Title: BBQ Potato Skins
Categories: Appetizers
Yield: 4 Servings
3 tb sesame oil
4 russet potatoes, scrubbed
4 sl cooked bacon, crumbled
2 tb butter, melted
1 clove garlic, minced
3/4 c cheddar cheese
1/2 c barbecue sauce, warm
1/2 lb pulled pork
sour cream, for topping
2 tb snipped chives, for garnish
Preheat oven to 350°F.
Bake potatoes on middle rack until fork tender,
about 1 hour. Remove from oven and let sit until
cool enough to handle.
Bake 4 strips of bacon on a small sheet pan in the
oven for 15 minutes. Crumble bacon when it's cooled.
Preheat grill to medium heat.
Cut potatoes in half, lengthwise, and spoon out the
flesh, leaving a half inch shell.
Melt the butter in saucepan and add minced garlic.
Brush potatoes with the butter and garlic mixture.
Flip over and butter the bottoms.
Place potatoes on grill and cook until crisp, about
4 to 4 1/2 minutes on each side and remove from
the grill.
Divide the cheese, barbecue sauce and pulled pork
among the potatoes. Top potato skins with sour
cream, crumbled bacon and chives for garnish.
Title: Couscous Salad
Categories: Salads
Yield: 4 Servings
Dressing:
2 tb extra-virgin olive oil
2 tb freshly squeezed lemon juice
1/4 ts salt
ground black pepper
Salad:
1 1/2 c water
1 ts extra-virgin olive oil
1 c uncooked couscous
1 c cherry tomatoes, quartered lengthwise
5 tb pitted, sliced kalamata olives
5 tb chopped fresh parsley leaves
4 oz feta cheese, crumbled
Whisk all dressing ingredients in a small bowl and
set aside.
In a medium saucepan, bring the water and the oil
to a boil. Stir in the couscous. Remove from heat,
cover, and let stand for 2 minutes. Uncover and
fluff with a fork. Add remaining ingredients and
toss with dressing. Serve hot or at room
temperature.
Title: Cuban Pork Chops
Categories: Main Dish
Yield: 4 Servings
3/4 c fresh orange juice
1/2 c fresh lime juice
1/3 c coarsely chopped fresh oregano leaves
6 cloves garlic, chopped
1 ts ground cumin
1/4 c canola oil
4 pork chops, butterflied
salt, to taste
ground black pepper, to taste
8 thick slices Swiss cheese
8 thick slices boiled ham
2 sour dill pickles, thinly sliced
2 tb chopped cilantro leaves
1/4 c olive oil
Heat the grill to high.
Whisk together 1/2 cup orange juice, 1/4 cup lime
juice, 3 tablespoons oregano, the garlic, cumin,
and canola oil in a large baking dish. Add the
pork and turn to coat. Cover and let marinate
for at least 15 minutes and up to 2 hours in the
refrigerator.
Remove the pork from the marinade and pat dry.
Place the chops on a flat surface, cut-side up and
season with salt and pepper. Place 1 slice of
cheese, 2 slices of ham, a few slices of pickle
and another slice of cheese on 1 half of the chop.
Fold over brush the top with oil and season with
salt and pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and
grill until golden brown, 3 to 4 minutes. Flip the
chops over and continue grilling until the bottom
is golden brown and the cheese has melted, 2 to 3
minutes longer.
Whisk the remaining orange and lime juices, oregano,
and the cilantro with the olive oil and salt and
pepper. Spoon over the chops and serve.
Title: Okra Sambal
Categories: Side Dish, Vegetables
Yield: 4 Servings
3 c vegetable oil
2 tb peanut oil, plus more for frying
1/4 c sambal oelek
kosher salt
1/2 c sugar
2 lb okra, trimmed & cut into 2" pieces
1 1/2 ts oyster sauce
freshly ground pepper
2 tb fried shallots
julienned jalapeno chile pepper
Heat the peanut oil in a wok or skillet over medium
heat. Add the chili paste and fry, stirring, about
3 minutes. Add 2 tablespoons salt and all but 1
teaspoon of the sugar and cook until the sugar
begins to caramelize, about 5 minutes.
Heat about 4 inches peanut oil in a medium pot over
medium-high heat until a deep-fry thermometer
registers 375°F. Working in batches, fry the
okra until bright green, about 30 seconds, then
remove with a wire skimmer or slotted spoon and
shake off the excess oil. Add the okra to the wok
with the chili sauce and toss about 1 minute. Add
the oyster sauce, 1/2 teaspoon pepper and the
remaining 1 teaspoon sugar and toss 30 more
seconds. Transfer to a serving bowl and top with
the shallots and chile pepper.
Title: Amaretti Ice Cream
Categories: Desserts
Yield: 4 Servings
16 amaretti cookies, crumbled
4 shots amaretto or other almond liqueur
8 scoops French vanilla ice cream
whipped cream, in canister
1/4 c package slivered almonds
Crumble 4 amaretti cookies into each of 4 dessert
cups and douse them with almond liqueur. Top with
ice cream, whipped cream and almonds.
Title: Crab Napoleons
Categories: Appetizers
Yield: 12 Appetizers
1/2 pkg puff pastry sheets, thawed
8 oz cream cheese, softened
1 tb milk
1 tb prepared horseradish
1/4 ts ground black pepper
6 oz refrigerated pasteurized crabmeat, drained
4 green onions, sliced
1/2 c sliced almond
paprika
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured
surface. Cut the pastry sheet into 12 (2-inch)
circles with a cutter. Place the pastry circles
onto a baking sheet.
Bake for 15 minutes or until the pastries are
golden brown. Remove the pastries from the baking
sheet and let cool on a wire rack for 10 minutes.
Split each pastry into 2 layers, making 24 in all.
Stir the cream cheese in a medium bowl until
smooth. Stir in the milk, horseradish, black
pepper and crabmeat.
Spread the crabmeat mixture on 12 bottom pastry
layers. Top with the onions, almonds and top
pastry layers. Sprinkle with the paprika.
Title: Poblano Potato Salad
Categories: Salads
Yield: 6 Servings
2 lb baby red potatoes, cut in 1"
3 ears fresh corn, husks and silks removed
2 poblano chiles, charred and chopped
1 c chopped scallions
1/2 c sour cream
1/4 c mayonnaise
1/4 c chopped fresh cilantro leaves
salt, to taste
ground black pepper, to taste
Put the potatoes in a large pot and add salted water
to cover. Bring to a boil over medium heat and cook
until tender when pierced with a knife, about 20 to
30 minutes. Drain the potatoes and let cool slightly.
Meanwhile, preheat a grill to medium-high heat. Add
the corn to the grill and cook, turning occasionally,
until evenly browned on all sides, about 10 minutes.
Put the potatoes in a large serving bowl. Using a
sharp knife, carefully cut the kernels off the cobs
and add them to the bowl. Add the poblano chiles,
scallions, sour cream, mayonnaise, and cilantro,
and fold together. Season the potato salad, to
taste, with salt and pepper and serve.
Title: Lobster Sandwich
Categories: Main Dish
Yield: 6 Servings
4 par-cooked lobster tails
canola oil
salt, to taste
ground black pepper, to taste
4 soft hamburger buns, toasted
1 red onion, peeled and sliced
2 limes
1/2 c mayonnaise
Preheat a charcoal grill for direct grilling.
Split each lobster tail down the underside with a
heavy knife, taking care not to cut through the
back shell, so that they are still in one piece
that you can open like a book. Brush the lobster
meat with some of the oil and sprinkle with salt
and pepper.
Place the lobsters cut-side down on the grill and
cook until lightly charred and heated through,
about 4 minutes. Flip and heat briefly, another
30 seconds or so. Remove from the shell, being
careful to leave the meat from each half in one
piece.
Spread 2 pieces lobster, some sliced red onions
and a squeeze of lime juice on the bottom of the
bun. Spread extra mayonnaise on the top bun, top
the sandwiches and serve.
Title: Garlic Spinach
Categories: Side Dish, Vegetables
Yield: 6 Servings
1 1/2 lb baby spinach leaves
2 tb olive oil
2 tb chopped garlic
2 ts salt
3/4 ts freshly ground black pepper
1 tb unsalted butter
lemon
Rinse the spinach well in cold water to make sure
it's very clean. Spin it dry in a salad spinner,
leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive
oil and saute the garlic over medium heat for about
1 minute, but not until it's browned. Add all the
spinach, the salt, and pepper to the pot, toss it
with the garlic and oil, cover the pot, and cook
it for 2 minutes.
Uncover the pot, turn the heat on high, and cook
the spinach for another minute, stirring with a
wooden spoon, until all the spinach is wilted.
Using a slotted spoon, lift the spinach to a
serving bowl and top with the butter, and a
squeeze of lemon. Serve hot.
Title: Berry Easy Dessert
Categories: Desserts
Yield: 4 Servings
1 pint plain yogurt
5 pieces crystallized ginger, grated
1/3 c honey, plus some for drizzling
1 orange, zested
2 pints blackberries
In a bowl combine the yogurt, grated crystallized
ginger, honey and orange zest. Let the yogurt
mixture sit for about 5 minutes, the flavors will
meld together a bit. Divide the blackberries
between 4 dessert bowls, top with a large dollop
of the yogurt mixture and then give each dollop
a drizzle of honey for a sweet finish.
Title: Orange Chicken Wings
Categories: Appetizers
Yield: 4 Appetizers
12 whole chicken wings
6 oz frozen orange juice concentrate
3 tb hoisin sauce
2 ts honey
1 tb soy sauce
1 ts rice wine vinegar
1/2 ts crushed red pepper flakes
Place a 6-quart saucepan with a steamer basket and
1 inch of water in the bottom, over high heat,
cover and bring to a boil.
Remove the tips of the wings and discard or save
for making stock. Using kitchen shears, or a knife,
separate the wings at the joint. Place the wings
into the steamer basket, cover, reduce the heat to
medium and steam for 10 minutes. Remove the wings
from the basket and carefully pat dry. Lay the
wings out on a cooling rack set in a half sheet
pan lined with paper towels and place in the
refrigerator for 1 hour.
Preheat the oven to 425°F.
Replace the paper towels with parchment paper. Roast
on the middle rack of the oven for 20 minutes. Turn
the wings over and cook another 20 minutes or until
meat is cooked through and the skin is golden brown.
During the last 20 minutes of cooking the chicken,
place the orange juice concentrate, hoisin sauce,
honey, soy sauce, rice wine vinegar and red pepper
flakes into a small saucepan, stir to combine and
bring to a simmer over medium-high heat. Reduce the
mixture to about 1/2 cup, approximately 5 to 10
minutes. Remove from the heat and allow to cool at
least 5 minutes.
Remove the wings from the oven and transfer to a
large mixing bowl along with the glaze and toss to
coat. Serve warm.
Title: Citrus Salad
Categories: Salads
Yield: 6 Servings
1 lg orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 lg fennel bulbs, thinly sliced
1/4 c extra-virgin olive oil
1/4 c packed fresh basil leaves
salt, to taste
ground black pepper, to taste
1/3 c chopped walnuts, toasted
Place a sieve over a medium bowl. Hold an orange
over the bowl, and using a paring knife, cut along
the membrane on both sides of each segment. Free
the segments and let them fall into the sieve.
Repeat with the grapefruit. Squeeze the membranes
over the bowl to extract as much juice as possible,
reserving the juices in the bottom of the bowl.
Place the fruit segments and fennel in a salad
bowl.
In a blender or the bowl of a small food processor,
blend together the oil, basil and 3 tablespoons of
the reserved juice until smooth. Season with salt
and pepper, to taste. Pour over the fruit and
fennel. Add the chopped walnuts and toss until all
the ingredients are coated.
Title: Beef Braciole
Categories: Main Dish
Yield: 4 Servings
4 par-cooked lobster tails
2 lb round steak, pounded to 1/4" thickness
salt
ground black pepper
1/4 c grated parmesan cheese
1/4 c chopped fresh flat leaf parsley
2 tb finely chopped fresh oregano leaves
4 cloves garlic, finely chopped
1/4 c olive oil
3 8-inch pieces twine, soaked in cold water
fresh basil sprigs, for garnish
Heat the grill to high.
Place the steak on a flat surface. Combine the
cheese, parsley, oregano and garlic in a small bowl.
Brush the steak on the side facing up with 2
tablespoons of the oil and season with salt and
pepper. Sprinkle the cheese mixture evenly over the
steak, leaving a 1/2-inch border around the sides.
Starting with the long end, tightly roll the meat
up like a jelly roll and tightly tie with the
butcher's twine on the ends and in the center.
Brush the entire outside of the steak with the oil
and season with salt and pepper. Place on the
grill, seam-side up and grill until golden brown
on all sides, about 10 to 12 minutes. Remove from
the grill and let rest 10 minutes before slicing
into 1/2-inch thick slices.
Title: Lemon Cappellini
Categories: Side Dish
Yield: 4 Servings
2 tb extra-virgin olive oil
3 tb butter
4 cloves garlic, finely chopped
1 ts coarse black pepper
2 lemons, zested and juiced
salt
1/2 lb capellini
1/2 c shredded basil leaves
grated cheese, to pass at table
Place water on to boil for pasta.
In a large skillet combine olive oil and butter over
medium heat. Add garlic, pepper and the lemon zest.
Salt water when it boils then cook cappellini to al
dente, 2 to 3 minutes. Add a ladle of cooking water
to lemon pepper butter and stir in the lemon juice.
Drain pasta and toss with lemon-pepper butter and
salt, to taste. Add the basil to the pasta and serve.
Title: Dessert Wraps
Categories: Desserts
Yield: 4 Servings
1/2 c almond paste
4 8-inch flour tortillas
1 c mini-marshmallows
1/2 c milk chocolate chips
1/2 c coconut flakes
whipped cream, for topping
vanilla ice cream, for serving
Preheat a grill to low.
Spread almond paste evenly on each tortilla.
Sprinkle 1/4 of the marshmallows and 1/4 of the
chocolate chips and 1/4 of the coconut on half
of each tortilla. Roll the tortilla up and wrap
in heavy-duty foil; seal tightly. Grill over low
heat until heated through, about 5 to 10 minutes.
Remove foil and place on a plate. Garnish with
whipped topping. Serve vanilla ice cream on the
side.
Title: Jumbo Stuffed Shrimp
Categories: Appetizers
Yield: 4 Appetizers
8 jumbo shrimp, in the shell
3 sprigs fresh thyme, leaves stripped
juice of 2 limes
2 tb extra-virgin olive oil
1 ts salt, plus additional for seasoning
freshly ground black pepper
1 clove garlic, chopped
1/2 lg jalapeno, with seeds
2 scallions (white and green parts)
1 c coarsely chopped fresh cilantro leaves
Prepare an outdoor grill with a medium-high fire.
Without removing the shells, slit about 3/4 of
the way through the shrimp down the ridged back
and remove the vein that runs down the center.
Rinse and pat the shrimp dry. Whisk thyme leaves,
lime juice, 1 tablespoon of the olive oil, 1/2
teaspoon of the salt and black pepper, to taste,
in a shallow nonreactive bowl or dish. Lay the
shrimp cut side down in the lime mixture and
refrigerate for 30 minutes.
In a food processor, pulse the garlic, jalapeno,
scallions, remaining 1 tablespoon olive oil and
remaining 1/2 teaspoon salt to make a coarse
paste. Add the cilantro and pulse just enough to
incorporate into the mixture. Spoon the mixture
into the opening in the shrimp and close the
shrimp. Grill the shrimp shell side down for 3
minutes. Turn to the other shell side, cover,
and grill another 2 minutes or until the shrimp
turn pink and are slightly firm to the touch.
Sprinkle with salt and serve.
Title: Chicken Noodle Soup
Categories: Soups
Yield: 4 Servings
4 c chicken stock
3/4 c diced onion
3/4 c diced celery
1 tb minced garlic
2 oz dried egg noodles, al dente
1/2 ts minced fresh tarragon leaves
2 ts minced fresh parsley leaves
lemon halves, for serving
Bring stock to boil for 2 minutes in a large,
non-reactive stockpot with lid on, over high heat.
Add onion, celery, and garlic. Lower heat and
simmer for 2 minutes. Add noodles and cook 5 more
minutes. Remove from heat and add herbs and salt
and pepper, to taste. Serve with lemon halves
and add squeeze of lemon juice.
Title: Fried Chicken
Categories: Main Dish
Yield: 4 Servings
1 qt buttermilk, plus 2 cups
salt, to taste
ground pepper, to taste
2 ts chile de arbol powder
2 chickens, each cut up into 8 pieces
4 c all-purpose flour
1 tb garlic powder
1 tb onion powder
1 tb sweet paprika
peanut oil, for deep-frying
In a large bowl or baking dish, whisk together 1
quart of the buttermilk, 2 tablespoons salt, 2
teaspoons of chile de arbol powder, or hot sauce,
and a little bit of pepper, if desired. Add the
chicken pieces, turn to coat, cover, and
refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl.
Stir together the flour, garlic and onion powders,
paprika, and 2 teaspoons chile de arbol powder in
a large bowl. Divide flour mixture among 2 shallow
platters and season generously with salt and
pepper. Drain the chicken in a colander and pat it
dry. Dredge the pieces a few at a time in the
flour mixture and pat off excess, then dip in the
buttermilk and allow excess to drain off. Dredge
in the second plate of flour and pat off the
excess. Put the chicken pieces on a piece of
waxed paper or on a clean platter while you heat
the oil.
Pour about 3 inches of oil into a deep cast iron
skillet; the oil should not come more than
halfway up the sides of the pot. Put the pot over
medium-high heat and heat the oil to 375°F on
a deep-fry thermometer. Working in batches, add
the chicken pieces to the hot oil, 3 or 4 at a
time and fry, turning the pieces occasionally,
until evenly golden brown and cooked through,
about 20 minutes. Remove from the oil with a
slotted spoon and transfer to a rack to drain;
repeat to cook the remaining pieces. Serve hot.
Title: Garlic Tomatoes
Categories: Side Dish
Yield: 4 Servings
4 ripe red tomatoes
salt
3 tb extra-virgin olive oil
5 cloves garlic, minced
2 tb fresh thyme leaves
1/4 c parmesan cheese
Cut the tomatoes in half crosswise, season with salt.
Heat the oil in a small frying pan over medium heat.
Add the garlic, and cook until just starting to turn
golden brown, 1 to 2 minutes. Pour the garlic and
oil into a heatproof bowl.
Oil the grill and set for high heat. Place the
tomatoes cut side down and grill for 3 to 5 minutes.
Turn over, top with the garlic oil mixture and
continue to cook for another 3 minutes. Remove from
grill and top with thyme, salt and parmesan. Serve
immediately.
Title: Limoncello Dessert
Categories: Desserts
Yield: 4 Servings
1 pint lemon sorbet
1 pint vanilla ice cream
4 jiggers limoncello
1 lemon, zested
wafer cookies, for garnish
Place 1 scoop of lemon sorbet along side 1 scoop of
vanilla ice cream in each dessert cup. Top each
serving with 1 jigger of the lemon liqueur. Grate
the zest of 1 lemon on each bowl of sorbet and ice
cream. Garnish cups with wafer cookies sticking
out of the ice cream, then serve.
Title: Rosemary Lemonade
Categories: Beverages
Yield: 8 Servings
2 sm sprigs fresh rosemary
salt
1 c fresh lemon juice
1/2 c agave nectar
Bring 6 cups water to a boil in a saucepan. Remove
from the heat and add the rosemary and a pinch of
salt. Cover and steep, 30 minutes. Strain into a
pitcher and cool to room temperature.
Stir the lemon juice, agave nectar and 2 cups cold
water into the pitcher. Serve over ice.
Title: Black Bean Salad
Categories: Salads
Yield: 8 Servings
2 cans black beans, drained
15 oz can corn, drained
2 tomatoes, diced
1/4 c diced red bell pepper
1/4 c diced red onion
1/4 c diced green onions
1/4 c diced pineapple
1 tb chopped cilantro leaves
1 jalapeno, seeded and minced
4 tb sherry vinegar
juice of 1/2 lime
3 tb honey
1 tb salt
1 ts black pepper
1 pn ground cumin
Mix all ingredients in a bowl and refrigerate for
1 hour.
Title: Rack Of Pork
Categories: Main Dish, Meats
Yield: 8 Servings
6 lb center-cut rack of pork
salt
2 tb extra-virgin olive oil
Start a day ahead: Season the pork liberally with
salt, cover and refrigerate overnight.
Remove the pork from the refrigerator and let stand
30 minutes. Preheat a grill to high and allow the
grate to get hot (on a charcoal grill, spread the
coals over half the grill; on a gas grill, preheat
the burners on one side).
Brush the pork with the olive oil. Grill directly
over the heat, turning to sear on all sides,
about 15 minutes. Move to the cooler side of the
grill, cover and cook until a thermometer
inserted into the thickest part registers 145°F,
45 minutes to 1 hour. Let the pork rest 5 to 10
minutes, then slice into chops.
Title: Ham & Spinach Potatoes
Categories: Side Dish
Yield: 4 Servings
4 lg russet potatoes
4 tb extra-virgin olive oil
2 tb all-purpose flour
2 c milk
1 bunch spinach, roughly chopped
4 thin slices ham, cut into strips
1 pn cayenne pepper
1 pn freshly grated nutmeg
salt
4 oz gruyere cheese, finely shredded
Preheat the oven to 400°F. Pierce the potatoes with
a fork; microwave for 15 minutes. Remove and brush
with olive oil; transfer to the oven rack and bake
until fully tender, about 15 minutes.
Meanwhile, heat 2 tablespoons oil in a medium
skillet over medium heat. Stir in the flour with a
wooden spoon and cook until slightly toasted, about
2 minutes. Whisk in the milk and bring to a boil.
Reduce the heat and simmer, whisking occasionally,
until the sauce begins to thicken, about 6 minutes.
Stir in the spinach and ham and cook until the
greens wilt and the mixture is about as thick as
sour cream, 3 to 4 more minutes. Season with the
cayenne and nutmeg and add salt to taste.
Slice the cooked potatoes lengthwise down the middle
(but not all the way through); press in on the ends
to open the slit. Drizzle 1/2 tablespoon oil into
each potato; fluff the flesh with a fork and season
with salt. Divide the spinach mixture among the
potatoes and top with the shredded cheese while
still hot.
Title: Banana Cream Pie
Categories: Desserts, Pies
Yield: 8 Servings
Crust:
10 sugar cones
1/2 ts salt
1 tb sugar
4 tb unsalted butter, melted
Filling and Meringue:
2 c plus 2 tablespoons whole milk
4 lg eggs, separated
3/4 c plus 1/3 cup sugar
1/2 ts vanilla extract
1/4 c cornstarch
2 tb cold unsalted butter, cut into small pieces
3 oz semisweet chocolate, finely chopped
2 bananas, sliced into 1/4-inch-thick rounds
1/4 ts cream of tartar
Make the crust: Preheat the oven to 350°F. Pulse
the cones, salt and sugar in a food processor until
coarsely ground. Add the melted butter and pulse
until the mixture looks like coarse sand. Press on
the bottom and up the sides of a 9-inch pie dish.
Bake until golden, 10 to 12 minutes; let cool
completely.
Make the filling: Bring 2 cups milk to a bare simmer
in a saucepan over medium heat. Whisk the egg yolks,
3/4 cup sugar and the vanilla in a large bowl until
smooth and pale. Whisk in the cornstarch. Slowly
whisk the warm milk into the egg mixture, then pour
into the saucepan and return to medium heat. Cook,
whisking constantly, until the custard thickens and
begins to bubble, about 2 minutes. Stir in the
butter until melted. Strain the custard through a
fine-mesh sieve into a large bowl; set aside to
cool, stirring frequently.
Put the remaining 2 tablespoons milk and the
chocolate in a microwave-safe bowl; microwave 1
minute. Stir until the chocolate melts, then let
cool slightly.
Spread the chocolate over the bottom and up the
sides of the crust. Press the bananas into the
chocolate, then pour the custard over the bananas.
Cover and chill until set, at least 1 hour.
Preheat the oven to 375 degrees F. Make the meringue:
Beat the egg whites in a large bowl with a mixer on
medium-high speed until foamy. Add the cream of
tartar and half of the remaining 1/3 cup sugar and
beat until opaque. Add the remaining sugar and beat
until stiff peaks form, about 5 more minutes.
Swirl the meringue on the pie with the back of a
spoon. Bake until golden brown in spots, 5 to 8
minutes. Let sit at room temperature until set,
about 1 hour, 30 minutes.
