Slice thawed puff pastry into 1/3†strips. Holding strip at each end, working quickly, dredge it in a shallow dish of grated parmesan cheese. Turn one end clockwise to twist the strip into a gentle corkscrew. Sprinkle with cayenne or paprika. Bake at 400 until golden brown and aromatic, about 15 minutes. Serve alongside a soup and salad, or try it as a dipper for your favorite dip as a change.
4 thin sliced, boneless, skinless chicken breasts (1/2†thick. Pound if necessary)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeno pepper, seeded and minced
3 cups canned black beans, rinsed and drained
corn kernels cut from 4 cobs (lightly steam on the cob before removing)
1 1/4 cups cherry or grape tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar
Combine cumin with cayenne pepper and rub over chicken. Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board. Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through. Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and pepper. Slice chicken and arrange on top of beans.
12 boneless, skinless chicken thighs
Kosher or sea salt to taste
¾ teaspoon pepper, divided
2 tablespoons olive oil, divided
1 lemon, sliced (optional)
1 cup chicken broth (fat free, low sodium)
3 tablespoons freshly squeezed lemon juice
¼ cup flour, optional corn starch
½ teaspoon ground cumin
¾ cup pitted green olives
Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken. Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours. Add lemon slices as a garnish to serve, if using.
Start with a 1 pint can of frozen condensed lemonade, mix in water as directed on the label and then add
1 pint fresh blueberries or raspberries
1 C. crushed strawberries macerated in 2 T. sugar
1 C. lemon and orange slices
½ C. Seedless Cucumber Slices
½ C. Tea or herb steep (like lavender stalks or basil)
Chewy, sugar coated cookies with orange, lemon and lime zest!
3/4 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
1 egg
2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 orange, zested
1 lemon, zested
1 lime, zested
In a small bowl, zest all the citrus. Remove about 2 tsp of zest and place in a separate bowl. Add 1/2 cup granulated sugar to the 2 tsp of zest. Combine with a fork and set aside. In a mixing bowl, add butter and remaining 1 cup sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flour, baking powder and baking soda. Beat until combined. Slowly add in zest. Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the sugar/zest mixture, coating generously. Place ball on cookie sheet and repeat. Using a flat bottom of a cup, press the ball slightly to form a disc. Repeat for all balls. I then pressed a little extra sugar on the tops of the cookies at this point (totally optional). Bake in a 350 degree oven for 10-12 minutes. Remove and cool on wire rack. Store in a covered container for up to a week. ENJOY.
4 teaspoons active dry yeast
1 & 1/4 cups warm water
5 cups flour
1/4 cup white sugar, plus 1 teaspoon
1/4 cup brown sugar
1 & 1/2 teaspoon salt
4 tablespoons butter, melted and divided
1/2 cup baking soda
2 egg whites
Kosher or coarse sea salt, for topping
cooking spray
In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside for 10 minutes. In a large bowl or stand mixer, combine the flour, white and brown sugars, and salt. Pour the water/yeast mixture and 2 tablespoons melted butter into the bowl. Knead for 6-8 minutes until the dough is smooth. Add extra water if dough is too dry, until you get your desired texture. Lightly oil a large bowl. Shape dough into a ball. Place the dough ball in the bowl, cover with plastic wrap, and allow to rise for one hour. Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray. In a large bowl, combine 4 cups of hot water and baking soda. In a small bowl, whisk together the egg whites and remaining 2 tablespoons of melted butter. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and break off small chunks of dough – Roll the chunks into 1 inch diameter balls (I got about 20-25). Dip the pieces in the baking soda water and place on the baking sheet. Gently drying with a paper towel if they become too wet. Brush each pretzel ball with egg whites/melted butter then sprinkle with kosher salt. Bake for 7-8 minutes, until browned.
Beer Cheese
1/2 cup cream cheese
1/2 cup good beer
1 tablespoon horseradish sauce
1/2 teaspoon garlic powder
1 cup Velveeta, cut into small cubes
1/2 teaspoon cayenne pepper
Freshly ground black pepper
Place cream cheese in a microwave safe bowl and heat for about 30 seconds. Stir until smooth. Stir in beer, horseradish sauce, garlic powder, cayenne pepper, and black pepper. Heat for another 30 seconds in the microwave. Stir until smooth. Add in Velveeta. Heat another 30 seconds, and stir until cheese is melted and smooth.
Stir together a full jar of Thai peanut sauce, a little bit of pancake syrup, a dash of hot pepper sauce, and a squeeze of ketchup. You’ll wind up with a sweet, tangy peanut sauce with a kick!
Mix equal parts mayonnaise and honey-flavored mustard for a great sauce to dip chicken nuggets in.
Begin again with mayonnaise, but this time add a dollup of ketchup, a spoonful of pickle relish, and a dash of hot pepper sauce for a speedy rémoulade. Serve with boiled shrimp or crab cakes.
Start with your favorite bottled Italian salad dressing and squeeze in some fresh lime juice. Add a pinch of sugar and a handful of chopped fresh cilantro. Now it’ll be your favorite Mexican dip.
Don’t forget the classic: a packet of dried onion soup mix and a container of sour cream. A chip couldn’t ask for anything better.
2 
bunches Asparagus, bottom 2 inches of each spear removed
4 skinless fillets Black Cod (5 oz. each) (Tilapia or Sea Bass)
Juice of ½ Orange
4 T. EVOO
1 tsp. Salt
2 tsp. roughly chopped fresh Tarragon
4 heaping T. chopped, pitted marinated Green Olives
Preheat oven to 400 with racks in upper and lower thirds. Cut 4 sheets of parchment paper, each 18 inches long and 15 inches wide. Fold each in half, short side to short side. Use scissors to cut each folded piece so that when you open the parchment it looks like a big, fat heart. Divide asparagus into 4 equal bunches and place one on each piece of parchment, on one side of the heart, just next to the center crease. Place one fish fillet on top of each bundle of asparagus. Drizzle orange juice over fish, and then sprinkle a tsp. of oil on each fillet. Season each with ¼ tsp. salt, ½ tsp. tarragon, and a heaping T. of the olives. Seal the parchment packages – fold the empty half of each heart shape over the filling and crimp the edges as you go until each package is completely closed up and airtight. Place two packets on each sheet pan, and bake, rotating the pans halfway through and switching them from lower to upper and lower to upper half way through, until the asparagus is crisp-tender and the cod is opaque (unfold and edge to peek in), 12-15 minutes. Slice each packet onto a place and carefully cut open a packet (watch out for steam).
1 lb fettuccine
3 T olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot Italian sausages, casings removed
1 pint cherry tomatoes
2 T red wine vinegar
3/4 t kosher salt
1/4 t black pepper
1/2 cup fresh basil leaves, torn
1 cup baby spinach
1/4 cup Parmesan
Cook the fettuccine according to package directions, Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2-3 minutes. Add the sausage and cook about 5 minutes, crumbling as it cooks. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt and pepper. Add the cooked fettuccine, basil and spinach and toss gently to combine. Top with the Parmesan.
The Usual Suspects:
Potato Chips
Tortilla Chips (plain, blue, or black bean)
Crackers
Celery Sticks, Carrot Sticks, Broccoli, Cauliflower, Cucumber, Red Radishes, Bell Pepper
The Twists:
Bagel chips
Sweet potato chips / Terra Chips
Small Rice Crackers
Veggie Chips / Sticks
Bread Sticks
Thin rounds of Zucchini, Turnips, Celery root, Jicama, Kohlrabi, Fennel, Endive, Green Beans, Sugar Snap Peas, Steamed Asparagus
Sliced apples (toss with a little lemon juice so it doesn’t turn brown)
Toasted Pita Triangles
Puffy Cheese Twists
Party Rye, toasted
4 ears of corn (with husks)
1/4 cup KRAFT Zesty Italian Dressing
2 T. soy sauce
1 beef flank steak (1 lb.)
2 lb. baby red potatoes, cut in half
1 cup cut-up fresh asparagus (1 inch lengths)
1 T. dried rosemary leaves
Preheat grill to medium-high heat. Pull husks back from each ear of corn, being careful to leave husks attached at bottom end of each ear. Remove silk from corn; discard. Re-wrap ears of corn with the husks. Add to large pan of cold water, making sure corn is completely covered with water. Let stand 10 min. Meanwhile, mix dressing and soy sauce. Pour 2 Tbsp. of the dressing mixture over steak in shallow dish; turn steak over. Let stand 10 min. Meanwhile, place potatoes in large microwaveable dish. Microwave on HIGH 10 min. Add asparagus; mix lightly. Add remaining dressing mixture and the rosemary; toss to evenly coat. Poke small holes in bottom of disposable aluminum foil pan. Add potato mixture. Place on grate of grill; surround with steak and corn. Grill 15 min. or until steak is cooked to medium doneness (160°F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)
2 c. (1 lb.) dry pinto beans
6 c. water
1 tsp. salt
2 lb. uncooked ham, cut into cubes
1 large onion, sliced thick
1 tsp. dry minced garlic or 2 large cloves garlic, sliced thin
1 small bay leaf
2 c. (16-oz. can) tomatoes
2 c. chopped green pepper
1 tsp. chili powder
2 Tbsp. brown sugar
2 tsp. dry mustard
¼ tsp. oregano or cumin
Soak beans using preferred method. Combine soaked, drained beans, 6 c. water, salt, ham, onion, garlic and bay leaf in a large kettle. Cover and simmer until beans are tender (one hour). Add remaining ingredients, cover and simmer to 165 F, about two hours. Enough liquid should be left on beans to resemble a medium-thick gravy.
2 oz. Rum
¾ oz. Lemon juice
¾ oz. Pineapple
¾ oz. Orgeat
2 dashes Peychaud’s bitters
Amarena cherries as needed
Shake and strain into a chilled cocktail glass.
1 box lemon cake mix
1 egg
1-8 oz container of cool whip
1/2 c. powdered sugar for coating
Mix together cake mix, egg, and cool whip until well combined. Put the powdered sugar in a separate bowl. With a cookie scoop, or spoon, spoon your batter into the powdered sugar and roll it around to coat. Put it on a parchment paper lined baking sheet and bake on 350 for 10-12 minutes.
1 cup water
1/2 cup sugar
1/2 cup sliced fresh ginger, left unpeeled
3 ripe peaches, sliced
3 ripe plums, sliced
3 ripe nectarines, sliced
1/4 cup fresh lime juice, from 2 limes
1 tablespoon chopped fresh mint
Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes – 1 hour.
4 rib eye or New York strip steaks, about 1 1/2-inches thick (about 12 ounces each)
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon light or dark brown sugar
1 tablespoon plain vegetable oil
One recipe of Jaew (chile dipping Sauce)
2 plum tomatoes
Mix together the soy sauce, oyster sauce, brown sugar, and vegetable oil in a medium mixing bowl. Coat the steaks with the soy sauce mixture and let them marinate while you work on the dipping sauce. Peel and deseed the tomatoes. Chop the pulp finely, and add it to prepared dried chili dipping sauce; set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set all the burners on a gas grill to high heat. Clean and oil the grilling grate. Grill the steaks, turning frequently, until desired doneness is reached (medium-rare is recommended—steaks should register 125°F on an instant read thermometer when removed from grill). Remove from grill and let rest for 5 minutes. Cut the steaks into 1/4-inch slices and serve with the dipping sauce. Warm sticky rice on the side is highly recommended.
Jaew (Thai Dried Chile Dipping Sauce)
1/2 cup fresh juice from 6 to 10 limes
1/2 cup Thai fish sauce
1 teaspoon sugar
2 tablespoons finely-chopped fresh cilantro leaves
2 tablespoons finely-chopped green onions
1 1/2 tablespoons toasted rice powder
1 tablespoon dried red pepper powder
Combine all ingredients in a small bowl and mix. Serve.
16 ounces dried kidney beans
6 cups water
3 ½ teaspoons chili powder
4 ancho chiles, soaked, seeded, and finely diced
1 poblano pepper, seeded and finely diced
2 jalapenos, seeded and finely diced
½ tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon ground cumin
½ teaspoon cracked black pepper
Salt, to taste
4 pounds ground beef
1 medium onion, finely diced
2 cloves garlic, minced
1 ½ pounds canned stewed tomatoes, finely diced
5 ounces tomato paste
2 smoked ham hocks
Wash beans in cold water, drain. Cover in mixing bowl with cold water, about 2 inches over beans and soak 8 hours or overnight. Drain beans and add 6 cups water, chili powder, ancho chiles and bring to boil in sauce pot; simmer 2 hours. Add poblano pepper, jalapenos, onion powder, garlic powder, cumin, cracked black pepper and salt to taste (about 3 teaspoons to start). Cover and simmer 3 hours. Let mixture chill about 6-8 hours or overnight. In large sauce pot, sauté© ground beef until golden brown; add onions and garlic and cook until onions are soft. Remove from stove and drain excess grease. Add beef-onion-garlic mixture to bean mixture in large sauce pot. Add stewed tomatoes, tomato paste and soaked ham hocks. Bring to boil and simmer 2 hours. Adjust seasoning with additional salt and spices and water, if chili is too thick or not spicy enough.
1 cup orange juice
½ banana
1 cup apple juice
1 teaspoon honey
1 dash cinnamon
1 cup crushed ice
Blend at high speed in blender until frothy.
Yield: 4 servings
Calories: 70
Fat: 0g
Fiber: 0g
1 pound small potatoes of your choice, scrubbed
3 cloves of garlic, finely chopped
1 tablespoon olive oil
1 bunch chard, stems removed
1 cup vegetable or chicken broth
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
Put the potatoes in a large saucepan, add cold water to cover by an inch and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 10-12 minutes depending on their size. Drain and halve the potatoes if large and set aside while you prepare the broth. Add the finely chopped garlic along with the tablespoon of olive oil over low heat to a large skillet and cook for 4-5 minutes until the garlic starts to sizzle and becomes fragrant. Roughly chop the chard and add to the pan along with ½ cup of the stock. Cook for 2-3 minutes or just until the chard starts to wilt. Add the chard to the bowl of a food processor or blender and pulse until the chard is finely chopped. Add the potatoes and chard mixture back to the skillet along with the remaining ½ cup of stock and the lemon juice. Cook over medium heat until the potatoes are heated through. Taste and season with salt and pepper.
FOR THE PICADILLO:
¼ cup canola oil
4 cloves garlic, finely chopped
1 small white onion, finely chopped
2 lb. ground beef
1 tsp. ground Mexican canela (available at ranchogordo.com) or cinnamon
1 bay leaf
¼ cup plus 2 tbsp. finely chopped pimiento-stuffed green olives
¼ cup blanched, slivered almonds, finely chopped
¼ cup raisins, finely chopped
2 tbsp. finely chopped pickled jalapeños
1 15-oz. can whole peeled tomatoes in juice, crushed Kosher salt and freshly ground black pepper, to taste
FOR THE CHILES:
8 poblano chiles
2 cups canola oil
1 cup flour
4 eggs, separated
Kosher salt and freshly ground black pepper, to taste
Salsa roja, to serve
Crumbled Cotija and chopped cilantro, for garnish
Make the picadillo: Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add beef, and cook, stirring, until browned and all liquid is evaporated, about 12 minutes. Drain off any oil or fat in pot and discard; return pot to heat. Add cinnamon and bay leaf, and cook, stirring, until fragrant, about 2 minutes. Add olives, almonds, raisins, jalapeños, and tomatoes, and cook, stirring until thickened, about 5 minutes. Remove from heat, and season with salt and pepper; set aside. Make the chiles: Heat broiler to high. Place poblano chiles on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 20 minutes. Transfer chiles to a bowl, and let cool. Peel and discard skins and stems; cut a slit down the length of each chile. Remove and discard seeds and ribs, keeping chile intact. Place about ½ cup picadillo inside each chile, and tightly close chile around filling. Refrigerate until ready to use. Heat oil in a 12″ skillet over medium-high heat. Meanwhile, place flour on a shallow plate, and set aside. Beat egg whites in a bowl until soft peaks form; whisk in egg yolks, and season with salt and pepper. Working in batches, dredge each chile in flour, shaking off excess, and then coat in egg batter. Place in oil, and fry, flipping once, until golden brown and filling is heated through, about 5 minutes. Using a slotted spoon, transfer chiles to a wire rack to drain. Transfer to serving plates and drizzle with salsa, if you like; top with cheese and cilantro before serving.
2 T. olive oil
4 lamb shanks, about 1 lb. (500 g.) each
Salt and freshly ground pepper
1 carrot, finely chopped
1 yellow onion, finely chopped
2 celery ribs, finely chopped
3 small sprigs fresh thyme
1 bay leaf
3 cloves garlic, minced
1 1/2 T. tomato paste
2 cups (16 fl. oz./500 ml.) dry white wine
1 cup (8 fl. oz./250 ml.) chicken broth
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
Grated zest and juice of 1 orange
In a large, heavy pot, heat 1 tablespoon of the oil over medium-high heat. Season the shanks with salt and pepper. Working in batches, sear the shanks, turning as needed, until browned on all sides, 6-8 minutes. Transfer to a platter and pour off the fat from the pot. Preheat the oven to 250 degrees F (120 degrees C). Add the remaining 1 tablespoon oil to the pot and place over medium-low heat. Add the carrot, onion and celery and saute until softened, about 5 minutes. Add the thyme, bay leaf, garlic and tomato paste. Stir in 1/2 teaspoon salt, season with pepper, and stir for 1 minute. Add the wine, broth and lemon and lime zests and juices. Return the shanks to the pot and bring the liquid to a gentle simmer. Cover and cook in the oven, turning the shanks every hour, until the meat is completely tender, about 2 1/2 hours. Transfer the shanks to a platter and keep warm in the oven. Pour the juices from the pot into a large, heatproof measuring pitcher and let stand for 1 minute. The fat will rise to the top. Use a bulb baster to transfer the juices underneath the fat to a small saucepan. Simmer to reduce slightly. Stir in the orange zest and juice. Drizzle the reduced juices over the lamb shanks and serve. Serves 4.
1 cup chicken broth
¼ cup basil pesto
1 tablespoon butter
1 (16 oz) package potato gnocchi
8 slices bacon, cooked and crumbled
salt and pepper, to taste (I use ½ teaspoon each)
¼ cup heavy cream
shaved or shredded parmesan, cheese (optional)
Add pesto to chicken broth and stir to combine.
Melt butter in a large skillet over medium heat. Add gnocchi in a single layer and cook for 5 minutes until toasted. Pour in the broth pesto mixture, add cooked bacon, season with salt and pepper, and stir to combine. When the sauce comes to a simmer, reduce heat to low, cover and cook for 5-7 minutes until the gnocchi are tender and the sauce is thickened. Pour in heavy cream and stir to combine. Serve warm with chicken or a salad and bread. Enjoy!
4 cups water, divided use
1/2 cup sugar, plus more, to taste
1 English cucumber, peeled and roughly chopped
1/4 cup lime juice, plus more, to taste
Spearmint sprigs, for garnish (optional)
Ice cubes
Blend 3 cups of water with the sugar in a blender until the sugar has completely dissolved, about 30 seconds. Add the cucumber and lime juice and blend again until it is very smooth. Strain the mixture through a sieve and into a large container, and then stir in 1 cup of water. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir, thoroughly, add the mint sprigs, if using them, and pour the agua fresca into ice-filled glasses.
12 eggs
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons chopped canned Hatch green chiles
2 teaspoons freshly squeezed lime juice
2 teaspoons finely chopped fresh cilantro
Kosher salt
Freshly ground black pepper
Corn salsa for garnish (optional)
Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites. Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated. Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer. Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden. Drizzle with lemon juice and sprinkle parsley over the top
Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill.
B
eer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil
Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed
2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish
For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth. For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat. Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest. To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.
2 slices jalapeño or serrano
2 ounces silver tequila, such as Peligroso
4 ounces blood orange juice
1 ounce orange liqueur, such as Cointreau or triple sec
Freshly squeezed juice of 1/2 lime
Muddle jalapeño or serrano with silver tequila in a shaker. Add ice and blood orange juice (or other juices, such as tangerine or mango), orange liqueur and lime juice. Shake well and serve on the rocks in a tumbler.
1 1/2 ounces mescal (Fidencio Classico)
1/2 ounce tequila (Dulce Vida Reposado)
1/2 ounce maraschino (Luxardo)
1/2 ounce lime juice
1/2 ounce honey syrup (2:1 mix)
1 egg yolk
1/8 ounce Fernet Branca
Lime wheel, for garnish
Combine mescal, tequila, maraschino, lime juice, honey syrup and egg yolk together. Shake. Then add ice. Strain into coupe glass. Float Fernet Branca on top. Garnish with lime wheel.
Fill a glass with ice, then add:
2 leaves Thai basil, plus more for garnish
2 slices cucumber, plus more for garnish
2 ounces agave nectar or simple syrup
Juice of 2 limes
1 1/2 to 2 ounces silver tequila, such as Peligroso
Splash of ginger ale
Black pepper
Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the rocks. Finish with a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
1 cup monterey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.
1 loaf Italian bread
1 C. mayonnaise
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
4-5 basil leaves, chopped
1 teaspoon oregano
1 teaspoon thyme
1 T. pepperoncini brine from the jar
1/4 C. red onion, sliced
1/4 C. pepperoncini pepper slices
Assorted salamis
Sliced provolone
Sliced mozzarella
Sliced Muenster cheese
Preheat the oven to 350 degrees. Slice the bread at 1-inch intervals, but don’t slice all the way through the bottom. Mix the mayo, onion powder, garlic powder, parsley, basil, oregano, thyme, and the pepperoncini brine together. Spread this mixture down in between the sliced parts of the bread. Alternating the cheese varieties, shove a slice of cheese into each cut. Then alternating the salami varieties, shove about five slices into every other cut. Shove the pepperoncini slices and red onion slices into the remaining cuts, meaning the cuts with no salami in it. Wrap the whole thing tightly with foil and bake about 25-30 minutes or until the outsides are a little crispy and the cheese is all melted.
1/2 cup balsamic vinegar
1/4 cup white wine
2 T. honey
1 T. Dijon mustard
1 T. chopped fresh rosemary, divided
1 cloves garlic, finely minced
4 (6 oz.) salmon fillets
Salt and freshly ground black pepper
2 tsp canola oil, divided
Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, Dijon mustard, 1/2 T. of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets. Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 T. of rosemary.
1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
½ cup low-sodium chicken broth
¾ cup water
1 (16 oz) package potato gnocchi
1 cup baby sweet peas, frozen
¼ cup heavy cream
salt and pepper to taste
1 cup shredded cheese (Swiss, Monterey Jack, Gruyere, or Pepper Jack)
Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned. Add the chicken broth and water and bring to a simmer. Add the gnocchi, stir well, and cover and cook for 5 minutes until the gnocchi is tender. Stir in the peas, cream, and plenty of salt and pepper to taste. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Enjoy!!
2 T. olive oil
2 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup sweetened flaked coconut
1/4 cup unsalted sunflower seeds
2 T. sesame seeds
3/4 cup pure maple syrup
1/3 cup firmly packed dark brown sugar
2 T. olive oil
¼ teaspoon kosher salt
1 cup dried cranberries
Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9 x 13-inch baking pan. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two sides. Spread oats, almonds, coconut, sunflower seeds, and sesame seeds on a rimmed baking sheet. Bake, stirring once, until lightly golden, 12 to 15 minutes. Decrease the oven temperature to 300 degrees Fahrenheit. Meanwhile, in a large bowl, combine the syrup, sugar, oil, and salt, stirring until the sugar dissolves. Add the toasted oat mixture and cranberries. Stir to coat. Scrape the mixture into the prepared pan, firmly pressing down in an even layer with a rubber spatula Transfer the pan to the oven and bake until golden brown and set, 25 to 30 minutes. Let cool completely on a wire rack, at least 2 hours. Grabbing the ends of the parchment, lift out the granola and slice into bars. Store in an airtight container for up to 5 days.
-The Good Neighbor Cook Book
9
cups cubed seedless watermelon (about 1/2 a watermelon)
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup simple syrup (or to taste)
In a blender, puree the watermelon chunks until they’re smooth and liquidy (you might need to do this in batches, depending on how large your blender is). Set a colander over a bowl or a pitcher and strain watermelon puree, discarding pulp and any seeds. Stir in the lime juice, and stir in simple syrup to taste. Serve chilled, over ice, with a lime wedge for a garnish.
Guajillo salsa:
20 guajillo chiles
2 cloves garlic
1 tablespoon sea salt
Pinch of cumin seeds
Pinch of dried oregano
Enchiladas:
3 tablespoons canola oil
2 cups crumbled ranchero cheese or queso fresco
1 cup finely chopped onion
18 day-old corn tortillas
Garnish:
3 cups romaine lettuce, finely shredded
6 whole romaine lettuce leaves
3 cups potatoes, cooked and cut into small cubes
3 cups carrots, cooked and cut into small cubes
2 cups crumbled ranchero cheese or queso fresco
For the guajillo salsa: Clean each chile with a damp kitchen towel. Open each and remove the seeds and ribs. Dry roast the chiles in a skillet over medium heat, taking care not to burn them. Transfer the chiles to a saucepan of hot water and soak for 20 minutes. Transfer the chiles to a blender and reserve soaking water. Add the garlic, sea salt and cumin with some of the reserve water and blend to obtain a thick salsa. Set aside. For the enchiladas: Mix the crumbled cheese with the chopped onion and set aside. Heat the oil in a skillet. Take a tortilla, soak it in the guajillo salsa and place in the skillet, and fry each side for 10 seconds. Transfer the tortilla enchilada to a plate. Place 2 tablespoons of the onion and cheese mixture on the center of the tortilla, roll it and set aside in a warm tray. Continue this process with the remaining tortillas. To serve, place a large leaf of lettuce in the center of a plate. On the top of the lettuce, place diced potatoes and carrots alongside three enchiladas. Cover the enchiladas with shredded lettuce and crumbled ranchero cheese.
1 cup milk (any kind of milk will work)
2 large eggs
1 tablespoon honey
1 teaspoon ground cinnamon
4 cups brioche, French or sandwich bread (cut into 2 inch cubes)
1 tablespoon butter or oil
16 strawberries, stems removed
2 bananas, sliced into 1/2 inch coins
8 wooden skewers
In a bowl, whisk together the milk, eggs, honey and cinnamon. Dip the bread cubes in the milk mixture to coat each side. Heat the butter in a skillet over medium heat and cook the bread for 1 1/2 minutes on each side, or until golden brown. Skewer the French toast cubes, strawberries and bananas and serve with maple syrup for dipping.
2 pounds 1″ thick sirloin steak
2 T. EVOO
Salt and pepper
1 C. crumbled feta cheese
3/4 C. Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 tsp. ground cumin
1 tsp. ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread
Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat leaf parsley leaves
4 lemon wedges
Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8-10 minutes. Let cool slightly, then thinly slice.
While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a boil.
Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.
T. EVOO
2 T. freshly squeezed lemon juice
1/4 tsp. salt
Freshly ground black pepper
1 1/2 C. water
1 tsp. EVOO
1 C. uncooked couscous
1 C. cherry tomatoes, quartered lengthwise
5 T. sliced pitted kalamata olives
5 T. chopped fresh parsley
4oz feta cheese, crumbled (about 1 cup)
For the dressing, in a small bowl, whisk together the dressing ingredients; set aside. In a medium saucepan, bring the water and the 1 tsp. oil to a boil. Stir in the couscous; remove from heat, cover, and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust seasoning if desired. Serve hot or at room temperature
20 item(s) wonton wrapper(s)
2 spray(s) cooking spray
1 tsp. minced garlic
1 T. fresh thyme, fresh, chopped
1 T. rosemary, fresh, chopped
Preheat oven to 425ºF. Coat a baking sheet with cooking spray and place wonton wrappers on sheet in a single layer. Bake for 2 minutes; remove from oven. Flip wrappers; sprinkle with garlic and herbs. Lightly coat wrappers with cooking spray and bake for 2 minutes more. Remove from oven and place wrappers on a wire rack to cool. Yields 5 “crisps†per serving. Notes: You can use any combination of freshly chopped herbs in this recipe such as thyme, parsley, rosemary and/or basil.