Datasets:

Thefoodprocessor
/

recipes

Dataset card Data Studio Files Files and versions Community

Split (1)

train · 74.5k rows

recipe stringlengths 8 15.5k
Braised Beans 1 pound dried cannellini beans, picked over 6 leaves fresh sage 6 cloves garlic (3 smashed, 3 sliced) Coarse sea salt 1/2 cup extra-virgin olive oil, plus more for drizzling 1 plum tomato, diced Freshly ground pepper 1/4 cup roughly chopped fresh parsley Instructions: Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage. Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F. Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.
Grilled Corn on the Cob 4 ears of corn, husked Butter Olive oil Salt to taste Instructions: Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt.
Fresh Peach Cake 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar, divided 2 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 3 large, ripe peaches, peeled, pitted, and sliced 1/2 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Robin Koury's Spice of Life Beer Can Chicken 4 pound chicken 1/4 cup paprika 2 tablespoons brown sugar 1 teaspoon kosher salt 1 heaping teaspoon cayenne pepper 1 teaspoon onion powder 1 teaspoon garlic salt 1 teaspoon chili powder 2 tablespoons butter, melted 1/2 can beer (recommended Sam Adams White Ale) 1 tablespoon honey Instructions: Soak the wood chips in water for at least 2 hours. When ready to grill, preheat 1 of the burners to 350 degrees F. Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside. In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well. Take the chicken and separate the skin from the breast taking care not to tear or remove skin. Apply the spice rub directly to the chicken breast, under the skin. Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons. Punch 2 holes at the top of the can, with a manual hand-held can opener. In a new bowl, mix butter and remaining spice rub. Add this mixture to the half-full can of beer. Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up. Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner. Close the lid. Rotate the chicken every 20 minutes. 5 minutes before cooking is complete, drizzle the honey over the chicken. The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.
Fried Quick Pickles with Buttermilk Ranch Dippin' Sauce Canola oil or peanut oil, for frying 3 cups Quick Pickles, recipe follows, drained 1 cup flour 2 large eggs, beaten 1/2 cup milk 1 cup panko, pulsed in food processor 1 teaspoon dried dill 1 teaspoon garlic powder Kosher salt Buttermilk Ranch Dippin' Sauce, recipe follows 2 cups red wine vinegar 1 1/2 cups sugar 1/4 cup kosher salt 1 teaspoon mustard seeds 3/4 teaspoon coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon whole black peppercorns 2 cloves garlic, peeled and crushed 1 red Fresno chile, split in half 6 Kirby cucumbers (about 2 pounds) 1/2 cup buttermilk 1/2 cup mayonnaise 2 tablespoons chopped fresh chives 2 tablespoons lemon juice 1 tablespoon chopped fresh dill 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/4 teaspoon freshly cracked black pepper Instructions: In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack. In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated. In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated. Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce. Cook's Notes: Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil. In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt. Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container. Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles. In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.;
Rumarita Cocktail 1 small serrano pepper 2 ounces gold rum 1/2 ounce orange liqueur, such as Triple sec 1 ounce fresh lime juice (about 1 lime) 1/2 ounce fresh tangerine or orange juice 1 teaspoon raw sugar 3 dashes bitters, such as Angostura 1 round slice lime, for garnish Instructions: With a paring knife, slice one long slit down the length of the pepper and then four horizontal slits in the side of the pepper, making sure to leave the pepper whole and to avoid slicing it in half. In a cocktail shaker filled with ice, combine the serrano, rum, orange liqueur, lime juice, tangerine juice, sugar and bitters. Shake and strain into a martini glass. Garnish with the lime slice.
Peanut Butter Banana Fritters Drizzled with Chocolate Sauce 2 cups flour 2 tablespoons confectioners' sugar 2 teaspoons baking powder Pinch sea salt Small pinch baking soda 3 ripe bananas, mashed 1/2 cup smooth organic peanut butter 2/3 cup milk 1 egg Peanut or Canola oil, for deep frying 1/2 cup dark chocolate chunks 1/2 cup whipping cream 1 cup water, for double boiler Instructions: To make the fritters: Combine the flour, sugar, and baking powder in a bowl and mix. Add the bananas, peanut butter, milk, and egg and whisk until the consistency is such that it can be balled up in a spoon. In a medium sauce pan, heat the peanut oil to 375 degrees F. Using a teaspoon, delicately spoon the peanut-butter-banana batter into the oil, a few balls at a time and deep fry until they fluff up and become crispy and golden brown, about 5 minutes. Strain on wire rack. To make the chocolate sauce: In a pot, bring a cup of water to a simmer. Add a large metal bowl over top of the pot. In the metal bowl, add the chocolate chunks and whipping cream, then whisk until it melts together. Generously drizzle the chocolate sauce over the fritters and serve.
Caramelized Pineapple Sauce 3 tablespoons unsalted butter 2 tablespoons firmly packed brown sugar One 20-ounce can crushed pineapple 1/2 teaspoon vanilla extract Pinch salt Ice cream, for serving Chocolate sauce, for serving Instructions: Melt the butter and sugar in a medium skillet over medium heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high. Add the pineapple and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. Remove the skillet from the heat and add the vanilla and salt. Divide the pineapple sauce among 4 sundae dishes. Top each dish with 1 scoop of ice cream and some chocolate sauce.
Hot Dog Flowers 2 3/4 cups (385 grams) bread flour, plus more for dusting 1/4 cup (50 grams) granulated sugar 2 teaspoons mustard powder 2 1/4 teaspoons (6 grams) instant yeast 2 teaspoons kosher salt 3/4 cup (178 grams) warm water 1 tablespoon yellow mustard 1 large egg 1/4 cup (50 grams) refined coconut oil, at room temperature (soft, not melted) Neutral-flavored oil, for greasing 4 jumbo Vienna beef hot dogs (or 8 regular-sized hot dogs from another brand) 1 large egg 1 tablespoon mustard seeds Chinese hot mustard, for dipping Instructions: For the dough: In the bowl of a stand mixer, add the bread flour, sugar, mustard powder, yeast and salt and whisk together. In a liquid measuring cup, add the water, yellow mustard and egg and whisk together. Add the wet ingredients and the coconut oil to the dry ingredients and stir to form a ball. Attach the dough hook to the mixer and knead for 7 to 10 minutes, scraping down the sides of the bowl and the hook once or twice. Form the dough into a ball and transfer to an oiled bowl. Cover with plastic wrap or a kitchen towel and let sit on the counter until the dough has puffed up by about half, about 1 hour. Turn the dough out onto a floured countertop and divide into 4 pieces (or 8, if using regular-sized hot dogs). For the flowers: Prepare a baking sheet with parchment paper. Flatten each piece of dough and roll it all the way around a hot dog. Cut each dough-wrapped hot dog crosswise into 6 pieces and arrange in a flower design on the baking sheet. Cover with plastic wrap or a kitchen towel and allow to proof in a warmish place for 30 minutes (they should be a little jiggly). Preheat the oven to 375 degrees F. Beat the remaining egg in a small bowl and brush each flower with the egg wash, then sprinkle with the mustard seeds. Bake for 25 to 30 minutes and eat warm with Chinese hot mustard.
Sartu di Riso 1 pound Arborio rice (2 1/3 cups) 4 cups low-sodium chicken broth 1 3/4 teaspoons kosher salt 1 dried bay leaf 3 cups freshly grated Parmigiano-Reggiano 4 large eggs, at room temperature 1/4 cup extra-virgin olive oil 8 ounces sweet Italian sausage or sweet Italian turkey sausage 1 clove garlic, chopped 1 shallot, sliced 2 sprigs basil One 2-inch piece Parmigiano-Reggiano rind One 28-ounce can crushed tomatoes 3 tablespoons whole milk, at room temperature 7 tablespoons fine breadcrumbs 1/2 teaspoon dried oregano 8 ounces ground sirloin or ground dark turkey meat Olive oil, for frying 1 1/2 tablespoons unsalted butter, at room temperature 1 cup frozen peas, thawed One 8-ounce ball fresh mozzarella, diced Instructions: In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside. Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Remove the sausage from the casing and break into small, bite-size pieces. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes. Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside. Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined. Heat 1/2-inch of olive oil in a medium straight-sided pan. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce. Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking. Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and 2 1/2-inches up the sides and middle of the pan. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes. Cool for 15 minutes. Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.
Almond Meringues 3 large egg whites Pinch fine salt 1/4 teaspoon cream of tartar 3/4 cup superfine sugar 1/4 to 1/2 teaspoon pure almond extract Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment. Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract. Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.
Smothered BBQ Chicken on Texas Toast 2 pounds chicken thighs, boneless and skinless Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1 teaspoon canola oil 1 1/4 cups Chipotle Vinegar BBQ Sauce, recipe follows 4 slices Texas toast, brushed with butter and toasted until golden Southern White Sauce, recipe follows Pickled Red Onions, recipe follows: 2 cups ketchup 1/3 cup molasses 1/3 cup cider vinegar 2 tablespoons Dijon mustard 2 tablespoons vegetable oil 2 tablespoons Worcestershire sauce 1 teaspoon hot pepper sauce 1/4 teaspoon ground black pepper 1 medium clove garlic, grated 1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice) 1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice) 1 chipotle pepper in adobo 1 to 2 tablespoons adobo sauce, depending on spice desired 1 cup mayonnaise 1/4 cup apple cider vinegar 1 tablespoon lemon juice Kosher salt and freshly cracked black pepper 3/4 cup red wine vinegar 2 tablespoons sugar 1/2 teaspoon kosher salt Red pepper flakes 1 bay leaf 1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 325 degrees F. Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side. Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve. Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious. Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature. Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too! To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley.
Grilled Panzanella Salad 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 2 teaspoons red wine vinegar 2 teaspoons fresh lemon juice 1 small clove garlic, minced Kosher salt and freshly ground pepper 3 medium tomatoes, halved 6 scallions 2 large bell peppers (any color), quartered 1 medium zucchini, halved lengthwise 1 10-ounce loaf ciabatta or semolina bread, halved lengthwise 1/2 cup torn fresh herbs (basil, mint and/or parsley) 1/4 pound thinly sliced salami, cut into 2-inch ribbons Instructions: Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl. Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet. Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly. Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
Key Lime Pie Tartlets 10 graham crackers 3 tablespoons granulated sugar 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, melted 2 large egg yolks 1 1/2 teaspoons lime zest (preferably from key limes, but regular limes will work, too) 3/4 cup sweetened condensed milk 1/3 cup key lime juice (fresh or bottled) 1 cup very cold heavy cream 1/4 cup confectioners\u2019 sugar 1/2 teaspoon vanilla extract Zest from 1 lime Instructions: Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray. For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.) For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour. Just before serving, beat the cream, confectioners\u2019 sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
Roast Beef and Bleu Cheese Tea Sandwiches 1/3 cup crumbled bleu cheese 1/2 cup mayonnaise 1 tablespoon lemon juice 6 slices whole wheat bread 6 slices white bread 1 bunch watercress 1/2-pound sliced roast beef from deli Instructions: In a small bowl, stir together crumbled bleu cheese, mayonnaise, and lemon juice. Set aside. To make sandwiches, spread bleu cheese mayonnaise on bread slices. Add watercress and roast beef. Place another slice of bread on top. Cut into quarters and serve.
\Mother Hen\ Toast: Gallina De Madre 8 thick-cut slices country bread Extra-virgin olive oil Kosher salt and freshly ground black pepper Bechamel, recipe follows 16 slices shaved serrano ham 8 eggs 1/2 stick unsalted butter 3 heaping tablespoons all-purpose flour 2 cups whole milk 1/8 teaspoon grated whole nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Lay bread out on a sheet tray and drizzle with olive oil, season with salt and pepper and toast lightly. Spoon a dollop of bechamel onto each toast. Arrange 2 slices of ham on each slice of toast and nestle it into a nest shape so the egg will rest in the center. Crack egg and drop into nest on each toast. Bake in oven until eggs are just cooked but the yolk is still slightly runny, about 10 minutes. Season with salt and pepper, if needed. Make the bechamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures that the flour is cooked completely. Using a microplane or a fine grater, grate nutmeg into bechamel and season with salt and pepper. Set aside and keep warm.
Glazed Baked Ham 1 fully cooked ham, bone-in (18 to 20 pounds) Whole cloves 3 cups brown sugar 1/2 cup spicy brown mustard 2 tablespoons apple cider vinegar 1 can soda, such as Dr Pepper Instructions: Preheat the oven to 325 degrees F. Score the surface of the ham about 1/8-inch deep in a diamond pattern. Insert a clove into the middle of each diamond. Bake the ham for 2 to 2 1/2 hours, or longer depending on package directions. Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes. After 2 hours of baking time, brush the glaze on the ham in 20-minute intervals until nice and glossy.
Baja Fish Tacos With Chipotle Cream 2 lbs. halibut, snapper or cod cut into 2x1 inch pieces 1 box tempura batter 1 1/2 cups club soda 2 cups shredded Napa cabbage 1/2 cup thinly sliced red onion 8 corn tortillas fresh cilantro sprigs 2 limes, cut into wedges salt and pepper to taste salt and pepper to taste peanut oil for frying 1 cup sour cream 1 minced chipotle with its sauce, or to taste salt and pepper to taste salt and pepper to taste Instructions: FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9\ x13\ glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook. Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy. CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.
Apple Tart with Honey Ice Cream 1 pint good quality vanilla ice cream, softened Pinch ground mace or ground cinnamon Pinch salt 2 tablespoons honey 1 (9-inch) tart crust, store-bought or homemade 2 pounds apples (Golden Delicious, Granny Smith or Pippin), peeled, cored and thinly sliced 3 tablespoons salted butter, melted 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/4 cup granulated sugar 1/4 cup granulated sugar 1/4 pound butter, cut into pats, room temperature Instructions: Add softened ice cream to a mixer with paddle attachment, or mixed by hand in a bowl. Whip the ice cream for 3 to 4 minutes, increasing the air volume in the ice cream. Add the spices and the honey and mix for additional 2 to 3 minutes. Remove from the mixer and put into a shallow pan. Freeze until set, about 1 to 2 hours. Preheat the oven to 350 degrees F. Arrange the apples, evenly in a ring pattern in the crust, starting on the outer edge going to center. In a bowl, add the melted butter, nutmeg, cinnamon and sugar and stir to combine. Pour the mixture over the apples. Bake until the apples have softened, about 30 to 35 minutes. In a small bowl, add the butter and sugar and whisk well until smooth. Set aside. Remove the tart from the oven and dollop with the sweet butter topping. Return the tart to the oven until the topping has crusted, about 15 minutes. Remove from oven and allow to rest for 10 to 15 minutes before serving. Top each warm slice with honey ice cream and enjoy.
Smashed Sweet Potatoes 4 pounds sweet potatoes (about 6 large) 1/2 cup orange juice 1/2 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter, melted 1/4 cup light brown sugar 1 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.
Beer Battered Onion Rings 4 cups canola oil or peanut oil 1 cup sour cream 3/4 cup mayonnaise 3 tablespoons sun-dried tomatoes 1/4 cup red bell peppers, roasted 1 tablespoon lime juice 1 1/2 teaspoons pepper, fresh cracked 2 teaspoons salt 3 tablespoons white wine 1 tablespoon garlic, minced 2 yellow onions, sweeter the better, Vidalia or Texas sweets 2 cups buttermilk 2 cups all-purpose flour, divided 1 teaspoon garlic, granulated 12 ounces beer, medium body 3 tablespoons grated Parmesan Instructions: In a Dutch oven heat oil to 350 degrees F. In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour. Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour. Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly. Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels. Garnish with Parmesan.
Cajun Chicken Mustard 6 tablespoons plus 2 teaspoons spicy Cajun seasoning, divided 2 cups seasoned bread crumbs 1 pound chicken tenderloins 1 cup vegetable oil 2 cup milk 4 ounces butter 1 jar Dijon mustard Instructions: Add the Cajun seasonings to the bread crumbs and toss the chicken tenders in the mix to coat well. Heat the oil until bread crumbs fry when sprinkled in. Fry the chicken until golden brown, about 1 minute. Bring the milk and the butter to a rapid boil, whisk in the mustard and heat. Add the chicken to the sauce and warm through, sprinkle with 2 teaspoons of Cajun seasoning and serve.
Slow-Cooker Beef and Polenta 2 pounds beef chuck roast, trimmed and cut into 8 pieces 1 tablespoon Italian seasoning Kosher salt and freshly ground pepper 8 ounces cremini mushrooms, sliced 5 cloves garlic 1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine 1 14-ounce can cherry tomatoes 3/4 cup low-sodium beef broth 1 cup quick-cooking polenta 1/2 cup grated parmesan cheese 2 tablespoons unsalted butter Instructions: Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours. Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks. Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.
Ricotta Gnocchi with Tomato, Mushroom and Pancetta Sauce 6 cremini mushrooms, sliced Kosher salt Extra-virgin olive oil 12 ounces guanciale, diced into lardons 1 yellow onion, diced Pinch crushed red pepper flakes One 28-ounce can crushed tomatoes 1 1/2 cups water 8 ounces ricotta, hung to drain in cheesecloth in the fridge for at least 2 days 1/2 cup plus 2 tablespoons grated Parmesan, plus more for garnish 1/2 cup plus 2 tablespoons grated pecorino, plus more for garnish 1/2 cup all-purpose flour, plus more for dusting 3 large eggs 1 small bunch chives, thinly sliced Instructions: Preheat a large saute pan over medium-high heat. In batches, add the mushrooms in a single layer and cook until the moisture releases, 5 to 6 minutes. Sprinkle with kosher salt to taste. Flip the mushrooms and add a drizzle of olive oil and continue cook until browned, 3 to 4 minutes. Remove from the pan and repeat with the remaining mushrooms. Remove the final batch of mushrooms from the pan and add the guanciale and a drizzle of olive oil. Reduce the heat to low and cook until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon, remove the guanciale and set aside, but keep the fat in the pan. Add the onions, red pepper flakes and a pinch of salt. Cook over medium-high heat until translucent, 5 minutes. Add the crushed tomatoes, water and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes. Add in the cooked mushrooms. To a large bowl, add the ricotta, 1/2 cup grated Parmesan and 1/2 cup grated pecorino and mix to combine. Stir in the flour and eggs and mix until the dough comes together. It shouldn\u2019t be too wet. Turn the dough out onto a clean work surface that\u2019s dusted with flour. Gently knead the dough, adding flour until it\u2019s no longer sticky and form it into a log. Sprinkle some flour onto a half sheet tray. Cut a small portion from the log of dough with a bench scraper and roll the dough into a long snake shape. Cut the dough into 1/2-inch pieces and toss in flour. Place them on the prepared sheet tray in a single layer. Set up a large pot of boiling water and season generously with salt. Add the gnocchi and cook until they\u2019re puffy and rise to the top of the water, 3 to 4 minutes. Remove the gnocchi and place directly into the sauce. Add a ladle of pasta water and toss to combine. Add in most of the crispy guanciale (leave some extra for garnish) and the remaining 2 tablespoons of Parmesan and 2 tablespoons of pecorino. Add a nice big fat drizzle of finishing oil and toss to combine. Transfer to a serving bowl and garnish with the remaining crispy guanciale, more Parmesan, pecorino and the chives.
Gingerbread Waffle Cake with Peppermint Frosting 1 3/4 cups all-purpose flour (see Cook's Note) 2 tablespoons unsweetened cocoa powder (not Dutch process) 1 tablespoon ground ginger 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1/2 cup molasses 1/2 teaspoon baking soda 1 1/2 cups granulated sugar 3/4 cup vegetable oil 3 large eggs, beaten Nonstick cooking spray, for the waffle iron 6 peppermint candies, coarsely crushed, for decorating One 8-ounce container mascarpone 1/4 cup confectioners' sugar 1/2 teaspoon peppermint extract 1 cup heavy cream 4 peppermint candies Instructions: For the cake: Preheat a round waffle iron to medium. Whisk together the flour, cocoa, ginger, baking powder, cinnamon, salt, nutmeg and cloves in a large bowl. Whisk together the molasses, baking soda and 1 cup water in a separate large bowl. Add the sugar, oil and eggs to the molasses mixture and whisk until mostly smooth.\u202f Add the molasses mixture to the flour mixture and whisk until combined. Spray the waffle iron with nonstick cooking spray. Pour 1/2 cup of the batter into the center of the waffle iron, close the lid and cook until the waffle is lightly browned and springs back when you touch it, 2 to 3 minutes. Remove the cake layer from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have about 10 waffled cake layers total. Let cool completely then trim any scraggly edges with a knife. For the peppermint frosting: Whisk together the mascarpone, confectioners' sugar and peppermint extract in a large bowl. Crush the 4 peppermint candies with a heavy pan and combine with the frosting. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture. Don't worry if the whipped cream doesn't fully incorporate. Put a small amount of frosting in the center of a large plate or cake stand. Place a waffle layer over the frosting on the plate, pressing down slightly to anchor it. Use an offset spatula or butter knife to spread about 2 tablespoons frosting over the first cake layer. Place a waffle on top. Repeat the frosting and layering process, using the remaining frosting on the final layer. Sprinkle the 6 crushed peppermint candies around the edge of the top layer.\u202f
Your Own Blended Pork Sausage and Fried Eggs 1 pound ground pork (lean but not too lean) Kosher salt 1 teaspoon chile flakes 1 teaspoon fennel seeds, toasted 1/2 teaspoon cayenne pepper 1/2 cup breadcrumbs, toasted 1/2 cup finely grated Parmesan 1 tablespoon canola oil 2 to 4 tablespoons unsalted butter 4 to 6 eggs Instructions: Put the meat in a large bowl and mix together with your hands. Add a good pinch of kosher salt, the chile flakes, fennel seeds, cayenne, breadcrumbs, and Parmesan. Mix to blend and then form the meat into small 2-inch patties. Heat the canola oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, and add the meat patties in a single layer in the pan. Take care they are spread somewhat apart so they have a chance to brown instead of steam. Put the heat back on high and brown them, turning them so they brown all around, 3 to 5 minutes on each side. Touch them to make sure they are still tender and somewhat yielding in the center. Use a slotted spoon or spatula to remove them from the pan. Transfer the patties to a platter or individual plates. Use a kitchen towel to wipe clean the skillet, put the heat on medium, and add the butter. When it begins to brown, crack 2 eggs, a distance apart, into the butter. Lower the heat, season the eggs lightly with salt, and cook 2 to 3 minutes or longer, if desired. Repeat with additional eggs. Put the eggs on the patties and serve immediately.
Fennel and Red Onion Salad with Cran-Balsamic Dressing 1/4 cup whole berry cranberry sauce 2 tablespoons aged balsamic vinegar 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1 bulb fennel, thinly sliced by hand or with mandoline 1 small red onion, thinly sliced by hand or with mandoline 1 large or 2 small hearts of romaine, chopped Instructions: In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.
Carrot Steamed Buns 1 cup warm water 2 1/4 teaspoons active dry yeast 6 tablespoons plus 1 teaspoon sugar 2 cups all-purpose flour, plus more for dusting 1 cup cake flour 3/4 teaspoon kosher salt 2 tablespoons canola oil, plus more for the bowl 1 1/4 pounds carrots (5 to 7 large), chopped into 1/2-inch pieces 1 tablespoon canola or olive oil 1/2 teaspoon kosher salt 6 tablespoons teriyaki sauce, plus more for serving 1/4 cup salted roasted peanuts, plus more for topping 1 tablespoon rice vinegar 6 scallions, minced, plus more for topping Sriracha, for drizzling Instructions: For the steamed bun dough: In a small bowl, swirl together the water, yeast and 1 teaspoon of the sugar and let it sit until it becomes foamy on top, about 5 minutes. In a large bowl, mix together the all-purpose flour, cake flour, salt and remaining 6 tablespoons sugar. Pour in the yeast mixture and oil and mix to form a dough. Turn out onto a work surface and knead, dusting with flour as needed, until the dough is smooth and slightly sticky, about 5 minutes. Transfer the dough to an oiled bowl, turning to coat, cover the bowl with plastic wrap or a damp towel and let it rise until doubled in size, about 2 hours. For the filling: While the dough is rising, preheat the oven to 425 degrees F. Place the carrots in a baking dish and toss with the oil and salt. (I like baking them in a high-sided dish like a casserole, so that I have room to add the other filling ingredients and then there's no need to transfer to a bowl.) Bake until tender, 30 to 35 minutes; let cool for 5 minutes. Add the teriyaki sauce, peanuts, rice vinegar, scallions and a drizzle of sriracha to the carrots and stir together. Set aside to continue to cool. It's ok if it's still a little warm when it's time to fill the buns. The filling can be made a day in advance and kept covered in the fridge. Once the dough has completed its rising time, turn it out onto a clean work surface and divide it into 16 balls. Keep the dough balls covered when you're not working with them. Working with 1 ball at a time, roll out to a 4 1/2- to 5-inch circle, fill with about 2 heaping tablespoons of filling and pinch the edges shut to seal well. Place on an individual 3-inch square of parchment paper. Space the buns out in a steamer basket 1 1/2 to 2 inches apart. (If your steamer doesn't fit all of the buns at once, do in batches.) Cover and let rise 30 more minutes. Bring a large pot of water to a boil over high heat (the water should come up high in the pot so it is close to the steamer). Place the steamer over it and steam the buns until light and fluffy, about 45 minutes. To serve, top with another little drizzle of sriracha and some sprinkles of peanuts and scallions. Dip in teriyaki sauce and enjoy! Leftovers can be cooled and kept in the fridge for a couple of days or in the freezer for a few months. To reheat, wrap them in a damp paper towel and microwave until heated through.
Grilled Strip Steak 6 to 8 ounce Kansas City Steak or New York Strip Steak, about 1-inch thick Salt and pepper Softened butter, for serving (optional) Instructions: To panbroil: Heat a stove-top ridged grill pan over medium-high heat for 5 minutes. Add steak to heated pan, cook half of recommended time; turn and continue to cook until done. 8 to 10 minutes for rare, 11 to 12 minutes for medium-rare. Season with salt and pepper after cooking. Serve immediately with a spoonful of softened butter on top. To panfry: Heat a cast-iron pan over medium-high heat for 5 minutes. Add equal quantities oil and butter and heat until foaming subsides. Add steak, cook half of recommended time; turn and continue to cook until done. 8 to 10 minutes for rare, 11 to 12 minutes for medium-rare. Season with salt and pepper after cooking. Serve immediately with a spoonful of softened butter on top.
Dijon-Baked Chicken with Rice and Broccoli 10 to 12 boneless skinless chicken thighs (about 1 3/4 pounds) 1 tablespoon curry powder 3 tablespoons frozen chopped onions 1/2 teaspoon crushed red pepper flakes 1/2 cup honey 1/2 cup Dijon mustard 2 tablespoons soy sauce 1 teaspoon Asian-style hot chili sauce (can be chili-garlic sauce) 1 1/2 cups basmati or white rice 3 cups water 5 cups frozen broccoli florets 1/8 teaspoon your favorite supermarket-style seasoning mix Instructions: The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight. The next day: Preheat oven to 350 degrees F. Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven. Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven. Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.
Leftovers: Duck, Mango and Caramelized Onion Wrap 1 tablespoon Dijon 1/2 tablespoon sambal 2 limes, juiced 2 cups shredded duck meat 1 large red onion, sliced and caramelized 1 mango, peeled and sliced 2 cups shredded iceberg lettuce 1 sliced tomato 2 large whole wheat burrito or lavash Salt and black pepper, to taste Instructions: PLATING: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias.
Brussels Sprouts with Chocolate Port Sauce 1 1/2 pounds Brussels sprouts, trimmed 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon minced shallots 1/2 cup port wine 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme leaves, minced 1/2 cup vegetable broth 2 tablespoons finely chopped bittersweet chocolate 1 tablespoon honey Instructions: Preheat the oven to 400 degrees F. Place the Brussels sprouts on a baking sheet and toss with the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender and browned, 20 to 25 minutes. Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the shallots and cook, stirring often, for 1 minute. Stir in the port, vinegar and thyme and boil until syrupy, about 5 minutes. Stir in the broth and bring to a simmer. Whisk in the chocolate and honey and simmer until reduced by half, about 10 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving bowl and drizzle with the sauce.
Arempas Pabellón Arepa 1 chuck roast, about 2 pounds 3 green onions 2 garlic cloves 1/2 cup Sofrito (see recipe below) 2 tablespoons sazon 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon paprika 1 tablespoon salt Half a bunch cilantro 1 bag precooked yellow cornmeal, such as P.A.N. Vegetable oil, for cooking Vegetable oil, for frying 1 Yellow Plantain 2 cups cooked beans 1/4 cup Sofrito (see recipe below) 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon sazon 1 tablespoon salt Quarter of a bunch cilantro Shredded mozzarella cheese, for serving 1 bunch green onions 7 garlic cloves Half a yellow onion Half a red bell pepper, seeded and stemmed 2 tablespoons vegetable oil Instructions: For the Shredded Beef: Cut the beef into small pieces. Add to a large pot along with the green onions and garlic. Add enough water to cover the beef. Bring to a boil, lower to a high simmer and cook until the beef is tender, about 3 hours. (Add more water as needed.) Once tender, reserve 1 cup of the cooking liquid and drain the beef, discard the green onion and garlic. Shred the beef and add back to the pot. Add the Sofrito (see recipe below), sazon, garlic powder, Italian seasoning, paprika, salt, cilantro and the reserved 1 cup of cooking liquid. Bring to a simmer over medium heat and cook until most of the liquid has evaporated, about 10 minutes. Set the beef aside. For the Plantains: Add enough oil to a large saucepan so it comes up about halfway up the side. Attach a deep fat-fry thermometer and bring to 350 degrees F. Peel the plantain and cut into 1/2-inch-thick slices on the diagonal. Fry batches in the hot oil until golden brown turning as needed, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate. For the Beans: Add the beans, sofrito (see recipe below), garlic powder, Italian seasoning, sazon, salt and cilantro to a large skillet over medium heat. Cook, stirring, enough for the beans to heat and the flavors to meld, about 6 minutes. For the Dough: Follow the package instructions on the bag of precooked cornmeal to make enough dough for 6 arepas (see Cook's Note). To shape the arepas, grab a portion of dough big enough to fit in your hand and roll it into a ball. Begin to flatten it like the shape and size of a hamburger patty. Add enough oil to a large skillet to just coat the bottom. Heat over medium-high. Add as many arepas as you can to skillet without overcrowding. Cook until golden, 5 minutes per side. Repeat if needed. Build the arepas: Insert a small, sharp knife into the edge of an arepa and work it slowly to open up a pocket. Once opened, stuff with some shredded beef, then some plantains, then some beans and finally cheese at the very top. Repeat with the remaining ingredients. Take a big bite and enjoy! This is going to be messy but sooo delicious. Finely chop the green onions, garlic, yellow onion and pepper together. Heat the oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring, until the onion is soft and translucent. Cool and refrigerate for up to 3 days.
Provencal Roasted Chicken with Honey and Thyme 1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed Kosher salt and freshly ground black pepper 1 shallot, sliced 1 bunch fresh thyme 1 lemon, zested in large strips 3 tablespoons extra-virgin olive oil 1 tablespoon honey 3 tablespoons water 1 tablespoon freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey 2 tablespoons minced shallot 2 teaspoons chopped fresh thyme leaves 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste. Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving. For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce.
Pesto Fried Chicken 1 3 1/2-pound whole chicken 1 cup milk 1/2 cup prepared pesto 3 cups all-purpose flour 1 teaspoon paprika Kosher salt and freshly ground pepper Vegetable oil, for frying Instructions: Cut the chicken into 8 pieces. In a large bowl, whisk together the milk and pesto; add the chicken, then soak and refrigerate for 30 minutes. Remove the chicken and pat dry. In a shallow plate, whisk together the flour, paprika and 1 teaspoon each salt and pepper, then dredge the chicken in the mixture to coat. Heat a few inches of vegetable oil in a large pot until it registers 350˚ F on a deep-fry thermometer. Add the chicken and fry, turning occasionally, until golden, 12 to 15 minutes; transfer to paper towels to drain.
Suya Bowl 1 ripe plantain, unpeeled, cut on the bias into 4 or 5 slices One 8-ounce piece flank steak 6 jumbo shrimp, peeled and deveined Extra-virgin olive oil, for brushing and drizzling Kosher salt and freshly ground black pepper 2 tablespoons Suya Spice Mix, recipe follows, plus more for serving 2 cups torn kale 1/2 medium red onion, sliced 1/2 cup halved grape tomatoes 1/2 cup sliced English cucumber 2 hard-boiled eggs, peeled and halved 1 small ripe avocado, pitted and sliced BBQ sauce, for serving Spicy mayonnaise, for serving 2 cups hot cooked long-grain rice 2 to 3 tablespoons coconut cream 1 tablespoon unsalted butter 1/4 cup chopped fresh cilantro Kosher salt and freshly ground black pepper 1 cup unsalted roasted peanuts 2 to 3 teaspoons ground ginger 1 to 3 teaspoons ground cayenne 1 to 2 teaspoons onion powder 1 to 2 teaspoons garlic powder 1 teaspoon kosher salt Instructions: For the suya bowl: Preheat an outdoor grill or grill pan to medium-high heat. Brush the plantains, steak and shrimp with olive oil. Season lightly with salt and pepper. Grill the plantains, unpeeled, until caramelized on the outside and tender all the way through, 4 to 5 minutes per side. Grill the steak, turning once, until charred on both sides, about 3 minutes per side. Let rest while you cook the shrimp. Grill the shrimp, turning once, until charred and cooked through, about 3 minutes total. Peel the skin from the plantain. Cut the steak into 1/2-inch chunks. Sprinkle the steak and shrimp, while still warm, with the Suya Spice Mix. For the coconut rice: Toss the hot rice, coconut cream, butter and cilantro in a bowl to melt the butter. Season with salt and pepper. To serve, divide the coconut rice between 2 bowls. Toss the kale in a small bowl with a drizzle of olive oil and mound on top of the rice. Add the steak, shrimp, plantain, red onion, tomatoes, cucumber, eggs and avocado. Drizzle each with some BBQ sauce and spicy mayo and a liberal dusting of Suya Spice Mix. Serve immediately. Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place.
Skirt Steak with Ancho-Onion Steak Sauce 2 1/2 to 3-pound skirt steak 2 tablespoons butter 1 large sweet onion, very thinly sliced 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 2 dried ancho peppers, seeded and stemmed 1 1/2 cups chicken stock Salt and freshly ground black pepper Extra-virgin olive oil Instructions: Put steaks out of the refrigerator to take off the chill. Heat a medium skillet over medium heat, and add the butter. When the butter has melted add the onions and cook until caramel in color, about 20 minutes. Stir in the Worcestershire sauce and tomato paste. Reduce the heat and simmer for 5 minutes. Put the anchos in small sauce pot with the stock and bring to a boil over medium heat. Turn off the heat and allow the anchos to steep for 5 minutes. Alternatively, put the anchos and stock in a microwave-safe bowl, covered with plastic wrap, and cook in the microwave for 2 to 3 minutes. Heat a grill pan or grill to high. Put the anchos and onions in a food processor. Turn the processor on and season with salt and pepper, to taste. Season meat with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Grill over high heat 5 to 6 minutes total, turning once, for rare. Remove the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak and arrange on a serving platter. Serve with lots of steak sauce poured over top.
Parsley Pesto 2 cloves garlic 2 cups packed, stemmed Italian parsley Course salt 1/4 cup walnuts 1/2 cup freshly grated Parmesan cheese, or to taste 2/3 cup olive oil Salt and pepper Instructions: In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
Meatloaf Sliders Cooking spray 1 pound extra-lean ground beef 1 large egg, lightly beaten 1/2 cup ketchup 1/4 cup grated onion 1/4 cup breadcrumbs 1/2 tablespoon Worcestershire sauce 1 tablespoon minced fresh parsley 1 teaspoon minced fresh thyme Kosher salt and freshly ground pepper 1/4 teaspoon garlic powder Mayonnaise, for serving 24 slider-size hamburger buns, split Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray. Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together. Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes. Meanwhile, spread mayonnaise on one side of each bun. Serve each meatloaf slider on a prepared bun.
Yaki Udon 18 to 20 ounces fresh or frozen udon noodles 1/4 cup mushroom broth 2 tablespoons sake 2 tablespoons soy sauce 1 1/2 teaspoons sugar Kosher salt and freshly ground pepper 8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick 2 tablespoons vegetable oil 1/4 small head napa cabbage, chopped into 1 1/2-inch pieces 1 carrot, thinly sliced on an angle 3 scallions (white and green parts separated), thinly sliced 1 cup snow peas, trimmed 6 cloves garlic, minced Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside. Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside. Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds. Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.
Chicken Stock 2 large onions, quartered 2 medium carrots, quartered 2 stalks celery with leaves, quartered 10 sprigs parsley 4 sprigs fresh thyme or 2 teaspoons dried 1 bay leaf 5 pounds chicken bones, wings, backs, legs, wings, or a mixture, trimmed of excess fat Instructions: In a large stockpot, combine the onions, carrots and celery. Toss in the parsley, thyme and bay leaf and add the chicken parts or bones. Add enough cold water to cover the chicken by 3 inches. Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently. Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary. Simmer, uncovered for 4 hours. Strain into a large bowl or storage containers. Cool the liquid to room temperature before refrigerating. (The fastest way to cool containers of stock is in an ice water bath in the sink.) Refrigerate for 2 or 3 days or freeze for up to 3 months. Remove any solidified fat that rises to the surface before using.
Braised Collard Greens, Mustard Greens, and Red Swiss Chard 3 tablespoons olive oil 1/2 pound bacon slices, roughly chopped 4 garlic cloves, thinly sliced 2 cups chicken stock 1/3 cup cider vinegar 2 tablespoons sugar 1 bunch collard greens, ribs removed 1 bunch mustard greens, ribs removed 1 bunch red Swiss chard, ribs removed Salt and freshly ground black pepper Instructions: In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic and cook 45 seconds. Deglaze with chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste.
Lasagna with Sausage and Butternut Squash 1 tablespoon extra-virgin olive oil, plus more as needed 1 pound hot Italian sausage, casings removed 1 large yellow onion, chopped 3 garlic cloves, minced One 1 1/2-pound butternut squash, cut into 1/2-inch dice (about 2 1/2 cups) 3/4 cup shredded parsnips Kosher salt and cracked black pepper Two 15-ounce containers part-skim ricotta 2 large eggs One 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 cups shredded mozzarella cheese 1 cup shredded Parmesan cheese 1 cup fresh basil leaves, torn 6 cups store-bought or homemade tomato sauce One 8-ounce package no-boil lasagna noodles Instructions: Preheat the oven to 400 degrees F. In a large skillet set over medium-high heat, heat the oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned throughout, about 5 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate. Add the onion and garlic to the pan, adding extra oil, if needed. Cook, stirring, for 1 minute. Add the butternut squash and parsnips and cook until the vegetables are tender, 8 to 10 minutes. If the squash and parsnips start to stick to the pan, add 1 tablespoon water. Season to taste with salt and pepper. Remove the pan from the heat and pour off any excess liquid. Stir in the reserved cooked sausage. In a medium bowl, whisk together the ricotta, eggs, spinach, 1 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, combine the mozzarella, Parmesan, and basil. Spread one-third of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of lasagna noodles on top. Evenly distribute one-third of the ricotta mixture over the noodles, followed by one-third of the vegetable-sausage mixture. Then sprinkle with one-third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. (The assembled lasagna can be kept tightly covered in foil in the refrigerator up to 1 day before baking.) Cover the dish with foil and bake for 30 minutes. Remove the foil and bake until the top is golden brown, about 15 minutes. Let cool for at least 10 minutes before serving. Veggie Lasagna: Prepare the lasagna recipe without the Italian sausage. Cut 1 medium eggplant and 1 medium zucchini into 1/2-inch dice. After the butternut squash and parsnips have been cooking for 5 minutes, stir in the eggplant and zucchini. Continue cooking for 5 minutes or until the vegetables are tender.
Veal Meatball and Broccoli Rabe Stoup 1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces Salt Extra-virgin olive oil 4 cloves garlic, 1 minced, 3 chopped 1 carrot, peeled and chopped 1 medium onion, chopped 1 can white beans, cannellini Black pepper 1 quart chicken stock 2 cups beef or vegetable stock 1/3 pound orecchiette, little ear shaped pasta, or ditalini 1 pound ground veal 1 egg 1/2 cup bread crumbs, a couple of handfuls 1/4 cup grated Parmigiano or Romano, a generous handful, plus some to pass at table 2 to 3 fresh sage leaves, finely chopped Crusty bread, for mopping Instructions: Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve. While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered. Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.
Tuna Sandwich 1 small can solid white tuna packed in water, drained well 3 to 4 tablespoons mayonnaise 2 slices white bread Instructions: In a small bowl mash tuna with mayonnaise to taste to a smooth paste. Spread on bread and wrap securely in foil. Let sandwich sit 2 hours until mayonnaise has softened bread. Slice in half and serve with a glass of cold milk.;
Butter-Braised Carrots and Leeks 6 bunches baby rainbow carrots (3 pounds with tops) 2 large leeks, halved lengthwise and cut into 1 1/2-inch pieces 5 tablespoons unsalted butter Kosher salt 1 teaspoon finely grated lemon zest 1/2 teaspoon freshly grated nutmeg Freshly ground pepper 1/2 cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil) 1 tablespoon fresh lemon juice Instructions: Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly. Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes. Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.
Favorite Fettuccine Alfredo 2 heaping soup spoons sour cream or plain yogurt 1 big handful shredded cheese or 2 slices of cheese 3 soupspoons grated Parmesan cheese 2 pats butter 1 soupspoon cream or milk Lots of grated Parmesan cheese Pepper to taste 1 serving plain pasta, cooked Instructions: Combine everything except the pasta in a bowl. Microwave until the butter and cheese are completely melted. Stir until smooth, adding extra cream or milk if mixture is stiff. Pour the sauce over the pasta. Sprinkle some more Parmesan cheese on top, if you like
Cheesy Potato Casserole Butter, at room temperature 1 shallot, minced 2 cups heavy cream 1 clove garlic, minced Kosher salt and freshly ground pepper 3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick 2 cups grated sharp white Cheddar cheese 1/4 cup grated Parmesan Instructions: Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot. Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes. Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times. Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.
Second Time Around Mushroom Soup 1 cup cooked mushrooms 3 cups chicken broth 8 ounces tortellini 4 ounces fresh spinach, stemmed and washed Salt and crushed red pepper flakes Instructions: Bring mushrooms and broth to a boil. Add pasta and cook 5 minutes. Add spinach and cook just until wilted. Season with salt and crushed red pepper.
Beef and Guinness Stew 2 pounds stewing beef 3 tablespoons oil 2 tablespoons flour Salt and freshly ground black pepper Pinch of cayenne 2 large onions, coarsely chopped 1 garlic clove, crushed 2 tablespoons tomato puree, dissolved in 4 tablespoons water 1 1/4 cups Guinness 2 cups largely diced carrots Sprig of fresh thyme Chopped parsley, for garnish Instructions: Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper, and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
Bloody Mary Tea Sandwiches One 8-ounce package cream cheese, softened 1/2 cup finely chopped celery (about 1 stalk) 1/4 cup pimiento-stuffed green olives, drained and finely chopped 1/2 tablespoon Cajun seasoning 1/2 teaspoon anchovy paste 1/2 teaspoon lemon zest 10 slices white sandwich bread 10 slices whole-wheat sandwich bread Forty 1/8-inch-thick plum tomato slices (4 to 5 medium-size plum tomatoes) 2 cups loosely packed baby arugula Pickled okra or jalapeno, sliced, for garnish, optional Instructions: Stir together the cream cheese, celery, olives, Cajun seasoning, anchovy paste and lemon zest in a medium bowl until well blended. Place the white bread slices on a work surface, and spread about 2 tablespoons of the cream cheese mixture on each slice. Place the wheat bread slices on the work surface; top each with 4 tomato slices in a single layer, and add a few arugula leaves. Place the white bread slices, cream cheese-side down, on the wheat bread slices. Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion, and then cut each sandwich into 4 triangular tea sandwiches. Cover with plastic wrap and chill until ready to serve. Garnish each tea sandwich with a slice of pickled okra, if desired.
Marinated Lamb Chops 1 tablespoon olive oil 1 lemon, zested (about 1/2 teaspoon) 1 lemon, juiced (about 2 tablespoons) 2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano 2 tablespoons minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 (4-ounce) lamb loin chops, trimmed of all visible fat Instructions: Click here to see how she does it. In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour. Grill or broil the chops for 3 to 4 minutes per side for medium rare.
Spicy Sauteed Broccoli 1 large bunch broccoli, about 1 1/2 pounds 2 tablespoons extra-virgin olive oil 2 cloves garlic, chopped Kosher salt Freshly ground black pepper 1/2 cup chicken stock 1 teaspoon hot chili sauce, (recommended: sriracha) or to taste Instructions: Put a pot of water on to boil. Prepare a large bowl of ice water. Cut the broccoli into florets. When the water is boiling, add the broccoli. Cook for 30 seconds. Immediately drain and add them to the bowl of ice water. When cool, drain well. In a large skillet over medium heat, add the olive oil. When it is warm, add the garlic and cook for 1 minute until toasted, do not let it burn. Add the broccoli, toss to coat with the oil and garlic, and season with salt and pepper, to taste. Add the chicken stock and hot chili sauce, raise the heat to high, and cook until the broccoli is just tender, about 2 minutes. Serve immediately with grilled shrimp, if using.
Moroccan Grilled Salmon 1/2 cup plain yogurt Juice of 1 lemon, plus lemon wedges for garnish 1 tablespoon extra-virgin olive oil, plus more for the grill 2 to 3 cloves garlic, smashed 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin Kosher salt and freshly ground pepper 4 6-ounce skinless center-cut salmon fillets 1/4 cup chopped fresh cilantro or parsley, for garnish Instructions: Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once. Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
Chicken and Scallion Quesadilla 1 tablespoon unsalted butter 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 can pinto or black beans,(about 15 ounces) rinsed and drained 1 to 2 pickled jalapeno, roughly chopped 1/2 teaspoon kosher salt 1/4 cup water or chicken broth, homemade or low-sodium canned 1 to 2 tablespoons extra-virgin olive oil 8 scallions (white and green), trimmed 2 cups shredded cooked chicken, about 8 ounces 2 teaspoons minced chipotle peppers en adobo 1/4 cup prepared salsa 4 ounces shredded Montery jack cheese, about 1 cup 4 (10-inch) flour tortillas Optional garnishes: sour cream, cilantro sprigs, salsa Alternative methods, recipes follow 4 tablespoons vegetable oil, like soy, peanut, or corn Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl. Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions. Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas. Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes. Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes. Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot. Quesadilla for one: Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot. Method for 6-inch tortillas: 8 (6-inch) tortillas Method for 10-inch tortillas: 4 (10-inch) tortillas
Cranberry Wassail 4 cups apple cider 2 cups cranberry juice 1/4 cup lemon juice 8 orange slices 4 whole cloves 2 cinnamon sticks, broken in half 2 Tbs. honey Instructions: Simmer all ingredients in a large pot for 20 minutes. Serve warm in mugs or let cool completely and serve over ice.
Lettuce Wraps 3 tablespoons lime juice (from about 4 limes) 1 tablespoon fish sauce 1 tablespoon plus 1 teaspoon soy sauce 2 teaspoons light brown sugar 1/3 cup fresh cilantro leaves, roughly chopped, plus more for serving 3 scallions, thinly sliced 1 small red jalapeno or Fresno chile, thinly sliced 1/2 cup low-sodium chicken broth 1 pound ground pork or chicken 1 tablespoon grated ginger 2 cloves garlic, minced 1 large head Bibb or romaine lettuce, separated into 15 large leaves Chopped roasted salted peanuts, for serving Shredded carrots, for serving Instructions: Whisk the lime juice, fish sauce, 1 tablespoon of the soy sauce and brown sugar in a large bowl until the sugar dissolves. Add the cilantro, scallions and chiles; set aside. Heat the chicken stock in a large skillet over medium heat until steaming but just below a simmer. Add the pork and the remaining teaspoon soy sauce, and cook, breaking into pieces with a spoon (not too small), until the meat is just cooked through and no longer pink, about 6 minutes. Add the ginger and garlic, and remove from the heat. Combine the chicken mixture with the lime mixture until well coated. Let sit for at least 15 minutes while the flavors combine. To assemble, put 1 to 2 tablespoons of the chicken filling in the center of each lettuce leaf. Top with chopped peanuts, shredded carrots and chopped cilantro. Strain the remaining liquid from the filling, and serve on the side.
Family-Style Pot Roast 3 1/2 pounds beef chuck, trimmed of excess fat 2 teaspoons kosher salt, plus more for seasoning 2 teaspoons fresh cracked black pepper, plus more for seasoning 1 teaspoon granulated garlic 1/2 ounce dried porcini mushrooms 2 tablespoons butter 1 tablespoon grapeseed oil or olive oil 6 cups sliced onions, 1/4-inch thick 1/2 cup sliced shallots, 1/4-inch thick 1/4 cup peeled garlic cloves, smashed 1 1/2 cups sliced celery, 1-inch pieces 1 1/2 cups sliced carrots, 1-inch coins 1 1/2 tablespoons tomato paste 1 1/2 cups beef stock 2/3 cup red wine, zinfandel preferred 2 tablespoons dried savory 6 sprigs fresh thyme (see Cook's Note) Instructions: Preheat the oven to 325 degrees F. Sprinkle the beef evenly with the salt, pepper and granulated garlic. Truss the roast with butcher's twine into a uniform shape. This will help the roast keep a uniform shape while it braises and make for more even slices. Place the porcini mushrooms into a bowl and cover with 2 cups simmering water. Set aside and allow the mushrooms to steep and absorb the water for 20 minutes. In a large Dutch oven over high heat, add the butter and oil. When the butter foams, add the trussed beef and sear for 5 to 6 minutes per side, including the ends. Remove to a plate. In the same pot over medium high-heat, add the onions and shallots and cook until just starting to caramelize, about 15 minutes, stirring occasionally. Add the garlic, celery and carrots and cook until the celery just begins to soften, about 5 minutes longer. Stir in the tomato paste and combine. Deglaze with the beef stock and wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to burn off the alcohol from the wine. Add the savory and thyme. Strain the porcini mushrooms and add to the pot along with 1 cup of the porcini liquid. Add the beef and any juices from the beef back to the pot on top of the vegetables. Cover the pan with a tight fitting lid and place in the oven. Cook for 45 minutes, baste with pan juices, replace the cover and cook for an additional 90 minutes. Remove the beef and tent lightly with aluminum foil. Discard the thyme bundle. With an immersion blender, blend the vegetables until smooth. Adjust the seasoning with additional salt and pepper, to taste. Remove the trussing string, slice across the grain into 2-inch pieces and serve immediately with the vegetable gravy.
Smoked Pork Butt 1/2 cup Lotta Bull BBQ Red Dirt Championship BBQ Seasoning for Pork Butt, recipe follows One 3- to 4-pound Boston pork butt, trimmed of excess fat 1/3 cup smoked paprika 1 cup granulated sugar 8 teaspoons brown sugar 2/3 cup salt 4 teaspoons cracked black pepper 1/3 cup garlic salt 2 teaspoons cumin Instructions: Sprinkle the Lotta Bull BBQ Red Dirt Championship BBQ Seasoning for Pork Butt all over the meat, making sure to evenly coat the entire pork butt, and gently rub into the meat. Cover with aluminum foil and let sit out on the counter for 1 hour to allow the seasoning to penetrate. Preheat a grill or smoker to 300 degrees F. Place the pork butt on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving. Combine the granulated sugar, salt, garlic salt, smoked paprika, brown sugar, black pepper and cumin in a bowl and mix until well blended.
Grilled Chilean Sea Bass on a Ragout of Fresh Asparagus, Tomato, Corn and Tri Color Orzo 1 teaspoon olive oil Salt and pepper to taste 1/2 pound Chilean sea bass 3 ounces tomato, peeled, seeded and chopped 3 ounces asparagus, steamed 3 ounces corn 4 ounces cooked orzo 4 ounces chicken stock Lemon for garnish Instructions: Preheat grill. Lightly oil and season sea bass on both sides. Place on grill. Cook each side for approximately 6 minutes. While fish is on grill, add tomato, asparagus, and corn to saute pan. Season with salt and pepper. After about three minutes, add orzo and chicken stock. Reduce. To plate dish, spoon orzo on plate and place sea bass on top. Garnish with lemon.
Linzer Thumbprints 2 cups all-purpose flour (see Cook\u2019s Note) 1/2 cup natural (unblanched) almond flour 1/4 teaspoon fine salt 2 sticks (1 cup) unsalted butter 3/4 cup granulated sugar 1 large egg, at room temperature 1/2 teaspoon almond extract 1/3 cup confectioners\u2019 sugar 1/3 cup seedless raspberry jam Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Whisk the all-purpose four, almond flour and salt together in a bowl. In another bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Scrape the dough onto a piece of plastic wrap and roll into a disk or log. Refrigerate until slightly firm, about 1 hour. Scoop the dough into balls, each about 2 tablespoons. Place the balls on the prepared baking sheets about 2 inches apart. Press a 1/2-inch-deep thumbprint into the center of each ball. Bake the cookies until the edges just start to brown, 10 to 12 minutes. (For even baking, rotate the pans halfway through.) While the cookies are still warm, use the back of a teaspoon to redefine the thumbprints. Allow the cookies to cool completely. Place the confectioners\u2019 sugar in a fine-mesh sieve and generously dust the cookies with the sugar. Fill each thumbprint with about 3/4 teaspoon jam. The cookies can be stored in an airtight container for up to 4 days.
Chard and Onion Omelet (Trouchia 3 tablespoons extravirgin olive oil 1 large red onion, quartered and thinly sliced crosswise 1 bunch chard, leaves only, coarsely chopped Salt and freshly milled pepper, to taste 1 garlic clove 6 to 8 large eggs, lightly beaten 2 tablespoons chopped parsley 2 tablespoons chopped or torn basil leaves 2 teaspoons chopped thyme leaves 1 cup grated Gruy re cheese 2 tablespoons freshly grated Parmesan cheese Instructions: Heat 2 tablespoons of the oil in a 10inch skillet. Add the onion and cook over low heat, stirring occasionally, until completely soft but not browned, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until the moisture has cooked away and the chard is tender, about 15 minutes. Season well with salt and freshly ground pepper. Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs. Combine the chardonion mixture with the eggs, stir in the Gruy re cheese and half the Parmesan. Preheat the broiler. Heat the remaining oil to the skillet and when it's hot, add the eggs. Slide the pan back and forth a few times to make sure the eggs are not sticking. Keep the heat at mediumhigh for about one minute, then turn it to low. Cook until the eggs are set but still a quite moist on top. Add the remaining cheese, slide the pan under the broiler and broil until browned. Serve the trouchia in the pan or slide it onto a serving dish and cut into wedges. The gratined top and the golden bottom are equally presentable.
Sweet and Sour Shrimp-and-Noodle Stir-Fry 10 ounces lo mein noodles 3 tablespoons low-sodium soy sauce 3/4 cup canned pineapple chunks, plus 3 tablespoons juice from the can 2 tablespoons rice vinegar 3 to 4 teaspoons sambal oelek (or other chili paste) 1 1/2 teaspoons packed dark brown sugar 2 tablespoons vegetable oil 12 ounces medium shrimp, peeled and deveined 1 1-inch piece fresh ginger, peeled and julienned 1/2 large red bell pepper, thinly sliced 2 stalks celery, thinly sliced 2 scallions, thinly sliced, dark green parts separated Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, pineapple juice, rice vinegar, sambal oelek and brown sugar. Heat 1 tablespoon vegetable oil in a large nonstick wok or skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, 3 to 4 minutes. Remove to a plate. Heat the remaining 1 tablespoon vegetable oil in the wok. Add the ginger and cook, stirring, until just golden, about 30 seconds. Add the pineapple chunks, red bell pepper, celery, and white and light green scallion parts; cook, stirring, until the vegetables are crisp-tender, about 3 minutes. Stir the soy-pineapple sauce into the skillet and add the noodles and shrimp. Toss well until everything is coated and heated through, about 2 minutes. Divide among bowls and top with the dark green scallion parts.
Mint Chocolate Pie 1/4 teaspoon liquid green food coloring 1 container (8 oz.) reduced fat frozen whipped, topping, thawed Chocolate curls (optional) 2 tablespoons margarine 1/4 cup light corn syrup 1/2 cup semi-sweet chocolate chips 2 cups KELLOGG'S® COCOA KRISPIES® cereal 1 envelope unflavored gelatin 1/4 cup cold water 1 jar (7 oz.) marshmallow creme 1 to 1 1/2 teaspoon peppermint flavoring Instructions: Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Add KELLOGG'S&reg COCOA KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes). Chill crust. Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat. In large mixing bowl, combine marshmallow creme, flavoring, color and warm gelatin, mixing until smooth. Gently fold in thawed whipped topping. Spoon filling into chilled crust. Refrigerate 3 hours or until firm. Serve garnished with additional whipped topping and chocolate curls, if desired
Black Forest Cake 1 box chocolate cake mix for two 8-inch rounds, plus necessary ingredients Strong brewed coffee, as needed Buttermilk, as needed 4 cups heavy whipping cream 3/4 cup powdered sugar 1 teaspoon almond extract One 24-ounce jar sour cherries, drained 2 tablespoons kirsch Chocolate shavings, for garnish Instructions: For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely. For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form. For the cherries: Combine the cherries and kirsch in a small bowl. To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.
Mojo Pork with Sweet Plantains 1 cup fresh cilantro, plus more for topping 1/2 cup fresh mint 3/4 cup orange juice Juice of 2 limes (about 1/4 cup), plus wedges for serving 5 cloves garlic 1/2 jalapeno pepper, roughly chopped (remove seeds for less heat) 1 teaspoon ground cumin Kosher salt and freshly ground pepper 4 bone-in center-cut pork chops (about 6 ounces each) 1/2 cup long-grain white rice 1 15-ounce can kidney beans, drained and rinsed 1 ripe yellow plantain, halved lengthwise then crosswise through the peel Instructions: Preheat the broiler. Puree the cilantro, mint, orange juice, lime juice, garlic, jalapeno, cumin, 1 teaspoon salt and a few grinds of pepper in a blender. Transfer 1/4 cup of the mojo sauce to a large bowl. Season the pork chops with salt and pepper and add to the bowl; toss to coat and set aside. Bring 3/4 cup water, the rice, beans and 1/2 cup of the remaining mojo sauce to a boil in a medium saucepan over high heat (reserve the remaining mojo sauce for topping). Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside and cover to keep warm. Remove the pork chops from the marinade and arrange on a broiler pan (or a rack set on a rimmed baking sheet). Add the plantain halves cut-side up to the pan. Broil until the pork and plantains are golden and the pork is cooked through, about 7 minutes. Top the pork with the remaining mojo sauce and cilantro. Serve with the rice, plantains and lime wedges.
The Det Burger 1/3 cup drained, sliced canned whole green chiles 1/3 cup sliced pitted oil-cured black olives 1/3 cup sliced sauteed cremini mushrooms 2 tablespoons unsalted butter 2 tablespoons vegetable oil 4 James Beard's Favorite Hamburger patties, recipe follows 4 slices onion 1/4 cup beer, plus more as needed 4 slices cheddar cheese 4 toasted hamburger buns Recipe courtesy Beard on Food, Running Press, 2000 2 pounds chopped beef chuck or round 1 onion 1 tablespoon heavy cream Freshly ground black pepper, to taste Unsalted butter Vegetable oil, as needed Kosher salt, to taste Instructions: Make the Det Mix: Combine all the ingredients in a bowl. Make the hamburgers: Heat the butter and oil in a large cast iron skillet over high heat. Add the hamburgers and cook halfway through and turn over. Cover each with about 1/4 cup of the Det Mix and top with the onion slices. Pour in the 1/4 cup beer and cover with a lid. Steam a couple of minutes until the onion is translucent. Re-steam with beer a couple of times. Top each hamburger with a slice of cheese and cover until melted. Transfer the hamburger to the buns and serve. Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper. Form into patties¿a 6 to 8-ounce patty for an average serving.
Basmati Rice Pilaf with Indian Spices and Raita 2 cups basmati rice 1 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 8 green cardamom pods 1 teaspoon crushed coriander seeds 1 cinnamon stick 8 cloves 1/2 teaspoon powdered ginger 4 cups water 1 bay leaf Salt to taste 2 cups fresh green peas Ground pepper 2 cups yogurt 1 cucumber, peeled, seeded and minced 3 tablespoons chopped mint, or to taste 3/4 teaspoon ground roasted cumin 1/4 teaspoon chili powder Salt and pepper to taste Instructions: Wash rice by rinsing in cold water. Then soak in cold water for about 30 minutes. Drain. In a large nonstick saute pan over medium heat, heat 1 tablespoon oil. Add onion and cook, stirring, until onion is tender. Add garlic, and saute for about a minute. Add cardamom, coriander, cinnamon, cloves and ginger. Saute for another minute and add the rice. Saute until rice is translucent and begins to brown. Add water, bay leaf and salt and bring to a boil. Reduce heat and simmer, partly covered, for about 10 minutes. Most of the water will evaporate and steam holes will show through rice. Add peas, but do not stir. Cover tightly and let simmer for 5 minutes more. Turn off the heat and let sit for 5 to 10 minutes, covered. Prepare the raita: In a bowl whisk together the yogurt, cucumber, mint, cumin, chili powder and salt and pepper. Uncover the pilaf, season with salt and pepper. Remove bay leaf, cloves and cinnamon stick. Turn pilaf out onto a serving platter and pour half of the raita over rice. Pass remaining raita.
Paper Plane Cocktail 1 1/2 ounces bourbon 1 1/2 ounces Amaro Nonino 1 1/2 ounces Aperol 1 1/2 ounces freshly squeezed grapefruit juice Instructions: Combine the bourbon, Amaro Nonino, Aperol and grapefruit juice in an ice-filled cocktail shaker. Shake vigorously, then pour into two glasses.
Tomahawk Pork Chops with Tomatillo-Green Tomato Chowchow 2 cups apple cider vinegar 1 cup sugar 1 tablespoon celery seed 1 tablespoon dry mustard 1 tablespoon mustard seed 1 tablespoon kosher salt 1 tablespoon ground turmeric 4 bay leaves 1 pound tomatillos, husks removed, washed and cut into wedges 1 pound green tomatoes, cut into1/2-inch dice 5 cloves garlic, roughly chopped 2 jalapenos, seeded, deveined and minced 2 red bell peppers, seeded, deveined and cut into 1/4-inch dice 1 large Vidalia onion, cut into 1/4-inch dice 1/3 medium head cabbage, chopped 4 bone-in pork chops (1 pound each), Frenched by butcher 2 cups panko breadcrumbs, plus 1 cup finely ground Kosher salt and freshly ground black pepper 1 cup all-purpose flour 1 tablespoon granulated garlic 1 tablespoon onion powder 2 large eggs, beaten 1/3 cup half-and-half 2 cups canola oil, plus more as needed Instructions: For the chowchow: Combine the cider vinegar, sugar, celery seed, dry mustard, mustard seed, salt, turmeric and bay leaves in a heavy-bottomed pot over medium-high heat. Bring to a boil, then immediately lower to a simmer and cook for 5 to 10 minutes to extract all the flavors of the spices. Bring the liquid back to a boil and add the tomatillos, green tomatoes, garlic, jalapenos, red peppers, onions and cabbage. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are fully softened, 20 to 25 minutes. Remove the chowchow to a bowl and let cool. Refrigerate, covered, for up to 1 month. For the pork chops: Set one pork chop in the center of a large cutting board. Cover the chop with a sheet of heavy plastic wrap. With a meat mallet, pound out the pork chop to an even 1/4-inch thickness, working from the middle out. Repeat with the remaining pork chops. Combine all of the panko in a shallow dish and season with salt and pepper. In another shallow dish combine the flour with the granulated garlic, onion powder, and some salt and pepper. Whisk the eggs with the half-and-half and add to a third shallow dish; sprinkle with salt and pepper. Take a pork chop and dip the meat (not the bone) into the flour, then into the egg, and finally into the panko, making sure the chop is well-breaded. Repeat for the remaining pork chops. Let the breaded pork chops rest for 5 to 10 minutes before cooking. Heat the canola oil in a large cast-iron skillet over medium-high heat. Add a pork chop to the hot oil and cook until golden brown on both sides, 4 minutes per side. Remove to a paper-towel-lined baking sheet to drain. Repeat with the remaining pork chops, adding more oil as needed. Set the pork chops on plate and garnish with 3/4 cup of the chowchow, spooned over the center of each chop.
Covered Wagon Beans 10 to 12 cups water 6 cups pinto beans Salt Pepper 2 tablespoons chili powder 2 chopped onions 1 (28-ounce) can tomatoes 2 tablespoons bacon fat 1/4 teaspoon garlic powder Instructions: Put the water and beans in a large Dutch oven or a large pot and soak overnight. After soaking, you're ready for cooking. Rinse the beans and add fresh water. Add salt, pepper, and chili powder and bring to a boil uncovered. Reduce the heat to low and add chopped onions, tomatoes, bacon fat, and garlic. The beans need to cook very slowly for at least 8 hours with the cover on. You may need to add a little water at different times and you should stir once in a while.
Olive Oil Fried Eggs with Spanish Pantry Sauce 1/4 cup olive oil 1/4 cup fresh parsley leaves 2 tablespoons whole almonds 1 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 6 jarred sundried tomatoes packed in oil 3 jarred roasted red peppers 1 clove garlic 8 1 1/2-inch-thick slices crusty Italian bread 1 3/4 cups olive oil 8 eggs Kosher salt and fresh ground pepper Instructions: For the sauce: Combine the oil, parsley, almonds, paprika, salt, pepper, tomatoes, red peppers and garlic in a food processor and pulse until smooth. Taste and adjust the seasoning if necessary. For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet. Brush the bread with 1/4 cup of the olive oil. Toast in the oven until toasted and lightly browned, 6 to 8 minutes. Heat the remaining 1 1/2 cups olive oil in a large nonstick saute pan set over medium heat. Crack 4 of the eggs into the pan making sure each egg has enough room for the white to spread out. Fry the eggs and, using a spoon, carefully baste them with the olive oil to cook the tops. Cook until the edges of the whites start to get golden brown and crispy, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining 4 eggs. Lay 2 pieces of toast on a plate and top each with a fried egg. Season the eggs with a sprinkle of salt and pepper and finish with a heaping spoonful of the Spanish pantry sauce. Serve immediately.
Pistachio Snowball Cookies 3/4 cup raw unsalted pistachios 2 cups all-purpose flour 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 3 cups confectioners\u2019 sugar 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 2 to 2 1/2 teaspoons green gel food coloring Instructions: Preheat the oven to 350˚ F. Spread out the pistachios on a baking sheet and bake until toasted, 5 to 10 minutes. Let cool, then transfer to a food processor. Process until finely chopped but not ground to a powder. Transfer the pistachios to a medium bowl; add the flour and salt and whisk to combine. Beat the butter and 1/2 cup confectioners\u2019 sugar in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Add the vanilla and almond extracts and beat just to combine. Reduce the speed to low and beat in the pistachio mixture in 3 batches until fully combined. Scoop tablespoonfuls of dough; roll into balls. Arrange 1 inch apart on an unlined baking sheet and refrigerate 30 minutes. Bake, rotating the pan halfway through, until the cookies are very lightly browned and dry to the touch, 10 to 15 minutes. Meanwhile, put 1 1/2 cups confectioners\u2019 sugar in a food processor. With the motor running, add 2 teaspoons green food coloring and process until the sugar is green; add the remaining 1/2 teaspoon food coloring, if desired, and process to combine. Remove the green sugar to a wide shallow bowl; it should feel like sand. Let the cookies cool 5 minutes on the baking sheet, then remove to a rack. Let cool 15 to 20 minutes more; they should be barely warm. (Do not roll the cookies in the colored sugar while hot or the coloring will bleed.) Break up any clumps of green sugar. Put the remaining 1 cup confectioners\u2019 sugar in a separate shallow bowl. Roll half the cookies in the green sugar to coat and the other half in the plain sugar. Return to the rack and let cool completely. Roll in the sugars again to coat.
Taleggio and Roasted Grape Crostini 1/2 baguette, sliced 1/2-inch-thick on the bias (20 pieces) 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cups seedless red or green grapes 6 ounces Taleggio cheese, at room temperature 1/4 cup hazelnuts, toasted and chopped Aged balsamic vinegar, for drizzling Instructions: Preheat the oven to 375 degrees F. Brush both sides of the bread with 2 tablespoons of the oil and season liberally with salt and pepper. Arrange on a rimmed baking sheet and toast in the oven until crisp and golden brown, 10 to 12 minutes. Remove to a plate. Increase the oven temperature to 425 degrees F. On the same baking sheet, toss the grapes with the remaining 1 tablespoon oil and season liberally with salt and pepper. Roast until the grapes are starting to burst and slump, 20 to 25 minutes. To serve, spread the cheese on the toasts and top with the roasted grapes. Sprinkle with the hazelnuts and drizzle with vinegar.
Thai Swordfish Salad in Lettuce Cups 1 1/2 pounds swordfish steaks, 1-inch thick 24 kaffir lime leaves, fresh or dried* 2 tablespoons Thai fish sauce (Nahm pla)* 1 tablespoon honey 1/2 teaspoon sambal 1/4 cup canola oil 1 lime, juiced, plus 1 lime, juiced 1 tablespoon Thai green curry paste* 1/2 cup canned unsweetened coconut milk** 1/4 cup hand shredded fresh mint leaves 1/4 cup hand shredded fresh cilantro 1/4 cup chopped peanuts, divided 1 tablespoon black sesame seeds, divided 8 large butter lettuce leaves 2 Thai red chilies, diced 2 shallots, cut in rings and fried Instructions: Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan. In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime. Pour the marinade over the swordfish and let marinate for 1 hour. Heat a ridged grill pan (or barbecue) until very hot. Remove the swordfish skewers from the marinade and grill about 4 minutes per side. Take care not to overcook so the fish remains moist. In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. Season with salt and pepper. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.
Gomes 3 tablespoons olive oil 4 cloves garlic 1 medium onion, chopped 2 medium red potatoes, cooked and dice 10 ounces codfish, boiled and chopped 1 hard boiled egg, chopped 2 tablespoons freshly chopped parsley leaves 1 handful olives Instructions: In a large saute pan over medium-high heat, add the olive oil. When heated add the garlic and onion and saute until golden brown. Add the potatoes, codfish and chopped egg and cook until heated through. Remove the pan from the heat and add the parsley and olives.
Pumpkin Cheese Tarts with Gingersnap Crust 4 cups finely chopped gingersnaps (about 60) 6 tablespoons unsalted butter, melted 1 tablespoon grated fresh ginger 1 pound cream cheese, softened 1/2 cup light brown sugar, firmly packed 1/2 teaspoon cinnamon Pinch of nutmeg Pinch of allspice Pinch of ground cloves 1/4 teaspoon salt 3/4 cup pureed pumpkin 2 large eggs Instructions: To make the crust: Preheat the oven to 300 degrees. In a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together. Add an additional tablespoon of butter if necessary. Pat the mixture into the base and slightly up the sides of eight 4 1/2inch tartlet pans. Bake for about 7 minutes, or until crisp. To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice. Set the ginger juice aside and discard the pulp. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again. Add the eggs, one at a time, mixing well after you add the first one, but do not over-beat the mixture. Pour the filling into the tart pans and return them to the oven. Bake for 25 to 30 minutes, or until the center is just firm to the touch. Cool to room temperature, then chill for up to 2 hours or overnight before serving.
Tartar Sauce 1/2 cup good mayonnaise 2 tablespoons small-diced pickles or cornichons 1 tablespoon Champagne or white wine vinegar 1 tablespoon capers 1 teaspoon coarse-grained mustard Pinch kosher salt Pinch freshly ground black pepper Instructions: Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
Slow Cooker Ragu 2 tablespoons olive oil 1 yellow onion, finely chopped 1 celery stalk, finely chopped 3 cloves garlic, minced Kosher salt and cracked black pepper ¼ cup canned tomato paste ½ teaspoon dried thyme ½ cup low-sodium beef broth Two 28-ounce cans crushed tomatoes 1 pound ground pork 1 pound ground beef sirloin 1 (14.5 oz.) can sliced carrots, drained 1 (4 oz.) can sliced mushrooms, drained Cooked pasta, such as spaghetti, for serving Instructions: Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and saute for 1 minute just to soften. Add the garlic and season with salt and pepper cooking for about 3 minutes. Add the tomato paste and thyme and continue cooking for another 2 minutes. Deglaze with the beef broth using a wooden spoon to pull up any bits from the bottom of the pan. Season with salt and pepper. Carefully transfer mixture to the slow cooker. Stir in the canned tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. During last two hours of cooking, add canned carrots and mushrooms to ragu. Skim the accumulated grease from the top before serving. Serve over pasta with crusty bread for soaking up the sauce.
Spinach and Mushroom Enchiladas 2 (10-ounce) cans tomatoes with chiles 1 small onion, chopped 1 garlic clove, minced 2 teaspoons ground cumin 2 tablespoons chopped cilantro leaves 1 tablespoon chopped oregano leaves Kosher salt Freshly ground black pepper 1 large red onion, diced 1 garlic clove, minced 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch pieces 1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water 1/2 cup skim milk 1 tablespoon cornstarch 1 1/2 teaspoons ground cumin 1 tablespoon minced chipotle in adobo (optional) 1 lime, juiced 4 (6-inch) low-fat corn tortillas 1/4 cup queso blanco Instructions: For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling. For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly. Preheat the oven to 375 degrees F. Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.
Chocolate Chip, Bacon and Caramel Corn Cookies 10 slices bacon 1 cup (2 sticks) salted butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 1 tablespoon vanilla 2 large eggs 2 cups plus 2 rounded tablespoons all-purpose flour 2 heaping teaspoons instant coffee granules 1 teaspoon baking soda 1 teaspoon kosher salt 7 cups caramel corn 8 ounces good semisweet chocolate, chopped into chunks Instructions: In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside. In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated. In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface. Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes. Preheat the oven to 350 degrees F. Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
Quick Beef Goulash with Egg Noodles Kosher salt 2 boneless beef rib-eye steaks (about 1 1/4 pounds) Freshly ground pepper 4 tablespoons unsalted butter 1 onion, diced 2 bell peppers (1 red, 1 yellow), chopped 1 tablespoon paprika 1/2 teaspoon caraway seeds 1 14-ounce can diced tomatoes 1 cup low-sodium beef broth 8 ounces extra-wide egg noodles (about 5 cups) 2 tablespoons chopped fresh parsley 1/2 cup sour cream Instructions: Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl. Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper. Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.
Sweet and Spicy Sticky Wings Nonstick cooking spray 3 pounds chicken wings, separated at the joint Kosher salt and freshly ground black pepper 1/2 cup honey 1/2 cup low-sodium soy sauce 1/4 cup rice wine vinegar 2 tablespoons butter 4 cloves garlic, minced 2 chipotle peppers, minced 1 tablespoon minced ginger 3 green onions, sliced Instructions: Preheat the oven to 425 degrees F. Spray a large rimmed sheet tray with nonstick spray. Place the chicken on the sheet tray and sprinkle lightly with salt and pepper. Bake until cooked through and crisp, about 45 minutes. Meanwhile, combine the honey, soy sauce, vinegar, butter, garlic, chipotle and ginger together in a medium saucepan. Bring to a simmer and cook on low until thick and syrupy, about 15 minutes. Add the cooked wings to the bowl of sauce. Toss until completely coated. Add to a platter and sprinkle with the green onions.
Killer Turkey Burgers Extra-virgin olive oil, for coating the pan 1 onion, cut into 1/4-inch dice Kosher salt 2 cloves garlic, smashed and finely chopped 1 1/2 pounds ground turkey One 8-ounce can water chestnuts, coarsely chopped (not too fine--they add GREAT texture) 1/4 cup soy sauce, plus more if needed 1/2 bunch of fresh cilantro, leaves finely chopped 1-inch piece of fresh ginger, peeled and grated 2 tablespoons sambal oelek or Asian chili paste, optional (but recommended) 1/2 cup mayonnaise 2 teaspoons sambal oelek 4 burger buns (I like the seeded ones) 4 slices American of Cheddar cheese (American melts better) 4 slices beefsteak tomatoes 4 slices red onion 4 leaves butter lettuce Instructions: For the turkey burgers: Coat a large saute pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Turn off the heat and let cool. In a large mixing bowl, combine the turkey, water chestnuts, soy sauce, cilantro, ginger, sambal if using and the cooked onions and garlic. (NOTE: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined. Make, cook and eat a little tester patty to be sure the turkey is really delicious. If the seasoning isn't just right, add a little more soy or a sprinkey-dink of salt. When you're confident the burger mix is perfectly seasoned, form it into 4 equal patties. With a paper towel, wipe out the saute pan you used to cook the onion, coat the pan with fresh olive oil and bring it to medium-high heat. Add the burgers, being sure not to crowd the pan--if you need to work in batches, knock yourself out. Cook the burgers for 5 to 6 minutes on each side. The burgers should be browned and cooked through when done. (If working in batches, keep the first batch warm in the oven at 200 degrees F while cooking the second batch.) For the toppings: Mix together the mayo and sambal oelek in a small bowl. Toast the burger buns and top with the burgers. Garnish as desired with the cheese, tomato, red onion, lettuce and spicy mayo.
Blackberry Jalapeno Glazed Pork Tenderloin 1/4 cup kosher salt, plus 1 teaspoon 3 cups water, warm 1/4 cup red wine vinegar 1/4 teaspoon red pepper flakes 2 tablespoons brown sugar 1 cup ice cubes 2 pounds pork tenderloin, silver skin removed Blackberry Jalapeno Glaze, recipe follows 1 tablespoon olive oil 1 teaspoon freshly cracked black pepper 1 tablespoon unsalted butter 1 to 2 roasted jalapenos, seeded, minced 1 tablespoon chopped garlic 1/2 cup seedless blackberry preserves 1 1/4 cups wine, preferably Merlot, divided 1/2 teaspoon cornstarch Instructions: In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer. Meanwhile, prepare the Blackberry Jalapeno Glaze. Remove the pork from the brine and pat dry. Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper. Preheat a grill or grill pan to medium heat. Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze. Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.
Orecchiette with Pancetta, Pumpkin and Broccoli Rabe 2 cups diced peeled cheese pumpkin or butternut squash (about 8 ounces) Extra-virgin olive oil Kosher salt 1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds 3/4 cup pancetta, cut into 1/2-inch dice Pinch of red pepper flakes 2 cups orecchiette 1/2 cup grated parmigiana, plus more for topping 1/4 cup green pumpkin seeds, toasted Instructions: Preheat the oven to 375 degrees F. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve. Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove it from the water and immediately plunge into the salty ice water. Reserve the boiling water. Remove the broccoli rabe from the ice water, squeeze out the excess water and reserve. Coat a large saute pan with olive oil and add the pancetta and red pepper flakes. Bring the pan to medium heat and cook the pancetta until brown and crispy. Add the roasted pumpkin and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half, about 2 minutes. Meanwhile, add the orecchiette to the reserved boiling broccoli rabe water and cook until al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and pumpkin. Add the broccoli rabe and about 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta, about 1 minute. Drizzle with olive oil and sprinkle with the grated parmigiana. Toss vigorously. Divide the pasta among dishes, sprinkle with a little more grated parm and top with the roasted green pumpkin seeds.
Truffle Butter 1 cup unsalted butter, at room temperature Remaining bits from 1 black truffle Salt Instructions: In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste. Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
Moscow Mule Cocktail 1 1/2 cups Mint-Flavored Vodka, recipe follows 1 1/2 cups Ginger Simple Syrup, recipe follows 2 cups sparkling water Garnish: fresh mint sprigs, lemon slices, lime slices 2 large bunches fresh mint One 750-milliliter bottle vodka 1 cup sugar One 3-inch piece fresh ginger, peeled and chopped Instructions: For each cocktail, fill a cocktail shaker with 1/4 cup of ice. Add 1/4 cup Mint-Flavored Vodka, 1/4 cup Ginger Syrup and 1/3 cup sparkling water. Shake and pour into a tall glass or flute. Garnish with fresh mint sprigs, lemon slices and lime slices just before serving. Place the mint in a 2-quart pitcher. Pour the vodka over the mint and cover with plastic wrap. Allow the mixture to stand for at least 3 days at room temperature. In a small saucepan, combine the sugar, 1 cup water and the ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
Curry Snapper Olive oil, for sauteing fish 1/4 cup all-purpose flour 1 tablespoon curry powder, preferably Indonesian Two 5- to 6-ounce fillets rock cod or other thick white fish 1/2 white onion, sliced 1 bell pepper, sliced 4 to 6 ounces mushrooms, sliced 1 clove garlic, chopped 1/2 ounce sweet sake 2 ounces clam juice Steamed white rice, for serving Soy sauce Instructions: Coat a medium saute pan with the oil and place over medium-high heat. Stir together the flour and curry powder in a small bowl. Dust the rock cod fillets with the curry-flour mixture and pan-fry until golden on one side, 2 1/2 minutes. Turn the fish and add the onions, peppers, mushrooms and garlic to the pan and cook 1 1/2 minutes. Deglaze the pan by pouring in the sweet sake and clam juice. Cook to reduce the broth by a third, 2 to 3 minutes. Serve the fillets over steamed white rice, spooning the vegetables and broth over the fillets. Drizzle with soy sauce to taste.
Garlic Breadsticks Flour, for surface 1 package refrigerated prepared pizza dough 4 cloves garlic, pressed 1/3 cup olive oil Few pinches salt Instructions: Preheat oven to 350 degrees F. Dust a counter surface with a bit of flour. Roll pizza dough into a ball and cut ball into quarters. Roll each quarter into a 1-inch thick snake shape. Cut snakes into 5-inch pieces. Place on a cookie sheet, well spaced apart. Whisk together the garlic, oil and salt in a bowl. Brush the mixture onto the dough. Bake for 20 to 25 minutes or until slightly risen and golden brown.
Jumbo Shrimp Wrapped in Prosciutto di Parma 1/2 cup olive oil 2 tablespoons dry white wine vinegar 3 tablespoons chopped fresh basil 1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact 8 to 10 pieces prosciutto di Parma, sliced very thin Instructions: Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler. Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick. Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.
German Wedding Cake All-purpose flour, for dusting pan 1 box German chocolate cake mix Butter, for greasing pan 1 cup sweetened shredded coconut 1/4 cup chopped pecans 1/2 cup fresh or frozen and thawed whole cherries, pitted and minced 1/2 cup brandy 1/2 cup simple syrup (equal parts water and sugar simmered, then cooled) Pinch ground cinnamon Pinch ground nutmeg 1 cup heavy cream 1 tablespoon butter 8 ounces bittersweet chocolate chips 2 cups fresh or frozen and thawed whole cherries, pitted Chopped chocolate Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Prepare the cake mix according to package instructions. In a large bowl, combine the cake batter with the coconut and pecans. Stir until just mixed. In a small saucepan, combine the cherries, brandy and simple syrup. Place the mixture over medium-low heat and simmer until the liquid is reduced to a thick syrup. Remove from the heat and let cool. Pour half the cake batter into the prepared baking pan. Top with the cherry mixture. Pour the remaining cake batter over top and smooth lightly. Bake the cake according to package instructions, about 35 minutes, adding a few minutes. The cake is ready when a toothpick inserted in the center comes out clear of batter. Let the cake cool a few minutes before slicing. For the garnish: In a small saucepan, heat the heavy cream and butter over medium-low heat. When the cream is just up to a simmer, remove from the heat and stir in the chocolate. Stir until the chocolate is melted and smooth. Slice the cake and drizzle the melted chocolate over each slice. Garnish with a few whole cherries and some chopped chocolate.
Southern Greens 8 ounces sliced bacon, cut into 1-inch pieces 10 ounces collard greens, woody stems removed, leaves thinly sliced 1/4 cup apple cider vinegar 1/3 cup sugar 1 tablespoon hot sauce Instructions: Cook the bacon in a skillet over medium heat, stirring occasionally, until brown and crispy, about 10 minutes. Using a slotted spoon, remove about half the bacon to a plate. Add the collard greens to the skillet and cook, tossing occasionally, until they start to get tender, about 5 minutes. Mix together the apple cider vinegar, sugar and hot sauce. Pour over the collard greens and cook, stirring, until the greens absorb some of the moisture, about 8 minutes. Crumble the reserved bacon over the top and serve hot.
Brined Roast Turkey with Pan Gravy 1 gallon water 1/2 ounce ground cloves 1/2 ounce ground ginger 4 ounces cracked black peppercorns 12 bay leaves 1 pound kosher salt 24 ounces honey 24 ounces maple syrup One 10-pound whole fresh turkey, giblets and neck removed and reserved for stock 1 stick butter, room temperature 2 teaspoons chopped garlic 1 teaspoon chopped fresh rosemary leaves 2 teaspoons chopped fresh sage leaves 2 apples, quartered and cored 1 onion, peeled and quartered 2 rosemary sprigs 3 sprigs sage Olive oil, for drizzling 1 cup cubed carrots 1 cup cubed celery 1 cup cubed onions 1/2 cup white wine 1/2 cup Madeira wine 4 cups Turkey Stock, recipe follows 1 sprig thyme 2 sprigs parsley Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough) Salt and pepper Giblets and neck from 1 turkey 2 tablespoons olive oil 1/2 cup port wine 1 cup roughly chopped onions 1/2 cup roughly chopped carrots 1/2 cup roughly chopped celery 2 sprigs rosemary 5 peppercorns Water, to cover Instructions: In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature. Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator. Preheat oven to 325 degrees F. In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine. Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey. Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil. Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy. Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the Turkey Stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper. Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes. Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard. Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
French Cut Steak 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper 1 (1 pound) skirt steak, cut in half 2 tablespoons vegetable oil, divided 1/4 cup butter, divided 2 medium sweet onions, sliced 1/3 cup white wine 2 tablespoons red wine vinegar 1/3 cup beef stock or broth Instructions: In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter. Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes. In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes. Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
Marinated Yuca with Pickled Red Onions 2 pounds yuca, peeled, cut into 3-inch pieces, quartered lengthwise and cored Kosher salt and freshly ground black pepper 1/2 cup distilled white vinegar 1/4 cup lime juice 1/4 cup sour orange juice (or substitute additional lime juice) 1/4 cup olive oil 2 cloves garlic, minced 1/2 red onion, thinly sliced 1/4 cup fresh flat-leaf parsley leaves Instructions: Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool. Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.
Pimiento Mac and Cheese Kosher salt 8 ounces large pasta shells 1/4 cup vegetable oil 1 onion, chopped 8 ounces sliced cremini mushrooms 1 tablespoon chopped fresh thyme Freshly ground pepper 1/4 cup all-purpose flour 2 1/2 cups low-sodium chicken broth 1 cup whole milk 3 5-ounce cans tuna packed in water, drained 1 cup pimiento cheese spread 8 butter crackers, crumbled Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain. Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper. Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.
How to Make Irish Stew \| Irish Stew 2 medium-sized onions, chopped Oil, for frying 1-ounce butter 1 sprig dried thyme 2 1/2 pounds best end of lamb neck, cut into large pieces 7 carrots, chopped lengthways into 2-inch pieces 2 tablespoons pearl barley 5 cups Chicken Stock, recipe follows Salt (recommended: Fleur du Sel) Freshly ground black pepper 1 bouquet garni (parsley, thyme, and bay leaf) 12 medium potatoes 1 bunch parsley, leaves finely chopped 1 bunch chives Serving suggestion: Herb Butter, recipe follows Chicken carcass 1 onion 4 cups water 3 stalks celery, roughly chopped Bay leaf Salt and freshly ground black pepper 1 stick butter 1 small bunch parsley, finely chopped 1 small bunch chives, finely chopped 1 sprig thyme Instructions: In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender. Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives. Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat. Melt butter in a small saucepan. Add parsley, chives and thyme.
Garlicky Brisket 7 to 9 pounds brisket, top and bottom separated 6 to 8 cloves garlic, slivered 3 medium onions, coarsely chopped Paprika (preferably Hungarian) 1 cup hot water 6 to 8 tablespoons ketchup Instructions: Preheat oven to 475 degrees F. Make small slits all over both pieces of the brisket. Insert the garlic slivers into the slits, 1 piece at a time. Place 1 piece of meat into a roasting pan, uncovered, and place in oven for about 15 minutes. Turn meat and roast for another 15 minutes, searing the sides. Repeat same process with the second piece of brisket. Remove meat from the roasting pan and set aside. Put the chopped onions on the bottom of the pan. Put both of the briskets back into the roasting pan on top of the onions. Sprinkle the meat very generously all over with the paprika and lightly dust with pepper. (No salt is needed if kosher meat is used). Add 1 cup of hot water, cover the roasting pan and return to oven. Reduce heat to 350 degrees. Roast for approximately 11/2 hours, basting every 15 minutes. Check the level of liquid, and add more water if necessary. Remove pan from oven and spread 3 to 4 tablespoons of ketchup over each piece of brisket. Baste with more liquid from pan. Add more water if necessary. Cover and put brisket back into the oven. Baste every 15 to 20 minutes and continue to add water as necessary. Roast until meat is fork tender, approximately 1 to 1 1/2 hours. Transfer briskets into a baking pan to cool. Reserve the gravy in a separate container. Slice briskets once cool. The meat can be frozen or refrigerated until ready to serve. Reheat both meat and gravy separately, before serving.
Autumn Spice Glaze ¾ Cup Unsalted Butter 1 Teaspoon Onion Powder ½ Teaspoon Garlic Powder ½ Teaspoon Sage ½ Teaspoon thyme leaves, dried 1 Tablespoon Brown Sugar 1 Teaspoon Paprika 1 Teaspoon Salt 1 Teaspoon coarse ground black pepper Instructions: Combine all ingredients in a small saucepan and heat over low heat for 3 to 4 minutes. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.