Datasets:

Thefoodprocessor

/

recipes

like 0

Follow

Thefoodprocessor.com 3

Goat Cheese Cheesecake with Spiced Wafer Crust 6 tablespoons unsalted butter, melted, plus more for the pan 2 cups vanilla wafer crumbs, such as Nilla 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 grates of fresh nutmeg Pinch kosher salt Two 8-ounce packages cream cheese, at room temperature One 12-ounce log goat cheese 1 1/2 cups sour cream sour cream 4 large eggs 1 1/2 cups sugar 2 teaspoons vanilla extract Instructions: For the crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg and salt. Stir together until well combined and homogenous. Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve. For the filling: Preheat the oven to 350 degrees. In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and begin to beat. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one. To assemble: Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and let cool completely before the serving (it continues to set as it cools). The cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.

Stuffed Baby Eggplants 1/4 cup olive oil 2 cups finely chopped white onion 6 garlic cloves, sliced 2 tablespoons salt 4 cups canned chopped San Marzano tomatoes, with juice 1 cup white wine 2 cups beef stock or water 1 bay leaf 1 teaspoon freshly ground black pepper 1 tablespoon fresh oregano leaves 12 baby eggplants Salt 2 pounds beef sage sausage 2 cups tomato sauce 8 ounces fresh mozzarella, grated or sliced Instructions: Preheat oven to 350 degrees F. In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning. Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.

Almond Honeycomb Cake 1 3/4 cups unsalted butter, at room temperature, plus more for the pan 3/4 cup all-purpose flour (see Cook's Note) 2 teaspoons kosher salt 2 cups sugar 6 large eggs, at room temperature 1 vanilla bean, split lengthwise 3 cups almond flour (see Cook's Note) 3 tablespoons whiskey, such as Maker's Mark 1 orange 8 green cardamom pods, lightly crushed 1 1/2 cups wildflower honey Instructions: Preheat the oven to 350 degrees F. Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess). Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use. Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan. Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake. Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips). Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour. Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.

Honey Glazed Fried Manchego Cheese 1 cup all-purpose flour 1 egg, lightly beaten 1 cup panko bread crumbs 1/2 pound Manchego cheese, cut into 1 1/2-inch cubes Canola oil, for frying Honey, for drizzling Smoked paprika, for sprinkling Instructions: Place the flour, egg, and panko bread crumbs in 3 separate dishes. Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko. Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes. Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden. Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.

Orange-Honey Glazed Carrots 3 bunches carrots, peeled 2 tablespoons unsalted butter 2 tablespoons honey Kosher salt 1 teaspoon minced fresh ginger 1 teaspoon grated orange zest 1/2 cup freshly squeezed orange juice 1/2 teaspoon freshly ground black pepper Instructions: Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes. Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Cheater Churros 3 quarts vegetable oil 1 1/2 cups pancake mix 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground nutmeg 1/2 cup fat-free milk 1/2 teaspoon pure vanilla extract 1 cup granulated sugar Chocolate Dipping Sauce, recipe follows 1/2 cup hot fudge sauce 1/4 cup heavy cream 1/4 teaspoon ground cinnamon 1/4 teaspoon chili powder Pinch kosher salt Instructions: Put the vegetable oil in a large, heavy-bottomed stockpot fitted with a deep-frying thermometer. Heat the oil over medium-high heat to 375 degrees F. Place a cooling rack over a paper towel-lined baking sheet. Fit a large piping bag with a small star tip. In a mixing bowl, whisk together the pancake mix, cinnamon, salt and nutmeg. Pour in the milk and vanilla extract. Stir vigorously to form a thick dough. Transfer the dough to the prepared piping bag and squeeze to press the dough down towards the tip. Carefully squeeze about 3 inches of dough into the hot oil. Use a pair of kitchen shears to trim the end of the churro from the piping bag. Repeat this process to create 3 more churros. Fry the churros, turning occasionally, until golden brown and crispy, 2 to 3 minutes. Lift the churros out of the hot oil and allow any excess oil to drip off. Place the churros onto the cooling rack and continue this process until all of the dough has been fried. Place the granulated sugar into a shallow bowl. Dredge the warm churros in the sugar until evenly coated on all sides. Serve with the Chocolate Dipping Sauce. Put the fudge, cream, cinnamon, chili powder and salt in a small saucepot. Cook over medium heat, stirring occasionally, for about 3 minutes. The sauce will thicken as it cools.

Raclette 1 large wedge raclette (about 1 pound) 1 dozen cooked small new potatoes, unpeeled Assorted pickled garnishes: cornichons, pickled onions, caper berries 1/2 pound sliced Black Forest ham Sliced ripe tomatoes Instructions: Have a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.

\A Star is Born\ Cupcakes Nonstick oil spray 1 cup roasted hazelnuts 4 tablespoons dark brown sugar 16 gingersnaps 1 stick salted butter, at room temperature 4 tablespoons hazlenut liqueur, such as Frangelico 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 stick salted butter, at room temperature 1 cup plus 2 tablespoons brown sugar 2 large eggs 1 teaspoon pure caramel extract 1 teaspoon pure vanilla extract 1/2 cup plus 2 tablespoons buttermilk 1/2 cup pre-cut caramel pieces 1 cup dark brown sugar 1/4 cup evaporated milk 1 stick salted butter 4 sticks salted butter, cold 1 teaspoon salt 5 cups confectioners' sugar 1 cup caramel sauce, at room temperature 1/2 cup heavy cream 4 teaspoons vanilla bean paste Nonstick oil spray 1 1/4 cups granulated sugar 1/4 teaspoon salt .06-ounce container edible star glitter 1/4 cup turbinado sugar Instructions: Preheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper cupcake liners and spray with oil spray. For the crust: In a food processor fitted with the blade attachment, add the hazelnuts, brown sugar and gingersnaps, and pulse until a medium-fine paste. Then, add the butter and liqueur, and pulse until it's a paste that sticks when pinched with your fingers. Place 1 tablespoon of the crust into the prepared pans. For the cupcakes: In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, and then beat in the extracts. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk and beginning and ending with the flour mixture; beat until combined after each addition. Fold in the caramel pieces with a rubber spatula. Using a small ice cream scoop, scoop the batter into the prepared pans three-quarters of the way full. Bake until a toothpick comes out clean, about 11 minutes. Remove the cupcakes from the pans when cool to the touch. For the butterscotch glaze: In a saucepan over low heat, combine the brown sugar, evaporated milk and butter, and cook for 10 minutes, stirring constantly with a wooden spoon. Remove from the heat and allow to slightly cool (it will thicken as it cools). Reserve for assembly. For the frosting: In the bowl of an upright mixer fitted with the paddle attachment, beat the butter and salt together until lightened and fluffy. Reduce the speed to low and add the confectioners' sugar. Mix until thoroughly combined. Scrape down the sides of the bowl and add the caramel sauce, heavy cream and vanilla bean paste. Beat on medium-high speed until light and airy and completely mixed, about 2 minutes). Place in a pastry bag fitted with a small star tip and leave at room temperature. For the stars: Lay out a large piece of parchment paper on a baking sheet on your work surface and spray with oil spray. In a medium saucepan, mix the granulated sugar, salt and 3/4 cup water; stir over low heat until the sugar dissolves to make a syrup. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan once or twice so the syrup colors evenly to a golden blonde. Remove from the heat and transfer to a flat work surface. Dip the tines of a fork into the golden blonde colored caramel and, in sweeping motions, make a star pattern on the parchment paper. Repeat until the desired amount of stars is achieved. Allow the caramel to harden, and then gently lift off the parchment paper and reserve for cupcake adornments. To assemble: Dip the tops of the cooled cupcakes in the room temperature butterscotch glaze. Pipe the caramel buttercream frosting in a 1-inch diameter rosette on top of the glazed cupcakes, and sprinkle with edible star glitter and turbinado sugar. Then finish by adorning with a radiating star topper.

Mango Sorbet with Grilled Fruit Fresh mango, pureed (2 3/4 cups) 1 1/2 cups hot water 1 cup sugar 1/2 teaspoon lemon juice Use fresh if available - Dried are also good Port Zest from 1 lemon 1 pineapple 1 cup orange juice 1/2 cup dark brown sugar 1 bunch bananas 1 cup orange juice 2 tablespoons lime juice 4 tablespoons molasses Pinch of salt Nectarines or peaches Salt, optional Olive oil Dark brown sugar Instructions: For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy. For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled. Peel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side. For the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side. For the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.

Cherry-Chocolate Ice Cream 1 1/3 cups halved pitted cherries (about 13 ounces whole cherries) 1/2 cup plus 2 tablespoons sugar 1/2 cup dark rum (or water) 1 1/2 cups whole milk 4 large egg yolks 3 ounces semisweet chocolate, chopped 1 ounce unsweetened chocolate, chopped 1 tablespoon unsalted butter 3/4 cup heavy cream 1 1/2 teaspoons vanilla extract Instructions: Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours. Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes. Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight. Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

Oven-Roasted Tomatoes 1/2 cup balsamic vinegar 2 tablespoons Dijon mustard 1 tablespoon honey Kosher salt and cracked black pepper 3/4 cup canola oil 5 pounds roma tomatoes, quartered 1 tablespoon dried basil 1 tablespoon kosher salt 1 teaspoon dried garlic powder 1 teaspoon onion powder 1 teaspoon cracked black pepper 1/2 teaspoon dried Italian seasoning Instructions: For the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined. For the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes. Roast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes.

Italian Stallion Salad 6 ounces sliced provolone cheese 5 ounces very thinly sliced sopresatta 5 ounces very thinly sliced salami 1/2 cup fresh basil leaves 5 ounces very thinly sliced prosciutto 6 ounces sliced mozzarella cheese 3 cups 1-inch pieces iceberg lettuce 3 cups 1-inch pieces romaine lettuce 2 cups 1/4-inch julienned strips radicchio 1 cup 1/4-inch julienned strips endive 1/2 cup pepperoncini, cut in thirds 1/2 cup peppadews, quartered 1/2 cup black olives, quartered 1/3 cup balsamic vinegar 1 teaspoon finely chopped fresh oregano leaves 2 teaspoons finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely minced garlic 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil 3 tablespoons grated Parmesan Instructions: On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together. In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives. In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate. Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.

BBQ Buffalo Burger with Mango Ketchup and Red Slaw 1 pound buffalo meat, finely ground 1 cup BBQ sauce (Mesa) or your favorite brand Salt and pepper 8 slices rye bread 2 tablespoons olive oil 1 small onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 mango, peeled and coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch of ground cloves 1 habanero pepper, coarsely chopped 1/2 cup red wine vinegar 1 teaspoon honey Salt and freshly ground pepper 1/2 large head red cabbage, finely shredded, divided 1 cup rice wine vinegar 2 tablespoons olive oil 1 tablespoon caraway seeds Salt and freshly ground pepper 8 slices rye bread Instructions: For the burgers: Divide the meat into fourths and shape into burgers. Brush on both sides with the bbq sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side. For the ketchup: Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature. For the slaw: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage.

Nancy's Spinach Salad 1/2 small onion 1/3 cup ketchup 2 tablespoons Worcestershire 1/4 cup white vinegar 1/2 cup sugar 1 cup canola oil 1 large bag fresh spinach 2 hard boiled eggs Several large mushrooms, sliced 4 to 5 slices bacon, cooked and crumbled 1 container fresh bean sprouts Instructions: For the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day. For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

Steak and Egg Burrito 1 cup sour cream 2 tablespoons hot sauce, such as Tabasco 2 tablespoons butter 1 medium onion, julienned Salt and freshly ground black pepper Two 8-ounce New York strip steaks 6 large eggs Four 12-inch sun-dried tomato tortillas 1 cup shredded gruyere Vegetable oil, for brushing Instructions: Mix the sour cream and hot sauce, and set aside for later use. In a large skillet, heat the butter over medium heat. Add in the onions and cook, stirring only occasionally, until deep brown and caramelized, 20 minutes. Season with salt and pepper and set aside. Heat a large, cast-iron grill pan over medium-high heat. Sprinkle the steaks liberally with salt and pepper. Cook the steak until super caramelized, 5 to 6 minutes per side. Rest the meat for 10 minutes. While steaks are cooking, whisk the eggs with a couple pinches salt and pepper. Quickly scramble the eggs until slightly firm. Set aside. Thinly slice the rested steaks, removing any large pieces of fat. On a flat tortilla, sprinkle layer of gruyere, then add on some sliced steak, scrambled eggs and finally some caramelized onions. Roll up, brush with a little vegetable oil and griddle for 2 to 3 minutes per side. Serve with a sidecar of the prepared sour cream.

Grammy Carl's Popcorn Balls 10 cups (4.4 ounces) popped popcorn 1 cup molasses 1 cup sugar 2 tablespoons unsalted butter, plus more for coating hands 1 teaspoon apple cider vinegar Instructions: Line a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside. In a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly. Coat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.

Crab and Ricotta Cannelloni 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells) 1 cup whole milk ricotta cheese 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling 1 egg yolk 1/2 cup chopped fresh basil leaves 1 pound lump crabmeat 1/4 teaspoon salt 1/4 teaspoon freshly ground white pepper Bechamel Sauce, recipe follows 5 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups whole milk, warmed 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch freshly grated nutmeg Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper. Preheat oven to 350 degrees F. Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.) Yield: about 4 cups

Cranberry-Orange Sauce 2 (8-ounce) packages cranberries, fresh or frozen 1 orange, zest cut into strips 1/2 cup sugar 1 cinnamon stick Instructions: Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.

Sweet Fresh Lima Beans 2 tablespoons canola oil 1 onion, finely diced 4 cups fresh shelled lima beans or two 10-ounce packages frozen lima beans 1 1/4 teaspoons sugar Salt and red pepper flakes Instructions: Bring about 3 1/2 cups water to a boil in a small saucepan. Heat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm.

Vidalia Onion Steak and Wilted Spinach Salad 10 ounces spinach, trimmed, washed and dried, about 6 cups 1/2 red bell pepper, cut into thin strips 3 tablespoons olive oil, divided 1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced 2 Vidalia onions, sliced 3 tablespoons balsamic vinegar 2 tablespoons water 1 teaspoon honey 1 teaspoon Dijon mustard 1 teaspoon grated ginger Salt and pepper, to taste Instructions: Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately.

Scones 1 1/2 pounds all-purpose flour 4 ounces sugar, plus additional for topping scones 1 tablespoon baking powder 1/3 tablespoon salt 9 ounces butter, cut into walnut-sized pieces 1/2 pound currants 1 1/5 cups buttermilk 3/4 teaspoon baking soda Cream, to coat scone tops Instructions: Preheat the oven to 325 degrees F. Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.

Chicken Salad 4 cups minced cooked chicken 1 cup minced celery 1/4 cup minced onion 1/4 cup minced pecans 1/4 cup minced cucumber 2 tablespoons mango chutney 1/4 cup mayonnaise 2 teaspoons hot Madras curry powder Salt and pepper Instructions: Mix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.

Beef Short Rib Enchilada 5 tomatillos, chopped 1 yellow onion, sliced 1 shallot, sliced 1 jalapeno, seeds removed, sliced 1/2 cup freshly chopped cilantro leaves Olive oil 2 to 3 pounds boneless beef short ribs Salt and freshly ground black pepper 1 yellow onion, sliced 1 leek, white and light green parts only, sliced 2 shallots, sliced 1 red bell pepper, seeded and cored, sliced 4 cloves garlic, sliced 1 jalapeno, seeds removed, sliced 1 bay leaf 1 canned chipotle chili 5 Roma tomatoes, quartered 1 teaspoon ground cumin 1 cup tomato paste 1 cup tequila 1 orange, cut in 1/2 4 to 6 cups chicken stock Cilantro, for serving, if desired Sliced scallions, for serving, if desired Queso fresco, for serving, if desired Corn tortillas, for serving, if desired Steamed white rice, for serving, if desired Instructions: Preheat oven to 350 degrees F. Tomatillo Salsa: Combine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 1/2 cup olive oil. A little caramelization is okay. Puree in a blender. Add chopped cilantro and keep warm. Beef Short Rib Enchiladas: In a saute pan, over high heat, season short ribs with salt and pepper and sear all sides until golden brown. Remove from pan and set aside. In a large pot, over medium heat, combine the next 8 ingredients and cook in 1/2 cup of olive oil until tender. Add chipotles, tomatoes, cumin, and tomato paste. Cook until all liquid has evaporated. Deglaze with tequila and cook for 2 minutes. Season with salt and pepper. Add short ribs and orange to mixture and cover with chicken stock. Bring to a boil, cover, and place in the preheated oven for approximately 4 hours or until meat is falling apart. Remove meat from liquid and let cool. Puree the liquid and vegetables, except orange and strain through fine mesh strainer. Season with salt and pepper. Shred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas. Reserve Serving Suggestion: Preheat oven to 400 degrees F. Ten minutes before serving, place the short rib enchiladas in a saute pan with a little of the braising sauce, into the preheated oven. Ladle 3 ounces of sauce onto the plate. Place 1/2 cup of steamed white rice on the sauce. Place hot enchiladas on top. Top with 2 ounces of tomatillo salsa. To add some crunch, top with fried blue corn tortilla chips.

Turkey Meatballs with Fire-Roasted Green Chiles 1 hatch chile 1 poblano chile 1 serrano chile 1 Anaheim pepper 1 cup milk 1 cup panko breadcrumbs 2 pounds ground turkey, half white meat and half dark meat 1 cup minced sweet onion 1/2 cup chopped flat-leaf parsley 4 cloves garlic, minced 2 large eggs 2 teaspoons ground cumin 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Pinch cayenne pepper 1/4 cup chopped fresh cilantro Instructions: Preheat the oven to 350 degrees F. Over an open flame, roast the hatch, poblano, serrano and Anaheim chile peppers. Roast until the skins are charred and black all over, 2 to 3 minutes per side. Remove chiles from the flame and immediately place in a large bowl and cover with plastic wrap. Set aside and allow to steam for 8 to 10 minutes. Once the peppers have cooled, scrape away and discard the charred skin, then remove the stems and seeds. Finely dice the flesh and set aside. In a small bowl, combine the milk and panko and set aside. In a medium mixing bowl, combine the ground turkey, onion, parsley, garlic, eggs, cumin, salt, black pepper, cayenne, panko-milk mixture and diced peppers. Mix all the ingredients together. Using your hands, shape the mixture into golf ball-sized meatballs, about 3 ounces each. Evenly space the meatballs on a baking sheet and place into the oven. Bake until firm and browned, 12 to 14 minutes. Place the meatballs on a large platter, garnish with cilantro and serve.

Sesame-Crusted Tuna 1/4 cup sesame seeds 1 tablespoon black sesame seeds, optional salt and freshly ground black pepper salt and freshly ground black pepper 2 tablespoons olive oil, plus more for brushing the fish 1 1/2 tablespoons butter 2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick fleur de sel Instructions: In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine. Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet. When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides. Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes. To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.

Hand Cut Fries with Celery Salt Celery salt, for sprinkling Vegetable oil 4 large russet potatoes, scrubbed, peel-on Instructions: 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.

Pasta with Cauliflower-Parmesan Butter Kosher salt and freshly ground black pepper 12 ounces pasta 8 ounces frozen or fresh cauliflower florets, thawed if frozen 1/2 cup grated Parmesan 1 clove garlic 1 small shallot, roughly chopped 1 stick (8 tablespoons) unsalted butter, at room temperature Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot. Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined. Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired. Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

Tourtiere with a Twist 3 1/2 cups/425 g flour 1 teaspoon salt 1 1/4 cups/300 g cold butter, grated 2 eggs, lightly beaten 1 pound/500 g ground pork 1/2 pound/250 g ground veal, hare or beef 1 large onion, minced 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 1 teaspoon summer savory, more to taste Pinch ground cloves, optional 4 to 6 tablespoons breadcrumbs 3 tablespoons milk, for brushing Instructions: For the pastry dough: Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly to combine with the fingers to create a coarse, crumbly mixture. Make a well in the center. Add the eggs and 1 tablespoon ice-cold water. Quickly mix into the flour, just until the mixture holds together. Do not over mix. Divide into 4 balls and flatten into disks. Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using. For the meat filling: Put 1/2 cup/125 ml water in a saute pan and quickly bring to a boil. Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl. Stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool. Heat the oven to 450 degrees F/230 degrees C. Roll a disk of pastry dough into a rectangle. Spoon a generous stripe of meat filling down the middle of it. Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick. Then fold over the long ends so that they overlap to seal. Again, trim any excess pastry dough so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until crisp and nicely colored, about 25 minutes. Serve warm or at room temperature.

Emeril's Favorite Roast Pheasant 3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note) Salt Freshly ground black pepper 1 onion, peeled and coarsely chopped 1 carrot, peeled and coarsely chopped 1 orange, halved 3 sprigs fresh thyme 6 slices thick-cut bacon, cut in half 1/4 cup Madeira 1 cup rich chicken stock 2 tablespoons cold, unsalted butter Wild Mushroom Bread Pudding, recipe follows 2 teaspoons vegetable oil 1 cup sliced yellow onions 10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini 1 teaspoon minced garlic 3 teaspoons Essence, recipe follows 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/4 cup lager beer 5 large eggs 3 cups heavy cream 1/4 cup molasses 1 1/2 teaspoons Worcestershire sauce 1 teaspoons minced fresh thyme 3/4 cup grated Gouda cheese 3/4 cup grated white cheddar cheese 3/4 pound stale white bread, cut into 1-inch cubes 1 teaspoon unsalted butter 1 tablespoon plain bread crumbs 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant. Arrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce. Using a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper. Remove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding. Heat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool. In a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Fruit Kebabs 6 firm apricots 4 slightly firm peaches 4, 1-inch pineapple slices 4 tangerines 4 firm bananas 4 apples 3 Tbs. lemon juice 2/3 cup unsalted butter 1 cup powdered sugar 3 Tbs. Grand Marnier 1-2 Tbs. orange juice 2 Tbs. grated orange rind 1/2 cup heavy cream Instructions: Cut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer. To make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs.

Poke Nachos Oil, for frying One 12-ounce package wonton wrappers 8 ounces fresh ahi tuna cubes 1/2 cup mayonnaise 1/2 cup sriracha 1 tablespoon masago 1 tablespoon salt 1 tablespoon roasted sesame seeds Aioli and furikake seasoning, for serving Instructions: Heat oil in a deep-fryer to 325 degrees F. Cut wonton wrappers in half diagonally. Fry wrappers until golden brown. Mix tuna, mayo, sriracha, masago, salt and sesame seeds in large bowl. Place wonton chips on a serving platter. Spoon spicy poke mixture on top of the chips. Top with aioli and sprinkle on furikake.

Cold Brew Cocktail 4 ounces cold brew coffee 2 ounces bourbon 2 ounces sweetened vanilla oat milk 1 ounce coffee liqueur, like Kahlua Instructions: Pour the cold brew coffee, bourbon, oat milk and coffee liqueur evenly into two mason jars filled with ice, then close the lids and vigorously shake. Enjoy right out of the mason jars!

Roasted Tomato and Garlic Soup 32-ounce can pureed tomatoes 25 Roma tomatoes, quartered 1 large red onion, roughly chop 1 jalapeno pepper, seeded and deveined, rough chop 3 heads garlic cut in half Extra virgin olive oil to lightly coat Parsley stems, loose Fresh basil 1 bay leaf 2 tablespoons herbed oil Garlic croutons Instructions: Preheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.

Whiskey Bread Pudding 5 eggs 1 cup sugar 1 tablespoon vanilla 1/2 teaspoon nutmeg 1/8 teaspoon cinnamon 8 tablespoons butter, cut up 2 cups cream 1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes 1/4 cup raisins 1/2 cup pecans, chopped 1 cup cream 1 cup sugar 1 teaspoon ground cinnamon 1 tablespoon butter 1/2 teaspoon cornstarch 5 tablespoons whiskey Powdered sugar, for dusting Whipped cream, optional Instructions: In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator. Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly. For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it. To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream. Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

Turkey Cobb Salad Sandwich One 5 1/2 to 6 pound whole turkey breast with skin and bone 1 large onion, chopped 3 carrots, chopped 2 bay leaves 1 teaspoon whole black peppercorns 1/4 cup plus 2 tablespoons distilled white vinegar 6 bacon slices 1/2 pound poached turkey breast 4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick) 2 ounces blue cheese (softened) 2 tablespoons mayonnaise 1 firm-ripe California avocado 4 small crisp lettuce leaves (romaine) Instructions: In a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids. In a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.

Seafood Gumbo 1/2 cup cooking oil 1/2 cup flour 2 stalks celery, chopped 2 onion, chopped 1 medium green pepper, chopped 1 cup chopped tomatoes 2 quarts hot water Salt and pepper, to taste 2 cups cooked okra 2 pounds shrimp, peeled 1 pound crabmeat 1/2 to 1 teaspoon file powder Instructions: Put oil in a heavy pot and add flour. Over medium-low heat stir constantly until it browns to the color of coffee; cook slowly. When roux has browned add celery, onions, and green peppers. Cook until wilted, add tomatoes, water, salt and pepper to taste and bring to a boil. After it is brought to a boil, add the okra lower the heat and cover and simmer for 45 minutes. Check the water level and make sure there is a good consistency, otherwise add a little more water and then add shrimp and crab. Cook an additional 30 minutes. Turn off the stove and add 1/2 to 1 teaspoon file. Serve

Less is S'mores Cocktail Ice, as needed 1 ounce chocolate liqueur (recommended: Godiva) 1 ounce dark creme de cacao 2 ounces vanilla-flavored vodka Chocolate syrup, for serving Crushed graham crackers, for serving Marshmallow fluff, for serving Instructions: Shake the chocolate liqueur, creme de cacoa, and vanilla-flavored vodka over ice. Place chocolate syrup in a shallow bowl or plate. In a separate plate or bowl, add the graham crackers. Rim a glass with chocolate syrup and then press in graham crackers. Strain and pour in the cocktail mixture, then cover with marshmallow fluff and carefully brulee the fluff. Series: Drinks with Alie and Georgia Episode: S'Mores Cocktail (Ep. 22: Part 1)

Tequila Laced Gazpacho Cocktails with Grilled Shrimp 4 large tomatoes, chopped 4 cucumbers, peeled and chopped 1 red onion, peeled and chopped 4 cloves garlic 2 cups tomato juice 2 tablespoons sherry vinegar 1 fennel bulb, chopped 1 cup picked Italian parsley Salt and pepper 1 tablespoon extra virgin oil 4 jumbo (U-10) shrimp, cleaned, de-veined 1 tablespoon zatar 1 tablespoon olive oil 1 shot of the finest tequila available Lime slices, for garnish Instructions: Combine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil. Toss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked. In a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.

Lemon Sesame Glazed Greens 1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale 1 tablespoon olive oil 2 cloves garlic, minced 1 lemon, zested 2 teaspoons freshly squeezed lemon juice 1 tablespoon honey 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 tablespoon sesame seeds Instructions: Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.

Slow Cooked Curried Chicken with Cauliflower 3 tablespoons canola oil 6 cloves garlic, minced 2-inch piece fresh ginger, minced 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak) 3 cups chicken broth, low-sodium canned, or homemade 2 cups whole milk plain yogurt 6 bone-in skinless chicken thighs, about 2 1/4 pounds 1 1/2 tablespoons kosher salt Freshly ground black pepper 1 (1 pound) bag red lentils, picked over (2 1/4 cups) 1 head cauliflower, broken into large florets 2 (16-ounce) cans chickpeas, drained and rinsed 1 bunch fresh mint or cilantro leaves, chopped 1 lemon, cut in wedges Instructions: Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid. Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Standing Rib Roast with Cabernet au Jus 1 (3-rib) prime rib beef roast, about 6 pounds 5 garlic cloves, smashed Fresh rosemary and thyme, roughly chopped Kosher salt and freshly cracked black pepper Olive oil 2 carrots, cut in chunks 2 potatoes, peeled and cut in chunks 1 onion, cut in half 2 cups Cabernet Sauvignon Pinch sugar 1/4 cup water or beef drippings 2 tablespoons chopped parsley Instructions: Buying and trimming: When ordering the rib roast from a butcher, be sure to request a \top choice\ roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well. Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare. Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

Spice Rubbed Lamb Pops 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips Instructions: 12 skewers, if wooden soak in water for 10 minutes Preheat the grill or a grill pan. In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat. Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

Eggplant Parm Empanadas 1 Japanese eggplant Kosher salt 1 cup all-purpose flour 4 large eggs, beaten 1 cup dry breadcrumbs Vegetable oil, for frying Freshly ground black pepper 2 tablespoons olive oil 1 onion, diced 1 tablespoon dried oregano Pinch crushed red chile flakes, optional 3 cloves garlic, minced One 28-ounce can whole peeled tomatoes, drained and chopped 4 fresh basil leaves, chopped Kosher salt and freshly ground black pepper 2 packages (17 ounces or more) puff pastry, thawed 8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles 1 large egg Dried oregano, for sprinkling 1/2 cup grated Parmesan Instructions: For the eggplant: Slice the eggplant in half lengthwise, and then into 1/4-inch half-moon slices. Put on a cookie sheet lined with paper towels and sprinkle with salt. Allow the salt to extract some of the moisture from the eggplant slices for at least 10 minutes while you prep the rest of your ingredients. Take three plates and fill one with the flour, one with the beaten eggs and the third with the breadcrumbs. Dry the eggplant slices with the paper towels. Then coat each slice in the flour, then the eggs and finishing with the breadcrumbs. Allow these slices to rest for a minute; this will make the coating stick a little better and dry out to make a crispier crunch. Coat a large nonstick skillet over medium heat with enough vegetable oil for shallow frying. Fry the eggplant slices in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper as soon as soon as they come out. Allow to cool completely. For the tomato concasse: In a saute pan, heat the olive oil over medium heat. Add the onions, oregano and chile flakes if using, and cook until translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, lower the heat and simmer until the sauce is thick and chunky, about 10 minutes. Cool completely. For the empanadas: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry dough to a 12-by-12-inch square and cut four 6-inch rounds out of each sheet. Place 1 slice eggplant in the middle of the dough round. Top with a tablespoon of tomato concasse, followed by a piece of the mozzarella cheese. Fold the dough over and seal using the back of a fork. Whisk the egg with a little water and brush the empanadas. Sprinkle a little dried oregano and the Parmesan on the tops. Bake until golden, about 15 minutes. Puree the remaining tomato concasse; that'll be your dipping sauce for the empanadas.

Blueberry Tarte 1 sheet commercial or homemade puff pastry, slightly thawed 3 pints blueberries 1 tablespoon sugar 1/4 cup brandy 3 eggs 1 1/2 cups light cream Serving suggestions: Whipped cream, crème anglaise, or vanilla ice cream Instructions: Preheat the oven to 350 degrees F. Roll out the puff pastry to a uniform thickness. Cut out 4 rounds about 7 inches across. Fit the puff pastry into the tart shells. Trim the excess pastry, line the tart shells with aluminum foil, and weight the pastry with pie weights or rice. Bake the shells until golden brown at the edges, about 15 minutes. Remove the weights and foil and bake until the bottom of the shells are dry, 3 to 5 minutes. Set the tarts aside to cool. Reduce the oven temperature to 350 degrees F. In a small bowl, combine the blueberries, sugar, and 1 tablespoon of brandy. Spoon the blueberries into the tart shells. In a medium bowl, beat the eggs with the cream and the remaining brandy. Spoon the custard over the blueberries. (Keep in mind that the custard will expand slightly as it cooks so fill the shells to just below the crust edge.) Bake the tarts until the custard is set and lightly browned, approximately 25 to 30 minutes. Serve the tarts with whipped cream, creme anglaise or vanilla ice cream.

Pane, Zucchero, Vino 6 slices bread 1 cup red wine 1/4 cup sugar Instructions: Drizzle your bread with the wine, and then sprinkle evenly with the sugar.

Monty's Key Lime Pie 8 ounces graham crackers, crushed 4 ounces granulated sugar 1 teaspoon ground cinnamon 1 stick (8 tablespoons) unsalted butter, melted 7 large egg yolks 28 ounces sweetened condensed milk 2/3 cup freshly squeezed key lime juice 1 teaspoon cornstarch Instructions: For the crust: Combine the graham cracker crumbs, sugar and cinnamon in the bowl of an electric mixer. Mix on low, slowly adding the melted butter. Mix for 1 minute. Remove from the mixer and, with your hands, press into an 8-inch pie plate to form a pie shell. Cool in the refrigerator for 30 minutes. Preheat the oven to 250 degrees F. Whip the egg yolks in the bowl of an eclectic mixer until just stiff, then add the sweetened condensed milk. Whip for 2 more minutes. In a small bowl, whisk together the lime juice and cornstarch, making sure not leave any lumps: The mixture should be nice and smooth. Fold the lime mixture into the egg yolk mixture. Pour the mixture into the pie shell. Bake until set, about 30 minutes.

Mini Corn Cakes with Avocado and Tomatoes 4 ripe avocadoes, diced 2 limes, juiced 1 tablespoon Asian chile paste (sambaal oeleck) 1 bunch fresh cilantro, chopped 1 clove garlic, smashed and finely chopped Kosher salt 24 cherry tomatoes, halved Extra-virgin olive oil 1 stick butter 8 tablespoons cornmeal 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 4 eggs, whisked in a bowl 1 cup milk 2 cups frozen corn, defrosted Extra-virgin olive oil Instructions: For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice. In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit. Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit. For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine. Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side. Remove the cakes and top with some avocado and a tomato half.

Brain Cupcakes 1/3 cup butter, softened 3/4 cup sugar 2 large eggs plus 1 egg white 1 teaspoon vanilla extract 1 1/2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon kosher salt 1/2 cup milk Pink candy goo (or cherry or strawberry jam), for filling 1 recipe American Buttercream, recipe follows Red, yellow and black food coloring 2 tablespoons red piping gel 4 sticks (1 pound) butter, softened 6 cups powdered sugar 1 to 2 teaspoons pure vanilla extract (or any other flavor you want), optional Pinch of kosher salt 1/4 cup whole milk Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes, until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the egg white, scraping the sides of the bowl as you go. Add the vanilla and beat on medium-high speed for about 1 minute. In a separate medium bowl, whisk the flour, baking powder and salt. Mix the flour mixture and the milk into the egg mixture in three parts¿flour-milk-flour, taking care to scrape down the sides as you go, and incorporating each addition well. Mix until smooth. Divide the batter evenly between the muffin cups using an ice-cream scoop--the batter should come about three-quarters of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 15 to 16 minutes. Let the cupcakes cool in the pans on a wire rack for 10 to 15 minutes. Then remove from the pan to the rack to cool completely. For the filling and decoration: Use a cupcake corer to hollow out the center of the cupcakes, saving the tops; then fill with a couple tablespoons of candy goo. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the filling. Use a couple of drops of red food coloring and the smallest amount of yellow and black to color your frosting. Frost the tops of cupcakes with a thin layer of buttercream. Place the remaining buttercream into a pastry bag fitting with a medium round tip. Pipe squiggles around the top of the cupcakes, creating two hemispheres of the brain. Thin the red piping gel with a teaspoon of water and use a spoon to drizzle over top of the brain to get into crevices. In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined. Use immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.

Big Chocolate Birthday Cake 4 sticks butter, plus more for greasing 8 heaping tablespoons cocoa, plus more for dusting 4 cups all-purpose flour 4 cups sugar 1/2 teaspoon salt 2 cups boiling water 1 cup buttermilk 2 teaspoons baking soda 2 teaspoons vanilla extract 4 whole eggs, beaten 3 cups heavy cream 24 ounces semisweet chocolate, broken into pieces 2 teaspoons vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans. In a mixing bowl, combine the flour, sugar and salt. In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool. Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely before icing. Refrigerate the layers after cooling for best results. For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool. Once completely cooled, add the vanilla and beat with an electric mixer until light and airy. Frost the cake in between each layer, on the top and around the sides.

Canadian Bacon, Egg and Cheese Sliders Cooking spray 6 large eggs 1/3 cup half-and-half Kosher salt 6 slices Canadian bacon 2 tablespoons unsalted butter, at room temperature 12 slider or sweet Hawaiian rolls, split 3 slices cheddar cheese, each cut into 4 squares Strawberries and grapes, for serving Instructions: Preheat the oven to 350˚ F. Lightly coat an 8-inch square baking dish with cooking spray. Whisk the eggs, half-and-half and 1/2 teaspoon salt in a medium bowl. Pour into the pan and bake until puffed and set, 16 to 18 minutes. Let cool slightly. Meanwhile, heat a large skillet over medium heat and coat with cooking spray. Add the Canadian bacon and cook, flipping, until browned, about 1 minute per side. Remove to a cutting board and cut each slice into 4 pieces. Spread the butter on the cut sides of the rolls. Slice the baked eggs into 12 small pieces and lift out of the pan with a spatula; place one on each roll bottom. Top each with a piece of cheese, 2 pieces Canadian bacon and the roll tops. Thread strawberries and grapes onto skewers and serve with the sliders.

Easy Antipasti Pizza 4 ounces thinly sliced capicola, torn into bite-size pieces 1/2 cup pepperoncini (about 18), stemmed and roughly chopped 4 medium ripe tomatoes (about 1 1/2 pounds), diced Kosher salt Two 10-ounce tubes prepared pizza dough Extra-virgin olive oil, for brushing 1 cup shredded part-skim mozzarella 6 ounces feta cheese, crumbled 1 tablespoon fresh oregano, chopped Crushed red pepper, for sprinkling Instructions: Preheat the oven to 425 degrees F. Line the bottom side of 2 baking sheets with parchment paper. Mix together the capicola, pepperoncini and tomatoes in a medium bowl; season with salt. Unroll 1 tube of the dough on a work surface and gently stretch into an 11-by-16-inch rectangle. Transfer to one of the prepared baking sheets. Repeat with the remaining tube of dough. Brush each piece of dough generously with olive oil and sprinkle both the mozzarella and feta cheeses evenly on top. Scatter the tomato mixture evenly over each crust, holding back any juices so the crusts will not get soggy. Bake until the bottom of each pizza is brown and crust is crisp, 15 to 18 minutes. Sprinkle the oregano and crushed red pepper over the pizzas and serve.

Mardi Gras Salad 1 head of Boston or iceberg lettuce 1 cup of petit peas 4 oz. French-style green beans 2 stalks of celery 1 green bell pepper 1 red pimento pepper, chopped 1/2-lb. of asparagus, steamed light shallot vinaigrette Instructions: Chop lettuce leaves, green beans, celery stalks, green bell pepper, red pimento pepper and asparagus. Toss all vegetables together with shallot vinaigrette to taste. Add lettuce, and toss with your favorite vinaigrette.

Two-Potato Salad 4 strips thick-sliced smoked bacon 1 pound sweet potatoes, peeled and cut into 1-inch cubes 1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes 1 teaspoon kosher salt, plus more for seasoning 4 scallions, finely chopped 2 celery stalks, finely chopped 2 serrano chiles, stemmed, seeded and minced 1/2 cup plus 2 tablespoons mayonnaise 2 tablespoons Creole mustard 1 tablespoon finely chopped fresh tarragon leaves Freshly ground black pepper 6 ounces arugula Instructions: Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside. Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool. Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

Coquille Saint-Jacques 2 tablespoons butter 2 teaspoons chopped shallots 2 teaspoons chopped garlic 12 medium clams 18 black mussels Salt and freshly ground black pepper 1 cup white wine 3 tablespoons olive oil 12 medium shrimp 6 sea scallops 8 ounces white mushrooms, sliced 3 tablespoons butter 3 tablespoons flour 1 lemon 1 quart fumet (fish stock) 1 pint heavy cream 1 cup bread crumbs 4 teaspoons parsley, chopped Instructions: In a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute). In a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside. In the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside. Preheat the broiler. To make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside. Remove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.

Sour Cream Chocolate Chip Nut Loaf Butter, for greasing the pan 1/2 cup sugar 1 1/2 teaspoons ground cinnamon 2 eggs 2/3 cup sugar 1/2 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1 1/4 teaspoon baking powder 1 1/4 teaspoons baking soda 1 teaspoon salt 1/2 cup (1 stick) butter, melted 1 1/3 cups sour cream 3/4 cup semisweet chocolate chips 3/4 cups roughly chopped walnuts Instructions: Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan. Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips. Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar. Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.

Beer and Chipotle-Battered Fish Tacos 2 ounces canned chipotle peppers 2 eggs 2 cups beer (recommended: Tecate or other pale beer) 2 cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons baking powder 2 teaspoons gray salt Freshly ground black pepper 3 cups sour cream 1 1/2 bunches cilantro, chopped 2 tablespoons lime juice, plus 6 limes, cut in wedges 1 teaspoon gray salt Corn oil, for frying 3 tomatoes, small diced 12 red radishes, thinly sliced 24 corn tortillas 1 1/2 pounds cod or other whitefish cut into 1-ounce strips 2 recipes Todd's Slaw, recipe follows 1 head green cabbage 1 large red onion 1 cup cider vinegar 1 cup sugar 1 cup olive oil 1 tablespoon toasted caraway seed Salt and freshly ground black pepper 2 bunches scallions (green parts only), for garnish Instructions: Preheat oven to 300 degrees F. To make the batter: Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients. For the fish tacos: In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl. In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F. On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos. Wrap the tortillas in aluminum foil and heat in the oven while frying the fish. With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw. Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage. Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

Red Wine Rice with Grapes 1 3/4 cups dry red wine 1 fresh bay leaf 1 tablespoon extra-virgin olive oil 1 cup white rice 1 cup red or black seedless grapes, halved Instructions: Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.

Crawfish and Dirty Rice 1 tablespoon butter 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 cup converted rice 2 cups chicken broth 1 cup cooked and de-veined crawfish, (shrimp are ok, if crawfish are unavailable) 1/2 cup goat cheese 1/4 cup chopped cilantro 1 lemon, zested 4 fresh poblanos, roasted on the grill or fire, peeled, seeded Goat Cheese Sauce, recipe follows 1 cup soft goat cheese 1 cup heavy cream or milk Instructions: Heat butter and oil in a large saucepan. Saute onion until translucent, and then add the garlic and spices. Add rice and cover with broth. Cover and simmer for 20 minutes. Remove rice mixture from the pan, place in a large bowl with crawfish and goat cheese. Add cilantro and lemon zest and incorporate all ingredients gently with a wooden spoon. Fill the poblanos with the filling, trying not to break chile apart. Serve with Goat Cheese Sauce. Heat on low whisking constantly until comes together and coats the back of a spoon. Season with salt and pepper.

Chocolate Macaroons 3/4 cup (4 ounces) blanched slivered almonds 1 1/4 cups sugar 1 1/2 tablespoons Dutch process cocoa powder 2 large egg whites 3 tablespoons sugar Whole peeled almonds, for garnish Instructions: Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix. In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.

Beef Tartare, Endive and French Onion Dip One 2-pound grass-fed hanger steak 2 tablespoons extra-virgin olive oil 1 teaspoon piment d'Espelette 1 bunch chives, minced Kosher salt and freshly ground black pepper 1/2 pound Gruyere French Onion Dip: 1 tablespoon olive oil 3 medium yellow onions, thinly sliced 1 cup sour cream Kosher salt and freshly ground black pepper 2 quarts canola oil 2 medium yellow onions, thinly sliced 2 cups buttermilk 2 cups all-purpose flour Kosher salt 2 heads Belgian endive Instructions: For the beef tartare: Finely chop the steak with a chef's knife. Add to a bowl along with the olive oil, piment d'Espelette, chives, salt and pepper. Mix well and set aside. For the cheese: Finely grate the Gruyere using a rasp grater. Spread out on a rimmed baking sheet and allow to dry for 1 hour. For the French onion dip: Add the olive oil to a medium skillet over medium heat, followed by the onions. Cook until brown and caramelized, stirring often and adding a few tablespoons of water if the skillet gets too dry, about 25 minutes. Cool the onions completely. Place the onions in a blender along with the sour cream, salt and pepper. Blend until smooth. Set aside. For the crispy onions: Heat the canola oil to 375 degrees F in a large Dutch oven. Add the sliced onions and buttermilk to a bowl and soak for 5 minutes. Add the flour to a second bowl, then use a spider to remove the onions from the buttermilk and toss them in the flour, coating them well. Fry in batches until golden brown and crispy, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt. Place the beef tartare loosely on a platter. Spoon the onion dip on the side. Garnish with the crispy onions. Sprinkle with the dried Gruyere. Cut the endive into individual leaves for scooping and serve on the side.

Black Bean Soup 1 pound black beans, picked over, rinsed and drained 2 tablespoons unsalted butter or oil 1 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped carrot 3 cloves minced garlic 1 teaspoon minced fresh thyme 2 large smoked ham hocks, about 1-1/2 pounds 9 cups water or homemade chicken stock Kosher salt and freshly ground pepper 1/2 cup dry sherry Optional serving garnishes: Sour cream or creme fraiche, finely chopped hard cooked egg, or 1 minced scallion Instructions: Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for 1 hour. Drain and reserve. In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1-1/2 hours. Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender. Simmer the soup with the reserved meat. Season with salt and pepper to taste and add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.

Banana Pepper Ketchup 1 cup ketchup 1/4 cup diced banana peppers Instructions: Put the ketchup and banana peppers in a bowl and mix it up!

Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread 1/4 cup olive oil 2 pounds venison shoulder, cut into 1/2-inch cubes Salt and freshly ground pepper 1 large red onion, finely diced 4 cloves garlic, finely chopped 3 tablespoons ancho chile powder 1 tablespoon pasilla chile powder 1 tablespoon ground cumin 1 bottle dark beer 5 cups homemade chicken stock, or low sodium canned or water 1 (16-ounce) can chopped tomatoes, drained and pureed 1 tablespoon chipotle pepper puree 1 tablespoon honey 2 cups cooked or canned black beans, rinsed and drained 2 tablespoons fresh lime juice Toasted Cumin Crema, recipe follows White Cheddar Cornbread, recipe follows 1 tablespoon cumin seed 1 cup creme fraiche or Mexican crema Salt and freshly ground pepper 1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups coarsely ground white cornmeal 2 cups all-purpose flour 2 tablespoons baking powder 2 large eggs, lightly beaten 1 teaspoon salt 2 2/3 cups buttermilk 3/4 cup finely grated white cheddar 1 tablespoon honey Instructions: Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings. Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread. Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle. Preheat oven to 400 degrees F. In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

Cheesy Crab Bites 1 quart neutral oil 1 cup shredded mozzarella One 4-ounce block cream cheese, softened 1/2 tablespoon garlic salt Pinch crushed red pepper flakes All-purpose flour, for dusting One 13.8-ounce tube prepared pizza dough 1/2 cup cooked crabmeat Fresh parsley, for garnish Instructions: Pour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer. Combine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside. On a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling. Preheat the vegetable oil to 350 degrees F and line a plate with paper towels. Working in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly. Garnish with fresh parsley.

Chocolate White Chocolate Chunk Cookies 1/2 pound unsalted butter, at room temperature 1 cup light brown sugar, packed 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 pounds good white chocolate, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.; Note: This recipe has been updated and may differ from what was originally published or broadcast.

Herring Sandwiches 4 thin pickled herring fillets (about 3/4-pound), cut into 1/2-inch pieces 1 small potato, peeled, boiled, cut into 1/4-inch cubes 1/4 cup finely chopped onion 2 tablespoons finely chopped dill pickle 1 small apple, peeled, cored, cut into 1/4-inch cubes 2 tablespoons mayonnaise Salt and freshly ground black pepper 1/2 stick butter, room temperature 6 thin slices black bread, halved Green leaf lettuce Instructions: Place herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper. Spread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture.

Pineapple Chicken Tacos 2 tablespoons vegetable oil 6 boneless, skinless chicken thighs Kosher salt and freshly ground black pepper 4 scallions, thinly sliced 2 cloves garlic, minced One 6-ounce can 100% pure pineapple juice 1/4 cup hot sauce 2 tablespoons honey 4 small flour tortillas 12 ounces broccoli slaw 1/2 cup mayonnaise 2 to 3 tablespoons chipotle sauce 1 lime, zested and juiced 1/2 cup thinly sliced pineapple wedges 1/2 cup fresh cilantro leaves Serving suggestions: tortilla chips and salsa Instructions: Preheat the oven to 400 degrees F. Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute. In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes. Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes. Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed. Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken. To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

Cajun Surf and Turf Pasta 1 pound fettuccine 1 pound rib eye steak, cut into bite-size pieces 1/2 pound large shrimp, peeled and deveined 3 teaspoons Cajun seasoning Kosher salt and freshly ground black pepper 2 tablespoons salted butter 2 tablespoons olive oil 1 green bell pepper, sliced 1 red bell pepper, sliced 1 small red onion, sliced 1 cup halved cherry tomatoes 3 cloves garlic, minced 2 cups chicken stock 1/2 cup white wine 1 cup heavy cream 3 to 4 dashes Worcestershire sauce Cayenne or hot sauce, to taste 2 scallions, sliced 2 tablespoons chopped fresh parsley Instructions: Cook the fettucine according to the package instructions, then drain and set aside. Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat. Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon. Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed. Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine. Garnish the skillet with the scallions and parsley, then serve and enjoy.

Holyfield's New South Grill Cat Fish 1 (2 1/2 to 3 1/2 pounds) fresh whole catfish Salt and pepper 2 pounds rice flour 1 pound all-purpose flour 1/2 pound cornstarch 4 tablespoons five-spice powder 2 teaspoons garlic powder Salt and pepper, to taste 2 1/2 cups soy sauce 2 tablespoons chopped cilantro 1 teaspoon minced garlic 1 teaspoon minced ginger 1 tablespoon chile-garlic sauce 1/3 cup lime juice 2 tablespoons hoisin sauce 2 teaspoon honey 1 teaspoon ground chile 3/4 cup pickled ginger juice or seasoned rice vinegar 1 medium carrot, peeled 1 medium beet, peeled 2 tablespoons sesame oil 1 large red tomato 1/4 cup scallions, finely sliced 1 tablespoon pickled ginger 1 tablespoon toasted white and black sesame seeds Instructions: Clean and wash the catfish, rinsing thoroughly. Using a sharp knife, partially fillet both sides of the catfish as follows: cut straight into the fillet until the bone stops the knife, then turn the knife in and cut along the bone for about 2 inches, leaving a loose flap of fillet. Make as many of these incisions as it takes to cover both sides of the fish. Season fish and set aside. Combine dredging flour ingredients on a large plate and mix thoroughly. Set aside. Combine sauce ingredients in a mixing bowl and whisk together to blend. Set aside. Using a turning slicer, cut the carrot and beet into long strands. Rinse out the beet. Strain and add to carrot and drizzle with sesame oil. Peel, seed and cut tomatoes into large dice and set aside. Set fryer to 350 degrees. Dredge catfish in the flour. Shake off excess flour. Place catfish in a fryer basket, folding in the tail so that it curls away from the fish. Cook for about 12 minutes. To check doneness, lift one of the flaps cut in the fillet. If it comes clean off the bone, the fish is cooked. Allow fish to rest for a couple of minutes and transfer to a platter. Using a knife, cut through each flap and dislodge each from the carcass -- thereby finishing the filleting process. Ladle sauce over the entire fish. Sprinkle diced tomatoes and scallions. Put a dollop of pickled ginger on the nose and garnish with beet and carrot noodles as well as toasted sesame seeds. Serve immediately.

Chicken Kiev with Bacon and Asparagus 8 strips bacon 12 asparagus tips (top 2 inches only) 4 large skinless, boneless chicken breasts, tendons removed 1 cup all-purpose flour 2 eggs, beaten 2 cups bread crumbs (coarse if possible) 5 tablespoons butter Salt and pepper Instructions: In a frying pan, cook bacon until almost crispy. Steam asparagus tips for 3 minutes. Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness. Preheat oven to 350 degrees F. In 3 separate bowls place: flour, eggs, beaten and bread crumbs. Line the 3 bowls in a row. Complete the following procedure for each portion: Take 1 flattened chicken breast, season with salt and pepper. Lay 2 strips of bacon side by side, on the top side of the chicken breast. Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter. Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath. Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.

Apple-Almond-Coconut Quick Bread with Lemon Glaze 1/2 cup (8 tablespoons) melted unsalted butter or vegetable oil, plus more melted butter for brushing the pan 1 1/4 cups all-purpose flour (see Cook?s Note) 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup shredded sweetened coconut 3/4 cup chopped toasted almonds 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded apples, excess moisture squeezed out 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon lemon zest plus 1 tablespoon lemon juice Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Robalo Stuffed with Seafood 8 pounds fish fillet, robalo, red snapper, or grouper, skin removed 1/2 cup extra-virgin olive oil 1/2 pound butter 2 cups chopped onion 12 1/2 cups chopped tomatoes 1 3/4 cups olives 1 1/3 cups diced jalapenos 6 bay leaves 3 teaspoons chopped Mexican thyme 1/3 cup chopped parsley 2 pounds cooked shrimp 2 pounds cooked crabmeat 2 pounds cooked octopus 6 cups mayonnaise Salt and pepper 1 sliced red bell pepper, for garnish 1 bunch fresh parsley, leaves chopped, for garnish 4 oranges, sliced, for garnish Aluminum foil, to cover Instructions: On an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet. In a very large saucepan, add olive oil and butter. When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley. Add shrimp, crab, and octopus. Cook 10 minutes. Chill completely. Preheat oven to 350 degrees F. Place stuffing down center of fish fillets, fold sides to cover filling. Cover with foil and bake for 10 minutes. Add layer of mayonnaise and broil 5 minutes. Season with salt and pepper. Garnish with sliced red bell peppers, parsley, and orange slices.

40 Cloves and a Chicken 1 whole chicken (broiler/fryer) cut into 8 pieces 1/2 cup plus 2 tablespoons olive oil 10 sprigs fresh thyme 40 peeled cloves garlic Salt and pepper Instructions: Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Bacon-Wrapped Cocktail Sausages Vegetable oil, for frying 1 12-ounce package mini smoked sausages (about 36), patted dry 12 slices bacon, cut crosswise into thirds 1/2 cup pineapple preserves 1/2 cup barbecue sauce Instructions: Heat 2 inches vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 360˚. Wrap each sausage with a piece of bacon and secure with a toothpick. Bring the preserves and barbecue sauce to a simmer in a small saucepan. Keep warm over low heat. Set a rack on a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crisp, 3 to 4 minutes. Remove to the prepared baking sheet using a slotted spoon. Return the oil to 360˚ between batches. Remove the toothpicks and toss the sausages with the pineapple barbecue sauce.

Smoked Chile Potato Knishes 3/4 cup vegetable oil 3/4 cup water 1/4 teaspoon ground cumin 1/4 teaspoon turmeric 1/2 teaspoon salt 2 1/2 cups all-purpose flour 2 pounds peeled baking potatoes, like russets 1 large Spanish onion, minced (2 cups) 3 tablespoons vegetable oil 1 teaspoon ground cumin 3 tablespoons pureed chipotle in adobo sauce 1 pound pre-cooked kielbasa, cut into 1/4 inch dice Instructions: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig. Place the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add the chipotle and kielbasa to the potato mixture. Let cool. Preheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom. Alternatively, cut dough into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie sheet. Bake for 30 minutes, until golden.

Shut Your Pie Hole Clams 5 tablespoons butter 1 1/4 cups thinly sliced green onions 1 large shallot, finely chopped 1 1/4 cups chopped fresh cilantro leaves 1 cup dry vermouth 1 cup dry white wine 1 cup vegetable stock 12 garlic cloves, finely chopped 1 teaspoon Worcestershire sauce 1/2 teaspoon dried crushed red pepper 4 dozen littleneck clams, scrubbed Salt and freshly ground cracked black pepper Instructions: Melt 4 tablespoons butter in large pot over medium heat. Add green onions and shallot and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 6 ingredients. Increase heat to high; bring mixture to boil. Add clams and cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.

Duck a l'Orange 4 oranges, washed 2 duck breasts, about 3/4 pound/375 g each 1/4 cup/55 g sugar 3 tablespoons red wine vinegar 2/3 cup duck, chicken or veal stock 2 tablespoons butter Salt and freshly ground pepper Squirt lemon juice Instructions: Prepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections. Prepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm. Make the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.

Smoked Whitefish and Crayfish Salad 24 crayfish tails, cooked 1 cup smoked whitefish, meat only, flaked 3/4 cup chopped mixed greens 20 haricots verts (French green beans), trimmed, blanched 2 tablespoons red wine vinegar 1 tablespoon horseradish 1 tablespoon chopped dill 1/4 cup diced red onion 1/2 cup low-fat sour cream 1/2 cup non-fat yogurt Salt and black pepper 1/2 cup diced celery 1 cup English cucumbers, peeled and sliced into half moons Instructions: To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking. In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside. In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.

Skirt Steak Marinated with Roasted Tomato Salsa 2 medium tomatoes (about 1 pound), cut into thick wedges 1/2 large red onion, cut into thick wedges 1 small or 1/2 large jalapeno 1 small clove garlic, unpeeled 1/2 cup packed fresh cilantro leaves 1/2 tablespoon chopped canned chipotles in adobo (with some of the sauce), plus more to taste 1/4 teaspoon kosher salt 1/4 cup canola or other neutral oil 1 1/2 pounds skirt steak Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper 2 large (or 4 small) heads romaine lettuce, halved lengthwise and cores left intact 3 tablespoons olive oil Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper 1/4 cup fresh lemon juice (from about 2 lemons) Instructions: For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.) Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more. (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.) Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week. For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving. For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine. Prepare a grill or grill pan for medium-high heat. Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes. Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.) Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.

Corned Beef with Cabbage and Beets 3-4 pound piece corned beef 2 bay leaves 1 tablespoon caraway seeds 5 black peppercorns 3 parsnips, peeled and cut into 3 \ pieces 5 carrots, peeled and cut into 3\ pieces 3 turnips, peeled and quartered 2 onions quartered 4 potatoes, peeled and quartered 1/2 head cabbage, cut into wedges 4 beets, boiled until tender, peeled and sliced Instructions: In large heavy pot, combine corned beef, bay leaves, caraway seeds and peppercorns. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate. Add parsnips, carrots, and turnips and simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 10 minutes. Serve the warm, sliced meat with the broth, beets and vegetables.

Gina's Super Bowl Punch 1 liter vodka Three 12-ounce bottles beer (recommended: Corona) Three 6-ounce containers frozen limeade, thawed Three 1-liter bottles club soda 3 limes, sliced into wheels Ice, for serving Lime wedges, for garnish Instructions: Add the vodka, beer, limeade, and club soda to a large serving container and mix well. Add lime wheels and pour into tall tumblers filled with ice. Garnish each glass with a lime wedge and serve.

No-Bake Macaroni and Cheese 1 large egg, lightly beaten 1 (12-ounce) can evaporated low-fat milk 1/4 to 1/2 teaspoon mustard powder Pinch cayenne pepper Freshly grated nutmeg 1 small garlic clove, finely grated Kosher salt and freshly ground black pepper 4 cups cauliflower florets (from 1/2 head cauliflower, about 12 ounces) 4 cups medium pasta shells 6 ounces coarsely grated 75 percent reduced-fat extra sharp cheddar (recommended: Cabot) 2 tablespoons grated Parmesan 2 ounces Neufchatel cheese Toasted whole-wheat breadcrumbs for serving, optional Instructions: Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside. Bring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot. Put the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.

Green Beans with Tomatoes 8 slices bacon, diced very small 1 large onion, diced very small 2 pounds green beans, trimmed and halved 1 mounded tablespoon tomato paste Three 14.5-ounce cans whole tomatoes Kosher salt and freshly ground black pepper Cayenne pepper, as needed Instructions: Add the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes. Increase the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.

Butternut Squash with Herb Salad 1 3-ounce butternut squash, peeled and cut into 2-inch chunks 1/4 cup extra-virgin olive oil 4 1/4 teaspoons ras el hanout Kosher salt and freshly ground black pepper 2 cups torn fresh parsley 1 tablespoon red wine vinegar Instructions: Toss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475˚ F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash.

Earl Campbell's Hot Link Gumbo 2 cups bacon fat 4 cups all-purpose flour 1 pound unsalted butter 1 pound celery, diced 1 pound onions, diced 8 ounces green bell peppers, diced 8 ounces red bell peppers, diced 2 pounds Earl Campbell's Hot Link Sausage 5 quarts water 3/4 cup clam base 1/2 cup chili powder 1/2 cup dried thyme 1 tablespoon chicken base 1 tablespoon hot sauce, such as Tabasco 1/2 cup dried oregano 2 tablespoons granulated garlic 1 tablespoon paprika 1 tablespoon cayenne 1 bay leaf 3 pounds frozen okra 1 1/4 ounces gumbo file Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce. Instructions: Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot. For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes. Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.) Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce.

Cheesy Picante Quesadillas 12 flour tortillas (8-inch), warmed 1 1/2 cups Pace® Picante Sauce 1 can (4.5 ounces) chopped green chiles 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces) Instructions: Place 6 tortillas onto 2 baking sheets. Spread about1/4 cup picante sauce onto each tortilla to within 1/2-inch of the edge. Top each with 1 tablespoon chiles and 1/4 cup cheese. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal. Bake at 400 degrees F for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.

Coffee Granite 1/2 cup sugar 4 cups hot espresso Crema and lemon twists for garnish Instructions: In a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill. Pour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours. To serve, scoop granite into serving bowls. Serve with crema on top, and lemon twists on the side. Sorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid. Sorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer. Granite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker. Since granite has a low sugar content, compared to ice cream, it freezes quickly. History of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts.

Veggie Top Pesto 1/4 cup chopped walnuts 1 clove garlic 1 cup carrot fronds 1/2 cup beet greens 1/2 cup celery leaves 1/3 cup grated Parmesan 2/3 cup olive oil 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper Instructions: In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper. Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

BFF Shrimp 1/3 cup grated Parmesan 1 teaspoon lemon zest One 17.3-ounce package frozen puff pastry, thawed All-purpose flour, for dusting 10 large (16/20) shrimp, peeled, deveined and tails removed 1 large egg, beaten Pesto, marinara and/or ketchup, for dipping Instructions: Preheat the oven to 400 degrees F. Mix together the Parmesan and lemon zest in a small bowl. Lay the puff pastry on a lightly floured surface and gently roll out to 1/4-inch thick. Cut out 10 hearts using a 4 1/2-inch heart-shaped cookie cutter. Place 1 shrimp on half of a heart. Sprinkle the shrimp with a pinch of the cheese mixture. Brush the edges with egg wash, fold the heart in half and seal. Place on a baking sheet and continue with the remaining shrimp and pastry hearts. Place 2 halves together on the baking sheet so you have 5 full hearts. Repeat with the remaining halves. Brush with the remaining egg wash (it will drip down and glue the two halves together). Bake until golden brown and puffed, 15 to 20 minutes. Serve with pesto, marinara and/or ketchup, if desired. Pull apart with your best friend.

Asparagus-Caramelized Onion Salad 3 tablespoons extra-virgin olive oil 1 large onion, chopped Salt 1 pound asparagus, trimmed and cut into bite sized pieces on an angle 1 tablespoon chopped fresh thyme leaves 2 teaspoons Dijon mustard 2 to 3 tablespoons aged balsamic vinegar Freshly ground black pepper Instructions: Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally. Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain. Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.

Peach-Bourbon Upside-Down Cake 1 3/4 cups sugar 4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds) 2 to 3 tablespoons bourbon 1 1/2 cups all-purpose flour 1/4 cup finely ground pecans 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk Instructions: Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside. Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly. Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

Soba with Shiitakes and Edamame Kosher salt 2 tablespoons vegetable oil 12 ounces shiitake mushrooms, stemmed and sliced 12 ounces soba 1 cup frozen shelled edamame 1 bunch cilantro (about 2 cups leaves) 1 bunch mint (about 1 cup leaves) 1 bunch scallions, roughly chopped 1 1/2 tablespoons soy sauce 1 1/2 tablespoons rice vinegar (not seasoned) 1 tablespoon Sriracha (Asian chile sauce) 1 1/2 teaspoons toasted sesame oil Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly. Add the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms. Pulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.

Vegetarian Risotto Canola oil 2 finely diced yellow onions 1 heaping tablespoon minced garlic 1 pound arborio rice 1/2 cup white wine 32 to 48 ounces hot vegetable stock Salt and black pepper to taste Instructions: In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.

Gwen's Old-Fashioned Potato-Beef Casserole 3 pounds red potatoes, peeled and sliced 1/4-inch thick Salt Vegetable oil, to coat pan 1 pound lean ground beef 1/2 onion, chopped 4 tablespoons (1/2 stick) butter 1/4 cup all-purpose flour Black pepper 2 cups milk 2 cups grated sharp Cheddar 1/2 cup unseasoned dry breadcrumbs Instructions: Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish. In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat. Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions. Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.

Glazed Salmon Miso Soup Rice Bowl 3 tablespoons soy sauce 2 teaspoons brown sugar 1 teaspoon lemon juice 8 ounces skin-on salmon fillet (preferably wild-caught) 3 coins ginger, smashed 2 scallions, green tops thinly sliced and white bottoms halved 1/3 cup yellow miso 8 shiitake mushrooms, stems removed and caps sliced 2 heads baby bok choy, cut into 1/2-inch pieces 4 cups cooked rice, hot 6 sheets roasted seaweed snack, cut into thin strips with shears Toasted sesame seeds, for garnish Sambal or other hot chili sauce, for serving, optional Instructions: Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil. Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork. Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes. Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.

Crispy Salami and Cheese Egg Rolls 12 wonton wrappers 12 slices salami 4 string cheese sticks, cut into thirds 1/2 teaspoon dried oregano 1 egg, beaten Vegetable oil, for frying 1 cup jarred marinara sauce, warmed Instructions: Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling. Place the egg rolls on a plate and refrigerate for at least 30 minutes. Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F. Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain. Serve the egg rolls with warm marinara alongside, for dipping.

Grilled Polenta and Veggies 1/2 cup extra-virgin olive oil 1/4 cup chopped fresh herbs (basil, mint and/or parsley) 1 tablespoon ground coriander Freshly ground pepper 1 bulb fennel, fronds chopped and base cut into 8 wedges 1 bunch broccoli, cut into florets (with some stems attached) Kosher salt 2 oranges, cut crosswise into thick slices 2 large beefsteak tomatoes, halved crosswise 4 portobello mushroom caps 1 large head radicchio, quartered 1 1-pound tube prepared polenta, cut into 8 slices 1/2 pound haloumi cheese, cut into 4 slices Instructions: Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Mix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl. Brush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter. Brush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.

Beet Juice 1 pound beets, trimmed, cut into 1-inch pieces (about 3 medium) 8 ounces carrots, trimmed, cut into 1-inch pieces (about 2 large) 2 Gala apples, cored, cut into 1-inch pieces One 2-inch piece ginger, peeled and halved 2 tablespoons lemon juice Instructions: Pass the beets, carrots, apples and ginger through a juicer. Strain through a fine-mesh sieve. Stir in the lemon juice. Pour into glasses and serve.

Pomodoro Sauce 2 garlic cloves, minced 2 tablespoons onion, diced 2 tablespoons olive oil 2 tomatoes, chopped 3 tablespoons fresh herbs (oregano, basil, parsley), chopped Salt and pepper, to taste Pinch sugar Cheese and herb ravioli, cooked, for serving Instructions: In a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.

Slow-Cooker Whole-Grain Breakfast Porridge 3/4 cup dehulled whole barley 3/4 cup steel-cut oats 1/2 cup cornmeal (not coarsely ground) 3 tablespoons light brown sugar, plus more for sprinkling 1 teaspoon pure vanilla extract 1 cinnamon stick Kosher salt Topping suggestions: milk, chopped dried fruit, fresh fruit or nuts Instructions: Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours. In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.