Datasets:
Thefoodprocessor
/
recipes

Dataset card Data Studio Files Community
recipe
stringlengths
8
15.5k
Rigatoni and Meatballs 6 thick slices crusty bread 3/4 pound ground beef 3/4 pound ground pork 3 garlic cloves, minced 2 eggs, beaten 1/4 cup minced flat-leaf parsley, plus more for serving 3/4 cup freshly grated Parmesan cheese, plus more for serving 1/4 cup whole milk 1/4 teaspoon salt Freshly ground black pepper to taste 1/2 cup olive oil 1 yellow onion, diced 3 garlic cloves, minced 1/2 cup red wine (optional) one 28-ounce can crushed tomatoes one 28-ounce can whole tomatoes 1/4 teaspoon salt Freshly ground black pepper to taste 1 teaspoon sugar 1/4 cup minced flat-leaf parsley 12 fresh basil leaves, cut in chiffonade (optional) 2 pounds rigatoni, cooked al dente Instructions: Place the bread on a baking sheet. Bake for 30 minutes in a 200 degrees F oven, or until totally dry. Break the bread into chunks . . .
Meyer Lemon and Basil Fizz 2 slices Meyer lemon 4 to 6 fresh basil leaves, plus more for garnish 4 ounces vodka Ice 6 ounces good-quality Italian orange soda Instructions: In a pint glass, muddle the lemon slices with the basil. Add the vodka and stir. Strain into 2 rocks glasses filled with ice, and top with orange soda. Garnish with fresh basil leaves and serve.
Toasted Cauliflower with Serrano Ham and Almonds 2 tablespoons extra-virgin olive oil 1 teaspoon smoked sweet paprika 1 head cauliflower (about 1 1/2 pounds) 1/2 cup chopped serrano ham 1/4 cup toasted sliced and skin-on almonds 1 tablespoon freshly squeezed lemon juice, plus lemon wedge for garnish Kosher salt and freshly ground black pepper Instructions: Stir the olive oil and paprika together in a small bowl and microwave until fragrant, about 30 seconds. Grate the cauliflower on a box grater (or pulse in a food processor until coarsely ground). Toast the cauliflower in the paprika oil (discard any paprika from the bottom of the bowl) in a large nonstick skillet, stirring occasionally, over medium-high heat until browned, about 15 minutes. Fold in ham, almonds and lemon juice. Season with salt and freshly ground black pepper. Garnish with a lemon wedge.
Homemade Yellow Cake Mix 2 1/2 cups all-purpose flour 2 1/4 cups sugar 1/3 cup instant nonfat dry milk, such as Carnation 2 teaspoons baking powder 1 teaspoon fine salt Nonstick cooking spray 3/4 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract Instructions: For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use. To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray. Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired. For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.
Cinnamon Ice Cream 2 cups half-and-half 2 cups heavy cream 1/2 vanilla bean, split lengthwise 1 cinnamon stick 3/4 teaspoon ground cinnamon 9 egg yolks 3/4 cup sugar Instructions: In a saucepan over medium heat, heat the half-and-half, cream, vanilla, cinnamon stick and ground cinnamon, whisking occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and the sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, in a bowl, put two handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker.
W+M Carrot Pizza 2 ounces olive oil, plus more for the pan 2 ounces sugar 2 ounces dry yeast 2 ounces kosher salt 9 cups all-purpose flour 2 cups starter 1 cup unsalted butter 1 1/2 cups chopped onion (1-inch pieces) 1/2 cup all-purpose flour 8 cups whole milk 4 cups heavy cream 1 tablespoon kosher salt 1 1/2 teaspoons ground black pepper 6 jumbo carrots, sliced into 1/2-inch-thick rounds with a mandoline 2 medium oranges, zested and juiced 1/2 cup raw honey 1 tablespoon kosher salt 1/2 teaspoon ground black pepper 1 cup almonds 1 cup hazelnuts 1 cup sesame seeds 2 tablespoon coriander seeds 1 tablespoon black peppercorns 1 tablespoon fennel seeds 2 tablespoons paprika 1 tablespoon ground cumin 2 cups grated Gruyere cheese Sliced Fresno chiles, for topping Chopped fresh cilantro, for topping Instructions: For the pizza dough: In a mixer fitted with a hook attachment, mix the olive oil, sugar, yeast, salt and 5 1/2 cups water for 5 minutes. Incorporate the flour and starter and mix for 10 minutes, until it becomes a soft dough ball. Remove from the mixer on to a table and divide into 9-ounce balls. Put the dough balls on a sheet pan with a little olive oil, cover with plastic wrap and let rest for 1 hour. For the soubise sauce: In a heavy medium pot, melt the butter. Using a wire whisk, incorporate the onions and cook over medium-high heat until translucent, about 6 minutes. Lower the heat to medium and slowly add the flour, whisking until you have added all to make a roux. Slowly add the milk, whisking until combined. Add the cream the same way. Add the salt and pepper and cook to a soft boil until slightly thick, 10 to 15 minutes. Remove from the heat and mix with an immersion blender until you have a smooth texture. Cool in the refrigerator until ready for use. For the roasted carrots: Preheat the oven to 300 degrees F. Mix the carrots, orange zest and juice, honey, salt and pepper in a medium mixing bowl until well incorporated. Place the mixture in a half sheet pan, cover with foil and bake for 45 minutes. Uncover and finish baking until the carrots have dark brown edges, about 15 minutes. Remove from the oven and cool completely for use. For the dukka: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment and toast the almonds, hazelnuts and sesame for 10 minutes. Cool, move to a grinder and pulse to the texture of large breadcrumbs. Grind the coriander, peppercorns and fennel seeds to a fine powder and add to the nut mixture. Mix in the paprika and cumin and keep in airtight container up to 2 weeks. For the assembly: Preheat a pizza stone in the oven to 400 degrees F. Stretch the pizza dough to 14-inch rounds. Spread evenly with the soubise and top with the Gruyere, Fresno chile slices and carrots. Bake until golden brown. Cut each into 6 slices and sprinkle with dukka and fresh cilantro.
Spiced Black Pepper Cupcakes 1/2 cup extra dark chocolate chips 1/2 cup boiling water 1/2 cup unsweetened applesauce 1/2 cup sour cream 1/2 cup vegetable oil 1 tablespoon vanilla extract 3 large eggs 1 1/4 cups brownie mix 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup cocoa powder 1/4 cup chocolate pudding mix 3 teaspoons freshly ground black pepper 1 1/2 teaspoons cinnamon 1/2 tablespoon baking powder 1/4 teaspoon kosher salt 1 cup heavy cream 8 ounces mascarpone, at room temperature 1/2 cup confectioners' sugar Instructions: For the spiced black pepper cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners. Place the chocolate and water in a bowl. Let sit for 1 minute. Stir the chocolate mixture until smooth. Add the applesauce, sour cream, oil, vanilla and eggs. Beat until smooth, about 2 minutes. Add the brownie mix, flour, granulated sugar, cocoa, pudding mix, pepper, cinnamon, baking powder and salt to the chocolate mixture. Mix until combined. Scoop the batter into the muffin tin, filling each cup three-quarters full. Bake until done, 21 to 23 minutes. For the icing: Whisk the heavy cream until stiff peaks form (be careful not to over beat, or the cream will be grainy). In another bowl, whisk together the mascarpone and confectioners' sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until combined. Frost the cupcakes with the icing.
Torta Rustica 2 1/2 cups all-purpose flour 1 ounce fresh yeast, dissolved in 3/4 cup tepid water 3 tablespoons olive oil Pinch salt 3/4 pounds fresh tomatoes, skinned and diced 1 pound sliced mozzarella 1/4 pound smoked ham 1/2 cup freshly grated pecorino 1 teaspoon fresh oregano, minced 1 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat oven to 400 degrees F. Mound flour on a table and make a well in the center. Pour the dissolved yeast, oil, and salt into the center of the well. Gently mix in flour with a fork. Dough should be smooth and pliable. Add warm water if dough is too dry. Roll the dough into a ball and put in an oiled bowl. Cover with a cloth and put in a warm place for 1 hour. Divide the dough into 2 pieces and roll out 1 of the dough balls into a round shape, about 12 inches in diameter and 1/4-inch thick. Lay in a greased 12-inch tart pan with a removable bottom. Spread the tomatoes, mozzarella, ham, and pecorino on the dough. Sprinkle with oregano, salt and pepper. Roll out the other ball and lay it on top, folding the top and bottom layers of dough together around the edges. Cut 3 small holes in top of the pie for steam to escape. Bake in the oven until the crust is brown and the cheese is melted, about 20 minutes.
Grape Olive Oil Cake Nonstick cooking spray, for the pan 3/4 cup plus 2 tablespoons high-quality extra-virgin olive oil 3 cups red seedless grapes, halved 6 sprigs fresh thyme 1/4 cup plus 2 tablespoons packed light brown sugar 1 1/2 teaspoons fine salt 2 cups cake flour 1 teaspoon baking powder 1 cup granulated sugar 3 large eggs, at room temperature 1 teaspoon almond extract 3/4 cup whole milk Instructions: Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray. Place a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Carefully pour in 2 cups of the grapes, being mindful that the oil may pop or splash. Add the thyme. Sprinkle the grapes with 2 tablespoons brown sugar and 1/2 teaspoon fine salt. Cook, stirring frequently, until the grapes soften and the sugar dissolves into a thin syrup, 6 to 8 minutes. Turn off the heat and cool the syrup in the skillet. Once cooled, remove and discard the thyme. The syrup will thicken as it cools. Meanwhile, make the cake batter. Combine the cake flour, baking powder and the remaining teaspoon fine salt in a medium bowl. Add the granulated sugar, eggs and remaining 1/4 cup brown sugar into a stand mixer with a paddle attachment. Beat the egg mixture on medium speed until thickened and fluffy, 3 minutes. Add the almond extract. With the mixer running on low speed, slowly pour in the remaining 3/4 cup olive oil. Continue mixing until the olive oil is emulsified into the batter. Turn off the mixer and add half of the dry ingredients. Mix on low speed just until the ingredients are incorporated, scraping down the bowl as needed, then pour in the milk. Turn off the mixer and add the remaining dry ingredients. Mix on low speed just until the batter comes together, scraping down the bowl as needed. Pour the batter into the prepared loaf pan. Stud the top of the cake with the remaining 1 cup grapes. Bake until the cake is golden brown and pulling away from the side of the pan, about 1 hour 40 minutes. The surface of the cake should look dry and slightly cracked. Allow the cake to cool completely before removing from the pan. When ready to serve, garnish each slice of cake generously with the grape syrup.
Chocolate Malted Semifreddo 4 yolks 1/2 scant cup sugar 2 tablespoons brandy 2 tablespoons malt powder 1/3 cup milk 1/2 vanilla bean, split 1/2 cup chopped semisweet chocolate 1 3/4 cups heavy cream, whipped to soft peaks Cocoa powder and confectioners' sugar for sprinkling Instructions: Line round 2 1/2-inch collars with strips of acetate and place them in the freezer. In a large bowl, whisk the yolks, sugar, brandy, malt powder, milk, and vanilla bean together. Over a hot water bath cook whisking constantly until very thick, like a sabayon. Remove from the heat and take out the vanilla bean. Whisk in the chocolate to melt it, then let this cool almost completely. Fold in the whipped cream until completely combined. Pour semifreddo mixture into collars filling 1/8-inch from the top and freeze overnight. To serve it, take it out of the collar and sprinkle it lightly with cocoa powder and powdered sugar then place on dessert plates then peel off the acetate. Let sit for 10 minutes before serving to temper it a bit.
Jalapeno Cranberry Sauce 1 cup granulated sugar, plus more if needed 1 tablespoon zested fresh ginger 1 to 2 jalapenos, seeds and ribs removed, diced Zest and juice of 1 large orange (1/2 cup of juice is necessary) One 12-ounce bag fresh cranberries Zest from 1 lemon 1 tablespoon lemon juice Kosher salt Instructions: In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.
Hot Water Chocolate Cake and Ganache 3/4 cup shortening 3 1/4 mugs, plus 2 tablespoons unbleached flour 3 mugs sugar 1 1/2 teaspoons baking soda 5 heaping tablespoons cocoa 3 large eggs Milk 1 1/2 teaspoons vanilla 1 1/2 mugs boiling water 1 (12-ounce) package semisweet chocolate chips 3 egg whites 1 1/2 cups superfine granulated sugar 1 1/2 pounds butter, room temperature 1 teaspoon vanilla 2 cups whipping cream 2 tablespoons butter 2 (12-ounce) packages semisweet chocolate chips. Instructions: For the cake: Preheat the oven to 350 degrees. Prepare 2 (10-inch) cake pans, greased and floured, bottom lined with waxed paper. Cut the shortening into the dry ingredients. In a large coffee mug, place 3 eggs. Fill the mug the rest of the way with milk and add to the dry mix in the bowl. Then add another 1/2 mug of milk. Add the vanilla, and boiling water. Mix for 2 minutes on medium speed. Scrape down sides of bowl. Pour into prepared pans. Bake at 350 degrees for 45 to 55 minutes or until a cake tester comes out clean. Remove from oven and let cool in pan for 15 minutes. Remove from pans, remove waxed paper and let cool completely. For the filling: In a double boiler melt the chocolate, remove from boiler and put aside. In the double boiler place the 3 egg whites and sugar and cook over medium heat until warm to the touch and sugar is dissolved. Place mixture in large mixing bowl and beat until cool. Add the melted chocolate. When cool, add the butter and vanilla. Mix until fluffy. Use the mixture as a filling and first layer of frosting on the cake. Place the cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache. For the ganache: In a saucepan mix and bring to a simmer the whipping cream and butter. Add in the chocolate chips and stir until smooth. Let sit until cool. Frost cake with the ganache.
Sauteed Veal Scallops in Wild Mushroom Cream Sauce 8 veal cutlets, pounded into scaloppini Flour for dredging Salt and pepper to taste 2 tablespoons olive oil 2 tablespoons unsalted butter Fresh lemon juice to taste Minced fresh chervil to taste 2 tablespoons olive oil 2 tablespoons unsalted butter 1/2 cup minced shallots 1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination 1 teaspoon minced fresh thyme Salt and pepper to taste 1 large clove garlic, minced 1/2 cup dry white wine 1 cup veal demiglace 1 cup heavy cream Instructions: Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil. Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.
Raspberry Basil Iced Tea 2 cups raspberries 1 cup sugar 8 bags hibiscus tea 1 bunch fresh basil (about 10 leaves), a few leaves reserved for garnish Juice of 2 limes Raspberry Ice, recipe follows 36 raspberries Instructions: Bring 8 cups water to a boil. Add the raspberries, sugar, tea bags and basil. Turn off the heat and steep 5 to 10 minutes. Strain and let cool, then combine with the lime juice in a large pitcher. Refrigerate until chilled, about 1 hour. Serve in Raspberry Ice-filled glasses, garnished with fresh basil leaves. Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours.
Tequila Lime Sauce 1/2 cup white tequila 2 tablespoons freshly squeezed lime juice 2 tablespoons minced shallots 1 teaspoon minced garlic 1 tablespoon chopped fresh cilantro 1/2 teaspoon salt 3 turns freshly ground black pepper 1/4 cup heavy cream 8 tablespoons unsalted butter, cut up, at room temperature (1 stick) Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately. Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim. Combine all ingredients thoroughly.
Matrimony De Luxe 1 ripe mango 2 kiwis 2 ripe passion fruits 1 large knob preserved ginger stem* 1 1/2 tablespoons ginger syrup* Juice of 1/2 lime Ice cream or cream, as needed *Can be found at specialty Asian markets. Instructions: Cut both cheeks from the mango stone (pit) and crosshatch the flesh, making sure your knife goes right down to the skin but not through it. Press the center of each mango skin with your fingers so that the straight-cut flesh side becomes rounded and the cubes will protrude. Peel and quarter the kiwis and carefully carve out the central white core. Slice each quarter into 3 long pieces to get curved, elegant slithers of fruit. Combine the mango cubes and kiwi slices in a serving bowl with the scooped-out flesh of the passion fruits. Finely dice the preserved ginger and scatter it over the fruit salad. Drizzle with the ginger syrup, and squeeze over the lime juice. Toss the ingredients together carefully. Serve the fruit on its own or with ice cream or cream, and enjoy the sweet rewards of bliss.
Grilled Ginger-Beer Chicken 6 chicken quarters (4 to 4 1/2 pounds total) 2 tablespoons ground ginger Kosher salt and freshly ground pepper 6 12 -ounce bottles ginger beer 6 black tea bags 3/4 cup minced onion 1 28 -ounce can diced tomatoes 1/4 cup dijon mustard 3 tablespoons Worcestershire sauce 1/4 cup packed light or dark brown sugar 12 sprigs thyme 1 stick unsalted butter, melted Instructions: Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours. Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving. Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through. Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.
Strawberry Refrigerator Jam 1/2 vanilla bean, split lengthwise and seeds scraped 1 cup sugar 2 tablespoons orange juice 5 cardamom pods, cracked just enough so seeds stay inside 1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled Instructions: Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)
Spinach Salad with Warm Bacon and Apple Cider Dressing 10 ounces pre-washed baby spinach 2 slices bacon, finely chopped 3 ounces Canadian bacon, finely chopped 2 teaspoons olive oil 1/2 red onion, sliced (about 1 cup) 1 pound button mushrooms, coarsely chopped 1 cup apple cider 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard Salt and pepper Instructions: Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly. Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste. Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve. Nutritional Analysis (Per Serving): Calories: 410, Total fat: 18g, Saturated fat: 5g, Sodium: 1070mg, Carbohydrates: 46g, Protein: 19g, Fiber: 8g
Martini Jelly Shots 2/3 cup seltzer water 12 pimento-stuffed martini olives, plus 3 tablespoons olive juice One 1/4-ounce package unflavored gelatin (about 2 1/2 teaspoons) 1 cup vodka or gin 1/3 cup dry vermouth Instructions: Combine the seltzer water and olive juice in a medium microwave-safe bowl. Sprinkle the gelatin on top and leave it to bloom for 5 minutes. Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Stir in the vodka or gin and dry vermouth. Divide the mixture among twelve 2-ounce glasses and place an olive in each glass. Refrigerate until set, at least 3 hours.
Apple-Spice Tisane Peels from 8 apples 3 whole cloves 2 cinnamon sticks 1 lemon, zest peeled in large strips, plus lemon juice, as needed Honey, as needed, optional Instructions: Add the apple peels, cloves, cinnamon sticks, lemon zest, a drizzle of honey if using and 2 cups water to a medium saucepan. Bring the mixture to a boil and cook for 1 minute. Turn off the heat, cover the saucepan and let the mixture steep for 15 minutes. Strain the tisane into another small saucepan and heat it back up. Taste, adding some honey and/or lemon juice if desired. Serve hot.
Pomegranate Maple Syrup 1 cup pomegranate juice 1 small sprig fresh rosemary 1/2 cup maple syrup Instructions: Combine the pomegranate juice and rosemary sprig in a small saucepan and bring to a simmer over medium heat. Simmer until reduced by three-quarters and syrupy, 10 to 15 minutes. Remove from the heat and stir in the maple syrup; strain. Serve warm or at room temperature.
Baked BBQ Chicken 1 tablespoon salt 2 teaspoons chile powder 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 chicken, cut into 10 pieces, backbone removed 1 tablespoon olive oil Neutral oil, for oiling grill grates 2 cups BBQ sauce (your favorite store-bought or homemade) 1/4 cup low-sodium chicken broth Instructions: Preheat the oven to 350 degrees F. Prepare a grill to medium-high heat. In a small dish, combine the salt, chile powder, garlic powder and black pepper. Brush the chicken with the olive oil and sprinkle on all sides with the spice mixture. Brush the grill with oil. Place the chicken skin-side down on the grill and cook for 5 minutes. Turn and cook an additional 5 minutes. Transfer the chicken to a baking dish in a single layer. In a medium bowl, stir together the BBQ sauce and chicken broth. Pour the sauce over the chicken and cover the baking dish tightly with foil. Bake until the chicken is cooked through and fork-tender, an additional 40 minutes.
Memphis Dry-Rubbed Back Ribs 2 slabs pork loin baby back ribs, about 2 1/4 pounds each Rib Rub #99 as needed, recipe follows 3/4 cup Sugar In The Raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice Instructions: At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate. Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter. Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest. Combine all ingredients, mix well, and store in an airtight container.
Chicken with Pesto Cream 1 cup fresh basil leaves 1 cup grated Parmesan cheese 3 tablespoons pine nuts 4 cloves garlic, sliced 1/3 cup extra-virgin olive oil, for pesto, plus 2 tablespoons, for chicken 4 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 4 tablespoons salted butter 1 small red onion, sliced 2 bunches rainbow chard, leaves torn, thick, bottom half of stalks discarded 1 lemon, juiced 1 1/2 cups heavy cream 1 cup mixed yellow and red cherry tomatoes, halved Instructions: In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside. Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper. Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets. Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate. Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.) Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.
Spicy Jicama Salad with Tangerine and Cilantro 1 small (1 pound) jicama, peeled and cut into 1/4 by 1-inch matchsticks Juice of 1 orange Juice of 1 lime Juice of 1/2 grapefruit 1/4 teaspoon salt 1/4 cup olive oil 1 red apple, cored and cut into 1/4 by 1-inch matchsticks 3 tangerines, peel and pith removed, cut into segments and halved 1/2 small bunch cilantro, leaves only, finely chopped 1/2 small arbol chile, stemmed, seeded, and ground to a powder 6 pale inner leaves of romaine lettuce, for serving Instructions: In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour. About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground chile, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve.
Roasted Rockfish Rockefeller 1 pound fresh spinach 1 cup heavy cream 1/2 cup prosciutto ham, sliced and diced 3 ounces Parmesan cheese 10 gulf oysters 1 cup fish stock Pinch saffron 2 ounces Pernod Sea salt and pepper, to taste Arrowroot, if needed 6 ounces local rockfish 2 garlic cloves, minced 2 shallots, chopped 3 sweet potatoes, one sliced on mandoline 1 zucchini 1 summer squash 1 turnip Butter 1 bulb fennel, thinly sliced Chervil sprigs Instructions: Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture. To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed. Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes. Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes. Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter. Deep-fry the fennel flames.
Chicken-Fried Oyster Sandwich 1 cup real mayonnaise 2 heaping tablespoons finely diced salty gherkins 1 tightly packed tablespoon finely chopped capers Zest of 1 lemon plus juice of 1/2 lemon 1 cup buttermilk 1 tablespoon sriracha chili sauce (more if you're feeling feisty!) 12 jumbo oysters, shucked (8 if they are huge beach oysters) Vegetable oil, for frying 2 cups all-purpose flour, for dredging 4 sesame-seed hamburger buns Pinch kosher salt 2 cups finely sliced (chiffonade) romaine lettuce Instructions: For the tartar sauce: Combine the mayonnaise, gherkins, capers, lemon zest and lemon juice and mix well. Refrigerate until needed. The sauce is best when made the day before use. For the fried oyster sandwich: Combine the buttermilk and sriracha chili sauce and mix well. Soak the shucked oysters in the mixture and refrigerate, overnight if you can. Preheat the vegetable oil to 350 degrees F. Pour the flour out onto a plate. Gently remove the oysters one by one from the buttermilk, being careful not to tear them, and lay them quickly in the flour. The excess buttermilk will help for the delicious crunchy bits so don't worry about making a mess. Cover the oysters completely with flour, using clean hands, and gently press them down to make sure they are completely coated. Remove from the flour, shaking off the excess, and place them in the fryer. Cook until nicely browned, just past golden (think of your favorite fried chicken). While the oysters are cooking, toast the insides of the buns and set aside. Transfer the oysters to a paper towel-lined plate to drain, and season with the salt. Spread the tartar sauce on both sides of the buns. Place the oysters on the bottom half then top with the shredded romaine. Close them up, roll up your sleeves, crack your favorite brew and dig in!
Creamed Spinach 4 pounds of fresh spinach 1 small onion, diced 4 tablespoons butter 1/2 cup sour cream 1 pound cream cheese 1/2 cup grated Parmesan cheese Salt and pepper to taste Nutmeg 1/2 cup bread crumbs Instructions: Preheat oven to 325 degrees. Trim and wash the spinach. In a large pot of salted, boiling water add spinach. Simmer the spinach, stirring occasionally, for 10 minutes. Then drain, refresh, and squeeze dry. Saute the onions in the butter until tender. Add the cooked spinach, sour cream, cream cheese, grated Parmesan cheese, salt, pepper and nutmeg to taste. Transfer mixture to a buttered baking dish. Saute 1/2 cup bread crumbs in 2 tablespoons of butter until browned. Sprinkle bread crumbs on spinach. Put it in the oven and bake for 20 minutes, then serve. Suggested drink: Beck's Beer
No Churn Spumoni 1 pint vanilla ice cream, melted 2 cups heavy cream 1/4 cup sweetened condensed milk Pinch salt 1 cup frozen cherries, thawed 6 chocolate sandwich cookies, crushed 1/2 cup chopped pistachios Green food coloring Instructions: Line a loaf pan with plastic wrap so it hangs over the sides. Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form. Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan. Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer. Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer. Cover and freeze for 4 hours. Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.
Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney 16 (1-inch diameter) balls bocconcini mozzarella cheese 2 cups all-purpose flour Kosher salt and freshly ground black pepper 4 eggs, beaten 3 cups seasoned Italian-style bread crumbs Vegetable oil, for frying 8 cloves garlic 1 (1-inch) piece fresh ginger, peeled and coarsely chopped 1/4 teaspoon kosher salt, plus more for seasoning 1/2 cup red wine vinegar 1/4 cup sugar 2 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 (15-ounce) can diced tomatoes Instructions: For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes. For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels. Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.
Sherry Butter Nut Drops 1 1/2 cups unsalted butter, at room temperature 1 3/4 cups sifted confectioners' sugar 3 1/3 cups sifted all-purpose flour 1/4 teaspoon salt 1/4 cup dry sherry 1 cup ground pecans 2 egg whites, beaten Pecan halves, optional Instructions: Preheat oven to 350 degrees F. Cream the butter and sugar together with an electric mixer until fluffy. In a separate bowl, combine the flour and salt. Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour. Stir in the ground pecans. Drop by the teaspoonful onto a cookie sheet and roll each portion between your palms to make smooth, even balls. Press each one into the cookie sheet and brush with beaten egg white. Using a fork, knife or another tool, press a design into the top of each cookie, or press a pecan half, right side up, into each ball or dough. Bake in the preheated oven for 25 minutes. Remove from the oven, let cool a few minutes and remove to a wire rack to cool completely. Cool and let cookies sit overnight to ripen. Serve or store in an airtight container for up to 1 week.
Pollo Asado with Black Beans and Rice 12 cloves garlic, minced (about 1/4 cup) 3 teaspoons ground cumin 3 teaspoons dried oregano 1 tablespoon grated orange zest, plus 2 tablespoons orange juice 3 tablespoons distilled white vinegar 5 tablespoons extra-virgin olive oil 8 skin-on, bone-in chicken thighs (about 3 pounds), at room temperature Kosher salt and freshly ground pepper 1 small onion, finely chopped 1 1/2 cups long-grain rice, rinsed 1 15-ounce can black beans, not drained Instructions: Preheat the oven to 400 ̊ F. In a large bowl, whisk 3 tablespoons garlic, 2 teaspoons each cumin and oregano, the orange zest, 2 tablespoons each orange juice and vinegar and 3 tablespoons olive oil. Add the chicken and toss to coat. Remove the chicken (with as much seasoning as possible) and season with salt and pepper; transfer skin-side up to a rack set on a baking sheet. Roast until browned and crisp and a thermometer inserted into the center registers 165 ̊ F, 30 to 35 minutes. Meanwhile, make the rice: Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the onion, the remaining 1 tablespoon garlic, 1 teaspoon each cumin, oregano and salt and 1/4 teaspoon pepper. Cook, stirring, until the onion is translucent, 2 to 3 minutes. Add the rice, beans and 1 1/2 cups water. Bring to a boil, then stir, reduce the heat and simmer until the rice begins to absorb the liquid, 8 to 10 minutes. Mix the rice and beans together; flatten the surface. Reduce the heat to low, cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 25 minutes. Uncover the rice, add the remaining 1 tablespoon vinegar and fluff with a fork. Serve the chicken with the rice.
Fried Chicken Wings with Ranch 1 cup (8 ounces) sour cream 1/4 cup mayonnaise 1/4 cup buttermilk 1/4 cup pickle juice 2 large cloves garlic, grated 1 tablespoon chopped dill 1 tablespoon hot sauce, such as Tabasco 2 teaspoons garlic powder 2 teaspoons onion powder 1 1/2 quarts canola oil 1 cup all-purpose flour 1 cup cornstarch 3 1/2 pounds chicken wings split into drumettes and flats (about 18 each) Kosher salt 1 large lemon, thinly sliced, for serving Sliced carrots and cucumbers and pickle spears, for serving (optional) Instructions: Preheat the oven to 350 degrees F. Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk and pickle juice with the grated garlic, dill, hot sauce, garlic powder and onion powder. Taste for seasoning. Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings and the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess. Fry the wings : Lower half of the larger wings into the oil and gently \swirl\ the oil with a slotted spoon as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack to cool. Season with salt. Cook the rest of the wings in batches, keeping the cooked wings warm in the second baking sheet in the oven until all are fried. Leave the wings in the oven for at least 10 minutes to assure all are cooked through. Arrange the wings on a serving platter with the ranch dressing alongside for dunking. Serve with the lemon, carrots, cucumbers and pickles.
Ranch Dip and Baby Carrots 1/2 to 1 small clove garlic 1/2 teaspoon kosher salt 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons minced flat-leaf parsley leaves 1 scallion (white and green) minced 3/4 teaspoon finely grated orange zest Freshly ground black pepper 2 cups baby carrots or other vegetables Instructions: Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.
Bourbon Beer Cheese Puffs 8 ounces sharp yellow cheddar cheese, grated (2½ cups) 2 ounces cream cheese ¼ cup beer, preferably bourbon ale 2 tablespoons Maker's Mark® Bourbon 1 teaspoon hot paprika 1 teaspoon mustard, preferably beer mustard Kosher salt and freshly ground black pepper 1 (17-ounce) package frozen puff pastry, thawed 1 large egg, beaten Instructions: 1. Preheat the oven to 425°F. Line a half-sheet pan with parchment paper. 2. In a food processor, pulse the cheddar, cream cheese, beer, bourbon, paprika, and mustard until smooth, scraping the bowl occasionally. Season to taste with salt and pepper. Transfer to a large resealable plastic bag. 3. Unwrap and unfold the puff pastry sheets. Cut each into 9 3-inch squares. Snip a 1/2-inch hole in the corner of the bag with the cheese mixture. Pipe the cheese mixture onto one half of each pastry square, leaving a ½-inch rim. 4. In a small bowl, beat the egg with 1 tablespoon water. Brush the egg wash on the rim of a pastry square. Fold the pastry in half to form a triangle and press the edges to seal, then press with the tines of a fork. Repeat with the remaining pastries. Transfer to the prepared pan, spacing ½ inch apart. Brush the tops of the pastry with the egg wash. 5. Bake until golden brown, about 20 minutes. Transfer to a wire rack to cool, leaving behind any cheese that may have oozed out of the pastry. Serve warm or room temperature.
Mussels Marinara 1 cup olive oil 2 red onions, chopped fine 6 cloves garlic, minced fine 8 dozen mussels, debearded and well scrubbed 2 cans beer (your choice) 2 cups marinara sauce 3 tablespoons kosher salt 3 tablespoons cracked black pepper 4 tablespoons Irvine Spice Supreme Salad and Pasta Mix Seasoning 1/2 bunch basil leaves 8 fresh finely chopped tomatoes Instructions: Heat oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh chopped tomatoes and fresh basil. Cover pot and simmer until mussels open. Remove mussels to serving platter, discarding any that do not open. Spoon sauce around mussels and put extra sauce in a serving bowl to be used for dipping crusty bread or serving over a side of pasta.
Vera Cruz Corn 4 ears of corn, husked Cooking spray, if using the grill 1 teaspoon vegetable oil, plus more as needed 5 corn tortillas, cut into 1/4-inch slices (optional) 1/4 cup finely chopped red onion 2 jalapenos, stemmed, seeded, and finely chopped Kosher salt and ground black pepper 2 to 4 tablespoons Chipotle Aioli (recipe follows) or to taste 1 cup grated or crumbled queso fresco (about 4 ounces) 1 large egg yolk 1 teaspoon Dijon mustard 2 teaspoons fresh lemon juice 1 small clove garlic, minced 1/2 cup canola oil 2 teaspoons minced chipotle in adobo sauce Kosher salt to taste Instructions: If grilling the corn, coat the grill grate with cooking spray and prepare a medium-high grill. Brush the corn with oil and place it on the grill. Cook, turning, until the corn is evenly cooked and browned in spots, 5 to 7 minutes. If boiling the corn, bring a large pot of water to a boil. Add the corn, cover, and remove from the heat. Let stand 3 to 5 minutes. Drain well. When the corn is cool enough to handle, cut it from the cob and set aside. If using the tortillas, line a baking sheet or large plate with paper towels. In a large skillet, heat 1 cup of the vegetable oil over medium-high heat until shimmery and hot but not smoking. Add a handful or two of tortilla strips-they can be touching but not overlapping-and fry just until lightly browned around the edges, about 45 seconds. Transfer the strips to the paper towel-lined baking sheet, tossing and moving them around so they take on squiggly shapes as they cool and harden. Continue in batches until all the tortilla strips are fried, adding more oil to the pan if necessary. Set aside. In a small, preferably ovenproof, skillet, heat 1 teaspoon of the oil over medium heat. Add the onion and jalapeno and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the corn and tortillas, if using, and toss until warmed through. Add a pinch each of salt and pepper, or to taste. If necessary, transfer to a small, ovenproof dish. Drizzle the aeoli on top and sprinkle with the cheese. Place an oven rack 6 inches from the broiler and turn the broiler to high. Place the skillet or dish under the broiler and cook until browned and bubbling, about 5 minutes. Watch carefully so it does not burn. Serve. In the work bowl of a food processor, place the egg yolk, mustard, lemon juice, and garlic. Process until blended. With the food processor running, add the oil just a few drops at a time. When the mixture begins to resemble mayonnaise (this will take a while because you're adding the oil so slowly), pour in the remaining oil in a very fine, slow stream. If making the aioli to be drizzled over Vera Cruz corn or a salad, thin it if necessary by adding water 1 tablespoon at a time until it is pourable. If using as a condiment to be spread or dolloped, it may not need any thinning. Add the chipotle and process until well blended. Add several pinches of salt to taste. Use at once or store in a tightly covered container in the refrigerator for 2 to 3 days.
Confetti Pancake Cake 2 1/2 cups all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 2 1/2 cups buttermilk 1 stick (8 tablespoons) unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract Vegetable oil, for skillet 1/3 cup rainbow sprinkles, plus for sprinkling 3/4 cup vanilla frosting, from can Instructions: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla. Pour the buttermilk mixture into the flour, and stir until combined but still somewhat lumpy. Mix in 1/4 cup of the sprinkles. Heat a large nonstick skillet or griddle pan over medium-high heat. When hot, lightly brush with oil, then reduce the heat to medium-low. In batches, spoon 1/2 cup batter per pancake onto the skillet, and immediately sprinkle some of the remaining sprinkles. Cook until bubbles start to form on the surface of the pancakes, 2 to 3 minutes. Flip and continue cooking until golden brown on the underside and cooked through, 1 to 2 minutes more. As you go, transfer cooked pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Heat the frosting in the microwave until just barely runny, about 40 seconds (do not overheat or the frosting will separate). Stir. Make a giant pancake stack, and pour the warm frosting over the top. Sprinkle with additional sprinkles. Serve immediately.
Chicken and Dumplings 1 (3-pound) whole chicken Salt and freshly ground black pepper 4 ounces unsalted butter, softened 1 lemon, halved and juiced; halves reserved 1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary 1 onion, halved 4 garlic cloves, smashed Fresh whole herbs, such as rosemary, thyme and parsley sprigs 2 tablespoons olive oil 2 carrots, cut in large chunks 2 celery stalks, cut in large chunks 1 onion, halved 1 garlic bulb, halved Reserved chicken bones 2 quarts cold water 4 sprigs fresh parsley 4 sprigs fresh thyme 2 bay leaves 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 2 eggs 3/4 to 1 cup buttermilk 2 tablespoons butter 1 tablespoon oil 1/2 cup diced carrot 1/2 cup diced celery 3 cloves garlic, minced 2 bay leaves 1/4 cup flour 6 cups chicken stock 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped flat-leaf parsley, for garnish Instructions: For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock. For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside. For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like. For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.
Corn Tortillas 4 cups masa harina 1 teaspoon salt 2 cups warm water 2 teaspoons honey Instructions: Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Add the honey and smear it into the dough. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water. Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
Bun Bo Hue 5 pounds oxtail and/or beef marrow bones 1 pound boneless beef shin (or flank steak) 2 pounds pork hocks (not smoked), cut crosswise 1-inch thick (or pork neck bones ) 1 yellow onion, peeled and halved through the root Kosher salt 10 stalks lemongrass 2 teaspoons shrimp paste 1/3 cup vegetable oil 2 teaspoons annatto seeds 1/3 cup minced shallots 2 tablespoons minced garlic 2 tablespoons chile flakes 3 tablespoons fish sauce, plus more to taste 5 teaspoons sugar, plus more to taste Salt 2 pounds thick round rice noodles (see Cook's Note) 4 scallions, sliced 1 medium white onion, very thinly sliced and soaked in ice water for 20 minutes 1 cup cilantro leaves, roughly chopped Serving suggestions: bean sprouts, Thai basil leaves, very thinly sliced red cabbage, lime wedges Instructions: For the broth: Place a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. Let boil for a few minutes, then remove from the heat. Scoop out the bones and meat into the colander and discard the water. Wash the pot. Rinse off the bones and meat and put them back into the pot. Fill with fresh cold water to cover by 1 inch. Add the yellow onion halves and 1 tablespoon salt. Bring to a boil and reduce to a simmer. Periodically skim the foam and some, but not all, of the fat. Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. (Do not remove the oxtails or pork neck bones at this stage, if using.) When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve. Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. Quarter the peeled stalks lengthwise and then slice thinly across. Reserve the sliced lemongrass for the satay. Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass. Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Skim off the foam. Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Pour the shrimp water into the large pot of stock, leaving the fine solids behind. For the satay: Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. Scoop out the seeds with a spoon and discard. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Add the garlic, chile flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) Turn off the heat and remove half of the satay for serving. Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. Simmer for 5 minutes to infuse, then strain back into the pot with the broth. Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Simmer for 15 minutes for the flavors to meld. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . Before serving, taste the broth and add more seasoning, if necessary. Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain very well, and divide among 8 bowls. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles. Serve with the reserved satay and suggested garnishes on the side.
Big Daddy's Beer Float 1 pint super premium coffee ice cream Chilled beer mug 1 (22-ounce) bottle chocolate stout, chilled (recommended: Brand Rogue Chocolate Stout) Fresh whipped cream, for garnish Shaved chocolate curls, for garnish Cherries, for garnish Instructions: Add 2 large scoops of ice cream to a chilled beer mug. Top with the cold chocolate stout beer. Garnish with a dollop of fresh whipped cream, some shaved chocolate curls, and a cherry.
Sweet and Spicy Steak Fajitas with Corn and Mushrooms 1/3 cup vegetable oil, plus more for oiling the grill grates 1/4 cup torn fresh cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon fresh thyme leaves 6 garlic cloves, smashed 2 jalapenos, (seeds removed for less heat) Kosher salt and freshly ground black pepper 1 1/2 pounds skirt steak 1 tablespoon vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 4 ears fresh corn, kernels removed 1 poblano pepper, seeded and chopped Kosher salt 3 scallions, sliced Juice of 1 lime For Serving: Warm tortillas, guacamole, shredded pepper jack cheese, sliced pickled jalapeno, chopped red onion, salsa and sour cream Instructions: For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the skirt steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside. Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings.
Chicken Mole Torta 2 dried ancho chiles 3 tablespoons peanut oil 1 medium yellow onion, minced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 chipotle pepper in adobo sauce, minced 2 1/2 tablespoons semisweet chocolate, chopped 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 cloves garlic, smashed 3 cups chicken stock One 14 1/2-ounce can diced tomatoes, drained 1/4 cup almond butter 1/4 cup raisins 2 tablespoons toasted sesame seeds 4 bone-in skin-on chicken breasts (3 1/2 to 4 pounds) One 16-ounce can refried beans (with chorizo if available) 4 fresh bolillo rolls, warmed 2 cups finely shredded iceberg lettuce Pickled jalapenos Fresh cilantro leaves Tomatillo Salsa, recipe follows Lime wedges, for garnish 1 pound fresh tomatillos, husk removed and rinsed well 2 cloves garlic, peeled and left whole 1 jalapeno pepper, stemmed and halved 1/2 yellow onion, cut into thirds 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 3/4 cup fresh cilantro Juice of 1 lime Instructions: For the chicken mole: Preheat the oven to 350 degrees F. Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside. Heat the oil in a Dutch oven over medium heat. Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes. Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently. Place the mole into a blender and puree until smooth, about 1 minute. Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper. Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes. Set aside off the heat and let rest. Using your hands, remove the skin and meat from the bones and discard. Shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary. For the sandwich build: Heat the refried beans in the microwave until warm. Spread on the bottom of the bolillo rolls. Place the chicken on top of the beans with a little extra mole. Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce. Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa. Close, cut sharply on the bias and serve with fresh lime wedges. Two hands, bite hard. Preheat the oven to 375 degrees F. Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl.
Achiote Chicken Tamales One 1-pound bag dry corn husks 6 cloves garlic 4 dried guajillo chiles, stemmed and seeds removed 4 dried pasilla chiles, stemmed and seeds removed 1/2 white onion, cut into 2 wedges 2 tablespoons canola oil 2 tablespoons all-purpose flour 2 teaspoons salt, plus more to taste Ground black pepper, to taste 1/2 tablespoon ground cumin 2 ounces achiote paste Extra-virgin olive oil, for cooking and making masa 6 boneless, skinless chicken thighs 2 pounds fresh corn masa 2 teaspoons baking powder 1 1/2 cups chicken stock 1 pound jack cheese, cut into 1-ounce sticks Instructions: For the red chile sauce: Soak corn husks in hot water until pliable, about 2 hours. Meanwhile, boil garlic, guajillos, pasillas and onion in water until the vegetables soften, about 10 minutes. Blend the vegetables in a blender with 1 cup of the cooking liquid until smooth (see Cook's Note). Strain the mixture, discarding the seeds and pulp. Heat the canola oil in a saucepan over low heat, then add the flour and cook, whisking, until a roux has formed, a few minutes. Add the chile mixture, then season with salt, pepper and cumin. Cook for an additional 15 minutes. Set aside. For the achiote chicken thighs: Preheat the oven to 375 degrees F. Mix achiote paste with 3 ounces olive oil by hand until a soft paste forms. Rub chicken thighs with the paste and place in a roasting pan. Bake until cooked through, 30 to 45 minutes. Chop the chicken into 1/4-inch cubes and mix well with 1 cup red chile sauce. For the tamales: Mix masa, baking powder, chicken stock and 1 1/2 cups extra virgin olive oil by hand until it is spreadable but still holds its shape. Spoon about 2 tablespoons masa into the center of the wider portion of the husks, then place 2 tablespoons achiote chicken in the center along with a piece of jack cheese. Roll up the husk, keeping the top open, and folding the narrower side over to seal the bottom. Place the tamales, open-end up, in a steamer basket and steam over a pot of boiling water, covered, for 1 hour. Let the tamales rest for 1 hour, then serve with additional red chile sauce.
Vanilla Whoopie Pies with Chocolate Buttercream Cooking spray 2 3/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon baking powder 3/4 teaspoon fine salt 1 1/3 cups granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 large egg 2/3 cup well-shaken buttermilk 1 1/2 pounds confectioners' sugar (about 6 cups) 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/4 cup cocoa powder dissolved in 3 tablespoons hot water 1 teaspoon vanilla extract 2 tablespoons milk Rainbow sprinkles, for coating the edges Instructions: Line 2 baking sheets with parchment and lightly coat with cooking spray. Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the dissolved cocoa powder and vanilla extract. Turn the mixer back on to medium speed and beat until everything is well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated. To assemble the whoopie pies: Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich. Put the sprinkles on a plate and roll the edge of each whoopie pie in the sprinkles to coat.
French Cut Green Beans with Almonds and Fried Onions 1 pound fresh green beans or frozen French-cut green beans Salt 1 to 2 tablespoons unsalted butter 1/4 cup slivered almonds (2-ounce package) 1/2 lemon, juiced Ground black pepper 1 can fried onions Instructions: Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil. Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown. Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.
Buttermilk Pecan Chicken Twelve 6-ounce chicken breasts 1 cup buttermilk 3 cups panko breadcrumbs 1 cup crushed pecans 2 tablespoons salt 1 tablespoon seasoned salt 3 egg whites Instructions: Marinate the chicken in the buttermilk for at least 30 minutes. Preheat the deep fryer to 325 degrees F. Preheat the oven to 350 degrees F. In a large bowl mix the panko, pecans, salt and seasoned salt. Remove the chicken from the buttermilk and shake off excess liquid, then dip in the egg whites. Dredge the chicken in the panko mixture and then rest the chicken in the refrigerator for 20 minutes. Place the chicken in the deep fryer and cook until golden brown, about 6 minutes. Finish off in the oven until the internal temperature of the chicken is 165 degrees F, 12 minutes.
Grilled Swordfish with Roast Pepper-Papaya-Corn Salsa 4 8-ounce swordfish steaks, cut 1-thick 1 large red bell pepper 1/4 cup cooked fresh corn kernels (from 1 small ear) 1/4 cup finely diced papaya 1/4 cup minced fresh coriander, plus whole leaves for garnish 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper Instructions: Prepare a very hot charcoal fire. Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes. After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve. Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves.
Banana Compote 1 1/2 cups orange juice 1/4 cup lemon juice 1/4 cup maple syrup 2 tablespoons brown sugar 1/4 cup unsalted butter 2 large bananas, sliced Serving suggestion: Blueberry Buttermilk Pancakes, recipe follows 2 cups all-purpose flour 1/4 cup sugar 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup Instructions: In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter. Cool slightly and add the sliced bananas. Keep warm but do not boil again.* In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix**. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and maple syrup.
Jumbo Shrimp Stuffed with Cilantro and Chiles 8 jumbo shrimp, in the shell (about 1 1/4 pounds) 3 sprigs fresh thyme, leaves stripped Juice of 2 limes (about 1/4 cup) 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno, with seeds 2 scallions (white and green parts) 1 cup coarsely chopped fresh cilantro leaves Instructions: Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes. In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve. Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.
Trio of Brigadeiros Nonstick cooking spray, for the dish 3 tablespoons salted butter One 14-ounce can sweetened condensed milk 2/3 cup unsweetened cocoa powder Pinch kosher salt 1/4 cup toasted coconut 1/4 cup rainbow sprinkles 1/4 cup cocoa powder Instructions: Spray a shallow dish with cooking spray and set aside. Melt the butter in a saucepan over medium-low heat. When the butter has melted, whisk in the condensed milk, cocoa powder and salt until well combined. Cook over a medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture becomes thick and starts to pull away from the bottom and sides of the pan, 7 to 15 minutes. Pour the mixture onto the prepared dish and spread it out so it cools quickly. DO NOT touch the mixture with your hands at this point\u2014it is VERY hot. If you are having trouble spreading, use a rubber spatula or spoon. (It doesn't need to look perfect.) Refrigerate until cool enough to comfortably handle, about 1 hour to 70 minutes. (The colder the mixture, the easier the next steps will be.) Place the coconut, sprinkles and cocoa powder in separate shallow bowls. Take a tablespoon of the candy mixture and form into a ball. Place the ball on a sheet pan. Continue forming the balls and placing on the sheet pan until all of the mixture is used; you should have 24 to 28 small balls. Once all the balls are prepared, roll each in one of the desired coatings, pressing the flaked coconut and sprinkles coatings so they stick. Place each coated ball in a little paper cup. Serve immediately or refrigerate until ready to eat.
Bread with Tahini and Syrup 2 cups flour 1/4 teaspoon salt 4 tablespoons unsalted butter, softened 1/2 cup plus 1 tablespoon whole milk 1/3 cup tahini 2 tablespoons maple syrup 2 tablespoons unsalted butter, melted and cooled slightly Melted butter Maple syrup, warmed, for drizzling Instructions: In a large bowl, combine flour, salt and butter. Mix lightly with your fingertips until dough forms pea-sized pieces. Stir in milk and lightly knead until dough forms a ball. Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour. On a lightly floured board, shape dough into a log and divide into 8 pieces. Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 minutes. Stir together the tahini, maple syrup and melted butter, and set aside. Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mixture and stack them on top of each other. Place the fourth, uncoated round on top and press the edges together to seal the stack. Place a towel over the top and repeat process with remaining four dough balls. (You should have extra tahini mixture left over). Let them rest for 30 minutes. Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick. Spread half of the remaining tahini mixture over the top, and roll up like a jelly roll. Use a sharp knife to cut into 4 pieces and place them under a towel. Repeat with remaining round. Let them rest for 15 minutes, then roll each piece of dough into a 6-inch square. Heat a cast iron skillet or griddle over medium heat and brush lightly with the melted butter. Place one square of dough in the skillet and cook for about 1 minute, or until dough begins to bubble and turn light brown. Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or until slightly crisp on the outside but still soft. Transfer bread to a plate, cover with foil to keep warm, and cook remaining bread. Serve hot, drizzled with warm maple syrup.
Tempura Fried String Beans 1 cup all-purpose flour 1 cup cornstarch 1 tablespoon baking powder 1 tablespoon sugar Pinch salt 1 cup soda water 1 pound string beans, washed, dried and trimmed 1/2 cup cranberry sauce Instructions: Preheat oil in deep-fryer to 375 degrees F. In a large bowl add the flour, cornstarch, baking powder, sugar and salt and mix to combine. Whisk in the soda water and mix until a batter is formed. Dip the beans in the batter being sure to shake off the excess. Fry the beans in batches for 2 to 3 minutes until crispy and golden. Remove to a paper towel lined sheet tray to drain. Arrange the beans on a platter and serve with warm cranberry sauce. Cook's Note: When frying the beans, make sure the fryer basket is submerged into the oil. Drop string beans into the basket in the oil to ensure the beans do not stick to the basket when cooking.
Sausage Florentine Pizza 1 package Johnsonville® Ground Hot Italian Sausage or Links, casings removed 2 Personal Size Pre-Made Pizza Crusts (or 1, 12\ crust) 1 cup Pizza Sauce 1 cup Sargento® Classic Shredded Mozzarella Cheese 1 cup Fresh Mushrooms, sliced 2 cloves Fresh Garlic, minced 1/2 tsp. Dried Oregano 1/2 tsp. Dried Basil 1 cup Spinach (frozen chopped, thawed and well drained) 1/4 cup Fresh Basil, sliced (optional) Sea Salt & Pepper Instructions: Preparation Instructions: Position oven rack in center of oven and preheat to 400 degrees F. In a large skillet, saute sausage, mushrooms and garlic until the meat is browned. Drain off fat and remove excess with paper towels. To skillet, add pizza sauce, oregano, basil, spinach, and salt and pepper to taste. Cook, stirring frequently, until hot. Place pizza crust on a lightly greased baking sheet. Bake for 5 minutes and remove from oven. Spread meat mixture evenly over pizza crust. Top with cheese. Bake for an additional 8-10 minutes until cheese is bubbly. Remove from oven, sprinkle with fresh cut basil or other fresh herbs, cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F
Hurricanish 2 1/4 cups passion fruit juice 1 1/2 cups guava juice 1 1/2 cups fresh orange juice 1 1/2 cups fresh pineapple juice 3/4 cup dark rum 3/4 cup light white rum 3/4 cup sugar cane simple syrup 1/3 cup fresh lime juice 2 to 3 cups ice Orange wedges, for garnish Passion fruit wedges, for garnish Instructions: In a 12-cup punch bowl, add the passion fruit juice, guava juice, orange juice, pineapple juice, dark rum, white rum, simple syrup and lime juice and stir. Fill each hurricane glass with ice and pour in the punch. Garnish with the orange wedges and passion fruit wedges.
Chocolate Calzone 1/2 pound premade pizza dough, purchased at grocer store or local pizzaria 2 (15-ounce) containers whole milk ricotta 2 cups superfine sugar 1 tablespoon vanilla 3/4 cup bittersweet chocolate, melted in microwave or double boiler, plus 1/2 cup chopped bittersweet chocolate Pinch salt 2 egg whites, beaten until frothy Instructions: Preheat pizza stone in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie sheet. Place the ricotta in a bowl. Add 1 handful sugar and the vanilla and whisk well. While whisking, add in the melted chocolate, little by little. On a lightly floured pizza peel or board, roll pizza dough out into 2 (12-inch) rounds about 1/4-inch thick. Spoon 1 cup of chocolate filling into center of each round. Plac the remaining chopped chocolate on top. Brush the edges of the dough with beaten egg white and fold each round in 1/2. Fold edges over as you would a piecrust and press to seal completely. Brush off excess flour from dough, brush with more of the egg white and sprinkle with sugar. Slide chocolate calzone onto preheated pizza stone and bake for 30 minutes or until golden brown.
Mesa Chicken Roll-Up 1/4 cup sun-dried tomatoes, packed in oil 1 cup goat cheese 4 flour tortillas 4 (4 ounce) chicken breasts, seasoned with southwest seasoning, grilled, and julienned 2 avocados, sliced 1 cup tomato salsa Assorted mixed salad greens Favorite Smoked BBQ sauce, storebought or homemade Instructions: Drain tomatoes and roughly chop. Mix with the goat cheese. Spread 1/4 cup goat cheese mix down the center third of each of the tortillas. Arrange the slices of julienne chicken breasts and 1/4 of the avocado slices over the goat cheese. Spoon a 1/4 cup of the salsa over the chicken and avocado slices. Add the mixed salad greens on top of the salsa, use enough to cover all the chicken mixture. Add the BBQ sauce to your liking. Roll up each tortilla and slice in half.
Cheesy Pork Enchiladas 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 2 1/2 pounds boneless pork butt, cut into 3-inch chunks 3 cups salsa verde 1 cup low-sodium chicken broth 4 cloves garlic, peeled and smashed 1 medium onion, quartered 1 cup light sour cream, plus more for serving 10 medium flour tortillas 2 cups shredded Monterey Jack cheese Fresh cilantro, for serving, optional Instructions: Preheat the oven to 325 degrees F. Mix the chili powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks. Turn the oven up to 350 degrees F. Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish. Wrap the tortillas up in a damp paper towel and microwave 40 seconds. Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with cilantro sprigs, if using.
Quick Tiramisu 1 package lady fingers sponge cakes 1/2 cup strong black coffee or espresso 2 ounces (shots) coffee flavor liqueur 2 cups mascarpone cheese, available in specialty cheese case of supermarket 1/2 cup powdered confectioners' sugar 1/4 cup cocoa powder 1/4 teaspoon ground cinnamon Instructions: Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.;
Lighter Taco Skillet 1 pound ground turkey 1 teaspoon chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper One 14.5-ounce can black beans, drained and rinsed 1 cup prepared fresh salsa 1 chipotle chile in adobo, chopped, plus 1 tablespoon adobo sauce 12 corn tortillas 2 Roma tomatoes, diced 1 ripe avocado, diced 6 radishes, thinly sliced 1/2 cup queso fresco Fresh cilantro leaves Lime wedges Sour cream Instructions: Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle chile and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more. Meanwhile, lightly char the tortillas over an open flame. Set aside wrapped in a clean kitchen towel to steam. Spoon the turkey mixture onto the tortillas and serve with diced tomato, avocado, radishes, queso fresco, cilantro leaves, lime wedges and sour cream.
Arcticberry Crusted Venison with Cauliflower Ragout, Mocha Reduction 20-ounce venison loin Vegetable oil, for searing 1/2 cup Arctic berry chutney 1/2 cup panko bread crumbs 2 tablespoons green coffee beans 1/2 head fennel, halved, cored and thinly sliced 1 tablespoon fennel seeds 1/2 tablespoon olive oil 2 cups veal stock 1/2 tablespoon bitter cocoa powder Cauliflower Puree, recipe follows 1 head cauliflower 1 cup vegetable stock Salt and pepper 1/2 cup cream 1/2 cup butter 1/2 lemon Instructions: For the Venison: Preheat the oven to 400 degrees F. Cut the venison into 5-ounce pieces. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat. Add the venison and sear until brown on both sides, about 2 minutes per side. Transfer the pan to the oven and cook to rare, about 5 minutes. Remove from the oven. Spread the chutney on the venison and then press the panko into the chutney so it sticks. Return to the oven and cook to medium rare, about 5 more minutes. For the Mocha Sauce: Crush the coffee beans and toast lightly in a hot pan. Remove from the heat and set aside. Clean and slice the fennel. In a pot, toast fennel seeds on low heat to golden brown. Add the olive oil and fennel and sweat until soft. Add coffee beans and veal stock and bring to a simmer for 15 to 20 minutes. Strain. Whisk in the cocoa powder and cook for 2 minutes. Place the cauliflower puree on 4 plates. Top with a venison steak and finish with a little of the sauce. Clean and trim the cauliflower into small bouquets. Cook the scraps and 1/2 of the white parts in vegetable stock until soft, about 10 to 15 minutes. Add the cream. Remove from the heat and puree. Season, to taste, with salt and pepper. Saute the remaining cauliflower bouquets in a hot saute pan with a little butter. When the cauliflower just starts to get tender, but is still crunchy, add the puree and mix well. Season, to taste, with lemon and salt and pepper.
Pizzeria Lola's Roasted Cauliflower with Calabrian Chile 1 medium head cauliflower, cut into 1 1/2-inch florets 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper 2 teaspoons fresh lemon juice 2 teaspoons diced Calabrian chiles (found in Italian specialty markets) Fresh flat-leaf parsley, roughly chopped, for garnish Lemon zest, for garnish Instructions: Preheat the oven to 500 degrees F. In a large mixing bowl, toss the cauliflower florets with the olive oil and some salt and pepper. Place the cauliflower in a large roasting pan (a baking sheet works, too). Place the pan in the oven and roast until the florets are lightly charred and cooked through, 15 to 20 minutes. Check on the cauliflower occasionally to ensure an even roast. Remove from the oven, place on a serving plate and toss with the lemon juice and chiles. Garnish with lemon zest and parsley. Serve immediately.
John's Broccoli 1-1/2 pounds broccoli crowns 1 tablespoon olive oil 2 tablespoon butter kosher salt and freshly ground black pepper kosher salt and freshly ground black pepper Instructions: Put a pot (large enough to fit broccoli) of water on to boil. Break broccoli into florets. When the water is boiling, add a handful of kosher salt, and then the broccoli florets. Return to a boil, and cook until florets are just tender. Drain in a colander and set aside. Just before serving, heat the olive oil on medium high in a large skillet. When the oil is hot, add the butter, as soon as butter foams, add the broccoli, season generously with salt and pepper and cook, tossing just until seasonings are distributed and the broccoli is heated through. Serve.
Steamed Flying Fish and Cou-Cou 2 cups water 10 small okra, finely sliced 1/4 red bell pepper, cored, seeded, and finely chopped 1 teaspoon salt 1/4 teaspoon hot sauce 4 tablespoons unsalted butter 1/2 pound fine cornmeal 8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied 3 tablespoons Bajan seasoning (also called green seasoning) Lime juice, as needed Salt, as needed 1 tablespoon unsalted butter 2 large onions, sliced 3 cloves garlic, sliced 1 stalk celery, diced 1 bay leaf 2 tablespoons catsup 1/2 teaspoon curry powder 1/2 teaspoon mustard 1 teaspoon sugar 1 cup water or fish stock 1/4 green bell pepper, sliced 1/4 yellow bell pepper, sliced 1/4 red bell pepper, sliced 2 large tomatoes, chopped 2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme 1/4 teaspoon hot sauce Instructions: Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl. Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm. Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick. Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste. Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top.
Apple-Berry Lattice Pie 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/2 stick unsalted butter 2 cups blackberries 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Instructions: To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apples with the lemon juice. Add the sugar and toss to combine evenly. Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, 7 to 10 minutes. Add the blackberries and gently stir until they just start to break down, 1 to 2 minutes. Sprinkle the flour, cinnamon and nutmeg over the fruit and gently stir until the liquid thickens, about 1 minute. Transfer to a bowl to cool completely. (This filling can be made up to 2 days ahead and refrigerated.) Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes. Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Evenly layer the apple-berry filling in the pan. Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes. Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
Grilled Yucatan Chicken Skewers 6 chicken thighs, skinless and boneless, cut in half lengthwise 1/2 cup fresh squeezed orange juice 1/4 cup fresh squeezed lime juice 2 tablespoons canola oil 2 tablespoons ancho chile powder 3 cloves garlic, coarsely chopped 2 tablespoons chipotle in adobo sauce, pureed Salt and freshly ground black pepper Chopped scallions, for garnish Grilled lime halves, for garnish Instructions: Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish. Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours. Prepare a charcoal grill to high heat. Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender. Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.
Prosciutto and Pickled Vegetables With Cheese 1/2 pound cremini mushrooms,stems removed, caps sliced thin 1/2 small red onion, sliced thin 1/4 head cauliflower, sliced thin on a mandoline 3 sprigs thyme, leaves picked Pinch of red pepper flakes 1/4 cup red wine vinegar Kosher salt 1 cup coarsely grated parmigiano-reggiano cheese 1/2 pound prosciutto, sliced thin 2 cups baby arugula Big fat finishing oil (such as good-quality Sicilian extra-virgin olive oil) Instructions: Combine the mushrooms, onion, cauliflower, thyme, red pepper flakes, vinegar and salt to taste in a bowl. Toss well to combine, cover and let sit outside of the fridge for at least an hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them. Preheat the oven to 375 degrees F. On a large baking sheet lined with a silicone mat or parchment paper, make 4 flat circles of parmigiano-reggiano. Bake 8 to 9 minutes, or until the cheese looks golden and lacy. Remove the cheese rounds from the oven and let cool on the baking sheet for 1 to 2 minutes, then loosen them with a spatula. Let cool completely. Divide the prosciutto among 4 plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the prosciutto on each plate. Crumble the parmigiano disks on top.
Sweet Potato Pudding Softened butter, for the pan 1/4 cup all-purpose flour, plus more for the pan 3 pounds white-fleshed sweet potatoes, called boniato or batata 1/4 cup shredded coconut 1/4 cup raisins 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup packed dark brown sugar 3 cups coconut milk 1/4 cup evaporated milk Instructions: Preheat oven to 350 degrees F. Butter and flour a 9 by 13-inch baking dish. Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well. Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes. Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours.
Grilled Pork Belly Tacos 1/4 cup soy sauce 2 tablespoons cider vinegar 1 tablespoon adobo sauce 1 tablespoon honey 2 teaspoons tamarind paste 1/2 teaspoon ground cumin 2 scallions, sliced 1 pound slab pork belly, sliced into 1/4-inch thick pieces Oil, for oiling the grill Corn tortillas, warmed Fresh cilantro leaves, for serving Lime wedges, for serving Instructions: For the marinade and pork: In a shallow baking dish, whisk together the soy sauce, vinegar, adobo sauce, honey, tamarind paste, cumin and scallions. Add the pork, turning to coat on all sides. Cover and let marinate at room temperature for 1 to 2 hours. Prepare a charcoal or gas grill for direct high-heat grilling. Lightly oil the grill grates. Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side. For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos.
Cosmopolitan Fizz-Punch 2 limes, sliced 2 oranges, sliced 1/2 cup whole fresh cranberries Two 60-ounce bottles cranberry juice 2 cups orange juice 4 cups vodka 2 cups triple sec, such as Cointreau One 2-liter bottle ginger ale Instructions: Place the lime and orange slices in a large ring mold, layering the slices alternately and sprinkling the cranberries in between each layer. Mix together 3/4 cup each cranberry juice, orange juice and water. Pour the juice mix over the sliced fruit. Freeze until firm, about 6 hours. Mix the remaining cranberry and orange juices with the vodka and orange liqueur in a punch bowl. Just before serving add the ginger ale. Unmold the ice ring and float in the punch. Serve over ice in rocks glasses.
Sweet Snackadium One 15.25-ounce box yellow or chocolate cake mix, plus ingredients on the box Taffy, in preferred color, for making the flags Two 16-ounce containers vanilla frosting 2 cups sweetened shredded coconut 1/4 teaspoon green food coloring White taffy, such as Airheads Mystery Flavor, for making the yard lines Nonstick cooking spray, for the baking sheet 6 tablespoons unsalted butter Two 10-ounce bags mini marshmallows 12 cups puffed rice cereal Vanilla frosting, for piping 30 vanilla wafer cookies, 10 halved lengthwise 1 package edible dot candies 1 package thin pretzel sticks 1 cup yellow chocolate melting wafers 22 gummy bears, 11 in one color, 11 in a second color 1 piece white taffy 1 chocolate-covered almond Instructions: For the cake field and stadium flags: Make and bake the cake in an 11-by-15-inch baking pan according to the package directions. Let cool completely. Meanwhile, line a baking sheet with parchment paper. Cut the colored taffy into triangles and wrap the wide end of each around a skewer. Place on the prepared baking sheet and freeze for 2 hours. Remove the cake from the pan and trim the top so it's flat. Place the cake cut-side down on a 13-by-19-inch cardboard cake board or cutting board. Frost the cake with the vanilla frosting. Trace a rectangle approximately 7 inches by 11 inches in the frosting in the middle of the cake. This will be the field that gets covered in green coconut grass. Add the coconut to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low, add the food coloring and mix until the coconut is completely green. Press the coconut into the rectangle to make the field, leaving a 1 1/2- to 2-inch border around the cake for the bleacher seats. To make the yard lines, cut thin strips of taffy and roll into thin ropes about 7 inches long; make 9 of these. Place 1 in the center of the field, then evenly space 4 on either side of the center line. For the rice cereal treat stadium walls: Spray a 12-by-17-inch baking sheet with nonstick cooking spray. Melt the butter in a large saucepan over medium heat. Add the marshmallows and cook, stirring, until completely melted. Remove from the heat, add the cereal and stir to combine. Press the mixture into the prepared baking sheet. Let cool. Cut the rice cereal treats into three 3 1/2-inch-wide strips. Cut 1 strip to a length of 9 inches and leave the other 2 strips 17 inches long. Wrap the strips around the cake, pressing them into the side of the cake to help them adhere. For the bleacher seats and fans: Put the frosting in a piping bag with a small round tip. Place 3 whole wafer cookies end to end along each sideline (the area without the coconut) and butted up against the cereal treat walls. Place 2 whole wafer cookies end to end in each \end zone\ of the cake. Place a few dots of frosting on each cookie and stack another whole wafer cookie on top of each. Place small dots of frosting on the back edge of the second cookie layer and top each with a cookie half. Place the remaining 10 cookie halves in front of the stacked cookies and butted up against the coconut field. Place the candy dots on the bleacher seats to make the crowd/fans. For the goal posts: Line a baking sheet with parchment paper. Cut four 2-inch pretzel pieces for the uprights. Cut two 1 1/2-inch pretzel pieces for the crossbars. Cut two 3- to 4-inch pretzel pieces for the bases. Melt the chocolate melting wafers in a double boiler. Coat the 2 crossbar pieces in the candy coating and place on the prepared baking sheet. Coat the 4 upright pieces in the candy coating and place the uprights at either end of the crossbar pieces. Coat the base pieces in the candy coating and place one in the middle of the each crossbar. Refrigerate until the coating hardens. When set, carefully place a goal post in each end zone of the cake. For the players and football: Place the gummy bears on the field as players. Cut out little lines from the taffy and press them on the chocolate-covered almond to make laces. Place the football in the center of the field. Position the stadium flags in the cereal treat walls.
Salisbury Steak with Mushroom Gravy, Garlic Mashed Potatoes and Peas, Carrots and Peppers 8 tablespoons extra-virgin olive oil 1 yellow onion, half sliced and the other half diced Kosher salt 4 cloves garlic, minced 1 pound ground beef 1 cup panko breadcrumbs 1/4 cup chicken stock 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 large egg 4 tablespoons Dijon mustard 6 cremini mushrooms, stemmed and sliced 1 tablespoon all-purpose flour 2 cups beef stock 1/2 small bunch chives, sliced 3 carrots, peeled and small diced 3/4 cup chicken stock Kosher salt 1/2 red bell pepper, cored and small diced 1/2 cup frozen peas 1 tablespoon unsalted butter 1 cup heavy cream 4 Yukon gold potatoes, peeled and large diced 2 cloves garlic, smashed Kosher salt 1/2 stick (4 tablespoons) cold unsalted butter, cut into pats Instructions: For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool. In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated. Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan. To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes. For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside. For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat. In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream. To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes.
Black Rice Salad 1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 teaspoon cumin 2 cups long grain rice 4 1/2 cups reserved bean cooking liquid Salt and freshly ground pepper 3 green onions, finely sliced 1 jalapeno, finely chopped Instructions: In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft. Add cumin and cook 1 minute. Add rice and coat with the oil. Add reserved cooking liquid, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes. Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeno. Season with salt and pepper to taste. Serve at room temperature.
Collard Green Gratin with Feta 1 cup cubed baguette or other crusty white bread 2 tablespoons plus 1 teaspoon olive oil 1 medium shallot, finely chopped 1 garlic clove, minced 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 2 large bunches collard greens, center stems removed and leaves roughly chopped Kosher salt 1/2 cup heavy cream 1/2 cup chicken broth 1/2 cup crumbled feta Instructions: Preheat the oven to 425 degrees F. Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs. Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes. Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes.
Loaded Garlic Mashed Potatoes 8 ounces bacon (about 10 strips) 1 head of garlic 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks 1/2 cup heavy cream 4 tablespoons salted butter 1/4 cup sour cream 2 cups grated sharp Cheddar 3 scallions, thinly sliced on the bias Instructions: Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper. Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool. Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes. Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1 3/4 cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste. Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately.
The Oatiest Oatmeal Cookies Ever 16 ounces old-fashioned rolled oats 1 teaspoon baking powder 1 teaspoon ground cinnamon Pinch kosher salt 10 ounces unsalted butter, at room temperature 6 ounces dark brown sugar 3 1/2 ounces granulated sugar 1 large egg 1 teaspoon vanilla extract 4 ounces raisins, optional Instructions: Preheat the oven to 375 degrees F. Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan. Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine. Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.
Mixed Seafood Paella with Garlic Aioli 1/2 pound medium shrimp, shelled and deveined 1 pound firm white fish (such as monkfish), cut into 1-inch cubes 1 pound squid, cleaned, cut into 1/2-inch rings, tentacles halved Coarse salt 6 cups fish stock 1/4 teaspoon crumbled saffron threads 1/2 cup dry white wine 1/3 cup olive oil 2 green bell peppers, seeded and finely chopped 10 cloves garlic, minced 1 teaspoon paprika 3 tomatoes, peeled, seeded and finely chopped 3 cups short-grain rice 1 tablespoon finely chopped parsley 2 bay leaves 1/2 cup frozen organic peas 16 mussels, cleaned Garlic aioli (recipe follows) 8 cloves garlic, peeled 1/2 teaspoon salt 2 egg yolks* 1 teaspoon red wine vinegar Juice of 1/2 lemon 1 cup olive oil Instructions: Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli. Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.
Oven-grilled Chicken & Vegetables 1 bag (14 oz.) Birds Eye® Recipe Ready Grilling Blend 1 lb. boneless skinless chicken breast halves, cut into bite-sized cubes 2 Tbsp. olive oil 1 Tbsp. balsamic or red wine vinegar 1/2 tsp. salt 1/8 tsp. black pepper 2 Tbsp. shredded Parmesan cheese (optional) Instructions: 1. Preheat oven broiler. 2. Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat. 3. Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with parmesan cheese. *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.
Spicy Tomato Salsa 4 medium tomatoes, halved 1/2 cup fresh cilantro leaves 1 garlic clove, crushed 3 tablespoons extra-virgin olive oil 2 tablespoons fresh orange juice 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper Serving suggestion: tortilla chips Instructions: Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor. Pulse until the ingredients are combined but still chunky. Season with salt and pepper, to taste. Transfer to a small bowl and serve with tortilla chips.
Brined Roast Turkey Breast with Herb Pan Gravy 1 cup kosher salt 1 cup sugar 1 1/2 gallons water 1 whole bone-in, skin-on turkey breast (6 to 7 pounds) 1/4 cup (1/2 stick) unsalted butter, room temperature 1 teaspoon very finely chopped fresh sage 1 teaspoon very finely chopped fresh thyme Freshly ground black pepper 3 celery stalks, chopped 3 carrots, cut into chunks 3 onions, preferably Vidalia, quartered 2 1/2 cups homemade chicken stock or reduced-fat, low-sodium chicken broth, plus more if needed 2 tablespoons all-purpose flour Coarse salt Pear and Cranberry Chutney, recipe follows, optional Instructions: Dissolve the kosher salt and sugar in the water in large, clean bucket or stockpot. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate for at least 8 hours or up to overnight. Remove the turkey breast from the brine. Pat dry and set aside. Place the butter in a bowl; add the sage and thyme. Season the butter well with pepper and stir to combine. Set aside. Twenty minutes before roasting, preheat the oven to 450 degrees F. Place the turkey on a clean work surface. Using a chef's knife, remove the remaining portion of the neck and reserve it for the stock and gravy. Remove the wishbone to make carving easier; set it aside with the neck for the gravy. With your hand, carefully release the skin on both breasts to form two pockets. Rub the seasoned butter under the released skin. If there is any extra butter, massage it on the outside of the skin. Put the celery, carrots, and onions in a large roasting pan. Pour 1/2 cup of the chicken stock into the pan bottom to prevent the drippings from burning. Place the prepared turkey, skin side up, on top of the vegetables. Place the pan in the oven with the wide neck end toward the rear of the oven. Roast for 15 minutes, then rotate the pan back to front. Roast for 15 minutes more, until skin turns golden. Decrease the oven temperature to 325 degrees F and continue to roast, rotating the pan once more about halfway through the cooking, until the internal temperature in the thickest part of the breast registers 160 degrees F to 165 degrees F, 30 to 45 minutes. Remove the pan from the oven and transfer the turkey breast to a cutting board, preferably with a moat. Cover the turkey loosely with aluminum foil. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer. Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan (the saucepan that held the stock is fine to use), pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it's too thick, add a little water or additional stock.) Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side. Combine 3 cups cranberries and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally,until the berries release their juices, about 8 minutes. Add the juice of 2 oranges (about 1/2 cup), 1/2 cup golden raisins, 1 cinnamon stick, and 1 star anise. Season with salt and freshly ground black pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally. Peel 3 firm pears, then core and cut into 1/2-inch dice and add to the chutney with the finely grated zest and juice of 1 lemon. Decrease the heat to medium-low and cook until the mixture thickens and the pears are tender, about 10 minutes. Transfer to a bowl and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
Citrus Blueberry Salad with Almond Relish and Minted Sugar 1/2 cup toasted almonds chopped 1/4 cup pure cane granulated sugar 8 fresh mint leaves, chopped 2 ruby red grapefruits, segmented and juice reserved 2 yellow grapefruits, segmented and juice reserved 2 Navel oranges, segmented and juice reserved 2 tablespoons honey One 2-inch piece fresh ginger, cut in half 1 pint fresh blueberries, picked over and rinsed Instructions: Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl. Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours. Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.
Grilled Salmon with Tomato-Ginger Sauce 2 large tomatoes 1/3 cup plus 2 tablespoons chopped fresh cilantro 2 tablespoons rice vinegar 2 teaspoons grated peeled fresh ginger Kosher salt and freshly ground pepper 1 small head cauliflower (about 2 pounds), cut into florets (or 1 pound bagged florets) 1 1/4 teaspoons garam masala 2 tablespoons unsalted butter, cut into pieces 4 10-ounce skin-on salmon steaks (preferably wild) Vegetable oil, for the grill 2 pieces naan (or other flatbread) Instructions: Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside. Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala. Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges. Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.
Lemon Buttered Seared Scallops 1 pound dry sea scallops (12 to 15 scallops), side muscles removed 1/2 teaspoon kosher salt Freshly ground black pepper 1 tablespoon olive oil 2 tablespoons Compound Lemon Butter, recipe follows 1/4 cup dry white wine 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh chives 1 cup (2 sticks) unsalted butter, at room temperature 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice 1/4 teaspoon kosher salt Instructions: Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper. Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute. Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives. Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
Roasted Peanuts 2 pounds in-shell raw peanuts* 2 tablespoons peanut oil 1 to 2 tablespoons kosher salt Instructions: *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content. Preheat the oven to 350 degrees F. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to \cook\ and become crunchy as they cool. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Bacon-Wrapped Filet Kosher salt and freshly ground black pepper 1 beef filet steak, 8 to 10 ounces, 2 inches thick 1 piece thin bacon 1 tablespoon butter, more if needed 1 tablespoon olive oil Instructions: Preheat the oven to 450 degrees F. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Chicken Stock Carcass of the capon Reserved giblets (except for liver) 1 onion, halved 1 carrot, cut into 4 chunks Instructions: Chop up carcass coarsely. Add it to big soup pot with 2 quarts water and bring liquid to a boil, but don't let boil. Skim off fat and scum that will come to the top Lower the heat, add onion, carrot and cook, partially covered for 2 to 3 hours or until bones and vegetables have given up their flavor. Be sure to keep level of water constant. Strain, cool to room temp and refrigerate. Next day remove any fat that has come to the surface.
PiNAlotta: Sweet Puff Pastry 6 eggs lightly beaten 1/2 tablespoon baking powder 1/2 cup sugar 4 cups flour 8 ounces honey 2 tablespoons sugar Candy sprinkles Instructions: Preheat a fryer to 365 degrees. In a large bowl, combine eggs, baking powder, sugar, and flour. Mix until it becomes a dough consistency. Turn out onto a floured surface and knead, adding more flour if necessary to make a smooth dough that is not sticky. On a floured surface, roll the dough out to a rectangle that is 1/2 inch thick. Cut the dough into 1-inch strips. Cut the strips into cubes. Place the cubed dough in a fryer basket and fry for 1 1/2 minutes. Remove from the fryer to a paper towel-lined plate. Pour into a large bowl. In a small saucepan, combine honey and sugar, and heat over low heat until sugar dissolves. Add the honey mixture to the bowl of fried dough and mix until well coated. Scoop into single servings and sprinkle with candy sprinkles.
Whole-Wheat Pasta with Sausage and Swiss Chard Kosher salt 8 ounces whole-wheat penne 1 tablespoon extra-virgin olive oil 2 hot or regular Italian sausage links (about 4 ounces), casings removed 1/2 onion, thinly sliced 1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated) 1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated) 1 clove garlic, thinly sliced 1 14-ounce can cherry tomatoes Freshly ground pepper 1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes. Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.
Herb Garlic Baked Goat Cheese 3 tablespoons olive oil 3 cloves garlic, peeled and thinly sliced 1 teaspoon chopped fresh rosemary 3 long strips orange zest 1/8 teaspoon crushed red pepper 1 log (11 oz.) fresh goat cheese 1/4 cup dried cranberries 32 Keebler® Town House® Flatbread Crisps - Sea Salt and Olive Oil Instructions: 1. In small saucepan heat oil over medium-high heat. Reduce heat to medium. Add garlic, rosemary, orange zest and red pepper. Cook, uncovered, for 3 to 5 minutes or until garlic is golden, stirring frequently. 2. Cut cheese into 8 even pieces. Place in 1-quart gratin dish or 9-inch pie plate. Sprinkle with cranberries. Pour garlic oil over top. Bake, uncovered, at 375 degrees F for 10 to 15 minutes or until cheese is warm. Serve warm with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil. Entwine Pairing: Chardonnay (rich, garlicky cheese gets tempered by the wine's apple notes) Nutrition Information: Serving Size: 1.5 oz. cheese mixture plus 4 crackers; Calories 250, Calories From Fat 160, Saturated Fat 9g, Trans Fat 0g, Total Fat 18g, Cholesterol 30mg, Sodium 300mg, Total Carbohydrates 13g, Sugars 4g, Dietary Fiber 1g, Protein 9g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 4%
The Ultimate Ketel One Blood Mary 1.5 oz. Ketel One Citroen Vodka 2.5 oz. fresh tomato juice 2 pinches kosher salt 2 pinches fresh ground pepper 2 dashes hot sauce 2 dashes worcestershire sauce 1 squeeze fresh squeezed lemon 1 piece lemon wedge Instructions: Shake with ice in a cocktail shaker. Strain into ice-filled glass. Garnish with lemon wedge.
Crispy Bacon Fat Brussels Sprouts 1 pound Brussels sprouts, ends trimmed 1/4 cup melted bacon fat, strained Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that's okay; don't discard them--they'll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet. Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.
Grown Up \Franks and Beans\ 3 tablespoons olive oil 1 pound spicy Italian sausage (about 5 links) 8 ounces bacon, sliced into 1/3-inch pieces 2 cloves garlic, minced 1 medium onion, small diced 2 cups grape tomatoes, halved 1/2 teaspoon smoked paprika Salt 1/4 teaspoon freshly ground black pepper 3 cups low-sodium chicken broth Two 15.5-ounce cans cannellini beans, drained and rinsed 4 sprigs fresh thyme, leaves removed and chopped 2 sprigs fresh rosemary, leaves removed and chopped 1 cup ditalini pasta or elbow macaroni Instructions: Heat a 10-inch straight-sided skillet over medium-high heat. Add the olive oil and continue to heat. Pierce each sausage link twice with the tip of a pairing knife. Add the sausages to the hot pan and brown evenly on all sides, 6 to 8 minutes. Remove the sausages to a plate to cool slightly. When cool enough to handle, slice each link on the bias into 1/2-inch pieces. Set aside. Reduce the heat to medium. To the hot skillet, add the bacon. Cook until it is brown and crisp. Add the garlic and onions and cook, stirring regularly, until the onions begin to soften, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to blister and break down, about 10 minutes. Add the paprika, 1/2 teaspoon salt and the pepper and cook for another 2 minutes. Add the chicken broth, drained beans, thyme and rosemary and allow the mixture to return to a simmer. Nestle the sausages back in and add any juice that may have collected on the plate. Allow the mixture to cook until the sausages are cooked through, about 10 minutes. Meanwhile, in a pot of rapidly boiling salted water, cook the pasta for 8 minutes. Drain and immediately pour the cooked pasta into the bean mixture to finish cooking, about another 3 minutes.
Grilled Corn on a Stick 6 ears corn, shucked 1/2 cup mayonnaise 1 teaspoon smoked paprika 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice Kosher salt 3/4 cup grated Parmesan Chipotle chile powder, for dusting Instructions: Preheat a grill or grill pan for cooking at medium-high heat. Insert a 6-inch caramel apple skewer a couple of inches into the base of each ear of corn. Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes. Meanwhile, mix together the mayonnaise, smoked paprika, lemon zest and juice and 1/4 teaspoon salt. Slather the seasoned mayonnaise all over the corn and sprinkle with the Parmesan. Dust lightly with chipotle powder and serve.
Spanish Chorizo, Kale and Cranberry Bean Soup 2 cups dried cranberry or pinto beans, picked through 8 ounces Spanish chorizo, cut into1/4-inch-thick slices 4 cloves garlic, coarsely chopped 1 large carrot, peeled and finely chopped 1 stalk celery, finely chopped 1 large Spanish onion, finely chopped 1/2 bunch kale (about 8 ounces), stems removed, leaves coarsely chopped 8 cups chicken stock 1 cup dry white wine Kosher salt Olive oil, for drizzling Instructions: Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain. Heat a large saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.) Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, about 2 minutes. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours. Ladle the soup into bowls and drizzle with olive oil.
Shrimp and Melon Salad Salt 1 pound shrimp, cooked-peeled and deveined 1 lemon, juiced 3 pounds seedless watermelon, rind removed, cut into chunks 1 honeydew, rind removed, cut into chunks 1/2 red onion, sliced thin 1 jalapeno, chopped 2 tablespoons fresh lime juice 1 teaspoon honey 4 tablespoons olive oil Salt and freshly ground black pepper Instructions: Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking. In a large bowl, combine watermelon, honeydew, onion and jalapeno. In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper Drizzle over melon salad and toss to combine.
Fiery Shrimp, Avocado and Pasta Salad Salt 8 ounces penne pasta 3/4 pound peeled and deveined shrimp 2 green onions, roughly chopped 2 ribs celery, roughly chopped 1/4 cup olive oil 3 tablespoons lemon juice 1/2 teaspoon dried thyme Tabasco sauce 2 ripe Haas avocados Instructions: Bring a large pot of salted water to a boil for the penne. Before you boil the pasta, set the shrimp in a strainer and dip them in boiling water to cook them through, a few minutes. Drain, cool, pat dry and cut into 1/2-inch pieces. Add the penne to the same boiling water and cook for about 8 to 10 minutes or until tender but still firm. In a food processor puree the green onions, celery, oil, lemon juice, and thyme. Season to taste with Tabasco sauce. Drain pasta and rinse under cold water to cool thoroughly. Drain again and pat dry. Combine the pasta, shrimp and toss with the dressing. Right before serving, peel, pit and dice the avocados and add them to the pasta. Toss gently and adjust the seasoning.
Easy Magic Cookie Bars 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish 2 cups graham cracker crumbs One 14-ounce can sweetened condensed milk 1 cup semisweet chocolate chips 1 cup butterscotch or peanut butter chips 1 cup pecan pieces, roughly chopped 1 cup shredded, sweetened coconut Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Combine the melted butter and graham cracker crumbs in a small bowl with your hands (the mixture should hold together when squeezed). Pour the mixture into the prepared dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs, then sprinkle the chocolate chips, butterscotch chips, pecans and coconut over the milk. Bake until the sides are golden brown and begin to pull away from the dish, 30 to 40 minutes. Let cool completely in the dish. Cut into 48 small pieces (they are rich). The cookies can be refrigerated in an airtight container for up to 3 days.
Chicken in Pumpkin-Ancho Mole Sauce 8 cups water, divided 1/2 cup kosher salt 1/2 cup sugar 1 bay leaf 1 (3-inch) cinnamon stick 1 teaspoon whole black peppercorns 1 teaspoon whole cloves 6 bone-in, skinless chicken breasts 5 ancho chiles (dried poblano peppers) 2 large jalapenos, halved 1 large onion, quartered 3 Roma tomatoes, halved and seeded 4 whole garlic cloves 1 teaspoon whole cumin seeds 1/4 cup olive oil, divided Kosher salt and freshly ground black pepper 1 cup pumpkin seeds 1 large bunch cilantro leaves, plus more for garnish 16 corn tortillas, kept warm 2 limes, cut into 8 wedges 2 avocados, halved, pitted and flesh sliced 1/2 head iceberg lettuce, shredded 1 red onion, thinly sliced 1 bunch radishes, thinly sliced Instructions: In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature. Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight. Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes. Remove and discard the stems when the peppers have softened. Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes. Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop. Transfer to a food processor along with roasted vegetables. Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed. Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven. Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes. Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes. Garnish with cilantro leaves and enjoy.