 minutes to 1 hour. Remove pork loin to a utility platter or carving board to let rest. To the juices in the pan, add the white wine and reduce by half, then add the reserved orange juice, lemon juice, mango juice, and reserved mango and allow to reduce and thicken. Add salt and pepper, to taste. Slice the pork loin and arrange on serving platter. Spoon sauce over and garnish with rosemary.
Foil-Packet Chicken Enchiladas 2 tablespoons extra-virgin olive oil 1 10-ounce can mild enchilada sauce (about 1 1/4 cups) 2 cups shredded rotisserie chicken (about 8 ounces) 8 ounces shredded pepper jack cheese (about 2 cups) 1 15-ounce can refried black beans 1 cup frozen fire-roasted corn, thawed 1 teaspoon dried oregano Kosher salt and freshly ground pepper 12 6-inch corn tortillas Sour cream and fresh cilantro, for topping Lime wedges, for serving Instructions: Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with the olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet. Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tablespoons enchilada sauce, a pinch of salt and a few grinds of pepper in a large bowl. Stack the tortillas and wrap them in a damp paper towel. Microwave until warm and pliable, 15 to 30 seconds. Lay out the tortillas on a clean surface. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchilada sauce over each trio of enchiladas, then sprinkle evenly with the remaining 1 cup cheese. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet. Grill the foil packets seam-side up until the cheese has melted and the enchiladas are warmed through and crisp on the bottom, about 7 minutes. Meanwhile, heat the remaining enchilada sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with the warm enchilada sauce, sour cream and cilantro. Serve with lime wedges.
Pear Walnut Spice Cake 1 cup raisins (dark or golden) 2 cups all-purpose flour 3 eggs 1 1/2 cups sugar 1 teaspoon pure vanilla extract 1 cup vegetable oil 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon each ground cloves and ground allspice 2 cups peeled pear chunks (from about 3 pears) 1 cup chopped walnuts 1/2 cup maple syrup 1 1/2 cups confectioners' sugar Instructions: Heat the oven to 350 degrees F. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking). To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days. To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the top of the cake and letting it drip down the sides.
Garlic and Fennel Infused Oil 2 cloves garlic, peeled and smashed 1 bulb fennel, tops and bruised outer leaves removed, cored and chopped 1 cup olive oil Instructions: Combine garlic, fennel and oil in a heavy saucepan. Bring mixture to a boil and then reduce to a simmer. Simmer until fennel and garlic are very tender, 45 minutes to an hour. Remove from heat and allow the mixture to come to room temperature. Strain oil, pressing on solids, into a clean bottle and refrigerate. Remove tender garlic and fennel from strainer. Mash mixture and season with salt and pepper. Use as spread for crostini or crackers
Ham and Peas Frittata 10 large eggs 1/4 cup milk Kosher salt and freshly ground black pepper 1 cup thawed frozen peas 1 cup grated Swiss cheese 3/4 cup diced ham 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Whisk together the eggs, milk, 3/4 teaspoon salt and a couple turns of pepper in a large bowl. Add the peas, Swiss cheese and ham and stir to combine. Heat the oil in a medium ovensafe nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.