Ingredients

·         1/2 loaf cubed day-old challah bread

·         4 cups milk, divided

·         4 eggs

·         1 cup sugar

·         1 tablespoon vanilla extract

·         1 cup peanut butter

·         1 cup crushed roasted, salted peanuts, divided

·         3/4 cup grape jelly, melted, for topping

Directions

Preheat oven to 325 degrees F. Grease an 11 by 7-inch baking dish.

Put the cubed bread on a large cookie sheet and bake it until lightly toasted, about 10 to 12 minutes. Remove the bread from the oven and set aside.

In a large bowl, whisk together 3 cups of the milk and the 4 eggs until well incorporated. Add the toasted bread.

In a medium-sized saucepan, over medium heat, heat the remaining 1 cup of milk, sugar, vanilla and peanut butter until the peanut butter melts and the mixture is smooth. Combine the peanut butter mixture with the bread mixture and stir well until evenly distributed. Put the bread pudding into the baking dish and sprinkle with 3/4 cup of the crushed peanuts. Let sit for 1 hour.

Put in the oven and bake until dry and toasty, about 20 minutes. Remove the pudding from the oven and let cool. Brush with the grape jelly and garnish with a sprinkle of the remaining peanuts. Cut into squares and arrange on small dessert plates.

Ingredients

Braised Fennel:

·         4 tablespoons butter

·         4 bulbs fennel, cut into wedge

·         3 tablespoons sugar

·         1 cup apple cider

·         1 cup chicken stock

·         2 sprigs thyme

·         Salt and freshly cracked black pepper

·         1/4 cup chopped parsley leaves

Glaze:

·         1 cup apple cider

·         1 teaspoon cayenne pepper

·         3 tablespoons brown sugar

·         Grapeseed oil, to sear

·         4 (8-ounce) boneless and skinless salmon fillets

·         Salt and freshly cracked black pepper

Directions

Preheat the oven to 425 degrees F.

Braised Fennel:

In a large Dutch oven over medium-high heat, add the butter. Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes. Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste. Add the parsley and mix well. Remove from the heat and cover.

Glaze:

In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside.

Salmon:

In a large sauté pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil. Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes. Remove from the oven to a serving platter and serve with the braised fennel alongside.

Ingredients

·         2 tablespoons red wine vinegar

·         1/2 cup olive oil, plus 2 tablespoons

·         1 tablespoon Dijon mustard

·         1 teaspoons Italian seasoning

·         1 teaspoon paprika

·         1 teaspoon kosher salt

·         1 teaspoon freshly ground black pepper

·         4 (6-ounces) boneless and skinless chicken cutlets

·         1 onion, diced

·         2 tablespoons minced garlic

·         2 tablespoons chopped chives

·         6 slices deli pepperoni

·         6 slices deli provolone

·         2 to 4 steak rolls, split and toasted

·         1/2 cup hot cherry pepper spread

Directions

In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.

In a large sauté pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.

With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

Ingredients

·         4 (6-ounce) boneless skin-on chicken breasts

·         1 teaspoon salt

·         1 teaspoon freshly cracked black pepper

·         1 tablespoon smoked paprika

·         2 tablespoons olive oil

Tarragon Pan Sauce:

·         3 tablespoons butter

·         1 tablespoon minced garlic

·         1 shallot, diced

·         3 tablespoons all-purpose flour

·         4 cups chicken stock, cold

·         Salt and freshly cracked black pepper

·         Dash sherry vinegar

·         2 tablespoons chopped parsley leaves

·         2 tablespoons chopped tarragon leaves

Directions

Preheat the oven to 375 degrees F.

In a large skillet over medium-high heat, add the oil.

Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing

For the sauce:

In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

Ingredients

·         2 tablespoons smoked paprika

·         1 tablespoon lemon pepper

·         1 tablespoon kosher salt

·         1 pork tenderloin, trimmed

·         2 tablespoons grapeseed oil

·         Aioli, recipe follows

·         12 mini dinner rolls

·         9 slices bacon, cooked crisp

·         Bibb lettuce

·         Spicy pickles

Directions

Preheat oven to 425 degrees F.

In a small bowl mix together the smoked paprika, lemon pepper and salt. Rub liberally over the pork tenderloin and reserve.

In a large cast iron skillet over medium-high heat, add the oil. Sear the pork tenderloin on all sides until evenly browned. Transfer to a pan sheet lined with a rack. Put into the oven and cook the tenderloin for 10 to 15 minutes.

Remove from the oven to a cutting board and allow to rest. Once rested, slice the pork into 1/2-inch rounds. To assemble sandwiches, lather aioli on both sides of the dinner rolls. Divide the pork, bacon, lettuce and spicy pickles among the rolls, transfer to a serving platter and serve.

Aioli:

·         1/4 cup mayonnaise

·         1/4 cup whole-grain mustard

·         1/2 lemon, juiced

·         1 tablespoon freshly chopped rosemary leaves

·         1 tablespoon minced garlic

·         Pinch salt

·         Pinch coarse ground black pepper

In a small bowl, whisk all the ingredients together. Warp and place in refrigerator until ready to serve.

Ingredients

·         1/2 pound Chinese long beans

·         2 tablespoons butter

·         2 tablespoons sliced scallion

·         1 tablespoon freshly minced ginger

·         1 tablespoon minced garlic

·         Pinch red pepper flakes

·         1/2 cup chicken stock

·         1 tablespoon honey

·         1 tablespoon sesame oil

·         Salt and freshly cracked black pepper

·         2 tablespoons sesame seeds, optional

Directions

In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.

In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.

Ingredients

Brine:

·         1/2 gallon water

·         2 cups salt

·         1 cup dark brown sugar

·         1 onion, sliced

·         2 cloves garlic, smashed

·         Pinch of crushed red pepper flakes

·         6 leaves sage

·         1 sprig rosemary

·         1 sprig thyme

Directions

6 pound turkey breast, rinsed

·         1/2 bag ice cubes

·         6 to 8 slices bacon

·         1 cup mayonnaise

·         2 tablespoons olive oil

·         2 tablespoons garlic powder

·         2 tablespoons onion powder

·         2 tablespoons paprika

·         1 tablespoon Italian seasoning

·         3 tablespoons salt

·         2 tablespoons black pepper

·         12 pieces wheat bread

·         Cilantro Mayonnaise Sauce, recipe follows

·         1 tomato, sliced

·         Lettuce leaves

·         1 avocado, pitted, peeled and sliced

In a large saucepan filled with 1/2 gallon of water, bring water to a simmer. Add all Brine ingredients and stir. Allow to come to a boil, then cool broth. Add turkey and place in refrigerator for 2 to 4 hours.

*Cook's Note: In a large saucepan filled with ice, pour brine and mix, allowing ice cubes to melt. Brine should be cool to the touch.

Place bacon strips onto cookie sheet. Place in oven for 12 to 14 minutes. Remove from the oven and drain on paper towels.

Preheat the oven to 350 degrees F

Remove turkey from brine and place into a roasting pan. Pat dry turkey. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper. Rub this mixture all over the turkey breast and under the skin. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer. Make sure to let the turkey rest before slicing.

Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce. Repeat with remaining bread and ingredients.

Cilantro Mayonnaise Sauce:

·         1 cup mayonnaise

·         2 tablespoons freshly chopped cilantro leaves

·         1 teaspoon Worcestershire sauce

·         1 teaspoon hot sauce

·         Pinch coarse black pepper

·         1/4 teaspoon salt

Combine all the ingredients and mix well.

Ingredients

·         2 tablespoons olive oil

·         1 pound (16-20 count) large shrimp, shelled and deveined

·         1 teaspoon kosher salt

·         1 teaspoon coarsely ground black pepper

·         1 shallot, minced

·         1 stalk celery, minced

·         1 jalapeno, minced

·         1/2 lemon, juiced

·         1 tablespoon chopped parsley leaves

·         1 tablespoon chopped chives

·         Pinch cayenne

·         1/2 cup mayonnaise

Directions

12 mini soft dinner rolls, toasted

·         Sweet Onion Jam, recipe follows

In a sauté pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down.

In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.

 When ready to serve:

Sweet Onion Jam:

·         2 red onions, thinly sliced

·         1/2 cup red wine vinegar

·         1/2 cup dry red wine

·         1/2 cup sugar

·         Pinch salt

·         Pinch pepper

·         1/2 lemon, juiced

In a medium saucepan, add the onions, vinegar, wine, sugar and salt and pepper. Cook over low heat until reduced by half. The liquid will become syrupy. Stir in the lemon juice and season with more salt and pepper, if needed.

Ingredients

Marinade:

·         1/4 cup olive oil

·         1/4 cup chopped garlic

·         1 lemon, juiced

·         1 teaspoon salt

·         1 teaspoon cracked black pepper

Ingredients

·         1 (5-pound) butterflied boneless leg of lamb, excess fat and sinew trimmed from a 6 1/2-pound bone-in leg of lamb

Tomato Relish:

·         4 plum tomatoes, seeded and finely diced

·         1 shallot, minced

·         1 jalapeno, minced

·         1 tablespoon sugar

·         1 tablespoon white vinegar

·         Dash soy sauce

·         Salt and freshly cracked black pepper

Chimichurri:

·         1/2 cup olive oil

·         2 shallots, minced

·         1/3 cup chopped parsley leaves

·         2 tablespoons finely chopped basil leaves

·         2 tablespoons finely chopped oregano

·         Salt and freshly cracked black pepper

·         6 pocket-less pitas

·         Foil or parchment, for wrapping

Preheat a grill on medium-high heat.

In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper. Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature.

In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.

Chimichurri:

Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.

Arrange the lamb on the grill rack. Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes. Remove the lamb to a cutting board and let rest 10 minutes before slicing. Thinly slice the lamb.

To assemble, put some of the chimichurri on each pita. Add some lamb and some tomato relish. Top with more chimichurri and wrap in foil or parchment paper to serve.

Ingredients

·         Lamb Meatballs

·         1 1/2 pounds ground lamb

·         2 tablespoons garlic, minced

·         2 shallots, minced

·         2 tablespoons chopped parsley leaves

·         1/4 cup grated Parmesan

·         Kosher salt and freshly cracked black pepper

·         Sundried Tomatoes and Spinach Salad

·         1 cup sun-dried tomatoes in oil, drained, oil reserved, julienned

·         2 tablespoons chopped garlic

·         Pinch red pepper flakes

·         1 onion, minced

·         1 (10-ounce) package frozen spinach, thawed and drained

·         1 lemon, juiced

·         Pinch salt

·         Pinch pepper

·         1 cup mascarpone cheese

·         4 steak rolls

Directions

Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish.

In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan. Season the meat with salt and pepper, to taste. Form meat into 1-ounce balls and arrange them in a baking dish. Bake them for 12 to 15 minutes. Remove them from the oven and keep warm.

In a large sauté pan over medium-high heat, add the oil from the tomatoes. Add the garlic and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the onions and cook until softened, about 2 to 3 minutes. Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes. Add the lemon juice and season the mixture with salt and pepper, to taste. Whisk in the mascarpone cheese and remove the pan from the heat. Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad.

  Salt and freshly cracked black pepper

   6 pocket-less pitas

  Foil or parchment, for wrapping

Preheat a grill on medium-high heat.

In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper. Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature.

In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.

Chimichurri:

Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.

Arrange the lamb on the grill rack. Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes. Remove the lamb to a cutting board and let rest 10 minutes before slicing. Thinly slice the lamb.

To assemble, put some of the chimichurri on each pita. Add some lamb and some tomato relish. Top with more chimichurri and wrap in foil or parchment paper to serve.

Ingredients

·         2 (1-pound) lobsters

·         2 tablespoons mayonnaise

·         2 tablespoons creme fraiche

·         3 tablespoons diced shallots

·         1 lemon, juiced

·         2 tablespoons chopped chives

·         2 tablespoons chopped parsley leaves

·         1 avocado, halved, pitted and flesh diced

·         8 slices thick cut bacon, cooked crisp and crumbled

·         Salt and freshly cracked black pepper

·         4 brioche rolls, split

Directions

Preheat the oven to 400 degrees F.

Bring a large stock pot with approximately 2 gallons of salted water to a boil over high heat. Add the lobsters and boil for about 8 minutes. Drain from water and shock in an ice bath. Once cooled, remove the knuckles, claws and tail from the body of the lobster by a slight twist and pull. Split the tail with a knife, remove the meat from the shell and set aside. Pull off the claw pincher. Crack the claws with a nutcracker and remove the meat. Set aside. Using kitchen shears cut through the knuckle portion and remove the meat. Give all of the lobster meat a good rinse and roughly dice. Put into a large bowl and set aside.

In the large bowl, add the mayonnaise, creme fraiche, shallots, lemon juice, chives, parsley, avocado, bacon, salt and pepper, to taste, and combine well. Cover and refrigerate before assembling the sandwich.

Toast the brioche rolls in the oven until slightly colored, about 4 minutes. Assemble the sandwich by putting a liberal amount of lobster salad on each roll and serve.

Ingredients

Sandwiches:

·         6 eggs

·         1/4 cup heavy cream

·         1 teaspoon vanilla extract

·         2 tablespoons sugar

·         1 1/4 teaspoon ground cinnamon

·         1 teaspoon salt

·         8 slices white bread

·         8 slices Swiss cheese, thinly sliced

·         1/2 pound ham, thinly sliced

·         1/2 pound turkey, thinly sliced

·         4 tablespoons butter

Cranberry Syrup:

·         1 (16-ounce) can cranberry sauce

·         1/4 cup maple syrup

·         1 teaspoon freshly ground black pepper

·         1 teaspoon salt

Directions

Preheat oven to 350 degrees F.

In a large bowl, whisk together eggs, cream, vanilla, sugar, cinnamon, and salt and set aside.

Lay the 8 slices of bread out on a flat surface. Lay 1 slice of cheese on each slice of bread. Then on 4 slices of the bread lay 1 slice of ham. On the other 4 slices lay 1 slice of turkey. Top all 8 slices with 1 slice of Swiss. Make 4 sandwiches and coat with egg mixture.

*Cook's Note: You may add more Swiss, turkey or ham, if desired

In a large skillet over medium-heat melt the butter.

Add the sandwiches to the pan and cook until golden brown, about 3 minutes on each side.

Remove the sandwiches to a sheet pan and place in the oven. Bake until the cheese has melted and the sandwiches are warm throughout, about 5 minutes.

Cranberry Syrup:

In a large bowl, whisk all of the ingredients together until smooth.

Cut the sandwiches into quarters and serve with the cranberry syrup.

  

Ingredients

·         1 (11-inch) store-bought pie dough

·         3 tablespoons butter

·         1 small onion, finely chopped

·         1 bunch asparagus, chopped into 1/2-inch pieces

·         Pinch cayenne

·         1 tablespoon minced garlic

·         1/4 cup chopped chives

·         2 tablespoons Dijon mustard

·         4 eggs

·         1 cup heavy cream

·         1 teaspoon grated nutmeg

·         1 tablespoon salt

·         1 tablespoon cracked black pepper

·         1 1/2 cups shredded white Cheddar

Directions

Preheat the oven to 425 degrees F.

Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.

In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.

In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, salt and pepper. Whisk together until well combined.

Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.

Ingredients

·         1 store-bought rotisserie chicken

·         1/4 cup hot sauce (recommended: Frank's Red Hot)

·         1 teaspoon ground black pepper

·         1 3/4 cups sharp Cheddar

·         1/4 cup freshly sliced scallions

·         1 cups all-purpose flour

·         3 eggs, lightly beaten

·         2 cups panko bread crumbs

·         Vegetable oil, for frying

Blue Cheese Dip:

·         1 1/2 cups mayonnaise

·         1/2 cup packed blue cheese, broken up

·         1/2 teaspoon hot sauce

·         2 teaspoons Worcestershire sauce

·         1 teaspoon salt

·         1/2 lemon, juiced

·         1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Ingredients

·         14 to 16 manicotti shells

·         1 tablespoon vegetable oil, plus more for frying

·         1/2 pound sweet Italian sausage, casings removed

·         1/2 pound ground beef

·         1 white onion, diced (about 1/4 cup)

·         1 tablespoon Italian seasoning

·         1/4 cup chopped basil leaves

·         1 tablespoon ground black pepper

·         2 (8-ounce) cans tomato sauce

·         1 tablespoon red pepper flakes

·         1 pound shredded mozzarella

·         1 quart cottage cheese, strained

·         2 cups all-purpose flour

·         3 eggs, beaten

·         2 cups plain bread crumbs

Directions

Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.

Heat a large sauté pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; sauté for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl.

Add the rest of the canned sauce into sauté pan and stir in the red pepper flakes.

Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds.

Preheat oil to 350 degrees F.

Place the flour, eggs and bread crumbs into separate bowls.

Dredge the shells in the flour, then eggs, and then bread crumbs.

Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

Ingredients

·         1/4 cup olive oil

·         3 tablespoons minced garlic

·         1 teaspoon red pepper flakes, or to taste

·         2 heads broccoli, cut in small florets

·         Salt and freshly cracked black pepper

·         Splash chicken stock

Directions

In a large sauté pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve.

Ingredients

·         3 tablespoons peanut oil

·         2 cups jasmine rice, rinsed

·         3 cups chicken stock

·         2 bunches scallions

·         3 tablespoons olive oil

·         Salt and freshly cracked black pepper

·         1 cup bean sprouts

·         3 tablespoons chopped cilantro leaves

·         2 red jalapenos, seeded and diced

Directions

Preheat a grill to high heat.

In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.

Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

Ingredients

·         2 1/2 cups corn kernels, fresh or frozen and thawed

·         5 eggs

·         2 tablespoons unsalted butter, cubed small

·         2 tablespoons sugar

·         1/2 cup milk

·         1/2 cup grated mozzarella cheese

·         6 slices bacon, cooked crisp and crumbled

·         1 tablespoons smoked paprika

·         1 teaspoon cayenne pepper

·         1 1/2 tablespoons salt

·         1 tablespoon cracked black pepper

·         1/4 cup Parmesan

·         3 tablespoons chopped parsley leaves

Directions

Preheat the oven to 350 degrees F.

Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.

Pour the corn mixture into a greased soufflé dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.

Ingredients

·         6 tablespoons olive oil, divided

·         1 tablespoon garlic

·         2 shallots, minced

·         2 sprigs thyme

·         1 cup barley

·         1 quart chicken stock

·         1/2 cup currants

·         3 tablespoons freshly chopped parsley leaves

·         4 tablespoons whole wheat flour

·         1 egg, beaten

Directions

In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley.

Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.

In a large sauté pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.

Ingredients

·         2 tablespoons butter

·         1 teaspoon minced garlic

·         1 small onion, diced

·         2 tablespoons all-purpose flour

·         2 smoky chipotles, minced

·         1 1/2 cups heavy cream

·         1 cup chicken stock

·         Salt and freshly ground black pepper

·         2 pounds (about 5 to 7) yams (or sweet potatoes), peeled and cut into 1/4-inch disks

·         8 ounces smoked Gouda, grated

·         1/4 cup bread crumbs

·         1/4 cup freshly chopped parsley leaves

Directions

Preheat the oven to 325 degrees F.

In a small saucepan over medium-high heat, melt the butter and add the garlic. When the garlic has browned, add the onions. Cook the onions until slightly caramelized, about 3 to 5 minutes. Stir in the flour and the chipotles and cook for an additional minute. Pour the cream and stock into the pan and stir. Season with salt and pepper, to taste. Bring the mixture to a simmer, stirring occasionally.

Layer about 1/3 of the yam slices in a well greased 11-inch baking dish. Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top. Repeat the steps, reserving 1/4 cup of the cheese.

In a small bowl, mix together the bread crumbs, reserved cheese and parsley. Set aside.

Cover the yams with foil and bake in the oven for 30 minutes. Remove from the oven, discard the foil and top with the bread crumb mixture. Return to the oven for an additional 15 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Garnish with chopped parsley and serve.

Ingredients

·         2 pounds red potatoes, scrubbed and cubed into 1-inch dice

·         Salt

·         3/4 cup mayonnaise

·         1/4 cup Dijon mustard

·         2 shallots, minced

·         3 pickled jalapenos, drained and chopped

·         3 tablespoons chopped parsley leaves

·         Freshly cracked black pepper

Directions

Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.

In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.

Ingredients

·         2 teaspoons orange zest

·         2 tablespoons sugar

·         1/4 cup dried coconut flakes

·         1 (16-ounce) box granola cereal (recommended: Kashi)

·         24 ounces vanilla yogurt, drained

·         3 bananas, sliced

·         1 1/2 pints strawberries, stemmed and quartered

·         1 1/2 pints blackberries

·         1 pint blueberries

·         1/2 cup pineapple, diced

·         1 (8-ounce) container whipped cream (recommended: Cool Whip)

Directions

In a small bowl, mix orange zest, sugar and coconut. Set aside.

In large 2-quart dish or big martini glass start assembling parfait by layering granola, yogurt and then fruit, bananas, strawberries, blackberries and blueberries. Repeat until all is layered. Sprinkle coconut mix over fruit.

In a large bowl, fold pineapple into whipped cream and put a scoop on top of each serving. Garnish with mint.

Ingredients

·         3 tablespoons extra-virgin olive oil

·         1/4 cup diced pancetta

·         1 pound peeled Brussels sprouts, quartered

·         1 tablespoon freshly chopped thyme leaves

·         Salt and coarsely ground black pepper

Directions

Preheat the oven to 350 degrees F.

In a large sauté pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve.

Ingredients

·         3 tablespoons canola oil

·         2 red jalapenos, seeded and minced

·         5 green onions, sliced

·         1 tablespoon minced garlic

·         2 eggs, beaten

·         4 cups cooked white rice

·         2 tablespoons Worcestershire sauce

·         1/4 teaspoon granulated chicken bouillon

·         Pinch salt

·         1 teaspoon freshly cracked black pepper

·         Pinch freshly chopped parsley leaves

·         1/2 lime, juiced

Directions

In a large sauté pan or wok over medium-high heat, add the oil. Add jalapenos, onions and garlic, and sauté until fragrant, about 1 to 2 minutes. Add the eggs and scramble until firm, about 2 minutes Add the rice and combine until well coated with the oil and vegetables, about 2 to 3 minutes. Stir in Worcestershire sauce, bouillon, salt, pepper and parsley. Sprinkle with the lime juice and combine well. Transfer to a serving bowl and serve.

Ingredients

·         Cooking spray

·         1 can biscuits (12) (recommended: Grands)

·         2 tablespoons olive oil

·         1 pound ground beef

·         1/2 onion, minced

·         1 1/2 teaspoons salt

·         1 tablespoon cracked black pepper

·         1 tablespoon minced garlic

·         2 tablespoons all-purpose flour

·         1/2 cup beef stock

·         1 cup frozen mixed vegetables

·         2 tablespoons chopped fresh parsley leaves

·         1 tablespoon chopped fresh rosemary leaves

·         1 1/2 cups leftover mashed potatoes

·         1 tablespoon granulated garlic powder

·         2 tablespoons granulated onion powder

·         2 cups shredded Cheddar

Directions

Preheat oven to 425 degrees F.

Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.

Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.

Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.

Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.

Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Ingredients

·         Canola oil, for frying

·         2 large sweet potatoes, thinly sliced on a mandoline

·         Salt and freshly ground black pepper

·         2 tablespoons grapeseed oil

·         1 1/2 pounds ground beef

·         1 onion, diced

·         1 tablespoon minced garlic

·         1 tablespoon tomato paste

·         3 chipotles, minced

·         1 1/2 cups, favorite BBQ sauce, plus some for drizzling

·         2 cups grated smoked Gouda

·         3 red jalapenos, sliced

·         1 bunch scallions, sliced

Directions

Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.

Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.

Add the grapeseed oil to a large sauté pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.

To assemble nachos:

Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve.

Ingredients

·         2 1/2 cups chicken stock

·         1 cup orzo

·         2 lemons, juiced

·         1/4 cup cream

·         1/4 cup grated Parmesan

·         2 tablespoons mascarpone

·         2 tablespoons butter

·         2 tablespoons fresh chives

·         1 tablespoon cracked black pepper

·         1 teaspoon lemon zest

Directions

In a medium sauté pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.

Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.

Ingredients

·         Canola oil, for frying

·         4 russet potatoes, peeled

·         1 1/2 tablespoons salt, plus more for seasoning

·         1 teaspoon cracked black pepper, plus more for seasoning

·         1 egg, beaten

·         1/2 cup all-purpose flour

·         1 teaspoon cayenne pepper

·         1 teaspoon smoked paprika

·         1/2 teaspoon garlic powder

Directions

In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.

Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Cook's Note: Reserve potato peels, which can be used in the Grilled Bratwurst with Braised Cabbage recipe.

Ingredients

·         2 tablespoons olive oil

·         1 tablespoon minced garlic

·         1/4 cup oyster mushrooms, stemmed and sliced

·         1/4 cup button mushrooms, stemmed and sliced

·         1/4 cup shiitake mushrooms, stemmed and sliced

·         1/4 cup cremini mushrooms, stemmed and sliced

·         Salt and coarsely ground black pepper

·         3 tablespoons freshly chopped chives

·         Dash sherry vinegar

·         3 eggs

·         1 1/2 cups cream

·         24 mini prebaked tart shells

·         1/2 cup Gruyere, finely grated

Directions

Preheat oven to 325 degrees F.

In a large sauté pan over medium-high heat, add the oil. Add the garlic and sauté for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.

In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.

Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

Ingredients

·         1/2 cup softened butter

·         1/4 cup mayonnaise

·         1 tablespoon minced garlic

·         2 tablespoons grated Parmesan

·         1 teaspoon smoked paprika

·         Pinch red pepper flakes

·         1/4 teaspoon onion powder

·         1/4 teaspoon garlic powder

·         Pinch coarsely ground black pepper

·         1 tablespoon chopped fresh parsley leaves

·         Pinch kosher salt

Directions

1 large French loaf

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined. Cut the French loaf in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.