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Shoyu Chicken 5 1/2 to 6 pounds chicken thighs 5 cups low-sodium chicken broth 2 cups low-sodium soy sauce 1 cup packed light brown sugar 3/4 cup mirin 8 medium garlic cloves, smashed and peeled 4-inch piece ginger, sliced 1/2-inch thick and smashed 1 teaspoon freshly ground black pepper 5 tablespoons cornstarch dissolved in 5 tablespoons water Thinly sliced green onions, for garnish Instructions: Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more. Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.
Chili 2 tablespoons vegetable oil 1 1/2 pounds ground beef (85-percent lean) 1 tablespoon kosher salt 1 medium onion, small diced (about 1 1/2 cups) 1 large carrot, small diced (about 3/4 cup) 1 red bell pepper, small diced (about 1 cup) 3 cloves garlic, minced One 6-ounce can tomato paste Two 14.5-ounce cans diced fire-roasted tomatoes One 14-ounce can black beans One 14-ounce can garbanzo beans One 14-ounce can pinto beans 2 1/2 tablespoons taco seasoning 1/2 teaspoon ancho chile powder One 32-ounce box mushroom stock 16 ounces dark beer, left open for a little while 1 whole dried ancho chile 1 cup frozen edamame 1 ear corn, kernels removed (about 3/4 cup) 2 tablespoons creamy peanut butter 2 teaspoons liquid smoke Freshly ground black pepper Chai Spiced Grits, recipe follows, for serving Greek yogurt, for garnish Fresh cilantro sprigs, for garnish Kosher salt and freshly ground black pepper 8 chai tea bags 1/4 teaspoon ground cinnamon 1 cup grits (not instant), such as Weisenberger 1/2 cup heavy cream 1 teaspoon lemon zest Instructions: Heat the oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, sprinkle with 1 teaspoon of the salt and saute until just browned with a little pink left, about 5 minutes. Remove the meat to a plate and set aside. To the same pan, add the onions and another teaspoon of the salt and saute until just translucent, about 3 minutes. Add the carrots and red peppers and saute 2 minutes. Add the garlic and cook 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Stir in the diced tomatoes and beans, mixing well. Stir in the taco seasoning and ancho chile powder and mix well. Add the beef back into the pot, pour in the mushroom stock and beer and bring to a simmer. Add the ancho chile--it will be large, but don't worry about this; after the chili is finished, you will remove it. Lower the heat to low and simmer for 2 hours. The longer this cooks the better it tastes. Add the edamame and corn and cook an additional 10 minutes. Stir in the peanut butter and liquid smoke. Add the remaining 1 teaspoon salt and season with pepper. Fish out the ancho chile and discard. Serve the chili over the Chai Spiced Grits and garnish with Greek yogurt and cilantro sprigs. In a medium saucepan over medium heat, bring 4 cups water to a boil. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes. Remove and discard the tea bags. Add the cinnamon and stir to combine. Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes. (If the grits get too dry, add up to 2 cups warm water during cooking.) Remove from the heat and stir in the cream and lemon zest. Season with more salt and pepper, if necessary.
Deconstructed Gazpacho 6 slices baguette, sliced on severe angle to yield long angled 1/4 inch thick pieces 2 plum tomatoes, seeded and finely diced 1/2 European or seedless cucumber, 1/4 finely diced, 1/4 cut in larger chunks 2 ribs celery, 1 finely diced, 1 cut in chunks, leafy green tops in tact 1 green bell pepper, seeded, 1/2 finely diced, 1/2 chunked 1 small white onion, half finely chopped, half chunked The juice of 1 lime 1 can crushed tomatoes, 15 ounces 1 tablespoon extra-virgin olive oil 1 teaspoon to tablespoon hot sauce, such as Tabasco, to your taste Salt, to your taste 2 sprigs fresh oregano A handful flat leaf parsley leaves Instructions: Toast bread lightly under hot broiler on both sides. Let cool. Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside. Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste. Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.
Raspberry Vacherin 8 egg whites 1 pound sugar 1 pound raspberry powder 1 basket fresh raspberries or 1 bag frozen strawberries Sugar Instructions: Preheat the oven to 190 degrees F. Whip the egg whites until fluffy using a standing or hand held mixer. While on high speed, add 1/2 of the sugar. Slow to low speed and add the remainder of the sugar. Beat for 3 more minutes. Add the raspberry powder by hand and mix with a spatula. Place the mixture into a pastry bag. Place a piece of parchment paper onto a baking sheet. Using the pastry bag, create round domes with the mixture. Place in the oven at for 2 1/2 hours. Keep oven on. Remove from the oven and scoop out the insides with a spoon. Place back onto baking sheet and cook again for 1 hour at 190 degrees F. Let cool and store in a dry place. For Raspberry Sauce: Blend 1 basket of fresh raspberries with sugar to taste. (Frozen raspberries may be substituted).
Chocolate Winter Flan 6 eggs One 12-ounce can evaporated milk (full fat or 2 percent) One 14-ounce can sweetened condensed milk 1 cup whole milk 2 tablespoons unsweetened cocoa powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 cup sugar Instructions: In a blender, blend together the eggs, evaporated milk, condensed milk, whole milk, cocoa, allspice and cinnamon until well incorporated and creamy. Bake either using the water bath or double boiler method below. To bake using the water bath method: Preheat the oven to 350 degrees F. Caramelize the sugar in a pan over the stovetop until a light golden brown, using a wooden spoon to stir. This is the trickiest part as sugar burns easily, so don't let it get too dark and keep mixing the sugar with the spoon. Don't step away from this process; once the sugar gets hot, it browns quickly. Once it is completely liquefied, pour into an ovensafe 6- to 8-inch round mold (a tempered glass pie dish works well) and coat the bottom and sides three-quarters of the way up. Fill an oven roasting pan or baking dish with about 1 inch of water and place the sugar-coated pie dish inside. Add the flan mixture to the pie dish and bake until the top is firm and the flan starts to pull away from the sides, about 45 minutes. Remove from the water bath and let cool to room temperature, about 2 hours. To transfer the flan to a serving plate, make sure the sides are loose (you can run a thin knife around the edges to make sure it is not sticking to the sides), put a plate on top and in one fluid motion, invert the flan onto the plate and remove the pie dish. Refrigerate to chill before slicing and serving. To bake using the double boiler method: If you have a double boiler pan (which is what I typically use and is easier!), caramelize the sugar in the double boiler insert on the stovetop using the same method as above. Remove from the heat and, using a wooden spoon and by tilting and rotating the pan, coat all sides of the pan three-quarters of the way up. Fill the other double boiler pan with water about one-quarter full and bring to a boil while the sugar is caramelizing. Pour the flan mixture into the caramel and put the double boiler insert over the pan with the hot water. Cover and cook over medium low until the flan appears more solid and pulls away from the sides, about 45 minutes. Let cool to room temperature for about 2 hours before inverting onto a serving plate using the same method as above. Refrigerate and serve cold.
Braised Oxtails \Anton\ 1/4 cup canola oil 1 large red onion, sliced 3 cloves garlic, lightly crushed with the side of a knife blade 1/2 cup all-purpose flour, or enough as needed to coat oxtails Salt and black pepper 4 pounds oxtails, cut into 2-inch cross sections 1 (750 mL) bottle red wine 1/2 cup demi-glace 2 tablespoons tomato paste 1 bay leaf 1 large sprig fresh flat-leaf parsley 1 large sprig thyme 4 tablespoons butter 1 tablespoon lime zest 1 large clove garlic, finely minced 1 tablespoon flat-leaf parsley leaves, finely minced 1 loaf French bread 2 tablespoons olive oil 1 tablespoon garlic powder Instructions: Heat canola oil over medium-high in a large saute pot. Add onion and garlic and saute until the onions begin to turn translucent. While they are cooking, season the flour with salt and pepper and coat the oxtails, allowing any excess flour to fall away. Sear the oxtails on both sides in the pot with the onions and garlic, then remove them to a utility platter. De-glaze the pan with the red wine. Whisk in demi-glace and tomato paste and add bay leaf, parsley and thyme. Lower heat and return oxtails to pot. Cover and let simmer until meat is tender (it should easily fall away from bone), about 3 hours. Remove oxtails to a platter, cover, and let rest in a warm place. Strain braising liquid into another pot to make it into a sauce. Spoon off any excess fat that may be on the surface. Increase heat, allowing the braising liquid to reduce by one-half to two thirds. Combine the Gremolata ingredients and set aside. While the sauce is reducing, prepare the toasted French bread. Preheat the oven to 350 degrees F. Brush the olive oil on the bread and sprinkle with garlic powder. Lightly toast in the oven. Remove the reduced sauce from the heat and whisk in the butter. Spoon sauce over oxtails and top with a small amount of gremolata. Serve with toasted French garlic bread.
Roasted Sliced Tomatoes 4 small vine-ripe tomatoes Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper A few stems thyme, leaves finely chopped Instructions: Preheat the oven to 300 degrees F. Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.
GZ's Red Sangria 2 bottles fruity red wine, such as Beaujolais 1 cup orange liqueur, such as Grand Marnier 1 cup brandied pitted cherries 1 cup sliced fresh peaches or nectarines 1 cup fresh raspberries 1/4 cup elderflower liqueur, such as St-Germain Zest of 1 lemon 1/2 bottle cava Fresh mint or basil sprigs, for garnish Instructions: Combine the wine, orange liqueur, cherries, peaches, raspberries, elderflower liqueur and lemon zest in a large-mouth glass bowl or cruet. Stir gently with a wooden spoon, then refrigerate for 1 to 2 hours. Just before serving, pour in the cava and stir very gently. Put large ice cubes in glasses, ladle the sangria into the glasses and garnish with fresh mint or basil sprigs.
Date Shake 1 to 2 cups cream or half-and-half 1 cup plain yogurt 1/4 cup honey 1/2 cup dried, pitted dates, roughly chopped Grated nutmeg Instructions: Put all the ingredients in a blender and puree until smooth. Pour into a glass or glasses and serve.
Quince Turnovers 4 tablespoons unsalted butter, half very cold 1 pound ripe quince, peeled, cored and cut into1/4-inch cubes 1/2 cup sugar Pinch fine salt All-purpose flour, for rolling the dough 1 sheet store-bought puff pastry, thawed but cold Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown. Add the quince and cook, stirring occasionally, until slightly softened and nicely browned in spots, 3 to 4 minutes. Add the sugar and 1/4 cup water, bring to a simmer, and cook, stirring occasionally, until the liquid is syrupy and the quince is tender, 4 to 5 minutes more. Stir in the salt. Transfer the mixture to a metal bowl and refrigerate to cool, about 10 minutes. Fill a small bowl with water. Dice the remaining 4 tablespoons cold butter into bits and fold it into the fruit. Dust a cutting board with flour and roll out the puff pastry to a 12-inch square. Cut into 4 6-inch squares. Brush the edges of one of the pastry squares with water. Spoon 1/2 cup of the filling into the center of the square and spread it out a bit towards 2 opposite corners. Fold the dough diagonally over the filling to make a triangle and seal by pressing the edges with a fork. Transfer to the prepared baking sheet. Repeat with the remaining pastry squares and filling. Arrange the turnovers 2-inches apart. Make 2 or 3 vents in the top of each turnover with a sharp knife, using the tip to open the vents to expose the fruit (this will prevent the vents from closing in the oven). If your kitchen is very hot, pop each turnover in the freezer while you work and cut vents them when they are chilled. You can fill and freeze the turnovers for up to 5 days before baking; add an additional 5 minutes to the baking time. Bake the turnovers until deep golden brown, 18 to 22 minutes, rotating the pan after 10 minutes. Place the pan on a rack and let the turnovers cool for 5 minutes before serving. The turnovers can also be served at room temperature.
Red Wine Spaghetti with Meatballs Three 28-ounce cans Italian plum tomatoes, crushed with hands 2 large yellow onions, large diced (about 3 cups) 4 cloves garlic, minced 1 bay leaf 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 bunch flat-leaf parsley, chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 large yellow onion, small diced (about 1 1/2 cups) 1 tablespoon Italian seasoning 1/2 teaspoon red pepper flakes 1/4 teaspoon dried sage 1/2 to 3/4 cup whole milk 2 pounds lean ground beef (90/10) 1/2 cup couscous 1/2 cup freshly grated Parmesan, plus shaved Parmesan for garnish 1/2 cup ricotta 2 large eggs 2 cloves garlic, grated Kosher salt 1 bottle red wine, preferably Chianti Kosher salt 1 pound spaghetti Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.) Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready. For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat. Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors. Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs. Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes. For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid. Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan.
Pork Shank Osso Buco with Polenta and Gremolata Four 8-ounce pork shanks, tied with twine Kosher salt and freshly cracked black pepper 3 tablespoons vegetable oil 2 carrots, diced 2 stalks celery, diced 2 yellow onions, diced 1 tablespoon tomato paste 4 cloves garlic, minced 2 cups dry white wine 2 cups warm chicken stock One 14.5-ounce can crushed tomatoes 2 bay leaves Creamy Polenta, recipe follows Gremolata, recipe follows Kosher salt and freshly cracked black pepper 1 1/2 cups medium-grind stone-ground cornmeal 1/3 cup heavy cream 4 tablespoons (1/2 stick) cold unsalted butter 1/4 cup grated Parmigiano-Reggiano 1 cup fresh parsley, minced 2 teaspoons lemon zest 1 teaspoon orange zest 2 cloves garlic, grated on a rasp grater Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 325 degrees F. Heat a large Dutch oven over medium-high heat. Liberally season all sides of the shanks with salt and pepper. Add 2 tablespoons of the oil to the pan and sear the shanks until golden brown on all sides, about 5 minutes a side. Transfer to a plate. Add the remaining tablespoon of oil to the Dutch oven, then add the carrots, celery and onions. Season with salt and pepper and saute until the vegetables are slightly soft and browned, about 8 minutes. Add the tomato paste and garlic and saute until fragrant, about 30 second. Add the wine to deglaze, scraping all the bits off the bottom. Add the shanks, any accumulated juices, the warm stock, tomatoes and bay leaves. Cover, transfer to the oven and cook until the shanks are extremely fork-tender, about 2 hours. Remove the shanks and tent with foil on a plate. If the braising liquid is a bit thin, right before serving, simmer the remaining liquid until thickened slightly, 5 to 10 minutes. Add additional salt and pepper if necessary. For each serving, put a ladle of Creamy Polenta in a shallow bowl, followed by a warm shank with a ladle of rich braising liquid, then top with the fresh Gremolata. Bring 6 cups water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the cream, butter, cheese and salt and pepper to taste. Mix the parsley, lemon zest, orange zest and garlic together in a bowl and season with salt and pepper.
Cold Cucumber Soup 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups) 2 yellow bell peppers, stem and seeds removed, coarsely chopped 4 green onions, chopped 2 jalapeno peppers, minced 2 tablespoons finely chopped fresh cilantro 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh dill 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt 2 teaspoons Essence, recipe follows 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 3 cups plain yogurt 3 cups sour cream, divided 3 tablespoons extra-virgin olive oil 2 teaspoons white wine vinegar 2 tablespoons minced fresh chives 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Beef Barbacoa Tacos 8 dried guajillo chiles, stemmed and seeded 2 plum tomatoes, quartered 1 small white onion, quartered 8 cloves garlic, unpeeled Kosher salt 2 pounds beef chuck, cut into 1- to 2-inch pieces 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 cup roughly chopped fresh cilantro (leaves and stems) 1/4 teaspoon dried thyme 2 bay leaves Freshly ground black pepper Corn tortillas, warmed, and assorted toppings, for serving Instructions: Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes. Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon. Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves. Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.
Grilled Peach Salad with Grapefruit Vinaigrette 1 grapefruit, peeled and sectioned, juiced 2 large peaches, pitted and sliced into 8ths 1 tablespoon honey 3 tablespoons grapeseed oil, plus more for brushing Salt and freshly ground black pepper 4 cups arugula 3 scallions, finely sliced Instructions: Preheat grill to medium. Peel and section the grapefruit with a pairing knife over a small bowl to capture any juice. Once you have removed all sections squeeze the grapefruit to extract any left over juice into the bowl. Place sections into a separate bowl. Cut peaches into 1/8ths and brush with oil. Grill for 5 minutes until slightly soft. In the bowl with the grapefruit juice add the honey, oil, salt and pepper and whisk until well combined. In a large salad bowl add arugula, grapefruit, grilled peaches, sliced scallions and vinaigrette. Toss well to combine and serve.
Grilled Glazed Ham One 8- to 10-pound bone-in spiral-cut smoked ham One 20-ounce can pineapple rings, rings and juice separated 1 packed cup dark brown sugar Kosher salt 2 tablespoons apple cider vinegar 10 maraschino cherries, stems removed Instructions: Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes. Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat. Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving. Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick. Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.
Mixed Seafood Paella with Sausage and Pink Beans 1 1/2 cups quick-cooking rice 1 to 2 cups leftover salmon broken into pieces 1 pound medium shrimp, peeled and deveined 2 links chorizo or andouille sausage (or kielbasa), cut in half lengthwise, then cut crosswise into 1/4-inch-thick slices 1 (28-ounce) can diced tomatoes 1 (15-ounce) can pink beans, drained 1 large green bell pepper, seeded and diced 1 teaspoon dried oregano 1/2 teaspoon saffron threads 1/4 cup chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: Cook the rice according to the package directions. Meanwhile, in a large saucepan, combine the salmon, shrimp, sausage, tomatoes, beans, bell pepper, oregano, and saffron, set over medium-high heat, and bring to a simmer. Let simmer until the shrimp are bright pink and cooked through, about 5 minutes. Stir in the cooked rice and cook for 2 minutes to heat through. Remove from the heat, stir in parsley, season to taste with salt and pepper, and serve.
Grilled Herb Bison Tri Tip Roast One 3 lb. Bison Tri Tip Roast (fresh or fully thawed)* (See Cook's Note) 2 tbsp. olive oil for searing 2 tbsp. minced garlic 2 tbsp. minced fresh rosemary 2 tbsp. ground coriander 1 tbsp. sweet Hungarian paprika 1 tbsp. celery seed 1 tbsp. ground mustard 1 tbsp. cracked pepper 1 tbsp. kosher salt Instructions: Brush olive oil over all sides of the roast. In a small bowl combine all spice ingredients. Rub the mixture over the roast, covering completely. Wrap the roast in plastic wrap and chill for at least an hour or up to 24 hours if you have time. Pre heat BBQ to medium high. Place the roast on a lightly oiled grill in the center of the BBQ. Close the lid. Grill for 15 minutes, turn over and grill for additional 15 minutes, for a total of 30 minutes of grilling time. Remove roast to carving board. Loosely tent with foil and let stand for 15 minutes to let the juices settle. Carve into strips with the grain.
Shrimp Cocktail 4 cups water 1/2 cup kosher salt 1/2 cup sugar 36 shell-on medium-large shrimp 1 cup ice 16 cups water 1 tablespoon kosher salt 1 tablespoon black peppercorns 2 bay leaves, preferably fresh 1 lemon, halved Wasabi Cocktail Sauce, recipe follows 1 cup chili sauce 2 tablespoons freshly squeezed lemon juice 1 tablespoon prepared wasabi or horseradish 1/4 teaspoon Worcestershire sauce Instructions: Make the brine: In a large bowl, whisk together the water, salt, and sugar until dissolved. Add the shrimp and ice and let soak for 20 to 30 minutes. Drain. Meanwhile, make the court bouillon: In a large saucepan, combine the water, salt, peppercorns and bay leaves. Squeeze the lemon juice into the water, add the lemon halves, and bring to a boil Add the shrimp to the water and cook until they just turn opaque, about 3 minutes. Drain the shrimp, transfer to a baking sheet, and let cool. When the shrimp are cool enough to handle, peel and de-vein them and chill in the refrigerator. When ready to serve, divide the cocktail sauce among 4 martini glasses and hang the shrimp around the rims. Serve immediately. In a medium bowl, whisk together all the ingredients. Store in the refrigerator until ready to serve.
Virgin Pomegranate and Cranberry Bellinis 1 cup ice 1 1/2 cups simple syrup, recipe follows 1 1/4 cups unsweetened pomegranate juice, chilled 1 cup unsweetened cranberry juice, chilled 1 (25.3 fluid ounces) bottle sparkling water, chilled 2 limes, thinly sliced 1 bunch fresh mint, for garnish Optional garnish: 1/2 cup (2 1/2 ounces) pomegranate seeds 1 cup water 1 cup sugar Instructions: Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve. Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve. In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
Fried Catfish 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 3 teaspoons salt 1 teaspoon ground red pepper 1 teaspoon garlic powder 1/2 teaspoon black pepper 8 farm raised catfish fillets Vegetable oil, for deep frying Instructions: Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess. Fill a deep fryer, or large deep skillet half full with oil and heat to 375 degrees. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels.
Air Fryer Sweet and Spicy French Fries 1 medium russet potato 1 medium sweet potato 2 tablespoons vegetable oil 1 teaspoon garlic powder 1 teaspoon Hungarian paprika 1/2 teaspoon chili powder Kosher salt Instructions: Cut the potatoes into thin sticks about 1/4-inch in thickness. Preheat a 2.5-liter air fryer to 400 degrees F. Place the potatoes in a large mixing bowl. Pour in the oil and sprinkle with the garlic powder, paprika, chili powder and 1 teaspoon salt. Toss until evenly coated. Lay the potatoes in a single layer into the basket of the air fryer. Cook, tossing every 5 minutes, until crispy and browned along the edges, 15 to 20 minutes. (For best results, don't overfill the basket.) Remove the potatoes from the air fryer and place on a serving platter.
Mushroom Omelet Sandwiches 8 large eggs Kosher salt 2 tablespoons extra-virgin olive oil 8 ounces cremini mushrooms, very thinly sliced Freshly ground pepper 2 tablespoons unsalted butter 1 cup shredded gruyère cheese (about 2 ounces) 4 brioche rolls, split Dijon mustard or dijonnaise, for serving 1 tablespoon white wine vinegar 1 teaspoon chopped fresh tarragon 1 large head frisée, torn (about 8 cups) Instructions: Whisk the eggs with 1/2 teaspoon salt in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add all but 1/2 cup of the mushrooms and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms brown, about 5 minutes; remove to a plate. Wipe out the skillet and melt the butter over medium heat. Add the eggs and cook, stirring with a rubber spatula, until small curds form and the eggs are mostly cooked. Spread any uncooked egg to fill in the gaps and cook, undisturbed, until just set on the bottom, about 5 minutes. Remove from the heat and sprinkle with the cheese. Arrange the cooked mushrooms down the middle and fold in the sides. Slide the omelet onto a cutting board and cut crosswise into 4 pieces. Spread the rolls with the mustard and fill with the omelet. Whisk the vinegar, tarragon, remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the frisée and reserved mushrooms; toss. Serve with the sandwiches.
Spatchcock Turkey 1 stick (8 tablespoons) salted butter 1/3 cup maple syrup 2 tablespoons chopped fresh sage 4 cloves garlic, minced 2 sprigs fresh rosemary, chopped 2 sprigs fresh thyme, chopped One 12- to 13-pound whole turkey, thawed if frozen 4 stalks celery, cut into 1-inch pieces 3 carrots, sliced on a bias 1 inch thick 1 onion, quartered Kosher salt and freshly ground black pepper Instructions: Position a rack in the center of the oven and preheat to 425 degrees F. Melt the butter in a small saucepan over medium heat and add the maple syrup, sage, garlic, rosemary and thyme. Reduce the heat to low and cook while you prepare the turkey, about 10 minutes. Place the turkey breast-side down on a work surface. Cut down both sides of the backbone with kitchen shears, then remove and set the backbone aside (reserve for stock). Flip the turkey over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the turkey should sit relatively flat. Grab a roasting pan or a sheet pan. Spread the celery, carrot and onion onto the pan. Top with the turkey breast-side up. Brush the bird with the butter mixture, then season generously with salt and pepper. Roast the turkey for 30 minutes to begin the browning process. Lower the temperature to 375 degrees F and baste the turkey with the herb butter. Continue to roast the turkey, basting with the pan juices every 20 minutes, until it is deep golden and registers 165 degrees F when a meat thermometer is inserted in the thigh, another 40 to 50 minutes. Let rest for 20 minutes before carving and serving.
Corn With Chile-Lime Butter 1 stick unsalted butter, softened 1 1/2 teaspoons minced garlic Juice of 1 lime 1 tablespoon chopped fresh cilantro, plus more for topping 1 tablespoon rocoto chile paste (available in jars at Latin markets) 1/2 teaspoon ground cumin Kosher salt and freshly ground pepper 8 ears corn, husks and silk removed Crumbled cotija cheese, for topping Instructions: Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well. Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.
Collard Green Lasagna 1 pound ground turkey 1/2 cup diced onions 2 teaspoons minced garlic 1/4 cup olive oil 3 cups crushed tomatoes 2 tablespoons tomato paste 2 teaspoons sugar 1 tablespoon dried Italian herbs 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 2 cups ricotta cheese 3/4 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon pepper One 9-ounce box dried no-boil lasagna pasta sheets 2 cups Southern-Style Collard Greens, recipe follows About 3 cups mozzarella cheese Fresh herbs, to garnish 1/4 cup chicken bouillon 3 pounds smoked turkey, wings or tails 8 bunches collard greens, cleaned and trimmed 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon kosher salt 1 tablespoon black pepper 2 tablespoons of your favorite Cajun seasoning 1/2 cup sugar 3/4 cup vegetable oil 1 tablespoon red pepper flakes Instructions: For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes. For the lasagna: Preheat the oven to 400 degrees F. Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper. Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs. Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm.
Chris Cakes Pancakes 1 egg 3/4 cup milk 1/4 cup vegetable oil 1 cup pancake mix (recommended: Chris Cakes) Instructions: In a small bowl, mix the egg, milk, and oil. Stir in pancake mix only until lumps dissolve. Preheat a griddle to about 350 degrees F. Ladle batter onto hot griddle and cook. Flip pancakes when edges are cooked and bubbles on top begin to break. Serve immediately.
Orange-Pecan Baklava 12 ounces pecans 12 ounces walnuts 1 tablespoon Sweet Wintery Spice Blend, recipe follows 4 sticks (2 cups) unsalted butter, melted 1 pound frozen phyllo dough, thawed, unrolled and covered with a damp towel 3 cups Orange-Honey Syrup, recipe follows 1/2 cup sugar 3 tablespoons ground cinnamon 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground cardamom 1 1/2 teaspoons ground cloves 2 cups honey 2 cups sugar 2 cinnamon sticks Zest and juice of 1 orange 1 teaspoon vanilla extract Instructions: Preheat the oven to 325 degrees F. Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine. Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture. Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times. Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction. Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp. As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in. Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap. Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container. Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
Rattlesnake Chili Vegetable oil 1 large onion, diced Red Chile Sauce, recipe follows 6 rattlesnake fillets, or 8 ounces meat Double sweet corn, kernels only, to taste Poblano peppers, diced, to taste Serrano peppers, diced, to taste Jalapeno peppers, diced, to taste Salt Ancho peppers, diced, to taste 1 white onion, diced Several tomatoes, chopped Cumin, whole seeds, to taste 2 tablespoons honey 1 cup chicken stock Instructions: In a large skillet, heat the oil and add the onions. Cook the onions until they are soft and slightly tender. Add the Red Chile Sauce and the remaining ingredients. Cover the skillet and stew all of the ingredients together for approximately 1 hour. Season the chili with salt. A viewer, who may not be a professional cook, provided this recipe. Combine all of the ingredients in a blender and process until smooth.
Crispy Pan Fried Pork Chops \| Breaded Pork Chop 1/3 cup all-purpose flour, for dredging 2 large eggs Kosher salt and freshly ground black pepper 1 1/2 cups fresh breadcrumbs 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total) Extra-virgin olive oil, for shallow frying Cooked spinach, for serving Lemon wedges, for serving Instructions: Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl. Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.
Bonus Recipe: Do the Cabbage Pack! 1/2 head of green cabbage 1 small onion, sliced 2 tablespoons light whipped butter or light buttery spread Dash salt Dash black pepper Dash paprika 1/4 cup precooked real crumbled bacon 1 teaspoon chopped garlic Instructions: Preheat the oven to 400 degrees F. Carefully remove the tough core from the cabbage using a sharp knife. Slice the cabbage half into 4 thin wedges. Halve each wedge, leaving you with 8 \chunks.\ Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Spread the cabbage out in the center, and top with onion. Add butter in four evenly spaced dollops over the onion. Sprinkle with salt, pepper, and paprika. Top with bacon and garlic. Place another large piece of foil over the veggies. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 30 to 35 minutes, until the veggies are soft. Let it cool slightly. Using oven mitts, carefully flip the packet over, allowing the butter mixture to coat the veggies, and then return to right-side-up. Cut the packet to release steam before opening it entirely. (Careful - steam will be hot.) If you like, season with additional salt, pepper, and paprika, to taste. Mmmmm!
Sausage and Goat Cheese Egg Casserole 1 tablespoon unsalted butter, plus more for greasing the pie plate 8 ounces sweet Italian sausage 2 shallots, finely chopped 10 ounces frozen chopped spinach, thawed 1 1/2 ounces (about 1/3 cup) chopped sun-dried tomatoes, plus 8 thin strips for garnish 10 large eggs 1/2 cup whole milk Kosher salt and freshly ground black pepper 2 ounces goat cheese, cut into 7 oblong pieces and 1 circular piece Instructions: Preheat the oven to 325 degrees F. Grease a 9-inch deep-dish pie plate with butter. Heat the butter in a large skillet over medium heat. Remove the sausage from its casing and place in the skillet. Cook, breaking apart the sausage with a wooden spoon, until cooked through and fully browned, about 10 minutes. Remove to a paper-towel-lined tray and set aside. Add the shallots to the same pan and cook until soft, about 2 minutes. Add the spinach, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until the spinach is tender and its water has evaporated, 5 to 7 minutes. Add the chopped sun-dried tomatoes and cook until heated through. Add the sausage to the prepared pie plate and then top with cooked spinach mixture. In a medium bowl, beat together the eggs, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper until frothy, about 1 minute. Pour the egg mixture over the spinach and sausage. Place the circular piece of goat cheese in the center of the pie dish and arrange the oblong pieces around it like flower petals. Place the sun-dried tomato strips in between the goat cheese \petals.\ Bake for about 30 minutes, until set.
Chicken in Red Pepper Sauce 4 skinless, boneless chicken breasts (about 8 ounces each) 1 red bell pepper, quartered 2 cups low-sodium chicken broth 1 1/2 pounds green beans, trimmed Juice of 1/2 lemon 2 tablespoons extra-virgin olive oil Kosher salt 2 tablespoons sliced almonds 2 cloves garlic, lightly crushed 1 thick slice country bread, cut into cubes (1 1/4 cups) 2 tablespoons capers, drained 2 tablespoons roughly chopped fresh parsley Instructions: Put the chicken in a medium Dutch oven or heavy pot and add the bell pepper and chicken broth. Bring to a boil. Cover and reduce the heat to medium low; gently simmer until the chicken is just cooked through, about 12 minutes. Transfer the chicken and bell pepper to a plate using a slotted spoon; let cool. Shred the chicken. Add the beans to the pot with the broth. Increase the heat to high, cover and cook until crisp-tender, 7 minutes. Transfer the beans to a colander using a slotted spoon, reserving the broth in the pot; rinse under cold water and let drain. Transfer to a medium bowl and toss with the lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt. Meanwhile, lightly toast the almonds in a dry skillet over medium heat, 1 to 2 minutes; remove to a plate and set aside. Add the remaining 1 tablespoon olive oil and the garlic to the skillet. Cook until softened, about 1 minute. Add the bread. Cook, stirring often, until golden, about 5 minutes. Transfer the garlic and bread to a blender or food processor along with the bell pepper, 1/2 cup of the warm broth, 1 tablespoon each capers and parsley, and 1/4 teaspoon salt. Puree until smooth; transfer to a large bowl. Add the chicken to the red pepper sauce; season with salt and toss. Top each serving with the remaining capers and parsley; serve the green beans on the side, sprinkled with the almonds.
Janette's Caterpillar Cake Nonstick cooking spray 1 (18.25-ounce) box chocolate cake mix 1/4 cup pureed canned red beets 3 egg whites 1/2 cup unsweetened applesauce 1/4 cup skim milk 2 teaspoons vanilla extract 2 marshmallows 2 raisins 1/2 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Coat the bundt pan and the ramekin with nonstick spray. In a mixing bowl, beat the cake mix, beets, egg whites, applesauce, milk, and vanilla until smooth. Spoon enough batter into the ramekin to fill by 2/3, then scrape the rest into the bundt pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes for the small cake and 30 minutes for the large one. Place on a rack to cool for 15 minutes. Turn the cakes out of the pans and let cool completely. To assemble, cut the large cake in 1/2 crosswise and place the pieces end-to-end on the platter so they form an \S\ shape. Use toothpicks to attach the small cake to 1 end to make the head. Use toothpicks to attach marshmallow \eyes\ with raisin \pupils.\ Put the confectioners' sugar in a sieve or sifter and dust it generously over the cake.
Salted Caramel Sauce 1 cup sugar 1/4 cup water 3/4 cup heavy cream 3 1/2 tablespoons unsalted butter 1 teaspoon gray sea salt, crushed or kosher salt Salted Caramel Variations, recipes follow 1 pint vanilla bean ice cream 1/2 cup whole milk 1/4 cup salted caramel sauce Instructions: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce. Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows. Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
Moo Yai Platter 2 pounds pork loin, half sliced into strips and half cut into flat pieces for skewers 3 tablespoons oyster sauce 3 tablespoons soy sauce 2 tablespoons sugar 2 teaspoons paprika 2 teaspoons black pepper powder 2 teaspoons salt 2 tablespoons chopped garlic 2 tablespoons chopped fresh cilantro Oil, for frying Instructions: Put the pork strips and flat pieces into two separate bowls. Add 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon black pepper powder and 1 teaspoon salt to the bowl with the strips. Add the garlic, cilantro and the remaining 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon pepper powder and 1 teaspoon salt to the bowl with the flat pieces. Marinate both bowls, covered, overnight. For the Moo Ping: Thread the flat pork on skewers. Cook the skewers in a pan on medium heat, 5 to 6 minutes. For the Moo Todd: Heat the oil to 305 degrees F in a deep-fryer. Deep fry the pork strips for a few minutes.
Red Sangria 3/4 cup simple syrup, equal parts sugar and water 2 bottles red wine 3/4 cup brandy 1/2 cup triple sec 3/4 cup orange juice 2 oranges, sliced into thin round 2 green apples, cored and sliced thin 2 lemons, sliced into thin rounds Instructions: Boil water and pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.
Eggnog 2/3 cup sugar 5 large eggs, separated 2 cups 2 percent milk Pinch ground cinnamon 2 pods star anise 2 whole cloves 1 cinnamon stick 1 vanilla bean, split and scraped 1 cup heavy cream 2/3 cup bourbon Whipped cream, for serving Whole nutmeg, for grating Instructions: In a stand mixer fitted with the whisk attachment, combine the sugar and egg yolks. Whip on high speed until they are pale in color, about 6 minutes. Heat the milk along with the ground cinnamon, anise, cloves, cinnamon stick and vanilla seeds in a small saucepan over medium heat, stirring, until it comes to a simmer, then turn off the heat. Pour half the mixture (avoid adding spices) into the egg yolks and whisk by hand to combine. Combine the egg yolk mixture with the remaining milk and return to the stove. Cook the mixture over medium heat, stirring, until it almost reaches a simmer. Stir in the heavy cream and bourbon. Turn off the heat and let cool completely. When ready to serve, whip the egg whites to medium stiff peaks. Stir into the cooled mixture. Divide among glasses and garnish with the whipped cream and grated nutmeg.
Sausage, Peppers and Onions Stoup 3 tablespoons extra-virgin olive oil 1 1/2 pounds hot or sweet bulk Italian sausage 4 cloves garlic, finely chopped 3 to 4 cubanelle peppers, seeded and thinly sliced 2 medium-large onions, thinly sliced 2 tablespoons balsamic vinegar 2 cups chicken stock 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes 1/4 cup finely chopped parsley leaves 1/2 cup basil leaves, torn 1 cup shredded Parmigiano-Reggiano Instructions: Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more. Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.
Jalapeno Cranberry Sauce 1 pound cranberries (about 4 cups), thawed if frozen Finely grated zest and juice of 1 lime 1 1/4 cups sugar 1 teaspoon ground cumin Kosher salt 1/4 cup chopped pickled jalapenos, plus 2 tablespoons brine from the jar Instructions: Put all but 1 cup cranberries in a saucepan. Add the lime juice, sugar, cumin, a pinch of salt, the jalapenos and brine and 1/4 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the lime zest. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.
Broccoli Cheddar Cornbread 2 (8.5-ounce) boxes corn muffin mix 1/2 cup whole milk 2 cloves minced garlic 1 (8-ounce) container cottage cheese 4 large eggs 1 tablespoon salt 1 cup plus 2 tablespoons grated Cheddar 1 stick unsalted butter or margarine 1 medium onion, chopped 1 (10-ounce) package frozen chopped broccoli, thawed but not drained Instructions: Preheat oven to 375 degrees F. Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl. In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish. Bake in oven until golden, 30 minutes.
A Big Decadent Hot Dog 8 tablespoons unsalted butter 2 large onions, thinly sliced 1 tablespoon brown sugar Kosher salt and freshly ground black pepper 1 package hot dogs, such as Hebrew National Jumbo Beef Franks 1 package cocktail franks 4 hot dog buns 1 package hot dog buns One 8-ounce package liver mousse Whole grain mustard, to serve 1 package brown-and-serve dinner rolls Instructions: Melt 2 tablespoons of the butter in a large skillet over medium-low heat and add the onions. When the onions begin to soften, add the sugar and season with salt and pepper. Turn the heat to low and cover the pan. When the onions just begin to brown, remove the cover. Continue cooking, stirring frequently, until the onions are a dark brown color. Be careful not to let them burn. Set aside. Melt 2 more tablespoons butter in same skillet over medium heat. Cut several shallow slashes across the hot dogs and add them to the pan. Fry until they are cooked through and nicely browned. Set aside and keep warm. Add the cocktail franks to the pan and fry until they are cooked through and nicely browned. Set aside and keep warm. Melt 2 tablespoons butter in another pan and set aside. Add the remaining 2 tablespoons butter to the skillet. Split open the hot dog buns and toast them in the buttery juices. Spread a thin layer of mousse inside both halves of each bun. Top with a hot dog and pile on the onions. Add a few dollops of mustard and serve. Split the dinner rolls down the middle and spoon on some of the melted butter. Stuff in 2 of the cocktail franks and spread on some mousse. Top with some onions and mustard and serve.
Sichuan Tofu Gan and Warm Celery Salad 2 tablespoons chili oil, plus more for garnish 1 tablespoon chili bean paste 1 tablespoon rice vinegar 1 tablespoon vegetable oil 1 tablespoon Sichuan peppercorns 1 large clove garlic, coarsely chopped 3 inner celery stalks, with leaves, sliced diagonally 1/4-inch thick One 8-ounce package firm tofu gan (dried firm beancurd), sliced into 1/8-inch-thick slices 1 teaspoon light soy sauce Sea salt and freshly ground black pepper Juice of 1/2 lemon 1/4 cup coarsely chopped fresh cilantro leaves 1/4 cup roasted salted peanuts Instructions: Whisk together the chili oil, chili bean paste and rice vinegar in a small bowl. Heat a wok over high heat until smoking and pour in the vegetable oil. Add the peppercorns and garlic and toss briefly, and then add the celery and stir-fry until softened, 1 minute. Stir in the tofu and carefully toss until heated through, about 1 minute. Pour in the chili oil sauce and toss well until warm throughout. Stir in the soy sauce and season with sea salt, black pepper and the lemon juice, adding more to taste. Transfer to a platter and sprinkle the cilantro and peanuts over the top. Drizzle more chili oil over the salad and serve immediately.
Candy Canes Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten. Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning. I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.
Funked Out Pork Quesadilla 1 cup low-fat Greek yogurt 1 lime, zested and juiced 3 tablespoons chopped fresh cilantro 2 teaspoons chipotle en adobo sauce Salt and freshly ground black pepper 1/2 red onion, chopped 1/2 cup chopped pickled jalapenos, juices reserved 2 cups shredded Simple Roasted Pork Shoulder, recipe follows 2 cups shredded Monterey Jack or Mexican blend cheese Nonstick olive oil spray 4 large whole wheat tortillas (or white, corn or sun-dried tomato) 3 tablespoons olive oil 3 tablespoons chopped garlic Salt and freshly ground black pepper 1 (4 pound) pork shoulder Instructions: For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine. Season with salt and pepper and set aside. For the quesadillas: Preheat a grill pan and spray with nonstick spray. Soak the onions in the jalapeno juice about 10 minutes. Drain. In a large bowl, mix together the jalapenos, onions, pork and cheese. Divide the mix on top of 2 tortilla rounds. Top each with another tortilla round. Spray the round with olive oil and place face down onto the grill. Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes. Flip and cook an additional 3 minutes. Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema. Preheat the oven to 425 degrees F. In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions 12 pieces turkey cutlets, 2 packages 6 slices prosciutto di Parma, cut in 1/2 across the center of the ham 12 leaves whole fresh sage plus 2 tablespoons finely chopped Extra-virgin olive oil for drizzling, plus 4 tablespoons, divided Salt and pepper 2 teaspoons poultry seasoning, 2/3 palm full 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup dry white wine, eyeball it 2 cups chicken stock, divided 4 cloves garlic, chopped 1/2 teaspoon crushed red pepper flakes 1 pound crimini (baby portobello) mushrooms, wiped clean and sliced 1 (15 ounce) can white cannellini beans, drained 2 tablespoons wine vinegar, white or red 1/8 pound, 3 slices, pancetta, chopped 1 medium onion, thinly sliced 1 pound triple washed spinach, stems removed and coarsely chopped 1/4 teaspoon freshly grated nutmeg, eyeball it Instructions: Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 cups of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve. For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 cup stock to deglaze the pan. Turn off heat and serve. For the spinach, heat a medium skillet over medium high heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp. Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper. Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside.
Amaretto Nectarines 6 slightly unripe nectarines, quartered 1/2 cup amaretto 2 tablespoons orange juice concentrate 6 whole cloves 1 (8-ounce) container mascarpone, softened (recommended: Cantare) 1/2 cup slivered almonds, toasted Instructions: Place quartered nectarines in a large resealable bag. In a small bowl, stir together amaretto, orange juice concentrate, and cloves. Pour over the nectarines and marinate in the refrigerator for 1 to 4 hours. Meanwhile, stir together mascarpone, 2 tablespoons of marinade from the nectarines, and 1/4 cup of the slivered almonds. Refrigerate until ready to use. Set up grill for direct grilling over medium heat and oil the grates. Remove nectarines from marinade and place on hot grill. Cook for 3 to 4 minutes per side or until grill marks appear and nectarines have begun to soften. Serve warm with the almond mascarpone and garnish with the remaining toasted almonds. Cook's Note: Make this kid-friendly by marinating 3 quartered nectarines in 2 tablespoons orange juice concentrate, 1/2 cup ginger ale, and 3 cloves. Continue the recipe as written.
Charred Corn Polenta with Grilled Tomato Vinaigrette 5 plum tomatoes 1 tablespoon olive oil Salt and freshly ground pepper to taste 2 cloves garlic 2 tablespoons red onion, coarsely chopped 1/4 cup balsamic vinegar 2 tablespoons basil chiffonade 1 cup olive oil 8 cups chicken stock or water 2 cups polenta 2 teaspoons coarse kosher salt 1 cup fresh corn kernels 1 cup freshly grated Parmesan cheese 2 tablespoons fresh parsley, finely chopped 1/4 cup olive oil Instructions: Grilled Tomato Vinaigrette: Preheat the grill. Toss the tomatoes with the olive oil and season with salt and pepper to taste. Grill the tomatoes, until the skins are blackened. Remove and chop coarsely. Place the tomatoes in a blender and add the garlic, onion, balsamic vinegar and basil and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Reserve. Polenta: Butter a large shallow baking dish generously with butter, set aside. Place the chicken stock in large saucepan and bring to a boil. Slowly add the polenta, whisking constantly with a wire whisk. Cook over low heat, stirring constantly with a wooden spoon until thickened and smooth. Fold in the corn, Parmesan cheese and parsley and pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight. Preheat the grill. Cut the chilled polenta into 2-inch circles, brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Drizzle with vinaigrette.
Citrus Brushstroke Cake Flour-based baking spray, for greasing the cake pans 5 1/4 cups cake flour 2 tablespoons baking powder 3/4 teaspoon salt 9 large egg whites 2 1/4 cups whole milk 1 1/2 cups (3 sticks) unsalted butter, softened 2 1/4 cups granulated sugar 2 teaspoons vanilla extract 12 ounces prepared lemon curd 1 cup (2 sticks) unsalted butter, softened 1 pound (4 cups) confectioners' sugar 1 tablespoon clear vanilla extract 1/3 to 2/3 cup heavy cream 24 ounces assorted colors of candy melting wafers (pink, orange, white, yellow and light green pictured) Assorted fresh citrus, sliced, such as key limes, Meyer lemons, Ruby Red grapefruits and oranges Fresh mint sprigs Instructions: For the cakes: Preheat the oven to 350 degrees F. Grease two 8-inch and two 6-inch round cake pans with flour-based baking spray. Sift together the flour, baking powder and salt in a bowl. Whisk together the egg whites and milk in a separate bowl. Beat the butter in the bowl of an electric mixer using the paddle attachment until soft and creamy. Add the granulated sugar gradually and beat until light and fluffy. Scrape down the bowl intermittently. Beat in the vanilla. Add the flour mixture alternately with the egg white and milk mixture, beginning and ending with the flour mixture. Mix until smooth on medium-low speed after each addition. Divide the batter among the prepared pans. Bake until the cakes spring back when pressed in their centers, about 25 minutes for the 6-inch cakes and 35 minutes for the 8-inch cakes. Allow the cakes to cool slightly in the pans and then turn out on wire racks to cool completely. When cool, level the cakes using a large serrated knife or cake leveler. For the buttercream: Cream the butter and confectioners' sugar together on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy. Add additional heavy cream if the mixture is too thick to spread or pipe. Transfer the frosting to a large piping bag with a 1/2-inch opening. Pipe a line of frosting around the top edge of one of the leveled 8-inch cakes. Spoon lemon curd in the center and spread evenly. Place the second cake layer on top of the filled cake and cover with frosting. Spread the buttercream as evenly as possible and refrigerate until the frosting is firm, about 1 hour. Repeat this process with the 6-inch cakes. Reserve the leftover buttercream for later use. When both cakes are well chilled and the frosting is firm, use a large spatula to transfer the smaller cake to the top center of the larger cake. Keep the cake chilled For the candy brushstrokes and decor: Place a sheet of parchment paper over a large baking sheet. Place the different colors of wafers in separate microwave-safe bowls and heat each in the microwave at 100 percent power until they can be stirred smooth, about 30 seconds for 6 ounces of candy. In separate bowls, combine different colors of the candy to create new colors. Make as many hues as desired. Use a spoon to place quarter-sized dollops of the candy on the parchment sheet. Hold the parchment sheet steady with one hand as you place a craft brush over the melted candy. Use quick motions to brush the candy upward, resulting in one long candy brushstroke. Repeat the process with the other colors of candy. Transfer the brushed candy to the refrigerator to chill, 5 to 7 minutes. When firm, transfer the chilled candy to a large plate. Repeat the candy brushing process until you have about 40 candy brushstrokes for decorating the cake. Transfer any leftover melted candy to squeeze bottles and drizzle decoratively over one side of both cake tiers. Use leftover buttercream to attach the firm candy brushstrokes to the opposite side of the cake; arrange them upright on both tiers. Press a few small brushstrokes into the frosting on top of the cake so they also stand upright. Use as many candy brushstrokes as possible to fill up one side of the cake. Before serving, arrange fresh sliced citrus on the edges of the candy-drizzled side of the cake. Tuck fresh mint between the fruit and candy brushstrokes. Present to delighted guests. To serve, move aside the fruit slices and cut the cake into pieces. Serve the fruit slices alongside pieces of cake, if desired.
No-Bake Peanut Butter Cheesecake Pops Two 8-ounce packages cream cheese, chilled 1 cup creamy honey-roasted peanut butter 1 cup crushed honey-roasted peanuts One 12-ounce bag miniature semisweet chocolate chips 2 tablespoons unrefined coconut oil Instructions: Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth. Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Press a 6-inch lollipop stick into each ball. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours. Place the peanuts in a small bowl. Melt the chocolate and coconut oil in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer. Working quickly, dip each fully in the chocolate to seal the cheesecake to the stick, then roll in the peanuts before the chocolate sets. Place on another parchment lined baking sheet or a large platter and refrigerate until ready to serve.
Chicken Shawarma 10 cloves garlic, chopped 2 lemons, juiced 1/2 cup olive oil 2 teaspoons curry powder 1 teaspoon salt 2 teaspoon ground pepper 5 drops yellow food coloring, optional 2 pounds boneless skinless chicken breasts 4 pieces pita bread 1 tomato, chopped Shawarma Sauce, recipe follows 3 cloves garlic 1 cup store-bought tahini 3 cups water 1/2 cup lemon juice Salt Instructions: To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator. Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce. Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.
Pollo Borachon (Drunken Chicken) 1 teaspoon yeast 1 1/2 cups lukewarm water 3 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons canola oil 3 to 4 medium red potatoes, diced 1/4 teaspoon minced garlic Pinch paprika Pinch parsley Pinch salt 5 skinless bone-in chicken legs 5 skinless bone-in chicken thighs 1 1/2 liters (approximately 5 cups) burgundy wine 2 medium yellow onions, diced 3 large carrots, sliced 16 ounces sliced mushrooms 6 cloves garlic, minced 1/4 cup paprika 2 tablespoons parsley 5 teaspoons ground black pepper 4 teaspoons salt, or more to taste 1 cup canola oil 3/4 cup all-purpose flour 6 slices partially-cooked bacon, chopped One 16-ounce package frozen precooked green beans One 16-ounce frozen peas, thawed One 15-ounce jar roasted red bell peppers 1 to 2 eggs, beaten One 8-ounce package shredded Cheddar-jack cheese 1 Roma tomato, diced Instructions: For the French bread dough: Activate the yeast by placing it in the lukewarm water in a stand mixer for 5 to 7 minutes. Add the flour and salt and mix well. Divide the dough into 5 equal portions. Wrap in plastic individually and refrigerate. For the fried potatoes: In a small pan, heat the canola oil. Add the potatoes to the pan and fry until golden brown, 5 to 7 minutes. Remove the potatoes to a bowl. Sprinkle with the garlic, paprika, parsley and salt. Toss the potatoes and spices until evenly coated. For the stew: In a large stockpot, combine the chicken legs and thighs, burgundy wine, onions, carrots, mushrooms, garlic, paprika, parsley, black pepper and salt. Add enough water so the liquid just covers the chicken. Allow to sit in the marinade overnight in the refrigerator. The next day, place the chicken and marinade on the stove and bring to a boil. Lower the heat to simmer for 40 to 45 minutes, adding flour and canola oil to thicken, stirring throughout. Add the partially-cooked bacon to the pot and cook for 5 to 7 minutes. Preheat the oven to 400 degrees F. Place two pieces of chicken in an oven-safe bowl with the sauce. Add the fried potatoes, green beans, peas and roasted red pepper. Flatten an individual portion of dough into a circle. Top the bowl as a potpie, wrapping the dough around the edges of bowl. Brush the egg wash over the dough, then sprinkle with the Cheddar/jack cheese and diced tomatoes. Repeat with the remaining bowls and dough. Bake until golden-brown, 7 to 10 minutes. Remove from the oven. Place the bowls on plates to serve.
Round 2 Recipe - Shrimp Bruschetta 2 hoagies 10 reserved shrimp from Shrimp Scampi with Pesto Couscous recipe, tail removed and chopped 2 Roma tomatoes, chopped Reserved basil pesto from Shrimp Scampi with Pesto Couscous recipe Kosher salt and freshly ground black pepper Instructions: Heat the oven to 350 degrees F. Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes. In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.
Lemon-Thyme Sheet Pan Chicken and Potatoes 1/3 cup olive oil 1 tablespoon kosher salt 1 1/2 teaspoons roughly chopped fresh thyme 1 1/4 teaspoons freshly ground black pepper 4 cloves garlic, chopped Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges 6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds) 2 pounds red potatoes (6 medium), cut into 1-inch pieces 1 red onion, sliced 2 tablespoons finely chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl. Add the chicken, potatoes, red onion and lemon wedges to a sheet pan. Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart. Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.
Strawberry Krumkake Cannoli 1/2 cup whole milk ricotta 1 cup strawberries, fresh or frozen 2 tablespoons granulated sugar 3/4 cup heavy cream 2 tablespoons powdered sugar 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature 1/2 cup granulated sugar 2 large eggs 1 cup all-purpose flour 1/4 teaspoon kosher salt 1/4 teaspoon ground cardamom 5 tablespoons whole milk 1 teaspoon vanilla extract Nonstick cooking spray, for the iron Freeze-dried strawberries, crushed, for topping 1 cup milk chocolate chips 1 1/2 teaspoons coconut oil Instructions: For the strawberry filling: Put the ricotta in a strainer over a bowl and let it sit in the refrigerator for at least 4 hours or up to overnight to drain the extra liquid. Meanwhile, chop the strawberries and mix with the granulated sugar. Place into a strainer over a bowl and let the strawberries sit for 4 hours or up to overnight in the refrigerator to drain the excess liquid. Add the strained ricotta and heavy cream to the bowl of a stand mixer. Using the whisk attachment, whisk the mixture until soft peaks form. Add the powdered sugar and whisk just until combined. Add the strained strawberries and stir by hand to incorporate. For the waffle cookie: Cream the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Add the eggs one at a time. Add the flour, salt, cardamom, milk and vanilla and mix until combined. For the cannoli: Heat a krumkake iron on medium. Line a sheet tray with parchment paper. When the iron is ready, spray cooking spray lightly on both sides. Add 1 tablespoon of the batter in the center. (Use another spoon to help scoop out the batter from your tablespoon, because the batter is slightly thick.) Close the iron and cook the waffle cookies for 1 1/2 minutes. Working quickly, open the iron and immediately roll one of the waffle cookies with a non-metal spoon over a krumkake mold. Remove to the parchment-lined sheet tray to cool in the mold. Repeat with the other waffle cookie. Each cookie will crisp up as it cools, about 2 minutes. Gently slide the waffle cookie off the krumkake mold and repeat with the remaining batter. For the chocolate sauce: Fill a pot with 1 inch of water and bring to a boil. Reduce the heat to a simmer and fit a heat resistant bowl into the pot. (The bottom of the bowl should not touch the water.) The steam will heat and melt the chocolate. Add the chocolate chips and the coconut oil to the bowl and stir to melt. Working quickly, dip the larger end of a waffle cookie in the chocolate and return the cookie to the parchment-lined sheet tray to cool. Repeat with the remaining cookies. Place the tray of cookies into the fridge or freezer to quickly cool, approximately 10 minutes. Snip the end of a piping bag, then place it into a tall glass and fold the top of the bag over the lip of the glass. Using a rubber spatula, scrape the strawberry filling into the piping bag. Twist the top to close. Taking one waffle cookie at a time, pipe the strawberry filling into the cone. Sprinkle with the crushed freeze-dried strawberries. Repeat with the remaining waffle cookies. Serve.
How to Make Pork al Pastor in the Oven \| Oven Spit Pork al Pastor 4 dried ancho chiles, stemmed and seeded 1/4 cup orange juice 1 tablespoon honey 1 tablespoon tomato paste 2 cloves garlic, chopped 1 small yellow onion, diced 1 canned chipotle pepper in adobo sauce Kosher salt 3 pounds thin-cut boneless pork chops 1 large pineapple 3 tablespoons cold unsalted butter, cut into 3 pieces 1/2 cup fresh cilantro leaves, chopped 1 small red onion, diced Juice of 1 lime 1/2 habanero pepper, seeded and finely diced Warm tortillas, for serving Instructions: Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely. Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight. Preheat the oven to 400 degrees F. Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers. Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes. Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl. Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.
Nectarine Cobbler 4 cups sliced nectarines 1/2 cup cold water 1/3 cup unpacked light brown sugar 1 tablespoon cornstarch 1 tablespoon unsalted butter 1 cup all-purpose flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1/2 cup milk 4 tablespoons (1/2 stick) unsalted butter, softened Cinnamon sugar for sprinkling Instructions: Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13x9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce 2 cups red wine 1/2 cup sugar 1 bay leaf 12 ounces diced prunes 1/2 teaspoon ground coriander seeds 1 apple, peeled and diced 1 pear, peeled and diced 2 tablespoons cornstarch 2 tablespoons water 1 onion, chopped 1/2 celery stalk, chopped 2 carrots, peeled and chopped 1 parsnip, peeled and chopped 2 tablespoons tomato paste 1 quart veal stock 3 tablespoons butter, plus 2 tablespoons 3 tablespoons flour 1 ounce hazelnuts, chopped 2 tablespoons orange juice 1/2 cup heavy cream Salt and white pepper 1 pork tenderloin 1 1/2 cups flour Salt and freshly ground black pepper Vegetable oil Instructions: Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf. Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half. In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain. In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use. Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side. Serve with chutney and cream sauce.
Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts 2 Bosc pears, peeled, halved and cored Extra-virgin olive oil 1/4 cup hazelnuts 1/2 pound ripe Taleggio cheese, outer rind removed 1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact Kosher salt 1/4 cup champagne vinegar Instructions: Preheat the oven to 350 degrees F. Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking. Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop. Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes. Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side. Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts. Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.
Fettuccine Alfredo 3 cups 00 flour or unbleached all-purpose, plus more for dusting 1 teaspoon salt 3 eggs plus 2 yolks 1 tablespoon extra-virgin olive oil, plus 1 tablespoon 1 tablespoon water Cornmeal, for dusting 1 pint heavy cream 1/2 cup (1 stick) unsalted butter, softened 1 cup freshly grated Parmigiano-Reggiano Freshly cracked black pepper Chopped fresh flat-leaf parsley, for garnish Instructions: To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking. To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
Roasted Corn Puree 4 ears white sweet corn, such as Silver Queen, husks attached 4 tablespoons butter Kosher salt Freshly ground black pepper 1 lemon Instructions: Preheat the oven to 400 degrees F. Place the corn on a baking sheet and roast for 20 minutes. Let cool. Remove the husks and silk, and then slice the kernels off the cob. Combine the kernels and butter in a blender; blend until smooth. Add salt, pepper and lemon juice to taste.
Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce 4 duck breasts, recipe follows 1 cup (8 ounces) duck leg confit, recipe follows 4 ounces foie gras, recipe follows 2 cups horseradish parsnip puree, recipe follows 1 cup huckleberry brandy sauce, recipe follows Parsnip strips and parsley sprigs for garnish 4 duck breasts, skin on 1-ounce canola oil Salt and pepper 1-ounce canola oil, plus 10 ounces 3 duck legs, seasoned with salt and pepper on all sides 1 white onion, chopped 4 garlic cloves, whole 1 celery stalk, chopped 5 thyme sprigs, whole 4 ounces foie gras, cut into 4 (1-ounce) portions Salt and pepper 3 Idaho potatoes, peeled and cut into even pieces 6 parsnips, peeled and cut into even pieces Water, as needed Salt 2 to 4 ounces heavy whipping cream 2 tablespoons prepared horseradish 8 ounces huckleberries 2 ounces brandy 1-ounce butter 2 ounces sugar 4 ounces veal demi-glace, optional Lemon juice, to taste Salt Instructions: On 4 warm dinner plates pipe the horseradish parsnip puree through a piping bag slightly off center on each plate. Spoon or ladle the huckleberry brandy sauce around the parsnip puree. Place a quarter of the hot duck confit around 1/2 of the parsnip puree towards the center of the plate. Place the sliced duck breast on top of the confit in a fanned circular fashion. Place 1 piece of foie gras on top of each breast and garnish with a sprig of parsley and fried parsnip strips. Preheat the oven to 400 degrees F. French each breast by scrapping the meat, skin and tissue off of the wing bone while keeping it attached to the breast. With the heel of a chef's knife make a clean break on the bone without creating any fragments. (You can also purchase boneless duck breasts if you desire.) Score the skin on each breast by lightly cutting through the skin but not into the meat. Make a criss cross pattern to allow for easy rendering. Preheat a large saute pan and add the canola oil. Season the duck with salt and pepper on all sides. Place the breasts into the skillet, skin side down. Turn the heat down to low and allow the breasts to render for 5 to 10 minutes, or until the skin is very crispy. Turn the breasts over and place in the oven and cook for 2 to 4 minutes or until desired doneness. Remove the duck and allow it to rest for 1 to 2 minutes. Slice the breast into 4 to 6 equal pieces and serve immediately. The duck should be served medium rare. Preheat the oven to 225 degrees F. Place a heavy gauge skillet on the stove over medium heat. Add 1 ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15 to 20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place in the oven for 3 to 4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed. Heat a saute pan over very high heat and allow it to get extremely hot. Place the foie gras into the pan with no oil and saute for 30 to 40 seconds on each side or until crisp and golden brown. Serve immediately. In a large sauce pot add the potatoes and the parsnips and season with salt. Cover with water and bring to a boil. Allow it to simmer until the potatoes are tender. Drain the potatoes and parsnips and place into a blender or food processor. Add the heavy cream to form a mashed consistency. Add the horseradish and puree until very smooth and season with salt, to taste. Do not over mix. Place the mixture into a pastry (piping) bag and reserve hot for the assembly. In a small saucepan add all ingredients together and bring to a boil. Reduce by 2/3 and season with lemon juice and salt.
Sunny's Oktoberfest Cheat Sheet Four 1/2-inch-thick slices red cabbage 2 tablespoons olive oil 1 teaspoon grainy Dijon mustard 1 tablespoon orange juice 1 teaspoon hot honey (I like Mike\u2019s Hot Honey here) Kosher salt and freshly ground black pepper 2 russet potatoes, sliced into 1/2-inch planks lengthwise, flesh patted dry Olive oil, for brushing Garlic powder, for dusting Onion powder, for dusting Paprika, for dusting Kosher salt and freshly ground black pepper 4 bratwurst or knockwurst sausages 1/2 cup orange juice 1/4 cup grainy Dijon mustard 1/4 cup chopped fresh parsley 1 tablespoon hot honey (I like Mike\u2019s Hot Honey here) Kosher salt and freshly ground black pepper Instructions: For the cabbage: Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with nonstick aluminum foil. Lay the cabbage slices flat on the baking sheets, two slices per sheet. In a small bowl, whisk together the olive oil, Dijon mustard, orange juice, honey, a pinch of salt and a few grinds of black pepper. Brush the mixture over the cabbage, then flip them and brush again. For the potatoes and sausage: Place the potato planks on the baking sheet with the cabbage, dividing them evenly between the two, and brush on both sides with olive oil. Sprinkle both sides with a dusting of garlic powder, onion powder, paprika, a pinch of salt and a few grinds of pepper. Add the bratwursts, two per baking sheet, and brush with oil. Roast, flipping everything halfway through, for 30 to 35 minutes. For the mustard sauce: In a small bowl, stir together the orange juice, Dijon mustard, parsley, honey, a pinch of salt and a few grinds of pepper. Chop the cabbage and transfer to a plate with the potatoes and bratwurst. Drizzle the mustard sauce over the top. Serve immediately.
Double Chocolate Zucchini Muffins 1/2 cup mashed avocado (about 1 medium) 1/4 cup milk or non-dairy milk (60 milliliters) 2 tablespoons canola oil (30 milliliters) 1 egg 1/4 cup brown sugar (50 grams) 1/4 cup granulated sugar (50 grams) 1 teaspoon vanilla extract 1 1/4 cups grated zucchini (about 1 medium) 1 1/4 cups whole wheat pastry flour or all-purpose flour (165 grams) 1/2 cup cocoa powder (60 grams) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2 cup mini semi-sweet chocolate chips (85 grams) Instructions: Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin. Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini. Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips. Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes. Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.
Spicy Garlic Shrimp with Rum 2 1/2 pounds large raw shrimp, peeled and deveined, with tails left on 3/4 teaspoon salt, plus 1 teaspoon for breadcrumb mixture 3 dashes Tabasco 1/2 cup light rum Juice of 1 lime 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin 4 tablespoons unsalted butter 1/2 cup Spanish olive oil 6 cloves garlic, finely chopped 1/2 teaspoon freshly ground black pepper 1/2 cup fine dry bread crumbs 1 lime, quartered 2 tablespoons finely chopped flatleaf parsley Instructions: Place the shrimp in a large glass or ceramic bowl and toss with the salt and Tabasco. In a small glass bowl, combine the rum, lime juice, Worcestershire, and cumin. Whisk together and pour the mixture over the shrimp. Toss the shrimp to coat them evenly, cover the bowl and refrigerate for at least 1 hour and preferably 2. Preheat a grill or broiler to high heat. In a small saucepan heat the butter and olive oil over low heat. When the mixture is hot and foamy, add the garlic and stir for 1 or 2 minutes, until the aroma of the garlic is released. Do not allow the garlic to burn. Remove 2 tablespoons of the marinade from the shrimp dish and add to the garlic mixture. Bring to a simmer and cook for 1 minute. Remove the shrimp from the marinade with a slotted spoon and discard the remaining marinade. Place the shrimp in a shallow ovenproof dish that will hold them all in one layer. Or, make a single layer of shrimp in the base of individual gratin dishes. Pour an equal amount of the garlic mixture over each, and sprinkle with the salt, pepper, and bread crumbs. Broil the shrimp about 4 inches from the heat source until golden and bubbling, about 8 minutes. Remove from the oven and let cool for 5 minutes, then squeeze a little lime juice over each and sprinkle with the parsley.
Upside-Down Banana Split Cake 1 pint premium vanilla ice cream, softened slightly to a spreadable consistency 1 pint premium chocolate ice cream, softened slightly to a spreadable consistency 1 pint premium strawberry ice cream, softened slightly to a spreadable consistency Nonstick cooking spray, for the pans All-purpose flour, for dusting 3/4 cup sugar 3 ripe but firm bananas 3 cups all-purpose flour (see Cook's Note) 3 tablespoons baking powder 1 teaspoon kosher salt 1 3/4 cups sugar 1 cup vegetable oil 3 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups buttermilk Refrigerated canned whipped cream, for topping 10 to 12 maraschino cherries with stems 2 tablespoons finely chopped roasted peanuts 2 tablespoons colored sprinkles Hot fudge and caramel sauce, for serving Instructions: For the ice cream layer: Line a 9-inch round cake pan with two layers of plastic wrap, pressing into the sides and corners to smooth it out as much as possible and leaving an overhang so you can lift the ice cream out. Spread the vanilla ice cream in the prepared pan in an even layer using a small offset spatula or the back of a spoon, then freeze until solid, about 1 hour 30 minutes to 2 hours. Repeat with the chocolate and strawberry ice creams, spreading the layers on top of each other and freezing each layer until firm. (See Cook's Note.) For the topping: Meanwhile, preheat the oven to 350 degrees F. Spray the sides of two 9-inch round cake pans with cooking spray and dust the sides lightly with flour. Line the bottoms with parchment paper rounds. Combine the sugar and 1 1/2 tablespoons water in a medium skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Pour the caramel syrup into the bottom of one of the prepared cake pans. Peel and cut each of the bananas crosswise into 3 equal pieces. Cut each piece in half lengthwise. Arrange two banana pieces cut-side down in the pan with the caramel so they from an upside-down V. Continue making upside-down Vs with the banana pieces all the way across the pan. Fill in any empty spaces with the remaining banana pieces. For the cake: Whisk together the flour, baking powder and salt in a medium bowl. Add the sugar and vegetable oil to the bowl of a stand mixer and beat to combine. Add the eggs one at a time, beating to incorporate after each addition, then beat in the vanilla until combined. With the mixer on low speed, alternate adding the flour and buttermilk in 3 parts each, scraping down the bowl as needed, then beat on medium-high for 1 full minute. Divide the batter between the two prepared pans, covering the bananas evenly (use an offset spatula if needed). Bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour (the plain cake will bake faster than the one with the topping, so check both). Let cool on a rack until cool enough to handle, about 25 minutes, then turn the cakes out onto racks to cool completely. Place the plain cake layer on a cake pedestal or plate. Remove the ice cream from the freezer and lift it out of the pan using the plastic wrap. Invert the ice cream layer directly on the cake layer. Top with the second cake layer, bananas facing up. Decorate the top with whipped cream rosettes, then top with cherries and sprinkle with chopped peanuts and sprinkles. Serve immediately with hot fudge and caramel sauce.
Grilled BBQ Bacon Shrimp 16 (10-inch) wooden skewers 2 tablespoons butter 1/2 cup finely chopped onions 1 small jalapeno, seeded and chopped 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper 1 (1-inch) piece ginger, grated 1/2 cup dark brown sugar 1/4 cup orange juice 1 cup ketchup 16 colossal shrimp, shelled with tail on, deveined (about 1 1/4 pounds) 4 slices bacon Instructions: Preheat grill to medium. Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.
Loaded Guac Hot Dogs 4 firm ripe avocados 3 tablespoons chopped fresh cilantro 1 tablespoon white vinegar 1 jalapeno, seeded, deveined and finely chopped Juice of 1 lime 1/2 small white onion, minced Kosher salt 8 hot dogs 8 hot dog buns 1 cup crumbled Cheddar-flavored ridged potato chips Instructions: Preheat a grill to medium-high heat. Coarsely mash the avocados in a medium bowl. Lightly mix in the cilantro, vinegar, jalapeno, lime juice and onion. Season the guacamole liberally with salt. Grill the hot dogs, turning ever few minutes so they get grill-marked on all sides, until heated through, about 8 minutes. Remove some of the insides of the hot dog buns and discard. Grill the buns for 2 to 3 minutes until toasted on the inside. Spread a small amount of the guacamole inside each hot dog bun. Put a hot dog on each bun. Top with more guacamole and crumbled chips.
Sesame Chicken Drumettes 1/3 cup teriyaki sauce 1 1/2 tablespoons dry sherry 1 1/2 tablespoons toasted sesame seeds 1 1/4 pounds chicken drumettes (about 12) 1 1/2 tablespoons barbecue sauce 1 1/2 tablespoons honey 1/4 teaspoon sesame oil Instructions: In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day. Preheat oven to 400 degrees F. Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes. Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.
Escoveitched Snapper 6 to 8 pieces (1 pound) snappers, scaled, cleaned, and gutted Salt Fresh ground pepper Juice of 2 limes 1/2 cup flour Oil for frying 4 medium onions 1 to 2 bonnet peppers, julienned 1 to 2 red peppers, julienned 1 cup water 1 cup white vinegar 1 tablespoon sugar Instructions: Rinse the fish with water and lime juice, and pat dry. Then, score the fish on both sides with a sharp knife. Salt and pepper the fish inside and outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a skillet. Fry the fish in one layer in batches until golden and crisp. Do not crowd the skillet. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture out over the fish. In the same skillet heat water, vinegar, and sugar and bring to a boil, then pour over the fish and onions. Let cool and refrigerate.
Bacon Cornbread 5 slices maple bacon 1/2 cup self-rising flour 3/4 cup fine cornmeal Pinch salt 1 egg, plus 1 egg white 1 (14-ounce) can creamed corn Instructions: Preheat the oven to 400 degrees F. Put a cast iron cornbread pan with 7 corn shaped or 8 wedge shaped baking divots in the oven to heat. Slowly cook the bacon in a large skillet over medium heat until crispy. Set bacon aside on a paper towel lined dish and allow rendered bacon fat to cool slightly. In a small mixing bowl, combine the flour, cornmeal and salt. In a larger bowl, whisk the eggs until frothy and add the creamed corn. Fold in the dry ingredients and combine until just mixed. Dice the cooked bacon and fold it into the batter. Pour the bacon fat into the hot iron pan and divide it evenly between the sections, discarding the excess. Divide the batter between the sections until full. Bake until golden in color, about 17 to 19 minutes. Allow the cornbread to cool slightly before serving. Enjoy!
Pork and Udon Noodle Salad 1 pound pork tenderloin, trimmed Kosher salt and freshly ground pepper 1/2 cup plus 1 teaspoon canned coconut milk 2 tablespoons plus 1 teaspoon fish sauce 2 tablespoons plus 1 teaspoon packed light brown sugar 2 tablespoons fresh lime juice, plus wedges for serving 2 teaspoons chili-garlic sauce 3 7-ounce packages fresh or frozen udon noodles 1 12-ounce Asian salad kit (dressing reserved for another use) 1 cup bean sprouts 1 cup fresh mint, torn 1 cup fresh basil, torn Instructions: Preheat the broiler. Line a rimmed baking sheet with foil. Season the pork with salt and pepper. Mix 1 teaspoon each coconut milk, fish sauce and brown sugar in a small bowl. Rub all over the pork, place on the prepared pan and broil until browned on top, about 7 minutes. Flip and broil until a thermometer inserted into the thickest part registers 145˚, 5 to 8 minutes. Transfer to a cutting board and let rest, 10 minutes. Thinly slice the pork against the grain, then cut the slices into strips. Meanwhile, bring a large pot of water to a boil. Microwave the remaining 1/2 cup coconut milk in a microwave-safe bowl to melt any solids, about 30 seconds (do not boil). Stir in the lime juice, chili-garlic sauce and the remaining 2 tablespoons each fish sauce and brown sugar. Add the noodles to the boiling water; cook until tender but still chewy, about 30 seconds for fresh and 2 minutes for frozen. Drain and rinse under cold water to cool. Shake off any excess water. Toss the noodles, pork, vegetables from the salad kit, bean sprouts and half the coconut dressing in a large bowl; season with salt and pepper. Divide among plates and drizzle with the remaining dressing. Sprinkle with the crunchy toppings from the salad kit and top with the mint and basil; serve with lime wedges.
Chimichurri 8 garlic cloves 1/2 cup aji molida (red pepper puree) 2 teaspoon coarse salt 1 small bunch Italian parsley, picked 3 tablespoons white vinegar 3 tablespoons water 1 cup olive oil Instructions: In a mortar and pestle or food processor, add garlic, aji, and salt. If adding the parsley, add it now. Ground until very fine. Transfer to a serving container. Add vinegar, water and oil. Store in an air-tight container in the refrigerator.
Mediterranean Pita Pockets 1 (8-ounce) container plain yogurt 2 tablespoons chopped fresh parsley leaves 1 tablespoon hot sauce 1/2 teaspoon ground cumin Salt and freshly ground black pepper 4 pita pockets 8 slices leftover beef brisket from Grilled Beef Brisket with Tangy Mop Sauce recipe 1 cup leftover Pickled Cucumber Salad from recipe Instructions: In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste. Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
Westwood Retro Burger 1 pound ground beef (50/50 ratio with 11- to 13-percent fat content) 1 pound ground lamb 1/2 cup bourbon 2 ounces duck fat (cool, solid but squishable) 1 tablespoon whole grain Dijon mustard 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme Dash hot sauce Dash balsamic vinegar 1 shallot, minced Kosher salt and freshly ground black pepper Sesame buns 4 onions, halved Olive oil, for brushing 1 pound bacon, diced 2 cups bourbon 8 ounces butter Balsamic vinegar 2 tablespoons Dijon mustard 1 sprig fresh rosemary Kosher salt Maple syrup Instructions: For the burger: Preheat the grill to medium heat. Get your wood chips smoking in the grill. Gently combine the ground beef and lamb. Sprinkle the bourbon over the ground meat and let rest for 2 minutes. After the bourbon has soaked into the meat mixture, incorporate the duck fat, mustard, parsley, thyme, hot sauce, vinegar, shallots and some salt and pepper. Be careful not to over mix, particularly with the duck fat; the fat should be evenly distributed in small pieces the size of a pencil head. Form 4 patties loosely, just enough to hold their shape and not fall apart. Grill by placing the patties in a U formation on the grill (outside grills on high and center section off, or make a charcoal well). Cook to medium-rare, about 4 minutes per side. Allow to rest in a warm place. Toast the split buns on the grill while the smoke is building. For the marmalade: Brush the onion halves with olive oil and cook on the still-hot grill, until they are softened and the outside is charred. Once cool enough to handle, cut into thin strips and set aside. In a heavy saucepot over high heat, cook the diced bacon until crispy and rendered. Stir in the onion strips and bourbon and bring to a simmer. Simmer until the liquid is reduced by half, and then stir in the butter. Cover and simmer for 30 minutes. Season with some balsamic vinegar, the Dijon, rosemary and salt. Take the marmalade off the heat and finish with maple syrup. Reserve in a warm area to serve (may be done up to 2 days ahead). Place the burgers on the bottom buns, spoon over some marmalade (make sure to get plenty of sauce) and cap it.. If it's not dripping down your arm, you didn't get enough sauce on there¿EAT IT FOOL, HURRY UP¿
Punchy Peach Smoothie ¼ teaspoon ground cardamom, optional 2 large ripe peaches (1 pound), pitted and quartered 1 ripe banana, peeled 2 cups plain yogurt 4 ¼-inch slices fresh ginger 1 tablespoon honey, plus more to taste Instructions: Puree the peaches, banana, yogurt, ginger, honey, and cardamom, if using, in a blender until smooth. Taste and add more honey if desired. Blend again until smooth. Refrigerate until cold.
Brasilian Deep Fried Fish Fritters: Bolinos de Bacalhau 2 pounds 3 ounces haddock fillets, skin on, scaled and pinboned 1/4 pint milk 2 bay leaves 2 pounds 3 ounces potatoes, peeled 1 big bunch fresh flat-leaf parsley, finely chopped 1 handful fresh mint, finely chopped 2 lemons, zested 2 eggs 1 red chile, finely chopped Sea salt and freshly ground black pepper 4 ounces plain all-purpose flour Sunflower oil, for deep-frying Lemons, to serve Instructions: Preheat the oven to 375 degrees F (190 degrees C.) Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes. Cook the potatoes in boiling salted water for about 15 minutes until soft. Drain them, then dry out in the pan on the heat and mash. Flake the cooked fish into a large bowl, picking out any bones. Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, chile and salt and pepper. Mix well, taste. Add more salt, if necessary. Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour. Rough and ready is good. Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a 1/3 of the way up. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves.
Lemon Pie 4 whole eggs 1 1/2 cups sugar 1 cup fresh lemon juice 1 cup heavy cream 2 pre-baked piecrusts Instructions: Preheat the oven to 350 degrees F. Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam. Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.
Stuffed Banana Peppers 1 pound hot ground Italian Sausage, roasted and chopped fine 1/2 cup Locatelli Romano cheesee 1/2 cup bread crumbs Salt and pepper to taste 1 large egg Olive oil to saute 4 banana peppers (Hungarian hots or mild as preferred) 1 cup marinara sauce, heated for service Wedge dry ricotta cheese Instructions: Mix sausage, cheese, breadcrumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.
Star Anise-Rubbed Grilled Shrimp 9 star anise 1 teaspoon coriander 1 tablespoon dried parsley flakes 2 teaspoons dried chives 1 teaspoon tobarashi (Japanese 7-spice) 2 teaspoons garlic powder 1 teaspoon salt 2 pounds (16 to 20 size) shrimp, deveined 6 tablespoons low-sodium soy sauce 6 tablespoons rice vinegar 2 tablespoons brown sugar 2 tablespoons lemon juice 2 tablespoons lime juice 2 teaspoons ginger juice from a jar of pickled ginger 2 teaspoons chopped fresh chives 1 tablespoon minced parsley leaves Instructions: Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour. Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate. Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.
Jerk Pork Loin with Amy's Chorizo Fried Rice Jicama Slaw and Fresh Orange Syrup 4 pork loin chops, 1 1/2 inches thick 1/2 cup salt 1/2 cup sugar 8 cups water 1/4 cup cilantro leaves 1/2 cup flat leaf parsley leaves 1/2 bunch scallions 8 kaffir lime leaves 1/4 cup garlic cloves 1/4 cup chopped ginger 1/4 cup dried orange peel 1 tablespoon ground cinnamon 1/2 tablespoon five spice powder 1 teaspoon ground allspice 2 habenero chiles 1/2 cup hoisin sauce Juice of 2 limes 2 cups canola oil 1 tablespoon dried basil 1 1/2 tablespoons oregano 1 tablespoon ground cumin 1 tablespoon dried thyme 1 teaspoon cayenne 1 teaspoon ancho chile powder (another red chile would do) 2 tablespoons minced garlic 1 pound fatty ground pork, not the lean type Salt and black pepper to taste 1 pound chorizo, above recipe 6 cooked jasmine or bazmati rice 3 scallions, sliced 1/8-inch, separated, save green for garnish Canola oil to cook Salt and black pepper to taste 1 large jicama, peeled and julienned (about 2 cups) Juice of 1 lime 1 teaspoon sugar 1/4 cup cilantro leaves, chopped Salt and black pepper to taste Juice of 4 oranges 1 slice peeled ginger 1/2 cup canola oil Salt and black pepper to taste Instructions: For the brine: Place the pork in a shallow dish. In a bowl, combine salt, sugar and water until dissolved. Pour over pork (should be submerged). Cover and store in refrigerator overnight. Rinse the pork off and dry. For the marinade: In a food processor, puree cilantro, parsley, scallions, kaffir, garlic, ginger and orange peel. Add a little of the oil if necessary. Add the spices and chiles and puree. Add the hoisin and juice and while the machine is running, add the oil in a steady stream. Check for seasoning. It will not be very salty, since there is no added salt, but should be very fragrant with a little kick. Take out 2 tablespoons marinade and reserve. Marinate pork overnight. On a hot grill, cook pork, criss-crossing on both sides. Brush with the reserved 2 tablespoons of marinade during grilling. Total cooking time will be 12 to 14 minutes. For Amy's chorizo fried rice: In a dry skillet on medium heat, toast all the dry spices until fragrant. Let come to room temperature then mix with garlic and pork. Season with salt and pepper. Make sure to mix really well. Let stand for 2 hours in the refrigerator before using. In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check for seasoning. For the slaw: In a bowl, combine all and check for seasoning. For the syrup: In a non-reactive pan, reduce juice and ginger by 80 percent until a syrup is achieved. Scrape into a blender and while running, drizzle in the oil. Season and check. Store in the refrigerator. Plating: Place a mound of fried rice in the center of a plate and top with 1 pork chop. Top that with jicama and drizzle orange syrup on pork and plate. Garnish with scallion greens.
Chicken Tiffany 2 ounces cream cheese (or other cheese if desired) 1 teaspoon chopped garlic Salt and freshly ground black pepper 2 teaspoons chopped fresh basil leaves 2 teaspoons chopped fresh oregano leaves 1 (8-ounce) chicken breast 2 ounces butter, melted 2 ounces bearnaise sauce Flour, for dusting 1 egg 1 tablespoon milk Japanese bread crumbs (Panko), for breading Instructions: Preheat the oven to 350 degrees F. Mix together the filling ingredients and set aside. Remove the excess fat and rib meat on chicken breast. Lightly and evenly pound chicken breast to 3/8-inch thickness. Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast. Fold the chicken in 1/2 and tuck in corners. In a bowl, beat together the egg and milk to make an egg wash. Lightly dust the chicken in flour and shake off excess flour. Dip chicken in egg mix, shaking off excess. Coat the chicken in Japanese bread crumbs. Place on a baking pan and lightly drizzle with butter. Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F. Remove from the oven and place on serving dish. Top with bearnaise sauce.
Red-Slaw Skins Potato Skins Red-Cabbage slaw Crumbled bacon red Potato skins Instructions: Toppings: Red-cabbage slaw and crumbled bacon on red potato skins How to Make Classic Potato Skins: Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Shrimp with Arugula Pesto Risotto 2 cups fresh arugula 1/2 cup parsley leaves 1/4 cup chopped onions 1 tablespoon lemon zest 1/2 cup white wine 1/2 cup olive oil 1 cup Arborio rice 1/2 ounce butter 2 1/2 cups chicken stock, hot Salt and pepper 1 pound shrimp, peeled and deveined 2 tablespoons olive oil Instructions: To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside. Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy. Add the pesto to the risotto and mix well. Cook another minute. Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.
Kumquat Mojito 8 large Kumquats 6 whole mint leaves 1 lime 2 oz simple syrup 2 oz light rum soda water. Instructions: Preparation: Slice Kumquats into coin sized shapes, discard seeds, and put into mixing glass. Add mint leaves, simple syrup, lime wedges, and muddle ingredients. Fill glass with ice, add light rum, and fill with soda water. Stir and garnish with four (4) reserved kumquat slices.
Nacho Layer Dip 1 cup leftover chili or canned refried beans 8 ounces cream cheese, softened 1 cup chopped tomato 1/2 cup coarsely chopped jalapenos 1/2 cup finely chopped red onion 1 cup shredded cheddar cheese 1/2 cup sliced scallions Instructions: Preheat oven to 375 degrees F. Spread chili or beans over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapenos, red onion and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips
Summer Fruits 1 Bartlett pear, thinly sliced 1 red plum, seeded and quartered 1/2 lemon, thinly sliced 1 tablespoon fresh ginger, slivered 1 cup water 1 cup sugar 1 cup rice wine vinegar 1 sprig fresh mint Instructions: Place the pear, plum, lemon, and fresh ginger in a bowl. In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves. Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top. Cool the pickles, then refrigerate for 2 days up to 1 week before serving.
Better-Than-Boxed Chocolate Cake 3 cups/385 g all-purpose/plain flour 2 2/3 cups/530 g granulated sugar 1 cup/100 g cocoa powder, plus more for dusting 1 1/2 tsp baking soda/bicarbonate of soda 3/4 tsp baking powder 1/2 tsp fine sea salt 1 3/4 cups/420 ml warm water 1 cup/240 ml vegetable or grapeseed oil 4 tbsp/55 g melted butter, plus more for the pans 5 large eggs 1 tsp pure vanilla extract 1 1/2 cups/340 g unsalted butter, at room temperature 3 tbsp/45 ml agave nectar or honey 1/2 cup/50 g confectioners'/icing sugar 1 1/4 cup/120 g cocoa powder 1/4 cup/60 ml warm water 1/4 cup/60 ml cold heavy/double cream Instructions: Make the cake: Preheat the oven to 350 degrees F/180 C/gas 4. Lightly butter two 9-inch/23-cm round cake pans/tins. Line with parchment/baking paper. Butter the parchment/baking paper. Dust the inside of both pans with cocoa powder and knock against the side of the counter to settle a thin dusting of cocoa inside the pans; discard any extra cocoa. Whisk together the flour, sugar, cocoa, baking soda/bicarbonate of soda, baking powder, and salt together in the bowl of a stand mixer. Add 1 cup/240 ml of the warm water, the oil, and melted butter and mix on medium speed until combined. Stop the mixer to scrape down the sides of the bowl and make sure all the ingredients are fully incorporated. Add the eggs, one at a time, mixing well between additions to incorporate and aerate the batter, which gives the cake a more even crumb. Add the remaining 3/4 cup/180 ml warm water and vanilla and beat until smooth and aerated, about 2 minutes. The batter will look loose and watery, about the consistency of heavy cream or hot fudge. Divide evenly between the prepared pans and tap lightly on the counter to smooth the top. Bake until the cakes are evenly domed and spring back lightly when touched, about 40 minutes. Test the cakes with a toothpick inserted into the centers; if it comes out clean your cakes are done. Remove the cakes from the oven and let cool on a wire rack until they are just warm to the touch, about 15 minutes. The cakes will pull away from the sides of the pans slightly as they cool. Flip the pans to unmold the cakes onto a rack to cool completely, 1 hour. Make the frosting: Before you begin, check to make sure the butter is room temperature, just soft enough to press easily with your finger. Beat together the butter, agave, confectioners'/icing sugar, cocoa powder, and warm water with a stand mixer until light and creamy and evenly combined, about 2 minutes. Stop to scrape down the sides and make sure all the butter is fully combined. Add the cool cream and beat on medium-high until fluffy and creamy. When the cakes are completely cooled, slice off the dome from one of the layers with a serrated knife so that you can stack the layers easily. Lay the trimmed cake layer on a cake stand or serving platter, trimmed-side up. Tear four sheets of parchment/baking paper or wax/greaseproof paper into long strips and tuck under the edges of the cake around all the sides (this will help to keep your serving platter clean as you frost). Scoop about one-third of the frosting onto the top of the cake. Using an offset spatula or the back of a spoon, spread the frosting evenly over the top of the cake and around the sides. Cover with the second cake layer, domed-side up, and press down slightly to flatten. Look down at the cake and slide the top cake layer until it lines up perfectly with the bottom layer. Add another one-third of the frosting to the top and spread evenly over the top. Spread the remaining one-third of the icing around the sides of the cake to create a smooth, even layer. Make careless swirls of icing all over the top of the cake using the back of a large spoon. Serve immediately or store in a cool place until ready to serve. If you plan to make ahead and refrigerate, note that the icing will set up in the fridge and will sweat slightly when it comes out. Remove from the fridge about 1 hour before serving to restore the frosting to its luscious, creamy state.
Boardwalk Dog 1/2 cup ketchup 2 teaspoons red wine vinegar 1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce 8 ounces tomatillos (about 3 medium), finely chopped 3 tablespoons fresh cilantro leaves, roughly chopped or torn 1 tablespoon lime juice (1 to 2 limes) 1 tablespoon red wine vinegar 1 teaspoon sugar 1/2 teaspoon kosher salt 2 cloves garlic, minced 1 jalapeno, seeds and ribs removed if desired, finely chopped 1/2 medium red onion, finely chopped 1 cup milk 2 tablespoons melted butter One 8.5-ounce box cornbread mix, such as Jiffy 1 egg Cooking spray, for greasing pan 6 all-beef hot dogs, grilled 1/2 cup tortilla chips, crushed 1/2 cup cotija cheese Instructions: For the chipotle ketchup: Pour the ketchup, vinegar, chipotles and adobo sauce directly into a food processor and run until pureed. For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry. For the cornbread buns: Mix together the milk, butter, cornbread mix and egg in a medium bowl until combined, and then set aside to rest for 5 minutes. Heat a medium nonstick skillet or cast-iron griddle pan over medium-high heat. Spray with cooking spray and spread 1/3 cup of the batter into the heated skillet with the bottom of a spoon or measuring cup, making sure the cornbread bun will be big enough to fit the length of the hot dog. Cook the cornbread until you start to see the batter bubble on the top and brown around the edges, about 2 minutes, and then flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. To serve, place a cornbread bun on a plate and top with the grilled hot dog, Chipotle Ketchup, Tomatillo Relish, crushed tortilla chips and cotija cheese. Repeat with the remaining hot dogs.
Sauteed Green Beans 1 1/2 pounds green beans 2 cloves garlic, minced 2 tablesoons butter 1/2 cup of water Instructions: Trim ends of beans. In large skillet melt butter and add beans, garlic and water. Stir and cook quickly over high heat until tender.
Gorgonzola Pasta with Spinach and Walnuts Kosher salt 12 ounces spaghetti 1/2 cup walnuts 2 tablespoons unsalted butter 5 ounces baby spinach (about 4 cups) 1 cup crumbled gorgonzola cheese (about 4 ounces) 1/4 cup grated Parmesan cheese Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop. In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt. Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.
Beer-Based Bloody Marys 1/4 cup fresh lime juice 3 1/4 cups tomato-clam juice (recommended: Clamato*) see Cook's Note 3/4 teaspoon hot sauce, (recommended: Tabasco) Salt, for rimming the glasses 2 (12-ounce) cans beer Celery sticks, for garnish Instructions: In a pitcher, combine the lime juice, tomato-clam juice and hot sauce. Mix well and chill until ready to serve. Spread a small amount of salt into a shallow saucer. Moisten the rims of tall glasses and coat them in salt. Fill the glasses with ice and pour in the cocktail. Add the beer and garnish each glass with a celery stick.
Oven-roasted Turkey Breast with Leeks and Cornbread Stuffing 4 whole leeks, white part only, roots trimmed and cut into rings 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Leaves from 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 4 cups crumbled cornbread, store-bought 1 cup chicken stock 2 Boneless Turkey breasts Instructions: Preheat oven to 400 degrees F Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers. In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil. Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored. Remove the leeks from heat to cool. In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper. Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you've got a large piece of meat that will cook evenly and is thin enough to roll. Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over. Place the remaining stuffing in a small baking dish and cook alongside the turkey. Tie in 4 places with kitchen twine and season with salt and pepper. Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.
Candace Cameron Bure's Oatmeal Chocolate Chip Cherry Cookies 2 1/4 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter 3/4 cup brown sugar 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/3 cup egg whites or 2 whole eggs 1 1/2 cup old-fashioned oatmeal (not quick cook) 1 cup dried, pitted tart cherries (not Bing cherries) 1 cup chocolate chips Instructions: Preheat the oven to 375 degrees F. Combine the flour, baking soda and salt in a small bowl. Beat the butter, brown sugar, granulated sugar and vanilla extract in a large mixer bowl until creamy. Add the eggs. Gradually beat in the flour mixture. Add the oatmeal, cherries and chocolate chips to your desired consistency and liking, and mix. Drop by a rounded tablespoon onto ungreased baking sheets. Bake until golden brown, 18 to 20 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Watermelon Slices With Lime-Honey Syrup 1/2 cup freshly squeezed lime juice 1/2 cup honey 1 ripe watermelon, cut in 1/2, and halved again Mint sprigs, for garnish Instructions: Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.
Spaghetti Midwestern 1 tablespoon olive oil One16-ounce T-bone steak, excess fat trimmed and reserved One 15-ounce can corn One 15-ounce pinto beans, with liquid Salt and freshly ground black pepper 2 cloves garlic, chopped Pinch nutmeg 2 tablespoons sour cream 4 ounces spaghetti 1 tablespoon chopped fresh chives Lime wedges, for garnish Instructions: Heat the olive oil in a large skillet over medium heat. Add the fat trimmings. When the fat is melted, add the corn and saute until browned. Stir in the pinto beans and liquid and simmer, 8 minutes. Preheat a grill over high heat. Sprinkle the steak with salt and pepper and the garlic. Grill the steak for 5 minutes on each side. Let rest. Blend the nutmeg with the sour cream and salt and pepper to taste. Boil the spaghetti in salted water. Drain and set aside. Plate the spaghetti topped with the corn and pinto beans and the whole steak. Top with the flavored sour cream and garnish with chives and lime wedges.
Country Pork and Peppercorn Burgers 1 tablespoon whole black peppercorns 2 pounds ground pork 3 cloves garlic, grated or minced 1 teaspoon ground thyme Salt 2 tablespoons extra-virgin olive oil Thick cut white bread, lightly toasted or brioche rolls the size of burger buns split and lightly toasted 8 leaves red or green leaf lettuce 8 baby gherkin pickles, thinly sliced lengthwise 2 large shallots, thinly sliced into rings 1/4 cup whole berry cranberry sauce 1/4 cup grainy mustard Instructions: Place peppercorns in plastic food storage bag to contain and crack them with mallet or small pan to a very coarse grind. Combine peppercorns with pork, garlic, thyme and some salt. Make 4 thick patties, thinner at the center for even cooking. Heat the extra-virgin olive oil over medium-high heat. Cook 6 minutes on each side. Set burgers on bread slices or bun bottoms. Top with lettuce, sliced gherkins and sliced shallots. Combine the cranberry sauce with the mustard and slather on bun tops. Place the tops on the burgers and serve.
Crispy Bacon Wrapped Dates with Lemon-Basil Crema 2 tablespoons sour cream, room temperature 1 tablespoon mascarpone, room temperature 1 teaspoon lemon zest 2 tablespoons lemon juice 3 tablespoons chopped fresh basil 1/4 teaspoon kosher salt 12 Medjool dates 2 links hot Italian sausage, casings removed 6 slices bacon (about 4 ounces), cut crosswise in half Instructions: For the crema: Whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil and salt. Cover, and refrigerate for at least 1 hour to let the flavors marry. For the dates: Preheat the oven to 400 degrees F. Make a small lengthwise slit down the center of each date. Remove the pits and open the dates slightly; make sure they stay intact. Stuff each date with 1 teaspoon of the sausage. Close the dates up and around the sausage¿they won't close completely¿leaving some of the sausage exposed. Wrap each date in a piece of bacon and place on a baking sheet. Bake for 8 minutes. Flip the dates, and bake until the bacon is crisp, another 8 to 10 minutes. Serve warm, with the crema on the side.
Nuoc Cham (Fish Dipping Sauce) 5 tablespoons sugar 3 tablespoons water 1/3 cup fish sauce 1/2 cup lime or lemon juice (about 3 limes or 2 lemons) 1 large clove garlic, crushed, peeled and sliced or minced 1 or more bird's eye or Thai chilies, seeded, and sliced or minced 1 shallot, peeled, thinly sliced, rinsed and drained (optional) Instructions: Whisk together the sugar, water, fish sauce and lime or lemon juice in a bowl until the sugar is completely dissolved. Add the garlic, chili and shallot (if using), and let stand for 30 minutes before serving.
Piadine Sandwiches with Homemade Piadine Dough 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) 1 cup warm water (110 degrees F) 3 to 3 1/2 cups all-purpose flour 2 tablespoons olive oil 1 teaspoon salt Extra-virgin olive oil 1 bunch fresh arugula, tough stems removed, rinsed and spun dry 1/2 pound bresaola, thinly sliced 1/4 pound Parmesan, shaved Freshly ground black pepper Balsamic vinegar 8 ounces baby spinach, stems removed, rinsed, and spun dry 1 pound caramelized yellow onions 1/2 pound Gorgonzola or other mild creamy blue cheese, crumbled Chopped toasted walnuts Extra-virgin olive oil Instructions: Dough: To make the dough, in a bowl, stir together the yeast, water and 2 tablespoons of the flour. Let stand until foamy, about 5 minutes. Add 3 cups of flour, the oil, and salt, and stir with a heavy wooden spoon to make a dough. Turn out onto a lightly floured surface and knead until smooth, adding more flour as needed to make a soft but still slightly moist dough. Shape into a ball, flatten slightly, dust with flour and cover with clean kitchen towel to rise until nearly doubled in size, about 45 minutes. Punch the dough down, knead, and cut into 6 equal pieces. Roll out each 1 to a circle about 1/4-inch thick, 6 to 8 inches in diameter. Heat a griddle or cast iron pan (or grill) over high heat. Prick the dough with a fork and cook on the griddle until golden, 2 to 3 minutes per side. Remove, brush lightly with the extra-virgin olive oil and repeat with the remaining dough. To serve, pile the toppings of choice into the center of each warm grilled round. Roll the bread around the toppings of choice and serve immediately. Bresaola and Arugula: Divide the arugula leaves, bresaola, and Parmesan among piadine rounds. Top with a sprinkling of pepper and drizzle with balsamic vinegar. Onion and Gorgonzola: Divide the spinach, onions, and cheese among piadine rounds. Top with a sprinkling of walnuts and drizzle lightly with oil.

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