Datasets:

Eitanli

/

recipes

like 1

Mojo Criollo Roasted Pig 1 garlic head 6 ounces orange juice 2 ounces lemon juice 2 teaspoons ground cumin 1 tablespoon chopped oregano leaves 3 teaspoons salt 4 ounces water 1 (75-pound) pig Instructions: Make marinade: peel and mash the garlic cloves. Mix all the ingredients together in a bowl. Let stand for a minimum of 1 hour. Strain marinade and then inject the marinade into the pig. Let marinate overnight, in the refrigerator, for best results. Open the pork by the belly, but do not cut or poke holes into the upper or side skin. Place the grease tray inside the Caja China. Tie the pig in between the grids, on its back, and place in the grease tray. Close the Caja China with the ash pan and charcoal grid. Allow 4 inches of separation between the roast and the ash pan. We recommend the pork be at room temperature at the time of roasting. Prepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer. Never use instant charcoal. Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2. Place the charcoal into 2 piles of equal size, on each end of the charcoal tray. Never place charcoal on center of tray. Add lighter fluid and light. When the charcoal is lit for 15 minutes, distribute it evenly throughout the tray. Once this process is completed, roast pork for 3 hours, without opening the Caja China. Add more charcoal after 1 hour and distribute evenly throughout the tray. After 3 hours, wearing heavy-duty silicone mitts, remove the charcoal tray, ash pan, and dump the ashes. Then turn the pork over and cut into the skin, every 4 to 6 inches. Place the ash pan and charcoal tray, filled with new charcoal, back into position and continue the roasting process. Check the skin after 20 minutes, slightly opening the box by 1 of the corners. You can continue this process until the skin's crispness is to your liking. For a pig this large, it will probably require a full hour on its second side. Remove the pork from the Caja China. Deposit the contents of the grease tray into a container, let cool, and discard with trash. You can slice the pork with a plate; it is not necessary to use a knife.

Protein and Pick a Bean 2 pounds protein of your choice, such as pork chops, chicken, pork tenderloin, beef, lamb or tofu Salt and pepper 5 tablespoons oil or other fat 4 strips bacon, diced 1/2 cup chopped onion (about 1 small) 2 cloves garlic, minced 3 teaspoons spices, such as a blend of chili powder, ground coriander, ground cumin, paprika, chipotle and cayenne (based on what you have) Two 15-ounce cans beans of your choice, rinsed 1 cup tomato product of your choice, such as sauce, crushed, diced, etc. 1 cup liquid of your choice, such as beer, wine, water or stock 1/4 cup mustard 1/4 cup maple syrup or brown sugar, optional Instructions: Preheat the oven to 400 degrees F. Season the protein with salt and pepper. Heat a skillet over medium heat and add the oil or fat. When hot, add the protein to the skillet and cook until brown on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until cooked through, 150 degrees F for pork, 165 degrees F for chicken, 145 degrees F for medium beef, 145 degrees F for medium lamb and the tofu is warmed through. Meanwhile, heat a medium saucepan over medium heat. Add the bacon and cook, stirring, until almost crisp, about 3 minutes. Add the onions, garlic and spices and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beans, tomato, liquid, mustard and maple syrup or brown sugar, if using, and bring to a simmer. Simmer until the mixture begins to thicken, about 10 minutes. Serve the protein with the pick a bean mixture.

Key Lime Pie Cupcakes 2 sticks (8 ounces) unsalted butter, at room temperature 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon finely grated lime zest 1/2 teaspoon fine salt 1 cup milk Key Lime Curd, recipe follows Key Lime Frosting, recipe follows 1/2 cup graham cracker crumbs Key Lime slices, for garnish, optional 5 large egg yolks Pinch fine salt 1 stick (4 ounces) unsalted butter, cut into cubes 1/2 teaspoon grated lime zest 3/4 cup granulated sugar 1/2 cup freshly squeezed or bottled Key lime juice 4 tablespoons unsalted butter, at room temperature 1/2 cup sweetened condensed milk 3 tablespoons freshly squeezed or bottled Key lime juice 1/2 teaspoon vanilla extract 1/2 cup confectioner's sugar Instructions: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Cream the butter in a large bowl with an electric mixer until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Beat in the vanilla. Combine the flour, baking powder, lime zest and salt in a medium bowl. Add one-third of the flour mixture to the butter mixture; beat in half the milk. Repeat additions, ending with the flour. Beat until combined, taking care not to overmix. Divide the batter between the prepared muffin tins, filling the cups two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely. To assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake. Stir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off. Roll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Garnish with a slice of Key lime if desired. Whisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer. Remove from the heat and strain through a fine sieve into a medium bowl. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd. Chill completely, about 1 hour. 3 ounces cream cheese, at room temperature Beat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Beat in the lime juice and vanilla. On low speed, gradually add the confectioners' sugar and beat until well combined. Chill 30 minutes.

Baileys Spiced Coffee 1.5 oz. Baileys Coffee Irish Cream 1 oz. Belle de Brillet (pear flavored liqueur) 1 sprinkle nutmeg 1 grind 4 seasoned pepper Instructions: Layer Belle de Brillet (pear flavored liqueur) first. Then top with Baileys Coffee Irish Cream. Garnish with nutmeg, a grind of 4 seasoned peppers and enjoy.

Mini Beef Wellingtons with Mushrooms and Gorgonzola 8 (6 ounces each) beef filet mignons (about 1/2-inch thick each) Ground black pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter 8 ounces mushrooms, thinly sliced (about 3 cups) 2 tablespoons finely chopped shallots 4 cloves garlic, minced 1 egg, beaten 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets) 1/2 cup crumbled Gorgonzola cheese Instructions: Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool. Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all. Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners. Place the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight. Heat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately.

Mini Meatball Crostini 1/4 cup extra-virgin olive oil 1 medium shallot, finely chopped Kosher salt 1/2 cup buttermilk 2 thick slices stale white bread, crusts removed 1 large egg, beaten 1/4 cup freshly grated parmesan cheese 1 tablespoon roughly chopped fresh parsley 3/4 pound 80/20 ground beef 3/4 pound loose mild Italian sausage 3 cups tomato sauce 1 baguette, cut on the bias into twenty-four 1/4-inch slices Small basil leaves, for topping Instructions: Preheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly. Pour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet. Broil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375 degrees F. Meanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini. Arrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time. To serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil.

Basic Stuffing 1 stick unsalted butter, plus more for pan and topping 2 cups diced onions 2 cups diced celery 2 apples, cored and chopped 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme Kosher salt and freshly ground pepper 3 cups chicken broth 2 eggs 1/4 cup chopped fresh flat-leaf parsley 16 cups cubed stale country white bread Instructions: Preheat the oven to 375˚ F. Melt the butter in a large skillet over medium heat. Add the onions, celery, apples, sage and thyme; season with salt and pepper. Cook 5 minutes, then add the chicken broth and bring to a simmer. Meanwhile, whisk together the eggs and parsley in a large bowl. Add the cubed bread, then pour in the vegetable-broth mixture and toss. Butter a 3-quart baking dish. Transfer the stuffing mixture to the pan, then dot with more butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.

Cheesy Zucchini Casserole | Zucchini Gratin 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large) 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup hot milk 3/4 cup fresh bread crumbs 3/4 cup grated Gruyere Instructions: Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

La Reina Sandwich One 3- to 4-pound pork collar 1/2 to 1 cup dry rub, plus additional for sprinkling 4 cups Honey BBQ Glaze, recipe follows 4 to 5 large tomatoes, sliced 1/4-inch thick 1/2 cup olive oil 8 cups finely diced yellow onions 3 bolillo buns (large sandwich rolls) 4 tablespoons butter 3 1/2 cups ketchup 3 cups distilled white vinegar 1/4 cup mustard 1/4 cup sliced onion 1/4 cup Worcestershire sauce 2 tablespoons ground black pepper 1 tablespoon dry rub 1/4 tablespoon granulated garlic 1 1/2 cups honey Instructions: Preheat an offset smoker for cooking at 250 degrees F. Rub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours. Let rest for 15 to 20 minutes, then slice into 1/4-inch slices. Meanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour. Meanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste. Slice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze. For the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F. Whisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.) For the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use).

Turbot with Watercress and Pickled Walnuts 4 (6-ounce) turbot steaks 4 ounces sliced onions 3/4 pint (3 cups) mixed white wine and fish stock 12 pickled walnuts, plus extra to garnish* 2 ounces butter Bunch of watercress, finely chopped Salt Black pepper *available online. Instructions: Put the turbot steaks in a pan with the onions and enough wine and stock to cover. Bring to a boil, then reduce the heat and poach gently for 15 minutes. Remove the fish to a serving dish and keep warm. Strain the liquid and reserve. Mash the pickled walnuts. Combine them with the butter, 1 cup wine/stock mixture and the chopped watercress. Season. Bring to a boil and simmer for a few minutes. Pour this sauce over the fish, garnish with pickled walnut halves and serve.

Acapulco Grilled Red Snapper with Pesto Mayonnaise 1 whole red snapper, cleaned and separated into fillets Salt Freshly ground black pepper 1/2 cup mayonnaise 1/4 cup chopped parsley 1/4 cup chopped basil Olive oil Chili sauce Instructions: Preheat an outdoor grill. First, season each fillet with salt and pepper. Then, brush the mayonnaise on the snapper fillets. In a food processor, combine the parsley, basil, and olive oil. Blend until it is thoroughly pureed. Then brush the parsley-basil puree on top of the mayonnaise layer. Finish by brushing a layer of the chili sauce on top of the paste. Place the brushed fillets on the grill, and grill the snapper for 10 to 15 minutes, or until the fish is completely cooked.

No-Fuss Baked Baby Back Ribs 1 cup soy sauce 1 cup Worcestershire sauce 1 tablespoon liquid smoke 1 tablespoon brown sugar 1 teaspoon ground ginger Pinch kosher salt and freshly ground black pepper 6 racks baby back ribs (about 2 pounds each), membranes removed 2 cups yellow mustard 2 cups dark brown sugar 1 1/2 cups apple cider vinegar 1 cup granulated sugar 2 heaping teaspoons garlic powder 2 heaping teaspoons onion powder 1/2 teaspoon smoked paprika One 15-ounce can tomato sauce Kosher salt and freshly ground black pepper Instructions: For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight. Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil. Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours. For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour. Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour. Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.

Roasted Vegetable Soup 3 to 4 cups chicken stock, preferably homemade 1 quart Roasted Winter Vegetables, recipe follows Kosher salt and freshly ground black pepper For serving: Brioche Croutons, recipe follows Good olive oil 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 pounds), peeled and seeded 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley 6 ounces brioche loaf or challah 1 tablespoon good olive oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Preheat the oven to 350 degrees F. Instructions: In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Serve with Brioche Croutons and a drizzle of good olive oil. Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot. Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

Wax Bean Soup 1 small onion, finely chopped 2 tablespoons chopped parsley 3 tablespoons butter 1 pound fresh wax beans, washed and sliced 2 cups vegetable juice 4 cups water 2 cups milk 2 tablespoons wheat flour 1 cup sour cream, for garnish Chopped parsley, for garnish Instructions: In a heavy 3 quart saucepan, saute onions and parsley in butter until onions become transparent. Add beans, season with salt and pepper, vegetables juice, and water. Cover and cook until beans are tender, about 35-40 minutes. In a small saucepan, heat milk, and whisk in flour and cook for 30 seconds. Pour this into soup after beans are tender, and cook for 5 to 10 minutes, until soup is slightly thickened. To serve: garnish with sour cream and parsley. TIP: NO MORE GRAY BEANS To ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute.

Chocolate Taffy 2 cups sugar 2/3 cup Dutch process cocoa powder 1/2 teaspoon salt 1 cup light corn syrup 1/4 cup plus 1 tablespoon water 1 teaspoon white vinegar 1 1/2 tablespoons butter, plus additional for greasing pan and hands Instructions: In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it. Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.

Chicken Fried Steak 3/4 cup vegetable oil 1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do) 1 1/2 cups all-purpose flour, divided Kosher salt and freshly ground black pepper 3 eggs, beaten with 2 tablespoons water 2 cups milk Instructions: Add the oil to a large heavy bottomed skillet, over medium heat. Meanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour. Once oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.

Grilled Portobello Mushrooms -Italian Style 4 large Portobello mushrooms, stemmed and cleaned 2 tablespoons fresh lemon juice I tablespoon Balsamic vinegar 2 large garlic cloves, crushed and minced to a paste Salt and freshly ground black pepper 1 cup extra-virgin olive oil 1 tablespoon minced fresh herbs, such as thyme leaves, chives. tarragon or basil, or a combination Instructions: Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm. Recommended Wine: 1994 Coturri Albarello, Sonoma

Coconut Flan 1 cup sugar 1/2 cup water 2 cups milk 2 cups heavy cream 1 cup shredded coconut 1 cinnamon stick 1 cup sweetened coconut milk 10 egg yolks Instructions: Preheat oven to 350 degrees. Combine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown. Pour the caramel into heat proof flan or pudding cups. Set aside to cool. Combine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes. Remove the cinnamon stick and cool for 15 minutes. Stir in the coconut milk. Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture. Pour the coconut mixture into a large heat proof measuring cup. Put the flan dishes into a baking pan. Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture. Pour warm water into the baking pan to create a water bath. Do not get water into the flans. Bake the flan for 45 to 50 minutes. Cool completely and refrigerate for 6 to 8 hours or overnight. To serve run a sharp knife around the outside of the flan dish to loosen. Invert the dish on a plate and pop out flan. Garnish with toasted coconut, grated lemon zest and fresh blackberries.

Croquetas de Jamon: Ham Croquettes 3 pounds cooking ham, large dice 1 white onion, large dice 2 red peppers, large dice 2 cloves garlic, sliced 2 tablespoons tomato paste 1/4 bunch parsley, chopped 1/2 teaspoon fresh grated nutmeg 1/2 cup heavy cream 1/2 cup flour, plus 1/2 cup Salt and freshly ground black pepper 2 large eggs lightly beaten 2 cups cracker meal Canola oil, for frying Instructions: In large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour. Season, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal. Heat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.

Shot Glass Apps: Gazpacho 1 teaspoon granulated sugar 1 teaspoon dried tarragon 2 green onions, chopped 1 cucumber, chopped 1 clove garlic, minced 1 onion, minced 1 green bell pepper, minced Salt and freshly ground black pepper 4 cups tomato juice 2 cups chopped tomatoes 1/4 cup chopped fresh parsley 3 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 teaspoon dried basil Instructions: In a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving. Spoon the gazpacho into shot glasses and serve.

Spanish Tortilla 2 1/2 cups sliced Yukon gold potatoes 1 tablespoon kosher salt, plus 1 teaspoon 1 tablespoon olive oil 1 cup red onion, sliced 1/8-inch 1 cup chopped chorizo sausage 8 eggs 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon cracked black pepper 2 tablespoons vegetable oil Picante Tomato Sauce, recipe follows 1/4 cup white wine vinegar 2 tablespoons brown sugar 2 teaspoons kosher salt 1 tablespoon minced ginger 1 tablespoon minced garlic 1 teaspoon yellow mustard seeds 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1/2 teaspoon curry paste Pinch saffron 1/4 cup olive oil 4 cups chopped Roma tomatoes 1 1/2 cups tomato juice, fresh or bottled Instructions: Preheat the oven to 350 degrees F. In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking. In a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored. Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo. In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce. Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat. In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.

Caramelized Banana Split 2 ripe bananas 1/4 cup coarse or granulated sugar 2 flavors ice cream 1/2 cup store bought chocolate sauce 1/2 cup store bought marshmallow sauce 1/4 cup pineapple sauce, store bought 1/4 cup chopped peanuts 4 mint sprigs, for garnish, optional Instructions: Cut bananas in half lengthwise and then in half again crosswise. Pour sugar onto a small plate. Dip the cut sides of the bananas in the sugar, and caramelize under the broiler or with a blowtorch. Place a scoop of each flavor of ice cream in a martini glass. Place 2 pieces of caramelized bananas at the back of the glass like rabbit ears. Drizzle with chocolate sauce, then spoonfuls of marshmallow sauce and pineapple sauce, then sprinkle with chopped nuts. Garnish with a big sprig of mint.

Rosemary-Mustard Pork With Peaches 2 1-pound pork tenderloins, trimmed Kosher salt and freshly ground pepper Vegetable oil, for the grill 3 firm-ripe peaches, halved, pitted and cut into wedges 1/2 cup dry white wine 1/3 cup packed light brown sugar 1 lemon 2 teaspoons whole-grain mustard 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs Instructions: Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches. Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

Quinoa with Vegetables and Nuts 2 cups raw quinoa, organic if possible 3 tablespoons olive oil 1 medium carrot, peeled and finely diced 6 scallions, thinly sliced 1 red bell pepper, seeded and finely diced 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1/2 cup fresh or frozen peas 1/2 cup chopped pistachio nuts 12 bunch chopped fresh thyme Instructions: Pour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl. Meanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately.

GYOB Griddle Burger with DijOli 2 pounds English-cut short ribs, boned and meat cut into 1-inch chunks Kosher salt and freshly ground black pepper 12 slices white American cheese Unsalted butter, at room temperature, for buttering the buns 6 fresh pretzel buns, split Sliced pickled jalapenos, for topping DijOli, recipe follows 1/2 cup mayonnaise 1/2 cup Dijon mustard 2 tablespoons stone-ground mustard 1 tablespoon honey 1/2 clove garlic, grated on a rasp grater Kosher salt and freshly ground black pepper Instructions: Put the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes. Place half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Heat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper. In 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature. Set a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes. Arrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli. Mix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.

Ganache 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona) 8 ounces heavy cream, scalded Instructions: Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!

Samaka Harra (Syrian Spiced Fish) 6 large garlic cloves, peeled 1 1/2 teaspoons salt 2 fresh red or green long chili peppers, seeded 1 small onion, cut into pieces 1 large ripe tomato (9 to 10 ounces), peeled and seeded 3 tablespoons tomato paste 1 teaspoon freshly ground cumin seeds 1 whole red snapper (about 6 pounds), scaled, gutted and cleaned but left whole with head and tail on 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper, to taste 1/4 cup chopped fresh cilantro leaves Instructions: In a mortar, pound the garlic and salt together until mushy. Put the chili peppers and onion in a food processor and chop finely. Add the tomato and process in bursts until it is chopped. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin. Preheat the oven to 350 degrees. Rinse the fish and pat dry with paper towels. Score the fish in three places on each side. Lay the fish in a baking pan and coat with the olive oil on both sides. Sprinkle with salt and pepper, cover with the chili pepper sauce. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan. Sprinkle with the coriander and serve.

Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing 2 cups semolina flour 4 teaspoons salt 2 large eggs 1/4 cup whole milk, room temperature 4 tablespoons olive oil 1 cup fava bean puree, recipe follows 1 cup feta, crumbled 1 tablespoon parsley, finely chopped 1/2 cup pine nuts, toasted 2 tablespoons mint, pureed Salt, to taste Pepper, to taste Olive oil Kasseri, to taste 1 cup fava beans, shelled and blanched 2 cloves minced garlic 3 tablespoons extra virgin olive oil Salt Pepper Water, as necessary Instructions: In a bowl, mix in the semolina and salt. Mix in the eggs, milk, and olive oil until a dough is formed and it pulls away from the side of the bowl. On a floured surface knead until smooth and let sit covered for 1 hour. It should not be sticky. Divide the dough into 4 balls and roll out each ball until paper-thin sheets are formed. Put on a tray that is sprinkled with semolina. Mix together in a bowl the fava bean puree, feta cheese, parsley, mint, pine nuts, salt, and pepper. Set this aside. With dough cutters cut disk about 3 inches in diameter. Place a small spoon of the stuffing in the center. Wet 1 edge of the circle with water on your finger and fold the edge over to make a half moon. Make sure that the edges are sealed tightly. In a large pot, bring salted water to a boil and drop the pasta in, when the pasta floats to the top it is ready. Pull from the water and place on a plate. Drizzle with olive oil and grate with fresh kasseri cheese. In the bowl of a food processor, combine the fava beans, garlic and olive oil and puree. Season with salt and pepper. Add water as necessary to thin.

Spicy Tofu and Edamame Beans 2 tablespoons groundnut oil ( peanut) 14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2-inch thick rectangles 3 tablespoons light soy sauce 1 teaspoon dark soy sauce 1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar 1 teaspoon dried chile flakes 1 tablespoon groundnut oil (peanut) 1 red chile, seeded and finely chopped Water, as needed 3 ounces fresh or frozen edamame beans, thawed 1 teaspoon light soy sauce 1 teaspoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar Handful fresh cilantro leaves and stalks, finely chopped Serving suggestion: serve with steamed rice Instructions: To make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side. Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside. To make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chile for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro. To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.

Green Slime Popcorn 5 cups caramel popcorn (from a 10-ounce package), such as Crunch 'n' Munch 5 tablespoons unsalted butter, roughly chopped One 10-ounce bag mini marshmallows Yellow food coloring Green food coloring Instructions: Lightly crush 2 cups of caramel popcorn and mix with the uncrushed popcorn. Add the butter and marshmallows to a microwave-safe bowl. Microwave on high until hot and the marshmallows are beginning to melt, 1 minute 30 seconds to 2 minutes. Stir very well until completely combined. Add the food coloring to get the desired bright green color (we used 10 drops yellow and 1 drop green) and stir until evenly distributed. Add the popcorn and stir very well to completely coat. Serve immediately or place in a small slower cooker on low heat to stay warm.

Crispy White Pizza 1 large low -fat, high-fiber, burrito-size tortilla (with about 100 calories) Nonstick cooking spray, as needed 1/3 cup fat-free ricotta cheese 1 tablespoon shredded part-skim mozzarella cheese 1/4 cup thinly sliced onion 1/4 teaspoon garlic powder Salt and freshly ground black pepper 4 thin slices plum tomato 4 fresh basil leaves, plus more for serving, optional Grated Parmesan cheese, for serving, optional Instructions: Preheat the oven to 375 degrees F. Put tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on. In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside. Bring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes. Immediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well. Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired. Return the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!

Stormy Rice 2 tablespoons vegetable oil 2 cloves garlic, minced 1 cup white rice, rinsed 2 cups chicken broth 1/4 cup slightly crushed peanuts 2 scallions, chopped Salt and freshly ground black pepper Instructions: In a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Serve with Airman Anderson's Chicken. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.

Shrimp Chowder 3 tablespoons (42 g) light butter spread 1 (40 g) small rib celery ¼ (28 g) medium onion, peeled 1 (50 g) small carrot, halved Pinch of marjoram Pinch of ground nutmeg 1 tablespoon lemon juice 2 cups (480 ml) chicken broth 8 ounces (227 g) shrimp or crab, cleaned 1 cup (240 ml) milk Instructions: 1. Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase speed to Variable 4. 4. Blend for 10 seconds. 5. Pour into a 4-quart pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.

Cranberry Vinegar One 12-ounce bag fresh cranberries 2 cups distilled white vinegar 12 sprigs fresh thyme Instructions: Rinse and pick over the cranberries, discarding any leaves and stems. With a paring knife, make an X in the skin of each cranberry. Heat the vinegar in a saucepan until just steaming. Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme. Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles. Fill the bottles to the top with the vinegar and cool completely, uncovered. Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse.

Ice Cream Club Sandwich 8 frozen waffles 1 pint ice cream of your choice 1/2 pint raspberries 4 thin, crispy wafer cookies Mini chocolate chips or sprinkles Multi-color sprinkles Raspberry coulis, to serve, recipe follows Instructions: Toast the frozen waffles according to package directions and let them cool. Remove the ice cream from the freezer and allow it to soften a bit. Slice the raspberries in half. Spread some ice cream evenly over 2 waffles. Cover 1 with raspberry halves. Press a wafer cookie gently onto the other. Gently press the 2 halves together to form a club sandwich. Put it into the freezer while you make the rest. Spread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press 2 edges of each sandwich into the chocolate chips and the other 2 edges into the multi-color sprinkles. Carefully cut them in half using a serrated knife, put them onto plates, and drizzle with the raspberry coulis. 1 (10-ounce) bag frozen raspberries 1/2 cup sugar 1 teaspoon fresh lemon juice Put the frozen berries, sugar, and lemon juice into a small saucepan over medium heat. Cook, stirring often to mash the berries, until their juices are released. Press through a sieve to strain out the seeds. Cool and refrigerate. Will keep, covered, in the refrigerator for 3 days. Yield: about 1 cup

Hurricane 3/4 ounce white rum 3/4 ounce dark rum 3/4 ounce 151-proof rum 1 1/2 ounces orange juice 1 1/2 ounces pineapple juice 1 1/2 ounces cranberry juice 1/2 ounce grenadine Lemon wedge, lime wedge and maraschino cherry, for garnish Instructions: Combine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well. Strain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry.

Vegetable Frittata 2 red peppers, diced 2 cups diced broccoli 2 cups diced cauliflower 12 eggs Salt and freshly ground black pepper 3 tablespoons olive oil 2 cups diced onion 2 1/2 cups chopped zucchini 2 1/2 cup chopped yellow squash Instructions: Preheat the oven to 350 degrees F. In a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir. Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.

Tiki Cocktail Cake Cooking spray 1 18.25-ounce box chocolate cake mix 4 large eggs 1 cup buttermilk 1/2 cup vegetable oil 1 16-ounce tub milk chocolate frosting 3/4 cup vanilla frosting 1 1/2 cups sweetened shredded coconut, toasted Dried fruit, for garnish Instructions: Preheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer. Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold. Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.) Put the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top. Spread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost). Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag. Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of toasted coconut into the frosting, covering the cake completely. Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid. Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.

Framboise and Creole Cream Cheese Ice Cream Float 2 small scoops creole cream cheese ice cream 1/2 glass framboise lambic beer Instructions: Place 2 small scoops creole cream cheese ice cream in a tall glass. Slowly pour the framboise lambic beer into the glass until the foam rises to the top. Serve with straws and spoons!

Thai Spring Rolls 8 ounces leeks, julienne 8 ounces carrots, julienne 8 ounces celery, julienne 1/2 bulb fennel, julienne 3 Japanese eggplants, julienne 2 tablespoons chopped basil leaves 1 tablespoon chopped mint leaves 1 tablespoon chopped cilantro leaves 2 tablespoons grated ginger pulp 1/2 teaspoon hot chili pepper flakes Salt and pepper 24 egg roll wrappers 4 cups canola oil Instructions: Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper. Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.

Fudge Brownies Butter-flavor no-stick cooking spray 1/4 cup (1/2 stick) unsalted butter, cut up 1 ounce unsweetened chocolate, chopped 1 cup minus 2 tablespoons sifted cake flour 1/2 cup unsifted unsweetened Dutch-processed cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 1/4 cups granulated sugar 1 large egg plus 2 large egg whites 1 tablespoon vanilla extract 3 tablespoons water Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray. In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares. I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie. When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust. Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.

Noodle Salad 1 1/2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon Greek yogurt 2 teaspoons apple cider vinegar 3 large carrots, peeled 1/2 teaspoon kosher salt 1 English cucumber, peeled 1 red pepper, seeded and julienned 6 ounces sweet potato starch noodles, cooked according to package directions and rinsed 1/2 cup dried cranberries Instructions: In a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well Using a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.

The Saint Jamez Benedict 2 tablespoons vegan margarine 1 teaspoon egg replacer 1/4 cup water 1/2 cup soy milk 1/4 teaspoon tumeric 1 teaspoon hot sauce (recommend: Frank's) 1 teaspoon kosher salt 1 teaspoon lemon juice 1 package firm tofu 1/2 cup cornmeal Salt and freshly grounded black pepper 1/2 all-purpose flour Oil, for frying 3 ounce baby spinach 1 teaspoon minced garlic 1 teaspoon oil Italian bread, for serving Instructions: In medium saute pan, melt vegan margarine. Mix together egg replacer and water in a separate bowl and add to the pan. This will become thick as you whisk, add soy milk and remaining ingredients. Continue to whisk on high heat until fairly thick consistency. Set aside. For the eggs: In a small mixing bowl, mix flour, cornmeal, salt and pepper, to taste. With a medium size ice cream scoop, scoop out 2 tofu balls that resemble eggs. Coat the tofu with flour and cornmeal mix. Fry the tofu in deep fat fryer or in a pot with 2 cups of oil for 2 minutes. After frying, drain the tofu with paper towels and season with salt and pepper, if desired. For the garlic spinach: Sautee the garlic and spinach in oil in a pan. Toast the Italian bread. Then merely assemble. Stack on a plate; Italian toast, spinach, tofu \eggs\, drizzle the vegan hollandaise!

Grilled Whole-Wheat Pita Salad with Parsley-Garlic Dressing 3 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon honey 2 cloves garlic, chopped 1 small red onion, sliced 1/4 cup tightly packed fresh flat-leaf parsley Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 4 cups mixed greens 4 whole-wheat pita, lightly grilled on both sides Instructions: Combine vinegar, lemon juice, mustard, honey, garlic, onion, parsley, salt and pepper, to taste, and oil in a blender and blend until smooth. Pour half of the mixture into a large bowl, add the greens and lightly toss to coat. Top each pita with some of the greens and drizzle with more of the dressing before serving.

Caldo de Res: Spanish Beef Soup 2 pounds beef shank, bone-in 1 medium-sized white onion, small dice 1 tablespoon salt 1 tablespoon pepper 12 ounces beef stock (canned) 1 can stewed tomatoes 4 ears corn, cut into quarters 4 baking potatoes, like russets, unpeeled, cut into quarters 2 chayote (zucchini may be substituted), cut into large chunks 6 carrots, lightly peeled and cut into large chunks 1/2 cup chopped cilantro Water to cover 1 head cabbage 1 lime 1 cup chopped onion Corn tortillas Sliced jalapenos, optional Instructions: Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour, until the beef is \spoon tender\. Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if Italian zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste. Chopped jalapenos may be added for the perfect hangover cure. Serve with heated corn tortillas.

Pesto Chicken Pizza 1 cup warm water 1 (.25-ounce) package active dry yeast 1/2 teaspoon sugar 3 1/2 cups bread flour Sea salt 1 1/2 teaspoons olive oil 6 ounces prepared pesto 8 ounces cooked chicken breast, chopped 1 cup shredded mozzarella cheese, Fresh basil leaves, torn Instructions: For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes). In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass. Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball. Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour. With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes. The dough is now ready to be rolled out for a pizza. For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen. Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough. Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese. Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn. Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!

Petite Filet with Wasabi Cream 3/4 cup sour cream 1/2 cup mayonnaise 2 tablespoons chopped fresh cilantro 2 tablespoons heavy cream 2 tablespoons prepared wasabi 1 clove garlic, grated Salt and freshly ground black pepper Salt and freshly ground black pepper 3 petite filet (shoulder tender) steaks Olive oil, for drizzling Salt and freshly ground black pepper Salt and freshly ground black pepper Instructions: For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours. For the petite filet: Preheat the oven to 425 degrees F. Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes. Serve with the wasabi cream.

Broiled Shrimp with Garlic Butter 6 tablespoons unsalted butter, at room temperature 1 teaspoon finely chopped garlic 1 tablespoon chopped shallots 1 tablespoon chopped fresh Italian parsley 1/2 lemon, juiced Fine sea salt, to taste 24 uncooked large shrimp, shell and tail on 1/2 cup Fish Fumet, recipe follows, or water 2 pounds heads and bones from black bass, red snapper or halibut Cold water 2 tablespoons corn oil 1 medium onion, peeled and very thinly sliced 1/4 small fennel bulb, very thinly sliced 1 leek, very thinly sliced 15 white peppercorns 1/4 teaspoon fine sea salt 1 sprig fresh Italian parsley 1 bay leaf 1 cup dry white wine 3 cups water Instructions: Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately. Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Texas Sauce 1 1/4 pounds ground beef 1/2 onion 3/4 teaspoon garlic salt 1 1/2 teaspoon pepper 1 1/2 ounce tomato paste 8 cups water 3 1/2 teaspoon paprika 6 teaspoon chili powder Instructions: Simmer onions and garlic sauce for one hour. Add other ingredients. Cool then add breadcrumbs until texture desired.

Microwave Bread 2 tablespoons unsalted butter, melted, plus more for the dish 1 1/2 teaspoons active dry yeast 1 1/2 teaspoons sugar 1 1/2 teaspoons kosher salt 2 2/3 cups all-purpose flour (see Cook's Note) Instructions: Butter a 1.5-quart microwave-safe glass loaf dish and set aside. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes. Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour. Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.

Enchilada Cups 24 small corn tortillas One 14-ounce can black beans, rinsed and drained One 10-ounce can red enchilada sauce 2 cups shredded rotisserie chicken 1/2 cup raw corn, cut off the cob, or frozen corn kernels, thawed 1/2 cup shredded pepper jack cheese 1/2 cup shredded Monterey Jack cheese Fresh cilantro, chopped or in sprigs, for garnish Thinly sliced green onions, for garnish Sour cream, for garnish Pico de gallo, for garnish Guacamole 3 Ways, for garnish, recipe follows 3 ripe avocados Juice of 1 lime 1/4 cup diced red onion Kosher salt and freshly ground black pepper 1/4 cup pomegranate seeds, plus extra for serving 2 roasted jalapenos, diced 1/2 cup crumbled feta cheese, plus extra for serving Instructions: Preheat the oven to 350 degrees F. Microwave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.) Meanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined. Carefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes. Sprinkle the top of each cup evenly with desired garnishes and serve warm. Mash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options. For pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving. For roasted jalapeno guacamole, fold in the diced roasted jalapenos. For feta guacamole, fold in the feta cheese. Top with more feta before serving.

Irish Soda Bread 4 cups all-purpose flour, plus more for dusting 3 tablespoons granulated sugar 2 teaspoons baking soda 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons kosher salt 1 1/2 cups buttermilk 1/2 stick (1/4 cup) unsalted butter, melted 1/2 cup currants Instructions: Preheat the oven to 400 degrees F. Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl. Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead). Place the shaped dough into a cast-iron skillet or sheet tray. Cut an \x\ into the top of the round loaf, using a knife. Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.

Spring Vegetable Rice Salad (Insalata di Riso) 1 cup Arborio rice 1/2 pound medium asparagus 1 cup shelled English peas, from about 1 pound fresh peas 2 pounds fresh fava beans 2 tablespoons plus 2 teaspoons lemon juice Sea salt, preferably gray salt, and freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup thinly sliced basil leaves 2 tablespoons chopped flat-leaf Italian parsley 1 tablespoon grated lemon zest 1/2 cup small diced boiled ham 1/4 cup freshly grated Pecorino Romano Instructions: Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly. Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool. Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily. Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil. In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.

Poppy Seed Cakes 1 cup butter 3/4 cup sugar 1 egg 1 teaspoon vanilla 1/3 cup poppy seeds 1/4 teaspoon salt 2 1/4 cups flour 1/2 teaspoon cinnamon Instructions: In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar. In a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine. In a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight. Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.

Roasted Apple Pies with Whipped Cream 1/2 cup heavy cream 2 tablespoons powdered sugar 1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury) 2 medium Granny Smith apples, peeled 1/4 cup granulated sugar 1 tablespoon ground cinnamon, plus extra for dusting Instructions: Special equipment: a 3-inch round cookie cutter Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray. Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes. Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes. In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick. To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks. Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.

Pat's Potato Pierogis \Elegante\ 2 cups all-purpose flour 1/4 teaspoon salt 4 ounces cream cheese, room temperature 1 egg 1/2 teaspoon butter, softened 1/2 cup lukewarm milk 4 to 5 medium potatoes, peeled, boiled in water until fork tender 2 teaspoons butter 1 cup shredded sharp Cheddar 1/2 teaspoon salt 1/2 teaspoon black pepper 1 medium onion, finely diced 1 large onion, roughly chopped 1 stick butter, plus extra for frying Instructions: In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest. Filling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes. Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling. Cooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis. Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.

Classic Potato Latkes 2 medium to large yellow or Vidalia onions, quartered 3 jumbo eggs 4 1/2 teaspoons powdered golden consomme 1/2 teaspoon ground white pepper 5 pounds Yukon gold potatoes 3/4 to 1 1/4 cups all-purpose flour, depending on wetness of the batter Neutral oil, for frying (I use canola) Sour cream and chives or homemade applesauce, for serving Instructions: Add the onions to a food processor and process with the standard blade until smooth. Add the eggs and process until light in color. Add the golden consomme and white pepper and blend on high until you have an even mush with no pieces of onion visible. Transfer the onion mush to a mixing bowl. Peel the potatoes and cut a third of them into quarters. Put the quartered potatoes in the food processor and blend until an even mush is achieved. Add the potato mush to the mixing bowl. This is a good time to start heating your frying pan(s) on very low heat with NO OIL! Switch to the food processor shredding disc and shred the remaining potatoes in batches if necessary. Before you add the shredded potatoes to the mixing bowl, take the potatoes by the handful and squeeze out as much water as possible over the sink. Add the squeezed potatoes to the mixing bowl--breaking them apart as you add them--and mix them in after every 2 to 3 handfuls. This will help evenly incorporate the mush and shreds for a consistent batter that is seasoned evenly as well. Use your strong spoon! Add 3/4 cup flour and mix; the batter is the right consistency when you don't see a lot of water collecting across the top. Add more flour a bit at a time, just enough to not have a watery mix. Turn the pan(s) up to medium-high or high heat (for a heavier pan). When a drop of water in the pan sizzles and pops, the pan is hot enough to add about 3/4 inch of oil. Heat the oil to between 375 and 400 degrees F. Before you start a big batch, make a few \tester latkes\ to taste so you can adjust the seasoning. How many you make will depend on how many \experts\ you have hanging around waiting for a \tester.\ Know the size of latke you want to make. I make larger ones if they are part of a meal and smaller ones if they are being served as an appetizer or being sent to school for a holiday party. Smaller ones should be about 1 tablespoon and larger ones should be about a serving spoon of batter. Think to yourself \thin and crispy\ while you spoon the batter into the pan and flatten. Don't crowd the pan. The shredded edges may touch, but that's ok. Cook the latkes until the bottoms are golden brown, 4 to 5 minutes on the first side. You can't rush perfection--the middle has to cook. Don't make the heat so high that the outside burns but the middle is uncooked. Put on your favorite music or have someone you love keep you company! Flip when the bottoms are golden brown. Flipping tip: Putting a spatula under the latke using your dominant hand and a fork on top of the latke with your other hand will give you a controlled flip that won't splash you with oil. Cook on the second side until the bottoms are golden brown, another 3 to 4 minutes. Line a baking dish with paper towels. Place the cooked latkes on the lined baking dish on their sides (like a tray of Oreos); this will let the oil drain and keep them from getting soggy. If you have a lot of counter space, feel free to use a wire rack and then stack sideways. Foods cooked in oil are a part of the Chanukah story. Mix the batter before each batch to keep everything well incorporated. Repeat and repeat and repeat and beware \experts\ looking for more \testers.\ If you need to add more oil to the pans, do it between batches and give it a minute to heat up. The latkes can be kept in a low oven to keep warm or the baking dish can be put in the oven at 350 degrees F to heat from room temperature. Serve with sour cream and chives or homemade applesauce. B'tayavon (Bon Appetit).

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta Cooking spray 2 flank steaks, about 1 pound each Salt Freshly ground black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices 1 tablespoon olive oil 2 cups frozen or jarred pearl onions 2 cups cremini mushrooms, sliced 1 teaspoon dried thyme 1 cup Merlot or dry red wine Instructions: Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices. While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown. While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup. Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

Bittersweet Chocolate Cake 15 tablespoons unsalted butter, plus extra to grease the pan 7 ounces bittersweet chocolate, such as Lindt, broken 1 cup sugar 4 extra-large eggs, lightly beaten 1/2 teaspoon instant coffee granules, such as Nescafé 1/2 teaspoon kosher salt 1/4 cup all-purpose flour, plus extra for the pan Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving Instructions: Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan. Place a large heatproof bowl over a pot of simmering water, making sure the water doesn\u2019t touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside. First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it\u2019s incorporated. Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn\u2019t wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

Lamb Chops with Garlic and Rosemary 8 (6-ounce) loin lamb chops, fat trimmed Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 cloves garlic, smashed 1 cup dry red wine 1 teaspoon minced fresh rosemary leaves 1 cup chicken broth, low-sodium canned 2 tablespoons unsalted butter, cut into bits 2 teaspoons whole-grain mustard 2 tablespoons heavy cream Instructions: Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place. Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper. Serve 2 chops per person with the sauce.

Mustard Pork Chops 2 pork chops, about 1-pound total weight 2 teaspoons infused oil 1/2 cup hard cider 1 tablespoon grain mustard 1/3 cup heavy cream Instructions: I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red. This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate. Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

Blackened Chutney Halibut: \Chutbut\ 6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person) Cajun Spice, recipe follows 1 stick butter, clarified Mango Chutney, recipe follows 2 to 3 teaspoons cayenne pepper, to taste 1 teaspoon dry mustard 2 teaspoons garlic powder or granulated garlic 2 teaspoons onion powder 1 teaspoon celery salt 1/2 teaspoon ground thyme 1 teaspoon ground pink or white pepper peppercorns 1 teaspoon ground black pepper 1 teaspoon salt 2 tablespoons fresh ginger, minced 2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe) 1 cup dried cranberries (recommended: Craisins) 1 small lemon, zested 1 cup brown sugar 1 cup cider vinegar Dash ground cloves 1/2 teaspoon ground coriander 1 teaspoon ground cinnamon Instructions: Heat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed. Serve the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side. Combine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets. Add all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.

Fried Turkey Breast One boneless, skin-on turkey breast (3 1/2 pounds) Kosher salt and freshly ground black pepper Canola oil, for frying Instructions: One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature. To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need. Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer. Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil. Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.

Tea Bar Mint, and Earl Grey teas Amaretto liqueur Simple syrup, recipe follows Candied lemon peel, recipe follows Whipped cream, recipe follows 3 cups water 1 cup fresh mint, bruised wiht the back of a spoon. 1/2 cup water 1 cup sugar 2 lemons 1 cup simple syrup, recipe above 1 cup heavy cream, chilled 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract Instructions: On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel. Invite guests to sample different teas and flavor them as they desire. Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep. In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel. Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water. In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour. Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.)

Banana and Strawberries Delight 1 1/2 cups granulated sugar 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus for greasing the pans 1 tablespoon pure vanilla extract 3 eggs 2 ripe bananas, mashed 2 1/4 cups all-purpose flour, plus for flouring the pans 1 teaspoon baking soda 1/4 teaspoon kosher salt 3/4 cup sour cream Pinch kosher salt 1 pound confectioners' sugar 1 teaspoon pure vanilla extract 1/2 cup pasteurized egg whites 8 sticks (4 cups) unsalted butter, softened 1/2 cup fresh strawberries, chopped Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans. For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries. To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.

Basil-Tuna Panzanella 8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces) 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups) 1 cup chopped fresh basil 1 cup sliced celery 1 cup drained and rinsed canned chickpeas 1 cup sliced Persian or hothouse cucumbers 1 cup drained and flaked canned tuna 1/4 cup capers 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 3/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Put the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine. Whisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil. Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.

Arctic Char in a Broth with Cabbage and Mushrooms 1 cup chicken broth 1 ounce butter 1 small arctic char, 2/3 pound 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 head green savoy cabbage 2 ounces wild mushrooms 2 pieces smoked bacon in large dice Instructions: Clean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare . Finish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top . Serve very hot.

Anti-Dandruff Hair Oil 6 tablespoons fresh rosemary, washed and chopped 3 tablespoons fresh lavender, washed and chopped 3 tablespoons fresh thyme, washed and chopped 1 cup plus 1 tablespoon coconut oil 20 drops peppermint essential oil Instructions: Place the rosemary, lavender and thyme in a glass heatproof bowl. Stir in the coconut oil. Cover the bowl with a lid and place over a pan of boiling water to create a double boiler. Heat over medium-low heat for 1 hour. Let cool. When cool, stir in the peppermint essential oil. Strain and pour the hair oil into bottles. Apply 1 tablespoon to hair and massage well into the scalp. Wrap hair in a towel and leave for 30 minutes. Then wash hair a couple of times with normal shampoo to get the oil out completely. Use 3 times a week for the first 2 weeks, and once a week as a preventative measure. Avoid the eye area, and if you feel any discomfort, wash off immediately. The oil will keep for up to 1 year in a cool dark place.

Italian Egg and Pasta Scramble 1/2 cup orzo pasta 10 large eggs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 ounces smoked mozzarella, cut into 1/2-inch cubes 2 tablespoons thinly sliced fresh basil leaves 1 tablespoon butter 4 ounces pancetta, coarsely chopped 1/2 cup chopped onion 8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces Instructions: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo. Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside. Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes. Transfer the egg mixture to a serving bowl and serve.

Chocolate Pound Cake and Neapolitan Baked Alaska 1 block carton (1/2 gallon) Neapolitan ice cream 4 (1-inch thick) slices chocolate swirl pound cake 3 egg whites 1/2 teaspoon cream of tartar 1/3 cup sugar Instructions: Line an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid. Wrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue. Preheat oven to 450 degrees F. Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.

Blended Coffee Frappe 2 cups small ice cubes 1 cup brewed strong espresso, cooled 1/2 cup milk 3 tablespoons superfine sugar 1/4 teaspoon pure vanilla extract Whipped cream and caramel sauce, for topping Instructions: Put the ice, espresso, milk, sugar and vanilla in a blender. Blend until thick and smooth. Pour into two tall glasses and top with whipped cream and a drizzle of caramel sauce.

Fallen Chocolate Pecan Cake 1/4 cup pecans (1-ounce) 3 tablespoons all purpose flour 3 ounces bittersweet or semisweet chocolate, chopped fine 1/2 cup unsweetened Dutch Process cocoa powder 1 cup sugar 1/2 cup boiling water 2 egg yolks 1 tablespoon Bourbon 4 egg whites, at room temperature Scant 1/4 teaspoon cream of tartar 2 to 3 teaspoons powdered sugar Instructions: 8-inch round spring form pan, 2 1/2 inches deep Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray. In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside. In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary. Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months. To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!

Ancho Chile Chocolate Brownie 1/2 cup unsweetened chocolate 1/2 cup semisweet chocolate 1 cup butter 1/2 cup sugar 1 cup brown sugar 4 eggs, beaten 2 teaspoons vanilla 1 1/2 cups flour Pinch salt 1/2 teaspoon baking powder 1 cup pecans 4 tablespoons ancho chile powder Cajeta Sauce, recipe follows Sifted cocoa powder 1 quart goats milk, cows milk or a mixture of both 1 cup sugar 1 tablespoon light corn syrup 1 small cinnamon stick 1/4 teaspoon baking soda 1 tablespoon cream sherry, rum or brandy Instructions: Preheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and chile powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder. Stir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup.

Mexican Poutine 2 duck confit legs 1/4 cup duck fat Zest of 1 orange 1 pound Mexican chorizo, removed from casing 2 cups heavy cream 1/2 cup shredded white Cheddar 1/2 cup shredded yellow Cheddar 1 poblano chile 2 tomatoes, chopped 1/2 jalapeno, seeded and chopped 1/2 white onion, chopped 2 tablespoons chopped fresh cilantro Kosher salt and freshly ground black pepper One 32-ounce bag frozen crinkle-cut fries, cooked according to package directions 1 cup cheese curds 1/2 cup Cotija 1/4 cup fresh cilantro leaves Instructions: For the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside. For the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside. For the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside. For the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper. For the poutine: Preheat the oven to 325 degrees F. Layer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve.

Onion-and-Pepper Pork Chops 4 thick center-cut pork chops (about 8 ounces each) 2 tablespoons all-purpose flour Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 bell peppers (1 green, 1 red), thinly sliced 1 large onion, thinly sliced 4 cloves garlic (2 chopped, 2 grated) 2 pepperoncini, chopped, plus 2 tablespoons of the brine 1 cup low-sodium chicken broth 4 tablespoons unsalted butter, at room temperature 1 loaf Italian bread, split lengthwise 2 tablespoons roughly chopped fresh parsley Instructions: Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate. Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes. Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.

Mini Sausage Meatball Minestra 3 tablespoons extra-virgin olive oil 1 1/4 pounds bulk sweet Italian sausage 1 onion, chopped 3 to 4 garlic cloves, chopped 2 large heads escarole, trimmed, washed, and chopped Salt and freshly ground black pepper Freshly grated nutmeg 1 (15-ounce) can cannellini beans, drained 2 quarts chicken stock 2 cups short cut pasta, such as mini penne or ditalini Grated Pecorino Romano Crusty bread Instructions: Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate. Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.

Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan Canola oil 1/2 chicken, cut into pieces (thigh, leg, 1 breast cut in half with wing attached) Kosher salt and freshly ground black pepper 12 to 13 cremini mushrooms, stems removed and caps cut into 1/8ths 1 large shallot, finely diced 2 tablespoons tomato paste 1/2 cup dry white wine 2 tablespoons cognac 1 to 1 1/2 cups chicken stock 1 to 2 tablespoons cold butter Finely chopped fresh tarragon Creamy Polenta with Gruyere and Parmesan, for serving, recipe follows Fresh chervil sprigs, for garnish 5 cups low-sodium chicken stock 1 cup quick-cooking polenta 1/4 cup heavy cream 1/2 cup grated gruyere 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper Instructions: Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside. Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes. Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine. Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil. Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes. Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.

Wasabi Crusted Scallops 1 tablespoon canola oil 1 cup minced shallot 3 tablespoons minced fresh ginger 1 tablespoon minced fresh garlic 2 tablespoons sesame oil 1 cup plum wine or dry sherry 2 cups lobster stock, fish stock, or chicken stock 20 ounces unsweetened coconut milk 2 tablespoons sweet chile sauce* 3 cups mango puree, or 5 very ripe mangos peeled and pureed 2 limes, juiced Kosher salt 1/4 cup whole mustard seeds 3 tablespoons coriander seeds 1 tablespoon black peppercorns 3 cups wasabi peas* Wasabi powder Kosher salt 12 large sea scallops Vegetable oil, for searing Instructions: To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place. To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt. Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

Halloween Peppermint Patties 3 1/2 cups powdered sugar, plus extra, as needed 1/4 cup pasteurized liquid egg white product 1 teaspoon water, plus extra, as needed 1/4 teaspoon pure peppermint extract Orange food coloring, as needed, optional 2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier) 1 teaspoon vegetable oil Instructions: Line 2 baking sheets with parchment paper. Set aside. In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours. Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.

Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing 1 starchy potato, peeled and thinly sliced 2 cloves garlic Coarse salt Handful fresh flat-lead parsley Couple sprigs fresh thyme, leaves finely chopped 1/2 lemon, zested and juiced 1/2 teaspoon crushed red pepper flakes 2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter 7 tablespoons extra-virgin olive oil, divided 2 roasted red peppers 1 small shallot, chopped 2 teaspoons sugar 2 tablespoons red wine vinegar Black pepper 1 small escarole, chopped 1 small head radicchio, chopped 1 endive, chopped Instructions: Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes. Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown. Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.

Pork Scallopini Salad Juice of 1 lemon 2 tablespoons red wine vinegar 1 small shallot, chopped 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 1/2 teaspoons chopped fresh rosemary Kosher salt and freshly ground pepper 1 1/4 pounds pork scallopini 1 pint grape tomatoes, halved 5 radishes, thinly sliced Vegetable oil, for the grill 4 pieces lavash or pita bread 8 ounces mixed salad greens (about 8 cups) 2 ounces gruyere cheese, thinly sliced Instructions: Whisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing. Preheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute. Add the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyere and pork. Drizzle with olive oil and serve with the grilled bread.

Candy Cane Cooler 1 tablespoon crushed candy cane or peppermint candy 1 1/2 ounces Mint-Infused Vodka, recipe follows 1/2 ounce B&B (Benedictine and brandy) 1/2 ounce half-and-half Ice Peppermint stick Mint sprig for garnish 2 cups fresh mint leaves, de-stemmed 1 bottle quality vodka Instructions: Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig. Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.

Tomato Sauce 2 tablespoons chopped carrots 1 tablespoon olive oil 1 teaspoon minced garlic 1/3 onion, chopped 1/2 teaspoon dried oregano 8 ounces canned crushed tomatoes 4 fresh basil leaves 1/3 bay leaf Kosher salt and freshly ground black pepper Instructions: In a medium saucepan set over medium heat, add the carrots, olive oil, garlic and onions. Sweat until cooked through, 10 to 15 minutes. Add the oregano, tomatoes, basil and bay leaf. Simmer until the acidity diminishes, 1 hour. Puree the sauce or leave it chunky (if the vegetables are finely chopped and uniform in size). Season with salt and pepper, and use immediately or cool and reserve for a later use.

The Best Buttermilk Pancakes 3 cups all-purpose flour (see Cook's Note) 1/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 2 large eggs 2 1/2 cups buttermilk 1 teaspoon pure vanilla extract 1 stick unsalted butter, melted and cooled, plus more for brushing Butter and maple syrup, for serving Instructions: Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps). Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Apple Cinnamon Blondies 2 sticks unsalted butter, plus additional for buttering pan 2 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 3/4 teaspoon salt 3/4 cup packed dark brown sugar 3/4 cup granulated sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 cups peeled, small-diced apples (from 1 to 2 apples) 1 cup chopped walnuts Instructions: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking pan. Line with parchment paper, leaving a slight overhang. In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In a large bowl, beat the sugars and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat to combine. Add the flour mixture to the butter mixture and beat to combine. Fold in the apples and walnuts. Transfer the batter to the prepared pan and spread it out into an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer the pan to a rack to cool completely. Then lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 24 pieces.

Gluten-Free Coconut-Almond Strawberry Shortcakes 1 teaspoon pure vanilla extract 3 cups strawberries, rinsed, hulled and halved 1 tablespoon fresh lemon juice 2 tablespoons unsweetened shredded coconut, for sprinkling 3 tablespoons coconut sugar Whipped coconut cream, for serving 3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits 1/3 cup almond flour 2 tablespoons coconut flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen One 6-ounce container plain Greek yogurt 1 1/2 cups (187 grams) tapioca flour 3 cups (435 grams) white rice flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt Instructions: Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes. Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine. On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Fried Pork and Yucca Balls: Carimanolas 1 pound lean pork shoulder, cut into large dice 1 lime, juiced 1 bay leaf 1/4 cup vinegar 1 cup water Salt and freshly ground black pepper 1 1/2 pounds yucca, peeled 1 red onion, cut into small dice 3 scallions, thinly sliced 2 tomatoes, cut into small dice 1 red pepper, cut into small dice 1 clove garlic, chopped Canola oil, for frying Instructions: In a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder. Boil the yucca in salted water until tender. Cool and grind in the meat grinder. Saute onions, scallions, tomatoes, peppers, and garlic. Add the ground pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mixture. Close the hole with additional dough. Repeat with remaining ingredients. Fill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes.

Tomato Consomme 4 pounds tomatoes, roughly chopped 1/2 cup fresh mint leaves 2 cloves garlic, roughly chopped 1 stalk lemongrass, roughly chopped 2 scallions, 1 roughly chopped and 1 thinly sliced 1/4 jalapeno pepper, seeded and roughly chopped Sea salt Freshly ground black pepper 1/2 pint grape tomatoes, halved Instructions: Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid. Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight. Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.

Squid Bread Salad with Smoked Chile Vinaigrette 1-pound medium-sized squid, tentacles included, cleaned Extra-virgin olive oil Salt and freshly ground pepper 1 loaf day-old Italian bread, cut into 1-inch thick slices 2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices 1/4 cup chopped fresh Italian parsley leaves Smoked Chile Vinaigrette, recipe follows 1/4 cup fresh mint leaves, torn Red wine vinegar, for drizzling, optional 1/3 cup red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon pureed chipotle peppers in adobo sauce 1 tablespoon honey 2 cloves garlic, finely chopped Salt and freshly ground pepper 3/4 cup olive oil or canola oil 2 tablespoons finely chopped fresh mint leaves Instructions: Heat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole. Brush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop. Toss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired. Whisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.

Wahoo (Ono) Poke 1 pound ono, cubed 1/2 teaspoon salt 2 tablespoons olive oil 2 limes, juiced 2 Hawaiian chile pepper, minced 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon green onion 1/2 cup chopped ogo Instructions: In a mixing bowl, mix ono with salt and olive oil then add the remaining ingredients. Serve cold.

Prosciutto and Goat Cheese Pizza 1 (10-ounce) fully baked, thick pizza crust 1/2 cup marinara sauce 1 cup shredded mozzarella cheese 1 (3-ounce) package thinly sliced prosciutto (deli section) 1 ounce soft fresh goat cheese, coarsely crumbled 2 tablespoons fresh basil, chopped Instructions: Preheat oven to 425 degrees F. Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.

Creamed Peas 2 tablespoons butter 1/2 small onion, diced 2 cloves garlic, diced Pinch of red pepper flakes 1/2 cup heavy cream 1 pound bag frozen peas, thawed 1 tablespoon sliced fresh mint Kosher salt and freshly ground pepper Instructions: Melt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute. Add the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.

Duck Breast Over Greens 6 cups washed and dried mesclun salad greens 3 Asian pears, cored and peeled and cut into fine dice Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar Salt and freshly ground black pepper 6 skinless boneless duck breast halves 2 tablespoons olive oil 1/4 teaspoon each of ground cardamom, cloves, coriander and cumin 1 cup peeled, seeded and julienned fresh tomatoes 1 cup good flavored veal stock (store-bought) or chicken broth Slivered black pitted olives, for garnish Instructions: Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates. Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper. Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare). Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat. Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.

Nothing to Trifle About 5-Minute Trifle 1 package ladyfingers 3 tablespoons Sherry or orange liqueur 1/2 cup raspberry all fruit spread or preserves 1 package instant vanilla pudding mix 1 1/2 cups cold milk 1/2 cup heavy whipping cream 1 package, 2 ounces, slivered almonds, available on baking aisle 1 pint fresh raspberries Instructions: Line a clear medium bowl with separated ladyfingers to cover inside of the bowl completely. Gently press fingers together at seams to set. Sprinkle fingers with sherry or orange liqueur. Spread with the fruit spread. In a second bowl, combine instant vanilla pudding mix with 1 1/2 cups milk. Pudding will be stiff. Fold in heavy cream until evenly incorporated. Fill bowl with cream pudding and top with almonds and berries. Trifle is set enough to serve, or may be covered and chilled.

Chicago-Style Hot Dog with Homemade Relish 4 natural casing all-beef franks 4 fresh hot dog buns 1 small white onion, finely chopped 8 jarred sport pickled peppers (or sub pickled hot peppers) Homemade Bread and Butter Relish, for serving, recipe follows Yellow mustard, for slathering Hand Cut Fries with Celery Salt, for serving, recipe follows 1 cup bread and butter pickles, finely diced 1 tablespoon pickled cherry peppers, finely diced 1 teaspoon sugar Vegetable oil 4 large russet potatoes, scrubbed Celery salt, for sprinkling Instructions: Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car. Combine the pickles, peppers and sugar in a bowl and mix well. Serve. Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

Crispy Chicken Strips With Salad 2/3 cup mayonnaise 1/3 cup fresh dill, chopped 2 1/2 teaspoons mustard powder 2 teaspoons fresh lemon juice Kosher salt and freshly ground pepper 1 1/4 cups breadcrumbs (preferably panko) 1 cup finely grated sharp cheddar cheese 2 large eggs 1 cup vegetable oil 1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips 1 5-ounce package mesclun greens 1/2 cup cherry tomatoes, halved Instructions: Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping. Photograph by Antonis Achilleos

Red Hot Chile-Rubbed Pork Skewers 1/2 teaspoon ground chile de Arbol powder 1/2 teaspoon ground ancho chile powder 1/2 teaspoon ground cayenne 1/2 teaspoon ground cumin 1/3 cup freshly squeezed orange juice 2 tablespoons water 1 teaspoon Roasted-Garlic Puree, recipe follows 1/2 teaspoon cane syrup or light molasses 1/2 teaspoon ground Mexican oregano 3 tablespoons extra virgin olive oil 1 1/2 pounds trimmed pork tenderloin 1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows 1 teaspoon Dry Rub Jerk Seasoning, recipe follows 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground chile de Arbol powder 2 teaspoons extra virgin olive oil 1 cup peeled garlic cloves 1 cup extra virgin or regular olive oil 3 tablespoons Hungarian paprika 1 1/2 tablespoons Spanish paprika 5 teaspoons salt 1 1/4 teaspoons dried thyme leaves 1 1/4 teaspoons dried oregano 1 teaspoon ground white pepper 1/2 teaspoon dried basil 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 2 tablespoons onion powder 1 tablespoon ground allspice 1 tablespoon ground thyme 2 teaspoons ground cinnamon 2 teaspoons ground cloves 1 teaspoon granulated sugar 1 teaspoon ground coriander 1 teaspoon ground habanero chile powder 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1/2 teaspoon Hungarian paprika 1/2 teaspoon ground nutmeg 1/4 teaspoon salt Instructions: To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream. Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours. When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe). Preheat the oven to300 degrees. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months. Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

Chili Oil or Dried Mushroom Oil 4 fresh hot chilies (unseeded) or 8 dried chilies (of single type or mix for complex flavors) or 1-oz. dried mushrooms such as porcini or shiitake 1 cup olive oil Instructions: Chop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor.

Fruit and Vegetable Platter with Cilantro Crema Kosher salt 3/4 teaspoon chipotle chile powder 1/2 cup Mexican crema or sour cream 1/2 cup fresh cilantro 1 clove garlic, chopped 3 limes 2 mangoes, peeled and cut into sticks 1 small jicama, peeled and cut into sticks 1 bunch radishes, trimmed and halved (quartered if large) 1 large red bell pepper, cut into strips 1 English cucumber, sliced Instructions: Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside. Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve. Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.

Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta 3 tablespoons olive oil 1 large onion, coarsely chopped 1 large carrot, peeled and coarsely chopped 2 stalks celery, coarsely chopped 2 cloves garlic, chopped 1 cup red wine 1 cup port 6 cups chicken stock 2 piquillo peppers, diced 1 1/2 teaspoons coarsely cracked black pepper Salt 2 tablespoons unsalted butter 2 tablespoons olive oil 4 squab (about 1 pound each) Salt and freshly ground pepper 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds, ground 3 cups water 1 tablespoon salt 1 cup finely ground yellow cornmeal 2 cups cooked chickpeas, drained and pureed 2 tablespoons butter Salt and freshly ground pepper 1/4 cup chopped parsley Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the garlic and cook 1 minute. Increase the heat to high. Add the red wine and port and cook until reduced by three-quarters. Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt. Preheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes. Remove from the oven and let rest 5 minutes. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan. Add the chickpea puree and cook for 5 minutes. Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown. Garnish with parsley and serve with the squab and pepper sauce.