Spiced Glazed Nut and Pretzel Mix

 

Adapted from David Lebovitz

Ingredients

• 2 cups (200g) mixed raw nuts, (untoasted); any combination of cashews, whole almonds, pecan halves, and hazelnuts
• 1 tablespoon (15g) unsalted butter, melted
• 3 tablespoons (45g) dark brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon cayenne or chipotle powder
• 1 1/2 tablespoons maple syrup
• 1 teaspoon flaky sea salt or kosher salt
• 2 cups (100g) small pretzel twists (the ones from Trader Joe's are so good)

• Spread the nuts on a baking sheet and roast in a 350ºF (180ºC) oven for 10 minutes, stirring once for even toasting.
• In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
• Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.
• Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
• Once cool, this mixture can be stored in an airtight container for up to a week.

My Notes: So simple and addictive. I only used pecan halves and that was perfect. MXF

Corn and Black Bean Weeknight Nachos

From Smitten Kitchen

Servings: 4 but I won't tell anyone if 3 of you polish it off
Time: 45 minutes

•     2 ears corn, husked
•     1 15-ounce can black beans, drained and rinsed
•     1 large poblano
•     Nonstick spray or 2 teaspoons oil
•     2 generous cups (about 8 ounces) coarsely grated monterey jack cheese
•     2 generous cups (about 8 ounces) coarsely grated cheddar cheese
•     1 12-ounce bag tortilla chips, the thicker the better
•     Toppings
•     Thinly sliced jalapeno (1 used 1/2 a big one)
•     Thinly sliced radishes (I used 2 medium)
•     1/2 a white onion, minced (you can toss it with a little lime juice and salt to lightly pickle it, if desired)
•     Handful fresh cilantro, roughly chopped
•     Diced tomatoes
•     Shredded lettuce
•     Sliced avocado
•     Lime wedges
•     Hot sauce

Over a gas flame or on a grill over high heat, char corn all over until at least half the kernels are blistered, and poblano until skin is blackened. Let both cool slightly then cut the corn kernels from the cob. Remove the skin and seeds from the poblano and cut it into very thin ribbons. (For a large one, you might only use half.)

Heat oven to 400 degrees. Coat your largest baking sheet with foil (which I did not, and wish I had) and lightly coat it with oil. Arrange 1/3 of chips on tray and sprinkle 1/3 of corn, black beans, poblano strips and cheese over it. Repeat twice. Bake for 15 to 20 minutes, until the cheese has melted and blistered all over. Use this time to prep your toppings.

When nachos are cooked, you can sprinkle a few toppings over (I used the jalapeños, radishes, tomatoes, onion, cilantro and avocado) or just bring everything to the table and let everyone fix their own.

My Notes: I didn't follow this exactly because...it's nachos. But I used it as a guide. Everyone loved them. Easy to make and a really fun dinner for all. MXF

Bob Armstrong Dip

Homesick Texan

Yield: 10-12 servings

TACO MEAT:

• 1 tablespoon vegetable oil
• 1/2 bell pepper, seeded, stemmed, and diced
• 1 jalapeño, seeded, stemmed, and diced
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch of cayenne

GUACAMOLE:

• 2 Hass avocados, peeled and pitted
• 1 tablespoon freshly squeezed lime
• 1 teaspoon chopped cilantro
• Salt

CHILE CON QUESO:

• 1 tablespoon vegetable oil
• 2 jalapeños, seeded, stemmed, and diced
• 1/2 small yellow onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 tablespoon corn starch
• 1 cup chicken broth
• 1 pound American cheese, shredded
• 1 cup grape tomatoes, diced
• Salt
• Sour cream, for garnishing
• Tortilla chips, for serving

To make the taco meat, in a large skillet heat the oil on medium-low heat and add the bell pepper, jalapeño, and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Add the ground beef to the skillet, along with the cumin, chili powder, salt, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.

Meanwhile, to make the guacamole, mash together the avocado, lime juice, and cilantro. Add salt to taste.

To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the chicken broth and while stirring cook until the sauce has thickened, which should happen in a couple of minutes.

Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added. Stir in the tomatoes, adjust seasonings, and add salt to taste.

This makes a lot of queso, so you can either serve it in individual bowls or in a larger dish, such as a 9-inch square dish. To assemble, layer along the bottom of the dish the taco meat, then pour in the queso and then top with the guacamole and sour cream. Serve warm with chips.

Queso Fundido

Pioneer Woman

 

• ½ pounds Hot Breakfast Sausage (such As Jimmy Dean Or J.C. Potter) Or Chorizo
• 1 whole Medium Onion, Finely Diced
• 2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
• 1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
• Sprinkle Of Chili Powder
• 3 whole Roma Tomatoes, Diced
• ¼ cups Cilantro, Chopped
• Tortilla Chips For Serving

Prep: 10 mins / Cook: 20 mins

Preheat oven to 400 degrees.

In a large skillet, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.

To build the skillet, place 1/3 of the cheese in a medium-sized ovenproof skillet. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you’d like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your skillet or baking dish, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they’ll shrink quite a bit once the cheese melts!

Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling…but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!

NOTE: Be sure to have everything ready so you can serve the queso fundido pretty much right out of the oven. It’s best when piping hot!

IMPORTANT: Wrap a cloth around the skillet handle so guests won’t burn themselves.

Chanterelle Toasts

Martha Stewart Living

YIELD: makes 16 toasts

• 1/2 stick unsalted butter
• 1 pound chanterelle or other fragrant mushrooms, ends trimmed, stalks and caps cut into 1/2-inch pieces
• 1/2 cup heavy cream
• Coarse salt and freshly ground pepper
• 8 slices white Pullman bread, crusts removed and bread toasted and cut into 1-by-3-inch strips

PREP: 25 MINS TOTAL TIME: 25 MINS

Melt butter in a skillet over medium heat, and cook mushrooms, stirring occasionally, until liquid evaporates, 8 to 10 minutes.

Add cream, a little at a time, and cook, stirring, until cream coats the back of a spoon and mushrooms are thoroughly coated. Season with salt and pepper. Spoon onto toasts, and serve immediately.

Watermelon Salsa

Trisha Yearwood for Food Network Magazine

Serving: 3 cups

• 1 1/2 teaspoons lime zest (from about 1 lime)
• 1/4 cup fresh lime juice (from about 3 limes)
• 1 tablespoon sugar
• Freshly ground pepper
• 3 cups seeded and finely chopped watermelon
• 1 cucumber, peeled, seeded and diced
• 1 mango, peeled and diced
• 1 jalapeno pepper, seeded and minced
• 1 small red onion, finely chopped
• 8 fresh basil leaves, finely chopped
• 1/2 teaspoon garlic salt
• Tortilla or pita chips, for serving

Prep Time: 15 min

Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.

Add the garlic salt just before serving. Serve with chips.

My Notes: I didn't use garlic salt or jalapeno since it was for kiddos. This is really, really tasty. Make sure you use a small dice and scoopable chips. Very fresh. 3 cups is a lot though, so a half recipe might be just fine.

MXF

Sundried Tomato Spread

Thug Kitchen

• ¼ cup of sundried tomatoes (don’t buy that shit that comes packed in oil. They are way more expensive. Find the kind that look like dried fruit. They will be near the olives or the canned tomatoes in the grocery store)
• 1 cup warm water
• ¼ cup chopped white or yellow onion
• 1 ½ cups or 1 15 ounce can of cannellini beans (any kind of white bean works, like navy or great northern beans. You just want a creamy kind of bean)
• 1 clove of garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons red wine vinegar
• ½ teaspoon tamari or soy sauce
• ½ teaspoon dried basil
• ½ teaspoon dried oregano

Put the sun-dried tomatoes in a small bowl and cover them with the warm water for 15 minutes.

While the tomatoes soak, cook the onions in a small pan with a little bit of olive oil until they begin to look brown and smell awesome, like 5-8 minutes. Take the tomatoes out of the water and chop them up into pieces but save the water they were soaking in; no need to waste shit. Chop up the garlic into little pieces. Put the beans, sun-dried tomatoes, onions, and 2 tablespoons of the water from the tomatoes in a food processor and chop that shit up real small. Add the rest of the ingredients and blend it all together until it starts to look creamy. Add more of the soaking water if it looks a little dry. It’s cool if there are still some bigger tomato bits hanging around, just call that shit “rustic”. Add more spices if you think it needs it and serve that fucker up.

This will last a week in the fridge if you are good at keeping delicious secrets from your roommates.

MXF

Cocktail Meatballs

Martha Stewart Living, March 2012

Makes about 48 / Serves 8

• 2 slices white or other soft bread, torn into bite-size pieces
• 1/2 cup whole milk
• 1 pound ground beef chuck
• 1 pound ground pork
• 6 thin slices pancetta (2 1/2 ounces), finely diced
• 1/2 small onion, minced (1/3 cup)
• 2 large egg yolks, lightly beaten
• Coarse salt and freshly ground pepper
• 1/2 teaspoon mild smoked paprika (also called pimenton)
• 2 teaspoons finely chopped fresh thyme
• Extra-virgin olive oil, for frying

Prep Time: 1 hour / Total Time: 2 hours 15 minutes
To give them a light crust, which makes them easier to pick up, meatballs can be rolled in a breadcrumb-and-flour mixture before frying.
Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.

Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.

Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.

Roasted Buffalo Shrimp

Martha Stewart Living, March 2012

Makes about 40 / Serves 8

• Finely grated zest of 2 lemons (2 tablespoons), plus 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 3/4 teaspoon celery seeds
• 2 1/2 teaspoons sweet paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Coarse salt
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds large shrimp, peeled and deveined, tails intact
• 1 cup sour cream
• 1/4 cup pale-green celery leaves, finely chopped

Prep Time: 15 minutes / Total Time: 15 minutes

Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl. Add shrimp, and toss to coat well.

Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.

Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked shrimp.

Pork and Cabbage Dumplings

Martha Stewart Living, June 2012

 

Makes 80

• 7 tablespoons vegetable oil, plus more if needed
• 6 cups thinly sliced napa cabbage (about 1/2 head)
• 1 3/4 teaspoons fine sea salt, divided
• 2 cups thinly sliced Vidalia onion
• 1/2 cup chopped fresh chives (about 1 bunch)
• 1/4 cup thinly sliced scallions (about 4 scallions), plus more for garnish
• 2 tablespoons finely chopped garlic (about 6 cloves)
• 1 1/2 pounds ground pork
• 2 tablespoons toasted sesame seeds, plus more for garnish
• 1/4 cup sesame oil
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 80 dumpling wrappers
• 2 large egg whites

Prep Time 45 minutes / Total Time 1 hour

 

Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.

Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.

My Notes: These were delicious! Time-consuming to make, but simple enough. I cooked the chives and garlic before mincing everything, including the scallions. I seasoned with soy sacue and sesame oil at every stage.

MXF

Fromage Fort

Smitten Kitchen

As I mention above, there are no rules as to how you put this together. Maybe you want more wine, or less. Maybe you want a heavy hand with salt and pepper, or you want the natural flavors of the cheese to shine through. If you’re using a lot of hard cheeses, a pat or two of butter will help smooth things out. Personally, I go easy on the garlic (one tiny clove) because it really blooms as the cheese sits, and I don’t want it to take over, but maybe you would like that. The only thing I think it important to keep in mind is that even a small amount of blue cheese tends to dominate. I used 25% of the weight in blue, and the result was essentially a blue cheese spread. Fortunately, we love them. But if that’s not your thing, limit it to just a small spoonful or a few crumbles.

If you’re curious, my formula this time was one part each of blue, brie, goat cheese and gruyere, a handful of chives and a full cup of wine.

• 1 pound mix leftover cheese, harder cheeses grated, softer ones cut into chunks
• A couple pats of butter, if using mostly firm cheese varieties
• 1 small clove garlic, minced, or more to taste
• 1/2 to 1 cup leftover white wine
• 1 to 2 tablespoons finely chopped fresh herbs, such as parsley, thyme, rosemary or chives
• Salt and freshly ground black pepper to taste

Blend cheese, butter (if using) and garlic in food processer until combined. Drizzle in wine with the motor running until you get your desired consistency — some like it completely smooth, others prefer chunks. Add herbs, pulsing the machine until just combined. Season to taste with salt and pepper.

Fromage fort can be used right away, or kept in the fridge until needed. In the fridge, it will thicken and age a little; the flavors will mingle and deepen.

Porcini and Pecan Pate

Food & Wine

SERVINGS: 4 to 6

1 cup pecans
1/2 cup dried porcini mushrooms
1 cup boiling water
1/2 pound portobello mushrooms, stemmed
2 tablespoons tamari
2 tablespoons extra-virgin olive oil
1/2 tablespoon nutritional yeast (see Note)
1/2 tablespoon fresh lemon juice
1 teaspoon chopped rosemary
1 teaspoon light miso
2 dry-packed sun-dried tomato halves
Salt
Toasted baguette slices, for serving

ACTIVE: 35 MIN TOTAL TIME: 1 HR 20 MIN 

Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.

Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.

Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces.

In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.

In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.

Transfer the pâté to a crock and serve with toasted baguette rounds.

Make Ahead: The pâté can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.

Eggplant Caponata with Golden Raisins

Food & Wine

SERVINGS: 10

3/4 pound eggplant, peeled and cut into 1/2-inch dice
Salt
2 tablespoons golden raisins
2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 celery rib, finely diced
1/2 red bell pepper, cut into 1/2-inch dice
1 garlic clove, minced
1/2 jalapeño, seeded and minced
1/2 tablespoon tomato paste
1 medium tomato, cut into 1/2-inch dice
2 tablespoons chopped pitted green olives
1/2 tablespoon capers
1/2 tablespoon sherry vinegar
Freshly ground pepper
30 baguette slices, brushed with olive oil and toasted


ACTIVE: 30 MIN TOTAL TIME: 1 HR

In a colander, sprinkle the eggplant with 1 teaspoon of salt and toss; let stand for 30 minutes. Squeeze out any excess water.

Meanwhile, in a small bowl, soak the raisins in hot water until softened and plump, about 10 minutes. Drain.

In a medium saucepan, heat 1 1/2 tablespoons of the olive oil. Add the onion and celery, cover and cook over moderately low heat until softened, about 4 minutes. Add the red bell pepper, garlic and jalapeño and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until shiny, about 1 minute. Add the tomato and cook over moderately high heat, stirring a few times, until it begins to break down, about 2 minutes. Transfer the mixture to a bowl.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the drained eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 4 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the eggplant is very tender, about 3 minutes longer.

Transfer the eggplant to the bowl and add the olives, capers, raisins and sherry vinegar. Season with salt and pepper. Let the caponata cool to room temperature and serve with the baguette toasts.
Make Ahead The caponata can be refrigerated for up to 3 days. Serve at room temperature or lightly chilled.

Ricotta with Lemon, Basil and Honey Bruschetta

Martha Stewart

Fresh ricotta
Lemon zest
Toasts
Basil leaves
Delicate honey, such as acacia

Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with a delicate honey, such as acacia.

Peppery Cheese Bread

Southern Living, 2004

MAKES 1 LOAF

    2 1/2 cups flour                                               
    1 tablespoon sugar                                             
    2 teaspoons cracked pepper                                     
    1 teaspoon baking powder                                       
    3/4 teaspoon salt                                              
    1/2 teaspoon baking soda                                       
    2 eggs lightly beaten                                          
    8 ounces plain low fat yogurt                                  
    4 ounces shred cheddar cheese                                  
    1/2 cup vegetable oil                                          
    1/4 cup thin slice green onions                                
    1/4 cup milk                                                   
    1 tablespoon spicy brown mustard                               

PREP: 15 MIN/BAKE: 50 MIN/COOL: 1 HR. 10 MIN.

If the loaf sticks to the side, run a knife between the bread and the pan.

COMBINE first 6 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.

LIGHTLY grease bottom of a 9- x 5-inch loafpan; pour batter into loaf pan.

BAKE at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool 1 hour on wire rack.

Artichoke Cheese Spread

Southern Living

Makes 8 servings

• 16 ounces cream cheese softened                                  
• 1/4 cup fine chop green onions                                  
• 14 ounces artichoke hearts drain, fine chop                     
• 1 cup parmesan cheese                                           
• 2 cloves pressed garlic                                         
• 2 tablespoons olive oil                                         
• 1 tablespoon lemon juice                                        
• 1/2 teaspoon ground red pepper flakes                           
• 3/4 cup bottled, roasted red bell peppers drain, chop           
• Various crackers, veggies for dipping                          

PREP: 25 MIN / CHILL: 2 HRS.

STIR together cream cheese and green onion tops, blending well; set aside. STIR together artichoke hearts and next 5 ingredients.

SPREAD one-third of cream cheese mixture on bottom of a 4-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least 2 hours.

INVERT onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

MXF

Red Pepper, Garlic and Pecorino Gougeres

Misc. Sources


MAKES ABOUT 5 DOZEN

    1 lg. red bell pepper chop into 1-in. pieces                   
    1/2 cup water                                                  
    2 cloves garlic fine chop                                      
    6 tablespoons unsalt butter cut into pieces                    
    3/4 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 cup flour                                                    
    4 lg. eggs                                                     
    1/2 cup fresh grate pecorino                                   
    Pinch cayenne pepper                                           

ACTIVE: 20 MIN/TOTAL: 40 MIN

Preheat the oven to 425°. Butter 2 large baking sheets.

In a food processor, puree the red bell pepper with the water and garlic until the mixture is as smooth as possible, about 2 minutes. Strain the pepper puree through a fine sieve set over a measuring cup, pressing hard on the solids with the back of a spoon to extract as much of the pepper juice as possible; you should have 1 cup. Stir in a little more water if necessary.

Transfer the red pepper juice to a medium saucepan. Add the butter, salt and pepper and cook over low heat until the butter melts. Add the flour and beat with a wooden spoon until the dough is smooth and shiny and pulls away from the side of the pan, about 2 minutes.

Scrape the dough into a bowl. Using an electric mixer at medium speed, beat in the eggs, 1 at a time, beating well between additions. Beat in the Pecorino Romano and cayenne

Drop rounded teaspoons of the dough about 1 inch apart onto the prepared baking sheets. Bake the gougeres on the upper and middle racks of the oven for about 20 minutes or until puffed and browned; shift the baking sheets from top to bottom and back to front halfway through baking. Serve gougeres hot, warm or at room temperature.

MAKE AHEAD The gougeres can be made up to 1 day ahead and stored in an tight container. Rewarm in a 350 deg. oven before serving.

Parmesan-dusted Meatballs

Misc. Sources

MAKES 40 MEATBALLS

    1/3 cup long grain rice                                        
    1 pound ground pork                                            
    1/2 cup fine dry bread crumbs                                  
    2 eggs beaten                                                  
    1 1/2 teaspoons salt                                           
    1/2 teaspoon pepper                                            
    2 cloves garlic minced                                         
    1/4 cup evoo                                                   
    1 sm. onion fine chop                                          
    1/2 teaspoon crushed red pepper                                
    1 lg. tomato fine chop                                         
    3/4 cup fresh grate parmesan cheese                            
    2 tablespoons fine chop flat-leaf parsley                      

ACTIVE: 25 MIN/TOTAL: 1 HR

Bring a small saucepan of water to a boil. Add the rice and cook over moderately high heat, stirring occasionally, until tender, about 12 minutes. Drain and let cool.

In a large bowl, combine the ground pork with the cooked rice, bread crumbs, eggs, salt, pepper and half of the garlic. Blend thoroughly with your hands. Wet your hands and roll the mixture into 1-inch meatballs.

In a large skillet, heat the olive oil. Add the onion, crushed red pepper and the remaining garlic and cook over moderate heat until the onion is softened, about 4 minutes. Add the tomato and cook, stirring occasionally, until saucy, about 5 minutes. Add the meatballs, cover and cook over moderately low heat, carefully turning the meatballs a few times, until firm and cooked through, about 10 minutes. Using tongs, transfer the meatballs to a rimmed baking sheet to cool.

In a shallow bowl, combine the Parmesan and parsley. Roll the meatballs in the Parmesan-parsley mixture to coat, then transfer the meatballs to a platter, skewer with toothpicks and serve.

Grilled Chicken Wings with Spicy Chipotle Sauce

Misc. Sources

Makes 4 servings

    Chipotle Hot Sauce                                             
    Vegetable oil                                                  
    Salt and pepper                                                
    2 cups unsalt butter cut to pieces                             
    1/2 cup ancho chili powder                                     

Prep time: 25 minutes/Cook time: 25 minutes/Chilling time: 30 minutes
From Bobby Flay
Makes 48 wings/4-6 servings

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chili powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes.

Chambord and Brie

Misc. Sources

    1 wheel of brie cheese                                         
    1/4 cup dried apricots                                         
    1/4 cup Granny Smith apples peel, chop                         
    2 tablespoons pecans pieces                                    
    1/2 teaspoon lemon zest                                        
    1/2 cup orange juice                                           
    1/2 cup chambord                                               
    2 tablespoons sugar                                            

Add all ingredients, except brie, to saucepan. Simmer and stir occasionally over medium heat until mixture is thickened and fruit is tender. Cool.

Slice brie through center, making two round disks. Spread cooled filling between layers. Bake at 350 for 10 minutes. Remove and let set for 5 minutes.

Presentation: Drizzle with Chambord and serve with good quality crackers or crostini.

MY NOTE: Holy crap is this tasty! Any mix of fresh fruit, dried fruit and nuts will work. Easy to sub OJ for any other juice on hand.

MXF