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Dream Bars Nonstick vegetable spray 1 1/2 cups flour 1 cup light brown sugar 1 cup coarsely chopped toasted pecans 6 tablespoons unsalted butter at room temperature 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups unsweetened coconut flakes 1 (14-ounce) can sweetened condensed milk Instructions: Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray. Set a rack in the middle of the oven and preheat to 350 degrees F. In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan. In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract. In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel. Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars.
Janette's Cheesy Veggie Mac and Cheese Vegetable cooking spray 12 ounces dry elbow macaroni (about 3 cups dried) 1/2 cup white wine 4 red bell peppers, stemmed and seeded, cut into thin strips 2 medium yellow squash (about 1 pound), cut into thin strips 2 medium Vidalia onions, chopped 3 cloves garlic, finely chopped 1 tablespoon kosher salt, plus more to taste 1 tablespoon unsalted butter 2 tablespoons all-purpose flour 2 teaspoons dry mustard 1 cup skim milk Freshly ground black pepper 1/4 teaspoon dried thyme leaves 16 ounces part- skim ricotta cheese 1/4 cup grated Parmesan 1 slice white bread, broken into small pieces Instructions: Preheat the oven to 325 degrees F. Spray a 2 quart baking dish with vegetable cooking spray, set aside. Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes. Drain, rinse under cold running water, and return to the pot. Meanwhile, heat the wine in a large nonstick skillet over medium-high heat. Add the bell peppers, squash, onions, and garlic, and 2 teaspoons of salt, and cook until tender, 10 to 12 minutes, adding a little water if more liquid is needed. Drain the vegetables in a large colander set over a bowl. Add the vegetables to the pasta and set the juices from the vegetables aside. Melt the butter in a small saucepan over medium heat. Add the flour and mustard and cook, stirring constantly, for 2 to 3 minutes. Whisking constantly, slowly pour in the milk and the juices from the vegetables. Add the thyme and the remaining 1 teaspoon of salt. Cook, stirring, for 4 to 5 minutes. Season with additional salt and pepper, to taste. Beat the ricotta until smooth and slowly beat in the white sauce. Toss with the macaroni mixture. Transfer to the 2-quart baking dish and sprinkle with Parmesan. Sprinkle bread crumbs over the top and lightly spray them with the vegetable cooking spray. Bake until top is golden brown, about 35 minutes. Serve immediately.
Scallops Poached in Achiote Sauce 4 tablespoons unsalted butter 1 onion, sliced 1 teaspoon salt 4 garlic cloves, roughly chopped 3 ounces achiote paste 2 tablespoons tomato paste 2 cups fish stock or clam juice 1 1/2 teaspoons black peppercorns, crushed 1/2 cup white vinegar 2 pounds sea scallops, muscle removed, or rock shrimp 1/2 cup capers or Pickled Red Onions (recipe below) for garnish Instructions: Melt the butter in a medium saucepan over moderate heat. saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achieve paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers or pickled onions.
Crab Ravioli in Creamy Tomato Sauce 1 (6-ounce) can lump crabmeat (recommended: Bumble Bee) 1/2 cup ricotta cheese 1 teaspoon Italian seasoning 1 (12-ounce) package wonton wrappers 1 egg, beaten 1 cup milk 1 (1.3-ounce) package creamy tomato sauce mix (recommended: Knorr) 2 tablespoons butter Chopped parsley, for garnish Instructions: Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli. Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.
Alfredo Linguine 1 Tbsp. I Can't Believe It's Not Butter!® Spread 1/2 cup walnuts, chopped 1 large clove garlic, finely chopped 1 jar Bertolli® Creamy Alfredo Sauce 8 ounces linguine, cooked and drained Instructions: Melt spread in 2-quart saucepan over medium heat and cook walnuts 3 minutes or until golden. Stir in garlic and cook 30 seconds. Stir in sauce. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until heated through. To serve, toss sauce with hot linguine. Sprinkle with additional chopped walnuts and garnish, if desired, with chopped fresh parsley.
Cheesy Zucchini Ravioli with Roasted Tomatoes 4 large zucchinis (about 3 pounds) Kosher salt and freshly ground black pepper 12 medium plum tomatoes (about 3 pounds), halved crosswise and tops trimmed 2 teaspoons Italian seasoning 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 cup whole-milk ricotta (about 10 ounces) 1 cup shredded mozzarella (about 8 ounces) 1 ounce herbed goat cheese Zest of 1/2 lemon plus juice of 1 lemon 4 cups baby arugula Instructions: Preheat the oven to 425 degrees F. Put a rack on a baking sheet. Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels. Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes. Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper. Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes. Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.
Chili Queso 1 medium yellow onion, chopped 6 cloves garlic, minced 3 pounds shredded Cheddar Cornstarch, for dusting 1/2 cup heavy cream 4 cups Mike's straight chili, or your favorite chili without beans Tortilla chips, burgers, hot dogs or fries, for serving Instructions: Sweat the onions and garlic in a large saucepan over low heat until they are translucent. Lightly dust the cheese with cornstarch in a large bowl to keep it from clumping. Add the cheese to the onions and garlic and, as it starts to melt, drizzle in the heavy cream to your preferred consistency. Add the chili and stir until the cheese and chili become one. Use as a dip with tortilla chips or use as a condiment on burgers, hot dogs, fries or anything else you might want to taste awesome.
Bonus Recipe: EZ Cheesy Lasagna for Two 2 (1/4-inch-thick) eggplant slices (cut lengthwise from a long eggplant), patted dry 1 egg white or 2 tablespoons liquid egg whites 1/2 cup fat-free ricotta cheese 1 tablespoon chopped fresh basil 1/2 teaspoon chopped garlic 1/4 teaspoon salt Dash ground nutmeg 1 cup chopped mushrooms 1/2 tablespoon Italian seasoning 1 cup canned crushed tomatoes 2 sheets oven-ready lasagna noodles 1/4 cup shredded part-skim mozzarella cheese 1 tablespoon reduced-fat Parmesan-style grated topping Black pepper, optional Instructions: Preheat the oven to 425 degrees F. Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven until browned and softened, about 20 minutes, carefully flipping halfway through. Meanwhile, in a bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside. In a small bowl, combine Italian seasoning with crushed tomatoes. If you like, season with black pepper and additional salt, to taste. Mix well and set aside. Spray a large loaf pan with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice. Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, the remaining ricotta-mushroom mixture, the remaining 1/4 cup tomatoes, and the remaining eggplant slice. Evenly top with mozzarella and grated topping. Bake until the cheese starts to brown, 20 to 25 minutes. Serve and enjoy!
Cranberry-Pear Mostarda 1 cup dried pears, chopped 2 1/2 tablespoons yellow mustard seeds 1 pound cranberries, thawed if frozen 1 1/2 cups sugar 1/2 cup dry vermouth Kosher salt 1 teaspoon mustard powder Instructions: Put the dried pears in a small heatproof bowl. Cover with 1/2 cup boiling water and let stand until plump, 5 to 10 minutes. Toast the mustard seeds in a dry medium saucepan over medium heat, tossing occasionally, until darkened (some may start to pop), about 5 minutes. Add all but 1 cup cranberries to the pan along with the sugar, vermouth, a pinch of salt and the pears with their soaking liquid. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Stir in the reserved 1 cup cranberries and 1/2 cup water; simmer until the cranberries soften, 3 to 4 minutes. Transfer to a bowl and refrigerate until cooled, about 2 hours. Stir together the mustard powder and 1 teaspoon cold water to make a paste. Stir into the cranberry sauce. Refrigerate until cold, at least 2 more hours and up to 1 week.
Guacamole With Cumin-Dusted Tortilla Chips Peanut oil, for deep-frying 12 6-inch flour and/or blue corn tortillas, cut into quarters 1 tablespoon ground cumin Kosher salt 4 ripe Hass avocados, peeled, pitted and chopped 1/2 small red onion, finely diced 1 jalapeno pepper, finely diced Juice of 2 limes (about 1/4 cup) 1/4 cup chopped fresh cilantro Kosher salt and freshly ground pepper Instructions: Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt. Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.
Rosettes 1 1/4 cups milk 1 vanilla bean split lengthwise 5 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon cardamom 1 1/2 cups flour 2 eggs, lightly beaten 2 quarts canola oil Rosette iron Confectioners' sugar for sprinkling Instructions: Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight. Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F. Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter. Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it. Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving.
Spice Rubbed Tri-tip 1 tablespoon Santa Maria-style seasonings 1 tablespoon BBQ spice (recommended: Red Barron BBQ Spice) 2 (4-pound) tri-tips, trimmed Instructions: Preheat the grill to medium. Sprinkle each seasoning onto a cutting board. Take the tri-tips and roll them over the sprinkled seasonings, making sure to coat all sides evenly. Place the tri-tips on the grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until desired doneness. Remove the tri-tips from the grill and let the meat rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.
Collard Green Pesto Linguine 1 pound bunch collards, ribs discarded, leaves roughly chopped 1 (13-ounce) box whole-wheat linguine 1/4 cup pecans 1 1/4 cups grated Parmesan, plus extra for garnish 1/2 cup pitted kalamata olives 2 cloves garlic 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor. Add the linguine to the pot of salted boiling water and cook according to package instructions. Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste. To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.
Pack-and-Pour Mango Soup 2 mangoes, peeled and pitted 2 cups orange juice 12 ounces low or non-fat plain yogurt 2 limes, juiced, plus more as needed Instructions: Cut the mango into a large dice. Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.
Irish Stout and Garlic Marinated Lamb Tenderloin Skewers with Honey Dipping Sauce 2 cups stout beer, such as Guinness Irish stout 2 tablespoons canola oil 2 tablespoons soy sauce 1 tablespoon toasted fennel seeds 1 tablespoon light brown sugar 1 tablespoon finely chopped fresh thyme 8 cloves garlic, chopped 2 pounds lamb tenderloin, cut into 1/2-inch cubes Salt and freshly ground black pepper Salt and freshly ground black pepper Honey Dipping Sauce, for serving, recipe follows 1/2 cup clover honey 1/2 cup Dijon mustard 1/2 cup whole-grain mustard 1/4 cup prepared horseradish, drained 1/4 cup fresh mint leaves, finely chopped 1 tablespoon fennel seeds, lightly toasted and ground Salt and freshly ground black pepper Instructions: Whisk together the stout, 1/4 cup water, oil, soy sauce, fennel, sugar, thyme and garlic in a baking dish. Toss the lamb in the marinade to coat, and then cover and refrigerate at least 1 hour and up to 4 hours. Preheat a grill or grill pan. Sprinkle the lamb with salt and pepper, and then thread 2 or 3 pieces onto each skewer so that the meat lays flat. Grill the lamb until slightly charred and medium-rare, 2 minutes per side. Serve on a platter with the Honey Dipping Sauce on the side. Whisk together with the honey, mustards, horseradish, mint and fennel seeds. Season with salt and pepper, and then cover and refrigerate at least 30 minutes to allow the flavors to meld.
Frank's Italian Sauce (Spaghetti Sauce) 2 pounds ground beef 4 eggs 1 1/2 cups plain bread crumbs 3/4 cups grated Pecorino Romano cheese 2 garlic cloves, chopped 1/2 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon chopped fresh parsley leaves 1/4 cup olive oil 1 medium onion, chopped 1 garlic clove, chopped 1 (6-ounce) can tomato paste 2 (28-ounce) cans ground tomatoes 3/4 (28-ounce) can water (from empty ground tomato can), or 21 ounces water 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon chopped fresh parsley leaves Instructions: For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil. For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside. In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.
Sungold Tomato Campanelle 1 1/2 teaspoons kosher salt, plus more for pasta water 1 pound campanelle pasta 1/4 cup olive oil, plus more to finish 2 cloves garlic, smashed and peeled 27 ounces (about 4 cups) sungold or cherry tomatoes, halved 1 cup freshly grated Parmesan, plus more to finish 1 cup freshly grated Pecorino Toscano cheese, or other mild sheep's milk cheese 1 cup chopped basil Instructions: Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired.
Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce 4 large Belgian endives 2 cups water 1 teaspoon sugar 1/2 lemon, juiced 2 teaspoons olive oil 12 large Maine sea scallops Salt and pepper 4 ounces unsalted butter 2 teaspoons balsamic vinegar 1 teaspoon chopped Italian parsley 2 teaspoons diced tomatoes 1 teaspoon chopped shallots Instructions: Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots. On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.
Chocolate Peanut Butter Globs 6 tablespoons (3/4 stick) unsalted butter 12 ounces semisweet chocolate chips, divided 2 ounces unsweetened chocolate 2 extra-large eggs 1 tablespoon instant espresso powder, such as Medaglia d'Oro 2 teaspoons pure vanilla extract 3/4 cup sugar 1/3 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup whole walnut halves (not chopped) 1 cup whole pecan halves (not chopped) 2/3 cup peanut butter chips, such as Reese's Instructions: Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper. In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside. With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
Chivo Guisado 5 pounds boneless goat meat, cut into 1-inch cubes 1/2 cup lime juice 1/2 cup white vinegar 1/2 cup chicken bouillon powder Sofrito (see recipe below) 1/2 cup vegetable oil 1 cup tomato paste Two 1.4-ounces packets sazon 1/2 cup Djon Djon Haitian black mushroom (see Cook's Note) 1/2 cup vegetable oil Epis (see recipe below) 2 cups peas 3 cups jasmine rice 1/2 cup vegetable bouillon powder Half scotch bonnet pepper 3 cups water 10 sprigs of culantro or 1 bunch of cilantro 6 garlic cloves 1 bell pepper, seeded and stemmed 1 yellow onion, roughly chopped 3 cups water 10 sprigs of culantro or 1 bunch of cilantro 6 garlic cloves 4 whole cloves 1 bell pepper, seeded and stemmed 1 yellow onion, roughly chopped Instructions: For the goat: Toss the goat in a large mixing bowl with the lime juice and white vinegar then rinse the meat to remove the juice and vinegar. Toss the goat with the chicken bouillon powder and half the Sofrito (see recipe below), cover and refrigerate overnight. The next day, heat the oil in a slow cooker insert over medium-high (see Cook's Note), add the goat and sear, turning as needed, until browned, about 10 minutes. Add 6 cups of water, the tomato paste, sazon, and the remaining sofrito. Set the slow cooker to low and cook until the goat is fork tender, about 1 hour. For the Haitian Djon Djon: Soak the Djon Djon mushroom in 6 cups of water for 20 minutes. Strain, reserving the water and set aside. Heat the oil in a large saucepan over medium-high heat, add all the Epis (about 3 cups; see recipe below) and fry, stirring for 5 minutes. Add the reserved Djon Djon water and green peas and bring to a rolling boil. Lower to medium heat, add the rice, vegetable bouillon and scotch bonnet and cook for 20 minutes. Cover the pot, turn the heat down to low. Cook until the rice is tender and the liquid has been absorbed, about 10 minutes more. Serve the goat with the rice. Blend the water, culantro, garlic, bell pepper and onion until smooth. Refrigerate for up to 3 days. Blend the water, culantro, garlic, cloves, bell pepper and onion until smooth. Refrigerate for up to 3 days.
Baja Fish Tacos with Chipotle Aioli Rojo Salsa 3 cups finely sliced green cabbage 1 cup finely sliced red cabbage Kosher salt 2 tablespoons torn fresh cilantro leaves 1 lime 3/4 cup mayonnaise 1 tablespoon pureed chipotle in adobo 1 teaspoon dark agave syrup 1 pound boneless, skinless halibut fillets 1/4 cup cornstarch 1 teaspoon chili powder 1 cup all-purpose flour Kosher salt and freshly ground black pepper 1 1/2 cups lager beer, chilled 2 quarts canola oil Twelve 5-inch fresh corn tortillas 1/4 cup grated Parmesan 1 cup Rojo Salsa, recipe follows Fresh Tortilla Chips, recipe follows 2 dried ancho chiles 2 dried guajillo chiles 2 dried pasilla chiles 4 quartered Roma tomatoes, stemmed 3 cloves garlic, peeled 1 jalapeno, seeded and stemmed 1 medium sweet onion, sliced Kosher salt Kosher salt Canola oil, for frying 24 thick, good-quality corn tortillas Instructions: For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime. For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed. For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter. Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels. Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm. To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side. To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips. Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool. Preheat the broiler. Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve. Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better). Heat 5 to 6 inches oil to 350 degrees F in a heavy pot. Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.
Coconut Chicken and Rice 1 15-ounce can coconut milk, preferably Thai style, well stirred Finely grated zest of 1 lime, plus wedges for serving 2 cloves garlic, grated 1 teaspoon finely grated fresh ginger, plus 1 teaspoon finely chopped 2 teaspoons packed light brown sugar Kosher salt 4 6- to 8-ounce skinless, boneless chicken breasts 1 tablespoon coconut oil, plus more for the grill 1 cup basmati rice 1 1/2 cups finely chopped broccoli florets 1/2 cup toasted unsweetened shredded coconut 2 scallions, chopped Instructions: Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight. Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt. Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover. Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges.
Chicken Muffuletta with Spicy Olive Relish Mayonnaise Spicy Olive Relish Mayonnaise: 2 roasted red peppers (from a jar), drained 1/2 or 1 jalapeno chile, chopped (depending on how spicy you like) 2 cloves garlic, finely chopped 1/2 cup Hellmann's mayonnaise 3/4 cup prepared olive relish 1/4 cup coarsely chopped fresh flat leaf parsley 2 tablespoons red or white wine vinegar Muffuletta: 4 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and freshly ground black pepper 16 1/4-inch thick slices provolone cheese 1 large round loaf of bread, sliced in half crosswise Spicy olive relish Spicy Olive Relish Mayonnaise Aluminum foil 2 bricks or a cast iron pan and a few heavy cans. Instructions: Spicy Olive Relish Mayonnaise: Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside. Muffuletta: 1. Heat the grill to high or the grill pan over high heat. 2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias. 3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order. 4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
Sunny's Easy Chicken and Apple Sandwiches 8 slices multi-grain bread, toasted 1/4 cup finely chopped red onions 1/4 cup dried cranberries 12-14 ounces thinly sliced deli chicken 1/4 cup, plus 2 tablespoons Hidden Valley® Sandwich Spread & Dip - Spicy Chipotle Pepper & 4 ounces pepperjack cheese OR 1/4 cup, plus 2 tablespoons Hidden Valley® Sandwich Spread & Dip - Smoked Bacon Ranch & 4 ounces American cheese OR 1/4 cup, plus 2 tablespoons Hidden Valley® Sandwich Spread & Dip - Country Herb Ranch & 8 ounces muenster cheese OR 1/4 cup, plus 2 tablespoons Hidden Valley® Sandwich Spread & Dip - Oven Roasted Garlic Parmesan & 8 ounces provolone cheese 1 Granny Smith apple, cored, peeled and thinly sliced Instructions: Spread on the love. Spread one side of each piece of toasted bread with 1 tablespoon of your favorite Hidden Valley® Sandwich Spread & Dip flavor. Choose your cheese. Pick the corresponding cheese and put a slice of cheese on each piece of prepared bread, on the spread side. Add the veggies and fruit. Simply divide the apple slices, dried cranberries and onions into 4 equal portions and layer on 4 of the prepared slices. Layer on the meat and eat. Divide the deli meat into 4 equal portions and place on the veggies and fruit side of the slices. Top each deli meat-topped slice with a cheese-topped slice and dig in!
Praline Pound Cake 4 sticks (1 pound butter) minus 1 heaping tablespoon, cut into chips and softened 1 pound sugar (about 2 1/2 cups) 10 eggs, separated 2 teaspoons vanilla extract 1 pound all-purpose flour (about 3 1/2 cups) 1 teaspoon baking powder Pinch salt 1 teaspoon grated lemon zest 1 cup crumbled Creamy Pralines, recipe follows 2 tablespoons dark rum 1 cup granulated sugar 1/2 cup sweetened condensed milk 1 teaspoon vanilla extract 1 cup (packed) light brown sugar 2 tablespoons light corn syrup 2 tablespoons butter Pinch salt 1 1/2 cups pecan pieces Instructions: Preheat the oven to 350 degrees F. Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter. Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula. In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes. In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing. Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch. The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated. In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.
Fettuccine Alfredo 18 ounces fresh fettuccine 2 1/2 cups heavy cream 1/2 cup fresh lemon juice 12 tablespoons unsalted butter 2 cups grated Parmesan 2 teaspoons grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper Instructions: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
10,000 Island Dressing with Layered Salad 1 cup mayonnaise 3 tablespoons mustard, preferably Dijon 1/3 cup chili sauce 3 tablespoons capers, drained 1/3 cup piquante peppers, preferably Peppadews, seeded and diced 1 large hard-boiled egg, finely chopped 3 tablespoons finely chopped dill pickles 2 tablespoons finely chopped green onions 1/2 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 small beets or 1 large Olive oil, for roasting beets Kosher salt and freshly cracked pepper 3/4 cup diced bacon 1 head iceberg lettuce, cut into 2-inch chunks 1 head red leaf lettuce, cut into 2-inch chunks 2 avocados, halved, pitted, peeled and sliced 1 red onion, thinly sliced 1 1/2 cups grape tomatoes 3 hard-boiled eggs, chopped 1 English cucumber, peeled, seeded and thinly sliced Instructions: Dressing: In a glass bowl, add the mayonnaise, mustard and chili sauce and mix well. Add the capers, peppers, chopped egg, pickles and green onions. Fold everything together and season with the salt and pepper. Transfer to a glass jar or plastic container and refrigerate for 30 minutes to 24 hours. Salad: Preheat the oven to 350 degrees F. Wash and prepare your vegetables. Trim the ends of the beets, drizzle with olive oil, sprinkle with salt and pepper, to taste, and wrap in foil. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer. Remove them from the oven and let cool. Once cooled, peel and cut them into julienne pieces. Saute the diced bacon in a small skillet over medium-high heat until just crisp. Remove the bacon from the skillet to a paper towel. In a clear glass bowl with slanted sides, layer your salad, starting with 1/3 of the iceberg, then the beets, 1/3 of the red leaf lettuce, then the avocado. Keep going with 1/3 of the iceberg, then the onions, 1/3 of the red leaf lettuce, then the tomatoes. Finish with the final portion of iceberg, then the eggs, the final layer of red leaf, then the cucumber. Top the entire salad with the dressing and garnish with the bacon. Toss at the table and serve immediately.
Love Potion 2 shots cognac-based red passionfruit liqueur (recommended: Alize) 1 shot red cranberry juice 1/2 shot half-and-half Whole strawberry, for garnish Instructions: Combine all ingredients in a cocktail shaker filled with ice cubes. Shake vigorously and strain into rocks glass with ice. Slice half way up middle center of strawberry and slide onto glass edge to garnish.
Cacao Nibs Rub on Tri Tip or Skirt Steak 2 tablespoons Scharffen Berger Cacao Nibs 2 teaspoons dried red pepper flakes 1 teaspoon ground cumin 1/2 teaspoon ground mustard 1/2 teaspoon chili powder 1/2 teaspoon ground allspice 2 tablespoons brown sugar, packed 2 tablespoons kosher salt 1 (2 1/2-pound) tri tip roast Instructions: To make the rub: Combine all ingredients except the roast, in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles the size of large grains of sand. Use immediately or store in a tightly covered jar for up to 1 month. Rinse and pat the roast dry with paper towels. Generously cover the meat with the rub and wrap in foil or plastic wrap. The roast can marinate overnight in the refrigerator. Remove the roast from the refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking, with the coals to either side. Place the meat on the grill, fat side up, not directly over the coals. The internal grill temperature should be between 275 and 300 degrees F. Grill the meat for 40 minutes. Check the internal temperature with an instant-read thermometer. For medium rare meat, remove from the grill when the thermometer registers 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing.
Chocolate Shooting Stars with Strawberry Coulis 1/2 cup Dutch cocoa 2 cups whole wheat pastry flour 2 tablespoons baking powder 2 tablespoons baking soda 1 teaspoon sea salt 1 cup maple syrup 1 cup corn oil 6 ounces tofu, pressed dry 3/4 cup vanilla soy milk 1 tablespoon pure vanilla extract 1 tablespoon orange juice 1 cup non-dairy, grain-sweetened chocolate chips Glaze: 1 cup Dutch cocoa 1/4 cup corn oil 1/4 cup vanilla soymilk 2 tablespoons pure vanilla extract Strawberry Coulis, recipe follows 2 cups of fresh strawberries, hulled or thawed frozen strawberries (12 ounces) 2 tablespoons of maple syrup, unless you have freshly picked berries in season 2 tablespoons of organic apple juice, plus additional as needed to thin sauce 2 teaspoons of Grand Marnier, or your favorite orange liqueur Fresh strawberry slices for garnish Instructions: Preheat oven to 350 degrees. In a large bowl, sift cocoa, pastry flour, baking powder, baking soda, and sea salt. In a blender, combine maple syrup, corn oil, tofu, soy milk, vanilla extract and orange juice. Blend until the mixture achieves a smooth and even consistency. Add the wet ingredients to the sifted dry ones. Spoon the batter into oiled a floured star-shaped individual cake pans, filling them no more than 3/4 of the way full. Place about 10 chocolate chips in the center of the batter in the mold to form a \gooey\ center. Bake the cakes for 15 to 18 minutes. Glaze: Sift the cocoa. Whisk it together with maple syrup, corn oil and vanilla. On a low flame, stirring constantly, heat for 3 to 5 minutes. Refrigerate until glaze cools. In a food processor combine the strawberries, maple syrup, and apple juice. Process until mixture is smooth, being careful not to over-process the berries or they will discolor. Add more apple juice as necessary if sauce is too thick. Strain mixture through a fine sieve into a nonreactive bowl. Stir in the liqueur. This coulis will keep in the refrigerator for up to 3 days.
Quinoa-Stuffed Piquillo Peppers 1 small zucchini, chopped (about 5 ounces) 1/4 cup chopped white onion 1/2 jalapeno pepper 1 cup fresh cilantro leaves 1 tablespoon fresh lime juice Kosher salt and finely ground black pepper Kosher salt and finely ground black pepper Kosher salt and finely ground black pepper1/2 cup golden raisins Quinoa and Goat Cheese Piquillo Peppers: 1 cup quinoa Kosher salt 1 tablespoon extra-virgin olive oil 6 ounces goat cheese, crumbled 1/2 cup golden raisins One 14-ounce jar piquillo peppers, rinsed and drained Instructions: Preheat the oven to 350 degrees F. For the zucchini salsa: Puree the zucchini, onion, jalapeno, cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon pepper in a blender. For the quinoa and goat cheese piquillo peppers: Bring the quinoa, 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce to a simmer, cover and cook until tender, about 10 minutes. Drain and toss with the olive oil. Let cool about 10 minutes. Fold in the goat cheese and raisins. Stuff the quinoa filling into the piquillo peppers and place them in a 2-quart baking dish and cover with foil. Heat the peppers until the filling is hot throughout, about 20 minutes. Serve the peppers with the zucchini salsa.
Pimm and Proper Ice Cream Floats 1 pound strawberries, hulled and chopped 1/4 cup sugar 1 cup Pimm's No. 1 gin 8 small scoops strawberry ice cream 1/2 liter lemon-lime soda 4 strawberries, for garnish Instructions: Make the syrup: In a small saucepan, combine the strawberries, sugar and 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium and simmer until thickened, about 20 minutes. Strain, return to the saucepan and reduce for 10 more minutes, or until the syrup is thick enough to coat a spoon. Chill until ready to serve. Make the floats: Mix 1 tablespoon strawberry syrup with 2 tablespoons gin in each glass; add 2 scoops ice cream, top with the soda and garnish with a strawberry.
Cookies and Cream 1 cup milk 3 cups cream 15 amaretto cookies 8 tablespoons sugar, plus 1/4 cup 1 vanilla bean, split and scraped 5 sheets gelatin 2 cups pitted cherries 1/4 cup Vin Santo Instructions: Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer. Turn off heat and let rest for 5 minutes. Bloom gelatin in a bowl of cold water. Puree the amaretto cookie mixture. Remove gelatin, combine with all other ingredients. Pass through a chinois. Cool and pour into 4 individual ramekins. Refrigerate until set, about 1 1/2 hours. Combine cherries, Vin Santo, and 1/4 cup sugar in pot. Simmer for 5 minutes. Remove from heat and let cool. To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata.
Homemade Chicken Tamales 24 dried corn husks Boiling water 2 tablespoons extra-virgin olive oil 2 pounds chicken thighs, with skin and bone 1 medium onion, chopped 4 garlic cloves, chopped 2 tablespoons chopped fresh cilantro 1 tablespoon chili powder 2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon cayenne 1 cup (4-ounces) shredded Monterey Jack cheese Salsa Roja, recipe follows Classic Southern Cornbread, recipe follows 1 pound tomatillos, husks removed 10 dried chiles de arbol 1(8-ounce) can tomato sauce 1/2 medium white onion, coarsely chopped 1 garlic clove, crushed 2 cups yellow or white cornmeal, preferably stoneground 3/4 cup all-purpose flour 2 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 cups buttermilk 2 large eggs, beaten 1/4 cup vegetable oil, preferably sunflower, plus additional for the pan Instructions: To make the tamales: Place the corn husks in a large bowl and add enough boiling water to cover. Submerge in the water by weighting down with another bowl. Let stand until the husks soften, about 1 hour. Drain well and pat dry. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned, about 10 minutes. Transfer to a plate. Add the onion to the fat in the skillet and cook, stirring often, until softened, about 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the cilantro, chili powder, cumin, salt, and cayenne. Return the chicken to the skillet and add enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, about 45 minutes. Transfer the chicken to a plate. Cool until easy to handle. Discard the skin and bones and coarsely chop the meat. Transfer to a medium bowl. Meanwhile, let the cooking liquid stand off the heat for 5 minutes. Skim off and discard the fat on the surface. Return the skillet to the stove and bring to a boil over high heat. Cook until the liquid is reduced to a thick glaze, about 20 minutes. Scrape the glaze onto the chicken, then add the cheese. To make the tamales, place a corn husk on the work surface. Spread about 3 tablespoons of the Classic Cornbread batter in a 2 to 3-inch square area in the center of the husk. Place 1 heaping tablespoon of the chicken in the center of the batter and top with about 1 tablespoon of the batter. Fold the sides of the husk to enclose the batter (the tamale is now about 2 1/2 inches wide). Fold over the ends of the husk so the tamale is about 3 inches long. Place the tamale, smooth side up, on the work surface. Using kitchen twine, tie up the tamale with kitchen string, gift-box fashion. Repeat with the remaining husks, batter and chicken. (You may have some husks left over since you soaked more than you needed, in case some got torn.) Stand the tamales up, side by side, in a steamer inserted in a large pot. Add enough water to the pot to barely reach the bottom of the steamer. Cover tightly and bring to a boil over high heat. Reduce the heat to low. Steam the tamales until the batter is firm (open a tamale to check), about 1 hour. (The tamales can be made up to 8 hours ahead, cooled, and refrigerated. Steam over boiling water for 15 minutes to reheat.) Serve hot, with the Salsa Roja passed on the side. Bring a large saucepan of water to a boil over high heat. Add the tomatillos and cook just until softened, about 10 minutes. Drain. Heat a heavy skillet (preferably cast iron) over high heat until very hot. Cook the chiles, turning frequently, until they turn a darker shade, about 3 minutes. Do not burn them. Transfer to a plate and cool. Cut open and discard the seeds and stems. (Wear plastic gloves if your hands are sensitive, and do not touch your eyes or other delicate parts of your body until you wash your hands well.) Puree the tomatillos, chiles, tomato sauce, onion, and garlic in a blender or food processor. Season, to taste, with salt. Cool completely. (The salsa can be prepared up to 3 days ahead, covered, and refrigerated.) Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened ? do not overbeat.
Frosty Fruit Smoothie 1 cup orange juice or other fruit juice 2 teaspoons Benefiber®* 1 banana 2 cups frozen fruit of your choice - peaches, berries, melon, or whatever you have Instructions: Place the juice and Benefiber® in a blender and blend 30 seconds. Add the banana and blend until smooth. Blend in the frozen fruit. Each serving provides 8.7 g of fiber. *Read product label before recipe preparation.
Slow-Cooker Mulled Wine 4 cloves 3 whole star anise 2 cinnamon sticks 1 bottle red wine 1/4 cup sugar, optional (depending on sweetness of wine) 2 strips orange zest, removed with a vegetable peeler 1 1/2 cups orange juice, freshly squeezed and strained, or store-bought 1 small sprig rosemary, plus sprigs for garnish Instructions: Wrap the cloves, star anise and cinnamon in a small square of cheesecloth and secure it with kitchen twine. Combine the wine, sugar if using, orange zest, orange juice, rosemary and the spice pouch in a slow cooker. Cook on low heat until hot, about 1 hour. Adjust the slow cooker to the \warm\ setting. Serve in mugs with a rosemary sprig as garnish.
Hawaiian Pork n' Greens 1 tablespoon kosher salt, plus more for seasoning 1 teaspoon sugar 1 teaspoon ground dried oregano 1 teaspoon black pepper, plus more for seasoning 1 teaspoon white pepper 1/2 teaspoon cayenne pepper 2 (1-pound) pork tenderloins 3 tablespoons olive oil, divided 1 red onion, roughly chopped 1/2 pineapple (or 3 cups cubed pineapple), cut into 1/2 inch cubes 2 garlic cloves, minced 1/2 teaspoon red chili flakes 10 ounces spinach, washed and cut crosswise into 3 inch pieces 1/4 cup chicken broth Instructions: Preheat the oven to 350 degrees F. In a small bowl, mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne. Rub the mixture over tenderloins to coat. In a straight-sided oven-proof skillet large enough to fit the entire length of the loins, heat 2 tablespoons of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. (Depending on the size of the skillet, you may need to sear in batches.) Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes. Heat the skillet over medium heat, add the remaining oil, the onions, pineapple and garlic. Saute until the pineapple caramelizes slightly. Add the red pepper flakes and saute a few minutes more. Stir in the spinach and season with salt and pepper, to taste. Add broth, cover and cook the spinach until it wilts. Slice the pork and arrange on a serving platter. Serve with the greens and pineapples.
Soy Honey Brine 1 cup soy sauce 11/2 cups honey 1/4 cup salt 1/2 gallon apple juice 1 pound pork belly Instructions: In a large saucepot, simmer first three ingredients until solids are dissolved. Add apple juice and submerge pork belly in mixture. Place in the- refrigerator for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
Italian Antipasto Salad 1/2 head romaine lettuce, cut into bite-size pieces 1/2 head butter lettuce, cut into bite-size pieces 1/2 head iceberg lettuce, cut into bite-size pieces 1 cup rinsed canned red kidney beans, patted dry 1 cup rinsed canned garbanzo beans, patted dry 8 ounces salami, cubed 6 ounces Provolone, cubed 2 tomatoes, coarsely chopped Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper 1/2 cup red wine vinegar 3 tablespoons lemon juice 1 teaspoon honey 2 teaspoons salt 1 cup olive oil Salt and freshly ground black pepper Instructions: Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste. Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
Levain (Starter) 1 1/4 cups 20-percent bran wheat flour 1 full batch of chef Instructions: Add the flour directly into the container with the full batch of room-temperature, batter-like ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours. The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. Learn more about the levain starter, including how to maintain and nourish the chef, in Dan Lieder's book \Bread Alone\.
Crepes with Smoked Salmon and Lemon-Herb Sour Cream 1 cup quick mix flour (recommended: Wondra) 1 cup milk 1/3 cup cold water 3 eggs, beaten 4 tablespoons melted butter, plus more for pan Pinch kosher salt 1 cup sour cream or creme fraiche 1 lemon, zested and juiced 1/4 cup minced dill 2 tablespoons snipped chives 2 tablespoons chopped capers Kosher salt and freshly ground black pepper 4 ounces smoked salmon Caper berries, for garnish, optional Instructions: In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes. When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat. Ladle a few tablespoons of batter into the center of the hot pan. Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl. Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds. If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter. When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.) Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste. To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.
M&M Magic Bars 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish 14 chocolate graham crackers One 14-ounce can sweetened condensed milk One 10-ounce bag mint chocolate chips 1 cup cocktail peanuts, coarsely chopped 2 cups mini marshmallows 1/2 cup red and green candy-coated chocolates, such as M&M's 1/2 cup coarsely chopped candy canes 1/4 cup red and green sprinkles Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil. Pulse the graham crackers into fine crumbs in a food processor. Add the melted butter and pulse to combine (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Sprinkle the chocolate chips, peanuts, marshmallows, M&M's, candy canes and sprinkles over the condensed milk. Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Let cool completely, about 1 hour. Using the foil liner as handles, lift the bars out of the baking dish; remove the foil. Cut into 24 bars.
Kilmore Quay Fisherman's Pie 1 1/2 cups corn flakes 2 hard-boiled eggs, chopped 2 tablespoons bread crumbs 1 tablespoon chopped parsley leaves 1/2 cup unsalted butter 1 cup diced leek 1/3 cup diced carrots 1/2 diced onion 1/2 cup dry white wine 2 cups fish stock 1 cup diced potatoes 4 cups boneless haddock, cut into a large dice 3/4 cup chopped smoked salmon 3/4 cup heavy cream 3 tablespoons roughly chopped cilantro leaves 1/2 teaspoon lemon juice Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside. Heat the butter in a large saucepan over medium heat. Add the leek, carrot and onion and cook, stirring, until tender. Add the wine and reduce by half. Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender. Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes. Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste. Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins. Sprinkle with the topping and bake until lightly browned, about 10 minutes. Serve immediately.
Mini Meatballs 2 pounds lean ground beef 8 ounces ground pork 2 cups Italian flavored breadcrumbs 1 cup milk 1/2 cup fresh parsley leaves, finely chopped 4 medium eggs, lightly beaten 2 cloves garlic, minced 1 medium onion, minced Salt and pepper Salt and pepper Instructions: Preheat the oven to 350 degrees F. In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes. Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.
Beer-Basted Pulled Pork Roast 6 cups beer 2 1/2 cups packed dark brown sugar 1 1/2 cups apple cider vinegar 1 1/2 tablespoons chili powder 1 1/2 tablespoons ground cumin 1 tablespoon dry mustard 2 teaspoons salt 2 teaspoons dried crushed red pepper 2 bay leaves One 5- to 8-pound Boston pork butt Instructions: Bring first 9 ingredients to a boil in a very large pot. Reduce heat and simmer 1 minute to blend flavors. Place pork in a large Dutch oven, pour half the liquid over the pork. Cover and place the pork in a 300 degree preheated oven. Roast for 4 to 5 hours. Boil remaining liquid over medium high heat, stirring occasionally. Pay careful attention to the sauce near the 30 minute mark, if the mixture gets foamy, remove from heat. Cook until reduced to the consistency of syrup, about 40 minutes. Discard bay leaves and let cool for about 15 minutes. Mixture will thicken considerably as it cools. Top roasted pork with BBQ sauce.
Wilted Spinach 3 ounces smoked bacon, sliced 1 tablespoon unsalted butter, plus 1 1/2 tablespoons 8 mushrooms, sliced 12 ounces baby spinach Salt and freshly ground black pepper Instructions: In a small pan, cook the bacon until crispy. Remove from pan and set aside. Add 1 tablespoon of the butter in the same pan and saute the mushrooms for 1 to 2 minutes. Add the remaining 1 1/2 tablespoons butter and melt. Add the spinach and cook until it is wilted. Return bacon to the pan and heat through. Adjust seasoning, to taste, with salt and pepper. Keep warm until ready to serve.
Bourbon Bow Ties 1 1/4 cups sugar 1 vanilla bean, split lengthwise, seeds scraped out (pod reserved) 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 5 large egg yolks 2 tablespoons bourbon 1 1/2 teaspoons pure vanilla extract 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 1/2 cup sour cream Vegetable oil, for frying Instructions: Combine 1 cup sugar, the vanilla pod, cinnamon, allspice and nutmeg in a large bowl. Work the vanilla seeds into the mixture with your fingers until incorporated; set aside. Beat the remaining 1/4 cup sugar, the egg yolks, bourbon and vanilla extract in a medium bowl with a mixer on medium-high speed until light and creamy, about 2 minutes. Beat in the flour and salt in 2 batches, alternating with the sour cream, until just combined. Continue beating until the dough starts to pull away from the side of the bowl, about 3 minutes (it will be sticky). Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; let sit at room temperature 30 minutes. Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a thin 9-inch square on a floured surface. Cut each square into 1-by-3-inch strips. Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through and twist to make a bow tie shape. Transfer to the prepared baking sheet. Set a rack on another baking sheet. Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches of 6 to 8, fry the cookies, turning once, until golden brown and crisp, 3 to 4 minutes. Transfer to the rack with a slotted spoon; toss in the spiced sugar while still warm.
Breakfast/Dinner Bread Pudding Butter, for the baking dish 3 tablespoons oil 2 pounds lunch meat, diced (I'm using a combination of ham and bacon) 1 cup diced onion (I'm using yellow) 2 cups whole milk 1 teaspoon paprika (I'm using smoked) 1/2 teaspoon chile flakes, optional 6 large eggs Kosher salt and freshly ground black pepper 2 cups grated cheese (I'm using Cheddar) 10 slices day-old bread, torn up (I'm using sandwich bread) Maple syrup, for serving, optional Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish. Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool. In a large bowl, whisk together the milk, paprika, chile flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard. Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.
Skillet Fried Pizza with Roasted Mushrooms and Charred Broccoli Rabe Pesto 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F) 3 1/2 cups all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1 scant tablespoon honey 1 pound broccoli rabe, washed and the ends trimmed 8 to 10 tablespoons extra-virgin olive oil Salt 2 teaspoons paprika 2 cloves garlic, peeled 1 1/2 cups grated Parmesan 1/2 cup basil leaves, stemmed, washed and dried Mushrooms: 1 pound white button mushrooms, washed and the stems trimmed Garlic powder 1 pound fresh mozzarella, thinly sliced Instructions: For the dough: In a bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, \sift\ about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Add the dough to a lightly oiled bowl. Cover with plastic wrap and let it \rest\ in a warm place until it has doubled in volume, about 1 1/2 hours. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to \rest\ for an additional 15 minutes. Flatten each ball, 1 at a time, and roll into a 6-inch round. Make the pesto: In a medium bowl, add the broccoli rabe, 2 tablespoons of the olive oil and salt and the paprika to taste; stir to combine. Heat a large saute pan over high heat and add the broccoli. Keep the heat high, allowing it to brown and char on the edges. When the broccoli rabe is tender when pierced with the tip of a knife, remove from the heat and allow it to cool. Put the broccoli rabe on a cutting board and finely chop. Transfer to a bowl. Put the garlic through a garlic press and add to the bowl. Stir in the Parmesan, 2 more tablespoons of the olive oil and the basil leaves. Taste for seasoning. Cook the mushrooms: In another saute pan, over medium heat, add the mushrooms and a tablespoon of the olive oil. Season with salt and garlic powder, to taste. Cook until they release their water, 8 to 10 minutes. Preheat the oven to 400 degrees F. In a cast iron skillet, large enough to hold a pizza round, heat 2 tablespoons of the olive oil over medium heat. When the oil begins to smoke lightly, shut the heat off under the skillet and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round to its second side. Season with salt and pepper. Repeat with remaining dough. Finish the pizzas: Arrange all of the browned rounds on baking sheets and layer with the mozzarella slices, broccoli rabe pesto and a sprinkling of mushrooms. Bake in the oven for a few minutes until the cheese melts. Season with salt and serve.
Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables 12 medium Brussels sprouts 2 medium red onions 1/2 cup extra-virgin olive oil 3 medium parsnips 3 medium carrots 3 celery stalks, peeled Finely ground sea salt 1/4 cup Fennel Spice Rub, recipe follows 1 (4 pound) chicken plus 2 bone-in chicken breasts 2 to 3 garlic cloves, smashed 1/4 pound pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional 1 pound giant white beans, such as Corona, precooked or canned with liquid 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons grey salt Instructions: Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes. Drain and set aside. Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed. Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside. Preheat the oven to 425 degrees F. Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes. Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes. Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes. Let rest at room temperature for 10 to 15 minutes before serving warm. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Shrimp Pad Thai 1 1/2 tablespoons vegetable oil, divided 1 tablespoon garlic, minced 1 tablespoon ginger, minced 16 large shrimp, peeled and deveined 1 egg, lightly beaten 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1/2 teaspoon red crushed pepper flakes 1 teaspoon brown sugar 7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained 1/2 cup bean sprouts 3 scallions, sliced 1 cup freshly chopped cilantro leaves 1 lime, zested and juiced Instructions: Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl. Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp. Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes. Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot!
Roasted Carrots with Carrot Top Pesto 12 to 14 medium carrots with tops (about 1 1/2 pounds) 5 to 6 tablespoons extra-virgin olive oil 2 teaspoons sweet curry powder Kosher salt and freshly ground black pepper 1 tablespoon dark brown sugar 1/2 cup walnut halves 1 cup fresh basil leaves, tightly packed 1 tablespoon honey 2 teaspoons apple cider vinegar Instructions: Preheat the oven to 375 degrees F. Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool. In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning. Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.
Dirty Pickle Ice 8 ounces gin or vodka 1/2 teaspoon dry vermouth 2 tablespoons chilled dill pickle juice 2 pickled okra spears Instructions: Add ice halfway up the cocktail shaker. Add gin, vermouth and pickle juice. Shake well and strain into 2 martini glasses. Garnish with a pickled okra spears.
French Onion Soup 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups) 1/4 pound unsalted butter 1 bay leaf 1/2 cup medium-dry sherry 1/2 cup brandy or Cognac 1 1/2 cups good dry white wine 4 cups beef stock 4 cups veal stock 1 tablespoon kosher salt 1/2 teaspoon freshly ground white pepper Freshly grated Parmesan Instructions: In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
Maple-Roasted Sweet Potatoes 2 pounds small sweet potatoes (about 5), peeled and cut lengthwise into 1-inch wedges 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 1 tablespoon pure maple syrup 1/2 teaspoon finely grated lemon zest Sea salt and freshly grated nutmeg, to taste, for serving Instructions: Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes. Remove the pan from the oven and toss the potatoes with the syrup. Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste.
Hot Pepper Chicken Under a Brick with an Orange and Poppy Seed Dressed Salad 4 large chicken legs and thighs, bone in, skin on or, 4 chicken breasts, bone-in, skin on Salt Freshly ground black pepper 1 teaspoon crushed red pepper flakes 1 rounded tablespoon Dijon mustard 5 tablespoons extra-virgin olive oil, plus more, for drizzling, divided 2 to 3 tablespoons finely chopped banana pepper rings 2 tablespoons hot pickled pepper juice Handful freshly chopped flat-leaf parsley 1 tablespoon orange marmalade 1 teaspoon poppy seeds 2 tablespoons red wine vinegar 1/2 seedless cucumber, thinly sliced 4 plum tomatoes, thinly sliced 1 bunch arugula or watercress, cleaned and chopped Crusty bread, cut into slices, for mopping 1 garlic clove, cut in 1/2 Instructions: Season the chicken with salt and pepper. Combine crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather the mixture over the skin of the chicken. Place chicken face down in a nonstick skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh it down with a brick or heavy cans. Place pan over medium to medium-high heat and cook. After 18 minutes flip the chicken to get some color on the other side. Reduce the heat from medium to medium-low and cook for another 2 minutes, until cooked through. Remove weight, turn chicken over and sprinkle with chopped hot peppers then douse with pepper juice and top with parsley. While chicken cooks, transfer the marmalade to a microwaveable dish; give it a zap just to loosen it up. Remove from the microwave and whisk together the marmalade and poppy seeds and vinegar then stream in 3 tablespoons extra-virgin olive oil. Toss cucumbers, tomatoes and greens with the dressing and season with salt and pepper. Turn broiler on. Place bread under broiler and broil until charred or toasted. Remove from the broiler and rub with cut garlic, drizzle with olive oil and rub bread in the pan juices after the chicken comes out. Serve chicken with salad and soaked bread.
Chicken Parmesan 4 boneless skinless chicken breast halves (about 2 pounds) 1 1/2 teaspoons salt 5 cups bread crumbs 1 tablespoon dried oregano 1 tablespoon dried thyme Freshly ground black pepper All-purpose flour, for dredging 6 large eggs, beaten 2 tablespoons whole milk Vegetable oil, for frying Olive oil, as needed 7 cups Quick Marinara Sauce, recipe follows 2/3 cup grated Parmesan, divided 1 pound fresh mozzarella, thinly sliced 3 tablespoons extra-virgin olive oil 1 small onion, diced 4 cloves garlic, chopped 2 teaspoons dried oregano seasonings 7 cups whole, peeled, canned tomatoes in puree (about 2 (28-ounce cans), roughly chopped 1 tablespoon kosher salt Freshly ground black pepper Instructions: Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch. In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper. Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken. Preheat the oven to 400 degrees F. In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. (The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.) Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste. Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce. Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately. Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes. Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.
Air Fryer Sweet-and-Sour Meatballs 1 pound ground beef 1/4 cup panko 3 tablespoons milk 1 large egg 1/2 onion, grated 1 tablespoon chopped fresh rosemary 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 cup lingonberry or red currant jam 1/2 cup sweet chili sauce 1/4 cup balsamic vinegar Instructions: Make the meatballs: Preheat an air fryer to 375˚ F. Mix the ground beef, panko, milk, egg, onion, rosemary, salt and pepper in a large bowl until well combined. Roll the mixture into 24 to 26 two-inch meatballs. Working in batches, arrange the meatballs in the air fryer basket. Cook until browned and cooked through, about 8 minutes. Make the sauce: Whisk the jam, chili sauce and balsamic vinegar in a small saucepan. Cook over medium-high heat until thickened, 6 to 8 minutes. Toss the meatballs in the sauce.
Spicy Tomato and Cheddar Soup 4 tomatoes, halved 2 tablespoons olive oil 2 cloves garlic, thinly sliced 1 small red onion, chopped 2 teaspoons fresh oregano leaves, chopped 2 cups chicken broth 1 teaspoon hot sauce One 28-ounce can diced fire-roasted tomatoes Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 cups grated sharp Cheddar Croutons, recipe follows 2 cups cubed day-old French bread 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the broiler. Line a sheet pan with foil. Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes. Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium. Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes. Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons. Preheat the oven to 375 degrees F. Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes.
Grilled Butterflied Chicken One 3- to 4-pound whole chicken, innards removed Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper Instructions: Prepare a grill for high heat. Wrap 2 bricks with foil. Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper. Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more.
Chocolate Covered Cereal 4 cups whole grain oat cereal, such as Cheerios 1 pound milk chocolate, tempered 4 cups corn flake cereal 1 pound dark chocolate, tempered Instructions: For the oat cereal: Line 2 rimmed baking sheets with parchment paper. Place the cereal in a large bowl. Pour about half of the tempered chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly. The chocolate will begin to set. When the first coating has set, pour in the remaining chocolate and again toss to coat evenly. Working quickly while the chocolate is still pliable, scoop up small mounds of the cereal and place them on the prepared baking sheets. Set aside for about 30 minutes (or place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting). Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks. For the corn flake cereal: Crunch up the cereal by hand, so as to break them up, but not pulverize them into crumbs. Add the crumbled cereal to the bowl of chocolate and toss to coat evenly. Drop the cereal by rounded spoonfuls onto a parchment lined baking sheet. Place the sheet into the refrigerator to help the cornflake clusters set. Package as you wish!
Pignoli Cookies One 15-ounce can gluten-free almond paste, finely crumbled 1 1/2 cups confectioners' sugar 2 tablespoons honey Pinch ground cinnamon Pinch fine salt 2 large egg whites 1 lemon, zested 1/2 to 3/4 cups pine nuts Instructions: Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats. In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioners' sugar and mix on slow speed until well combined. Add the honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until the mixture is well combined and very thick, about 5 minutes. Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes. Pine nutty!
Lobster and Scallop Ceviche 1/2 Maine lobster 1/2 pound clean, dry sea scallops 4 oranges, juiced 4 lemons, juiced 4 limes, juiced 1 Bermuda onion, sliced thin 2 small chopped tomatoes 3 tablespoons chopped fresh cilantro 1/2 small habanero 1/4 cup Spanish olive oil 1/4 cup ketchup Salt and freshly ground black pepper Avocado, for garnish Plantain chips, for garnish Instructions: Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces. Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to \cook\. Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.
Rory's Ribs with Grilled Corn, Cantaloupe, and Fresh Herb Salad 3 tablespoons extra-virgin olive oil 3 garlic cloves, peeled 2 1/4 cups ketchup 1 3/4 cups low-salt chicken broth, divided 7 tablespoons soy sauce, divided 6 tablespoons (packed) dark brown sugar 4 1/2 tablespoons mild-flavored (light) molasses 3 tablespoons red wine vinegar 4 large racks baby back pork ribs (each about 2 1/2 pounds) 8 tablespoons chili powder, divided 1 cup (2 sticks) butter, room temperature 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh rosemary leaves 2 tablespoons chopped fresh marjoram leaves 1 tablespoon chopped fresh chives 8 large ears of fresh corn, husked 1 whole cantaloupe, rinsed, cut in half, seeded, each half cut into 1/2-inch-thick slices Honey Cayenne pepper 1/4 cup red wine vinegar 1 orange, juiced and zest grated 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 bunches fresh Italian parsley, leaves only, thoroughly cleaned and dried Orange wedges, for garnish Instructions: For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill. Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill. Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature. For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using. Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter. Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter. For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne. For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve. In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.
Guinness Stout Parfait 1 cup butter 1 1/2 cup brown sugar 4 eggs 2 cups all purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking powder 2 teaspoons baking soda 14 ounces Guinness stout 2 pounds fresh cherries 1/2 cup water 3/4 cup cherry brandy (recommended: Kirschwasser) 1 tablespoon lime juice 1/8 teaspoon black pepper 2 teaspoons cornstarch 3/4 cup sugar 1 cup sugar 1 cup water 1 cup Guinness stout 1/3 cup Irish whiskey 12 egg yolks 2 cups sugar, plus 1 tablespoon sugar 2 cups Irish whiskey 2 cups heavy cream Instructions: Preheat the oven to 350 degrees F. To make the cake, begin by greasing a 15 by 10-inch cake pan. Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow. Add the eggs to the butter mixture. Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes. To make the cherry compote, wash, stem, and pit the cherries. Combine the water, brandy, lime juice, and black pepper in a saucepan. Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan. Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill. To make the simple syrup, place the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool. Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir. To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy. Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon. Immediately remove from the heat and place over the ice water until it is cold. Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste. To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve.
5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth 4 halibut fillets (about 5 ounces each) Salt Freshly ground black pepper 1 tablespoon olive oil 1 (14-ounce) can artichoke hearts, drained and chopped 3/4 cup reduced-sodium chicken broth 1 teaspoon saffron threads Instructions: Season both sides of halibut with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown. Remove fish from pan and set aside. To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender. Transfer to a serving platter and is usually served with couscous.
Mongolian Fire Pot Beef Fillet 3 cups beef broth 6 slices fresh ginger 3 pieces star anise 3 cloves garlic 2 to 3 hot dried chili peppers 1 tablespoon dark soy sauce 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 pounds fillet of beef, tied to keep an even shape 2 carrots, thinly sliced diagonally 3 ribs celery, thinly sliced diagonally 1/2 cup green scallions, thinly sliced diagonally Hot chili paste Coarse salt Sesame oil Soy sauce Instructions: Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes. Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes. When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced. While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.
Martini Pork Chops 8 (1 to 1 1/2-inch thick) pork chops Salt and freshly ground black pepper 1/4 cup olive oil 2 large shallots, minced 1/2 to 3/4 cup vermouth Instructions: Season the pork chops with coarse salt and freshly ground black pepper. In a large skillet on high heat, heat the olive oil. Add the pork chops to the hot pan, and sear the pork to brown on both sides, about 3 minutes per side. Turn the heat down to medium, and cook until cooked through, about 6 more minutes, depending on the thickness of your chops. Remove the chops from the pan, and drain off the excess fat. Return the pan to the heat, and add the minced shallots and allow them to soften. Then, add the vermouth, scraping up all the browny bits from the bottom of the pan. Let it simmer for 1 or 2 minutes, reducing slightly. Serve the pork chops on a warm platter with the sauce drizzled over top.
Jerk Pork Sandwich 1 lean pork tenderloin Dry jerk seasoning, recipe follows Jerk sauce, recipe follows 4 French baguettes, split Spicy mustard (recommended: Cajun flavored) 1 teaspoon dry mustard 1 teaspoon dehydrated onion 1/2 teaspoon cinnamon 1 teaspoon cayenne pepper 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon dried thyme 1 teaspoon seasoned salt 1 teaspoon Cajun seasoning 1/2 teaspoon turmeric 1 teaspoon ground black pepper 1/2 cup crushed pineapple 1/2 cup brown sugar 3 tablespoons soy sauce 3 tablespoons red wine vinegar 1/2 teaspoon ground allspice 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/4 teaspoon salt 1/2 teaspoon chipotle powder 1/4 teaspoon thyme Instructions: Preheat the oven to 375 degrees F. Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour. When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard. Combine ingredients together. Combine all ingredients.
Insalata Mista 2 fennel bulbs 2 sweet red peppers 10 ounces carrots 4 zucchini 8 stalks celery 14 tablespoons olive oil 4 to 6 tablespoons white wine vinegar Salt and freshly ground black pepper Instructions: Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel. Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips. Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne). Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops. For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Pear and Almond Crostata 8 ounces cream cheese, softened 2 tablespoons sugar 1 tablespoon all-purpose flour, plus more for work surface 2 eggs, divided 1 teaspoon vanilla extract 2 (7-ounce) packages almond paste 2 Bartlett pears 1 tablespoon water, for egg wash 2 tablespoons raw sugar 1 pint cherry vanilla ice cream 1/4 cup sliced almonds, toasted 8 fresh mint sprigs Instructions: Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla. Beat with a hand mixer until well blended and smooth. Set aside. Divide each package of almond paste into 4 equal portions. On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick. Put 2 tablespoons of the cream cheese filling into the center of each round. Spread the filling out in an even layer, about 1/2-inch from the edge of the round. Quarter each pear and remove the core. Cut each quarter into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds. Gently fold the edge of the almond paste round over the edge of the filling. Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears. Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended. Using a pastry brush lightly brush each crostata with the egg wash and sprinkle each with the raw sugar. Put the baking sheets into the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool. Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint.
Sweet and Spicy Stuffed Peppers Corn oil, for frying 1 green (unripe) plantain Fine salt 50 small, red sweet piquante peppers (preserved), about 1 (12-ounce) package (recommended: Peppadew), stem side removed 1 pound cream cheese, softened 1/2 cup jalapeno stuffed green olives, drained, finely chopped 1 firm ripe medium mango 1 lime, finely zested Thinly sliced chives or baby cilantro leaves, for garnish Instructions: Plantain Chips: Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F. Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature. Peppers: Drain the peppers on paper towels. Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip. Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside. To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.
Whiskey Sour 1/2 cup sugar 2 ounces bourbon 3/4 ounce lemon juice, plus 1 lemon wedge, for garnish 1 cocktail cherry, for garnish Instructions: Make the simple syrup: Heat the sugar and 1/2 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool. Combine the bourbon, lemon juice and 3/4 ounce simple syrup in a cocktail shaker with ice; shake well, then strain into a glass. Garnish with the lemon wedge and cherry.
Cavatappi with Sausage, Kale and Mushrooms Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 links sweet Italian sausage, casings removed 1/4 cup 'nduja sausage 1 clove garlic 6 ounces mixed mushrooms, such as chanterelle and cremini 1/4 cup dry white wine 2 1/2 cups chopped kale, such as dinosaur or curly 8 ounces cavatappi pasta 1 tablespoon unsalted butter 1/4 cup ground Parmigiano-Reggiano Instructions: Bring a large pot of water to a boil. Season with salt. In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high. Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente. Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste. Divide between bowls and garnish with the remaining cheese.
Mashed Rutabaga 1 large rutabaga, peeled and cut into 1-inch chunks Kosher salt 3 Yukon gold potatoes, peeled and cut into 1-inch chunks 1 cup heavy cream 1/2 stick cold butter Instructions: Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt. Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes. Heat the cream in a small saucepan over medium heat. Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.
Napa Cabbage Lobster Rolls with Mint Mayonnaise and Carrot Ginger Sauce 1 1/2 cups mayonnaise 1/2 cup fresh mint leaves, finely chopped Juice of 2 limes Salt 4 cups shaved carrot ribbons (shaved with a vegetable peeler) 2 thumbs ginger, peeled and sliced 1/4-inch thick 2 tablespoons cornstarch mixed with 2 tablespoons water 3 tablespoons olive oil 8 leaves napa cabbage, thick stem trimmed and scored, blanched and shocked in ice water 4 cooked lobster tails, roughly chopped Salt 2 stalks celery, cut 3 inches in length and julienned 4 green onions, cut 3 inches in length 2 tablespoons sambal oelek 1 grapefruit, segmented 1 cup fresh cilantro leaves 2 avocados, cut into large dice 4 tablespoons sesame seeds Instructions: For the mint mayonnaise: Place the mayonnaise, mint and lime juice in a bowl and stir to incorporate. Season with salt. Cover with plastic wrap and refrigerate until assembling the lobster rolls. For the carrot ginger sauce: Place the carrots, ginger, 2 1/2 cups water and salt to taste in a pot. Bring to a simmer and cook until the carrots are tender and the liquid has reduced by half, 20 to 30 minutes. Place the carrot mixture in a food processor and pulse a few times to puree the carrots and ginger. Place the carrot mixture in a fine sieve over a small pot. Press all the liquid through the sieve into the pot. Place the pot on the stove, bring up to a simmer and whisk in 1 1/2 to 2 tablespoons of the cornstarch and water mixture. Simmer until the liquid thickens and coats the back of a spoon. Remove from the heat. Whisk in the olive oil when cool. For the napa cabbage lobster rolls: Place the napa cabbage leaves on a clean, dry surface. Divide the chopped lobster meat along the stem end of each cabbage leaf. Season the lobster with salt. Spoon some mint mayonnaise over the lobster. Place the celery and green onions along either side of the lobster. Spoon 1/2 teaspoon sambal oelek over the filling. Place 2 segments of grapefruit in the cabbage roll, followed by pieces of cilantro. Proceed to roll the cabbage to form a roll. Cut the rolls in half. Spoon some carrot ginger sauce on a plate. Place the napa cabbage lobster rolls in the center of the plate. Garnish with diced avocado and sesame seeds.
Whole-Wheat Pita Chips with Mascarpone-Chive Dipping Sauce 4 whole-wheat pita breads, halved 2 tablespoons olive oil 1 teaspoon dried oregano 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 4 strips bacon, cooked until crisp, finely chopped 1 cup (8 ounces) mascarpone cheese, at room temperature 3/4 cup sour cream 1/4 cup chopped fresh chives Instructions: Place an oven rack in the center of the oven and preheat to 450 degrees F. Cut each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden. In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl. Arrange the pita chips and dip on a platter and serve.
Piquillo Pepper Salad with Sardines and Basil 2 pounds small whole sardines, heads, tails and fins removed 1/2 cup red wine vinegar 3/4 cup olive oil, plus extra for drizzling 1 orange, juiced 1/4 cup chopped fresh oregano Salt and freshly ground black pepper 2 (13-ounce) cans piquillo peppers, drained and chopped 2 tablespoons capers 1 small bunch fresh basil leaves, hand-shredded Instructions: With a paring knife, cut the sardine in half, top to bottom, along the backbone. Arrange the sardines in a single layer, flesh side down, in a shallow dish. Mix together vinegar, oil, orange juice and oregano; pour over the sardines. Season with salt and pepper. Cover and let cure in the refrigerator for 30 minutes. Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers. Drizzle with olive oil and sprinkle with basil. Serve with plenty of grilled flat bread.
Bacon Cornbread Cupcakes with Honey Butter 12 slices thick-cut bacon 1 cup yellow cornmeal 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda Kosher salt 2 extra-large eggs plus one extra-large egg yolk 1 cup buttermilk, at room temperature, plus more as needed 4 tablespoons honey 1 stick (8 tablespoons) unsalted butter, at room temperature Instructions: Preheat the oven to 375 degrees F. Put the bacon in a cold pan over medium-high heat, flipping three-quarters of the way through cooking, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve the fat. Grease a 12-cup muffin tin with some of the reserved fat and set aside. In a big bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and some salt. In a medium bowl, whisk the eggs, buttermilk and 2 tablespoons of the reserved bacon fat to a uniform color. Chop 10 slices of the bacon coarsely into roughly 1/4-inch pieces. Finely chop the remaining 2 slices and set aside. Quickly but gently fold the liquid mixture into the dry mixture. (It should be a loose batter, not a dough. If not, add just a tad more buttermilk or even some cream.) Then, fold in the coarsely chopped bacon. Divide the batter among the muffin cups in the prepared tin and bake until the tops are golden and a toothpick comes out somewhat clean, 15 to 18 minutes. Let cool for 7 minutes, then turn them out upside-down so they develop a nice thin crust on the baked edge. Cool to just warm or room temperature before frosting, another 7 to 10 minutes. Beat the honey, butter and a pinch of salt together with a hand mixer or in the bowl of a stand mixer until light and fluffy. Transfer to a pastry bag fitted with a large closed-star tip and pipe a generous tablespoon on the tops of each of the cupcakes. Serve.
Gnocchi Nicoise 1 tablespoon extra-virgin olive oil 4 ounces bacon, diced 4 cloves garlic, smashed 1/2 pound coarsely ground beef (look for \chili grind\) 2 tablespoons brandy or red wine 3 shallots, chopped 1 cup diced carrots 1 stalk celery, sliced 1 tablespoon tomato paste Kosher salt and freshly ground pepper 1 15-ounce can plum tomatoes 1 cup low-sodium chicken broth 1 bay leaf 2 1-inch strips orange peel 2/3 cup nicoise olives, pitted and chopped 1 package (about 1 pound) vacuum-packed gnocchi Instructions: Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper. Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce. Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.
Frozen Strawberry Cheesecake 1/2 gallon good-quality strawberry ice cream 1 1/2 cups fine graham cracker crumbs 6 tablespoons melted butter 1/4 cup plus 2 tablespoons sugar 1 store-bought cheesecake (8 or 9 inch), room temperature 1 pint strawberries, hulled and cut into pieces 1/2 lemon, juiced Instructions: Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside. When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set. Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill. When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.
Chicken Yassa 1/4 cup freshly squeezed lemon juice 4 large onions, thinly sliced Salt and freshly ground black pepper to taste 1/8 teaspoon minced fresh habanero chile or to taste 5 tablespoons peanut oil 1 frying chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces 1 habanero chile, pricked with a fork 1/2 cup pimento-stuffed olives 4 carrots, scraped and thinly sliced 1 tablespoon Dijon-style mustard 1/2 cup water Instructions: In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile and 4 tablespoons of the peanut oil in a large bowl. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoons of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard and water. When the dish has reached the desired degree of hotness, remove the chile and reserve ( it can be served separately to the chile heads). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over the rice.
Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde 1 tablespoon pure olive oil, plus 2 tablespoons 2 medium red onions, sliced 2 tablespoons butter Kosher salt and freshly toasted and ground black pepper 1 pound medium-size red potatoes, cut into 1/4-inch-thick slices 1 (4-pound) whole snapper, gutted, scaled, pectoral gill cut out but tail left on (ask your fishmonger to do this) 1/4 cup Mojo Verde, recipe follows 1 pound ripe tomatoes, sliced 1/4 cup white wine Lemon wedges, for garnish 2 large poblanos, roasted, stemmed, seeded, and peeled 1/2 pound tomatillos, peeled and roasted 1/2 cup virgin olive oil 1 tablespoon Spanish sherry vinegar 1/4 cup roasted garlic 1/2 teaspoon kosher salt 2 teaspoons cumin, freshly toasted and ground 1/2 teaspoon freshly ground black pepper Instructions: Preheat oven to 400 degrees F. In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and butter. When the butter foams, add the onions and season with salt and pepper. Stir to coat. Cook for 8 to 12 minutes, stirring only occasionally until they get golden. Let cool. Tear 2 pieces of aluminum foil that are large enough to wrap the fish in. Layer them, 1 sheet on top of the other. Fold up all sides of the foil so that it resembles a little aluminum boat. Into the boat pour the remaining 2 tablespoons of olive oil and spread it around. Next, lay the potatoes in the boat in 1 layer, making sure they make contact with the oil. Season them with salt and pepper. With a sharp knife make slashes in the flesh of the fish about 1 1/2 inches apart, almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the Mojo Verde on top of the fish. Lay the tomatoes on top of that, then spoon a little more Mojo Verde on the tomato slices. Next spoon on the caramelized onions. Pour the wine around the fish. Fold up the foil to seal, set it on a sheet pan, and roast for about 1 hour or until cooked through. Remember that cooking times can vary significantly, depending on the thickness and type of fish, but it can be kept warm and retain its moisture for up to 30 minutes if kept wrapped. Serve with lemon wedges and extra Mojo Verde on the side. Preheat oven to 350 degrees F. On baking sheets, roast the peppers and tomatillos for 15 to 20 minutes. Remove and let cool. Puree all of the ingredients until the mixture is fairly smooth. Refrigerated, this will keep up to 1 month.
Kentucky Red Beans and Rice Topped with Crispy Country Ham 5 tablespoons unsalted butter 1 medium onion, small diced (about 2 cups) 1 red pepper, small diced (about 1 cup) 2 stalks celery, small diced (about 1 cup) 1/4 cup chopped pecans 1 tablespoon Cajun/Creole seasoning 2 teaspoons garlic powder 1 teaspoon ground thyme 1 teaspoon ground white pepper 2 dried bay leaves 1 pound kidney beans, soaked for 24 hours 1 tablespoon hot sauce 1 teaspoon liquid smoke Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper 2 tablespoons unsalted butter 1 cup long-grain rice 1 head Roasted Garlic, removed from skins, recipe follows 1/2 teaspoon liquid smoke Kosher salt 1/4 pound thinly sliced country ham 1 head garlic 1 teaspoon olive oil Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper Instructions: For the beans: Melt the butter in a large Dutch oven over medium heat. Once it is melted, add the onions, pepper and celery and saute until tender, about 5 minutes. Add the pecans and saute until they are dark brown, 2 to 3 minutes more. Add the Cajun/Creole seasoning, garlic powder, ground thyme, white pepper and bay leaves. Stir to coat. Add the beans and 8 cups of water. Cover and cook over medium heat until the beans are just about to be al dente, 75 to 90 minutes. Uncover, stir in the hot sauce and liquid smoke and cook until the sauce thickens, the beans are tender and the liquid has reduced by half, about 20 minutes more. For the rice: Preheat the oven to 300 degrees F. Melt the butter in a medium saucepan over medium heat. Once it is melted, add the rice, Roasted Garlic, liquid smoke and 1/2 teaspoon salt and stir to combine. Saute over medium heat until all the rice is coated with butter. Add 1 1/2 cups warm water and bring to a boil, about 2 minutes. Cover, reduce the heat to low and cook until tender and the water is absorbed, 18 to 22 minutes. Remove from the heat and set aside for 5 minutes. Fluff with a fork before serving. Lay out the country ham slices on a baking sheet and bake until crispy, 15 to 25 minutes, depending on the thickness of your ham. Set aside until cool enough to crumble for garnish. Remove the bay leaves from the bean pot. Season the beans with salt and pepper, to taste. Serve over the rice. Garnish with the crumbled country ham. Preheat the oven to 375 degrees F. Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic soft and roasted, 35 to 40 minutes. Let cool before using.
Beef and Horseradish Sauce Sandwich 2 to 3 pounds fillet of beef, trimmed and tied 1 tablespoon unsalted butter, at room temperature 1 teaspoon Dijon mustard 2 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 1 loaf health or 7-grain bread Mustard Horseradish Sauce, recipe follows 1 bunch arugula Kosher salt Freshly ground black pepper Unsalted butter at room temperature 3/4 cup good mayonnaise 1 1/2 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 1/2 tablespoon prepared horseradish 2 tablespoons sour cream Kosher salt Instructions: Preheat the oven to 500 degrees F. Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly. To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef. Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature. Yield: 1 cup
Hazelnut and Nutmeg Gelato 1 1/2 cups skinned hazelnuts 2 cups whole milk 2 cups heavy cream 1 cup sugar 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon fine salt 8 large egg yolks 1/3 cup Nutella Instructions: 1. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes. Cool and coarsely chop. 2. In a medium saucepan, combine the hazelnuts, milk, cream, sugar, nutmeg, and salt and place over medium heat. Allow the mixture to reach a bare simmer, remove from the heat, cover, and let steep 1 hour. Strain the mixture through a fine-mesh sieve and discard the solids. 3. Place the yolks in a large bowl and whisk until smooth. Pour in the strained milk mixture and whisk to combine. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and registers between 170 degrees F and 175 degrees F on an instant-read or candy thermometer, about 10 minutes. 4. Immediately strain the custard into a bowl. Set the bowl in a larger bowl of ice water and stir until cool. Refrigerate the custard until very cold, about 2 hours. 5. Freeze the custard in an ice cream maker according to the manufacturer's instructions. When just about frozen, add the Nutella, a spoonful at a time, churning after each addition to create flecks in the gelato. Transfer the gelato to an airtight container and freeze until firm, about 2 hours. Best if eaten within 3 days.
Green Tea Couscous 1 tablespoon extra-virgin olive oil 4 scallions, finely chopped Salt and freshly ground black pepper 1 1/2 cups chicken or vegetable stock 1 single-serve bag green tea 2 tablespoons honey 1 1/2 cups couscous 1/2 cup finely chopped mint leaves, a couple of handfuls 1/2 seedless cucumber, peeled and chopped 1 lemon, juiced 1 lime, juiced Instructions: Heat the olive oil in sauce pot over medium heat and add the scallions. Season with salt and pepper and saute 2 to 3 minutes. Add stock and bring to a boil, secure tea bag to handle of the pot, and let steep for 1 minute. Remove the tea bag, stir in honey and couscous. Turn off the heat, stir in mint, and cover the pot. Let couscous stand 5 minutes, then fluff with fork and transfer to a serving bowl. Add the cucumber and lemon and lime juice. Season with salt and pepper, to taste, toss to combine and serve.
Sausage and Gorgonzola-Stuffed Portobello Mushrooms 2 large portobello mushrooms, stems removed 1 Tbsp. olive oil 8 ounces sweet Italian sausage links, removed from casing and crumbled 1/2 cup chopped onion 1 pouch Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce 1 cup fresh bread, torn into small pieces 1/3 cup crumbled Gorgonzola cheese 2 Tbsp. toasted pine nuts 8 cups baby spinach or arugula leaves Instructions: Preheat oven to 425 degrees. Evenly drizzle both sides of mushrooms with olive oil, then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside. Brown sausage in 10-inch nonstick skillet; drain, if desired. Add onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly. Combine sausage mixture, 1/2 cup Sauce, bread, 3 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender. Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates with slotted spoon, then top with mushrooms. Serve with remaining Sauce, heated. TIP: For VEGETARIAN STUFFED MUSHROOMS, omit sausage and cook chopped mushroom stems with onion. GREAT VARIATION: To make APPETIZER STUFFED MUSHROOMS, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender.
Hibiscus Half-and-Half 6 bags hibiscus tea Frozen raspberries, for garnish 1 quart store-bought lemonade Lemon wedges, for garnish Instructions: Bring 1 1/2 quarts water to a boil in a small pot over high heat. Remove from the heat and add the tea bags. Cover and let steep between 1 and 1 1/2 hours. Discard the tea bags, then place the hibiscus tea in the refrigerator to cool completely. Place 2 or 3 frozen raspberries into each compartment of an empty ice cube tray. Using 2 cups of the tea, add enough cooled hibiscus tea to submerge the raspberries and place in the freezer 8 hours or up to overnight. Combine the lemonade with 1 quart chilled hibiscus tea in a large pitcher and stir to combine. Pour over raspberry ice cubes and serve with lemon wedges.
Roasted Leg of Lamb 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied 8 garlic cloves 1 cup flat-leaf parsley 1/4 cup fresh mint leaves 2 teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil Pita bread, wrapped in foil and warmed in the oven Instructions: Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes. Preheat oven to 425 degrees F. Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.
Chicken Fried Steak 1 1 1/2 cups whole milk 2 large eggs 2 cups all-purpose flour 2 teaspoons seasoned salt 3/4 teaspoon paprika 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 pounds cube steak (tenderized round steak that's been extra tenderized) 1/2 cup canola oil, plus more if needed 1 tablespoon butter 1/3 cup all-purpose flour, plus more if needed 3 to 4 cups whole milk 1/2 teaspoon seasoned salt Freshly ground black pepper Instructions: For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; mix the flour with the seasoned salt, paprika, cayenne and 1 1/2 teaspoons black pepper in another; and put the meat in a third. Then have 1 clean plate at the end to receive the breaded meat. Work with 1 piece of meat at a time. Sprinkle both sides with salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour mixture and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away; if it does, the fire is too hot.) Cook the meat 3 pieces at a time until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes. Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned. Serve the steaks with the gravy.
Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus 3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well) Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons Salt 4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total 4 teaspoons coarse black pepper, a rounded palm full 2 tablespoons butter 6 white mushroom caps, very thinly sliced 1/4 cup cognac or brandy, eyeball it 3/4 cup cream, eyeball it Chopped parsley leaves or chives, for garnish Instructions: Preheat oven to 425 degrees F. Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green. Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink. While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes. Spoon sauce over meat and serve with asparagus alongside.
Asian-Style 3 Bean Salad 1 pound string beans, trimmed and cut into 1-inch pieces 1 (10-ounce) bag frozen shelled edamame (green soy beans) 3 tablespoons canola oil 3 tablespoons rice wine vinegar 1/4 cup 100 percent fruit apricot preserves 1 tablespoon sugar 1 teaspoon freshly grated ginger 1 (15-ounce) can black beans, drained and rinsed 2 scallions, sliced Salt Instructions: Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer. In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
Baked Bagel Egg-in-the-Hole 6 tablespoons salted butter, melted 4 everything bagels, halved 8 medium eggs Kosher salt and freshly ground black pepper 2 sticks (16 tablespoons) unsalted butter 3 large egg yolks Juice of 2 lemons, plus more if needed 1/2 teaspoon cayenne pepper Kosher salt 8 ounces smoked salmon, sliced 1/4 cup diced red onion 2 tablespoons chopped chives 2 tablespoons capers, drained Instructions: For the baked bagel egg-in-the-hole: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Brush the parchment with 2 tablespoons of the melted butter. Using a 2-inch round cutter, make the center of each bagel half larger. Save the cutout pieces. Brush the cut side of the bagels and bagel cutouts with 2 tablespoons of the melted butter. Place the bagels cut-side down on the prepared baking sheet. Line up the cutout pieces down the center of the baking sheet cut-side down as well. Using the palm of your hand, press the bagels into the baking sheet. This will help make sure they are touching the baking sheet so the eggs won't seep out before they're cooked. Brush the tops of the bagels and cutouts with the remaining 2 tablespoons butter. Crack an egg into each bagel hole. Season the eggs with salt and pepper. Bake for 11 to 14 minutes, depending on how you like your eggs; 11 minutes will give you a runny yolk, while 14 minutes will give you a fully cooked yolk. For the hollandaise: In a small saucepan, melt the butter until sizzling. Put the egg yolks in a blender and turn on a low speed to allow them to combine. While the machine is running, slowly begin pouring the hot butter into the blender in a thin, steady stream. Once all the butter is in, immediately begin adding the lemon juice. Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir and then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning if necessary. Transfer to a serving pitcher and cover with foil until serving. For the garnish: Transfer the bagels and cutouts to a serving platter. Arrange the salmon around the bagels and garnish with the red onions, chives and capers. Serve with the warm hollandaise on the side.
Corn with Basil Butter 4 tablespoons unsalted butter, at room temperature 1/4 cup fresh basil Grated zest of 1 lemon 1 clove garlic Kosher salt 4 ears of corn, grilled Freshly ground pepper Shredded Parmesan cheese, for topping Instructions: Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth. Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan.
Coquito - Coconut Eggnog 2 cans (12 oz. each) GOYA® Evaporated Milk 1 can (15 oz.) Coco GOYA® Cream of Coconut 1 can (14 oz.) GOYA® Sweetened Condensed Milk 1 can(13.5 oz.) GOYA® Coconut Milk ½ cup white rum (optional) 1 tsp. vanilla extract ½ tsp. ground cinnamon, plus more for garnish, if desired Cinnamon sticks (optional) Instructions: 1. In bowl of blender, add evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes. 2. Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold. 3. To serve, pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.
Roasted Pork Loin with Cider and Chunky Applesauce 2 sprigs rosemary leaves, roughly chopped 2 sprigs sage, roughly chopped 2 cloves garlic, smashed Pinch crushed red pepper Salt Extra-virgin olive oil 1 (6-chop) pork rib roast 2 large onions, sliced 1 bundle thyme, tied with string 3 bay leaves 2 quarts apple cider 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 of the reserved cider from the 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 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, 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 for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. 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 low-medium 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.
Famous BBQ Sauced Pork Sandwich 1 tub of Curly's Famous Pulled Pork BBQ.(YUM!) Your favorite cole slaw 6 sesame seed buns Instructions: Follow Curly's microwave cooking instructions on package. Remove Curly's cooked tub from your microwave (be careful, it's hot). Place ample servings of delicious Curly's Pulled Pork BBQ on top of your tasty, sesame seed buns. Top Curly's BBQ with your favorite serving of cole slaw. Serve with your favorite sides of chips, pickle or pork-n-beans.
Steamed Gingered Salmon with Warm Citrus Sauce Canola oil to cook 2 tablespoons ginger julienned 1/2 cup sliced scallions 1 tablespoon fleur de sel 1 teaspoon coarse ground szechuan peppercorns 1/2 teaspoon coarse ground white peppercorns 4 (3-ounce) pieces of salmon fillet 4 eight inch rice paper, softened in warm water 4 red leaf lettuce leaves for steaming Warm Citrus Sauce, recipe follows 1/2 tablespoon pink peppercorns, for garnish Juice of 1 orange, separated Juice of 1 lemon, separated Juice of 1 lime, separated 1 tablespoon clear soy sauce 1 tablespoon lychee honey 1/2 tablespoon butter, optional-but highly recommended Salt and white pepper Instructions: Set up a steamer. In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes. Set aside. Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt/peppercorn mixture. Place 1 wrapper on a clean dish towel. Place a thin layer of the ginger/scallion mixture and top with fillet. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. The top of the package will be the ginger/scallion mixture. Place packages in a steamer lined with a leafy vegetable. Steam for about 8 to 10 minutes. Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns. In a non-reactive pan, combine juices and reduce on low heat by 5 percent. Add the segments, soy sauce and honey and heat. Whisk in the butter. Season to taste and check for seasoning.
Baby's Head Pudding 4 cups flour, plus more for dusting 1 1/8 cup suet 1 heaping teaspoon baking powder 1/2 teaspoon salt 1 1/4 cup water 8 ounces beef kidney, cut into 1-inch pieces 1 1/2 pounds rump steak, cut into 1-inch pieces Freshly ground salt Freshly ground pepper 6 parsley stalks, cut into 1/4-inch pieces 1 teaspoon fresh thyme 1 cup mushrooms, cut into 1/2-inch slices 12 oysters plus their juice 1/4 cup red wine Instructions: For pastry: Combine flour, suet, baking powder, salt and water to form a smooth dough. Dust a smooth surface with flour and press out pastry with fingers to form a circle 1/4 inch thick. Lay a pudding cloth or cheesecloth into a basin or large ovenproof bowl and mold the pastry to it. In a separate bowl, combine kidney and steak. Season well with salt and pepper. Add parsley and thyme. Dust with a little flour. Place half the meat mixture into the suet crust. Add half the mushrooms, then the remaining meat, and the mushrooms again. Add enough oyster juice to the wine to make 1/2 cup and pour into the pudding. Brush the edges of the crust with water. Use the cloth to fold the pastry sides over to cover the filling. Cut away excess dough. Tie cloth with a string. Bring a pot (large enough to completely enclose the pudding bowl) filled half way with water to a boil. Place pudding bowl in pot-the water should reach up to 3/4 of the sides of the bowl. Cover with lid. Or to mold the pudding to the shape of a baby's head, remove the nob from the lid of the pot and thread the cloth's string through the exposed holes. Secure the string to the pot's handles to suspend the pudding in the pot. Boil pudding for 3 1/2 hours. Make sure the water doesn't boil away. One hint: place two marbles in the pot with the water. Their pinging will notify you when the water completely evaporates. Remove pudding from bowl. Carefully pull away pudding cloth and invert pudding onto a large, heated serving dish. Cut out a top in the pudding's crust and add the oysters, mixing them in with a fork.