Chicken Paprikash

3 chicken breasts, small cubes
oil
salt, pepper
1 large onion, chopped
3 Tbs Hungarian paprika
white wine
3 roma tomatoes
1 red bell pepper
2 cups chicken stock
sour cream

Heat oil and brown chicken, cook until mostly done and then set aside.
Add more oil to dutch oven and saute onions until tender and then add the paprika and cook 1-2 more minutes.  Deglaze with a little white wine and then add the tomatoes, peppers and stock.  Bring to a boil and then reduce heat to simmer for 20-30 minutes to thicken a little. 
Serve with sour cream.

Quicker Jambalya

3 chicken breasts
andouille
oil
3 stalks celery, chopped
1 large onion, chopped
2 bell peppers
2 bay leaves
3-4 cloves garlic
Essence seasoning
2 cups rice
2 cups broth
1 qt jar tomatoes
hot sauce
worcestershire sauce
salt, pepper


Sautee onions, celery and peppers in oil until tender, add garlic and bay leaves. 
Rub the chicken with Emeril's essence seasoning.
Add chicken and sausage and cook until done.
Meanwhile start the rice in broth in separate pot.
Add the tomatoes to the jambalaya, then hot sauce and worcestershire.
Stir in the rice and broth and cook until remaining broth is absorbed.

Roast Chicken and Root Veggies with Apple Brandy Pan Sauce

1 whole chicken
1 lb Brussel sprouts
2 small sweet potatoes
4-5 small potatoes
1/4 head of cabbage
some kale
3-4 carrots

1 apple
calvados
apple cider
half and half

Kimchi (Final Version)

1 Cabbage, cored, cut into 1/8s (wedges)
1.5 cups salt
1 cup Korean chile powder
3 Tbs fish sauce
2 Tbs Sesame seeds
1 bunch of chives (optional)
3-4 scallions, chopped
4-5 cloves garlic, minced
1 Tbs minced garlic (paste)
2-3 large carrots, sliced

Mix 1 cup sugar and water in a large bowl.  Add cabbage wedges to bowl and work in salt water.  Drain cabbage and place in large bowl.  Work in remaining salt and let sit for 4 hours, tossing occasionally.

Meanwhile make the paste.  Mix all remaining ingredients in a bowl to make a paste.  Adding water if needed to get the right consistency.

Rinse the cabbage very well, soaking in water if needed.

Chop cabbage roughly and slowly mix cabbage and paste in batches.  Pack into jars.

Let sit at room temperature, covered for 2 days, opening jar occasionally to vent carbon dioxide.

Store in fridge for 4 days to ferment further before eating. 

Symon Shasha Sauce

15 Hungarian wax peppers, coarse chop
4-5 cloves garlic, chopped
1 cup white wine vinegar
1 cup dijon mustard
sugar
1/2 cup water
3/4 cup flour

Puree peppers, garlic, vinegar and mustard in food processor.
Transfer to pot, stir in sugar and heat to a boil.  Reduce heat and simmer for 20 minutes.
Whisk the flour into the water and then add slowly to the pot with vigorous whisking.
Continue to simmer until thick.  (This took about 2 minutes, recipe says up to 30)

Notes:
Turned out very hot!

Tomato Sauce

Ingredients:
olive oil
1 large onion, chopped
2-3 stalks celery, chopped
1-2 red bell peppers, chopped
3-4 cloves garlic, minced
baby bella mushrooms, sliced
3-4 bay leaves
salt, pepper
1 qt canned tomatoes
white wine
milk or evaporated milk
1 Tbs oregano
1 tsp marjoram
1-2 Tbs chopped fresh basil
1 8 oz jar paste
2 Tbs ketchup
1 Tbs worcestershire
1 lb turkey Italian sausage

Directions:
Heat oil in large pot, add onions and cook 5-10 minutes until tender, add celery, bay leaves, salt, pepper, cook 5 mins, add peppers, cook 5 mins, add garlic cook 2 mins.  Add mushrooms, cook 2 mins.  Add canned tomatoes, paste, ketchup, worcestershire, milk and herbs.

Brown meat in frying pan and deglaze with white wine, stir into sauce.

Simmer sauce for 2-3 hours.

Afghani Pumpkin with Lamb

Yogurt Sauce:
1 cup Greek yogurt
1-2 cloves garlic, minced
1 Tbs chopped fresh mint
salt

Mix all ingredients

Pumpkin:
1 pie pumpkin
2 cups sugar
1/4 cup canola oil

Preheat oven to 300 degrees.
Scoop the seeds out of pumpkin, peel and cut into 3-4 inch wedges.  Place wedges on sheet pan lined with parchment paper, rub with oil and then sugar.  Bake for 3 to 3.5 hours brushing the pumpkins with the pan juices after about 2 to 2.5 hours.

Lamb:
canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb ground lamb
1-2 tomatoes, chopped
2-3 Tbs tomato paste
1/2 tsp turmeric
1 tsp coriander
salt, pepper
(water if needed)

Heat the oil in a skillet.  Add the onion and cook until tender, 10 minutes.  Add garlic and then the lamb.  Cook until mostly done, a little browned and then add the tomatoes, paste, spices.  Add water if needed (tomatoes should be enough).  Cook until meat is cooked through and the sauce has thickened.

Coconut-crusted Mahi with Poblano Avocado Sauce

2 Poblano peppers
1 Avocado
2-3 Tbs Coconut milk
1-2 Cloves garlic
Avocado oil

Pulled Chicken BBQ

1 Chicken, whole de-boned or broken down
BBQ spice rub (we used Neely's recipe)
Vinegar
Dijon mustard
BBQ sauce
Rolls

Next time:
Cook on charcoal grill with smoke, use mop sauce and reserve some sauce for the end.

Collard Greens

Olive oil
2-3 Cloves garlic, minced
1 Smoked chicken breast (Nueskes), big chunks
1 Bunch collard greens, coarse chop
1-2 cups broth/water, maybe more
salt, pepper

Saute garlic in olive oil in cast iron skillet, add chicken breast and saute for 2-3 minutes.  Add greens, stock, salt pepper, bring to boil and then reduce to simmer until greens are tender, adding more stock or water as needed.

Notes: don't use whole breast for 1 bunch of greens or better yet use bigger chunks that can be removed.  Might want a sauce pan in place of the skillet.

Jalapeno Cheddar Grits

Butter
1 red bell pepper, chopped
1 jalapeno, finely chopped
2 cloves garlic
3 cups chicken stock
1 cup milk (or cream, half and half, etc)
1 cup grits
1.5 cups grated sharp cheddar

Saute the peppers and garlic in butter, set aside.
Bring stock and milk to a boil and mix in grits, lower heat and simmer about 5 minutes.  Stir in peppers and cheddar. 

Note:  ratio of grits to liquid might still be off a bit

breakfast

Mushroom Pork Chops with Apple Pan Sauce and Bok Choi Hash

Chops:
Grind dried mushrooms in spice grinder, rub chops with salt, pepper and mushroom powder.
Pan sear in cast iron skillet than transfer to a baking sheet lined with parchment paper and bake at 350? for about 15 minutes.

Porky Apple Pan Sauce:
1/2 cup chicken stock
1/3 cup apple cider
1/2 cup calvados
butter

Add everything but butter to the pork chop skillet.  Bring to boil then simmer to reduce to 1/3 of a cup.
Add 3/4 cup coconut milk (or half & half, cream, etc.)
Finish with butter.

Bok Choi:
1 Bok Choi, chopped into big chunks
3-4 Shallots (small)
vinegar
oil

Saute the shallots until crispy and set aside.  Saute bok choi, stalks first and then leaves.

Grilled Chicken with Edamame Skordalia

From Bon Appetit

16 oz edamame 
1/2 cup coarsely chopped fresh basil 
1/3 cup extra-virgin olive oil plus additional for brushing 
3 garlic cloves, peeled 
6 tablespoons freshly grated Parmesan cheese 
2 tablespoons fresh lemon juice 
3 chicken breast halves

Cook edamame in boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.  Shell the edamame.

Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve. 

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside. 

Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Chicken-with-Edamame-Skordalia-242966#ixzz2fRgC3W1z

nachos!

Tomato Tart

Tomato Risotto

Tomatoes
2 cups Arborio rice
Saffron
Chicken stock

Kal's Kourage Habanero Hot Sauce

12 Habaneros (around 5 ounces)
6-8 Cayenne peppers
5-6 Garlic cloves, whole, unpeeled
2-3 Carrots (medium), small slices
2-3 Celery stalks
1 Onion (medium), chopped
1 cup Cider vinegar
1 cup Water
salt
1/2 Tbs pepper
1/2 tsp Sugar
1/2 tsp Xanthan gum

Roast peppers and garlic (unpeeled) on the grill (grill basket makes it easy) until charred.  Move to a paper bag and let cool.  Peel peppers and garlic, seed the habaneros.

Sautee onions, carrots and celery in a little olive oil, 5-10 minutes.  Add peppers, garlic, vinegar, water, salt, pepper and sugar.  Bring to boil and then reduce heat to simmer, covered until carrots are tender, 15-20 minutes (maybe more).  Turn heat off and stir in xanthan gum.  Process until smooth.

(want to increase recipe ~1.5x to fill 2 bottles)

Steak Fajitas with Green Sauce from Saveur

¼ cup fresh lemon juice
¼ cup pineapple juice
¼ cup sherry
¼ cup soy sauce
3 tbsp. butter, melted
1 tbsp. freshly ground black pepper
3 whole dried chiles de árbol, crushed
1 clove garlic, finely chopped
Zest of 2 lemons
Zest of 1 orange
2 skirt steaks (about 3 lbs.), trimmed and halved crosswise
6 tomatillos, husked and rinsed
2 small serrano chiles, stemmed
2 ripe avocados, such as Hass, Gwen, or Frey, peeled, seeded, and chopped
½ cup sour cream
¼ cup chopped cilantro leaves
Salt
6 tbsp. canola oil
2 red bell peppers, cored, seeded, and thickly sliced
2 yellow onions, thickly sliced
Warm flour tortillas

INSTRUCTIONS

1. Combine fruit juices, sherry, soy sauce, butter, pepper, chiles de árbol, garlic, and zests in a large dish; add steaks; turn to coat. Cover; marinate for 2 hours.
2. Bring a large pot of water to a boil. Add tomatillos and serrano chiles and cook until tender, 8–10 minutes. Drain and transfer to a blender. Add avocados; blend until smooth. Transfer to a large bowl and stir in sour cream, cilantro, and salt to taste. Cover surface with plastic wrap and refrigerate.
3. Heat 3 tbsp. oil in a large cast-iron skillet over medium-high heat. Add peppers, onions, and salt to taste. Cook, stirring occasionally, until softened and beginning to char, 8–10 minutes. Transfer to a plate and set aside. Wipe out skillet. Heat 1 tbsp. oil in skillet over medium-high heat. Working in batches, cook steaks, flipping once, until well browned, adding remaining oil as needed, 7–8 minutes per batch. Transfer to cutting board, tent with foil, and let rest for 10 minutes. Cut steaks crosswise into finger-size strips. Transfer to a platter, along with collected juices and peppers and onions. Serve with tortillas and green sauce.

Use Up the Veggies Pasta with Parmesan Sauce

Sauce (Bechamel + Parmesan):

3 Tbs butter
4 Tbs flour
2 Cups milk
1 Cup parmesan  cheese
salt, pepper

Heat the milk.
Melt butter, whisk in flour, don't let it brown.
Slowly pour in milk while whisking constantly.
Cook for 15 minutes until thick, stirring often.
Stir in parmesan cheese, season with salt and pepper.

3 tbsp. butter 4 tbsp. sifted flour 2 cups hot milk Salt and freshly ground black pepper
Read more at http://www.saveur.com/article/Recipes/Italian-Style-Bechamel-Sauce#TvTIUhcTU3Oxq7z3.99

3 tbsp. butter 4 tbsp. sifted flour 2 cups hot milk Salt and freshly ground black pepper INSTRUCTIONS 1. Melt butter in a heavy medium saucepan over medium-low heat. Add flour and whisk for 1½ minutes (do not allow to brown). 2. Gradually add hot milk, whisking constantly. Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce is the consistency of thick cream, about 15 minutes.
Read more at http://www.saveur.com/article/Recipes/Italian-Style-Bechamel-Sauce#TvTIUhcTU3Oxq7z3.99

3 tbsp. butter 4 tbsp. sifted flour 2 cups hot milk Salt and freshly ground black pepper INSTRUCTIONS 1. Melt butter in a heavy medium saucepan over medium-low heat. Add flour and whisk for 1½ minutes (do not allow to brown). 2. Gradually add hot milk, whisking constantly. Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce is the consistency of thick cream, about 15 minutes.
Read more at http://www.saveur.com/article/Recipes/Italian-Style-Bechamel-Sauce#BHRtGKvhSrsyblmh.99

3 tbsp. butter 4 tbsp. sifted flour 2 cups hot milk Salt and freshly ground black pepper INSTRUCTIONS 1. Melt butter in a heavy medium saucepan over medium-low heat. Add flour and whisk for 1½ minutes (do not allow to brown). 2. Gradually add hot milk, whisking constantly. Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce is the consistency of thick cream, about 15 minutes.
Read more at http://www.saveur.com/article/Recipes/Italian-Style-Bechamel-Sauce#BHRtGKvhSrsyblmh.99

3 tbsp. butter 4 tbsp. sifted flour 2 cups hot milk Salt and freshly ground black pepper INSTRUCTIONS 1. Melt butter in a heavy medium saucepan over medium-low heat. Add flour and whisk for 1½ minutes (do not allow to brown). 2. Gradually add hot milk, whisking constantly. Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce is the consistency of thick cream, about 15 minutes.
Read more at http://www.saveur.com/article/Recipes/Italian-Style-Bechamel-Sauce#BHRtGKvhSrsyblmh.99

Red Beans and Rice with Smoked Turkey

based on recipe from Saveur

olive oil 
2-3 cloves garlic, chopped 
4-5 celery stalks, chopped 
1 onion, chopped 
2-3 poblano peppers, chopped 
salt, to taste
1/2 tbsp. ground pepper
1/2 tbsp. dried thyme 
1/2 tsp. dried oregano
1 ½ tsp. cayenne
1 lb. dried kidney beans, soaked overnight
4 bay leaves
1 smoked turkey leg
1 tbsp. Frank's Red Hot 
white rice, for serving 
 scallions, to garnish

(use oval dutch oven)
Heat oil, add onion, peppers and celery, cook until soft.  Add garlic, cook 2-3 minutes. 
Add salt, pepper, oregano, cayenne and bay leaves, cook 2-3 minutes.
Add beans, turkey leg and 1 quart of turkey (or chicken) stock.
Cook on low for about 2 hours.  Turkey should be very tender, falling off the bone.

Salmon with Macadamia Crust

Robert Irvine
1 fresh salmon fillet (about 1 1/2 pounds), pin bones and skin removed
Salt and freshly ground black pepper
2 tablespoons melted butter
2 tablespoons stone-ground mustard
1/4 cup vanilla yogurt
1/4 cup chopped macadamia nuts
1 cup panko bread crumbs
Chopped chives
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Season salmon with salt and pepper and place on a baking sheet. Combine melted butter, stone-ground mustard, yogurt and macadamia nuts in a bowl. In a separate bowl combine bread crumbs and chopped chives and season with salt and pepper. Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture. Roast for 15 to 20 minutes, for medium doneness.

Read more at: http://www.foodnetwork.com/recipes/robert-irvine/macadamia-nut-and-yogurt-crusted-salmon-recipe/index.html?oc=linkback

Ribs

Tomato Tart

Jalapeno Popper Burgers

1 lb ground bison
1 jalapeno
1/4 cup cream cheese
smoked spanish paprika
cumin
mozzarella (or other melty cheese)

Jalapeno Chicken Rice (or pasta)

3 chicken breasts, thin crosswise slices
salt
1 Tbs olive oil
1 onion, chopped
1/2 cup chicken broth
2 jalapeno peppers, thinly sliced
2 tsps cumin
smoked Spanish paprika
3 oz cream cheese
1/4 cup sour cream
3 plum tomatoes (used qt jar cherry tomatoes)
2 cupscooked rice

Notes: add Parmesan cheese, sun-dried tomatoes and/or roasted red peppers, other veggies would be good.  Could do pepperoncinis too.

Salt chicken and brown in oil.
Add onions, broth, jalapenos, paprika and cumin, sun-dried tomatoes. Bring to boil. Reduce heat; cover and simmer for 5-7 minutes.
Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes and Parmesan cheese; heat through. Serve with  rice or pasta.

Riggies

Based on Cook's Country recipe

4 chicken breasts
1 lb spicy Italian sausage
1/4 cup chopped hot cherry peppers (from jar)
3 Tbs cherry pepper brine
3 Tbs olive oil
salt and pepper
10 oz mushrooms, quartered
2 red bell peppers, cut into 1 inch pieces
1 onion, cut into 1 inch pieces
5 garlic cloves, minced
1.5 tsps dry oregano
28 oz can crushed tomatoes
3/4 cup cream
3/4 cup kalamata olives, halved
1 lb rigatoni
1.25 cup romano cheese

Marinate the chicken:
Mix 1 Tbs oil, 2 Tbs cherry pepper juice, 1 tsp salt, marinate chicken 30 mins to 1 hour

Sauce:
Heat 1 Tbs oil in Dutch oven.  Cook sausage, set aside. Stir in mushrooms, bell peppers and 1/2 tsp salt and cook until browned.  Transfer to bowl.
Add onion and oil to the pot, cook over medium heat until soft.  Stir in cherry peppers, garlic, oregano, cook 30 seconds.  Add tomatoes, cream and 1/2 tsp pepper and bring to boil.  Reduce heat to medium and simmer, stirring occasionally until thickened, 10 to 15 minutes.  Stir in chicken and mushrooms, peppers, simmer covered until chicken is cooked 6-8 minutes.  Add olives and remaining cherry pepper brine.

Grilled Foil Steamers

(Amounts per steamer pouch)
6-8 salt potatoes, large cubes
1/2 red onion sliced
1 Cob of Corn, broken in half
6 to 8 Mussels
6 to 8 Clams
5 to 7 large Shrimp (peeled and deveined)
2 lobster tails
4-6 pieces of sunfish
1 piece Andouille Sausage
1 clove fresh garlic (minced)
Dollop Butter
Old Bay Seasoning (to taste)
1/2 lemon
1/2 cup white table wine

Layer a large piece of aluminum foil and cheese cloth on flat surface. Begin with potatoes and layer next 8 ingredients through Andouille sausage. Making sure that sausage is cut in half and in smaller pieces to ensure through cooking. Add more or less of any ingredient to taste and liking. Top with minced garlic, dollop of butter, and Chesapeake Bay seasoning (to taste). Take lemon cut in half and squeeze juice over all ingredients. Place whole lemon rind in with mixture.

Gather cheese cloth and twist to form make shift pouch and tie tightly with a piece of string.

Next fold foil around the cheese cloth leaving a small opening at top. Through opening pour wine into bag. Finally close opening and place pouch on grill lid down for 20-25 minutes. Pull pouch from grill and place on plate. Unfold aluminum foil and cut through cheese cloth below string. Serve with French bread.

Need to make the broth more flavorful... like coconut milk, siracha
Could add celery to bottom to flavor the broth
Make Broth Separate and then add!  Use Fennel.

Saveur Seven Hour Lamb

FOR THE LAMB:
1  4-lb. shank end leg of lamb or
   a 4-lb. piece of shoulder, trimmed
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper,
   to taste
1  750-ml bottle dry white wine
20 cloves garlic, unpeeled
10 sprigs each fresh rosemary,
   thyme, and savory
5 fresh or dried bay leaves

FOR THE BEANS:
2 cups dried white beans, preferably cannellini
   or white coco, soaked overnight
5 cloves garlic, smashed
3 sprigs fresh thyme and parsley and a bay leaf
   tied together with kitchen twine
10 whole cloves
1 large onion, halved
Kosher salt and freshly ground black pepper,
   to taste
2 tbsp. extra-virgin olive oil
2 tbsp. crème fraîche

1. Cook the lamb: Heat oven to 300˚. Rub lamb with oil and season generously with salt and pepper. Heat a 6-qt. Dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate. Add wine and 2 cups water to the Dutch oven; scrape up browned bits from bottom of pot. Nestle garlic and herbs into a large oval casserole; place lamb on top of herbs; add pan juices from Dutch oven. Cover lamb with foil; transfer to oven and roast, basting frequently, for 3 1⁄2 hours. Uncover, flip lamb, and continue to cook, basting frequently, until lamb is very tender, 3–3 1⁄2 more hours. Transfer to a rack and let cool for 20 minutes.

2. Meanwhile, prepare the beans: About 1 1⁄2 hours before the lamb is done, drain beans and transfer to a 4-qt. saucepan along with 6 cups water, 4 cloves garlic, and the herb bundle. Insert the cloves into the onion and add to the pot. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid. Transfer 2 cups beans, 1⁄4 cup cooking liquid, oil, crème fraîche, and remaining garlic clove to a blender and purée. Stir puréed bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans.

Paella

Saveur Spinach Artichoke Dip

From Saveur

5 tbsp. olive oil
2 tbsp. unsalted butter
10 oz. baby spinach
1 lb. thawed frozen artichoke hearts
1 medium onion, chopped
3 garlic cloves, finely chopped
1 cup grated parmesan
2⁄3 cup grated mozzarella
1⁄3 cup cream cheese
1⁄4 cup mayonnaise
1⁄4 cup sour cream
1⁄4 tsp. grated lemon zest
1⁄4 tsp. dried mustard powder
1⁄4 tsp. Tabasco
1⁄8 tsp. grated nutmeg
Kosher salt and freshly ground black pepper
Toasted pita wedges
1. Heat oven to 375°. Heat 1 tbsp. of the oil and 1 tbsp. of the butter in a 12" skillet over medium-high heat. Add spinach; cook, stirring, until wilted, about 3 minutes. Transfer spinach to a colander; let cool briefly. (Wipe out and reserve skillet.) Squeeze excess liquid from spinach and roughly chop; transfer to a bowl.
2. Return skillet to medium-high heat and heat 3 tbsp. of the oil. Add artichoke hearts; cook, stirring, until browned, about 12 minutes. Transfer to bowl of spinach.
3. Wipe out skillet; place over medium heat; add remaining 1 tbsp. of the oil and remaining 1 tbsp. of the butter and heat. Add onions; cook until soft, about 8 minutes. Add garlic; cook for 2 minutes more.
4. Transfer onion mixture to a food processor along with 3⁄4 cup of the parmesan, mozzarella, cream cheese, mayonnaise, sour cream, lemon zest, mustard powder, Tabasco, and nutmeg. Process until smooth.
5. Fold cheese mixture into spinach and artichokes, season with salt and pepper to taste, and transfer to a greased 2-qt. oval baking dish. Sprinkle with remaining 1⁄4 cup of parmesan; bake until golden brown and bubbling, about 30 minutes. Serve with toasted pita wedges.
SERVES 8 – 10

Scallop Romesco Pasta

Romesco Sauce (Epicurious):
1 large tomato (1/2 lb), cored
1 (1/2-oz) dried ancho chile*
1/3 cup extra-virgin olive oil
2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm
2 tablespoons blanched almonds
1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes
2 large garlic cloves, sliced
1/8 teaspoon dried hot red pepper flakes
1/4 cup drained bottled pimientos, rinsed
2 tablespoons water
1 tablespoon red-wine vinegar
1/4 teaspoon salt, or to taste
print a shopping list for this recipe

preparation

Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.
Read More http://www.epicurious.com/recipes/food/views/Romesco-Sauce-232504#ixzz2TBvxGcI7

Scallops:
1 lb scallops
olive oil

Seared in cast iron skillet until firm and opaque

Angel hair pasta from RP's

lemongrass soup (like Tom Yum)

Roasted boneless chicken thighs – cut into bite-size pieces
Green Onions – diced and/or Chinese chives
Chicken Broth
Coconut Milk
Ginger – minced/mashed
Garlic
Lemon Grass (4 stalks or 1 T of ‘paste in a tube’
Kaffir lime leaves (Crushed)
Snap peas
Scallions
Cilantro
Sambal Oelek  2 tspn.
Sweet Chili Sauce  1 tsp – 2 T  (to taste)
Lime juice  (to taste)
Rice noodles
Mushrooms (optional)
Butter

Combine equal parts of  broth and Coconut milk and heat.
Saute´ onions, chives, scallions, ginger and garlic in butter.
Prepare rice noodles as usual in hot water.
Add saute´ mixture to heated liquid.
Add chicken
Add lemon grass, kaffir leaves, lime juice, chili sauce, Sambal oelek, snap peas and  
     Mushrooms
Add rice noodles
Simmer until it is soup

Garnish with a few cilantro leaves.

crab-stuffed mushrooms

Baby Bellas
panko
cream cheese
Parmesan
scallions
lump crab meat

Super Bowl Nachos

Tortilla chips
colby jack
cheddar
habanero jack
tomatoes
olives
jalapenos
sour cream
guacamole

bake at 350 for 10-15 minutes

New, Improved Crab Pretzels

Alton Brown's Recipe:

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Chicken Marinades (for freezing)

Tandoori:

4 chicken breasts
2 cloves garlic, roughly chopped
1" piece peeled ginger, coarsely chopped
Salt
1 tbsp. canola oil
1 tsp. distilled white vinegar
1 tsp. kashmiri red chile powder or paprika
1⁄2 tsp. cardamom seeds
1⁄2 tsp. garlic powder
1⁄2 tsp. ground bay leaf
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground clove
1⁄2 tsp. ground ginger

Asian Soy:
4 chicken breasts

1/3 cup mirin (sweet rice wine)
1/3 cup low-sodium soy sauce
1 teaspoon dark sesame oil
2 cloves garlic

Rosemary Lemon:

1/4 cup olive oil
1/4 cup white wine
2 tablespoons fresh lemon juice
1 tablespoon fresh rosemary
2 cloves garlic, minced

Mayo for Lobster Rolls

Mark Bittman's Recipe

Homemade Mayonnaise
Yield 1 cup
Time 10 minutes

Ingredients
1 egg yolk or whole egg
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1 tablespoon lemon juice or sherry or white wine vinegar
1 cup neutral oil, like grapeseed or corn, or extra virgin olive oil, or a combination
Method
Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert -- the "food pusher" -- in the top; if it doesn't, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary.

enchiladas

Clam pasta

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La Bonne Femme

Taco Dip and Poppers

Taco New Year

Salmon
lime juice
garlic
tequila
cilantro
ancho chili powder
arbol chili powder

Flank Steak
lime juice
chipotles in adobo

Swordfish
1 Tbs lime juice
1 Tbs olive oil
1 Tbs soy sauce

Shrimp
(Rick Bayless Recipe)

1/2 small package (3.5 ounces)  achiote paste
2 garlic cloves
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1 tablespoon vinegar
Salt
1 1/4 pounds (about 24 pieces) large shrimp, peeled

For the onions:
1 large red onion, thinly sliced
1 small habanero chile, stemmed, seeded and thinly sliced
1/4 cup fresh lime juice


1.   Marinate the shrimp.  Break the achiote paste into a blender jar and add the garlic, orange and lime juices, vinegar and 1/4 teaspoon salt. Blend until smooth. Pour over the shrimp, cover and refrigerate 30 minutes.

2.   Prepare the onions.  In a small bowl, combine the onion, habanero (or as much of it as you think you’ll like), lime and 1 scant teaspoon salt. Cover and let stand until the shrimp is ready. (If working ahead, the onions may be stored in the refrigerator, covered, for several days.)

3.  Cook the shrimp.  In a very large (12-inch) skillet, heat the oil over medium-high.  Using a slotted spoon, scoop the shrimp out of the marinade and into the hot oil, leaving behind as much marinade as possible.  Stir-fry until the shrimp is just cooked through, about 3 minutes.  Scoop onto a serving plate, pour all of the marinade into the skillet, and stir continuously until the mixture thickens, 2 to 3 minutes.  Thin the sauce with a little water until it’s the consistency of a cream sauce.  Spoon the sauce over the shrimp.  Sprinkle with chopped cilantro or parsley and serve with the pickled onions.

Flour tortillas
Cabbage, shredded
Queso fresco
Avocados
Cilantro
Tomatoes
Poblanos
Bell peppers
Jalapenos