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Catch of the Day
The fresher the trout, the better the flavor. Prep Time: approx. 15
Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 35
Minutes. Makes 1 serving.
1 trout, cleaned and head removed
1 clove garlic, sliced 1 lemon,
sliced 1 sprig
fresh basil 1 sprig
fresh rosemary salt and pepper to taste
Directions
1 Preheat an outdoor grill for medium-high heat.
2 Line the cavity of the fish with slices of garlic, and
slices of lemon. Stuff the fresh basil and rosemary inside.
Season with salt and pepper. Wrap the fish in foil, and set
on wire rack over a campfire, or on the grill.
3 Cook for 15 to 20 minutes over direct heat, or until
fish flakes easily with a fork. Remove herbs and lemon from
the fish. Hold the fish up by it's spine, and comb the
meat from the bones using a fork. Serve with lemon wedges
for squeezing over fish
Easy Tilapia with Wine and Tomatoes
Tilapia fillets are easy to cook on the grill in a
foil bag. Prep Time: approx. 10 Minutes. Cook Time: approx.
15 Minutes. Ready in: approx. 25 Minutes. Makes 4
servings.
4 (4 ounce) fillets tilapia salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine
Directions
1 Preheat a grill for medium-high heat.
2 Place the tilapia fillets side by side on a large piece
of aluminum foil. Season each one with salt and pepper.
Place one tablespoon of butter on top of each piece of fish,
and sprinkle garlic, basil and tomato. Pour the wine over
everything. Fold foil up around fish, and seal into a packet.
Place packet on a cookie sheet for ease in transportation to
and from the grill.
3 Place foil packet on the preheated grill, and cook for
15 minutes, or until fish flakes easily with a fork. Open
the packet carefully so as not to get burned from the
steam, and serve
Pico De Gallo
Serve with tacos, nachos, black beans, refried beans, or your
favorite Mexican dish.
Prep Time: approx. 20 Minutes. Ready in:
approx. 50 Minutes. Makes 4 servings.
1 medium tomato, diced 1 onion, finely chopped 1/2 fresh jalapeno pepper, seeded
and chopped 2
sprigs fresh cilantro, finely chopped 1 green onion, finely chopped 1/2 teaspoon
garlic powder 1/8
teaspoon salt 1/8 teaspoon pepper
Directions
1 In a medium bowl, combine tomato, onion, jalapeno
pepper (to taste,) cilantro and green onion. Season with
garlic powder, salt and pepper. Stir until evenly
distributed. Refrigerate for 30 minutes
Fish Tacos
Serve
with homemade pico de gallo, and lime wedges to squeeze on
top! Prep Time: approx. 40 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 1 Hour . Makes 8 servings.
1 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking powder 1/2
teaspoon salt 1 egg 1
cup beer 1/2 cup plain yogurt 1/2 cup mayonnaise 1 lime, juiced 1 jalapeno pepper,
minced 1 teaspoon
minced capers 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon
dried dill weed 1
teaspoon ground cayenne pepper 1 quart oil for frying 1 pound cod fillets, cut
into 2 to 3 ounce
portions 1 (12 ounce) package corn tortillas 1/2 medium head cabbage, finely
shredded
Directions
1 To make beer batter: In a large bowl, combine flour,
cornstarch, baking powder, and salt. Blend egg and beer, then
quickly stir into the flour mixture (don't worry about a few lumps).
2 To make white sauce: In a medium bowl, mix together
yogurt and mayonnaise. Gradually stir in fresh lime juice
until consistency is slightly runny. Season with jalapeno,
capers, oregano, cumin, dill, and cayenne.
3 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4 Dust fish pieces lightly with flour. Dip into beer
batter, and fry until crisp and golden brown. Drain on paper
towels. Lightly fry tortillas; not too crisp. To serve, place
fried fish in a tortilla, and top with shredded cabbage, and
white sauce.
Home-Fried Taco Shells
The taco shells can be fried before you make the filling and rewarmed in a
200-degree oven for about 10 minutes before serving.
Makes 8 taco shells, serving 4
3/4 cup vegetable oil , corn oil, or canola oil
8 corn tortillas (6-inch)
1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees,
about 5 minutes (oil should bubble when small piece of tortilla is dropped in;
tortilla piece should rise to surface in 2 seconds and be light golden brown in
about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of
paper towels.
2. Following illustrations below, using tongs to hold tortilla, slip half of
tortilla into hot oil. With metal spatula in other hand, keep half of tortilla
submerged in oil. Fry until just set, but not brown, about 30 seconds.
3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged
in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side
until golden brown, about 30 seconds.
4. Transfer shell upside down to prepared baking sheet to drain. Repeat with
remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375
degrees.
Grilled Fish Steaks
Prep Time: approx. 10 Minutes. Cook Time:
approx. 10 Minutes. Ready in: approx. 1 Hour 30 Minutes. Makes
2 servings.
1 clove garlic, minced 6 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon
salt 1 teaspoon
ground black pepper 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh
parsley 2 (6 ounce)
fillets halibut
Directions
1 In a stainless steel or glass bowl, combine garlic,
olive oil, basil, salt, pepper, lemon juice, and parsley.
2 Place the halibut filets in a shallow glass dish or a
resealable plastic bag, and pour the marinade over the fish.
Cover or seal and place in the refrigerator for 1 hour,
turning occasionally.
3 Preheat an outdoor grill for high heat and lightly oil
grate. Set grate 4 inches from the heat.
4 Remove halibut filets from marinade and drain off the
excess. Grill filets 5 minutes per side or until fish is done
when easily flaked with a fork
Grilled Kingfish
Fish with dark meat recipe. Prep Time: approx. 10
Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 75
Hours . Makes 4 servings.
2 pounds whole kingfish, gutted and washed
2 cups Italian-style salad dressing
Directions
1 Cover fish with water, refrigerate and let stand for 2
days. Change water every six hours.
2 Two to twelve hours before fish is to be cooked, drain
water and cover fish with salad dressing.
3 Heat a grill to medium heat. Remove fish from marinade
and place skin side down on grill. Cook until meat is
tender and flaky, about 20 minutes
Pan Fried Whole Trout
Serve with a side of creamy mashed
potatoes Prep Time: approx. 20
Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 32
Minutes. Makes 4 servings.
4 whole (12 ounce) trout, cleaned with tails and heads on 1/2 cup all-purpose
flour 1/2 cup cornmeal
1/8 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon ground black pepper 3
tablespoons olive oil 2
lemons - cut into wedges, for garnish
Directions
1 Remove gills from fish and discard. Rinse fish under
cold water.
2 In a large skillet heat oil over medium heat.
3 In shallow dish, combine the flour, cornmeal, salt and
pepper. Raise heat to high. Dredge fish in flour mixture and
fry in hot oil for about 4 to 6 minutes on each side or
until meat flakes with a fork. Serve garnished with lemon wedges.
Smoked-Trout Spread
This rich spread goes best with plain crackers such as
unsalted saltines or Table Water Crackers.
Makes 2 3/4 cups
(22 servings).
1 pound smoked trout fillets, skinned
1/2 cup sliced celery
1/3 cup sliced green onions
1/3 cup part-skim ricotta cheese
1/4 cup tub-style light cream cheese
1 tablespoon stick margarine or butter
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
88 water crackers
Directions
Break trout fillets into large pieces. Place trout
pieces and the next 8 ingredients (trout through hot sauce)
in a food processor, and process until smooth, scraping
the sides of processor bowl occasionally. Serve spread
with crackers.
In Pursuit of Perfect Fried Chicken by Susan Dosier
"Without fried chicken, a picnic is just a meal with ants; a family reunion is
only a series of endless hugs; and a church covered-dish supper - well, the very
thought of this omission leaves the spirit wanting. An occasional rendezvous with
the frying pan won't kill you - and it can be downright fun. Our day with food
writer and historian John Egerton of Nashville, proved that point heartily. John's
book Southern Food (University of North Carolina Press Chapel Hill) has provided
history and inspiration to our staff for years. So it was only natural to invite
him to join us. The grease started popping about 9:30 a.m. We cooked eight
broiler-fryer chickens every way imaginable and concluded about 1 p.m. to sample
them all. Each was judged as critically as a prize pickle at the state fair. Here's
what we discovered. A cast-iron skillet is ideal, but an electric skillet or a
stainless steel frying will do the job. The chicken cooks more evenly, browns to a
prettier color, and is much more crispy when fried in a cast-iron skillet because
the oil's temperature remains more constant. A fresh chicken is best. Some stores
fool us with frozen birds that are thawed before they are sold. Get to know your
butcher and ask for help. Vegetable oil with 1/4 cup bacon drippings is our fat of
choice. In an effort to keep the kitchen somewhat clean, we opted for the oil in
our cast-iron skillet to be three-fourths the height of the chicken - usually 2
inches deep. The chicken absorbed less oil (we measured how much oil was left in
the skillet after each batch) when it was soaked in buttermilk or salt water in the
refrigerator overnight. Salt water offered the best results for us; buttermilk ran
a close second. Seasoning the chicken offers more room for variation than any other
step. Our favorite recipe was simple. The chicken was dredged in a combination of
flour, salt and pepper. Dipping in beaten egg before flouring left the chicken
clumpy, and it absorbed much more oil. We tried batters with herb seasonings, but
the flavor didn't come through. Add the chicken to the skillet when the oil reaches
360ºF. Then keep the oil sizzling at 300ºF. to 325ºF. for the
remainder of the frying. We used a candy thermometer to test the oil's temperature.
We covered the cast-iron skillet after adding the chicken. Covering helps to
eliminate spatters and it didn't make our chicken soggy. "The whole objective is to
get the right color and outside texture and cook the chicken through in about 30
minutes," John says. "Take the chicken out of the pan when it's brown enough to
suit your taste." And when we did take it out of the pan, we drained it on paper
towels, let it cool, and sampled it gustily. Even the most disciplined of our
tasters gave in. We now smelled like a Southern picnic basket. We'd definitely
learned a few new tricks. John summed it up for us. 'We did what came naturally,'
he said. 'We broke the rules, but we didn't break them all to pieces. And you know,
we ended up back where Mary Randolph was in 1828 with "The Virginia Housewife," one
of the first cookbooks published in the United States. Her recipe called for
cutting up a chicken, dredging in flour, sprinkling with a little salt, putting the
pieces in a skillet with hot fat, and frying to a golden brown. Then it instructed
to make a gravy with the 'leavings' ". It's good to know that some things never
change."
How to Cut Up Chicken with a Pulley Bone
The other name for the pulley bone is the wishbone, the V-shaped breast bone of
the chicken. Cutting up a chicken using a sharp knife to get at the joints and
kitchen shears to trim the rest saves money - and many argue that it's a better
product altogether. Assistant Test Kitchens Director Peggy Smith gives us a quick
lesson.
1. First remove the legs by cutting at the joints with a sharp knife.
2. Crack the back thigh joint, finding the joint with your fingers. Cut straight
through to remove thigh; repeat on the other side. Use kitchen shears to trim extra
skin and fat.
3. Stretch out wings and cut into the joints, removing them.
4. Cut down the back from the tail end to the neck end. Clip along the ribs with
kitchen shears. You'll now have a large breast section.
5. Press your fingers on the neck end of the breasts; the pulley bone connects to
these two plump muscles. You can feel its V-shape with your fingers. Cut straight
down from the top of the breast to the cutting board, cutting between the ribs and
pulley bone and separating the pulley bone from the rest of the breast. Your piece
will be shaped like a plump "V". Be careful not to crack the bone while you're
feeling around for it.
Tip: If you don't cut up your own chicken, you'll find pieces with the pulley bone
cut out for you in packaged chicken cut up country style.
Our Best Southern Fried Chicken
3 quarts water
1 tablespoon salt
A 2- to 2 1/2-pound broiler-fryer chicken, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
Cover and refrigerate 8 hours. Drain chicken; rinse with cold water, and pat dry.
Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all
sides of chicken. Combine remaining mixture and flour in a gallon-size, heavy-duty,
zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat
completely. Remove chicken, and repeat procedure with remaining pieces. Combine
vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer;
heat to 360ºF. Add chicken, a few pieces at a time, skin side down. Cover and
cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6
minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes
for even browning, if necessary. Drain chicken on a paper towel-lined plate placed
over a large bowl of hot water. Yield: 4 servings. - John Egerton
Note: For best results, keep the oil temperature between 300ºF. and
325ºF. Also, 2 cups buttermilk may be substituted for the saltwater solution
used to soak the chicken pieces. Proceed as directed.
Fried Chicken Gravy
1 recipe Our Best Southern Fried Chicken
1/4 cup all-purpose flour
2 cups milk or water
[we use milk or a combination of milk and chicken broth]
1/2 teaspoon salt
1/4 teaspoon pepper
Fry chicken according to recipe directions. Pour off pan drippings, reserving 1/4
cup drippings in skillet. Place skillet over medium heat. Add flour to drippings,
stirring constantly, until browned. Add milk gradually; cook, stirring constantly,
until thickened and bubbly (about 3 to 5 minutes). Stir in salt and pepper. Serve
immediately. Yield: 1 2/3 cups.
Oven-Fried Chicken
1 quart water
1 teaspoon salt
6 chicken drumsticks
4 bone-in chicken breast halves, skinned
1/2 cup non-fat buttermilk
3 cups corn flake crumbs
2 to 3 teaspoons Creole seasoning
2 teaspoons dried Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (optional)
Vegetable cooking spray
Combine water and salt in a large bowl; add chicken pieces. Cover and refrigerate
8 hours or overnight. Drain chicken; rinse with cold water, and pat dry. Place
chicken in a shallow dish; pour buttermilk over chicken, turning pieces to coat.
Combine corn flake crumbs and seasonings in a gallon-size heavy-duty, zip-top
plastic bag. Place 2 pieces chicken in bag; seal. Shake to coat completely. Remove
chicken, and repeat procedure with remaining pieces. Place coated chicken, bone
side down, in a 15-by-10-by-1-inch jellyroll pan coated with cooking spray and
spray chicken with cooking spray. Place pan on the lowest rack in oven. Bake at
400ºF. for 45 minutes (do not turn). Yield: 6 to 8 servings.
Southwestern Cornbread Stuffing
INGREDIENTS
- 4 chorizo sausages (about 12 oz.)
- 2 cups yellow cornmeal
- 2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 cups buttermilk
- 4 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups canned cream-style corn
- 2 cups grated Monterey Jack cheese
- 2 4-oz. cans peeled green chilies, diced
- 2 small onions, grated
-
1/2 cup minced fresh coriander
Step 1
Preheat oven to 350 degrees. Cook chorizos in small, heavy skillet until
browned on all sides. Cut into 1/4-inch slices.
Step 2
Mix cornmeal, salt, baking powder and baking soda in a medium bowl. Stir
chorizos and remaining ingredients together in a large mixing bowl until
thoroughly blended. Add cornmeal mixture and mix well.
Step 3
Divide batter between 2 well-seasoned 10-inch cast-iron skillets (or bake in 2
batches). Bake cornbread until top is brown and wooden toothpick inserted in
center comes out clean, about 40 minutes.
Step 4
Let cool completely on wire rack, then crumble coarsely for stuffing. Makes
about 13 cups.
Barbecued Oysters
Serves 6-8
INGREDIENTS:
1/2 cup (1 stick) butter 3 tablespoons ketchup 3 tablespoons soy sauce
2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 24 fresh
oysters, shucked, left on half
shell
1 Melt butter in medium saucepan over medium heat. Stir in next 4 ingredients.
Bring to simmer,
stirring often. Reduce heat; simmer until sauce thickens, stirring often,
about 5 minutes. Season
with salt and pepper.
2 Prepare barbecue (medium-high heat). Place oysters still in their bottom
shells on rack. Grill
until just heated through, about 3 minutes. Transfer to platter. Serve,
passing sauce separately.
Black Coffee Barbecue Sauce
1-1/2 cups
INGREDIENTS:
1/2 cup very strong black coffee, espresso preferred 1 cup ketchup 1/4 cup red
wine
3/4 cup firmly packed dark brown sugar 1 onion, peeled and chopped, about 1
cup 2 cloves garlic,
peeled and crushed
2 tablespoons dark molasses 3 fresh hot chili peppers, such as jalapeno, or
hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce 2 tablespoons ground cumin 2 tablespoons
chili powder
Combine all ingredients in a saucepan and simmer over very low heat for 20
minutes. Cool, then puree
in a blender or food processor until smooth. This can be stored in the
refrigerator for up to 2 weeks
in a covered container.
Carolina Style Ribs
Mustard based sauce. This one will definitely satisfy your needs. This is for
the big fatty ribs,
not the baby backs. Do not trim the fat from the ribs. This method renders out
fat and keeps ribs
moist. If you do not have a smoker available, this can also be done in the
oven. Yields 10 servings
1/2 cup brown sugar 1/3 cup fresh lemon juice 1/4 cup white vinegar 1/4 cup
apple cider vinegar 1
tablespoon Worcestershire sauce 1/4 cup molasses 2 cups prepared mustard 2
teaspoons dried minced
garlic 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon crushed red
pepper flakes 1/2
teaspoon white pepper 1/4 teaspoon cayenne pepper 2 racks pork spareribs 1/2
cup barbeque
seasoning, or to taste 1 In a medium bowl, whisk together the brown sugar,
lemon juice, white
vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season
with granulated garlic,
salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix
well. Set aside. 2 Preheat
an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C). 3
Rub ribs liberally with
barbeque seasoning, then place them in the smoker or grill, and cover. Cook
for 4 hours, or until
very tender. The meat will easily separate from the bone. Baste ribs with
mustard sauce liberally
during the final 30 minutes. Heat remaining sauce to a boil, and serve on the
side.
BBQ Dry Rub
Yields 3 1/2 cups
1 1/4 cups white sugar
1 1/4 cups brown sugar
1/2 cup salt
1/4 cup freshly ground black pepper
1/4 cup paprika
In a medium bowl, mix together white and brown sugars, salt, pepper, and
paprika. Rub onto pork 10
minutes prior to grilling. Store any leftover rub in a sealed container.
Makes 30 servings
Hugh's Dry Rub
Use this dry rub on your favorite meat before grilling.
It stores well in an airtight container.
Prep Time: approx. 15 Minutes. Ready in: approx. 15 Minutes.
Makes 2 cups (36 servings).
1/2 cup paprika 3 tablespoons cayenne pepper 5 tablespoons freshly ground
black pepper 6 tablespoons
garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons
dried oregano 2 1/2
tablespoons dried thyme
Directions
In a medium bowl, combine the paprika, cayenne pepper,
ground black pepper, garlic powder, onion powder, salt,
oregano, and thyme. Mix well, and store in a cool, dry place in
an airtight container
Beef Marinade
Yields 2 1/2 cups
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup white wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground dry mustard
2 1/4 teaspoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons chopped fresh parsley
2 tablespoons ground cloves
1 In a quart jar, combine oil, soy sauce, vinegar, lemon juice and
Worcestershire sauce. Season with
mustard, salt, pepper, parsley and ground cloves. Shake well until it is
mixed.
2 Put meat in a large bowl. Pour marinade over meat and let stand covered 3
days in refrigerator,
basting every day.
Makes 12 servings
Georgia Barbeque Sauce
Yields 2 cups
1 cup distilled white vinegar
1/2 tablespoon mustard powder
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 tablespoon salt
1 tablespoon white sugar
2 tablespoons butter
1 (6 ounce) can tomato paste
Combine the vinegar, mustard, black pepper, red pepper, salt, white sugar, and
butter in a medium
saucepan. Bring to a boil over medium heat, stirring frequently. Stir in the
tomato paste until well
blended. Allow to cool.
Makes 40 servings
Fajita Marinade
Delicious fajita marinade made with lime juice, olive
oil, and soy sauce, and spiced up with cayenne and black
pepper. Makes enough marinade for 2 pounds of meat. Prep Time:
approx. 15 Minutes. Ready in: approx. 15 Minutes. Makes 2 cups
(16 servings).
1/4 cup lime juice 1/3 cup water 2 tablespoons olive oil 4 cloves garlic,
crushed 2 teaspoons soy
sauce 1 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1/2 teaspoon cayenne
pepper 1/2 teaspoon
ground black pepper
Directions
1 In a large resealable plastic bag, mix together the
lime juice, water, olive oil, garlic, soy sauce, salt, and
liquid smoke flavoring. Stir in cayenne and black pepper.
2 Place desired meat in the marinade, and refrigerate at
least 2 hours, or overnight. Cook as desired.
Grilled Pork Rub
Great on a pork loin roast or baby back ribs too. Makes 6 servings.
3 tablespoons brown sugar 2 teaspoons McCormick® Garlic Powder 2 teaspoons
McCormick® Chili Powder
1/2 teaspoon McCormick® Black Pepper 1/2 teaspoon McCormick® Oregano
Leaves 1/2 teaspoon salt 2
pounds pork tenderloin
Directions
1 Combine seasonings. Coat pork evenly with the rub.
Refrigerate 30 minutes or up to 3 hours for stronger flavor.
2 Lightly grease grill rack. Preheat grill to medium heat
or use indirect heat method. Grill 25-30 minutes or until
pork registers 160 degrees F with meat thermometer, turning
occasionally.
3 Remove from grill, cover with aluminum foil. Let stand
5 minutes before cutting into thin slices.
Mustard Vinegar Based BBQ Sauce
Ingredients:
2 cups apple cider vinegar
1 cup yellow mustard
1-1/2 teaspoons black pepper -- fine ground, light
1 tablespoon Worcestershire sauce
1 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon Tabasco sauce
Instructions:
Mix and use as a mop or as finishing sauce.
Use on pork and hams, gets better with age.
Papa John's Bar-B-Q Sauce
Goes with a variety of meats. It makes a lot, but keeps well in the ice box
and it's
nice to have it on hand instead of store bought sauce. Prep
Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour . Makes 5 cups (12 servings).
4 slices bacon, diced 1 large finely chopped onion 3 teaspoons soy sauce 3
cloves garlic, minced 3
(10.75 ounce) cans tomato puree 1/8 cup corn syrup 1/2 cup molasses 1/4 cup
packed brown sugar 1/4
teaspoon liquid smoke flavoring 1 tablespoon chili powder 2 tablespoons dry
mustard 2 teaspoons
paprika 1/8 teaspoon cayenne pepper 1/4 teaspoon ground cloves 1 bay leaf 1
1/2 teaspoons salt
Directions
1 In a large saucepan brown bacon until crispy and
discard excess grease. Add onions and cook for a few minutes
until wilted.
2 Combine soy sauce, garlic, tomato puree, corn syrup,
molasses, brown sugar and liquid smoke. Add to bacon and onion
in the saucepan. Season with chili powder, mustard,
paprika, cayenne, ground cloves, bay leaf and salt. Bring to a
boil, reduce heat and simmer for 45 minutes to 1 hour
Basic Brine for Smoking Meat
This is a very basic brine recipe for preparing meats and fish for smoking.
Add any personal taste
preferences to the brine for additional flavor enhancement. I like to add
white wine, soy sauce,
and various herbs and spices. Anything that you like will work, so experiment
at will. Makes 1
quart (8 servings).
1/4 cup kosher salt 1/4 cup packed brown sugar 4 cups water
Directions In a medium bowl, combine the salt, sugar and water. Whisk
vigorously until all the salt
and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish
that you are
preparing. Soak for several hours, or overnight. (Note: Make certain the meat
is fully submerged in
the brine, and make more brine as needed to fully cover the meat.)
North Carolina-Style Pulled Pork
This recipe is delicious, especially when smoked with hickory chips on a
charcoal grill. Prep Time:
approx. 1 Hour Cook Time: approx. 6 Hours Ready in: approx. 15 Hours . Makes
10 servings.
1 tablespoon mild paprika 2 teaspoons light brown sugar 1 1/2 teaspoons hot
paprika 1/2 teaspoon
celery salt 1/2 teaspoon garlic salt 1/2 teaspoon dry mustard 1/2 teaspoon
ground black pepper 1/2
teaspoon onion powder 1/4 teaspoon salt 8 pounds pork butt roast 2 cups cider
vinegar 1 1/3 cups
water 5/8 cup ketchup 1/4 cup firmly packed brown sugar 5 teaspoons salt 4
teaspoons crushed red
pepper flakes 1 teaspoon ground black pepper 1 teaspoon ground white pepper 2
pounds hickory wood
chips, soaked
Directions 1 In a small bowl, mix mild paprika, light brown sugar, hot
paprika, celery salt, garlic
salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice
mixture into the roast on
all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight. 2
Prepare a grill for
indirect heat. 3 Sprinkle a handful of soaked wood over coals, or place in the
smoker box of a gas
grill. Place pork butt roast on the grate over a drip pan. Cover grill, and
cook pork at least 6
hours, or until the internal temperature reaches a minimum of 195 degrees F
(200 degrees C). Check
hourly, adding fresh coals and hickory chips as necessary to maintain heat and
smoke. 4 Remove pork
from heat and place on a cutting board. Allow the meat to cool approximately
15 minutes, then shred
into bite-sized pieces using two forks. This requires patience. 5 In a medium
bowl, whisk together
cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black
pepper.
Adobo Sirloin
Juicy top sirloin marinated in a spicy chipotle chile
sauce. This meat is great by itself, but could also make
great fajitas! Prep Time: approx. 15 Minutes. Cook Time:
approx. 12 Minutes. Ready in: approx. 2 Hours 30 Minutes.
Makes 4 servings.
1 lime, juiced 1 tablespoon minced garlic 1 teaspoon dried oregano 1 teaspoon
ground cumin 2
tablespoons finely chopped canned chipotle peppers in adobo sauce adobo sauce
from canned chipotle
peppers to taste 4 (8 ounce) beef sirloin steaks salt and pepper to
taste
Directions
1 In a small bowl, mix the lime juice, garlic, oregano,
and cumin. Stir in chipotle peppers, and season to taste
with adobo sauce.
2 Pierce the meat on both sides with a sharp knife,
sprinkle with salt and pepper, and place in a glass dish. Pour
lime and chipotle sauce over meat, and turn to coat. Cover,
and marinate in the refrigerator for 1 to 2 hours.
3 Preheat grill for high heat.
4 Lightly brush grill grate with oil. Place steaks on the
grill, and discard marinade. Grill steaks for 6 minutes per
side, or to desired doneness.
3 Day Barbeque Brisket
5 lb. brisket
1 bottle Worcestershire sauce
1 bottle of liquid smoke
1 bottle BBQ sauce (homemade is best)
Trim excess fat from brisket. Day 1: place brisket in heavy duty foil. Pour 1
bottle Worcestershire
sauce & 1 bottle of liquid smoke over the brisket. Wrap
tightly & refrigerate. Day 2: pour over
excess Worcestershire sauce & liquid smoke. Remove to
cutting board & slice thickly. Place back in
foil & pour BBQ sauce over the meat. Wrap tightly
& refrigerate. Day 3: Bake at low heat (250
degrees) for several hours or until meat is done.
9 Day Cole Slaw
I have no idea why it's called that. Maybe it had great shelf life in case the
Ruskies dropped the
Big One.
1 sm. cabbage, shredded
1 bell pepper, chopped
6 green onions, chopped
1/4 cup vinegar
1 1/2 Tbs. celery seed
1/3 cup salad oil
1/4 cup sugar
salt & pepper to taste
Combine vinegar, sugar & oil, mix thoroughly. Toss with
cabbage, celery seed, onion & bell pepper.
Refrigerate several hours before serving for better taste. The recipe may be
kept several days if
refrigerated. Makes 1 qt. or more.
Caesar Salad
2 very large heads Romaine lettuce
1 large egg
2-3 cloves garlic (crushed, reserving 1/2 whole clove)
1/3 cup virgin olive oil
1 heaping Tbs. Dijon mustard
Juice from 1/2 large lemon
1/8 cup freshly grated parmesan cheese
Homemade croutons (below)
Wash & dry Romaine, tear into pieces &
chill. In a large salad bowl, rub with reserved 1/2 whole
garlic clove. In bottom of bowl, beat egg. Add oil, vinegar, lemon juice,
mustard, crushed garlic &
lots of salt & pepper. Beat well. Add Romaine lettuce
pieces, parmesan cheese & homemade croutons.
Toss & serve with warn, crusty bread.
Hobo Supper
Also known as Scout Supper, this recipe was a Troop 6 tradition. Prepare the
following ingredients:
Potatoes, peeled and sliced
Onions, peeled and sliced
Carrots, peeled and sliced
Ground beef, enough to make one thick patty
Salt and pepper to taste
Place the ground beef patty on one end of a large sheet of strong aluminum
foil (about 2 ft. long).
Layer the vegetables on top of the patty. Salt & pepper to
taste. Fold the other end of the foil over
the food and seal the whole thing up around the edges by folding. Place this
pouch of food over hot
coals for about 5 minutes, then turn and cook 5 more (use some common
judgement here, if you smell
the thing burning pull it out). Pull the pouch out of the coals when done and
slit open the top. Eat
it right out of the foil!
Cheese Dip
This patio appetizer was called "Cheese Dip" before it became fashionable to
be called "Chile Con
Queso".
1 lb. (about 1/2 box) of Velveeta cheese
1 can Ro-tel tomatoes (or other brands such as Hunt's tomatoes with chiles if
you live up north)
1/4 cup milk
Cube the cheese and put it in a large mixing bowl. Add the Ro-tel tomatoes and
milk. Microwave a few
minutes (how'd we do it in the sixties?) until the mixture become fluid
stirring a few times. When
well mixed serve hot with plenty of tortilla chips or Fritos.
Gordo's Good Venison
Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in:
approx. 4 Hours 30 Minutes. Makes 4 servings.
6 pounds venison (deer meat) 1 1/2 cups water 1 cup chicken broth 1/2 cup
olive oil 3 tablespoons
butter 3 cloves garlic, minced 1 teaspoon Louisiana-style hot sauce 1
tablespoon distilled white
vinegar 1/4 cup chopped fresh parsley 3 leaves fresh basil, chopped 2
tablespoons fresh rosemary 1
teaspoon ground cumin 1/2 teaspoon paprika salt and pepper to taste
Directions
1 Slice venison roast into thick 1 inch steaks.
2 In a saucepan, combine water, chicken broth, olive oil,
butter, garlic, and hot sauce; bring to a boil. Reduce heat,
and stir in vinegar. Season with parsley, basil, rosemary,
cumin, paprika, salt, and pepper. Simmer for 20 minutes,
stirring regularly. Allow to cool.
3 Pour cooled sauce over venison steaks, and marinate in
the refrigerator for 3 to 4 hours, turning regularly.
4 Preheat an outdoor grill for high heat and lightly oil
grate. Take steaks out of marinade, reserve marinade.
5 Grill steaks for 7 to 8 minutes per side, or to desired
doneness. Turn them regularly and make sure you don't over-cook.
Mop steaks with reserved marinade while cooking.
Bourbon Street New York Strip Steak
Prep Time: approx. 15
Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 3
Hours 25 Minutes. Makes 2 servings.
2 (6 ounce) boneless New York strip steaks 3 cups bourbon whiskey 1 cup dark
brown sugar
Directions
1 Gently tenderize steaks with a meat mallet. With a
sharp knife, lightly score the meat on one side diagonally.
Place steaks in a casserole dish, scored side up, and pour
bourbon over them. Rub the brown sugar evenly over each steak.
Marinate in refrigerator for 1 to 3 hours.
2 Preheat grill to high heat, and lightly oil grate.
3 Place the steaks on the hot grill, with the sugar side
down. Let cook until sugar has caramelized, 3 to 5 minutes,
then flip steaks, and finish cooking to desired doneness.
Baker's Best Steak
Serve with sauteed mushrooms and a
baked potato. Prep Time: approx. 15 Minutes. Cook Time:
approx. 15 Minutes. Ready in: approx. 45 Minutes. Makes 4
servings.
4 (6 ounce) rib-eye steaks 2 tablespoons olive oil salt and freshly ground
black pepper to taste 8
cloves garlic, minced 4 sprigs fresh rosemary
Directions
1 Preheat grill for high heat.
2 Rub each steak lightly with olive oil - this is to
ensure that the steaks don't stick to the grill. Season with
salt and pepper. Rub fresh garlic into both sides of each
steak. Let stand for 15 minutes.
3 Place the steaks on the preheated grill, and
immediately turn after 30 seconds (this first turn is to ensure
that one side is seared). Place the fresh rosemary sprigs
on top. Cook 7 minutes per side, to desired doneness,
remembering to remove the rosemary sprigs before turning, and to
replace on top of the meat after turning
Marinated Flank Steak
This also works great when sliced and used for fajitas.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 10 Minutes. Ready in: approx. 6 Hours 25
Minutes. Makes 6 servings.
1/2 cup vegetable oil 1/3 cup soy sauce 1/4 cup red wine vinegar 2 tablespoons
fresh lemon juice 1
1/2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 cloves
garlic, minced 1/2
teaspoon ground black pepper 1 1/2 pounds flank steak
Directions
1 In a medium bowl, mix the oil, soy sauce, vinegar,
lemon juice, Worcestershire sauce, mustard, garlic, and
ground black pepper. Place meat in a shallow glass dish. Pour
marinade over the steak, turning meat to coat thoroughly.
Cover, and refrigerate for 6 hours.
2 Preheat grill for medium-high heat.
3 Oil the grill grate. Place steaks on the grill, and
discard the marinade. Grill meat for 5 minutes per side, or to
desired doneness.
v Fabulous Fajitas
Makes 10 servings.
2 green bell peppers, sliced 1 red bell pepper, sliced 1 onion, thinly sliced
1 cup fresh sliced
mushrooms 2 cups diced, cooked chicken meat 1 (.7 ounce) package dry
Italian-style salad dressing
mix 10 (12 inch) flour tortillas
Directions
1 Cut peppers and onion into thin slices. Do not dice,
leave slices long and thin.
2 Saute peppers and onion in a small amount of oil until
tender. Add mushrooms and chicken. Continue to cook on low
heat until heated through. Stir in dry salad dressing mix
and blend thoroughly.
3 Warm tortillas and roll mixture inside. If desired top
with shredded cheddar cheese, diced tomato and shredded lettuce
BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE
First the turkey is soaked overnight in a brine to improve flavor and ensure
moist meat. (Be sure to
use a pot large enough to hold both the brine and the turkey.) The smokiness
of the turkey is offset
beautifully by the tangy, sweet glaze, which incorporates two quintessential
Napa Valley ingredients:
wine and mustard.
For turkey 6 quarts water 2 large onions, quartered 1 cup coarse salt 1 cup
chopped fresh ginger 3/4
cup (packed) golden brown sugar 4 large bay leaves 4 whole star anise 12 whole
black peppercorns,
crushed 1 13- to 14-pound turkey, giblets discarded 4 cups hickory smoke
chips, soaked in water 30
minutes, drained Disposable 9x6 1/4x1-inch aluminum broiler pans 2 large
oranges, cut into wedges
1/4 cup olive oil 2 tablespoons oriental sesame oil
For glaze 3/4 cup pure maple syrup 1/2 cup dry white wine 1/3 cup Dijon
mustard 2 tablespoons (1/4
stick) butter Serve accompanied by Winter Fruit Chutney
Make turkey: Combine first 8 ingredients in very large pot. Bring mixture to
simmer, stirring until
salt and sugar dissolve. Cool brine completely. Rinse turkey inside and out.
Place turkey in brine,
pressing to submerge. Chill overnight, turning turkey twice. If using charcoal
barbecue: Mound
charcoal briquettes in barbecue and burn until light gray. Using tongs,
carefully divide hot
briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile
with generous 1/2 cup
hickory chips. Place empty broiler pan between piles. Position grill at least
6 inches above
briquettes. Position vents on barbecue so that chips smoke and briquettes burn
but do not flame. If
using gas or electric barbecue: Preheat barbecue with all burners on high.
Turn off center burner and
lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips
in each of 2 broiler
pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner.
Position grill at least
6 inches above burners. Remove turkey from brine; discard brine. Pat turkey
dry with paper towels.
Place orange wedges in main cavity. Mix olive oil and sesame oil in small
bowl. Brush over turkey.
Arrange breast side up on grill, centering above empty broiler pan. Cover;
cook until thermometer
inserted into thickest part of thigh registers 160°F, adding 1 cup hickory
chips (and 6 briquettes if
using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
For glaze: Bring all ingredients to simmer in heavy medium saucepan. Brush
glaze over turkey; cover
and cook until thermometer inserted into thickest part of thigh registers
180°F, covering any dark
areas of turkey with foil, about 1 hour longer. Transfer turkey to platter.
Tent with foil and let
stand 30 minutes.
Serves 8.
WINTER FRUIT CHUTNEY
This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus.
Serve with the Barbecue
Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and
crusty bread.
1/2 orange, peel and white pith removed
1 1/2 cups dry white wine
1/3 cup sugar
1 tablespoon fresh lemon juice
1 cinnamon stick
1 bay leaf
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1/2 cup dried cranberries
1/3 cup coarsely chopped dried pears
1/3 cup coarsely chopped dried figs
1/4 cup raisins
1 1/2 tablespoons minced crystallized ginger
2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch
pieces
Using small sharp knife, cut between membranes of orange half to release
segments. Set segments
aside.
Combine white wine and next 6 ingredients in large nonreactive* saucepan.
Cover and simmer 15
minutes. Strain mixture; discard solids.
Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger.
Cover and simmer until
fruit is tender, about 10 minutes. Add apples. Simmer until apples are just
tender, about 15 minutes.
Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover
and refrigerate. (Can be
prepared 1 week ahead. Keep refrigerated.)
*Nonreactive cookware interiors that will not adversely affect foods include
stainless steel,
anodized aluminum, enamel linings and nonstick surfaces.
Makes 3 cups.
Acapulco Margarita Grouper
Sea bass or any firm-fleshed fish may be used if grouper
is not available. The grilled fish and fresh salsa are
terrific when served with grilled corn and margaritas. Prep
Time: approx. 20 Minutes. Cook Time: approx. 12 Minutes.
Ready in: approx. 1 Hour 2 Minutes. Makes 4 servings.
4 (6 ounce) grouper fillets 1/3 cup tequila 1/2 cup orange liqueur 3/4 cup
fresh lime juice 1
teaspoon salt 3 large cloves garlic, peeled 4 tablespoons olive oil 3 medium
tomatoes, diced 1
medium onion, chopped 1 small jalapeno, seeded and minced 4 tablespoons
chopped fresh cilantro 1
pinch white sugar salt to taste 1 tablespoon olive oil ground black pepper to
taste
Directions
1 Place fish in a shallow baking dish. In a bowl, stir
together the tequila, orange liqueur, lime juice, 1 teaspoon
salt, garlic, and olive oil. Pour mixture over fillets, and
rub into fish. Cover, and refrigerate for 1/2 hour,
turning the fillets once.
2 Preheat the grill for high heat.
3 In a medium bowl, toss together the tomatoes, onion,
jalapeno, cilantro, and sugar. Season to taste with salt. Set
salsa aside.
4 Remove fillets from marinade, and pat dry. Brush the
fillets with oil, and sprinkle with ground black pepper. In a
small saucepan, boil remaining marinade for several minutes.
Remove from heat, and strain out garlic cloves. Set aside to cool.
5 Grill fish for 4 minutes per side, or until fish is
easily flaked with a fork. Transfer fillets to a serving
dish. Transfer the fish to a serving plate. Spoon salsa over
the fish, and drizzle with the cooked marinade to serve
Authentic Huevos Rancheros
This is an easy to make tostada-type breakfast that will
definitely satisfy your hunger until lunch. Prep Time: approx. 10
Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 20
Minutes. Makes 4 servings.
2 tablespoons vegetable oil 4 (6 inch) corn tortillas 1 cup refried beans with
green chilies 1
teaspoon butter 4 eggs 1 cup shredded Cheddar cheese 8 slices bacon, cooked
and crumbled 1/2 cup
salsa (optional)
Directions
1 Heat oil in a small skillet over medium-high heat. Fry
tortillas one at a time until firm, but not crisp. Remove to
paper towels to drain grease.
2 Meanwhile, combine the refried beans and butter in a
microwave-safe dish. Cover, and cook in the microwave until heated
through. When tortillas are done, fry eggs over easy in the
skillet. Add more oil if the tortillas have absorbed it all.
3 Place tortillas onto plates, and spread a layer of
beans on them. Top with a fried egg, crumbled bacon and if
desired, salsa
Best Guacamole
The real trick to great guacamole is to use good
avocados. Make sure your avocados are ripe and of the Haas
variety.
Prep Time: approx. 5 Minutes. Ready in: approx. 1 Hour
5 Minutes. Makes 2 cups (16 servings).
2 avocados 1/2 lemon, juiced 2 tablespoons chopped onion 1/2 teaspoon salt 2
tablespoons olive oil
Directions
Cut the avocados into halves. Remove the seeds, and
scoop out the pulp into a small bowl. Use a fork to mash
the avocado. Stir in lemon juice, onion, salt, and olive
oil. Cover the bowl, and refrigerate for 1 hour before serving
Chicken Chimichangas
Tortillas filled with a chicken, rice, beans and olive
mixture - rolled, fried and topped with a piquant avocado mix,
sour cream and cheese, all served on a bed of lettuce.
Prep Time: approx. 20 Minutes. Cook Time: approx. 5
Minutes. Ready in: approx. 25 Minutes. Makes 6 servings.
1 1/2 cups chicken broth 1 cup uncooked long-grain rice 1/2 cup red enchilada
sauce 1 1/2 onion,
diced, divided 6 (12 inch) flour tortillas 4 cups diced cooked chicken breast,
divided 1 pound
Monterey Jack cheese, shredded, divided 1 (6 ounce) can sliced black olives 4
cups refried beans,
divided 1/4 cup vegetable oil TOPPING 3 avocados, peeled and pitted 1/2 cup
finely chopped cilantro
2 tablespoons lemon juice 3 green onions, diced 1/4 cup finely chopped
jalapeno chile peppers 1
tomato, diced 2 cups shredded lettuce 2 cups sour cream 2 cups shredded
Cheddar cheese
Directions
1 In a medium saucepan combine the broth, rice, sauce,
and 1 diced onion. Mix and bring to a boil; reduce heat to
low and let simmer for about 20 minutes, or until rice is tender.
2 Meanwhile, heat tortillas in a large skillet (so that
they are soft enough to fold).
3 When rice mixture is ready, spoon equal amounts of the
following onto each tortilla: Chicken, shredded Jack cheese,
diced onion, olives, rice mixture and beans. Roll tortillas,
tucking in sides to prevent filling from spilling over.
4 Heat oil in a large skillet and fry the filled
tortillas, turning, until browned on all sides. Drain on paper towels.
5 To Serve: In a medium bowl combine the avocados,
cilantro, lemon juice, green onions, chile peppers and tomatoes.
Mash together. Place shredded lettuce on a platter, topped
Chile Verde Enchiladas
Mouthwatering pork filled enchiladas are baked in a spicy green sauce, and
blanketed in Monterey
Jack cheese. Ready in: approx. 1 Hour 30 Minutes. Makes 8 servings.
2 red bell peppers
2 onions
1 1/2 pounds fat-trimmed pork tenderloin
1 (16 ounce) can fat-skimmed chicken broth
1 1/2 teaspoons cumin seed
1 tablespoon minced or pressed garlic
1/4 cup minced fresh cilantro
2 (19 ounce) cans green enchilada sauce
2 cups nonfat milk
1/2 cup cornstarch
16 (6 inch) corn tortillas
2 cups shredded jack cheese
1 cup tomato salsa
Salt
Directions
1 Rinse peppers and discard stems, seeds, and veins. Cut peppers into 1/4- by
2-inch pieces. Peel
onions and cut into 1/4- by 2-inch pieces.
2 Rinse pork, pat dry, and cut into 1/4-inch-thick slices not more than 2
inches long. Set a 10- to
12-inch nonstick frying pan over high heat; add meat and stir just until no
longer pink, about 2
minutes. Pour from pan into a bowl. When cool enough to handle, in about 5
minutes, tear meat into
strips about 1/2 inch wide.
3 Meanwhile, add peppers, onions, broth, cumin, and garlic to frying pan. Stir
often over high heat
until liquid has evaporated and vegetables are lightly browned, about 10
minutes. Pour mixture into
bowl with pork; add cilantro.
4 Pour enchilada sauce into frying pan and add juices from meat mixture. In
another bowl, blend milk
with cornstarch until smooth, and add to enchilada sauce. Bring to a boil over
high heat, stirring
often. Remove from heat.
5 Stack tortillas and enclose loosely in microwave-safe plastic wrap. Heat in
a microwave oven at
full power (100%) just until hot, 1 to 2 minutes.
6 Pour about 2 cups enchilada sauce mixture into each of
2 shallow casseroles (each 3 qt., about 9 by 13 in.). Turn 8 tortillas, 1 at a
time, in sauce in 1
casserole and stack at 1 end. Distribute 1/16 of the pork mixture and 1
tablespoon cheese down
center of each tortilla, 1 at a time. Roll to enclose filling; set tortillas,
seam down and side by
side, in sauce. Repeat to fill tortillas in remaining casserole.
7 Pour remaining enchilada sauce over tortillas, coating them evenly.
8 Bake, covered, in a 375 degree oven until enchiladas are hot (140 degrees to
150 degrees) in the
center, 40 to 45 minutes. Uncover, sprinkle remaining cheese evenly over
enchiladas, and bake until
melted, 2 to 3 minutes longer.
9 Serve with a wide spatula. Add salsa and salt to taste.
NOTES: Assemble through step 7 up to 1 day ahead; chill airtight.
Green Chili Stew
A great Mexican stew. Everyone loves this, even my
children! Prep Time: approx. 15 Minutes. Cook Time: approx. 1
Hour 30 Minutes. Ready in: approx. 1 Hour 45 Minutes. Makes
4 servings.
1 tablespoon vegetable oil 2 pounds cubed beef stew meat 1 onion, chopped 1
(10 ounce) can diced
tomatoes with green chile peppers 1 1/2 cups beef broth 1 (4 ounce) can
chopped green chile peppers
1 teaspoon garlic salt 1 teaspoon ground cumin salt to taste ground black
pepper to taste 2 large
potatoes, peeled and cubed
Directions
1 In a large pot over medium heat, heat the oil and brown
the stew meat and the onions until onions are translucent;
about 5 minutes
2 Pour in the diced tomatoes with chiles, beef broth and
chile peppers. Stir in the garlic salt and cumin. Salt and
pepper to taste.
3 Bring to a boil, reduce heat and simmer for 1 hour. Add
a little more beef broth or water if needed during simmering.
4 Stir in cubed potatoes to the mixture and simmer for an
additional 30 minutes or until potatoes are tender
Grilled Sausage Burrito
Substitute your favorite spicy sausage for the chorizo, if you can't
find it at your local grocery. Prep Time: approx. 20
Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 45
Minutes. Makes 6 servings.
6 (4 ounce) links chorizo sausage 1 (15 ounce) can black beans 1 green bell
pepper 1 red bell pepper
1 yellow bell pepper 1/2 head iceberg lettuce, shredded 3/4 cup chunky salsa 2
cups sour cream 2
cups guacamole 6 (12 inch) flour tortillas
Directions
1 Preheat grill and lightly oil grate.
2 Place whole bell peppers on the grill. Cook, turning
occasionally until evenly charred. Place into a plastic bag and
allow to cool. Place sausages on the grill. Brown on all
sides, then move over to indirect heat and allow them to cook
through, about 10 minutes.
3 Heat black beans in a small saucepan over medium heat
until heated through. Remove from heat and drain off liquid.
When peppers are cool enough to touch, peel off skin,
remove seeds and stem, and chop. Transfer peppers and beans
to a medium bowl, and stir in salsa. Set aside.
4 When sausages are done, slice into 1/2 inch rounds, and
stir into the pepper mixture. Place tortillas on the grill
to warm, about 20 seconds. Spoon the sausage filling onto
each tortilla, and sprinkle lettuce on top. Layer with sour
cream and guacamole as desired
Frijoles
This recipe is similar to refried beans without the
frying. These slow cooker beans will go well with any of your
favorite Mexican dinners. For faster cooking, soak beans
overnight. Prep Time: approx. 15 Minutes. Cook Time: approx. 6
Hours . Ready in: approx. 6 Hours 15 Minutes. Makes 4
servings.
1 1/2 cups dry pinto beans 1/2 teaspoon white sugar 1 teaspoon minced garlic 2
tablespoons finely
chopped onion 2 slices smoked bacon 2 cups water salt to taste
Directions
Place the beans, sugar, garlic, onion, and bacon into a
slow cooker. Pour in the water, cover, and cook on High for
6 hours. Drain off 2/3 of the liquid, and discard bacon.
Use a potato masher to mash beans to a chunky consistency.
Season with salt to taste, and serve hot
Flavorful Mexican Mole
From a five star restaurant. Lots
of flavor and is a little bit spicy. Use it on
quail, chicken or what ever you like. Prep Time:
approx. 25 Minutes. Cook Time: approx. 15 Minutes. Ready in:
approx. 55 Minutes. Makes 1 gallon (32 servings).
20 roma (plum) tomatoes 8 fresh jalapeno peppers 1/4 cup crushed walnuts 1/3
cup sesame seeds 1/4 cup
raisins 3 ounces bittersweet chocolate, melted 2 tablespoons minced garlic 1
quart vegetable stock
Directions
1 Preheat the oven broiler. Place the tomatoes and
jalapeno peppers on a baking sheet, and broil about 5 minutes,
turning once, until they have begun to scorch on all sides.
Remove from heat. Transfer the peppers to a bowl, and cover
tightly with plastic wrap until cooled, about 15 minutes. Slip
the skins off the peppers, slit peppers open, and remove
the seeds.
2 In a blender or food processor, blend the tomatoes,
peppers, walnuts, sesame seeds, raisins, chocolate, and garlic.
3 Heat a skillet sprayed with cooking spray over medium
high heat. Cook and stir the blended mixture in the skillet
until heated through.
4 Return the mixture to the blender. Blend in enough of
the vegetable stock to make a slightly thick sauce. Cool,
and store in the refrigerator until ready to use.
Oaxacan Tacos
Traditional Mexican tacos. The steak may be broiled or grilled if you
prefer.
Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes.
Ready in: approx. 30 Minutes. Makes 18 tacos (9 servings).
2 pounds top sirloin steak, cut into thin strips salt and pepper to taste 1/4
cup vegetable oil 18
(6 inch) corn tortillas 1 medium onion, diced 4 fresh jalapeno peppers, seeded
and chopped 4 limes,
cut into wedges 1 bunch fresh cilantro, chopped
Directions
1 Heat a large skillet over medium-high heat. Fry the
steak strips, stirring constantly, until browned on the
outside and cooked through, but not too firm, about 5 minutes.
Season with salt and pepper. Remove to a plate and keep warm.
2 Heat the oil in the skillet, and quickly fry each
tortilla on both sides, until lightly browned and flexible. Set
aside, and keep warm.
3 Place tortillas on a plate, and top with steak strips,
onion, jalapeno, and cilantro to taste. Squeeze lime juice
over. Wrap and eat
Mexican Zucchini Cheese Soup
Slightly spicy soup for summer when zucchini and squash are plentiful. Serve
with warm tortillas.
Prep Time: approx. 20 Minutes. Cook Time: approx. 25 Minutes.
Ready in: approx. 45 Minutes. Makes 6 Servings (6
servings).
1 tablespoon olive oil 1 cup chopped onion 2 cloves garlic, minced 1/2
teaspoon dried oregano 2 (14.5
ounce) cans chicken broth 1 (14.5 ounce) can Mexican-style stewed tomatoes 2
medium zucchini, halved
lengthwise and cut in 1/4 inch slices 2 medium yellow squash, halved
lengthwise and cut in 1/4
inch slices 1 (8.75 ounce) can whole kernel corn, drained 1 (4.5 ounce) can
diced green chile
peppers 12 ounces processed cheese food, cubed 1/2 teaspoon freshly ground
black pepper 1/4 cup
chopped fresh cilantro
Directions
1 Heat the olive oil in a large pot, and saute the onion
and garlic until tender. Season with oregano.
2 Mix in the chicken broth and tomatoes. Bring to a boil.
Mix in the zucchini, yellow squash, corn, and chile
peppers. Reduce heat to low, and simmer 10 minutes, or until
the squash is tender.
3 Mix the cubed processed cheese into the soup. Continue
to cook and stir until cheese is melted. Season with
pepper. Mix in the cilantro just before serving
ARROZ SIN POLLO
4 servings
1/4 cup olive oil
3 tablespoons chopped onion
1 clove garlic, minced
1 small cube of salt pork (1" x 1"), left whole
1 cup uncooked (raw) white rice
1 10-ounce can Campbell̢۪s condensed chicken
broth
10 ounces tomato juice or tomato sauce
1 can red kidney beans, rinsed and drained
1 tablespoon Goya brand recaito (green coriander sauce)*
1 tablespoon capers
1/4 cup chopped green olives
Heat the olive oil over medium high heat and add the salt pork and onions.
Cook until both are well
browned. Remove the salt pork, add the rice and garlic and continue to cook
and stir until the rice
turns light brown. Carefully add the chicken broth, then the tomato juice.
Stir in the remaining
ingredients. Reduce the heat to a simmer, cover and cook for 20 minutes. Turn
off the heat and allow
the rice to sit for an additional 5 to 10 minutes without uncovering. Serve
immediately.
*Do not leave this out â€" go to the grocery store and pick
up a jar of it. It̢۪s on the aisle with the
ethnic foods, and usually the Goya products are all grouped together.
SALMON CAKES WITH SPINACH SALAD, MOLASSES VINAIGRETTE, AND SWEET POTATO
FRIES
Serves 4
FOR THE SALMON CAKES
1/2 pound cooked sockeye salmon
3/4 cup crushed crackers
3 tablespoons chopped green onion
1 egg
1/8 tsp. each: dill, celery seeds, fines herbes
1/4 cup water or white wine
FOR THE SALAD
1 bunch regular or baby spinach (or try the bagged kind)
grape tomatoes, sliced in half
3 tablespoons chopped green onion
4 slices cooked crumbled bacon (optional)
1/4 cup yellow corn
1 ripe avocado, for garnish
FOR THE VINAIGRETTE
1/4 cup vegetable or sunflower oil
3 tablespoons chopped green onion or shallot
3 tablespoons molasses
2 tablespoons cider vinegar
pepper and salt
FOR THE FRIES:
1 sweet potato, washed, peeled and left whole
vegetable oil for frying
salt
Wash and stem the spinach and shake it dry. Place it in a large salad
bowl
with the tomatoes and green onion. Heat the corn in a small, oiled skillet
with
a dash of sugar and salt over medium heat. Cook without stirring until
it
browns slightly in the skillet. Remove from the heat and add to the spinach
salad,
then refrigerate the salad.
In another skillet or a wok, heat about 1 inch or more of vegetable oil
until
hot but not smoking. Using a vegetable peeler, peel off thin strips of
the
sweet potato (make sure you've removed the tough outer skin) into a bowl.
You
can peel longways, or in a spiral for really long, fun pieces. Scoop up
a
handful of the strips and carefully drop them into the hot oil. In about 30
seconds
the sizzle will begin to subside, and the fries will be ready. Lift the
whole
bunch out of the skillet with tongs, and drain on paper towels. Salt
them
lightly, and repeat the frying until you've used half or more of the potato.
Set
these aside to cool.
Next, make the salmon cakes: Combine all ingredients and mix them
thoroughly
with a fork until well combined. Prepare a large skillet by oiling it
generously with olive or vegetable oil. Place it over medium heat. Shape the
salmon
mixture into 8 small, rounded cakes that fit in your palm. Place them in
the
skillet and brown them well on both sides. Meanwhile, make the
vinaigrette:
Combine the green onion or shallot with the oil in a small skillet. Heat
over
medium heat until the onion begins to toast on the edges. Add the molasses,
stir
well, and immediately pour this onto the spinach salad. Toss quickly and
thoroughly with tongs. Add the vinegar, pepper and salt, and the crumbled
bacon if
using, and stir well.
To serve, mound the salad onto four plates or into pasta bowls. Place
two
salmon cakes on each salad, and place a tangle of sweet potato fries on top
of
the salmon. Add sliced avocado on the side, and serve.
Al Fresco A Morire
Any of the following four recipes can anchor an antipasto platter for a simple
but gorgeous supper.
Follow it with a rich, dangerous dessert. Other suggestions for the
platter:
Good olives
Pickled okra (or pepperoncini or squash or whatever)
Caper berries (like big giant pickled capers with stems)
Hearts of palm
Hummus, tabouli or tzatziki
Imported cold cuts like proscuitto cotto, mortadella, Serrano ham, dried
salami, etc.
Pates and good cheeses
Good bakery bread
1.EGYPTIAN EGGPLANT SALAD
2 large eggplants
1 medium onion
2 pieces of garlic
1/2 cup olive oil
1 14-ounce can imported Italian tomatoes
1/4 cup chopped parsley
1 tablespoon chopped fresh mint leaves
2 tablespoons white wine vinegar
1 tablespoon sugar
Remove half the peel from the eggplants by peeling away long, straight strips
and leaving some
"stripes." Cut them into 1" cubes and place them in one or two large
colanders. Salt them generously
and set them in the sink to sweat for 30 minutes or longer.
Meanwhile, chop the onion and heat the oil in a large skillet. Fry the onion
for 8 minutes or until
slightly browned. Add the eggplant and cook for 5 minutes. Add the garlic and
cook for 3 minutes. Add
the remaining ingredients, lower the heat, and simmer 30 minutes. Allow to
cool to room temperature
before serving with pita bread. You can also serve it chilled.
2. OVEN ROASTED BABY ZUCCHINI
2 pounds fresh baby zucchini
1/4 cup olive oil
1 tablespoon coarse kosher salt
Heat the oven to 400 F. Wash and dry the zucchini and coat them with the oil
in a big bowl. Spread
them out on a cookie sheet and sprinkle the salt evenly over all of them. (You
can go easy on the
salt if desired, but do not omit it.) Roast uncovered for 30 minutes or until
they start to brown
slightly. Cool t o room temperature before serving.
3. SWEET PAN-ROASTED PEPPERS
4 large yellow bell peppers
1/2 cup olive oil
1 clove garlic (optional)
kosher salt
ground black pepper
Rinse the peppers, halve and seed them, and cut each half in half again. Heat
the oil over medium
heat in a large deep skillet. Smash the garlic clove with the flat of a big
knife and add it to the
skillet. Cook for a minute or so, then add the peppers. Cover the skillet and
adjust the heat to
medium low. Cook the peppers for 20-30 minutes, or until they are soft and
have begun to brown. Cool
and serve at room temperature. These are great alone or served tossed with a
pound of linguine. You
can also add them to a salad.
4. CALAMARI ALLA NANNI
Serves 4.
2 pounds fresh squid, cleaned and sliced into rounds
2 cloves garlic, finely chopped
1/4 cup olive oil
2 tablespoons finely chopped scallions
1 bay leaf
1/2 ounce flat anchovies
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup dry white wine
dash of oregano
2 large fresh tomatoes, chopped
1 teaspoon Pernod or other anise-flavored liqueur
Heat the oil in a large skillet and add the garlic, scallions and bay leaf.
Add the anchovies and
sautee briefly until the anchovies dissolve. Add all remaining ingredients
except for the Pernod.
Cover and let simmer slowly for 1 hour. Serve in a large shallow bowl
accompanied by Italian bread
for dipping.
ALL SUMMER LONG SALAD
Spinach is good for you and more substantial here than lettuce would be. And
an entire cup of this
dressing has around 8 grams of fat.
1 package baby spinach leaves
1 cucumber, peeled and very thinly sliced
1 vine ripe tomato or 2 Roma tomatoes, diced
1 ounce crumbled feta cheese
Greek olives
GREEK DRESSING: Stir 1 envelope of Italian dressing mix into a pint of lowfat
or nonfat yogurt. Stir
well and season with ground black pepper, a generous pinch or two of oregano,
and a squeeze of lemon
juice.
FRIED OKRA SALAD
Serves 4
1 package baby spinach leaves
2 cups Stillwell frozen breaded okra
oil for frying
1 cup cherry or grape tomatoes
4 slices bacon
4 eggs
1/2 cup sliced cucumber
4 tablespoons chopped green onion
Salad dressing of your choice â€" try bleu cheese
vinaigrette, freshly made ranch, or a warm bacon
dressing: Sautee 2 tablespoons chopped shallots in 1 tablespoon bacon fat. Add
2 tablespoons maple
syrup, stir and remove from the heat. Stir in 1/4 cup cider vinegar and a dash
of salt and pepper.
Pour while still warm over the salad and mix well.
Place the eggs to boil in a small pan of water for about 10 minutes, and cook
the bacon until crisp
in the microwave or in a small skillet. While these are cooking you can make
the salad dressing.
Next, slice the tomatoes if desired, then slice the cucumbers and green
onions. Set aside. Heat some
oil (about 1 cup) in a skillet large enough to hold the okra pieces without
crowding them. When the
oil is very hot but not smoking, carefully add the okra. Fry until golden
brown and drain on paper
towels. Divide the spinach among 4 large shallow bowls. Heap the okra evenly
into the middle of each
bed of spinach. Arrange the other vegetables around the sides. Quarter the
eggs and crumble the bacon
and add them to each salad. Serve with dressing on the side.
THE TOMATOES
Preheat the oven to 425F. Take about three pounds of Roma tomatoes
(home-grown tomatoes are good, too), cut them in half and put them in a
big
oblong casserole dish in a single layer. Pour 2 or 3 tablespoons of olive
oil
on them, or more if you want. Sprinkle them with a tablespoon (yes, a lot)
of
course, kosher salt, not table salt. Bake them uncovered for 30 to 45
minutes, until they're shriveled and just starting to brown slightly at
the
edges of the pan, and most of their liquid is evaporated. At this point
you
can use them whole on homemade pizza, or chop them roughly and pile them
onto
bruschetta, or use them plain for a pasta sauce, with maybe a bit of
extra
olive oil and some good grated cheese.
THE PANINO
You'll need these:
a round of crusty Italian bread (pagnotta is good)
some Italian cheese, maybe provolone or mozzarella
some olive oil
some proscuitto cotto, or try Boar's Head rosemary-tomato ham
Take a heavy cast-iron skillet or griddle and heat it over medium heat.
Slice
the bread thinly and add a slice or two of the ham and some cheese.
Drizzle
one side of the sandwich generously with olive oil. Place the oiled side
down
in the skillet and press it down with the back of a spatula. Drizzle oil
on
the top, and flip the sandwich when the first side is browned. When both
sides are browned, transfer the sandwich to a plate and slice it down
the
middle. Eat outside for best results.
THE POTATOES
These are good by themselves or served with roasted chicken etc. You'll
need:
3 or 4 medium-sized white potatoes (not russet)
some olive oil
some kosher salt
some fresh rosemary (not dried)
Preheat the oven to 400 F. Peel and cube the potatoes into roughly 1-1/2
inch
pieces. Place them in a bowl and coat them with about 1/4 cup of olive
oil.
Sprinkle them with two teaspoons of kosher salt. Take a stalk of fresh
rosemary about six inches long and throw it in the bowl. Stir the
potatoes
and rosemary together with a wooden spoon until the rosemary starts to
release its fragrance and some of its leaves have fallen off into the
potatoes. Transfer everything to a cookie sheet and roast the potatoes
for
30-45 minutes, turning them occasionally until all the sides are
browned.
Remove the rosemary and cool slightly before serving, or serve at room
temperature.
GREEK-STYLE BEEF AND NOODLES
This is like Chef Boyardee for grownups. It cooks in one pan, your kids
will
flip over it â€" and nobody will be able to identify the
seasonings!
1 lb. Ground sirloin
1/2 a medium onion, chopped
2 10-ounce cans tomato soup
1 soup can water
4 cups (1/2 pkg) No Yolks brand uncooked extra-wide egg noodles or egg
dumplings
2 tablespoons olive oil
1/2 cup white wine
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 tsp. Dried basil
1/8 tsp. Each: cinnamon and nutmeg
Freshly ground black pepper
Heat the olive oil in a skillet and add the chopped onion. Sautee
briefly
until softened, then add the ground meat, breaking it up constantly and
cooking just until it has lost its raw color. Combine all other
ingredients
except for the noodles and stir in to the meat mixture. Add the noodles,
pressing them down to moisten them. Cover and cook on the stovetop for
20
minutes or until the noodles are tender, stirring frequently. Or, you
can
place the covered skillet in a 350F oven and bake for 30 minutes. Taste
and
adjust the seasonings before serving.
CAPN CRUNCH PORK CHOPS
Held over from last month's recipes
4 or 5 center cut pork loin chops, or substitute 4 boneless chicken
breasts,
flattened slightly
1 cup Captn Crunch cereal
1 cup corn flakes
1 tablespoon seasoned pepper (or 1 tsp. Each onion flakes, black pepper
and
celery salt)
1 egg, lightly beaten
oil for cooking
Preheat the oven to 350F and place 1/4 cup oil in a large skillet or
ovenproof dish. Place the skillet in the oven to heat. Crush the cereals
into
coarse crumbs and combine in a shallow plate with the seasoned pepper.
Place
the egg in a separate shallow dish. Salt each chop on both sides, dip
both
sides into the egg and then the cereal mixture, patting down to coat
completely. Add the chops to the skillet (they should sizzle in the hot
oil)
and place it back in the oven. Turn the chops after 10 minutes, and bake
the
other side an additional 10 minutes. Add a few extra minutes to the
baking
time if the chops are very thick.
Serve with applesauce, mashed potatoes and a spinach salad.
SPINACH AND STRAWBERRY SALAD WITH MAPLE-BACON VINAIGRETTE
1 bunch or 1 bag washed baby spinach leaves
1/2 pint strawberries, hulled and sliced
1 ounce Amish blue cheese, crumbled
For the vinaigrette:
2 tablespoons chopped shallots or green onion
1/4 cup walnut oil
1/2 cup pecans
2-3 tablespoons pure maple syrup
1 tablespoon water
pepper and salt
2 tablespoons apple cider vinegar
3 slices bacon, cooked until very crisp, or you may substitute 1 ounce
shredded smoked gouda cheese
Empty the spinach into a large salad bowl. Scatter in the strawberries;
reserve the blue cheese to add last. Crumble the bacon and set aside.
Heat
the oil in a small skillet and add the pecans. Cook and toss until
pecans
begin to darken slightly; remove them and add them to the salad bowl. Add
the
shallots or green onions to the skillet with the pepper and salt and
sautee
until translucent. Add the water and maple syrup and cook briefly until
smooth and well-incorporated. Remove the skillet from the heat and
immediately stir in the vinegar and bacon. Pour the hot dressing into
the
salad bowl and toss thoroughly with tongs until the spinach relaxes and
the
dressing is well absorbed into the salad. Scatter in the pecans and blue
cheese, and the smoked cheese if using. Serve immediately.
BUTTERMILK FRIED CHICKEN
8 pieces free-range or natural chicken: 2 whole breasts, 4 thighs, 2
drumsticks
1 quart buttermilk
2 cups flour
2 tablespoons each: salt and black pepper
2 teaspoons white sugar
1 pound pure vegetable shortening
1 stick (1/2 cup) unsalted butter
Rinse the chicken pieces and pat dry. With a heavy, sharp knife, cut
each
whole breast into three smaller pieces. Salt the chicken pieces and
place
them in a deep bowl. Pour in the buttermilk to completely cover the
chicken
and set aside at room temperature for an hour or longer. Meanwhile,
combine
the flour, salt, pepper, and the sugar in another deep bowl. Set aside.
Heat
the shortening and butter in a very large skillet over high heat, or in
an
electric skillet set on the highest temperature. Remove each chicken
piece
from the buttermilk, dredge in the flour mixture, and set aside onto a
plate.
When the shortening is very hot and the butter solids have risen to the
top
and turned dark brown, add six pieces of chicken to the skillet and
immediately lower the heat to medium. Fry for 10 minutes, turn, and fry
10
minutes on the other side. Adjust the heat if the chicken browns too
quickly;
it should cook for no less than 20 minutes to ensure doneness. Transfer
the
fried chicken to drain on paper towels. Repeat frying with the remaining
six
pieces of chicken; transfer the chicken to a platter and serve
immediately.
Honey Pork Fillets
Great way to prepare butterflied pork chops! Prep Time: approx. 15 Minutes.
Cook Time: approx. 40
Minutes. Ready in: approx. 4 Hours 55 Minutes. Makes 4 servings.
4 pork chops 4 teaspoons honey 2 cups Worcestershire sauce ground black pepper
to taste
Directions
1 Slice each chop down the center horizontally, cutting not quite through.
Open flat to resemble a
butterfly. You can also ask your butcher to prepare the meat in this
way.
2 In a large, shallow dish, mix together honey and Worcestershire sauce.
Marinate pork chops in the
mixture for no more than 4 hours. 3 Prepare barbecue for indirect cooking. 4
Pepper the chops to
taste, and place on well oiled grate. Cook over medium low heat for 35 to 40
minutes.
Wisconsin Bratwurst
Serve with brown mustard on substantial hoagie rolls
Add warm sauerkraut and ketchup, if you like.
Prep Time: approx. 10 Minutes. Cook Time: approx. 35 Minutes. Ready in:
approx. 45 Minutes. Makes 10
servings.
2 pounds fresh bratwurst sausages 2 onions, thinly sliced 1 cup butter 6 (12
fluid ounce) cans or
bottles beer 1 1/2 teaspoons ground black pepper 10 hoagie rolls
Directions
1 Prick bratwurst with fork to prevent them from exploding as they cook. Place
in a large stock pot
with the onions, butter, and beer. Place pot over medium heat, and simmer for
15 to 20 minutes.
2 Preheat grill for medium-high heat. 3 Lightly oil grate. Cook bratwurst on
preheated grill for 10
to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill
with onions on hoagie
rolls
Steak Cookery
Just how long does it take to cook a steak?
Thickness Rare Medium Well Done
1" 5 min. 6 min. 7-8 min.
1 1/2" 7-9 min. 10 min. 12 min.
2" 16 min. 18 min. 20 min.
London Broil
This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe
for four pounds. Prep Time: approx. 10 Minutes. Cook Time:
approx. 10 Minutes. Ready in: approx. 4 Hours 20 Minutes.
Makes 3 to 4 servings.
1 1/2 pounds top round, London Broil cut 1 tablespoon monosodium glutamate
(MSG) 1/3 cup vegetable
oil 2 teaspoons lemon juice 2 teaspoons seasoning salt 1/4 teaspoon lemon
pepper 2 cloves garlic,
minced 4 teaspoons chopped fresh parsley 2 teaspoons tarragon vinegar
Directions
1 Score top and bottom of meat with a 1 1/2 inch square
pattern, and score the side. Sprinkle meat liberally with
unseasoned meat tenderizer, then pierce with fork 1/8 inch apart
and at least half-way through the meat on both sides.
Sprinkle lightly with water, and rub in tenderizer. Place on a
plate, cover, and set aside for an hour.
2 In a small bowl, mix together oil, lemon juice,
seasoned salt, lemon pepper, garlic, parsley, and tarragon
vinegar. Pour marinade over meat, reserving a portion to be
used for brushing (Note: DO NOT mix the reserved marinade
with the meat; set aside for later). Pour remaining
marinade over meat, recover dish and refrigerate for three
hours, turning every half hour.
3 Preheat grill for hot heat.
4 Lightly oil grate, and position it 2 inches above the
coals. Place meat on grill, and cook for 5 minutes. Turn
meat over, brush with marinade, and cook for another 5 minutes.
Salt Rising Bread
3 tsp corn meal
1 tsp flour
1/8 tsp baking soda
1/2 cup scalded milk
Pour milk onto dry ingredients and stir.
Keep warm overnight until foamy.
After "raisin" has foamed and has a "rotten cheese" smell, in a medium sized
bowl, add 2 cups of warm water to mixture, then enough flour (about 1
½ cup) to make like a thin pancake batter. Stir and let rise
again until becomes foamy. This usually takes about 2 hours.
Next, add one cup of warm water for each loaf of bread you want to make, up to
6 loaves (e.g. six cups of water makes six loaves of bread). Add enough flour
(20 cups for 6 loaves, or about one 5 pound bag of flour + 1/3 bag). Form into
loaves; grease tops of loaves. Let rise in greased pans for several hours,
maybe 2-6 hours.
Bake at 300F for 30 to 45 minutes, or until loaves sound hollow when
tapped.
(If you want to save some of the "raisin" for the next batch, take one cup of
batter out of mixture after you have added the 2 cups of warm water and flour
to make a thin pancake batter, and after it has risen the second time.)
A Short Primer on leaveners: Baking Powder and Baking Soda
Both baking powder and baking soda produce carbon dioxide gas, which helps to
leaven quick breads, cakes, pancakes etc.
Baking soda breaks down when heated to form carbon dioxide gas. If baking soda
is combined with an acid it breaks down much faster and a small amount of
milder-tasting salt is left behind. Baking soda works very well with foods that
contain mild acids like chocolate, buttermilk, honey, molasses, citrus juice,
sour cream and brown sugar, to name a few. Baking soda is 4 times as strong as
baking powder...a little goes a long way.
Baking powder contains both baking soda (1/4 tsp baking soda in one tsp baking
powder)plus the correct amount of acid to use up all the soda. This makes it
very reliable. It also contains cornstarch to separate the two and absorb
moisture and keep everything dry. The amount of acid in the product determines
whether the baking powder is fast-acting, slow-acting or double-acting.
Slow-acting does not produce gas until the batter is hot. Fast-acting dissolves
fairly rapidly in cold water. Double-acting baking powder contain both a
fast-dissolving and a slow-dissolving acidic ingredient to produce a small
amount of gas when first mixed and a maximum amount in the hot oven. Rumford,
Clumet and Clabber Girl are all Double-acting baking powders.
You can make your own Double-acting baking powder: use 1 Tb. baking soda, 2 Tb.
cream of tartar and 1 1/2 Tb. cornstarch.
You should use no more than 1 to 1 1/4 tsp baking powder per cup of flour in a
recipe and no more than 1/4 tsp baking soda per cup of flour in a recipe. Too
much baking powder will make baked goods fall!! The bubbles get big, float to
the top, and pop.
Source: CookWise, Shirley O Corriher
All-Purpose Cornbread
Before preparing the baking dish or any of the other ingredients, measure out the
frozen kernels and let them stand at room temperature until needed. When corn is in
season, fresh cooked kernels can be substituted for the frozen corn. This recipe
was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will
work but will yield a drier and less tender cornbread. We prefer a Pyrex glass
baking dish because it yields a nice golden-brown crust, but a metal baking dish
(nonstick or traditional) will also work. The cornbread is best served warm;
leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15
minutes.
Makes One 8-inch Square
1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces)
1 cup yellow cornmeal (5 1/2 ounces), see note
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup packed light brown sugar (1 3/4 ounces)
3/4 cup frozen corn (3 1/2 ounces), thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray
8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal,
baking powder, baking soda, and salt in medium bowl until combined; set
aside.
2. In food processor or blender, process brown sugar, thawed corn kernels, and
buttermilk until combined, about 5 seconds. Add eggs and process until well
combined (corn lumps will remain), about 5 seconds longer.
3. Using rubber spatula, make well in center of dry ingredients; pour wet
ingredients into well. Begin folding dry ingredients into wet, giving mixture only
a few turns to barely combine; add melted butter and continue folding until dry
ingredients are just moistened. Pour batter into prepared baking dish; smooth
surface with rubber spatula. Bake until deep golden brown and toothpick inserted in
center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert
cornbread onto wire rack, then turn right side up and continue to cool until warm,
about 10 minutes longer. Cut into pieces and serve.
All-Purpose Gravy
This gravy can be served with almost any type of meat or poultry or with mashed
potatoes. If you would like to double the recipe, use a Dutch oven to give the
vegetables ample space for browning and increase the cooking times by roughly 50
percent. The finished gravy can be frozen. To thaw either a single or double
recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and
bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a
vigorous whisking will recombine it.
Makes 2 cups
1 small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/2
cup)
1 small rib celery , chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion , chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
Table salt and ground black pepper
1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about
five 1-second pulses. Add celery and onion; pulse until all vegetables are broken
into 1/8-inch pieces, about five 1-second pulses.
2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming
subsides, add vegetables and cook, stirring frequently, until softened and well
browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring
constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking
constantly, gradually add broths; bring to boil, skimming off any foam that forms
on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns;
simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25
minutes.
3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids
to extract as much liquid as possible; discard solids. Adjust seasonings with salt
and pepper. Serve hot.
Almond or Hazelnut Crescent Cookies
Choosing almonds for your cookies automatically presents you with a choice: Whether
to use them raw for traditional almond crescent cookies that are light in both
color and flavor, or to toast them to enhance the almond flavor and darken the
crescent. Toast hazelnuts and almonds in a preheated 350 degree oven until very
lightly browned, stirring twice during baking, 12 to 14 minutes. You can buy
superfine sugar in most grocery stores. You can also process regular granulated
sugar to superfine consistency in about 30 seconds in the workbowl of a food
processor fitted with a steel blade.
Makes about 4 dozen cookies
2 cups hazelnuts , toasted, or a scant 1 3/4 cups whole blanched almonds (toasted
or not)
2 cups bleached all-purpose flour
3/4 teaspoon table salt
1/2 pound unsalted butter (2 sticks), softened
1/3 cup superfine sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract , if using almonds
1 1/2 cups confectioners' sugar for rolling colled cookies
1. Adjust oven racks to upper- and lower-middle positions and heat oven to 325
degrees. Mix 1 cup chopped nuts, flour, and salt in medium bowl; set aside. In
workbowl of a food processor fitted with a steel blade, process remaining chopped
nuts until the texture of coarse cornmeal, 10 to 15 seconds (do not overprocess);
stir into flour mixture and set aside. (To finely grind chopped nuts by hand, roll
them between two large sheets plastic wrap with rolling pin, applying moderate
pressure, until broken down to coarse cornmeal-like texture).
2. In bowl of an electric mixer at medium speed or by hand, beat butter and sugar
until light and creamy, about 1 1/2 minutes with an electric mixer or 4 minutes by
hand; beat in vanilla and almond extract if using almonds. Scrape sides and bottom
of bowl with rubber spatula; add flour mixture and beat at low speed until dough
just begins to come together but still looks scrappy, about 15 seconds. Scrape
sides and bottom of bowl again with rubber spatula; continue beating at low speed
until dough is cohesive, 6 to 9 seconds longer. Do not overbeat.
3. Working with about one tablespoon dough at a time, roll and shape cookies into
balls, crescents, rings, or cigar shapes as desired, (see illustrations below).
Bake until tops are pale golden and bottoms are just beginning to brown, turning
cookie sheets from front to back and switching from top to bottom racks halfway
through baking, 17 to 19 minutes.
4. Cool cookies on sheets about 2 minutes; remove with metal spatula to wire rack
and cool to room temperature, about 30 minutes. Working with three or four cookies
at a time, roll cookies in confectioners’ sugar to coat them
thoroughly. Gently shake off excess. (They can be stored in an airtight container
up to 5 days.) Before serving, roll cookies in confectioners’
sugar a second time to ensure a thick coating, and tap off excess.
Avocado-Orange Salsa
To keep the avocado from discoloring, prepare this salsa just before you cook the
main dish. This is an excellent salsa with tuna steaks.
Makes about 1 cup
1 large orange , cut into segments
1 ripe avocado , pitted, peeled, and diced medium
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
4 teaspoons lime juice , from 1 to 2 limes
1 small jalapeño chile , stemmed, seeded, and minced Table
salt
Combine all of the ingredients, including salt to taste in a small nonreactive
bowl.
Barbecued Pulled Chicken For Charcoal Grill
Chicken leg quarters consist of drumsticks attached to thighs; often also attached
are backbone sections that must be trimmed away. Supermarkets may also sell chicken
legs, which are chicken leg quarters with the backbone sections already removed;
they require less trimming and may weigh less than leg quarters. When trimming the
fat from the chicken legs, try to leave the excess skin intact, as it will keep the
meat moist on the grill. For equipment, you will need four 3-inch wood chunks (we
like hickory or mesquite) and a 16 by 12-inch disposable aluminum roasting pan to
catch the fat as the chicken cooks. If you would like to hold the dish once the
chicken and sauce are combined and heated through, transfer the mixture to a 13 by
9-inch glass baking dish, cover with foil, and place in a 250-degree oven for up to
an hour. Serve the pulled chicken with hamburger rolls or sandwich bread, pickles,
and coleslaw.
Serves 6 to 8
Chicken
8 bone-in, skin-on chicken leg quarters (about 7 pounds total), trimmed of backbone
(see illustrations below) and excess fat Table salt and ground black pepper
Sauce
1 large onion , peeled and quartered
1/4 cup water
1 1/2 cups ketchup
1 1/2 cups apple cider
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
1/4 cup molasses
1/2 teaspoon ground black pepper
4 tablespoons cider vinegar
1 tablespoon vegetable oil
2 medium cloves garlic , minced or pressed through garlic press (about 2
teaspoons)
1 1/2 tablespoons chili powder
1/2 teaspoon cayenne pepper hot pepper sauce , such as Tabasco
1. FOR THE CHICKEN: Soak four 3-inch wood chunks in cold water to cover for 1
hour; drain.
2. Using large chimney starter, ignite about 4 1/2 quarts charcoal, or about 80
individual briquettes, and burn until fully ignited, about 15 minutes. Empty coals
into grill; divide coals in half, creating piles on opposite sides of grill. Place
16 by 12-inch disposable aluminum roasting pan in center, between coal piles.
Nestle two soaked wood chunks on top of one pile (reserve remaining wood chunks).
Position cooking grate over coals, cover grill, and heat until hot, about 5
minutes; scrape grate clean with grill brush.
3. Meanwhile, sprinkle both sides of chicken legs with salt and pepper. Place
chicken legs skin side up in single layer on center of grill over roasting pan.
Cover and cook 30 minutes (internal grill temperature should register about 325
degrees after 30 minutes).
4. Working quickly to prevent excess heat loss, remove cover, and, using tongs,
rotate each leg so that side facing inward now faces coals; do not flip chicken
pieces. Add remaining wood chunks to either pile of coals; cover and cook until
instant-read thermometer inserted into thickest part of thighs registers about 185
degrees, 30 to 40 minutes longer (internal grill temperature should register about
310 degrees). Transfer chicken to cutting board; let rest until cool enough to
handle.
5. FOR THE SAUCE: While chicken is cooking or cooling, process onion and water in
food processor fitted with steel blade until pureed and mixture resembles slush,
about 30 seconds. Pass mixture through fine-mesh strainer into liquid measuring
cup, pressing on solids with rubber spatula; you should have 3/4 cup strained onion
puree. Discard solids in strainer.
6. Whisk onion puree, ketchup, apple cider, Worcestershire, mustard, molasses,
pepper, and 3 tablespoons cider vinegar together in medium bowl. Heat oil in large
nonreactive saucepan over medium heat until shimmering; add garlic, chili powder,
and cayenne and cook until fragrant, about 30 seconds. Stir in ketchup mixture;
increase heat to medium-high, bring to boil, reduce heat to medium-low, and simmer,
uncovered, until flavors meld and sauce is slightly thickened, about 15 minutes.
You should have scant 4 cups sauce. Transfer about 2 cups sauce to serving bowl;
leave remaining sauce in saucepan.
7. Remove and discard skin from chicken legs. Using fingers, pull meat off bones,
separating larger pieces (which should fall off bones easily) from smaller, drier
pieces into two equal piles.
8. Place smaller chicken pieces in food processor and pulse until just coarsely
chopped, three to four 1-second pulses, stirring chicken with rubber spatula after
each pulse. Transfer chicken to sauce in saucepan. Using fingers or two forks, pull
larger chicken pieces into long shreds and add to saucepan. Stir in remaining
tablespoon cider vinegar; cover saucepan and heat chicken over medium-low heat,
stirring occasionally, until heated through, about 10 minutes. Add hot sauce to
taste and serve, passing remaining barbecue sauce separately.
9. BARBECUED PULLED CHICKEN FOR A CROWD: This technique works well on a charcoal
grill but not so well on a gas grill.
10. Follow above recipe, igniting 6 quarts charcoal briquettes, using 12 chicken
legs, and slotting them into V-shaped roasting rack set on top of cooking grate
over disposable roasting pan (thigh end down, two legs in each slot -- see photo
here). Increase cooking time in step 3 to 45 minutes and cooking time in step 4 to
45 to 55 minutes. In step 6, remove only 1 cup of sauce from saucepan. In step 8,
process chicken in food processor in 2 batches.
Beef Tacos
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes.
Do not use jarred pasta sauce in its place. We prefer to let diners top their own
tacos with whatever fillings they prefer. There’s no need to
prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in
our opinion, essential.
Makes 8 tacos, serving 4
Beef Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1
tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells
(see related recipe)
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce , such as Tabasco
1. Heat oil in medium skillet over medium heat until hot and shimmering but not
smoking, about 2 minutes; add onion and cook, stirring occasionally, until
softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook,
stirring constantly, until fragrant, about 1 minute. Add ground beef and cook,
breaking meat up with wooden spoon and scraping pan bottom to prevent scorching,
until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth,
brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer,
uncovered, stirring frequently and breaking meat up so that no chunks remain, until
liquid has reduced and thickened (mixture should not be completely dry), about 10
minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two
tacos on individual plates. Serve immediately, passing toppings separately.
Black Bean Soup
Dried beans tend to cook unevenly, so be sure to taste several beans to determine
their doneness in step 1. For efficiency, you can prepare the soup ingredients
while the beans simmer and the garnishes while the soup simmers. Though you do not
need to offer all of the garnishes listed below, do choose at least a couple;
garnishes are essential for this soup as they add not only flavor but texture and
color as well. Leftover soup can be refrigerated in an airtight container for 3 or
4 days; reheat it in a saucepan over medium heat until hot, stirring in additional
chicken broth if it has thickened beyond your liking.
Makes About 9 Cups, Serving 6
Beans
1 pound dried black beans (2 cups), rinsed and picked over
4 ounces ham steak , trimmed of rind
2 bay leaves
5 cups water
1/8 teaspoon baking soda
1 teaspoon table salt
Soup
3 tablespoons olive oil
2 large onions , chopped fine (about 3 cups)
1 large carrot , chopped fine (about 1/2 cup)
3 ribs celery , chopped fine (about 1 cup)
1/2 teaspoon table salt
5 - 6 medium cloves garlic , minced or pressed through garlic press (about 1 1/2
tablespoons)
1/2 teaspoon red pepper flakes
1 1/2 tablespoons ground cumin
6 cups low-sodium chicken broth
2 tablespoons cornstarch
2 tablespoon water
2 tablespoons lime juice , from 1 to 2 limes
Garnishes
lime wedges
minced fresh cilantro leaves
red onion , finely diced
avocado , diced medium
sour cream
1. FOR THE BEANS: Place beans, ham, bay, water, and baking soda in large saucepan
with tight-fitting lid. Bring to boil over medium-high heat; using large spoon,
skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and
simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add
another 1 cup water and continue to simmer until beans are tender); do not drain
beans. Discard bay. Remove ham steak (ham steak darkens to color of beans), cut
into 1/4-inch cubes, and set aside.
2. FOR THE SOUP: Heat oil in 8-quart Dutch oven over medium-high heat until
shimmering but not smoking; add onions, carrot, celery, and salt and cook, stirring
occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes.
Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring
constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid,
and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat
to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30
minutes.
3. TO FINISH THE SOUP: Ladle 1 1/2 cups beans and 2 cups liquid into food processor
or blender, process until smooth, and return to pot. Stir together cornstarch and
water in small bowl until combined, then gradually stir about half of cornstarch
mixture into soup; bring to boil over medium-high heat, stirring occasionally, to
fully thicken. If soup is still thinner than desired once boiling, stir remaining
cornstarch mixture to recombine and gradually stir mixture into soup; return to
boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup
into bowls and serve immediately, passing garnishes separately.
Blueberry Cobbler
While the blueberries are baking, prepare the ingredients for the biscuit topping,
but do not stir the wet into the dry ingredients until just before the berries come
out of the oven. A standard or deep-dish 9-inch pie pan works well; an
8-inch-square baking dish can also be used. Vanilla ice cream or lightly sweetened
whipped cream is the perfect accompaniment. To reheat leftovers, put the cobbler in
a 350-degree oven for 10 to 15 minutes, until heated through.
Serves 6 to 8
Filling
1/2 cup granulated sugar (3 1/2 ounces)
1 tablespoon cornstarch
pinch ground cinnamon
pinch table salt
6 cups fresh blueberries (30 ounces), picked over
1 1/2 teaspoons grated lemon zest
1 tablespoon lemon juice
Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
2 tablespoons cornmeal , stone-ground
1/4 cup granulated sugar , plus 2 teaspoons for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
4 tablespoons unsalted butter (1/2 stick), melted
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
2. For the filling: Stir sugar, cornstarch, cinnamon, and salt together in large
bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon
zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan,
place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling
around edges, about 25 minutes.
3. For the biscuit topping: Whisk flour, cornmeal, 1/4 cup sugar, baking powder,
baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk,
and vanilla in small bowl. Mix remaining 2 teaspoons sugar and cinnamon in second
small bowl and set aside. One minute before berries come out of the oven, add wet
ingredients to dry ingredients; stir with rubber spatula until just combined and no
dry pockets remain.
4. To assemble and bake cobbler: Remove berries from oven; increase oven
temperature to 425 degrees. Pinch off 8 equal-sized pieces biscuit dough and place
on hot berry filling, spacing them at least 1/2 inch apart (they should not touch).
Sprinkle each mound of dough with cinnamon-sugar. Bake until filling is bubbling
and biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool
cobbler on wire rack 20 minutes and serve.
Boston Baked Beans
The beans can be made ahead. After cooking, cool them to room temperature and
refrigerate in an airtight container for up to 4 days.
Serves 4 to 6
4 ounces salt pork , trimmed of rind and cut into 1/2-inch cubes
2 ounces bacon (2 slices), cut into 1/4-inch pieces
1 medium onion , chopped fine
1/2 cup mild molasses
1 tablespoon mild molasses
1 1/2 tablespoons brown mustard
1 pound dried small white beans (about 2 cups), rinsed and picked over
Table salt
1 teaspoon cider vinegar
Ground black pepper
Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add salt pork
and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally,
until lightly browned and most fat is rendered, about 7 minutes. Add onion and
continue to cook, stirring occasionally, until onion is softened, about 8 minutes.
Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water;
increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake
until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and
continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours
longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar,
and additional salt and pepper to taste. Serve.
Broiled Asparagus with Reduced Balsamic Vinaigrette and Parmesan
The balsamic glaze will keep in the refrigerator for a week.
Serves 6
Broiled Asparagus
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration
below)
1 tablespoon olive oil
Table salt and ground black pepper
Reduced Balsamic Vinaigrette and Parmesan
3/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup shaved Parmesan cheese
1. Adjust oven rack to uppermost position and heat broiler (about 4 inches from
the heating element). Toss asparagus with oil and salt and pepper, then lay spears
in single layer on heavy rimmed baking sheet. Broil, shaking the pan halfway
through to turn spears, until asparagus are tender and lightly browned, 6 to 10
minutes.
2. Bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce
the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4
cup, 15 to 20 minutes. Arrange the broiled asparagus on a serving platter. Drizzle
the balsamic glaze and olive oil over the asparagus. Sprinkle with the Parmesan and
serve immediately.
Broiled Asparagus with Soy-Ginger Vinaigrette
Serves 6 to 8
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration
below)
1 tablespoon olive oil
Table salt and ground black pepper
2 medium scallions , white and green parts, minced
1 inch piece fresh ginger , minced (about 1 tablespoon)
2 small cloves garlic , pressed through garlic press, or minced to puree (about 1
1/2 teaspoons)
3 tablespoons sesame oil
3 tablespoons soy sauce
1/4 cup lime juice from 2 large limes
1 tablespoon honey
1. Adjust oven rack to uppermost position (about 4 inches from the heating
element) and heat broiler.
2. Toss asparagus with oil and salt and pepper, then lay spears in single layer on
heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan
halfway through to turn spears, until asparagus is tender and lightly browned, 8 to
10 minutes.
3. Whisk scallions, ginger, garlic, sesame oil, soy sauce, lime juice, and honey
together in a small bowl. Drizzle over asparagus and serve immediately.
Broiled Prosciutto-Wrapped Asparagus with Mascarpone
Mascarpone is an Italian cheese with a consistency similar to cream cheese. It can
be found in the specialty cheese section of most large grocery stores. The
asparagus will have to be broiled in two batches so the prosciutto can brown
properly. Keep the uncooked prosciutto-wrapped asparagus in the refrigerator until
they are ready to be broiled.
Serves 8 as an appetizer
1/2 cup mascarpone cheese
12 ounces prosciutto , cut into 4 by 1-inch strips
2 pounds asparagus spears (thin), with tough ends snapped off
Ground black pepper
1. Adjust an oven rack to the uppermost position (about 4 inches from the heating
element) and heat the broiler. Smear a scant teaspoon of mascarpone onto each strip
of prosciutto. Tightly wrap each asparagus spear in a strip of prosciutto (starting
with the tip of the asparagus), securing the end with a toothpick. Place half the
spears in a single layer on a heavy, rimmed baking sheet, leaving about 1/2 inch
space between the spears.
2. Broil, turning the spears with tongs halfway through the cooking time, until the
asparagus is tender and the prosciutto is lightly browned, 8 to 10 minutes.
Transfer the broiled asparagus to a serving platter. Broil the remaining asparagus
on the empty baking sheet. Transfer the second batch of broiled asparagus to the
platter, season with pepper to taste, and serve warm.
Buttermilk Mashed Potatoes with Leeks and Chives
To achieve the proper texture, it important to cook the potatoes thoroughly; they
are done if they break apart when a knife is inserted and gently wiggled.
Buttermilk substitutes like clabbered milk do not produce sufficiently tangy
potatoes. To reduce the chances of curdling, the buttermilk must be brought to room
temperature and mixed with cooled melted butter.
Serves 4
2 pounds Yukon Gold potatoes , peeled and cut into 1-inch chunks
1 bay leaf
Table salt
7 tablespoons unsalted butter (6 tablespoons, melted and cooled)
1 medium leek , white and light green parts, rinsed well, quartered, and cut into
1/4-inch slices
2/3 cup buttermilk , at room temperature
3 tablespoons minced fresh chives
Ground black pepper
1. Place potatoes and bay leaf in large saucepan, add cold water to cover by 1
inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to
medium and simmer until potatoes break apart when paring knife is inserted, about
18 minutes. Drain potatoes, discard bay leaf, and return potatoes to saucepan set
on still-hot burner.
2. While potatoes are cooking, melt 1 tablespoon butter in small nonstick skillet
over medium heat. Add leek and cook, stirring occasionally, until lightly browned
and wilted, about 8 minutes.
3. Using potato masher, mash potatoes until a few small lumps remain. Gently add 6
tablespoons melted butter and buttermilk to small bowl and mix until combined. Add
butter-buttermilk mixture, leeks, and chives to potatoes; using rubber spatula,
fold gently until just incorporated. Adjust seasonings with salt and pepper; serve
immediately.
Butternut Squash Risotto
Infusing the chicken broth with the squash's seeds and fibers helps to reinforce
the earthy squash flavor. We found that a 2-pound squash consistently yields a cup
or so more than the 3 1/2 cups in step 1; this can be added to the skillet along
with the squash scrapings in step 2. To make this dish vegetarian, vegetable broth
can be used instead of chicken broth, but the resulting risotto will have more
pronounced sweetness.
Serves 4 as a main course or 6 as a first course
2 tablespoons olive oil
1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds
reserved), and cut into 1/2-inch cubes (about 3 1/2 cups)
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
4 cups low-sodium chicken broth
1 cup water
4 tablespoons unsalted butter
2 small onions , chopped very fine (about 1 1/2 cups)
2 medium cloves garlic , minced or pressed through a garlic press (about 2
teaspoons)
2 cups Arborio rice
1 1/2 cups dry white wine
1 1/2 ounces grated Parmesan cheese (about 3/4 cup)
2 tablespoons minced fresh sage leaves
1/4 teaspoon fresh grated nutmeg
1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering but
not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring
until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon
pepper. Continue to cook, stirring occasionally, until squash is tender and
browned, about 5 minutes longer. Transfer squash to bowl and set aside.
2. Return skillet to medium heat; add reserved squash fibers and seeds and any
leftover diced squash. Cook, stirring frequently to break up fibers, until lightly
browned, about 4 minutes. Transfer to large saucepan and add chicken broth and
water; cover saucepan and bring mixture to simmer over high heat, then reduce heat
to medium-low to maintain bare simmer.
3. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming
subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2
teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5
minutes. Add rice to skillet and cook, stirring frequently, until grains are
translucent around edges, about 3 minutes. Add wine and cook, stirring frequently,
until fully absorbed, 4 to 5 minutes.
4. Meanwhile, strain hot broth through fine-mesh strainer into medium bowl,
pressing on solids to extract as much liquid as possible. Return strained broth to
saucepan and discard solids in strainer; cover saucepan and set over low heat to
keep broth hot.
5. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to
rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of
pan is almost dry, about 12 minutes.
6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed,
about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al
dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg;
gently fold in remaining cooked squash. If desired, add up to 1/4 cup additional
hot broth to loosen texture of risotto. Serve immediately.
Butternut Squash Risotto with Spinach and Toasted Pine Nuts
Infusing the chicken broth with the squash's seeds and fibers helps to reinforce
the earthy squash flavor. We found that a 2-pound squash consistently yields a cup
or so more than the 3 1/2 cups in step 1; this can be added to the skillet along
with the squash scrapings in step 2. To make this dish vegetarian, vegetable broth
can be used instead of chicken broth, but the resulting risotto will have more
pronounced sweetness.
Serves 4 as a main course or 6 as a first course
2 tablespoons olive oil , plus 1 teaspoon
1 butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds
reserved), and cut into 1/2-inch cubes (about 3 1/2 cups)
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
4 cups low-sodium chicken broth
1 cup water
4 ounces baby spinach
4 tablespoons unsalted butter
2 small onions , chopped very fine (about 1 1/2 cups)
2 medium cloves garlic , minced or pressed through a garlic press (about 2
teaspoons)
2 cups Arborio rice
1 1/2 cups dry white wine
1 1/2 ounces grated Parmesan cheese (about 3/4 cup)
2 tablespoons minced fresh sage leaves
1/4 teaspoon fresh grated nutmeg
1/4 cup pine nuts , toasted in small, dry skillet over medium heat until golden and
fragrant, about 5 minutes
1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until
shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook
without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and
1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is
tender and browned, about 5 minutes longer. Transfer squash to bowl and set
aside.
2. Return skillet to medium heat; add reserved squash fibers and seeds and any
leftover diced squash. Cook, stirring frequently to break up fibers, until lightly
browned, about 4 minutes. Transfer to large saucepan and add chicken broth and
water; cover saucepan and bring mixture to simmer over high heat, then reduce heat
to medium-low to maintain bare simmer.
3. While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet
and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat,
until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly,
until fully wilted, about 30 seconds. Transfer spinach to mesh strainer; set
aside.
4. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming
subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2
teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5
minutes. Add rice to skillet and cook, stirring frequently, until grains are
translucent around edges, about 3 minutes. Add wine and cook, stirring frequently,
until fully absorbed, 4 to 5 minutes.
5. Meanwhile, strain hot broth through fine-mesh strainer into medium bowl,
pressing on solids to extract as much liquid as possible. Return strained broth to
saucepan and discard solids in strainer; cover saucepan and set over low heat to
keep broth hot.
6. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to
rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of
pan is almost dry, about 12 minutes.
7. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed,
about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al
dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg;
drain excess liquid from spinach and gently fold in spinach and remaining cooked
squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of
risotto. Top individual servings of risotto with toasted pine nuts; serve
immediately.
Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette
Makes about 5 cups, serving 6 to 8
1 pound green cabbage (about 1/2 medium head), shredded fine
1 teaspoon table salt
2 tablespoons lime juice
1 teaspoon grated lime zest from 1 lime
2 tablespoons olive oil
1 tablespoon rice vinegar or sherry vinegar
1 tablespoon honey
1 teaspoon ground cumin
Pinch cayenne pepper
1 red bell pepper , seeded and cut into thin strips
Table salt
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer
set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4
hours. Rinse cabbage under cold running water (or in large bowl of ice water if
serving immediately). Press, but do not squeeze, to drain; pat dry with paper
towels. (Can be stored in zipper-lock bag and refrigerated overnight.)
2. Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in
medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt;
cover and refrigerate until ready to serve.
Campanelli with Asparagus, Basil, and Balsamic Glaze
Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works
well. Take care not to overreduce the vinegar, or it will become bitter.
Serves 4 to 6 as a main dish
1 tablespoon table salt
1/2 teaspoon table salt
1 pound campanelli
3/4 cup balsamic vinegar
5 tablespoons extra-virgin olive oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise
if larger than 1/2-inch in diameter and cut into 1-inch lengths
1 medium red onion , halved and sliced 1/8-inch thick (about 1 1/2 cups)
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup chopped fresh basil
1 tablespoon lemon juice
1 cup shaved Pecorino Romano
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir
to separate, and cook until al dente. Drain and return to pot.
2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in
8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until
syrupy and reduced to 1/4 cup, 15 to 20 minutes.
3. While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in
12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus,
onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to
combine; cook, without stirring, until asparagus begins to brown, about 1 minute,
then stir and continue to cook, stirring occasionally, until asparagus is
tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice,
1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to
combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over
individual servings and passing remaining 1/2 cup Pecorino separately.
Candied Sweet Potato Casserole
For a more intense molasses flavor, use dark brown sugar in place of light brown
sugar. To make ahead, follow the recipe through step 2. Refrigerate the
sweet-potato mixture in a large microwave-safe bowl, tightly wrapped with plastic
wrap, for up to 24 hours. When ready to bake, poke several vent holes in the
plastic wrap covering the potatoes and microwave on medium-high power until hot, 3
to 5 minutes. Continue to assemble and bake the casserole as directed in steps 3
and 4.
Serves 10 to 12
Sweet Potatoes
8 tablespoons unsalted butter (1 stick), cut into 1-inch chunks
5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes
1 cup packed light brown sugar
1 1/2 teaspoons table salt
1/2 teaspoon ground black pepper
1/2 cup water
Pecan Topping
2 cups pecan halves
1/2 cup packed light brown sugar
1 egg white , lightly beaten
1/8 teaspoon table salt
Pinch cayenne pepper
Pinch ground cumin
1. For the Sweet Potatoes: Melt the butter in a large Dutch oven over medium-high
heat. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a
simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the
sweet potatoes are tender (a paring knife can be slipped into and out of the center
of the potatoes with very little resistance), 45 to 60 minutes.
2. When the sweet potatoes are tender, remove the lid and bring the sauce to a
rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced
to a glaze, 7 to 10 minutes.
3. For the Topping: Meanwhile, mix all the ingredients for the topping together in
a medium bowl; set aside.
4. Adjust an oven rack to the middle position and beat the oven to 450 degrees.
Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole
dish of similar size). Spread the topping over the potatoes. Bake until the pecans
are toasted and crisp, 10 to 15 minutes. Serve immediately.
Charcoal-Grilled Strip or Rib Steaks
Strip and rib steaks, on or off the bone, are our first choice for individual
steaks. A steak that’s between 1 1/4 to 1 1/2 inches thick gives
you a solid meat flavor as well as a little taste of the grill; cut any thicker and
the steak becomes too thick for one person to eat. If your guests are more likely
to eat only an 8-ounce steak, grill two 1-pounders, slice them, and serve each
person a half steak. The most accurate way to judge doneness is to stick an
instant-read thermometer through the side of the steak deep into the meat, so that
most of the shaft is embedded in the steak. For more flavor, sprinkle on enough of
one of the the associated rubs to cover the steak, and gently pat it to adhere
before grilling.
Serves 4
4 strip steaks or rib steaks, with or without bone, 1 1/4 to 1 1/2 inches thick (12
to 16 ounces), patted dry
Table salt and ground black pepper
1. Light a large chimney starter filled with hardwood charcoal (about 6 quarts)
and allow to burn until all the charcoal is covered with a layer of fine gray ash.
Build a two-level fire by stacking most of the coals on one side of the grill for a
medium-hot fire and arranging the remaining coals in a single layer on the other
side of the grill for a medium-low fire. Set the cooking rack in place, cover the
grill with the lid, and let the rack heat up, about 5 minutes. Use a wire brush to
scrape clean the cooking rack.
2. Meanwhile, sprinkle both sides of the steaks with salt and pepper to taste.
Grill the steaks, uncovered, over the hotter part of the fire until well browned on
one side, 2 to 3 minutes. Turn the steaks; grill until well browned on the other
side, 2 to 3 minutes. (If the steaks start to flame, pull them to the cooler part
of the grill and/or extinguish the flames with a squirt bottle.)
3. Once the steaks are well browned on both sides, slide them to the cooler part of
grill. Continue grilling, uncovered, to the desired doneness, 5 to 6 minutes more
for rare (120 degrees on an instant-read thermometer), 6 to 7 minutes for
medium-rare on the rare side (125 degrees), 7 to 8 minutes for medium-rare on the
medium side (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).
4. Remove the steaks from the grill and let rest for 5 minutes. Serve
immediately.
Cheddar, Bacon, and Scallion Quesadillas
Use a light hand when seasoning with kosher salt, as the cheese itself is rather
salty. Cooling the quesadillas before cutting and serving is important; straight
from the skillet, the cheese is molten and will ooze out. We advise against using
sharp or aged cheddar cheese in this recipe, as both tend to separate and turn
greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished
quesadillas can be held on a baking sheet in a 200-degree oven for up to 20
minutes
Makes 2 folded 8-inch Quesadillas
2 strips bacon , cut crosswise into 1/2-inch pieces
2 plain flour tortillas , eight-inch
2/3 cup shredded cheddar cheese (3 ounces)
1 tablespoon thin-sliced scallions
1 tablespoon minced pickled jalapeños (optional)
vegetable oil ( or substitute bacon fat)
kosher salt ( omit if using bacon fat)
1. Fry bacon strips in 10-inch nonstick skillet over medium heat until crisp,
about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate;
pour fat into small bowl and reserve, if desired. Wipe out skillet with paper
towels.
2. Heat skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in
skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip
tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip
tortilla onto cutting board. Repeat to toast second tortilla while assembling first
quesadilla. Sprinkle 1/3 cup cheese, half the bacon, 1 tablespoon scallions, and
half of jalapeños, if using, over half of tortilla, leaving 1/2-inch
border around edge. Fold tortilla in half and press to flatten. Brush surface
generously with oil or bacon fat, sprinkle lightly with salt (omit if using bacon
fat), and set aside. Repeat to form second quesadilla.
3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until
crisp and well browned, 1 to 2 minutes. Brush surfaces with oil or bacon fat and
sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp
and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool
about 3 minutes, halve each quesadilla, and serve.
Chicken and Dumplings with Leeks and Tarragon
Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only
when you're ready to top the stew with the dumplings.
Serves 6 to 8
Stew
5 pounds bone-in, skin-on chicken thighs
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks , white and llight green parts only, cut in half lengthwise and then
into 1-inch pieces
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves
Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)
1. For the Stew: Pat the chicken dry with paper towels, then season with salt and
pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat
until just smoking. Add half of the chicken and cook until golden on both sides,
about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour
off the chicken fat and reserve. Return the pot to medium-high heat and repeat with
the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any
chicken fat.
2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks,
onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the
flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk,
thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the
pot. Cover and simmer until the chicken is fully cooked and tender, about 1
hour.
3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce
to settle for a few minutes, then skim the fat from the surface using a wide spoon.
Shred the chicken, discarding the bones, then return it to the stew.
4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave
the milk and fat in a microwave-safe bowl on high until just warm (do not
over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture
with a wooden spoon until incorporated and smooth.
5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt
and pepper. Following the photos below, drop golf-ball-sized dumplings over the top
of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the
heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18
minutes. Serve.
Chicken Enchiladas with Tomatillo Sauce
If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a
mellower flavor and creamier texture, try substituting an equal amount of farmers'
cheese.
10 enchiladas, serving 4 or 5 as a main dish
Sauce
2 teaspoons vegetable oil or corn oil
1 medium onion , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1
tablespoon)
3/4 pound small tomatillos , husks and stems removed, each tomatillo quartered
(about 1 1/2 cups)
3 large jalapeño chiles , seeded and coarsely chopped (about 1
cup)
1 teaspoon granulated sugar
1/2 teaspoon table salt
Filling
2 teaspoons vegetable oil or corn oil
1 medium onion , chopped (about 1 cup)
1 tablespoon ground cumin
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat
and cut into 1/4-inch-wide strips
1/2 cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce , washed, dried, and shredded
2 limes , quartered
1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and
shimmering but not smoking, about 2 minutes; add onion and cook, stirring
occasionally, until softened and beginning to brown, about 5 minutes. Add garlic,
topmatillos, jalapenos, sugar and salt; cook, stirring constantly, until fragrant,
about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to
medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes.
Transfer mixture to blender and puree until smooth, about 30 seconds; set aside.
Rinse out saucepan.
2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and
shimmering but not smoking, about 2 minutes; add onion and cook, stiring
ocassionally, until beginning to soften and brown, about 3 minutes, then reduce
heat to medium and continue to cook until browned, about 3 minutes longer. Add
cumin and cook, stirring frequently, until chicken is cooked through, about 5
minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool,
then combine with cilantro and cheese in medium bowl and set aside.
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300
degrees.
4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce
enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until
heated through and cheese is melted, 20 to 25 minutes. Uncover and serve
immediately, passing sour cream, avocado, lettuce, and lime wedges
separately.
Chicken Fried Steak
Getting the initial oil temperature to 375 degrees is key to the success of this
recipe. An instant-read thermometer with a high upper range is perfect for checking
the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch
oven measures 11 inches across (as ours does), you will need to fry the steaks in
two batches.
Serves 6
Steak
3 cups unbleached all-purpose flour
Table salt and ground black pepper
1/8 teaspoon cayenne pepper
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
6 cube steaks , about 5 ounces each, pounded to 1/3 inch thickness
4 - 5 cups peanut oil
Cream Gravy
1 medium onion , minced
1/8 teaspoon dried thyme
2 medium cloves garlic , minced or pressed through a garlic press
3 tablespoons unbleached all-purpose flour
1/2 cup low-sodium chicken broth
2 cups whole milk
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
cayenne pepper
1. For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper,
and cayenne into a large shallow dish. In a second large shallow dish, beat the
egg, baking powder, and baking soda; stir in the buttermilk (the mixture will
bubble and foam).
2. Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels
and sprinkle each side with salt and pepper to taste. Drop the steaks into the
flour and shake the pan to coat. Shake excess flour from each steak, then, using
tongs, dip the steaks into the egg mixture, turning to coat well and allowing the
excess to drip off. Coat the steaks with flour again, shake off the excess, and
place them on the wire rack.
3. Adjust an oven rack to the middle position, set a second wire rack over a second
rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200
degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1
inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375
degrees. Place three steaks in the oil and fry, turning once, until deep golden
brown on each side, about 5 minutes (oil temperature will drop to around 335
degrees). Transfer the steaks to the paper towel-lined plate to drain, then
transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and
repeat the cooking and draining process (use fresh paper towels) with the three
remaining steaks.
4. For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a
clean pot. Return the browned bits from the strainer along with 2 tablespoons of
frying oil back to the Dutch oven. Turn the heat to medium, add the onion and
thyme, and cook until the onion has softened and is beginning to brown, 4 to 5
minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to
the pan and stir until well combined and starting to dissolve, about 1 minute.
Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in
the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook
until thickened (gravy should have a loose consistencyâ€"it will thicken
as it cools), about 5 minutes.
5. Transfer the chicken-fried steaks to individual plates. Spoon a generous amount
of gravy over each steak. Serve immediately, placing any remaining gravy in a small
bowl.
Chicken Teriyaki
If you prefer to serve whole bone-in thighs and thereby skip the step of boning the
chicken, trim the thighs of excess skin and fat, position the oven rack about 12
inches from the heat source, and increase the broiling time to 20 to 26 minutes,
rotating the pan once halfway through the cooking time. This recipe was developed
to work in an in-oven broiler, not the drawer-type broiler typical of older gas
ovens. Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be
found in the international section of most major supermarkets and in most Asian
markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon
of sugar. If desired, low-sodium soy sauce can be used in place of regular soy
sauce. Serve with steamed rice, preferably short grain.
Serves 4 to 6
8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and skin
slashed (see illustrations below)
Table salt and ground black pepper
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons mirin
1/2 teaspoon cornstarch
1. Position oven rack about 8 inches from heat source; heat broiler. Season
chicken thighs with salt and pepper; set thighs skin side up on broiler pan (or
foil-lined rimmed baking sheet fitted with flat wire rack), tucking exposed meat
under skin and lightly flattening thighs to be of relatively even thickness (see
illustration 6). Broil until skin is crisp and golden brown and thickest parts of
thighs register 175 degrees on instant-read thermometer, 8 to 14 minutes, rotating
pan halfway through cooking time for even browning.
2. While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small
saucepan; stir together mirin and cornstarch in small bowl until no lumps remain,
then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat,
stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally,
until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to
keep warm.
3. Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise
into 1/2-inch- wide strips. Transfer chicken to serving platter; stir teriyaki
sauce to recombine, then drizzle to taste over chicken. Serve immediately, passing
remaining sauce separately.
Chicken Under a Brick with Herb-Roasted Potatoes
Instead of two bricks and a rimmed baking sheet, you may use a heavy cast-iron
skillet loaded with several cans or a large stockpot partially filled with water.
Be careful when removing the pan from the oven, as the handle will be hot.
Serves 4
1 whole chicken small, (about 3 lbs), trimmed of excess fat, giblets removed and
discarded, chicken rinsed and patted dry
table salt and ground black pepper
2 tablespoons vegetable oil plus 1 teaspoon of vegetable oil
3 cloves garlic , minced or pressed through a garlic press (about 1
tablespoon)
1 tablespoon minced fresh thyme leaves
1/8 teaspoon red pepper flakes
2 tablespoons lemon juice from 1 lemon, plus 1 lemon cut into wedges
1 1/2 pounds Red Bliss potatoes (small), scrubbed, dried, and cut into 3/4 inch
pieces
1 tablespoon minced fresh parsley leaves
1. TECHNIQUE: BUTTERFLYING A CHICKEN With the breast side down and the tail of the
chicken facing you, use poultry shears to cut along the length of one side of the
backbone. 2.With breast side still down, turn the neck end to face you, cut along
the other side of the backbone and remove it. 3.Turn the chicken breast-side up.
Open the chicken on the work surface. Use the palm of your hand to flatten the
chicken, then pound it with the flat side of a mallet to a fairly even thickness.
Season the chicken with salt and pepper to taste.
2. Adjust an oven rack to the lowest position and heat the oven to 450 degrees.
Heat 1 teaspoon of the oil in a heavy-bottomed 12-inch ovenproof nonstick skillet
over medium-high heat until it begins to smoke. Swirl the skillet to coat evenly
with oil. Place the chicken, skin-side down, in the hot pan and reduce the heat to
medium. Place the weight (see the note above) on the chicken and cook, checking
every 5 minutes or so, until evenly browned, about 25 minutes. (After 20 minutes,
the chicken should be fairly crisp and golden; if not, turn the heat up to
medium-high and continue to cook until well browned.)
3. Meanwhile, mix the remaining 2 tablespoons oil, garlic, 11/2 teaspoons of the
thyme, the pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black
pepper in a small bowl and set aside.
4. Using tongs, carefully transfer the chicken, skin-side up, to a clean plate.
Pour off any accumulated fat in the pan and add the potatoes, sprinkling them with
1/4 teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1 1/2 teaspoons
thyme. Place the chicken, skin-side up, on the potatoes and brush the skin with the
reserved thyme-lemon juice mixture.
5. Transfer the pan to the oven and roast until the thickest part of the breast
registers 160 degrees on an instant-read thermometer, 10 to 15 minutes longer.
Transfer the chicken to a cutting board and let rest 10 to 15 minutes.
6. Return the skillet with the potatoes to the oven and roast until browned and
cooked through, about 10 minutes. Using a slotted spoon, transfer the potatoes to a
large bowl, leaving the fat behind. Toss the potatoes with the parsley. Cut the
chicken into pieces. Serve the chicken and potatoes immediately with the lemon
wedges.
Classic Brownies
Be sure to test for doneness before removing the brownies from the oven. If
underbaked (the toothpick has batter clinging to it), the texture of the brownies
will be dense and gummy; if overbaked (the toothpick comes out completely clean),
the brownies will be dry and cakey.
Makes twenty-four 2-inch-square brownies
1 cup pecans or walnuts (4 ounces), chopped medium (optional)
1 1/4 cups plain cake flour (5 ounces)
1/2 teaspoon table salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons unsalted butter (1 1/2 sticks), cut into six 1-inch pieces
2 1/4 cups sugar (15 3/4 ounces)
4 large eggs
1 tablespoon vanilla extract
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch
length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by
9-inch baking dish, pushing it into corners and up sides of pan; allow excess to
overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold
lengthwise to 12-inch width; fit into width of baking pan in same manner,
perpendicular to first sheet. Spray foil-lined pan with nonstick cooking
spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until
fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of
almost--simmering water, stirring occasionally, until smooth. (Alternatively, in
microwave, heat butter and chocolate in large microwave-safe bowl on high for 45
seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary,
repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture
is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add
eggs one at time, whisking after each addition until thoroughly combined. Whisk in
vanilla. Add flour mixture in three additions, folding with rubber spatula until
batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of
pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and
bake until toothpick or wooden skewer inserted into center of brownies comes out
with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room
temperature, about 2 hours, then remove brownies from pan by lifting foil overhang.
Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container
at room temperature up to 3 days.)
Corn and Black Bean Quesadillas with Pepper Jack Cheese
Use a light hand when seasoning with kosher salt, as the cheese itself is rather
salty. Cooling the quesadillas before cutting and serving is important; straight
from the skillet, the cheese is molten and will ooze out. Serve the quesadillas
with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking
sheet in a 200-degree oven for up to 20 minutes.
Makes 2 folded 8-inch Quesadillas
1/3 cup frozen corn kernels, thawed
2 teaspoons vegetable oil, plus more for brushing tortillas
1/3 cup minced red onion
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/3 cup black beans (canned)
2 teaspoons lime juice
kosher salt
2 plain flour tortillas, eight-inch
2/3 cup Pepper Jack cheese (3 ounces)
1 tablespoon minced pickled jalapeños (optional)
1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes.
Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3
to 5 minutes; tranfer corn to medium bowl. Heat 2 teaspoons vegetable oil in
now-empty skillet over medium heat until shimmering; add red onion and cook,
stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder
and cook until fragrant, about 1 minutes; stir in beans and cook until heated
through, about 1 minute. Return corn to skillet and toss to combine; gently press
mixture with spatula to lightly crush black beans. Transfer mixture to now-empty
bowl, stir in lime juice, and season to taste with salt.
2. Wipe out skillet with paper towels and return pan to medium heat until hot,
about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed
slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and
slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat
to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup
cheese, half the corn and bean mixture, and half of jalapeños, if
using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in
half and press to flatten. Brush surface generously with oil, sprinkle lightly with
salt, and set aside. Repeat to form second quesadilla.
3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until
crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle
lightly with salt. Flip quesadillas and cook until second sides are crisp and
browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3
minutes, halve each quesadilla, and serve.
Grilled Glazed Salmon
Scraping the grill grate clean will help prevent the salmon from sticking. Also be
sure to oil the grate just before placing the fillets on the grill.
Serves 4
Maple-soy Glaze (also see related recipes)
2 tablespoons soy sauce
1/4 cup maple syrup
Salmon
1/3 cup soy sauce
1/3 cup maple syrup
4 salmon fillets (about 8 ounces each), each about 1 1/2 inches at thickest
part
ground black pepper
vegetable oil for grill grate
lemon wedges for serving
1. Stir together soy sauce and maple syrup in small saucepan; bring to simmer over
medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 2
tablespoons glaze into small bowl and set aside.
2. Whisk 1/3 cup soy sauce and 1/3 cup maple syrup in 13- by 9-inch baking dish
until combined; carefully place fillets flesh-side down in single layer in marinade
(do not coat salmon skin with marinade). Refrigerate while preparing grill.
3. Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds)
charcoal briquettes and burn until covered with layer of light gray ash, about 15
minutes. Empty coals into grill; build two-level fire by stacking two-thirds of
coals in one half of grill and arranging remaining coals in single layer in other
half. Position grill grate over coals, cover grill, and heat until grate is hot,
about 5 minutes; scrape grill grate clean with grill brush.
4. Remove salmon from marinade and sprinkle flesh liberally with pepper. Using
long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot
side of grill grate. Place fillets flesh-side down on hot side of grill and cook
until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still
on hot side of grill; brush flesh with glaze and cook until salmon is opaque about
halfway up thickness of fillets, 3 to 4 minutes.
5. Again using long-handled grill tongs, dip wad of paper towels in vegetable oil
and wipe cooler side of grill grate. Brush flesh again with glaze, then turn
fillets flesh-side down onto cooler side of grill; cook until deeply browned, crust
has formed, and center of thickest part of fillet is still translucent when cut
into with paring knife, about 1 1/2 minutes. Transfer fillets to platter, brush
with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.
Creole-Style Shrimp and Sausage Gumbo
Making a dark roux can be dangerous. The mixture reaches temperatures in excess of
400 degrees. Therefore, use a deep pot for cooking the roux and long-handled
utensils for stirring it, being careful not to splash it on yourself. One secret to
smooth gumbo is adding shrimp stock that is neither too hot nor too cold. For a
stock that is at the right temperature when the roux is done, start preparing it
before the vegetables and other ingredients, strain it, and then give it a head
start on cooling by immediately adding ice water and clam juice. So that your
constant stirring of the roux will not be interrupted, start the roux only after
you've made the stock. Alternatively, you can make the stock well ahead of time and
bring it back to room temperature before using it. Gumbo is traditionally served
over white rice.
Serves 6 to 8
1 1/2 pounds small shrimp (51 to 60 count), shelled, and deveined (if desired),
shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour (preferably bleached)
2 medium onions ,chopped fine
1 medium red bell pepper ,chopped fine
1 medium rib celery ,chopped fine
6 medium cloves garlic ,minced
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch
thick
1/2 cup minced fresh parsley leaves
4 medium scallions , white and green parts sliced thin
Ground black pepper
1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large
saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes.
Strain stock and add clam juice and ice water (you should have about 2 quarts of
tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat
until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
Reduce heat to medium and stir in flour gradually with wooden spatula or spoon,
working out any small lumps. Continue stirring constantly, reaching into corners of
pan, until mixture has a toasty aroma and is deep reddish brown, about the color of
an old copper penny or between the colors of milk chocolate and dark chocolate,
about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove
from heat and stir constantly to cool slightly.)
3. Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring
frequently, until vegetables soften, 8 to 10 minutes. Add 1 quart reserved stock
mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock
mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off
foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to
the surface, about 30 minutes.
4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer.
Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir
in parsley and scallions, adjust seasonings to taste with salt, ground black
pepper, and cayenne; serve.
Shrimp and Sausage Gumbo with Okra
Making a dark roux can be dangerous. The mixture reaches temperatures in excess of
400 degrees. Therefore, use a deep pot for cooking the roux and long-handled
utensils for stirring it, being careful not to splash it on yourself. One secret to
smooth gumbo is adding shrimp stock that is neither too hot nor too cold. For a
stock that is at the right temperature when the roux is done, start preparing it
before the vegetables and other ingredients, strain it, and then give it a head
start on cooling by immediately adding ice water and clam juice. So that your
constant stirring of the roux will not be interrupted, start the roux only after
you've made the stock. Alternatively, you can make the stock well ahead of time and
bring it back to room temperature before using it. Fresh okra may be used in place
of frozen, though it tends to be more slippery, a quality that diminishes with
increased cooking. Gumbo is traditionally served over rice.
Serves 6 to 8
1 1/2 pounds small shrimp (51 to 60 count), shelled and deveined (if desired),
shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour (preferably bleached)
2 medium onions , chopped fine
1 medium red bell pepper , chopped fine
1 medium rib celery , chopped fine
10 ounces frozen okra , thawed (if using fresh okra, trim the caps and slice the
pods 1/4-inch thick)
6 medium cloves garlic , minced
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch
thick
1/2 cup minced fresh parsley leaves
4 medium scallions , white and green parts, sliced thin
Ground black pepper
1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large
saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes.
Strain stock and add clam juice and ice water (you should have about 2 quarts of
tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat
until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
Reduce heat to medium and stir in flour gradually with wooden spatula or spoon,
working out any small lumps. Continue stirring constantly, reaching into corners of
pan, until mixture has a toasty aroma and is deep reddish brown, about the color of
an old copper penny or between the colors of milk chocolate and dark chocolate,
about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove
from heat and stir constantly to cool slightly.)
3. Add onion, bell pepper, celery, okra, garlic, thyme, salt, and cayenne; cook,
stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes
if using fresh okra). Add 1 quart reserved stock mixture in slow, steady stream,
stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high;
bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves,
and simmer uncovered, skimming foam as it rises to the surface, about 30
minutes.
4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer.
Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir
in parsley and scallions, adjust seasonings to taste with salt, ground black
pepper, and cayenne; serve.
Crisp-Skin High-Roast Butterflied Chicken with Potatoes
If you prefer not to brine, use a kosher chicken - it is salted and has a taste
and texture similar to a brined bird. For extracrisp skin, after applying the
flavored butter (if using -- see related recipes), let the chicken dry uncovered in
the refrigerator 8 to 24 hours. Russet potatoes have the best potato flavor, but
Yukon Golds have beautiful color and better retain their shape after cooking.
Either works well in this recipe. A food processor makes quick and easy work of
slicing the potatoes.
Serves 4
1 cup kosher salt (or 1/2 cup table salt), for brine
1/2 cup granulated sugar
1 whole chicken , 3 1/2 to 4 lbs, preferably free-range or other high-quality
chicken such as Bell and Evans, giblets removed and reserved for another use, fat
around cavity removed and discarded
2 1/2 pounds russet potatoes (4 to 5 medium), or Yukon Gold potatoes, peeled and
sliced 1/8 to 1/4 inch thick
Vegetable cooking spray (nonstick)
1 1/2 tablespoons olive oil
3/4 teaspoon table salt (for potatoes)
Ground black pepper
1. Dissolve salt and sugar in 2 quarts cold water in large container. Immerse
chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven
rack to lower-middle position and heat oven to 500 degrees. Line bottom of broiler
pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from
brine and rinse thoroughly under cold running water. Following illustrations 1
through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using),
and position chicken on broiler pan rack; thoroughly pat dry with paper
towels.
2. Toss potatoes with 1 tablespoon oil, salt, and pepper to taste in medium bowl.
Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan
rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and
sprinkle with pepper.
3. Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to
roast until skin has crisped and turned a deep brown and an instant-read
thermometer registers 160 degrees in thickest part of breast, 20 to 25 minutes
longer. Transfer chicken to cutting board. With potholders, remove broiler pan
rack; soak up excess grease from potatoes with several sheets paper towels. Remove
foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto
cookie sheet or second cutting board. Carefully peel back foil, using a metal
spatula to help scrape potatoes off foil as needed. With additional paper towels,
pat off remaining grease. Cut chicken into serving pieces and serve with
potatoes.
Cuban-Style Barbecued Pulled Pork with Mojo Sauce on a Charcoal Grill
Pulled pork can be made with a fresh ham or picnic roast, although our preference
is for Boston butt. Preparing pulled pork requires little effort, but lots of time.
Plan on 10 hours from start to finish: 3 hours with the spice rub, 1 hour to come
to room temperature, 3 hours on the grill, 2 hours in the oven, and 1 hour to rest.
Wood chunks, a traditional flavoring for pulled pork, is not traditional in this
dish. You will need a disposable aluminum roasting pan that measures about 10
inches by 8 inches as well as heavy-duty aluminum foil and a brown paper grocery
bag. Mojo sauce (see related recipe) is a citrus-flavored Cuban sauce. Rice with
black beans is an excellent accompaniment to this dish.
Serves 8
Garlic Rub
1 1/2 teaspoons ground black pepper
9 medium cloves garlic , minced or pressed through a garlic press (about 3
tablespoons)
3 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 teaspoons dark brown sugar
1 tablespoon dried oregano
1 tablespoon table salt
Pork
1 bone-in pork roast , 6 to 8 pounds (preferably shoulder or Boston butt
roast)
Mojo Sauce (see related recipe)
1. Mix all rub ingredients in small bowl, set aside.
2. If using a fresh ham or picnic roast, remove skin (see illustration below).
Massage dry rub into meat. Wrap tightly in double layer of plastic wrap;
refrigerate for at least 3 hours. (For strong flavor, the roast can be refrigerated
for up to 3 days.)
3. At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and
let it come to room temperature. Meanwhile, light a large chimney starter filled a
bit less than halfway with charcoal briquettes (about 2 1/2 quarts, or about 40
briquettes), and burn until all the charcoal is covered with a layer of fine gray
ash.
4. Empty the coals into the grill; build a modified two-level fire by spreading the
coals onto one side of the grill, piling them up in a mound 2 or 3 briquettes high,
leaving the other half with no coals. Open the bottom vents completely. Position
the cooking grate over the coals, cover the grill, and heat until hot, about 5
minutes (you can hold your hand 5 inches above the coals for 2 seconds). Use a
grill brush to scrape the cooking grate clean.
5. Set unwrapped roast in disposable pan (see illustration below) and place it on
grate opposite the fire, (see illustrations below). Open grill lid vents
three-quarters of the way and cover, turning lid so that vents are opposite coals
to draw smoke through the grill. Cook, adding about 8 briquettes every hour or so
to maintain an average temperature of 275 degrees, for 3 hours.
6. Adjust oven rack to middle position and preheat oven to 325 degrees. Place roast
in pan and wrap with heavy-duty foil to cover completely. Place pan in oven and
cook until meat is fork-tender, about 2 hours.
7. Slide the foil-wrapped pan with the roast into a brown paper bag. Crimp top
shut; rest roast 1 hour. Transfer roast to cutting board and unwrap. When cool
enough to handle, "pull" pork by separating roast into muscle sections (see
illustration, below), removing fat, if desired, and tearing meat into thin shreds
with fingers. Place shredded meat in large bowl Serve with mojo sauce passed
separately.
Mojo Sauce
This citrusy Cuban sauce is delicious with pork.
Makes 1 generous cup
1/2 cup extra-virgin olive oil
6 medium cloves garlic , minced or pressed through a garlic press (about 2
tablespoons)
1/2 teaspoon ground cumin
1/2 cup orange juice
1/4 cup lime juice , from 4 limes
1 teaspoon table salt
1/2 teaspoon ground black pepper
1. Heat the oil in a small, deep saucepan over medium heat until shimmering. Add
the garlic and cumin and cook until fragrant but not browned, 30 to 45
seconds.
2. Remove the pan from the heat and add the orange juice, lime juice, salt, and
pepper carefully, as the mixture may splatter. Place the pan back on the heat,
bring to a simmer, and cook for 1 minute. Remove the pan from the heat and cool the
sauce to room temperature. (The sauce can be refrigerated in an airtight container
for up to 3 days.)
Cubano Quesadillas
When making the quesadillas, the skillet should be fairly hot, but it should never
smoke; if it does, reduce the heat to medium-low. If you are salt-sensitive, use a
light hand when seasoning with kosher salt, as the cheese itself is rather salty.
Cooling the quesadillas before cutting and serving is important; straight from the
skillet, the cheese is molten and will ooze out. Finished quesadillas can be held
on a baking sheet in a 200-degree oven for up to 20 minutes.
Makes 2 folded 8-inch Quesadillas
2 plain flour tortillas , eight-inch
4 teaspoons Dijon mustard
4 slices deli ham
2/3 cup shredded Gruyère cheese (3 ounces)
2 tablespoons minced red onion
2 tablespoons chopped pickles (sweet or dill)
vegetable oil for brushing tortillas
kosher salt
1. Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place
1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2
minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes
longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while
assembling first quesadilla. Spread 2 teaspoons mustard over half of tortilla and
then top with 2 slices ham, 1/3 cup cheese, and 1 tablespoon each onion and
pickles, leaving 1/2-inch border around edge. Fold tortilla in half and press to
flatten. Brush surface generously with oil, sprinkle lightly with salt, and set
aside. Repeat to form second quesadilla.
2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until
crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle
lightly with salt. Flip quesadillas and cook until second sides are crisp and
browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3
minutes, halve each quesadilla, and serve.
Deep-Dish Apple Pie
Use a combination of tart and sweet apples for this pie. Good choices for tart are
Granny Smiths, Empires, or Cortlands; for sweet, we recommend Golden Delicious,
Jonagolds, or Braeburns. Wrap leftovers tightly in plastic wrap and store at room
temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a
350-degree oven for 15 to 20 minutes. See below for freezing instructions.
Makes one 9-inch pie, serving 8 to 10
All-Butter Pie Pastry
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for
work surface
1 teaspoon table salt
1 tablespoon sugar
16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen
for 10 minutes
3 tablespoons sour cream
1/3 cup ice water , or more if needed
Apple Filling
1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
1/4 cup packed light brown sugar (1 3/4 ounces)
1/4 teaspoon table salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick
slices
2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into
1/4-inch-thick slices
1 egg white , beaten lightly
1. For Pastry: Process flour, salt, and sugar together in food processor until
combined, about 3 seconds. Add butter and pulse until butter is size of large peas,
about ten 1-second pulses.
2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined.
Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses.
Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is
floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and
process until dough forms large clumps and no dry flour remains, three to five
1-second pulses.
3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each
into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not
hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours.
Let thoroughly chilled dough stand at room temperature for 15 minutes before
rolling.)
4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in
large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not
wash bowl) and cook, covered, over medium heat, stirring frequently, until apples
are tender when poked with fork but still hold their shape, 15 to 20 minutes.
(Apples and juices should gently simmer during cooking.) Transfer apples and juices
to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples
cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack,
and heat oven to 425 degrees.
5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of
parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough
becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment
from one side of dough and flip onto 9-inch pie plate; peel off second layer of
parchment. Working around circumference, ease dough into plate by gently lifting
edge of dough with one hand while pressing into plate bottom with other hand. Leave
dough that overhangs plate in place; refrigerate until dough is firm, about 30
minutes.
6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper
or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough
between parchment sheets, until firm, about 30 minutes.
7. Set large colander over now-empty bowl; transfer cooled apples to colander.
Shake colander to drain off as much juice as possible (cooked apples should measure
about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle
with lemon juice.
8. Remove parchment from one side of remaining dough and flip dough onto apples;
peel off second piece of parchment. Pinch edges of top and bottom dough rounds
firmly together. Following illustrations 1 through 4, trim and seal edges of dough,
then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and
sprinkle evenly with remaining teaspoon sugar.
9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to
55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into
wedges and serve.
10. Freezing Instructions: We tried two different methods for freezing: (1) fully
assembled and ready to go directly from freezer to oven and (2) divided into
separate components of crust and cooked apple filling to be thawed, assembled, and
baked. Both versions were good, although the reassembled pie was deemed marginally
better for its slightly flakier, more evenly browned crust. You'll probably want to
choose one method or the other based on how long you expect to keep a pie (or its
components) in the freezer.
Assembled pies kept well for up to two weeks in the freezer; after that, the
texture of the crust and apples suffered. To freeze an assembled pie, follow the
recipe all the way through sealing the pie crust, but do not brush with egg wash.
Freeze the pie for two to three hours, then wrap it tightly in a double layer of
plastic wrap, followed by a layer of foil, and return it to the freezer. To bake,
remove the pie from the freezer, brush it with egg wash, sprinkle with sugar, cut
slits in the top crust, and place directly on the baking sheet in the preheated
oven. Bake 5 to 10 minutes longer than normal.
For a longer freezer storage time of several months, freeze the crust and apples
separately. Freeze individual batches of the cooked, drained apple filling in
quart-sized freezer bags (this doubles as a great alternative to canning). Then
make the pie dough, shape it into two 4-inch disks, wrap the disks tightly in a
double layer of plastic wrap and foil, and freeze. When you're ready to make the
pie, simply thaw the apples and crust in the refrigerator the night before,
assemble as per the recipe instructions, and bake as directed. Of course, you can
always just freeze the apples and make the crust fresh the day you bake the
pie.
Grill-Roasted Pork Loin for Charcoal Grill
If only "enhanced" pork is available (it will be stated on the label), do not brine
the roast. Instead, simply add 2 tablespoons kosher salt to the black pepper
seasoning. With minor adjustments, a roast larger than the one called for can be
cooked using the same method. For each additional pound of meat over 3 pounds (do
not use a roast larger than 6 pounds), increase the salt in the brine by 1/4 cup
and the water by 1 quart; also increase the oil and pepper by 1 teaspoon each (if
using a spice rub, increase the recipe by one-third). Because the cooking time
depends more on the diameter of the loin than its length, the cooking time for a
larger roast will not increase significantly. After rotating the roast in step 5,
begin checking the internal temperature after 30 minutes of cooking.
Serves 4 to 6
3/4 cup table salt
1 boneless pork loin roast (blade-end), 2 1/2 to 3 pounds, tied with kitchen twine
at 1 1/2-inch intervals
2 tablespoons olive oil
1 tablespoon coarsely ground black pepper , or 1 recipe spice rub (see associated
recipes)
1. Dissolve salt in 3 quarts water in large container; submerge roast, cover with
plastic wrap, and refrigerate until fully seasoned, 3 to 4 hours. Rinse roast under
cold water and dry thoroughly with paper towels.
2. Rub roast with oil; sprinkle with pepper or spice rub and press into meat. Let
roast stand at room temperature 1 hour.
3. Meanwhile, soak two 3-inch wood chunks in water to cover for 1 hour; drain.
About 25 minutes before grilling, open bottom grill vents. Using large chimney
starter, ignite about 5 quarts charcoal, or about 90 individual briquettes, and
burn until fully ignited, about 15 minutes. Empty coals into grill; build modified
two-level fire by arranging coals to cover one-half of grill, piling them about 3
briquettes high. Place soaked wood chunks on coals. Position grill grate over
coals, cover grill, and heat until hot, about 5 minutes; scrape grill grate clean
with grill brush.
4. Grill pork directly over fire until browned, about 2 minutes; using tongs,
rotate one-quarter turn and repeat until all sides are well browned, about 8
minutes total. Move loin to cool side of grill, positioning roast parallel with and
as close as possible to fire. Open grill lid vents halfway; cover grill so vents
are opposite fire and draw smoke through grill. (Internal grill temperature should
be about 425 degrees.) Cook 20 minutes.
5. Remove cover; using tongs, rotate roast 180 degrees so side facing fire now
faces away. Replace cover and continue cooking until instant-read thermometer
inserted into thickest part of roast registers 140 degrees, 10 to 30 minutes
longer, depending on thickness.
6. Transfer roast to cutting board; tent loosely with foil and let rest 15 minutes.
Internal temperature should rise to 150 degrees. Remove twine; cut roast into
1/2-inch-thick slices and serve.
Eastern North Carolina-Style Barbecue Sauce
This is a classic pepper-spiked vinegar sauce, without tomatoes
Makes 2 cups
1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon granulated sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot pepper sauce
Table salt and ground black pepper
Mix all ingredients, including salt and pepper to taste, in medium bowl.
Fish Meuniere with Browned Butter and Lemon
Try to purchase fillets that are of similar size, and avoid those that weigh less
than 5 ounces because they will cook too quickly. A nonstick skillet ensures that
the fillets will release from the pan, but for the sauce a traditional skillet is
preferable because its light-colored surface will allow you to monitor the color of
the butter as it browns.
Serves 4 to 6
Fish
1/2 cup unbleached all-purpose flour
4 sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick, patted
dry with paper towels
Table salt and ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter , cut into 2 pieces
Browned Butter
4 tablespoons unsalted butter , cut into 4 pieces
1 tablespoon chopped fresh parsley leaves
1 1/2 tablespoons lemon juice from 1 lemon
1 lemon , cut in wedges for serving
1. FOR THE FISH: Adjust oven rack to lower-middle position, set 4 heatproof dinner
plates on rack, and heat oven to 200 degrees. Place flour in large baking dish.
Season both sides of each fillet generously with salt and pepper; let stand until
fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets
with flour, shake off excess, and place in single layer on baking sheet. Heat 1
tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, then
add 1 tablespoon butter and swirl to coat pan bottom; when foaming subsides,
carefully place 2 fillets in skillet, bone-side down. Immediately reduce heat to
medium-high and cook, without moving fish, until edges of fillets are opaque and
bottom is golden brown, about 3 minutes. Using 2 spatulas, gently flip fillets (see
illustration below) and cook on second side until thickest part of fillet easily
separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer
fillets, one to each heated dinner plate, keeping bone- side up, and return plates
to oven. Wipe out skillet and repeat with remaining 1 tablespoon each oil and
butter and remaining fish fillets.
2. FOR THE BROWNED BUTTER: Heat butter in 10-inch skillet over medium-high heat
until butter melts, 1 to 1 1/2 minutes. Continue to cook, swirling pan constantly,
until butter is golden brown and has nutty aroma, 1 to 1 1/2 minutes; remove
skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Add
lemon juice to browned butter and season to taste with salt; spoon sauce over fish
and serve immediately with lemon wedges.
French Potato Salad with Dijon Mustard and Fines Herbes
If fresh chervil isn’t available, substitute an additional 1/2
tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon. For best
flavor, serve the salad warm, but to make ahead, follow the recipe through step 2,
cover with plastic wrap, and refrigerate. Before serving, bring the salad to room
temperature, then add the shallots and herbs.
Serves 6 as a side dish
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut
into 1/4-inch-thick slices
2 tablespoons table salt
1 medium clove garlic , peeled and threaded on skewer
1 1/2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/4 cup olive oil
1/2 teaspoon ground black pepper
1 small shallot , minced (about 2 tablespoons)
1 tablespoon minced fresh chervil leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves
1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to
boil over high heat, then reduce heat to medium. Lower skewered garlic into
simmering water and partially blanch, about 45 seconds. Immediately run garlic
under cold tap water to stop cooking; remove garlic from skewer and set aside.
Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed
paring knife can be slipped into and out of center of potato slice with no
resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water.
Arrange hot potatoes close together in single layer on rimmed baking sheet.
2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved
potato cooking water, vinegar, mustard, oil, and pepper in small bowl until
combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl;
add shallot/herb mixture and mix gently with rubber spatula to combine. Serve
immediately.
Glazed Carrots with Ginger and Rosemary
Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or
poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in
any 12-inch skillet with a cover.
Serves 4
1 inch piece fresh ginger , cut crosswise into 1/4-inch coins
1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see
illustration below)
1/2 teaspoon table salt
3 tablespoons granulated sugar
1/2 cup low-sodium chicken broth
1 tablespoon unsalted butter , cut into 4 pieces
1 teaspoon minced fresh rosemary
2 teaspoons lemon juice
Ground black pepper
Bring ginger, carrots, salt, 1 tablespoon sugar, and chicken broth to boil,
covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium
and simmer, stirring occasionally, until carrots are almost tender when poked with
tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer
rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1
to 2 minutes. Add butter, rosemary, and remaining 2 tablespoons sugar to skillet;
toss carrots to coat and cook, stirring frequently, until carrots are completely
tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to
coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste
with pepper and serve immediately.
Grill-Roasted Beef Tenderloin
Once trimmed, and with the butt tenderloin (the lobe at the large end of the roast)
still attached, the roast should weigh 4 1/2 to 5 pounds. If you purchase an
already-trimmed tenderloin without the butt tenderloin attached, begin checking for
doneness about 5 minutes early. If you prefer your tenderloin without a smoky
flavor, you may opt not to use wood chips or chunks. Serve as is or with either of
the related sauces.
Serves 10 to 12
1 beef tenderloin (about 6 pounds), trimmed of fat and silver skin, tail end tucked
and tied at 2-inch intervals (see illustrations below)
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
1 tablespoon ground black pepper
1. About 1 hour before grilling, set tenderloin on rimmed baking sheet and rub with
salt. Cover loosely with plastic wrap and let stand at room temperature. Cover two
2-inch wood chunks with cold water and soak 1 hour; drain.
2. About 15 minutes before grilling, open bottom grill vents. Using large chimney
starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal
briquettes and burn until covered with layer of light gray ash, about 15 minutes.
Empty coals into grill; build modified two-level fire by arranging coals to cover
one half of grill, piling them about 3 briquettes high. Set wood chunks on coals.
Position grill grate over coals, cover grill, and heat grate until hot, about 10
minutes; scrape grill grate clean with grill brush.
3. Coat tenderloin with oil and sprinkle all sides with pepper. Grill tenderloin on
hot side of grill directly over coals; cook until well browned, about 2 minutes,
then rotate one quarter turn and repeat until all sides are well browned, total of
8 minutes. Move tenderloin to cooler side of grill and cover, positioning lid vents
over tenderloin. Cook until instant-read thermometer inserted into thickest part of
tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for
medium-rare, 20 to 25 minutes.
4. Transfer tenderloin to cutting board and tent loosely with foil; let rest 10 to
15 minutes. Cut into 1/2-inch-thick slices and serve.
Fusilli with Tomatoes and Fresh Mozzarella
For maximum creaminess, use fresh mozzarella packed in water rather than the
shrink-wrapped cheese sold at supermarkets.
Serves 4
table salt
1 pound fusilli
1 1/2 pounds ripe tomatoes cored, seeded, and cut into 1/2-inch dice
1/4 cup extra-virgin olive oil
1 medium clove garlic , pressed through garlic press or minced (about 1
teaspoon)
3 medium scallions , sliced thin
Ground black pepper
8 ounces fresh mozzarella cheese , cut into 1/2-inch cubes
1. Bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon salt and
pasta, stir to separate, and cook until al dente. Drain and return pasta to
stockpot.
2. Meanwhile, combine tomatoes, oil, garlic, scallions, 1/2 teaspoon salt, and 1/4
teaspoon pepper in medium bowl. Add tomato mixture and mozzarella to pasta in
stockpot and toss to combine. Adjust seasonings with salt and pepper and serve
immediately.
Italian Pasta and Bean Soup (Pasta E Fagioli)
This soup does not hold well because the pasta absorbs the liquid, becomes mushy,
and leaves the soup dry. The soup can, however, be made in two stages. Once the
beans are simmered with the tomatoes, before the broth and water are added, the
mixture can be cooled and refrigerated for up to 3 days. When ready to complete the
soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid,
bring the soup to a boil, and proceed with the recipe.
Makes about 4 quarts, serving 8 to 10
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping
tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
table salt
8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
1/4 cup chopped fresh parsley leaves
Ground black pepper
2 ounces grated Parmesan cheese (about 1 cup)
1. Heat oil in large Dutch oven over medium-high heat until shimmering but not
smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until
beginning to brown, 3 to 5 minutes. Add onion and celery; cook, stirring
occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano,
red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about
1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese
rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors,
10 minutes. Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat
to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer
to package instructions to better estimate pasta cooking time).
2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning
with salt and pepper. Ladle soup into individual bowls; drizzle each serving with
olive oil and sprinkle with a portion of remaining parsley. Serve immediately,
passing grated Parmesan separately.
Osso Buco
To keep the meat attached to the bone during the long simmering process, tie a
piece of twine around the thickest portion of each shank before it is browned. Use
a zester, vegetable peeler, or paring knife to remove the zest from a single lemon,
then mince it with a chef's knife. With the lid on the pot cracked, the braising
liquid should reduce to a sauce-like consistency in the oven. Just before serving,
taste the liquid and, if it seems too thin, simmer the liquid on the stovetop as
you remove the strings from the osso buco and arrange them in individual
bowls.
Serves 6
4 tablespoons vegetable oil
6 veal shanks , 1 1/2 inches thick (8 to 10 ounces each), patted dry with paper
towels and tied around the equator with butcher's twine
Table salt and ground black pepper
2 1/2 cups dry white wine
2 medium onions , cut into 1/2-inch dice (about 2 cups)
2 medium carrots , cut into 1/2-inch dice (about 1 1/2 cups)
2 medium ribs celery , cut into 1/2-inch dice (about 1 cup)
6 medium cloves garlic , minced or pressed through a garlic press (about 2
tablespoons)
2 cups low-sodium chicken broth
2 bay leaves , small
1 can (14 1/2 ounces) diced tomatoes , drained
Gremolata
3 medium cloves garlic , minced or pressed through a garlic press (about 1
tablespoon)
2 teaspoons grated lemon zest
1/4 cup minced fresh parsley leaves
1. FOR THE OSSO BUCO: Adjust an oven rack to the lower-middle position and heat
the oven to 325 degrees. Heat 1 tablespoon of the oil in a large ovenproof Dutch
oven over medium-high heat until shimmering. Meanwhile, sprinkle both sides of the
shanks generously with salt and pepper to taste. Swirl to coat the pan bottom with
the oil. Place 3 shanks in a single layer in the pan and cook until they are golden
brown on one side, about 5 minutes. Using tongs, flip the shanks and cook on the
second side until golden brown, about 5 minutes longer. Transfer the shanks to a
bowl and set aside. Off the heat, add 1/2 cup of the wine to the Dutch oven,
scraping the pan bottom with a wooden spoon to loosen any browned bits. Pour the
liquid into the bowl with the browned shanks. Return the pot to medium-high heat,
add 1 more tablespoon of the oil, and heat until shimmering. Brown the remaining
shanks, about 5 minutes for each side. Transfer the shanks to the bowl. Off the
heat, add 1 cup of the wine to the pot, scraping the bottom to loosen the browned
bits. Pour the liquid into the bowl with the shanks.
2. Set the pot over medium heat. Add the remaining 2 tablespoons oil and heat until
shimmering. Add the onions, carrots, celery, 1/4 teaspoon salt, and 1/8 teaspoon
pepper and cook, stirring occasionally, until soft and lightly browned, about 9
minutes. Add the garlic and cook until lightly browned, about 1 minute longer.
Increase the heat to high and stir in the broth, remaining 1 cup wine, accumulated
veal juices in the bowl, and bay leaves. Add the tomatoes; return the veal shanks
to the pot (the liquid should just cover the shanks). Bring the liquid to a full
simmer. Cover the pot, cracking the lid just slightly, and transfer the pot to the
oven. Cook the shanks until the meat is easily pierced with a fork but not falling
off the bone, about 2 hours. (Can be refrigerated for up to 2 days. Bring to a
simmer over medium-low heat.)
3. FOR THE GREMOLATA: Combine the garlic, lemon zest, and parsley in a small bowl.
Stir half of the gremolata into the pot, reserving the rest for garnish. Season
with salt and pepper to taste. Let the osso buco stand, uncovered for 5
minutes.
4. Using tongs, remove the shanks from the pot, cut off and discard the twine, and
place 1 veal shank in each of 6 bowls. Ladle some of the braising liquid over each
shank and sprinkle each serving with the remaining gremolata. Serve
immediately
Polenta with Gorgonzola
If you do not have a heavy-bottomed saucepan, you may want to use a flame tamer to
manage the heat. A flame tamer can be purchased at most kitchen supply stores, or
one can be fashioned from a ring of foil. It's easy to tell whether you need a
flame tamer or not. If the polental bubbles or sputters at all after the first 10
minutes, the heat is too high, and you need one. When stirring the polenta, make
sure to scrape the sides and bottom of the pan to ensure even cooking. Choose a
Gorgonzola dolce or other mild, creamy blue cheese such as Saga Blue.
Serves 4 to 6 as a first course or light entree
6 cups water
Table salt
1 1/2 cups medium-grind cornmeal , preferably stone-ground
3 tablespoons unsalted butter , cut into large chunks
Ground black pepper
4 - 6 slices Gorgonzola cheese (1-ounce each)
1. Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over
medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2
teaspoons salt, and pour the cornmeal into the water in a very slow stream from a
measuring cup, all the while whisking in a circular motion to prevent lumps.
2. Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10
seconds once every 5 minutes and making sure to scrape clean the bottom and corners
of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and
smooth, about 30 minutes. Stir in the butter, salt, and pepper to taste. Divide the
polenta among individual bowls and top each with a slice of Gorgonzola. Serve
immediately.
Paella
This recipe is for making paella in a Dutch oven (the Dutch oven should be 11 to
12 inches in diameter with at least a 6-quart capacity). With minor modifications,
it can also be made in a paella pan (see instructions below). Dry-cured Spanish
chorizo is the sausage of choice for paella, but fresh chorizo or
linguiça is an acceptable substitute. Soccarat, a layer of crusty
browned rice that forms on the bottom of the pan, is a traditional part of paella.
In our version, soccarat does not develop because most of the cooking is done in
the oven. We have provided instructions to develop soccarat in step 5; if you
prefer, skip this step and go directly from step 4 to 6.
Serves 6
1 pound extra-large shrimp (21/25), peeled and deveined
Table salt and ground black pepper
olive oil
8-9 medium cloves garlic , minced or pressed through garlic press (about 2
tablespoons)
1 pound boneless, skinless chicken thighs , each thigh trimmed of excess fat and
halved crosswise
1 red bell pepper , seeded and cut pole to pole into 1/2-inch-wide strips
8 ounces Spanish chorizo , sliced 1/2 inch thick on the bias (see note)
1 medium onion , chopped fine (about 1 cup)
1 can (14 1/2 ounces) diced tomatoes , drained, minced, and drained again
2 cups Valencia rice or Arborio
3 cups low-sodium chicken broth
1/3 cup dry white wine
1/2 teaspoon saffron threads , crumbled
1 bay leaf
1 dozen mussels , scrubbed and debearded
1/2 cup frozen green peas , thawed
2 teaspoons chopped fresh parsley leaves
1 lemon , cut into wedges, for serving
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Toss
shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1
teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until
needed. Season chicken thighs with salt and pepper; set aside.
2. Heat 2 teaspoons oil in large Dutch oven over medium-high heat until shimmering
but not smoking. Add peppers and cook, stirring occasionally, until skin begins to
blister and turn spotty black, 3 to 4 minutes. Transfer peppers to small plate and
set aside.
3. Add 1 teaspoon oil to now-empty Dutch oven; heat oil until shimmering but not
smoking. Add chicken pieces in single layer; cook, without moving pieces, until
browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes
longer; transfer chicken to medium bowl. Reduce heat to medium and add chorizo to
pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to
5 minutes. Transfer chorizo to bowl with chicken and set aside.
4. Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium
heat until shimmering but not smoking. Add onion and cook, stirring frequently,
until softened, about 3 minutes; stir in remaining garlic and cook until fragrant,
about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken
slightly, about 3 minutes. Stir in rice and cook until grains are well coated with
tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay, and 1/2
teaspoon salt. Return chicken and chorizo to pot, increase heat to medium-high and
bring to boil, uncovered, stirring occasionally. Cover pot and transfer to oven;
cook until rice absorbs almost all liquid, about 15 minutes. Remove pot from oven
(close oven door to retain heat). Uncover pot; scatter shrimp over rice, insert
mussels hinged side down into rice (so they stand upright), arrange bell pepper
strips in pinwheel pattern, and scatter peas over top. Cover and return to oven;
cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
5. Optional: If soccarat (see note) is desired, set Dutch oven, uncovered, over
medium-high heat about 5 minutes, rotating pot 180 degrees after about 2 minutes
for even browning.
6. Let paella stand, covered, about 5 minutes. Discard any mussels that have not
opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve,
passing lemon wedges separately.
7. If You're Using a Paella Pan
A paella pan makes for an attractive and impressive presentation. Use one that is
14 to 15 inches in diameter. A 14-inch ovensafe skillet will work as well, but do
not attempt to use anything smaller because the contents will simply not fit.
Follow the recipe for Paella, increasing the chicken broth to 3 1/4 cups and the
wine to 1/2 cup. Before placing the pan in the oven, cover it tightly with foil.
For soccarat, cook the paella, uncovered, over medium-high heat for about 3
minutes, rotating the pan 180 degrees after about 1 1/2 minutes for even
browning.
The Best Sangria
The longer sangria sits before drinking, the more smooth and mellow it will taste.
A full day is best, but if that’s impossible, give it an
absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons
for the best flavor. Doubling or tripling the recipe is fine, but
you’ll have to switch to a large punch bowl in place of the
pitcher. An inexpensive Merlot is the best choice for this recipe.
Serves 4
2 large juice oranges , washed; one orange sliced; remaining orange juiced
1 large lemon , washed and sliced
1/4 cup granulated sugar
1/4 cup Triple Sec
1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters),
chilled
1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden
spoon until fruit releases some juice, but is not totally crushed, and sugar
dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate
for at least 2, and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled
fruit and pulp; serve immediately.
Pan-Seared Inexpensive Steak
A pan sauce can be made while the steaks rest after cooking (see related recipes);
if you intend to make a sauce, make sure to prepare all of the sauce ingredients
before cooking the steaks. To serve two instead of four, use a 10-inch skillet to
cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those
tasters who usually prefer rare beef preferred these steaks cooked medium-rare or
medium because the texture is firmer and not quite so chewy.
Serves 4
2 tablespoons vegetable oil
2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1
pound and 1 1/4 inches thick
Table salt and ground black pepper
1. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking.
Meanwhile, season both sides of steaks with salt and pepper. Place steaks in
skillet; cook, without moving steaks, until well browned, about 2 minutes. Using
tongs, flip steaks; reduce heat to medium. Cook until well browned on second side
and internal temperature registers 125 degrees on instant-read thermometer for
medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer steaks to large plate and tent loosely with foil; let rest until
internal temperature registers 130 degrees for medium-rare or 135 degrees for
medium, 12 to 15 minutes. Meanwhile, prepare pan sauce, if making.
3. Using sharp knife, slice steak about 1/4 inch thick against grain on bias,
arrange on platter or on individual plates, and spoon sauce (if using) over steak;
serve immediately.
Pan-Seared Oven-Roasted Pork Tenderloins
"Enhanced" pork--pork that has been injected with water, salt, and sodium
phosphate--does not brown well owing to the extra moisture. We prefer natural pork
tenderloins that have not been injected. Because two are cooked at once,
tenderloins larger than 1 pound apiece will not fit comfortably in a 12-inch
skillet. Time permitting, season the tenderloins up to 30 minutes before cooking;
the seasonings will better penetrate the meat. The recipe will work in a nonstick
or a traditional (not nonstick) skillet. A pan sauce can be made while the
tenderloins rest (recipes follow); if you intend to make a sauce, make sure to
prepare all of the sauce ingredients before cooking the pork.
Serves 4
2 pork tenderloins , (12 to 16 ounces each), trimmed of fat and silver skin
1 1/4 teaspoons kosher salt
3/4 teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle
tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in
12-inch skillet over medium-high heat until smoking. Place both tenderloins in
skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4
turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned.
Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if
making pan sauce); roast until internal temperature registers 135 to 140 degrees on
instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat
roasts.)
2. Transfer tenderloins to cutting board and tent loosely with foil (continue with
pan sauce, if making); let rest until internal temperature registers 145 to 150
degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices,
arrange on platter or individual plates, and spoon sauce (if using) over; serve
immediately.
Pan-Seared Oven-Roasted Pork Tenderloins with Banana-Date Chutney
"Enhanced" pork -- pork that has been injected with salt, water, and sodium
phosphate -- does not brown well due to the extra moisture. For this reason, we
prefer to use natural pork tenderloins that have not been injected. Since two are
cooked at once, tenderloins larger than 1 pound apiece will not fit comfortably in
a 12-inch skillet. Time permitting, season the tenderloins up to 30 minutes before
cooking; the seasonings will better penetrate the meat. The recipe will work in
nonstick and traditional (not nonstick) skillets. This recipe makes a thick
chutney; if it is too thick for your liking, stir in 1 tablespoon of water at a
time until it reaches the desired consistency.
Serves 4
Pork
1 1/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 pork tenderloins (12 to 16 ounces each), trimmed of fat and silverskin
2 teaspoons vegetable oil
Chutney
10 whole dates pitted, chopped into 1/2-inch pieces
1/4 cup malt vinegar or apple cider vinegar
1 tablespoon unsalted butter
1 small onion , chopped fine (about 2/3 cup)
2 tablespoons water
1 medium clove garlic , minced or pressed through garlic press
1 inch piece fresh ginger , peeled and grated fine (about 1 tablespoon)
1 teaspoon curry powder
1/2 small jalapeño chile , seeded and chopped fine
1 tablespoon light brown sugar
1 large banana (ripe), about 10 ounces, peeled and cut crosswise into 1/2-inch
pieces
Table salt and ground black pepper
3 tablespoons chopped fresh mint leaves
1. For the pork: Adjust oven rack to middle position; heat oven to 400 degrees.
Mix together salt, pepper, cumin, and coriander in small bowl; sprinkle tenderloins
evenly with spice mixture and rub seasoning into meat. Heat oil in 12-inch skillet
over medium-high heat until smoking. Place both tenderloins in skillet; cook until
well-browned, about 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until
well-browned 1 -2 minutes. Repeat until all sides are browned. Transfer tenderloins
to rimmed baking sheet and place in oven (reserve skillet); roast until internal
temperature registers 135 to 140 on instant-read thermometer, 10 to 16
minutes.
2. For the chutney: Immediately after placing tenderloins in oven, combine dates
and vinegar in small bowl and set aside. Add butter to still-hot skillet and set
skillet over medium heat; when melted, stir in onion and water and cook, stirring
occasionally, until softened and lightly browned, about 4 minutes. Stir in garlic,
ginger, and curry powder and cook until fragrant, about 1 minute; set aside off
heat.
3. To finish: Transfer tenderloins to cutting board and tent loosely with foil; let
rest until internal temperature registers 145 to 150, about 8 to 10 minutes. While
tenderloins are resting, set skillet over medium heat; add jalapeño,
sugar, banana, and date mixture to skillet and cook, stirring occasionally, until
dates are tender and banana begins to break down, 5 to 8 minutes. Adjust seasoning
with salt and pepper; stir in mint. Cut tenderloins crosswise into 1/2-inch thick
slices, arrange on platter or individual plates; serve immediately, passing chutney
separately.
Pan-Seared Pepper-Crusted Tuna Steaks
Most members of the test kitchen staff prefer their tuna steaks rare to
medium-rare; the cooking times given in the recipe are for steaks cooked to these
two degrees of doneness. For tuna steaks cooked medium, observe the timing for
medium-rare, then tent the steaks with foil for 5 minutes before slicing. If you
prefer tuna steaks cooked so rare that they are still cold in the center, try to
purchase steaks that are 1 1/2 inches thick and cook them according to the timing
below for rare steaks. Bear in mind, though, that the cooking times below are
estimates; check for doneness by nicking the fish with a paring knife. To cook only
two steaks, use half as many seeds, reduce the oil to 2 teaspoons on both the fish
and in the pan, use a 10-inch nonstick skillet, and follow the same cooking
times.
Serves 4
4 teaspoons cracked black peppercorns
4 tuna steaks , 8 ounces each and about 1 inch thick
2 tablespoons vegetable oil
Table salt and ground black pepper
1. Spread cracked peppercorns in shallow baking dish or pie plate. Pat tuna steaks
dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then
sprinkle with salt and pepper. Press both sides of each steak in peppercorns to
coat.
2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until
just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds
without moving steaks. Reduce heat to medium-high; continue to cook until seeds are
golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook,
without moving steaks, until golden brown on second side, about 1 1/2 minutes for
rare (opaque at perimeters and translucent red and cool at center when checked with
tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish
pink at center). To serve, cut into 1/4-inch-thick slices. Serve with sauce or
salsa (see related recipes), if desired.
Pan-Seared Sesame-Crusted Tuna Steaks
Most members of the test kitchen staff prefer their tuna steaks rare to
medium-rare; the cooking times given in the recipe are for steaks cooked to these
two degrees of doneness. For tuna steaks cooked medium, observe the timing for
medium-rare, then tent the steaks with foil for 5 minutes before slicing. If you
prefer tuna steaks cooked so rare that they are still cold in the center, try to
purchase steaks that are 1 1/2 inches thick and cook them according to the timing
below for rare steaks. Bear in mind, though, that the cooking times below are
estimates; check for doneness by nicking the fish with a paring knife. To cook only
two steaks, use half as many seeds, reduce the oil to 2 teaspoons on both the fish
and in the pan, use a 10-inch nonstick skillet, and follow the same cooking
times.
Serves 4
3/4 cup sesame seeds
4 tuna steaks , 8 ounces each and about 1 inch thick
2 tablespoons vegetable oil
Table salt and ground black pepper
1. Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry
with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle
with salt and pepper. Press both sides of each steak in sesame seeds to coat.
2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until
just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds
without moving steaks. Reduce heat to medium-high; continue to cook until seeds are
golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook,
without moving steaks, until golden brown on second side, about 1 1/2 minutes for
rare (opaque at perimeters and translucent red and cool at center when checked with
tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish
pink at center). To serve, cut into 1/4-inch-thick slices. Serve with sauce or
salsa (see related recipes), if desired.
Pasta with Chicken, Broccoli, and Sun-dried Tomatoes
Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will
make the dish extremely salty. The broccoli is blanched in the same water that is
later used to cook the pasta. Remove the broccoli when it is tender at the edges
but still crisp at the core-it will continue to cook with residual heat. If you
can't find Asiago cheese, Parmesan is an acceptable alternative.
Serves 4
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts , trimmed of fat and cut crosswise into
1/4-inch slices
1 small onion , chopped fine (about 2/3 cup)
Table salt
6 medium cloves garlic , minced or pressed through garlic press (about 2
tablespoons)
1/4 teaspoon red pepper flakes
2 teaspoons chopped fresh thyme leaves
2 teaspoons all-purpose flour
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6
cups), stems discarded
1/2 pound penne , ziti, cavatappi, or campanelle
2 ounces grated Asiago cheese (1 cup), plus extra for serving
1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and
cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
Ground black pepper
1 lemon , cut into wedges (optional)
1. Bring 4 quarts water to rolling boil, covered, in stockpot.
2. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat
until just beginning to brown, about 1 minute. Add chicken in single layer; cook
for 1 minute without stirring, then stir chicken and continue to cook until most,
but not all, of pink color has disappeared and chicken is lightly browned around
the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4
teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3
minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring
constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to
simmer, then reduce heat to medium and continue to simmer, stirring occasionally,
until sauce has thickened slightly and reduced to 1 1/4 cups, about 15
minutes.
4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook
until broccoli is tender but still crisp at center, about 2 minutes. Using slotted
spoon, transfer broccoli to large paper towel-lined plate. Return water to boil;
stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking
water; return pasta to pot.
5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and
chicken into sauce in skillet; cook until chicken is hot and cooked through, about
1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over
pasta and add broccoli; toss gently to combine, adding pasta cooking water as
needed to adjust sauce consistency. Serve immediately, passing additional Asiago
and the lemon wedges (if using) separately.
Quesadillas
Use a light hand when seasoning with kosher salt, as the cheese itself is rather
salty. Cooling the quesadillas before cutting and serving is important; straight
from the skillet, the cheese is molten and will ooze out. We advise against using
sharp or aged cheddar cheese in this recipe, as both tend to separate and turn
greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished
quesadillas can be held on a baking sheet in a 200-degree oven for up to 20
minutes.
Makes 2 folded 8-inch Quesadillas
2 plain flour tortillas , eight-inch
2/3 cup shredded cheddar cheese or shredded Monterey Jack (3 ounces)
1 tablespoon minced pickled jalapeños (optional)
vegetable oil for brushing tortillas
kosher salt
1. Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place
1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2
minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes
longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while
assembling first quesadilla. Sprinkle 1/3 cup cheese, and half of
jalapeños, if using, over half of tortilla, leaving 1/2-inch border
around edge. Fold tortilla in half and press to flatten. Brush surface generously
with oil, sprinkle lightly with salt, and set aside. Repeat to form second
quesadilla.
2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until
crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle
lightly with salt. Flip quesadillas and cook until second sides are crisp and
browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3
minutes, halve each quesadilla, and serve.
Salad with Apples, Walnuts, Dried Cherries, and Herbed Baked Goat Cheese
Serves 6
Herbed Baked Goat Cheese
3 ounces Melba toasts , white (about 2 cups)
1 teaspoon ground black pepper
3 large eggs
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
12 ounces goat cheese , firm
extra-virgin olive oil
Salad
1 cup dried cherries (5 ounces)
2 Granny Smith apples (medium)
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon minced shallot
1/4 teaspoon table salt
1/4 teaspoon granulated sugar
6 tablespoons extra-virgin olive oil
Ground black pepper
14 cups hearty greens (mixed), washed and dried
1/2 cup walnuts , chopped coarse and toasted
1. For Goat Cheese In food processor, process Melba toasts to fine even crumbs,
about 1 1/2 minutes; transfer crumbs to medium bowl and stir in pepper. Whisk eggs
and mustard in medium bowl until combined. Combine thyme and chives in small
bowl.
2. Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces.
Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6
pieces to egg mixture, turn each piece to coat; transfer to Melba crumbs and turn
each piece to coat, pressing crumbs into cheese. Flatten each ball into disk about
1 1/2 inches wide and 1 inch thick and set on baking sheet. Repeat process with
remaining 6 pieces cheese. Freeze cheese until firm, about 30 minutes. (Cheese may
be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to
uppermost position; heat to 475 degrees.
3. Remove cheese from freezer and brush tops and sides evenly with olive oil. Bake
until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes (or 9 to
12 minutes if cheese is completely frozen). Using thin metal spatula, transfer
cheese to paper towel-lined plate and cool 3 minutes.
4. For Salad: Plump cherries in 1/2-cup hot water in small bowl, about 10 minutes;
drain. Quarter and core apples and cut into 1/8-inch-thick slices.
5. Combine vinegar, mustard, shallot, salt, and sugar in small bowl. Whisking
constantly, drizzle in oil; season to taste with pepper. Place greens in large
bowl, drizzle vinaigrette over, and toss to coat. Divide greens among individual
plates; divide cherries, apples, and walnuts among plates; and place 2 rounds goat
cheese on each salad. Serve immediately.
French Onion Soup Gratinee
Tie the parsley and thyme sprigs together with kitchen twine so they will be easy
to retrieve from the soup pot. Slicing the baguette on the bias will yield slices
shaped to fill the mouths of the bowls.
Serves 6
2 tablespoons unsalted butter
5 medium red onions (about 3 pounds), sliced thin
Table salt
6 cups low-sodium chicken broth (canned)
1 3/4 cups low-sodium beef broth (canned)
1/4 cup dry red wine
2 sprigs fresh parsley leaves
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
Ground black pepper
1 baguette , cut on the bias into 3/4-inch slices (2 slices per serving)
4 1/2 ounces Swiss cheese , sliced 1/16-inch thick
1 1/2 ounces grated Asiago cheese (about 3/4 cup)
1. Melt butter in large soup kettle or Dutch oven over medium-high heat; add sliced
onions and 1/2 teaspoon salt and stir to coat onions thoroughly with butter. Cook,
stirring frequently, until onions are reduced and syrupy and inside of pot is
coated with very deep brown crust, 30 to 35 minutes. Stir in the chicken and beef
broths, red wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden
spoon to loosen browned bits, and bring to simmer. Simmer to blend flavors, about
20 minutes, and discard herbs. Stir in balsamic vinegar and adjust seasonings with
salt and pepper. (Can be cooled to room temperature and refrigerated in airtight
container up to 2 days; return to simmer before finishing soup with croutons and
cheese).
2. For the Crusts: Adjust an oven rack to the upper-middle position and heat the
oven to 350 degrees. Spread the bread out on a rimmed baking sheet and bake,
flipping once, until lightly browned, about 15 minutes. Remove the bread from the
oven. Turn the oven to broil.
3. Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with
about 1 1/2 cups soup. Top each bowl with two toasted baguette slices and divide
Swiss cheese slices, laying them in a single layer, if possible, on bread. Sprinkle
each serving with about 2 tablespoons grated Asiago cheese and broil until well
browned and bubbly, 7 to 10 minutes. Cool 5 minutes and serve.
Sauteed Chicken Cutlets with Mustard-Cider Sauce
The cutlets will be easier to slice in half if you freeze them for about 15
minutes
Serves 4
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
and prepared according to illustrations below
vegetable oil
Table salt and ground black pepper
Mustard-Cider Sauce
2 teaspoons vegetable oil
1 medium shallot , minced (about 3 tablespoons)
1 1/4 cups apple cider
2 tablespoons cider vinegar
2 teaspoons whole grain mustard
2 teaspoons minced fresh parsley leaves
2 tablespoons unsalted butter
Table salt and ground black pepper
1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees.
Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in
12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and
cook without moving them until browned, about 2 minutes. Flip cutlets and continue
to cook until second sides are opaque, 15 to 20 seconds. Transfer to large
heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook
remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm
while making sauce.
2. FOR THE SAUCE: Off heat, add 2 teaspoons oil and shallot to hot skillet; using
residual heat, cook, stirring constantly until softened, about 30 seconds. Set
skillet over medium-high heat and add cider and vinegar; bring to simmer, scraping
pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes.
Off heat, stir in mustard and parsley; whisk in butter 1 tablespoon at a time.
Adjust seasonings with salt and pepper; serve immediately with cutlets.
Skillet Jambalaya
If you cannot find andouille sausage, either chorizo or linguiça can
be sustituted. For a spicier jambalaya, you can add 1/4 teaspoon of cayenne along
with the vegetables, and/or serve it with Tabasco.
Serve 4 to 6
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and
fat Table salt and ground black pepper
5 teaspoons vegetable oil
1/2 pound andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 medium onion , chopped medium
1 medium red bell pepper , stemmed, seeded, and chopped medium
5 medium cloves garlic , minced or pressed through garlic press (about 1 1/2
tablespoons)
1 1/2 cups long grain white rice
1 can (14 1/2 ounces) diced tomatoes , drained
1 (8-ounce) bottle clam juice
2 1/2 cups low-sodium chicken broth
1 pound large shrimp (31 to 40 count), peeled, deveined, and rinsed
2 tablespoons chopped fresh parsley leaves
1. Dry the chicken thoroughly with paper towels, then season generously with salt
and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat
until just smoking. Carefully lay the chicken thighs in the skillet, skin-side
down, and cook until golden, 4 to 6 minutes. Flip the chicken over and continue to
cook until the second side is golden, about 3 minutes. Remove the pan from the heat
and transfer the chicken to a plate. Using paper towels, remove and discard the
browned chicken skin.
2. Pour off all but 2 teaspoons of the fat left in the skillet and return to
medium-high heat until shimmering. Add the andouille and cook until lightly
browned, about 3 minutes, transfer the sausage to a small bowl and set aside.
3. Add the remaining 3 teaspoons oil to the skillet and return to medium heat until
shimmering. Add the onion, bell pepper, garlic, and 1/2 teaspoon salt; cook,
scraping the browned bits off the bottom of the skillet, until the onion is
softened, about 5 minutes. Add the rice and cook until the edges turn translucent,
about 3 minutes. Stir in the tomatoes, clam juice, and chicken broth; bring to a
simmer. Gently nestle the chicken into the rice. Cover, reduce the heat to low, and
cook until the chicken is tender and cooked through, 30 to 35 minutes.
4. Transfer the chicken to a plate and cover with foil to keep warm. Stir the
shrimp and sausage into the rice and continue to cook, covered, over low heat for 2
more minutes. Remove the skillet from the heat and let stand, covered, until the
shrimp are fully cooked and the rice is tender, about 5 minutes. Meanwhile,
following the illustration below, shred the chicken using two forks. Stir the
parsley and shredded chicken into the rice and season with salt and pepper to
taste. Serve immediately.
Southern-Style Cornbread
Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty,
and decidedly savory. Though some styles of Southern cornbread are dry and crumbly,
I favor this dense, moist, tender version. Cornmeal mush of just the right texture
is essential to this bread. Though I prefer to make cornbread in a preheated
cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased
lightly with butter and not preheated, will also produce acceptable results if you
double the recipe and bake the bread for 25 minutes.
Makes one 8-inch skillet of bread
4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable
oil
1 cup yellow cornmeal , preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk
1 large egg , beaten lightly
1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set
8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt,
baking powder, and baking soda in small bowl; set aside.
3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff
mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in
egg. When oven is preheated and skillet very hot, stir dry ingredients into mush
mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon
fat (or melted butter) from the skillet into the batter and stir to incorporate,
then quickly pour batter into heated skillet. Bake until golden brown, about 20
minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5
minutes, then serve immediately.
Smashed Potatoes
White potatoes can be used instead of Red Bliss, but their skins lack the rosy
color of Red Bliss skins. Try to get potatoes of equal size; if that's not
possible, test the larger potatoes for doneness. If only larger potatoes are
available, increase the cooking time by about 10 minutes. Check for doneness with a
paring knife.
Serves 4 to 6
2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled and
scrubbed
Table salt
1 bay leaf
4 tablespoons unsalted butter , melted and warm
1/2 cup cream cheese (4 ounces), at room temperature
Ground black pepper
3 tablespoons chopped fresh chives (optional)
1. Place potatoes in large saucepan and cover with 1 inch cold water; add 1
teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to
medium-low and simmer gently until paring knife can be inserted into potatoes with
no resistance, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain
potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot,
uncovered, until surfaces are dry, about 5 minutes.
2. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl
until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2
teaspoon pepper, chives (if using), and 1/2 teaspoon salt. Using rubber spatula or
back of wooden spoon, smash potatoes just enough to break skins. Fold in
butter/cream cheese mixture until most of liquid has been absorbed and chunks of
potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until
potatoes are slightly looser than desired (potatoes will thicken slightly with
standing). Adjust seasonings with salt and pepper; serve immediately.
Texas-Style Barbecued Beef Ribs
It is important to use beef ribs with a decent amount of meat, not bony scraps;
otherwise, the rewards of making this recipe are few. Because the ribs cook slowly
and for an extended period of time, charcoal briquettes, not hardwood charcoal
(which burns hot and fast), make a better fuel. That said, do not use Match Light
charcoal, which contains lighter fluid for easy ignition. For the wood chunks, use
any type of wood but mesquite, which can have an overpowering smokiness. It's a
good idea to monitor the grill heat; if you don't own a reliable grill thermometer,
insert an instant-read thermometer into the lid vent to spot-check the temperature.
Except when adding coals, do not lift the grill lid, which will allow both smoke
and heat to escape. When barbecuing, we prefer to use a Weber 22-inch kettle
grill.
Serves 4
Barbecue Sauce
2 tablespoons unsalted butter
1/4 cup minced onion
1 medium clove garlic , minced or pressed through garlic press (about 1
teaspoon)
1 1/2 teaspoons chili powder
2 cups tomato juice
3/4 cup distilled white vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons mild molasses or dark molasses (not blackstrap)
1 1/2 teaspoons table salt
1/4 teaspoon ground black pepper
Ribs
4 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons table salt
1 1/2 teaspoons ground black pepper
3 - 4 beef rib slabs (3 to 4 ribs per slab, about 5 pounds total)
1. To make the Barbecue Sauce: Heat butter in small nonreactive saucepan over
medium heat until foaming; add onion and cook, stirring occasionally, until
softened, 2 to 3 minutes. Add garlic and chili powder; cook, stirring constantly,
until fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar, Worcestershire
sauce, mustard, chipotle, molasses, and salt; increase heat to high and bring to
simmer, then reduce heat to medium and continue to simmer, stirring occasionally,
until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off
heat, stir in pepper and remaining 1/4 cup vinegar. Cool to room temperature before
serving. (Can be refrigerated in airtight container for up to 4 days; bring to room
temperature before serving.)
2. For ribs:Mix chili powder, cayenne, salt, and pepper in small bowl; rub ribs
evenly with spice mixture. Let ribs stand at room temperature for 1 hour.
3. Meanwhile, cover 2 large wood chunks (see note) with water and soak 1 hour.
Drain wood chunks. Open bottom grill vents. Using chimney starter, ignite 30
briquettes (about one-third large chimney, or 2 quarts) and burn until covered with
thin coating of light gray ash, about 10 minutes. Empty coals into grill, then bank
coals against one side of grill, stacking them 2 to 3 coals high; place 1 soaked
wood chunk on top of coals. Position grill grate over coals, cover grill, and
adjust lid vents two-thirds open. Heat grate until hot, about 5 minutes; scrape
grill grate clean with grill brush. Position ribs, meat-side down, on cool side of
grill (they may overlap slightly); cover, positioning lid so that vents are
directly above ribs. (Temperature on thermometer inserted through vents should
register about 300 degrees.) Cook until grill temperature drops to about 250
degrees, about 1 hour. (On cold, windy days, temperature may drop more quickly, so
spot-check temperature. If necessary, add 5 additional briquettes to maintain
temperature above 250 degrees during first hour of cooking.)
4. After 1 hour, add 20 more briquettes and remaining wood chunk to coals; using
tongs, flip ribs meat-side up and rotate so that edges once closest to coals are
now farthest away. Cover grill, positioning lid so that vents are opposite wood
chunk; continue to cook until dinner fork can be inserted into and removed from
meat with little resistance, meat pulls away from bones when rack is gently
twisted, and meat shrinks 1/2 to 1 inch up rib bones, 1 1/4 to 1 3/4 hours longer.
Transfer ribs to cutting board and let rest 5 minutes; using chef's knife, slice
between bones to separate into individual ribs. Serve, passing sauce
separately.
Turkey for a Crowd
You can use any roasting pan to roast the turkey, even a disposable one, but make
sure to use a V-rack to keep the bird elevated. Be careful to dry the skin
thoroughly before brushing the bird with butter; otherwise it will have spotty
brown skin. Rotating the bird helps produce moist, evenly cooked meat, but for the
sake of ease, you may opt not to rotate it. In that case, skip the step of lining
the V-rack with foil and roast the bird breast-side up for the entire cooking time.
Because we do not brine the bird, we had the best results with a frozen Butterball
(injected with salt and water) and a kosher bird (soaked in saltwater during
processing).
Serves 20 to 24
2 medium onions , chopped coarse
2 medium carrots , chopped coarse
2 ribs celery , chopped coarse
1 lemon , quartered
2 sprigs fresh thyme leaves (3 to 4 inches each)
1 frozen turkey (Butterball or kosher turkey, 18 to 22 pounds gross weight), neck,
heart, and gizzard reserved for gravy, turkey rinsed and thoroughly dried with
paper towels
4 tablespoons unsalted butter , melted
2 teaspoons kosher salt or 1 teaspoon table salt
1 teaspoon ground black pepper
1. Adjust oven rack to lowest position; remove remaining racks. Heat oven to 425
degrees. Following illustration below, line large V-rack with heavy-duty foil and
poke holes in foil; set V-rack in 15- by 12-inch roasting pan.
2. Toss onions, carrots, celery, lemon, and thyme in medium bowl; set aside. Brush
turkey breast with 2 tablespoons butter, then sprinkle with half of salt and half
of black pepper. Set turkey breast-side down on V-rack. Brush with remaining 2
tablespoons butter and sprinkle with remaining salt and black pepper. Fill cavity
with half of onion mixture; scatter rest in roasting pan and pour 1 cup water into
pan.
3. Roast turkey 1 hour; remove roasting pan with turkey from oven. Lower oven
temperature to 325 degrees. Using clean dishtowel or 2 potholders, turn turkey
breast-side up; return roasting pan with turkey to oven and continue to roast until
legs move freely and instant-read thermometer inserted into thickest part of thigh
registers 170 to 180 degrees, about 2 hours longer. Transfer turkey to carving
board and let rest, uncovered, 35 to 40 minutes. Carve and serve.
Warm-Spiced Pecans with Rum Glaze
Makes about 2 cups
2 cups raw pecan halves (8 ounces)
Warm Spice Mix
2 tablespoons granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
Rum Glaze
1 tablespoon rum , preferably dark
2 teaspoons vanilla extract
1 teaspoon light brown sugar or dark brown sugar
1 tablespoon unsalted butter
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed
cookie sheet with parchment paper and spread pecans in even layer; toast 4 minutes,
rotate pan, and continue to toast until fragrant and color deepens slightly, about
4 minutes longer. Transfer cookie sheet with nuts to wire rack.
2. For the spice mix: While nuts are toasting, stir together sugar, salt, cinnamon,
cloves, and allspice in medium bowl; set aside.
3. For the glaze: Bring rum, vanilla, brown sugar, and butter to boil in medium
saucepan over medium-high heat, whisking constantly. Stir in toasted pecans and
cook, stirring constantly with wooden spoon, until nuts are shiny and almost all
liquid has evaporated, about 1½ minutes.
4. Transfer glazed pecans to bowl with spice mix; toss well to coat. Return glazed
and spiced pecans to parchment-lined cookie sheet to cool (can be stored in an
airtight container for up to 5 days).
Spinach Dip with Feta, Lemon, and Oregano
Partial thawing of the spinach produces a cold dip that can be served without
further chilling. If you don't own a microwave, the frozen spinach can be thawed at
room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be
minced or pressed before going into the food processor; otherwise the dip will
contain large chunks of garlic.
Makes about 1 1/2 cups
10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium
scallions
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1
teaspoon)
1/4 teaspoon ground black pepper
2 tablespoons fresh oregano leaves
2 ounces feta cheese , crumbled (about 1/2 cup)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
table salt
Bridget and Chris taste an array of easy appetizers-beef satay, spinach dip with
pita chips, and spiced nuts.
1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be
thawed but not warm; center should be soft enough to be broken apart into icy
chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill,
parsley, garlic, pepper, oregano, feta cheese, and lemon juice and zest until
smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and adjust
seasoning with salt; serve. (Dip can be covered with plastic wrap and refrigerated
up to 2 days.)
Sweet and Sour Cabbage Salad with Apple and Fennel
Makes about 5 cups, serving 6 to 8
1 pound green cabbage (about 1/2 medium head), shredded
1 teaspoon table salt
1/2 small red onion , chopped fine
1 tablespoon honey
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon mustard
2 teaspoons minced fresh tarragon
1 Granny Smith apple (large), peeled, cored, and cut into 1/4-inch pieces
1 medium head fennel , cored and sliced thin (about 2 1/2 cups)
Ground black pepper
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer
set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4
hours. Rinse cabbage under cold running water (or in large bowl of ice water if
serving immediately). Press, but do not squeeze, to drain; pat dry with paper
towels. (Can be stored in zipper-lock bag and refrigerated overnight.)
2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in medium bowl.
Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt
and pepper; cover and refrigerate until ready to serve.
Hearty Chicken Soup with Shells, Tomatoes, and Zucchini
Serves 6 to 8
1 tablespoon vegetable oil
1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut
into 2-inch pieces
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1 medium zucchini , cut into medium dice
1/4 teaspoon dried thyme
1/2 cup canned chopped tomatoes or equal amount of chopped fresh tomatoes
1 cup pasta shells (small), or elbow macaroni
1/4 cup minced fresh basil leaves
Ground black pepper
grated Parmesan cheese , passed separately (optional)
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add
chicken breast halves; sauté until brown on both sides, about 5
minutes. Remove and set aside. Add half of chopped onions to kettle;
sauté until colored and softened slightly, 2 to 3 minutes. Transfer to
medium bowl; set aside. Add half of chicken pieces; sauté until no
longer pink, 4 to 5 minutes. Transfer to bowl with onions. Sauté
remaining chicken pieces. Return onions and chicken pieces (excluding breasts) to
kettle. Reduce heat to low, cover, and simmer until chicken releases its juices,
about 20 minutes. Increase heat to high; add boiling water along with both breast
halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely
simmer until chicken breasts are cooked and broth is rich and flavorful, about 20
minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle,
remove skin from breasts, then remove meat from bones and shred into bite-size
pieces; discard skin and bone. Strain broth; discard bones. Skim fat from broth,
reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2
days.)
3. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining
onions, along with carrot, celery, and zucchini; sauté until softened,
about 5 minutes. Add thyme, along with broth, tomatoes, and chicken; simmer until
vegetables are tender and flavors meld, 10 to 15 minutes. Add shells and cook until
just tender, about 5 minutes. Adjust seasonings, stir in basil, and serve with
parmesan cheese on the side.
Skillet Lasagna with Sausage and Peppers
Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Serves 4 to 6
1 (28-ounce) can diced tomatoes √ Water
1 tablespoon olive oil
1 medium onion , minced
1 red bell pepper , chopped
Table salt
3 medium cloves garlic , minced and pressed through a garlic press (about 1
tablespoon)
1/8 teaspoon red pepper flakes
1 pound Italian sausage removed from its casing
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water
until mixture measures 1 quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion,
bell pepper, and 1/2 teaspoon salt and cook until onion begins to brown, about 5
minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30
seconds. Add sausage and cook, breaking apart meat, until no longer pink, about 4
minutes.
3. Scatter pasta over sausage but do not stir. Pour diced tomatoes with juices and
tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and
simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and
pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5
minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
Skillet Lasagna
Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in
many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick
skillet with a tight-fitting lid for this recipe.
Serves 4 to 6
1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 medium onion , minced
Table salt
3 medium cloves garlic , minced or pressed through a garlic press (about 1
tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water
until mixture measures 1 quart.
2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion
and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir
in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground
meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and
tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and
simmer, stirring occasionally, until pasta is tender, about 20 minutes.
4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and
pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5
minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
“DRUNKEN SAILORS”
(OYSTERS WITH CILANTRO, TEQUILA, AND ASIAGO CHEESE)
Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Direct grilling
Makes 24 oysters
Advance Preparation: None
1 cup of your favorite brand of barbecue sauce
For the oysters:
24 large oysters
About 3/4 cup chopped fresh cilantro
About 3/4 cup freshly grated asiago cheese
A couple of tablespoons of really good tequila
You’ll also need:
A shellfish rack (optional)
Scrub the oyster shells with a stiff brush to remove any grit or mud. Discard any oysters that fail to close when tapped. Shuck the oysters, and place flat on the shellfish rack (if using) or on baking sheets, taking care not to spill the juices.
Spoon about 2 teaspoons of the barbecue sauce over each oyster. Top each oyster with about 1-1/2 teaspoons of the cilantro and 1-1/2 teaspoons of cheese. Sprinkle a few drops of tequila over each oyster.
Set up the grill for direct grilling and preheat to high.
When ready to cook, place the shellfish rack with the oysters (if using) on the hot grate and grill until the sauce and oyster juices are bubbling and the oysters are cooked through, 4 to 6 minutes. Or balance the oysters directly on the hot grate. Work in as many batches as necessary to avoid overcrowding the grill. Serve the oysters hot off the grill, with crusty bread for soaking up the juices.
GRILLED SHRIMP COCKTAIL
WITH MEDITERRANEAN SALSA
Source: Steven Raichlen
Method: Direct grilling
Serves: 4
Advance Preparation: 30 minutes to 1 hour for marinating the shrimp
16 jumbo shrimp (about 1-1/2 pounds), peeled and deveined
2 tablespoons coarse salt (kosher or sea)
1 tablespoon cracked black pepper
2 cloves garlic, finely minced
1 tablespoon fresh tarragon, finely minced
2 teaspoons lemon zest, finely minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Mediterranean Salsa (recipe follows) for serving
You’ll also need:
A grilling grid to keep shrimp from falling through the grill grate
Rinse the shrimp under cold running water, then blot dry with paper towels.
Place the salt, pepper, garlic, tarragon, and lemon zest in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the lemon juice and olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
Prepare the grill for direct grilling and preheat to high. Preheat the grilling grid as well.
When ready to cook, oil the grilling grid. Put the shrimp on the grilling grid and cook until just pinkish white (the shrimp will feel firm to the touch), about 2 to 4 minutes per side.
Spoon the Mediterranean Salsa into four large martini glasses or serving bowls. Drape four of the hot shrimp over the edge or each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the grilled shrimp cool to room temperature, then refrigerate, covered, until they are chilled. Serve them with the salsa. The cooked shrimp can be refrigerated for up to 2 days, but the salsa is best when freshly made.
Mediterranean Salsa
Makes about 1-1/2 cups
2 large ripe red tomatoes, peeled, seeded, and finely diced
1 small white onion, finely diced
1/2 cup finely diced hothouse cucumber (see Note)
1 clove garlic, finely minced
16 kalamata olives, pitted and chopped
2 tablespoons small brined capers, drained
1 tablespoon fresh tarragon, minced
1/4 cup good quality extra-virgin olive oil
1 tablespoon fresh lemon juice (or more to taste)
Coarse salt (kosher or sea)
Freshly ground black pepper
In a small mixing bowl, gently mix (a rubber spatula works well for this) the tomato, onion, cucumber, garlic, olives, and capers. Stir in the tarragon, olive oil, and lemon juice. Add salt (remember, the capers and olives are salty, so you may not have to add much) and pepper to taste.
Note: An English cucumber—the seedless variety that usually comes shrink-wrapped in plastic—is the preferred cucumber. If you can only find salad cucumbers, peel and seed them before dicing.
MORTON BAY “BUGS”
WITH GINGER-MINT BUTTER
Source: The Barbecue Bible by Steven Raichlen (Workman Publishing, 2008)
Method: Direct grilling
Serves: 4
Advance Preparation: None
4 lobster tails (8 to 9 ounces each), thawed if frozen, or 4 live Maine
lobsters (1-1/4 to 1-1/2 pounds)
8 tablespoons (1 stick) butter
2 tablespoons chopped fresh mint or 1-1/2 teaspoons dried
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 teaspoon grated lime zest
3 tablespoons Asian fish sauce or soy sauce
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Preheat the grill to high.
If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife; use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes; this will dispatch them instantly. (Alternatively, bring 8 quarts of water to a boil in a large pot with a lid. Add the lobsters, cover the pot tightly, and boil for 2 minutes. Using tongs, transfer the lobsters to a platter and let cool. Then cut in half and grill as directed.)
Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set the lobsters or tails aside while you prepare the ginger-mint butter.
Melt the butter in a small, heavy saucepan over low heat. Add the mint, ginger, garlic, and lime zest and increase the heat to medium. Cook until the mixture is fragrant, but not brown, about 3 minutes. Stir in the fish sauce and lime juice and bring to a boil; then remove from the heat.
Brush the cut sides of the lobster tails or lobsters with the ginger-mint butter and sprinkle with salt and pepper.
When ready to cook, oil the grill grate. Arrange the lobster halves or tails and claws (if any) cut sides down on the hot grate and grill for 6 to 8 minutes. Turn, using tongs, and grill on the shell sides until the flesh is firm and white, 6 to 8 minutes more, brushing generously several times with the butter as the lobsters cook.
Transfer the lobsters to serving plates or a platter and pour any remaining butter over them. Serve immediately.
BARBECUED ONIONS
Source: BBQ USA by Steven Raichlen (Workman, 2003)
Method: Indirect grilling
Serves: 8
8 Vidalia or other sweet onions, peeled
5 tablespoons unsalted butter
4 slices good-quality bacon, cut crosswise into 1/4-inch slices
1/2 cup your favorite brand of sweet red barbecue sauce
Freshly ground black pepper
You'll also need:
8 pieces of aluminum foil, twisted into 2-inch rings or grilling rings (found at www.grilling4all.com)
1-1/2 cups of wood chips or chunks, soaked for 1 hour, then drained
Using a sharp paring knife and working opposite the stem end, cut a cone-shaped cavity in each onion by angling your knife toward the center and cutting in a circle. Finely chop the onion you've removed. Set each onion on a foil ring with the cavity facing up.
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and chopped onion and cook over medium heat until lightly browned, 3 to 5 minutes. Drain the bacon in a strainer over a bowl. Place a spoonful of the bacon mixture in the cavity of each onion. Cut the remaining 4 tablespoons of butter into 8 equal pieces. Spoon 1 tablespoon of the barbecue sauce into each onion and place a piece of butter on top. Sprinkle with pepper.
Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks into the smoker box or a smoker pouch and run the grill on high until you see smoke.
Then reduce heat to medium. If using a charcoal grill, place a large drip pan in the center and preheat the grill to medium, then toss all of the wood chips or chunks on the coals.
When ready to cook, place the onions on their rings in the center of the hot grate, over the drip pan, and away from the heat, and cover the grill. Cook the onions until they are golden brown and tender, 40 to 60 minutes. To test for doneness, pinch the side of an onion; it should be squeezably soft. If the filling starts to brown too much before the onions are fully cooked, cover the onions loosely with aluminum foil. Transfer the grilled onions to a platter or plates and serve at once.
GRILLED PEPPER SALAD WITH CURRANTS, CAPERS, AND FETA
Source: Adapted from How to Grill by Steven Raichlen (Workman,
2001)
Method: Direct grilling
Serves: 4
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons pine nuts
2 tablespoons dried currants
1 tablespoon drained small capers
2 tablespoons sherry vinegar
1/4 cup chopped parsley
1/2 cup crumbled feta
Coarse salt (kosher) and freshly ground black pepper
Set up the grill for direct grilling and preheat to high. When ready to cook, place the peppers directly in the embers and grill until the skins are charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. (Or you can do this directly on the grill grate.) Transfer the hot peppers to a large plate and let stand until cool enough to handle. Peel the peppers and discard the charred skins, seeds, and stems. Quarter the peppers lengthwise and arrange them attractively on a platter.
In a small skillet, heat 2 tablespoons of the olive oil. Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes. Stir in the currants and capers. Remove from the heat and stir in the remaining 1/4 cup of olive oil. Let cool to room temperature. Whisk in the vinegar and stir in the parsley and feta; season with salt and pepper. Pour the dressing over the peppers and serve.
CHIPOTLE PORTOBELLO “BURGERS”
Source: Recipe adapted from BBQ USA by Steven Raichlen (Workman,
2003)
Method: Direct grilling
Serves: 4
Advance Preparation: 30 minutes for marinating the mushrooms
For the marinade:
3 to 4 canned chipotle chiles with adobo sauce
3 cloves garlic, finely minced
1 small onion, chopped (about 1/2 cup)
2 tablespoons balsamic vinegar, or more to taste
1/2 cup vegetable oil
Coarse salt and freshly ground black pepper to taste
4 portobello mushroom caps, wiped clean with a dampened paper towel
1 large sweet onion, cut crosswise into slices, then skewered
1/2 cup salted butter, melted
2 poblano chiles
For serving:
4 individual ciabatta rolls, or other rustic roll, sliced in half
4 slices pepper Jack cheese
2 ripe avocadoes, pitted and sliced
In a blender jar or food processor, combine the chipotle chiles, garlic, chopped onion, balsamic vinegar, vegetable oil, and salt and pepper to taste and blend until smooth.
Place the mushroom caps in a single layer in a nonreactive baking dish, gill-side up, and pour the marinade over them, working the marinade into the gills with the back of a spoon. Cover and let marinate, refrigerated, for 30 minutes to 1 hour.
Set up the grill for direct grilling using a two-zone fire; preheat one zone to high and the other zone to medium so you can move the mushrooms over if they start to burn.
When ready to cook, remove the mushrooms from the marinade, reserving the marinade. Brush the onion slices with melted butter. Place the portobellos (gill-side down), the onion slices, and the poblanos on the grill grate. Grill for about 3 minutes, then turn with tongs. Spoon some of the reserved marinade on the gill-side of the mushrooms and continue to grill until tender and sizzling. If the vegetables begin to brown too much before they become tender, move them over the medium zone of the grill.
Lastly, brush melted butter over the cut sides of the ciabatta rolls and grill, cut sides down, for 1 to 2 minutes over the medium side of the grill, or until they are golden brown.
To serve, remove the skewers from the onion slices. Scrape the charred skin of the poblanos, remove the stem end, and cut into quarters. Remove seeds and/or veins. For each sandwich, place a mushroom on the bottom half of a bun; top with a slice of pepper Jack cheese, onion, poblano pepper, and several slices of avocado.
PAELLA “PRIMAVERA” (WITH VEGETABLES AND BEANS BUT NO MEAT)
Please Note: This recipe can be made on a gas grill, but it is best on a charcoal grill fueled with wood chunks. Steven used two grills to construct this paella with one dedicated to grilling the vegetables.
Source: Steven Raichlen
Method: Wood grilling
Serves: 6 to 8
For the rice:
1/4 cup extra virgin olive oil
1 large onion, finely chopped
1/2 red bell pepper, seeded, stemmed, and cut into 1/4-inch strips
1/2 yellow bell pepper, seeded, stemmed, and cut into 1/4-inch strips
3 cloves garlic, finely minced
2 ripe tomatoes, seeded and cut into 1/2 inch dice
3 cups bomba (Valencian-style rice; see Note; or Arborio rice)
1/2 cup dry white wine
5 to 6 cups hot vegetable stock
1 teaspoon saffron threads (8 to 10 threads), soaked in 1 tablespoon hot
water for 15 minutes
For the vegetables:
1 medium zucchini, trimmed and sliced on the bias into 1/4-inch slices
1 medium yellow squash, trimmed and sliced on the bias into 1/4-inch slices
1 Japanese eggplant, trimmed and sliced into 1/4-inch rounds
1 sweet onion, cut into rounds and skewered
15 to 20 cherry tomatoes, on skewers
8 to 10 mini bell peppers, on skewers
6 to 8 cloves garlic, on skewers or toothpicks
Coarse salt (kosher or sea) and freshly ground pepper to taste
1 tablespoon each dried rosemary, dried oregano, and dried thyme
For serving:
1 cup cooked chickpeas, drained
3 piquillo peppers (optional), chopped
1/4 cup finely chopped flat-leaf parsley, plus additional for garnish
Lemon wedges
You'll also need:
Two 22-1/2 inch charcoal grills
Natural hardwood chunks of wood (or logs) for a fire; Tuscan grill or cast iron grill grate; a large paella pan (see Note)
I did this in twin kettle grills. 1 grill was 3 zone for grilling the veggies. 1 grill was 2 zone for sauteing the rice and cooking the paella.
Build a 2-zone fire in one kettle grill (for the rice) and a 3-zone fire in the other kettle grill (for the vegetables).
Put the paella pan on the grate of the kettle grill with the 2-zone fire. Add olive oil to the pan and preheat. Add the chopped onion and red and yellow bell peppers to the pan, stirring with a clean grill hoe or long-handled spatula, until the vegetables begin to soften. Add the garlic and chopped tomatoes, and cook for 1 to 2 minutes. Add the rice, and stir to coat with the oil. Then add the saffron and wine and cook for 1 to 2 minutes. Add 5 cups of the hot vegetable stock. Simmer the rice for 15 to 20 minutes, or until tender, adding more stock if needed to keep the rice from drying out or scorching on the bottom of the pan.
Meanwhile, brush the vegetables with olive oil and season with salt, pepper, and the herb mixture. Place on the second kettle grill over the 3-zone fire, and grill until vegetables are tender. (The onions will take the longest time, the cherry tomatoes the shortest time.)
To assemble, remove the skewers from the grilled vegetables and add to the rice. Stir in the chickpeas and piquillo peppers. Serve the paella directly from the pan, if desired (be sure to set it on a heatproof surface), or transfer it to a large plate or platter. Sprinkle with chopped parsley and garnish with lemon wedges, if desired.
Note: Authentic paellas are made using bomba rice from Valencia, Spain. It is a unique strain of short-grain rice available at some specialty food shops or http://www.tienda.com (1.800.710.4304).
SMOKE-ROASTED APPLES
Method: Indirect grilling
Serves: 6
6 sweet crisp apples (ideally, Fugi apples)
3 tablespoons apricot jam
3 tablespoons whipped cream cheese
3 tablespoons dark brown sugar
3 tablespoons unsalted butter
You’ll also need:
1-1/2 cups apple or hickory chips, soaked in water to cover for 1 hour, then drained;
Grill rings (optional)
Using a small melon baller, core the apples from the top. The idea is to remove the stem end and seeds, creating a cavity in the apple, but leave the bottom intact to hold in the filling. Place 1/2 tablespoon whipped cream cheese in the cavity of each apple. Top with 1/2 tablespoon apricot jam, 1/2 tablespoon brown sugar, and finally, 1/2 tablespoon of butter. The recipe can be prepared several hours ahead to this stage.
Set up your grill for indirect grilling (rake the lit coals into two piles on opposite sides of the grill). Place a drip pan in the center.
Arrange the apples in the center of the grill over the drip pan on grill rings, if using. Toss half the wood chips on each mound of coals and cover the grill. Adjust the vent holes to obtain a temperature of about 350 degrees.
Smoke-roast the apples until tender (the sides will be squeezably soft) and the filling is browned and bubbling. Depending on your grill and the outside temperature, this will take about 1 to 1-1/2 hours.
Puerco Pibil - A delicious slow-roasted pork
5 tbsp of annatto seeds
2 tsp of cumin seed
1 tbsp of pepper
8 all-spice
half a tsp of cloves
Grind all that together into a fine powder using a coffee grinder (purchase
separate coffee grinder
for spices, DON'T mix your coffee and spices)
2 habanero peppers, cut up, remove veins and seeds
half a cup of orange juice
half a cup of white vinegar
mix these together in a blender, add the powder
add
2 tbsp of salt
8 cloves of garlic
blend it all til smooth
add
the juice of five lemons
a splash of the finest tequila
then
five pounds of pork butt
cut the butt into two inch squares, set them in a large ziplock bag, poor mixture
over the meat,
shake it up, make sure the meat is covered, line pan with banana leaves (or
aluminum foil), put meat
along with marinade in pan, more leaves on top, fold other leaves over, wrap pan
in aluminum foil
completely to avoid letting steam escape, set oven to 325, slow roast for 4 hours,
serve over rice.
Achiote Paste
This is the recipe for the paste used to make Puerco
Pibil. Prep
Time: approx. 15 Minutes. Ready in: approx. 15 Minutes.
Makes 8 servings.
5 tablespoons annatto seeds 2 teaspoons cumin seeds 1 tablespoon black peppercorns
8 whole allspice
berries 1/2 teaspoon whole cloves 3 habanero peppers, seeded 1/2 cup orange juice
1/2 cup white
vinegar 8 cloves garlic 2 tablespoons salt 5 lemons, juiced 1 teaspoon premium
tequila
Directions
1 With a spice grinder, grind the annatto seeds, cumin
seeds, peppercorns, allspice berries, and cloves to a fine powder.
2 In a blender or food processor, mix the ground spices,
habanero peppers, orange juice, vinegar, garlic, and salt.
Blend until smooth. Mix in the lemon juice and tequila
Mole Sauce
This sauce is Oaxacan-style.
12 ounces whole dried anchos and pasilla chiles
1 to 2 chiles de árbol or dried chipotles
Water
6 tablespoons sesame seeds
1 teaspoon anise seeds
1/2 teaspoon cumin seeds
4 tablespoons peanut oil or lard
3/4 cup pecans or walnuts, chopped
6 garlic cloves, unpeeled
6 whole Italian plum tomatoes
4 cups chicken stock
1 medium onion, chopped
1 day-old corn tortilla, quartered
2 ounces unsweetened chocolate
1 1/2 ounces Ibarra® Mexican chocolate
1 teaspoon ground canela (cinnamon)
1/2 teaspoon salt
6 whole cloves
Break stems off chiles and remove seeds. Rinse chiles. Toast chiles until fragrant
in a heavy skillet, turning them frequently. Transfer chiles to a large saucepan
and cover with water. Simmer over medium heat for about 30 minutes until
softened.
While the chiles simmer, toast sesame seeds over medium heat in the skillet. Don't
let them burn. Spoon the seeds into a blender. Toast the anise and cumin seeds in
the skillet until fragrant and add them to the blender. Pour 1 tablespoon of the
oil into the warm skillet and stir in the nuts. Sauté until lightly
colored and fragrant. Add the nuts to the blender.
Wipe out the skillet and increase heat to medium-high. Scatter the garlic cloves
in the skillet, turning the cloves occasionally so that they soften and darken on
all sides. Remove and set aside until cool enough to handle. Add tomatoes to the
skillet, turning occasionally as they soften and darken. The skins will split a bit
during the process. Remove the tomatoes and set them aside until cool enough to
handle. Remove the skins from the garlic and tomatoes and add both to the
blender.
Pour 1 cup of the stock into the blender. Purée the mixture for 2
minutes. The sauce will become smooth but a little grainy. Pour the sauce into a
large bowl.
Drain chiles lightly from their cooking liquid, reserving 1 cup of the liquid.
Place the chiles and about 1/2 cup of the reserved liquid in the blender and
purée. Pour the chiles into the bowl with the tomato sauce. Add 1 more
cup of stock to the blender with the remaining sauce ingredients and
purée for 2 minutes. This mixture, too, will become smooth but a
little grainy. Pour it into the bowl and stir together.
Wipe out any tomato residue from the skillet and add the remaining oil. Warm the
oil over medium heat. Spoon in the sauce and fry it for about 10 minutes, stirring
up from the bottom constantly. Mix in the remaining stock and reserved chile
cooking liquid, reduce the heat to low, and simmer for 30 minutes.
Divide sauce into two containers, as 1/2 will be enough for any recipe that serves
6 to 8. The sauce can be made ahead and refrigerated for 1 or 2 days, or frozen for
several months.
Mole Enchiladas (Serves 6)
Have 12 corn tortillas ready. Add 3 cups shredded (deshebrada) turkey or chicken
to 1/2 of the above sauce. Simmer together for 15 minutes.
Heat 1 inch of oil in a skillet until the oil ripples. With tongs, dunk a tortilla
in the oil long enough for it to go limp. Repeat with the remaining tortillas and
drain them.
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
Dip a tortilla into the sauce. Top it with about 1/3 cup of turkey drained from
the sauce with a slotted spoon, and a couple teaspoons each of diced onion and
grated Monterey Jack cheese. Roll up the tortilla snug but not tight. Transfer the
enchilada to the baking dish, seam side down. Repeat with the remaining tortillas
and filling. Top the enchiladas with a little more diced onion and pour the
remaining sauce evenly over them. Scatter more Monterey Jack cheese over the
sauce.
Bake for 15 to 18 minutes, until the enchiladas are heated through and the sauce
is bubbly. Serve immediately with spoonsful of crema drizzled over and a sprinkling
of cilantro and toasted sesame seeds.
Chicken in Mole Sauce Heat 1/2 of the above Mole Sauce to boiling in a large
skillet. Reduce the heat to simmer. Place 8 boneless chicken breast halves, skin
side up, in a single layer in the skillet. Cover and simmer until done, about 1
hour. Remove chicken to serving dish and serve with Mole Sauce. Garnish with crema
and a sprinkling of cilantro.
If you prefer, you can brown the chicken breast halves in vegetable oil before
proceeding with the above instructions. The simmering time will be cut to about 40
to 45 minutes.
Ranch Potatoes
Prep Time: approx. 30 Minutes. Cook Time: approx. 45
Minutes. Ready in: approx. 1 Hour 15 Minutes. Makes 4 servings.
11 ounces medium red potatoes
3 tablespoons and 1-3/4 teaspoons sour cream
3 tablespoons and 1-3/4 teaspoons creamy Ranch salad
dressing
2 slices bacon
1 tablespoon chopped fresh parsley
1/4 cup shredded Cheddar cheese
2 tablespoons and 2 teaspoons butter, melted
1/4 cup shredded Cheddar cheese
1 cup crushed cornflakes cereal
Directions
1 Place the potatoes in a large pot, and fill with enough water
to cover. Bring to a boil, and cook until fork tender, about 15
minutes. Drain, and cut into chunks, leaving the skins on.
2 Preheat the oven to 375 degrees F (190 degrees C). Meanwhile,
fry the bacon in a large skillet until browned and crisp. Drain,
and set aside.
3 Place the potatoes in a greased 9x13 inch baking dish. In a
medium bowl, stir together the sour cream, Ranch dressing,
parsley, and 3/4 cup Cheddar cheese. Crumble in the bacon and
stir. Pour over the potatoes in the baking dish. In a another
bowl, mix together the cornflake crumbs, melted butter and
remaining cheese. Sprinkle evenly over the top of the
casserole.
4 Bake for 40 to 45 minutes in the preheated oven, or until the
top of the casserole is browned and crisp.
Kolaches
A traditional Czech pastry, it can be filled with a variety of
fillings. Prep Time: approx. 20 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 2 Hours 10 Minutes. Recipe has been
scaled to make 4 servings.
2 tablespoons and 3/4 teaspoon warm milk
1/8 (.25 ounce) package active dry yeast
1-1/4 teaspoons white sugar
1-1/4 teaspoons shortening
1/8 teaspoon salt
1/8 eggs
1/8 egg yolks
1/3 cup and 1 teaspoon all-purpose flour
1-1/4 teaspoons fruit preserves
Directions
1 Pour warm milk over yeast, and let dissolve. Then add sugar,
shortening, salt, eggs, egg yolks, and flour. Stir until well
combined. Remove dough to a well oiled bowl, and turn once to
coat the surface. Cover, and place in a warm spot. Allow to rise
until doubled in bulk, about 1 hour.
2 Dish out dough with a tablespoon, and roll into balls. Brush
each with shortening, and let rise until doubled in bulk.
3 Flatten the balls, and make a depression in the centers. Fill
with fruit preserves. Allow to rise.
4 Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or
until lightly browned.
Breakfast Kolaches
This recipe uses a bread machine for the dough preparation. The
filling can be with a variety of things like sausage, cheese, or
hash browns. Filling the kolaches the night before, and keep them
in the refrigerator overnight. In the morning, set out the
kolaches to warm to room temperature while the oven is
preheating, and then cook them for a quick, hot breakfast. Prep
Time: approx. 30 Minutes. Cook Time: approx. 15 Minutes. Ready
in: approx. 4 Hours 15 Minutes. Recipe has been scaled to make 4
servings.
3 tablespoons and 1-3/4 teaspoons warm milk
1/4 egg, lightly beaten
1/4 egg yolk, beaten
2/3 cup bread flour
1/4 teaspoon salt
2 teaspoons butter
2-3/4 teaspoons white sugar
3/4 teaspoon bread machine yeast
Filling:
4 2 inch sausages, cut in 1/2
1/4 (16 ounce) package frozen hash brown potatoes
1-3/4 slices Cheddar cheese, quartered
Directions
1 In the order suggested by the manufacturer, place milk, egg,
egg yolk, bread flour, salt, butter, sugar and bread machine
yeast in bread machine. Select Dough cycle, and press Start.
2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease
a large baking sheet.
3 On a lightly floured surface, punch down dough, and divide
into 36 pieces. Roll pieces into balls. Arrange balls in a single
layer on the prepared baking sheet, about 2 inches apart. Allow
balls to rise 15 to 20 minutes.
4 Flatten balls, and make a depression in the center of each.
Fill each with 1 piece of sausage, about 1 tablespoon hash
browns, and 1 quarter slice of cheese.
5 Bake 15 to 18 minutes in the preheated oven, or until lightly
browned.
Slow-Cooked German Short Ribs
Dust off your slow cooker. This recipe is worth it. I love
coming home to a waiting meal! Prep Time: approx. 25 Minutes.
Cook Time: approx. 8 Hours 20 Minutes. Ready in: approx. 8 Hours
45 Minutes. Recipe has been scaled to make 4 servings.
1 tablespoon and 1 teaspoon all-purpose flour
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds beef short ribs
1 tablespoon and 1 teaspoon olive oil
2/3 slice onion, sliced
1/3 cup dry red wine
1/3 cup chile sauce
2 tablespoons packed brown sugar
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon chili powder
1 tablespoon and 1 teaspoon all-purpose flour
2 tablespoons and 2 teaspoons water
Directions
1 In a small bowl, combine 2 tablespoons flour, salt, and
pepper. Coat the short ribs with the flour mixture.
2 In a large skillet, heat the olive oil over medium-high heat.
Brown short ribs in olive oil.
3 In a slow cooker, combine onions, wine, chili sauce, brown
sugar, vinegar, Worcestershire sauce, mustard, and chili powder.
Mix thoroughly. Transfer the short ribs from the skillet to the
slow cooker.
4 Cover, and cook on Low for 6 to 8 hours.
5 Remove ribs, and turn the slow cooker control to High. Mix the
remaining 2 tablespoons of flour with 1/4 cup water, and stir
into the sauce. Cook for 10 minutes, or until slightly
thickened.
Octoberfest German Potato Salad
This potato salad is wonderful served with Bratwurst and Kraut!
Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes.
Ready in: approx. 1 Hour 30 Minutes.
Recipe has been scaled to make 4 servings.
1-3/4 pounds potatoes, peeled and
sliced
1/4 cup and 2 teaspoons chopped onion
1-1/4 teaspoons salt
1/4 cup and 2 teaspoons mayonnaise
2 tablespoons and 3/4 teaspoon vegetable oil
1/4 cup and 2 teaspoons cider vinegar
1 tablespoon and 1/2 teaspoon white sugar
1 tablespoon and 1/2 teaspoon dried parsley
ground black pepper to taste
Directions
1 Bring a large pot of salted water to a boil. Add peeled and
cut potatoes; cook until tender but still firm, about 15 minutes.
Drain, and transfer to a large bowl. Add onions.
2 In a large bowl, whisk together the mayonnaise, oil, vinegar,
sugar, parsley, salt and pepper. Gently stir in the potatoes and
onion. Let stand for 1 hour before serving to enhance
flavors.
CREAM GRAVY
4 tablespoons flour dredging mixture from chicken recipe
4 tablespoons pan drippings
2 cups lowfat milk or evaporated fat-free milk
Pour off all the cooking fat from the skillet except for about 3-4
tablespoons; scoop out any burned bits that may have accumulated at the
bottom. Scatter 3 or 4 tablespoons of the seasoned dredging flour into the
pan and whisk over medium heat. Continue cooking for several minutes until
the mixture is smooth and bubbly. Gradually stir in the milk, whisking
constantly until all is incorporated and the gravy thickens. Continue to
cook
for at least five minutes over low heat. Add more milk or a little water if
the sauce becomes too tight.
POTATO AND TURNIP MASH
4 large russet potatoes, peeled and sliced into 1/4" rounds
2 medium turnips, peeled and sliced into 1/4" rounds
2/3 cup lowfat milk, warmed
1 tablespoon butter (optional)
1 tablespoon chopped parsley
pepper and salt
Boil the turnips and potatoes in a pot of salted water until very tender.
Drain and transfer to a large mixing bowl. Mash roughly by hand. Add the
butter, pepper and salt. Using a mixer on medium speed, gradually add the
milk and beat until the mixture is fluffy and very smooth. Turn off the
mixer
and stir in the parsley. Can be returned to the pan and kept warm until
ready
to serve.
BRAISED SWEET COLLARD GREENS
1 bunch collard greens, thoroughly washed
1/4 cup water
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon bacon drippings (optional)
Stack the washed leaves together neatly on a cutting board and roll them up.
Using a sharp knife, cut the roll into 1" thick pieces. Transfer the cut
greens to a large deep saute pan. Add the water, salt, sugar and a smidgen
of
bacon fat if desired. Bring the greens to a boil, tossing them with tongs
until they reduce in volume. Cover, reduce the heat, and cook for 20 minutes
or until the greens are tender but still bright in color. Do not overcook.
BANANA BAVARIAN
Tools: Electric mixer, cake serving platter, 8-inch springform pan (ring
section only), plastic wrap
Ingredients:
3 or 4 ripe but firm bananas
1 tablespoon fresh lemon juice
1/4 cup water
Nilla wafers
For the Bavarian cream:
2-1/4 teaspoons unflavored gelatin
1 tablespoon cold water
1 cup milk
1/2 vanilla bean
4 large egg yolks
1/4 cup + 2 tablespoons sugar
1-1/4 cups heavy cream, well chilled
Stir the gelatin into the tablespoon of cold water and let it soften.
Meanwhile, pour the milk into a saucepan and add half the vanilla bean,
shaking any seeds into the milk. Bring to a simmer. While the milk is
heating, beat together the egg yolks and sugar until smooth and
lemon-colored, about 5 minutes on medium speed. Slowly incorporate the
simmered milk into the yolk mixture, whisking constantly. Pour this mixture
back into the saucepan and cook over low heat, stirring constantly with a
wooden spoon until the mixture coats the back of the spoon and the foam
formed by stirring the milk into the yolks has disappeared. Do not boil.
Remove from heat and stir in the gelatin, which will dissolve if
‘rubbery.’
Strain into a stainless steel bowl; remove the vanilla bean. Set the bottom
of the bowl into a larger bowl of ice water and stir until the cooked cream
has just cooled to room temperature. Quickly remove it from the ice water
and
set aside. Next, whip the chilled heavy cream just until it holds soft
peaks.
Stop whipping. Return the cooked cream to its ice water. Stir until it just
begins to thicken. Immediately remove it again, and continue whipping the
heavy cream until it holds stiff peaks. Whip in the cooked cream to finish
the Bavarian cream.
To assemble: Rinse the springform ring with cold water, shake it out, and
place it on a tray or flat plate with a piece of plastic wrap under the
ring.
Slice the bananas into uniform diagonal slices 1/4" thick. Toss them gently
in a bowl with the lemon juice and water to coat them. Arrange the bananas
in
a tightly-spaced single layer inside the ring, starting at the outside and
working inward in concentric circles. Pour about one third of the Bavarian
cream into the ring to cover the fruit slices. Next, add a layer of Nilla
wafers, flat side facing up. Top with half of the remaining Bavarian cream.
Arrange another layer of bananas over the cream, and cover them with the
remaining Bavarian cream. Finish with another layer of wafers, turned flat
side up. Cover lightly with plastic wrap and place the tray in the
refrigerator to chill for 3-4 hours.
To serve, invert the Bavarian onto a serving plate. Remove the tray and the
plastic wrap. Unfasten the latch and carefully remove the cake ring.
Refrigerate again if not serving immediately. Serve with strawberry coulis,
if desired:
STRAWBERRY COULIS
1 pint fresh strawberries, hulled and sliced
1/2 cup superfine sugar
3 tablespoons fresh orange juice
Puree all ingredients and strain through a fine sieve into a small bowl.
Makes about 2 cups.
Grouper Kabobs
Serves 6
INGREDIENTS:
1 (16-ounce) can pineapple chunks, undrained 2 pounds grouper fillets, cut into
1-inch cubes 2
medium-size green peppers, cut into 1-inch pieces
1/2 cup soy sauce 1/4 cup sherry 2 tablespoons brown sugar
1 teaspoon ground ginger 1 teaspoon dry mustard 1 clove garlic, minced
1 Drain pineapple, reserving 1/4 cup juice. Alternate pineapple chunks, fish, and
green pepper on
skewers. Place kabobs in a large shallow container. Set aside.
2 Combine reserved juice, soy sauce, sherry, sugar, ginger, mustard, and garlic,
stirring well; pour
over kabobs. Cover and refrigerate at least 1 hour, turning kabobs
occasionally.
3 Remove kabobs from marinade, reserving marinade. Grill kabobs over medium-hot
coals 15 minutes or
until fish flakes easily when tested with a fork. Turn and baste frequently with
marinade.
Grilled Marinated Shrimp
Remove from skewers and serve
on a bed of pasta with sauce for a great meal. Prep Time:
approx. 30 Minutes. Cook Time: approx. 10 Minutes. Ready in:
approx. 2 Hours 40 Minutes.
Makes 6 servings.
1 cup olive oil 1/4 cup chopped fresh parsley 1 lemon, juiced 2 tablespoons hot
pepper sauce 3 cloves
garlic, minced 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon salt
1 teaspoon ground
black pepper 2 pounds large shrimp, peeled and deveined with tails attached
skewers
Directions
1 In a mixing bowl, mix together olive oil, parsley,
lemon juice, hot sauce, garlic, tomato paste, oregano, salt,
and black pepper. Reserve a small amount for basting
later. Pour remaining marinade into a large resealable
plastic bag with shrimp. Seal, and marinate in the
refrigerator for 2 hours.
2 Preheat grill for medium-low heat. Thread shrimp onto
skewers, piercing once near the tail and once near the head.
Discard marinade.
3 Lightly oil grill grate. Cook shrimp for 5 minutes per
side, or until opaque, basting frequently with reserved marinade.
Grilled Rock Lobster Tails
Grilled rock lobster tails lightly seasoned with lemon
and garlic.
Prep Time: approx. 15 Minutes. Cook Time: approx. 12
Minutes. Ready in: approx. 27 Minutes. Makes 2 servings.
1 tablespoon lemon juice 1/2 cup olive oil 1 teaspoon salt 1 teaspoon paprika 1/8
teaspoon white
pepper 1/8 teaspoon garlic powder 2 (10 ounce) rock lobster tails
Directions
1 Preheat grill for high heat.
2 Squeeze lemon juice into a small bowl, and slowly whisk
in olive oil. Whisk in salt, paprika, white pepper, and
garlic powder. Split lobster tails lengthwise with a large
knife, and brush flesh side of tail with marinade.
3 Lightly oil grill grate. Place tails, flesh side down,
on preheated grill. Cook for 10 to 12 minutes, turning
once, and basting frequently with marinade. Discard any
remaining marinade. Lobster is done when opaque and firm to the touch.
How to Make a Pie
By Mary-Louise Parker
Turn your oven to 425 degrees. Put three sticks of butter and a bowl of water that has ice in it in the fridge. Cubes, not chips. Put the food-processor bowl and the sharp blade thingy in the freezer.
When that stuff gets cold, take out the bowl and blade and put in 2 3/4 cups of flour, a teaspoon of sugar, and a teaspoon of salt. Cut 2 1/4 sticks of butter into pieces the size of a camera battery and drop them in a couple at a time while hitting "pulse" on the machine till it all looks like coarse meal. If you don't know what that is, go look at the smaller pieces of gravel in your driveway.
Slowly pour, like, 7 or 8 tablespoons of the ice water in with the flour gravel and pulse it till it comes together into a ball that isn't sticky. Take it out and knead it on a counter sprinkled with flour, but not too much or the molecules will get stretchy and the dough will be tough. Form the dough into two big air-hockey pucks and cover with plastic wrap. Put them in the fridge for at least an hour. If you forget about the dough, you can throw it in the freezer (but once the seasons have changed, chuck it).
Roll the pucks into circles bigger than a pie. Drape one over the pie pan with a little extra hanging over, and fill it with cut-up fruit mixed with a little flour, cinnamon, and a drop or two of rum, and dot the top with butter. Cover it with the other dough circle, pinch the edges together, and cut some little holes in the top of the pie with a knife. Make a design or write a message to someone, code or otherwise. For a yummy, richer crust, brush with heavy cream and sprinkle with raw sugar from the packets at Starbucks. Put foil all around the edge so it doesn't burn; take it off after the pie has cooked for, like, 20 minutes and turn the temp down to 350. Cook for 25 minutes more or until juice is bubbling out of the Morse-code slashes. Take it out and let it sit for as long as you can wait but not so long that it gets cold.
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