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Hazelnut and Chocolate Pie with Vanilla Whipped Cream 8 ounces semi-sweet chocolate chips 1 cup hazelnuts, skinned and toasted 1/4 cup all-purpose flour, plus more to dust the pie dish 3/4 cup sugar 1/4 cup hot water 4 eggs 1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1 cup heavy whipping cream 2 tablespoons powdered sugar 2 teaspoons vanilla extract 1/4 teaspoon ground cinnamon Instructions: Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving. In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks. To serve: Cut the pie into slices and dollop with the Vanilla Cream.
Swineapple 1 large ripe whole pineapple 1 pound BBQ pork ribs, meat removed from the bones 12 slices thick-cut bacon (see Cook's Note) Instructions: Prepare a grill for medium indirect heat: For a gas grill (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 a charcoal grill, 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.) Slice off the top and bottom of the pineapple with a sharp knife and set the pieces aside. Remove the peel from the pineapple, cutting it off in strips. Using a paring knife, carefully hollow out the pineapple to a 3/4-inch-thick shell. Stuff the pineapple with the ribs. Place the top and bottom pieces back on the pineapple and secure them in place with 4 long bamboo skewers. Place a large piece of parchment on your work surface. Arrange 6 slices bacon horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven lattice design. Wrap the bacon lattice around the pineapple and secure it in place with 8 long bamboo skewers. Trim the protruding skewer tips down to 1/2 inch lengths with kitchen shears. Put the swineapple on the grill over the drip pan with the bacon seam-side down. Cover the grill and cook until the bacon is crispy and golden brown and the meat is hot in the center, about 1 hour. Transfer to a cutting board. Remove the skewers and slice the pineapple into rings for serving.
Panelle with Ricotta and Oil-Cured Black Olives 1 1/2 cups chickpea flour Kosher salt 1/2 cup canned chickpeas, drained and coarsely mashed Vegetable oil, for frying 1/4 cup chopped flat-leaf parsley, plus more parsley leaves for serving 1 cup fresh ricotta 1/4 cup oil-cured black olives, coarsely chopped Instructions: Whisk the chickpea flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight. Fill a small skillet with 1 inch of oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain. Stir the parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf and a sprinkle of salt.
Yukon Gold Potato Salad with Dill 2 pounds small Yukon gold potatoes 2 large eggs Kosher salt 1/2 bunch sliced scallions, white and green parts 2 tablespoons drained capers 2 cups mayonnaise 1/4 cup Dijon mustard 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles 1/2 small red onion, chopped 2 tablespoons chopped fresh flat-leaf parsley 1/2 bunch dill, chopped 1/2 lemon, juiced Freshly ground black pepper Extra-virgin olive oil, for drizzling Instructions: Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
Cornflake Mozzarella Sticks 2 cups cornflakes 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 large eggs, beaten 4 sticks mozzarella string cheese Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. While the cornflakes are still in the bag, smash them with a pan or measuring cup until they are the consistency of breadcrumbs. Set up a breading station: put the flour in one bowl and season with the salt and pepper; put the eggs in another. Put the bag of cereal crumbs on the side. Cut the string cheese in half crosswise so they are the length of regular mozzarella sticks. Dip each piece in the flour to coat, shake off the excess, drop in the eggs and then drop in the bag of cornflake crumbs and shake to coat. Drop the coated cheese back in the egg and then cover with another layer of cornflakes. Place on the prepared baking sheet. Bake the sticks until the cheese melts, 5 to 7 minutes.
Apricot Tart 15 apricots 6 puff pastry disks 1/2 cup cinnamon sugar 1/2 cup apricot glaze 1/2 cup toasted almonds Instructions: Cut apricots in half and remove pits. Place 5 apricot halves on each disk. Sprinkle with cinnamon sugar and bake in a 350 degree F oven for 15 minutes or until pastry is golden brown. Melt glaze and brush over tarts. Sprinkle almonds around the edges of the tarts.
Vanilla Whoopie Pies with Marshmallow Filling Cooking spray 2 3/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon baking powder 3/4 teaspoon fine salt 1 1/3 cups granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 large egg 2/3 cup well-shaken buttermilk 1/2 teaspoon fine salt 4 large egg whites 1 cup granulated sugar 1 cup light corn syrup 1 teaspoon pure vanilla extract Instructions: For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray. Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny. Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer. Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely. To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.
Poppy Seed and Lemon Angel Food Cake 1 cup cake flour 1 1/2 cups superfine sugar 12 large egg whites, room temperature Zest of 1 lemon plus 4 tablespoons juice 1 teaspoon cream of tartar 1/4 teaspoon almond extract Pinch kosher salt 1 tablespoon poppy seeds 2 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Sift the cake flour with 3/4 cup superfine sugar; set aside. Put the egg whites, 2 teaspoons lemon juice, the cream of tartar, almond extract and salt in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until frothy. Increase the speed to high, slowly add the remaining 3/4 cup sugar and beat until stiff peaks form. Remove the bowl from the mixer and sift the cake flour mixture over the whites. Add the poppy seeds and use a rubber spatula to fold in the flour and poppy seeds until completely combined. Pour the batter into an ungreased 10-inch angel food cake tube pan and bake until golden brown, about 30 minutes. Invert the pan and cool for 1 hour, then remove from the pan and turn upright onto a serving plate. Whisk the lemon zest and the remaining 3 tablespoons lemon juice with the confectioners' sugar and just enough water to make a smooth, pourable glaze. Pour the glaze over the cooled cake. Let the glaze set for 1 hour before serving.
Pulled Pork Sandwich with BBQ Sauce and Coleslaw 1 1/2 cups ketchup 1/2 cup yellow mustard 1/2 cup packed dark brown sugar 3 medium garlic cloves, finely chopped 3 tablespoons cider vinegar 3 tablespoons Worcestershire sauce 2 tablespoons Cajun seasoning 1 yellow onion, thinly sliced 4 medium cloves garlic, crushed 2 cup chicken stock or low-sodium chicken broth 3 tablespoons Cajun seasoning 1 tablespoon packed dark brown sugar One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed 1/2 head green cabbage, finely shredded 1/2 head red cabbage, finely shredded 2 large carrots, finely shredded 1/2 red onion, finely sliced 3/4 cup mayonnaise 3 tablespoons cider vinegar 2 tablespoons sugar Salt and freshly ground black pepper 15 soft hamburger buns Instructions: For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes. Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks. For the pulled pork: Preheat the oven to 275 degrees F. Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours. Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve. If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry. For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed. Serve the pulled pork on buns topped with coleslaw.
Pizza Pizzas 2 tablespoons sugar 1 tablespoon kosher salt* 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone Instructions: Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing. *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
Beef Tenderloin Tournedos with Herby Matchstick Frites 1 tablespoon olive oil Six 2 1/2-ounce medallions beef tenderloin Kosher salt and freshly ground black pepper 15 button mushrooms, halved 3 tablespoons pickled green peppercorns 2 shallots, diced 1/2 cup cognac 6 fat sauce spoons demi-glace 3 teaspoons Dijon mustard Juice of 1 lemon 3/4 cup heavy cream, plus more as needed 3 tablespoons butter, cubed Finely chopped fresh parsley, for garnish Vegetable oil, for frying 3 russet potatoes 1/2 bunch fresh rosemary 1/2 bunch fresh sage 1/2 bunch fresh thyme 2 cloves garlic, smashed Salt Instructions: For the tournedos: Heat 1 tablespoon olive oil in a medium pan over medium-high heat. Sprinkle the beef medallions on both sides with salt and black pepper. When the pan is hot, add the medallions and sear on both sides, cooking until the desired temperature is reached. Remove from the pan and let rest. Reduce the heat under the pan to medium. Add the mushrooms, cut side down, and the green peppercorns and shallots. Cook, stirring occasionally, until mushrooms begin to brown and the shallots become translucent, about 5 minutes. Remove the pan from the heat and add the cognac. Replace the pan to the burner, and carefully tip to flambé. (If you don't wish to flambé, just bring the sauce to a boil and reduce to a simmer.) Once the flame has burned out, add the demi-glace, mustard and lemon juice. Cook, stirring, for a few minutes. Stir in the cream and reduce until the sauce is thick and rich in color, 3 to 5 minutes. Add the beef medallions to the sauce, spooning sauce over so they are submerged. Remove the pan from the heat; stir in the butter and add some parsley. Keep warm. For the matchstick frites: Heat 3 inches of vegetable oil in a Dutch oven to 365 degrees F. Add the rosemary, sage, thyme and garlic and fry until the herbs are crispy. Remove to a paper towel-lined plate to drain. Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water to remove any starch. Let soak for a few minutes, then rinse under cold water until the water runs clear. Drain the matchsticks and pat dry with a kitchen towel to remove as much water as possible. Fry the matchsticks in small batches until crispy and golden, 2 to 3 minutes. Drain on a paper towel-lined baking sheet and sprinkle immediately with salt to taste. Transfer the frites to a large bowl and toss with the crispy herbs and more salt to taste. Serve the tournedos with the frites.
Roasted Tomatoes 12 vine-ripe tomatoes, halved or quartered depending on their size, seeds removed 1/4 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Arrange the tomatoes in a single layer on a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until tender.
Mango Tango Dip Mission® Extra Thin Chips 1 cup canned Black Beans, drained ½ cup jarred Mangoes, chopped small 2 tablespoons Mango juice from jar 2 tablespoons Red Onion, finely chopped 2 teaspoons Ground Cumin 1 tablespoon Fresh Cilantro, chopped 2 teaspoons Lime Juice Instructions: 1.Mash black beans, to a smaller size/paste, with a potato masher or use tines of a fork. 2.Add mangoes, mango juice, onion, cumin, cilantro and lime juice; combine evenly. 3.Serve cold with Mission® chips.
Zach's Alotta Southwestern Enchiladas 2 pounds tri-tip steak, cut into large chunks 1 cup water 1/4 cup anejo tequila 1 clove garlic, minced 1 serrano chile, diced Kosher salt and freshly ground black pepper 5 (7-ounce) cans tomatillo sauce 1 1/2 cups tomato sauce 1 pound pepper Jack cheese, grated 3 (15 1/2-ounce) cans black beans 1 (7-ounce) can diced chiles 2 dozen flour tortillas Instructions: One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak. Make the enchiladas: Preheat oven to 350 degrees F. Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese. Heat the black beans in another saucepan. Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles. Cover the pans with foil and bake for 15 minutes. Serve immediately.
Jeanette's Famous Broccoli and Crouton Casserole, Rachaelmagized 4 tablespoons EVOO 4 tablespoons butter 6 cloves garlic, finely chopped 2 tablespoons fresh thyme, finely chopped 3 to 4 tablespoons finely chopped parsley Black pepper About 6 cups cubed stale white bread, such as Amy's, enough to fill a large casserole dish 1 1/2 cups grated Parmigiano-Reggiano Salt 1 large or 2 medium heads broccoli, cut into thin florets 5 to 6 cups poached chicken (4 poached breasts, reserved from making Poached Chicken for Celery Soup earlier in the week, recipe follows), pulled apart or chopped 3 to 4 cups Cream of Celery soup (reserved from earlier in the week, recipe follows) Poached chicken: (The chicken meat will be reserved for another meal and the stock is for this soup recipe. If not preparing Broccoli Casserole, use 6 cups store-bought chicken stock.) 2 full bone-in, skin-on chicken breasts 2 carrots, coarsely chopped 2 ribs celery 1 onion, quartered, root end attached 2 cloves garlic, crushed 1 lemon, sliced Bundle of parsley, thyme, fresh bay leaf A few black peppercorns Salt 1/2 stick butter (4 tablespoons), diced 1 bunch organic celery with leafy tops, chopped (6 cups) 2 onions, chopped 4 cloves garlic, chopped Celery salt Black pepper 1 large fresh bay leaf 2 large russet potatoes, peeled and cubed 2 medium celery roots (celeriac), peeled and cubed 6 cups chicken stock, homemade or store-bought 2 cups heavy whipping cream Instructions: Preheat oven to 350 degrees F. Heat EVOO over medium heat in saute pan. Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes. Place the bread in a large bowl and toss with the butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. The croutons can be stored wrapped in foil at room temp or in an airtight container for several days. Bring a couple of inches of water to boil in a deep skillet. Salt the water and add the broccoli. Cook to tender-crisp, 5 minutes; drain. The broccoli can be stored in the fridge in a plastic bag for several days. To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish. Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm. Bake until hot throughout and golden on top, 35 to 40 minutes. For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for the Broccoli Casserole preparation. The chicken can be stored in a plastic bag in the fridge for 4 days. Strain the stock and reserve for soup. For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally. Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal. Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)
Cheese Boat 1 loaf French or Italian bread Two 8-ounce packages cream cheese, at room temperature 10 ounces sharp Cheddar, grated (about 2 1/2 cups) 6 ounces corned beef, such as Carl Buddig, finely chopped 1 bunch green onions, finely chopped 1 medium tomato, finely chopped 1/2 red bell pepper, cored, seeded and finely chopped 1/2 teaspoon hot sauce, such as Tabasco 1/2 teaspoon chili powder Large corn chips, for serving Instructions: Preheat the oven to 350 degrees F. Cut an oval in the top of the load of bread, scooping out the bread in the center and make a \bread boat.\ Place the bread on a cooking sheet. In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.
Clementine Profiteroles with Chocolate Sauce 12 clementines 2 cups/500ml sugar Zest and juice of 1 lemon 1 cup/250ml milk 1/2 cup/125ml butter 1 tablespoon/15ml granulated sugar 1 teaspoon/5ml salt 5 large eggs 1/4 cup/60ml toasted pistachios, crushed 1/4 cup/60ml coarse brown sugar (turbinado) 2 cups/500ml 35-percent cream 1 cup/250ml sugar 1 vanilla bean, halved lengthwise and seeds scraped 8 egg yolks 1 cup/250ml whole shelled pistachios, plus more for garnish 2 cups/500ml chopped good-quality dark chocolate 1 cup/250ml 35-percent cream 1 cup/250ml flour, sifted Instructions: For the clementine marmalade: Put the clementines (with the skin on) in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 30 minutes. Drain and let cool. Thinly slice the clementines and remove any seeds. Return to the pot along with the sugar and the lemon zest and juice. Simmer over low heat until the peels are translucent and candied, about 1 hour. For the pastry puffs: Combine the milk, butter, granulated sugar and salt in a heavy saucepan over medium-high heat. Bring to a boil. Remove from the heat and quickly add the flour, stirring with a wooden spoon. Return to the heat and cook, stirring constantly, until the dough pulls away from the sides of the saucepan and forms a thick, smooth ball, 1 to 2 minutes. Remove from the heat. Beat in 4 eggs, one at a time, with the wooden spoon until smooth and thick. When you put a small amount of dough between two fingers and pull your fingers apart, two peaks should form on the dough. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag. Pipe mounds on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg with a bit of water for the egg wash, and use a pastry brush to gently brush it over the tops of the dough. Gently flatten any peaks on top of the mounds. Sprinkle with the crushed pistachios and brown sugar. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and bake until the pastry puffs are golden and dry inside, 15 minutes more. Turn the oven off. Prop the oven door open so that it is slightly ajar, and let the pastry dry in the oven for 15 minutes. Remove from the oven and let cool on a wire rack. For the custard cream: Whisk together the cream and 1/2 cup sugar in a saucepan. Add the scraped vanilla and bean. Bring to a boil, stirring to dissolve the sugar, and remove from the heat. Beat the egg yolks and remaining 1/2 cup sugar until thick enough to hold a ribbon on the surface when you lift up the whisk. Slowly beat in the hot cream mixture. Return the mixture to the saucepan and cook, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Strain into a bowl and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 1 hour. Stir 1 cup (250 ml) clementine marmalade and the whole pistachios into the cold custard. Cover with plastic wrap and freeze until firm, about 4 hours. For the chocolate sauce: Bring the cream just to a simmer in a small saucepan over medium heat. Add the chocolate, melt it and stir with a wooden spoon until smooth. Keep warm. To serve, split the pastry puffs in half, fill the bottom half with a scoop of the frozen custard and replace the top. Place on a plate and drizzle with warm chocolate sauce. Sprinkle with pistachios. Serve immediately.
Emeril's Kicked Up Chef's Salad 1/4 cup finely sliced shallot rings 2 tablespoons white wine vinegar 2 tablespoons heavy cream 2 teaspoons Dijon mustard 1/4 cup plus 2 tablespoons olive oil 1 head Bibb lettuce, leaves separated, washed and spun dry 3 cups baby red leaf or oak leaf lettuces, washed and spun dry 2 Roma plum tomatoes, peeled, seeded, and finely diced 1 Belgian endive, cut into chiffonade 1/3 pound Gruyere cheese, cut into thin strips 1/3 pound cooked ham, cut into thin strips (about 3/4 cup) 1/4 pound smoked chicken breast or turkey breast, cut into thin strips 2 large eggs, hard boiled, peeled and cut crosswise into thin slices Chopped chives, for garnish, optional Chopped parsley leaves, for garnish, optional Instructions: In a small bowl, combine the shallots and vinegar. Let sit for 10 minutes. Add the cream and mustard, and whisk to combine. Add the oil in a steady stream and whisk until emulsified. Season to taste with salt and pepper. Line 4 large plates with the Bibb lettuce leaves. In a large bowl, combine the lettuces, tomatoes, endive, cheese, ham, and chicken. Add dressing to taste and toss to coat. Arrange the mixture in the center of the Bibb lettuce leaves. Decoratively arrange the egg slices around the outer edges of the greens. If desired, drizzle with more dressing. Garnish with the chives and parsley and serve.
Easy Green Chile Enchiladas 1/2 onion, diced 1 tablespoon butter One 15-ounce can green enchilada sauce Two 4-ounce cans chopped green chilies 2 cups freshly grated Cheddar-Jack cheese 12 yellow corn tortillas Store-bought salsa, for serving Sour cream, for serving Fresh cilantro leaves, for serving Instructions: In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown. In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm. In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area. To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
Spicy Chicken Okra Stew 1/4 cup vegetable oil 1 medium onion, halved and sliced 2 bay leaves 1 1/2 tablespoons kosher salt, plus additional for seasoning 2 teaspoons ground allspice 1 heaping teaspoon dried thyme 1/3 cup tomato paste Freshly ground black pepper 8 skinless, bone-in chicken thighs (about 2 1/2 pounds) 3 1/2 cups water 1 Scotch bonnet chile, pierced (if you like it really hot, mince it) 8 ounces fresh okra, trimmed, halved crosswise 3 thick sweet potatoes (about 2 pounds), each cut into 4 rounds with skin on 1 bunch collard greens (about 1 pound), stems removed, chopped Instructions: Heat a 7-liter pressure cooker over medium heat. Stir in the oil, onion, bay leaves, 1 1/2 tablespoons salt, the allspice, and thyme; cook, uncovered, until soft, about 8 minutes. Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping, until it turns brick red, about 2 minutes. Season the chicken with some salt and black pepper, to taste, and add it to the pot, turning to coat with the tomato and onion. Stir in the water, then add the chile, okra, potatoes, and collard greens in that order. You don't need to stir--the collards will cook down and keep everything moist as the cooker comes up to pressure. Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 7 minutes. Remove from the heat and press the pressure indicator stem until no more steam comes out. Carefully open the pot. Remove and discard bay leaves. Ladle the stew into bowls and serve.
Butternut Squash, Leek and Potato Soup 2 tablespoons olive oil, plus more, for drizzling 1 cup sliced leeks, white and light green parts only 1 cup chopped peeled potato Kosher salt and freshly ground black pepper 1 bay leaf 1 medium clove garlic, minced 1/2 teaspoon chopped fresh rosemary, plus 1 sprig fresh rosemary, plus leaves, for serving 3 1/2 cups low-sodium vegetable broth 3 cups diced peeled butternut squash 1/4 to 1/2 cup heavy cream, as desired Instructions: Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 cup of water and bring to a simmer. Add the butternut squash and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the bay leaf and rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Add the cream and chopped rosemary and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish with more rosemary leaves and a drizzle of olive oil. Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Smoked Wings of Paradise 1/4 cup table salt 1/4 cup sugar 12 medium chicken wings (drumettes attached) Freshly ground black pepper 1 small jar store-bought barbecue rub Instructions: In a large bowl, stir the salt and sugar into 8 cups water until dissolved. Add the chicken wings and let sit at room temperature, 1 hour. Dry off the wings with a paper towel and season with pepper and a bit of the barbecue rub. Place the wood chunks directly on the burner of a grill, under the grate. Close the lid and turn all the burners to high until the chunks start to smoke, about 15 minutes. Turn off all the other burners except the primary burner with the wood chunks. Using a rib rack, suspend the wings on the cooler side of the grill. Close and smoke the wings, maintaining a temperature of 250 to 275 degrees F, until the meat registers 165 to 170 degrees F, about 1 hour. Serve immediately.
Herbed Citrus Mayo 2 cups store-bought or homemade mayonnaise 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped fresh parsley 2 teaspoons agave 1 teaspoon finely chopped fresh mint 1 clove garlic, minced Zest and juice from 1 lime Instructions: In a medium bowl, mix the mayonnaise, cilantro, parsley, agave, mint, garlic, lime zest and juice until well combined.
Catalonian Fire Roasted Lamb Rack 1/2 cup olive oil 3 shallots, sliced 8 cloves fresh garlic, sliced 1 dry ancho chiles, crushed 2 scallions, thinly sliced into rounds 1 small handful cilantro leaves 2 to 3 limes, juiced 1 tablespoon honey 3 racks of lamb, chine bone removed 3/4 cup extra virgin olive oil 2 dried ancho chiles, crushed 1 serrano or jalapeno chile, seeded 1 red pepper, diced 3 shallots, sliced 10 cloves garlic, smashed 4 tomatoes 1 cup tomato juice Large pinch saffron threads 1 tablespoon crushed cumin 1 tablespoon crushed coriander seeds A few basil and parsley leaves 3/4 cup toasted almonds Lime juice, to taste Salt and freshly ground black pepper, to taste Instructions: Prepare the marinade: Heat olive oil in a saute pan and add shallots, garlic, and the ancho chile. Cook until barely golden. Remove from heat and add scallions, cilantro leaves, lime juice and honey. Remove the whole \eye\ from each rack, reserving the bones. Marinate for 2 hours or more, refrigerated. Preheat oven to 400 degrees F. In a shallow roasting pan, combine all the ingredients for the romesco sauce: olive oil, the remaining 2 ancho chiles, serrano or jalapeno, red pepper, shallots, garlic, tomato, tomato juice, saffron, cumin, coriander, basil and parsley. Roast for 40 minutes or until the tomatoes start to brown. Remove from the oven and process in a food processor, along with the toasted almonds. Add lime juice and salt and pepper to adjust the seasoning. Slice apart the reserved rib bones into 7 or 8 pieces equally so that each bone has the same amount of meat. Return sauce to the roasting pan and add rib bones. Loosely cover with foil. Roast at 350 degrees F for 1 hour. Test to see if the bone meat is tender by poking it with the tip of a sharp knife. When the meat is tender, remove the foil cover to let the meat brown slightly. Dry the \eyes\ of each rack by scraping away the marinade. Do not discard. Add salt and pepper to the \eyes\ and brown in a large saute pan. When the \eyes\ have browned, place in a shallow roasting pan, pour over the reserved marinade, and roast in a slow oven at 325 degrees F. until cooked to medium rare. Let them rest. Slice each into 6 equal rounds. Place three rounds, overlapping, on each serving plate, and arrange 3 or 4 rib bones next to them Ladle some of the sauce around the plate. Serve immediately.
Toasted Cecchi, Almonds, and Pistachios 1 (15-ounce) can garbanzo (cecchi) beans, drained and rinsed 1 tablespoon olive oil, plus 3 tablespoons 1 cup shelled pistachios 1 cup raw almonds 1 tablespoon sugar 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 1 teaspoon coarse sea salt 1/2 teaspoon cayenne Instructions: Preheat the oven to 400 degrees F. Place the garbanzo beans on a foil-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Place in the oven and bake until golden, about 30 minutes. Remove the garbanzo beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and nuts. Spread the mixture out to a single layer. Bake for 10 more minutes. Let cool slightly and place in serving bowls.
Fajita Chimichangas 1/4 cup fresh lemon juice 3 tablespoons fresh lime juice 1 tablespoon ground cumin 1 tablespoon dried oregano 2 teaspoons chili powder 2 teaspoons kosher salt 4 cloves garlic, crushed 1 pound skirt steak, cut into 1-inch-thick slices 1 red and 1 green bell pepper, seeded and ribbed, cut into strips 1/2 yellow onion, cut into 1/2-inch slices Neutral cooking oil, for cooking Kosher salt and freshly ground black pepper 1 1/2 pounds tomatillos, husks removed and washed 3 jalapeno peppers 2 cloves garlic 1/2 cup loosely packed fresh cilantro leaves 1 teaspoon kosher salt 1/4 cup all-purpose flour Six 10-inch flour tortillas Neutral cooking oil, for frying Mexican crema or sour cream, for garnish Cilantro leaves, for garnish Instructions: For the marinade: Combine the lemon, lime, cumin, oregano, chili powder, salt and garlic in a large bowl. Add the skirt steak and cover with plastic wrap. Place in the fridge until your grill is preheated. Preheat a charcoal grill over medium-high heat. Toss the peppers and onions in a bowl with 2 tablespoons oil, salt and pepper, to taste. Grill the skirt steak and prepared vegetables until the steak is medium-rare and the veggies are tender and charred, about 5 minutes. (It'll cook further in the chimichangas.) Set aside on a plate or platter. For the salsa: Bring a pot of water to a boil and carefully add the tomatillos. Cook until the tomatillos begin to rupture, about 10 minutes. Drain, shock in an ice bath, and transfer to a blender. Add the jalapenos, garlic, cilantro and salt and pulse until incorporated. Transfer to a container, then cover and chill. For the tortillas: Mix the flour and 1/4 cup water together to form a paste. Lay the tortillas out and rub some of the paste over the top edges of the tortillas. Divide the meat and veggies in the lower thirds of the tortillas. Fold the sides in, then the bottoms. Roll up and allow to rest on the \glued\ seal. Heat a deep-fryer or large Dutch oven with oil to 375 degrees F. Carefully lower the chimichangas in the hot oil and cook until golden brown, 3 to 4 minutes. Drizzle some of the crema on the bottom of a large platter. Top with the chimichangas, more crema, tomatillo salsa and cilantro.
Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta and Sage 2 medium sweet potatoes, about 1 pound, patted dry Vegetable oil, for greasing 1 1/2 cups all-purpose flour, plus more for dusting Kosher salt 1 large egg, beaten One 4-ounce package diced pancetta 4 tablespoons unsalted butter 8 to 10 medium sage leaves Freshly grated Parmesan, optional Instructions: Preheat the oven to 425 degrees F. Poke holes all over each sweet potato with a fork, then rub all over with oil. Place on a baking sheet and roast until tender when pierced with a fork, about 40 minutes. Set aside until cool enough to handle, then remove and discard the skins. Quarter each sweet potato and pass a few pieces at a time through a ricer, landing the fluffy strands in a medium bowl; discard any stringy bits. Cover with plastic wrap until ready to mix. (Alternative method: Remove the skins after baking then grate the sweet potatoes on the large holes of a box grater.) Bring a large wide pot of water to a boil over high heat.\u202f Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced sweet potatoes and egg. Gently fold with a rubber spatula until just combined. Be sure not to overwork the dough! Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes. Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center.) Transfer to a baking sheet and cover with a dish towel. Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it. Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi. Heat the reserved skillet and fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute. Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.
Roasted Beet Salad with Candied Walnuts 6 red chiogga beets, tops removed 6 yellow chiogga beets, tops removed 2 tablespoons salt 2 tablespoons cracked black pepper, or to taste 3 tablespoons sherry vinegar 3 tablespoons olive oil 2 cups water 2 cups sugar 1 1/2 cups walnut pieces 2 shallots, diced 3 tablespoons thyme, chopped 2 tablespoons sherry vinegar 2 tablespoons olive oil Salt and freshly cracked black pepper 4 ounces goat cheese Instructions: Preheat the oven to 425 degrees F. In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour. Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl. Lower the oven temperature to 300 degrees F. In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool. Divide the shallots and thyme between the red and yellow beets. Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts.
Zipper Bag Fruit Salad 2 tablespoons apple jelly 1 cup mixed fruit, such as pineapple chunks, melon chunks, grapes, blueberries Fresh mint leaves, for serving Instructions: Special equipment: a resealable plastic zipper bag Mix the apple jelly and 2 tablespoons water in a resealable plastic zipper bag until combined. Pour in the fruit, seal and toss with your hands. Add the mint leaves and serve.
Waldorf Chicken Wraps 1 cup nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt 2 tablespoons mayonnaise 1 tablespoon lemon juice 2 teaspoons Dijon Mustard 1/4 teaspoon salt 1 teaspoon minced thyme 1 pound cooked, skinless chicken breast cut into 1/2-inch cubes 1/2 cup seedless grapes, sliced in 1/2 1/4 cup toasted, coarsely chopped walnuts 1 medium apple, cored and diced (about 3/4 cup) Freshly ground black pepper 5 large leaves Romaine lettuce, rinsed and patted dry 5 whole-wheat wraps, about 8 inches in diameter Instructions: If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes. In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper. Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.
Aztec Chocolate Brownies with Cinnamon Whipped Cream 1 ancho chile 1 stick (8 tablespoons) unsalted butter, plus extra for greasing pan One 3-ounce disk Mexican chocolate, finely chopped (about 1/2 cup) One 3.5-ounce bar bittersweet chocolate, chopped (about a heaping 1/2 cup) 1/4 teaspoon espresso powder 4 large eggs 1 1/4 cups sugar 1 cup all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon baking powder 3/4 cup semisweet chocolate chips 3/4 cup roughly chopped walnuts Cinnamon Whipped Cream, for serving, recipe follows 3/4 cup cold heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon ground cinnamon Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil; lightly grease the foil with butter. Place the ancho chile in a small bowl and cover it with boiling water. Set a second small bowl on top to keep the chile submerged. Let soak for 30 minutes, until rehydrated. Drain the chile, remove the stem and seeds and chop very finely. Use the side of your knife to mash the chile to a paste; you should have about 1 1/2 tablespoons. Add the ancho paste and butter to a 12-inch skillet over medium-low heat. As the butter melts, stir the ancho paste and butter together. Once melted, allow the butter to foam for 1 to 2 minutes to let the chile infuse the butter; don't let the butter brown. Remove from the heat. Combine the chopped Mexican chocolate and bittersweet chocolate in a medium bowl. Strain the ancho butter through a fine-mesh sieve over the chocolate. Use a rubber spatula to push as much of the chile paste through the sieve as possible. Scrape the chocolate and ancho butter into the skillet over low heat. Whisk the mixture until the chocolate is melted and completely smooth. Remove from the heat and whisk in the espresso powder and eggs. Let sit off the heat. In a large bowl, whisk together the sugar, flour, cinnamon, salt, baking soda and baking powder. Whisk the dry ingredients into the melted chocolate mixture until smooth and there is no trace of flour. Stir in the chocolate chips and walnuts. Scrape the batter into the prepared baking pan and spread it evenly. For a gooier brownie, bake for 25 minutes, until a toothpick inserted in the center comes out with wet crumbs. For a cakier brownie, bake for 30 minutes, until an inserted toothpick comes out clean. Let cool for 20 minutes, then use the foil to transfer the brownie to a cutting board. Cut lengthwise into thirds and then crosswise into sixths to make 18 brownies. Serve with Cinnamon Whipped Cream. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until foamy. Add the confectioners' sugar and cinnamon and whip until soft peaks form. Serve immediately.
Parker County Peach Barbecue Sauce 1 sweet onion, diced 3 ounces butter 4 local fresh peaches, peeled and diced 3 ancho chiles, stems and seeds removed 12 ounces ketchup 1/2 bunch chopped cilantro leaves 3 ounces brown sugar 3 ounces bourbon 1 lime, juiced 1 pint chicken stock Salt and pepper Instructions: Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer. Allow to simmer for approximately 15 minutes. Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.
Peach-Glazed Pork Chops with Peppers 4 bone-in pork rib or loin chops (1 inch thick, 10 to 12 ounces each) 16 assorted baby bell peppers (about 1 pound), stemmed Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 2 shallots, thinly sliced 2 teaspoons finely chopped fresh thyme 1 cup peach jam or guava jelly 2 tablespoons ketchup 1 1/2 tablespoons soy sauce 2 avocados Juice of 2 limes 2 tablespoons chopped fresh chives or scallion greens Instructions: Preheat a grill to medium. Put the pork chops and bell peppers in a shallow dish; season with salt and pepper. Heat 2 tablespoons olive oil, the shallots and 1 teaspoon thyme in a medium saucepan over medium heat. Cook until the shallots are softened, 3 minutes. Whisk in the jam until dissolved. Remove from the heat. Whisk in the ketchup, soy sauce and a few ice cubes; stir until the ice melts and the glaze cools. Pour half of the mixture over the pork and peppers; let sit 5 minutes. Reserve the remaining glaze for brushing. Grill the pork, brushing with some of the reserved glaze, until cooked through, about 8 minutes per side. Transfer to a plate, tent with foil and let rest 5 minutes. Meanwhile, grill the peppers, turning and brushing with more glaze, until blistered and tender, 10 minutes; transfer to the plate. Peel, pit and slice the avocados; gently toss with the remaining 2 tablespoons olive oil, the lime juice, chives and the remaining 1 teaspoon thyme. Season with salt and pepper. Serve with the pork and peppers.
Warm German Potato Salad 1 1/2 pounds red bliss or creamer potatoes 3/4 teaspoon mesquite liquid smoke 3 cloves garlic, smashed Kosher salt and freshly ground pepper 2 small red bell peppers 12 strips bacon, chopped 1/3 cup apple cider vinegar 2 tablespoons sugar 2 1/4 teaspoons whole-grain mustard Dash of hot Hungarian paprika 3/4 cup chopped fresh parsley 6 scallions, finely chopped Instructions: Combine the potatoes, liquid smoke, garlic, a nice pinch of salt and a few grinds of pepper in a large pot; add water to just cover. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, 15 minutes. Drain, then rest the colander over the empty pot to dry the potatoes. Once cooled slightly, quarter the larger potatoes and halve the others. Put in a large bowl. Discard the garlic. Char the bell peppers directly over a medium flame on a gas burner, rotating, until the peppers are black. (Or broil the peppers, rotating, until charred.) Transfer the charred peppers to a resealable plastic bag and close; let steam 5 minutes. Once cool enough to handle, remove the seeds and charred skin and chop the peppers. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan; simmer until the sugar and salt dissolve, 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture. Return the potatoes to the bowl. Add the peppers, bacon, parsley and scallions; toss.
Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate 1 prepared pound cake, from bakery section or frozen foods, defrosted 3 ounces sambuca, or other anise liqueur 1/2 pint strawberries, halved or sliced 2 teaspoons sugar plus 2 tablespoons 1 pint whipping cream Chocolate syrup, for drizzling 1 bar good quality dark bittersweet chocolate Instructions: Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur. Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve. Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form. Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.
Quinoa-Stuffed Acorn Squash with Kale and Sweet Italian Sausage 2 acorn squash (about 1 pound each), halved and seeded 5 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground black pepper 1/3 cup quinoa, rinsed and drained 3/4 cup low-sodium vegetable broth 8 ounces bulk sweet Italian sausage 1/2 yellow onion, diced 1 1/2 cups lacinato kale, stems removed and leaves roughly chopped 2 cloves garlic, minced 1 teaspoon fresh thyme, minced 3 large fresh sage leaves, minced 1 teaspoon crushed red pepper flakes 1/4 cup finely grated Parmesan Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment. Put the squash on the prepared baking sheet, drizzle the cut sides with 2 tablespoons of the oil and then rub the oil all over the squash to coat, including the skin. Sprinkle the inside of the squash with salt and black pepper. Bake the squash, cut-sides down, until tender when poked with a fork and the edges are caramelized, 30 to 40 minutes. While the squash is baking, heat 1 teaspoon oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the vegetable broth and bring to a boil. Reduce the heat to low, cover and simmer the quinoa until the broth is almost completely evaporated, about 15 minutes. Remove from the heat and let sit covered for 5 minutes. Fluff the quinoa with a fork and set aside. Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 12 to 14 minutes. Remove the sausage to a plate with a slotted spoon, leaving behind the drippings. Add the onion to the drippings in the skillet and cook, stirring occasionally, until caramelized, 5 to 7 minutes. Add the kale and garlic, stirring to combine, and cook until the kale is wilted, 1 to 2 minutes. Add the thyme and sage and toss to combine. Toss the sausage, kale mixture and quinoa with the remaining 2 tablespoons oil in a medium bowl. Season with the red pepper flakes and some salt and black pepper. When the squash has cooked for 30 to 40 minutes, reduce the oven temperature to 375 degrees F. Flip the squash, scoop a heaping 1/2 cup of the quinoa mixture into each half and sprinkle with the Parmesan. Return to the oven and bake until warmed through and the cheese is melted, 15 to 20 minutes.
Pasta Stuffing with Porcini and Prosciutto 2 cups tiny pasta, shaped like tubettini or tiny shells 2 ounces prosciutto, cut into fine shreds 1-ounce dried porcini, soaked in water until soft 4 tablespoons unsalted butter 1/4 cup shallots, minced 10 ounces mushrooms, finely chopped 3/4 cup heavy cream Salt and pepper Instructions: Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham.
Stewfato: Stewed Chicken Salt and pepper, to taste 2 chicken breasts 2 chicken legs 2 chicken wings 3 tablespoons olive oil 2 small onions, chopped 2 carrots diced 2 cloves garlic, chopped 1 pound button and portobello mushrooms, sliced 2 tablespoons chopped parsley plus more, for garnish 1/2 (6-ounce) can tomato paste 1/2 cup white wine Large pinch ground cinnamon 1 (16-ounce) can chicken broth 10 ounces instant polenta Freshly grated Parmesan Instructions: Salt and pepper chicken. Heat a deep pan and add olive oil. Brown the chicken pieces and remove chicken to a plate. Add onions, carrots, garlic and salt and pepper and saute but don't brown for 5 minutes. Add mushrooms, parsley salt, and pepper, saute 2 minutes. Add chicken back to the pan with tomato paste, wine and salt and pepper and give everything a light dusting of cinnamon. Mix it all well and add chicken broth, stir well. Bring to a boil. Cover and simmer low for 1/2 hour, stirring occasionally. Continue to cook until sauce is thick, approximately 15 minutes more. Make instant polenta according to package directions. When done taste chicken and season if necessary. Spoon polenta into middle of dish and stew goes over warm polenta. Sprinkle generously with Parmesan. Garnish with more chopped parsley.
Trenne Primavera 3 garlic cloves 1 tablespoon extra-virgin olive oil 1 pound chopped cherry tomatoes, plus 1 cup halved cherry tomatoes Salt Pepper 1 cup grated pecorino 1 pound penne or trenne Rustichella Basil leaves, for garnish Instructions: Using a large skillet, lightly brown the garlic cloves in the olive oil. Add the chopped tomatoes and season with salt and pepper. Cook on low heat until sauce begins to thicken. Once sauce starts to thicken, add the cheese. Cook the pasta in boiling, salted water for approximately 8 minutes. Drain and add to the sauce. Serve on platter with basil leaves, halved cherry tomatoes, and grated pecorino.
Herb Garlic Bread 6 large garlic cloves, chopped 1/4 cup flat-leaf parsley 1 tablespoon fresh chopped basil leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil 1 large baguette Instructions: Preheat the oven to 350 degrees F. Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside. Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.
Blueberry Buttermilk Corn Muffins 1 1/3 cups buttermilk 2 large eggs 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour, plus 1 tablespoon 1 1/3 cups yellow cornmeal (about 7 ounces) 3/4 cup sugar 1 tablespoon baking powder 3/4 teaspoon fine salt 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes 1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw) Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners. In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold. In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top. Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
Online Round 2 Recipe - Cucumber, Tomato, and White Bean Salad 1/2 tomato, chopped, reserved from Hummus Sandwich recipe 1/2 English cucumber, chopped, Hummus Sandwich recipe 1/2 cup white beans from Hummus Sandwich recipe 2 tablespoons reserved hummus, from Hummus Sandwich recipe 2 tablespoons reserved vinaigrette, from Corn Salad recipe Kosher salt and freshly ground black pepper 1/2 small head lettuce, shredded Instructions: Put the tomatoes, cucumber, and white beans into a bowl and toss to combine. Whisk together the hummus and vinaigrette and add to the bean mixture. Adjust the seasoning with salt and pepper, to taste. Spread the lettuce onto a platter, top with the bean mixture and serve.
Beef Sirloin Kabobs with roasted Red Pepper Dipping Sauce 1-1/2 pounds beef Top Sirloin Steak Boneless, cut 1 inch thick 2 teaspoons coarse grind black pepper 3/4 teaspoon salt 3/4 teaspoon sweet paprika 2 cloves garlic, minced 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped 1/2 cup dry white wine 2 tablespoons tomato paste 3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme 1 cup ready-to-serve beef broth 2 teaspoons cornstarch Instructions: 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Fresh Corn Pancakes 1 cup fine yellow cornmeal, such as Quaker 1/2 cup stone-ground cornmeal, such as Bob's Red Mill 1/2 cup all-purpose flour 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon baking soda Kosher salt 1 3/4 cups buttermilk, shaken 6 tablespoons (3/4 stick) unsalted butter, melted 2 extra-large eggs 1/2 teaspoon Sriracha 3 cups fresh corn kernels (4 ears) (see Cook's Note) 3 tablespoons minced fresh chives, plus extra for serving 1 1/2 tablespoons seeded, minced jalapeno pepper 8 tablespoons (1 stick) clarified butter, for frying (see Cook's note) Instructions: Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper. In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix! Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
Pea Champ 6 to 8 baking potatoes, unpeeled 1 cup fresh peas 3 scallions, finely chopped 1 1/2 cups milk Pinch of sugar 4 to 8 tablespoons unsalted butter Salt and freshly ground black pepper Instructions: Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. Meanwhile, place the peas and scallions in a small saucepan over medium heat, cover with the milk and add the sugar. Slowly bring to a boil, reduce the heat and simmer for 3 to 4 minutes, or until peas are tender. Turn off the heat and let the milk sit. Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add the warm milk mixture. Beat in some of the butter, and season to taste with salt and pepper. Serve with remaining butter melting on top.
Big Daddy's Blackened Tilapia 3 tablespoons smoked paprika 1 teaspoon salt 1 tablespoon onion powder 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried ground thyme 1 teaspoon dried oregano 1/2 teaspoon garlic powder 4 tilapia fillets 2 tablespoons grapeseed oil 1/2 lemon, juiced Instructions: In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.
Zucchini Mini Muffins with Orange-Maple Glaze 1 1/2 cups all-purpose flour 1 cup whole wheat flour 1/2 cup wheat germ 1 cup dark brown sugar 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1 tablespoon ground cinnamon Salt 1 cup finely shredded zucchini, patted dry of excess moisture (about 1 medium) 2 eggs, lightly beaten 3/4 cup milk 1/2 cup applesauce 1/4 cup canola oil 1 teaspoon pure vanilla extract 4 ounces cream cheese, at room temperature Zest and juice of 1 medium orange 2 tablespoons pure maple syrup Instructions: For the muffins: Preheat the oven to 325 degrees F. Prepare a mini muffin tin with paper liners. In a large mixing bowl, add the all-purpose flour, whole wheat flour, wheat germ, brown sugar, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Whisk well to combine, making sure there are no lumps in the mixture. In a separate bowl, add the zucchini, eggs, milk, applesauce, canola oil, and vanilla. Whisk well to combine, making sure that the eggs are incorporated properly. Pour the wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix. Place the batter into the prepared muffin tins, filling them to the brim of the liner, about 1 tablespoon. Place into the oven and bake until a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes. For the glaze: Meanwhile, in a small bowl, mix the cream cheese, orange zest, orange juice, and maple syrup. Remove the muffins from the oven and cool on a wire rack for 15 minutes. When ready to glaze the muffins, dip the tops of them, 1 by 1, into the glaze, turning the muffin in a circle to coat the top evenly. Serve, or store in an airtight container for up to a week. Alternatively, prior to glazing, freeze for up to 1 month.
Parmesan Polenta 3 ounces mixed mushrooms (cremini, shiitake, morel, hedgehog, or chanterelle) 1-ounce organic butter 2 shallots, thinly sliced 1 clove garlic, thinly sliced 2 ounces fresh peas 2 ounces sliced salami, coarsely chopped Black pepper and Celtic sea salt 16 ounces water 4 ounces white cornmeal 2 ounces grated Parmigiano-Reggiano 1-ounce organic butter Black pepper and Celtic sea salt Instructions: Saute about 1/4 of the mushrooms in butter over high heat until browned. Add shallots, reduce heat to keep from burning, and continue sauteing until soft. Add garlic and saute for 1 minute more. Add peas and salami, and season, to taste, with salt and pepper. Set aside in a sealed plastic container to keep warm. Reserve pot for polenta. Polenta: Bring water to a boil, then slowly stir in cornmeal with a fork. Reduce heat as low as possible. Continue to cook for 5 to 10 minutes, stirring often. Turn heat off and add cheese and butter, and season, to taste, with salt and pepper. Top with ragout and serve.
Home Made Tortillas 4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons lard 1/2 to 3/4 cup lukewarm water Instructions: Combine flour, baking powder, salt in a glass bowl with hand. Add lard to dry ingredients, mix with hand. Add lukewarm water to form dough into ball. After forming ball, rub dough ball with a little lard. Put ball in plastic bag and let rest for about 30 minutes. Flour rolling surface and then pinch off balls of dough between index finger and thumb and shape into mushroom like balls. Set aside. Take each ball and pat each side on flour surface, roll out into flat round tortilla, cook on comal or griddle turning only once.
Spicy Coleslaw Two 14-ounce bags shredded coleslaw mix 1/4 cup mayonnaise 1/4 cup pickled jalapeno peppers, chopped, plus 2 tablespoons pickling juice 1/4 cup apple cider vinegar, plus more if needed 1/4 cup canola oil, plus more if needed 1/2 Vidalia onion, minced Fine sea salt and freshly ground black pepper Instructions: Toss the coleslaw mix, mayonnaise, pickled jalapenos and pickling juice, vinegar, oil, onion and salt and pepper to taste in a large bowl. If the slaw seems too dry, add more vinegar and oil.
Cinnamon Ice Cream 1 14-ounce can sweetened condensed milk 5 tablespoons ground cinnamon 2 cups heavy whipping cream Candied pecans, for topping (optional) Instructions: Combine the condensed milk and cinnamon in a medium bowl. Set aside. Whip the heavy cream in a medium bowl until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture. Transfer to a 9-by-13-inch glass baking dish and cover with plastic wrap. Freeze without stirring until firm, at least 6 hours or overnight. Scoop into bowls. Top with candied pecans.
Blood Orange-Rosé Negroni 1 1/2 ounces Campari 1 1/2 ounces sweet vermouth 1 ounce blood orange juice Ice Sparkling rosé Blood orange slice, for garnish Instructions: Stir the Campari, sweet vermouth and blood orange juice in a shaker with ice. Strain into an ice-filled glass; top with sparkling rosé. Garnish with a blood orange slice.
Magic Bourbon Bars 1 stick unsalted butter, melted, plus more for the pan 1 3/4 cups graham cracker crumbs 1 (14-ounce) can sweetened condensed milk 3 tablespoons Maker's Mark® Bourbon 2 cups semi-sweet chocolate chips 1 cup roasted salted peanuts 1 1/3 cups sweetened flaked coconut Instructions: 1. Preheat the oven to 350°F. Butter a 13- by 9-inch baking pan, line with parchment paper or foil, and butter the parchment.\n\n2. In a medium bowl, stir together the butter and graham cracker crumbs until well-mixed. Press firmly into the bottom of the prepared pan. In the same bowl, stir together the sweetened condensed milk and bourbon. Pour over the graham cracker crust. Sprinkle the chocolate chips, then the peanuts and coconut evenly on top. Press down firmly.\n\n3. Bake until golden brown, 35 to 40 minutes. Cool completely in the pan on a wire rack.\n\n4. Lift out of the pan using the parchment paper. Cut into 12 bars.
Lavender Sparkling Wine 1 1/2 ounces lavender syrup, recipe follows 4 ounces dry sparkling wine, such as a cava or Prosecco 2 cups water 1 cup sugar 1 tablespoon dried lavender buds Instructions: Pour the syrup into a champagne glass. Add the sparkling wine. Serve. Place the water, sugar, and lavender in a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain and cool. Cover and refrigerate for up to a week.
Cauliflower Parmesan 2 tablespoons olive oil 1 small onion, chopped (about 1 cup) 2 cloves garlic, minced One 28-ounce can crushed tomatoes Kosher salt and freshly ground black pepper 1 head cauliflower (2 to 2 1/2 pounds) Kosher salt and freshly ground black pepper 1 1/2 cups all-purpose flour 2 teaspoons garlic powder 1 cup milk 2 large eggs 1 1/2 cups Italian breadcrumbs 2 tablespoons finely grated Parmesan Vegetable oil, for frying 1 heaping cup shredded mozzarella (about 8 ounces) 1 cup torn fresh basil leaves Instructions: For the tomato sauce: Heat the olive oil in a large skillet or saucepan over medium-high heat until hot. Add the onion and cook until softened, translucent and slightly brown on the sides, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Pour in the tomatoes. Bring to a simmer and cook, stirring occasionally, until the flavors combine and the liquid begins to reduce slightly, 10 to 15 minutes. Season with salt and pepper. Keep warm over low heat until ready to use. For the cauliflower: Meanwhile, trim the base of the core from the cauliflower, then cut the head into 1-inch-thick slices (steaks). Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of the cauliflower. Whisk together the flour, garlic powder, 1 teaspoon salt and 2 teaspoons black pepper in a shallow bowl. Whisk together the milk and eggs in a second shallow bowl. Whisk together the breadcrumbs and Parmesan in a third shallow bowl. One at a time, dredge the cauliflower steaks and 1-inch pieces first in the flour mixture, then in the egg mixture and then into the breadcrumb mixture, pressing firmly to coat. Transfer the breaded cauliflower to a rack on a rimmed baking sheet. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a deep cast-iron skillet or Dutch oven over high heat until a deep-frying thermometer registers 350 degrees F. Fry the cauliflower steaks one at a time with some of the smaller pieces, flipping after about 1 minute and then flipping a few more times until all sides are equally cooked, until dark golden brown, about 5 minutes (return the oil to 350 degrees F between each batch). Transfer the finished cauliflower to the rack on the baking sheet and immediately sprinkle lightly with salt. Preheat the broiler. Add the cauliflower to a 9-by-13-inch baking dish in a single layer or slightly overlapping. Pour the tomato sauce over the top and sprinkle with the mozzarella. Broil until the cheese is golden brown and bubbling, 3 to 5 minutes. Garnish with torn basil leaves. Serve hot.
Pumpkin Mac and Cheese 4 tablespoons unsalted butter, plus more for the baking dish Kosher salt 1 pound elbow macaroni or shells 1/4 cup all-purpose flour 2 cups half-and-half 1 tablespoon Dijon mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon garlic powder One 15-ounce can pure pumpkin puree 16 ounces extra-sharp yellow Cheddar, grated (about 6 cups) 6 deli slices yellow Cheddar (about 5 ounces) Instructions: Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes. Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce. If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler. Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.
Gingerbread Cookie 3 cups all-purpose flour, plus more for rolling the dough 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg Kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/2 cup molasses 1 teaspoon pure vanilla extract 1 large egg Instructions: Sift together the flour, ginger, baking soda, cinnamon, nutmeg and a pinch of salt into a medium bowl and set aside. Put the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, 4 to 6 minutes. Add the egg, molasses, vanilla extract and egg and beat until fully incorporated. Reduce the mixer speed to low and beat in the flour until completely combined. Turn the dough out onto a work surface, flatten into a disc, wrap well with plastic wrap and chill for at least 4 hours or overnight. Preheat the oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper. Lightly dust the work surface and the top of the chilled dough with flour and roll the dough 1/4 inch thick. Cut the dough into the desired shapes and transfer to the baking sheets, leaving 1 inch between each cookie. Gather any scraps together and repeat rolling and cutting; if the dough gets too soft to work with, chill it briefly before continuing. Bake the cookies, in batches if necessary, until they are barely golden-brown around the edges and no longer glossy, 8 to 10 minutes. Let the cookies cool on the baking sheet for a few minutes and then transfer them to cooling racks to cool completely. When cool, ice or decorate as desired.
Lobster Rolls 3/4 cup mayonnaise Grated zest of 1 lemon Juice of 2 lemons 1 teaspoon sugar 2 (2-pound) lobsters 1 tablespoon sweet butter 4 hot dog buns 1 stalk celery, minced 3/4 cup lemon mayonnaise 1 tablespoon fresh tarragon, minced Salt and pepper to taste Instructions: Make the lemon mayonnaise by mixing all ingredients, and let sit in refrigerator for at least one hour. Steam lobsters for 15 minutes, then place in an ice water bath until cool. Heat a large saute pan over moderate heat. Add butter and when it begins to sizzle, place hot dog buns opened flat inside side down in the pan. When golden brown, turn and cook 1 additional minute. Remove lobster meat from shells, dice and mix with celery, mayonnaise, tarragon, salt and pepper. Mound into buns and serve.
Shawarma Burgers with Tahini-Yogurt Sauce 1 clove garlic 3/4 cup yogurt 1/4 cup tahini paste 1 lemon 1/2 teaspoon cumin Salt 1 1/2 pounds ground lamb or ground white and dark meat chicken combined Salt and pepper 1 tablespoon (scant palm full) cumin 1 tablespoon coriander 1 tablespoon paprika 1 tablespoon sumac, optional 1/2 tablespoon (1/2 a palm full) turmeric 1/2 tablespoon ground cardamom 1 teaspoon (1/3 palm full) crushed red pepper flakes or ground pepperoncini About 1/2 teaspoon ground allspice About 1/8 teaspoon grated nutmeg 2 large cloves garlic 1 small onion A small handful each mint leaves and flat parsley tops EVOO 4 sesame seed rolls such, as Big Marty's or brioche rolls, split Gem romaine, or lettuce of choice Pickled hot cherry peppers or jalapeno peppers Thinly sliced Persian or seedless cucumbers Whole leaves of parsley and/or cilantro Very thinly sliced fennel and onion, white or red, dressed with lemon juice and EVOO, salt and pepper Long bamboo toothpicks with knot on top or frilled burger toothpicks Fancy chips of choice 4 giant pita A jar of giardiniera Israeli pickles (canned with garlic) or half sour deli pickles Instructions: Gather your ingredients. For the sauce: Peel a clove of garlic with a crack of knife against the heel of your hand. In a small bowl, whisk up yogurt, tahini, the juice of 1 lemon and cumin. Then grate the garlic into the sauce with a zester or paste it with a knife (add a fat pinch of salt). Whisk sauce again. For the burgers: Preheat a cast-iron skillet or heavy griddle or frying pan over medium to medium-high heat. Place ground lamb or chicken in a mixing bowl. Season the meat with salt and pepper, cumin, coriander, paprika, sumac if using, turmeric, cardamom, crushed red pepper, allspice and nutmeg. Crack 2 cloves garlic and grate them into the bowl or finely chop. Peel the onion and grate about 3 tablespoons of it into the bowl. Finley chop the mint and parsley then add them to the lamb. Combine all the ingredients and mound up. Score meat into 4 equal portions and form 4 patties, thinner at the center for even cooking. To prepare the burgers, add EVOO, 1 slow turn of the pan, to skillet (a thin layer to just glaze the surface). Add patties and cook about 7 minutes for lamb, a minute or two longer for chicken, turning occasionally. If cooking lamb, press down with spatula when you turn the patties -- lean ground lamb tends to tighten as it cooks more so than other ground meats. When you remove the patties they can be served as such but for a more authentic facsimile of shawarma, we rest the patties and very thinly slice them on a bias. Regardless, while the burgers cook, prepare your toppings of choice. Assemble burgers: bun bottoms, sauce, patty or thinly sliced shawarma, lettuce, hot cherry peppers, cucumbers, herb leaves, dressed fennel and onions, bun top. OR split a pita and fill with giardiniera and Israeli pickles. Poke with a couple of toothpicks and split burgers down the middle. Serve burgers with chips.
Quail Samosa 2 quails, split in half 1 onion 1 carrot 2 celery stalks 1 leek 2 inches fresh ginger 1 head garlic 6 ounces white wine Quail stock or chicken stock, to cover 1 bouquet garni consisting of bay leaf, clove and black pepper 1 tablespoon coriander, fine ground 1 teaspoon cumin, fine ground 1/4 teaspoon allepo pepper 4 Roma tomatoes, chopped 3 ounces Chana Dal, soaked 1 tablespoon shallots, diced 1 teaspoon garlic 1 teaspoon ginger 1-ounce leeks, small diced 2 ounces fennel, small dice 2 ounces shiitakes, small dice 1 tablespoon coriander, coarsely ground 1 tablespoon chives, minced 1 teaspoon chat masala Salt and pepper, to taste Samosa dough, recipe follows Egg wash 3/8 cup butter, diced 4 ? cups flour 1 teaspoon salt 1/4 cup water, cold 1 teaspoon whole ajawin seeds Instructions: Sear the quails and remove. Add onion, carrot, celery, leek, ginger and garlic and sweat. Add tomatoes. Allow to break down and deglaze with 1/2 cup white wine allow to reduce by half, cover with quail stock. Add the quails and bring to a boil. Add bouquet garni and tomatoes. Cover and place in a 350 degree oven until fork tender about 45 minutes, then shred meat. Set aside. Sweat paste of the ground coriander, cumin and allepo pepper. Stir in tomatoes. Add Chana Dal and braising liquid. Cook until tender. Separately saute garlic, ginger, leeks, fennel and shiitakes. Combine with the Chana Dal and the braised, shredded meat and cook 5 minutes to blend. Season with coarse ground coriander, chives, chat masala, salt and pepper. Chill down. Moisten with braising liquid. Roll out dough and cut into large rounds 5 inches. Then cut in half and form a pouch, making sure to egg wash ends. Stuff with mixture and seal top end. Resembles upside down cone. Bake them in the oven at 350 degrees for 12 to 15 minutes, or until golden brown. Combine everything and mix until dough forms. Allow to rest.
Baltimore Style Grilled Corn 1 quart buttermilk Heaping 1 tablespoon seafood seasoning, such as Old Bay 4 ears shucked corn Instructions: Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours. Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!
Chocolate Malted Shakes with Crispy Chocolate Chip Cookies 1 quart chocolate ice cream, softened for 10 minutes 3/4 cup milk 1/4 cup instant malted milk powder 2 cups heavy cream 6 tablespoons granulated sugar Pinch salt Crispy Chocolate Chip Cookies, recipe follows 1 cup plus 2 tablespoons all-purpose flour 1/4 teaspoon baking soda Pinch salt 1 3/4 sticks (14 tablespoons) butter, soft 1 cup lightly packed light brown sugar 3/4 cup granulated sugar 1 egg and 1 egg yolk 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: For the chocolate malted shakes: Put ice cream, milk and malted milk powder in a blender and blend until combined, but still thick. (If your blender isn't big enough to handle 1 quart of ice cream, blend in batches.) For the whipped cream: Combine cream, granulated sugar and salt in a stand mixer fitted with the whisk attachment and whip on medium speed until it reaches medium peaks. Pour the blended malt into 4 to 6 tall glasses, top with whipped cream, then tear Crispy Chocolate Chip Cookies in half and place one half on top of the whipped cream in each glass. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Mix together the flour, baking soda and salt in a medium bowl. Set aside. Cream the butter with both sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg, egg yolk and vanilla and beat well. Mix in 1/3 cup room temperature water. Mix in the flour mixture until well combined, then stir in the chocolate chips. Scoop the dough into balls slightly smaller than a golf ball and place on the lined baking sheet. (Cookies can be placed close together since you are only freezing them right now.) Chill the cookies in the freezer for 30 minutes to 1 hour. Line another baking sheet with parchment paper. Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick. Bake until kinda dark golden brown, 20 to 25 minutes. Let cool on the baking sheet on a wire rack for 15 minutes.
Cheesesteak-Stuffed Grilled Cheese 2 cups shredded Cheddar 2 tablespoons whipped cream cheese, at room temperature 2 tablespoons mayonnaise 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon ground cumin One 1 1/4-ounce packet chili seasoning 1 1/2 pounds flank or skirt steak, trimmed 2 tablespoons unsalted butter 2 bell peppers, cut into thin matchsticks 1 yellow onion, thinly sliced Olive oil, for drizzling 6 hoagie rolls 12 slices provolone Instructions: Preheat a grill to medium-high heat and place a disposable aluminum foil pan on one side of the grill. In a medium bowl, beat together the Cheddar, cream cheese, mayonnaise, garlic powder, smoked paprika and cumin until smooth. Set aside until needed or keep refrigerated in an airtight container for up 2 weeks. Set aside 2 teaspoons of the chili seasoning. Sprinkle the steak with the remaining seasoning. Add the butter, peppers and onion to the aluminum pan. Sprinkle with the reserved 2 teaspoons chili seasoning. Cook the vegetables, stirring occasionally, until tender, 2 to 3 minutes. Remove and let rest. While the vegetables cook, drizzle the steak with oil and cook on the empty side of the grill until medium-rare to medium, about 5 minutes per side, depending on the thickness of the steak. Rest the steak on a rack for 5 minutes. Thinly slice against the grain and add to the pan with the vegetables. Lower the grill to medium heat. Partially split the hoagie rolls, leaving just enough of the roll attached so they open like a book. Toast the cut side of the rolls on the grill. Spread a large spoonful of the cheese mixture onto each side of the rolls. Divide the steak, peppers and onions equally between the rolls. Top each with 2 slices of provolone. Close the sandwiches, wrap each in aluminum foil and put back on the grill to toast. Cook until the cheese is melted. Let cool slightly before unwrapping and serving.
Rice Balls 1 pound sushi quality tuna, salmon, yellowtail, snapper 1 1/2 cups prepared vinegared sushi rice Instructions: Slice fish across the grain into thin (1/8-inch thick) medallions about 1 1/2-inches in diameter. Place a sheet of plastic wrap in the palm of your hand and lay a piece of fish on it. Put 1 rounded tablespoon sushi rice on the fish, gather up the edges of the plastic, and twist to form the combination into a ball. Keep sushi cold until ready to serve. Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.
Fresh Ginger Fruit Salad 1 tablespoon minced ginger Juice of 1 orange Juice of 1 lime 1 large mango, peeled and diced 1 small pineapple, peeled and diced 2 large Asian pears, peeled and diced 1 pint raspberries Instructions: In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours. Wine Suggestion: Grosset Polish Hill Riesling, 1997
Boston Cream Pie 1/2 cup sugar 3 tablespoons cornstarch 1/2 teaspoon salt 1 large egg plus 3 egg yolks, at room temperature 2 cups whole milk 1 teaspoon vanilla extract Nonstick cooking spray, for spraying the pan 1/4 cup (1/2 stick) salted butter, at room temperature 2/3 cup sugar 1 large egg, at room temperature 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup whole milk 1 teaspoon vanilla extract 1 cup heavy cream 1 1/2 cups (12 ounces) semisweet chocolate chips Instructions: For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside. Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes. For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted. To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.
Squid Luau 1 1/2 pounds cooked squid or octopus 2 pounds luau leaf (taro leaves) 2 cups water 2 cups coconut milk 1 teaspoon salt Instructions: Cut the cooked squid or octopus into thin crosswise slices and set aside. Wash luau leaves thoroughly; remove stems and fibrous parts of veins. Place washed leaves in large saucepan; add water. Bring to a boil, lower heat, and simmer for 1 hour, stirring frequently. Drain luau leaves thoroughly; stir in coconut milk, salt, and squid. Heat but do not boil.
Chicken Pot Pie Cupcakes Baking spray with flour 1 1/2 cups all-purpose flour 1/4 cup coarse cornmeal 1 tablespoon sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1/2 teaspoon coarsely ground black pepper 1 tablespoons unsalted butter (2 softened, 2 melted) 1 small onion, finely chopped (about 3/4 cup) 1 teaspoon fresh thyme leaves 1 cup shredded rotisserie chicken, plus more for garnish 2 medium carrots (1 grated, 1 finely chopped) 1 cup milk 1/4 cup sour cream 2 large eggs Crust: 1 sheet puff pastry, thawed Fresh thyme leaves, for garnish Kosher salt and coarsely ground black Pepper Sweet Pea Cream: 3/4 cup frozen peas, thawed, plus more for garnish 4 ounces cream cheese 1/2 teaspoon finely grated lemon zest 1/2 teaspoon kosher salt Freshly ground black pepper 2 tablespoons chopped fresh parsley Instructions: For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners and spray generously with baking spray. Whisk together the flour, cornmeal, sugar, baking powder, 1 teaspoon salt and the pepper in a large bowl. Set aside. Heat 2 tablespoons softened butter in a medium skillet over medium-high heat. Once the butter begins to foam, add the onions and thyme and cook, stirring frequently, until soft and dark brown, about 8 minutes. Season with the remaining 1/2 teaspoon salt. Remove from the heat and stir in the chicken and grated carrot, just to warm through. Set aside to cool. Whisk together the milk, sour cream, eggs and 2 tablespoons melted butter. Toss the chicken-onion mixture into the flour and then stir in the milk-egg mixture until just combined (take care not to over mix). Evenly divide among the prepared muffin cups and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove. Cool on the rack completely. For the crust: Increase the oven to 425 degrees F and line a baking sheet with parchment paper. Cut the puff pastry into twelve 2-inch rounds and arrange on the prepared baking sheet. Poke each round a few times with a fork, cover with another sheet of parchment and weigh down with another baking sheet. Bake for 10 minutes. Remove the top baking sheet and parchment paper and sprinkle with the thyme leaves, salt and pepper. Return to the oven and bake until golden brown and crispy, about 5 minutes more. Allow to cool (these can be made a day ahead). For the sweet pea cream: Combine the peas and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and cook for 1 minute. Combine the cream cheese, sour cream, lemon zest, salt and pepper to taste in the bowl of a food processor. Pulse until blended and smooth. Add the peas and parsley, and pulse once or twice just to roughly chop the peas. Scrape into a small bowl, cover with plastic wrap and refrigerate until ready for use (this can be made a day ahead). To assemble: Top the cupcakes with a heaping tablespoon of sweet pea cream and spread to coat. Decorate each with a piece of chicken, chopped carrots and peas. Top with a crust. Serve immediately.
Smoked Corn on the Cob with Chile Butter 4 ears fresh corn, shucked 4 tablespoons Chile Butter, recipe follows Kosher salt Freshly ground pepper 5 teaspoons freshly ground pasilla, ancho, or guajillo powder 4 ounces butter, room temperature Salt and freshly ground black pepper Instructions: Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the \smoke dust\ in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won't dry out. Serve with Chile Butter, salt, and pepper. Blend the chile powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste.
African Peanut Soup 2 tablespoons plus 1 teaspoon peanut oil, divided 1 tablespoon curry powder 2 medium onions, sliced (about 4 cups) 2 teaspoons minced garlic 2 large sweet potatoes (about 2 pounds), peeled and cut into chunks 2 cups low-sodium chicken broth 1 (28-ounce) can whole tomatoes, drained and quartered 1 pound ground turkey 1 teaspoon salt, divided 1/4 teaspoon black pepper 1/4 teaspoon cayenne 1/2 cup chunky peanut butter 1/2 cup coconut milk Instructions: Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes. In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.
Sprinkle Bark 1 pound white chocolate, chopped Blue sprinkles, for decorating Instructions: Melt the white chocolate in a microwave-safe bowl in the microwave in 30-second intervals. Spread on a foil-lined baking sheet until about 1/4 inch thick. Top the white chocolate with blue sprinkles. Let set. Break into pieces.
Apple Brown Betty 6 apples, Granny Smith or Braeburn, peeled and cored 3 lemons, zested and juiced 3 lemons, zested and juiced 1 1/2 cups unseasoned bread crumbs 1 stick unsalted butter, melted, plus 1 additional tablespoon for greasing the baking dish 1/2 teaspoon kosher salt 1 1/4 cups dark brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/4 teaspoon ground cloves Instructions: Preheat the oven to 350 degrees F with a rack in the center of the oven. Place the apples on a flat surface, cut them in half, and then into thin slices. Put them in a medium bowl and coat them with a light layer of zest from 1 of the lemons and all of the lemon juice. In a separate bowl, mix together the butter and bread crumbs. Season with salt. Set aside. In a third bowl, combine the brown sugar, cinnamon, nutmeg, allspice and cloves. Mix to blend and add the apple slices. Grease each baking dish with the remaining butter. Layer the bottom with the apples and cover with the bread crumb mixture. Cover the dishes tightly with aluminum foil and place in the center of the oven. Bake until the apples are tender when pierced with the tip of a knife, 30 to 45 minutes. Remove the foil, raise the oven temperature to 425 degrees F and bake until the top browns. Serve immediately.
Peanut Butter Fudge Nonstick cooking spray One 14-ounce can sweetened condensed milk 2 1/2 cups peanut butter chips (from two 10-ounce bags) 4 tablespoons unsalted butter 1/4 teaspoon kosher salt 3 tablespoons crunchy peanut butter 3 tablespoons white chocolate chips 2 tablespoons chopped roasted salted peanuts Instructions: Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray. Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes. When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute. Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.
Herbed Ricotta Cheese Spread 8 ounces skim milk ricotta cheese 1 teaspoon garlic, roasted 2 teaspoons fresh basil, thyme, and oregano 2 teaspoons Parmesan cheese, grated Salt and freshly cracked black pepper to taste Instructions: Combine all the ingredients in a small bowl and mix with a rubber spatula until blended. Process until the mixture is rough-textured, not completely smooth
Penne with Braised Short Ribs 4 pounds beef short ribs Kosher salt and freshly ground black pepper 1/4 cup olive oil 1 large onion, diced 3 cloves garlic, coarsely chopped 5 Roma tomatoes, cut into eighths 1 cup red wine, such as Cabernet Sauvignon 3 tablespoons Dijon mustard 2 cups low-sodium beef broth 1 pound penne pasta 1/4 cup freshly grated Parmesan 1/4 cup chopped fresh flat-leaf parsley Instructions: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
Whole-Wheat Penne with Turkey and Asparagus 1 1/2 pounds turkey breast scaloppini cutlets 1/4 cup garlic-flavored olive oil, plus more as needed 1/4 cup white balsamic vinegar, plus more as needed Coarse salt and freshly ground black pepper 12 ounces whole-wheat, whole-grain penne 1 pound asparagus, cut into 1-inch pieces Instructions: Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes. Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt. Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces. Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking time. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the turkey and any juices released to the cooked pasta and toss to combine. Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.
Kalbi Short Ribs in Da Kitchen Teriyaki Sauce 3 pounds beef short ribs, 3/8-inch cut 1/2 cup sugar 1/4 cup soy sauce 2 cloves garlic, grated 1 tablespoon sweet chili sauce 1 teaspoon grated fresh ginger 1/2 orange Cooked rice, for serving Green onions, thinly sliced, for garnish Sesame seeds, for garnish Instructions: Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs. Preheat a grill to medium heat. Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.
Antipasti Plate-Inspired Spaghetti 12 ounces dried spaghetti 1 tablespoon olive oil 4 ounces sopressata or salami, cut into thin strips One 14-ounce can artichoke hearts, strained and quartered 6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine 4 Kalamata olives, halved 1 whole roasted red pepper, cut into thin strips One 14-ounce can diced tomatoes 4 to 5 fresh basil leaves, plus more for serving 1/2 cup of 1/2-inch chunks fresh mozzarella Crusty bread, for serving Instructions: Bring a medium pot of water to a boil, add the pasta and cook according to package directions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sopressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts, Spanish olives, Kalamata olives and roasted red pepper and stir to coat. Add the tomatoes, basil leaves, olive brine and reserved pasta water. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes. Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and sprinkle with more basil. Serve with bread.
Hasselback Apples with Granola Streusel and Caramel 3 tablespoons unsalted butter, melted 2 large, firm baking apples, such as Gala or Honeycrisp 3 tablespoons light brown sugar 1/4 cup vanilla-flavored granola 2 tablespoons all-purpose flour Pinch fine salt 1/4 cup store-bought caramel sauce Squeeze of lemon juice Whipped cream or vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with some of the melted butter. Peel and halve the apples; cut out the cores and place flat-side down. Using a sharp knife, make slits in each apple half 1/4 inch apart; do not cut through to the bottom. (If you make the slits too close together, the apples will fall apart). Place the apples flat-side down in the prepared baking dish. Mix 2 tablespoons of the melted butter with 2 tablespoons of the brown sugar in a small bowl with a fork until a paste forms. Spread the mixture on the apples. Cover the baking dish with foil and bake until just tender when pierced with the tip of a knife, about 20 minutes. Meanwhile, make the streusel. If the granola has big chunks in it, put it in a plastic bag and smash with the back of a measuring cup into smaller crumbles. Mix the granola with the flour, salt, remaining 1 tablespoon brown sugar and remaining 1 tablespoon butter in a bowl with a fork until the pieces are moistened and the mixture is clumpy. Uncover the apples and spoon the streusel on the tops and in some of the slits, using a fork or the tip of a paring knife to gently separate the flaps. Return to the oven and bake, uncovered, until the apples are tender and the topping is golden, about 20 minutes more. Microwave the caramel sauce in a small bowl until warm, about 45 seconds. Stir in the lemon juice. Transfer the apples to plates, drizzle with the caramel sauce and top with whipped cream.
Grown Up Alphabet Pasta 1 to 2 tablespoons or a good nub butter, plus 2 tablespoons 1 large shallot, chopped 2 cups dried alphabet pasta 3 cups chicken stock, plus more as needed 1 cup coarsely grated Parmesan cheese 1 tablespoon coarse salt Freshly ground black pepper 1 good handful fresh parsley, chopped Instructions: Melt the butter over high heat in a saucepan. Add the shallot and cook, stirring often, until golden brown, about 6 to 8 minutes. Cook's Note: Be attentive to this. You don't want any brown crispy shallot edges. Reduce the heat to medium, and add 2 tablespoons butter along with the alphabet pasta. Cook, stirring often, until the pasta is coated in the butter and is light and golden, about 2 minutes. Add 1 cup chicken stock, and bring everything to a boil. Let the liquid get incorporated, then once absorbed add another 2 cups or more stock about a cup at a time. Continue boiling, stirring all the while, until the pasta absorbs the stock, about 10 minutes. If the mixture becomes too thick before the pasta finishes, pour in a little more stock or water. Stir in the grated Parmesan, salt and pepper to taste. Check the pasta's consistency, and add more stock, if needed. Cook's Note: You are looking for a slightly loose consistency with the pasta having a bit of a bite in its center. Fold in the chopped parsley, and add a bit more salt and pepper, if needed. Transfer the pasta to warm shallow soup bowls alongside Fried Chicken.
Baked Tomatoes Stuffed With Creamy Stovetop Bacon Mac And Cheese Kosher salt 1 pound elbow macaroni 6 strips thick-cut smoked bacon, cut in 1/4-inch pieces 1/4 cup all-purpose flour 4 cups hot whole milk Freshly ground black pepper 1 teaspoon dry mustard, or more as needed 8 ounces sharp Cheddar, shredded (2 cups) 8 ounces Muenster cheese, shredded (2 cups) 1 tablespoon hot sauce 4 beefsteak tomatoes Kosher salt and freshly ground black pepper 1/4 cup panko 1/4 cup grated Parmesan 2 tablespoons chopped fresh parsley Olive oil, for drizzling Instructions: For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan. Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes. For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil. Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato. Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup. Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely. Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.
Strawberry Cobbler Squares 3 cups chopped strawberries 1/4 cup granulated sugar 1 tablespoon cornstarch 1 lime, zested and juiced 2 1/2 cups all-purpose flour 2 1/2 sticks (20 tablespoons) salted butter, cubed and chilled, plus more for the pan 1 cup packed brown sugar 1 tablespoon baking powder 1/2 cup heavy cream 2 tablespoons turbinado sugar 1 1/2 cups powdered sugar 2 to 3 tablespoons fresh lime juice Instructions: For the filling: Preheat the oven to 375 degrees F. Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside. For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream. Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar. Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool. For the icing: Whisk together the powdered sugar and lime juice until smooth. Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.
Roast Duck with Chipotle Glaze 2 cups freshly squeezed orange juice 1/2 cup honey 1 cup chipotle pickling juice or red wine vinegar Salt and pepper 1 5-pound duck, halved and backbone removed 6 dried Chipotle or Morita chiles, stemmed, seeded if desired 2 cups red wine vinegar Instructions: To make the glaze, combine the orange juice, honey, chipotle pickling juice or red wine vinegar, 1 1/2 teaspoons salt and 1/2 teaspoons pepper in a small saucepan. Bring to a boil and cook until reduced by one fourth, about 5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees. Season the duck all over with salt and pepper. Place skin side up on a rack in a roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees F and roast 45 minutes longer. Remove from the oven and generously brush with the glaze. Return to the oven and continue roasting 30 minutes longer, generously brushing with the remaining glaze every 10 minutes. Cut each piece in half and serve hot with any remaining glaze for dipping. Combine the chiles and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months.
\u201cGYOB\u201d (Grind Your Own Burgers) 2 pounds beef chuck roast, cut into 1-inch cubes Kosher salt and freshly ground pepper 4 tablespoons salted butter, at room temperature 4 brioche buns, split 4 slices American cheese Sliced avocado, for topping Steamed broccoli, for serving Instructions: Place the beef chunks on a baking sheet in a single layer, leaving a little space around each piece. Freeze the meat until it\u2019s very firm and starting to harden around the edges but still pliable, 15 to 30 minutes. Freeze the blade of a food processor at the same time. Place half of the meat in the food processor fitted with the chilled blade and pulse until coarsely ground, 10 to 15 one-second pulses, stopping to redistribute the meat with a wooden spoon around the bowl as necessary to ensure even grinding. Turn out the meat onto a baking sheet (just dump it out \u2014 try not to touch the meat too much). Repeat the grinding with the remaining meat. Spread the meat on the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Season the meat with salt and pepper. Divide the meat into 4 equal piles. Form the piles with your hands into 4 large thin patties, about 4 inches wide. The patties should be loosely packed. Heat a large cast-iron skillet or large heavy griddle pan over high heat. Spread the butter on the cut sides of the buns. Toast the buns in the skillet until golden brown, about 2 minutes. Working in two batches, add the beef patties to the skillet and immediately press them down once with a spatula; do not smoosh them again. Cook until crusty brown on the bottom, 4 to 5 minutes; flip once, top with a piece of cheese and cook until the other side is crusty and the cheese melts, about 4 more minutes. Place the burgers on the toasted buns; top with sliced avocado. Serve with steamed broccoli.
Spice Rubbed Smoked Ribs with Maple-Horseradish Baste 2 cups pure maple syrup 1/2 cup prepared horseradish, drained 2 heaping tablespoons Dijon mustard 1 tablespoon ancho chili powder Salt and freshly ground pepper 1/3 cup Spanish paprika 3 tablespoons ancho chili powder 3 tablespoons New Mexican chili powder 2 tablespoons ground coriander 1 tablespoon ground cumin 2 tablespoons kosher salt 2 teaspoons ground black pepper 3 cups wood chips (hickory, mesquite, or applewood) 4 racks pork ribs (3 pounds each) Instructions: Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste. Stir spices together in a medium bowl. About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips. Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 1 1/2 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.
Vegetarian Steamed Dumplings 8 ounces firm tofu 1/2 cup grated carrots 1/2 cup grated Napa cabbage 2 tablespoons diced red bell pepper 2 tablespoons finely chopped scallions 2 teaspoons grated fresh ginger 1 tablespoon chopped fresh cilantro 1 tablespoon soy sauce 1 tablespoon hoisin sauce 2 teaspoons sesame oil 1 large egg 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 35 to 40 small wonton wrappers Vegetable oil, for coating parchment paper Instructions: Cut the block of tofu in half horizontally and put it between several layers of paper towels, set between two large plates, and top with a 28-ounce can from the pantry. Set aside for 20 minutes to extract as much whey as possible. Cut the tofu into 1/4-inch cubes and place in a large mixing bowl along with the carrots, cabbage, bell pepper, scallions, ginger, cilantro, soy sauce, hoisin sauce, sesame oil, egg, salt and pepper. Toss by hand to combine. To form the dumplings: Remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 rounded teaspoon of the tofu mixture in the center of the wrapper. Fold into a triangle and then attach the ends, then brush two points with a little water and pinch together to make a wonton shape. Bring a large pot of at least 3 inches of water to a low boil. Brush a parchment paper round lightly with oil, then place into a steamer basket. Place dumplings onto the parchment and cover the steamer with the lid. Steam dumplings for 15 minutes, until dough is cooked and center has cooked through. Remove dumplings from steamer and serve!
Caribbean Burger 1/2 cup fresh lemon juice (from 2 to 3 lemons) 1/3 cup extra-virgin olive oil 1/3 cup jarred jerk sauce 2 tablespoons Cajun seasoning 1 to 2 tablespoons red pepper flakes 1 small red bell pepper, finely chopped 1 large jalapeno pepper, seeded and finelychopped 3 cloves garlic, minced 2 tablespoons extra-virgin olive oil 2 carrots, cut into 3-inch sticks 1 medium zucchini, cut into 3-inch sticks 1 small red bell pepper, cut into 3-inch strips Kosher salt Canola oil, for the grill 2 pounds ground beef chuck Kosher salt and freshly ground pepper 4 sesame hamburger buns, split Instructions: Make the jerk sauce: Whisk the lemon juice, olive oil, jarred jerk sauce, Cajun seasoning and red pepper flakes in a bowl until combined. Stir in the bell pepper, jalapeno and garlic; cover and refrigerate overnight. Make the vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the carrots, zucchini and bell pepper, season with salt and cook, tossing occasionally, until slightly softened, about 5 minutes. Add 1/4 cup of the prepared jerk sauce and cook until the vegetables are glazed, 1 to 2 more minutes. Remove from the heat and cover to keep warm. Grill the burgers: Preheat a grill to medium high and brush the grates with canola oil. Form the beef into four 3/4-inch-thick patties and season generously with salt and pepper. Grill about 4 minutes per side for medium rare. Meanwhile, lightly toast the buns on the grill. Serve the burgers on the buns; top with the sauteed vegetables.
Frittata with Asparagus, Tomato, and Fontina 6 large eggs 2 tablespoons whipping cream 1/2 teaspoon salt, plus a pinch 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces 1 tomato, seeded, diced Salt 3 ounces Fontina, diced Instructions: Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Slow Cooked Winter Bread Pudding with Dried Pears 1 loaf (about 1 pound) whole-wheat multi-grain bread, preferably stale, cut into large cubes (about 6 cups) 1 quart (4 cups) half-and-half 4 large eggs 3/4 cup sugar 2 tablespoons whiskey or bourbon 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt Pinch freshly grated nutmeg 12 ounces dried pears or a combination of pears and apricots, chopped 1/4 cup sugar and 1/4 teaspoon ground cinnamon mixed together 1 1/2 cups walnuts or pecans, toasted Whipped cream or yogurt Instructions: If bread is not stale: Preheat an oven to 400 degrees F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes. Whisk the half-and-half, eggs, sugar, whiskey, vanilla, salt and nutmeg together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard. Cover and cook on LOW until pudding puffs and is just set, about 3 1/2 hours. Remove insert from the slow cooker and cool on a rack, about 20 minutes. Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with whipped cream or yogurt, if desired.
Scoopy Salmon Salad 2 tablespoons creamy Dijon mustard (recommended: Best Foods/Hellmann's Dijonnaise) 1 tablespoon fat-free cream cheese, room temperature 2 teaspoons lemon juice Dash salt and freshly ground black pepper 6 ounces canned or poached boneless skinless pink salmon, drained and flaked if needed 1/2 cup quartered cherry or grape tomatoes 1/2 cup chopped cucumber 1/4 cup chopped red onion 1/2 tablespoon capers, drained Instructions: Combine mustard, cream cheese, lemon juice, salt, and black pepper in a bowl. Thoroughly mix until smooth. Add salmon and stir well. Add tomatoes, cucumber, red onion, and capers and toss lightly to mix. Season with additional salt and black pepper, if desired. Dig in!
Guinness Soaked Tuna 2 teaspoons sherry vinegar 4 teaspoons olive oil 1 teaspoon sesame oil 1/2 lemon, juiced 1/2 teaspoon toasted sesame seeds 1 cup brown sugar 1 cup salt 1 1/4 cups Guinness 3 sea scallops 3 oysters 1 (8 by 3/4 by 2-inch) piece blue fin tuna 4 cups favorite salad greens, cleaned Instructions: To make the dressing, combine the sherry vinegar, olive oil, sesame oil, lemon juice, and sesame seeds into a jar, shake well, and place aside. To make the Guinness soaked tuna, first combine the sugar, salt, and Guinness to make a brine. Stir well, until the sugar and salt are dissolved. Add the tuna and brine for 12 hours in the refrigerator. Remove tuna, wash under cold water, and dry with a clean towel. Slice 4-inch long and 1/4-inch thick ribbons off the tuna and wrap 1 around each of the scallops and oysters. Gently sear the oysters and scallops in a very hot fry pan, until the tuna cooks on the outside and the scallops and oysters just lose their translucence. Then remove from heat. Place 3 scallops on a plate. Toss the oysters with salad greens and 2 teaspoons of the dressing, and place in between the scallops. Drizzle extra dressing around the plate and serve.
Carrot Cake 2 cups granulated sugar 1 1/2 cups vegetable oil 4 fresh whole eggs 2 cups pastry flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 3 cups raw finely ground carrots 4 ounces finely chopped walnuts 1 1/2 pounds powdered sugar 12 ounces room temperature cream cheese 1 tablespoon vanilla extract 2 ounces room temperature margarine Instructions: For the cake: Preheat oven to 300 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old. To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. For the frosting: In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed. For the assembly: Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
Oi Muchim 1 English cucumber, thinly sliced into 1/4-inch-thick rounds 1 tablespoon gochugaru (Korean red chile flakes) 2 teaspoons sugar 1 1/2 teaspoons kosher salt 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 2 teaspoons fish sauce 1 clove garlic, finely grated 2 teaspoons sesame seeds, toasted Instructions: Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let \cure\ at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse). Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
Roasted Pork Loin with Cider and Chunky Applesauce 2 sprigs fresh rosemary, leaves roughly chopped 2 sprigs fresh sage, leaves roughly chopped 2 cloves garlic, smashed Pinch crushed red pepper Kosher salt Extra-virgin olive oil 1 (6-chop) pork rib roast 2 large onions, sliced 1 bundle fresh thyme, tied with string 3 bay leaves 2 quarts apple cider, divided Chunky Applesauce, recipe follows 3 tablespoons butter 4 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away) 1 1/2 cups reserved cider from Roasted Pork Loin with Cider 1/4 cup apple cider 1 pinch ground cinnamon 1/4 cup heavy cream 1/2 cup walnuts, toasted and coarsely chopped Instructions: Preheat the oven to 425 degrees F. In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt, and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast. Toss the onions with olive oil and salt and place in the bottom of a roasting pan. Add the thyme, bay leaves, and two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down. Lower the oven to 375 degrees F and roast until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. Let the pork rest for at least 15 minutes before carving. When ready to carve, remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce. Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider, and cinnamon and cook over medium-low heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
Grilled Shrimp with Peach Cocktail Sauce 4 almost ripe peaches, peeled and diced 1/2 cup white wine 1 tablespoon honey 1 tablespoon prepared horseradish, drained 1 teaspoon kosher salt, divided 1 pound large shrimp, peeled and deveined 1 tablespoon olive oil Lemon juice, for serving Instructions: In a small sauce pan, combine the peaches and white wine. Bring to a simmer, cover and cook until the peaches are soft, about 10 minutes. Uncover and cook an additional 10 minutes to reduce slightly. Turn off the heat and stir in the honey, horseradish and 1/2 teaspoon salt. Using an immersion blender (or back of a fork) puree or mash the fruit slightly to create a sauce. Cool to room temperature or chill completely for later use (see Cook's Note). Preheat a grill pan over medium-high heat. Toss the shrimp with the olive oil and remaining 1/2 teaspoon salt. Place on the hot grill and grill until pink and opaque all the way through, about 3 minutes per side. Finish with a squeeze of lemon juice. Remove to a tray and serve alongside peach cocktail sauce.
Artisan Double-Cherry Pie 1/4 cup butter, salted 1/2 cup butter-flavored shortening (recommended: Crisco) 2 cups white lily flour, plus additional flour as needed, up to 1/4 cup 1/2 cup cake flour (recommended: Soft as Silk) 1/2 teaspoon salt 3 teaspoons powdered sugar 1 egg 2 teaspoons vinegar 1/4 cup ice water (add more water as needed for High Altitude) 2 (12-ounce) bags frozen cherries, dark and sweet (recommended: Cascadian Farms) 1/2 cup dried cherries 11/4 cups sugar (1 cup high altitude) 3 tablespoons Minute Tapioca 1/2 teaspoon real almond extract 1 teaspoon lemon juice, fresh squeezed 1/2 teaspoon lemon zest Pinch salt 1/2 teaspoon vanilla extract 1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand) 1 ounce cherry flavored brandy (recommended: Kirschwasser) 2 tablespoons butter, cubed Egg wash (1 egg and 2 tablespoons of water whisked) Large granule sugar for decoration Instructions: Crust Preparation: Using 2 pastry blenders, blend the butter, shortening, flours, salt and powdered sugar. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces. Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling. Filling Preparation: Mix all ingredients except butter and pour into chilled pie crust. Dot with butter. Brush edges of crust with egg wash. Preheat oven to 425 degrees F. Assembly: Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the center. Brush with egg wash and garnish with large granule sugar. Bake for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes.
Harissa Marinara 1 cup prepared marinara sauce 2 to 3 teaspoons harissa paste, depending on heat preference 8 ounces pasta, cooked according to package instructions, for serving Instructions: Empty the marinara into a large skillet and whisk in the harissa. Heat over medium heat until warmed through, stirring occasionally, about 5 minutes. Add pasta to the skillet, toss to coat and serve.
Memphis Fried Turkey 1 14-pound turkey, giblets removed, washed and dried 1 tablespoon smoked paprika 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried thyme Kosher salt and freshly ground black pepper Peanut oil, for frying (about 3 gallons) Instructions: Figure out how much oil you need to fill your fryer: Put the turkey in the empty fryer and cover with cold water. Remove the turkey; mark the line where the water is in the pot. Empty the water and dry the fryer and turkey well. Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry. Fill your fryer with peanut oil to the line you marked (do not fill more than three-quarters of the way). Preheat the oil to 400 degrees F; it will take about 1 hour. Meanwhile, remove the turkey from the refrigerator and let it come to room temperature as your oil heats. Once the oil reaches 400 degrees F, very carefully lower the turkey into the hot oil. (Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift; otherwise, get yourself a long set of sturdy tongs to grip the inside cavity and breast and an industrial kitchen fork to hold the back side of the bird.) Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. Do not cover the turkey with foil or it will lose some of its crispness. The internal temperature will rise to 165 degrees F while resting. Transfer the turkey to a board or platter.
Mini Crab Croissants 12 mini croissants 3/4 cup seafood salad 1/2 cup baby spinach leaves 24 large capers 24 grape tomatoes Instructions: Split the croissants open sandwich-style but not all the way, so they have a hinge at the back. Spoon in 1 tablespoon of seafood salad, then tuck 1 or 2 baby spinach leaves underneath. Insert 2 toothpicks into the top middle of each croissant and press a caper onto the point of each toothpick for crab eyes. To make crab claws, cut the grape tomatoes open from bottom end to stem end but not all the way, leaving them hinged. Stick a toothpick into each tomato at the stem end, then insert a toothpick with a tomato into the point of each end of each croissant. Arrange them on a serving plate.
Passion Fruit Ice Cream Sundae About 17 to 18 ounces milk About 1 quart heavy cream About 14 ounces sugar, divided 7 ounces glucose 1/2 teaspoon salt About 17 to 18 ounces passion fruit puree 30 egg yolks About 9 ounces milk About 17 to 18 ounces heavy cream About 17 to 18 ounces coconut milk 8 ounces sugar 1/4 -ounce ice cream stabilizer About 10 to 11 ounces condensed milk About 5 ounces powdered milk 1/2 teaspoons salt 8 ounces eggs 2 ounces trimolene About 2 1/2 ounces dark rum (recommended: Myers's) About 4 ounces fondant About 3 ounces glucose About 3 ounces grated unsweetened coconut Whipped Cream: 1 quart heavy cream About 1 3/4 ounces sugar 1 teaspoon vanilla extract About 1 3/4 ounces coconut-flavored rum (recommended: Malibu) About 15 ounces sugar About 2 1/2 ounces glucose 1 lime, zested About 1-ounce unsweetened toasted coconut 1 (400 ml) can coconut milk 2 1/2 ounces butter About 1 3/4 ounces coconut-flavored rum (recommended: Malibu) 8 ounces egg whites About 6 1/2 ounces powdered sugar About 5 ounces all-purpose flour About 7 1/2 ounces melted butter 4 very ripe mangoes 10 ripe kiwis 5 fresh passion fruit 1 cup sweetened shredded coconut, toasted 1 jar momo berries Instructions: For the Passion Fruit Ice Cream: Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath. Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving. For the Tres Leches Ice Cream: In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam. While heating, place the eggs and trimolene in a bowl together and set aside. Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture. Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum. Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving. For the Coconut Croquant: Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown. Allow it to cool completely. Approximately 10 minutes. Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife. Once crushed, place it aside until assembly. For the Whipping the Cream: Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use. For the Coconut Rum Caramel Sauce: Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like \wet sand\. Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster. While the sugar is heating, warm the coconut milk. Prepare an ice bath with a bain marie placed in ice. Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar. Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve. For the Piping Tuile: Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined. Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip. Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes. Bend the tuile as desired. Set-aside until ready to finish Sundae. For the Mango Coulis: Peel the mangoes and place the flesh of the fruit into a blender. Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve. Assembly: Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi. Cut the passion fruit in half and scoop out the fruit and seeds. Begin the assembly, by placing the kiwi slices around the base of the glass. Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream. Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream. Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel. Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve.