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Ethos Burger 2 1/2 pounds bacon, chopped 3 tablespoons chopped fresh rosemary 3/4 cup apple cider vinegar 1/3 cup brown sugar 1/4 cup maple syrup Pinch each kosher salt and freshly ground black pepper 2 large leeks, dark green tops removed 1 tablespoon butter Oil, for cooking 1 teaspoon whole coriander seeds 1 teaspoon juniper berries 1 teaspoon black peppercorns 1 cup white wine Kosher salt and freshly ground black pepper Four 8-ounce all-beef patties, preferably minimum 25 percent fat content Kosher salt and freshly ground black pepper 4 tablespoons butter Two 2- to 4-inch sprigs fresh rosemary Two 2- to 4-inch springs fresh thyme 4 slices white Cheddar 4 burger buns, preferably freshly baked croissants from your local bakery, split Instructions: For the bacon vinaigrette: Cook the bacon in a hot saute pan or saucepan until fat is rendered and bacon is crisp. Add rosemary to the crispy bacon, and fry briefly to release the aromatics in the herbs. Drain cooked bacon and rosemary; reserve bacon fat. Blend the apple cider vinegar, brown sugar and maple syrup in a food processor, then continue to blend, slowly adding the bacon fat until mixture is emulsified. Transfer to a bowl; fold cooked bacon and rosemary into vinaigrette and season with salt and pepper. Refrigerate until use; can be held for up to one month (see Cook's Note). For the sauteed leeks: Cut the leeks in half lengthwise; rinse well to remove all dirt and debris. Thinly slice lengthwise into julienne strips. Add butter and some oil to a saute pan and heat until hot and bubbling. Add coriander seeds, juniper berries, peppercorns and leeks and cook until leeks start to caramelize. Deglaze pan with white wine, and continue cooking until leeks are soft. Remove whole spices and season to taste. For the burger: Preheat oven to 400 degrees F. Preheat a grill pan over high heat, or heat a large saute pan until almost smoking. Heavily sprinkle the beef patties with salt and pepper on both sides. Sear the beef patties for approximately 1 to 2 minutes per side. Add the butter and herbs and transfer the pan to the oven. Cook until patties reach desired internal temperature, occasionally basting with the butter/herb pan juices, an additional 8 to 12 minutes, Add one slice white Cheddar to each patty in the last minute of cooking to melt. Meanwhile, warm 1 cup bacon vinaigrette and 1 cup sauteed leeks on the stovetop in medium saucepans and toast burger buns. Place a patty on each bun and top with each the bacon vinaigrette and leeks. Close burgers and enjoy!
Air Fryer Sweet Potatoes Two 8-ounce sweet potatoes, scrubbed 2 teaspoons olive oil Kosher salt and freshly ground black pepper Unsalted butter, for serving Chopped fresh chives, for serving Instructions: Toss the sweet potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until evenly coated. Place the potatoes in the basket of a 6-quart air fryer. Cook at 400 degrees F until crispy on the outside and tender on the inside, flipping halfway through, 35 to 40 minutes. Cut lengthwise along the top of each potato, being careful of the hot steam, then fluff the inside with a fork and season with a pinch of salt. Top with a pat of butter and chopped fresh chives.
Sweet Cherry Tea 1/2-ounce sweet tea flavored vodka (recommend: FireFly) 1/2-ounce cherry schnapps liqueur Dash cherry juice Splash lemonade Ice Michigan cherries, for garnish Instructions: Pour all the ingredients, except the cherries, into a shaker filled with ice. Shake a couple of times and pour into a serving glass. Garnish with 2 Michigan cherries on toothpick.
Minted Fruit Salad 10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces 1 lime, juiced (about 1/4 cup) 2 tablespoons orange liqueur (recommended: Cointreau) 2 tablespoons finely chopped fresh mint leaves Instructions: Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.
Canchita, the Un-popped Popcorn of Peru Vegetable oil, for frying (about 2 cups) 1 to 2 cups canchita corn (also known as chulpe) Salt Instructions: Heat the oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche.
Baby Vegetables with Tarragon Nage 2 tablespoons sea salt 1 pound baby vegetables (zucchini, pattypan squash, carrots, etc.) 2 cloves garlic, sliced thin 5 ounces sweet butter (1 stick plus 2 tablespoons) 5 tablespoons cold water 2 tablespoons fresh tarragon, chopped 1/2 teaspoon fresh ground black pepper Instructions: Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander. Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well. In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve.
Broccoli Casserole 1/2 cup mayonnaise 1/2 cup plain yogurt 1 1/4 cup shredded sharp cheddar cheese 1/3 cup blue cheese dressing 2 eggs 1/2 teaspoon salt 1 1/2 teaspoon fresh ground black pepper Flavor Pack from Ramen 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter 1 package chicken flavored Ramen noodles, broken up Instructions: Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
Swick and Swick World Championship Chili 2 tablespoons vegetable oil 2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes 1 tablespoon chili powder 3/4 cup finely chopped onion 5 medium cloves garlic, pressed into a paste 1 (14 1/2-ounce) can chicken broth 2 canned whole green chiles, seeded and finely chopped 1 cup beef broth 1/2 cup prepared Mexican-style tomato sauce 1/2 cup prepared tomato sauce 1 teaspoon hot sauce 1/2 cup California-style chili powder 2 1/4 tablespoons New Mexico-style chili powder 1 1/4 tablespoons ground cumin 1 teaspoon salt 1/2 teaspoon arbol chili powder 1/2 teaspoon New Mexico-style chili powder 1/4 teaspoon monosodium glutamate Pinch brown sugar Pinch jalapeno powder Instructions: Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef. Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour. Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour. Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes. Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.
Eggnog 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites* Instructions: In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. Cook's Note: For cooked eggnog, follow procedure below. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Grilled Rabbit and Vegetables 1 (3 to 4 pound) rabbit, cut into 8 pieces Fine sea salt and freshly ground white pepper 1/2 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1 bunch thyme 1 bunch rosemary 2 tomatoes, halved 1 eggplant, sliced crosswise into 1/2-inch-thick pieces 2 round zucchini, sliced on a bias into 1/2-inch thickness (you can substitute regular zucchini) Instructions: Prepare a grill or heat up a grill pan. If available, place a piece of slate on the grill and heat for at least 5 minutes. Meanwhile, place the rabbit on a platter and season with salt and pepper. Drizzle 3 tablespoons of olive oil over and scatter garlic slices from 3 cloves, 8 sprigs of thyme and 4 sprigs of rosemary (halved to make 8). Allow it to marinate while the grill is heating. When the slate is hot, place the rabbit pieces on the slate. Cook on each side until the rabbit is nicely seared and cooked through, about 5 to 7 minutes per side. Remove the garlic cloves and discard if they begin to burn, they will give a harsh flavor to the rabbit. Season the vegetables with salt and pepper and drizzle with olive oil. Halfway into cooking the rabbit, place the vegetables on the slate and place a sprig of thyme and rosemary and a few slices of garlic on each. Cook on each side until nicely browned and softened, about 2 to 3 minutes per side. Serve hot or room temperature.
Florentine Cookies 1 stick unsalted butter 3/4 cup brown sugar 1/2 cup corn syrup 1/2 cup ground pecans 1 cup flour 1 cup chocolate chips Instructions: Preheat oven to 350 degrees F. In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground pecans, and flour. Mix well. Drop teaspoonfuls onto a greased cookie sheet. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for 5 minutes. Transfer to wire rack. Place chocolate chips in a small plastic bag. Immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag. Pipe a chocolate squiggle onto each cookie. Allow chocolate to harden before storing cookies.
Mojo Pork Tacos 1 bunch fresh cilantro 1 bunch fresh parsley 1 cup whole cloves garlic 1 cup grapefruit juice 1 cup lime juice 1 cup orange juice 1 cup dried oregano 1 ounce coarsely ground black pepper One 8- to 12-pound pork butt (bone-in preferred) 1 1/2 cups apple cider vinegar 4 ounces dark brown sugar 5 whole cloves garlic 1 teaspoon crushed red pepper flakes 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 piece jicama 2 Granny Smith apples 1/2 bunch fresh cilantro, leaves picked 1 cup diced plum tomatoes 1/4 cup diced red onion 1 tablespoon chopped garlic 1 teaspoon chopped fresh cilantro, plus more leaves for serving 1/2 jalapeño, diced 1/2 lime, juiced Salt and pepper Tortillas, for serving Instructions: For the pork: Combine the cilantro, parsley, garlic, grapefruit juice, lime juice, orange juice, oregano and black pepper in a blender and purée. Pour the marinade over the pork butt in a bowl and refrigerate, covered, for 24 hours. To cook the pork, place it in a preheated smoker, using an oak and apple wood blend. Smoke until the internal temperature has reached 185 to 190 degrees F, 8 to 12 hours (see Cook's Note). When finished, the pork should be tender enough to yield fully to the touch. Cover and let cool, 1 hour. Using your weight, press down on the pork to break up. Uncover and pull apart/shred any remaining chunks of meat. For the apple-jicama slaw: Combine the vinegar, brown sugar, garlic, red pepper flakes, salt and pepper in a small pot and simmer for 45 minutes. Allow to cool. Peel the jicama and slice into thin sheets using a mandoline. Stack the sheets and julienne into thin sticks. Apply the same process to the apples, leaving the skin on. Combine half the marinade with the jicama and apple in a bowl, then finish with the cilantro leaves. Reserve the remaining marinade to use directly on the pork. For the pico de gallo: Combine the tomatoes, onions, garlic, cilantro, jalapeños and lime juice in a bowl, then toss to mix and season to your preference. Heat the tortillas in your preferred method (a dry sauté pan over medium heat works well). Pile the mojo pork into a folded tortilla, then top with the juicy apple-jicama slaw and finish with picked cilantro and pico de gallo.
Sausage, Peppers and Onions 1/4 cup extra-virgin olive oil 1 pound sweet Italian turkey sausage 2 red bell peppers, sliced 2 yellow onions, sliced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 cup chopped fresh basil leaves 4 garlic cloves, chopped 2 tablespoons tomato paste 1 cup Marsala wine 1 (15-ounce) can diced tomatoes 1/4 teaspoon red pepper flakes, optional 4 to 6 fresh Italian sandwich rolls, optional Instructions: Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
Gin and Jam 2 ounces best-quality gin 2 tablespoons Quick Peach-Raspberry Jam, recipe follows, or your favorite jam Splash peach-flavored sparkling water or club soda 2 pounds very ripe peaches, peeled and coarsely chopped 1/2 to 3/4 cup granulated sugar Juice of 1/2 lemon 1 pint raspberries Instructions: Combine the gin, jam and some ice cubes in a cocktail shaker. Shake for 15 seconds, then strain into a coupe glass. Top with a splash of sparkling water. Serve immediately. Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes. Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week.
Smoked Wings in Alabama White Sauce 2 cups kosher salt 1 1/2 cups light brown sugar 1/2 cup paprika 1/2 cup white sugar 3 tablespoons lemon pepper 2 tablespoons chili powder 1 tablespoon freshly cracked black pepper 1 tablespoon cayenne pepper 4 teaspoons dry mustard 1 teaspoon garlic powder 40 pounds chicken wings Alabama White Sauce, for serving, recipe follows 4 cups mayonnaise 2 cups cider vinegar 3 tablespoons white sugar 2 tablespoons ground black pepper 2 tablespoons kosher salt 1 tablespoon chili powder 1 tablespoon Worcestershire sauce 1 teaspoon minced garlic Instructions: Prepare a smoker to 250 degrees F. For the rub: Combine the salt, brown sugar, paprika, white sugar, lemon pepper, chili powder, black pepper, cayenne pepper, dry mustard and garlic powder in a large bowl. For the wings: Wash and drain the chicken wings in a 2-compartment sink. Drain in a colander and move to a large mixing bowl. Sprinkle with 1 cup of the rub and toss. Distribute the wings evenly on smoker racks. Smoke for 2 1/2 hours. Place in a cooler overnight. When ready to eat, fry a serving for 1 to 2 minutes in hot oil and toss in some Alabama white sauce. Mix the mayonnaise, vinegar, white sugar, black pepper, kosher salt, chili powder, Worcestershire sauce and minced garlic in a bowl.
Apple Pie Cupcakes 1 tablespoon unsalted butter 2 Golden Delicious apples, peeled and diced 2 tablespoons packed light brown sugar 1 tablespoon all-purpose flour 1 tablespoon bourbon (or water) 1 tablespoon water, plus more if needed 1/2 teaspoon ground cinnamon 1 1/4 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, melted 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup sour cream 2 large eggs 1 teaspoon pure vanilla extract 1 sheet refrigerated pie dough 1 large egg, lightly beaten 1 tablespoon coarse sugar 1 cup heavy cream 1/2 cup sour cream 1/2 cup confectioners' sugar Instructions: Make the filling: Melt the butter in a medium saucepan over medium heat. Stir in the apples, brown sugar, flour, bourbon, water and cinnamon. Cover and cook, stirring often, until the apples are soft and the sauce is thick, about 10 minutes. (Add a splash more water if the apples are sticking.) Remove from the heat; set aside. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, granulated sugar, brown sugar, sour cream, eggs and vanilla in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake 12 minutes and remove from the oven. Drop 1 tablespoon of the apple filling on top of each cupcake, then continue baking until the cupcakes are golden around the edges, about 8 more minutes (it¿s OK if they still look a bit wet). Let cool 5 minutes in the pan, then transfer the cupcakes to a rack to cool completely. Make the lattice crusts: Line a baking sheet with parchment paper. Unroll the pie dough on a cutting board. Cut into 1/4- to 1/2-inch strips and arrange in a lattice pattern. Cut out twelve 2-inch rounds from the lattice using a cookie cutter; place on the prepared baking sheet. Brush with the beaten egg and sprinkle with the coarse sugar. Bake until golden, about 15 minutes. Let cool completely on the baking sheet. Make the frosting: Beat the heavy cream, sour cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 4 minutes. Spread on the cupcakes; top each with a lattice crust.
Olive Oil Chocolate Shell 2 cups chopped 60 percent dark chocolate 2 tablespoons olive oil Flakey salt, for sprinkling Instructions: Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated. Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens. Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.
Black Forest Belgian Waffles 2 cups all-purpose flour 2/3 cup confectioners' sugar 1/2 cup unsweetened cocoa powder (preferably Dutch-process) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups milk, warmed 1 stick unsalted butter, melted and cooled, plus more for the waffle iron 1/4 cup coconut oil, melted and cooled 2 large eggs, separated 1 1/2 teaspoons pure vanilla extract 1/2 cup mini chocolate chips 1 1/2 cups drained pitted sour cherries, plus 3/4 cup juice from the jar 3/4 cup sour cherry preserves 1/3 cup pure maple syrup 1/4 teaspoon pure almond extract Whipped cream, for serving Instructions: Make the waffle batter: Whisk the flour, confectioners' sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk the milk, melted butter and coconut oil, egg yolks and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture and stir with a rubber spatula until combined (it's OK if a few lumps remain). In a separate large bowl, whisk the egg whites until stiff peaks form, about 3 minutes. Fold the beaten egg whites into the batter, then fold in the mini chocolate chips. Loosely cover with plastic wrap and let stand at room temperature at least 15 minutes and up to 1 hour. Meanwhile, make the cherry sauce: Bring the cherries and their juice, preserves and maple syrup to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrupy, about 20 minutes. Remove from the heat and stir in the almond extract. Set aside until ready to serve. Cook the waffles: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet. Preheat a waffle iron (preferable Belgian-style). Lightly brush the waffle iron with melted butter; pour in the batter, filling each compartment about three-quarters full. Close and cook according to the manufacturer's instructions. Transfer the waffles to the rack and keep warm in the oven. Repeat to make more waffles, brushing the waffle iron with more butter each time. Thin the cherry sauce with a splash of water, if necessary. Serve the waffles with whipped cream and the sauce.
Deconstructed Falafel Salad 1 tablespoon dried oregano 2 teaspoons dried thyme 1 teaspoon ground cumin 1 teaspoon kosher salt One 19-ounce can chickpeas, rinsed, drained and patted dry 2 tablespoons olive oil 1/2 cup fresh parsley leaves 1/2 cup plain yogurt 2 tablespoons lemon juice 2 tablespoons tahini paste 2 small cloves garlic, minced (about 1 1/2 teaspoons) 4 cups chopped romaine lettuce (about 1 head) 1 large tomato, diced 1 medium cucumber, seeded and diced 1 tablespoon toasted white sesame seeds Hot sauce, for serving, optional Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the oregano, thyme and cumin with 1/2 teaspoon of the salt. Add the chickpeas and then the olive oil, and toss until the chickpeas are evenly coated with the spice mixture. Spread the chickpeas out onto the baking sheet and bake for 20 minutes. Add the parsley leaves to the bowl where the chickpeas were tossed. Gently stir the parsley leaves so they are coated with the leftover oil and spices and set aside. While the chickpeas are cooking, whisk together the yogurt, lemon juice, tahini, garlic and remaining 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to serve. Remove the baking sheet from the oven, sprinkle the parsley leaves on top of the chickpeas and cook for another 10 minutes. (Try to avoid the parsley touching the parchment paper, as it is more likely to burn this way.) To serve: On a large platter, put down a layer of the chopped lettuce and top with the tomatoes and cucumbers. Scatter the crispy chickpeas over the top of the salad. Drizzle the yogurt and tahini dressing over top of the chickpeas, sprinkle with the sesame seeds and serve with hot sauce on the side if desired.
Peach Sangria 1 pound fresh peaches, pitted and sliced 750 milliliter bottle dry Riesling 3/4 cup orange liqueur, such as Grand Marnier Club soda, for serving Instructions: To a pitcher, add the sliced peaches, Riesling and orange liqueur. Chill and infuse for 1 hour. Pour into glasses and top with some club soda. Serve!
Real Cornbread 4 tablespoons drippings (such as bacon) 2 cups finely ground white cornmeal 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 large egg 1 1/2 cups buttermilk Instructions: Preheat the oven to 450 degrees. Put the drippings in a 9-inch cast iron skillet. Place the skillet in the oven and let the drippings heat while you prepare the batter. In a big bowl, mix the cornmeal, salt, and baking soda. Add the egg and buttermilk, and stir until just blended. The drippings should be good and hot, but not smoking, by now. Carefully remove the skillet from the oven and swirl gently to coat it with drippings. Pour the rest of the drippings into the batter. It should crackle and pop. Mix quickly and lightly, just to blend, then pour the batter into the skillet and put it back in the oven. Bake 20 to 25 minutes, until the bread is set in the middle, the edges are browned, and the top crust is golden. Serve hot, cut into wedges and lifted straight out of the skillet. If you prefer, turn the skillet upside down and let the cornbread slip out on a big plate. If your cast-iron is seasoned well, it will do so easily.
Roasted Garlic and Four-Cheese Pull-Apart Bread 8 cloves garlic, peeled 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 cup grated mozzarella 1/2 cup grated fontina 1/2 cup grated Parmesan 1/2 cup grated Romano 2 teaspoons chopped chives 1/2 teaspoon crushed red pepper flakes 1 round artisan or sourdough loaf 1 stick (1/2 cup) salted butter, melted Instructions: Preheat the oven to 375 degrees F. Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F. Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl. Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top. Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.
Baked Cheese Grits 4 tablespoons unsalted butter, plus more for buttering the baking dish 4 cups low-sodium chicken broth 3 cups milk Kosher salt 1/4 teaspoon cayenne pepper 1 1/4 cups grits (not instant) 3/4 cup grated sharp Cheddar 3/4 cup grated pepper-jack cheese 3 large eggs, lightly beaten 1 scallion, thinly sliced, optional Instructions: Preheat the oven to 350 degrees F. Butter a deep casserole dish. Bring the chicken broth, milk, 1 1/2 teaspoons salt and cayenne to a boil in a medium saucepan. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thick, about 30 minutes. Remove from the heat and stir in the Cheddar and pepper-jack cheeses and butter until melted and smooth; cool slightly. Stir in the eggs and transfer the mixture to the prepared casserole dish. Smooth the top of the grits and then bake until just set and lightly brown, about 1 hour. Let rest for at least 5 minutes. Scatter with the scallions, if using, and cut into squares.
Blackened Home-Fried Potatoes from Hell 2 pounds potatoes (Yukon gold, white, or red potatoes are best, but or baking potatoes, like russets, work well too) Too much butter Too much olive oil 6 cloves garlic, diced 1 medium-size cooking onion, diced 1/2 cup fresh rosemary, thyme, or dill, stems discarded before measuring Salt and freshly ground black pepper Instructions: Quarter potatoes, skin on, and boil them in 8 cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork. Drain water. In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here). As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased. Saute for 20 minutes, turning occasionally, or until potatoes begin browning on all sides. If the potatoes start burning before they brown, reduce the heat. Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy. When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well. Serve immediately on warmed plates.
Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic 1/2 cup Dijon mustard 1/4 cup grainy mustard 1 lemon, zested and juiced, plus 1 lemon, zested and juiced (2 lemons total) 8 sprigs fresh thyme 2 tablespoons unsalted butter, softened 4 tablespoons extra-virgin olive oil 1 pork loin, preferably center cut or relatively \even\ in thickness from 1 side to the other Kosher salt and freshly ground black pepper 12 cloves, or 1 head, garlic, cloves separated but not peeled 2 cups Brussels sprouts, ends trimmed and dry outer leaves removed 14 to 20 small shallots, peeled 1 teaspoon red chili flakes 1 slice rye bread, diced 1 tablespoon sherry vinegar Instructions: Preheat the oven to 500 degrees F. In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes. The most important thing? Be patient. Get the other vegetables together as the meat browns. Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes. When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down. In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an \ideal\ internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to \rest\ for 10 minutes. Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning. Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve.
Grilled Beef Tenderloin with Grilled Spring Onions 1 tablespoon toasted coriander seeds 1 tablespoon toasted cumin seeds 1/2 tablespoon cayenne pepper 1 beef tenderloin, trimmed (about 3 pounds) Kosher salt Extra-virgin olive oil 2 bunches spring onions, stems removed, cut in 1/2 Horseradish Cream, recipe follows 1/2 cup prepared horseradish 1/2 cup creme fraiche 1/2 cup mayonnaise 1 garlic clove, smashed and finely chopped 1/2 lemon, juiced 1 bunch chives, finely chopped Kosher salt. if needed Instructions: Preheat grill to medium-high. Grind the toasted spices in a spice grinder and add to a small bowl with cayenne. Fold the tail end of the beef under to create a roll of meat that is even in thickness. Tie with butcher's twine to secure. This will help the meat to cook evenly and to be handled easily. Once the tenderloin is tied, season the beef generously with salt and rub with the spice mix. Give it a little massage with extra-virgin olive oil. Place the tenderloin on the preheated grill and grill on all sides until it is very brown and charred on the outside. When the tenderloin is nice and brown on all the sides, move it to a cooler part of the grill and shut the grill and cook until it is cooked to the desired doneness (medium rare for me), about 20 to 25 minutes or so for medium-rare. If cooking indoors, put the meat in a preheated 375 degrees F oven to roast to the desired doneness, about 125 to 130 degrees F for medium-rare. Remove the meat from the grill or oven to a cutting board and let rest for about 10 minutes before slicing; this will keep the tenderloin very juicy. Meanwhile, toss the onions with extra-virgin olive oil and salt and place on the preheated grill. Grill until they are soft and charred. Remove from the grill and reserve. To serve, remove the string from the beef. Cut into relatively thin slices, but thicker if you prefer. Serve 3 slices of beef, for each serving, with the grilled onions and a spoonful of Horseradish Cream. MMMMM...BIG MEAT! Combine all the ingredients in a serving bowl. Taste for seasoning, adjust salt if needed. Easy peasy!
Ed's Mother's Meatloaf 4 eggs 4 onions, 1 pound 5 tablespoons duck fat or butter 1 teaspoon kosher salt or 1/2 teaspoon table salt 1 teaspoon Worcestershire sauce (recommended: Lea and Perrins) 2 pounds ground beef, preferably organic 2 cups fresh breadcrumbs 10 ounces (approx. 20 slices) bacon 1 large roasting pan Instructions: Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water. Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool. Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands. Add the remaining raw egg and mix again before finally adding the breadcrumbs. Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf. Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it. Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks. Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
Vegetable Tart 5 cups all-purpose flour 1 1/2 teaspoons fine salt 1 pound (4 sticks) cold butter, cut into 1/2 inch cubes 4 egg yolks 1/2 cup ice water 2 tablespoons olive oil 6 cloves garlic, minced 2 sprigs fresh thyme 1 small onion, chopped Salt and freshly ground black pepper 8 ounces Gruyere or Swiss cheese, grated 1 zucchini, sliced into 1/4-inch coins 1 yellow squash, sliced into 1/4-inch coins 1 butternut squash, peeled, quartered and sliced into 1/4-inch pieces Olive oil, for drizzling Salt and freshly ground black pepper 2 eggs, beaten 1 cup half-and-half 1 teaspoon lemon zest 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Place a quarter-sheet pan or pie plate on a rimmed baking sheet lined with foil or parchment paper. For the pie crust: In a food processor, pulse the flour, salt and butter together until the butter is the size of peas. Add the egg yolks and pulse until well combined. While pulsing, slowly add the ice water until the dough just comes together. Tip out onto a board and wrap in plastic wrap. Chill in the fridge for 30 minutes. When the dough is rested, roll out into a rectangle and place into the prepared baking sheet. Line with parchment paper and fill with pie weights. Blind bake for 20 minutes. Remove the weights and parchment and bake for another 10 minutes until golden. Set aside. Turn the oven temperature up to 375 degrees F. In a medium skillet over medium heat, drizzle in the olive oil. Add the garlic, thyme sprigs and onion and saute until translucent. Season to taste with salt and pepper. Set aside to cool; discard the thyme. For the vegetables: Lay the zucchini, yellow squash and butternut squash on a parchment-lined half-sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes in the oven, just enough to partially cooked the vegetables. For the custard: In a medium bowl, whisk together the eggs and half-and-half. Add the lemon zest, chopped thyme, and salt and pepper. Set aside. Cover the base of the pie crust with the cooked onions and sprinkle over half of the cheese. Arrange the vegetables on top, and then pour over the custard mixture carefully. Sprinkle over the rest of the cheese. Bake for about 30 minutes, or until the center is set. Cool for at least 20 minutes before serving.
Ultimate Should Be a $1000 Pizza 1 cup creme fraiche 2 teaspoons truffle oil One 12-inch, thin pizza crust, cooked and cooled One 4-ounce package smoked salmon 1 cup lump crabmeat One 2-ounce jar black lumpfish caviar One 2-ounce jar red lumpfish caviar One 2-ounce jar white lumpfish caviar Fresh chives, finely chopped for garnish Instructions: Mix the creme fraiche with the truffle oil and spread it evenly over the crust. Place the smoked salmon slices on top in one layer. Sprinkle the crabmeat evenly over the pizza. Dollop the caviars onto the pizza. Garnish with chives.
Apricot Spritzer 1 cup apricot nectar 1 bottle sparkling wine, well chilled Instructions: Divide the apricot nectar among 4 chilled champagne flutes or coupe glasses. Top with the sparkling wine and serve immediately.
Whole Branzino Roasted in Sea Salt with Aromatic Herbs 2 teaspoons salt 1 tablespoon lemon juice 3 teaspoons light extra-virgin olive oil 1/2 teaspoon dried Aromatic Herbs, recipe follows 1 Mediterranean branzino (about 2 pounds) 6 egg whites 4 tablespoons all-purpose flour 3 pounds sea salt 3 1/2 teaspoons dried Aromatic Herbs 1 teaspoon chopped dried parsley 1 teaspoon chopped dried tarragon 1/2 teaspoon chopped dried rosemary 1 teaspoon chopped dried dill 1/2 teaspoon chopped dried thyme Instructions: Serving suggestions: Steamed vegetables and plain mashed potatoes To make the vinaigrette sauce: In a small bowl, mix together salt and lemon juice, and then add the olive oil. When it comes time to serve, mix the aromatic herb mixture into the sauce, see Cook's note*. Preheat oven to 425 degrees F. Clean and dry the branzino. In a bowl, mix egg whites, flour, sea salt, and the aromatic herbs, creating a smooth mixture. Line the bottom of a baking pan with the parchment paper. Place the branzino onto the parchment paper. Cover the entire branzino (top and all sides but not the bottom) with the sea salt mixture. Bake for 20 minutes, and then remove from oven. While the fish is still in the baking pan, crack open the sea salt case, push it to the side, then fillet. Place the branzino fillets onto a plate. Serve with vinaigrette sauce on the side, steamed vegetables and plain mashed potatoes. Combine all herbs.
Ceviche de Atun 10 ounces sashimi grade yellow fin tuna 1 1/2 ounces (1 shot) or 3 tablespoons fresh lime juice 1 1/2 ounces (1 shot) or 3 tablespoons mescal 1/2 teaspoon ground chile de arbol powder 1 medium shallot, chopped fine 2 tablespoons chopped fresh cilantro leaves 1 avocado, halved, pitted, peeled, and diced Coconut Avocado Mousse, recipe follows Crispy plantains, as needed 3 red radishes, trimmed and julienned 2 ounces chile oil 4 large avocados, halved, pitted, and peeled 1 (14-ounce) can coconut milk 2 tablespoons fresh cilantro leaves 1 1/2 teaspoons kosher salt Instructions: Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and chile de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a \nest\ on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the chile oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.
Nacho Fries 1 Package Ore-Ida® Golden Crinkles® 6 Tablespoons Bacon, crumbled 1 Cup Cheddar Cheese Shredded ½ Cup Sour Cream ½ Cup Guacamole ¼ Cup Tomatoes, diced 2 Tablespoons Green Onion, sliced Instructions: 1.Cook Fries according to package instructions. 2.To serve, arrange Fries on serving plate. Sprinkle with bacon and cheese. Top with sour cream and guacamole, and sprinkle with tomatoes and green onions.
Brussels Sprouts with Chestnuts, Pancetta and Parsley 2 1/4 pounds Brussels sprouts 1 tablespoon vegetable oil 9 ounces pancetta, rind removed and cut into 1/2-inch cubes 2 tablespoons butter About 8 to 9 ounces vacuum-packed chestnuts 2 fluid ounces Marsala wine 1 large handful fresh parsley, chopped, divided Freshly ground black pepper Instructions: Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite. Remove the pan from the heat and drain the excess water from the Brussels sprouts. Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out. Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly. Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper. To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.
Turkey Albondigas Soup 1/4 cup olive oil 8 garlic cloves, peeled 2 bunches cilantro, leaves only 1 tablespoon salt 1 1/2 teaspoons freshly ground black pepper 1 pound ground turkey or chicken, preferably dark meat 1 large egg, beaten 2/3 cup fresh bread crumbs 1/3 cup vegetable oil 1 large leek, trimmed, washed and thinly julienned 4 medium carrots, peeled and diced 1/4 head white cabbage, cored, and thinly sliced 1 to 2 jalapeno chiles, stemmed, seeded and thinly julienned 3 medium Roma tomatoes, cored, seeded and diced 2 1/2 quarts chicken stock 3 tablespoons white vinegar Instructions: Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender. Puree until smooth. In a large bowl, mix together the turkey or chicken, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut-sized meatballs in the palms of your hands and place on a tray in the refrigerator. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for 2 to 4 minutes. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock. Bring to a boil, reduce to a simmer and cook, uncovered, 15 minutes. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with a slotted spoon to paper towels to drain. When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 minutes. Stir in the vinegar and serve hot.
Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad 3 heaping tablespoons mayonnaise 1 lemon, zested and juiced 1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full 3 tablespoons extra-virgin olive oil 1/2 cup grated Parmigiano-Reggiano Pinch salt 3 hearts romaine lettuce, chopped Instructions: Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula. Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
Toasting Tiramisu Cocktail 2 ounces espresso liqueur 2 ounces dark rum Ice, as needed 1 ounce mascarpone 1 ounce heavy cream Ladyfinger, for serving Cocoa powder, for serving Instructions: Shake 2 ounces espresso liqueur with 2 ounces dark rum over ice; strain and pour into a small glass. Whisk equal parts mascarpone cheese and heavy cream and float on top of the espresso-rum mixture. Garnish with a ladyfinger and a dusting of cocoa powder.
Grilled Portobello Sandwich 1 Portobello mushroom, gills removed ½ Red pepper ¼ cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided 2 Slices Italian bread, ½ Inch thick 1 Tbsp. MIRACLE WHIP® Dressing 2 tsp. pesto 1 Kraft Provolone Cheese Slice Instructions: Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich.\n\nSubstitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade.\n\nMake Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.
Couture Caramel Apples 1 1/2 cups white sugar 1 cup light corn syrup 1 teaspoon fine sea salt 1/4 cup (1/2 stick) butter, softened 1 cup heavy cream 1 teaspoon vanilla extract 6 wooden sticks 6 Granny Smith apples German Chocolate Apples: chopped salted pecans, toasted coconut, miniature chocolate morsels Peanut butter chocolates (recommended: Reese's Pieces - Halloween colors) Ginger snap crumbs and candied ginger Caramel popcorn apple: salted buttered popcorn Halloween sprinkles Instructions: Mix the white sugar, corn syrup, and salt in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 7 minutes, but do not stir or swirl around to mix. Watch it carefully at the end, as it will go from caramel to burnt in no time. Put an oven mitt on the hand you will be using to stir in the butter, and heavy cream, and stand back to avoid splattering. Slowly and carefully, stir in the butter and the heavy cream. Remove the pan from the heat and stir in the vanilla. Cool slightly. Put the apples on a cookie sheet lined with lightly greased aluminum foil. Insert wooden sticks 3/4 of the way into the stem end of each apple. Dip each apple into the caramel and scrape the excess caramel from the bottoms using the side of the saucepan. Roll the apples in the desired toppings and arrange them on the aluminum foil. Serve.
Sangria 1 unwaxed orange 1 unwaxed lemon 2 peaches 1 to 2 tablespoons sugar 1 large bottle red wine, chilled 3 tablespoons brandy 1 cup mineral water, chilled Instructions: Rinse the citrus fruits in hot, running water, and dry them. Cut away the rind in a spiral, using a knife. Remove the pith from both fruits, and slice the flesh. Peel the peach flesh into pieces. Place the fruit in a large, glass pitcher. Sprinkle with sugar. Pour in the wine and brandy, then the water. Stir. Sangria should always be served ice cold. A few ice cubes may be added.
Cranberry Molds 2 1/4 cups cranberry juice cocktail 1 box (0.6 oz.) sugar-free cranberry gelatin (recommended: Jell-O) 3/4 cup orange flavored vodka 1 (16-ounce) can whole berry cranberry sauce (recommended: Ocean Spray) 2 tablespoons orange zest 1/2 cup chopped pecans Fresh cranberries and mint sprigs, for garnish Instructions: In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set. Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint
The Big Island Punch 2 ounces white rum 1/2 ounce elderflower liqueur, such as St. Germaine 2 ounces pineapple juice 1 ounce fresh lime juice 1 ounce mango juice or mango nectar Ice Float of spiced rum 1/4 ounce grenadine Lime wheel, for garnish Orange wheel, for garnish Pineapple wedge (unpeeled), for garnish Instructions: To build the punch: In a shaker, combine the spirits and juices. Shake well, and then pour over ice in a tall island-style glass. Float the spiced rum and grenadine on top. Garnish with the lime and orange wheels and the pineapple wedge.
Roasted Artichoke Salad 4 boxes (9 ounces each) frozen artichoke hearts, defrosted Good olive oil Kosher salt and freshly ground black pepper 1 shallot, minced 3 tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 5 tablespoons white wine vinegar or champagne vinegar, divided 1/2 cup chopped fresh basil leaves 6 tablespoons capers, drained 2 roasted red peppers, sliced thin 1/2 cup minced red onion 1/2 cup chopped fresh parsley leaves 2 pinches hot red pepper flakes, optional Instructions: Preheat the oven to 350 degrees F. Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes. Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside. Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
Pecorino with Honey and Hazelnuts 1 pound pecorino 1 cup skinless hazelnuts, toasted 3 tablespoons honey Instructions: Pull the cheese out of the refrigerator at least 1 hour before serving \u2013 it should be served at room temperature. Chop the hazelnuts coarsely. Break pecorino into large bite-size chunks. Place on plate and drizzle with honey. Top with chopped hazelnuts.
Chocolate Chip and Peppermint Cookie Bark 12 round starlight mints 1 roll (18 oz) Pillsbury® refrigerated chocolate chip cookies 3/4 cup white vanilla baking chips 2 teaspoons vegetable oil Instructions: Heat oven to 350 degrees F. In resealable food-storage plastic bag, place mints. With rolling pin or flat side of meat mallet, coarsely crush mints. In ungreased 15x10x1-inch pan, break up cookie dough. In fine strainer and over dough, pour crushed mints; shake lightly so tiny pieces fall onto dough (reserve larger pieces of mints for garnish). With hands, knead tiny pieces of mints into dough; press dough in bottom of pan. Bake 14 to 16 minutes or until golden brown. Cool completely, about 10 minutes. In small microwavable bowl, microwave vanilla baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. With fork, drizzle half of melted chip mixture over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chip mixture (if mixture begins to firm up, microwave 10 to 15 seconds). Let stand until set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container. Cut this bark into bars instead of breaking it into pieces, if desired.
Classic Apple Crumb Pie 1 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons granulated sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into 1/2-inch cubes 1 tablespoon apple cider vinegar 1/4 cup ice water, plus more if needed 1 cup all-purpose flour 1/3 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature 3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick 4 tablespoons unsalted butter, melted 1/3 cup granulated sugar 1/4 cup packed light brown sugar 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon 1/8 teaspoon salt Instructions: Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn\u2019t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use. Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top. Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
Caramel Apple Streusel Squares 2 1/4 cups Pillsbury BEST® All Purpose Flour 1 1/3 cups quick-cooking oats 2/3 cup firmly packed light brown sugar 1 tsp. ground cinnamon 3/4 tsp. baking soda 3/4 tsp. salt 1/4 tsp. ground nutmeg 1 cup cold butter, cut up 5 medium cooking apples, peeled, cored and thinly sliced 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 (12 1/4 oz.) jar Smucker's® Caramel Flavored Topping, divided 1 cup chopped walnuts Vanilla ice cream Instructions: HEAT oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes. ARRANGE apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer. BAKE 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.
Grapefruit and Pepper Meringue Tartlets 1 unwaxed grapefruit, zest and juice only 3 1/2 ounces/100 grams sugar Pinch of salt 1 free-range egg plus 1 egg yolk 2 3/4 ounces/75 grams butter, very soft but not melted, plus more for buttering 2 3/4 ounces/75 grams sugar Generous pinch of salt 1/2 unwaxed lemon, zest only 2 free-range egg yolks 3 1/2 ounces/100 grams plain flour 2 teaspoons baking powder 3 1/2 ounces/100 grams sugar 2 free-range egg whites (roughly 2 1/4 ounces/60 grams) 1 heaped tablespoon cornflour (cornstarch) 1 3/4 ounces/50 grams soft butter, cubed Pinch of salt 1/2 teaspoon pepper Instructions: For the grapefruit curd: Measure 6 tablespoons/90 milliliters of grapefruit juice into a pan and whisk together with the zest, sugar, salt and eggs over a gentle heat. Sift in the cornflour and continue to whisk. Don't stop whisking at any point, otherwise the eggs will curdle. Once the curd is as thick as pureed tomatoes and has released a bubble or two, take it off the heat and whisk in the butter a cube at a time. Pour into a bowl and cover with cling film, placing it in direct contact with the curd to prevent a skin forming. Refrigerate for at least an hour (best overnight). For the biscuit base: Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and butter six 3- by 2-inch/8- by 5-centimeter metal dessert rings. Cream together the butter and sugar with the salt and lemon zest until fluffy and pale in colour. Add the egg yolks and continue to beat. Sift the flour and baking powder together, add to the creamed mixture and continue beating until the dough comes together as a smooth paste. Put the dough into a piping bag fitted with a 1/3-inch/1-centimeter round nozzle. Pipe the dough into the rings in a spiral working from the outside towards the centre until the base is completely covered by a 1/8-inch/3- to 4-millimeter layer, and then pipe a ring round the edge to create a little dip for the curd to sit in. Bake until golden (but not too dark), 12 to 15 minutes. Remove the biscuit base from the oven and leave to cool for a couple of minutes before running a small sharp knife around the inside of each ring to release the biscuit. Transfer the biscuits to a wire rack (be careful as they're fragile) and leave to cool. For the Italian meringue: Put the sugar into a pan with 1 fluid ounce/40 milliliters water and place on a high heat. Bring to the soft-ball stage (245 degrees F/118 degrees C on a sugar thermometer) which will take about 10 minutes. To test without a thermometer, drop a tiny bit of sugar syrup into a bowl of very cold water. When it forms a soft sticky ball, it is ready. While waiting for the sugar syrup, start whisking the egg whites with the salt in a clean glass or metal bowl. Whisk until a light froth forms, stopping before any soft peaks can be formed. Once the sugar syrup has reached the soft-ball stage, beat the egg whites at the same time as pouring the syrup onto them in a thin stream. (Don't pour the syrup over the whisk, but down the side of the bowl.) Add the pepper and continue to whisk for 10 minutes or until the egg whites are glossy and stiff. To assemble, place a generous tablespoon of the grapefruit curd on top of the biscuits, followed by the meringue. Either place under a very hot grill for a couple of minutes or use a blowtorch to brown.
Online Round 2 Recipe - Crispy Eggplant and Pasta 1/2 (1-pound) package rigatoni Kosher salt 1 1/2 cups reserved tomato sauce from Crispy Eggplant Parmesan recipe 4 slices reserved eggplant from Crispy Eggplant Parmesan recipe 1/4 cup grated Parmesan 1 tablespoon chopped parsley leaves Instructions: Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook according to package directions. In a large skillet over medium heat, add the tomato sauce. Chop the eggplant and set aside. When the pasta is cooked, drain it and add it to the skillet. Add the eggplant and toss together to completely coat the pasta with the sauce. Transfer to a serving bowl and serve immediately garnished with some cheese and parsley.
Almond Arancini 1/2 cup slivered almonds 2 cups cold leftover risotto 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 1 large egg Twelve 1/2-inch cubes mozzarella (about 2 ounces) 1 cup panko breadcrumbs Extra-virgin olive oil, for shallow frying 2 cups warm store-bought marinara Instructions: Preheat the oven to 350 degrees F. Spread the nuts out on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool and chop. Mix the risotto, toasted almonds, parsley and egg in a large bowl until well combined. Wrap about 2 tablespoons of the mixture around each cube of cheese, making 12 balls. Roll in the panko to coat, then freeze until just firm, about 10 minutes. Heat about 1/2-inch oil in a large deep skillet over medium heat until it reaches 350 degrees F with a deep-fry thermometer (or when a few pieces of rice bubble rapidly in the oil). Fry the rice balls in batches, turning occasionally, until cooked through and golden brown on all sides, about 6 minutes. Use a slotted spoon to transfer the balls to a paper-towel-lined plate. Serve warm with marinara for dipping.
Coconut Chicken Fry 3 tablespoons vegetable or coconut oil 1 cinnamon stick 6 green cardamom pods, whole* 6 cloves, whole 1 onion, finely sliced 12 curry leaves* 3 to 4 whole green chiles 1 (1 1/2-inch) piece fresh ginger, cut into thin strips 6 cloves garlic, finely chopped 1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed Kosher salt and freshly ground black pepper 2 teaspoons garam masala Boiling water 6 1/2-ounces freshly grated coconut 1 to 1 1/2 teaspoons fresh lemon juice Small handful chopped fresh cilantro, leaves and stems Instructions: Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the curry leaves, chiles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, and freshly ground black pepper. Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes. Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously. Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through. Just before serving, stir in the chopped cilantro.
Lasagna with Roasted Eggplant-Ricotta Filling 4 pints cherry tomatoes 2 tablespoons finely chopped fresh thyme 1 tablespoon fresh or 1 teaspoon dried oregano or marjoram 6 cloves garlic in jackets (skins) 4 tablespoons EVOO Salt and freshly ground black pepper 1/2 cup loosely packed fresh basil leaves, roughly chopped 1 large firm eggplant, halved lengthwise 2 pints fresh ricotta cheese 1 cup grated Parmigiano-Reggiano 2 egg yolks 1 box no-boil lasagna noodles, soaked in lukewarm water 5 minutes 3 cups shredded mozzarella cheese Instructions: Preheat the oven to 400 degrees F. Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes. Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl. When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper. Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.
Corn Dogs 1 egg 1 (10-ounce) package corn muffin mix 3/4 cup milk 2 packets spaghetti sauce spice seasoning mix 1/2 cup all-purpose flour 12 reduced-fat beef hot dogs Vegetable oil, for frying 12 wooden skewers Instructions: In a large mixing bowl, combine egg, corn muffin mix, milk and 1 seasoning packet. In a separate shallow dish, mix second seasoning packet and flour. Insert wooden skewers half way into hot dogs. Heat oil to 360 degrees F in a deep-fryer. Dredge each beef frank in flour seasoning mix, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve warm.
Halibut Kabobs with Zucchini and Grape Tomatoes 3 medium zucchini, rinsed and ends trimmed 1/2 cup extra-virgin olive oil Kosher salt 2 pounds halibut or other meaty whitefish suitable for grilling 1 1/2 pints grape tomatoes, rinsed 1 lemon, zested and juiced Freshly ground black pepper 2 teaspoons dried oregano 1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes Instructions: Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat. Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled. Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to \cook\ the fish. Heat a grill or grill pan over medium-high heat. Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.
Raspberry Trifle with Rum Sauce 3 tablespoons butter 3/4 cup confectioners' sugar 3/4 teaspoon imitation rum extract 3 tablespoons water 1/2 cup raspberry jam 1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes 3 containers (4 ounces each) refrigerated prepared vanilla pudding Fresh raspberries, for garnish Instructions: Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.
Red Velvet Cupcakes with Fluffy Meringue Icing 1 1/4 cups all-purpose flour 3 tablespoons unsweetened cocoa powder 1/4 teaspoon fine salt 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup sugar 2 large eggs, at room temperature 2 teaspoons red gel paste food coloring (see Cook's note) 1 teaspoon pure vanilla extract 1/2 cup sour cream, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda Red, pink and white miniature nonpareils, for sprinkling 5 large egg whites 1 cup sugar 1/4 teaspoons cream of tartar Pinch fine salt 1 teaspoon pure vanilla extract 2 to 3 drops pure almond extract Equipment: Standard 12 (1/2 cup) muffin tin Instructions: Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners In a medium bowl, sift together the flour, cocoa powder and salt. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well. With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well. Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made. Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved.
Mongolian Beef One 16-ounce flank steak 1 egg 1 teaspoon cornstarch 3 cups plus 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying 5 ounces cooked rice noodles 1 tablespoon ground garlic 3/4 cup (3/4-inch long) scallion slices, green and white parts 1/4 cup sugar 1 teaspoon ground black pepper 3 teaspoons soy sauce Instructions: Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil. In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well. Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.
Fruit Pizza 2 cups red wine 1/3 cup confectioners' sugar plus additional for dusting, if desired 2 pints fresh blackberries 1/2 cup ricotta cheese 1/2 orange, zested Kosher salt 2 baked 6-inch pizzas (without topping) Instructions: Preheat the grill (or, alternatively, the oven to 350 degrees F) In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners' sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside. Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend. Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: if the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries. Top the pizzas with the fruit and serve immediately. Dust with additional powdered sugar, if desired.
Spiced Tea with Cardamom 2 cups milk 1/2 vanilla bean, split and seeds scraped 1/4 teaspoon ground cardamom 2 black tea bags 1 tablespoon honey, or more as desired Instructions: Pour the milk into a saucepan (with a spout if you have it) and add the vanilla seeds and pod and cardamom. Give it a stir. Add the tea bags, tying the string around the handle of the saucepan to easily remove the bags later. Place over medium-high heat and bring to a slight simmer, stirring occasionally, about 5 minutes. Take off the heat, remove the tea bags and discard. Stir in the honey, as much as you want. Pour into tea cups.
Guinness Milkshake 3 1/2 cups chocolate ice cream 1 (14.9 ounce) can stout beer (recommended: Guinness) 2 curls bittersweet chocolate, for garnish 2 store-bought praline cookies, for garnish Instructions: In a blender, add the ice cream and the Guinness and blend until smooth. Pour into serving glasses and garnish with the chocolate curls and the praline cookies.
25-Minute Grilled Pork Chops with Succotash 2 medium yellow tomatoes, cut into 1/2-inch-thick wedges (about 1 pound) Kosher salt and freshly ground black pepper 1/2 cup sour cream Zest and juice of 1 lime 1/4 teaspoon cumin 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates 4 bone-in pork chops, 1-inch thick (about 3 pounds) 4 ears yellow corn, shucked 1 large red onion, sliced into 1/2-inch rounds (about 8 ounces) One 15-ounce can black-eyed peas, drained and rinsed 1/2 cup roughly-chopped fresh parsley Instructions: Prepare a grill or large grill pan for medium-high heat. Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients. Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve. Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving. Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper. Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
Grilled Cheese-Stuffed Burgers 1 1/2 pounds ground beef 4 ounces Cheddar, cut into 16 small cubes Kosher salt and coarsely ground black pepper 1/3 cup ketchup 2 tablespoons Worcestershire sauce 4 seeded hamburger buns, split and toasted 4 small leaves romaine lettuce 4 slices sweet onion, such as Vidalia or Maui 1 small vine-ripened tomato, sliced into 4 rounds Potato chips or French fries, for serving Instructions: 1. Preheat a grill over high heat. Divide the meat into four 6-ounce balls. Press 4 small cubes of cheese into the center of each ball and flatten into a 1/2-inch-thick patty about 4 inches in diameter, making sure the cheese stays wrapped in the meat. Sprinkle both sides of the patties evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Wrap each burger in a piece of nonstick aluminum foil, twisting any excess foil at each end so the burger is wrapped in a single layer of foil only. Mix the ketchup and Worcestershire together in a small bowl. 2. Grill the burgers for 5 minutes per side. Remove from the grill and carefully open up the foil packets, allowing the steam to escape. Place the opened foil packets back on the grill, add a spoonful of sauce to the top of each patty and continue to cook until the patty is cooked to at least medium to allow the cheese inside to fully melt, another 4 to 6 minutes. 3. On the bottom half of each bun, spread a bit of sauce and top with a lettuce leaf, onion slice and tomato slice. Top with a patty, another spoon of the remaining sauce and the top of the bun. Serve with chips or fries.
Burritos 1 pound ground beef 1 large onion 1/4 cup butter 3 plantains, yellow 1 tablespoon cumin Salt and pepper 1 tablespoon oregano 1 tablespoon garlic 8-inch tortillas 1 cup Jack cheese Salsa Instructions: Saute meat until nice and brown in butter, add in onion and saute until tender. Add diced plantains and cook until tender. Add all seasonings and cook until fragrant. Spread filling into large flour tortillas and roll. Lay side by side in an ovenproof pan and top with cheese. Bake in a preheated 350 degree oven until bubbly. Finish with salsa and serve.
Bill's Herb and Chili Edamame 1 cup edamame, shelled 4 cups water 1 tablespoon kosher salt, for water 1 teaspoon olive oil Kosher salt and cracked pepper 1 tablespoon Bill's Chile and Herb Mix, recipe follows 4 tablespoons chile powder 4 tablespoons dried basil 2 tablespoons dried oregano 1 tablespoon chipotle powder 1 tablespoon dried thyme 1 tablespoon dried tarragon 1 teaspoon dried dill weed 1/2 teaspoon dried sage 2 tablespoons Szechuan peppercorns, crushed 1 teaspoon cumin seed, crushed 1 tablespoon coriander seed, crushed Instructions: Bring the water to a slow boil over medium heat. Add the salt. Add the edamame and cook for 5 minutes. Drain. Never wash after cooking. Place on sheet pan to cool. Heat a saute pan with the olive oil. Add the edamame and season with salt, pepper and herb mix. Toss and serve. Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.
Baked Ricotta with Harvest Grapes Unsalted butter or oil, for the pan 1 pound fresh whole-milk ricotta 1/2 cup sour cream 1/3 cup sugar 1/4 cup whole milk 2 1/2 tablespoons finely grated lemon zest (from about 1 1/2 lemons) 2 tablespoons all-purpose flour 2 large eggs, plus 2 large egg yolks Pinch of fine salt 3 cups purple seedless grapes (about 1 pound) 1/4 cup grape juice or 1/2 cup Pinot Noir 1 teaspoon honey 1/4 teaspoon pure vanilla extract Pinch of fine salt 1 teaspoon freshly squeezed lemon juice, plus 1/2 teaspoon finely grated lemon zest (about 1/2 a lemon) Instructions: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with parchment paper. Put the ricotta, sour cream, sugar, milk, lemon zest, flour, eggs and egg yolks and salt in a food processor and process until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let the ricotta cool in the oven for 10 minutes, then cool completely in the pan on a wire rack. Refrigerate for at least 2 hours or up to overnight. Put the grapes, grape juice, honey, vanilla and salt in a saucepan. Cook over medium-high heat until the grapes burst and the juice thickens, about 10 minutes. Remove from the heat and stir in the lemon juice and zest. Lift the baked ricotta with the parchment paper and set on a platter; discard the paper. Spoon the warm or room temperature grapes on top. Serve.
The Best Mashed Potatoes 2 pounds russet potatoes, peeled and quartered Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, cubed 3/4 cup heavy cream, heated Instructions: Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes. Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
Lemon Curd 3 to 4 large lemons 6 ounces sugar 4 ounces unsalted butter 8 egg yolks Instructions: Grate the zest finely from the lemons, then squeeze and strain 6 ounces of juice. Combine the juice, zest, sugar, and butter in a saucepan and bring to a boil over medium heat. Whisk the yolks in a bowl until liquid. Strain out the zest and beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat. Whisk the yolk mixture into the boiling liquid and continue whisking until it thickens slightly, about 2 minutes. Do not allow the lemon curd to boil or it will scramble, although it may come to a slight simmer at the edge of the pan. Pour the lemon curd into a clean container, press plastic wrap against the surface and chill.
Chewy Fig and Almond Cookies Butter, for greasing the baking dish 1 3/4 cups all-purpose flour 1/2 cup almond flour 1 1/4 teaspoons baking powder 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1 cup sugar 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature 1 large egg, at room temperature 1 tablespoon heavy cream 1 teaspoon pure vanilla extract 3 cups dried Mission figs, stemmed (14 ounces) 1/2 cup fresh orange juice 1 tablespoon pure vanilla extract Zest of 1 medium orange 1 cup unsalted chunky almond butter, at room temperature 1/2 cup sliced almonds, toasted, see Cook's Note All-purpose flour, for dusting Instructions: Place an oven rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides. For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl. Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour. For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined. Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour. Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.
Fresh Corn Casserole with Red Bell Peppers and Jalapenos 8 ears corn (still in the husk) 2 red bell peppers, diced 2 fresh jalapenos, diced 1 cup heavy cream 1/2 cup milk Salt and freshly ground black pepper 1 stick salted butter, cut into pieces Instructions: Preheat the oven to 350 degrees F. Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.) Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
Cherry Brown Butter Crostata with Vanilla Ice Cream and Caramel Sauce 3 cups heavy cream 1 cup granulated sugar 1 vanilla bean, split 6 eggs Pinch salt 1 1/2 sticks cold unsalted butter, cut into pea-size pieces 1 cup flour Pinch kosher salt 1/4 cup ice water 1 1/2 sticks unsalted butter 1 cup sugar 3/4 cup flour 3 eggs, plus 1 egg, beaten with 1 tablespoon water 1 vanilla bean, split, seeds scraped 2 cups pitted cherries 1/2 cup sugar 1/2 lemon, juiced 1/4 cup heavy cream 1 stick unsalted butter, cut into 4 pats Instructions: For the ice cream: In a medium saucepan, combine the cream, 1/2 cup of the granulated sugar, and vanilla bean. Bring just to a simmer, stirring occasionally, then remove from the heat. In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency. Strain a third of the cream mixture into the egg mixture, whisk to combine, and then immediately whisk the egg mixture back into the saucepan with the cream. Chill in an ice bath and place in the freezer for 30 minutes. Churn in an ice cream machine according to the manufacturer's instructions. For the crust: Combine the butter, flour and salt in a food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in 2 tablespoons of the ice water, and pulse until the mixture forms a rough ball, adding the remaining 2 tablespoons ice water if needed. Remove the dough from the food processor and form into a disk. Wrap in plastic and refrigerate for at least 1 hour. For the filling: Melt the butter in a small saucepan and cook it until it starts to brown and begins to smell like hazelnuts. Transfer to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat on medium speed. Gradually add the flour. Once the flour has combined, add the eggs, one at a time. Beat in the vanilla bean seeds. To assemble: Preheat the oven to 350 degrees F. Dust a clean work surface with flour. Roll out the dough to a 1/8-inch thickness, and cut into 4 rounds. Lay the rounds in four 4-inch ring molds, leaving lots of overhang on the sides. Schmear the filling into the bottom of the ring molds, and top with the cherries. Fold the overhanging dough over the cherries. Brush the dough with the egg wash. Bake until golden brown and crispy on top, 45 to 50 minutes. For the caramel: In a small saucepan, combine the sugar, lemon juice and 2 tablespoons water. Bring the pan to medium-high heat; while doing so, be careful not to swish the pan around--it could cause the sugar to recrystallize. As the sugar mixture boils, the water will eventually evaporate and the sugar will begin to turn brown, or \caramelize.\ Pay close attention! Things can take a terrible turn for the worse here, and there will be no recovery. As the sugar turns gold, followed by light brown, and then a pale shade of darker brown, remove it from the heat and add the heavy cream. Be careful when you do this--it will bubble up like crazy, and getting it on you could cause a severe burn! Be sure to have a saucepan large enough to accommodate the bubbling up. Whisk until things settle down, then add the butter, 2 pats at a time, whisking until completely incorporated before adding more butter. Spread some of the caramel onto four serving plates. Unmold the crostatas and set them on top of the caramel. Top with a scoop of ice cream.
Elk or Venison Jerky 5 pounds elk or venison, use fairly good quality meat 1 cup soy sauce 1/2 cup lime juice 1/2 cup vinegar 1/4 cup crushed red chili flakes 2 tablespoons garlic powder Instructions: Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen. In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated. Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.
Grilled Pineapple 1 pineapple 1 cup apricot jelly 2 tablespoons light brown sugar 1 tablespoon unsalted butter 1 tablespoon ground cinnamon Pinch of salt Vanilla ice cream, for serving Instructions: Prepare a grill for medium heat. Cut the pineapple in half lengthwise from the very top to the bottom (keeping the leaves on). Then cut each half lengthwise in half again, so you have 4 long pieces with leaves at one end. Add the jelly, brown sugar, butter, cinnamon and salt to a medium saucepan over medium-low heat. Cook, stirring, until the mixture is fully combined and liquid. Brush the pineapple with some of the mixture (reserve the remaining mixture), transfer to the grill and grill 3 to 4 minutes per side. Remove to a platter and, using a sharp knife, cut the bottom ends off each piece of pineapple. Then, carefully cut lengthwise from the bottom to the top of each piece along the skin (separating the fruit from the skin), and then crosswise into 1-inch pieces. Drizzle the remaining apricot mixture over the pineapple. Serve with vanilla ice cream.
Pasta Stuffing with Porcini and Prosciutto 2 cups tiny pasta, shaped like tubettini or tiny shells 2 ounces prosciutto, cut into fine shreds 1-ounce dried porcini, soaked in water until soft 4 tablespoons unsalted butter 1/4 cup shallots, minced 10 ounces mushrooms, finely chopped 3/4 cup heavy cream Salt and pepper Instructions: Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham.
Chipotle Orange Glazed Pork Chops 2 tablespoons maple syrup 2 tablespoons orange juice concentrate 1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo 4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each) 1/2 teaspoons salt Instructions: In a small bowl combine the maple syrup, orange juice concentrate and chipotle. Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.
Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts 2 eggs 3/4 cup milk 3/4 cup water 1 tablespoon canola oil 1 cup all-purpose flour 1/2 tablespoon black sesame seeds 2 tablespoons chives, chopped finely 1 tablespoon toasted orange rind Pinch of salt 1/2 tablespoon canola oil 1/2 teaspoon sesame oil 1 head of broccoli 1 1/2 cups bean sprouts 2 oranges, sectioned 1/4 cup chopped cashews 1 carrot, finely julienned 1 tablespoon hoisin sauce 2 bunches watercress, stems removed 1 cup mung bean sprouts 1/2 cup garlic sprouts (optional) Juice of 1/2 lemon 1/2 tablespoon canola oil Salt and freshly cracked pepper, to taste Instructions: Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour. Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside. Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes. Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary. Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.
Frozen Strawberries with Cream Cocktail A drizzle of honey Finely chopped raw or roasted pistachios, for rim and more for the garnish Freeze-dried strawberries, for the rim 2 cups (280 grams) frozen strawberries 1/4 cup (50 grams) sugar 1/4 cup whole milk 1/4 cup heavy cream 1/4 cup vodka 1/2 teaspoon vanilla extract A good pinch of ground cardamom Instructions: To rim the glasses: Apply a thin even layer of honey around the rim of 2 glasses. (I find it\u2019s easiest to drizzle it directly on the top outside edge of the glass and then use a small rubber spatula or knife to spread it all around). Then coat it with the pistachios and freeze-dried strawberries. Set the glasses aside. In a blender, combine the frozen strawberries, sugar, milk, cream, vodka, vanilla and cardamom and blend until smooth. Pour into glasses and top with the remaining chopped pistachios.
Pacific Rim Ramen Noodle Salad with Grapes 5 ea. packages raw ramen noodles, original flavor, broken up in to 1\ chunks (reserve seasoning packs) 4½ cups chicken meat, cooked, diced 1/2\ 1 cup green onion, sliced 1/8\ 2 cups carrot, julienne 1/8\ 6 cups green grapes, whole, stemmed 1½ packed gallon green cabbage, shredded 1/4\-1/8\ 1 cup sliced almonds, toasted ¼ cup sesame seeds, toasted 5 each seasoning packets from ramen 1¼ cups white wine vinegar 2 Tbsp. sesame oil 1 cup salad oil 1¼ cups sugar 1 Tbsp Kosher salt ¼ tsp. crushed red pepper flakes Instructions: Place all dry mix ingredients in a clean container; label, date, initial and refrigerate until needed. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved. Pour dressing over salad and toss to coat. Place in a clean container; label, date, initial and refrigerate for 1 hour before serving.
Sweet Potato Gnocchi in a Chimichurri Broth 4 orange-flesh sweet potatoes 1 cup low-fat ricotta cheese 1 tablespoon maple syrup 1 cup freshly grated Parmesan, plus more for sprinkling and garnish 1 cup freshly grated Parmesan, plus more for sprinkling and garnish 1/2 teaspoon freshly grated nutmeg 1/2 tablespoon salt 1/2 teaspoon freshly ground black pepper About 3 cups all-purpose flour 2 tablespoons olive oil 1 tablespoon olive oil 2 portobello mushroom caps, finely diced 4 cloves garlic, minced 2 cups vegetable broth 2 cups finely julienned baby spinach leaves 1/2 cup chopped Italian parsley leaves, plus more for garnish 1/4 cup chopped cilantro leaves 2 tablespoons chopped oregano leaves 1 tablespoon chopped thyme leaves 1 tablespoon red wine vinegar 1/4 teaspoon red pepper flakes Salt and freshly ground black pepper Instructions: Heat the oven to 350 degrees F. Prick well cleaned sweet potatoes all over with a fork and put them on a sheet pan. Roast until tender, about 1 hour. Remove the potatoes from the oven and set aside to cool. When cool enough to handle, remove the skins and puree the flesh in a blender until smooth. In a large bowl, combine the potato puree, ricotta, maple syrup, Parmesan, nutmeg, salt, pepper and flour, half a cup at a time, until a soft dough forms. Divide the dough into 8 to 10 portions. Sprinkle a little flour on a work surface and gently roll a portion of dough into a long rope, about 1-inch thick. Cut into 1-inch pieces and continue the process with the remaining dough. Transfer the finished gnocchi to a floured baking sheet while working. Bring a large pot of salted water to a boil over high heat, then reduce the heat to medium. Cooking in small batches, drop about a dozen gnocchi into the water and cook until they are firm and floating, 3 to 5 minutes. Remove them from the water with a slotted spoon and put them on a lightly greased baking sheet. Continue making the gnocchi with the remaining dough. Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Add the gnocchi to the pan and cook until browned, about 5 minutes. Remove them from the pan to a serving bowl and sprinkle with some Parmesan. In a second pot, over medium-high heat, add the olive oil and saute the mushrooms and garlic until tender. Add the vegetable broth and bring to a boil. Stir in the spinach, parsley, cilantro, oregano, thyme, vinegar and red pepper flakes. Remove the pot from the heat and season with salt and pepper, to taste. Pour the broth over the gnocchi and serve, garnished with additional parsley and Parmesan.
Fried Mozzarella Sticks One 8-ounce block pasteurized part-skim mozzarella 1/2 cup all-purpose flour 2 tablespoons milk 4 large eggs 2 cups Italian breadcrumbs 2 tablespoons finely grated Parmesan About 1 1/2 cups vegetable oil 1 cup warm Homemade Pizza Sauce, recipe follows 2 tablespoons olive oil 1/2 teaspoon dried oregano 3 cloves garlic, minced 1 pinch crushed red pepper flakes One 32-ounce can crushed tomatoes 1 sprig fresh basil Kosher salt Instructions: Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella). Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl. Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks. Serve hot with Homemade Pizza Sauce on the side. Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.
Kataifi Seafood Crisp with Sweet and Spicy Mango Sauce 10 shrimp, U-16-20's (16 to 20 shrimp per pound) 6 sea scallops, U-10's (10 sea scallops per pound) 10 ounces sea bass fillet 1 yellow bell pepper, julienned 1 red bell pepper, julienned 3 cups shiitake mushrooms, julienned 1 cup green onion, diced 1 cup cilantro, chopped 2 ounces garlic, minced 2 ounces ginger, minced 4 tablespoons oyster sauce 4 tablespoons sesame oil 2 boxes kataifi (finely shredded filo dough) 1 cup orange juice 1/2 cup lemon juice 1 fresh mango, chopped 1/4 cup Lingham's chili sauce 1 cup sugar 1/2 cup distilled white vinegar 2 ounces ginger, chopped 1 stalk lemon grass, white part only, minced 1/2 cup cornstarch mixed with cold water to make a slurry 1/2 pound crabmeat, picked 4 stalks minced lemon grass, white part only 4 eggs 1/2 cup heavy cream 1 tablespoon sliced green scallions Salt and white pepper to taste 1 package frozen puff pastry Instructions: For the kataifi: Heat oil to 350 degrees for deep-frying. Roughly chop the raw shrimp, scallops and sea bass. In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce. Mix sauteed ingredients with seafood. Fold seafood mixture into kataifi to create a loose nest. Deep fry until golden brown and cooked all the way through. For the sauce: Bring all ingredients except cornstarch to a boil. Add a little cornstarch slurry, then strain. If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat. Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps. Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper. Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage). Spray the tins with cooking spray and line each one with the cut pastry. Line each tartlet shell with foil and fill with rice to help keep the shape. Bake blind (without the filling) at 350-degrees until golden, about 10 minutes. Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through. Fill cups with crab mixture. Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked. Serve warm or at room temperature. PLATING Line a plate with iceberg lettuce and place tartlets on top. Mix crabmeat, lemon grass, eggs, cream, scallions.
Pizza 2 pounds, 3 ounces (1 kilogram) strong bread flour 1 ounce (30 grams) sugar 1 ounce (30 grams) salt 1 ounce dried yeast 1 pint (565 milliliters) tepid water 2 tablespoons olive oil Toppings, recipes follow 8 plum tomatoes Sprinkle dried oregano Drizzle olive oil Sliced mozzarella Rocket (Arugula) Parmesan Olives Sun-dried tomatoes Artichoke hearts Prosciutto Panchetta Any interesting cheeses - use your imagination Instructions: Put the flour onto a work surface or use a bowl, if you are short of space. Using your fingers, make a big well in the middle of the flour. Add the sugar, salt and yeast then pour in the tepid water and olive oil. Using a fork, make circular movements from the center moving outwards, slowly bringing in more of the flour until all the yeast mixture is soaked up. This should be starting to look like dough now so you can start to work and knead it until it is smooth. This should take around 4 minutes. Roll out to a sausage shape and divide into 8 or 10 balls, depending on how large you want the pizzas to be. Flour the surface and roll each pizza out to about the thickness of 3 beer coasters (1/3 of an inch). They don't have to be perfectly round, they should look home-made. Place each pizza on a lightly oiled and floured piece of tin foil. Flour the top of the pizza, placing another on top of it. Flour that and repeat this until all the pizzas are stacked together. These can be frozen for a couple of months, placed in the fridge for 10 hours, or cooked straight away. Lightly top with your chosen topping (the simpler the better) and bake directly on the oven bars for 10 minutes at your oven's highest temperature. For enough to cover eight bases, chop and de-seed plum tomatoes, dry with kitchen paper, sprinkle with a little dried oregano and a drizzle of olive oil.; ;
Tiramisu 1/4 cup granulated sugar 2 tablespoons espresso powder 2 tablespoons coffee liqueur, such as Kahlua 12 ounces mascarpone cheese, at room temperature 3/4 cup confectioners' sugar 1 1/2 cups heavy cream, chilled About 24 ladyfingers 1/2 cup (about 2 ounces) finely chopped or shaved semisweet chocolate Unsweetened cocoa powder, for garnish Instructions: Bring 2 1/2 cups water to boil in a small saucepan. Add the sugar and stir until dissolved. Remove from the heat and stir in the espresso powder and coffee liqueur. Pour into a shallow bowl or dish and let cool completely. Beat the mascarpone and confectioners' sugar with an electric mixer on medium speed just until smooth and light (do not over beat, or it will separate), about 20 seconds. Beat the cream on medium-high in a second bowl to form soft peaks. Fold 1/3 of the whipped cream into the mascarpone to lighten it, then gently fold in the remaining whipped cream. Working with a couple at a time, dip half the ladyfingers in the espresso mixture until moistened but not falling apart, about 5 seconds per side. Put them snugly in rows in the bottom of an 8-by-8-inch glass or ceramic baking dish. Spread half of the mascarpone mixture over the layer of ladyfingers and sprinkle with all of the chopped or shaved chocolate. Repeat soaking and layering with the remaining half of the ladyfingers. Spread the remaining mascarpone mixture smoothly over the top. Cover with plastic wrap and chill at least 4 hours or up to overnight. To serve, remove the plastic wrap and smooth the mascarpone cream layer again, if necessary. Dust the top of the tiramisu with cocoa powder. Cut into squares and serve.
Amaretto Float 1 1/2 quarts vanilla gelato or ice cream 1 1/2 cups espresso, chilled 3/4 cup amaretto 2 cups cream soda, chilled Instructions: Place 2 scoops of gelato or ice cream in each of 6 fountain glasses. Pour 1/4 cup of espresso and 2 tablespoons of amaretto over each. Fill the glasses with the cream soda, and serve immediately with a straw and long fountain spoons.
Chimichurri 1/2 cup red wine vinegar 2 tablespoons fresh lemon juice (from 1/2 lemon) 3/4 cup chopped fresh flat-leaf parsley 3 tablespoons chopped fresh oregano leaves 2 garlic cloves, roughly chopped 1/3 cup olive oil 1/8 teaspoon red pepper flakes or more to taste Salt and freshly ground black pepper Instructions: Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes, and salt and pepper, to taste. Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
Spicy Cole Slaw 1 head red cabbage, shredded 1 bunch scallions, sliced on the bias into 1-inch strips 1 cup mayonnaise 1 tablespoon light brown sugar 2 tablespoons hot chile sesame oil Salt and freshly ground black pepper 1 cup peanuts Instructions: In a large bowl, mix the cabbage and scallions with the mayonnaise, sugar, and hot oil and seasoning. Let sit overnight, or at least 4 hours. Mix in the peanuts before serving. Serve with an array of smoked fish, raw vegetables, and pickles.
Pork Chops with Pear-Pecan Slaw 4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each) 1 teaspoon paprika 1/2 teaspoon dried thyme Kosher salt and freshly ground pepper 1/3 cup roughly chopped pecans 1 tablespoon extra-virgin olive oil 1/4 large head red cabbage, shredded (about 4 cups) 1/3 cup dried cranberries 1 pear, chopped 2 scallions, chopped 3 tablespoons apple cider vinegar Instructions: Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl. Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest. Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.
African Ground Nut Stew 1 onion, diced 2 to 3 pounds boneless chicken cut into chunks (I prefer thigh meat) 1/2 jar natural peanut butter (no sugar or stabilizers added) 1 can coconut milk (often in Asian grocery section) 2 quarts chicken stock, canned or homemade 1 large bunch collard or other greens, chopped fairly finely and after removing center ribs (frozen, drained greens can be used as a substitute) Sambal oelek, to taste (hot chili paste from Asian grocery section) Cooked rice, as an accompaniment Instructions: Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt. Serve over rice or other starch. Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.
Homemade Gummy Bears 1/2 cup fruit juice, such as cranberry, grape, orange or lemonade 2 tablespoons unflavored powdered gelatin 2 tablespoons sugar Instructions: Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup. Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days.
Steak Out, Italian Style 6 slices meaty bacon, optional One 22-ounce bag frozen waffle-cut fries or potato wedges Salt and pepper 4 large or 5 medium portobello mushroom caps, trimmed and wiped clean (store in paper bag or paper towels; see Cook's Note) 1 cup loosely packed dried porcini mushrooms 1 1/2 cups beef or chicken stock or water About 3 tablespoons EVOO 2 tablespoons butter 1 large shallot 3 large cloves garlic 1 small handful of thyme sprigs 1/2 cup flat-leaf parsley tops 1/2 cup Marsala 1 lemon 1 cup heavy cream 1/2 pound gorgonzola dolce Finely chopped chives, to serve One 2-pound piece sirloin or two 1-pound sirloin steaks, flat iron steaks or hanger steaks Kosher salt and coarse black pepper 4 sprigs rosemary Olive oil, about 1 tablespoon 1 lemon 2 tablespoons butter 2 cloves garlic Baby arugula, kale or watercress, to serve Instructions: For the fries and Marsala mushrooms: Turn oven on 425 degrees F, a rack in lower third and another in upper third of oven. Gather bacon, fries, fresh and dried mushrooms, stock, butter, shallots, garlic, thyme, parsley, rosemary and steaks. Arrange bacon on broiler pan or wire rack over baking sheet. Arrange the waffle fries on a second large baking sheet. Place fries on top shelf and bacon below in oven. Cook bacon 15 minutes or until brown and very crisp (bacon is optional topping for fries). Cook waffle fries (or potato wedges) 25 minutes, turning once, then season with salt and pepper before topping and serving. Gill the portobellos (scrape the underbelly of caps) and thinly slice. Place dried mushrooms in small pot or pan, cover with stock or water, bring to a boil and reduce to 1/2 cup liquid, 6 to 7 minutes. Heat a large cast-iron skillet, cast-iron griddle or heavy skillet over medium-high heat for steaks. Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan. Add butter to oil and melt. Add fresh mushrooms and brown, 5 to 6 minutes. Meanwhile, peel and chop shallot and grate or chop 2 cloves garlic; strip thyme leaves and chop; finely chop parsley. Add shallots and garlic to mushrooms with salt and pepper and thyme; stir, add Marsala and let it evaporate. Add porcini mushrooms and most of the stock; reserve the last of it as it may collect grit. Add the juice of a lemon and parsley, then reduce heat under the mushrooms to warm. Grab more ingredients: cream, cheese and chives. Heat cream and a clove of crushed garlic in small pot over medium to medium-high heat, reduce by a third and add gorgonzola; turn heat to low. For the sliced steak with rosemary: Season the steaks with kosher salt and coarse pepper. Strip rosemary leaves and coarsely chop, then rub into meat. Add olive oil to pan, 1 turn of the pan, add steaks and cook meat 8 minutes, turning occasionally. Brown and char a halved lemon with steaks the last minute or two. Reduce heat under pan and remove lemon, then add butter and crushed garlic to pan and spoon over meat. Remove meat and rest a couple of minutes, then slice against grain and top with lemon juice. Chop bacon, if using. Serve sliced steak with a small pile of greens to one side, mushrooms along the other side and waffle fries topped with gorgonzola sauce, bacon bits and chives at end of plate or platter.
Bourbon-Cider Spritz 2 ounces Kentucky bourbon 1 ounce fino sherry 1/2 ounce triple sec or Cointreau 3 dashes of Peychaud\u2019s bitters 4 ounces dry sparkling hard cider Instructions: Combine the bourbon, sherry and triple sec or Cointreau in a cocktail shaker with ice. Shake well and strain into a large wine glass half-filled with ice. Top with bitters and pour in the sparkling cider.
Six-Cylinder Snapper with Basil Oil and Succotash 3 (12 by 16-inch) sheets aluminum foil 1 tablespoon butter or olive oil 2 (6-ounce) red snapper fillets, or other lightly textured fish 2 tablespoons freshly squeezed lemon juice Salt and freshly ground pepper 1 tablespoon fresh thyme, stems discarded 1 cup olive oil 1 cup fresh basil, stems discarded 1 1/2 tablespoons olive oil 1 1/2 tablespoons butter 2 carrots, peeled and sliced into 1/4-inch slices 2 potatoes, diced into 1/4-inch cubes 1 yam, peeled and diced into 1/4-inch cubes 6 asparagus spears, sliced into 1/4-inch pieces 10 peeled cloves garlic 2 large shallots, quartered 2 tablespoons freshly chopped herbs (thyme, tarragon, rosemary. . . whatever), stemmed and minced Salt and pepper Instructions: Layer 3 sheets of aluminum foil on top of each another and use butter or oil to grease the top layer. Rinse fish and pat dry. Place the fish on the foil and squeeze lemon juice over top, then season with salt and pepper and herbs. Tightly seal foil package. Place on engine (see The Driver's Manual below) and drive for approximately 100 km, (62.miles) or until fish is cooked throughout. Add both basil oil ingredients to a blender and puree. Let pureed mixture sit for 30 minutes if possible. Strain through a fine strainer. Discard solids. (makes about 1 cup, but all you need is a couple of tablespoons). Reserve. In a large saute pan over medium heat, add oil and butter. When butter is melted, add carrots, potatoes, yam, asparagus, garlic and shallots. Cover with a lid and cook for 20 to 30 minutes, stirring occasionally, until veggies are cooked throughout and caramelized on the outside. Add herbs, salt and pepper during the last few minutes of cooking. Serve with fish To serve, make a mound of succotash in the middle of each plate. Top with snapper and drizzle basil oil overtop. The Driver's Manual: In preparation for your first car meal, you should start by locating your engine's hot spots. Do this after any long drive by turning off the engine and letting the car sit for 15 minutes. Then lift up the hood and quickly tap the various components of the engine block. On most vehicles, the hottest area is the exhaust manifold cover, but most engines have additional nooks and crannies that will generate enough heat to slow-cook your freeway fare. Stay clear of areas near any moving parts such as the accelerator linkage, belts, or fans, and don't block any air intakes. The sensible way (relatively speaking) to take advantage of the oven under your hood is to cook small portions of lightly textured foods. For this reason, fish is the perfect road chow. Before attempting any complex recipes, get to know your engine by cooking a hot dog (or tofu dog), the guinea pig of engine cooking. When you are ready to cook: ¿ Lay out 3 equal-size sheets of aluminum foil, one on top of the other. Proceed as if they were a single sheet. ¿ Grease the top sheet with a small amount of butter or olive oil to avoid stickage. ¿ Wrap ingredients in foil, then seal the seams by folding them over twice and tightly pinching them to create an airtight package. FYI, even perfectly sealed packages will leak small amounts of liquid. Before placing food on the engine, loosely roll up a 6-inch ball of foil, set it on top of the engine, and close the hood. Immediately reopen the hood and use the squashed ball to determine the amount of clearance space between it and the engine block. Set food on the predetermined sweet spot of your engine and secure it with a ball of foil that is equal to the clearance space less the pouch size. If you are cooking on a slanted section of the engine, strap the pouch in place with additional aluminum foil bracing. If you are cooking in a nook or cranny, be sure that package is secure. Make, model, speed, outside temperature, food density, and placement will all affect the cooking time. Most small packets of food should cook in 1 to 2 hours. To ensure that you have fingers left to lick at the end of the meal, always turn off the engine before loading, unloading, or testing for doneness.
Boardwalk Boss 1 1/2 ounces whiskey 1/2 ounce sweet vermouth 1 1/2 ounces apple brandy Lemon twist, for garnish Instructions: Combine the whiskey, sweet vermouth and apple brandy in a cocktail shaker; add ice and stir. Strain into a chilled tumbler with fresh ice and garnish with a lemon twist.
Roquefort, Prune Terrine with Parma Ham 1 cup plum wine 1 cinnamon stick 1 bay leaf 2 whole cloves 1/2 cup dry, pitted prunes Two 2-inch strips lemon zest Three 2-inch strips orange zest 1 pound Roquefort 6 ounces (1 1/2 sticks) butter 1/4 cup thinly sliced Parma ham Freshly ground white pepper Serving suggestions: seasonal fruit, mesclun salad and walnut-raisin bread Instructions: Heat the plum wine with cinnamon stick, bay leaf, cloves, lemon, and orange zests until warm. Pour over the prunes and let marinate in a refrigerator overnight. Place the Roquefort and softened butter in the bowl of an electric mixer. Mix with the paddle attachment on low speed for 10 to 15 minutes or until the mousse is smooth and bulky. Season, to taste, with white pepper. While the mixer is running, line a terrine mold, preferably round, first with plastic wrap then with the thinly sliced Parma ham, making sure the ham overlaps on either side. Spread part of the Roquefort mousse to a height of 1-inch in the bottom of the terrine. Take the marinated prunes and place them down the center, end to end. Fill the terrine with the remaining mousse. Take the overlapping ham and fold it toward the center to cover the top of the terrine. Refrigerate for about 4 hours until firm. After the terrine is chilled, unmold it and slice it with a warm knife. Serve with seasonal fruit, mesclun salad and walnut-raisin bread.
Potato Salad with Sour Cream 3 baked potatoes 3 green scallions, chopped 2 tablespoons sour cream 2 tablespoons mayonnaise 1 tablespoon Dijon mustard Salt Pepper 1 teaspoon white vinegar Instructions: Peel potatoes and cut into 1-inch chunks. Mix with scallions in a serving bowl. In a separate bowl combine sour cream, mayonnaise, mustard, salt, pepper and vinegar. Pour dressing over potatoes and toss to coat.
DIY Mummy Serving Bowl Featuring Farm Rich® Mozzarella Sticks Farm Rich® Mozzarella Sticks 1 Liter Water Bottle, emptied Pinking Shears Craft glue Old White Tshirt Wiggle Eyes from craft store Instructions: Cut water bottle in half to create base for mozzarella sticks. Using pinking shears, cut long strips from t-shirt cloth. Using craft glue, attach strips of fabric around bottle to appear like mummy \wraps.\ Glue on wiggle eyes. Tip: to make them appear more \mummy like\ have them peak out from under the fabric strips instead of gluing directly on top of fabric. Prepare Farm Rich® Mozzarella Sticks according to package and serve in your new mummy bowl. Goes great with \bloody\ marinara!
Honey Tangerine Granita with Sour Cherry Syrup and Fresh Raspberries Granita: 3 cups water 5 honey tangerines, juiced 1 lemon, juiced 2 tablespoons honey 1/2 cup sugar 2 cups pitted sour cherries 1/4 cup water 3 tablespoons sugar 1 container fresh raspberries Instructions: Granita: Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard. Syrup: Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature. Assembly: Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.
Antipasti Penne 12 ounces whole-grain penne 1 tablespoon olive oil 3 ounces soppressata or salami, cut into 1/2-inch chunks One 14-ounce can artichoke hearts, strained and quartered 6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine One 14-ounce can no-salt-added diced tomatoes 4 to 5 fresh basil leaves, plus more for garnish 1/2 cup of 1/2-inch chunks fresh mozzarella Instructions: Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes. Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil.
Turkey Salad with Orange Peanut Dressing 1 (10.25 oz.) jar Smucker's® Sweet Orange Low Sugar Marmalade, (1 cup) 1/3 cup Smucker's Chunky Natural Peanut Butter, stirred 1/4 cup light salad dressing 1/4 cup lowfat sour cream 1/2 teaspoon curry powder 1 cup prepared julienne-cut carrots 1/2 cup dried cranberries 1 pound fully cooked smoked turkey from deli, sliced 1/2-inch thick, cut into 1/2-inch cubes 1 cup diced Granny Smith apples 1 head Boston or Bibb lettuce, with leaves separated Instructions: For Orange Peanut Dressing: COMBINE marmalade, peanut butter, salad dressing, sour cream and curry powder in a mixing bowl until well blended. For Turkey Salad: ADD carrots, cranberries, turkey and apples to Orange Peanut Dressing in mixing bowl; stir well to combine. At this point salad can be made ahead and held overnight in the refrigerator. To serve: FORM a lettuce cup using one or two lettuce leaves; place on salad plate. Fill with 1/2 cup turkey salad. Repeat to make 5 servings.
Frozen Irish Coffee 1 ounce (30 ml) whiskey 1 ounce (30 ml) Irish Cream Liqueur 1/4 cup (60 ml) milk 1/4 cup (50 g) sugar or other sweetener, to taste 3/4 cup (180 ml) coffee, cold 1 1/2 cups (360 ml) ice cubes Instructions: 1. Place all ingredients into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 10, then to High. 4. Blend for 30 seconds or until desired consistency is reached. Serve immediately.
Halong Mussels, Cooked In Lemongrass Scented Coconut Milk: Con Don Nau Xa Cot Dua 17 1/2 ounces / 500 g mussels, cleaned and debearded 2 tablespoons vegetable oil 2 tablespoons diced lemongrass 2 red Asian shallots, minced 3 cloves garlic, minced (1 tablespoon) 1 tablespoon sugar 1 cup/ 250 ml light coconut milk 2 tablespoons fish sauce 1/2 teaspoon freshly ground black pepper 1/2 bunch fresh Vietnamese mint 1 long red chile, sliced Instructions: Bring a large pot or wok of water to a rapid boil. Add the mussels and cook until the mussels slightly open. Remove from the pot and set aside. In a hot wok, add oil and then lemongrass. Cook the lemongrass until fragrant, now add Asian shallots and garlic and stir-fry for 1 minute. Pour in sugar, coconut milk, and fish sauce. Stir and bring to the boil. Once boiled, add the mussels and toss for 1 minute. Add pepper, Vietnamese mint, and chile. Toss for a further minute and serve.