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Bean Cakes 2 cups black beans (see recipe above), drained 1 tablespoon cilantro, chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 small garlic clove, minced 1 small onion, finely chopped 2 large eggs, beaten 1/2 cup flour plus more if needed Vegetable oil Sour cream and fresh or jarred salsa as an accompaniment Instructions: In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;
Chewy Ginger Cookies 1 stick unsalted butter, at room temperature, plus more for the baking sheets 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/4 teaspoon salt 1/2 cup granulated sugar 1/2 cup molasses 1 large egg 1 teaspoon finely grated fresh ginger 1/4 cup finely chopped crystallized ginger 1/2 cup coarse sugar Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly butter 2 baking sheets. Whisk the flour, baking soda, ground ginger and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, egg and fresh ginger. (The mixture may look curdled.) Reduce the mixer speed to low; add the flour mixture and beat until incorporated. Stir in the crystallized ginger with a rubber spatula. The dough should be soft but not sticky; if it's sticky, refrigerate 15 minutes. Form tablespoonfuls of dough into balls and roll in the coarse sugar. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the edges are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Duck Breast with Grapes, Turnips and a Port Emulsion 4 Pekin duck breast Salt and freshly ground black pepper 4 sprigs fresh thyme 1 clove garlic, crush slightly but unpeeled 1/4 to 1/2 pounds cold unsalted butter cut into 1-inch cubes 2 tablespoons shallots 1 cup ruby port 1 tablespoon freshly ground coriander seed 1/4 teaspoon red wine vinegar Butter or vegetable oil for sauteing 2 turnips, cut into medium dice 1 pound assorted grapes, halved and seeded Instructions: Preheat oven to 200 degrees. Score the duck skin with a sharp knife. Season both sides of the breast with salt, but only put pepper on the flesh side. Place breast in a cold saute pan and place over low heat. As fat renders out of the skin, drain it off. When skin is crisp and golden, increase flame to medium and turn breast over. Add 2 of the thyme sprigs, the garlic clove and about 2 tablespoons butter. Finish cooking the breasts until medium rare. Remove from the pan and hold in a 200 degree oven. Drain off excess fat from pan. Add shallots and cook until translucent, about one minute. Add port, remaining thyme sprigs, ground coriander seeds and vinegar. Reduce until almost all the liquid is gone. Whisk in cold unsalted butter cubes in small additions. If emulsion becomes too thick , add a touch of chicken stock or water. Strain and keep in a warm, not hot, place. Saute in butter or vegetable oil the turnips until golden or tender. Season with salt and black pepper. Drain on paper towels and keep warm. Repeat the process with the grapes. Drain on paper towels and keep warm. To serve, slice the duck breast thinly. Arrange on warm plates (not too hot, or your emulsion may break). Mix together the emulsion, turnips, and grapes. Spoon over the duck and serve immediately. Garnish with fresh thyme leaves, chervil pluches, or chive points.
Ballymaloe Irish Stew 2 to 3 pounds lamb chops, not less than 1-inch thick 5 medium or 12 baby carrots 5 medium or 12 baby onions 8 potatoes 3 to 3 3/4 cups stock (lamb stock if possible) or water 1 sprig fresh thyme 1 tablespoon plus 1 teaspoon roux, optional, recipe follows 1 tablespoon plus 1 teaspoon freshly chopped parsley 1 tablespoon plus 1 teaspoon freshly chopped chives 1 stick butter Scant 1 cup flour Instructions: Preheat the oven to 350 degrees. Cut the chops in 1/2 and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered-down pieces). Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are young leave them whole. If the onions are large, cut them small, if they are small they are best left whole. Toss the meat in the hot fat in a saucepan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. Deglaze the pan with lamb stock and pour it into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to a boil on top of the stove, cover and transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1 1/2 hours. When the stew is cooked, pour off the cooking liquid, degrease and reheat in another saucepan. Slightly thicken it with a little roux if you like. Check seasoning, then add chopped parsley and chives and pour it back over the stew. Bring it back up to boiling point and serve from the pot or in a large pottery dish. Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep 2 weeks in the refrigerator.
Insalata Di Rucola E Pera 2 whole bartlett pears, sliced and marinated in lemon and sugar 3 bunches of arugula, cleaned and dry Citronette dressing, recipe follows Caramelized walnuts, recipe follows 2 ounces shaved Parmesan 1 quart extra-virgin olive oil 1 1/2 cups lemon juice 1 cup sugar 4 tablespoons water 2 tablespoons butter 1 cup toasted walnuts 2 ounces honey Instructions: Layer bottom of plate with marinated pears. Lightly coat arugula leaves with citronette dressing in a mixing bowl and lay on top of pears. Sprinkle the caramelized walnuts around the plate and top with shaved Parmesan. Add extra-virgin olive oil to the lemon juice in a steady stream, slowly, while whisking, until the citronette is emulsified. In a saute pan over low flame add sugar and water, mix it well and allow to cook until sugar melts and gets golden brown in color. Mix in the butter and let thicken.. Add walnuts, mix until caramelized. Toss well. Make sure there is an even amount of coating, then drizzle the honey evenly over walnuts. Place on sheet pan and let cool.
Butterfly Swordfish 4 (1/2-inch thick) swordfish steaks, thawed, if frozen 1/8 teaspoon paprika 1 tablespoon lemon-pepper seasoning 1 tablespoon dry white wine 2 tablespoons butter 1 tablespoon freshly chopped parsley leaves Instructions: Rinse the swordfish with water and pat dry with paper towels. Sprinkle each steak lightly with paprika on both sides. Then sprinkle each side of steaks with lemon pepper seasoning. Let steaks sit for 20 minutes before grilling on barbeque. Combine the white wine, butter and parsley in a small bowl. Lightly baste each steak with the wine mixture. Cook swordfish for about 5 to 10 minutes on each side over hot coals or on the gas grill. They should be tender when tested with a fork. Allow fish to rest for 10 minutes before serving.
Sunny's Easy Chicken Tortilla Soup 1/4 cup canola oil 4 corn tortillas, very thinly sliced Kosher salt 1 teaspoon ground cumin 1 teaspoon hot Hungarian paprika 2 jalapeños, finely chopped, seeds included 1 sweet onion, thinly sliced Kosher salt and freshly ground black pepper 6 cups chicken stock One 10-ounce can diced tomatoes and green chiles (I like Ro-tel) Shredded meat from 1/2 roasted chicken 1/2 cup plain Greek yogurt Hot sauce, optional (I like Tapatio or Cholula here) Instructions: For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside. For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through. For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.
Peach Sangria 3 ripe peaches (about 1 pound), halved and pitted 1 bottle young Riesling (750ml or 3 1/3 cups) 10 leaves lemon verbena, lemon balm, or mint, loosely torn Instructions: With a box grater, grate 2 of the peach halves into a pitcher, discard the skins. Finely dice the remaining peaches, add them to the pitcher along with the wine and herbs. Cover and refrigerate until chilled, at least 2 hours. Serve.
Plum Cake 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cups brown sugar 3 eggs 2 yolks 1 1/2 teaspoons lemon zest 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 18 Italian plums, cut in half and pitted 1 1/4 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup (1 stick) unsalted butter, melted Instructions: To make the cake: Preheat oven to 350 degrees F. Grease an 8-inch springform pan with butter. In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar, until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl after each. Mix in the zest and vanilla. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the butter/sugar mixture and mix on low speed until just combined. Spread half of the batter into the prepared pan. Place half of the cut plums on the batter, cut-side up. Spread the remaining batter over the plums. Spread the batter into an even layer and top with remaining plums. To make the topping: In a bowl, mix together the flour, sugar, salt, cinnamon and melted butter. You may have to mix it with your hands to get all the butter incorporated. Spread the crumb topping over the plums evenly. Place the cake on two stacked cookie sheets, to prevent the bottom from getting too brown during the long baking time. Bake for about 1 hour 15 minutes or until a tester come out clean. Cool on a rack. Serve it slightly warm or at room temperature.
Grilled Tuna Steaks with Black Sesame Seeds Cooking spray Four 5-ounce tuna steaks Salt and coarsely ground black pepper 1/4 cup honey mustard 2 tablespoons black sesame seeds or regular sesame seeds Instructions: Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 3 to 4 minutes per side, until medium (longer for fully cooked, fork-tender fish).
Meatball Subs 2 pounds ground beef 1 cup unseasoned breadcrumbs 1 cup milk 1/4 cup grated onion 3 tablespoons finely minced fresh parsley 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 cloves garlic, pressed 1 large egg, beaten Two 24-ounce jars store-bought marinara sauce 8 tablespoons (1 stick) salted butter, melted 2 cloves garlic, pressed 8 sub rolls 1 onion, thinly sliced 1/4 cup torn fresh basil 1/2 cup grated Parmesan cheese Instructions: For the meatballs: Preheat the oven to 450 degrees F. In a bowl, combine the ground beef and breadcrumbs. Add the milk, onion, parsley, salt, pepper, garlic and egg. Mix to combine. Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Continue with the remaining meatball mixture, making about 40 meatballs. Arrange the meatballs in a single layer in a large rectangular baking dish or foil pan. Bake, uncovered, until the meatballs are cooked through, about 25 minutes. Pour the marina over the meatballs, then continue to bake until the sauce is heated through, about 10 minutes more. Toss the meatballs to coat in the sauce and set aside. For the rolls: Turn the oven temperature down to 375 degrees F. Stir together the butter and garlic in a small bowl. Tear off the tops of the rolls, creating a nice boat to hold the meatballs. Transfer the rolls and torn pieces to a baking sheet and brush generously with the garlic butter. Bake until golden brown, about 10 minutes. Build the meatball subs: Load 5 meatballs into each roll. Spoon over some of the sauce. Top with some onions and sprinkle over the basil and Parmesan. Serve with more sauce and the toasted bread pieces. Reheating instructions: Reheat the meatballs in a pan, covered, at 350 degrees F until warmed through, about 25 minutes.
Potato Latkes 3 potatoes 1 small red onion 2 eggs 1/2 cup flour Salt and pepper, to taste Sour cream and apple sauce (optional) Instructions: Shred potatoes and onions together. Squeeze in a towel until dry. Add eggs, flour, and season to taste. Fry until golden brown. Serve with sour cream and apple sauce, if desired.
Curried Red Snapper 2 pounds red snapper fillets 2 teaspoons salt 1 teaspoon black pepper 2 scallions, chopped 2 tablespoons curry powder 2 tablespoons butter 1/4 cup olive oil 1 to 2 Scotch bonnet peppers, seeded and chopped 1 clove garlic, crushed 2 cups coconut milk 1 cup water 2 tomatoes, roughly chopped 2 onions, sliced 1/4-inch thick 10 cilantro sprigs Instructions: Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder. Allow the fish to marinate in the refrigerator for at least 1 hour. When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves. Serve this splendid dish with white rice and fried plantains.
Lemon and Pea Alfredo 1 pound fusilli con buco or other long pasta 3 tablespoons unsalted butter 1 garlic clove, minced 2 1/2 cups freshly grated parmigiano-reggiano, plus more (optional) for serving 1 cup mascarpone cheese, at room temperature 2 teaspoons grated lemon zest 1 1/2 cups frozen peas, thawed 1 tablespoon freshly squeezed lemon juice 1 teaspoon pink peppercorns, ground Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes. Meanwhile, once you?ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low. When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the parmigiano-reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest and 3/4 teaspoon salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice and the remaining 1 cup of parmigiano-reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional parmigiano-reggiano, if desired.
Classic Currant Scones 1/2 cup currants, soaked in boiling water for 15 minutes 4 cups flour 1/4 cup sugar 2 tablespoons baking powder 1 teaspoon salt 8 tablespoons cold unsalted butter, cut into bits 1 3/4 cups half-and-half 1 egg, beaten with 1 teaspoon sugar, for glaze Instructions: Preheat oven to 375 degrees F. Drain currants and pat dry. Into a large bowl sift together flour, sugar, baking powder and salt. Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs. Add currants and mix well. Add half-and-half, and stir with a fork just until it comes together and forms a dough. Turn out onto lightly floured work surface and knead for 1 minute. Roll out into a 3/4-inch thick round. Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds. Pat together scraps and reroll. Place on a greased cookie sheet and brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed and golden brown.
Petrale 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil Dash paprika Salt Black pepper 4 petrale fillets, with skin on Instructions: In a small bowl, combine lemon juice, olive oil, paprika, and salt and pepper, to taste. Preheat a grill to medium-high, using mesquite wood. Brush the fish generously with the lemon juice mixture and place fish on the grill, skin side down. Grill for 8 to 10 minutes and then brush with more of the lemon juice mixture. Flip fish and continue cooking until fish is opaque and a knife slides in easily. Remove fish from heat and serve with fresh vegetables and a starch of choice.
Italian Antipasti Stuffing 16 cups 1/2-inch cubes sesame semolina bread (about 1 pound) 1/2 cup extra-virgin olive oil, plus more for the dish 4 cloves garlic, minced 2 red onions, chopped 2 ounces sliced Genoa salami, chopped (about 1/2 cup) 2 ounces sliced spicy soppressata, chopped (about 1/2 cup) 3/4 cup giardiniera (Italian pickled vegetables), drained and chopped 1 teaspoon dried oregano 4 cups low-sodium chicken broth 2 large eggs, lightly beaten 4 ounces provolone cheese, cut into 1/2-inch cubes (about 1 cup) 1/2 cup chopped fresh parsley 2 tablespoons unsalted butter Instructions: Preheat the oven to 350 degrees F. Toss the bread with 1/4 cup olive oil and half of the garlic in a large bowl. Divide between 2 baking sheets and spread in a single layer. Bake until crisp and golden, 20 to 25 minutes. Let cool. Heat the remaining 1/4 cup olive oil in a large deep skillet over medium-high heat. Add the red onions, salami and soppressata and cook, stirring occasionally, until the onions are softened, about 6 minutes. Add the giardiniera, oregano and the remaining garlic and continue to cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes. Add the chicken broth and bring to a simmer. Combine the toasted bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs, provolone and parsley. Brush a 3-quart baking dish with olive oil. Add the stuffing and dot with the butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.
Kitty's Yam and Pear Kick Butt Kabobs 1 cup white wine 1/4 cup teriyaki sauce 1 large yam, chopped into 1 to 1 1/2-inch cubes 2 zucchini, cut into 1-inch chunks 2 firm pears (too ripe and this recipe doesn't work as well) chopped into 1 to 1 1/2-inch cubes Instructions: Mix the wine and teriyaki sauce in a 1 gallon resealable plastic bag. Add the yams, zucchini and pears. Refrigerate for at least 2 hours to marinate, (longer is better). Fire up the grill to medium-high. Put the yams, zucchini and pears on flat metal skewers. Grill for 30 to 40 minutes, basting with the marinade as they are cooking. Turn the skewers often until they are crispy on the outside and tender on the inside. After they reach this stage I put them in a warm oven to stay hot. (If you have a giant grill, turn a burner down to low and just lay the kabobs there to stay hot, but not to cook any further.) Transfer the skewers to a serving plate and serve.
Smoked Salmon Souffle Roulade 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour 1/2 teaspoon cayenne pepper 1 teaspoon salt 1 1/2 cups milk 12 eggs, separated 1/2 teaspoon cream of tartar 1/2 pound smoked salmon, roughly chopped 1 pound cream cheese, room temperature 1/4 cup fresh dill, chopped 1/4 cup grated Parmesan cheese Instructions: Generously butter 2 (15 by 10 by 1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350 degrees. Over medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne, and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Remove from heat, and stir in the milk. Return to heat and cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat. In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth. Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix. Using rubber spatula, divide the batter between the 2 pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface, and discard the parchment paper. Whip together the salmon, cream cheese, and dill, until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place 1 of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately. Spread the roulade slices out on a greased baking tray in a single layer so that the sprial is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a preheated 350 degree oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.
Banana-Caramel Pudding 3 large eggs 2 tsp vanilla paste or extract 1 1/2 cups/360 ml milk 1 1/2 cups/360 ml heavy/double cream 3/4 cup/150 g sugar 1/8 tsp kosher salt 1/2 cup/115 g unsalted butter 3/4 cup/175 ml heavy/double cream 3/4 tsp kosher salt 1 cup/200 g sugar 1 tbsp fresh lemon juice 2 1/2/360 ml cups heavy cream 1/2 cup/100 g sugar 1 1/4 tsp vanilla bean paste or vanilla extract, or 1/3 vanilla bean 5 bananas 4 cups/360 g vanilla wafers Instructions: To make the pudding: Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours. To make the caramel sauce: Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours. To make the whipped cream: Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding. To assemble: Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.
Domino Brownies 1 box brownie mix 1/2 cup vegetable oil 1/4 cup milk 2 large eggs 1 tablespoon instant espresso powder 1 teaspoon chili powder 1 teaspoon ground cinnamon 1 1/2 cups confectioners' sugar *1 large egg white 1/2 teaspoon lemon juice Instructions: Preheat oven to 350 degrees F. Spray a 13 by 9-inch metal baking pan with nonstick cooking spray. To make the brownie batter: In a large mixing bowl, combine the brownie mix, oil, milk, and eggs. Beat with a handheld electric mixer on medium speed until well combined and the batter is smooth. Sprinkle in the espresso powder, chili, powder, and cinnamon. Beat for another minute to evenly distribute. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean. Allow the brownies to cool in the pan completely. For the Icing: Combine the confectioners' sugar, egg white, and lemon juice in a mixing bowl. Beat with the electric mixer on medium speed until it is very fluffy and the consistency of meringue. This will take about 5 minutes. Put the icing into a disposable plastic bag or use a pastry bag with a fine tip. Carefully cut off a tiny piece of the corner, making a tiny hole. To decorate the brownies: Once completely cool, cut the brownies into domino-size pieces, about 1 by 2-inches. Lay the brownies in a domino game pattern on a serving platter. Carefully, pipe small white dots and a line across the middle of the brownie so they look like domino pieces.
Eggs with Hash Browns, Bacon and Rye Toast 1/2 pound thick-cut bacon 2 Yukon gold potatoes, cut into 1/2-inch cubes Kosher salt 2 tablespoons extra-virgin olive oil 1/2 onion, diced 1 clove garlic, minced 2 to 3 hot cherry peppers, seeds removed and chopped 1/2 small bunch chives, sliced 1 tablespoon white vinegar 2 large eggs 2 slices rye bread Butter, for the toast Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with a rack. Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes. While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside. Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm. Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.) Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!
Meyer Lemon and Blackberry Bread Pudding with Meyer Lemon Whipped Cream 16 ounces brioche (weighed after crust removed) about 1 large loaf, cut into 1 1/2 -inch cubes 3 3/4 cups heavy cream 1 1/4 cups granulated sugar Zest of 1 Meyer lemon 6 large eggs 2 large egg yolks 1 teaspoon vanilla extract 1 1/2 pints fresh blackberries 1 tablespoon Meyer lemon juice Meyer Lemon Whipped Cream, recipe follows 1 1/2 cups cold heavy cream 1 1/2 tablespoons granulated sugar 1 tablespoon Meyer lemon juice Zest of 1 Meyer lemon 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly. Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla. Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard. Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream. Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.
Double-Fried Plantain Rounds 4 green plantains 2 cups vegetable oil Salt and freshly ground pepper Instructions: Peel plantains and cut into 1-inch thick rounds. Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels. Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape. Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.
Chicken Enchiladas 9 tomatillos, husked and rinsed 1/2 medium white onion 1 serrano chile 1 yellow chile (guero) 2 cloves garlic 1/2 cup fresh cilantro leaves, loosely packed Salt and freshly ground black pepper 1/4 cup vegetable oil 6 (6-inch) corn tortillas 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups) 1/2 cup Mexican crema or sour cream 1 cup shredded Monterey Jack cheese Instructions: Preheat the oven to 350 degrees F. Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper. Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain. Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas. Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Marinara Sauce 1 tablespoon extra virgin olive oil 1 yellow onion, diced 3 cloves garlic, finely minced Salt and pepper 1 cup mushrooms, sliced 1 1/2 cups zucchini, diced 1 1/2 cups yellow squash, diced 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon dried basil 2 cups tomatoes, diced 30-ounce jar of tomato sauce 1/2 bay leaf Instructions: Heat olive oil in nonreactive saucepan. Saute the onion, garlic, salt and pepper until tender. Stir in the mushrooms and saute for 2 minutes. Add the zucchini, yellow squash, thyme, oregano, and basil and saute for 5 minutes. Add the tomatoes and cook 5 minutes more. The vegetables should be tender, but not browned. Remove to a large saucepan and add the tomato sauce and the bay leaf. simmer the sauce for about 30 minutes or until it had thickened and the flavors are blended. Remove for the heat and season with salt and pepper to taste.
Dark Chocolate Hazelnut Dip 1 can (14 oz.) fat-free sweetened condensed milk 8 ounces unsweetened baking chocolate, coarsely chopped 2 tablespoons light corn syrup ½ cup fat free milk, divided 1 teaspoon vanilla ½ cup finely chopped hazelnuts or almonds, toasted (optional) Keebler® Town House® Flipsides® Original crackers Instructions: 1. In small heavy saucepan cook and stir condensed milk, chocolate, corn syrup and ¼cup of the milk over low heat until chocolate melts. Gradually stir in enough of the remaining ¼ cup milk until dip is of desired consistency. 2. Stir in vanilla. Add nuts (if desired), stirring until combined. Serve warm with Keebler® Town House® Flipsides® Original crackers. Prepare dip as directed above. Cover and refrigerate for up to 1 week. Before serving, in small heavy saucepan cook and stir dip over low heat until heated through. Serve as above.
Turkey Cuban 1/4 cup Hellmann's Dijonnaise 2 tablespoons leftover cranberry relish Salt and freshly ground black pepper 4 slices good quality Italian bread 8 slices thinly sliced Swiss cheese 4 slices thinly sliced deli ham 6 slices leftover sliced turkey, white or dark meat or a combination 8 dill pickle slices 4 tablespoons Hellmann's Real Mayonnaise Instructions: Whisk together the Dijonnaise and cranberry relish in a small bowl and season with salt and pepper. Put the bread on a flat surface and spread each slice with some of the Dijonnaise mixture. Top 2 of the slices of bread with 1 slice of the cheese, ham, turkey another slice of cheese and pickles (in that order). Cover with the remaining bread, Dijonnaise side down. Heat a hot skillet over medium heat or a panini press. Wrap a brick in heavy duty aluminum foil (if not using a panini press). Spread 1 tablespoon of the mayonnaise on the top of each sandwich and add to the skillet, if using, or in a panini press, mayonnaise side down. Put the brick on top of the sandwiches and cook until the bottom is golden brown, about 2 minutes. Remove the brick, spread the top of the sandwiches with the remaining mayonnaise, turn over, and return the brick to the sandwiches. Cook until the bottom is golden brown and the cheese has melted, about 2 minutes longer. Cut in half, transfer to serving plates and serve warm.
Tomato Feta Salad 4 pints grape tomatoes, red or mixed colors 1 1/2 cups small-diced red onion (2 onions) 1/4 cup good white wine vinegar 6 tablespoons good olive oil 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 1/2 pounds feta cheese Instructions: Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
Cilantro-Lime Cauliflower Rice 1 tablespoon extra-virgin olive oil 1/2 yellow onion, cut into medium dice 1 clove garlic, minced 1 small jalapeno, seeds and stem removed, cut into small dice, optional One 12-ounce package frozen riced cauliflower (about 2 cups), microwaved according to instructions Kosher salt Zest and juice of 1 lime (about 2 1/2 teaspoons each) 1/2 cup cilantro, chopped Instructions: Heat the olive oil in medium 10-inch skillet over medium heat. Add the onion and saute, stirring frequently, until softened and transparent, 3 to 5 minutes. Add the garlic and jalapeno, if using, and cook until fragrant, about 1 minute. Add the riced cauliflower and 1 teaspoon of salt. Remove from the heat and finish by adding the lime zest and juice and cilantro. Mix until incorporated.
Maine Scallops with Roasted Baby Red Beet, Pickled Mustard Seed & Pistachio 8-10 dry scallops 12 baby red beets 2 Tablespoon yellow mustard seed 4 Tablespoon crushed pistachio, toasted 3 Tablespoon olive oil 4 Tablespoon cider vinegar 1 Teaspoon sugar 1/2 Teaspoon kosher salt 1 Teaspoon sherry vinegar 2 Tablespoon canola oil 2 Tablespoon butter, unsalted Salt & pepper, to taste 2 heads mache lettuce (optional) Instructions: Preheat oven to 400 degrees Fahrenheit . Wash beets and remove stems. Toss cleaned beets with 1 Tablespoon of olive oil, salt, and pepper. Transfer beets to an oven safe dish and cover with aluminum foil. Roast beets for approximately 40 minutes until beets are tender. Remove from oven and working carefully rub skin from beets with a kitchen or paper towel. Set aside to cool. Place 4 of the peeled beets in a blender with the sherry vinegar and 2 Tablespoon of olive oil. Blend for 1 minute on high until smooth and emulsified. Season with salt and pepper and set aside. In a small sauce pot combine cider vinegar, sugar, and the 1/2 teaspoon of salt. Bring mixture to a boil just until sugar and salt have dissolved. Pour hot vinegar mixture over mustard seed and set aside to cool. Heat a large saute or cast iron pan over high heat. Add canola oil until it begins to smoke. Carefully place scallops in hot oil and sear on one side for 2 minutes until golden brown. Flip scallops, turn heat off and add butter. Baste scallops with butter for 1 minute while still in the pan. Remove scallops from pan. To assemble, spoon equal parts of beet puree onto 4 serving plates. Cut remaining 8 beets into quarters, season with salt and pepper, and divide onto the four plates on top of the puree. Place 2 scallops on each plate and top with a spoon of the pickled mustard seeds. Finish each plate with a Tablespoon of the crushed pistachio. An optional garnish could be mache lettuce.
MacDaddy Mauro BBQ Boneless RiBurger 4 small sub rolls Unsalted butter, softened, for grilling the rolls 2 pounds ground pork 1 tablespoon homemade or store-bought BBQ rub Oil, for oiling the grill grates 1 cup of your favorite BBQ Sauce, plus extra for sandwiches 12 dill pickle slices 1 small red onion, thinly sliced Instructions: Preheat a grill for cooking at medium-high heat. Split the rolls and spread the cut sides with the butter. Grill until toasted and golden, about 2 minutes. Mix the ground pork with the rub in a bowl until just combined. Form into 4 rectangular patties, slightly larger than your rolls. Lightly oil the grill grates. Place the patties on the grill and cook for 3 minutes. Flip the patties and baste with barbecue sauce. Cook until charred on the other side, another 3 minutes. Continue this process multiple times, flipping and basting about every 3 minutes, until both sides are glossy and charred and the internal temperature hits 165 degrees F, 5 to 8 minutes. Place the patties on the rolls and top with the dill pickles, red onions and additional barbecue sauce, if desired.
Butternut Squash Posole 2 tablespoons vegetable oil 1 tablespoon chili powder 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups) 1 poblano chile pepper, seeded and chopped 1 teaspoon dried oregano, plus more for sprinkling 1 teaspoon ground cumin 2 cloves garlic, finely chopped Kosher salt 1 15-ounce can no-salt-added tomato puree 2 15-ounce cans hominy, drained and rinsed 1 avocado, diced Fresh salsa, for topping (optional) Tortilla chips, for serving (optional) Instructions: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking. Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.
Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette 4 large shiitake mushrooms 2 large portobello mushroom, stems removed 1 cup olive oil, divided Salt and freshly ground pepper 8 large red potatoes, cut into 1-inch cubes, cooked 1 large red onion, finely sliced 2 red peppers, julienned 1/2 cup white wine vinegar 2 tablespoons Dijon mustard 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh thyme 1/4 cup coarsely chopped fresh flat leaf parsley Instructions: Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.
Champagne Ginger Cocktail 1/2 cup water 1/2 cup sugar 1/2 cup sliced ginger (about 2 ounces) 1/2 cup vodka 2 tablespoons sugar 1 lemon, sliced into wedges 3 tablespoons candied ginger, cubed for garnish 1 bottle chilled sparkling wine Instructions: Simmer water, 1/2 cup sugar and sliced ginger in a small saucepan for 10 minutes. Remove the saucepan from heat and stir in vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces. Spread the sugar into a thin layer on a plate. Coat the rim of the glass with the juice from the lemon wedge and immediately dredge in the plate of sugar. Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger-infused simple syrup over the ginger pieces and top with the sparkling wine until the glass is 2/3 full.
Drunken Floats 1 scoop vanilla ice cream 3 shots vanilla vodka Root beer 1 scoop vanilla ice cream 3 shots chocolate milano syrup Root beer Instructions: To a tall glass, add scoop of vanilla ice cream. Pour 2 shots of vanilla vodka or 2 shots of chocolate syrup over ice cream. Fill glass the rest of the way with root beer. Drizzle chocolate syrup or vanilla vodka on top. Serve with a straw and spoon.
Luca's Lentils 1 tablespoon olive oil 1 small onion, minced 1 carrot, diced Salt and freshly ground black pepper, to taste 2 cloves garlic, peeled and smashed 3 tomatoes, cored and diced 1 teaspoon minced fresh gingerroot 1/2 teaspoon hot or medium Madras curry powder or Garam Masala 1/2 teaspoon lemon pepper seasoning 1/2 teaspoon herbs de Provence 2 bay leaves 1 cup water 1 chicken bouillon cube 4 cups precooked brown lentils 1 to 2 tablespoons fresh lemon juice, or to taste Extra virgin olive oil, for drizzling Instructions: In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves. Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.
Roasted Pear Bellini Roasted pear puree, recipe follows 1 bottle pear nectar 1 (750-ml) bottle Champagne 2 pears 1 tablespoon honey Instructions: Put 1 tablespoon of the roasted pear puree into a Champagne flute and add pear nectar 1/4 way up the glass. Top off with Champagne. Repeat with remaining drinks. Serve immediately. Preheat the oven to 375 degrees F. Put 2 pieces of foil on a flat surface and place 1 pear in the center of each. Drizzle both with the honey and loosely wrap them in the foil, leaving the top open. Place the pears in the top half of the oven and roast until they are buttery soft, about 50 to 60 minutes. Remove from the oven and let cool. Peel the skin off with your hands and pull the flesh away from the core. Place in a blender with any accumulated juices and puree until smooth. Pour into a container and refrigerate until ready to use.
Sunny's Cheat Sheet with Cod, Easy Cilantro-Lime Rice and No-Trouble Ratatouille 3/4 cup marinara sauce 1 zucchini, thinly sliced 1 yellow squash, thinly sliced 1/2 red onion, thinly sliced Olive oil, for brushing 2 teaspoons Italian seasoning Kosher salt and freshly ground black pepper 1/2 stick (4 tablespoons) salted butter, at room temperature 1 tablespoon Dijon mustard 1 teaspoon hot Hungarian paprika 1 teaspoon chili powder 1 large clove garlic, grated on a rasp Four 4- to 6-ounce pieces cod Kosher salt and freshly ground black pepper Two 8-ounce bags microwavable white rice 1 tablespoon fresh cilantro, chopped Zest of 1 lime plus lime wedges, for serving Instructions: Prepare the ratatouille: Preheat the oven or a grill to 375 degrees F. Make a rectangle packet bottom half the size of your baking sheet using aluminum foil. Pour in the marinara sauce. Add the veggies in a pattern of zucchini, yellow squash, zucchini, yellow squash, onion, and repeat. Once done, brush the top with olive oil and sprinkle with Italian seasoning, salt and pepper. Cover and close with aluminum foil. Place on the baking sheet and in the oven or grill and cook for 20 minutes. For the fish: Meanwhile, in a small bowl, mix the butter, mustard, paprika, chili powder and garlic. Sprinkle the fish on all sides with salt and pepper. Make a foil packet bottom for the fish. For each piece of fish, place an equal amount of the spice butter on the foil, then place the fish on top and top with another equal amount of the spice butter. Cover with another piece of foil. Once the ratatouille has cooked 20 minutes, remove the baking sheet and remove the top from the foil packet. Place the fish packet on the baking sheet next to the ratatouille and return to the oven. Bake for about 15 minutes. For the rice: Squeeze the rice in the bags to loosen. Make a packet bottom a quarter of the size of the baking sheet and add the rice, cilantro and lime zest. Gently stir with a fork, then top and close tightly with another piece of foil. Place on the final space on the baking sheet next to the fish packet. Bake until the rice is hot, another 5 minutes. Remove the cheat sheet from the oven. Carefully open the fish packet and allow the steam to escape. Carefully open the rice packet, then spritz with lime juice and fluff. Serve immediately.
Pineapple Cookies 1/2 cup shortening, plus more for pans 1 cup brown sugar 1 egg 1 teaspoon vanilla extract 1 (8-ounce) can crushed pineapple 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/8 teaspoon kosher salt Instructions: Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets. In a large bowl, using a hand-held electric beater, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, and then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt in a medium bowl, then gradually stir into the creamed mixture. Drop rounded spoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
5 Ingredient Bacon Burgers with Cheddar and Red Onion with Parmesan Popcorn Black-Eyed Peas Nonstick cooking spray 1 1/2 pounds lean ground beef 6 strips bacon, cooked until crisp in a skillet or microwave and crumbled Salt Freshly ground black pepper 4 rounds sliced red onion (about 1/4-inch thick) 4 slices sharp Cheddar (about 6 to 8 ounces total) 4 Kaiser rolls 2 teaspoons olive oil 1 (14-ounce) can black-eyed peas, drained Salt Freshly ground black pepper 1 tablespoon grated Parmesan 1 tablespoon freshly chopped parsley leaves Instructions: For the burgers: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. In a large bowl, combine beef, bacon, salt, and black pepper. Mix well and shape mixture into 4 patties, each about 1-inch thick. Place burgers on hot pan and cook 3 to 5 minutes per side, for medium. Arrange onions alongside burgers and grill 1 minute per side, until just golden. Place cheese on burgers and cook 1 minute, until cheese melts. Serve burgers on rolls with onions on top. For the black-eyed peas: Heat oil in a large skillet over medium-high heat. Add peas and cook 3 to 5 minutes, until golden brown. Add salt and black pepper, to taste, and stir to coat. Remove from heat and stir in Parmesan and parsley. Serve alongside burgers.
Thanksgiving on 2 Sheet Pans 1 stick plus 3 tablespoons unsalted butter, softened 2 stalks celery, chopped 1 medium onion, chopped 1 1/2 cups low-sodium chicken broth 1 cup crumbled cooked chestnuts (about 5 ounces) 2 teaspoons chopped fresh sage 2 teaspoons fresh thyme leaves Kosher salt and freshly ground black pepper 1 large egg 8 cups stale 1/2-inch cubed bread, preferably brioche (see Cook's Note) One 6- to 7-pound whole turkey breast, breast halves removed from the bone with skin attached 1 1/2 pounds Brussels sprouts, trimmed and halved 2 strips thick-cut bacon, chopped 3 tablespoons extra-virgin olive oil 4 small sweet potatoes (about 1 1/2 pounds total) 8 ounces cranberries (about 2 cups) 1/2 cup granulated sugar 1/2 teaspoon finely grated orange zest 1 tablespoon light brown sugar 1/3 cup mini marshmallows 4 dinner rolls Gravy, for serving Instructions: Position the oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Butter half of a sheet pan crosswise with 1 tablespoon of the softened butter. Melt 4 tablespoons butter in a large nonstick skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken broth, chestnuts, sage, thyme, 3/4 teaspoon salt and a few grinds of pepper and bring to a simmer. Turn off the heat and set aside. Whisk the egg in a large bowl, add the bread cubes and the vegetable mixture and stir to combine. Transfer the stuffing mixture to the buttered half of the prepared sheet pan, spreading it in an even layer over just the buttered part of the pan. Dot the stuffing with 2 tablespoons butter cut into small cubes. Generously sprinkle the turkey breasts on both sides with salt and pepper and put them skin-side up on the other half of the sheet pan next to the stuffing. Rub the skin with 2 tablespoons of the butter. Combine the Brussels sprouts, bacon, olive oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Toss to coat and spread out over half of the second sheet pan. Prick the sweet potatoes all over with a fork and arrange them on the other half of the sheet pan next to the Brussels sprouts. Combine the cranberries, sugar and orange zest in a small ovenproof ceramic baking dish, then cover with foil and put on the sheet pan next to the sweet potatoes. Put the sheet pan with the turkey and stuffing on the rack in the upper third of the oven, and put the second sheet pan on the rack in the lower third. Cook 30 minutes, then remove both pans from the oven. Stir the Brussels sprouts and cranberry sauce once or twice, mashing the cranberries with the side of the spoon. Tent the stuffing with foil if it has started to brown too quickly. Rotate the pans but return them to their same racks. Continue cooking until the turkey skin is golden brown and crisp, and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F, 20 to 30 minutes more. At this point the potatoes should be tender, the stuffing browned in some areas, the Brussels sprouts browned and tender, and the cranberries softened and bubbling. (If the sweet potatoes are undercooked, take them off the pan and put them back in the oven directly on the rack to continue cooking until tender, up to 10 minutes more.) Transfer the turkey breasts to a cutting board to rest at least 10 minutes before slicing. Remove the foil from the cranberry sauce and set aside to cool. Use a fork to combine the remaining 2 tablespoons butter and the brown sugar in a small bowl. Split the sweet potatoes, fluff with a fork and stir in the butter and brown sugar mixture; sprinkle with salt. Top with the marshmallows and return to the pan with the Brussels sprouts. Put the dinner rolls on the same pan and return to the oven to warm the marshmallows and rolls, 3 to 5 minutes. Carve the turkey breasts and return them to the sheet pan with the stuffing to serve. Serve with gravy.
Cholla Bud Pesto Kosher salt 1/2 pound bow-tie pasta 1/2 cup Cholla Bud Pesto, recipe follows 1/2 cup cherry tomatoes, sliced in half 1/4 avocado, optional, diced 1 tablespoon chopped fresh cilantro 1 cup cooked cholla buds 2 teaspoons roasted pine nuts 1 clove garlic, minced 1/4 cup queso fresco 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil Instructions: In a large, heavy-bottomed pot, bring water to a boil. Season the water with about 4 tablespoons of salt. Add the pasta and cook until al dente. Drain the pasta and place in an ice bath until cool. Drain the pasta well. In a medium bowl, mix the pasta with the Cholla Bud Pesto. Mix in the tomatoes and garnish with the avocado and cilantro. Using a food processor, add the cooked cholla buds and pulse until the buds are chopped. Do not puree. Add the pine nuts, garlic, queso fresco, salt and pepper. Keep pulsing the processor. Add the oil last and set aside.
Ultimate Shrimp and Grits 3 cups milk 3 cups heavy cream 1 cup stone-ground white cornmeal 2 tablespoons unsalted butter Kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 medium white onion, minced 1 garlic clove, minced 1 pound andouille or spicy Italian spicy sausage, cut in chunks 1/4 cup all-purpose flour 2 cups chicken stock 2 to 3 bay leaves 2 pounds large shrimp, peeled and deveined, tails on Pinch cayenne pepper, adjust to personal preference 1/2 lemon, juiced Kosher salt Freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley 4 green onions, sliced Instructions: For the grits: Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper. For the shrimp: Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
Mom Sampson's Spoonbread 1 cup yellow cornmeal 2 cups boiling water 5 tablespoons butter 1 teaspoon salt 3 large eggs, well-beaten 1 cup milk Instructions: Preheat oven to 375 degrees. Slowly add cornmeal to the boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes, then pour into a greased casserole and bake for 35 minutes or until golden brown. Spoon out while piping hot and pass the butter!
Pear Walnut Wontons 1/4 cup water 1/4 cup sugar 1 vanilla bean, scraped 1 tablespoon orange liqueur 6 ounces dried pears, roughly chopped 1.25 ounces walnuts, toasted and finely chopped 25 to 30 wonton wrappers Bowl of water, for sealing wontons 1/2 gallon vegetable or peanut oil, for frying Instructions: In a small saucepan over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat and stir in vanilla bean scrapings and orange liqueur. Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time. Heat oil in a 6-quart Dutch oven to 360 degrees F. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving.
Chocolate Diamonds 1 pound plus 3 1/2 tablespoons butter 2 1/2 cups sugar 1 vanilla bean 1/4 cup cocoa powder 6 cups cake flour 1 teaspoon cinnamon Instructions: Preheat oven to 375 degrees F. Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds. Divide the mixture in half and remove one half from the mixing bowl. To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on. Mix and remove from the bowl. Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon. Place both doughs in the refrigerator for 1 hour. Remove the 2 doughs from the refrigerator. It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable. Roll the chocolate dough into a rope about 3/4-inch in diameter. Roll the white dough about 2 inches in diameter and the same length as the chocolate rope. Trim one side of the dough to create a straight edge. Using a pastry brush, spread a little water on top of the white dough. The moisture will help the dough stick together. Place the chocolate rope on top and roll the white dough around it. Trim a straight edge where the doughs meet. Close the seam with a little more water. If the dough is too soft, place in the refrigerator or freezer until firm. Barely wet the surface of the rolled dough and roll it in granulated sugar. Using a sharp chef's knife, make 1/2-inch slices. Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes.
Spiced Pepitas 1 cup pumpkin seeds* 2 teaspoons extra-virgin olive oil 1 teaspoon paprika 1/2 teaspoon Spanish sweet smoked paprika 1 pinch cayenne pepper Sea salt Instructions: Preheat an oven to 350 degrees F. Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes. Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.
Chicken with Pesto Cream Sauce 2 chicken breasts (3 ounces each), cut into 1-inch chunks Salt and black pepper 1 red bell pepper, cut into chunks 1 cup prepared pesto ½ cup white wine 1½ cups heavy cream Penne or fettuccine, cooked and drained Grated Parmesan cheese (optional) Instructions: 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.
Roasted Artichokes with Parmesan Breadcrumbs 2 lemons 2 medium artichokes Nonstick cooking spray, for the baking dish 1/4 cup olive oil Kosher salt and freshly ground black pepper 1/2 cup panko breadcrumbs Zest of 1 lemon 2 tablespoons shredded Parmesan 1 tablespoon chopped fresh parsley 1 cup mayonnaise 2 tablespoons lemon juice 2 cloves garlic, minced Kosher salt and freshly ground black pepper Instructions: For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water. Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning. Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley. Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper. To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
Puffed Pork Pastry 12 oz. Curly's Sauceless Pulled Pork 4 - 6 inch by 6 inch square puff pastry 8 peach slices 8 oz. fresh Mozzarella 1 egg (beaten) Instructions: Place 3 oz. Curly's Sauceless Pulled Pork in center of each puff pastry. Lay 2 peach slices over pork. Top with 2 oz. Mozzarella. Fold puff pastry corner to corner, brushing beaten egg between pastry. Use a fork to crimp the edges. Brush top with the egg. Bake on cookie sheet or baking stone at 400 degrees F for 16 minutes. For extra flavor, toss pork with 1/2 cup barbecue sauce!
Chicken and Dumplings 1 whole store-bought roast chicken (about 2 pounds) 2 tablespoons vegetable oil 1 container (7 ounces) chopped onions 6 cans (14 ounces) low-sodium chicken broth 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground pepper 1 container (14 ounces) pre-cut carrot sticks, chopped 1 roll (16.3 ounces) golden buttermilk biscuit dough 1 can (10.5 ounces) condensed chicken gravy Instructions: Remove skin from chicken and shred meat into large pieces. Set aside. In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft. In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings. While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside. Skim surface for any scum that has risen to top. Stir in chicken gravy. With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes. Ladle into bowls and serve piping hot.
Cocktail Sausages 2 1/4 pounds (75 in number) cocktail sausages 2 tablespoons sesame oil 1/2 cup honey 2 tablespoons soy sauce Instructions: Preheat the oven to 200C/400 degrees F. Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked. Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.
Gnocchi Mac and Cheese 1 heaping cup broccoli florets Kosher salt 1/2 cup panko breadcrumbs 3 tablespoons unsalted butter 1/4 cup grated Parmesan 1 small garlic clove, minced 1 tablespoon all-purpose flour 1 1/2 cups whole milk 1 cup shredded sharp white Cheddar 1 cup grated Gruyere (about 3 ounces) 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon cayenne pepper 2 plum tomatoes, cut into 1/4-inch dice One 16-ounce package dried gnocchi Instructions: Preheat the oven to 400 degrees F. Add the broccoli to boiling salted water and cook 2 minutes, then drain and plunge into a bowl of ice water. Remove and set aside. Put the panko in a small bowl. Melt the butter in a medium saucepan over medium-high heat. Pour 1 tablespoon of the butter over the panko and mix it well to coat; stir in 1 tablespoon Parmesan and set aside. Stir the garlic into the saucepan and cook, 30 seconds. Add the flour and stir to incorporate. Gradually whisk in the milk and bring to a simmer, then cook until slightly thickened, about 1 minute. Take off the heat and add the Cheddar, Gruyere, the remaining 3 tablespoons Parmesan, then the nutmeg and cayenne, stirring until smooth. Stir in the broccoli and tomatoes and season with salt to taste. Add the gnocchi to the sauce and stir to coat. Transfer to an 8-inch square baking dish and sprinkle with the panko. Bake until bubbling and golden brown in spots, 25 to 30 minutes.
Turkey Andouille Gumbo 1 1/2 cups flour 1 1/2 cups oil 1 cup chopped onions 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 tablespoon chopped garlic 2 cups sliced andouille sausage 2 quarts stock 2 bay leaves Salt and cayenne Creole spice 2 cups shredded cooked turkey meat Steamed rice, for serving Chopped scallions, for garnish Instructions: In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
Tequila Lime Shrimp Skewers 1 cup tequila 1/2 cup freshly squeezed lime juice 1-ounce freshly chopped cilantro leaves 1/2 fresh red onion, chopped Salt and pepper 12 medium raw shrimp Instructions: Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side.
Asado Con Palta 2 pounds eye-round roast Kosher salt and freshly ground black pepper 1/2 cup vegetable oil 1 bottle merlot 9 carrots, diced 9 ribs celery, diced 3 red onions, diced 4 quarts crushed tomatoes 4 quarts chicken stock 1/4 cup dried oregano 3 bay leaves 3 porcini mushrooms (hongos de pino), diced Sugar 4 Buns, recipe follows 1 avocado, sliced Fried Onions, for serving, recipe follows 10 1/2 pounds high-gluten flour 1/4 cup salt 1/4 cup sugar 3 ounces active dry yeast 3 pounds milk 4 1/2 pounds water 2 red onions, chopped Kosher salt and freshly ground black pepper All-purpose flour, for dusting Vegetable oil, for deep-frying Instructions: Sprinkle the roast with salt and pepper, and sear on all sides in the oil in a large pot. Remove to a plate. Deglaze the pot with the merlot. Add the carrots, celery, onions, tomatoes, chicken stock, oregano, bay leaves and porcinis. Return the roast to the pot. Bring to a simmer and cook for 3 1/2 hours. Transfer the liquid from the pot to a blender; blend to make the sauce. Season with salt, pepper and sugar. Return the sauce to the pot and keep warm. Slice the roast and add it to the sauce to warm up. To build the sandwich: Put 3 slices of beef on a Bun. Top with some avocado slices and Fried Onions. Mix the flour, salt, sugar, yeast, milk and water with an electric mixer for 5 minutes. Let rest for 45 minutes. Portion the dough into 4.5-ounce pieces and roll into balls. Let rest for another 45 minutes. Bake at 400 degrees F for 9 minutes. Fill a heavy put with 2 inches of oil and heat to 350 degrees F. Season the red onions with salt and pepper, then toss in flour to coat. Fry the onions until crispy, about 5 minutes. Drain on paper towels.
Microwave Chicken and Dumplings 2 cups low-sodium chicken broth 1/4 cup all-purpose flour 1 small onion, diced 1 stalk celery, sliced 1/4 inch thick 2 tablespoons unsalted butter, cut into pieces 1 sprig fresh thyme Kosher salt and freshly ground black pepper 2 cups shredded rotisserie chicken (from about 1/2 chicken) 1 cup frozen peas and carrots 1 cup frozen peas and carrots 1/2 cup all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/3 cup milk 2 tablespoons vegetable oil Instructions: For the filling: Whisk together the chicken broth and flour in a microwave-safe 8-by-8-by-2-inch baking dish for an 1,100-watt oven or a 4-quart microwave-safe bowl for a 700-watt oven, until there are no lumps. Stir in the onions, celery, butter, thyme sprig, 3/4 teaspoon salt and a few grinds of pepper. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. Remove the dish from the microwave, and remove the plastic wrap (be careful to avoid the hot steam). Carefully whisk the broth mixture until there are no clumps of flour at the bottom. Put the dish back in the microwave, uncovered, and cook on high (at 100 percent power) until the broth is bubbly and thick, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. For the dough: Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Add the milk and oil in the center, and stir everything together with a fork until the dough just comes together (it will be sticky and wet). To assemble: Remove the dish from the microwave. Remove and discard the thyme sprig, and whisk the broth mixture again. Stir in the shredded chicken and frozen peas and carrots. Arrange rounded teaspoons of the dough (about 16 dumplings) about 1/2 inch apart along the perimeter of the dish or bowl. Grind a little pepper over each dumpling. Cover the dish tightly with a new piece of plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the dumplings are puffed and a toothpick inserted in the center comes out clean, 6 minutes in an 1,100- or a 700-watt oven. If they are not cooked through, microwave them again in 30-second increments, testing with a toothpick after each.
Napa 'Road' Mix 1/4 cup dried pears, cut lengthwise in halves or thirds 1/4 cup dried nectarines, cut into quarters 1/4 cup dried Calmyrna figs, cut into halves 1/4 cup dried cherries 1/4 cup Medjool dates, pitted and cut in 1/2 lengthwise 1/4 cup hazelnuts, toasted and peeled 1/4 cup almonds, toasted 1/3 cup pumpkin seeds, toasted 1/2 cup sesame \fries\ or sticks 1/2 cup sesame \bits\ or crackers Instructions: In a bowl mix together the first 8 ingredients. Carefully blend in the sesame \fries\ and \bits.\ Transfer the mixture to zip-lock bags or other storage container.
Stir Fried Water Spinach 1 1/2 cups vegetable oil 1 large clove garlic, peeled and minced 1 pound water spinach, stems trimmed, washed, drained, and halved crosswise Freshly ground, black pepper 1 tablespoon preserved bean curd or fish sauce Instructions: Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and lightly golden, about 1 minute. Add the water spinach, season with pepper, and stir-fry until wilted, about 3 minutes. Add the bean curd, stir-fry until it is evenly distributed, then cover and cook until done, 2 to 3 minutes more.
The Oatiest Oatmeal Cookies Ever 1 pound old-fashioned rolled oats (about 5 2/3 cups) 1 teaspoon baking powder 1 teaspoon ground cinnamon Pinch kosher salt 10 ounces unsalted butter, at room temperature 6 ounces dark brown sugar, packed (about 3/4 cup) 3 1/2 ounces granulated sugar (about 1/2 cup) 1 teaspoon vanilla extract 1 large egg 4 ounces raisins, optional, soaked overnight in rum and drained, optional (about 2/3 cup) Instructions: Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine. Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.
Fruit-Infused Cold-Brew Tea 1 English cucumber, cut into wheels 1 to 2 cold-brew tea bags 1 pint fresh strawberries, thickly sliced 10 sprigs fresh thyme Instructions: Set 8 cucumber wheels aside for garnish. Add the tea bags, strawberries, thyme and remaining cucumber wheels to a large container. Add 2 quarts (8 cups) cold water and refrigerate overnight (12 hours). Discard the tea bags. To serve, pour over ice and garnish each glass with a fresh cucumber wheel.
Poached Chicken with Vegetables and Herbs 2 teaspoons olive oil 1/2 medium onion, chopped One and one-half 14.5-ounce cans whole tomatoes 4 skinless chicken breasts 1/2 cup chopped broccoli 1/3 cup chopped red bell pepper 1/3 cup chopped yellow bell pepper 1/3 cup sliced mushrooms 2 fresh bay leaves 2 sprigs fresh thyme Salt and freshly ground black pepper Instructions: In a medium pan over medium heat, add the oil and saute the onions until translucent. Add the tomatoes to the pan and squash them to form liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaves and thyme. Season with salt and pepper. Cook until the chicken is cooked through, 8 to 15 minutes depending on thickness.
Chile Skate Roasted in Banana Leaves Canola oil 2 large red onions, sliced 4 large banana leaves (parchment paper and/or aluminum foil would work) 1 eggplant, sliced and grilled 3 cups cooked jasmine rice, other rices would work 1/2 cup Thai basil leaves 2 tomatoes, sliced 4 6-ounce skate wings 1/4 cup sliced scallion Salt and black pepper to taste Chili paste (recipe to follow) Instructions: In a hot saute pan, add a little oil and caramelize the onions. Check for seasoning. Fold a banana leaf in half and place a small amount of onions and 1 slice of eggplant on one half then top with a small mound of rice. Top this with basil then seasoned tomato slices followed by another slice of eggplant. Place skate on top. Smooth chili paste on top of skate. Garnish with scallions. Fold up banana leaf and secure with a skewer. Repeat process for the remaining banana leaves. Bake at 350 for 20 minutes.;
Chocolate Mousse S'mores Bars Nonstick cooking spray 12 ounces standard-size marshmallows 2 tablespoons unsalted butter 9 graham crackers (about 5 ounces), ground in a food processor (1 1/4 cups ground) 1 1/2 cups crispy rice cereal 2 cups heavy cream 1 1/4 cups bittersweet or semisweet chocolate chips (about 8 ounces) 1/4 cup unsweetened cocoa powder Instructions: Line an 8-inch-square baking pan with parchment paper, letting the paper hang over two sides of the pan to act as handles. Spray the parchment with non-stick spray. Place 18 marshmallows (about 4 ounces or 2 cups) in a medium bowl and set aside. Place the remaining 8 ounces of marshmallows (about 4 cups) in a large microwave-safe bowl along with the butter. Microwave on high until the marshmallows and butter are completely melted, about 1 minute, stirring halfway through. Stir to combine. Add the graham crackers and rice cereal and quickly stir them into the melted marshmallows. Immediately scrape the mixture into the prepared pan. Spray the bottom of a measuring cup with nonstick spray and use it to press the mixture into an even layer in the pan. Place 1 cup heavy cream to a medium microwave-safe bowl. Microwave the cream until it is just starting to steam, about 1 minute. Add the chocolate chips and cocoa powder. Shake the bowl lightly to make sure the chips are completely submerged in the heavy cream. Let stand about 5 minutes. Whisk the heavy cream and chocolate together until smooth. If any chocolate isn\u2019t melted you can microwave for 10-second increments until completely melted. It\u2019s important to only microwave 10 seconds at a time so the mixture never gets too hot. Once melted set aside to cool slightly. Place the remaining 1 cup of heavy cream in the bowl of an electric mixer or a medium bowl and whip with a mixer or whisk until stiff peaks form. Fold the whipped cream into the melted chocolate until you no longer see any streaks of white. Spoon the mousse over the graham cracker base and smooth the top to make an even layer. Cut the reserved 18 marshmallows that were set aside in half horizontally. Press 6 marshmallow halves in a row along the bottom border of the pan. Continue adding lines of marshmallows so that you have 6 rows of 6 marshmallows each covering the mousse. Cover with plastic wrap (preferably reusable) and refrigerate for 4 hours or overnight. When ready to serve, cut the bars into 6 long strips following the lines of the marshmallows. Then cut the strips in half so that each bar has 3 marshmallow halves on it. If desired, toast the marshmallows with a kitchen torch and serve. The bars can be refrigerated up to 3 days.
Mini Meatball Subs 12 frozen dinner rolls, thawed and risen 6 slices provolone, halved 3/4 cup marinara sauce, plus more for serving 12 frozen Italian meatballs, thawed 1/2 cup sliced deli peppers 3 tablespoons olive oil 1 tablespoon grated Parmesan Pinch of crushed red pepper flakes Instructions: Preheat the oven to 375 degrees F. Line the bottom of a sheet pan with parchment paper. Flatten each roll into a 6-inch round. Onto each flattened roll, add a half slice of provolone, 1 tablespoon of marinara sauce, a meatball and, finally, a slice of the deli peppers. Fold opposite sides of each roll up and over the meatball, pinching them together. Continue folding and pinching the sides together until the meatball and filling are completely encased in the dough. Place seam-side down onto the prepared sheet pan. Mix together the olive oil, Parmesan and red pepper flakes in a small bowl. Brush the top of each roll with the mixture. Bake until golden and crisp, 16 to 18 minutes. Serve with warm marinara on the side.
Horchata 1 cup milk 1/2 cup blanched almonds 1/2 cup white rice 2 cinnamon sticks, plus ground cinnamon or grated cinnamon stick for serving 3/4 cup sugar Ice, for serving Instructions: Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 30 minutes. Remove the cinnamon sticks and cool completely. Working in batches, if necessary, carefully transfer the mixture to a blender and puree until smooth. Pour into a pitcher. Stir in the sugar and add enough water to make a total of 8 cups. Chill. Serve in tall glasses over ice. Garnish with a sprinkle of cinnamon.
Martini Olives 4 (8-ounce) jars pimento-stuffed green olives, this gives 4 cups 1/4 cup gin (or vodka if you prefer) 1 tablespoon vermouth 1 teaspoon chili oil Instructions: Open the jars and drain the olives, putting them into a bowl. Pour in the gin, vermouth and chili oil and give them a stir. Leave to steep for half an hour or so while you get ready for your party. You can put any leftover olives in a jar with a lid for another couple of days, or indeed longer though it's doubtful that will arise.
Grilled Eggplant Soup 2 eggplants (approximately 3 pounds), peeled and cut in 1/2inch slices 1 tablespoon fresh thyme 1 tablespoon chopped garlic 3 tablespoons olive oil, plus 4 tablespoons 2 tablespoons balsamic vinegar 2 leeks 2 cups beef stock 2 cups chicken stock Salt and pepper Instructions: Toss eggplant with the thyme, garlic, olive oil and balsamic vinegar. Grill on both sides. Set aside. In a soup pot, heat the 4 tablespoons of olive oil, add garlic and leeks. When lightly brown, add the stocks and grilled eggplant. Simmer 20 minutes. Puree in food processor. Add salt and pepper to taste. To serve, place in bowls and top with sour cream and fresh thyme
Asian-Spiced Kedgeree 2 1/4 cups cold water, for poaching the fish 2 lime leaves, torn into pieces 4 salmon fillets (approximately 1-inch thick), preferably organic, skinned (about 1 1/2 pounds in total) 3 tablespoons unsalted butter 1 teaspoon oil 1 onion finely chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 cup basmati rice 3 hard-boiled eggs, quartered 3 tablespoons chopped cilantro leaves, plus more, for garnish 1 lime, zested and juiced plus lime segments, for garnish Fish sauce, to taste (recommended: nam pla) Instructions: Preheat the oven to 425 degrees F. This is because the easiest way to poach salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan. Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked. Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes. If your stove is vociferous you may need a flame tamer. At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture form the rice. It is also the best way to let the rice stand without getting sticky or cold, which is useful when you've got a few friends and a few dishes to keep your eye on. Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix - I use a couple of wooden paddles or spatulas - and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. I love it served just as it is in the roasting dish, but if you want to, and I often do (consistency is a requirement of a recipe but not of a cook), decant into large plate before you add the lime zest, then surround with lime segments and add the zest and a small handful of freshly chopped cilantro. This is one of those rare dishes that manages to be comforting and light at the same time. And - should you have leftovers, which I wouldn't count on - it's heavenly eaten, as all leftovers demand to be, standing up, straight from the fridge.
Fiery Summer Bruschetta with Zesty Olive Spread and Spicy Candied Bacon 8 slices thick cut bacon, halved 1/4 cup good quality maple syrup 1 tablespoon cayenne pepper, or to taste 4 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 lime, zested and juiced 1/4 cup olive oil 1 pint heirloom cherry tomatoes, halved 1 fresh sweet white corn on cob, kernels removed and reserved 1 mango, peeled, flesh removed and diced 1/4 cup bocconcini, torn into pieces 1/2 red onion, finely diced 4 tablespoons chiffonade fresh basil leaves Salt and freshly ground black pepper 1/2 cup olive oil, plus more as needed 1 tablespoon cayenne pepper, or to taste 1 loaf sourdough bread, cut into 8 slices (not precut bread) 1 red bell pepper, coarsely chopped 1 red jalapeno, seeded and coarsely chopped 1/2 cup pitted black cerignola olives (can substitute black olives) 1/2 cup manzanella olives 2 tablespoons capers 1 shallot, coarsely chopped 2 cloves garlic 2 tablespoons lemon juice 1 tablespoon red pepper flakes, or to taste 3 tablespoons chopped fresh basil leaves Instructions: For the bacon: Preheat the oven to 425 degrees F. Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap. In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture. Put in the oven and bake until cooked through, about 15 to 20 minutes. Set aside until ready to use. For the Summer Salad: In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine. While whisking, slowly drizzle in the olive oil to make a dressing. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Set aside until ready to use. For the bruschetta: In large saute pan, add the olive oil, cayenne and garlic. When the garlic has browned, remove it and discard. Add the bread slices, in batches if necessary, and cook until browned on both sides. You may need to add more olive oil to the pan if the bread soaks up too much. Remove to sheet tray and set aside until ready to plate the dish. For the Zesty Olive Spread: Add all the ingredients to a food processor and pulse until pureed and smooth. Check for seasoning and set aside until ready to use. Assembly: Put 2 pieces of bread on each plate. Spread the zesty olive spread on top of the bread. Lay 1 piece of bacon on each bread slice and top with the summer salad. Repeat with remaining bread and toppings.
Winter Melon Soup with Dried Scallops 4 dried scallops 2 pounds winter melon 4 cups homemade chicken stock 4 dried black mushrooms, softened in water and coarsely chopped, reserve soaking liquid 2 slices fresh ginger, peeled 1 teaspoon salt 2 tablespoons cornstarch mixed with a 1/4 cup mushroom soaking liquid 1/4 pound shrimp, shelled and deveined 2 egg whites, lightly beaten Freshly ground white pepper, optional Cilantro leaves, for garnish Instructions: Cover dried scallops with water and soak overnight or at least 2 hours. Drain and shred into small strings. Reserve soaking liquid. Peel and remove seeds of winter melon. Rinse with water and cut into 1/2-inch chunks. In a 3-quart saucepan, bring the 4 cups chicken stock to boil. Add the winter melon, dried scallop and the soaking liquid, black mushrooms, and sliced ginger. Cover and bring to boil over high heat. Lower heat and let simmer for 5 minutes, or until winter melon is softened. Turn heat back to high, add salt and stir in cornstarch mixture. Add shrimp meat and egg whites. Adjust seasoning. Remove from heat. Serve hot with sprinkles of ground white pepper and chopped cilantro.
Homemade Chicken Stock 4 pounds chicken necks or backs, skin and fat removed 1 onion, roughly chopped 1 carrot, roughly chopped 1 celery stalk, roughly chopped Herb bouquet of parsley, bay leaf and thyme, tied in cheesecloth 4 quarts water Instructions: Put vegetables and bouquet garni on bottom of a 10 quart stock-pot and chicken parts on top. Add water, just enough to cover chicken and slowly bring to a simmer. Turn heat down to keep broth at a slow simmer and cook for 3 hours, skimming off froth and fat that surfaces in the first 30 minutes. Also be sure to replace evaporated water. Strain stock into a clean saucepot. Cool uncovered and refrigerate. The next day, spoon off any discarded congealed fat from surface.
Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing 1 teaspoon grapeseed oil 1 red onion, diced small 2 cloves garlic, lightly crushed with the side of a knife blade, then minced 2 plum tomatoes, seeds removed and cut brunoise 1 blood orange, segmented and diced 2 tablespoons minced fresh chives 2 tablespoons minced fresh mint leaves 1 tablespoon hoisin sauce 1 teaspoon soy sauce 2 tablespoons mayonnaise 4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat) 1/2 cup pea tendrils Instructions: To make the orange dressing: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed. For the crab salad: Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.
Giant Double Decker Taco 2 cups vegetable oil 4 large flour tortillas 3/4 cup grated Mexican blend cheese Ground Beef Taco Meat, recipe follows 1/2 head iceberg lettuce, shaved 1/2 cup sour cream or Mexican crema, stirred slightly to loosen 2 Roma tomatoes, diced Sliced pickled jalapeños, for garnish Fresh cilantro leaves, for garnish 1 pound ground chuck or sirloin\u2014the leaner the better 5 ounces Mexican chorizo, removed from casing 1 small yellow onion, minced 1 tablespoon chipotle powder 1 tablespoon ground cumin 2 cloves garlic, grated on a rasp 1/2 cup tomato puree Kosher salt and freshly ground black pepper Instructions: Fit a sheet pan with a wire rack. Heat the oil to 350 degrees F in a large braiser or cast-iron skillet. Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas. Preheat the broiler. Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn\u2019t toasted. While still hot, \u201cstick\u201d the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell. Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro. Serve with your favorite taco bib. Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.) Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty \u201ctight\u201d and dehydrated, not soupy or loose! Season to taste with salt and pepper.
Grilled Beef in Grape Leaves with Sweet, Sour, and Spicy Dipping Sauce 32 grape leaves in brine 1 pound ground sirloin beef 1 large shallot, chopped 1 tablespoon sugar 1 lemongrass stalks, trimmed, peeled, and finely grated (white and light green parts) 1 large garlic clove, finely grated 1 tablespoon fish sauce Vegetable oil, for brushing Sweet, Sour, and Spicy Dipping Sauce, recipe follows 1/2 cup sugar 2/3 cup fresh lemon juice (substitution: lime juice) 2/3 cup fish sauce 2 large garlic cloves, thinly sliced or minced 2 red Thai chiles, halved lengthwise, seeded (or not) and thinly sliced or minced Instructions: Soak the grape leaves in several changes of water to get rid of the brine flavor. Separate the leaves and blot dry. Trim any stems and set aside. In a medium bowl, combine the beef, shallot, sugar, lemongrass, garlic, and fish sauce. Mix until well combined. Cover and refrigerate for 1 hour. Divide the beef mixture into 32 equal portions (about 1 tablespoon per portion). Place a grape leaf flat (widest side closest to you) on a clean kitchen towel. Shape 1 meat mixture into a 1 1/2-inch-long sausage and place it horizontally across the wide end of the leaf. Fold the wide end over the filling once. Fold the sides in and roll up as you would a spring roll, enclosing the meat. The roll should be compact and fairly tight. Repeat to make 32 rolls. Thread 4 grape leaf rolls on 2 parallel bamboo skewers, leaving space in between the rolls. Repeat with remaining skewers and rolls. Brush each roll with vegetable oil. Heat a grill pan over high heat. Grill the rolls, flipping them once the oil becomes shiny, until crisp and cooked through, 3 to 4 minutes. Serve with Sweet, Sour, and Spicy Dipping Sauce. In a medium bowl, whisk together the sugar, lemon juice, and fish sauce, until the sugar is completely dissolved. Add the garlic and chiles. Let stand for 20 minutes before serving. Store in the refrigerator for up to 1 week. Yield: 6 servings
Bruschetta 1 narrow Italian or French loaf of bread 1 head garlic, cut in 1/2 crosswise 2 tablespoons extra-virgin olive oil Kosher salt and pepper Instructions: Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler. Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.
BLT Bean Salad 2 slices whole-wheat sandwich bread, cut into 1/2-inch pieces 2 tablespoons olive oil Kosher salt and freshly ground black pepper 4 slices thick-cut bacon (about 4 ounces), sliced into 1/4-inch-thick pieces 1/2 cup fresh basil leaves 1/4 cup fresh parsley leaves 1/4 cup fresh dill 3 tablespoons mayonnaise 3 tablespoons plain yogurt 1 1/2 tablespoons fresh lemon juice One 15-ounce can Great Northern or cannellini beans, drained and rinsed 1 heart of romaine, cut into bite-size pieces 1 cup cherry tomatoes, halved Instructions: Preheat the oven to 400 degrees F. Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes. Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain. For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper. To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.
Smoked Sea Salt and Almond Eclairs 1 cup milk 1/4 teaspoon salt 1/4 teaspoon sugar 1 stick unsalted butter 1 1/4 cups bread flour, sifted 3 large eggs, plus more if needed 2 egg whites 2 cups heavy cream 1/2 cup confectioners' sugar 1/2 teaspoon almond extract 1 cup heavy cream 8 ounces milk chocolate, roughly chopped Roasted almonds, crushed, for garnish Smoked sea salt Instructions: For the eclairs: Preheat the oven to 375 degrees F with a rack on the middle shelf. In a non-reactive saucepan over medium heat, combine the milk, salt, sugar and butter, and bring to a simmer. Once the butter has melted, quickly add the flour and stir constantly with a wooden spoon for about 3 minutes. Transfer to the bowl of a stand mixer fitted with a paddle attachment. Mix to cool down, until the dough mostly stops steaming, 1 minute. Add the eggs and whites, slowly until evenly incorporated and glossy. To check the consistency of the batter, run your finger or spoon through it. It should leave a pathway that slowly falls in on itself. If it's too stiff, you may have to add an additional egg. Place the batter in a pastry bag or resealable plastic bag and cut a hot-dog-size hole in the corner. On a silicon-lined sheet tray, pipe long and fat hot-dog-size lines about 6-inches long, evenly spaced. Use a wet finger to press down any peaks and lightly mist with water from a spray bottle. Bake until slightly golden and puffed, 20 minutes. Then lower the oven temperature to 325 degrees F and bake an additional 20 minutes. For the whipped cream: In a stand mixer fitted with a whisk attachment, whisk the cream, confectioners' sugar and almond extract until stiff peaks form. For the glaze: Heat the cream in a small pot until slightly simmering. Pour over the chocolate in a metal bowl and whisk until smooth. If there are still chocolate chunks in the glaze, heat it briefly on the stovetop and stir until smooth. Set aside. To assemble: Split the baked pastry and, using a resealable plastic bag or pastry bag with a 1/2-inch hole cut in the corner, pipe in the almond filling. Top with the chocolate glaze, crushed roasted almonds, and a couple pinches of smoked sea salt.
Healthy Instant Pot Chicken Parmesan 1 tablespoon olive oil 1/2 small onion, chopped 2 cloves garlic, minced One 28-ounce can crushed tomatoes 1 tablespoon tomato paste 2 teaspoons sugar Pinch red pepper flakes Kosher salt and freshly ground black pepper 4 chicken cutlets (about 1 pound) 1/2 teaspoon Italian seasoning 1/2 teaspoon sweet paprika 2 tablespoons grated Parmesan 4 slices low-moisture, part-skim mozzarella 6 basil leaves, cut into strips Instructions: Turn the Instant Pot® to the low saute setting (see Cook's Note). Add the oil and heat until it is shimmering but not smoking. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to soften, 4 to 5 minutes. Stir in the crushed tomatoes, tomato paste, sugar, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper then turn the pot off. Season the chicken cutlets on both sides with the Italian seasoning, paprika, 1/2 teaspoon salt and a few grinds of black pepper and nestle them into the sauce, overlapping just slightly if needed. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook, on high, for 2 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® off. Use tongs to reposition the chicken on top of the sauce if they have sunk. Sprinkle the tops of each cutlet with the Parmesan then place the mozzarella on top, tearing the cheese in half if needed to better cover the chicken. Place the lid back on and let sit until the cheese has melted, 3 to 4 minutes. Spoon the chicken and sauce onto a plate or platter and garnish with the basil.
Piquillo Frittata 1/2 can Piquillo peppers, cut into 1/4-inch strips 1 garlic clove, minced 1 tablespoon extra virgin olive oil 2 teaspoons sherry vinegar Salt and freshly ground pepper 8 eggs 1/2 cup grated Manchego cheese 2 tablespoons chopped fresh parsley 2 tablespoons olive oil 1/2 can Piquillo peppers, cut into 1/4-inch strips 1 garlic clove, minced 1 tablespoon extra virgin olive oil 2 teaspoons sherry vinegar Salt and freshly ground pepper 8 eggs 1/2 cup grated Manchego cheese 2 tablespoons chopped fresh parsley 2 tablespoons olive oil Instructions: Toss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt and pepper and let marinate 30 minutes. In a bowl, whisk together the eggs, cheese, and parsley until frothy. Add the peppers and their liquid and mix well. Season with salt and pepper. Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a 10 inch non stick ovenproof skillet over medium high heat and add the eggs and peppers. Reduce the heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny. Occasionally, lift the outer edges so the runny egg can run underneath. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature. Toss together the peppers, garlic, 1 tablespoon olive oil, vinegar, salt and pepper and let marinate 30 minutes. In a bowl, whisk together the eggs, cheese, and parsley until frothy. Add the peppers and their liquid and mix well. Season with salt and pepper. Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a 10 inch non stick ovenproof skillet over medium high heat and add the eggs and peppers. Reduce the heat to medium and cook for 7 to 8 minutes until the bottom is set and the top is still runny. Occasionally, lift the outer edges so the runny egg can run underneath. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.
Chipotle Pasta 1 ounce olive oil 1 hot link, cut in 6 bias slices 5 (21/25 shrimp), deveined, shelled and butterflied 4 ounces heavy cream 3 ounces Chipotle Sauce, recipe follows 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 9 ounces cooked penne pasta 2 ounces Parmesan, grated 1 tablespoon diced tomato 1 tablespoon diced scallion 1 cup BBQ sauce 1/2 cup canola oil 1/4 cup lemon juice 1/2 ounce Dijon mustard 2 ounces chipotle paste 1/2-ounce red chili flakes 1/4 teaspoon cayenne pepper 1/4 teaspoon ground black pepper Instructions: In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine. Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan. Combine all ingredients in blender, puree, cover and refrigerate.
Nor Cal Carnitas 3-pound pork butt, cut into 4 pieces 3 pounds refined lard, or suet 1 red onion, roughly chopped 1 garlic clove, roughly chopped 1 1/4 tablespoons kosher salt Pico de Gallo, recipe follows Corn tortillas, for serving Salsa, for serving Lime wedges, for serving Radish slices, for serving 4 Roma tomatoes 1 red onion, diced 1 jalapeno, diced 2 tablespoons chopped cilantro leaves 1/2 lime, juiced Salt and freshly ground black pepper Instructions: Remove the pork butts from refrigeration 1 hour before cooking. Do not remove the bone. Heat the lard in a large stainless steel pot over high heat to 250 degrees F. The pot needs to be large enough to fit all the pieces of pork butt side by side, not on top of each other, and preferably not touching each other. Add enough lard to completely submerge the meat. Add the onion and garlic and let brown but do not burn. If garlic burns, you must start the process over. Remove onions and garlic from the lard and discard. Carefully add the pork pieces to the lard and then allow the oil to reach 250 degrees F again. Do not let the pork stick to the bottom or sides of pot. Stir around every 30 minutes to insure even coloring. Cook for approximately 1 to 1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180 degrees F on an instant-read thermometer. Five minutes before you are ready to remove the meat, sprinkle the kosher salt into the oil. Continue to cook pork for 5 more minutes and then remove the pork from the oil to a platter. Cover and let rest for 15 minutes. Shred the meat and serve with Pico de Gallo, warm tortillas, salsa, limes, and radish slices. Combine all ingredients and season with salt and pepper, to taste. Let sit for 15 to 20 minutes. Serve.
Crazy Chocolate Shakes 1 cup chopped semisweet chocolate 1 cup chopped bittersweet chocolate 1 cup heavy cream 3/4 cup whole milk 8 scoops vanilla ice cream 8 scoops chocolate ice cream Various sprinkles, chocolate chips, marshmallows, candies and pretzel pieces, for decorating Scoops of vanilla and chocolate ice cream, for serving Whipped cream (in cans), for topping Chocolate Butterscotch Caramel Bars or store-bought caramel brownies, broken into pieces, recipe follows Caramel and strawberry sauces, for drizzling Cherries, for topping Nonstick cooking spray, for spraying the pan 1 1/2 cups all-purpose flour 1 1/2 cups regular or quick oats 1 cup packed brown sugar 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera) About 1 cup Spanish peanuts About 1 cup butterscotch chips About 1 cup mini chocolate chips Instructions: For the ganache: Put the semisweet and bittersweet chocolate in a heatsafe bowl. Heat the cream until very hot in a saucepan and pour over the chocolate. Stir until melted and combined. Let cool. For the milkshake: Put the milk, vanilla and chocolate ice cream and 1 cup of the ganache in a blender and blend until combined. To assemble: Spoon some ganache into large mason jars and spread on the sides. Spread some ganache around the rim of the jars. Dip the rims in sprinkles, chocolate chips, marshmallows and/or candies, or press on pretzels. Add a scoop of ice cream to each glass and pour in the blended milkshake. Squirt whipped cream onto the top of each glass and add pieces of the bars or brownies. Now go crazy and decorate the top with more whipped cream, ice cream, candies, etc. Drizzle with caramel or strawberry sauce and top with a cherry. Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly. Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes. Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers. Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together. Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.
Strawberry Shortcake with Balsamic Honey 4 medium buttermilk biscuits, recipe follows 2 cups strawberries, hulled and halved 1/4 cup balsamic vinegar 1/4 cup honey 1/4 cup light whipping cream 4 sprigs fresh mint 2 cups flour 1/2 teaspoon salt 1/4 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon cream of tartar 1 tablespoon sugar 1/2 cup vegetable shortening 1/2 cup plus 2 tablespoons buttermilk Egg wash or milk, for glazing Instructions: Buttermilk Biscuits: Preheat oven to 350 degrees F. Have all ingredients well chilled. Place all dry ingredients and shortening in bowl of an electric mixer with paddle attachment. Mix until crumbly, then add buttermilk and mix just until dough comes together. Gently roll out dough to 3/4-inch thickness and cut with round cutter. Glaze with egg wash or milk and bake for 15 to 20 minutes. Split the biscuits in half horizontally. Toss the strawberries with the balsamic vinegar and half the honey. Set aside. Whip the cream in a small mixing bowl to soft peaks. Add the remaining honey and whip to stiff peaks. Spoon the strawberries over the bottom half of each biscuit. Be sure to pour some of the balsamic/honey sauce over each biscuit as well. Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream. Garnish with mint.
Praline Peach Pancakes Syrup 1/2 cup maple-flavored syrup 1/4 cup pecan pieces 1 medium peach, peeled, chopped (3/4 cup) Pancakes 2 cups Bisquick Heart Smart mix 1 cup fat-free (skim) milk 2 tablespoons pecan pieces 1 tablespoon packed brown sugar 1 egg 1 container (6 oz) Yoplait Original peach yogurt (2/3 cup)
Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale 4 skin-on, bone-in chicken drumsticks 4 skin-on, bone-in chicken thighs 1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise) EVOO, for liberal drizzling Sea salt and freshly ground black pepper 1 1/2 pounds baby potatoes 4 to 5 sprigs fresh rosemary, leaves stripped and chopped 2 small to medium onions, cut into thin wedges with the root ends attached Handful fresh bay leaves One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved 1 head garlic, cloves separated and crushed 1 lemon, sliced 1 cup dry white wine 1 bunch black kale or dinosaur kale, stemmed Freshly grated nutmeg Instructions: Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper. In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables. Position the rack on the center of the oven and preheat the oven to 350 degrees F. Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven. Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes. Divide the kale among plates and top with the chicken and vegetables.
Thai Holy Basil Chicken: Pud Ga-Prao Gai Sap 3 tablespoons canola oil 1 tablespoon chopped garlic 1 to 2 tablespoons chopped Thai chile pepper 8 ounces ground chicken breast 1/2 cup sliced white mushrooms 1 1/2 tablespoons fish sauce 1 tablespoon oyster sauce 1/2 tablespoon sugar 1/2 tablespoon sweet soy sauce (optional) 1/3 cup chicken stock 1/2 cup sliced red bell pepper (optional) 1/2 cup Thai holy basil (Ga-Prao) Salt Steamed jasmine rice Instructions: Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well. Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well. When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
Mustard Shallot Vinaigrette 1/4 cup champagne vinegar 3 tablespoons Dijon mustard 1 tablespoon clover honey 4 large, peeled shallots, thinly sliced, about 1/4 cup 1/4 teaspoon salt 1/4 teaspoon ground white pepper 3/4 cup extra virgin olive oil Instructions: In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;
10 Minute Fruit Tart 1 box vanilla or lemon flavor instant pudding mix 1 orange, zested 1/2 cup seedless raspberry or blackberry preserves 1 prepared graham cracker crust, found on baking aisle 1/2 pint raspberries 1/2 pint blackberries or blueberries, your preference 6 large strawberries, sliced 2 tablespoons chopped fresh mint, optional Instructions: Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.
Pat's Spicy Fried Wings 1 tablespoon seasoning salt 1 tablespoon crushed red pepper flakes 2 teaspoons black pepper 2 teaspoons cayenne pepper 2 teaspoons poultry seasoning 1 teaspoon lemon-pepper 12 whole chicken wings, cut in 1/2 at the joint 2 eggs 2 tablespoons hot sauce 1 tablespoon crushed red pepper flakes 1 teaspoon black pepper 1 teaspoon cayenne pepper 2 cups all-purpose flour Vegetable oil, to fry Spicy Dipping Sauce, recipe follows 1 cup sour cream 2 tablespoons horseradish 1/4 tablespoon chili sauce 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper Instructions: In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings. Serve with Spicy Dipping Sauce. Mix all the ingredients together in a small bowl.
Cookies and Cream 1/2 pint heavy cream Sugar 2 large egg yolks 20 blueberries 4 large soft chocolate cookies 4 large soft vanilla cookies 8 peaches, each cut in 4 lengthwise Instructions: Start whipping heavy cream adding sugar, to taste. When the cream begins to thicken, add the egg yolks and whip to stiff peaks. Separate whipped cream in 2 separate bowls. Add blueberries to 1 bowl. Place chocolate cookie on a plate add blueberry cream over, place vanilla cookie on top of the cream then add plain whipped cream on top. Decorate with blueberries and peaches.
Pork Chops with Pineapple Gravy and Mexican Couscous Four 4-ounce boneless pork chops, about 1/2-inch thick Kosher salt and freshly ground black pepper 5 cloves garlic, finely minced 2 tablespoons plus 1 teaspoon olive oil 2 teaspoons finely chopped rosemary, from 1 sprig 2 teaspoons finely minced thyme leaves, from 1 large sprig 1 cup pineapple juice 1/3 cup dry white wine 1 pound fresh pearl onions, peeled, or frozen, thawed and drained 1 tablespoon unsalted butter, softened 1 tablespoon all-purpose flour Mexican Couscous, recipe follows 1 tablespoon unsalted butter 1 cup dried couscous 2 tablespoons finely chopped fresh cilantro 1/4 cup pine nuts, toasted 1 jalapeno pepper, stemmed, seeded, deveined, and finely chopped Kosher salt Instructions: Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes. Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes. Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous. In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes. Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately.
The Jackson Sandwich 1/2 cup smooth Dijon mustard 1/2 cup whole-grain mustard 1 tablespoon olive oil 1 tablespoon salt 1/2 tablespoon oregano 1/2 tablespoon dried thyme 2 1/4 teaspoons chopped garlic 2 1/4 teaspoons black peppercorns 3/4 teaspoon Worcestershire sauce 1/4 teaspoon bourbon paprika One 3- to 5-pound top round roast 4 ounces au jus \u2014 your favorite store-bought version Butter, for buttering the bun 1 hoagie bun 2 ounces Brined Onions, recipe follows 2 ounces banana peppers 3 ounces Horseradish Cheese, recipe follows 1 ounce mayonnaise Pickles and chips, for serving 2 medium white onions 2 cups sugar 2 cups apple cider vinegar 3/4 teaspoon whole coriander seeds 3/4 teaspoon black peppercorns 3/4 teaspoon salt 1/4 teaspoon cumin seeds 1 bay leaf 1 pound shredded white Cheddar 1/4 cup prepared horseradish Instructions: For the roast beef: Preheat the oven to 375 degrees F. Place the Dijon mustard, whole-grain mustard, olive oil, salt, oregano, thyme, garlic, peppercorns, Worcestershire and paprika in a food processor and blend well. Smear all over the roast, then place in a roasting pan. Roast until the internal temperature reaches 110 degrees F, about 45 minutes. Remove from the oven and chill, then slice thin. For the sandwich: Heat the au jus and keep warm. Place a buttered hoagie bun and 3 ounces roast beef on a flat top grill or griddle. Top the roast beef with the Brined Onions and banana peppers, and heat until hot. Add the Horseradish Cheese to the top of the roast beef, then cover and steam until the cheese is melted. Remove the bun from the grill, then add mayo to the bun. Place the meat on the bun, then slice in half. Serve with pickle, chips and au jus. Julienne the onions and set aside in a bowl. Bring the sugar, vinegar, coriander, peppercorns, salt, cumin seeds and bay leaf to a boil in a saucepan, then pour over the onions, cover and chill. Place the Cheddar and horseradish in a bowl and mix well.
Tea Fruitcake 1 cup golden raisins 1 cup dried currants 3/4 cup dried cherries 3/4 cup dried apricots, chopped 1 1/2 cups walnuts, chopped Zest of 1 lemon 3/4 cup brandy 2 sticks butter 1 cup packed brown sugar 2 eggs 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon freshly ground nutmeg 3/4 cup orange juice 1/2 cup brandy Instructions: In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.
Confetti Rice 1 3/4 cups chicken stock 1 tablespoon butter 1 cup light brown rice (recommended: Texmati) 2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red 1 lime, juiced Instructions: Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.
Three Mushroom Tart 2 ounces dried shiitake mushrooms 3 ounces portobello mushrooms 8 ounces white mushrooms 6 tablespoons unsalted butter 1 small onion, thinly sliced 4 sprigs fresh thyme 1/2 teaspoon dried thyme 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 1/3 cup dry red wine 1 tablespoon tomato paste 1 Cornmeal Peppercorn Crust, recipe follows Sage Whipped Cream, for serving, recipe follows 1 cup all-purpose flour 3/4 cup yellow cornmeal 2 teaspoon salt 2 teaspoons coarsely ground black pepper 6 ounces unsalted butter, chilled 3 tablespoons ice water 1/2 cup heavy cream 1/4 teaspoon orange zest 3/8 teaspoon ground sage 2 fresh sage leaves, finely chopped 1/8 teaspoon kosher salt Generous pinch ground white pepper Instructions: Preheat oven to 350 degrees F. Put the shiitakes into a medium saucepan with cold water to cover. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes or until softened. Drain and cool. Remove stems and slice mushrooms 1/4-inch thick. Set aside. Put the portobellos and white mushrooms in a colander and rinse well. In a large skillet over medium heat, melt the butter over medium heat. Add the onion and cook until translucent, about 10 minutes. While the onion is cooking, slice the mushrooms and add them to the pan. Add the fresh thyme, dried thyme and dried basil. Season with salt and pepper. Stir well and let cook for 15 minutes or until most of the mushroom liquid has reduced down. Add the shiitakes, red wine and tomato paste and simmer until thickened. Spoon into the partially baked Cornmeal Peppercorn Crust and bake for 20 minutes. Serve with Sage Whipped Cream. Place the flour, cornmeal, salt and pepper in a food processor fitted with the steel blade. Pulse until mixed. Cut the butter into small pieces and add to the flour mixture. Pulse until the mix resembles coarse meal. Add the ice water and pulse again until the dough begins to form. Turn out onto a floured surface and knead a few times just to make sure everything is incorporated. Press the dough evenly into the bottom of a 10-inch springform pan and work it up the sides so that you have a 1-inch lip all the way around. Chill the crust for 20 minutes. Preheat the oven to 375 degrees F. Line the crust with foil and fill with pie weights, raw rice or dried beans. Bake the crust on the lower rack of the oven for 10 minutes. Very carefully remove the foil and weights and bake another 5 minutes or until the crust is just dry. Remove from the oven and let cool before filling. Place the heavy cream into the bowl of a mixer and beat at high speed until it begins to thicken. Add the rest of the ingredients and continue to beat until soft peaks form. Serve with tart.
Korean BBQ Short Ribs 1 1/2 cups pineapple juice 1 1/2 cups lemon-lime soda, such as Sprite 1 1/2 cups mushroom soy sauce 1 cup rice wine vinegar 5 lemons, juiced 1/4 cup brown sugar 1/4 cup honey 3 tablespoons minced garlic 2 tablespoons sesame oil 2 tablespoons sriracha 15 Korean-style short rib pieces (see Cook¿s Note) 1 1/2 cups jasmine rice 2 tablespoons sesame oil 1/4 cup diced carrots 1/4 cup diced Spanish onions 2 tablespoons minced garlic 1/2 cup mushroom soy sauce 1 1/2 cups kimchi 2 large eggs 1/2 cup sliced scallions, plus more for garnish 1/4 cup peas 1/2 cup shredded red cabbage 1/2 cup shredded green cabbage 1/4 cup kimchi, roughly chopped 1/4 cup rice wine vinegar 1 tablespoon honey 1 tablespoon mayonnaise 1 teaspoon black sesame seeds, plus more for garnish Instructions: For the pineapple soy-glazed short ribs: Combine the pineapple juice, lemon-lime soda, mushroom soy sauce, rice wine vinegar, lemon juice, brown sugar, honey, garlic, sesame oil and sriracha in a medium mixing bowl. Add the ribs and marinate for 20 minutes at room temperature. Heat a grill pan over high heat. Strain the short ribs, reserving the marinade. Cook the ribs on the grill pan until dark caramelized grill marks appear, about 1 1/2 minutes on each side. Cut the ribs in between each bone to create square pieces. Strain the reserved marinade through a fine mesh strainer and cook in a saute pan over high heat until reduced by half, about 6 minutes. Set aside for serving. For the fried rice: Add the jasmine rice and 3 cups of water to a medium saucepot. Bring to a boil, cover, reduce the heat to medium low and let simmer until cooked, about 15 minutes. Heat a saute pan over high heat. Add the sesame oil, carrots and onions and cook until caramelized and dark brown. Add the garlic and cook until dark brown. Add the soy sauce and cook, scraping up the bits from the bottom of the pan, until the soy sauce is reduced by half. Add the kimchi and eggs and cook, stirring occasionally, until the eggs are scrambled and fluffy. Add the scallions and peas. For the kimchi slaw: Combine the red cabbage, green cabbage, kimchi, rice wine vinegar, honey, mayonnaise and black sesame seeds in a medium bowl, using your hands to mix the ingredients until evenly distributed. Leave the mix out until ready to plate. Strain out excess liquid before serving. To serve, spoon the fried rice on each plate in a 4-by-1-by-1/2-inch line. Layer 4 to 5 short ribs on top of the fried rice in a cascading fashion. Top the meat with the strained slaw. Finish with a drizzle of reduced marinade and sprinkle with some sesame seeds and scallions.
Raspberry Basil Limoncello Cocktail 1 pint fresh raspberries, plus more for garnish 12 fresh basil leaves, roughly torn, plus sprigs for garnish 1 lemon, cut into sixths, plus wheels for garnish 1/4 cup simple syrup, chilled (more if you prefer the cocktail a little sweeter) 2 ounces Limoncello 4 ounces citron vodka Crushed ice Sparkling rose wine, chilled Instructions: Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld. Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired.
Peanut Sauce 1 tablespoon peanut oil 1 tablespoon butter 1 medium onion, finely chopped 3 garlic cloves, minced 1/2 teaspoon red pepper flakes 1/2 teaspoon chili powder 1 cup organic chunky peanut butter 2 teaspoons olive paste 1/2 teaspoon brown sugar 1 teaspoon molasses 1 tablespoon dark soy sauce 1 1/2 cups water 2 tablespoons freshly squeezed lime juice Salt to taste Instructions: In a hot saute pan heat oil and butter, add onion, garlic, red pepper flakes and chili powder, reduce heat to medium and cook until onions are golden brown. Add peanut butter, olive paste, brown sugar, molasses, soy sauce and water and cook, stirring occasionally, for approximately 8 minutes or until sauce is thick. Add lime juice and salt to taste. Remove from heat to a container with a cover and allow to come to room temperature before covering and refrigerating. Sauce will keep for up to 1 week.

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