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Swordfish With Citrus Pesto 1 bunch fresh basil, stemmed (about 3 cups) 1/2 cup pine nuts, toasted 1 clove garlic 1 lemon, zested and juiced 1 orange, zested and juiced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1 cup grated Parmesan 4 (6-ounce) swordfish steaks Extra-virgin olive oil Salt and freshly ground black pepper Instructions: Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet. Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.
Fish Pie 1 pound coley fillet (can substitute cod) 1 pound smoked haddock fillet 2 to 3 pounds fresh spinach 4 ounces (1 stick) butter, plus extra for the top Salt Freshly ground black pepper Grated nutmeg 1 large Spanish onion, thinly sliced 3 tablespoons flour 1 1/2 pints milk, heated 1 bay leaf 4 teaspoons anchovy essence* 1 large bunch parsley, leaves chopped 6 scallops, coral attached if available 8 ounces fresh peeled cooked prawns 4 ounces Parmesan, freshly grated Instructions: Put the coley and haddock into a large pan and pour boiling water over just to cover. Simmer very gently for 10 minutes. Turn it all out into a clean sink and leave until the fish is cool enough to handle. Then remove skin and any bones. Flake the fish onto a plate and reserve. Wash the spinach thoroughly and put in a saucepan--do not add any water. Cook gently until it collapses, then raise the heat and cook until done, about 3 minutes more. Drain well, pressing the liquid out. Return the spinach to the saucepan with 2 ounces butter and season to taste with salt, pepper and nutmeg. Spread the spinach evenly on the bottom of a well-buttered oven dish large enough to take the rest of the ingredients. Melt the remaining 2 ounces of butter in a saucepan and cook the onion gently until translucent. Add the flour and stir around to make a roux. Have the milk heated to a simmer and add it little by little until you have a smooth bechamel sauce. Pop in the bay leaf and let it simmer for 1/2 hour, stirring occasionally. Stir the anchovy essence and parsley into the sauce and season with salt and pepper. Mix in the flaked fish and pour onto the spinach. Slice the whites of the scallops in half horizontally and distribute over the fish, interspersed with their corals. Scatter the prawns over the top, sprinkle with the Parmesan and dot with a little extra butter. Bake in a preheated oven at 400 degrees for 20 to 30 minutes, until heated through and browned on the top. Serve with a puree of potato and a tomato salad.
French Toast Foster 1/2 cup milk 2 eggs, lightly beaten 1 tablespoon dark rum plus 1/2 cup 2 teaspoons sugar plus 3 tablespoons 3 1-inch slices brioche, from a medium loaf, cut into 12 small triangles 6 tablespoons unsalted butter 8 small scoops vanilla ice cream, frozen hard for serving 4 firm bananas, cut diagonally 2 teaspoons lemon juice Confectioners' sugar, for sprinkling Instructions: In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2 teaspoons sugar. Soak bread triangles 30 seconds per side, until well-coated. In a large cast-iron or nonstick skillet melt 2 tablespoons of the butter over medium-low heat. When butter bubbles, carefully transfer brioche triangles to pan and cook 1 to 1 1/2 minutes per side, or until golden brown. Arrange triangles and ice cream decoratively on 4 dessert plates, standing toasts on their edges. In another skillet, melt remaining 4 tablespoons butter over medium heat. In a small bowl, toss banana slices with lemon juice and remaining 3 tablespoons sugar. When butter bubbles, add bananas and cook, turning them once, until each side is glazed light brown, about 3 minutes per side. In a small pan warm remaining 1/2 cup rum and pour over bananas. Heat one minute, then carefully light with a long match. Shake pan until flames subside and pour over toasts and ice cream. Sprinkle with confectioners' sugar and serve immediately.
Smoked Pork Butt \Kyle Style\ 2 cups cider vinegar 1 cup corn oil 1 can pineapple concentrate 1/4 cup salt (non-iodized) 1/8 cup paprika 1/8 cup Worcestershire sauce 1/8 cup white pepper 1 chicken bouillon cube (dissolved in 2 tablespoons water) 3/4 cup sugar 1/2 cup salt (non-iodized) 1/3 cup black pepper 1/4 cup paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon celery salt 1 tablespoon hickory salt 1 tablespoon msg, optional 1 teaspoon ground cumin 1 teaspoon ground sage 1/4 teaspoon cayenne pepper 2 tablespoons yellow mustard 1 tablespoon honey 1 pork butt (approximately 5 pounds) Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking Charcoal, for smoker Instructions: Marinade: Place all ingredients in a non-reactive bowl and whisk together. Rub: Place all ingredients in a container with a lid and shake well. Glue: Whisk ingredients together and place in a squeeze bottle. Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours. Remove the pork from the marinade and pat dry with paper towels. Cover pork with a light coat of the \glue\ mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat. Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal. Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.
Plum Cake 6 tablespoons butter, cubed, at cool room temperature, plus more for the pan 1 large egg 3/4 cup sifted self-rising cake flour 1/2 cup firmly-packed light brown sugar 12 ounces ripe Italian prune plums, pitted and quartered (about 12 plums) Whipped cream or ice cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9 1/2-inch deep-dish pie pan. Use a fork to beat the egg with 1/4 cup water in a small bowl until combined. Put the flour and sugar in the bowl of a food processor and pulse until the mixture is uniform. Drop in the butter cubes, toss with a fork to coat in the flour mixture and pulse until the mixture is crumbly and moist, about 8 long pulses. Add half of the egg mixture and process about 15 seconds. Add the remaining egg mixture and process an additional 15 seconds. The batter should be homogenous but not too thick. (Don't worry if it curdles a bit because of the brown sugar. It won't affect the batter.) Spread the batter in the prepared pan. Very lightly press the plums into the batter. Bake until the plums are tender and a cake tester or toothpick inserted in the middle of the cake comes out clean, about 30 minutes. Cool slightly and serve with whipped cream or ice cream if desired.
Stick-to-the-Ribs Barley and Currant Cakes 6 tablespoons olive oil, divided 1 tablespoon garlic 2 shallots, minced 2 sprigs thyme 1 cup barley 1 quart chicken stock 1/2 cup currants 3 tablespoons freshly chopped parsley leaves 4 tablespoons whole wheat flour 1 egg, beaten Instructions: In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley. Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter. In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.
Cumin Lime Almonds 2 cups whole natural almonds 3 teaspoons olive oil 3 teaspoons cumin 1 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons lime zest, freshly grated Instructions: Preheat oven to 250F. Stir all ingredients except lime zest in a medium mixing bowl until well-combined. Pour onto a rimmed baking sheet lined with parchment paper. Bake for 35-40 minutes, stirring once. Remove and immediately sprinkle with lime zest. Serve or cool completely and store in an airtight container.;
Garlic Broccoli Kosher salt and freshly ground black pepper 1 bunch broccoli 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes Instructions: Bring a medium pot of cold salted water to a boil. Cut the florets off the broccoli stems and then trim any tough parts off the stems and thinly slice crosswise. Add the broccoli florets and stems to the boiling water and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water until cool. Pat dry. Heat the oil in a large skillet set over medium-high heat; add the garlic and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Transfer the garlic with a slotted spoon to a small bowl, leaving the olive oil behind. Add the broccoli to the skillet and sprinkle with the red pepper flakes. Cook over medium-high heat, stirring gently to avoid breaking up the broccoli too much, until it?s crispy at the edges, about 5 minutes. Return the garlic to the pan and toss to combine. Season with salt and pepper.
Tomatoes Stuffed with Brown Rice and Chihuahua Cheese 6 large beefsteak tomatoes 2 1/2 cups, cooked, cooled, short grain brown rice 1 cup flat leaf parsley, chopped fine 3/4 cup crumbled Mexican cheese 1/4 cup packed chopped fresh mint 3 cloves of garlic, chopped fine 1 Tbsp. olive oil 1 1/2 Tbsp. Mrs. Dash® Original Blend Instructions: 1. Preheat oven to 325 degrees F. Prepare tomatoes by cutting off tops and scooping inside clean; set aside. In a medium size bowl mix all remaining ingredients. 2. Stuff mixture into tomatoes and bake for about 20-25 minutes uncovered. 3. Transfer to serving dishes using the stuffed tomato as an entree or vegetable accompaniment to your favorite protein.
Grilled Salmon, Snap Pea and Spring Mix Salad with Chow Mein Noodles 4 (4 to 6 oz. each) salmon fillets Olive oil, as needed Salt and ground black pepper, to taste 1 pkg. (8.75 oz.) DOLE® Extra Veggie™ with Snap Peas 2 tablespoons packed brown sugar 2 tablespoons hoisin sauce 2 tablespoons reduced sodium soy sauce 1/4 teaspoon crushed red pepper 1/2 red bell pepper, cut into 2-inch strips Asian Vinaigrette, recipe follows 1/2 cup chow mein noodles Asian Vinaigrette: 1/4 cup rice wine vinegar 3 tablespoons canola oil 2 teaspoons sesame oil 2 teaspoons reduced sodium soy sauce Instructions: Heat grill to medium-high heat. Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended. Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side. Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles. Asian Vinaigrette: Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.
Cranberry Mulled Wine 1 (750 ml) bottle Shiraz 1 cinnamon stick 2 star anise 2 slices ginger 2 oranges, halved, juiced 2 lemons, halved, juiced 2 limes, halved, juice 1 cup sugar 1 cup cranberries 4 cups apple cider Instructions: In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs.
Zucchini Muffins 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, melted 1 cup sugar 1 cup Greek yogurt 3 large eggs 1 teaspoon pure vanilla extract 1 medium zucchini, grated on the large holes of a box grater (about 1 cup) 1/2 cup golden raisins Instructions: Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups. Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.
Don Pepe's Barbacoa 2 cups/500 ml dried chickpeas One 5-pound/2.5 kg whole leg of lamb Salt and freshly ground black pepper 2 tablespoons/30 ml olive oil 2 onions, chopped 2 dried ancho chiles 1 head garlic, halved 1 bunch epazote, plus more chopped for serving * 8 cups/2 l water or stock Cactus or maguey leaves, optional Salsa Chopped onions Fresh cilantro leaves Lime wedges Corn tortillas Instructions: Soak the chickpeas in water overnight. Drain and set aside. Preheat the oven to 325 degrees F (160 degrees C). Score the skin of the lamb with a very sharp knife. Sprinkle with salt and pepper. In a large cast-iron casserole over high heat, sear the lamb on all sides in the olive oil. Transfer to a plate. In the same casserole, add the onions and saute until translucent, about 5 minutes. Add the chickpeas, ancho chiles, garlic, epazote and water. Put the lamb back in the casserole. Cover with cactus leaves if using. Cover the pot. Cook in the oven until the meat is fall-off-the-bone tender, about 6 hours. Just before bringing to the table, stir in chopped epazote. Serve with salsa, chopped onions, cilantro, lime wedges and tortillas.
Simple Basmati Rice 1 cup basmati rice 1 3/4 cups water Large pinch salt Instructions: This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water. Fill up the bowl 1 more time and let the rice soak for 30 minutes. At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes. At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!
Southern Greens 5 tablespoons margarine 1 turnip bulb, chopped 1 medium yellow onion, chopped 1 (8 to 12-ounce) ham hock, chopped Pinch salt 1 tablespoon sugar 2 pounds turnip greens, washed, stemmed and chopped 1 teaspoon red pepper flakes Pinch freshly ground black pepper 1 tablespoon horseradish Pinch wasabi powder 1 tablespoon ham base 2 cups water Instructions: In a large, heavy pot over medium heat, add the margarine, onion and ham hock. Saute until onions seem translucent, about 5 to 6 minutes. Add the remaining ingredients, except the turnip greens, and mix together. Add the turnip greens and cook on medium heat, partially covered until tender, stirring occasionally, about 1 1/2 to 2 hours. When the greens and turnips are tender it's time to eat.
Apple Clafouti 1/2 cup unbleached all-purpose flour 1/3 cup plus 2 tablespoons sugar 1/4 teaspoon ground cinnamon Pinch salt 3 eggs plus 1 egg yolk 1 cup whole milk 1/4 vanilla bean, split lengthwise 2 tablespoons unsalted butter Pinch salt 1 1/2 cups peeled and diced Granny Smith apple (about 1 large apple) 2 tablespoons sugar 1 teaspoon grappa, Calvados, or other fruit brandy Confectioners' sugar, for dusting 1/3 cup creme fraiche Instructions: Preheat the oven to 400 degrees F. Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples. Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet. Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche. Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and orange flavored liqueur (recommended: Grand Marnier) for the grappa.
Roast Rib of Beef with Port and Stilton Gravy 8 pounds (3.8kg) beef fore rib (4 rib joint) (recommended: Scotch or Black Welsh) 2 onions, peeled, cut into 1/3-inch (1 cm) rounds 2 tablespoons garlic oil 1 1/2 teaspoons maldon salt or 3/4 teaspoon table salt 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper Port and Stilton gravy, recipe follows 2 tablespoons fatty juices, reserved from the roast beef tin 1 tablespoon all-purpose flour 1/2 cup (125ml) ruby port 1 tablespoon cooked onions from the roast beef tin, optional 2 cups (500ml) organic beef stock, \fresh\ from a shop-bough tub 4 1/2 ounces blue cheese (recommended: Stilton) 1 teaspoon red currant jelly Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Extra juices from the roast beef tin and carving Instructions: Preheat the oven to 450 degrees F (220c/ gas mark 7). Take your beef out of the refrigerator to bring to room temperature, which could take 1 hour or possibly more. Put the onion slices into a roasting tin and sit the beef on top of them. Use the onion slices as props to help the rib sit up on its bones in an \L\ shape. Smear the oil over the white fat of the rib, and sprinkle with the salt, thyme and cayenne pepper. Cook according to the beef's weight and your taste. I like my beef nice and underdone, so I give it 15 minutes per pound (33 minutes per kg) which means, for a joint this size, a cooking time of about 2 hours unless the beef is straight out of the refrigerator, in which case, add another 20 minutes or so. If you want medium beef, give the joint, from room temperature, 20 minutes per pound (44 minutes per kg), and if you like well-done meat, 30 minutes per pound (66 minutes per kg). As for feeding capacity, this size of joint will certainly look over a big tableful, from 8 with lots of leftovers to 14, without the definite promise of them. When the beef comes out of the oven, remove to a carving board and allow it to rest in a warm part of the kitchen under a tent of foil for 30 minutes before carving; or just leave, tented in its tin, for the same time. Do not start clearing up the tin, even if you have taken the beef out, however, as you will need some of the pan juices and onions for the gravy. In a saucepan over low heat, add 2 tablespoons of the fatty juices from the beef tin. To make a roux, whisk in the flour, and then the port. Keep heating and whisking over a fairly gentle heat, until thick and bubbling. If you want to blend the onions into the stock, do so now. Be sure to avoid adding any blackened onions. Put the onions in a blender with the beef stock and mix together. Or leave the stock just as it is, straight out of the tub. Take the saucepan off the heat, and gradually whisk in the beef stock. Whisk in the blue cheese and red currant jelly. Season, to taste, with salt and pepper. Pour in any juices that remain in the tin or on the cutting board. Transfer to gravy boat and serve with the beef.
Chocolate-Dipped Clementines 7-8 medium clementines 4-ounce dark chocolate bar (60-70% cocoa), finely chopped Sea salt Instructions: Line a baking sheet with parchment paper. Peel and segment clementines, set aside. Gently melt chocolate in a small bowl in the microwave or over a double boiler. Working in small batches, dip segments in chocolate and transfer to parchment-lined sheet. Immediately sprinkle segments with a few grains of salt before the chocolate begins to set. Once all pieces have been dipped, set the sheet aside until chocolate hardens. To quickly harden chocolate, transfer baking sheet to the refrigerator for 10 minutes. Serve at room temperature.
Fried Quince Empanadas 3 large ripe plantains, unpeeled 5 large ripe quince Juice of 1 lemon 1 tablespoon unsalted butter 1 cup light brown sugar 1 tablespoon grated fresh ginger Zest and juice of 1 orange 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/2 cup dark rum 1/2 cup walnuts, coarsely chopped 1 teaspoon salt Vegetable oil for deep frying Powdered sugar Instructions: Preheat the oven to 350 degrees F. Cut a lengthwise slit in each plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes. Set aside to cool. Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice. Melt the butter in a small saucepan over moderate heat. Add the brown sugar and cook, stirring, until the sugar has melted. Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine. Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes. Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes. Drain the quince wedges and add to the pan. Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes. Remove the pan from the heat, stir in the walnuts and let cool. (The stuffing can be make a day in advance and refrigerated). Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended. Wrap in plastic and refrigerate about 2 hours. To assemble: Roll 2 tablespoons of the dough between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another plastic bag over the dough and press to form a 3 1/2inch circle. Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce. Fold over to enclose the quince and press the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes. Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes. With a slotted spoon, remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve hot.
Glazed Baked Ham with Vanilla Maple Sauce 1 ready-to-eat ham of your choice, whole or half, bone-in or boneless 1 cup Dijon mustard 1 cup packed light or dark brown sugar Instructions: Preheat oven to 325 degrees. Cut away any skin and trim the fat to a thickness of 1/4 to 1/2-inch. Place the ham, fat side up, in a shallow roasting pan lined with foil (since the sugar in the glaze can burn). As a rough guide, roast a fully cooked ham for about 10 minute per pound. A whole ham should cook in 2 1/2 to 3 hours, a half ham in 1 1/2 to 2 hours. Check the temperature after the minimum time with an instant-read meat thermometer. It should read 130 to 140 degrees. If not yet at the desired temperature, check it every 15 to 20 minutes. Serve the ham as is after a 20 to 30 minute rest or proceed to glaze it. To glaze: when the ham is warmed through, raise oven temperature to 425 degrees. Remove the ham from the oven and score the surface of the fat to make a crisscross grid. Spread glaze generously over the surface of the ham. Bake about 20 minutes, basting with pan juices a few times. Remove the ham from the oven, cover loosely with foil, and let rest for 20 to 30 minutes before carving Serve with Vanilla Maple Sauce
Ponche Creme 4 large pasteurized eggs Finely grated zest of 1 lime 1 14-ounce can sweetened condensed milk 3/4 cup best-quality dark rum 1/4 teaspoon freshly grated nutmeg, plus more for topping 1 teaspoon Angostura bitters Instructions: Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time. Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.
Enchiladas Suizas 9 tomatillos, husked and rinsed 1/4 white onion 1 serrano chile 1 yellow chile (guerito pepper) 2 cloves garlic 1/4 bunch fresh cilantro Salt and freshly ground black pepper 1/2 cup Mexican crema 1/2 cup heavy cream Vegetable oil, for frying 6 corn tortillas 1 1/2 cups shredded chicken 1/2 cup shredded Oaxaca or mozzarella cheese Instructions: Preheat the oven to 350 degrees F. Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper. Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside. Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain. Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over. Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.
Antipasti Platter Roasted red and yellow peppers Grilled eggplant Marinated Mushrooms Green and black olives Marinated artichokes Sun-dried tomatoes in oil Assorted Italian cheeses such as Mozzarella, Parmesan, Gorgonzola Assorted Italian cold cuts such as Soppresata, Mortadella, Parma Breadsticks Bruschetta Instructions: Arrange all components decoratively on large platter.
Peanut Butter Fudge Non-stick vegetable spray 1/4 cup roasted, unsalted peanuts, coarsely chopped 1 cup milk 2 1/2 cups sugar 3 tablespoons unsalted butter 6 ounces creamy peanut butter 1 teaspoon vanilla extract Instructions: Line an 8-by-8-inch baking pan with aluminum foil and lightly grease with vegetable spray. Sprinkle the peanuts over the bottom of the pan. Put the milk and sugar in a medium, heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, occasionally stirring to keep from sticking. Cook until the mixture reaches 240 degrees F (soft ball). Remove from the heat and gently place the butter, peanut butter and vanilla in the pan, taking care not to disturb the syrup. Do not stir. Let the mixture cool down for 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn the fudge into the prepared pan, spreading it evenly with a metal spatula. With a sharp knife, score into portions. Let set, 45 minutes then cut into 1 1/3-inch squares.
Asaro 3 small red bell peppers, stemmed, seeded and roughly chopped 3 plum tomatoes, roughly chopped 1 small onion, roughly chopped 5 garlic cloves 1 habanero pepper, stemmed (optional) 1/2 cup zomi red palm oil 1 cup dried herring, bonga or bony fish, bones removed 2 tablespoons dried ground crayfish or dried ground shrimp 2 teaspoons bouillon powder Kosher salt 1 pound West African yam 1 pound Japanese sweet potatoes (see Cook\u2019s Note) 3 cups chicken broth Thinly sliced scallions, for serving Instructions: Puree the bell peppers, tomatoes, onion, garlic and habanero if using in a blender or food processor. Heat the palm oil in a large pot over medium heat. Stir in the vegetable puree. Cover, lower the heat to medium-low and simmer for 5 minutes. Stir in the herring, crayfish, bouillon and 1/2 teaspoon salt. Cover and simmer for 10 minutes, stirring occasionally; the stew should thicken a bit. Meanwhile, peel the yams and potatoes and cut them into 1-inch cubes. Place the cubes in a colander and rinse under cold running water. Stir the potatoes and yams into the stew and cook over medium heat, uncovered, for 5 minutes. Stir in the broth; the stew will be thin and soupy. Simmer, uncovered, until the potatoes and yam are fork-tender, 15 to 20 minutes. Use a potato masher to mash about 80 percent (not all) of the yam and potato into the broth so you have a thick porridge with some chunks. Stir and cook, uncovered, for 5 minutes for the flavors and textures to blend. Taste the stew and add more salt if needed. Sprinkle with scallions.
Shrimp Cocktail (\Bullshot\) 1 cup shrimp stock or court bouillon 1 cup tomato juice, made from blended San Marzano tomatoes 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 2 teaspoons prepared horseradish, optional 2 shots vodka Ice cubes 4 shrimp, poached in shrimp boil, heads removed and peeled 4 lemon wedges Instructions: Begin by reducing the shrimp court bouillon. Take a cup of the reserved broth, strain it and set over medium heat, simmering until it reduces by half; this concentrates the flavors. Once reduced, set aside over an ice bath to cool and then refrigerate. To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired, and the vodka and blend until smooth. Pour into 4 ice-filled rocks glasses. Garnish each glass with a poached shrimp and wedge of lemon.
Air Fryer Breakfast Tacos Nonstick cooking spray, for the molds 4 large eggs Kosher salt Four 6-inch corn tortillas 1 cup shredded Mexican blend cheese 2 tablespoons mayonnaise 1 tablespoon hot sauce 1 tomato, seeded and diced 1 avocado, cubed Instructions: Spray 1 silicone ice cube stick mold with four 2 1/2-ounce cavities with nonstick spray. Transfer the mold to the basket of a 6-quart air fryer, pushing it to one side to make room for a second mold. Whisk together the eggs in a liquid measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Carefully pour the eggs into the cavities of the mold, dividing evenly. Stack the corn tortillas, wrap them in a damp paper towel and microwave on high until warm and flexible, about 1 minute. Very gently fold one tortilla in half and press the folded edge down into 1 cavity of a second ice cube stick mold, working carefully so the tortilla doesn\u2019t break. It should now be shaped like a hard taco shell. Repeat with the remaining tortillas. Divide the cheese among the shells, tapping it down evenly into the bottoms, and transfer the mold to the basket of the air fryer next to the mold with the eggs. Set the air fryer to 300 degrees F and cook for 12 minutes. The cheese in the shells should be melted; transfer the mold with the taco shells to a work surface. Gently lift each section of egg from the\u202fmold\u202fso you can see if\u202fit\u2019s set.\u202fIf\u202fthere\u2019s no liquid egg on the bottom,\u202ftransfer\u202fthe\u202fmold to your work surface.\u202fIf\u202fthere\u202fis\u202fliquid egg on the bottom,\u202fcook for up to 1 minute\u202fmore.\u202f Meanwhile, whisk together the mayonnaise and hot sauce in a small bowl. Let the molds stand just until the taco shells and eggs are cool enough to handle, about 1 minute. Remove the taco shells and eggs from the molds. Place the eggs in the taco shells and top with some tomatoes, avocado and spicy mayonnaise.
Cinnamon Ice Cream with Cinnamon Crisps 3 cups half-and-half 2 cups sugar 1 teaspoon vanilla extract 4 cinnamon sticks 9 large egg yolks 3 cups heavy cream 1 heaping teaspoon ground cinnamon 1/2 cup sugar 1 tablespoon ground cinnamon 6 flour tortillas 1/4 cup (1/2 stick) butter, melted Instructions: For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling. Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes. Remove the cinnamon sticks from the half-and-half mixture and discard. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so. Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool. Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours. For the cinnamon crisps: Preheat the oven to 350 degrees F. Combine the sugar and cinnamon in a small bowl. Place the tortillas on a baking sheet and brush both sides with the butter. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture. Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature. Break into large pieces and set aside. Serve the ice cream with the cinnamon crisps.
Strawberry Rhubarb Calzone 3 pounds fresh rhubarb, sliced into 1-inch pieces 2 pints fresh strawberries, thinly sliced 1 1/2 cups white sugar 1 vanilla bean, split and scraped 2 tablespoons unsalted butter 4 tablespoons all-purpose flour 4 prepared pizza dough rounds, about 4 ounces each 1/2 cup crystal sugar 1 tablespoon anise seed 1 egg, beaten with splash water Instructions: Add all the filling ingredients to a sauce pot and bring up to a simmer. Simmer for 5 minutes and let cool. Refrigerate for 20 minutes. Preheat oven to 375 degrees F. Lightly flour a cutting board and roll out each dough to approximately 8-inches in diameter. Sprinkle on sugar and anise seed and gently roll into dough to incorporate. Turn over (sugar side down) and fill with 1/2 cup filling, brush sides with egg wash and fold over and seal using pie crust fold. Pierce the top with a fork and bake in preheated oven until medium brown. Let cool and serve.
Pizza Pizza Dough: 2 liters water 50 grams fresh beer yeast 3 ounces salt 5 ounces olive oil 4 to 5 pounds high gluten flour Tomato Sauce: 2 cans San Marzano style tomatoes 4 ounces salt 15 leaves basil, julienned Oven Roasted Mushrooms 2 pounds assorted wild mushrooms 3 cloves chopped garlic 4 ounces olive oil Parsley Salt and freshly ground pepper Instructions: Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth. Let rise for 1 hour. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.; Place ingredients in a saucepan and cook for 20 minutes.; Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes. Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry. Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the robiola cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil. Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes.
Chilled Beet Soup Shooters 1 pound beets, peeled and cut into 1/2-inch pieces 2 plum tomatoes, chopped 1 small clove garlic, minced Pinch of ground cloves 2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 1/4 cups plain whole-milk yogurt 1 tablespoon horseradish Fresh dill or mint, for topping Instructions: Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes. Working in batches, puree the soup in a blender until smooth; transfer to a large bowl. Whisk in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours. Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt. Thin the soup with a little water, if necessary. Serve in shot glasses; top with the horseradish yogurt and dill.
Moroccan Harissa Chicken Wings 4 pounds chicken wings, split at the joint, wingtips removed and discarded 3 teaspoons baking powder Kosher salt and freshly ground pepper 10 dried New Mexico chiles (2 ounces), stems removed 8 dried guajillo chiles (1 1/2 ounces), stems removed 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seeds 1/4 cup vegetable oil 6 cloves garlic, roughly chopped Juice of 1 lemon (about 2 tablespoons) 2 oranges 1/2 cup salt-cured black olives, pitted and halved 1/3 cup fresh mint leaves, thinly sliced 2 tablespoons extra-virgin olive oil 1 bunch radishes, greens discarded Instructions: Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight. Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes. Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings. Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes. For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes. Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.
Aztec Elixir 2 cups chocolate shavings, Scharffen Berger or Callebaut 1 cup cocoa powder, Scharffen Berger or Cacao Barry 2/3 cup sugar with 1 vanilla bean chopped and mixed into the sugar 1 tablespoon ancho chile pepper powder 1 tablespoon cornmeal 1 cup 2 percent or whole milk 1/3 cup heavy cream 2 cinnamon sticks Whipped cream, as an accompaniment Corn husks and ancho chile powder, as a garnish Instructions: In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place. In a saucepan, combine the milk and cream and heat until warm over medium high heat. Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes. After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho chile powder and garnish corn husks.
The Oatmeal Cookie Drink 1-ounce Jagermeister 1-ounce Irish Cream Liqueur 1-ounce Butterscotch Schnapps 1/2-ounce Cinnamon Schnapps Raisins, for garnish, optional Instructions: Combine ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled cocktail glass over ice.
A Big Delicious Chocolate Mess 2 ounces bittersweet chocolate (60% cacao), chopped 2 cups heavy cream 4 cups store-bought meringues, lightly crushed 1 cup strawberries, hulled and halved 1 cup raspberries 1/2 cup unsalted roasted pistachios, roughly chopped Instructions: Put the chocolate in a medium heatproof bowl. Bring 1/2 cup of the cream to a gentle simmer in a small heavy saucepan over medium-high heat. Pour the cream over the chocolate. Stir together and set aside to cool for 5 minutes. Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl until soft peaks form. Reserve 1/2 cup of the whipped cream and 1/4 cup each of the strawberries and raspberries. Add half of the crushed meringues and the remaining berries to the remaining whipped cream in the large bowl. Stir to combine then pour out onto a large cutting board and top with the reserved berries. Drizzle lightly with the chocolate sauce. Top with the remaining crushed meringues and reserved 1/2 cup whipped cream. Garnish with the pistachios and serve.
Pan-Roasted Diver Scallops, with Lime and Creme Fraiche Creamed Corn, and Cilantro Salad 2 tablespoons blended oil 9 diver scallops, removed from shell and cleaned Kosher salt 2 tablespoons butter 1 teaspoon coriander seeds 1/2 cup whole cilantro leaves 2 tablespoons Pickled Red Onions, recipe follows 2 tablespoons Pickled Chiles, recipe follows 2 limes, juiced 1 tablespoon extra-virgin olive oil, plus more for drizzling Creme Fraiche Creamed Corn, recipe follows 2 tablespoons butter 1 shallot, minced Kosher salt 2 to 3 garlic cloves, sliced 2 ears corn, kernels removed 2 cups warm Corn Cob Stock, recipe follows Freshly cracked black pepper 2 limes, zested and juiced (save juice for another dish) 2 tablespoons creme fraiche 6 ears corn 1 red onion, chopped 2 garlic cloves, sliced 2 sprigs fresh thyme 1 tablespoon coriander seeds, toasted 2 quarts (8 cups) chicken stock or water 1 teaspoon kosher salt 1/2 pound Fresno chiles, thinly sliced 1 cup sherry vinegar 1 cup water 2 garlic cloves 1 shallot 1 bay leaf 1 tablespoon cumin seeds 1 tablespoon black peppercorns 1 tablespoon coriander seeds 2 tablespoons kosher salt 1/2 cup sugar 2 pounds red onions, sliced White wine vinegar Sugar Kosher salt 2 teaspoons mustard seeds 1 tablespoon crushed red pepper flakes 2 tablespoons coriander seeds 2 tablespoons black peppercorns 4 garlic cloves 2 bay leaves Instructions: Heat the oil in a large skillet over high heat. Season both sides of the scallops with salt, to taste. Add the scallops to the hot pan, and don't touch! Let them caramelize until golden brown, about 3 minutes, and then flip. Add the butter and coriander and allow the butter to melt. Begin to baste the scallops, spooning the melted butter along the tops of the scallops, so the scallops barely cook through, about 2 to 3 minutes. Remove from the heat. Build your cilantro salad by adding cilantro leaves, pickled onions and pickled chiles to a medium mixing bowl. Add the lime juice and extra-virgin olive oil and mix to combine. Put a couple of spoonfuls of creamed corn down on each plate, then top it with 3 scallops. Finish with a heaping spoonful of cilantro salad. Drizzle with a little extra-virgin olive oil and serve immediately. In a medium-saucepan, add corn stock and bring to a simmer. Heat a large saucepan over medium heat and melt the butter. Add the shallots, a pinch of salt, and let sweat, cooking until the shallots are a bit translucent. Add the garlic, a bit more salt and cook about 1 minute more. Add the corn kernels and continue to cook for a few minutes, adding a touch more salt as you go. Keep stirring so the mixture combines together and nothing sticks to the bottom of the pan. Using a ladle, add some of the warmed corn stock, about 1 1/2 cups, adding more if it seems dry, and stir to combine. Season with a little cracked pepper. Let the corn mixture cook for about 5 to 7 minutes. Stir in the lime zest and fold in the creme fraiche. Taste for seasoning and adjust, if necessary. Corn Cob Stock: Cut the kernels from the cobs and reserve the kernels for another purpose. Toss the cobs into a large pot with the onion, garlic, thyme, coriander, stock and salt. Bring to a boil, over medium heat, then lower the heat and simmer for 45 minutes. Strain the liquid through a fine mesh strainer, discarding the solids. You should have about 4 cups. Put the sliced chiles in a medium mixing bowl. Add all the pickling liquids and spices to a medium saucepan and bring it to a boil over medium heat. Pour the hot liquid over the sliced chiles and set sit for about 20 minutes. Drain the chiles and discard the pickling juice and spices. Use right away or store in a covered container in the refrigerator for a couple weeks. Pack the onions into 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.
Tyler's Taste of Texas Style Catfish 6 eggs 3 teaspoons Texas champagne hot sauce 1/2 cup water 2 pounds catfish fillets 1 cup medium-grind cornmeal 1/2 cup flour 2 teaspoons paprika 2 teaspoons salt 1 teaspoon black pepper Cayenne pepper, to taste Peanut oil, for pan frying Instructions: Mix the eggs, hot sauce and water to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty Tyler's Taste of Texas plate.
Roasted Tomatoes 24 plum (Roma) tomatoes, halved lengthwise Sea salt, preferably gray salt, and freshly ground black pepper 6 tablespoons extra-virgin olive oil, plus more for storing 2 tablespoons herbes de Napa, crushed, recipe follows 1 clove garlic minced Instructions: Preheat the broiler. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go. Broil until the tomatoes are soft and shriveled but still retain some moisture, 15 to 20 minutes. Timing will depend on how large, meaty and juicy the tomatoes are. Let cool completely, then peel and chop tomato halves roughly into a salsa cruda.
Cheesy Potato Casserole 1 (10.5 oz.) condensed cream of chicken soup * 2 Cups Sour cream 1 Teaspoon Salt 1/4 Teaspoon Ground black pepper 2 Cups Shredded cheddar cheese 1/3 Cup Sliced green onions 1 Package (30 oz.) Ore-Ida® Country Style Hash Browns 2 Cups Crushed corn flake cereal 1/4 Cup Butter, melted br em * TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup. /em Instructions: 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray. 2.In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish. 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture. 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.
Sweet Potato and Parsnip Latkes with Chunky Five-Spice Applesauce 6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks 1 teaspoon lemon zest 1 tablespoon lemon juice 1 tablespoon apple cider 1/2 teaspoon Chinese Five-spice powder 1 tablespoon sugar 1 pound sweet potatoes, peeled 1/2 pound parsnips, peeled Kosher salt 1/4 cup all-purpose flour 2 large eggs 1/4 cup vegetable oil, plus more as necessary Sour cream 1/4 cup scallions, thinly sliced on the bias Instructions: For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool. For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary. Serve the latkes with the applesauce, sour cream and scallions.
Caprese Endive Boats 1 head endive 3/4 cup tiny pearl mozzarella balls 1/2 cup cherry tomatoes, quartered 1/4 cup fresh basil, sliced 2 tablespoons olive oil 1 tablespoon grated Parmesan Pinch red pepper flakes Kosher salt and freshly cracked black pepper Instructions: Separate the endive leaves and arrange on a serving platter. In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.
Homemade Yogurt 6 tablespoons plain Greek yogurt (must contain live or active cultures) 4 cups half-and-half 4 cups whole milk small insulated cooler five 1-quart plastic containers or glass jars with lids kitchen thermometer cheesecloth (optional) Instructions: Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture. Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside. Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching. Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.) Remove the yogurt from the cooler and refrigerate until cold, about 2 hours. For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours. Honey-Nut Mix in honey and toasted sliced almonds. Ambrosia Mix in chopped mandarin oranges and toasted coconut flakes. Banana Split Mix in sliced bananas and chocolate syrup.
Grandma's Stone Soup Stew 4 tablespoons olive oil 1 1/2 pounds pork shoulder or beef chuck cut in 1-inch cubes Kosher salt and freshly ground black pepper 1 onion, halved and cut into 1/4-inch slices 1 large red or yellow bell pepper, cored, seeded and sliced into 1/4-inch pieces 4 medium tomatoes, such as plum or vine-ripened style, grated on the large holes of a box grater 2 tablespoons sweet paprika 2 cloves garlic, minced 4 ounces dry, spicy salami, pepperoni or Spanish-style chorizo cut into thin rounds or strips 3 cups low-sodium chicken broth 3 cups mixed sweet root vegetables, such as carrots, golden beets, parsnips or sweet potatoes, left unpeeled, cut into in 1/2-inch chunks 1 cup cauliflower florets 1 teaspoon red-wine vinegar Toasted crusty bread, such as country loaf, for serving Extra-virgin olive oil, for serving 2 tablespoons chopped fresh parsley, for serving Instructions: Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside. Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more. Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more. Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley.
Spicy Mussels with White Wine 3 tablespoons olive oil 1/2 Spanish onion, thinly sliced 4 large garlic cloves, chopped 2 teaspoons fennel seeds 1 teaspoon dried crushed red pepper 1/2 teaspoon salt, plus more for seasoning 1 cup dry white wine 2 (1/4-inch-thick) lemon slices 1/2 cup chopped fresh parsley leaves 2 1/2 pounds fresh mussels, scrubbed, debearded 1/2 cup chopped seeded tomatoes 8 slices crusty Italian bread, sliced 1/2-inch thick Olive oil Instructions: Heat grill to high. Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute. Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley. Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.
Lemon Pie Cookies 2 sticks unsalted butter, room temperature 3 cups confectioners' sugar, divided, plus more for garnish 1/2 teaspoon salt 2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice) 2 cups unbleached all-purpose flour 4 ounces cream cheese, room temperature Instructions: In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Preheat the oven to 350 degrees F. Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely. Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest. Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve.
Bread, Bean and Vegetable Soup, Second Time Around Half of recipe above 2 to 3 cups dayold dried good quality bread such as a nutty unsweetened whole wheat bread (Italian) or a sourdough or a Tuscan bread or a country French bread, cut into 1 inch chunks, crusts left on 4 teaspoons extra virgin olive oil Salt and freshly ground black pepper Freshly grated Parmesan or Pecorino Romano for garnish Instructions: Bring leftover soup to a boil. Add diced bread and cook, stirring on occasion, for 10 minutes or until soup is thick and porridgelike. Adjust the seasoning and ladle out. Drizzle with olive oil and dust with more cheese if you like.
Grilled Vegetable and Mozzarella Panini 1 sweet red pepper, spilt and seeded, cut each half into thirds 1 green zucchini, about 1/3 pound, cut into long slices 1 Asian eggplant, about 1/3 pound, cut into long strips 4 tablespoons olive oil Salt and pepper 1 thin ficelle or baguette french bread 1 pound fresh mozzarella or fontina cheese, sliced into thin even slices 1/4 cup basil leaves Balsamic vinegar Fresh herbs Instructions: Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers. Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove. Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.
Sunny's German Chocolate Cake Cookies 2 sticks butter, softened 1 cup light brown sugar 1 cup granulated sugar 2 teaspoons vanilla extract 2 large eggs, beaten 2 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa, such as Hershey's 1 teaspoon baking soda Pinch salt 1 cup semisweet chocolate chips 1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut 1 cup chopped pecans Instructions: Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans. Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
Lemon-Hazelnut Spritz 1 ounce hazelnut liqueur, such as Frangelico 6 ounces prosecco 1 twist lemon peel Instructions: Pour the liqueur in the bottom of a champagne flute. Top with the prosecco and garnish with the lemon twist to serve.
Tex-Mex Peperonata 2 tablespoons extra-virgin olive oil 1 red onion, thinly sliced 2 jalapenos, seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced 1 green bell pepper, seeded and thinly sliced 2 cloves garlic, finely chopped Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 cup beer or chicken stock Handful fresh cilantro leaves, chopped, for garnish Instructions: Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.
Pollo Borracho 1 (4-pound) frying chicken, cut into 8 pieces 1 teaspoon dried Mexican oregano 1/2 cup extra-virgin olive oil 1 large onion, sliced thickly 3 cloves garlic 1 bay leaf 1/2 cup dry white wine 1/2 cup tequila 1 cup Spanish olives, drained Instructions: Preheat oven to 375 degrees F. Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside. Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.
Escovitch Fish Sliders 4 or 5 allspice berries 2 sprigs fresh thyme 1 small Scotch bonnet or habanero chile, scored and left whole 2 cloves garlic, 1 grated and 1 crushed 1 tablespoon grated ginger 1 teaspoon sugar 1/2 cup malt vinegar Kosher salt and freshly ground black pepper 1 carrot, cut into matchsticks 1 small red onion, thinly sliced 1 small red bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 1/4 cup mayonnaise 1 heaping tablespoon sweet chile sauce Juice of 1/2 lime 1 scallion, minced 1 1/4 pounds skinless thick snapper fillets (about 3 fillets) Vegetable oil, for brushing One 12-ounce package (12 rolls) sweet dinner rolls, such as King's Hawaiian, split and lightly toasted Instructions: In a small saucepan, combine the allspice, thyme, Scotch bonnet, grated garlic, ginger, sugar, vinegar, 1 teaspoon salt and 1/4 cup water. Bring to a simmer and cook until the sugar and salt are dissolved and the spices are fragrant, about 2 minutes. Transfer to a serving bowl, along with the carrots, red onions, red peppers and yellow peppers; toss to coat. Cover and refrigerate while you make the fish. Stir together the mayonnaise, sweet chile sauce, lime juice and scallions in a bowl. Set aside while you grill the fish. Preheat a grill pan over medium-high heat. Rub the snapper fillets all over with the crushed garlic clove; discard the garlic. Sprinkle the fillets with salt and a generous grinding of black pepper, then brush on all sides with oil. Brush the grill pan with oil. Grill the fish, turning once, until just cooked through, about 2 minutes per side. Remove to a cutting board and cut or break into pieces to fit the rolls. Spread the mayo mixture on the rolls. Remove and discard the Scotch bonnet and the thyme sprigs from the pickled pepper relish. Top the rolls with the fish, a pinch of the pickled vegetables and a sprinkle of the pickling liquid. Serve the sliders with the remaining mayo and pepper relish on the side.
Clementine Sorbet Mimosas 2 pounds clementines One 750 ml bottle of Champagne or prosecco Instructions: Peel the clementines and break them into quarters. Add the clementine pieces to a freeze-safe and resealable plastic bag and freeze until completely solid, preferably overnight or 6 to 8 hours. Add the frozen clementines to a high-powered blender. Start on low and gradually increase the speed, using the plunger to help move the clementines closer to the blade. Turn off the machine and scrape down the sides as needed. Process until no large chunks remain. Scoop the clementine sorbet into 6 coupe glasses and top with Champagne. Serve immediately.
Creole Catfish with Tartar Sauce 1 pound catfish fillets 1 1/2 cups 1 percent buttermilk 2 teaspoons Cajun seasoning 1 1/2 cups cornflake crumbs 1/2 cup mayonnaise 1 tablespoon sweet relish 1 teaspoon Cajun seasoning Dash hot sauce 1 teaspoon lemon juice Instructions: In a small bowl stir together all ingredients. Refrigerate until ready to use. Preheat oven to 350 degrees F. Lightly spray baking sheet with olive oil cooking spray; set aside. Cut catfish into 4-ounce serving portions. Place in a large zip-top bag; set aside. In a small bowl stir together buttermilk and Cajun seasoning. Pour into zip-top bag over fish. Squeeze out air and seal. Marinate in refrigerator for 30 minutes. Spread cornflake crumbs in a pie plate or shallow bowl. Remove fish from bag, shaking off any excess buttermilk. Coat catfish with crumbs and place on prepared baking sheet. Serve fish hot with tartar sauce. Lightly spray with cooking oil and bake for 15 minutes. For Creole tartar sauce: In a small bowl stir together all ingredients. Refrigerate until ready to use.
African Peanut Stew with Chicken Meatballs 1 1/2 slices hearty white bread, crumbled 1/4 cup milk 1 1/2 pounds ground chicken 1 small onion, finely diced 4 cloves garlic, minced 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1 large egg Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 large yellow onion, diced 3-inch piece fresh peeled ginger, minced 4 cloves garlic, minced 1 large jalapeno (seeds and ribs included), finely diced 2 tablespoons tomato paste 1 tablespoon ground coriander 1 1/2 teaspoons smoked paprika 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 pounds sweet potatoes, peeled and cut into large dice One 14-ounce can diced tomatoes 4 cups low-sodium chicken stock 3/4 cup creamy peanut butter 8 ounces kale, stemmed and torn into 1-inch pieces 3/4 cup roasted peanuts 1/2 cup chopped cilantro White rice, for serving Instructions: For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside. For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.
Brown Butter and Sage Pull-Apart Bread Nonstick cooking spray, for the pan 1 stick (8 tablespoons) salted butter 4 cloves garlic, minced 2 tablespoons minced fresh sage 1 1/2 cups grated Havarti cheese 12 frozen dinner rolls, thawed Instructions: Coat a loaf pan with baking spray. Add the butter to a skillet over medium heat. Let the butter melt and foam, swirling the pan to keep the butter moving, until browned, 3 to 4 minutes. Add the garlic and 1 tablespoon of the sage, then set aside off heat. Put the grated Havarti on a plate. Flatten 1 dinner roll into a 5-inch round with a rolling pin. Brush both sides with the butter mixture, then press the round into the grated cheese, covering both sides. Cut the round in half, stack together and place side by side in the loaf pan. Repeat with the remaining rolls. Top with the remaining butter mixture, cheese and 1 tablespoon sage. Cover and let rise in a warm spot until doubled in size, 30 to 45 minutes. Preheat the oven to 375 degrees F. Bake until golden and cooked through, 40 to 45 minutes. Best served warm.
\On a Shoestring\ Shoestring Potatoes with Honey Mustard Dressing 6 cups canola oil, for frying 1 1/2 pounds russet potatoes Salt and freshly ground black pepper 2 teaspoons paprika 4 tablespoons stone-ground mustard 2 tablespoons honey 2 tablespoons mayonnaise Instructions: Heat the oil in a large deep heavy bottomed pan over medium heat to 375 degrees F. Peel potatoes and, using a mandoline, carefully cut into 1/8-inch thick julienne-style potatoes. Fry potatoes in small batches making sure to return the oil to correct temperature between each batch. Remove the potatoes from the oil and drain on paper towels. When all the potatoes have been fried, place in a serving bowl and season with salt, pepper and paprika. Mix together the mustard, honey and mayonnaise in a small bowl and drizzle over the potatoes.
Pineapple Upside Down Cake with Pink Peppercorn Caramel 8 tablespoons unsalted butter, softened 1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices 3/4 cup dark brown sugar 1/2 cup buttermilk 1 teaspoon vanilla extract 2 large eggs, lightly beaten 1 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon kosher salt 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup granulated sugar 2 tablespoons light corn syrup Juice from 1 large lime 2 teaspoons pink peppercorns Instructions: For the cake: Preheat the oven to 350 degrees F. Heat a 9-inch skillet over medium heat and melt 2 tablespoons butter. Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit. Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm. Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth. Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff.) Pour the batter over the pineapple. Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes. Cool for about 10 minutes before carefully unmolding onto a serving platter. (See Cook's Note.) For the caramel: Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan. Stir in the pink peppercorns and bring to a gentle simmer. Cook until the sugar is dissolved, then cook, 10 minutes. Set aside to cool slightly. When the cake is unmolded, pour the caramel over the cake.
Fortune Cookies 1/2 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon kosher salt 1 pinch of cardamom 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 2 large egg whites Nonstick cooking spray, for the baking sheet Instructions: Preheat the oven to 375 degrees F. In a medium bowl, whisk together the sugar, flour, salt and cardamom. In a separate medium bowl, whisk together the extracts and egg whites. Sift in the dry ingredients and whisk it -- whisk it good -- until you have a smooth batter. Grease a baking sheet with cooking spray. Spread 1 tablespoon of batter into a 3-inch circle on the baking sheet (it helps to use the lid of a mason jar as a guide); make 2 more circles on the baking sheet (only bake 3 circles at a time so you have time to mold the cookies before they cool). Bake until the edges are brown, 5 to 7 minutes. Working quickly (but carefully, so as to not burn your fingers), use a spatula to flip a circle over. Place a fortune in the center, fold the circle in half and then pick it up and bend the folded side over the edge of a bowl to form a fortune cookie shape. Place in a muffin tin so the shape holds while it cools. Repeat with the remaining circles. Bake and mold the remaining batches.
White Bean and Roasted Eggplant Hummus 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces Olive oil, for drizzling, plus 1/3 cup Kosher salt, for seasoning, plus 1/2 teaspoon Freshly ground black pepper, for seasoning, plus 1/4 teaspoon 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup loosely packed fresh flat-leaf parsley 3 tablespoons fresh lemon juice (from about 1 lemon) 1 clove garlic 1 hothouse cucumber, cut into 1/4-inch thick slices Instructions: Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool. In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste. Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
Green Chicken Chilaquiles Casserole 2 whole chicken breasts, split Salt and freshly ground black pepper 2 cups chicken stock 3 1/2 cups Tomatillo Salsa, recipe follows 1/2 cup heavy cream 1 onion, sliced paper-thin 1/2 cup vegetable oil 12 day-old Corn Tortillas, recipe follows (18 if individual casseroles are being made) 1 cup grated Manchego cheese 1 cup grated Panela cheese 1/2 cup grated Anejo cheese 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 teaspoons salt 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use. In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces. Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain. Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls). Combine the cheeses in a mixing bowl. To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil. Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding. In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag. Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
Grilled Pineapple \Suzette\ 1 firm-ripe pineapple 4 teaspoons unsalted butter 1/4 cup granulated sugar 1/4 cup pineapple flavored rum, preferably Cruzan brand 1/4 cup pineapple juice Juice of 1 lime 1 tablespoon thinly chopped fresh mint, for garnish Vanilla ice cream, for serving, optional Instructions: Remove the top end of the pineapple by holding it firmly and twisting it off. Use a sharp serrated knife to trim off both ends of the pineapple. Set the pineapple on the bottom cut-end and, starting at the top, cut the skin off of the pineapple by following the curve of the fruit. Overlap your cuts to ensure that you cut out all of the eyes (the brown indentations on the pineapple). Once all of the skin has been removed from the pineapple, slice the pineapple in half from the top down. Slice each half in half again, from the top down. Slice each quarter lengthwise into 3 wedges of equal size. Use your knife to cut the core out of each wedge so that you have a total of 12 trapezoidal shaped wedges. Set 8 wedges aside, and take the remaining wedges and cut into small dice, about 1/4-inch cubes. You should have about 1 cup of small diced pineapple. Preheat a grill to medium-high and spray or brush the grates with vegetable oil. Lay the pineapple wedges on the grill and cook for 2 to 2 1/2 minutes. Rotate the pineapples 90 degrees and cook another 2 to 2 1/2 minutes. Turn onto the second side and cook 2 to 2 1/2 minutes longer. Turn onto the third side and cook a final 2 to2 1/2 minutes. Transfer grilled pineapple to a platter. While the pineapple cooks, set a 10-inch grillproof saute pan on the grill and add 2 teaspoons of the butter. Once the butter melts, add the diced pineapples and saute, stirring occasionally, for 5 minutes. Add the sugar and cook until the sugar dissolves and starts to form large bubbles and turns golden, 6 to 8 minutes. Add the lime juice and swirl the pan to incorporate. Continue to cook for 3 minutes. Add the rum to the pan and tilt the pan to try and flame the rum. Cook for 3 minutes, then add the pineapple juice to the pan. Continue to cook until the liquid has reduced by half, 4 to 5 minutes longer. Remove from the heat and swirl the remaining 2 teaspoons of the butter into the sauce. Pour the hot sauce over the grilled pineapple with the cross-hatched sides facing up. Garnish with the chopped mint. Serve with a scoop of vanilla ice cream if desired.
Shawarma Stuffed Peppers 2 tablespoons olive oil or canola oil 1 yellow onion, chopped Kosher salt and black pepper 2 teaspoons Shawarma Seasoning, homemade (recipe follows) or store-bought 1 pound ground turkey 1 cup cooked basmati rice or 1 cup cauliflower rice One 14-ounce can diced tomatoes 4 large or 6 small bell peppers 1/4 cup tahini 1 lemon Fresh herbs (such as cilantro, parsley or mint), for serving 2 tablespoons garam masala 2 tablespoons curry powder 1 tablespoon powdered chicken bouillon 2 teaspoons ground turmeric Instructions: In a large skillet or pot, heat the oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the Shawarma Seasoning and cook for another minute. Add the ground turkey and season with 1/2 teaspoon salt and a few turns of black pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it\u2019s all cooked through and no longer pink, reduce the heat to low. If you\u2019re using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it\u2019s okay) for 3 minutes. Add the basmati rice or cauliflower rice to the skillet and stir in the tomatoes. Taste and adjust the seasoning as desired. Cut off the tops of the bell peppers, core them and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes. Meanwhile, make the tahini sauce. Stir together the tahini, 3 tablespoons cold water water, 1 tablespoon lemon juice and salt and pepper to taste until smooth. When the peppers are done, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce and a pile of fresh herbs. Enjoy! Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.
Mushroom Omelet with Bacon and Onion Hash Olive oil, for cooking 2 cloves garlic, crushed 4 cremini mushrooms, stemmed and julienned 4 oyster mushrooms, julienned 4 shiitake mushrooms, stemmed and julienned Salt 8 eggs, beaten until smooth with 4 tablespoons water, seasoned lightly with salt 4 ounces crumbled goat cheese 1 tablespoon fresh chives sliced on the bias, plus more for garnish Potato Hash, recipe follows 4 Yukon gold potatoes, cut into small dice 8 slices bacon, cut into 1/4-inch slices 1 onion, chopped Instructions: Add olive oil to lightly coat a medium saute pan over medium-high heat. Add the garlic and swirl to release the aroma. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until brown. Remove from the pan and set aside. Add the beaten egg mixture (be sure that the mixture is smooth¿no hunks of egg white). Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat \scrambled egg.\ Swirl the pan around occasionally to loosen the eggs from the bottom of the pan. When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the mushrooms and goat cheese. Turn off the heat and sprinkle with the chives. Using the spatula, fold the left third of the omelet over the filling. Press gently to secure. Gently shake the pan to be sure that the omelet is loosened from the pan. Gently slide the right third of the omelet out onto a serving plate and flip the other two-thirds of the omelet on top. (The omelet should be folded like a letter.) Serve the omelet with the Potato Hash. Garnish with chives. Plunge the potatoes into boiling water, then immediately drain and place them in a bowl of ice water. To a medium cast-iron skillet, add the bacon. Turn the heat to medium-high and cook, stirring occasionally, until the bacon has rendered. Add the onion and cook over low heat, partially covered, until translucent. Add the potatoes and cook until browned and slightly crisp.
Tartar Sauce 1 pint mayonnaise 2/3 cup dill pickle relish 2 tablespoons minced white onion 1 ounce lemon juice Pickle juice Instructions: Mix ingredients together, refrigerate, and serve as needed.
Smoked Crayfish Salad 2 pounds uncooked crayfish tails, split down the back to give 2 identical halves 2 large handfuls assorted salad leaves and greens (rocket, endive, salad burnet, radicchio, escarole, tat soi, etc) 16 small tomatoes, halved or whole 7 ounces (200 grams) goats cheese, choose one that isn't too dry, and crumble it 2/3 cup (150 milliliters) avocado oil 1 lemon, juiced Salt and freshly ground pepper Instructions: Note: The only tricky part of this dish is smoking the crayfish. I used a domestic smoker that you should be able to find at a good hardware or kitchenware store. Follow the instructions with your smoker and you shouldn't have any problems. Bring the smoker to heat, then place in the crayfish tails and smoke over a moderate heat for 10 to15 minutes. To check if the tails are ready, take 1 piece out of the smoker and using a sharp knife, insert it into the thickest part of the tail. The flesh should be opaque in color, neither raw nor totally white. Take the tails from the smoker and leave to cool. If the tails aren't quite ready, just put back in the smoker and smoke a little more. The smoker will generate heat, so the hotter the smoker, the quicker the tails will cook. Once the crayfish are cool enough to handle, pry the meat from the shells and cut into thick chunks. Place the salad leaves in a large bowl and scatter on the crayfish, the tomatoes and the cheese. Whisk the avocado oil and the lemon juice together, season well, then pour dressing over the salad, and gently toss together. Eat immediately.
Chunky Eggplant Bruschetta 1 eggplant, peeled, medium dice 1 teaspoon kosher salt, plus more for seasoning 1 teaspoon cracked black pepper, plus more for seasoning 4 tablespoons olive oil, plus 2 tablespoons 1 teaspoon red pepper flakes 3 tablespoons minced garlic 1 onion, medium dice 1/2 cup pitted and halved kalamata olives 1/4 cup drained capers 3/4 cup diced roasted red peppers 2 tablespoons sherry vinegar 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh oregano leaves Pinch smoky paprika 1 French baguette, sliced on bias Instructions: Preheat the oven to 450 degrees F. In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes. In a large saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the red pepper flakes and the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool. Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the sherry vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors. In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika. Spread the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.
Spiced Blueberry Coffee Cake with Cornflake Crumbs 3/4 cup all-purpose flour 2/3 cup lightly crushed cornflakes 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon fine salt 1/4 teaspoon ground allspice 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 cups fresh blueberries Instructions: For the crumb topping: Combine the flour, cornflakes, brown sugar, cinnamon and salt in a medium bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour mixture. Form into small to medium clumps with your fingers. Set aside. For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt and allspice in a large bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour mixture and beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blueberries on top. Spoon the remaining cake batter on top of the berries and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
Grilled BBQ Chicken Sandwiches 2 cups ketchup 1/2 cup apple cider vinegar 1/2 cup dark brown sugar 2 tablespoons Worcestershire sauce 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon onion powder 1 teaspoon hot sauce Olive oil, for lightly coating the chicken 4 chicken cutlets, pounded to 1/2 inch thick Kosher salt and freshly ground black pepper 8 potato buns Mayonnaise, for spreading 1 medium red onion, sliced 16 bread-and-butter pickle slices Instructions: For the barbecue sauce: In a medium saucepot over medium heat, add the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, dry mustard, onion powder, hot sauce and 1 cup water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce is thickened, about 1 1/2 hours. For the chicken: Heat a grill pan over medium-high heat. Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side. Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce. For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.
Grilled Corn on the Cob 1 ear fresh corn on the cob, with the husk 1 teaspoon unsalted butter, melted Kosher salt Instructions: Prepare a charcoal grill with a single layer of hot coals. Peel back the husk from the corn and remove the silk. Brush the kernels with the melted butter and replace the husk to cover the ear of corn. Grill the corn for a total of 20 minutes, turning it every 5 minutes. Remove the ear from the grill and carefully peel back the husk. Sprinkle the kernels with salt and serve.
Ellie Krieger's Double-Chocolate Brownies Nonstick cooking spray 6 ounces bittersweet chocolate, coarsely chopped 2 tablespoons unsalted butter 1 cup whole-grain pastry flour (or 1/2 cup each whole-wheat and all-purpose flours) 1/4 cup unsweetened cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda 4 large eggs 1 cup packed light brown sugar 1/2 cup plain low-fat yogurt 1/4 cup canola oil 2 teaspoons vanilla extract 3/4 cup chopped walnuts (optional) Instructions: Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water. Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened. Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.
Pat's Spicy Peach Hot Wings Peanut oil, for frying Kosher salt 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 3 pounds chicken wings, cut at joint 1/2 stick (2 ounces) butter 2 cloves garlic, chopped 1/2 cup peach preserves 1/4 cup hot sauce (recommended: Tabasco) 1 tablespoon soy sauce Instructions: Preheat deep fryer with peanut oil to 350 degrees F. Mix the 2 teaspoons salt, smoked paprika, and garlic powder together in a small bowl. Add chicken wings and toss to coat. Melt the butter in medium saucepan over medium heat with the garlic. Stir in peach preserves, hot sauce, and soy sauce. Cook until syrupy and thick, about 5 minutes. Transfer to a large bowl. Add the wings to the deep fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You will need to do this in 2 batches so you don't overcrowd your fryer. Remove the wings from the fryer and drain on a paper towel-lined baking tray. Add the fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to a platter and serve immediately.
Rice Balls (Nigiri Sushi) Sushi Rice, recipe follows Omelette pieces 3 1/3 cups short grain rice 4 cups water, plus 1/4 cup water 6 tablespoons rice vinegar 5 tablespoons sugar 3 teaspoons salt Instructions: Squeeze the vinegared rice together (into the shape of an elipse) and place omelette pieces over the top of the rice formation. Serve with pickled ginger, wasabi and soy sauce as condiments. Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes. While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures. Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.
Mojo Sauce 2 1/2 cups peeled garlic cloves Zest and juice of 25 sour Seville oranges or 40 limes, reserved separately 2 cups dried oregano 8 ounces fresh oregano, leaves picked 2 cups cumin seeds 1 cup black peppercorns 1/4 cup salt Sugar Instructions: Puree the garlic and half the orange juice in a food processor or blender. Transfer to a large bowl. Puree the remaining juice with the dried and fresh oregano, and then add to the bowl. Grind the cumin and black pepper in a spice or coffee grinder, and then stir into the juice with the salt and sugar to taste. Let rest overnight before using.
Grilled Chicken Sandwich on Pretzel Baguette with Citrus Mustard 4 boneless skinless chicken breasts (about 1 1/2 pounds total) 3/4 cup grapefruit soda 1/4 cup orange juice, fresh squeezed 2 tablespoons rice vinegar 1 tablespoon Dijon mustard 1 tablespoon olive oil 2 teaspoons lemon pepper 1 teaspoon granulated garlic Two 10 to 12-inch pretzel baguettes 1/4 cup whole-grain Dijon mustard 2 tablespoons orange marmalade 6 slices Havarti cheese 6 pieces Bibb lettuce Instructions: In a gallon size re-sealable bag, add the chicken, grapefruit soda, orange juice, rice vinegar, Dijon, olive oil, lemon pepper and granulated garlic. Place in the refrigerator and marinate for 2 hours. Preheat the grill to medium-high over direct heat. Remove the chicken from marinade and add to the grill. Cook for 8 to 10 minutes, flip over and cook until the internal temperature is 160 degrees F, an additional 5 to 6 minutes. Remove from the grill, cover lightly with foil and allow to cool. Split the baguettes in half, remove any excess bread from inside the top half and lightly toast on the grill. In a small bowl, combine the whole-grain Dijon and marmalade. Spread this mixture on the toasted bread halves. Slice the chicken breasts into 1/2-inch pieces on the diagonal and place on the bottom half of the bread. Top evenly with the cheese and lettuce. Top with the top half of the baguette and slice on a diagonal to serve.
Apple Galette with Goat Cheese, Sour Cherry, and Almond Topping 2 tablespoons (1/4 stick) unsalted butter 3 Braeburn apples (1 1/2 pounds), peeled, halved, cored, halves cut into 6 1/2-inch wedges 1/8 teaspoon kosher salt 1/3 cup sugar 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon arrowroot 1 teaspoon fresh lemon juice One 8-ounce frozen puff pastry sheet, thawed All-purpose flour, for sprinkling 1 large egg, beaten One 4-ounce package chilled soft fresh goat cheese, crumbled into 1/3- to 1/2-inch chunks 1/3 cup sliced almonds, toasted 1/3 cup tart dried cherries Instructions: For the galette: Position a rack in the center and preheat the oven to 375 degrees F. Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and sprinkle with the salt. Saute until almost tender, tossing occasionally, about 10 minutes. Remove the skillet from the heat. Whisk the sugar, spices and arrowroot in a small bowl until no cornstarch lumps remain. Sprinkle the spiced sugar and lemon juice over the apples in skillet, and toss to blend. Cool to lukewarm. Place a large sheet of parchment paper on the work surface. Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour. Roll out the pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking. Cut off the corners (with a rounded cut), making a 12-inch-diameter pastry round. Brush the pastry all over with some beaten egg. Starting 2 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry. Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples). Fold the pastry border partially over the filling, pleating the pastry in loose folds. Brush the folded-up pastry border with some beaten egg. Slide the galette with the parchment onto a heavy baking sheet. Scrape the juices from the skillet over the apples. Bake galette until pastry edge is deep golden brown, 30 to 35 minutes. Meanwhile, make the topping: Toss the goat cheese, almonds and cherries in a medium bowl until evenly distributed (the cheese should remain in distinct pieces). Chill until ready to use. Remove the galette from the oven. Sprinkle the topping evenly over the filling. Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries. Cool 20 minutes and serve warm, or cool for 2 hours to serve at room temperature.
Fresh Peach Cremolata 1 1/2 cups sugar 2 pounds fresh ripe peaches (Cook's Note) 1 tablespoon Grand Marnier liqueur Seeds scraped from 1/2 vanilla bean Instructions: Place the sugar and 1 1/2 cups water in a small saucepan and simmer until the sugar dissolves. Set aside. Fill a large saucepan with water and bring it to a boil. Add the peaches and cook for between 15 seconds and 3 minutes, just until the skins peel off easily. (Ripe peaches will be ready sooner.) Transfer the peaches to a bowl of cool water, peel and cut in wedges into the bowl of a food processor fitted with the steel blade, discarding the pits. Puree the peaches completely and pour into a 9-by-13-inch baking dish. Whisk the sugar syrup, Grand Marnier and vanilla seeds into the peach puree. Place the dish uncovered on a level shelf in the freezer for 30 minutes to 1 hour, until it begins to crystallize around the edges. Scrape the entire mixture, including the edges, with the tines of a fork and freeze for another 30 minutes. Continue freezing and scraping every 30 minutes, until the mixture is soft-frozen. It should take 2 to 3 hours to freeze and will be good to serve for up to 4 hours afterward. If the mixture gets too frozen, allow it to sit at room temperature for 30 minutes, and scrape it again with a dinner fork. Serve frozen in glasses.
Banana Cream Pi 1.5 liters milk About 18 ounces cream 7 vanilla beans (Indonesian), seeds scraped About 8 1/2 ounces sugar 8 ounces glucose (atomized/powder) About 4 1/2 ounces milk powder About 1/4 ounce stabilizer (cremodan ice cream) 3 eggs About 3 1/2 ounces egg yolks About 1 3/4 ounce trimoline 7 ounces white chocolate 7 ounces butter About 3 1/2 ounces feullantine About 18 ounces banana 7 ounces maple syrup About 1/8 ounce curry powder Instructions: In a medium saucepan combine milk with cream, scraped vanilla beans, sugar, glucose; and milk powder. Bring to a boil, add stabilizer mixed with small part of sugar and bring to a boil. Combine the eggs and trimoline. Remove the milk mixture from the heat and add a little to the eggs to temper. Return the egg mixture to the saucepan and stir to mix well. Strain and let rest refrigerated for 24 hours before using. Process in an ice cream machine and pipe into dariole molds.; Melt chocolate and butter in microwave; add feuillantine and spread on parchment paper. Cut with ring cutter to dariole dimension.; Slice bananas and seal in a vacuum bag with syrup and curry powder.; Invert ice cream onto feuillantine disks. Place ice cream \cake\ on the plates and cover each with 2 tablespoons of the bananas. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Better-for-You Bananas Foster 1 orange 2 tablespoons unsalted butter 3 tablespoons packed light brown sugar 1 teaspoon vanilla bean paste 1/4 cup orange liqueur or brandy Kosher salt 3 ripe bananas, peeled, halved lengthwise and crosswise 1/2 cup dark rum Whipped cream, for serving (optional) Instructions: Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice. Melt the butter with the sugar, orange zest and vanilla bean paste in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt. Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls. Add the rum to the pan and return to medium heat. Bring the liquid to a boil without stirring, then reduce the heat to a simmer. Cook until the sauce thickens slightly, about 4 minutes. Spoon the sauce over the bananas. Garnish with whipped cream if using and the glazed orange zest.
Ultimate Shrimp-Crawfish-Crab Croquette Burger with Garlic Aioli 4 egg yolks* 2 tablespoons Creole mustard 10 cloves fresh garlic, chopped 1 1/2 cups extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper 1 cup long-grain rice (recommended: Zatarain's) 4 tablespoons butter 1/2 cup all-purpose flour 4 eggs, lightly beaten 1 cup finely chopped green onions 1/2 cup finely chopped seeded jalapenos 1 pound fresh shrimp, peeled, deveined and chopped 8 ounces crawfish tail meat, chopped 8 ounces crabmeat 4 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Emeril's Essence Creole Seasoning, recipe follows Saltine cracker crumbs Vegetable oil, for frying Shiner Bock Beer Bread, recipe follows or 8 French bread rolls 8 slices Monterey Jack cheese with jalapeno, shredded iceberg lettuce, sliced tomatoes, sliced red onion, sliced pickles and/or pickled jalapenos for garnish Spicy potato chips 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 package rapid rise dry yeast 1/4 cup warm water (110 degrees F) 1/4 cup honey 4 cups all-purpose flour, plus 1 1/2 cups 1 teaspoon salt 1/4 cup vegetable oil One 12-ounce Shiner Bock Beer, at room temperature (or your favorite beer) 2 eggs, beaten 1 stick butter, melted Instructions: For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and process until thick and smooth. Refrigerate until needed. For the croquettes, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done. Add the butter while the rice is still hot. In a mixing bowl, stir flour and eggs to make a light batter. Add rice, green onions and jalapenos; mix well. Add shrimp, crawfish, crabmeat, lemon juice and seasonings. Combine until incorporated but DO NOT OVERMIX to not break up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours. Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.) Heat oil in a 10-inch iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over medium to medium-high heat until golden brown on both sides. Drain on paper towel. Season with a sprinkle of salt. Grill halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos. Top with other half roll. Serve with your favorite spicy potato chips. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. In a large non metal mixing bowl, dissolve yeast with warm water, add honey and stir. Allow yeast to activate and begin to bloom. Add 4 cups flour, salt, oil, beer and beaten eggs. Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it \comes back\ when pushed with your finger. Place dough in a lightly oiled bowl, roll dough to coat, cover with plastic wrap and put in a warm place until doubled in size. When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into 8 to 12 (3-inch) rolls. Smooth, place on baking sheets and brush with melted butter. Cover with plastic wrap and allow to rise a second time until doubled in size. Preheat oven to 350 degrees F. Bake for 30 to 35 minutes. Remove from oven, brush with melted butter and cover with waxed paper until cooled.
Spinach Souffle Two 10-ounce packages chopped frozen spinach, thawed 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 1/2 cups milk 1/2 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground black pepper 3 large eggs, separated 1/8 teaspoon cream of tartar 1/2 cup shredded Parmesan 1 cup grated Pecorino-Romano Nonstick cooking spray or additional softened butter, for the souffle dish Instructions: Preheat the oven to 375 degrees F. Place the spinach in a colander to drain, pressing out as much excess liquid as you can. Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly. Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside. Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy. Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.
Grilled Swordfish with Salsa Verde Grated zest of 3 lemons, plus 2 halved lemons 10 cloves garlic, smashed 2 cups olive oil, plus more for the grill 1/4 cup fresh thyme, chopped 1 tablespoon Ottoman spice or Aleppo pepper 8 1-inch-thick swordfish fillets (8 to 10 ounces each) 1/2 small red onion, sliced 1/4 inch thick 1 small jalapeno pepper 1 tablespoon sherry vinegar 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh mint Juice of 1/2 lime Kosher salt 2 avocados, pitted and quartered (skin on) 1 bunch watercress, trimmed Flaky sea salt Instructions: Combine the lemon zest, garlic, 1 cup olive oil, the thyme and Ottoman spice in a bowl; mix well. Divide the marinade between two 1-gallon zip-top bags, then divide the swordfish between the bags. Let marinate in the refrigerator for at least 1 hour or up to overnight. Preheat a grill to high and oil the grates. Grill the red onion and jalapeno until marked, about 2 minutes per side. Transfer the red onion to a bowl, top with the vinegar and cover with plastic wrap, trapping the steam inside to finish the cooking process. Peel, seed and chop the jalapeno. Make the salsa verde: Combine the jalapeno, parsley, cilantro, mint, lime juice and remaining 1 cup olive oil in a bowl. Once cool enough to touch, remove the onion from the vinegar and coarsely chop, then add both the vinegar and the onion to the salsa verde; season with 1/2 teaspoon kosher salt and combine well. Remove the swordfish from the marinade, shake off the excess and season with kosher salt. Reduce the grill heat to medium. Grill the swordfish 2 minutes, then rotate 90 degrees and grill 2 more minutes to create crosshatch grill marks, then flip and grill until just opaque, about 2 more minutes. Increase the grill heat to high. Grill the halved lemons and the avocados cut-side down until marked, 1 to 2 minutes. Dress the watercress with some of the salsa verde on a platter. Top with the swordfish, avocado and more salsa. Garnish with the grilled lemons. Finish with a sprinkle of sea salt.
Pan Roasted Quail with Port Sauce 1/2 cup dry red wine 1/4 cup good quality port (preferably not too sweet) 1/4 cup olive oil 2 tablespoons balsamic vinegar 2 tablespoons maple syrup 2 tablespoons low-salt soy sauce 2 bay leaves 1 teaspoon cracked black pepper 2 cloves garlic, crushed Several sprigs of fresh thyme or 1/4 teaspoon dried thyme 1/2 teaspoon juniper berries 8 quail, preferably fresh, with breast and backbones removed 2 tablespoons olive oil 2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three) 2 carrots, roughly chopped (about 1/2 cup) 1 onion, diced (about 1/2 cup) 3 ribs celery, roughly chopped (about 3/4 cup) 1 bay leaf 1/2 teaspoon dried thyme 1 clove garlic, crushed with the flat of a knife blade 3 quarts water 1/2 cup veal stock, or beef stock 1 cup good quality port 2 tablespoons good quality port 2 tablespoons unsalted butter Instructions: Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight. The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen. To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
Confetti Rice 3 tablespoons extra-virgin olive oil 1/2 medium onion, finely chopped 1/2 red bell pepper, seeded and chopped 1/4 medium jalapeño pepper, seeded and chopped (optional) 1 garlic clove, chopped 1 1/2 cups long-grain white rice 1 cup frozen corn, thawed 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 2 1/4 cups chicken stock 1/4 cup chopped fresh cilantro 1 tomato, seeded and diced Instructions: Heat the oil in a heavy, large saucepan over medium-high heat. Add the onion, red peppers and jalapeño and cook, stirring often, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 minute, being careful not to let it burn. Add the rice and corn and saute 1 minute, stirring constantly to toast the rice and coat with oil. Sprinkle with the cumin and 1 teaspoon each salt and pepper. Pour in the chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 12 to 15 minutes. Fluff the rice with a fork and carefully fold in the cilantro and diced tomatoes. Season with additional salt and pepper to taste.
Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe 2 cups cheese pumpkin, cut into 1/2-inch dice Extra-virgin olive oil Kosher salt 1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds 3/4 cup pancetta, cut into 1/2-inch dice Pinch crushed red pepper 2 cups orecchiette 1/2 cup grated Parmigiana 1/4 cup green pumpkin seeds, toasted Instructions: Preheat oven to 375 degrees F. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray and bake in the oven until soft, about 20 minutes. Remove from oven and reserve. 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 pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water. Reserve the boiling water to cook the pasta in. Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve. Coat a large saute pan with olive oil and add the pancetta and crushed red pepper. Bring the pan to a medium heat and cook the pancetta until brown and crispy. When the pancetta is brown and crispy add the roasted squash and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half. Add the orecchiette to the reserved boiling broccoli rabe water and cook until the pasta is al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and squash. Add the broccoli rabe and about a 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta. Drizzle with olive oil and sprinkle with the grated Parmigiana. Toss or stir vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds. Delicioso!!
Berries with Mascarpone and Meringue 1 (10-ounce) container fresh strawberries, hulled and quartered 1 1/4 cups fresh raspberries 1 1/4 cups fresh blackberries 2/3 cup fresh blueberries 4 tablespoons sugar 2 teaspoons fresh lemon juice 1/2 cup mascarpone cheese 1/2 cup whipping cream Pinch ground cinnamon 4 meringue cookies, coarsely crumbled Instructions: Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes. Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream. Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.
Creamy Celery Root, Fennel and Apple Slaw 1 celery root (celeriac), peeled and julienned 1/2 small fennel bulb, trimmed and thinly sliced into crescents 1 Granny Smith apple, julienned (do not peel) Juice of 1 lemon Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon apple cider vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1/3 cup dried cranberries Instructions: Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown. Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper. Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.
Christmas Soup 1 pound kielbasa, sliced 1/4-inch thick on bias Vegetable oil, as needed 8 cloves garlic, minced 1 pound red kidney beans, soaked at least 4 hours and up to overnight 2 quarts chicken broth 1 pound red bliss potatoes, cut into 1/2-inch cubes 6 ounces fresh kale, approximately 4 handfuls 1/4 cup red wine vinegar 1/2 teaspoon freshly ground black pepper Instructions: Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside. Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally. Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy. Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.
Sucre a la Creme with Maldon Salt and Pecans Oil, for greasing pan 1 1/2 cups/375 ml brown sugar 1 cup/250 ml 35-percent cream 1/2 cup/125 ml sugar 1/2 cup/125 ml maple syrup 1 tablespoon/15 ml butter Pinch salt 1/2 teaspoon/2 ml vanilla extract 1/2 cup/125 ml pecans, toasted and roughly chopped, for garnish Maldon salt, for garnish Instructions: Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil. In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C). Add the vanilla extract without stirring. Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes. Remove the pan from the water bath. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan. Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt. Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.
Crispy Wonton Cups with Tuna Salad Nonstick cooking spray 12 square wonton wrappers 1 medium red onion 1/2 teaspoon chopped fresh ginger 2 teaspoons spicy brown mustard 2 teaspoons red wine vinegar 1/8 teaspoon crushed red pepper flakes 1 tablespoon canola oil Kosher salt and freshly ground black pepper 1 (5-ounce) can chunk light tuna, drained 1 1/2 cups snow peas Instructions: Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each cup. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5 to 6 minutes. Remove from the oven and let cool. Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito). Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.) Place into a bowl with the tuna. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine. Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.
Cilantro-Lime Cream Slaw 1/2 medium head green cabbage, thinly sliced 1 teaspoon kosher salt 1/2 cup sour cream 1/4 cup buttermilk 1/4 cup chopped fresh cilantro 1/2 lime, zested and juiced 2 cloves garlic, minced 3 to 4 turns freshly ground black pepper Instructions: Add the cabbage and salt to a large colander and toss well. Let stand for 15 minutes to wilt. In a large mixing bowl, add the sour cream, buttermilk, cilantro, lime zest and juice, garlic, and pepper; whisk to combine, and then fold in the cabbage. Refrigerate for 10 to 15 minutes before serving.
Halushki 1 recipe dumpling dough, recipe follows 4 tablespoons butter 2 cups julienne onions Salt Freshly ground white pepper 1 pound cottage cheese 1 tablespoon finely chopped parsley leaves 2 cups water 2 teaspoons vegetable oil 1 egg 1 teaspoon salt 3 to 4 cups all-purpose flour Instructions: Bring a pot of salted water to a boil. Turn the dough out unto a floured surface. Roll the dough out to about 14-inch rectangle and 1/4-inch thick. Cut the dough into 1-inch squares. Add the dough to the boiling water and cook for about 4 to 5 minutes, or until the dough floats for 1 minute in the water and is fully cooked. Remove and drain on paper towels. Season with salt. Meanwhile, melt the butter in a large saute pan. Add the onions. Season with salt and pepper. Saute until tender, about 3 to 4 minutes. In a large mixing bowl, toss the dumplings with the onions and cheese. Toss well. Season with salt and pepper. Spoon into a serving bowl and garnish with parsley. Serve warm. In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball. **If the dough is too sticky-add a little more flour, about 1/4 cup at a time. Cover with plastic wrap and allow to rest for 30 minutes.
Damn Hot Peppers 1/2 cup extra-virgin olive oil 7 green peppers, halved, seeded, and cut into 1-inch square pieces 1 pound jalapenos, sliced 1/8-inch-thick Gray salt 3 1/2 pounds (56 ounces) crushed tomatoes or 7 cups fresh tomato concasse (peeled, seeded and diced tomatoes) Small bunch basil leaves 1/4 cup red wine vinegar Instructions: Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot. Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat. If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.
Arturo's Positano Winter Sunset 1-1/2 oz. Malibu coconut-flavored rum 1-1/2 oz. white creme de cacao 1/2 oz. Tia Maria Warmed whipped cream (the canned variety works) Warm chocolate syrup Freshly baked chocolate chip cookie (the refrigerated mix kind is fine) Instructions: Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.) Combine Malibu, creme de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.
Kale and Tofu Salad 1/2 cup millet 1 14-ounce package extra-firm tofu, drained and cut into 1-by-1 1/2-inch pieces 5 tablespoons extra-virgin olive oil 1 bunch kale Juice of 1 lemon 3 tablespoons tahini 1 teaspoon honey Kosher salt and freshly ground pepper 2 cups shredded red cabbage 1/2 small red onion, thinly sliced 2 tablespoons salted roasted sunflower seeds or pepitas 1 tablespoon toasted sesame seeds Instructions: Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside. Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes. While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes. Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well. Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.
Holiday Eggnog 20 peppercorns 10 star anise 10 allspice berries 10 cinnamon sticks 10 cloves 10 cardamom pods 1/2 gallon apple cider 2 cups fresh carrot juice 1/2 cup fresh ginger juice 1/2 cup demerara sugar Zest of 1 orange 1/4 teaspoon freshly grated nutmeg Pinch kosher salt 3 large eggs 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 ounce aged rum Pinch kosher salt 1/4 cup plus 1/8 cup granulated sugar 12 ounces aged rum 6 ounces aged brandy Freshly grated nutmeg, for garnish Instructions: For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.) For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside. Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form. Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state. To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.
Cow Patties 20 ounces melting chocolate, such as almond bark 1 cup raisins, dried cranberries or dried cherries 1/2 cup slivered almonds 1/2 cup whole peanuts Instructions: Line two baking sheets with parchment paper. Melt the chocolate in a microwave or in a bowl set over a pan of boiling water. Pour in the raisins, almonds and peanuts and stir to combine. Use a spoon or small cookie scoop to place mounds of the mixture onto the prepared baking sheets. Leave to sit at room temperature or in the fridge for 5 minutes to set. Package in gift sacks!
Arepas Stuffed with Chiles, Chorizo and Corn 3 poblano peppers 2 to 3 teaspoons canola oil 3 scallions 1 ear corn, husked 4 ounces goat cheese, at room temperature 2 tablespoons grated Parmesan 2 links Mexican pork chorizo (about 8 ounces), finely diced 2 1/2 cups masa harina flour 1 teaspoon salt 2 tablespoons melted butter 2 tablespoons canola oil Chopped fresh cilantro, for garnish Lime wedges, for garnish Instructions: For the filling: Preheat a grill to medium-high heat. In a bowl, toss the poblano peppers with the canola oil. Place on the grill along with the scallions and corn and cook, turning occasionally, until the vegetables are nicely charred. Immediately place the peppers in a bowl, cover with plastic wrap and let sit for 10 minutes to sweat and soften. Chop the charred scallions and put them into a large bowl. Cut the corn kernels off the ear and add to the bowl. Peel the skins off the peppers, finely chop and then add them to the corn and scallions. Stir in the goat cheese and Parmesan. Heat a large saute pan on the grill, add the chorizo and cook until the oils are released and the chorizo is slightly browned, 3 to 4 minutes. Add the chorizo to the poblano-cheese mixture and gently fold together. Set aside until ready to use. For the arepas: Combine the masa flour and salt in a large bowl. Pour in 2 1/2 cups hot water and, using a wooden spoon, stir to combine. Add in the melted butter, cover with plastic wrap and let rest for 10 minutes. Divide the dough into 12 small balls. Place each ball in between two pieces of plastic wrap and flatten using a heavy-bottomed skillet or tortilla press to about 3 1/2 inches in diameter and 1/4 inch thick. Heat the canola oil in a cast-iron skillet over medium heat. Fry the arepas until lightly browned--they should have a nice crust on the outside but still be soft inside--about 5 minutes per side. Using a sharp knife, slice the arepas in half, similar to an English muffin. Stuff 1 to 2 teaspoons of the filling inside each. Garnish with some chopped cilantro and a squeeze of lime juice.
Butter-Braised Cipollini Onions with Arugula and Balsamic Syrup on Multi-grain Toast 8 tablespoons (1 stick) unsalted butter 1/4 cup (1 1/2 ounces) lightly packed light brown sugar 1 cup high-quality 3-year-old balsamic vinegar Small pinch of crushed red pepper flakes 1 (3-inch) fresh thyme sprig 18 medium cipollini onions (about 8 ounces) 1 cup banyuls vinegar 6 (3/4-inch-thick) slices multi-grain bread 2 tablespoons extra-virgin olive oil 8 lightly packed cups baby arugula Arugula blossoms for garnish (optional) Instructions: To prepare the balsamic syrup, in a small saucepan, stir together the brown sugar, balsamic vinegar, red pepper flakes, and thyme. Bring to a simmer over medium heat and simmer until the mixture has reduced by one-third and is syrupy enough to coat the back of the spoon, about 20 minutes. Let cool to room temperature and then strain. Store the syrup in a covered jar at room temperature for up to 1 month. Bring a medium saucepan of water to a simmer. Place the onions in a medium, heat-proof bowl and cover them with the simmering water. Let sit for 10 minutes and then slip off their skins, using a paring knife to loosen the ends if necessary. In a deep, medium saute pan, melt 4 tablespoons of the butter over medium heat. Add the onions and cook, stirring often, until they are golden brown on both sides, 5 to 10 minutes. Add the vinegar and scrape up the browned glaze from the bottom of the pan. Bring to a simmer over medium heat and add the remaining 4 tablespoons of butter. Reduce the heat to low, cover the pan tightly, and simmer until the onions are tender when pierced with the tip of a knife, 20 to 30 minutes. Remove the pan from the heat and let them sit, still covered. Generously brush both sides of the bread with oil. Toast the slices in a large skillet over medium heat until they are crispy and golden on both sides, 4 to 5 minutes per side. Divide them among 6 serving plates. In a large bowl, toss the arugula with enough of the warm onion cooking liquid to make the leaves glossy. Divide the arugula among the pieces of toast. Top each with 3 onions and drizzle with about 1 tablespoon of the balsamic syrup.
Roasted Root Jumble with Feta 1/4 cup raw hazelnuts 1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 large fennel bulb, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 1 large lemon, cut into 1/4-inch slices 2 large carrots, peeled and cut into 1/2-inch rounds 1/4 cup extra-virgin olive oil, plus more for garnish Kosher salt and freshly ground black pepper 1/2 cup feta cheese, crumbled Minced fresh cilantro or parsley, to garnish Instructions: Preheat the oven to 350 degrees F. Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop. In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder. Increase the oven temperature to 375 degrees F. Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft. Garnish with a drizzle of olive and sprinkle with cilantro or parsley.

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