How To Easy Make Spicy Lobster Cakes

• Yield: 4 servings
• Ease of cooking: Easy
  Method of cooking: Mixed stove top
• Prep time: 10 minutes
  Cooking time: 15 minutes

Ingredients

• 6 lobster tails
• 1 cup mayonnaise
• 2 tablespoons chopped chives
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon Dijon mustard
• Pinch cayenne pepper
• 1 shallot, finely chopped
• Juice of ½ lemon
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter, melted
• 2 cups panko breadcrumbs
• 1 tablespoon olive oil, plus more if needed
• Mango and Avocado Salsa, recipe follows

Method

1. Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
2. In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
3. Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.

Recipe courtesy of Nancy Fuller

Continue Reading

Easy To Make Rustic Cinnamon and Sugar Hand Pies with Raspberry-Cream Cheese Filling

• Yield: 10 servings
• Ease of cooking: Easy
  Method of cooking: Baking
• Prep time: 35 minutes
  Cooking time: 30 minutes

Ingredients

• 4 cups raspberries
• Juice of ½ lemon
• ⅓ cup plus ¼ cup granulated sugar
• 8 ounces ricotta cheese
• 4 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup sanding sugar
• 2 teaspoons ground cinnamon
• 8 cups (2 quarts) canola oil
• All-purpose flour, for dusting the work surface
• 1 pound homemade or prepared pie dough, recipe follows

• Pie Dough:
• 2½ cups all-purpose flour, plus more for dusting the work surface
• 3 tablespoons granulated sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 2 sticks (1 cup) cold unsalted butter, cut into small cubes
• ⅓ cup ice water, plus more if needed

Method

1. Put the raspberries, lemon juice and 1/3 cup of the granulated sugar in a medium saucepan and cook over medium heat until the berries are soft and the liquid has thickened, about 15 minutes. Let cool to room temperature.
2. Combine the ricotta cheese, cream cheese, vanilla and remaining 1/4 cup granulated sugar in a bowl and stir until smooth.
3. Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash; set aside. In a separate small bowl, combine the sanding sugar with the cinnamon; set aside.
4. Fill a Dutch oven or deep fryer with the oil and heat to 325 degrees F.
5. Dust a work surface with flour, roll half of the pie dough to 1/4-inch thickness and then cut out five 5-inch circles. Spoon a heaping tablespoon of the ricotta-cream cheese mixture onto one side of each circle, leaving about a 1-inch space from the edge. Top with a heaping teaspoon of the raspberry mixture, then brush the bottom edge of each pie with the egg wash and fold over to make a half-moon. Use a fork to press around the edges. Repeat with the remaining dough, filling and egg wash.
6. Working in batches, fry the pies until golden and crisp, 2 to 3 minutes. Drain on a paper towel-lined plate and sprinkle with the sugar and cinnamon mixture.

Pie Dough:
1. In a food processor, add the flour, granulated sugar, cinnamon and salt and pulse to combine. Add the butter and pulse until the butter is coated with flour and is still in chunks, 3 to 4 times. Slowly pulse in the water until the dough holds together when squeezed between your fingers.
2. Turn the dough out onto a lightly floured surface, divide into 2 equal parts, shape each into a disk and wrap with plastic. Refrigerate for at least 30 minutes.

Special equipment:
1. A deep-frying thermometer

Recipe courtesy of Nancy Fuller

Continue Reading

Easy To Make Porky Pot Pie with Cheesy Drop Biscuits

• Yield: 8 servings
• Ease of cooking: Easy
  Method of cooking: Mixed baked and stove top
• Prep time: 45 minutes
  Cooking time: 2 hours 30 minutes

Ingredients

• Pot Pie:
• 3 pounds boneless pork shoulder, cut into 1½-inch pieces
• Kosher salt and ground black pepper
• 2 tablespoons olive oil
• 1 red onion, cut into medium dice
• 4 cloves garlic, chopped
• 1 tablespoon dried oregano
• 4 tablespoons (½ stick) unsalted butter
• ½ cup flour
• ½ cup cognac
• 6 cups chicken broth or stock
• ½ cup heavy cream
• 3 cups chopped kale
• 4 medium carrots, cut into 1-inch pieces
• 1 pound small red potatoes, halved

• Drop Biscuits:
• 1¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• 2 tablespoons baking powder
• 2 tablespoons sugar
• ¾ cup milk, plus for brushing
• 1 large egg, lightly beaten
• ¾ cup grated Monterey Jack
• 3 tablespoons unsalted butter, melted

Method

For the pot pie:
1. Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.
2. To the Dutch oven–with the brown bits still in the pot–add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.

For the biscuit topping:
1. Preheat the oven to 400 degrees F.
2. In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.
3. Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.
4. Bake until the biscuit topping is golden and cooked through, 15 minutes.

Recipe courtesy of Nancy Fuller

Continue Reading

How To Easy Make Grilled Tomahawk Chop

• Yield: 4 servings
• Ease of cooking: Easy
  Method of cooking: Grilling
• Prep time: 20 minutes
  Cooking time: 10 minutes

Ingredients

• One 1½-inch thick tomahawk beef chop (about 2 pounds)
• Kosher salt and freshly ground black pepper

Method

1. Preheat your grill to medium-high heat. Generously season the chop with salt and pepper on both sides.
2. Grill the chop until it is nicely charred on the first side, 4 to 5 minutes. Flip the chop and cook until a meat thermometer reads 130 degrees for medium-rare, an additional 4 to 5 minutes. Remove the steak from the grill, cover it loosely with aluminum foil and let it rest for 15 minutes. Slice the chop and serve.

Recipe courtesy of Gabriele Corcos and Debi Mazar

Continue Reading

Easy To Make Peanut Butter Bars with Salted Chocolate Ganache

• Yield: 16 servings
• Ease of cooking: Easy
  Method of cooking: Melting
• Prep time: 1 hour 5 minutes
  Cooking time: 5 minutes

Ingredients

• Nonstick cooking spray, for baking dish
• 1½ cups confectioners' sugar
• 1½ cups graham cracker crumbs
• 1 cup creamy peanut butter
• Kosher salt
• 1 stick (8 tablespoons) unsalted butter, melted
• 8 ounces semisweet baking chocolate, chopped into small pieces
• 1 cup heavy cream
• 1 teaspoon flaky sea salt, optional

Method

1. Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
2. In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
3. Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
4. Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
5. Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

Recipe courtesy of Nancy Fuller

Continue Reading

Easy To Make Bruschetta with Goat Cheese and Capocollo

• Yield: 12 servings
• Ease of cooking: Easy
  Method of cooking: Toasting
• Prep time: 5 minutes
  Cooking time: 5 minutes

Ingredients

• 4 ounces goat cheese
• 1½ cups fresh ricotta cheese
• 2 tablespoons minced fresh chives
• Kosher salt and freshly ground black pepper
• 1 baguette, sliced into ¼-inch rounds
• 1 pound capocollo, thinly sliced

Method

1. Put the goat cheese in a large mixing bowl and, with the back of a wooden spoon, cream into a smooth paste. Add the ricotta and chives and stir to combine. Season with salt and pepper (if your capocollo is really salty, use less salt here).
2. Heat a bread grill or grill pan and toast the baguette slices in batches until they begin to char, about 1 minute per side. Transfer the toasted slices to a bowl and loosely cover with foil to keep warm.
3. Spoon a dollop of the cheese mixture onto the warm bread slices. Fold a slice of capocollo and place on top of the cheese mixture on each. Serve immediately.

Recipe courtesy of Gabriele Corcos and Debi Mazar

Continue Reading

Easy To Make Sweet and Spicy Plantain Chips

• Yield: 6 servings
• Ease of cooking: Easy
  Method of cooking: Frying
• Prep time: 10 minutes
  Cooking time: 20 minutes

Ingredients

• 3 tablespoons coconut oil, melted
• Vegetable oil, for frying
• 3 tablespoons brown sugar
• 1½ teaspoons smoked paprika
• ½ teaspoon cayenne pepper
• Pinch salt
• 3 green plantains, cut into ½-inch-thick slices

Method

1. Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
2. Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
3. Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.

Recipe courtesy of Nancy Fuller

Continue Reading

Easy To Make Skillet-Roasted Lemon Chicken

• Yield: 3 servings
• Ease of cooking: Easy
  Method of cooking: Roasting
• Prep time: 40 minutes
  Cooking time: 45 minutes

Ingredients

• 2 teaspoons fresh thyme leaves 
• 1 teaspoon whole fennel seeds  
• Kosher salt and freshly ground black pepper  
• ⅓ cup good olive oil  
• 1 lemon, halved and sliced ¼ inch thick  
• 1 yellow onion, halved and sliced ¼ inch thick  
• 2 large garlic cloves, thinly sliced  
• 1 (4-pound) chicken, backbone removed and butterflied  
• ½ cup dry white wine, such as Pinot Grigio  
• Juice of 1 lemon

Method

1. Preheat the oven to 450 degrees F.
2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
3. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
5. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Recipe courtesy of Ina Garten.

Continue Reading

How To Easy Make Tagliatelle with Mushrooms

• Yield: 6 servings
• Ease of cooking: Easy
  Method of cooking: Mixed stove top
• Prep time: 2 hours 10 minutes
  Cooking time: 15 minutes

Ingredients

• Homemade Tagliatelle:
• 3½ cups all-purpose flour, plus more for rolling
• ¾ teaspoon salt
• 4 large eggs
• 1 teaspoon extra-virgin olive oil
• Semolina flour, for dusting the rolled pasta

• Tagliatelle with Mushrooms:
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• 1½ pounds mixed mushrooms, cleaned, roughly chopped
• 2 tablespoons unsalted butter
• ¼ cup fresh mint leaves, hand torn
• ¼ cup freshly grated pecorino, plus more for finishing

Method

For the homemade tagliatelle:
1. Mound the all-purpose flour and salt in the center of a large wooden board; use your hands to make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl, then pour into the well. Use a fork to slowly mix the eggs into the flour until they are completely incorporated.
2. Knead the pasta dough for about 8 minutes, adding flour in small increments if the board gets sticky. If the dough feels too dry, add 1 teaspoon of water occasionally as you go; the dough should feel elastic and smooth. Shape the dough into a ball and wrap in plastic. Let rest for 30 to 60 minutes at room temperature.
3. Set a pasta machine to its widest setting. Divide the dough into 4 pieces. Roll each piece through the machine repeatedly, working from the widest setting to the second thinnest. Cut the pasta sheets into 10-inch pieces, then run through the machine using the tagliatelle attachment.
4. Gather the tagliatelle in your hands, shake loose so the strands don't stick together, and then toss with some semolina flour. Divide into separate serving portions on a baking sheet.

For the tagliatelle with mushrooms:
1. Bring a large stockpot of salted water to a rolling boil.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until softened, about 5 minutes. Season with salt and pepper. Add the butter and mint; cook until the butter is melted and the mint begins to crisp, about 3 minutes. Remove from the heat.
3. Cook the pasta until al dente; strain and add to the sauce along with the 1/4 cup pecorino. Toss to coat the pasta in the sauce. Finish with a sprinkling of pecorino and freshly ground black pepper.

Special equipment:
1. A pasta machine

Recipe courtesy of Gabriele Corcos and Debi Mazar

Continue Reading

Easy To Make Oven-Baked Short Ribs with Porter Beer Mop

• Yield: 6 servings
• Ease of cooking: Easy
  Method of cooking: Roasting
• Prep time: 10 minutes
  Cooking time: 3 hours 35 minutes

Ingredients

• Ribs:
• 6 pounds beef short ribs, on the bone 
• 1 teaspoon salt  
• 1 teaspoon ground black pepper  
• 1 teaspoon dried thyme  
• 4 dried red chiles 
• 1-inch knob fresh ginger root, smashed  

• Porter Beer Mop:
• ½ to 1 fresh serrano chile (depending on desired heat), stem discarded 
• ½ medium sweet onion, cubed  
• 4 inches fresh ginger root, peeled and sliced  
• 1 teaspoon salt  
• 2 tablespoons butter  
• 1 bottle dark porter beer  
• ¼ cup molasses  
• ¼ cup brown sugar  
• 2 tablespoons maple syrup  
• 2 tablespoons minced fresh cilantro, stems too  
• Zest and juice of 1 lime (2 teaspoons zest, 2 tablespoons juice)

Method

For the ribs:
1. Preheat the oven to 325 degrees F.
2. Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.

For the porter beer mop:
1. Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth.
2. Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
3. To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.)
4. Brush the mop on both sides of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.

Recipe courtesy of Amy Thielen.

Continue Reading

Easy To Make Crispy Trout with Kitchen Butter Sauce

• Yield: 4 servings
• Ease of cooking: Easy
  Method of cooking: Frying
• Prep time: 10 minutes
  Cooking time: 20 minutes

Ingredients

• 1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats 
• 3 cloves garlic, smashed  
• 2 sprigs fresh thyme  
• ¼ cup heavy cream  
• 1½ tablespoons chopped chives  
• 2 teaspoons sherry or white wine vinegar  
• 1 teaspoon minced fresh tarragon  
• Fine sea salt and freshly ground black pepper  
• 4 rainbow trout (about ¾ pound each), butterflied and backbone removed  
• Instant flour, such as Wondra, or cake flour, for dusting fish 
• Canola oil, for coating pans

Method

1. If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
2. For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
3. Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
4. Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

Recipe courtesy of Amy Thielen.

Continue Reading