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Garam Masala Cauliflower and Shrimp Stew 1 pound medium shrimp, peeled and deveined 2 teaspoons garam masala Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 onion, diced 3 cloves garlic, chopped 3 tablespoons tomato paste 1 cup chopped fresh cilantro, plus more for topping 2 small russet potatoes (about 8 ounces each), peeled and diced 1 small head cauliflower, cut into florets (about 4 cups) 2 cups frozen peas, thawed 2 pieces naan or other flatbread, warmed and cut into wedges Instructions: Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside. Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes. Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.
Favorite Stuffing Cooking spray, for the baking dish 4 cups cubed challah bread 4 cups cubed cornbread 1 stick unsalted butter 2 onions, diced 6 cloves garlic, sliced 4 stalks celery, diced 1/3 cup fresh sage leaves, chopped 1/2 cup fresh parsley leaves, chopped 2 1/4 cups low-sodium chicken broth Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 1 large egg Instructions: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl. Heat the butter in a large skillet over medium heat. Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes. Add the sage, parsley and 2 cups chicken broth and bring to a boil. Add salt to taste and 1 teaspoon pepper. Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined. Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine. Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed. Bake until dry on top and golden brown, about 1 hour.
Rainbow Pizza 1/2 cup purple potatoes, cut into 1-inch dice 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 cup small (1-inch) broccoli florets One 12-inch parbaked prepared pizza crust 1 cup ricotta cheese 3/4 cup shredded mozzarella 2 tablespoons grated Parmesan 14 pepperoni slices 1/3 orange bell pepper, cut into 1/2-inch dice 1/2 cup thinly sliced yellow squash Instructions: Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon of the oil, sprinkle with salt and pepper, and then spread out on one half of a baking sheet. Roast for 10 minutes. Meanwhile, toss the broccoli with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Remove the baking sheet from the oven and spread out the broccoli in an even layer on the other half of the baking sheet. Return to the oven and roast until the potatoes are cooked through and the broccoli is just tender, another 5 minutes. Let cool slightly. Reduce the oven temperature to 375 degrees F. Slice off the bottom third of the pizza crust to form a dome shape. Then, with a large biscuit cutter or pint glass, cut out the center of the dome, leaving a rainbow arc shape. Transfer the arc to a baking sheet. Cut 5 half-moon shapes from the scrap pieces of crust. In a medium bowl, stir together the ricotta, mozzarella and Parmesan, and season with a pinch of salt and pepper. Spread the cheese mixture over the rainbow crust and the half-moons. Starting from the outside edge of the rainbow, fan out the pepperoni slices in a single line. Fan the diced bell pepper in an even line beneath the pepperoni. Then add lines of the squash, roasted broccoli and roasted potatoes. Bake the pizza for 5 minutes, then add the half-moons to the bottom of each side of the rainbow to form clouds. Return to the oven and bake until the cheese and crusts are hot, about 10 minutes more. Serve immediately.
Baked Falafel with Greek Yogurt Cucumber Raita Nonstick cooking spray, for the baking sheet Two 15-ounce cans chickpeas, drained and rinsed 1/2 cup fresh cilantro leaves 1/2 cup fresh parsley leaves 1/2 cup tahini 2 teaspoons sesame seeds 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 4 cloves garlic 1 large egg 1/2 cup chickpea flour Zest and juice of 1 Meyer lemon Flaky sea salt 2 cucumbers, roughly chopped 1 cup chopped fresh mint 2 cloves garlic, chopped 1 cup nonfat Greek yogurt Kosher salt Instructions: For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray. Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes. For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt. Serve the falafel garnished with a dollop of raita.
Iced Cinnamon Roll Coffee Cake 2 tablespoons butter, softened 1/4 cup sugar 1 teaspoon cinnamon 1/4 cup finely chopped nuts 1 (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing Instructions: Heat oven to 375 degrees F. Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pan. Sprinkle 3 tablespoons of the nuts over sugar mixture. Separate dough into 8 rolls; cut each into quarters. Place half of pieces evenly over nuts; sprinkle with 1 tablespoon of the sugar mixture. Dot with remaining tablespoon butter; top with remaining roll pieces and sugar mixture. Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Drizzle icing over rolls; sprinkle with remaining nuts. Cut into wedges. Serve warm.
Pork Tenderloin with Roasted Cabbage 1 small head green cabbage, cut into 8 wedges 4 tablespoons unsalted butter (2 tablespoons melted) Kosher salt and freshly ground pepper 2 small pork tenderloins (about 1 3/4 pounds total), trimmed 2 teaspoons ground coriander 1 red bell pepper, finely chopped 1 small onion, finely chopped 2 cloves garlic, minced 1/2 teaspoon paprika 2 tablespoons white wine vinegar 1 teaspoon sugar 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes. Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes. Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper. Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.
Smoked Seafood Tostada 1 red onion, chopped 6 ounces smoked whitefish, flaked 6 ounces cooked bay shrimp, drained, optional 1 scallion, sliced 1 clove garlic, minced 1 teaspoon chopped fresh oregano leaves 1 red bell pepper, seeded and diced 1 lime, juiced 1 cup corn kernels, toasted* 1 cup romaine lettuce, sliced 1/4-inch thick 1/2 cup nonfat yogurt 1/4 cup capers 1/2 teaspoon toasted and crumbled chile chipotle 6 tostada shells 6 sprigs fresh cilantro, washed 2 limes, cut into wedges *1 fresh ear of corn, toasted and the corn kernels removed Instructions: Saute the onion in a hot saute pan sprayed with vegetable spray, over medium heat until the onion is golden, approximately 5 minutes. In a large bowl mix the next 12 ingredients together. Season, to taste. Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.
Minted Hot Chocolate 1 quart milk (skim, 2 percent or whole) or half-and-half 6 ounces bittersweet or semisweet chocolate, chopped 9 ounces peppermint schnapps Instructions: Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil. Add 1 ounce peppermint schnapps to each (of 6) mugs. Pour the hot chocolate mixture into the mugs and top with whipped cream (if desired). Add mini candy canes (or peppermint sticks) to each mug before serving, if desired.
Parsley Pesto with Roasted Peppers 1/3 cup lightly toasted pine nuts 3 cups loosely packed fresh flat-leaf parsley 1 teaspoon chopped garlic Kosher salt 1/2 cup coarsely grated Parmesan 1/2 cup extra-virgin olive oil 1/2 cup chopped roasted red peppers Instructions: Put the pine nuts in a food processor and pulse until finely ground. Add the parsley, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the roasted peppers.
Macaroni and Cheese with Broccoli 1 package macaroni and cheese mix 1 to 1 1/2 cups leftover broccoli florets Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish and bake until heated through, about 10 minutes.
Harissa Marinated Grilled Chicken 2 red bell peppers 1 tablespoon cumin seeds 2 teaspoons coriander seeds 2 teaspoons fennel seeds 2 teaspoons caraway seeds 4 red dried chiles, seeds left inside 3 garlic cloves, smashed and finely chopped 1/4 cup tomato paste 1/2 cup extra-virgin olive oil Kosher salt 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs Instructions: Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead. Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder. Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container. Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator. Preheat the grill to medium. Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.
Oyster Po Boy 6 Cinco Teaque oysters Flour for dredging 1 beaten egg Canola oil Panko bread crumbs 1 hero roll 1 tablespoon Zatarains creole mustard 1 tablespoon Durkees sandwich sauce 3 ounces cole slaw Instructions: Dredge oysters in flour, then in beaten eggs and then in the bread crumbs. Fry oysters in pan of canola oil that's heated to 375 degrees. Remove oysters when golden brown. Place oysters on paper towel to drain. Slice hero roll and spread mustard on one side and sandwich sauce on the other. Lay cole slaw on roll. Add oysters to sandwich and serve.
Posole Verde 5 pounds pork butt, trimmed and diced into 1/2-inch pieces 4 cups julienned onions 8 garlic cloves 4 quarts fresh tomatillos 3 jalapenos, stemmed 1/2 cup canola oil 1 tablespoon ground cumin 8 cups chicken stock Salt and freshly ground black pepper 4 cups hominy 4 ounces diced white cabbage 4 ounces diced white onions 4 ounces fresh Mexican cheese 4 ounces chopped fresh cilantro Fried corn tortillas, for topping Instructions: For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes. Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid. Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes. When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper. For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.
Moo-Less Chocolate Pie 13 ounces semisweet chocolate chips 1/3 cup coffee liqueur 1 teaspoon vanilla extract 1 pound silken tofu, drained 1 tablespoon honey 1 (9-inch) prepared chocolate wafer crust, recipe follows 6 1/2 ounces chocolate wafer cookies 1 tablespoon sugar 3 ounces unsalted butter, melted and slightly cooled Instructions: Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat. Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm. Preheat the oven to 350 degrees F. Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.
Home Recipe for Waffle House Chili 2 (15-ounce) cans pinto beans (not drained) 1 pound lean hamburger 1/4 pound breakfast sausage 2 cups chopped yellow onion 1 can (15 ounces) tomato sauce 2 cubes beef bouillon (or 2 tablespoons beef bouillon granules) 1 teaspoon salt 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon black pepper 1/4 teaspoon sugar 1/8 teaspoon garlic powder 1/8 teaspoon ground oregano Instructions: Brown hamburger, sausage and onions together in 6-quart saucepan. Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can. Add beef bouillon granules. If using beef bouillon cubes, dissolve in 1/4 cup water then add to the pan. Add salt, black pepper, garlic powder, ground oregano, cumin, chili powder and sugar. Blend thoroughly. Bring to boil, reduce heat and simmer for 15 minutes. Serve.
White Chocolate Coconut Dream 1 cup butter flavored shortening, chilled 2 cups all-purpose flour 1 teaspoon salt 1/2 cup ice cold water, plus 1 tablespoon 1 1/2 cups granulated sugar 6 tablespoons cornstarch 1/2 teaspoon salt 4 egg yolks 3 cups milk 1/2 vanilla bean 2 tablespoons butter 3 ounces white chocolate (chips or chopped) 1 1/2 cups sweetened coconut (recommended: Angel Flake) 1/4 cup dried coconut, toasted 1 pint heavy whipping cream, plus 3/4 cup 1 cup white chocolate (chips or chopped) Instructions: Crust Preparation: Preheat oven to 450 degrees F. Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools. Filling Preparation: Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill. White Chocolate Mousse Preparation: Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream. Assembly: Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.
Slow Cooker Red Beans and Rice 1/2 cup finely chopped onion 2 cloves garlic, minced 1/2 pound smoked Creole seasoned sausage (andouille), cut into small pieces 2 cups dried red beans, soaked overnight and drained 1 quart water Kosher salt and freshly ground black pepper Hot cooked rice (about 3 to 4 cups) Instructions: In a slow cooker, combine the onion, garlic and sausage. Stir in the beans and water and season, to taste, with salt and pepper. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Remove 1/4 cup of beans from slow cooker; mash until smooth, then sir them stir back into slow cooker. Continue to cook for another 30 minutes on low or 15 minutes on high. Remove the beans from the cooker to a serving bowl. Serve over cooked rice and enjoy!
Parker House Rolls 4 cups whole milk 1 cup sugar 5 sticks salted butter 4 1/2 teaspoons active dry yeast (2 envelopes) 9 cups all-purpose flour, plus more for flouring the surface 1 heaping tablespoon kosher salt 1 heaping teaspoon baking powder 1 scant teaspoon baking soda Instructions: Stage 1: Combine the milk, sugar and 2 sticks butter in a large pot. Bring to a simmer and when the mixture is hot (but not boiling), turn off the heat and allow to cool to warmer than lukewarm, 30 to 45 minutes. Stage 2: Sprinkle in the yeast and add 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour. Stage 3: After 1 hour, add the salt, baking powder, baking soda and remaining 1 cup flour and stir to combine. Turn out onto a floured surface and knead the dough for 8 to 10 minutes, then form into a ball, cover with a towel and allow to rise in a warm place for 30 to 45 minutes. Stage 4: Melt 2 sticks butter in a saucepan. Roll out the dough to 1/2 inch thick. Cut circles with a 2 1/2-inch cutter. Dunk each circle in the melted butter, then immediately fold in half and place on a baking sheet. Press lightly to encourage sealing. Cover with a towel and allow the rolls to rise 30 to 45 minutes. Preheat the oven to 400 degrees F. Stage 5: To parbake the rolls before freezing, bake until the rolls are risen and set but not brown, 7 to 8 minutes. Transfer to a wire rack to cool. Freeze the rolls separately, then store them in batches in freezer bags. (If you're not freezing the rolls and want to serve them right away, bake at 400 degrees F until risen, set and golden brown, about 15 minutes total.) When ready to cook and serve the frozen rolls, preheat the oven to 350 degrees F. Melt the remaining stick of butter in a saucepan. Place the frozen rolls on baking sheets and brush them with the melted butter. Bake until golden brown, 14 to 16 minutes. Brush them with additional melted butter if you like and let them sit for 1 minute. Serve while still warm.
Bama Mud Pie Mousse 30 chocolate wafer cookies 4 tablespoons unsalted butter, melted and cooled 1/3 cup chopped pecans 12 ounces bittersweet or semisweet chocolate chips 3 tablespoons unsalted butter 2 large egg yolks (grade A or AA) 1 1/4 cups heavy cream 2 tablespoons granulated sugar 1 tablespoon instant espresso powder (or coffee powder) 1 teaspoon pure vanilla extract 1 cup heavy cream 2 tablespoons powdered sugar 1 tablespoon coffee liqueur (or coffee extract) 1/2 cup pecans, roughly chopped, for garnish 1/2 cup toffee pieces, roughly chopped, for garnish Instructions: For the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until finely ground. Add the melted butter and pulse until well combined. Quickly pulse in the chopped pecans. Press into a 9-inch pie plate and bake until set, about 10 minutes. Place the pie plate on a rack to cool. For the chocolate mousse filling: In a microwave-safe bowl, combine the chocolate and butter and melt for 30 seconds. Stir and melt for an additional 20 seconds until the chocolate has thoroughly melted. Whisk in the egg yolks and set aside. In a chilled bowl with an electric mixer on medium speed, whisk the cream to form soft peaks, about 4 minutes. Add the granulated sugar, espresso powder and vanilla and whisk to form stiff peaks. Fold a third of the whipped cream into the chocolate mixture and mix thoroughly until smooth. Transfer the chocolate to the remaining whipped cream and gently fold in until smooth. Pour the filling into the prepared crust and chill for at least 2 hours before serving. For the whipped topping: In another chilled bowl with an electric mixer, whisk the cream to form soft peaks. Add the powdered sugar and coffee liqueur and whisk to form stiff peaks. Top the pie with whipped cream, pecans and toffee pieces and serve. Bake with soul. Eat with pleasure!
Salad Rolls 1/4 pound rice stick noodles 1/2 pound peeled and deveined shrimp 2 cups shredded carrots 2 cups shredded Napa cabbage 1/2 cup loosely packed, roughly chopped basil leaves 1/2 cup loosely packed, roughly chopped cilantro leaves 1 small cucumber, peeled, seeded, and grated 1 package Vietnamese rice sheets Ginger Lime Dipping Sauce, recipe follows 1/2 cup fish sauce 1/2 cup fresh lime juice 2 tablespoons light brown sugar 1 garlic clove, minced 1 tablespoon minced fresh ginger 1/2 teaspoon Vietnamese chili paste 1/2 cup loosely packed, roughly chopped cilantro leaves 1/2 cup loosely packed, roughly chopped basil leaves 1/2 cup loosely packed, roughly chopped mint leaves Instructions: Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles. When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine. To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface. To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel. To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce. Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.
Deep-Fried Camembert 2 (4-ounce) Camembert pieces 1 (1 1/2-ounce) truffle, optional, thinly sliced 2 cups flour 4 eggs 2 cups bread crumbs 1 cup finely chopped ground walnuts 3 quarts vegetable oil Instructions: Wrap the Camembert in plastic wrap and place in the freezer for 1 hour. Remove the plastic wrap and, using a knife, slice the cheese in half horizontally so you have 2 round layers as you would a cake for layers. If using the truffles, place the truffle slices on 1 half, slightly overlapping the pieces, until it is covered. Cover with the other half of the Camembert and firmly press together. Repeat with the second Camembert. If you are not using truffles, you may replace them with mixed berries or other mushrooms. Bread the cheese first dipping it in flour, egg, and bread crumbs mixed with the ground walnuts. Repeat this process twice to ensure the cheese is covered and it won't seep out the sides. In a fryer or large pot, heat the oil to 375 degrees F and fry the cheese until golden brown. To serve, slice the cheese and serve on a platter with fruits.
Leftovers: Minced Squab in Lettuce Cups Canola oil to cook 1 tablespoon minced ginger 1/2 cup diced onion, 1/8-inch thick 1/2 cup diced carrot, 1/8-inch thick 1/4 cup diced celery, 1/8-inch thick 2 scallion slices, 1/16-inch thick, separated 1 tablespoon oyster sauce 1 cup minced squab breast 4 cups fried mung bean noodles Salt and black pepper to taste 8 lettuce cups from iceberg Instructions: In a hot wok or skillet coated with oil, add ginger, onion, carrot, celery and scallions whites. Season and stir fry for 3 minutes. Add oyster sauce and squab to heat. Fill each lettuce cup with fried noodles then top with squab mix. Garnish with scallion greens and serve. Wine Suggestion: Cotes du Rhone Domaine Sainte-Anne Syrah 1995
Cajun Chicken Pasta 1 pound fettuccine About 3 teaspoons Cajun spice mix 3 whole boneless, skinless chicken breasts, cut into cubes 2 tablespoons butter 2 tablespoons olive oil 3 cloves garlic, minced 1 whole green bell pepper, seeded and sliced 1 whole red bell pepper, seeded and sliced 1/2 large red onion, sliced Salt 4 whole Roma tomatoes, diced 2 cups low-sodium chicken broth 1/2 cup white wine 1 cup heavy cream Cayenne pepper, for sprinkling Freshly ground black pepper Chopped fresh parsley, for garnish Instructions: Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook! Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet. With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy! Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!
Pan Fried Fish 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout) Kosher salt Ground black pepper Flour for dredging 2 tablespoon Canola oil 3 tablespoons butter 1 tablespoons capers, drained 1 lemon, juiced Instructions: Heat a heavy pan over medium high heat. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate. Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
Cranberry Wild Rice Dressing 1 (6.2 ounces) box fast cooking long-grain and wild rice 1 1/2 cups (or according to rice box instructions) low-sodium chicken stock 1 cup frozen seasoning blend (mixed diced vegetables including onion, celery, red and green peppers, parsley) 1 (11 ounces) can mandarin orange segments, drained 1/3 cup chopped pecans 1/2 cup cranberry sauce Instructions: In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.
Caribbean Burgers with Mango Slaw 1/2 head red cabbage, thinly sliced 4 limes, juiced 2 tablespoons sriracha 1 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon ground black pepper, plus more for seasoning 2 fresh mangos 1 bunch scallions, green and white parts, thinly sliced 4 sprigs mint, leaves torn 2 pounds ground beef 3 tablespoons teriyaki sauce 1 tablespoon sriracha 1 tablespoon grated fresh ginger 3 cloves garlic, finely grated 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 6 brioche hamburger buns, toasted Vegetable oil, as needed Mayonnaise, as needed 6 leaves green leaf lettuce 1 avocado, peeled and thinly sliced Instructions: For the slaw: Toss the cabbage with the lime juice, sriracha, salt and pepper in a large bowl. Cover and chill until ready to serve. Cut the mangos into spears. Reserve 12 spears for your burgers. Chop the remaining spears for your slaw. Add them to the slaw just before serving along with the scallions and mint and toss to finish. For the burgers: Combine the ground beef, teriyaki sauce, sriracha, ginger, garlic, salt and pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties roughly 3/4-inch thick and 4 inches in diameter. Brush a grill, grill pan or skillet with vegetable oil and heat on medium-high. When nice and hot, add the patties and cook for about 4 minutes per side for medium-rare. Take them off the heat. To build the burgers: Spread mayonnaise on the bottom bun. Season with salt and pepper. Place a lettuce leaf on top of the seasoned mayo and top it with a patty, 2 slices of avocado, 2 spears of the reserved mango and the bun lid. Repeat with the 5 other burgers. Serve the slaw on the side.
Chocolate Chip Butterscotch Pie 2 tablespoons butter 1/2 cup light brown sugar 1/4 cup light corn syrup Pinch salt 1/4 cup heavy cream 8 ounces mascarpone cheese 1 1/2 cups heavy cream 1/2 cup sugar 1 teaspoon vanilla extract Pinch salt 1/2 cup mini-chocolate chips 1 (6-ounce) pre-made chocolate cookie pie crust (recommended: Oreo or Keebler) Instructions: For the butterscotch sauce: melt the butter in a sauce pot over medium-high heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly stir in the cream. Remove from the heat and set aside to cool. For the filling: add the mascarpone cheese and the heavy cream to a large bowl and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft peaks form, then fold in the chocolate chips. Pour the filling into the crust, smoothing out the pie surface. Refrigerate for at least 3 hours and serve drizzled with butterscotch sauce.
Smoked and Steamed Artichokes 2 cloves garlic, smashed Small bundle of fresh dill with the stems 1/2 cup dry white wine 1/2 lemon Kosher salt and freshly ground black pepper 2 large artichokes 1 clove garlic, grated Juice and zest of 1/2 lemon 3 tablespoons olive oil 1 teaspoon finely chopped oregano Kosher salt and freshly ground black pepper Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. For the court bouillon: Combine the garlic, dill, 4 cups of water and wine in a large stock pot. Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat. For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife. Place over indirect heat to take on some smoke while the poaching liquid comes to a boil, about 5 minutes. Place the artichokes in the liquid, bottoms up. Cover and simmer until a knife inserted into the bottom of the artichoke gives no resistance, about 30 minutes. Meanwhile, make the vinaigrette: Whisk all the ingredients together in a medium bowl and season with salt and pepper. Serve the artichokes with the vinaigrette on the side for dipping. (Alternatively, you can poach the artichokes over medium-high heat on a stovetop.)
Cherry Pie with Ice Cream Sprinkle Balls 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 sticks cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice-cold water 1 egg plus 2 tablespoons water, for egg wash 2 pounds jarred sour cherries 1/2 cup sugar 1/2 teaspoon salt 3 tablespoons cornstarch 2 tablespoons lemon juice Vanilla ice cream, for serving Sprinkles, for serving Instructions: Preheat the oven to 400 degrees F. For the pie crust: In the bowl of a food processor, combine the flour, salt, sugar and butter; pulse until the mixture resembles a coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough is crumbly yet holds together when squeezed. Divide into two disks, wrap in plastic and refrigerate until firm, about 1 hour. For the cherry filling: In a large bowl add the sour cherries, sugar, salt, cornstarch and lemon juice. Mix to combine. Set aside. On a floured surface, roll the chilled disks of pie dough into 14-inch rounds; wrap one around a rolling pin and gently place it (without stretching) in a 9-inch pie pan. Using kitchen shears, trim the edges to fit over the sides of the pie pan. Fill with the cherry pie filling. For the lattice crust, cut the remaining rolled pie crust into 1-inch strips¿you should have enough for 10 strips. Lay 5 parallel strips on top of the pie filling, leaving 1/2 inch between each strip; fold back every other strip. Place one long strip perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Take the strips underneath the perpendicular strip and fold them back. Lay down a second perpendicular strip next to the first one and, again, unfold the folded parallel strips. Repeat with the remaining perpendicular strips. Crimp the strips of dough down and under to seal the crusts together. Brush the crust with egg wash. Place the pie in the oven and bake until the crust is golden, 1 hour. Remove to a wire rack and let cool for 1 hour before serving. Serve with scoops of vanilla ice cream rolled in sprinkles.
Blackened Orange Nonstick cooking spray 1 blood orange, sliced into thin rounds 3 tablespoons pure maple syrup 2 tablespoons packed dark brown sugar 2 ounces bourbon 1/2 ounce dry vermouth 5 dashes orange bitters Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Combine the orange slices, 2 tablespoons maple syrup and the brown sugar in a medium bowl. Arrange the orange slices on the baking sheet in a single layer; bake, flipping once, until they are glossy and start blackening around the edges, about 15 minutes. Let cool. Combine the bourbon, vermouth, the remaining 1 tablespoon maple syrup and the bitters in a cocktail shaker; fill with ice. Shake well and strain into a cocktail glass; garnish with blackened orange slice.
Hearty Chicken Stew 4 small onions, quartered 6 cloves garlic, peeled 1 pound carrots, peeled and cut into 2-inch chunks 2 pounds chicken thighs, skin removed Handful thyme sprigs Kosher salt and freshly ground black pepper 1 1/2 pounds red bliss potatoes, washed and quartered 2 handfuls green beans, trimmed Hot pepper sauce, to taste Instructions: In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top. Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot. Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.
Maple Squash Puree 2 (12-ounce) packages frozen cooked butternut squash or winter squash 1/3 cup water 1 tablespoon butter 2 tablespoons maple syrup Salt Instructions: Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes. Whisk in the butter and maple syrup and season with salt, to taste.
Sauteed Vegetable Medley 4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows 2 tablespoons unsalted butter 2 tablespoons water Kosher salt, freshly ground black pepper Instructions: In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately. To blanch and refresh vegetables: Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired. Variations: Toss vegetables together in a medium bowl.
Peanut Butter and Jelly Bars 2 sticks (16 tablespoons) salted butter, melted and slightly cooled, plus more for greasing 2 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 cup finely chopped salted peanuts 1 cup firmly-packed dark brown sugar 1/2 cup granulated sugar 1 1/2 cups crunchy peanut butter 2 large eggs, lightly beaten 2 teaspoons vanilla extract 1 cup grape jam or chunky preserves Instructions: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts. Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined. Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top. Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour. When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares.
Coffee Milk Punch 3 cups whole milk 2 cups half-and-half 1 cup confectioners sugar, sifted 1 teaspoon pure vanilla extract 1 1/4 cup bourbon 2 cups brewed chicory coffee, cooled Freshly grated nutmeg Instructions: Put the milk, half and half, sugar, vanilla, bourbon, coffee and nutmeg in a blender with 2 cups of ice and blend on high speed until slushy (work in batches if necessary). Serve in chilled glass mugs or tall glasses.
Sangria 2 oranges 2 lemons 1/2 green apple, cored and chopped into small pieces 1/2 red apple, cored and chopped into small pieces 1 nectarine, pitted and sliced 1/2 cup sugar 6 cloves 1/2 vanilla bean 1 stick cinnamon 2 bottles red wine (recommended: Spanish wine or Cannonau from Sardegna) 1 shot brandy 1 cup club soda Instructions: Squeeze the juice of one orange and one lemon, making sure there are no seeds. Chop the remaining orange and lemon. Add the juice and chopped citrus to a pitcher. Mix in the apples, nectarine, sugar, cloves, cinnamon, vanilla bean, red wine, and brandy, and let sit in the refrigerator for at least 4 hours, overnight is best. When the party is about to start, add a few ice cubes to the glasses, top off the sangria with some club soda and fill the glasses!
Magic Buttermilk Sorbet 1/2 cup sugar 2 cups buttermilk 1/2 cup salt 2 cups ice 1 quart-size resealable bag Instructions: In the quart-size resealable bag, combine sugar and buttermilk. Seal the bag. In the gallon size resealable bag, combine salt and ice. Insert the smaller bag into the larger one and seal, letting all the air out. Shake continuously for 5 minutes. When buttermilk stiffens, remove the small bag and dip into cold water to remove salt from the outside of the bag. Freeze or serve immediately. To serve, open bag and scoop out sorbet.
Chicken Stock 2 large onions, quartered 2 medium carrots, quartered 2 stalks celery with leaves, quartered 10 sprigs parsley 4 sprigs fresh thyme or 2 teaspoons dried 1 bay leaf 5 pounds chicken bones, wings, backs, legs, or a mixture, trimmed of excess fat Instructions: In a large stockpot, combine the onions, carrots, and celery. Toss in the parsley, thyme, and bay leaf and add the chicken parts or bones. Add enough cold water to cover the chicken by 3 inches. Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently. Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary. Simmer, uncovered for 4 hours. Strain into a large bowl or storage containers. Cool the liquid to room temperature before refrigerating. (The fastest way to cool containers of stock is in an ice water bath in the sink.) Refrigerate for 2 or 3 days or freeze for up to 3 months. Remove any solidified fat that rises to the surface before using.
Pheasant Breasts with Pomegranate Glaze 2 cups pomegranate juice (recommended: POM) 1/4 cup sugar 2 to 4 tablespoons olive oil 4 pheasant breasts (removed from bone with skin and wing attached) Salt and freshly ground black pepper Instructions: Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside. Preheat the oven to 375 degrees F. Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste. Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes. Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes. Reheat the glaze. Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired.
Pedemoleque Little Boy's Foot 1 tablespoon unsalted butter 1/4 cup shelled and skinned peanuts, toasted (see Note) 1/4 cup cashews, toasted (see Note) 1 cup firmly packed light brown sugar 1 cup granulated sugar 1 cup water Pinch of baking soda Instructions: Thoroughly butter an 8 x 12 inch roasting pan and place it in the freezer for 5 to 10 minutes. Combine the brown and granulated sugars and the water in a heavy stainless steel saucepan over medium heat and, stirring occasionally, cook until the sugars have dissolved and the mixture is simmering. Increase the heat to high and, without stirring, simmer the syrup until it reaches 300 degrees on a candy thermometer (hardcrack stage). Remove from the heat and add the baking soda and the nuts, mixing thoroughly to make sure they are evenly blended in. Pour the mixture onto the buttered slab and allow to cool completely. Lift off and break the brittle into bitesized pieces. The candy will keep in an airtight glass jar for several weeks.
Stuffed Tomatoes with Chickpeas and Greens 6 medium vine-ripened tomatoes, tops removed and reserved (like \u201chats\u201d), insides scooped out and reserved 1 tablespoon honey 3 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon freshly grated ginger 1 tablespoon red wine vinegar 2 teaspoons ground cumin 1 bunch scallions (6 to 8), coarsely chopped 1 15.5-ounce can low-sodium chickpeas, drained and rinsed 1 generous cup spinach, coarsely chopped 1 generous cup arugula, coarsely chopped 8 leaves fresh basil Freshly ground pepper 1/2 cup finely grated Parmesan cheese Instructions: Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Arrange the tomatoes cut-side up on the baking sheet with space between each. Drizzle with the honey and 2 tablespoons olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside. In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, 1 to 3 minutes. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper. Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato \u201chat.\u201d
Steaks with Peppercorn Melange and Sweet Onion Marmalade 2 tablespoons peppercorn melange (sold with the other peppercorns in the spice aisle) 8 (4-ounce) boneless sirloin steaks Salt 1 tablespoon olive oil 1 cup orange marmalade 1 cup finely chopped red onion 2 tablespoons Worcestershire sauce Instructions: Place peppercorns in a plastic bag and mash them with the flat side of a meat mallet or rolling pin until finely crushed. Season both sides of steaks with salt and add to bag with crushed peppercorn melange. Refrigerate up to 48 hours. When ready to cook, heat oil in a large skillet over medium heat. Add steaks and cook 2 minutes per side, until browned. In a small bowl, mix together orange marmalade, onions and Worcestershire sauce. Add mixture to steaks and bring to a simmer. Simmer 5 minutes, until sauce thickens and steaks are cooked through.
Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs 1 leg of lamb, 7 to 8 pounds, bone-in, trimmed of fat 8 large cloves garlic, sliced 6 sprigs rosemary, broken into 2-inch pieces 1/3 cup extra-virgin olive oil 2 lemons, juiced Salt and coarsely ground black pepper 1/2 cup combined chopped thyme and parsley leaves Instructions: Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat. Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb. Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3 to 4 hours. Preheat the oven to 300 degrees F. Put the lamb into a roasting pan and rest the leg bone on 1 corner of the pan to settle juices under the leg as it roasts. Roast the lamb for 3 hours, then remove it from the oven and let it rest for a 1/2 hour. Unwrap and carve 2/3 of the meat. Arrange the lamb on a serving platter and spoon the pan juices over the slices. When you remove the lamb switch oven to 375 degrees F to bake off other make-ahead meals, such as the Stuffed Peppers with Lamb and Eggplant. Serve roast lamb with Mint Sauce, Roasted Tomatoes and Asparagus alongside, if desired. After your main meal is carved, cut the remainder of the meat into 1/2-inch slices. Cover and refrigerate.
Pots de Creme 1 pound swiss chocolate 2 cups warm milk 6 egg yolks, beaten 1 tablespoon Bourbon whiskey Instructions: Melt chocolate in warm milk. Stir until it boils and the chocolate coats the spoon. Remove from heat. Stir into the egg yolks and add the Bourbon. Pour into the pots de creme cups. Use the leftover egg whites to make small meringues to serve with the pots de creme and a slivered orange rind for the garnish.
Rolled Sour Cream Sugar Cookies 2 cups granulated sugar 1 cup (2 sticks) butter 2 eggs 1 teaspoon vanilla extract 1 cup sour cream 4 cups flour, plus more for dusting 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter 4 cups confectioners' sugar 2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon salt Instructions: For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, cream together the granulated sugar and butter until fluffy and pale. Add the eggs and mix until incorporated, then add in the vanilla and finally add the sour cream, mixing until well blended. Sift together the flour, baking powder, baking soda and salt. With the mixer set to low speed, add the dry ingredients to the butter and mix until well combined. Chill in the refrigerator for about 20 minutes. Dust a clean surface with flour. Roll out the dough and cut into shapes with cookie cutters. Place each on the prepared baking sheet and bake for 12 minutes. Cool the cookies completely. For the frosting: In a stand mixer fitted with the whip attachment, whip the butter until soft and creamy. Add the confectioners' sugar, milk, vanilla and salt. Cream together until fluffy. Spread the frosting over the cookies, about 2 heaping tablespoons per 3-inch cookie.
Roast Beef and Blue Cheese Roll-Up 1/3 cup unsalted butter, softened 1/3 cup crumbled blue cheese (1 1/2 ounces), such as Roquefort or Maytag blue 1 pound thinly sliced rare roast beef Kosher salt and freshly ground black pepper 1 bunch watercress 1 red bell pepper, stemmed, seeded, and cut into thin strips 1 yellow pepper, stemmed, seeded, and cut into thin strips Instructions: Cream the butter and cheese with a fork in a medium bowl until evenly mixed together. Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes. To serve, trim the ends and halve the rolls, crosswise.
Sweet Potato Asparagus Hash with Fried Eggs 2 large sweet potatoes, peeled and cut into 1/2-inch pieces 1/2 teaspoon smoked paprika 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 sweet onion, thinly sliced 2 cloves garlic, minced 1 bunch asparagus, trimmed and cut into 1-inch pieces 2 teaspoons finely chopped fresh sage 4 to 8 large eggs Hot sauce, for serving Instructions: Preheat the oven to 425 degrees F. Toss the sweet potatoes in a bowl with the paprika, 1 1/2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking pan in a single layer and bake, stirring once or twice, until tender and golden in spots, about 15 minutes. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, 1 minute. Increase the heat to medium high and add the asparagus. Cook, stirring often, until the vegetables are tender, about 3 minutes. Stir in the roasted sweet potatoes and sage and season with salt and pepper. Transfer the hash to a bowl, cover and keep warm. Add the remaining 1/2 tablespoon oil to the skillet and heat. Crack the eggs into the skillet and fry the eggs as desired. Divide the hash among plates and top with the fried eggs. Serve with hot sauce.
Flank Steak with Twice Baked Fingerling Potatoes 1/4 cup balsamic vinegar 1/4 cup grapeseed oil 1 teaspoon minced rosemary leaves 1 teaspoon garlic puree 1 lemon, juiced 1 teaspoon kosher salt and freshly ground black pepper blend (60:40 mixture) 1 2 to 3-pound flank steak Twice Baked Fingerling Potatoes, recipe follows 2 tablespoons grapeseed oil 2 teaspoons minced parsley leaves, divided 1 teaspoon minced garlic 1/4 cup chopped onion 1 pound fingerling potatoes 1 tablespoon truffle oil 1/2 cup finely grated parmesan 1 teaspoon minced thyme Instructions: In a bowl, mix together vinegar, oil, rosemary, garlic, lemon juice and salt and pepper blend. Put the steak in an 8 by 12-inch casserole dish and generously coat with the vinegar mixture. Allow to marinate for 30 minutes to 1 hour in the refrigerator. Preheat an outdoor grill or indoor grill pan. Remove the steak from the marinade, straining excess marinade from the steak. Removing the excess marinade will prevent flaming, or charring of the steak during cooking. Put the steak on the grill, and cook over high heat, about 8 to 9 minutes per side. Remove the steak from the grill to a cutting board and let rest, about 5 minutes, before cutting. Slice the steak on the bias, top to bottom, against the grain, 1/4-inch thick. Arrange the steak over the potatoes on a serving platter and serve. Preheat oven to 400 degrees F. In a large bowl, mix together the oil, 1 teaspoon of parsley, the garlic, onion, and salt and pepper blend. Add the potatoes and toss to coat. Transfer the seasoned potatoes onto a baking sheet and roast until the onions are soft to touch, about 20 minutes. Remove the potatoes from the oven and set aside. In a large bowl combine the truffle oil, cheese, remaining parsley and thyme. Add potatoes and toss to coat evenly. Return the potatoes to the baking sheet and roast for additional 20 minutes.
The Ultimate Ketel One Dirty Martini 1.5 oz. Ketel One Vodka 1 oz. olive brine 1 whole bleu cheese stuffed olive Instructions: Shake with ice in a cocktail shaker. Serve straight up in a martini glass. Garnish with a bleu cheese stuffed olive.
Lamb Chops with Mint and Pistachio Salsa Verde 1/2 cup chopped fresh parsley 1/2 cup olive oil 1/4 cup chopped fresh mint 1/4 cup chopped toasted pistachios 2 tablespoons capers, chopped 1 tablespoon lemon juice 1/2 teaspoon kosher salt 12 frenched New Zealand single-bone lamb chops 1 1/4 teaspoons kosher salt Olive oil, for brushing Instructions: For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry. For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes. Drizzle the chops with some of the sauce and serve the remaining sauce alongside.
Crazy Coconut Lemonade 6 to 8 mint leaves, plus more for garnish 2 tablespoons sugar, or more to taste 2 lemon slices 2 lime slices Ice 1 cup coconut water, or regular water 3 tablespoons coconut milk 2 tablespoons lemon juice 2 tablespoons lime juice Rum, to taste, optional Instructions: Muddle the mint leaves, sugar, lemon slices and lime slices with a muddler or pestle in the bottom of a large glass. In a blender, mix a little ice, water, coconut milk, lemon juice, lime juice and rum (if using). Give drink a quick blend. Pour into glass with muddled mint mixture. Garnish with mint sprigs and lime slices.
Curry Spiced Whole Roasted Cauliflower 3 ounces butter 3 tablespoons olive oil 1 tablespoon chopped garlic 1 teaspoon curry powder 1 head cauliflower Kosher salt and freshly ground black pepper 1/2 cup almonds, chopped 1/2 cup golden raisins 1 lime, zested and juiced 1/2 cup Greek yogurt 3 tablespoons olive oil 2 tablespoons tahini 1/4 cup dill, minced 1/2 teaspoon ground cumin 1 clove garlic, minced Juice of 1 lemon Kosher salt and freshly ground black pepper 1 cup cilantro leaves 1 cup mint leaves 1 Fresno chile, sliced Instructions: For the cauliflower: Preheat the oven to 450 degrees F. Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute. Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes. Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice. Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest. For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper. Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.
Baked Parmesan Carrot Fries with Lemon-Basil Aioli 1 cup mayonnaise 1/4 cup fresh basil leaves 1 lemon, zested and juiced 1/2 clove garlic, finely grated Kosher salt Nonstick cooking spray, for the wire rack and carrots 1 1/2 cups panko breadcrumbs 1 cup grated Parmesan 1 tablespoon dried parsley 1/8 teaspoon cayenne Kosher salt 1 tablespoon milk 3 large eggs 4 medium carrots, cut into thin 3-inch batons 2 tablespoons all-purpose flour Instructions: For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve. For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray. Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl. Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer. Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes. Serve the carrot fries with the aioli for dipping.
Crullers 1 cup water 8 tablespoons unsalted butter (1 stick) 1 1/2 teaspoons sugar 1/2 teaspoon salt 1 cup all-purpose flour 4 eggs Vegetable oil, for frying 2 cups powdered sugar 1/4 cup milk Instructions: Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes. Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated. Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up. Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl. Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.
Sauteed Broccoli Rabe Kosher salt 1 bunch broccoli rabe, tough, non-leafy stems removed Extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper flakes Instructions: Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use. Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will).
Smoked Salmon Spread 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Instructions: Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Skirt Steak with Bok Choy 1 pound piece skirt steak, cut into 3 equal pieces 3 cloves garlic, minced 1/2 cup low-sodium soy sauce 2 tablespoons packed light brown sugar 2 tablespoons rice wine vinegar 2 tablespoons grated fresh ginger 2 teaspoon sesame oil 1 teaspoon red chili flakes 6 scallions, sliced, whites and greens kept separate 3 tablespoons olive oil 2 1/2 tablespoons unsalted butter 3 heads baby bok choy, halved and rinsed 4 ounces shiitake mushrooms, thinly sliced 1 cup mayonnaise 2 tablespoons sriracha Instructions: Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes. Meanwhile, whisk together the mayonnaise and sriracha in another small bowl. Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables. Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat. Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.
Tapenade 1/2 pound good black olives, such as kalamata, pitted and diced 3 tablespoons capers, drained 8 anchovy fillets 1 garlic clove, minced 1/2 cup good olive oil 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon minced fresh thyme leaves 1 tablespoon chopped fresh parsley leaves 1 baguette, sliced and toasted Instructions: Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Serve on toasts.
Red Lentil Salad 1/2 cup whole almonds 1 cup dried red lentils 2 tablespoons grapeseed oil 2 teaspoons minced ginger 2 cloves garlic, minced 2 teaspoons garam masala 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1/4 teaspoon cardamom seeds A pinch coriander seeds Juice of 1 lime 1 cup grated carrot 1 cup grated radish 1/2 cup finely chopped red pepper 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint A pinch salt and pepper 8 Boston lettuce leaves Instructions: Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5 to 6 minutes. Roughly chop them and set aside. Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the lentils into a large bowl. Pour the oil into a skillet and, when it is hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice, and then pour over the lentils. Then add the carrots, radishes, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine. Line a serving platter with overlapping lettuce leaves. Mound the lentil salad over them. Sprinkle with toasted almonds and serve.
Panelle with Ricotta and Oil-Cured Black Olives 1 1/2 cups chickpea flour Kosher salt 1/2 cup canned chickpeas, drained and coarsely mashed Vegetable oil, for frying 1/4 cup chopped fresh flat-leaf parsley, plus more parsley leaves for serving 1 cup fresh ricotta 1/4 cup oil-cured black olives, coarsely chopped Instructions: 1. Whisk the flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan, and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight. 2. Fill a small skillet with 1-inch oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. 3. Stir 1/4 cup chopped parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf, and a sprinkle of salt.
Mediterranean Pizza ¾ cup MIRACLE WHIP® Dressing ½ cup KRAFT Shredded Parmesan Cheese ½ cup KRAFT Shredded Mozzarella Cheese 2 cloves garlic, minced 1 ready-to-use baked pizza crust (12 inch) 10 kalamata olives, cut in half 2 plum tomatoes, seeded, sliced 2 Tbsp. thinly sliced fresh basil Instructions: Heat oven to 400°F. Combine first 4 ingredients; spread onto pizza crust. Top with olives and tomatoes. Bake 20 min. or until edge of crust is golden brown and cheese is melted. Sprinkle with basil.\n\nSubstitute: Substitute ¼ cup chopped roasted red peppers for the tomatoes.
Ice Cream Cookie Sundaes 1 to 2 small scoops chocolate chip cookie dough ice cream 1 to 2 small scoops Dutch chocolate ice cream 2 Yummy Slice-and-Bake Cookies, recipe follows 1 to 2 tablespoons caramel sauce 1 to 2 tablespoons hot fudge sauce Mini chocolate candies, such as M and Ms, to sprinkle over the top Canned whipped cream, for topping Sprinkles, for topping Maraschino cherries, for topping 2 1/2 cups all-purpose flour 1 teaspoon instant coffee granules 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) salted butter, softened 1 1/4 cups packed brown sugar 1/4 cup granulated sugar 2 eggs 1 tablespoon vanilla 2 tablespoons chocolate-hazelnut spread, such as Nutella 2 tablespoons creamy peanut butter 3/4 cup chocolate candies, such as M and Ms, roughly chopped, plus more if needed 1/2 cup very finely chopped pecans, plus more if needed Instructions: Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass. Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream. Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies. Squirt on some whipped cream and top with sprinkles or other toppings as you fancy. Finish with a cherry on the top. Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed. Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes. Preheat the oven to 375 degrees F. Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. Yield: 30 cookies
Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette 4 cups greens (such as romaine, radicchio, green leaf and red leaf lettuce) 1 puff pastry sheet 2 Granny Smith apples, cored and sliced as thin as possible, preferably on a mandoline 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup brown sugar 1 tablespoon apple juice or orange juice 1 egg, beaten, to brush on the puff pastry 1 cup candied walnuts 11/2 cups grape or cherry tomatoes cut in 1/2 Salt Pepper 1/2 cup sherry vinegar 1 tablespoon diced red onion 2 teaspoons chopped chives 3/4 cup salad oil Instructions: Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture. Preheat oven to 400 degrees F. Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough. In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice. Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle. Bake for 12 to 15 minutes, remove to a rack and let cool. Place the vinegar, onion, chives, and oil in a container and shake to combine. Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper. Arrange the seasoned greens on top of the puff pastry and serve immediately.
Bloody Mary Tomatoes 1 cup vodka 2 tablespoons hot sauce, such as Frank's 1 tablespoon Worcestershire sauce 1 pint cherry tomatoes Freshly ground black pepper Celery salt, for seasoning Instructions: Combine the vodka, hot sauce and Worcestershire in a jar. Poke a couple of holes in each cherry tomato with a toothpick, then place a toothpick through the center of each. Add the toothpick-ed tomatoes to the vodka mixture and allow to soak for at least 2 hours, ideally overnight. Drain the contents of the jar and sprinkle the tomatoes with pepper and celery salt. Serve immediately!
Bob Boone's Bean Dip One 16-ounce container sour cream One 8-ounce package cream cheese, softened One 16-ounce can refried beans 1 bunch green onions, chopped 1 packet taco seasoning 2 cups shredded Mexican Cheddar Tortilla chips, as accompaniment Instructions: Preheat oven to 350 degrees F. In a large bowl mix together sour cream, cream cheese, refried beans, onions and taco seasoning. Put mixture in an 8 by 8-inch glass dish. Sprinkle with cheese. Bake for 20 minutes until cheese is melted. Serve with tortilla chips.
3 Ingredient Chocolate Cake Nonstick cooking spray, for the cake pan 4 cups crispy chocolate cookies 1 tablespoon baking powder 2 cups milk 2 cups powdered sugar 1 tablespoon milk 1/4 cup mixed sprinkles Instructions: For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F. Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside. Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter. Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.
Wild Man Potato Skins 5 russet potatoes Kosher salt 1 teaspoon paprika 7 slices thick-cut bacon 1 small shallot, minced 6 ounces butter, cubed 8 ounces grated white Cheddar 4 green onions, sliced Freshly cracked black pepper 6 cups canola oil 1/2 cup arrowroot flour 2 eggs, beaten Instructions: Preheat the oven to 350 degrees F. Skin the potatoes. Reserve the skins. Add 1 teaspoon salt to the potato skins and let sit. Dice the potato flesh and boil until fork tender. Do not over boil. Put the potato skins into a clean towel and wring out any moisture. Toss the skins with 1/2 teaspoon more salt and 1/2 teaspoon of the paprika. Spread on a baking sheet. Bake for 15 minutes. Cook the bacon until crisp. Remove from the pan to cool slightly. Dice the bacon. In a saute pan over medium heat, cook the shallots in a little butter until soft. In a large bowl, mix together the shallots, white Cheddar, green onions and remaining butter until partially creamy and partially chunky. Then fold in the bacon. Add salt and pepper to taste and mix to combine. Refrigerate the mixture until cool. When ready to serve, fill a Dutch oven with the canola oil and heat to 375 degrees F. In another bowl, add the remaining 1/2 teaspoon paprika and some salt and pepper to the arrowroot flour. Make 1-inch balls with the potato mix. Then dip in the egg, dip in the arrowroot flour, dip in the egg again and stuff the potato skins. Fry until golden brown and warm, 1 to 2 minutes. Serve immediately.
Spiced Thyme and Lime Iced Tea 1/3 cup sugar 6 sprigs fresh thyme 2 cinnamon sticks Juice and zest of 2 large limes Juice and zest of 2 large limes 3 black tea bags, such as Twining's Irish Breakfast Tea Ice Instructions: Bring 6 cups water, sugar, thyme, cinnamon sticks, lime juice and lime zest to a boil in a 5-quart saucepan over medium-high heat. Remove the pan from the heat and add the tea bags. Steep the tea for 15 minutes. Remove the tea bags and allow the mixture to cool to room temperature, about 1 hour. Strain the mixture into a pitcher and refrigerate until ready to serve. Pour the tea into 4 ice-filled glasses and serve.
Smothered Chicken 4 chicken breasts 1/2 cup all-purpose flour 1/8 teaspoon cayenne pepper 1/2 teaspoon paprika Salt and pepper, to taste 1/4 cup vegetable oil 1 onion 2 small garlic cloves 1 cup sour cream 1/2 cup chicken stock 1/4 chopped green onions, including green part Instructions: Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;
JM's Mexican Coffee 1 cup hot brewed coffee 1 shot espresso-flavored tequila Pinch chili powder Pinch ground cinnamon Instructions: Put the coffee in a mug, add the espresso-flavored tequila and top with the chili powder and cinnamon.
Marinated Lamb Chops with Fenugreek Cream Curry 2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops 2 cups white wine 1 cup grainy mustard 2 teaspoons kosher salt 4 cups whipping cream 1 teaspoon kosher salt 1 teaspoon paprika 1 teaspoon cayenne pepper 1 tablespoon dried green fenugreek flakes (known as \kasuri methi\) 1 cup fresh lemon juice 4 tablespoons canola oil 2 tablespoons crushed garlic 1 teaspoon ground turmeric Instructions: Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours. In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve. Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.
Roasted Smoky Cauliflower with Limey Yogurt 2 medium cauliflower heads (use different colors if you can find them), stripped of leaves and main stalk chopped off 1/3 cup extra-virgin olive oil, plus a splash 1 teaspoon ground coriander 1 teaspoon dried mango powder (amchoor, found at Indian stores, optional) 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1 cup Greek yogurt 1 lime, zested, plus a squeeze of juice Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment. Break up the cauliflower into evenly sized florets about 1-inch long. You can use a knife to divide the large florets if they don't break easily. In a large bowl, whisk together 1/3 cup oil, coriander, mango powder, if using, cumin, salt and pepper, to taste. Add the florets and, using your hands, gently toss to coat. Pour the prepared baking sheet and roast until tender and slightly browned, 30 to 40 minutes, tossing halfway through. Meanwhile, in a small bowl, combine the yogurt with the lime zest, a splash of extra-virgin olive oil, salt, pepper, and a squeeze of lime (as much as you like). Serve the cauliflower with a dollop of yogurt on the side, and enjoy a whole new way to eat cauliflower!
Lace Cookies 1 egg 3 cups brown sugar 2 cups quick-cooking oats 1 cup melted butter 1 tsp. vanilla extract Pinch of salt 1/2 cup chopped pecans or other nuts Instructions: Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked. Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool.
Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette 4 artichokes 2 white onions 6 cloves garlic, peeled 2 shallots, peeled 2 green bell peppers 2 red bell peppers 4 celery stalks 2 pounds Dungeness crab meat 16 ounces Japanese panko bread crumbs Salt and freshly ground black pepper 1 cup passion fruit, frozen concentrate 1 cup orange juice, frozen concentrate 8 ounces mirin 8 ounces rice wine vinegar 4 cups canola 2 cups water Instructions: Prepare the artichokes by cutting the stem off, and trimming the outer leaves with scissors. Chop the top off, and scoop out the choke with a spoon. To prepare the stuffing, small dice the onions, garlic, shallots, green bell peppers, red bell peppers, and celery. In a large saute pan, add a thin coating of olive oil and heat. Add the diced vegetables and saute for approximately 2 minutes. Add the crabmeat and panko, and season with salt and pepper. Remove from the heat and set aside. Stuff each of the artichokes with the crab mixture, and steam for 45 minutes over medium heat. To make the vinaigrette, combine all of the ingredients in a blender and blend together. Set aside. To serve, place each artichoke on the center of a plate, and drizzle with the passion fruit vinaigrette.
Lebanese Meat-Stuffed Pitas (Arayes) 1/2 large white onion, roughly chopped 2 cloves garlic, smashed 1/2 small bunch fresh parsley 1 pound ground beef 1 small tomato, diced finely 1/4 teaspoon garam masala 1/4 cup toasted pine nuts 2 tablespoons lemon juice Kosher salt 4 pieces pita (whole wheat or regular), cut into quarters Extra-virgin olive oil, for brushing Instructions: Preheat the oven to 400 degrees F. In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined. Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top. Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.
Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese 1/4 cup bread crumbs 1 small eggplant, peeled and sliced thin (1/16-inch) 2 cups penne pasta cooked until al dente 1/4 cup sliced hardboiled egg 6 ounces bolognese ragu, recipe follows Fresh basil leaves, as much as you like 1/4 cup pecorino 2 ounces tomato sauce 1/2 cup scamorza cheese grated 10 ounces salt pork or pancetta, rendered 1 quart water 1 cup diced carrots 2/3 cup diced celery 1/2 cup diced onion 1 1/4 pounds boneless ground beef, pork and veal 1/2 cup dry white wine 2 tablespoons tomato paste, mixed with 5 ounces broth of choice Salt and pepper Instructions: To assemble, brush bottom of clay bowl* or oven-proof bowl with olive oil. Sprinkle bread crumbs evenly around surface. Place half eggplant strips in the clay all around circumference, with half laying over sides of clay. In a mixing bowl toss pasta with egg, bolognese, basil, and pecorino cheese together. Season with salt and pepper (you may add garlic here, red pepper flakes, etc). Place the mixture in the clay. Top with rest of the sliced eggplant and close top with the overhang of eggplant. Remember to start at the opening so each slice closes the other. Spread tomato sauce over the eggplant slices and then spread with grated scamorza cheese. Lightly oil the top. Bake in the oven at 325 degrees F for about 1 hour. (See Cook's Note) Bolognese Ragu: Cook the pancetta in a heavy bottom pan over medium-low heat for 2 to 3 minutes, fat should begin to render Add the chopped vegetables and cook 3 minutes until onion becomes tender and vegetables wilting. Add the ground meat, and turn heat to medium. Brown the meat, cooking 5 to 6 minutes. Stir in the wine and tomato paste. Reduce heat to low, cook 1 1/2 hours, stirring continuously. Check for seasoning and adjust with salt and pepper as necessary.
Grilled Beef with Horned Melon Sauce 1 horned melon 1 pound lean beef sirloin, trimmed of all fat 4 cups shredded lettuce 1 1/2 cups julienne-cut cucumber Horned Melon Sauce, recipe follows 1 horned melon 3 tablespoons lime juice 1 green onion, minced 1 teaspoon vegetable oil 1/4 teaspoon cumin 1 garlic clove, minced Instructions: Cut the melon into halves. Cut crosswise into thin slices. Cut off the outside skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices, and cucumber sticks. Spoon the sauce over the top. Cut the melon into halves lengthwise. Use a grapefruit knife or small sharp knife to scoop out the pulp. Combine the melon pulp, lime juice, green onion, oil, cumin and garlic in a blender or food processor container. Cover and process until well blended.
Classic Macaroni Salad 1/2 cup mayonnaise 2 tablespoons sour cream 1 tablespoon Dijon mustard 1 tablespoon sherry vinegar 2 teaspoons sugar Kosher salt and freshly cracked black pepper 1/2-pound macaroni pasta, cooked and rinsed (about 4 cups cooked) 1 tablespoon roughly chopped fresh dill 2 large stalks celery, diced 1 small red bell pepper, seeded and diced 1/2 small red onion, diced and rinsed in cold water Kosher salt and freshly cracked black pepper Instructions: For the dressing: Whisk the mayonnaise, sour cream, mustard, vinegar and sugar together in a small bowl or glass measuring cup. Season with salt and pepper. For the pasta: In a large mixing bowl, combine the macaroni, dill, celery, bell pepper and red onion. Drizzle the dressing over the salad and toss to combine. Season with salt and pepper. Serve immediately or keep up to 2 days in the refrigerator until ready to serve.
Sweet Soup 1 cup mango puree 1/4 cup sweetened condensed milk 1/2 cup orange juice Diced papaya Instructions: Mix all the ingredients together and enjoy!
Eggnog 1/2 vanilla bean 3 eggs 3 tablespoons sugar 1 1/2 cups milk 1 1/2 cups cream 1/2 teaspoon cinnamon Ground mace, to taste Instructions: Split the vanilla bean and scrape out the seeds, set aside. In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees. Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon. Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture. Sprinkle the top with the mace before serving.
Chicken Breasts 6 6-ounce chicken breasts 6 tablespoons Dijon mustard 1 cup fresh bread crumbs 6 tablespoons clarified butter or olive oil 1 Tablespoon butter 1 medium shallot, minced 2 cups loosely packed fresh morels 1/2 cup white wine 3 cups chicken stock 1 cup heavy cream Salt and pepper, to taste Instructions: Using a pastry brush, lightly coat a chicken breast with mustard on all sides. Place in bread crumbs and firmly press down. Turn and repeat until entire breast is coated with crumbs. Set aside and repeat with remaining five breasts. Preheat oven to 350 degrees. Meanwhile, heat half the butter or olive oil in a 10-inch saute pan over medium heat for 30 seconds. Add 3 breasts and cook for about 2 minutes, until golden brown. Remove to a baking sheet and repeat with the remaining 3 breasts. Set baking sheet in hot oven for 10 minutes. Remove and cover to keep warm. Serve with Morel Sauce, if desired. Place butter and minced shallot in a 1-quart saucepan over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon. Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts. Yield: ample to sauce 6 servings
Chocolate Mousse Sabayon 7 ounces premium dark chocolate, chopped (50 to 70 percent cocoa butter is suggested) (see Note) 1/2 pound (2 sticks) cold unsalted imported or organic butter 10 large eggs, separated 1 1/4 cups confectioners' sugar, sifted Unsweetened cocoa powder or chocolate curls, optional Instructions: In a double boiler or small saucepan set over simmering water, combine the chocolate and butter. Heat, stirring often, just until melted and smooth. Remove from the heat. Combine the egg yolks with half of the sugar in large bowl of an electric mixer. Beat for several minutes, until the yolks are thick and pale yellow. In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form. Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend. Fold the egg whites into chocolate mixture gently, but thoroughly. Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours. When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.
Wasabi Seafood Salad 2 fresh lobster tails 12 large shrimp, deveined 2 tablespoons freshly grated wasabi, or 1 tablespoon prepared horseradish mixed with 2 teaspoons wasabi past 1 tablespoon soy sauce 1 lemon, juiced 1 teaspoon sugar 1/3 cup canola oil 1/4 pound lump crabmeat, picked over 4 cups mizuna or tatsoi lettuce, or 2 cups mesclun plus 2 cups watercress 4 plum or 2 large tomatoes, sliced Salt and freshly ground black pepper 2 ounces daikon sprouts, for garnish Instructions: Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside. Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel. In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend. Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.
Lemon Sorbet 1 pint lemon sorbet 2 (1/2 pint) containers raspberries or blackberries or a combination of both Several sprigs fresh mint, shredded Instructions: Line ice cream dishes with fresh berries. Top berries with small scoops of lemon sorbet. Top sorbet with remaining berries. Sprinkle shredded fresh mint leaves over the sorbet and berry cups.
Grilled Strip Steak and Caesar Salad 1/2 cup 2 percent plain Greek yogurt 3 tablespoons grated Parmesan 1 tablespoon plus 1 teaspoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon olive oil 1/2 teaspoon dried oregano 3 anchovies 1 small clove garlic, chopped Kosher salt and freshly ground black pepper 1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat Kosher salt and freshly ground black pepper 2 romaine hearts, split lengthwise and core trimmed Instructions: For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated. For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates. Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes. Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.
Classic Red Sauce 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil 1/3 red onion, medium-diced 3 cloves garlic, cut into chunks Pinch of red pepper flakes (optional) Kosher salt and freshly ground pepper 2 tablespoons torn fresh basil 1 pound penne or spaghetti, cooked until al dente Instructions: Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.) Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes. Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
BBQ Chicken 3 pounds chicken leg quarters 2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce) 1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) 1/4 cup apple cider vinegar Instructions: Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight. Preheat the oven or smoker to 225 degrees F. Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours. Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving.
Double-Herb Roasted Chicken and Potatoes 1 (5 1/2-pound) roasting chicken 3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided 2 garlic cloves, minced 8 fresh basil leaves Nonstick cooking spray 8 red potatoes, quartered lengthwise 1/4 teaspoon salt 1/4 to 1/2 teaspoon black pepper Instructions: Preheat oven to 450 degrees. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. Bake at 450 degrees for 30 minutes. Reduce the oven temperature to 350 degrees (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180 degrees. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.
Vegan Baked Potato Soup 1/4 cup olive oil 1 bunch (about 6) scallions, thinly sliced, white and green parts separated 2 cloves garlic, minced 4 cups vegetable broth (see Cook's Note) 1 1/2 cups unsweetened cashew milk 2 pounds russet potatoes, peeled, cut into big chunks and peelings reserved Kosher salt and freshly ground black pepper Smoked paprika (hot or sweet), for dusting 2 tablespoons nutritional yeast 2 tablespoons vegan sour cream, plus more for serving 4 to 6 ounces vegan cheddar shreds (1 to 1 1/2 cups) Instructions: Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed. While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack\u2014the longer they stay on towels, the quicker they de-crisp. When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth. Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn\u2019t have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed. Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops.
Red Chicken Chilaquilles 6 cups chicken stock 1 teaspoon salt, plus more to taste 1/2 teaspoon pepper, plus more to taste 1 pound skinless, boneless chicken breast 2 tablespoons vegetable oil 1 onion, peeled and diced 3 cloves garlic, peeled and minced 2 cups red salsa, recipe follows 2 handfuls corn chips 1 bunch cilantro leaves washed and diced 1/4 onion diced 1/4 cup grated Cotija cheese 1/4 cup Crema, recipe follows, or sour cream 2 tablespoons vegetable oil 1 medium onion, thinly sliced 4 cups diced canned Italian plum tomatoes 1 cup tomato juice 2 garlic cloves, peeled 1 large jalapeno chile, stemmed, seeded if desired 1 teaspoon salt 1 cups heavy cream 1/4 cup buttermilk Instructions: Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool. Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2-3 more minutes, do not brown. Add red salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes. Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top. Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender. Add the remaining ingredients, except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in refrigerator 2 to 3 days or in the freezer for weeks In a large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
Lasagna with Squash and Cheese Sauce 2 tablespoons olive oil 1 large onion, finely chopped 4 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 1/4 cup plus 2 tablespoons all-purpose flour 4 cups milk 10 ounces brebis cheese or goat cheese 1/4 teaspoon freshly grated nutmeg 2 tablespoons chopped fresh parsley, plus for garnish Salt and pepper 9 lasagna noodle sheets, cooked 2 cups shredded yellow squash 3 cups shredded zucchini squash 2 cups shredded part-skim mozzarella Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until translucent, 5 minutes. Add the garlic and pepper flakes; cook for another minute. Stir in the flour; cook for 2 to 3 minutes. Add the milk and cook, stirring, until the mixture becomes thick. Add the cheese, stirring until fully melted. Add the nutmeg and parsley, and season with salt and pepper. Pour a little of the sauce into a 9-by-13-inch baking dish. Cover the bottom of the baking dish with 3 sheets of the lasagna noodles. Pour in more sauce and spread evenly. Mix the yellow squash and zucchini together in a bowl; layer the lasagna with 2 cups of the mixed squash. Add another 3 sheets of the lasagna noodles, followed by more sauce and then another 2 cups of the mixed squash. Repeat with a final layer of noodles, some more sauce and the remaining 1 cup squash. Sprinkle the mozzarella over the top. Bake until golden brown and bubbly, about 40 minutes.
Fried Catfish 2 quarts vegetable oil 4 whole eggs 2 cups milk 4 fillets catfish, 6 to 8 ounces each 1 tablesooon salt 1 teaspoon ground pepper 2 cups all-purpose flour, seasoned with 1 teaspoon seafood seasoning 2 cups white cornmeal 1 lemon, juiced Instructions: Heat the oil in a deep saucepot or small fryer to 350 degrees F. Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan. To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter. To finish, drizzle with lemon juice and serve.
Thumbprints 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 12 tablespoons unsalted butter, softened 2/3 cup granulated sugar 1/2 teaspoon vanilla extract Assorted jams (orange, raspberry, grape and/or strawberry), for filling Confectioners' sugar, for dusting (optional) Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a bowl. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy. Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients. Knead a few times by hand to bring the dough together. Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen. Fill each indentation with jam (a scant 1/8 teaspoon). Bake until the edges of the cookies are golden, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Dust with confectioners' sugar, if desired. Store in an airtight container up to 1 week.
Turkey Meatloaf TV Dinner Cooking spray 1 1/4 pounds ground turkey 1 small onion, grated 1/3 cup breadcrumbs 1 stalk celery, finely chopped 1 large egg, lightly beaten 1/2 cup ketchup 1 tablespoon chopped fresh parsley Kosher salt and freshly ground pepper 2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 1 1/2 pounds russet potatoes, peeled and quartered Kosher salt 3 tablespoons unsalted butter, at room temperature 1/2 cup 2 percent milk, hot Freshly ground pepper 1 1/2 cups frozen peas Instructions: Make the meatloaf: Preheat the oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Put the turkey, onion, breadcrumbs, celery, egg, 2 tablespoons ketchup, the parsley, 1/2 teaspoon salt, and pepper to taste in a bowl. Mix with your hands until just combined, then transfer to the prepared pan. Combine the remaining 1/4 cup plus 2 tablespoons ketchup with the soy sauce and Worcestershire sauce in a small bowl; spread 2 tablespoons of the ketchup mixture over the meatloaf. Bake until the top begins to brown, about 30 minutes, then spread the remaining ketchup mixture over the meatloaf and continue baking until browned and a thermometer inserted into the center registers 165 degrees F, 15 to 20 more minutes. Let stand 5 minutes before slicing. Meanwhile, make the mashed potatoes: Put the potatoes in a large saucepan and cover with cold water; season with salt. Bring to a simmer and cook over medium-low heat until tender, about 30 minutes. Drain, then return to the saucepan and mash with the butter. Add the milk and season with salt and pepper; continue mashing until fluffy. Put the peas in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover and microwave until warmed through, about 4 minutes. Serve the meatloaf with the peas and mashed potatoes. Photograph by Paul Sirisalee
Pizzetta with Roasted Garlic Bulbs and Cambozola 6 (4-ounce) purchased pizza dough balls 1/2 cup olive oil 3 tablespoons chopped fresh rosemary leaves 2 tablespoons minced garlic 1 cup grated Parmesan 1 large wedge Cambozola (about 6 ounces), cut into 5 pieces Roasted Garlic, recipe follows Instructions: Place a pizza stone in the oven and preheat oven to 450 degrees F. Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds. In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan. Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes. Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle. Repeat with remaining pizzettas. Roasted Garlic: 1 bulb garlic 3 sprigs fresh thyme 1/4 cup extra-virgin olive oil Preheat oven to 400 degrees F. Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head. Yield: 1 bulb
Crispy Fried Pickles with Buttermilk Dipping Sauce 4 cups canola oil, for frying One 32-ounce jar whole dill pickles 2 1/4 cups panko breadcrumbs 1 teaspoon granulated garlic 1/2 teaspoon paprika Kosher salt and freshly cracked black pepper 1 cup all-purpose flour 1 1/2 cup buttermilk 1 teaspoon hot sauce, such as Crystal brand Buttermilk Dipping Sauce, recipe follows 1 cup buttermilk 2 tablespoons mayo 1 teaspoon chopped fresh chives 1 teaspoon ground cumin 1 teaspoon chopped fresh dill 1/2 teaspoon cayenne Instructions: In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds. Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce. Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated. To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce. Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.
Beef Guiso 1 1/2 pounds cubed beef sirloin or tenderloin 1 1/2 cups diced potatoes 3/4 cup diced tomatoes 1/4 cup diced yellow onions 1/4 cup diced green bell peppers 1/2 cup beef or chicken broth 1/2 cup Salsa Verde, recipe follows 1/4 cup tomato sauce 1 teaspoon dehydrated minced garlic 1 teaspoon ground black pepper 1/2 teaspoon ground cumin Salt 1/2 pound green tomatillos 1/4 cup chopped yellow onions 1 serrano pepper 1/2 cup diced fresh cilantro 1/2 teaspoon salt Instructions: Brown beef and potatoes in a large skillet. Add tomatoes, onions and bell peppers and cook until all are fully cooked, about 10 minutes. Add broth, Salsa Verde, tomato sauce, garlic, black pepper and cumin, then add salt to taste. Let simmer for 20 minutes. Add tomatillos, onions, serrano and 2 cups water to a saucepot. Bring to a boil and cook until all vegetables are cooked, about 15 minutes. Place mixture in a blender, then add fresh cilantro and salt and blend well.
Ginger Peach Crumble and Buttered Pecan Topping Three 16-ounce bags frozen peaches 1 teaspoon vanilla extract 1/4 cup plus 3 tablespoons light brown sugar 2 1/2 teaspoons ground ginger 1/2 cup whole-wheat flour Pinch kosher salt 1 stick (8 tablespoons) cold unsalted butter, cubed 1 cup pecans halves 1/2 cup oats Vanilla ice cream, for serving Buttered Pecan Ice Cream Topping, recipe follows 1 stick (8 tablespoons) unsalted butter 1/2 cup light brown sugar 1/4 cup light corn syrup 1/2 teaspoon kosher salt 1 1/2 cups toasted pecan halves 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Add the peaches to a large high-sided saute pan with the vanilla, 3 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Cook over medium-high heat until the peaches start to defrost and soften and the sugar starts to melt, about 5 minutes. Pour the peach mixture into a 9-inch deep-dish baking dish and set aside to cool. In the bowl of a food processor fitted with a blade, mix together the whole-wheat flour, salt, remaining 1/4 cup brown sugar and 2 teaspoons ginger. Add the cold butter to the food processor and process until it starts to come together to form a dough. Add the pecans and oats and pulse just until the pecans are roughly chopped. Crumble the crumb topping onto the peaches, coating them completely. Bake until the peaches are tender and the crumble is golden brown, 45 to 50 minutes. Serve the crumble with vanilla ice cream and spoon over the Buttered Pecan Ice Cream Topping. In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly.
Gingerbread Cookie Cocktail strong Gingerbread Simple Syrup: /strong 1 cup sugar 1 cup water 2 tablespoons light molasses 1-inch piece fresh gingerroot, peeled, sliced 2 cinnamon sticks 1 teaspoon whole cloves Gingerbread Cookie Cocktail: Orange wedge Brown sugar 1 oz Gingerbread Simple Syrup (2 tablespoons) 1 oz vanilla vodka (2 tablespoons) 1 oz half-and-half (2 tablespoons) 1/2 oz coffee liqueur (1 tablespoon) Instructions: To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups. To garnish glass, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. To prepare cocktail, fill cocktail shaker with ice. Add gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Pour into martini glass.
California Avocado Spiked Corn Soup 1 medium onion, chopped 2 Fresh, Ripe California Avocados, peeled and seeded 1 Tbsp. fresh lemon juice, or more to taste Cayenne pepper, to taste Freshly ground white pepper, to taste Salt, to taste 2 cup water 3/4 tsp. chopped fresh thyme 8 oz. yellow corn kernels 1 Tbsp. canola oil 1/4 cup coarsely shredded carrot 2 small celery stalks, diced Carrot threads*, as needed for garnish Instructions: Saute onion, celery and carrot in oil until soft, about 10 minutes. Stir in corn, thyme, water and a little salt; simmer 20 minutes. Coarsely puree mixture; return to pot. Stir in salt, white pepper and cayenne to taste. Remove from heat; stir in lemon juice. Dice half of the avocados and stir into soup. Slice remaining avocado. Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.

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